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* Exported from MasterCook *

African Banana Peanut Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup butter or margarine -- softened
3/4 cup sugar
2 eggs
4 large bananas -- very ripe (peeled, and mashed, about 2 cups)
1 cup salted peanuts -- coarsely chopped, divided

Combine flour, baking powder, salt and baking soda. Cream softened butter
and sugar until light and fluffy; beat in eggs.

Add dry ingredients alternately with mashed bananas just until combined;
stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" � 5"
loaf pan; sprinkle top evenly with remaining chopped peanuts.

Bake in 350� degree F. oven 60 to 65 minutes or until toothpick inserted


in center comes out clean. Cool in pan on wire rack for 10 minutes; turn
out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best
if served next day.

Yields - 4 cups or 6 to 8 servings.

Cuisine:
"African"
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
Yield:
"4 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 500 Calories (kcal); 26g Total Fat; (45% calories from fat); 10g
Protein; 61g Carbohydrate; 88mg Cholesterol; 548mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3193

* Exported from MasterCook *


Ajvar

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 fresh red paprika (mild or medium-hot to
taste, 8 to 12 red paprika)
4 medium-size eggplants
1/2 cup olive oil or corn oil -- (1/2 to 3/4 cup)
1 large onion -- minced
3 large garlic cloves -- chopped
1 tablespoon lemon juice (1 to 2 tablespoons)
OR
1 tablespoon red wine vinegar (1 to 2 tablespoons)
Salt and pepper -- to taste
Chopped fresh parsley -- for garnish

Roast the paprika and eggplants over charcoal or a gas flame, or bake them
in a preheated 475�F oven, until the skin is blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skin along with the steams
and seeds. Mash the peppers and eggplant pulp together to form a
homogeneous mass � completely smooth or slightly chunky, as desired. You
can do this with a fork or in a food processor.

Heat 3 tablespoons of oil in a large skillet and saut� the onion until
very soft. Add garlic and cook for 2 more minutes. Remove from the heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the
remaining oil into the mixture, stirring constantly to incorporate all of
the oil. Add lemon juice or vinegar, and salt and pepper, to taste.
Transfer to a serving bowl and garnish with parsley.

Serve as an appetizer to spread on thick slices of country-style white


bread or flat pita bread, or use as a side dish to accompany grilled or
roasted meats.

6 to 8 servings, as an appetizer or side dish.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 20g Total Fat; (59% calories from fat); 5g
Protein; 26g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

NOTES : Pronounced eye-vaar, this is a name to a popular type of appetizer


or side dish made of roasted paprika, unripe tomatoes, and even
string beans can be combined into ajvar. Fresh ajvar is always
made during summer and early autumn, just after the paprika
harvest, when many households also can or bottle their own ajvar
for use throughout the year.
Nutr. Assoc. : 1032 26407 986 0 0 797 0 2130706543 0 0

* Exported from MasterCook *

Alaska Salmon Carbonara

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces pasta
6 slices bacon -- diced
1/2 onion -- chopped
3 cloves garlic -- minced
2 teaspoons basil -- crushed
1/2 teaspoon oregano -- crushed
1/2 teaspoon coarse ground black pepper
1/4 teaspoon crushed red pepper (up to 1/2 teaspoon)
2 14-ounce cans diced tomatoes
3 tablespoons red wine vinegar
1 14 3/4-ounce can Alaska salmon -- drained and broken into bite-sized
pieces
1/3 cup heavy cream (up to 1/2 cup)
Parmesan cheese -- finely shredded

Cook pasta according to package directions; drain and keep warm.

In 3 quart saucepan cook bacon until crisp. Drain, reserving about 2


tablespoons fat. Add onion, garlic, basil, oregano, and peppers; cook 5
minutes. Add tomatoes and vinegar; cook over medium high heat 10 minutes
or until slightly thickened. Stir in Alaska canned salmon and cream; heat
through. Serve over hot cooked pasta. Garnish with cheese.

Cuisine:
"Italian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 534 Calories (kcal); 20g Total Fat; (33% calories from fat); 33g
Protein; 55g Carbohydrate; 93mg Cholesterol; 761mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 20072 3002 26066 0 2465 720 0


* Exported from MasterCook *

Aloo Paratha

Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Appetizers
Breads Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
250 grams whole wheat flour (atta)
4 big potatoes (aloo)
1/2 cup butter
1 teaspoon cumin
1 teaspoon ginger paste
4 teaspoons coriander leaves -- (finely chopped)
Salt -- to taste

Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander
leaves and mix well.

In flour, add 2 teaspoon butter and sufficient amount of water (about 1


1/4 cups) and make it into dough like bread dough (basically add enough
water to form the dough into a ball).

The dough is made into small balls and the balls are flattened (not
rolled, just flattened between the hands). The potato mixture from step 1
is also made into balls, about the same size as the dough balls, and
placed on top of the flattened ball of dough. The dough is then shaped
around this top ball so that you're left with a dough ball again, but with
the mashed potato mixture at its center.

Carefully roll the dough, until it is thinly spread with the potato
mixture still inside the center. The thickness should be roughly equal to
half the thickness of pita bread or about one and a half times the
thickness of a tortilla (it's surface area should be about that of a
tortilla).

In a wide nonstick pan on medium heat add 3-4 teaspoons of butter and
place the rolled dough inside. When small bubbles start appearing on the
surface, turn it over and cook for a few more minutes. Then turn it over
again and add about 2 tsp. of butter. Do this until both sides of the
rolled dough are golden brown. An Aloo Paratha is ready!

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

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Per serving: 515 Calories (kcal); 24g Total Fat; (40% calories from fat); 12g
Protein; 68g Carbohydrate; 62mg Cholesterol; 247mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Serving Ideas : It tastes especially good served with sour cream or plain yogurt
and sliced onions.

Nutr. Assoc. : 26182 4600 0 0 0 2863 0

* Exported from MasterCook *

Amma's Rasam

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Curry
Main Dishes Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1 tablespoon oil
4 whole clove garlic
1/2 teaspoon cumin seeds
A few coriander leaves
6 curry leaves

SET ONE
3 tablespoons tamarind paste
4 teaspoons sugar
15 curry leaves
1 fist full coriander leaves
4 dried red chiles
1/4 teaspoon turmeric
Salt -- to taste

SET TWO
1 teaspoon coriander seeds
5 whole gloves garlic
1 piece (1/2 inch) ginger
1 teaspoon cumin seeds
6 black peppercorns
1 teaspoon split red cram (arhar dal in Hindi, kandi
pappu inTelugu)

Make set 2 into a paste and keep aside.

In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind
paste, dry red chilies, curry leaves, coriander leaves and sugar. Let boil
until the water quantity reduces to about 4 cups. Now remove from heat and
pass through a strainer so that only the clear liquid is retained. Keep
aside this liquid.

Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic
and fry until garlic changes to pale brown. Now add curry leaves and
coriander leaves and fry for another two minutes. Next add the liquid to
the skillet and cook for 5 minutes.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

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Per serving: 84 Calories (kcal); 4g Total Fat; (39% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

NOTES : Stay up to four days if stored in the refrigerator.


Nutr. Assoc. : 0 0 0 491 2863 0 491 0 0 0 0 2863 26642 0 0 26642 0 415 620
630 491 4437 3920 491

* Exported from MasterCook *

Amma's Special Chicken Korma

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Main Dishes Poultry
Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
3 pounds chicken (about 12 pieces� better if big) -- (with bones)
2 medium onions
3 medium tomatoes
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 cup oil
2 cardamom
1 1/2 tablespoons poppy seed powder
1 1/2 teaspoons red chili powder
1/2 teaspoon turmeric
10 curry leaves
1 fist full coriander leaves
12 almonds
Salt -- to taste

SET ONE
3 whole cloves
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cardamom

Powder Set 1 and keep aside. Powder almonds and keep separately.
Make into a paste onion, tomato and yogurt. Keep aside.

In a large dish mix well the following: chicken pieces, the above paste,
garlic and ginger paste, poppy seed powder, powdered Set 1, chili powder,
turmeric, salt, coriander leaves and curry leaves. Keep aside.

In a skillet heat oil and add cardamom. Fry for a minute or two. Now add
the above mixture and fry on high heat for 5 minutes. Reduce heat to
medium and add 1 cup of water and cook for 12-14 minutes. Next add
powdered almonds and cook for another 7 minutes on medium. Stir frequently
after adding almond powder. The sauce should be thick.

Serve very hot.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"

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Per serving: 3376 Calories (kcal); 289g Total Fat; (72% calories from fat); 133g
Protein; 108g Carbohydrate; 215mg Cholesterol; 261mg Sodium
Food Exchanges: 6 Grain(Starch); 15 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 48
Fat; 0 Other Carbohydrates

Serving Ideas : Goes very well with plain white rice and dosa. Usually it is eaten
in the rainy season when the weather is wet and it's damp everywhere.

Nutr. Assoc. : 0 20019 0 0 0 0 619 0 0 1156 2614 0 0 2863 0 0 0 0 0 415


491 253

* Exported from MasterCook *

Amma's Special Sambhar Rice

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SET ONE
1 cup rice
1/2 cup split red gram (arhar dal in Hindi,
kandipappu in Telugu)
1/4 teaspoon turmeric
3 cups water
Salt -- to taste
2 tablespoons tamarind paste

SET TWO
1 medium tomato -- cut in 4 pieces
2 green chiles -- sliced
1/4 cup peas
1/4 cup potato pieces
1 baby eggplant -- cut bite size
1/4 cup French beans

SET THREE
1/4 cup butter
6 black peppercorns
10 cashew nuts
1/2 teaspoon cumin seeds
10 curry leaves
1 fist full coriander
2 teaspoons sambhar powder
1 pinch asafoetida

Cook rice and split red gram in 3 1/2 cups of water until the mixture is
well cooked. Add salt and turmeric and remove from heat. (It is alright if
there is still some water left in the pot.)

Cook all the ingredients in Set 2 in 3/4 cup of water.

Add the above cooked vegetables and tamarind paste to the pot containing
rice and split red gram and cook on medium heat for seven minutes.

Heat butter in a wide skillet and when butter has melted add peppercorns,
cashew nuts and cumin seeds. Fry on lower-than-medium heat for a few
minutes until the cashew nuts turn pale brown.

Now add asafoetida, curry leaves and coriander leaves. Fry for a minute.

Next add sambhar powder, stir once and immediately add the contents of the
pot containing rice and vegetables. Stir well and cook for three to four
minutes on medium and remove from heat.

Serve hot with a little butter on top.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"

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Per serving: 2326 Calories (kcal); 169g Total Fat; (62% calories from fat); 68g
Protein; 165g Carbohydrate; 31mg Cholesterol; 195mg Sodium
Food Exchanges: 10 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 31 Fat; 0
Other Carbohydrates

NOTES : Preparation Time: 30 minutes if preparing own sambhar powder, 10


minutes if using a ready-made powder.

Some people prefer a strong aroma of asafoetida while others do


not. In case you prefer it stronger, add asafoetida to the skillet
just before adding rice instead of adding as mentioned in the
recipe. (Rice retains the flavor of asafoetida much better than
oil.)
Nutr. Assoc. : 0 0 3920 0 0 0 0 0 5247 0 3577 0 421 3234 0 3234 0 0 0 2505
491 0 2863 0 0

* Exported from MasterCook *

Aratkaaya Masala Pulusu (Spiced Raw Banana Curry)

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Curry
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
3 tablespoons oil
1/4 teaspoon black mustard seeds
8 curry leaves
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
Salt -- to taste

SET ONE
4 raw bananas (different than unripe bananas
we eat)
1 1/2 tablespoons tamarind paste

SET TWO
1 teaspoon cumin seeds
4 whole cloves garlic
1 1/2-inch piece ginger
2 whole cloves
1 teaspoon uncooked rice

Make Set 2 into a paste (adding a few drops of water) and keep aside.

Raw bananas should be cut into four pieces each. Remove the skin and keep
aside.

In a deep skillet heat oil, add mustard seeds and when seeds start popping
add curry leaves and the above paste (of Set 2). Fry on moderate heat for
one minute. Add 1 1/2 cups water, tamarind paste, and the banana pieces.
Also add red chili powder, turmeric and salt. Let cook on low heat for 15
minutes or until the gravy thickens.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

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Per serving: 222 Calories (kcal); 12g Total Fat; (43% calories from fat); 2g
Protein; 32g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 2 Fat; 0 Other
Carbohydrates

NOTES : Some tamarind paste can be very sour, so you may need to adjust
according to your taste. You can add a spoon of sugar just before
removing from heat.
Nutr. Assoc. : 0 0 939 0 2614 0 0 0 0 2142 0 0 0 491 620 3520 0 1262

* Exported from MasterCook *

Arroz a la Mexicana (Mexican Rice)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic -- minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas -- thawed
1/2 cup cooked carrots -- diced

Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring
constantly, about 2 minutes. Stir in onion and garlic; cook, stirring,
about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice.
Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or
until rice is tender and liquid is absorbed.

Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas,
and carrots into rice; fluff with fork.

Cuisine:
"Mexican"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

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Per serving: 261 Calories (kcal); 4g Total Fat; (13% calories from fat); 10g
Protein; 46g Carbohydrate; 0mg Cholesterol; 629mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 1262 0 0 0 0 0 0 0 26758

* Exported from MasterCook *

Asian Beef and Mushroom Wraps

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council Wrap Recipes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons vegetable oil -- divided
1 pound flank or round steak (or boneless chicken
breasts) -- cut in thin strips
1 pound fresh white mushrooms -- sliced (about 6 cups)
1 16-ounce package frozen stir-fry vegetables (about 1 1/2
cups)
1/3 cup hoisin sauce
6 (8-inch) flour tortillas

In a large skillet over medium-high heat, heat 2 tablespoons of the oil.


Add half of the beef; cook and stir until browned on both sides, 5 to 6
minutes; remove to plate and set aside. Repeat with remaining beef. Heat
remaining 1 tablespoons of oil in skillet; add mushrooms; cook and stir
until tender and all the liquid has evaporated, about 5 minutes. Add
vegetables; cook, stirring frequently until vegetables are barely cooked,
about 2 minutes. Stir in hoisin sauce and reserved beef; heat 1 minute.

Spoon an equal amount of the beef and mushroom mixture on one side of each
tortilla; roll to enclose filling. Cut rolled tortillas in halves
diagonally, serve immediately.

Cuisine:
"Asian"
Source:
"The Mushroom Council"
Start to Finish Time:
"0:30"

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Per serving: 443 Calories (kcal); 20g Total Fat; (41% calories from fat); 22g
Protein; 42g Carbohydrate; 45mg Cholesterol; 789mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 4787 3386 1108 0 1666

* Exported from MasterCook *


Asian Beef and Noodles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 pounds ground beef
2 packages Oriental flavor instant ramen noodles
2 cups frozen vegetable mixture
1/4 teaspoon ground ginger
2 tablespoons green onion -- thinly sliced

In large skillet, brown ground beef over medium heat 8 to 10 minutes or


until no longer pink, breaking up into 3/4 inch crumbles. Remove with
slotted spoon; pour off drippings. Season beef with one seasoning packet
from noodles; set aside.

In same skillet, combine 2 cups water, noodles (broken into several


pieces), vegetables, ginger and remaining seasoning packet. Bring to boil;
reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring
occasionally.

Return beef to skillet; heat through. Stir in green onion before serving.

Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

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Per serving: 518 Calories (kcal); 25g Total Fat; (42% calories from fat); 34g
Protein; 41g Carbohydrate; 88mg Cholesterol; 947mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 9018 0 1566 0 0

* Exported from MasterCook *

Asian Chicken and Noodles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Medium Egg Noodles -- uncooked
1 tablespoon vegetable oil
OR
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts -- cut into julienne
strips (1 1/2 � 1/4-inch)
2 carrots -- peeled and thinly sliced
1 bunch scallions -- chopped
1/2 red bell pepper -- thinly sliced
1/4 cup low-sodium soy sauce
1 cup chopped celery
1 4-ounce can sliced water chestnuts
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon dried cilantro
2 tablespoons toasted almonds (optional)

Prepare egg noodles according to package directions; drain.

In a large skillet or wok, saut� chicken, carrots, scallions and red bell
pepper in oil until chicken is opaque and white, about 4 minutes, stirring
constantly. Add soy sauce, celery, water chestnuts, garlic powder, white
pepper and cilantro. Mix all ingredients together, cover and simmer for 5
minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if
desired.

Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

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Per serving: 423 Calories (kcal); 7g Total Fat; (15% calories from fat); 36g
Protein; 52g Carbohydrate; 120mg Cholesterol; 728mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 530 1563 0 2130706543 2314 0 0 0 0 0 1586 0 0 383


2130706543

* Exported from MasterCook *

Asian Chicken Pasta Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Orzo, Small Shells or other small pasta
shape -- uncooked
2 cups poached chicken -- cut into chunks
4 ounces spinach leaves -- stems removed and sliced into strips
1/2 cup bean sprouts
1/2 red bell pepper -- ribs removed and cut into strips
2 scallions -- sliced
3 tablespoons red wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
OR
1 tablespoon vegetable oil
2 teaspoons Teriyaki sauce
1 1/2 tablespoons prepared chili sauce
1 tablespoon fresh grated ginger
3 tablespoons slivered almonds -- toasted

Prepare pasta according to package directions; drain.

In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper,


and scallions. In a small mixing bowl, mix together remaining ingredients
except almonds; whisk well. Toss dressing with pasta mixture and
refrigerate until ready to serve. Sprinkle almonds over top just before
serving.

Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

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Per serving: 425 Calories (kcal); 11g Total Fat; (23% calories from fat); 32g
Protein; 49g Carbohydrate; 60mg Cholesterol; 344mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4318 4745 0 0 0 0 0 0 0 0 2130706543 0 2615 20083 0

* Exported from MasterCook *

Asian-Style Alaska Salmon Noodle Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon
1 cup thinly sliced carrots
1 package ramen-style soup
2 cups trimmed pea pods
4 green onions -- cut in 1" pieces
1 tablespoon fresh ginger root -- grated
OR
1 teaspoon ground ginger
2 cloves garlic
2 teaspoons low-sodium soy sauce
2 teaspoons lemon juice
1/4 teaspoon dark sesame oil -- * see note

Drain and flake salmon, set aside.

Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a
boil. Break ramen noodles into 4 pieces and drop into water. Simmer 1-1/2
minutes. Stir in peas, onions, garlic, ginger and salmon. Simmer 1-1/2
minutes. Gently stir in remaining ingredients, including seasoning
package, and serve.

Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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Per serving: 279 Calories (kcal); 10g Total Fat; (33% calories from fat); 24g
Protein; 22g Carbohydrate; 57mg Cholesterol; 1109mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : *Found in Asian food section of grocery stores.


Nutr. Assoc. : 2465 20024 357 4373 3585 0 0 2130706543 0 0 0 0

* Exported from MasterCook *

Avial (Mixed Vegetables with Sauce)

Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Curry
Main Dishes Sauces and Toppings
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cubed white squash (pumpkin)
3 cups chopped French beans, cauliflower,
drumstick*, bell pepper, potato -- (mixed together)
4 medium green chiles
2 cups plain yogurt
1 cup grated fresh coconut
10 curry leaves
4 teaspoons coriander leaves
1/8 teaspoon mustard
1/8 teaspoon turmeric
1/2 cup cooking oil
2 dried red chiles
1 teaspoon sugar
1 teaspoon cumin
1/8 teaspoon split black gram
1 pinch asafoetida -- or two
Salt -- to taste

In a deep pot boil the mixed vegetables in a cup of water until tender.
Keep aside. (If there is any water left in the pot, do not discard it.)

In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt,


coriander leaves, a cup of water until well mixed. Pour this mixture into
the pot containing the vegetables and keep it on medium heat.

Add the green chilies sliced lengthwise and simmer the contents for ten
minutes. (Remember to stir frequently, as yogurt tends to stick to the
bottom of the pot.) Remove from heat and keep aside.

In a wide skillet heat oil on medium. When oil is hot add dry red peppers
and fry for one minute. Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add asafoetida. Immediately add the
vegetables and sauce from the pot. Cook for a minute or two. Remove from
heat.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 895 Calories (kcal); 41g Total Fat; (40% calories from fat); 32g
Protein; 105g Carbohydrate; 16mg Cholesterol; 93mg Sodium
Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2
Other Carbohydrates

Serving Ideas : Goes well with plain white rice, pita, paratha, puri.

NOTES : *If drumstick is not available, you can add some other vegetable.
Eggplant, however, is not advised because it becomes bitter when
boiled in water.
Nutr. Assoc. : 4644 3323 3577 0 4923 0 2863 0 0 0 26642 0 0 3920 0 0

* Exported from MasterCook *

Baclava (Baklava)

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Pastries
Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
BACLAVA
1 package Filo dough
1/2 pound melted butter
1 pound ground walnuts
1 pound ground almonds
1 cup sugar

SYRUP
1/2 cup honey
1/2 cup water
1/2 lemon -- cut in slices
1 cup sugar

Butter a square baking pan which is 10 � 12. Put 4 sheets of dough to fit
the pan and place them on the top of one another with a bit of melted
butter sprinkled in between the layers. Then combine the ground nuts with
the sugar and sprinkle about 4 tablespoons of it on the dough and place
another sheet of dough over it and continue in this fashion, sprinkling
nuts and small bit of the butter and placing a sheet of dough over it
until dough and nuts are used. There should be about 15 layers or more.
Then top with 3 more sheets of dough, (butter sprinkled in between) and
press dough firmly, but carefully, down.

Then cut in diamond shaped pieces with a sharp knife. Dribble the last of
the butter over it and bake in a 300� oven for about 45 min., or until
golden brown. Prepare syrup, meanwhile: Boil together the honey, sugar,
water and lemon until it thickens a bit-about 20 min. Remove the lemon and
syrup over baclava as soon as it is removed from the oven. Let stand and
when it is cool, it is ready to serve.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 278 Calories (kcal); 20g Total Fat; (61% calories from fat); 7g
Protein; 21g Carbohydrate; 16mg Cholesterol; 63mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 3286 0 20187 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Bangaladumpa Menthi Aaku (Potato with Fenugreek Leaves)

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Amma's Indian Recipes Curry
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1/4 cup oil
1 teaspoon red chili powder
1/4 teaspoon turmeric
2 medium onions -- chopped
Salt -- to taste

SET ONE
1 pound potatoes
1/2 pound fenugreek leaves

SET TWO
1 teaspoon coriander seeds
1 teaspoon cumin seeds
8 curry leaves
5 whole cloves garlic

Add a few drops of water to the ingredients of Set 2 and make into a
paste. Keep aside.

Cut potatoes into 1/2-inch pieces. Keep aside.

Wash fenugreek leaves, drain the water and spread on an absorbant cloth or
paper towel.

In a nonstick skillet heat oil and add chopped onion, potato, turmeric and
salt. Fry on moderate heat until the potato pieces are almost cooked. Then
add the paste and stir thoroughly. After two minutes add fenugreek leaves
and stir on high heat for five-seven minutes.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 242 Calories (kcal); 14g Total Fat; (50% calories from fat); 3g
Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Serving Ideas : This dish is excellent with Paratha.

Nutr. Assoc. : 0 0 2614 0 0 0 0 0 0 0 0 0 0 491 0 620

* Exported from MasterCook *

Barbados Chops with Black Bean Relish

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Grill Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork chops -- 1 1/2 inch thick
1 tablespoon vegetable oil
2 garlic cloves -- minced
2 teaspoons finely chopped green olives
1/2 jalape�o chile -- seeded and finely chopped
1 teaspoon thyme
1/2 teaspoon ground allspice
2 tablespoons lime juice

RELISH
1 tablespoon olive oil
1 small onion -- diced
1 15-ounce can black beans -- drained and rinsed
1/2 red bell pepper -- diced
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 tablespoon chopped cilantro

In a large self-sealing bag, mix vegetable oil, garlic, olives, jalape�o


(use rubber gloves when chopping and handling pepper), thyme, allspice and
lime juice; add pork chops and mix to coat all surfaces; seal bag and
refrigerate 4-24 hours.

For Relish: Heat olive oil in small saut� pan, saut� onion just until
tender, about 4 minutes. In medium bowl, stir together onion with black
beans and remaining ingredients. Cover and let rest at room temperature
one hour to let flavors blend. Refrigerate for longer storage.

Prepare moderately hot fire in kettle-style grill. Remove chops from


marinade, discarding marinade. Place chops directly over heat, lower grill
hood and grill 8 minutes; turn and grill 7 minutes more. Serve with Black
Bean Relish.

Cuisine:
"Barbados"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 20g Total Fat; (47% calories from fat); 31g
Protein; 19g Carbohydrate; 71mg Cholesterol; 666mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5810 0 0 4281 26360 0 0 0 0 0 0 0 578 0 0 0 0 0

* Exported from MasterCook *

Basil-Perfumed Tomato Dolmas

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Florida Tomato Committee Lamb
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large firm fresh Florida tomatoes (about 2
pounds)
2 tablespoons olive oil
1 cup chopped onion
8 ounces ground lamb
OR
8 ounces ground beef
1/3 cup uncooked rice -- (regular cooking)
1 cup loosely-packed fresh basil -- chopped (about 1/3 cup)
OR
2 tablespoons dried basil
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper

Use tomatoes held at room temperature until fully ripe.

Cut a thin slice from top of each tomato; remove pulp leaving a 1/4-inch
thick shell; set aside. Chop pulp (makes about 1-1/2 cups).

In a medium skillet over medium heat, heat oil; add onion; cook and stir
until tender, about 5 minutes. Add lamb; cook and stir for about 2
minutes, breaking up meat. Stir in rice, basil, cumin, salt, pepper, 1 cup
water and reserved chopped tomato pulp. Bring to a boil; reduce heat and
simmer covered, until rice is tender, about 20 minutes.

Spoon rice mixture into reserved tomato shells. Place stuffed tomatoes in
the skillet along with 1 cup water. Bring to a boil, reduce heat and
simmer covered, until tomatoes are tender, about 10 minutes. Garnish with
fresh basil, if desired.

Cuisine:
"Greek"
Source:
"Florida Tomato Committee"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 21g Total Fat; (57% calories from fat); 12g
Protein; 22g Carbohydrate; 41mg Cholesterol; 714mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3415 0 0 3845 0 2130706543 1262 3332 0 2130706543 0 0 0

* Exported from MasterCook *

Bavarian Chops
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork loin chops -- 1/2 to 3/4-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves -- minced
8 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature
Salt
Freshly ground black pepper
Buttered noodles (optional)
Minced fresh parsley (optional)

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat
until foaming. Brown chops quickly on both sides. Remove, reserve.

Add green onion, garlic, mushrooms and thyme and saut� an additional
minute. Return chops to skillet, add beer; bring to a boil. Reduce heat,
cover and simmer 7-8 minutes. Season with salt and pepper. Serve with
noodles, garnished with parsley, if desired.

Cuisine:
"German"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 219 Calories (kcal); 9g Total Fat; (41% calories from fat); 21g
Protein; 9g Carbohydrate; 44mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 9116 0 0 2665 0 0 0 0 0 0 2130706543 2130706543

* Exported from MasterCook *

Bavarian Rice Cloud with Bittersweet Chocolate Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 envelope unflavored gelatin
1 1/2 cups skim milk
3 tablespoons sugar
2 cups cooked rice
2 cups frozen light whipped topping -- thawed
1 tablespoon Amaretto or other almond flavored liqueur
1/2 teaspoon vanilla extract
Vegetable cooking spray
2 tablespoons sliced almonds -- toasted

BITTERSWEET CHOCOLATE SAUCE


3 tablespoons cocoa
3 tablespoons sugar
1/2 cup nonfat buttermilk
1 tablespoon Amaretto or other almond-flavored liqueur

Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until
gelatin is softened. Cook over low heat, stirring constantly, until
gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir
until well blended.

Chill until the consistency of unbeaten egg whites. Fold in whipped


topping, liqueur and vanilla. Spoon 4-cup mold coated with cooking spray.
Cover and chill until firm. To serve, unmold onto serving platter. Spoon
chocolate sauce over rice pudding. Sprinkle with toasted almonds.

BITTERSWEET CHOCOLATE SAUCE: Combine cocoa and sugar in small saucepan.


Add buttermilk, mixing well. Place over medium heat, and cook until sugar
dissolves. Stir in liqueur; remove from heat.

Cuisine:
"Bavarian"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 152 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g
Protein; 26g Carbohydrate; 1mg Cholesterol; 44mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

NOTES : Tip: Unmold gelatin desserts onto dampened plate. This will allow
you to move the mold and position it where you want it on the
plate.
Nutr. Assoc. : 26353 0 0 0 2861 2044 0 0 0 0 0 0 0 0 2044

* Exported from MasterCook *

Bean Bruschetta Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ontario White Bean Producers Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14-ounce can Beans in Tomato Sauce
3 green onions -- sliced
1 medium tomato -- chopped
1 clove garlic -- minced
1/2 cup slivered green pepper
2 teaspoons dried basil leaves
1/2 teaspoon hot pepper sauce
1 (12-inch) Italian-style gourmet flatbread
1 1/2 cups shredded Mozzarella cheese

Combine beans, green onions, tomato, garlic, green pepper, basil and hot
pepper sauce. Spread evenly over flatbread. Sprinkle with cheese. Bake at
425�F (220 �C) for about 15 minutes or until bubbling and cheese is
melted. Cut into wedges.

Cuisine:
"Italian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 560 Calories (kcal); 15g Total Fat; (23% calories from fat); 25g
Protein; 83g Carbohydrate; 45mg Cholesterol; 1324mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 255 0 0 0 3591 2153 0 593 0

* Exported from MasterCook *

Beef and Broccoli Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef top round steak -- cut 3/4 inch thick
3 tablespoons butter -- divided
2 cloves garlic -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 6.8-ounce package beef flavor rice and vermicelli mix
1/2 cup onion -- chopped
2 1/2 cups water
2 cups frozen broccoli mixture -- defrosted

Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise
into 1/8"-thick strips. Heat 1 tablespoon butter in large nonstick skillet
over medium-high heat until hot. Add beef and garlic (1/2 at a time) and
stir-fry 1 to 2 minutes or until outside surface of beef is no longer
pink. (Do not overcook.) Remove from skillet; season with salt and pepper.

In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons
butter over medium heat until vermicelli is golden brown. Stir in water
and contents of seasoning packet; bring to a boil. Reduce heat to low;
cover tightly and simmer 15 minutes.

Stir in vegetables; continue to cook 3 to 5 minutes or until rice is


tender. Return beef; heat through.

Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 467 Calories (kcal); 20g Total Fat; (38% calories from fat); 31g
Protein; 42g Carbohydrate; 77mg Cholesterol; 1033mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5311 0 0 0 0 1522 0 0 2363

* Exported from MasterCook *

Beef and Vegetable Fried Rice

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Beef One Dish Meal
Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef, lean
2 cloves garlic -- crushed
1 teaspoon fresh grated ginger
OR
1/4 teaspoon ground ginger
2 tablespoons water
1 red bell pepper -- cut 1/2 inch pieces
6 ounces pea pods, frozen
3 cups cooked rice -- cold
3 tablespoons soy sauce
2 teaspoons dark sesame oil
1/4 cup green onion -- thinly sliced

In large nonstick skillet, brown ground beef, garlic and ginger over
medium heat 8 to 10 minutes or until beef is no longer pink, breaking up
into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.

In same skillet, heat water over medium-high heat until hot. Add bell
pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender,
stirring occasionally. Add rice, soy sauce and sesame oil; mix well.
Return beef to skillet; heat through, about 5 minutes. Stir in green
onions before serving.

Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 452 Calories (kcal); 17g Total Fat; (33% calories from fat); 27g
Protein; 46g Carbohydrate; 70mg Cholesterol; 837mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 9018 0 20083 0 2130706543 0 0 0 0 0 0 0

* Exported from MasterCook *

Beef Cherry-Yaki

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Cherry Marketing Institute
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound boneless beef sirloin steak -- trimmed of fat
1 1/2 cups frozen unsweetened tart cherries
1/3 cup soy sauce
1/4 cup plus 1 tablespoon vegetable oil -- divided
3 tablespoons honey
1/2 teaspoon ground ginger
1 clove garlic -- minced
1 tablespoon cornstarch
2 medium carrots -- julienne sliced
6 green onions -- sliced
1 4-ounce can sliced water chestnuts -- drained
Hot cooked rice
Partially freeze meat. Thinly slice across the grain into bite-size
strips; set aside. Thaw cherries; drain, reserving juice.

In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and
garlic; mix well. Add beef strips. Refrigerate, covered, 1 hour, stirring
once. Remove meat from marinade; discard marinade.

Add enough water to reserved cherry juice to make 1/4 cup. In a small
bowl, combine juice and cornstarch; mix well.

Heat remaining 1 tablespoon oil in a skillet over medium heat. Add carrots
and onions. Cook until tender crisp; remove from skillet. (Add more oil,
if necessary.) Add meat; cook until brown. Remove meat. Stir cornstarch
mixture; add to skillet. Cook,stirring, until thickened and bubbly. Return
vegetables and meat to skillet; add cherries and water chestnuts. Cook,
stirring often, 5 minutes, or until hot. Serve over rice.

Serving size: 3/4 cup.

Description:
"For busy schedules, stir-fry is an easy solution."
Cuisine:
"Asian"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 372 Calories (kcal); 18g Total Fat; (42% calories from fat); 22g
Protein; 33g Carbohydrate; 49mg Cholesterol; 1440mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 2228 1085 0 1563 0 0 0 0 2495 3585 1586 0

* Exported from MasterCook *

Beef Stroganoff

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
12 ounces beef tenderloin (fillet) -- thinly sliced
1 pound mushrooms (about 6 cups) -- quartered
1/2 cup chopped onions
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry white wine
1/2 cup reduced-fat sour cream

In a large non-stick skillet, melt 2 tablespoons butter over high heat.


Add beef, half at a time. Cook until browned on both sides, turning once,
about 4 minutes; remove from skillet. Repeat with remaining beef. Add
mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5
minutes. Add wine and return beef to skillet. Cook until heated through,
about 3 minutes. Remove from heat. Stir in sour cream until blended.

Yield: 4 to 5 portions

Cuisine:
"Hungarian"
Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 261 Calories (kcal); 13g Total Fat; (47% calories from fat); 22g
Protein; 11g Carbohydrate; 66mg Cholesterol; 406mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : Making a newer, slimmer appearance is today's version of Beef


Stroganoff. Named for the Russian diplomat, Count Stroganov, this
typically high-cholesterol dish gets its more slenderizing creamy
sauce from low-fat sour cream. And because the lean beef is sliced
paper thin, it takes just minutes to prepare. What's more, an
entire pound of chunky quartered mushrooms in this version means
less meat is needed to achieve the recipe's characteristic
heartiness.
Nutr. Assoc. : 0 26491 4196 0 0 0 0 0 4055

* Exported from MasterCook *

Berry Empanadas

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
BERRY FILLING
1 16.5-ounce can blackberries, raspberries or boysenberries -- drained
1 cup finely chopped pared apple (about 1
medium, tart variety such as Granny Smith)
1/4 cup chopped walnuts
1/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
Dash salt
3 single pastry crusts for 9-inch pie -- ready-to-use, mix
or homemade
1 tablespoon butter
Cinnamon-sugar for dusting

Preheat oven to 400�.

Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium
bowl and mix well. Gently fold in berries. Roll out pastry and cut into
twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of
round, leaving about 1/2 inch along edges. Fold the other half of pastry
over filled half, moisten edges and seal by pressing with fork. Repeat
this procedure until all rounds are folded and sealed. Combine 2
tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empa�adas
with melted butter and sprinkle with cinnamon-sugar. Bake on greased
cookie sheet 18-20 minutes or until golden brown.

Cuisine:
"Mexican"
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"12 Small empanadas"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 289 Calories (kcal); 15g Total Fat; (44% calories from fat); 4g
Protein; 36g Carbohydrate; 3mg Cholesterol; 303mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat;
1/2 Other Carbohydrates

NOTES : Berry Empanadas, in a recipe reminiscent of old Mexico, features


frozen or canned berries combined with apples and walnuts,
enclosed in small pockets of delicate pastry dusted with
cinnamon-sugar. A traditional Mexican pastry with a meat,
vegetable or dessert filling, this easy berry version is just the
right size for passing among your fiesta guests.
Nutr. Assoc. : 0 2268 26658 0 0 0 0 0 0 2009 0 0

* Exported from MasterCook *

Black Chana

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
2 cups boiled chick peas
SET ONE
1/3 cup oil
1 medium onion -- crushed
1/2 cup chopped onion
1 1-inch piece ginger -- cut into thin, long pieces
3 green chiles -- cut in halves
1 teaspoon garlic paste
1 fist full coriander leaves
1 teaspoon sugar
1 teaspoon pomegranate seeds
Salt -- to taste

SET TWO
4 whole cloves
1 cinnamon stick (1 inch)
2 cardamom
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 black peppercorns
1/4 teaspoon shajeera (caraway seeds)
1 small piece nutmeg

Heat Set 2 in a skillet on medium heat while stirring constantly for 5-7
minutes. Remove from heat, powder and keep aside.

Heat oil in a skillet and when oil is hot add crushed onion, garlic paste,
ginger pieces, green chili and sugar. Fry until onion turns pale brown.

Now add chick peas and powdered Set 2 and fry on medium heat for 5
minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet
and cook on low heat until all the water evaporates.

Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves.
Serve hot.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 383 Calories (kcal); 23g Total Fat; (50% calories from fat); 10g
Protein; 41g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : Goes well with paratha and naan.

NOTES : 1. In case pomegranate seeds are not available you may use dry
mango powder called "aamchur" in Hindi. This is available in most
Indian grocery stores. Use 1 teaspoon of this powder.

2. Instead of Set 2 you may use 1 teaspoon of Amma's Meat Masala.


Nutr. Assoc. : 0 346 0 0 0 0 0 3520 3577 0 2863 0 0 0 0 0 5563 2705 0 0
491 0 252 0

* Exported from MasterCook *

Black Thai Pork

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- cut into stir-fry strips
1 cup salsa or picante sauce
1/2 cup peanut butter
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon sesame seed -- toasted if desired
2 tablespoons thinly sliced green onions
3 cups hot cooked cellophane noodles
OR
3 cups hot cooked rice

For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce,
vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic
salt and pepper. Add pork strips; shake until pork is coated with spice
mixture. In a large skillet heat vegetable oil over medium-high heat; cook
and stir pork strips for 2-3 minutes or until cooked through. Spoon the
sauce onto individual plates. Arrange the pork strips on top of sauce.
Sprinkle with sesame seed, then top with green onions. Serve with noodles
or rice.

Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 411 Calories (kcal); 21g Total Fat; (44% calories from fat); 22g
Protein; 37g Carbohydrate; 27mg Cholesterol; 1229mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 887 1325 0 0 0 0 0 0 0 0 0 0 1357 0 2130706543 0 0

* Exported from MasterCook *

Boiled Beef Soup (Govedja Supa)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups/ Stews
Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pot roast with a marrow bone
Cold water
2 stalks celery
2 parsley roots
2 carrots
1 large yellow onion
3 peppercorns (3 or 4 peppercorns)
1 teaspoon salt

Place 2 pounds pot roast with a marrow bone (ask butcher for this) in a
large soup kettle. Place enough cold water to cover only. (Too much water
makes a weak soup.) Bring it to a boil and skim off impurities. Add 2
stalks celery, 2 parsley roots and 2 carrots. Tie with a string. Add a
large yellow skinned unpeeled onion, 3 or 4 pepper corns and 1 teaspoon
salt. Lower heat and simmer very slowly (to keep your soup clear) for
2-1/2 hrs. or until meat is tender. Strain the liquid and add dumplings or
cooked noodles to the broth. Meat or vegetables are delicious served
separately with horseradish or tomato sauce.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 24g Total Fat; (64% calories from fat); 24g
Protein; 5g Carbohydrate; 87mg Cholesterol; 452mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4740 0 0 1035 0 0 4437 0

* Exported from MasterCook *

Bombay Chops with Corn and Cumin Raita

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Grill Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1 1/2-inch thick boneless pork chops
1 tablespoon vegetable oil
1/2 teaspoon salt -- (optional)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
1/8 teaspoon cayenne
1/8 teaspoon dry mustard

RAITA
2 teaspoons cumin seed
1 8-ounce can kernel corn -- drained
1 small tomato -- seeded and chopped
1 8-ounce carton lower fat or nonfat plain yogurt
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
3 tablespoons chopped fresh cilantro

Rub all surfaces of chops with vegetable oil; mix together the optional
salt, 1 1/2 teaspoons coriander, turmeric, cayenne and dry mustard and rub
this seasoning mixture evenly over chops. Cover and let rest at room
temperature for one hour.

For Raita: In small saut� pan, heat cumin seed over high heat, stirring
frequently and watching carefully, just until seed is toasted. Remove seed
to a medium bowl and crush with the back of a spoon. Stir in remaining
ingredients; cover and refrigerate until serving time.

Prepare moderately hot fire in kettle-style grill. Place chops directly


over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes
more. Serve with Corn and Cumin Raita.

Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 247 Calories (kcal); 9g Total Fat; (33% calories from fat); 25g
Protein; 16g Carbohydrate; 52mg Cholesterol; 478mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 2885 0 20137 0 0 0

* Exported from MasterCook *

Brazilian Egg Nest


Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday Kids

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/2 cups all-purpose flour
1/3 cup sugar
1 package Fleischmann's� Active Dry Yeast -- *see notes
2 teaspoons grated orange peel
1 1/2 teaspoons anise seed (optional)
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup water
1/3 cup milk
1/4 cup butter or margarine
8 eggs -- at room temperature
1/2 cup chopped Brazil nuts
Food coloring
Confectioners' sugar glaze

In large bowl, mix 1 1/2 cups flour, yeast, sugar, anise seed, orange
peel, salt and nutmeg. Heat water, milk and butter until very warm (120 to
130�F). Butter does not need to melt. Gradually add to dry ingredients and
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 1 egg and 1/2 cup flour. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in nuts and enough additional flour to
make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10


minutes. Place in greased bowl; turn to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. Divide dough in half; roll each piece into 24-inch rope.
On greased baking sheet, loosely twist ropes. Shape into circle; seal
ends. Place 6 eggs between ropes in twist. Cover; let rise in warm,
draft-free place until doubled in size, about 40 to 50 minutes.

Beat remaining egg with 1 tablespoon water; brush on loaf (not on eggs).
Bake at 350�F for 35 minutes or until done. Remove from sheet; cool on
wire rack. Brush eggs with food coloring; drizzle bread with glaze.

Description:
"Children in various countries delight in finding colored Easter eggs
nestled in a flavorful twisted bread ring. In this Brazilian version
the bread is enriched with Brazil nuts and spiced with orange peel,
nutmeg and anise."
Cuisine:
"Brazil"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -

Per serving: 270 Calories (kcal); 10g Total Fat; (32% calories from fat); 8g
Protein; 37g Carbohydrate; 117mg Cholesterol; 222mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back
Nutr. Assoc. : 0 0 26366 0 23 0 0 0 0 0 0 195 0 0

* Exported from MasterCook *

Bread Meat Patties (Fashirane Shnicle)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Main Dishes
Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Ground beef
Onion -- finely chopped
Salt and pepper
1 egg

Mix ground beef with finely chopped onion, salt and pepper, and 1 egg. Mix
thoroughly. Shape into patties, dip into crumbs and fry in hot fat. Fry
until brown on both sides.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g
Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Browned Beef (Papazjanija)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Main Dishes
Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds lean beef
6 onions
4 cloves garlic
20 peppercorns
2 bay leaves
2 tablespoons salt
1 cup vinegar

Cut meat into pieces. Heat 1/4 fat in a large cooking pot. Braise meat
until brown. Add other ingredients and 2 cups water. Cover and simmer
until tender, about 2 hours.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 16g Total Fat; (55% calories from fat); 23g
Protein; 6g Carbohydrate; 69mg Cholesterol; 1124mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Cabbage Pacchadi

Recipe By :
Serving Size : 2 Preparation Time :0:15
Categories : Amma's Indian Recipes Curry
Salads Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups cabbage (grated)
1 teaspoon coriander seeds
1 tablespoon tamarind paste
4 green chiles
1 teaspoon cumin seeds
1 fist full coriander
A few curry leaves
2 tablespoons oil
Salt -- to taste

Heat oil in a small skillet on low heat and when oil is hot add green
chili and coriander seeds. Fry until the green chiles split and then
remove them from the skillet.

In the remaining oil left in the skillet (still on low heat), add grated
cabbage and salt and cover. In 5 minutes cabbage becomes soft. Now remove
cabbage from skillet and let cool.

In a processor add cabbage, green chili, coriander seeds, tamarind paste,


cumin seeds, coriander leaves and curry leaves and process for 2-3
minutes. Do not process for too long as it tastes better when it is
slightly chewy.

Ready to Eat: immediately

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 178 Calories (kcal); 14g Total Fat; (67% calories from fat); 3g
Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Serving Ideas : Goes well with hot white rice with a topping of butter, chapathi.

Nutr. Assoc. : 4920 0 0 3577 491 2863 0 0 0

* Exported from MasterCook *

Calzone

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3 1/2 cups all-purpose flour
1 package Fleischmann's� Active Dry Yeast -- *see notes
1 teaspoon salt
1 1/4 cups very hot water (120 to 130�F)
1/4 cup olive oil or vegetable oil -- at room temperature
1/2 cup cornmeal

PROSCIUTTO AND CHEESE FILLING


1 1/2 cups Ricotta cheese
1 1/2 cups grated Mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 4-ounce jar diced pimientos** -- well drained
2 ounces thinly sliced prosciutto or salami
2 tablespoons fresh minced parsley
2 medium cloves garlic -- minced or pressed
1/4 teaspoon rosemary leaves
1/2 teaspoon basil leaves

In large bowl, combine 2 cups flour, yeast and salt. Add hot water and
olive oil. Beat at low speed of electric mixer 2 minutes, scraping bowl
occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon,
stir in cornmeal and enough additional flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 4 to 6


minutes. Cover dough; let rest 20 minutes.

Meanwhile combine ingredients for filling; reserve.

Punch dough down. Divide into 10 equal pieces. Roll each piece to 6-inch
circle. Place 1/3 cup filling on one half of each circle. Fold dough over
filling; pinch seam or press with tines of fork to seal. Place on greased
baking sheets. Cover; let rise in warm, draft-free place until doubled in
size, about 30 minutes.

Bake at 400�F for 25 minutes or until done. Serve warm.


____________________

Variation:

SPINACH and MUSHROOM FILLING: Steam 1 pound fresh spinach until tender;
cool. Chop spinach and squeeze to remove excess moisture; reserve. Place 1
tablespoon olive or vegetable oil in skillet over medium heat. Add 2 cups
thinly sliced mushrooms and 2 medium cloves garlic, minced or pressed;
stir and cook until golden, about 3 minutes. Add reserved spinach; cook
and stir until dry, about 2 minutes; remove from heat. Cool. Stir in 2
cups Mozzarella cheese and 1 cup Ricotta cheese. Add measures listed above
for the following ingredients:Parmesan cheese, pimientos, parsley,
rosemary and basil (omit prosciutto). Season with salt and pepper to
taste. Blend well.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"10 Calzones"

- - - - - - - - - - - - - - - - - - -

Per serving: 384 Calories (kcal); 17g Total Fat; (39% calories from fat); 16g
Protein; 41g Carbohydrate; 41mg Cholesterol; 545mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow directions except reduce first rising: cover kneaded
dough and let rest on floured surface 10 minutes. Proceed with
recipe.
**Squeeze pimientos in paper towels to remove excess moisture.

Nutr. Assoc. : 0 0 3188 0 3728 1563 435 986 0 0 922 1034 1603 4633 20132 0
1286 3334

* Exported from MasterCook *

Canadian Baked Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon oil
4 slices bacon -- sliced
1 large onion -- chopped
1/2 green pepper -- chopped
5 cups white pea beans -- soaked and cooked
OR
5 cups canned white pea beans -- drained and rinsed
1 teaspoon salt
1 6-ounce can tomato paste
1/3 cup brown sugar
1/4 cup maple syrup, dark corn syrup or molasses

In a medium saucepan, heat oil over medium-high heat. Add bacon, onion and
green pepper and cook until onions and pepper begin to soften.

Transfer mixture into a 5-6 quart (6L) casserole or bean pot. Add beans
and mix. Combine tomato paste, salt, sugar and syrup or molasses and stir
into bean mixture. Bake covered at 350�F (150�C) for about I hour or until
heated throughout. Add water if necessary to give desired consistency. If
more color is desired, remove cover from casserole during last 15-20
minutes of baking.

Cuisine:
"Canadian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 298 Calories (kcal); 4g Total Fat; (11% calories from fat); 14g
Protein; 54g Carbohydrate; 3mg Cholesterol; 497mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 0 0 0 0 5512 0 2130706543 0 0 0 866

* Exported from MasterCook *

Caribbean Barbecued Pork Steaks

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Grill Main Dishes
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork steak -- about 1/2-inch thick
1 large red onion -- sliced
3/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon cayenne pepper

Place pork and onions in a glass or enamel 12 � 9-inch baking dish.


Combine lime juice, salt and cayenne; pour over pork; cover and
refrigerate for several hours.

Lift pork steaks out of marinade, brushing off onions. Broil or cook over
hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions
and lime juice to boiling. Serve onions with cooked pork. Serve with
tortillas, if desired.

Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 194 Calories (kcal); 11g Total Fat; (52% calories from fat); 18g
Protein; 5g Carbohydrate; 56mg Cholesterol; 401mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4563 0 0 0 0

* Exported from MasterCook *

Caribbean Chicken with Honey Pineapple Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves
(about 1 pound)
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoons pineapple juice
1 teaspoon sesame seeds
1/2 teaspoon lemon juice

Rinse chicken breasts under cold water and pat dry with paper towels.
Combine remaining ingredients in small saucepan; heat over medium heat
about 5 minutes or until mixture simmers. Do not boil. Remove sauce from
heat and keep warm. Dip each chicken breast in sauce; place in baking pan
coated with nonstick cooking spray. Bake at 325�F 15 to 20 minutes or
until chicken is no longer pink in center. Spoon sauce over chicken.

Cuisine:
"Caribbean"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 150 Calories (kcal); 2g Total Fat; (15% calories from fat); 28g
Protein; 2g Carbohydrate; 68mg Cholesterol; 265mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2313 0 0 0 0 0

* Exported from MasterCook *

Caribbean Jerk Pork Roast

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless pork loin roast
1 tablespoon dried onion
1 tablespoon onion powder
2 teaspoons crushed thyme
2 teaspoons salt
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon black pepper
1 teaspoon red pepper (cayenne)
Pat roast dry with paper toweling. Blend seasonings and rub evenly over
pork roast.

Place in shallow pan and roast at 350�F for 45-60 minutes, until internal
temperature registers 155�F. Remove from oven, let rest 10 minutes
(temperature will rise about 5 degrees upon resting). Slice and serve.
Wrap leftovers well and refrigerate for tomorrow's sandwiches.

Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 209 Calories (kcal); 8g Total Fat; (33% calories from fat); 31g
Protein; 3g Carbohydrate; 77mg Cholesterol; 597mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 926384 3132 0 1492 0 0 0 0 0 0 272

* Exported from MasterCook *

Caribbean Pork and Couscous Salad

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Grill Nat. Pork Producers Council
Pork Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 4 ounce boneless pork chops -- cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub*
1 1/2 cups dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions -- sliced
2 oranges or can of mandarin oranges -- peeled & sliced
1 11 ounce can mandarin oranges -- drained
1 medium cucumber -- sliced
4 tablespoons olive oil
2 tablespoons orange juice
Zest of one orange
1 1/2 teaspoons brown sugar
Salt and pepper -- to taste
2 tablespoons chopped pecans
In plastic bag, shake together the rub and pork cubes to evenly coat pork.
Skewer cubes and grill over medium-hot coals for 8 minutes, turning
occasionally. Set aside.

Meanwhile, cover the couscous with boiling water seasoned with 1/2
teaspoon salt; cover and let rest 5 minutes. Stir cherries and green
onions into couscous. Arrange cucumber slices around the edge of four
dinner plates; equally portion couscous mixture onto plates; topping with
orange slices and pork cubes. Stir together oil, orange juice, zest, brown
sugar and salt & pepper; drizzle over salads and garnish each salad with
some chopped pecans.

Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 591 Calories (kcal); 19g Total Fat; (29% calories from fat); 21g
Protein; 85g Carbohydrate; 26mg Cholesterol; 305mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 3
Fat; 0 Other Carbohydrates

NOTES : *Or combine 4 teaspoons ground allspice, 1 tablespoon EACH dried


thyme and paprika, 1 teaspoon EACH cayenne, garlic powder, onion
powder, salt and 1/4 teaspoon black pepper.
Nutr. Assoc. : 5782 27158 449 0 0 0 0 1014 4085 0 0 0 1012 0 0 0

* Exported from MasterCook *

Caribbean Pork Stew

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Pork
Soups/ Stews Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork shoulder -- cut into 1 inch cubes
1 tablespoon shortening
1 1/2 cups water
1 cup orange juice
1 tablespoon vinegar
1 clove garlic -- minced
1 bay leaf
1 1/2 teaspoons salt
2 medium-size onions -- cut in wedges
2 medium-size red potatoes -- cut into 1 inch cubes
2 medium-size sweet potatoes -- cut into 1 inch cubes
2 medium-size carrots -- cut into 3/4 inch chunks
1 7-ounce can whole kernel corn
2 tablespoons flour

Brown pork cubes on all sides in hot shortening in Dutch oven over
moderate heat, stirring as needed. Pour off drippings. Add 1 cup water,
orange juice, vinegar, garlic, bay leaf and 1/2 teaspoon salt. Cover
tightly and cook over low heat about 45 minutes or until meat is almost
tender. Add vegetables and remaining 1 teaspoon salt. Cover and cook about
30 minutes or until meat and vegetables are tender. Combine remaining 1/2
cut water and flour; stir until free of lumps. Add to stew and cook until
broth is thickened.

Cuisine:
"Caribbean"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 360 Calories (kcal); 18g Total Fat; (44% calories from fat); 18g
Protein; 32g Carbohydrate; 60mg Cholesterol; 678mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4583 0 0 0 0 0 0 0 26410 26355 5212 2495 26006 0

* Exported from MasterCook *

Caribbean Spiced Pork with Apple-Fennel Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3/4-pound pork tenderloins
1 tablespoon ground ginger
1 tablespoon whole brown mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon dried minced garlic

APPLE-FENNEL CHUTNEY
1 1/2 cups chopped apple (1 large)
3/4 cup diced fennel (1 bulb)
3/4 cup packed brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar

Heat oven to 450�F. In a medium saucepan, combine all chutney ingredients;


mix well. Bring mixture to a boil. Reduce heat to low; cover and cook 15
minutes more.

Remove cover and cook 15-20 minutes more, or until fruit is tender.

Meanwhile, place pork tenderloins on a sheet of waxed paper. Place all dry
seasonings in a blender; grind to a powder. Coat tenderloins with spice
mixture. Place pork in a shallow roasting pan. Roast for 20 minutes, or
until meat thermometer registers 160�F. To serve, slice pork tenderloins
into 1/2-inch medallions. Top with chutney. Serve any remaining chutney on
the side.

Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 343 Calories (kcal); 8g Total Fat; (21% calories from fat); 25g
Protein; 43g Carbohydrate; 75mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 1169 0 939 0 0 0 0 20130 0 0 26658 1596 0 0 0 3003 0 0

* Exported from MasterCook *

Carrot Thurum (Grated Carrot Curry)

Recipe By :
Serving Size : 2 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Salads Sauces and Toppings
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup grated carrot
1 pinch asafoetida
2 green chilies -- finely chopped
A few coriander leaves
2 tablespoons oil
2 teaspoons lemon juice
Salt -- to taste

Heat oil in a skillet. When oil is hot, add asafoetida, grated carrot,
chopped green chili, coriander leaves and salt. Fry for six minutes on
high heat. Remove from heat and add lemon juice.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 14g Total Fat; (71% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : It's very good as a salad or a light curry with chapati.

Nutr. Assoc. : 0 0 3577 0 0 0 0

* Exported from MasterCook *

Cashew Nut Pakora

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Appetizers
Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
Oil -- for deep frying

SET ONE
2 cups chopped cashew nuts
3/4 cup besan (chickpea flour)
1/4 cup rice flour

SET TWO
1 tablespoon green chiles (chopped)
1 teaspoon garlic paste
1/2 cup coriander leaves
10 mint leaves
3 tablespoons butter
Salt -- to taste

SET THREE
4 whole cloves
1 cinnamon stick (1 inch)
1 cardamom
1/2 teaspoon coriander seeds
1/2 teaspoon cumin
Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2
and Set 1, except for the cashew nuts. Mix thoroughly.

Now add cashew nuts and mix well. Keep adding a few drops of water while
mixing so that the mixture is semi-dry, just moist enough to form into
balls. Break the dough into little balls, or any other shape you desire
(small enough to fry easily).

Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to
low. Add dough balls (pakoras) and fry over low heat such that they turn
light golden brown. Do not fry until deep brown, because cashew nut gives
a burnt smell if over-fried.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 599 Calories (kcal); 43g Total Fat; (60% calories from fat); 17g
Protein; 47g Carbohydrate; 23mg Cholesterol; 136mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

Serving Ideas : Goes well with ketchup or other condiment sauces.

NOTES : � Initially after removing from oil, pakoras will seem soft, but
if you haven't added too much water they will harden and become
crisp.
� The pakoras can be stored for at least a week. Cool well before
storing in an airtight container.
Nutr. Assoc. : 0 0 0 0 2505 26671 0 0 0 20197 0 0 3384 0 0 0 0 0 2705 0 0
0

* Exported from MasterCook *

Cauliflower Manchurian

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Side Dishes
Snacks Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SET ONE
2 pounds cauliflower
2 egg whites
1 teaspoon ground black pepper
5 tablespoons cornflower
1 teaspoon garlic paste
Salt -- to taste
Oil -- to deep fry

SET TWO
1 teaspoon garlic paste
2 teaspoons soy sauce
1 tablespoon oil
1/2 cup water

Coat cauliflower florets with egg whites. Now sprinkle cornflower, salt,
pepper, garlic paste on the florets and mix well.

In a deep skillet, heat oil on medium and when oil is hot, add florets to
skillet and fry until light brown. Remove from skillet and keep aside.

Now in a deep and wide skillet, heat one tablespoon oil on medium and add
garlic paste. Fry for one minute, then add soy sauce and water.

Mix well and add the cauliflower florets from step 1. Mix contents of the
skillet thoroughly and cover with a lid. Cook until all the liquid is
absorbed. Goes well with Chinese fried rice. Makes a good snack.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 131 Calories (kcal); 4g Total Fat; (26% calories from fat); 7g
Protein; 20g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 418 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cauliflower Pacchadi

Recipe By :
Serving Size : 4 Preparation Time :0:02
Categories : Amma's Indian Recipes Curry
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 grams cauliflower
2 tablespoons red chili powder
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 cup oil
1/2 cup lemon juice
6 whole clove garlic
7 curry leaves
Salt -- to taste

Cut cauliflower into large florets and wash thoroughly. Let them dry until
all the water evaporates. When the pieces are dry cut them into very small
pieces and keep aside.

In a small skillet fry fenugreek seeds on low heat until they change
color. (You need not add oil in the skillet.)

Make into a fine powder, mustard seeds and the above fenugreek seeds.

In a pot add chili powder, the above powder, lemon juice, garlic paste,
oil, salt and curry leaves. Mix well and now add the chopped cauliflower
and mix thoroughly.

Cover and keep aside for three days. Stir the contents of the pot once
everyday. It is ready to be eaten on the third day.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 302 Calories (kcal); 28g Total Fat; (79% calories from fat); 4g
Protein; 13g Carbohydrate; 0mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

NOTES : Stored in a refrigerator, it can stay well up to 10 days.


Nutr. Assoc. : 0 2614 3271 939 0 0 0 0 0

* Exported from MasterCook *

Cerdo con Frutas (Venezuelan Pork Chops with Fruit)

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 1 1/2-inch thick pork loin chops
2 teaspoons butter
2 teaspoons olive oil
1 cup dried apricots
3/4 cup golden raisins
1/2 cup slivered almonds
3 cups orange juice
1 teaspoon grated orange zest
1 tablespoon grated fresh ginger root
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice

In a large heavy skillet, melt butter with olive oil over medium-high heat
and brown chops on both sides. Remove chops to a deep casserole with a
lid, mix together all other ingredients and add to casserole.

Cover and bake in a 350�F oven for 45 minutes, until pork is tender. Serve
chops with hot cooked rice, sliced avocado and the fruited pan juices, if
desired.

Cuisine:
"Venezuelan"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 456 Calories (kcal); 21g Total Fat; (39% calories from fat); 26g
Protein; 45g Carbohydrate; 63mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4592 0 0 0 0 0 0 1012 20083 0 962 0 0

* Exported from MasterCook *

Chai Blend

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 Stash English or Irish Breakfast tea bags
8 whole cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 pint half & half
OR
1/2 pint condensed milk
Honey or sugar as sweetener

Prepare a strong tea using 8 tea bags in 4 cups (32 oz.) boiling water.
Steep tea for 5 minutes. Remove tea bags. Add cloves, cardamom and ginger
and simmer for 10 minutes. Add half & half or milk and sweeten to taste.

Serves 6-8.
Description:
"A traditional Indian Blend"
Cuisine:
"Indian"
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 67 Calories (kcal); 5g Total Fat; (56% calories from fat); 2g
Protein; 7g Carbohydrate; 11mg Cholesterol; 31mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5263 2719 0 0 704 0 2130706543 731

* Exported from MasterCook *

Chepulah Pulusu (Fish Curry Andhra Style)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Amma's Indian Recipes Curry
Fish/ Seafood Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fish (around 9-10 pieces)
1/2 cup oil
1 cube ginger (2 inch)
1 pod garlic (walnut-sized pod)
4 whole cloves
1 tablespoon coriander seed powder
2 cardamom
4 tablespoons tamarind extract
1 1/2 teaspoons red chile powder
1/2 teaspoon turmeric
12 curry leaves
2 medium onions
Coriander leaves to garnish
Salt -- to taste

Make into a paste: ginger, garlic, cardamom, cloves, coriander seed


powder, onions. Mix above with fish pieces, salt, chili powder, turmeric
and keep aside.

Heat oil in a skillet on medium heat, add curry leaves, coriander leaves;
fry for two minutes. Then add fish pieces and fry for 5 minutes. (DO NOT
STIR OFTEN AS THE FISH PIECES CAN GET MUSHY.) Then add tamarind paste
mixed in two cups of water. Let it come to a boil, turn heat to low and
cook for 15 minutes.
Serve hot. Goes well with white rice.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 434 Calories (kcal); 30g Total Fat; (60% calories from fat); 33g
Protein; 10g Carbohydrate; 88mg Cholesterol; 99mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1527 0 3520 3506 0 415 0 0 2614 0 0 0 0 0

* Exported from MasterCook *

Chevapccichi

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds lean veal and beef
1 teaspoon black pepper
1 teaspoon salt
Finely minced green onions
Ajvar -- see recipe

Mix 2 pounds lean veal and beef which have been ground together with 1
teaspoon black pepper and 1 tablespoon salt. Mix thoroughly. Dip fingers
in cold salted water and then shape some of the meat into finger length
shapes or like small sausage-links. Place meat on a fine wire grill and
grill over hot coals, turning once. Or, broil in oven about 10 min. until
nicely browned. Serve with finely minced green onions or ajvar.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 507 Calories (kcal); 38g Total Fat; (66% calories from fat); 24g
Protein; 20g Carbohydrate; 85mg Cholesterol; 355mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3885 0 0 0 0

* Exported from MasterCook *

Ajvar

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 fresh red paprika (mild or medium-hot to
taste, 8 to 12 red paprika)
4 medium-size eggplants
1/2 cup olive oil or corn oil -- (1/2 to 3/4 cup)
1 large onion -- minced
3 large garlic cloves -- chopped
1 tablespoon lemon juice (1 to 2 tablespoons)
OR
1 tablespoon red wine vinegar (1 to 2 tablespoons)
Salt and pepper -- to taste
Chopped fresh parsley -- for garnish

Roast the paprika and eggplants over charcoal or a gas flame, or bake them
in a preheated 475�F oven, until the skin is blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skin along with the steams
and seeds. Mash the peppers and eggplant pulp together to form a
homogeneous mass � completely smooth or slightly chunky, as desired. You
can do this with a fork or in a food processor.

Heat 3 tablespoons of oil in a large skillet and saut� the onion until
very soft. Add garlic and cook for 2 more minutes. Remove from the heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the
remaining oil into the mixture, stirring constantly to incorporate all of
the oil. Add lemon juice or vinegar, and salt and pepper, to taste.
Transfer to a serving bowl and garnish with parsley.

Serve as an appetizer to spread on thick slices of country-style white


bread or flat pita bread, or use as a side dish to accompany grilled or
roasted meats.

6 to 8 servings, as an appetizer or side dish.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 20g Total Fat; (59% calories from fat); 5g
Protein; 26g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

NOTES : Pronounced eye-vaar, this is a name to a popular type of appetizer


or side dish made of roasted paprika, unripe tomatoes, and even
string beans can be combined into ajvar. Fresh ajvar is always
made during summer and early autumn, just after the paprika
harvest, when many households also can or bottle their own ajvar
for use throughout the year.
Nutr. Assoc. : 1032 26407 986 0 0 797 0 2130706543 0 0

* Exported from MasterCook *

Chicken Fry With Flakes

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
2 pounds chicken -- cut in 12 pieces
3 egg whites
Oil -- for deep-frying

SET ONE
3 green chili
2 tablespoons garlic paste
2 tablespoons ginger paste
1/2 teaspoon black peppercorns
Salt -- to taste

SET TWO
1/2 cup corn flour
1/2 cup maida (refined wheat flour)
1/2 cup bread crumbs
1 cup corn flakes
1 pinch salt (1 or 2 pinches)

Make Set 1 into a paste. Keep aside.

Mix ingredients of Set 2 in a wide plate and keep aside.

Add a spoonful of cold water to egg whites in a small dish and beat well.
Keep aside.

In a wide pot add paste of Set 1, chicken pieces and half a cup of water
and cook on medium heat until the liquid is evaporated.

Dip each of the above cooked chicken pieces in beaten egg whites and then
coat well with mixture in the wide plate.

Meanwhile, heat oil in a wide deep skillet on medium heat and when oil is
hot, fry the above chicken pieces until golden brown on both sides.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 563 Calories (kcal); 27g Total Fat; (43% calories from fat); 37g
Protein; 42g Carbohydrate; 149mg Cholesterol; 384mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

Serving Ideas : Goes very well with plain white rice along with Hyderabadi Tomato
Gravy.

Nutr. Assoc. : 0 0 0 0 0 0 3577 0 0 0 0 0 0 0 1599 0 0 1326

* Exported from MasterCook *

Chicken Liver Curry

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1 1/2 pounds chicken liver
1/4 cup oil
1/4 teaspoon turmeric
1/2 teaspoon red chili powder
Salt -- to taste

SET ONE
1 large onion -- crushed
1 teaspoon garlic paste
1 teaspoon ginger paste

SET TWO
3 whole cloves
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 cardamom
1 tablespoon poppy seeds
1 pinch saffron

Powder Set 2 and keep aside.


Heat oil in a skillet and when oil is hot add Set 1, turmeric, red chili
powder and salt and fry on medium heat for three minutes.

Now add liver and powdered Set 2 and fry for five minutes.

Next add 3/4 cup of water, cover and let cook for twenty minutes or until
the sauce thickens.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 380 Calories (kcal); 22g Total Fat; (52% calories from fat); 32g
Protein; 13g Carbohydrate; 747mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Serving Ideas : Goes well with paratha, chapathi and plain white rice.

Always serve hot.

Nutr. Assoc. : 0 0 0 0 2614 0 0 0 0 0 0 0 0 0 0 491 0 0 0

* Exported from MasterCook *

Chicken Liver Omelet (Kajgana Sa Pilechom Dzzigericom)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch Eggs
Omelettes Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion
Butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 eggs
1 teaspoon milk
4 tablespoons liver filling

Chop a medium-size onion. Saut� in hot grease or butter until soft. Add
chicken livers which have been cut up in small pieces. Fry until cooked
through, but not too long. Season with 1/2 teaspoon salt, 1/4 teaspoon
pepper and 1 teaspoon paprika. Cook on low flame about 5 minutes longer.
Beat 3 eggs slightly with 1 tablespoon milk. In a hot greased frying pan
pour in the eggs. Spread 4 tablespoons of liver filling onto eggs. Fold
over making omelet when brown on one side. Let cook a few minutes longer.
Slide onto plate and serve immediately.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 250 Calories (kcal); 14g Total Fat; (49% calories from fat); 18g
Protein; 13g Carbohydrate; 562mg Cholesterol; 1239mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Chicken Marengo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup olive oil
4 chicken breast halves (about 1 1/4-pounds) -- boneless,
skinless
12 ounces fresh white mushrooms (about 5 cups) -- sliced
2 cups frozen pearl onions -- thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme -- crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine

In a Dutch oven, heat oil over high heat until hot. Add chicken; cook
until brown on both sides, turning once, about 3 minutes for each side.
Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir
until mushrooms are golden, about 10 minutes. Return chicken to skillet.
Stir in thyme, salt and pepper. Add tomatoes with their juice and wine;
bring to boil. Reduce heat to medium low; cover and simmer until chicken
is tender, about 10 minutes, stirring occasionally. Serve over steamed
rice, if desired.

Cuisine:
"Latin"
Copyright:
"The Mushroom Council"
Yield:
"4 portions"

- - - - - - - - - - - - - - - - - - -

Per serving: 495 Calories (kcal); 32g Total Fat; (59% calories from fat); 33g
Protein; 15g Carbohydrate; 93mg Cholesterol; 378mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

NOTES : Chicken Marengo created as a tribute to Napoleon's victory in that


city, required lengthy simmering in its old-fashioned form. Now it
cooks up in less than half an hour, and its fragrant lacing of
garlic and thyme is guaranteed to whet the appetite. Slimmed down
with skinless, boneless chicken breasts and heaps of mushroom
slices, this is a '90s dish with old-fashioned appeal.
Nutr. Assoc. : 0 324 3386 0 0 0 0 0 26059 0

* Exported from MasterCook *

Chicken Pulao

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
INGREDIENTS
1/2 cup butter
Salt -- to taste

SET ONE
2 pounds chicken -- medium size pieces
8 mint leaves
1 cup yogurt
1 small onion -- crushed or grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon turmeric
10 rose petals

SET TWO
1 cinnamon stick (1 inch)
3 cardamom
4 whole cloves

SET THREE
5 black peppercorns
1/4 teaspoon anise seed
1 pinch saffron
1 small piece nutmeg
1 tablespoon khus-khus (poppy seeds)
SET FOUR
3 cups basmati rice
1 cinnamon stick (1 inch)
2 cardamom
2 cups cream or milk of 1 medium-sized coconut
3 cups water
10 cashew nuts
2 bay leaves
1/2 cup finely chopped onion
1 tablespoon chopped green chilies

Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10
minutes. Then cook on high heat for 10 minutes or until the liquid
evaporates. Remove from heat and keep aside.

Powder Set 3 and keep aside.

Wash basmati rice, drain water and keep aside.

In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon
and cardamom. When cashew nuts turn light brown add chopped onion and
green chili and fry until onion turns brown. Now add rice and fry for two
minutes on medium heat.

Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover
and cook on high heat until the rice begins bubbling up for the first
time. Reduce heat and let cook. Stir periodically and use a good lid to
cover skillet so that aroma does not escape.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 958 Calories (kcal); 57g Total Fat; (52% calories from fat); 32g
Protein; 84g Carbohydrate; 146mg Cholesterol; 342mg Sodium
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : Tastes good with Perugu Pacchadi.

Nutr. Assoc. : 0 0 0 0 0 0 3384 0 0 0 0 0 0 0 0 2705 0 0 0 0 0 0 0 0 1156


0 0 0 2705 0 2741 0 2130706543 0 0 20197

* Exported from MasterCook *

Chicken Soup with Noodles (Pileca Supa sa Rezancima)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Soups/ Stews
Yugoslavia.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds chicken (1 whole, approximately 5 pounds)
1 small whole onion
1 small clove garlic
8 carrots
2 parsnips (2 to 3 parsnips)
2 to 3 parsley roots and greens
1 stalk celery
2 bay leaves
1 teaspoon whole black pepper
1/4 section cabbage
4 potatoes (4 to 6 potatoes)

Cook in a large pan filled with cold water: 1 chicken, sectioned and
salted to taste. When it starts to boil, add the vegetables, except
potatoes.

Continue to boil until meat is done, on a slow fire. (This recipe takes
approximately 6 hours to cook.) Then add 4-6 potatoes and allow to simmer
slowly until cooked thoroughly. Remove from fire and bring to a boil. Add
noodles, cook until well done.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 339 Calories (kcal); 9g Total Fat; (24% calories from fat); 32g
Protein; 32g Carbohydrate; 86mg Cholesterol; 153mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5829 0 0 0 20144 1035 0 0 2261 2416 4600

* Exported from MasterCook *

Chicken with Piquillos, Tomatoes and Olives (Pollo Con Piquillos, Tomates y
Aceitunas)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Foods From Spain Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup Spanish olive oil
4 chicken breast halves (about 1 1/2-pounds) -- boned and
skinned
2 large sweet green bell peppers (about 2 cups) -- cut in 1/2-inch
squares
2 large onions cut in thin wedges (about 2 cups)
1 teaspoon minced garlic (about 1 large clove)
1 pound plum tomatoes -- chopped (about 2 1/2-cups)
1 teaspoon chicken bouillon granules
1/2 cup jarred Spanish piquillo peppers -- cut in chunks
OR
1/2 cup roasted red peppers
1/2 cup small pitted Spanish green olives -- sliced

In a cup, combine salt, pepper and paprika; sprinkle on both sides of


chicken. In a large skillet over medium-high heat, heat oil until hot. Add
chicken, green peppers, onion and garlic to skillet; cook, stirring
frequently and turning chicken to brown on both sides, about 5 minutes.
Remove chicken from skillet. Add tomatoes and bouillon granules; cook
uncovered, stirring until tomatoes are softened, about 10 minutes. Return
chicken to skillet. Reduce heat to medium; cover and simmer until chicken
is cooked through, 10 to 15 minutes. Stir in piquillo peppers and olives
and cook just until heated through, about 2 minutes. Serve over saffron
rice, if desired.

Cuisine:
"Spanish"
Source:
"Foods from Spain"

- - - - - - - - - - - - - - - - - - -

Per serving: 334 Calories (kcal); 17g Total Fat; (46% calories from fat); 30g
Protein; 16g Carbohydrate; 69mg Cholesterol; 596mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : Chicken with Piquillos, Tomatoes and Olives is an adaptation of a


traditional Spanish dish, pairs piquillo peppers and pitted green
olives both available on supermarket shelves-with quick-cooking
skinless, boneless chicken breasts and fresh vegetables. Sweet and
slightly piquant piquillo peppers, which are grown in northern
Spain, are roasted over an open fire, peeled and packed into jars.
They add a distinctive Spanish accent to this speedy skillet
supper.
Nutr. Assoc. : 0 0 0 986 4944 3572 26410 20130 0 0 2130706543 0 0 3584

* Exported from MasterCook *

Chicken/Lamb Dhansak

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SET ONE
1/2 cup yellow split peas
1/4 cup chick peas
1/4 cup whole green gram
1/4 cup red lentils

SET TWO
1 small eggplant
1 red pumpkin (3-inch cubes)
1 medium potato
1 medium onion
1 ripe tomato
1/2 cup chopped spinach

SET THREE
2 pounds chicken
OR
2 pounds lamb

SET FOUR
3 red chiles
2 fresh green chiles
1 tablespoon ginger
1/2 tablespoon garlic
1/4 cup fresh mint leaves
1/4 cup coriander leaves
3 tablespoons water

SET FIVE
1 tablespoon coriander seeds
1 teaspoon cumin
1 cinnamon stick (1 inch)
3 cardamom
1 teaspoon turmeric
6 black peppercorns
6 whole cloves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds

SET SIX
1 cup oil
2 medium onions
Salt -- to taste

Soak Set 1 overnight.

Cut all the vegetables from Set 2, meat from Set 3. In a pot add the
soaked pulses from Set 1, these vegetables and meat and salt and adequate
amount of water and cook til pulses from Set 1 are soft (around 40 minutes
on medium heat). Remove from heat and let cool. When cooled remove pieces
of meat from the pot and keep aside. The remaining stuff in the pot is
made into a paste.

Set 4 is made into a soft paste. Set 5 is ground into a fine powder.
Heat oil in a wide and deep skillet and add chopped onion. Fry onion to
light brown and remove from the skillet and keep aside. To the remaining
oil in the skillet add Set 4 (i.e, paste) and Set 5 (i.e, powder) and cook
for 10 minutes on medium heat. Later add the already-fried onion and meat
pieces, paste of Step 2, salt to taste, two cups of water and cook for 30
minutes on low heat. Serve hot.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 862 Calories (kcal); 57g Total Fat; (57% calories from fat); 35g
Protein; 59g Carbohydrate; 99mg Cholesterol; 118mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 9 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : This dish goes well with rice and any kind of bread.

NOTES : Preparation time (for soaking): Overnight

As you have observed, a lot of ingredients and time goes into


making this dish. So it's better to make it for twice the number
of people and freezing it for later use. Stays fresh for 3 to 4
weeks.
Nutr. Assoc. : 0 5096 617 3920 3920 0 0 0 1216 0 0 0 0 0 0 0 0 2130706543
0 0 1101 3577 0 0 347 0 0 0 0 0 0 2705 0 0 0 0 939 3271 0 0 0
0 0

* Exported from MasterCook *

Chicken/Lamb Vindaloo

Recipe By :
Serving Size : 4 Preparation Time :2:00
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SET ONE
2 teaspoons cumin
1 teaspoon black pepper
1 stick cinnamon stick (1 inch)
3 cardamom
6 whole clove
1 pinch nutmeg

SET TWO
1 pound chicken (about 450 grams)
4 dry red chilies
1/3 cup vinegar
1 teaspoon ginger paste
5 whole clove garlic
1/2 cup oil
2 medium onions
1 teaspoon sugar
Salt -- to taste

Cut meat into small pieces. Soak chiles in vinegar for 10 minutes.

Blend until smooth: chiles, vinegar, ginger, garlic. Grind the spices in
Set 1.

Marinate the meat pieces in the paste, salt and ground spices for about
two hours.

In a skillet heat oil, fry chopped onions until brown. Drain meat from
marinade and add to skillet. Fry until meat changes color and then pour in
the marinade and cook on low heat until meat is tender. Add sugar before
removing from heat.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 512 Calories (kcal); 43g Total Fat; (71% calories from fat); 16g
Protein; 21g Carbohydrate; 75mg Cholesterol; 88mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Goes well with nan, paratha, pita bread, rice, etc.

Nutr. Assoc. : 0 0 0 2705 0 5563 0 0 0 2602 26642 0 0 0 0 0 0 0

* Exported from MasterCook *

Chiles en Nogada (Poblanos Stuffed with Picadillo and Walnuts)

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground pork
2 teaspoons corn oil
1 large onion -- chopped
6 cloves garlic -- chopped
2 1/2 cups chopped plum tomatoes
2 medium apples -- peeled and diced
2 medium peaches -- peeled and diced 1/4 inch thick
2 medium plantains -- peeled and diced 1/4 inch thick
3/4 cup chopped green olives
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup capers
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Salt -- to taste
12 large poblano chiles
Walnut Cream Sauce -- see recipe

For filling, heat oil in large pan over medium heat; add onion and saut�;
add garlic and saut� a couple minutes more. Add pork; cook and crumble to
brown; add tomatoes and simmer, uncovered, 8 minutes. Add fruits, olives,
almonds, raisins, capers, and seasonings; cook about 5 minutes or until
fruits are tender but not mushy.

Poblanos: Make a small lengthwise slit on side of each chile. Carefully


remove seeds with teaspoon (or under running water). Arrange chiles on
baking sheet. Place under broiler about 3 minutes or until they begin to
blister and blacken. Turn chiles and broil 3 minutes or until blackened
all over. Place in a plastic bag to steam 5 minutes; remove skin. Before
serving, stuff chiles with warm filling.

Serving: Nap plate with sauce. Place stuffed chile cut side up in middle
of plate. Ladle small amount of sauce over chile and garnish with
pomegranate seeds and parsley.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 705 Calories (kcal); 53g Total Fat; (64% calories from fat); 23g
Protein; 42g Carbohydrate; 106mg Cholesterol; 255mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit;
9 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 20160 0 0 0 2678 0 0 0 0 0 0 0 4532 0

* Exported from MasterCook *

Walnut Cream Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups walnut pieces
1 1/2 cups milk
3 slices white crustless bread
3 tablespoons sugar
3 tablespoons dry sherry
1/8 teaspoon salt
2 1/4 cups heavy cream

In blender or food processor, blend walnut pieces, milk, slices white


crustless bread, sugar and dry sherry, teaspoon salt until all is very
smooth. Whip heavy cream and fold into walnut mixture (Do not overmix;
sauce consistency should be slightly runny.)

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 582 Calories (kcal); 53g Total Fat; (78% calories from fat); 15g
Protein; 17g Carbohydrate; 98mg Cholesterol; 111mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 5471 0 0 0 0 0 0

* Exported from MasterCook *

Chili Verde

Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork butt (shoulder) -- cubed & dusted with flour
seasoned with black pepper
2 tablespoons bacon drippings
OR
2 tablespoons vegetable oil
3 cups chopped onion
3 cloves garlic -- minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 4-ounce cans diced green chiles -- drained
3 14 1/2-ounce cans chicken broth
1 teaspoon hot pepper sauce -- to taste
Heat fat in Dutch oven over medium-high heat; add pork cubes and brown
evenly on all sides. Add onions and garlic to pan; cook and stir until
onions are tender, about 10 minutes.

Stir in remaining ingredients and bring all to a boil. Lower heat to a


simmer, cover and simmer until pork is very tender and liquid is slightly
thickened. Serve immediately over hot cooked rice, if desired. Garnish
with fresh cilantro sprigs.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking TIme):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 324 Calories (kcal); 13g Total Fat; (39% calories from fat); 35g
Protein; 13g Carbohydrate; 91mg Cholesterol; 1216mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5791 2130706543 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chinatown Red-Cooked Pork Treasures

Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Appetizers Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin -- cut into 3/4-inch cubes
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon toasted sesame oil
1 shallot -- chopped
2 teaspoons five spice
2 teaspoons grated ginger root
2 cloves garlic -- minced

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix


well. Seal bag and marinate in the refrigerator 8-12 hours or overnight.

Heat oven to 350�F. Remove pork cubes from marinade, discarding marinade.
Pat pork dry with paper toweling; place cubes in a single layer, not
touching, in a shallow baking pan and bake at 350�F for 25-30 minutes,
until pork is just tender and lightly browned. Remove to serving platter
or chafing dish and serve hot as an appetizer.

Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 95 Calories (kcal); 5g Total Fat; (44% calories from fat); 11g
Protein; 3g Carbohydrate; 18mg Cholesterol; 404mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 1356 0 27171 0 0

* Exported from MasterCook *

Chinese Style Ribs

Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork ribs
1/2 cup hoisin sauce -- (purchased)
1/4 cup water
1/4 cup dry sherry
1/4 cup honey
1/4 cup soy sauce
2 cloves garlic -- minced

Cut ribs into desired serving size portions; set aside. In a large
self-sealing bag combine remaining ingredients and mix well. Add ribs,
seal bag and refrigerate overnight (6-24 hours) turning bag occasionally
to distribute marinade. Drain ribs, reserve marinade. Place ribs in a
shallow roasting pan, cover with foil and bake in a 350�F oven for 1 1/2
hours. Uncover and brush ribs with the reserved marinade. Bake, uncovered
for 30 minutes more.

Cuisine:
"Asian"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -
Per serving: 588 Calories (kcal); 37g Total Fat; (57% calories from fat); 38g
Protein; 23g Carbohydrate; 111mg Cholesterol; 1166mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 0 0 0

* Exported from MasterCook *

Chinese-Style Spareribs

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pounds pork spareribs
1/4 cup hoisin sauce
1/4 cup water
3 tablespoons dry sherry
2 tablespoons honey
2 tablespoons soy sauce
2 cloves garlic -- minced

Cut spareribs into serving-size portions; set aside.

Place large plastic bag in large bowl. In bag, combine remaining


ingredients; mix well. Add ribs, close bag tightly. Refrigerate 6 hours or
overnight; turn bag several times to distribute marinade.

Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover
with foil and bake in a 350�F oven for 1 1/2 hours.

Uncover and brush ribs with the reserved marinade. Bake, uncovered, for 30
minutes or till done.

Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 776 Calories (kcal); 54g Total Fat; (64% calories from fat); 55g
Protein; 11g Carbohydrate; 166mg Cholesterol; 716mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 731 0 0


* Exported from MasterCook *

Choucroute Garni

Recipe By :
Serving Size : 10 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds refrigerated sauerkraut -- rinsed well and drained (4 to
6 pounds)
1/2 pound bacon -- diced
2 large onions -- peeled and coarsely chopped
3 carrots -- pared and sliced
1/2 cup chopped parsley
2 bay leaves
10 black peppercorns
10 juniper berries
4 whole cloves
2 cups fruity white wine (like Riesling) (2 to 4
cups)
3 cups chicken broth (3 to 4 cups)
1 pound lean pork loin -- cubed
1/2 pound ham -- cubed
1 pound smoked sausage -- sliced
1 pound bratwurst -- sliced
2 tart green apples -- cored and coarsely chopped

In a large Dutch oven, over medium-low heat, render bacon fat; add onion
and carrots and saut� slowly; stirring occasionally, about 8-10 minutes.
Place parsley, bay leaves, peppercorns, juniper berries and cloves in
cheesecloth bag or large tea strainer. Add to pot along with sauerkraut,
wine and broth. Bring to a boil; cover and simmer for 1 hour. Add meats to
pot, stir, cover and simmer another hour. Add apples and simmer an
additional 20 minutes. Serve immediately with pumpernickel or Jewish rye
bread. Or refrigerate overnight and reheat to serve.

Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 638 Calories (kcal); 42g Total Fat; (62% calories from fat); 36g
Protein; 21g Carbohydrate; 217mg Cholesterol; 2809mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1335 0 0 0 0 0 0 0 0 4739 327 9110 0 0 0 5260

* Exported from MasterCook *

Columba di Pasqua

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup sugar
1 package FLEISCHMANN'S Active Dry or Rapid Rise
Yeast
4 teaspoons lemon peel
1/2 teaspoon salt
3/4 cup water
1/4 cup butter or margarine
2 eggs -- at room temperature
3/4 cup almond paste (7 ounces)
1 egg white -- lightly beaten
1 whole clove

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
peel and salt. Heat water and butter until very warm (120� to 130�F).
Gradually add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir
in enough additional flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 6 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough
and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Divide dough in half. Roll one half of dough to 7- �
15-inch oval. Place on greased baking sheet; curve ends downward. Roll
remaining half to a triangle measuring 15 inches high and 6 inches wide at
the base. Place triangle on center of the curved oval. Twist top third of
triangle, left to right; shape to form dove's head. Twist bottom third
right to left to form tail. With sharp knife, slash wings and tail on a
diagonal to form feathers. Brush with egg white. Form almond paste into
1/2-inch balls. Arrange on dove's body and wings. Insert clove for eye.
Cover; let rise in warm, draft-free place until doubled in size, about 45
to 50 minutes.

Bake at 325�F for 40 minutes or until done. Remove from baking sheet; cool
on wire rack.

Description:
"Italians celebrate holidays with specially flavored breads baked in
unique shapes. This rich and tender loaf, is formed into a dove and
decorated with balls of sweet almond paste. It graces Italian tables
at Christmas as a dove of peace."
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Dove"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 288 Calories (kcal); 9g Total Fat; (28% calories from fat); 7g
Protein; 45g Carbohydrate; 42mg Cholesterol; 146mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 5022 0 393

* Exported from MasterCook *

Confetti Beef Tacos

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground beef
2 teaspoons chili powder
1/2 teaspoon salt
1 cup mild or medium chunky salsa
1 11-ounce can whole kernel corn -- drained
12 taco shells

TOPPINGS (OPTIONAL)
Taco sauce
Shredded Monterey Jack cheese
Thinly sliced lettuce
Sliced ripe olives
Chopped tomatoes

Heat oven to 350�F. In large nonstick skillet, brown ground beef over
medium heat 8 to 10 minutes or until beef is no longer pink, breaking up
into 3/4" crumbles. Pour off drippings. Season beef with chili powder and
salt. Stir in salsa and corn; heat through.

Meanwhile heat taco shells according to package directions.

To assemble, spoon approximately 1/3 cup beef mixture into each taco
shell; top as desired.

Cuisine:
"Mexican"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"12 Tacos"
Start to Finish Time:
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 372 Calories (kcal); 22g Total Fat; (52% calories from fat); 17g
Protein; 28g Carbohydrate; 57mg Cholesterol; 634mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 1325 430 1473 0 0 0 0 2672 20168 26059

* Exported from MasterCook *

Country French Bread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup instant nonfat dry milk powder
2 packages Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
1 1/3 cups water
1/2 cup plain yogurt
3 tablespoons vegetable oil
Cornmeal
1 egg white beaten with 1 tablespoon water

In large bowl, combine 1 1/2 cups flour, dry milk, undissolved yeast and
salt. Heat water, yogurt and 2 tablespoons oil until very warm (120 to
130�F); stir into dry ingredients. Stir in enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half. Roll each to 15 � 10-inch oval. Beginning at long


end of each, roll up tightly as for jelly roll. Pinch seams and ends to
seal. Taper ends by gently rolling back and forth.* Place, seam sides
down, on large greased baking sheet sprinkled with cornmeal. Brush dough
with remaining oil. Cover with plastic wrap, leaving room for dough to
rise. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let
stand at room temperature 10 minutes. With sharp knife, make four or five
diagonal slashes (1/4-inch deep) on top of each loaf. Brush with egg white
mixture.

Bake at 400�F for 25 to 35 minutes or until done. Remove from baking


sheet; cool on wire rack.
____________________

To Make Round Loaves:

Divide dough in half. Shape each into 5-inch ball. Place on large greased
baking sheet sprinkled with cornmeal. Cover and refrigerate as directed.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let
stand at room temperature 10 minutes. With sharp knife, make four slashes
(1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg
white mixture and bake as directed.

Cuisine:
"French"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 164 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g
Protein; 28g Carbohydrate; 1mg Cholesterol; 216mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 4234 26366 0 0 0 0 0 3231 0

* Exported from MasterCook *

Country French Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground chicken
OR
1 pound ground turkey
1/2 cup bread crumbs
1 teaspoon parsley flakes
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
2 tablespoons vegetable oil
1 jar Chicken Tonight Cooking Sauce for Chicken
� Country French
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen peas
1/2 cup sour cream
1 8-ounce package wide egg noodles -- cooked and drained

In a large bowl, combine ground chicken, bread crumbs, egg, parsley, onion
powder, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Form into 1
1/2" meatballs. In a large skillet, thoroughly brown meatballs on all
sides in vegetable oil; drain fat. Add sauce, 1/4 teaspoon salt, 1/8
teaspoon pepper and peas. Simmer, covered, 30 minutes or until meatballs
are thoroughly cooked; stir occasionally. Add sour cream, stir to mix
thoroughly. Serve over hot, cooked noodles.

Serves 4-6.

Cuisine:
"French"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 423 Calories (kcal); 34g Total Fat; (54% calories from fat); 22g
Protein; 40g Carbohydrate; 107mg Cholesterol; 528mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2130706543 0 0 0 1036 0 0 0 0 0 459 0 0 0 0 530

* Exported from MasterCook *

Couscous Salad with Dried Cherries

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
OR
1 cup chicken broth
3/4 cup quick-cooking couscous -- uncooked
1/2 cup dried tart cherries
1/2 cup coarsely chopped carrots
1/2 cup chopped unpeeled cucumber
1/4 cup sliced green onions
1/4 cup toasted pine nuts or slivered almonds
(optional)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
Salt and pepper -- to taste

Bring water or broth to a boil in a medium saucepan; stir in couscous.


Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and
pine nuts in a large bowl; mix well. Combine vinegar, olive oil and
mustard in a small container; mix well. Pour over couscous mixture; stir
to coat all ingredients. Season with salt and pepper, if desired. Serve
chilled or at room temperature.

Description:
"This Middle Eastern favorite makes a taste-tempting salad."
Cuisine:
"Middle Eastern"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"4 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 8g Total Fat; (26% calories from fat); 7g
Protein; 45g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : To toast pine nuts or almonds, spread nuts in an ungreased pan.


Bake in a preheated 350� oven 5 to 7 minutes, stirring
occasionally, or until brown.
Nutr. Assoc. : 0 0 2130706543 449 26525 20022 3010 0 4489 0 0 0 0

* Exported from MasterCook *

Crab Won Tons with Blackberry Szechuan Sauce

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR SAUCE
1/2 cup blackberry pur�e
1/2 cup saki
OR
1/2 cup dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt -- (to taste)
1/2 teaspoon red pepper flakes -- (to taste)
1/2 teaspoon grated ginger
1 teaspoon lime juice
2 cloves garlic -- minced
1 1/2 tablespoons honey

FOR FILLING
2 ounces fresh spinach (2 to 3 ounces) -- trimmed & washed
1 tablespoon butter
4 tablespoons onion -- finely chopped
3 ounces cream cheese -- cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry breadcrumbs
1/2 pound flaked, cooked crabmeat
Dash salt, pepper, Tabasco -- (optional)

FOR WON TONS


3 dozen won ton wrappers (approximately)
Vegetable oil to cover bottom of wok to
1/4 inch

For sauce: Mix all ingredients in saucepan. Bring to a boil over


medium-high heat and cook until clear and thickened. (The flavor of this
sauce improves after standing overnight.)

For filling: Wash spinach. With water still clinging to leaves, place in
large pan over medium-high heat. Cook until spinach just begins to wilt
and most of water has evaporated. Empty onto cutting board and chop
finely. Set aside.

Melt butter in saut� pan. Add onion and saut� until transparent. Reduce
heat to low; add cream cheese. When the cheese begins to soften, add lemon
juice to blend. Remove from heat and stir in crab, breadcrumbs, and
spinach.

For won tons: Place 1-2 teaspoons filling in each wrapper and seal
according to package directions. Place single layer of won tons in hot oil
and fry 2-3 minutes until golden brown. Drain on paper bags or paper
towels, and serve immediately with Blackberry Szechuan Sauce.

Cuisine:
"Asian"
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"36 won tons"

- - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); 1g Total Fat; (24% calories from fat); 2g
Protein; 7g Carbohydrate; 9mg Cholesterol; 136mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 2267 2130706543 0 0 0 0 0 3520 0 3505 0 0 0 1423 0 0 0 0


0 0 2130706543 0 0 5617 0

* Exported from MasterCook *


Crackling Biscuits (Pogaccice sa Ccvarcima)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups sifted flour
2 tablespoons salt
1 cup milk
2 1/2 cups ground cracklings
2 eggs

Rub together until fine the flour, crackling and salt. Add beaten eggs and
milk. Mix into soft dough. Shape biscuits, criss-cross tops with knife and
bake at 450�, then lower to 400� and bake until brown.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 289 Calories (kcal); 16g Total Fat; (49% calories from fat); 13g
Protein; 23g Carbohydrate; 45mg Cholesterol; 1124mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 26379 0 0 4565 0

* Exported from MasterCook *

Crunchy Chinese Pork Salad

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices bacon
3/4 pound cubed cooked pork
6 cups torn iceberg lettuce
1 8-ounce can sliced water chestnuts -- drained
1/2 cup sliced green onions
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon catsup
1 teaspoon dry mustard
1 3-ounce can chow mein noodles

In a large skillet, cook bacon till crisp; drain and crumble bacon. In a
large bowl combine bacon, pork, lettuce, water chestnuts and green onions.
Cover and refrigerate 2-3 hours.

For dressing, in a screw-top jar combine soy sauce, honey, catsup and dry
mustard. Cover and shake well. Chill. At serving time, add dressing and
chow mein noodles to salad, tossing lightly to coat. Serve immediately.

Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 367 Calories (kcal); 14g Total Fat; (33% calories from fat); 29g
Protein; 33g Carbohydrate; 69mg Cholesterol; 1069mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 68 5780 747 1377 0 0 0 0 0 0

* Exported from MasterCook *

Cuban Sandwich

Recipe By :
Serving Size : 1 Preparation Time :0:20
Categories : Burgers/ Sandwiches Grill
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 submarine or hoagie roll -- split lengthwise
2 tablespoons prepared mustard
Sliced bread & butter pickles -- to taste
1 ounce thinly-sliced roast pork
1 ounce thinly-sliced Swiss cheese
1 ounce extra-lean ham -- thinly sliced
2 teaspoons butter

Open roll and spread inside surfaces with mustard, then top with pickles;
layer on roast pork, cheese and ham; close sandwich. Lightly butter
outside surface of roll and grill on a hot griddle (or in a 400�F oven)
until lightly toasted and cheese is melted. Serve hot.

Cuisine:
"Cuban"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -

Per serving: 694 Calories (kcal); 26g Total Fat; (34% calories from fat); 35g
Protein; 78g Carbohydrate; 83mg Cholesterol; 1711mg Sodium
Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26391 0 2335 8000 5231 3886 0

* Exported from MasterCook *

Czechoslovakian Orange Crescent

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/3 cup warm milk (105� to 115�F)
1/3 cup butter or margarine -- softened
1/3 cup sugar
2 teaspoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground mace
3 cups all-purpose flour (3 to 3 1/2 cups)
1 egg

GLAZE
2 tablespoons honey
1 tablespoon orange juice

Place warm water in large, warm bowl. Sprinkle in yeast; stir until
dissolved. Add warm milk, butter, sugar, orange peel, salt, mace and 1 cup
flour; blend well. Stir in egg and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. Remove dough to lightly floured surface. Remove 1/4 of
dough; roll to 18-inch rope. Reserve. Divide remaining dough in half. Roll
each half to 30-inch rope; join to make one long rope. Wrap long rope
loosely around small rope (start wrapping at center of small rope and work
out to each end). Pinch ends to seal. Place loaf on greased baking sheet.
Curve ends to make crescent shape. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes.

Bake at 350�F for 35 minutes or until done. Remove from sheet; cool on
wire rack. Makes 1 loaf. Brush with Honey Orange Glaze.
____________________

HONEY ORANGE GLAZE: In small saucepan, combine honey and orange juice.
Cook over medium heat, stirring frequently, until mixture is warm.

Cuisine:
"Czechoslovakian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g
Protein; 25g Carbohydrate; 23mg Cholesterol; 113mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 5472 26366 4138 0 0 0 0 0 14 0 0 0 0 0

* Exported from MasterCook *

Czechoslovakian Vanocka

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 1/2 teaspoons salt
2 teaspoons grated lemon peel
1 teaspoon ground nutmeg or mace
1 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs -- at room temperature
1 cup chopped dates
1 egg white -- lightly beaten
1/3 cup whole blanched almonds

In large bowl, mix 2 cups flour, sugar, undissolved yeast, salt, lemon
peel and nutmeg.

Heat milk, water and butter until hot to touch (125� to 130�F). Butter
does not need to melt. Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1
cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With
spoon, stir in dates and enough additional flour to make stiff dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Place in greased bowl, turning to grease top. Cover; let rise
until doubled in size, about 1 hour.*

Punch dough down. Divide dough in half; set one half aside. Divide
remaining half into 3 equal pieces. Roll into 18-inch ropes. On greased
baking sheet, braid ropes together. Pinch ends and tuck under to seal.
With side of hand, make a 1/4-inch deep depression along the top of the
braid. Divide remaining dough into four equal pieces; set one piece aside.
Roll three pieces into 16-inch ropes. Braid together. Pinch ends and tuck
under to seal. Place on top of larger braid. Make 1/4-inch deep depression
along top of braid with side of hand. Divide remaining piece of dough into
three equal pieces. Roll into 12-inch ropes. Braid together. Place small
braid on top of 16-inch braid. Pinch ends and tuck under to seal. Cover;
let rise in warm, draft-free place until doubled in size, about 40 to 50
minutes.

Brush loaf with egg white. Decorate with almonds. Bake at 350�F for 40
minutes or until done. Remove from baking sheet and cool on wire rack.

Cuisine:
"Czechoslovakian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 350 Calories (kcal); 8g Total Fat; (20% calories from fat); 9g
Protein; 61g Carbohydrate; 44mg Cholesterol; 332mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. Follow directions, except reduce first rise. Cover kneaded
dough and let rest on board 10 minutes. Proceed with recipe.
Nutr. Assoc. : 14 0 26366 0 20084 3620 0 0 0 0 0 0 2277

* Exported from MasterCook *

Dosakaaya Vankaaya Pacchadi

Recipe By :
Serving Size : 0 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Sauces and Toppings Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small eggplant
1 medium dosakaaya (cucumber)
3 green chiles
1 teaspoon tamarind paste
3/4 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole clove garlic
A few curry leaves
1 1/2 tablespoons oil
Salt -- to taste

Cut eggplant into bite-sized pieces, soak in water and keep aside.

Remove seeds from dosakaaya, cut into bite-sized pieces and keep aside.

Heat oil in a small skillet and add coriander seeds and green chiles. Fry
until the chiles burst and change color. Remove from heat and transfer the
contents to another dish to cool.

In the same skillet, in the remaining oil, add eggplant, salt and fry on
medium heat. When eggplant is soft remove from heat (about 10 minutes).
Let cool.

In a processor add all the remaining ingredients, eggplant, green chiles


and coriander seeds and blend until semi-soft. Now add pieces of dosakaaya
and blend for a few seconds. (The pieces of dosakaaya should not be made
into a paste.)

Ready to eat: immediately

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 414 Calories (kcal); 22g Total Fat; (44% calories from fat); 10g
Protein; 53g Carbohydrate; 0mg Cholesterol; 33mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

NOTES : Stays up to a week if stored in the refrigerator.

Actually, in the villages the seeds of the cucumber are not


discarded as they are supposed to enhance the taste and hence are
added to the chutney.
Nutr. Assoc. : 0 3010 3577 0 0 491 0 0 0 0

* Exported from MasterCook *

East Indian Rice Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked brown rice
1 cup cooked wild rice
1 cup dried tart cherries
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onions
1/4 cup chopped pecans
1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
Salt and pepper to taste
1 11-ounce can mandarin oranges -- drained
1/2 cucumber -- peeled, halved lengthwise, seeded and sliced

In a large serving bowl, combine brown rice, wild rice, cherries, celery,
green onions and pecans; mix well. Stir in yogurt. Season with salt and
pepper. Arrange orange sections and cucumber slices in a decorative
pattern on top of the salad. Refrigerate, covered, several hours to blend
flavors before serving.

Serving size: 3/4 cup

Description:
"Savory salad provides fruit and fiber."
Cuisine:
"Indian"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 36g Carbohydrate; trace Cholesterol; 13mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 26525 20195 0 20148 0 0 4085 0 0

* Exported from MasterCook *

Endu Kobbari/Senagapappu Podi

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup dry coconut (grated)
1 cup roasted bengal gram (veyinchina senaga
pappu)
3 dry red chiles
1 piece tamarind (1 inch)
1 tablespoon cumin seeds
3 whole clove garlic
5 curry leaves
Salt -- to taste

In a skillet heat separately dry red chili and curry leaves (without oil)
for three minutes each. Keep aside.

Make into a powder dry red chili from above and the roasted Bengal gram.
This powder should be a bit coarse. To this now add grated dry coconut,
cumin seeds, the above curry leaves, and garlic cloves, and process for
another minute. (The grated coconut should not get too powdery.)

Goes well with hot plain white rice with a topping of butter/ghee. Stays
well up to a month if stored in a container with a tight lid in a cool
place.

Ready to Eat: immediately

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 70 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 398 0 26642 5247 491 0 0 0

* Exported from MasterCook *

Fajita Rice Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup fresh lime juice
2 tablespoons vegetable oil
1 clove garlic -- minced
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound beef skirt, top round, or flank steak
(3/4-inch thick)
2 cups cooked rice -- cooled to room temperature
3/4 cup cherry tomato quarters
1/2 cup shredded Cheddar cheese (2 ounces)
1 2 1/4 ounce can sliced ripe olives -- drained
1/4 cup sliced green onions
4 flour tortillas -- cut into wedges and fried until crisp
1/2 head lettuce -- shredded
3/4 cup picante sauce
1/2 cup sour cream

Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in
a shallow baking dish; add beef. Cover and marinate in refrigerator,
turning occasionally, 4 hours or overnight.

Remove beef from marinade; grill or broil as desired, basting with


remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat
diagonally into bite-size pieces or strips.

Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange
mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla
wedges, picante sauce, and sour cream.

Cuisine:
"Mexican"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 783 Calories (kcal); 37g Total Fat; (42% calories from fat); 36g
Protein; 75g Carbohydrate; 85mg Cholesterol; 1295mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 2212 0 2557 4922 4971 0 0 0 0 0

* Exported from MasterCook *

Fantastic Pork Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Pork
Stir Fry Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin -- cut in thin strips
1/2 onion -- thinly sliced
1 green pepper -- thinly sliced
1 tablespoon oil

Heat oil in large skillet over medium-high heat. Stir-fry pork, onion, and
green pepper 4-5 minutes.
Cuisine:
"Mexican"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); 7g Total Fat; (48% calories from fat); 15g
Protein; 3g Carbohydrate; 36mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Preparation: Stir-Fry


Nutr. Assoc. : 4575 0 0 0

* Exported from MasterCook *

Fantastic Pork Fajitas II

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Pork
Stir Fry Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour Trim & Boneless Pork Loin Roast
2 cloves garlic -- minced
1 teaspoon oregano -- crumbled
1 teaspoon ground cumin
1 teaspoon seasoned salt
2 tablespoons orange juice
2 tablespoons vinegar
1/2 teaspoon hot pepper sauce -- or to taste
1 tablespoon cooking oil
1 medium onion -- peeled and sliced
1 green pepper -- seeded and sliced
4 flour tortillas

Slice pork across grain into 1/8" strips. Mix together garlic, oregano,
cumin, salt, orange juice, vinegar and hot pepper sauce. Marinate pork
strips in mixture for 10 minutes. Heat oil is a heavy skillet or on
griddle until hot. Stir-fry pork strips, onion and green pepper until pork
is no longer pink, about 2-5 minutes. Serve with flour tortillas and
accompany with sliced green onions, shredded lettuce and salsa if desired.

Cuisine:
"Mexican"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -

Per serving: 390 Calories (kcal); 13g Total Fat; (29% calories from fat); 21g
Protein; 47g Carbohydrate; 36mg Cholesterol; 733mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Great with: Spanish rice and black beans

Nutr. Assoc. : 4575 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Fast Night Cakes (Fastnachtskuchen)

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/3 cup sugar
1/4 cup butter or margarine -- softened
1 teaspoon salt
4 cups all-purpose flour (4 to 4 1/2 cups)
1 egg
Vegetable oil -- for frying

TOPPING
1/4 cup sugar
2 teaspoons ground cinnamon

Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, sugar, butter, salt and 2 cups
flour; blend well. Stir in egg and enough remaining flour to make soft
dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10


minutes. Roll dough to 16- � 8-inch rectangle. With sharp knife, cut into
32 (2-inch) squares. Cut slit, about 1/4-inch deep and 1-inch long, on top
of each square. Place squares, cut-sides up, on two large greased baking
sheets. Cover; let rise in warm, draft-free place until doubled in size,
about 45 to 60 minutes.

Pour oil in large, heavy saucepan to 1-inch depth. Heat to 375�F. Place
two or three squares in oil. Cook about 1 minute on each side, until
golden brown. Drain on paper towels. Repeat with remaining squares. Sift
powdered sugar or sprinkle Cinnamon Sugar Topping over warm squares.
____________________

CINNAMON SUGAR TOPPING: In small bowl, combine sugar and ground cinnamon;
stir well.
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"32 Doughnuts"

- - - - - - - - - - - - - - - - - - -

Per serving: 87 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g
Protein; 16g Carbohydrate; 10mg Cholesterol; 84mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : People of German ancestry serve Fastnachtsk�chen on Shrove


Tuesday. The delicious little holeless doughnuts are part of a
lavish feast the night before Lenten fasting begins, just as
pancakes are eaten in Ireland and England, and Shrovetide buns in
Scandinavia. Another name for them is Fastnachtskrapfen; these are
filled with jelly.
Nutr. Assoc. : 5472 26366 0 0 0 14 0 0 0 0 0 0

* Exported from MasterCook *

Festive Mexican Turnovers

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1 1/4 cups warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/2 cup cornmeal
1/4 cup vegetable oil -- at room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

FILLING
3/4 pound ground beef -- cooked and drained
1/2 cup prepared salsa
1 4-ounce jar diced pimientos -- well drained
1 cup grated Monterey jack cheese
1 8 3/4-ounce can kidney beans -- drained
2 teaspoons chili powder
2 teaspoons oregano leaves
3/4 teaspoon salt

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in cornmeal, oil, salt and enough flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 40 to 60 minutes.

Meanwhile combine beef, salsa, pimientos, cheese, beans, chili powder,


oregano and salt; reserve.

Punch dough down; divide into 10 equal pieces. On lightly floured surface,
roll each to 6-inch circle. Place 1/3 cup filling on one half of each
circle. Fold dough over filling; pinch seam to seal. Place on greased
baking sheets. Cover; let rise in warm, draft-free place until doubled in
size, about 30 to 45 minutes.

Bake at 400�F for 25 minutes or until done. Makes 10 turnovers. Serve warm
with additional salsa, if desired.

Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"10 Turnovers"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 456 Calories (kcal); 17g Total Fat; (33% calories from fat); 20g
Protein; 55g Carbohydrate; 36mg Cholesterol; 527mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 5472 26366 0 0 0 14 0 0 3885 1325 1603 26152 0 0 1016 0

* Exported from MasterCook *

Finnish Vipure

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Kids
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast -- * see note
1/2 cup milk (105� to 115�F)
1/3 cup sugar
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
3 1/4 cups all-purpose flour
Boiling water
Confectioners' sugar frosting -- optional
Multicolored sugar -- optional

Measure warm water into large, warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in milk, sugar, butter, salt, ground cardamom, ground
nutmeg and 1 1/2 cups flour. Beat until smooth. Stir in enough additional
flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in bulk, about 45 minutes.

Punch dough down; divide in half. Roll each half to 36-inch rope tapering
ends. Place ropes on greased baking sheet. Form into pretzel: draw ends of
each rope in toward center to form circle. Twist ends around each other
twice; lay down under the bottom of circle. Cover; let rise in warm,
draft-free place until doubled in size, about 45 minutes.

Brush pretzel with boiling water. Bake at 350�F for 25 minutes or until
done, brushing with additional boiling water 2 to 3 times during baking.
Remove from baking sheet; cool on wire rack.

If desired, frost with confectioners' sugar glaze and decorate with


multicolored sugar.

Cuisine:
"Finnish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Pretzel"

- - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g
Protein; 32g Carbohydrate; 7mg Cholesterol; 115mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 1582 26366 4138 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Focaccia (Italian Snack Bread)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3/4 cups all-purpose flour -- * see note
1 package Fleischmann's� Rapid Rise Yeast
2 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 cup very warm water (120� to 130�F)
2 tablespoons olive oil
1 egg
Toppings (recipes follow)

PARMESAN AND PECAN


1/4 cup olive oil
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese

ONION AND HERB


1/4 cup olive oil
1 1/2 cups thinly sliced onion
1 teaspoon rosemary leaves -- crushed
1 teaspoon coarse salt -- optional

BLUE CHEESE AND WALNUT


1/4 cup olive oil
3/4 cup chopped walnuts
1/2 cup crumbled blue cheese (2 ounces)

In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano and
salt. Stir very warm water and oil into dry ingredients. Stir in egg and
enough remaining flour to make stiff batter. Cover; let rest 10 minutes.

With lightly oiled hands, spread batter in oiled 13- � 9-inch baking pan.
Spread with selected topping. Cover loosely with plastic wrap; let rise in
warm, draft-free place until almost doubled in size, about 15 to 30
minutes.

Bake at 400�F for 25 minutes or until done. Cool in pan on wire rack.
Makes 6 servings. Serve warm or cool, cut into squares.
____________________

TOPPINGS:

Parmesan and Pecan Topping: Drizzle 1/4 cup olive oil over batter.
Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese;
press nuts into batter.

Onion and Herb Topping: Place 1/4 cup olive oil and 1 1/2 cups thinly
sliced onion in large skillet. Cook over medium heat, 3 to 4 minutes,
stirring occasionally, until onion is soft but not browned. Spread onion
mixture over batter. Sprinkle with 1 teaspoon rosemary leaves, crushed and
1 teaspoon coarse salt, optional.

Blue Cheese and Walnut Topping: Drizzle 1/4 cup olive oil over batter.
Sprinkle with 3/4 cup chopped walnuts and 1/2 cup (2 ounces) crumbled blue
cheese; press nuts into batter.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -

Per serving: 764 Calories (kcal); 56g Total Fat; (64% calories from fat); 16g
Protein; 52g Carbohydrate; 42mg Cholesterol; 724mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2
Fat; 0 Other Carbohydrates

NOTES : *To measure flour: spoon into standard dry-ingredient measuring


cup; level with straight-edged knife.
Nutr. Assoc. : 0 26366 3133 0 3728 0 0 0 0 0 20148 0 0 0 0 1286 0 0 0 0
2992

* Exported from MasterCook *

French Country Bake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Lawry's
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds chicken parts
1 bottle Lawry's Dijon and Honey Marinade with
Lemon Juice
3 medium baking potatoes -- halved lengthwise and thinly sliced
1 pound smoked sausage (kielbasa) -- sliced into 1/2 inch pieces

Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in
several places with fork. In large resealable plastic bag, combine chicken
parts and 2/3 cup Dijon and Honey Marinade; seal thoroughly and shake to
coat. Marinate in refrigerator 30 minutes. Spray 13 � 9 � 2-inch baking
dish with nonstick vegetable spray; add potatoes and kielbasa. Top with
chicken parts, discarding used marinade. Drizzle remaining Marinade over
top; cover with foil. Bake in preheated 375�F oven 30 minutes; remove foil
and continue baking until chicken is no longer pink and juices run clear
(175� to 185�F) about 30 minutes.

Makes 4 to 6 servings

Description:
"Glazed, succulent chicken and kielbasa bake along with potatoes in
this simple to prepare and wonderfully savory dish!"
Cuisine:
"French"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 533 Calories (kcal); 36g Total Fat; (61% calories from fat); 31g
Protein; 19g Carbohydrate; 145mg Cholesterol; 961mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 20019 5842 2135 3817 0

* Exported from MasterCook *

Fried Rice with Pork

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound boneless pork loin
5 slices bacon
2 eggs -- beaten
1 cup chopped fresh mushrooms
1/2 cup thinly sliced green onion
3 cups cooked rice -- chilled
1/4 cup soy sauce

Partially freeze pork. Thinly slice across the grain into bite-sized
strips; set aside.

In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3
tablespoons drippings; crumble bacon on paper toweling.

Cook eggs in 1 tablespoon hot drippings for 2 minutes or until set; remove
and set aside.

Add 1 tablespoon drippings to skillet. Stir-fry half of the pork till


browned; remove. Stir-fry remaining pork; remove. Add the remaining
drippings to skillet; stir-fry mushrooms and onion 1 minutes or until
tender. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring
gently. Pour soy sauce over pork-rice mixture; cook 3 minutes more or
until heated through.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 372 Calories (kcal); 10g Total Fat; (25% calories from fat); 25g
Protein; 42g Carbohydrate; 138mg Cholesterol; 1219mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2312 0 0 2673 20030 0 0

* Exported from MasterCook *

Frijoles Charros

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces bacon
1/4 cup green bell pepper
1/4 cup red bell pepper
1/2 cup onion -- chopped
3 cloves garlic
10 cups chicken stock
3 cups pur�ed tomatoes
2 tablespoons ham base
1/2 ounce pur�ed chipotle peppers
1 tablespoon cayenne
Salt and pepper -- to taste
Hot pepper sauce -- to taste
2 pounds dry pinto beans

Render 4 ounces of bacon in stockpot; add green and red bell pepper and
chopped onion; saut� 5 minutes; add 3 garlic cloves, chicken stock, pur�ed
tomatoes, ham base, pur�ed chipotle peppers, cayenne, salt, pepper and
hot pepper sauce to taste; add 2 pounds dry pinto beans. Bring all to a
boil, lower heat and simmer, covered, about 1 1/2 hours, adding chicken
stock if needed.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 358 Calories (kcal); 6g Total Fat; (15% calories from fat); 21g
Protein; 55g Carbohydrate; 8mg Cholesterol; 2489mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 1506 26440 2625 0 0 0 3146

* Exported from MasterCook *

Gateau au Chocolate L'eminence Brune (Bittersweet Chocolate Cake)


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Chocolate Manufacturers Assn.

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
THE CHOCOLATE
2 teaspoons instant espresso coffee
1/4 cup boiling water
7 ounces semi-sweet baking chocolate
2 ounces unsweetened (bitter) chocolate

THE CAKE PANS


2 8" � 1 1/2" round one-piece cake pans (4
cup capacity)
2 teaspoons soft butter
2 rounds wax paper -- cut to fit bottom of pans
1/4 cup flour

THE BATTER
4 large eggs -- if chilled, set in tepid water for 5 minutes
3/4 cup sugar -- extra-fine granulated if possible
4 ounces soft unsalted butter (one stick)
1/4 teaspoon cream of tartar
Pinch salt
2 tablespoons additional sugar
3/4 cup cornstarch

FOR THE CHOCOLATE AND BUTTER GLAZE


1 teaspoon instant espresso coffee
2 tablespoons boiling water
4 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
2 ounces unsalted butter (1/2 stick)

Preheat oven to 350 degrees F, and set rack in lower-middle level of the
oven.
_______________

The Chocolate
Blend the coffee and water in the pan, set in larger pan of simmering
water, and remove from heat. Break up the chocolate, stir it into the
coffee; cover and set aside to melt slowly until you are ready to use it.
_______________

The Cake Pans


Smear butter inside both cake pans, covering them completely. Place wax
paper in bottom of each, butter it, then roll flour around in first pan to
coat inside completely. Knock flour out into second pan, coat it, and
knock out excess flour.
_______________

The Batter
Separate the eggs, dropping the whites into the beating bowl, and the
yolks in the mixing bowl. Start beating the egg yolks, gradually adding in
the sugar, and continue until yolks are thick, pale yellow, and, when a
bit is lifted in blades of beater, it drops off in a thick ribbon that
slowly dissolves on the surface of the mixture � about 3 minutes of
beating.
_______________

Finishing the Chocolate


Chocolate should now be soft. If not, remove pan and reheat water; remove
from heat, set chocolate pan in again, and beat the chocolate with the
portable mixer until perfectly smooth. Beat in the butter, 2 tablespoons
at a time, then gradually beat the chocolate and butter into the egg-yolk
mixture.
_______________

The Egg Whites


Immediately change beater blades, (or rapidly and thoroughly wash and dry
dirty blades), and proceed to the egg whites. Start beating at moderately
low speed for a minute or so, until foaming, and beat in cream of tartar
and salt. Gradually increase speed to fast and continue beating until egg
whites hold their shape in soft peaks; they are now ready to be folded
into cake batter. (Time: 2 to 4 minutes, circulating beater consistently
around bowl for fastest action.)
_______________

Folding
Being sure chocolate and egg-yolks mixture is smooth and soft � stir over
hot water if yolks have stiffened � sift in one-quarter of the cornstarch,
and scoop in one-quarter of the egg whites; stir in with rubber spatula.
Then scoop rest of egg whites on top, sift in one-third of the remaining
cornstarch, and begin to fold as follows: Plunge rubber spatula down from
top center of egg whites to bottom of bowl, bring to edge of bowl, then
turn it as you lift it back up to the surface, thus bringing a bit of the
chocolate up over the egg whites. Rapidly repeat the movement several
times, rotating the bowl as you do so. Sift in half the rest of the
cornstarch, continue with several rapid scoops of the spatula, then sift
in the last of the cornstarch, and continue folding until blended. The
whole process should not take much more than a minute, and your object is
to deflate the egg whites as little as possible.
_______________

In the Cake Pans


At once turn the batter into the two prepared cake pans, running it up the
edge all around with your spatula to prevent cakes from humping in the
middle as they bake. Pans will be about half full. Bang once on work
surface to settle batter and place in preheated oven, one near rear corner
of the rack and the other diagonally across near the front corner.
_______________

Baking
Set timer for 15 minutes. Cake will rise to about top of pans and are done
when only the center shakes a little when moved gently. A cake tester
should come out almost clean when inserted around the edges, but have a
number of wet brown specks attached to it when plunged in the center 2
inches.
_______________

Cooling and Unmolding


Set pans on rack, for air circulation, and let cool. Cakes will sink
slightly, and will shrink from sides of pan. Because cake texture is very
soft and delicate, you will find them easier to unmold when chilled and
firm; thus, when cool, wrap and refrigerate for an hour or so.
_______________

Filling, Icing, and Serving


Melt chocolate with the coffee as described above, then beat in the
butter. If too liquid for easy spreading, beat over ice cold water until
lightly thickened. Unmold one of the cakes directly onto serving plate and
stick pieces of wax paper underneath all around to catch icing dribbles.
Spread top with a 1/4 inch layer of icing. With the help of a
flexible-blade spatula, unmold second cake on top of the first. Cover top
and sides with icing. Peel out the wax paper strips from under the cake.
If you are serving soon, leave at room temperature; otherwise, cover with
an upside-down bowl and refrigerate. Let come to room temperature for an
hour or so before serving to let the chocolate icing regain its bloom and
the cake its texture. 8" x 2" cake.

Cuisine:
"French"
Source:
"Chocolate Manufactures Association"
S(Internet address):
"http://www.candyusa.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 809 Calories (kcal); 53g Total Fat; (54% calories from fat); 8g
Protein; 92g Carbohydrate; 150mg Cholesterol; 49mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat;
5 Other Carbohydrates

NOTES : This is a very special chocolate cake � very chocolaty, brown,


bittersweet, and buttery, yet very light and delicate in texture.
It really needs no icing at all, but is nevertheless filled and
covered with a glittering chocolate-butter glaze. Like most French
chocolate cakes it is moist, and, even by other standards,
slightly underdone. As for technique, rather than being a
whole-egg batter, this is the separated egg method where you beat
the yolks and sugar, add the melted chocolate, and fold in
stiffly-beaten egg whites. To keep the cake light, sifted
cornstarch rather than flour goes in. You can make a chocolate
cake with no starch at all, by the way, but to my mind you produce
more of a chocolate pudding than a cake.

From the Chocolate Manufacturers Association Luncheon at the home


of Julia Child in Cambridge, Massachusetts in September 1995

Equipment:
� For melting chocolate, a covered 6-cup saucepan and a second pan
of simmering water that will hold the first
� a clean dry beating bowl for the egg whites
� a 3 to 4 quart mixing bowl for the yolks
� a portable electric beater with, if possible, 2 sets of blades
� a sifter set over wax paper
� a cake tester or wooden toothpick.

Nutr. Assoc. : 0 750 0 1353 5388 0 0 0 0 1353 5385 0 0 3218 0 1553 478 0
1440 0 0 1440 20216 1553 1353 1440 1553
* Exported from MasterCook *

German Easter Egg Basket with Decorated Easter Egg Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday Kids

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 1/2 cups all-purpose flour (6 1/2 to 7 1/2 cups)
1/2 cup plus 1 tablespoon sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
2 tablespoons lemon peel
1 teaspoon anise seed -- optional
3/4 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
3 eggs -- at room temperature
1 egg white
1 8-ounce package chopped or pitted dates -- snipped
1/4 cup sliced almonds -- optional

In large bowl, combine 2 1/2 cups flour, 1/2 cup sugar, undissolved yeast,
lemon peel, anise seed and salt. Heat milk, water and butter until very
warm (120� to 130�F). Butter does not need to melt. Gradually add to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in enough additional
flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (With Rapid
Rise Yeast, cover kneaded dough and let rest on floured surface 10
minutes. Proceed with recipe.)

Punch dough down. Knead in dates. Remove 1/3 of dough; reserve. Divide
remaining dough into three equal pieces; roll each to make 30-inch rope.
Braid ropes. Grease outside of 6-inch diameter oven-proof bowl; invert
onto large greased baking sheet. Wrap braid around bowl and pinch ends to
seal. Divide remaining dough into 12 equal pieces; form into egg shaped
rolls. Place on greased baking sheet. Cover wreath and rolls; let rise in
warm, draft-free place until doubled in size, about 30 to 40 minutes.

Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with
remaining sugar and almonds. Bake at 350�F for 15 to 20 minutes for rolls
and 35 to 40 minutes for wreath or until done. Switch positions of sheets
halfway through baking for even browning. Remove from sheets; cool on wire
racks. Makes 1 wreath and 12 rolls. Frost and decorate wreath and rolls
with decorating icing, decorettes and coconut. Place rolls in center of
wreath to serve.
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 226 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g
Protein; 38g Carbohydrate; 35mg Cholesterol; 121mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 14 1440 26366 0 0 0 0 0 0 0 0 20027 0

* Exported from MasterCook *

German Hazelnut Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 egg yolks
1 cup sugar
1/2 pound Oregon hazelnuts -- ground
6 egg whites
Whipped cream

Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg
whites separately until stiff; fold in. Line the bottom of a 10-inch
springform pan with waxed paper, and pour batter in. Bake at 325� for 25
to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the
cake, then create high mounds around outside edge.

Cuisine:
"German"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 118 Calories (kcal); 6g Total Fat; (44% calories from fat); 3g
Protein; 14g Carbohydrate; 80mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 3677 0 0


* Exported from MasterCook *

German Pierogy Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Mrs. T's Pierogies
Pierogies Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16.9-ounce package Mrs. T's Potato and Cheddar Cheese
Pierogies
OR
Potato and Onion Pierogies
4 ounces bacon (about 5 strips)
1 cup chopped onion
3 tablespoons cider vinegar
3/4 teaspoon sugar
1/4 teaspoon ground black pepper
Mixed baby greens

In a large pot of boiling water, cook pierogies according to package


directions.

Meanwhile, in a large skillet over medium heat, cook bacon until crisp;
drain and crumble; set aside.

Discard all but 3 tablespoons of the drippings from the skillet, place
skillet over medium heat. Heat bacon fat. Add onion; cook and stir until
lightly browned, 4 to 5 minutes; remove from heat. Stir in vinegar, sugar
and pepper.

Place drained pierogies in a large bowl; add onion mixture and bacon; toss
gently. Serve warm on a bed of mixed greens, if desired, as an appetizer,
an accompaniment to poultry or pork or with a chicken or tuna salad
sandwich.

Cuisine:
"German"
Source:
"Mrs. T's Pierogies"
Yield:
"4 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 14g Total Fat; (68% calories from fat); 9g
Protein; 5g Carbohydrate; 24mg Cholesterol; 454mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 2130706543 68 0 0 0 0 4163


* Exported from MasterCook *

German Stollen

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1/3 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
2 teaspoons grated lemon peel
1 1/2 teaspoons ground cardamom
OR
3/4 teaspoon ground mace or ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 egg white
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds -- toasted
16 candied cherry halves -- optional
Confectioners' sugar

In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel,
cardamom and salt. Heat milk, water and butter until very warm (125� to
130�F); stir into dry ingredients. Stir in 2 whole eggs, raisins, candied
orange peel, almonds and enough remaining flour to make soft dough. Knead
on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest 10 minutes.

On lightly floured surface, divide dough in half. Roll each to 12- �


8-inch oval. Fold dough in half lengthwise, slightly off center, so top
layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large
greased baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes.

Lightly beat egg white; brush on loaves. Decorate with cherries, if


desired* (see notes). Bake at 350�F for 35 to 40 minutes or until done,
covering with foil after 25 minutes to prevent excess browning. Remove
from baking sheet; cool on wire rack. Sift confectioners' sugar over
stollens.

Description:
"Classic German Christmas sweet bread. Christmas is the season for
giving and sharing. As this recipe makes two coffee cakes, one could
be given away and the other shared with family and/or friends."
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"

- - - - - - - - - - - - - - - - - - -

Per serving: 390 Calories (kcal); 7g Total Fat; (14% calories from fat); 5g
Protein; 80g Carbohydrate; 27mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 3
1/2 Other Carbohydrates

NOTES : TIPS AND TECHNIQUES: Bread is done if it sounds hollow when


tapped.

*Arrange 8 candied cherry halves, in a row, along bottom edge of


each stollen.
Nutr. Assoc. : 14 0 26366 20084 3609 0 2130706543 0 0 0 0 0 0 3532 2430
4982 2428 0

* Exported from MasterCook *

German-Style Bratwurst

Recipe By :
Serving Size : 5 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 slices bacon
1 small onion -- chopped
1 clove garlic -- minced
1 32-ounce can sauerkraut -- rinsed then dried
2 medium potatoes -- peeled and sliced
1 cup water
1/2 cup dry white wine
OR
1/2 cup apple juice
1 tablespoon brown sugar
1 teaspoon instant chicken bouillon granules
1 teaspoon caraway seed
1 bay leaf
1 pound bratwurst (5 links)
1 large apple -- cored and sliced

In a large skillet cook bacon over medium-high heat until crisp. Crumble
and set aside.

Reserve 2 tablespoons drippings in skillet. Cook onion and garlic in


reserved drippings over medium heat until tender, stirring occasionally.
Stir in sauerkraut, potatoes, water, white wine or apple juice, brown
sugar, bouillon granules, caraway seed, and bay leaf. Add up to 1/2 cup
more water, if necessary, to cover potatoes. Bring to boiling.

Score bratwurst; add to sauerkraut mixture and reduce heat. Cover and
simmer for 20-30 minutes or until potatoes are just tender, stirring
occasionally. Add the sliced apple; cover and cook for 5-10 minutes more
or until apples are just tender. Remove bay leaf.

Cuisine:
"German"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 437 Calories (kcal); 28g Total Fat; (56% calories from fat); 18g
Protein; 30g Carbohydrate; 61mg Cholesterol; 1907mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 1335 0 0 2130706543 0 0 0 26441 0 0 2331 0

* Exported from MasterCook *

German-Style Pork Chops 'n Red Cabbage

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 center loin pork chops -- cut 1/2-inch thick
2 teaspoons oil
1 teaspoon salt
1/4 teaspoon dried sage and thyme leaves
1/8 teaspoon pepper
2/3 cup water
2 slices bacon -- cut in 1-inch pieces
4 cups coarsely shredded red cabbage
1 cup onion slices
1/2 cup water
1/4 cup vinegar
1/4 cup packed brown sugar
2 cups sliced pears

Heat oil in large skillet. Brown pork chops over medium-high heat.
Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over
medium-low heat 50 to 60 minutes or until pork chops are tender.

Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions.
Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and
brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a
boil. Serve pork chops on top of cabbage.
Cuisine:
"German"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 273 Calories (kcal); 13g Total Fat; (40% calories from fat); 21g
Protein; 22g Carbohydrate; 42mg Cholesterol; 1033mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 887 0 0 3154 0 0 0 4920 20230 0 0 0 4410

* Exported from MasterCook *

Greek Style Bean Pitas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ontario White Bean Producers Wrap Recipes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups cooked white pea beans
1 1/2 cups diced English cucumber
1 cup diced seeded tomatoes
1/2 cup diced sweet green pepper
1/2 cup crumbled Feta cheese
1/3 cup diced red onion
1/4 cup pitted black olives -- chopped
2 tablespoons red wine vinegar
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
6 whole wheat pitas
6 red or green leaf lettuce leaves
Tzatziki sauce (optional)

Combine all ingredients except pitas, lettuce and tzatziki in a bowl. (May
be made several hours in advance. Place lettuce leaves on top of flat
pita. Spoon filling in the middle. Roll up sides of pita with bottom of
pita smaller than the top. Wrap bottom of pita with wax paper for easy
handling. Serve with tzatziki on the side.

Cuisine:
"Greek"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 297 Calories (kcal); 5g Total Fat; (15% calories from fat); 14g
Protein; 53g Carbohydrate; 11mg Cholesterol; 629mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : � An excellent source of Folate.


� A good source of Vitamin C, Iron & Magnesium.
� A very high source of dietary fibre.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com

Nutr. Assoc. : 5513 0 26066 26067 0 0 0 0 0 0 0 26190 3921 0

* Exported from MasterCook *

Greek Style Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup crumbled Feta cheese (3 ounces) -- if Feta cheese is
packed in brine, drain well and pat dry; set aside.
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
1 tablespoon sugar
1 package Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/4 cup water
1 tablespoon olive or vegetable oil
1/4 cup sliced pitted ripe olives -- drained

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, water and oil until very warm (120� to 130�F); stir into
dry ingredients. Stir in cheese, olives and enough remaining flour to form
a soft dough. Knead on lightly floured surface until smooth and elastic,
about 4 to 6 minutes. Cover; let rest 10 minutes.

Roll dough to 12 � 8-inch rectangle. Beginning at short end, roll up


tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9
� 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled
in size, about 30 to 45 minutes.
Bake at 375�F for 30 to 35 minutes or until done. Remove from pan; cool on
wire rack.

Cuisine:
"Greek"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 4g Total Fat; (22% calories from fat); 6g
Protein; 28g Carbohydrate; 10mg Cholesterol; 315mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : TIPS:
* Breads made with fresh cheese may be more perishable; wrap
airtight and store any leftover in refrigerator or freezer.
Nutr. Assoc. : 3272 14 0 26366 0 0 0 986 4971

* Exported from MasterCook *

Greek Trinity Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
1/4 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
2 tablespoons lemon peel
1/2 teaspoon anise seed
1/2 teaspoon salt
3/4 cup water
1/4 cup butter or margarine
3 eggs -- at room temperature
1/2 cup chopped dates or pitted dates -- snipped
1/2 cup chopped almonds -- toasted
1 egg white -- lightly beaten

In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel,
anise seed and salt. Heat water and butter until very warm (120�F to
130�F). Gradually add to dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup
flour. Beat 2 minutes at high speed, scraping bowl occasionally. With
spoon, stir in enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Cover; let rise in warm draft-free place until doubled in size,
about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rise on
floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove 1/2 cup dough. Knead dates and almonds into
remaining dough. Divide into 3 equal pieces. Form into 3 round loaves.
Arrange on greased baking sheet in the shape of a three-leaf clover.
Divide remaining dough into 4 pieces. Roll each piece to 10-inch rope.
Twist ropes together in pairs; pinch ends to seal. Place ropes on clover
in form of cross. Cover; let rise in warm, draft-free place until doubled
in size, about 40 minutes.

Brush with egg white. Bake at 375�F for 30 to 35 minutes or until done.
Remove from baking sheet; cool on wire rack.

Cuisine:
"Greek"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 280 Calories (kcal); 9g Total Fat; (27% calories from fat); 8g
Protein; 43g Carbohydrate; 57mg Cholesterol; 149mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : This traditional Greek Easter bread gets its name from its shape.
Three joined loaves together, topped with a cross represent the
Trinity. According to Greek tradition, the bread is not cut until
the family is seated at the Easter dining table. Each person
should get one thin slice from each of the three loaves.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 0 0

* Exported from MasterCook *

Greek Turkey Pita

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Burgers/ Sandwiches National Turkey Federation
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce container plain yogurt -- non-fat
1 cup cucumber -- peeled, seeded and diced (1 medium cucumber)
1/2 teaspoon garlic -- minced
1 teaspoon lemon pepper
1 teaspoon oregano
1/2 pound roasted turkey breast -- cut into 1/4-inch cubes
4 (6-inch) pita pockets -- cut in half
2 cups shredded lettuce
2 small tomatoes -- cut into 8 slices
1 red onion -- cut into 8 slices
8 kalamata olives -- pitted
8 pepperoncini (slightly sweet medium-hot
peppers often used in antipasto)
8 tablespoons Feta cheese -- crumbled

In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano


and turkey. Cover and refrigerate for at least 1 hour.

Put approximately 1/4 cup lettuce in each pita pocket

In each pocket half, spoon 1/8th of turkey/cucumber mixture. Add 1 slice


tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini and 1 tablespoon
Feta cheese.

Cuisine:
"Greek"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"8 Halves"

- - - - - - - - - - - - - - - - - - -

Per serving: 206 Calories (kcal); 6g Total Fat; (27% calories from fat); 13g
Protein; 24g Carbohydrate; 31mg Cholesterol; 403mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 4758 4513 0 0 0 26531 4439 0

* Exported from MasterCook *

Greek-Style Pork Pocket Sandwich

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Burgers/ Sandwiches Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork strips
1/2 cup Caesar-style dressing -- (purchased)
2 pita loaves -- halved
4 tablespoons cucumber dressing -- (purchased)
1 small red onion -- peeled and thinly sliced

Stir together pork strips and Caesar dressing; place in a shallow pan and
roast in a preheated 450 degree F oven until pork is crisp and lightly
browned, about 10 minutes. Open each pita half to form a pocket.
Distribute pork among each half. Top each sandwich with a tablespoon of
the cucumber dressing and some sliced red onion.

Cuisine:
"Greek"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 419 Calories (kcal); 25g Total Fat; (51% calories from fat); 28g
Protein; 24g Carbohydrate; 59mg Cholesterol; 671mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1239 2418 20156 0 0

* Exported from MasterCook *

Greek-Style Pork Stew

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin -- cut into 1-inch cubes
2 tablespoons all-purpose flour
8 ounces baby carrots
2 medium onions -- cut into 6 thin wedges
1 6-ounce can tomato paste
1/2 cup dry red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons sugar
1/3 cup chopped walnuts
1/3 cup crumbled Feta cheese
Cooked noodles -- if desired

Combine pork and flour; toss to coat evenly with flour. Place in 3
1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste,
wine, water, lemon juice, cumin and cinnamon; mix until well blended.

Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or
until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle
each serving with a small amount of nuts and cheese.

Cuisine:
"Greek"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"6:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 312 Calories (kcal); 13g Total Fat; (39% calories from fat); 28g
Protein; 17g Carbohydrate; 80mg Cholesterol; 402mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2311 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Indian Spiced Chicken and Tomatoes with Tomato-Mango Yogurt Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Florida Tomato Committee Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
GRILLED INDIAN SPICED CHICKEN
3 whole boneless chicken breasts -- skinned and cut in half
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon black peppercorns
1 teaspoon red peppercorns
1 teaspoon green peppercorns
1 clove garlic -- peeled and sliced
Zest and juice of 1 orange
1/2 cup white wine
1/2 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup chopped Italian parsley
3 firm, ripe, red tomatoes -- cut into 1/2-inch thick slices
1 tablespoon finely chopped fresh mint

TOMATO-MANGO YOGURT SAUCE


1 cup plain non-fat yogurt
1 cup sour cream
2 tablespoons fresh cilantro -- washed and finely chopped
4 cloves garlic -- peeled and minced
1 medium jalape�o pepper -- cored, seeded, and finely diced
2 medium firm, ripe, red tomatoes -- peeled, cored, seeded and
chopped
1 red onion -- peeled and diced
1 ripe mango -- peeled and diced

Rinse chicken, and pat dry.

Grind spices together in a blender until lightly crushed. Add garlic,


orange zest and juice, white wine and the 1/2 cup olive oil. Blend until
well mixed. Pour marinade over chicken breasts and refrigerate 2 to 4
hours.
Remove chicken from marinade, reserving marinade, and sprinkle chicken
with salt and pepper to taste. Grill until just cooked through, 5 to 6
minutes one each side, basting with reserved marinade. Transfer to a warm
platter, place a dollop of Tomato-Mango Yogurt Sauce on each piece of
chicken and sprinkle with parsley. Set aside.

Place sliced tomatoes on grill, brush with remaining olive oil and grill
for about 1 minute on each side. Transfer to the chicken platter, garnish
with fresh mint and serve immediately.
_____________________

To Make Tomato-Mango Yogurt Sauce:

1. Mix all ingredients together until well blended

2. Serve over Grilled Indian Spiced Chicken.

Yields 2 cups.

Cuisine:
"Indian"
Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 477 Calories (kcal); 28g Total Fat; (54% calories from fat); 33g
Protein; 21g Carbohydrate; 86mg Cholesterol; 144mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2314 0 0 0 4437 4437 4437 0 1006 0 986 0 3771 26093 3384
0 0 4243 0 0 0 0 5296 0 4088

* Exported from MasterCook *

Grilled Szechuan Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Grill Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
2 green onions with tops -- finely chopped
2 tablespoons soy sauce
2 cloves garlic -- minced
1 tablespoon toasted sesame oil
1 tablespoon lemon juice
2 teaspoons chile paste
OR
2 tablespoons Oriental chile oil
1 teaspoon sugar
1 teaspoon grated fresh ginger root
1/2 teaspoon chile oil

For marinade, in a small bowl combine green onions, soy sauce, garlic,
sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil.
Place chops in a 1-gallon self-sealing plastic bag, pour marinade over
chops, seal bag. Marinate in the refrigerator for 4 hours or overnight.
Drain chops, reserving marinade. Place chops on a kettle-style grill
directly over medium-hot coals, lower grill hood and grill for 4-5
minutes. Brush chops with reserved marinade; turn and brush again. Grill
for 4-5 minutes more until chops are just done.

Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 210 Calories (kcal); 14g Total Fat; (57% calories from fat); 20g
Protein; 3g Carbohydrate; 40mg Cholesterol; 1146mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 887 26402 0 0 1356 0 2612 0 2130706543 0 20083 4267

* Exported from MasterCook *

Gyro Style Pork Sandwich

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Burgers/ Sandwiches Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic -- minced
1 teaspoon oregano -- dried
1 cup plain yogurt
1 cucumber -- peeled and chopped
1/2 teaspoon garlic
1/2 teaspoon dill
2 pita loaves -- halved
1 small red onion -- peeled and thinly sliced

Cut pork crosswise into thin slices. Slice then into strips 5 � 1/2-inch.
Combine olive oil, mustard, lemon juice, garlic and oregano. Pour over
pork slices. Cover and refrigerate for 1-8 hours. Meanwhile, in small bowl
stir together yogurt, cucumber, garlic and dill. Cover and refrigerate.

Preheat oven to 450 degrees F. Drain marinade from pork slices and place
pork in single layer in shallow pan. Roast until crisp, about 10 minutes.
Open each pita half to form a pocket. Distribute pork among each half. Top
each sandwich with some chilled yogurt mixture and sliced onions.

Cuisine:
"Greek"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 431 Calories (kcal); 24g Total Fat; (48% calories from fat); 29g
Protein; 29g Carbohydrate; 43mg Cholesterol; 706mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 0 0 0 0 0 4513 0

* Exported from MasterCook *

Hazelnut Beef Stir Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Dundee Hazelnuts
Main Dishes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef top round -- cut in thin strips
3 tablespoons teriyaki sauce
2 tablespoons oil -- divided
2 teaspoons cornstarch
1 green pepper -- cut into 3/4-inch slices
2 carrots -- sliced, precooked, tender crisp
6 green onions -- cut into 2-inch slices
3/4 cup roasted and chopped Oregon hazelnuts

Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips
and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil
in skillet. Add vegetables and cook until meat is done and vegetables are
tender crisp. Add rest of marinade and cook until thickened. Top with
hazelnuts and serve.

Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 473 Calories (kcal); 34g Total Fat; (63% calories from fat); 30g
Protein; 15g Carbohydrate; 69mg Cholesterol; 592mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 2495 3585 3677

* Exported from MasterCook *

Hazelnut Chicken Mandarin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole chicken breasts (skinned and boned) -- cut into narrow
strips
2 tablespoons oil
1 large red pepper -- cut into strips
1/2 pound mushrooms -- sliced
1 cup sliced celery
6 ounces pea pods
6 green onions -- sliced
3/4 cup regular-strength chicken broth
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
5 teaspoons cornstarch
1 11-ounce can mandarin oranges -- drained
3/4 cup roasted and chopped Oregon hazelnuts

Brown chicken strips in oil until done. Add red pepper, mushrooms, celery,
pea pods and green onion. Cook until tender crisp. Add the chicken broth,
mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook
until thickened. Add the oranges and garnish with hazelnuts. Serve with
hot cooked rice.

Cuisine:
"Chinese"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 349 Calories (kcal); 17g Total Fat; (42% calories from fat); 24g
Protein; 28g Carbohydrate; 46mg Cholesterol; 545mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 3 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 2314 0 0 4196 0 4373 3585 26438 0 0 0 0 0 4085 3677

* Exported from MasterCook *

Hazelnut Chicken Stir Fry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon oil
1 pound boneless chicken breast -- sliced
2 medium carrots -- sliced diagonally
1 medium onion -- sliced
1 green pepper -- chunked
2 cups broccoli flowerettes
1 cup sugar snap pea pods
1/2 cup roasted and chopped Oregon hazelnuts
1 can undiluted cream of mushroom soup

Heat oil in skillet. Add chicken, carrots and onion. Cook for three
minutes. Add broccoli and continue to cook for three minutes. Add green
pepper, pea pods and soup. Cook for five minutes, stirring to prevent
sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot
Oriental noodles.

Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 15g Total Fat; (48% calories from fat); 21g
Protein; 13g Carbohydrate; 44mg Cholesterol; 478mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 26034 2495 0 0 2358 4373 3677 2947

* Exported from MasterCook *

Hearty Italian Bean and Pasta Soup


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
1 large cooking onion -- chopped
1 stalk celery -- sliced thinly
2 cloves garlic -- minced
4 cups chicken stock
1 small carrot -- scrubbed and sliced thinly
1 28-ounce can plum tomatoes -- broken up with fork
2 cups white pea beans -- soaked and cooked
OR
2 cups canned white pea beans -- drained and rinsed
1 cup spinach -- washed and coarsely chopped
1 small zucchini -- chopped
1/4 cup chopped fresh basil
OR
1 tablespoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 1/2 cups uncooked pasta (rotini or fusilli)
1/4 cup grated Parmesan cheese
Salt and pepper -- to taste

In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Saut� the onion, celery and garlic until the onions are soft and
translucent.

Add the chicken stock, carrot and tomatoes and simmer for 35 minutes.

Add the beans, spinach, zucchini, basil, parsley and oregano and continue
to simmer for an additional 10 minutes.

Meanwhile, cook the pasta according to the package directions. Drain pasta
and add to soup. Season soup with salt and pepper. Serve soup with a
spoonful of Parmesan cheese sprinkled over each bowl.

Cuisine:
"Italian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 238 Calories (kcal); 5g Total Fat; (19% calories from fat); 10g
Protein; 37g Carbohydrate; 2mg Cholesterol; 1146mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 0 4288 0 0 0 0 0 2130706543 0 27197 0 0 2154 0 2130706543 0
0 4363 0 0

* Exported from MasterCook *

Heavy Cream (Kajmak)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart milk
1 pint heavy cream

Boil the milk in shallow enamel pan. Carefully, pour the cream in holding
it as high as possible. Simmer mixture on low fire for about 2 hrs. Turn
off heat. Let it stand without mixing for 6 hours. Then turn on heat again
and simmer on very low fire for 1/2 hour. Cool without mixing. Then
carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen
with the point of a knife and remove it to a flat plate. Cut into squares.
It is delicious served on anything which calls for whipped cream or eaten
alone.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 93 Calories (kcal); 9g Total Fat; (82% calories from fat); 2g
Protein; 2g Carbohydrate; 33mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Hoisin Chicken and Radish Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Radish Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
4 ounces fresh green beans -- trimmed and cut in 1/2-inch pieces (1
cup)
1 pound boned and skinned chicken breasts -- cut in 1/2-inch
strips
1 tablespoon minced fresh ginger
OR
1/4 teaspoon ground ginger -- see Notes
1/4 cup hoisin sauce*
1 chicken bouillon cube
1 1/2 cups trimmed and quartered radishes
4 cups romaine lettuce -- cut in 1/2-inch strips

In a cup combine cornstarch with 3/4 cup water; set aside.

In a large skillet heat oil until hot; add green beans., stirring to coat
with oil. Add 2 tablespoons water; cover and cook until nearly
crisp-tender, about 3 minutes, stirring once.

Add chicken; cook, stirring occasionally, until chicken is nearly cooked,


about 3 minutes. Add ginger; cook, stirring occasionally, until ginger is
tender, about 1 minute.

Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook,
stirring constantly, until mixture boils, about 1 minute. Add radishes;
boil, stirring constantly, until mixture thickens, about 1 minute longer.

In a large serving bowl place lettuce; spoon radish mixture over lettuce;
toss to coat. Serve over steamed white rice, if desired.

Cuisine:
"Chinese"
Source:
"The Radish Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 284 Calories (kcal); 16g Total Fat; (51% calories from fat); 21g
Protein; 13g Carbohydrate; 59mg Cholesterol; 519mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : If using ground ginger, add to skillet along with cornstarch.

*Available in the Asian section of most supermarkets

Nutr. Assoc. : 0 0 3568 2571 26076 0 2130706543 3694 0 1223 0

* Exported from MasterCook *

Hoisin Pork and Noodles

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Medium Egg Noodles -- uncooked
1 1/4 pounds pork tenderloin -- trimmed of fat
2 teaspoons oriental sesame oil
4 cloves garlic -- minced
2 teaspoons bottled minced ginger root
OR
2 teaspoons finely shredded fresh ginger root
1 red or yellow bell pepper -- cut into short, thin strips
1 1/2 cups snow pea pods
OR
1 1/2 cups sugar snap peas -- fresh or frozen
1/2 cup canned low-sodium chicken broth
1 tablespoon cornstarch
1/2 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1/2 cup green onions -- thinly sliced
1/4 cup chopped peanuts
OR
1/4 cup cashews (optional)

Prepare noodles according to package directions. Meanwhile, cut pork


crosswise into 1/4-inch thick slices; cut slices in half. Heat oil in a
large deep nonstick skillet over medium-high heat until hot. Add pork,
garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
Transfer mixture to a bowl; set aside. Add bell pepper and snow peas to
skillet; stir fry 1 minute. Combine broth and cornstarch; mix well. Add
broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil,
stirring constantly. Add pork mixture; stir-fry 1 minute or until pork is
cooked through.

Drain noodles; transfer to 6 serving plates. Spoon pork mixture over


noodles; sprinkle with green onions. Garnish with peanuts, if desired.

Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 457 Calories (kcal); 11g Total Fat; (21% calories from fat); 32g
Protein; 57g Carbohydrate; 116mg Cholesterol; 551mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 530 0 1356 0 630 0 2130706543 2236 26345 0 2130706543 4017
0 0 0 0 0 0 2130706543
* Exported from MasterCook *

Hot 'n Crunchy Thai Pork Salad with Spicy Peanut Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Nat. Pork Producers Council
Pork Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 boneless pork chops -- cut into stir-fry strips
1 medium onion -- finely chopped
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne
1/4 cup peanut butter
1 tablespoon brown sugar
1/2 cup plain nonfat yogurt
1 teaspoon soy sauce
1/8 teaspoon hot pepper sauce
1 tablespoon vegetable oil
4 cups shredded cabbage
OR
4 cups coarsely chopped Chinese cabbage
1/4 cup thinly sliced green onions
2 cups chow mein noodles

For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy
sauce, coriander, cumin, ginger, turmeric and cayenne. Place pork strips
in a 1-gallon self-sealing plastic bag; pour marinade over pork strips,
seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips,
discarding marinade. For dressing, in a small saucepan combine peanut
butter and brown sugar. Cook over low heat, stirring constantly, until
well blended. Remove from heat and stir in yogurt, 1 teaspoon soy sauce
and hot pepper sauce. Return to heat. Cook and stir over low heat until
just heated through. Keep warm. In a large skillet heat vegetable oil over
medium-high heat. Cook and stir pork strips for 2-3 minutes or until
cooked through. Remove from heat; add cabbage and green onions; toss to
combine. Divide cabbage mixture among individual plates. Place chow mein
noodles on top of cabbage mixture. Drizzle with dressing.

Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -
Per serving: 427 Calories (kcal); 25g Total Fat; (51% calories from fat); 24g
Protein; 30g Carbohydrate; 31mg Cholesterol; 847mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

Hot Potato Salad (Salata od Vrucheg Krompira)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium potatoes
1 cup finely chopped celery
2 teaspoons finely chopped parsley
1 chopped onion
4 tablespoons salad oil
4 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Boil 6 medium potatoes until done, but firm. Peel and slice very thin.
Place in buttered baking dish. Sprinkle in 1 cup finely chopped celery, 2
tablespoons finely chopped parsley, 1 chopped onion. Mix 4 tablespoons
salad oil, 4 tablespoons vinegar, 1 teaspoon salt, 1/2 pepper and 1/2
teaspoon paprika. Pour over all, cover; heat in oven about 15 minutes.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 284 Calories (kcal); 14g Total Fat; (42% calories from fat); 4g
Protein; 38g Carbohydrate; 0mg Cholesterol; 572mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 20067 0 0 0 0 0 0

* Exported from MasterCook *

Hot To Go Thai Salad


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Salads
The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound sirloin steak
1/3 cup vegetable oil -- divided
1/3 cup rice vinegar*
1/4 cup reduced-sodium soy sauce
1 fresh jalape�o or serrano pepper -- finely chopped,
divided
2 cloves garlic -- minced
1 tablespoon minced fresh gingerroot
1/2 teaspoon red pepper flakes
1 9-ounce package French-style green beans -- thawed and drained
2 carrots -- thinly sliced and halved
1 cucumber -- peeled, seeded and sliced
4 cups cooked brown rice
Chopped fresh mint leaves (optional)

Partially freeze steak; slice across grain into 1/4-inch strips. Place in
large bowl.

Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalape�o,
garlic, gingerroot and pepper flakes in small bowl. Pour mixture over
beef; marinade 1 hour.

Drain beef; discard marinade. Heat remaining 1 tablespoon vegetable oil in


large skillet over medium-high heat until hot. Add beef and remaining
jalape�o; cook 3 to 5 minutes or until no longer pink. Combine beef,
liquid from skillet, beans, carrots, cucumber and rice in large bowl. Toss
to coat. Sprinkle with mint, if desired.

Cuisine:
"Thai"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 410 Calories (kcal); 21g Total Fat; (46% calories from fat); 16g
Protein; 40g Carbohydrate; 36mg Cholesterol; 442mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : *White wine vinegar may be substituted.


Nutr. Assoc. : 27226 0 4733 4026 26360 0 26086 0 3458 0 0 0 2130706543

* Exported from MasterCook *

Hungarian Goulash

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork -- cut into 1" cubes
1 pound small new red potatoes -- halved
2 medium onions -- halved, thinly sliced
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic -- minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoons all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
Chopped parsley -- for garnish

Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and
cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8
hours or until pork and potatoes are tender.

Combine flour, sour cream and caraway seed. Stir into pork mixture and
blend thoroughly. Serve garnished with chopped fresh parsley, if desired.

Cuisine:
"Hungarian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"7:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 278 Calories (kcal); 9g Total Fat; (30% calories from fat); 24g
Protein; 25g Carbohydrate; 60mg Cholesterol; 151mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26384 4219 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hyderabadi Biryani

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
INGREDIENTS
1/2 cup butter
Salt -- to taste

SET ONE
2 pounds chicken -- medium-size pieces
8 mint leaves
1 cup yogurt
1 small onion -- crushed or grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon turmeric
10 rose petals

SET TWO
1 stick cinnamon stick (1 inch)
3 cardamom
4 whole clove

SET THREE
5 black peppercorns
1/4 teaspoon anise seed
1 pinch saffron
1 small piece nutmeg
1 tablespoon khus-khus (poppy seeds)

SET FOUR
3 cups basmati rice
1 stick cinnamon stick (1 inch)
2 cardamom
2 cups cream or milk of 1 medium-sized coconut
3 cups water
10 cashew nuts
2 bay leaves
1/2 cup finely chopped onion
1 tablespoon chopped green chiles

Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10
minutes. Then cook on high heat for 10 minutes or until the liquid
evaporates. Remove from heat and keep aside.

Powder Set 3 and keep aside.

Wash basmati rice, drain water and keep aside.

In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon
and cardamom. When cashew nuts turn light brown add chopped onion and
green chili and fry until onion turns brown. Now add rice and fry for two
minutes on medium heat.

Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover
and cook on high heat until the rice begins bubbling up for the first
time. Reduce heat and let cook. Stir periodically and use a good lid to
cover skillet so that aroma does not escape.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 958 Calories (kcal); 57g Total Fat; (52% calories from fat); 32g
Protein; 84g Carbohydrate; 146mg Cholesterol; 342mg Sodium
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : Tastes good with Perugu Pacchadi. This dish goes well just by
itself rather than with curries which are very rich in flavor.

Nutr. Assoc. : 0 0 0 0 0 0 3384 0 0 0 0 0 0 0 0 2705 0 0 0 0 0 0 0 0 1156


0 0 0 2705 0 2741 0 2130706543 0 0 0

* Exported from MasterCook *

Hyderabadi Fried Chicken

Recipe By :
Serving Size : 2 Preparation Time :0:40
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound chicken -- (broken into parts)
1/2 cup oil
1 cup yogurt
1 medium onion
1 teaspoon ginger
1 teaspoon garlic
1 medium green chile
2 red chiles
4 whole clove
1 teaspoon dhaniya powder (coriander seeds)
2 cardamom
1/2 teaspoon turmeric
2 teaspoons gasagasaalu (poppy seeds)
Salt -- to taste
Pepper and coriander leaves for garnish

Ginger, garlic, chili (both green and red) and onions are ground into a
paste.

Cardamom, clove, dhaniya powder, turmeric, gasagasaalu are all ground into
a powder.

Chicken, paste from step 1, salt and yogurt are all thoroughly mixed and
kept aside for 30 minutes. Then in sufficient quantity of water, the
chicken pieces are all boiled until the chicken is tender. Wait until the
water is completely absorbed and then remove from heat.

In a large skillet, heat oil and add the cooked chicken. Fry for 5 minutes
on high. Then add the powder from step 2 and mix thoroughly. Lower heat
and keep stirring for 10 minutes. Before removing from heat, garnish with
coriander and cover with lid.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 1050 Calories (kcal); 89g Total Fat; (74% calories from fat); 37g
Protein; 33g Carbohydrate; 165mg Cholesterol; 213mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 15 Fat;
1/2 Other Carbohydrates

Serving Ideas : Goes best with plain white rice.

Nutr. Assoc. : 0 0 0 0 0 0 3575 1101 0 415 0 0 1156 0 2863

* Exported from MasterCook *

Hyderabadi Layered Biryani

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SET ONE
1 pound chicken/lamb -- medium-sized pieces
1 teaspoon red chili powder
1 cup yogurt
2 bay leaves
4 whole clove
1 stick cinnamon stick (2 inch)
4 cardamom
1/4 teaspoon black pepper powder
1/4 teaspoon cumin seed powder
1/4 teaspoon shajeera
1 pinch saffron
2 teaspoons butter
10 mint leaves -- crushed into a paste
Salt -- to taste

SET TWO
2 cups basmati rice
8 cups water

SET THREE
1 stick cinnamon stick (1 inch)
2 cardamom
2 whole clove
1 teaspoon dried pomegranate seeds (anar dhana)
1 teaspoon coriander seeds

Powder Set 3 and keep aside.

In a skillet heat butter and add cloves, cinnamon, cardamom, bay leaves,
and fry for one minute on medium heat. Next add black pepper powder, cumin
seed powder and fry for one minute.

Now add yogurt, red chili powder, meat pieces and powdered Set 3 and fry
for five minutes on high heat. Reduce heat to low, add half cup of water,
cover tightly and let cook until liquid evaporates. Now add mint leaves
paste, stir, remove from heat and keep aside.

Wash basmati rice, add 8 cups of water and let soak for 15 minutes. Later,
add 1 teaspoon salt, 1 teaspoon oil and cook on medium heat until the rice
is more than half done. Now add 1 cup cold water, remove from heat and
drain water completely from pot. Cover well and keep aside.

In a deep, wide skillet (preferably nonstick) heat a teaspoon of butter


and when the butter is melted remove from heat. Spread in a layer half of
the previously cooked rice. On top of this spread the meat curry in a thin
layer. Spread the remaining rice on top of the meat curry.

Spread the remaining meat curry over the rice. Cover tightly and put the
skillet back on low heat. Let cook for 12-15 minutes without letting any
air escape.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 622 Calories (kcal); 22g Total Fat; (30% calories from fat); 26g
Protein; 85g Carbohydrate; 88mg Cholesterol; 214mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

NOTES : Always serve this dish hot. It's very important that the meat
curry is made first and then kept aside, because the rice and
curry must be combined immediately after the rice is cooked.
Nutr. Assoc. : 0 2602 2614 0 0 0 2705 0 161 3013 0 0 0 3384 0 0 0 0 0 0 0
2705 0 0 0 0

* Exported from MasterCook *

Hyderabadi Tomato Gravy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Amma's Indian Recipes Sauces and Toppings
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SET ONE
2 pounds ripe tomatoes -- cut in two
3 medium onions -- finely chopped
1 teaspoon red chili powder
10 whole gloves garlic -- crushed

SET TWO
1/2 teaspoon shajeera
1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
4 teaspoons sesame seeds
1 1/2 teaspoons coriander seeds
1 piece cinnamon stick (1 inch)

SET THREE
6 whole clove
1/3 cup oil
3 dry red chiles
Salt -- to taste

Heat Set 2 on medium for 4 minutes and then make into a fine powder. Keep
aside.

In a pot add ingredients of Set 1, powdered Set 2 and 1/2 cup of water and
cook until tomatoes and onion pieces are well cooked. Remove from heat.
Let cool and later blend in a processor until smooth and then pass through
a strainer. The tomato stock is ready.

Heat oil in a deep skillet and when oil is hot add dry red chiles and
cloves. Fry for a minute on medium heat and then add above stock and salt.

Let cook on low heat for 15 minutes.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 210 Calories (kcal); 15g Total Fat; (59% calories from fat); 3g
Protein; 20g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Serving Ideas : Goes well with vegetable fried rice and biryani. Usually eaten
along with a dry meat curry (that is a meat curry with no sauce) and plain white
rice.

NOTES : Stays up to a month if stored in refrigerator.


Nutr. Assoc. : 0 0 0 2614 620 0 0 0 939 491 0 0 2705 0 0 0 0 26642 0
* Exported from MasterCook *

Idli Karapu Podi

Recipe By :
Serving Size : 0 Preparation Time :1:55
Categories : Amma's Indian Recipes Sauces and Toppings
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 dry red chilies
1/4 cup bengal gram (senaga pappu)
1/4 cup black gram
4 tablespoons sesame seeds
1 small piece asafoetida
2 teaspoons oil
2 tablespoons split red gram (arhar dal in Hindi,
kandipappu in Telugu)
Salt -- to taste

Heat oil in a skillet on medium and when oil is hot add red chili and
asafoetida. Fry for two minutes or until the color of red chili changes to
maroonish black. Remove from heat.

Remove red chili and asafoetida from the above skillet and keep in a
separate dish. Now to the remaining oil in the skillet add all the rest of
the ingredients except sesame seeds and fry on medium heat until the color
of Bengal gram changes to reddish shade. Now add sesame seeds and when
they begin to pop, remove skillet from heat and let cool.

Powder the contents of the above skillet along with red chili and
asafoetida. The powder should have the consistency of coarse semolina.

Ready to Eat: Immediately

The above powder is mixed with sesame seed oil and hot idlis are coated on
both sides with this mixture.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 375 Calories (kcal); 27g Total Fat; (62% calories from fat); 13g
Protein; 24g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

NOTES : Goes well with idli and dosa.


Stays up to two months if kept away from water.
Nutr. Assoc. : 26642 0 0 0 0 0 3920 0
* Exported from MasterCook *

Imperial Pork Cutlets

Recipe By :
Serving Size : 4 Preparation Time :3:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- about 1 pound, trimmed
1/4 cup rice vinegar
OR
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon hot pepper sauce -- to taste
1 teaspoon vegetable oil
1 teaspoon sesame oil
4 cloves garlic -- minced
1 tablespoon grated fresh ginger
Cilantro sprigs (optional)

Pat chops dry with paper toweling and set aside. In small bowl, stir
together vinegar, soy sauce, honey and hot pepper sauce; set aside.

Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook
about 2 minutes on each side or until browned. Add garlic and ginger; cook
for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar
mixture; cover and cook until chops are fork-tender, about 10 minutes.
Uncover and cook an additional 2-3 minutes or until sauce is slightly
thickened. Garnish with chopped cilantro, if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 218 Calories (kcal); 9g Total Fat; (36% calories from fat); 22g
Protein; 12g Carbohydrate; 67mg Cholesterol; 840mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 5788 2130706543 0 0 0 0 0 0 0 0 20083 2130706543

* Exported from MasterCook *

Indonesian Bamie with Pork Loin

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 1/4 inch thick strips
1 tablespoon vegetable oil -- divided
2 cloves garlic -- minced
1/2 teaspoon red pepper flakes -- crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions -- cut into 1/2" pieces
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel
hair pasta (broken into thirds before
cooking)

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat.


Add pork strips, garlic and red pepper flakes; cook and stir 2-3 minutes,
or until cooked through. Remove from pan.

Pour remaining oil into wok. Add cabbage, celery and green onions; cook
and stir 1-2 minutes, or until crisp-tender. Stir in soy sauce and pasta.
Return meat mixture to wok; stir to combine and heat through.

Cuisine:
"Indonesian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 407 Calories (kcal); 13g Total Fat; (27% calories from fat); 31g
Protein; 45g Carbohydrate; 35mg Cholesterol; 1530mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 4920 0 0 0 2836 0

* Exported from MasterCook *

Indonesian Honey-Baked Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 15-ounce cans white beans -- drained
2 apples -- pared and diced
2/3 cup honey
1/2 cup golden raisins
1 small onion -- diced
1/3 cup sweet pickle relish
1 tablespoon prepared mustard
1 teaspoon curry powder -- or to taste
Salt -- to taste

Combine all ingredients in 2 1/2-quart casserole. Add enough water just to


cover. Bake at 300�F about 1 1/2 hours, adding more water if needed.

Cuisine:
"Indonesian"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Baking time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 279 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g
Protein; 64g Carbohydrate; 0mg Cholesterol; 114mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 5512 26493 0 4680 0 0 0 0 0

* Exported from MasterCook *

Indonesian Pork Roast

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin roast
1 tablespoon soy sauce
2 cloves garlic -- minced
2 teaspoons grated fresh ginger root
1 1/2 teaspoons sesame oil
1 teaspoon five spice powder
1/4 teaspoon cayenne
1/3 cup peanut butter

Combine soy sauce, garlic, ginger, sesame oil, five spice powder and
cayenne. Place pork roast in 3 1/2-quart slow cooker. Spoon spice mixture
over top of roast. Cover and cook on low heat setting 6 1/2 to 7 hours or
until pork is tender and registers 160�F on meat thermometer inserted in
center. Remove roast from slow cooker. Stir peanut butter into juices
until smooth. Spoon sauce over sliced roast.

Cuisine:
"Indonesian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"6:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 15g Total Fat; (49% calories from fat); 30g
Protein; 3g Carbohydrate; 67mg Cholesterol; 293mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2312 0 0 20083 0 27171 0 0

* Exported from MasterCook *

Irish Freckle Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1/4 cup sugar
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water (reserved from boiling potatoes or
tap water)
1/4 cup safflower oil
1 egg
1/3 cup cooked mashed potatoes*
3/4 cup chopped dates or pitted dates -- snipped

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat water and oil until very warm (125� to 130�F). Gradually stir warm
liquids into dry ingredients. Stir in egg, mashed potatoes and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.

On lightly floured surface, knead dates into dough. Roll dough to 8- �


12-inch rectangle. Roll up tightly from short side as for jelly roll;
pinch seam and ends to seal. Place, seam side down, in oiled 9- � 5-inch
loaf pan. Cover; let rise in warm, draft-free place until doubled in size,
about 45 to 60 minutes.

Bake at 350�F for 35 minutes or until done. Remove from pan; cool on wire
rack.

Cuisine:
"Irish"
Source:
"Fleischmann's Yeast"
S(internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 212 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g
Protein; 37g Carbohydrate; 16mg Cholesterol; 109mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates

NOTES : *To use instant potatoes: Stir together 1/3 cup boiling water and
1/4 cup instant potato flakes or buds. Cool to room temperature.
Nutr. Assoc. : 14 0 26366 0 1582 0 0 4113 2662

* Exported from MasterCook *

Irish Pork Stew

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork shoulder or sirloin -- cut into cubes, 1/2"
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
4 large onions -- peeled and sliced 1/2 inch thick
1 clove garlic -- minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 10 1/2-ounce can chicken broth
1 12-ounce bottle imported stout
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar

Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven;
brown meat over medium-high heat. Add onions and garlic. Cook and stir 5
minutes. Pour off drippings. Stir in remaining ingredients. Bring to a
boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is
very tender. Stir occasionally. Serve with imported beer and mashed
potatoes, if desired.

Cuisine:
"Irish"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g
Protein; 11g Carbohydrate; 50mg Cholesterol; 563mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2312 0 0 0 0 0 0 0 0 0 0 27043 0 0

* Exported from MasterCook *

Irish Wheaten Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
2 tablespoons sugar
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
3 tablespoons butter or margarine -- cut up
2 cups whole wheat flour (2 to 2 1/2 cups)

In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt


and baking soda. Heat buttermilk, water and butter until very warm (120�
to 130�F); mixture will curdle. Stir liquids into dry ingredients. Stir in
enough whole wheat flour to make stiff dough.

Remove dough to lightly floured surface; form into smooth 5-inch ball,
adding additional whole wheat flour if needed. Place in greased 9-inch pie
pan. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 60 minutes.

With sharp knife, make an "X" (1/2 inch deep) on top of dough. Bake at
375�F for 35 to 40 minutes or until done. Remove from pan; cool on wire
rack.

Description:
"This yeast-raised version of the traditional Irish brown soda bread
does not require kneading."
Cuisine:
"Irish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g
Protein; 26g Carbohydrate; 8mg Cholesterol; 238mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 26366 0 0 0 0 0 26182

* Exported from MasterCook *

Italian Apple Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups peeled sliced tart cooking apples
1/2 cup butter -- softened
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup orange juice
1/3 cup milk
2 tablespoons sliced almonds
2 tablespoons raisins
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
Apple slices
Fresh mint leaves

Preheat oven to 350 degrees F.

In a large skillet, saut� apples in 3 tablespoons butter until almost


tender. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Arrange
saut�ed apple slices on bottom of a buttered 9-inch springform pan; set
aside.

In a medium bowl, cream 5 tablespoons butter and 1 cup sugar until fluffy.
Add egg and vanilla; beat 2 minutes, scraping bowl occasionally. Combine
flour, baking powder, salt and 1 teaspoon cinnamon; add to creamed mixture
alternately with orange juice and milk. Beat on low speed. Fold in
remaining ingredients.
Pour batter over apples. Bake 55 minutes, or until cake tests done. Cool
thoroughly. Remove sides of pan and invert onto platter. Garnish with
apple slices and mint leaves.

Serves 6-8.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:55"

- - - - - - - - - - - - - - - - - - -

Per serving: 312 Calories (kcal); 13g Total Fat; (37% calories from fat); 3g
Protein; 47g Carbohydrate; 32mg Cholesterol; 313mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 5260 0 1440 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Italian Bean and Tomato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/ Stews The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (16-ounce) can kidney beans
1 (16-ounce) can white cannellini beans
1 (15-ounce) can Italian-style stewed tomatoes
1 (14-ounce) can ready-to-serve chicken broth
1/2 cup small pasta shells (uncooked)

In a medium saucepan, combine kidney and cannellini beans, tomatoes,


chicken broth and pasta shells. Bring to a boil; reduce heat and simmer
covered until pasta is cooked, about 10 minutes. Serve with grated
Parmesan cheese and garnish with parsley, if desired.

Try this with a few fresh mushrooms!

Cuisine:
"Italian"
Source:
"The Mushroom Council"
Yield:
"6 1/2 "
Start to Finish Time:
"0:15"
- - - - - - - - - - - - - - - - - - -

Per serving: 210 Calories (kcal); 1g Total Fat; (4% calories from fat); 12g
Protein; 39g Carbohydrate; 0mg Cholesterol; 692mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3815 27197 350 0 4913

* Exported from MasterCook *

Italian Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
2 teaspoons salt
5 cups all-purpose flour (5 to 5 1/2 cups)
Additional flour -- optional

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, salt and 2 cups flour; blend well.
Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 20 to 40 minutes.

Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll each to 12-inch circle. Roll up each circle to make loaf. Pinch seams
and ends to seal; taper ends by gently rolling back and forth. Place
loaves, seam sides down, on large, greased baking sheet. Cover; let rise
in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Lightly dust loaves with additional flour, if desired. With sharp knife,
make three or four diagonal slashes (1/4-inch deep) across top of each
loaf. Bake at 400�F for 25 minutes or until done. Remove from sheet; cool
on wire rack.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -
Per serving: 97 Calories (kcal); trace Total Fat; (2% calories from fat); 3g
Protein; 20g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5472 26366 0 14 3309

* Exported from MasterCook *

Italian Easter Dove

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup sugar
1 package Fleischmann's� Quick-Rise Instant Yeast
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 cup water
1/4 cup milk
1/4 cup butter or margarine
2 eggs -- at room temperature
1/2 teaspoon almond extract
3/4 cup almond paste (7 ounces)
1 whole clove
1 egg white -- lightly beaten
1/3 cup slivered almonds

Set aside 1 cup flour from total amount. Mix remaining flour, sugar,
undissolved yeast, lemon rind and salt in large bowl. Heat water, milk and
butter until hot to touch, 125� to 130�F. Butter does not need to melt.
Gradually add to dry ingredients; blend well. Stir in eggs, almond extract
and enough additional flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 6 minutes. Cover; let rest 10
minutes.

Divide dough in half. To form wings: roll one half of dough to a 7 �


15-inch oval. Place on greased baking sheet, curving ends downward. To
form body: roll out remaining half of dough to a triangle 15 inches high
and 6 inches wide at the base. Place triangle directly over center of the
curved oval. Twist top third of triangle, left to right; shape to form
dove's head. Twist bottom third right to left to form tail. With sharp
knife slash wings and tail on a diagonal to form feathers.

Brush with egg white. Form almond paste into small balls (1/4-inch
diameter). Arrange balls on dove's body and wings. Press one slivered
almond into each ball. Use clove for eye. Cover; let rise in warm,
draft-free place until doubled in size, about 45 to 50 minutes.

Bake at 325�F for 40 minutes or until done. Remove from baking sheet and
cool on wire rack.

Description:
"Italians celebrate holidays with specially flavored breads baked in
unique shapes. This rich and tender loaf is formed into a dove and
decorated with balls of sweet almond paste. It graces Italian tables
again at Christmas as a dove of peace."
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Dove"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 296 Calories (kcal); 11g Total Fat; (33% calories from fat); 8g
Protein; 42g Carbohydrate; 42mg Cholesterol; 149mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 5022 5563 0 0

* Exported from MasterCook *

Italian Herb Braid

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons salt
1 envelope Fleischmann's� Quick-Rise� Yeast
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups water
1/2 cup milk
3 tablespoons shortening
1 tablespoon shortening -- melted
1 tablespoon poppy seeds or additional dried herbs -- optional

Set aside 1 cup flour from total amount. In large bowl, combine remaining
flour, sugar, salt, undissolved yeast, basil, oregano and thyme. Heat
water, milk and 3 tablespoons shortening until hot to touch, 125� to
130�F. Stir hot liquids into dry mixture. Stir in enough reserved flour to
make soft dough. Turn out onto floured surface; knead until smooth and
elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Divide one-half of dough into 3 equal pieces.


Flatten each piece into a rectangle. Roll each piece into a long strand
the length of baking sheet tapering the ends. Place each strand on greased
baking sheet and braid the 3 strands, pinching the tips of the braid
together to seal. Repeat with other half of dough. Cover; let rise in
warm, draft-free place until doubled in size, about 45 minutes.

Bake at 400�F for 25 minutes or until done. Brush with melted shortening;
sprinkle with poppy seeds or dried herbs, if desired. Remove from baking
sheet; cool on wire racks.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Braids"

- - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 28g Carbohydrate; 1mg Cholesterol; 182mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 26366 0 0 0 0 0 0 0 1156

* Exported from MasterCook *

Italian Hero Loaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1 tablespoon sugar
1 package Fleischmann's� Rapid Rise Yeast
2 teaspoons Italian herb seasoning
1 teaspoon salt
1 cup very warm water (125� to 130�F)
1 tablespoon butter or margarine -- softened
3 ounces sliced cooked ham
3 ounces sliced salami
3 ounces sliced Provolone
1 2-ounce jar sliced pimientos -- well drained
1/2 cup pitted ripe olives
1 egg white -- beaten
Sesame seed
Combine 2 cups flour, sugar, undissolved yeast, Italian herb seasoning and
salt. Stir water and butter into dry ingredients. Mix in enough remaining
flour to make soft dough.

Knead on floured surface until smooth, about 4 minutes. Roll dough to 14-
� 10-inches. Layer ham, cheese and salami over center third of dough
length; top with pimientos and olives. Make cuts from filling to dough
edges at 1-inch intervals along sides of filling. Alternating sides, fold
strips at an angle across filling.

Place on greased baking sheet; cover. Place large, shallow pan on counter;
half-fill with boiling water. Place baking sheet over pan; let rise 15
minutes.

Brush loaf with egg white; sprinkle with sesame seed. Bake at 400�F for 25
minutes or until done.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 621 Calories (kcal); 22g Total Fat; (32% calories from fat); 25g
Protein; 78g Carbohydrate; 50mg Cholesterol; 1601mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 3776 0 3728 0 3657 1311 1198 1603 0 0 0

* Exported from MasterCook *

Italian Marinated Bean Salad

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Rag�
Salads Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14-ounce jar Rag� Old World Style Spaghetti Sauce
3 small zucchini -- thinly sliced
1 15 1/2-ounce can kidney beans -- rinsed and drained
2 9-ounce packages frozen green beans -- cooked and drained
1 9-ounce package frozen wax beans -- cooked and drained
1 4-ounce jar sliced pimentos -- drained
1 large green pepper -- thinly sliced
1 small onion -- sliced
8 ounces bow tie pasta -- cooked and drained
1/2 cup vegetable oil
1/2 cup wine vinegar
1/4 cup sugar
3 tablespoons lemon juice
2 tablespoons prepared mustard
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/8 teaspoon Tabasco sauce
Leaf lettuce

Combine all ingredients except lettuce; mix well. Chill several hours.
Serve over lettuce.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 351 Calories (kcal); 11g Total Fat; (26% calories from fat); 14g
Protein; 52g Carbohydrate; 0mg Cholesterol; 264mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1593 4487 0 0 848 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Italian Panettone

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour
1/3 cup sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
3 eggs
1/2 cup mini semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts -- toasted
1/2 cup dried chopped fruit
OR
1/2 cup candied fruit

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, butter and water until very warm (120� to 130�F).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in enough remaining flour to make stiff batter. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour. (With Rapid Rise
Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)

Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter
in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover;
let rise in warm, draft-free place until batter rises to within 1/2-inch
of rim, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest
oven rack at 350�F for 30 to 35 minutes or until done. Cool in cans on
wire rack 5 minutes; remove from cans to wire rack to cool completely.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 201 Calories (kcal); 8g Total Fat; (35% calories from fat); 5g
Protein; 29g Carbohydrate; 39mg Cholesterol; 134mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 26366 0 0 0 0 0 4149 20148 515 0 2130706543

* Exported from MasterCook *

Italian Pepper Chops

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 3/4-inch thick
Olive oil
2 tablespoons lemon juice
1 tablespoon flour
1 1/4 cups beef broth
3 green onions -- chopped
2 cloves garlic -- minced
1/2 teaspoon dried thyme -- crushed
Salt and pepper
1 teaspoon butter
1 red bell pepper -- chopped

Heat a large skillet over medium-high heat. Brush chops lightly with oil
and brown on each side. Combine lemon juice and flour; stir into skillet
with beef broth, green onions, garlic, thyme, salt and pepper. Bring to
boiling, cover tightly and cook over low heat for 5-6 minutes until chops
are just done. Remove chops to a serving platter; keep warm. Cook broth
mixture, uncovered, over medium-high heat until sauce thickens slightly.
Meanwhile, in a small skillet heat butter over medium heat. Cook red
pepper in hot butter until crisp-tender, stirring often. Spoon the sauce
over chops. Sprinkle with cooked red pepper.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 239 Calories (kcal); 12g Total Fat; (46% calories from fat); 25g
Protein; 7g Carbohydrate; 62mg Cholesterol; 456mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4592 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Italian Pork Skillet

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1 small eggplant
1 medium summer squash
2 tablespoons olive oil -- divided
3/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- minced
1 medium onion -- thinly sliced
1 small red pepper -- cut into thin strips
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/3 cup water
1 teaspoon cornstarch
Partially freeze tenderloin; cut pork diagonally into 1/4-inch thick
slices; quarter the slices. Cut squash lengthwise in half. Place on flat
sides and cut crosswise into 1/4-inch-thick slices. In a skillet, brown
half the pork in 1 tablespoon hot olive oil, stirring constantly; remove
from pan.

Add the remaining pork; cook, stirring constantly till pork is browned.
Sprinkle 3/4 teaspoon salt and the pepper over pork. Place the remaining
olive oil, eggplant and minced garlic in skillet and cook over medium-high
heat for 3 minutes.

Add squash, onion, red pepper, Italian seasoning, and 3/4 teaspoon salt;
cook for 7 minutes, stirring occasionally. Combine water and cornstarch;
stir into vegetables. Return pork to skillet and cook for 3-4 minutes or
till thickened, stirring occasionally.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 258 Calories (kcal); 11g Total Fat; (37% calories from fat); 26g
Protein; 14g Carbohydrate; 74mg Cholesterol; 863mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Italian Porketta

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork roast (2 to 4 pounds)
3 tablespoons dill seed
1 tablespoon fennel seed
1/4 teaspoon oregano
1 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Combine seasonings together and coat roast with mixture. Roast in a


shallow pan at 325�F for 45 minutes to one hour, until meat thermometer
registers 155-160�F. Let roast rest 5-10 minutes before carving.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 8g Total Fat; (39% calories from fat); 24g
Protein; 2g Carbohydrate; 73mg Cholesterol; 100mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2311 0 0 0 0 0 0

* Exported from MasterCook *

Italian Pound Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups butter -- softened
2 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk
1/4 cup slivered almonds

Preheat oven to 350 degrees F. Grease and flour two 7 1/2 � 3 1/2 � 2
1/2-inch loaf pans.

In a large bowl, cream butter and sugar until fluffy. Add eggs and
vanilla; beat on high speed 5 minutes, scraping bowl occasionally. Combine
flour, baking powder, salt and nutmeg; add to creamed mixture alternately
with milk. Beat on low speed. Pour into pans and sprinkle each with 2
tablespoons almonds.

Bake 1 1/2 hours, or until cake tests done. Cool 20 minutes; remove from
pans.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 246 Calories (kcal); 11g Total Fat; (39% calories from fat); 2g
Protein; 36g Carbohydrate; 27mg Cholesterol; 146mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Italian Rice Custard

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup rice
1 cup boiling water
4 cups milk
1/2 cup butter
3 eggs -- beaten
1/2 cup sugar
1 teaspoon vanilla extract

In a large saucepan, add rice to boiling water; reduce heat. Simmer,


covered, over low heat 8 minutes. Add milk and butter; bring to a boil.
Cover and cook 1 hour over very low heat.

In a small bowl, combine eggs, sugar and vanilla. Remove rice from heat.
Slowly add egg mixture, stirring constantly until thickened. Serve warm or
chilled.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 293 Calories (kcal); 17g Total Fat; (52% calories from fat); 7g
Protein; 28g Carbohydrate; 118mg Cholesterol; 199mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *

Italian Rosemary Rolls

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups lukewarm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
1/3 cup olive oil -- at room temperature
4 teaspoons rosemary (leaves) -- crushed
1 1/2 teaspoons salt
2 eggs -- at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3/4 cup chopped dates

In large bowl, combine yeast and lukewarm water. Stir until dissolved.
Stir in oil, 2 teaspoons crushed rosemary, salt, 1 egg and 1 1/2 cups
flour; beat until smooth. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
minutes. Place in greased bowl, turning to grease top; cover. Let rise in
warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down; turn out onto lightly floured surface. Knead in dates.
Divide dough into 18 equal pieces. Shape into smooth ball. Place balls, 2
inches apart, on greased baking sheets.

Cover rolls; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water. Brush rolls with egg mixture.
Crumble remaining rosemary over rolls. With scissors, snip small "X" in
top of rolls. Bake at 400�F for 12 to 15 minutes or until done. Remove
from pans; cool on wire racks.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"18 Rolls"

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 5g Total Fat; (24% calories from fat); 4g
Protein; 30g Carbohydrate; 21mg Cholesterol; 186mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5472 26366 0 1286 0 0 14 0


* Exported from MasterCook *

Italian Sausage Soup

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound sweet or hot Italian sausage -- casing removed
1 small onion -- diced
1 clove garlic -- crushed
1 14 1/2-ounce can chicken broth
1 15-ounce can Italian-style diced tomatoes
1 15-ounce can white beans (Great Northern or cannellini)
1/2 teaspoon dry oregano -- crushed
1/2 teaspoon dry marjoram -- crushed
1/2 teaspoon salt
1 Dash crushed red pepper flakes -- to taste

In a large heavy saucepan brown sausage over medium-high heat; stir in


onion and garlic; cook and stir until soft, about 3 minutes. Stir in all
remaining ingredients, bring to a boil, lower heat and simmer for about
8-10 minutes.

Makes six one-cup servings.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 223 Calories (kcal); 13g Total Fat; (50% calories from fat); 10g
Protein; 17g Carbohydrate; 29mg Cholesterol; 974mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3775 0 0 0 219 512 3133 875 0 4714

* Exported from MasterCook *

Italian Specialty of the House Pizza

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pizza
Rag�
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Italian sausage -- sliced
1 tablespoon olive oil or vegetable oil
2 small zucchini -- sliced
1 small eggplant -- sliced
1/2 teaspoon garlic powder
1 4-ounce jar sliced pimentos -- drained
2 tablespoons grated Parmesan cheese
1 round loaf Italian or French bread -- split and toasted
1 14-ounce jar Rag� Pizza Quick Sauce
1 cup shredded Provolone
OR
1 cup shredded Mozzarella cheese

Preheat oven to 425 degrees F.

In a large skillet, saut� sausage in oil until meat is thoroughly cooked.


Add zucchini, eggplant and garlic powder; saut� until vegetables are
almost tender. Drain fat. Combine pimentos and Parmesan cheese with
sausage mixture; set aside.

Evenly cover each piece of bread with half a jar of sauce, sausage mixture
and cheese. Bake 13-15 minutes or until heated through.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 526 Calories (kcal); 26g Total Fat; (51% calories from fat); 19g
Protein; 36g Carbohydrate; 57mg Cholesterol; 1162mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 986 0 0 0 4487 0 593 455 2130706543 0 0

* Exported from MasterCook *

Italian Style Tomato Toasts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/ Brunch Florida Tomato Committee

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 slices French or Italian country style bread -- about 3/4 inch
thick
4 large cloves garlic -- peeled and cut in half
1 large firm, ripe, red tomato -- cut in half
3 tablespoons olive oil
4 ounces Gorgonzola cheese

Rub each slice of bread with a clove of garlic and drizzle with olive oil.
Place under broiler and brown lightly on both sides. Remove slices and rub
each with a tomato half, soaking the toasts with the tomato pulp.

While warm, spread each slice with cheese. Serve immediately.

Cuisine:
"Italian"
Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 156 Calories (kcal); 8g Total Fat; (46% calories from fat); 6g
Protein; 15g Carbohydrate; 11mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : You can also serve these delectable savories with fresh grapes for
breakfast or brunch.

Nutr. Assoc. : 900594 0 26093 0 3529

* Exported from MasterCook *

Italian Ziti Bake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Meatless
National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Ziti, Rigatoni, or other medium pasta
shape -- uncooked
1 teaspoon vegetable oil
1 large onion -- chopped
2 medium zucchini -- diced
3 cloves garlic -- minced
1 28-ounce can crushed tomatoes in pur�e
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 egg whites
1 15-ounce container part-skim Ricotta cheese
2/3 cup part-skim Mozzarella cheese -- grated
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking,


warm the vegetable oil in a large saucepan over medium-low heat. Add the
onion, zucchini and garlic. Cover the pan and cook until the vegetables
are very soft, about 10 minutes. Season with salt and pepper.

Preheat oven to 325�F. Blend together the egg whites and Ricotta cheese
until smooth. In a 3-quart casserole dish, layer the pasta, Ricotta cheese
and tomato mixture, ending with a layer of the tomato mixture. Sprinkle
the top with grated Mozzarella and Parmesan cheese. Bake until golden
brown on top and bubbling, about 45 minutes.

Cuisine:
"Italian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 519 Calories (kcal); 11g Total Fat; (19% calories from fat); 28g
Protein; 78g Carbohydrate; 32mg Cholesterol; 881mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5662 0 0 0 0 1505 0 4714 0 0 0 0 921 0

* Exported from MasterCook *

Jamaica Spice Buns

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup plus 2 tablespoons firmly packed light
brown sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs -- at room temperature
3/4 cup chopped dates or pitted dates -- snipped
1 egg white

Set aside 1 cup flour. In large bowl, mix remaining flour, 1/3 cup brown
sugar, undissolved yeast, salt, allspice and nutmeg. Heat milk, water and
butter until hot to touch (125� to 130�F); stir into dry mixture. Mix in
eggs and enough additional flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let
rest 10 minutes.
Turn dough out onto lightly floured surface. Knead in dates. Divide dough
in half. Divide each half into 9 pieces; shape each piece into a smooth
ball. Place in 2 greased 8- � 8- � 2-inch square pans. Cover; let rise in
warm, draft-free place until doubled in size, about 45 minutes.

Bake at 350�F for 20 minutes. Remove rolls from oven; brush with egg white
and sprinkle with remaining brown sugar. Return to oven and bake an
additional 5 minutes or until done. Remove from pans and cool on wire
racks.

Cuisine:
"Jamacian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"18 Rolls"

- - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 4g Total Fat; (17% calories from fat); 5g
Protein; 34g Carbohydrate; 29mg Cholesterol; 162mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 14 3288 26366 0 0 0 0 0 0 0 2662 0

* Exported from MasterCook *

Jamaica Style Hazelnut Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large whole chicken breasts -- split
Salt and pepper -- to taste
1/4 cup margarine
1 6-ounce can orange juice concentrate -- thawed
1 bay leaf
Juice of small lime
2 firm ripe bananas -- thinly sliced
1/2 cup roasted and finely chopped Oregon
hazelnuts

Season chicken with salt and pepper. Brown chicken on both sides in
margarine in skillet over medium heat. Reduce to low and add 1/2 cup
water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf.
Bring to boil, cover & simmer for 20 minutes. Turn chicken once while
cooking. Remove chicken and keep warm. Bring liquid to a boil over high
heat for 5 minutes, constantly stirring. Stir in lime juice and bananas;
heat gently. Place chicken on serving dish, top with sauce and sprinkle
with nuts.

Cuisine:
"Jamacian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 583 Calories (kcal); 36g Total Fat; (54% calories from fat); 34g
Protein; 33g Carbohydrate; 93mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2571 1091 0 1007 0 822 26344 3677

* Exported from MasterCook *

Jamaican Jerk Ribs

Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Grill Nat. Pork Producers Council
Pork Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pork back ribs
2 tablespoons dried minced onion
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne

In a small jar with tight-fitting lid, shake together all dry ingredients
until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs
over indirect heat in covered grill, turning occasionally, until ribs are
very tender, about 1-1/2 hours (OR roast ribs on rack in shallow pan in
350�F oven for 1-1/2 hours). Cut into 1- or 2-rib portions to serve.

Cuisine:
"Jamacian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 13g Total Fat; (70% calories from fat); 9g
Protein; 4g Carbohydrate; 46mg Cholesterol; 470mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 4547 3132 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Jamaican Pork

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1 tablespoon curry powder
2 medium bananas
1 pound pork tenderloin -- cubed
1/2 cup pineapple juice
1/4 cup minced onion
1/4 cup flaked coconut
2 cups hot cooked rice

Melt butter in a large skillet, stir in curry powder until foamy. Cut
bananas into 1/2" rounds and saut� in curry butter until golden brown.
Remove from skillet, set aside. Add pork cubes to skillet and saut� until
golden brown. Salt to taste. Stir in pineapple juice, and minced onion.
Cover and simmer 10-12 minutes, until pork is tender. Stir in coconut and
hot cooked rice. Add bananas and toss lightly.

Cuisine:
"Jamacian"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 288 Calories (kcal); 12g Total Fat; (37% calories from fat); 15g
Protein; 31g Carbohydrate; 37mg Cholesterol; 392mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Preparation: Saut�


Nutr. Assoc. : 0 0 0 1235 0 0 399 2840
* Exported from MasterCook *

Jamaican Pork 2

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1 teaspoon curry powder
2 medium bananas
1 pound pork tenderloin -- cubed
1/2 cup pineapple juice
1/4 cup minced onion
1/4 cup flaked coconut

Melt butter in a large skillet, stir in curry powder until foamy. Cut
bananas into 1/2-inch rounds and saut� in curry butter until golden brown.
Remove from skillet, set aside. Add pork cubes to skillet and saut� until
golden brown. Salt to taste. Stir in pineapple juice and minced onion.
Cover and simmer 10 minutes, until pork is tender. Stir in coconut and
bananas and toss lightly. Serve with hot cooked rice, if desired.

Cuisine:
"Jamacian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 261 Calories (kcal); 9g Total Fat; (29% calories from fat); 25g
Protein; 21g Carbohydrate; 82mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2737

* Exported from MasterCook *

Japanese Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Spaghetti or Linguine -- uncooked
12 ounces flank steak (12 to 16 ounces) -- cut on diagonal into thin
strips (across the grain of the meat)
1/3 cup low-sodium soy sauce
1 red bell pepper -- halved and sliced
2 carrots -- sliced into 1/4-inch rounds
2 bunches scallions -- sliced

Prepare pasta according to package directions; drain.

In a non-stick skillet, saut� the flank steak over high heat. If it begins
to stick, add a little soy sauce, one tablespoon at a time. When the steak
is cooked through, reduce the heat to medium-low and add the soy sauce,
red bell pepper, carrots and scallions. Increase heat to medium-high and
cook three minutes. Toss with pasta and serve.

Cuisine:
"Japanese"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 406 Calories (kcal); 7g Total Fat; (16% calories from fat); 22g
Protein; 62g Carbohydrate; 29mg Cholesterol; 588mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1405 3298 0 0 0 0

* Exported from MasterCook *

Japanese Pork Sate

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin
2 tablespoons peanut butter
1/2 cup minced onion
1 clove garlic -- minced
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
Dash hot pepper sauce

Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a


blender does this well). Marinate pork in mixture for 10 minutes. Thread
pork on skewers (if using bamboo skewers, soak in water for 30 minutes to
prevent burning). Grill or broil for 6-8 minutes, turning occasionally,
until done.
Cuisine:
"Japanese"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 12g Total Fat; (48% calories from fat); 23g
Protein; 7g Carbohydrate; 51mg Cholesterol; 596mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Japanese Tempura Prawns with Wasabi Dipping Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
30 large prawns in shells
1/2 ounce daikon -- grated
Vegetable oil -- for frying

BATTER
1 large egg
4 ounces plain flour -- sifted
1/4 pint cold water
Wasabi Paste Dipping Sauce -- see recipe

Remove the head and shells from the prawns and cut out the vein from the
back of the prawn.

Wash and pat dry.

Combine the ingredients for the sauce and set aside.

To make the batter:


Lightly beat the egg until the yolk is broken and starting to blend with
the white.

Stir in the flour and the water, until just combined. Do not overmix the
batter; there should be a few lumps in the mixture.

Set the batter bowl in a larger bowl filled with ice cubes or crushed ice.

To cook prawns:
Heat about 4 inches of vegetable oil in a deep heavy-based pan to a
temperature of 350�F or until a cube of bread browns in 30 seconds.

Hold the prawns by the tail, dip into the batter, and then carefully slip
them into the hot oil.

Fry the prawns five at a time for about 2 minutes until the batter is
golden and very crisp.

Drain on kitchen paper, and keep warm while frying the remaining prawns.

Serve at once with the Wasabi Dipping Sauce.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 143 Calories (kcal); 2g Total Fat; (10% calories from fat); 10g
Protein; 20g Carbohydrate; 84mg Cholesterol; 368mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 1374 3035 0 0 0 26379 0 0

* Exported from MasterCook *

Wasabi Paste Dipping Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon chopped root ginger
2 tablespoons "NAMIDA" New Zealand Wasabi Paste either
hot or mild to taste
1 clove garlic
2 teaspoons sugar
2 tablespoons light soy sauce
1 tablespoon water
1 tablespoon lemon juice
OR
1 tablespoon lime juice

Place all ingredients in food processor, mix well and strain.

Place in small bowl and use as a dip with seafood, tempura and/or
vegetable pieces.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26051 1685 0 0 5063 0 797 0 2130706543

* Exported from MasterCook *

Jerinkitz Peppers (Turshija od Zzutih Paprika)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 quarts yellow bell peppers
6 quarts water
3 quarts white vinegar
8 tablespoons sugar
6 tablespoons salt
1 1/2 cups oil

Use 8 quarts yellow bell peppers. Remove seeds and cut peppers in half.
Bring to a boil 6 quarts water, 3 quarts white vinegar, 8 tablespoons
sugar, 6 tablespoons salt and 1-1/2 cups oil. Drop peppers into liquid and
boil a few minutes, but do not overcook. Pack in jars, pour boiling liquid
over them and seal.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 4966 Calories (kcal); 337g Total Fat; (55% calories from fat); 48g
Protein; 571g Carbohydrate; 0mg Cholesterol; 38666mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 61 1/2 Vegetable; 0 Fruit; 65 1/2
Fat; 18 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *


Kandi Pacchadi

Recipe By :
Serving Size : 0 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup split red gram, arhar dal in Hindi
5 dry red chiles
2 teaspoons tamarind paste
1 teaspoon cumin seeds
4 garlic
1 tablespoon chopped onion
5 curry leaves
2 teaspoons oil
Salt -- to taste

Heat oil in a skillet and add dry red chili and split red gram. Fry on
medium heat while constantly stirring until the red gram (which is yellow
in color) turns pale red. Remove from heat and let cool.

Add this to a processor along with tamarind paste, salt and 1/4 cup of
water. Blend to the consistency of semolina. Now add cumin seeds, garlic,
curry leaves and blend for three minutes. Remove contents to a small dish,
add chopped onion and mix well.

Serve over hot plain rice with a generous helping of butter or as a light
spread on dosa.

Ready to Eat: immediately

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 118 Calories (kcal); 10g Total Fat; (70% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

NOTES : Stays good for 3-4 days in the refrigerator.


Nutr. Assoc. : 0 26642 0 491 0 0 0 0 0

* Exported from MasterCook *

Karivepaku Podi (Spiced Curry Leaf Powder)

Recipe By :
Serving Size : 0 Preparation Time :0:35
Categories : Amma's Indian Recipes Curry
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
150 grams curry leaves
8 dry red chiles
2 tablespoons coriander seeds
2 teaspoons slit black gram
1/2 teaspoon fenugreek seeds
1 1/2 teaspoons cumin seeds
6 whole clove garlic
2 teaspoons oil
1/2 tamarind -- walnut size ball
Salt and pepper -- to taste

Heat oil in a small skillet and add coriander seeds, fenugreek seeds,
tamarind, split black gram and dry red chiles. Fry until the black gram
changes color. Remove from heat and transfer the contents to another dish
to cool.

In the same skillet, in the remaining oil, add curry leaves and fry on low
heat until curry leaves turn dry (some of the water content of the leaves
evaporates). Remove from heat. Let cool.

Now blend the contents of the dish, salt and curry leaves in a processor
to the consistency of coarse semolina (like brown sugar). Now add cumin
seeds and garlic and blend for a minute.

Goes well with plain white rice served with butter. Ready to Eat:
immediately

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 12g Total Fat; (55% calories from fat); 4g
Protein; 17g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : Stays good up to a month.


Nutr. Assoc. : 0 26642 0 0 3271 491 0 0 0 0

* Exported from MasterCook *

Kifle

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dairy sour cream
1 tablespoon water
1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups)
1 package Fleischmann's� Active Dry Yeast
1/2 cup butter or margarine -- softened
2 egg yolks (reserve whites for filling) -- at room
temperature

DATE or CHOCOLATE-NUT FILLING


2 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup ground walnuts
3/4 cup chopped or pitted dates
OR
3/4 cup mini chocolate chips

Mix sour cream and water; heat until warm (105 to 115�F). Stir in yeast;
let stand 3 minutes, or until yeast is dissolved; set aside.

In large bowl, combine butter and 1/2 cup flour; stir in sour cream
mixture. Stir in egg yolks and enough remaining flour to make soft dough.
Divide dough into 3 equal pieces. Wrap in airtight plastic wrap. Chill at
least 2 hours or up to 3 days.

Lightly dust work surface with sugar. Roll each piece of dough to 12-inch
circle; cut into 8 pie-shaped wedges. Spread each wedge with about 1
tablespoon filling. Roll up from wide ends to make crescents. Place, with
points down, on greased baking sheets.

Bake at 375�F for 20 minutes or until golden brown. Remove from baking
sheets; cool on wire racks.
Makes 24 to 30 cookies.
____________________

Date or Chocolate-Nut Filling:


In medium bowl, beat egg whites until soft peaks form. Gradually add sugar
and vanilla extract; continue beating until very stiff but not dry. Stir
in ground walnuts and chopped dates or pitted dates (snipped) OR mini
chocolate chips.

Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"30 Cookies"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); 6g Total Fat; (50% calories from fat); 2g
Protein; 11g Carbohydrate; 24mg Cholesterol; 38mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1394 0 14 2019 0 3232 0 0 0 0 0 20187 2662 0 2130706543

* Exported from MasterCook *

Kobbari Annamu (Coconut Rice)

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups basmati rice
5 tablespoons butter
1 medium coconut
Salt -- to taste
15 cashew nuts
1 medium onion -- finely chopped
3 1/2 cups water
1 stick cinnamon stick (1 inch)
3 cardamom
4 whole clove
1 pinch turmeric

Wash basmati rice, drain and keep aside. Meanwhile remove meat from the
coconut, cut it into 1-inch cubes, add 3 cups water to it and grind it
thoroughly. Filter this mixture and retain the liquid. Keep it aside.

In a deep skillet, heat butter on low. Then add cardamom, cinnamon,


turmeric, cloves, cashew nuts. Fry until cashew nuts are pale brown.

Add finely chopped onion and add the basmati rice when onions are brown.
Stir for five minutes. Then add salt and coconut milk, which was extracted
above and raise the heat to high. *(see notes)

When the liquid starts boiling, lower heat, cover with a lid and simmer.
Stir occasionally and simmer till all the liquid is absorbed.

Meanwhile, in a large skillet, heat butter and sugar. When sugar melts and
turns brown, add rice and fry for 5 minutes on high heat. Then add water
and salt and let it come to a boil.

Lower heat and let it cook until the water content decreases to less than
half. Then add milk (in which the saffron is soaking) and simmer on low
heat. Simmer until all liquid is absorbed.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 841 Calories (kcal); 51g Total Fat; (52% calories from fat); 13g
Protein; 91g Carbohydrate; 39mg Cholesterol; 251mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 10 Fat; 0
Other Carbohydrates

NOTES : *You might have noticed that in this recipe we have used only 2
cups of basmati rice for four servings while in the other rice
recipes we have used 2 1/2 cups for the same four servings. The
reason for this is that coconut rice is richer and feels heavier
than the other rice dishes. Hence 2 cups will do for 4 servings.
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 2705 0 0 0

* Exported from MasterCook *

Kolacky

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/3 cup warm milk (105� to 115�F)
1/3 cup sugar
1/4 cup butter or margarine -- softened
2 eggs -- at room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

DATE-CHEESE FILLING
1 3-ounce package softened cream cheese
1/4 cup sugar
1 teaspoon lemon peel
3/4 cup chopped or pitted dates
14 pecan halves
1/3 cup sieved apricot jam

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in milk, sugar, butter, eggs, salt and enough flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 6
to 8 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm place until doubled in size, about 1 to 1 1/2 hours.

Punch dough down; divide dough into 14 pieces. On lightly floured surface,
roll to smooth balls. Place, 2 inches apart, on greased baking sheets;
flatten slightly. Cover; let rise in warm place until doubled in size,
about 30 to 45 minutes.

Make deep indentation in center of each bun; fill with Date-Cheese


Filling. Press pecan halves onto filling. Bake at 400�F for 10 to 15
minutes or until done. Remove from sheets; cool on wire racks. Brush jam
on rolls.
____________________

Date Cheese Filling: Beat package (3-ounce) softened cream cheese with
sugar and lemon peel. Stir in chopped dates or pitted dates, snipped.

Cuisine:
"Polish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"14 Buns"

- - - - - - - - - - - - - - - - - - -

Per serving: 265 Calories (kcal); 8g Total Fat; (25% calories from fat); 5g
Protein; 45g Carbohydrate; 43mg Cholesterol; 219mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 5472 26366 4138 0 0 0 0 14 0 0 473 0 0 2662 0 2074

* Exported from MasterCook *

Korean-Style Honey Marinade

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces and Toppings The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup dry white wine
1/2 cup honey
1/2 cup soy sauce
2 green onions -- chopped
2 tablespoons Oriental sesame oil
1 tablespoon grated fresh gingerroot
1 clove garlic -- minced

Combine all ingredients in small bowl; mix thoroughly. Use to marinate


steak or chicken.

Cuisine:
"Korean"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); 3g Total Fat; (27% calories from fat); 1g
Protein; 20g Carbohydrate; 0mg Cholesterol; 1030mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1356 20060 0

* Exported from MasterCook *

Lazy Pita (Lenja Pita)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound unsalted butter
2 cups sugar
1 pound ground walnuts
2 egg yolks
1 teaspoon vanilla
5 cups flour
1/3 cup sour cream
2 pounds grated apples
Grated peel of 1 lemon
1 whole egg
1/2 cup bread crumbs
1 teaspoon cinnamon

Sift the flour and salt and add softened butter, then add one cup of
sugar, 2 egg yolks, 1 whole egg, cream, vanilla and lemon peel. The dough
will be rich. Then divide the dough into 2 equal parts. Roll out 1/2 of
the dough over the bottom of a large pan. On top of this spread apples
evenly. Take the remaining sugar and sprinkle on top. Also sprinkle bread
crumbs, cinnamon and walnuts. If the apples are too sweet, add a little
lemon juice. Roll out the other half of the dough and place it over the
mixture, neatly tucking in the sides. Over the top spread some sour cream
and sprinkle with walnuts. Before baking, cut into small squares. Bake in
an oven at 320� degrees for 1 hour.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 454 Calories (kcal); 28g Total Fat; (53% calories from fat); 8g
Protein; 46g Carbohydrate; 68mg Cholesterol; 27mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 0 5471 0 0 0 0 30 0 0 0 0

* Exported from MasterCook *

Lemon Babka

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour -- * see note
1/2 cup sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter or margarine -- cut into pieces
1/4 cup water
3 egg yolks
1 cup raisins
Lemon Glaze (recipe follows)

LEMON GLAZE
1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
peel and salt. Heat milk, butter and water until very warm (120� to
130�F); butter does not need to melt. Gradually add to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in remaining flour.
Cover; let rise in warm, draft-free place until doubled in size, about 1
hour. (For Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed
with recipe.)

Stir batter down; stir in raisins. Turn into greased 3-quart Kugelhopf or
tube pan. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.

Bake at 350�F for 35 to 40 minutes or until done. Invert onto wire rack.
Brush warm cake with Lemon Glaze; cool.
____________________

Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water and 2
tablespoons lemon juice. Bring to a boil; reduce heat and simmer,
stirring, for 3 to 5 minutes or until thicken and syrupy.

Cuisine:
"Polish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Cake"

- - - - - - - - - - - - - - - - - - -

Per serving: 220 Calories (kcal); 7g Total Fat; (29% calories from fat); 4g
Protein; 35g Carbohydrate; 57mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : *To measure flour: spoon into standard dry ingredient measuring
cup; level with straight-edged knife.
Nutr. Assoc. : 0 0 26366 20084 0 0 0 0 0 0 2130706543 0 0 0 0

* Exported from MasterCook *

Lemon Rasam

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Sauces and Toppings
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1/4 cup lemon juice
1 pinch turmeric
1/8 teaspoon mustard seeds
1 long dried red chili -- broken into two
1 teaspoon butter
1 very small piece asafoetida
Salt -- to taste

SET ONE
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
6 black peppercorns

Powder Set 1 and keep aside.

Heat butter in a skillet and when butter has melted add dry red chili and
mustard seeds. When mustard seeds start to pop add asafoetida, coriander
leaves and curry leaves.

Fry for two minutes and then add 4 cups of water, salt, powdered Set 1 and
turmeric.

Boil for 15 minutes on medium heat. Remove from heat and add lemon juice.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 15 Calories (kcal); 1g Total Fat; (55% calories from fat); trace
Protein; 2g Carbohydrate; 3mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 939 26642 0 0 0 0 0 491 0 0

* Exported from MasterCook *

Linguine and Pork Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine, Spaghetti, or Thin Spaghetti -- uncooked
1 tablespoon sesame oil
1 1/2 cups pork tenderloin -- cut in thin strips
2 cloves garlic -- minced
4 cups thinly sliced cabbage
1 cup thinly sliced green onions with tops
1 1/2 cups red bell pepper -- thinly sliced
3/4 large carrot -- shredded
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Prepare pasta according to package directions; drain.

In Dutch oven or large skillet, heat oil. Add remaining ingredients,


except pork and linguine. Stir-fry until tender. Add meat and lightly
stir-fry until cooked. Add hot linguine; toss to mix. Serve immediately.

Serves 4-6

Cuisine:
"Chinese"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 602 Calories (kcal); 8g Total Fat; (12% calories from fat); 35g
Protein; 96g Carbohydrate; 55mg Cholesterol; 339mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1405 0 0 0 4920 20030 0 0 0 4714

* Exported from MasterCook *

Linguine Stir-Fry with Green Beans and Garlic

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine, Spaghetti, or Thin Spaghetti -- uncooked
2 teaspoons vegetable oil -- divided
1 pound skinless, boneless chicken breasts -- cut into slivers
1 pound green beans -- trimmed and cut in half
2 red bell peppers -- ribs and seeds removed, diced
4 cloves garlic -- minced
OR
1 1/2 teaspoons garlic powder
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare pasta according to package directions; drain.

In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil


over high heat. Add the chicken and stir-fry until firm and opaque, about
4 minutes. Remove the chicken and set it aside. Add the second teaspoon of
oil to the pan. Add green beans, reduce heat to medium, cover and cook for
7 minutes. Uncover, add red pepper, stir well and cook an additional 5
minutes. Add the garlic and stir-fry for 30 seconds. Stir in the teriyaki
sauce and the chicken broth. Heat to a simmer and then toss with the
chicken and pasta. Serve immediately.

Cuisine:
"Chinese"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 427 Calories (kcal); 4g Total Fat; (8% calories from fat); 31g
Protein; 67g Carbohydrate; 44mg Cholesterol; 526mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1405 0 4943 0 0 0 0 2130706543 0 0


* Exported from MasterCook *

Liver Paste Appetizer (Meze od Dzigerice)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound calves' liver
4 eggs -- hard-boiled
1/4 pound whipped sweet butter
1 pinch allspice
1 pinch pepper
1 teaspoon salt
French bread or toast

Slice 1 pound calves' liver. Roll in flour and fry on both sides, but do
not crisp the meat. Hard boil and peel 4 eggs. Separate yolks from whites.
Grind liver with yolks in fine grinder, add 1/4 lb. whipped sweet butter,
pinch or more of allspice and pepper, 1 teaspoon salt. Scoop out narrow
French bread and stuff with mixture. Chill. When firm, slice. Or, spread
mixture on toast.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 216 Calories (kcal); 16g Total Fat; (66% calories from fat); 14g
Protein; 4g Carbohydrate; 325mg Cholesterol; 453mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2191 0 5505 0 0 0 26000

* Exported from MasterCook *

Maakhi Dal

Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Amma's Indian Recipes Sauces and Toppings
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups black gram
1 teaspoon garlic paste
1 teaspoon ginger paste
1 medium onion -- crushed
2 medium tomatoes -- finely chopped
1 teaspoon red chili powder
1 cup half-n-half cream
4 whole clove
1 stick cinnamon stick (1 inch)
2 teaspoons butter
1 teaspoon cumin seeds
Salt -- to taste

Boil black gram until the seed partly splits in the center. Keep aside.

In a deep skillet heat oil and when oil is hot add cloves, garlic, ginger,
onion, salt and cinnamon. Fry until onion turns pale brown and then add
chili powder.

Fry for another three minutes. Now add tomato and fry for another five
minutes.

Next add boiled black gram, one cup of water and stir well. Let cook on
low heat for 30 minutes.

When the liquid is absorbed (that is, the dal turns slightly thick) add
cream and stir well. Let cook for five more minutes and remove from heat.

In another skillet, heat butter and add cumin seeds when butter has
melted.

Fry for two minutes and then add the above dal. Stir once and remove from
heat.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 11g Total Fat; (56% calories from fat); 3g
Protein; 15g Carbohydrate; 27mg Cholesterol; 75mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Serving Ideas : Goes well with naan, paratha and bread.

Nutr. Assoc. : 0 0 0 0 0 2614 704 0 2705 0 491 0

* Exported from MasterCook *

Mandarin Magic Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon vegetable oil
2 tablespoons white vinegar
1/2 cup orange juice
1 1/2 teaspoons lemon juice
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 cup Mandarin oranges

Season pork chops with salt and pepper. Heat oil in nonstick skillet over
medium-high heat. Add pork chops and saut� until golden on both sides.

Stir together vinegar, orange juice, lemon juice, brown sugar and ginger.
Pour over chops. Cover skillet and cook at a bare simmer for 8 minutes.
Remove pork chops. Turn up heat and boil liquid for 5 minutes (or until
about half the liquid is left in the pan). Remove skillet from stove top.
Add Mandarin oranges. Spoon sauce over chops.

Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 247 Calories (kcal); 12g Total Fat; (45% calories from fat); 18g
Protein; 16g Carbohydrate; 56mg Cholesterol; 315mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mandarin Pork Roast

Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless top loin roast
1/4 cup orange marmalade
1 8-ounce can Mandarin oranges -- drained

Place roast in shallow pan, coat with marmalade and place in preheated
325�F oven. Roast until meat thermometer reads 155-160�F. Let roast rest
5-10 minutes before slicing. Garnish servings with mandarin oranges.

Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 220 Calories (kcal); 6g Total Fat; (26% calories from fat); 27g
Protein; 13g Carbohydrate; 67mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 2312 0 26476

* Exported from MasterCook *

Masala Pakora

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Breads
Side Dishes Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
2 cups chickpea flour
2/3 cup yogurt
2 green chiles -- finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
Salt -- to taste
Oil -- to deep fry

SET ONE
1 teaspoon coriander seeds
3 whole clove
1 stick cinnamon stick (1 inch)

Powder ingredients in Set 1. Add this powder and rest of the ingredients
to the flour and mix well.

Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to
low.
Add dough balls (pakoras) and fry over low heat such that they turn light
golden brown.

Serve hot with ketchup.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 6g Total Fat; (20% calories from fat); 13g
Protein; 37g Carbohydrate; 5mg Cholesterol; 63mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 3577 0 0 0 0 0 0 0 0 2705

* Exported from MasterCook *

Masala Vada

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Side Dishes
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup split bengal gram (channa dal)
1/4 cup split green gram (moong dal)
1/2 stick cinnamon stick
3 whole clove
1 teaspoon coriander seeds powder (dhaniya powder)
1 teaspoon ginger paste
1 teaspoon garlic
1/4 teaspoon nutmeg powder
1/2 cup chopped onion
1 teaspoon chopped green chiles
Salt -- to taste
Oil -- to deep fry

Mix the two dals and soak for 1 1/2 hours.

Drain water from the soaked dals. Add salt to taste and put it in a
mixture and grind into a semi-soft paste (do not make too soft; do not add
any water).

Crush cinnamon stick and cloves into powder and add to the paste. Add
coriander seeds powder, nutmeg powder, onion, garlic, ginger and green
chili. Mix well. Make this dough into small balls (roughly half the size
of a golf ball) and keep aside.

In a deep skillet warm oil and deep fry the balls on low heat until brown.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 31 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Cooking time: 30 minutes (with soaking time of 1 1/2 hours)


Nutr. Assoc. : 0 0 0 0 415 0 0 962 0 20197 0 0

* Exported from MasterCook *

Matar Paneer

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
2 cups green peas (matar)
2 cups paneer pieces -- (1-inch long, 1/2 with and thickness)
1 1/2 cups water
1/4 cup half and half cream
2 medium tomatoes -- finely chopped
1 teaspoon sugar
1 teaspoon garlic paste
1 teaspoon ginger paste
1/4 teaspoon turmeric
1/2 teaspoon red chili powder
1 large onion -- grated
1/4 cup oil
1 fist full coriander leaves
Salt -- to taste

SET ONE
4 whole clove
1 teaspoon cumin seeds
6 black peppercorns
1 cardamom

Heat ingredients of Set 1 in a skillet for five minutes on medium heat,


remove from heat, let cool and make into a fine powder.
Heat oil in a skillet and when oil is hot add ginger, garlic, turmeric,
salt, chili powder, crushed onion, above powder and sugar. Fry on medium
heat until onion turns pale brown.

To the skillet add matar and chopped tomato and fry for three minutes on
high heat. Reduce heat to medium, add water, stir and cover.

Cook until the water content has reduced by half and now add paneer
pieces, cream and stir well. Cook further for five minutes.

Garnish with coriander leaves and serve hot.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 257 Calories (kcal); 18g Total Fat; (57% calories from fat); 6g
Protein; 23g Carbohydrate; 6mg Cholesterol; 40mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Goes well with rice, paratha, puri.

Nutr. Assoc. : 0 4422 0 0 704 0 0 0 0 0 2614 0 0 2863 0 0 0 0 491 0 0

* Exported from MasterCook *

Mediterranean Fettuccine with Shrimp and Spinach

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
1 cup plain non-fat yogurt
1/2 cup crumbled Feta cheese
2 cloves garlic -- minced
1 tablespoon chopped fresh dill
OR
1 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
12 ounces medium frozen shrimp -- thawed
1 10-ounce package frozen chopped spinach -- thawed
Salt -- to taste

Prepare pasta according to package directions. While the pasta is cooking,


stir together the yogurt, Feta cheese, garlic, dill and pepper in a large
mixing bowl.

Two minutes before the pasta is done, stir the shrimp and spinach into the
pot with the pasta. Cook two minutes.

Drain the pasta, shrimp and spinach thoroughly. Stir into the yogurt
mixture and season to taste with salt. Serve immediately.

Description:
"In this dish, the shrimp and spinach are cooked with the pasta."
Cuisine:
"Mediterranean"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 507 Calories (kcal); 7g Total Fat; (12% calories from fat); 36g
Protein; 73g Carbohydrate; 147mg Cholesterol; 437mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 3274 20159 0 0 3360 0 2130706543 0 4125 0 0

* Exported from MasterCook *

Mediterranean Pork & Couscous Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Stir Fry Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups water
1/2 teaspoon salt -- divided
1 cup uncooked couscous
1/3 cup golden raisins
1/2 teaspoon ground cinnamon
1 pound pork strips
2 cloves garlic -- minced
1/8 teaspoon cayenne pepper
1/3 cup orange juice concentrate -- thawed
3 tablespoons cider vinegar
1 cup diced cucumber
1/2 cup shredded carrot
1/2 cup diced red pepper
Lettuce leaves

In a 2-quart saucepan, bring water and 1/4 teaspoon salt to a boil. Stir
in couscous, raisins and cinnamon. Cover; remove from heat. Let stand 5
minutes. Fluff couscous mixture lightly with fork; cool. Cut pork
crosswise into 1/2" pieces. In medium bowl, combine garlic, cayenne and
remaining 1/4 teaspoon salt; toss with pork. Spray 12-inch nonstick
skillet with olive oil cooking spray, heat on medium-high heat. Add pork
pieces. Cook for 8-10 minutes or until pork is no longer pink, stirring
constantly. Remove pork from pan. In same skillet, add concentrate and
vinegar; heat until liquids are reduced and slightly thickened, stirring
constantly. Add pork to sauce and toss to coat. Combine pork, couscous,
cucumber, carrot and red pepper; toss lightly. Cover and chill until ready
to serve. Serve on lettuce-lined plate.

Cuisine:
"Mediterranean"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 358 Calories (kcal); 4g Total Fat; (11% calories from fat); 21g
Protein; 58g Carbohydrate; 36mg Cholesterol; 312mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Preparation: Stir-Fry


Nutr. Assoc. : 0 0 449 0 0 4575 0 0 1007 0 3010 4921 4713 0

* Exported from MasterCook *

Mediterranean Stuffing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dressings/ Stuffings Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon butter
1/4 cup pine nuts
1 clove garlic -- minced
1 medium red pepper -- seeded and finely chopped
1/2 teaspoon grated lemon peel
1 1/2 tablespoons green onion -- minced
1 1/2 tablespoons parsley -- minced
1/8 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Saut� nuts, garlic and red pepper in butter until nuts are golden. Remove
from heat, stir in remaining ingredients. Makes enough stuffing for 6-8
pork chops or 4 double-pocket chops. Two tablespoons equals one serving.

Cuisine:
"Mediterranean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 34 Calories (kcal); 3g Total Fat; (66% calories from fat); 1g
Protein; 2g Carbohydrate; 1mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 1126 0 0 20084 0 0 0 0 0

* Exported from MasterCook *

Mediterranean Turkey Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles National Pasta Association
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Medium Egg Noodles -- uncooked
1 14 1/2-ounce can low-sodium chicken broth
1 cup skim milk
1 teaspoon salt
1/4 cup cornstarch
2 cups chopped cooked turkey
1 14-ounce can artichoke hearts -- drained and quartered
1 7 1/2-ounce jar roasted red peppers -- drained and sliced
9 Kalamata olives -- pitted and sliced
1/2 cup grated part-skim Mozzarella cheese
1/2 cup white wine
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
Vegetable oil cooking spray
2 tablespoons grated Parmesan cheese

Prepare noodles according to package directions; drain. Stir the broth,


milk, salt and cornstarch together in a large pot or Dutch oven until the
cornstarch is dissolved. Cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red
peppers, olives, Mozzarella cheese, wine, lemon juice and pepper.

Heat oven to 350�F. Spray a 3-quart baking dish with cooking spray. Spoon
noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until
bubbling around the edges, about 35 minutes. Let stand 5 minutes before
serving.

Cuisine:
"Mediterranean"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 387 Calories (kcal); 8g Total Fat; (17% calories from fat); 26g
Protein; 54g Carbohydrate; 86mg Cholesterol; 503mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 530 0 0 0 0 0 0 0 26531 921 0 0 0 5443 0

* Exported from MasterCook *

Mexicali Pork Chops with Black Beans

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 3/4-inch thick
1 15-ounce can black beans -- rinsed and drained
1 cup salsa
OR
1 cup picante sauce
1 4-ounce can chopped green chiles -- undrained
1 tablespoon chopped fresh cilantro
2 teaspoons chili powder
1/4 teaspoon pepper
Vegetable oil
Sour cream (optional)

In a medium bowl combine black beans, salsa, chiles, cilantro, chili


powder and pepper. Set aside. Heat a large skillet over medium-high heat.
Brush chops lightly with oil and brown on each side; remove chops. Add
bean mixture to skillet; bring to boiling. Return chops to skillet; cover
tightly and cook over low heat for 5-6 minutes or until chops are just
done. Serve chops with bean mixture, with sour cream if desired.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 8g Total Fat; (25% calories from fat); 28g
Protein; 20g Carbohydrate; 54mg Cholesterol; 847mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5783 578 2130706543 0 0 0 0 0 0 2130706543 2130706543

* Exported from MasterCook *

Mexican Bubble Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 cups yellow cornmeal
2 packages Fleischmann's� Active Dry Yeast
1/4 cup sugar
1 teaspoon salt
2 cups water
1/4 cup butter or margarine
2 jars diced pimientos -- well drained
3/4 cup grated Parmesan cheese
1 tablespoon whole cumin seed -- toasted

In large bowl, combine 1 1/2 cups flour, cornmeal, undissolved yeast,


sugar and salt. Heat water and butter until very warm (120� to 130�F).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed.
With spoon, stir in enough remaining flour to make soft dough.

Knead on floured surface until smooth, about 8 minutes. Place in greased


bowl, turning to grease top. Cover; let rise in warm place until doubled,
about 40 to 50 minutes.

Combine pimientos, cheese and cumin seed.

Punch dough down. On floured surface, divide dough into 24 pieces; flatten
to 3-inch circles. Place 2 teaspoons pimiento mixture in center of each
circle. Pull up dough to enclose filling and pinch to seal. Place balls,
sealed side down, in 2 greased 10-inch ring or tube cake pans. Cover; let
rise in warm place until doubled, about 25 to 35 minutes.

Bake at 375�F for 30 minutes or until done. Remove from pans; cool on wire
racks.

Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Rolls"
T(Baking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g
Protein; 29g Carbohydrate; 7mg Cholesterol; 157mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 4487 0 491

* Exported from MasterCook *

Mexican Chicken Vegetable Soup with Bananas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups/ Stews
Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 4-pound stewing chicken -- cut up
1/2 cup coarsely chopped onion
1 teaspoon salt
4 cups hot water
1/2 cup chopped celery with leaves
1 12-ounce can whole-kernel corn
1 16-ounce can tomatoes
4 bananas -- firm, green-tipped
Salt and pepper -- to taste

In large, covered kettle, over medium-low heat, simmer chicken, onions,


salt and 4 cups of hot water for 2 hours or until chicken is tender.
Remove chicken to cutting board; cut meat from bones into chunks; discard
bones. Skim any fat from surface of broth. Add chicken, celery, corn and
tomatoes to soup. Continue simmering, covered, for 10 minutes. Season to
taste. Five minutes before serving, peel bananas, slice diagonally into
1-inch slices. Add sliced bananas to soup, continue cooking just until
bananas are tender. Serve immediately.

Serves : 4 to 6

Cuisine:
"Mexican"
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 326 Calories (kcal); 10g Total Fat; (27% calories from fat); 33g
Protein; 27g Carbohydrate; 92mg Cholesterol; 494mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5829 2679 0 0 2656 2865 0 0 0

* Exported from MasterCook *

Mexican Chorizo

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon ground red chilis
1 pound lean ground pork
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon oregano
1/4 teaspoon ground cumin
2 cloves minced garlic
1 teaspoon salt

Thoroughly mix seasonings into ground pork. Shape into patties and brown
OR crumble and fry for use in a recipe.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 128 Calories (kcal); 10g Total Fat; (70% calories from fat); 9g
Protein; trace Carbohydrate; 33mg Cholesterol; 300mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3624 5830 0 0 0 0 0 0 0

* Exported from MasterCook *

Mexican Concha Rolls

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine -- cut into pieces
2 eggs
1 cup chopped or pitted dates -- snipped

CINNAMON TOPPING
1/2 cup sugar
1/4 cup butter or margarine -- softened
1 egg yolk
1/2 cup all-purpose flour
1 teaspoon ground cinnamon

Make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved
yeast and salt. Heat water, milk and butter until very warm (120� to
130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 35 to 45 minutes.
(With Rapid Rise Yeast, cover kneaded dough and let rest on floured
surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface. Knead in dates.
Divide dough into 14 equal pieces; form into smooth balls. Place on two
greased baking sheets. With palm of hand, flatten each ball slightly.

Make topping: In medium bowl, combine sugar and butter. Stir in egg yolk,
flour and cinnamon; blend well. Divide into 14 equal portions.

With palm of hand, flatten each portion of topping into a 2 1/2-inch


round; place one round on top of each dough ball. With sharp knife, make
cuts, 1/4-inch deep, on top of each roll to resemble seashell. Cover; let
rise in warm, draft-free place until doubled in size, about 20 to 40
minutes.

Bake at 375�F for 15 to 18 minutes or until golden; switch positions of


sheets halfway through baking for even browning. Remove from sheets; cool
on wire racks.
_____________________

CINNAMON-CHOCOLATE TOPPING: Stir 2 tablespoons unsweetened cocoa into


Cinnamon Topping.

Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"14 Rolls"

- - - - - - - - - - - - - - - - - - -

Per serving: 333 Calories (kcal); 8g Total Fat; (22% calories from fat); 7g
Protein; 59g Carbohydrate; 61mg Cholesterol; 158mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 2662 0 0 0 0 0 0 0

* Exported from MasterCook *

Mexican Corn and Bean Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ontario White Bean Producers Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups cooked white pea beans
2 cups frozen corn -- rinsed
3/4 cup red sweet pepper -- diced
3/4 cup medium or hot chunky salsa
Juice of one lime
1 tablespoon vegetable oil (such as canola)
1 stalk celery -- diced
2 green onions -- finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped coriander

In a large non-reactive bowl, combine all ingredients except the


coriander. Chill in the refrigerator for at least 3 hours or overnight.

Just before serving, mix in the fresh coriander. Garnish with additional
sprigs of coriander and serve.

Cuisine:
"Mexican"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
T(Refrigerate):
"3:00"

- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 3g Total Fat; (12% calories from fat); 11g
Protein; 38g Carbohydrate; 0mg Cholesterol; 333mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : Alternative: Use hot salsa, hot sauce, or finely chopped jalape�os
for a spicier salad.

� An excellent source of Folate, Vitamin C and Magnesium.


� A good source of Thiamin, Iron and Phosphorus.
� A very high source of dietary fibre.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 5513 0 4713 1325 2130706543 1563 0 0 0 0 414

* Exported from MasterCook *

Mexican Corn Bubbles

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 cups yellow cornmeal
2 packages Fleischmann's� Rapid Rise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1 1/2 teaspoons jalape�o peppers
1 3/4 cups milk
1/2 cup water
1/4 cup butter or margarine
1 4-ounce jar sliced pimientos -- well drained
4 ounces mild white cheese -- cut into 24 cubes

Set aside 1 cup flour. In large bowl, mix remaining flour, cornmeal,
undissolved yeast, sugar, salt, chili powder and jalape�o peppers. Heat
milk, water and butter until hot to touch (125� to 130�F); stir into dry
mixture. Stir in enough additional flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest 10 minutes.

Divide dough into 24 equal pieces. With palms of hands, flatten to 3-inch
circles. Place 3 to 4 strips of pimientos and 1 cube of cheese in center
of each circle. Pull up edges and pinch to enclose filling. Place balls in
2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free
place until doubled in size, about 40 minutes.

Bake at 375�F for 25 minutes or until done. Remove from pans and cool on
wire racks.

Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Rolls"
T(Baking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g
Protein; 30g Carbohydrate; 12mg Cholesterol; 455mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 20103 0 0 0 1603 20

* Exported from MasterCook *

Mexican Pork and Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound lean ground pork
1 small onion -- diced
1 clove garlic -- minced
1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can Mexican-style chopped tomatoes
1 15-ounce can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon cayenne

In large heavy saucepan brown and crumble ground pork. Stir in onion and
garlic; cook and stir until onion is soft, about 3 minutes. Stir in all
remaining ingredients, bring to a boil, lower heat and simmer about 10
minutes.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"6 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 187 Calories (kcal); 9g Total Fat; (42% calories from fat); 12g
Protein; 15g Carbohydrate; 27mg Cholesterol; 992mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3623 0 0 0 5304 4510 0 0 0 0 0

* Exported from MasterCook *

Mexican Pork Salad

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 3 � 1/2 � 1/4 inch strips
4 cups shredded lettuce
1 medium orange -- peeled, sliced and quartered
1 medium avocado -- peeled, seeded and diced
1 small red onion -- sliced and separated into rings
1 tablespoon oil
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves -- crushed
1/4 teaspoon ground cumin

Place lettuce on serving platter. Arrange orange, avocado and red onion
over lettuce. Heat oil in large frying pan; add chili powder, salt,
oregano and cumin. Add pork loin strips and stir-fry over medium-high heat
5-7 minutes or until pork is tender. Spoon hot pork strips over lettuce
mixture. Serve immediately.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 286 Calories (kcal); 16g Total Fat; (50% calories from fat); 23g
Protein; 13g Carbohydrate; 51mg Cholesterol; 459mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26384 0 0 0 0 0 0 0 3133 0

* Exported from MasterCook *

Mexican Skillet Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Microwave
The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound lean ground pork or lean ground beef
1 medium onion -- chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups cooked brown rice
1 16-ounce can pinto beans -- drained
2 4-ounce cans diced green chiles
1 medium fresh tomato -- seeded and chopped (optional)
Fresh cilantro sprig -- for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to
crumble; drain.

Return meat to skillet. Add onion, chili powder, cumin and salt; cook
until onion is soft but not brown. Stir in rice, beans and chiles;
thoroughly heat. Top with tomato; garnish with cilantro. Serve
immediately.

Cuisine:
"Mexican"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 347 Calories (kcal); 14g Total Fat; (35% calories from fat); 17g
Protein; 40g Carbohydrate; 41mg Cholesterol; 549mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Microwave Oven Instructions:

1. Combine meat and onion in a 2- to 3-quart baking dish, stirring


well. Cover with wax paper and cook on HIGH 4 to 5 minutes,
stirring after 2 minutes, or until meat is no longer pink. Drain.

2. Add chili powder, cumin, salt, rice, beans and chiles. Cook on
HIGH 4 to 5 minutes, stirring after 2 minutes, or until thoroughly
heated. Top with tomato.
Nutr. Assoc. : 3623 0 0 0 0 0 4510 3575 0 2130706543

* Exported from MasterCook *

Mission Hill Bocaditos

Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Appetizers Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin -- cut into 3/4" cubes
3/4 cup apple juice
3/4 cup cider vinegar
1 tablespoon hot pepper sauce
2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
2 garlic cloves -- crushed

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix


well. Seal bag and marinate in the refrigerator 8-12 hours or overnight.
Heat oven to 350�F. Remove pork cubes from marinade, discarding marinade.
Pat pork dry with paper toweling; place cubes in a single layer, not
touching, in a shallow baking pan and bake at 350�F for 25-30 minutes,
until pork is just tender and lightly browned. Remove to serving platter
or chafing dish and serve hot as an appetizer.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 88 Calories (kcal); 4g Total Fat; (40% calories from fat); 11g
Protein; 3g Carbohydrate; 18mg Cholesterol; 266mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 0 0 0

* Exported from MasterCook *

Moravian Christmas Loaves

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Basic Bread Dough
1 cup blanched, slivered almonds -- toasted
1/2 cup chopped dates
1/2 cup chopped citron
1 egg white -- lightly beaten
2 tablespoons blanched, slivered almonds
1 tablespoon sugar

Prepare dough as directed and let rise (or rest) once. Omit topping. Punch
dough down and turn out onto lightly floured surface.

Knead in blanched, slivered almonds, toasted and chopped dates and chopped
citron.

Divide dough in half. Roll each to 7- � 12-inches. Roll up from short


sides; pinch seams and ends to seal. Place, seam side down, in 2 greased 8
1/2- � 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place
until doubled in size, about 45 to 60 minutes. With sharp knife, make
lengthwise slash (1/8-inch deep) on top of loaves.

Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar
and 2 tablespoons blanched, slivered almonds, dividing evenly.

Bake at 375�F for 40 minutes or until done. Remove from pans; cool on wire
racks.

Cuisine:
"Moravian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 94 Calories (kcal); 5g Total Fat; (48% calories from fat); 2g
Protein; 10g Carbohydrate; 4mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 4982 0 2429 0 4982 0

* Exported from MasterCook *

Moravian Sugar Bread

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
2/3 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 teaspoon salt
3/4 cup water (reserved from boiling potatoes or
tap water)
1/3 cup butter or margarine
3 eggs -- at room temperature
1 cup mashed cooked potato -- at room temperature*

SUGAR AND SPICE TOPPING


1 1/2 cups packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine -- softened

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat water and butter until very warm (120� to 130�F). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and potato; beat 2 minutes at high
speed. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (For Rapid
Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes.
Proceed with recipe.)

Meanwhile, combine ingredients for topping. Blend well.

Punch dough down. On lightly floured surface, divide dough into 2 equal
pieces. Roll to fit 2 greased 9- � 13-inch baking pans or 2 greased
12-inch pizza pans. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes. With finger, make indentations in
dough at 1-inch intervals. Sprinkle topping evenly over dough, filling
indentations.

Bake at 375�F for 15 to 20 minutes or until done. Switch the positions of


pans on oven racks halfway through baking time for even browning. Remove
from pans; cool on wire racks.

Cuisine:
"Moravian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"

- - - - - - - - - - - - - - - - - - -

Per serving: 293 Calories (kcal); 7g Total Fat; (22% calories from fat); 5g
Protein; 52g Carbohydrate; 45mg Cholesterol; 210mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates

NOTES : *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk
in saucepan; bring to boil. Remove from heat and stir in 3/4 cup
instant potato flakes or buds. Cool to room temperature.
Nutr. Assoc. : 14 0 26366 0 1582 0 0 4113 0 0 0 0 0

* Exported from MasterCook *

Moroccan Fish Tagine with Sea Parsley�

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 garlic cloves
12 ounces tomatoes -- sliced
2 tablespoons ground cumin
2 green peppers -- seeded and thinly sliced
2 tablespoons paprika
1 small red chili -- (optional)
2 tablespoons tomato pur�e
3 tablespoons chopped Sea Parsley�
4 tablespoons lemon juice
4 6-ounce cutlets of whiting
OR
4 6-ounce cutlets of cod
Salt and ground black pepper
Sea Parsley� and chopped coriander to
garnish

Mix together the garlic, cumin, paprika, chili, tomato pur�e, Sea Parsley�
and lemon juice. Spread this mixture over the fish, cover and chill for
about 30 minutes to let the flavor penetrate the fish.

Preheat the oven to 400�F. Arrange half of the tomatoes and peppers in a
baking dish. Cover with the fish, in one layer, then arrange the remaining
tomatoes and peppers on top. Cover the baking dish with foil and bake for
about 45 minutes, until the fish is tender. Sprinkle with chopped Sea
Parsley� and fresh coriander.

Cuisine:
"Moroccan"
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 208 Calories (kcal); 3g Total Fat; (11% calories from fat); 33g
Protein; 15g Carbohydrate; 73mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 1101 1505 524 0 2130706543 0 2748 0 0

* Exported from MasterCook *

Moroccan Pork

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin roast -- cut into 1-inch cubes
2 16-ounce cans garbanzo beans -- drained
12 ounces plum tomatoes -- cut into 1-inch cubes (about 2 cups)
1 large yellow bell pepper -- seeded, cut into 1-inch squares
1/2 cup chopped red onion
1/2 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
3 cloves garlic -- minced
2 teaspoons instant chicken bouillon
1 1/2 teaspoons ground cumin
2 tablespoons peanut butter
Hot cooked couscous (optional)

Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste,
water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix
until well combined.

Place pork slices on top of bean mixture. Cover. Cook on low heat setting
6-7 hours, or until pork is tender. Stir in peanut butter. Serve over
couscous if desired.

Cuisine:
"Moroccan"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"6:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 507 Calories (kcal); 15g Total Fat; (26% calories from fat); 41g
Protein; 53g Carbohydrate; 93mg Cholesterol; 599mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 5790 2603 0 0 4712 0 0 0 0 322 0 0 2130706543

* Exported from MasterCook *

Moroccan-Style Pork Stew with Couscous

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 boneless pork chops -- cut into 3/4" cubes
1/2 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 large onion -- halved crosswise cut into thin wedges
2 green bell peppers -- seeded and cut into 1/2 inch slices
1 15-ounce can garbanzo beans -- drained
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can diced tomatoes -- with juice
2 5 1/2-ounce cans hot-style vegetable juice
1 8-ounce can tomato sauce
1/2 cup raisins
1 10-ounce package couscous

Preheat oven to 350�F. In a plastic bag combine the flour, onion salt,
chili powder, black pepper, turmeric and cinnamon. Add the pork cubes, a
few at a time, and shake to thoroughly coat with the flour mixture; set
aside.

In a large nonstick skillet heat the oil; cook & stir onion and green
pepper until tender but not brown. Add pork and cook, stirring
occasionally, for 2-3 minutes or until browned. Transfer mixture to a
4-quart casserole, reserving drippings.

In a medium bowl stir together the beef broth and remaining flour mixture;
stir into the drippings. Add the undrained tomatoes, vegetable juice,
tomato sauce and raisins. Cook, stirring constantly, until the mixture
thickens. Cook, stirring constantly, one minute longer.

Pour broth mixture over pork and vegetables and stir to combine. Bake,
covered, for 45 minutes or until vegetables are tender, stirring
occasionally. Prepare couscous according to package directions. To serve,
spoon the couscous into soup bowls. Ladle stew over the couscous.

Cuisine:
"Moroccan"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 492 Calories (kcal); 6g Total Fat; (10% calories from fat); 26g
Protein; 85g Carbohydrate; 26mg Cholesterol; 1436mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 2603 0 219 5084 0 0 0

* Exported from MasterCook *

Mughlai Mutton Curry

Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Curry
Sauces and Toppings Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1 1/2 pounds mutton
3 bay leaves

SET ONE
1 large onion
2 green chilies
1 cup yogurt
1 teaspoon ginger
1 teaspoon garlic
5 curry leaves

SET TWO
4 whole clove
1 1/2 teaspoons coriander seeds
2 cardamom
1/2 teaspoon turmeric
2 teaspoons gasagasaalu (poppy seeds)
2 red chiles (Not the dry ones. These are
ripe green chilies)
1/2 cup oil
Salt -- to taste

Make into a paste Set 1 by adding a little amount of water. Keep aside.

Make into a powder Set 2 and keep aside.

In a large bowl mix mutton pieces, salt and paste of Set 1. Keep aside for
40 minutes and then in a pot, in sufficient amount of water, cook on
medium heat until the meat becomes tender.

Now in a wide skillet heat oil and when oil is hot add chopped red chili,
bay leaves and meat from the above dish. (Do not add any remaining liquid.
This will be needed later.) Fry on high heat for seven minutes and then
add the powder of Set 2. Fry for two more minutes on low heat and then add
the remaining liquid from the pot. Now cook on low heat for a few minutes
or until the sauce thickens.

Garnish lightly with fresh butter and serve hot.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 721 Calories (kcal); 61g Total Fat; (74% calories from fat); 28g
Protein; 18g Carbohydrate; 108mg Cholesterol; 135mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 10
1/2 Fat; 0 Other Carbohydrates

Serving Ideas : This dish goes very well with paratha and plain white rice and
gives off the wonderfully fresh aroma of curry leaves.

Nutr. Assoc. : 0 3832 0 0 0 0 3575 0 0 0 0 0 0 0 0 0 0 1156 4702 0 0

* Exported from MasterCook *

Mulakkaya Sambhar

Recipe By :
Serving Size : 0 Preparation Time :0:25
Categories : Amma's Indian Recipes Curry
Main Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1 cup split red gram (arhar dal in Hindi,
kandipappu inTelugu)
3 tablespoons tamarind paste
1/3 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon red chili powder
15 curry leaves (15 to 20 leaves)
3 tablespoons oil
Salt -- to taste

SET ONE
2 medium tomatoes
2 medium onions
3 small green chiles
3 medium drumsticks

SET TWO
1 teaspoon rice
1 teaspoon split black gram
3 teaspoons coriander seeds
1 teaspoon bengal gram
1/4 teaspoon fenugreek seeds
2 dry red chilies
1 small piece asafoetida*
1 teaspoon oil

In a small skillet heat one teaspoon of oil and add Set 2. On less than
medium heat, fry until rice turns light brown. Remove from heat and let
cool. When cooled make into a fine powder and keep aside.

Cut ingredients of Set 1 into slightly larger than bite-sized pieces.


(Drumstick is usually cut into pieces, each of length 2 1/2 inches.) Keep
aside.

Add two cups of water to the split red gram and boil until very soft.

In a large pot add 4 cups water, tomato, drumstick, onion and green chili
pieces, tamarind paste, turmeric, salt and red chili powder and on medium
heat bring to a boil. Cook for 10 more minutes or until the vegetable
pieces are soft. Now add the cooked red gram and cook for 10 more minutes.
Now add powdered Set 3 and stir well and cook again for 10 minutes.

In a deep skillet heat oil and add mustard seeds. When mustard seeds begin
to pop, add coriander and curry leaves. Fry for two minutes and now add
asafoetida. Immediately add contents of the above pot and cover. Remove
from heat.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 941 Calories (kcal); 65g Total Fat; (60% calories from fat); 45g
Protein; 52g Carbohydrate; 151mg Cholesterol; 209mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : This goes very well with dosa and plain white rice.

NOTES : *Asafoetida may be omitted if you need a strong drumstick flavour.

You may use 1 1/2 teaspoon of Amma's Sambhar Powder instead of Set
2.

Nutr. Assoc. : 0 0 0 0 939 3716 0 0 2614 0 0 0 0 3577 2575 0 0 0 0 0 0


3271 26642 0 0
* Exported from MasterCook *

Musaka

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole eggplant
1/2 cup rice
1 1/2 teaspoons salt
2 onions -- chopped
1 pound ground beef and pork -- mixed
3 eggs
1/2 cup milk
Salt and pepper

Peel and slice an eggplant in 1/2 inch pieces. Salt and let stand 20 min.
Drain. Dip pieces in flour and fry in hot oil. Meanwhile, cook 1/2 cup
rice in 1 1/2 teaspoon salt. In same skillet in which eggplant was fried,
add 2 chopped onions. Fry until soft. Add 1 pound ground beef and pork
mixed, season. Put one layer of eggplant in a baking dish. Then spoon a
layer of rice, then a layer of meat mixture. Repeat in this way until dish
is almost filled. Then make a custard by beating 3 eggs with 1/2 cup milk,
salt and pepper. Pour this over mixture and bake about 45 minutes in a
325� oven or until custard is set.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 555 Calories (kcal); 35g Total Fat; (56% calories from fat); 27g
Protein; 32g Carbohydrate; 241mg Cholesterol; 939mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3605 0 0 0

* Exported from MasterCook *

Mushu Pork Omelet

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1 1/3 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
1 1/2 pounds boneless pork -- slivered
3 cups Oriental dried black mushrooms -- rehydrated and thinly
sliced
4 quarts cabbage -- thinly sliced
3 cups green onions -- shredded
1 cup carrot -- grated
3/4 cup Cooking sauce

COOKING SAUCE
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons sesame oil
1 tablespoon cornstarch
3/8 teaspoon white pepper

Heat 2 tablespoons oil in large wok or saut� pan.

Pour eggs into wok and cook, stirring until softly scrambled. Remove from
pan and set aside.

Add pork and stir fry until cooked. Remove from pan and add to cooked
eggs.

Add mushrooms, cabbage, onions and carrot and stir fry until vegetables
start to soften.

Add cooking sauce, pork and eggs and continue to cook until eggs and pork
are reheated through and vegetables are just cooked.

DIRECTIONS FOR COOKING SAUCE:(makes 3/4 cup) Combine all ingredients. Stir
just before using.

ASSEMBLY: Prepare omelet. Place 1 cup filling on one side. Fold over and
slide onto serving plate.

Cuisine:
"Chinese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 558 Calories (kcal); 27g Total Fat; (42% calories from fat); 37g
Protein; 44g Carbohydrate; 467mg Cholesterol; 907mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 2130706543 0 3854 4575 2619 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nimma Pulihora (Lemon Rice)

Recipe By :
Serving Size : 3 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups white rice (not any flavored variety)
1/3 cup lemon juice
Salt -- to taste
6 tablespoons cooking oil
1/2 teaspoon black mustard
3 stems curry leaf
1 fist full peanuts
4 medium green chiles -- chopped
1/2 teaspoon turmeric
4 cups water

In a large bowl, add water and rice and cook until well done. Keep it
aside. Meanwhile in a large skillet, heat cooking oil on low heat. To this
add black mustard, peanuts, turmeric and fry till peanuts start to split.
Then add chopped green chilies, curry leaves and salt.

After three minutes remove from heat and add the lemon juice and stir. To
this add cooked rice and mix thoroughly.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 1003 Calories (kcal); 52g Total Fat; (45% calories from fat); 23g
Protein; 116g Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates

NOTES : You can adjust the amount of lemon juice according to your taste.
Nutr. Assoc. : 5547 0 0 0 943 0 5377 3577 0 0

* Exported from MasterCook *

No-Fuss Beef Lasagna

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Pasta
Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef, lean
1/4 teaspoon salt
1 jar spaghetti sauce
14 1/2 ounces Italian-style diced tomatoes -- undrained
1/4 teaspoon red pepper -- ground
15 ounces part-skim Ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg -- beaten
10 lasagna noodles -- uncooked
1 1/2 cups part-skim Mozzarella cheese -- shredded

Heat oven to 375�F. In large nonstick skillet, brown ground beef over
medium heat 8 to 10 minutes or until no longer pink. Pour off drippings.
Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper;
set aside.

Meanwhile in medium bowl, combine Ricotta cheese, Parmesan cheese and egg.

Spread 2 cups beef sauce over bottom of 13 � 9-inch baking dish. Arrange 4
lasagna noodles lengthwise in single layer. Place 5th noodle across end of
baking dish, breaking noodle to fit dish; press noodles into sauce. Spread
entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella
cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in
single layer; press lightly into sauce. Top with remaining beef sauce.

Bake 45 minutes or until noodles are tender. Sprinkle remaining Mozzarella


cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut
into 12 (3 � 3-inch) squares.

Cuisine:
"Italian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"1:05"

- - - - - - - - - - - - - - - - - - -

Per serving: 276 Calories (kcal); 15g Total Fat; (50% calories from fat); 18g
Protein; 16g Carbohydrate; 64mg Cholesterol; 404mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3885 0 0 350 0 0 0 0 306 26145

* Exported from MasterCook *

Norwegian Julekake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast -- * see note
1 cup milk (105� to 115�F)
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup butter or margarine -- at room temperature
4 1/2 cups all-purpose flour
3/4 cup seedless golden raisins
3/4 cup candied mixed fruit
1 egg white
lightly beaten with
1 tablespoon water
Confectioners' sugar frosting -- optional

Place warm water in large, warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in milk, sugar, salt, ground cardamom, butter and 2 cups
flour. Beat until smooth. Add raisins and mixed fruit; blend well. Stir in
enough additional flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Punch dough down; shape into round ball. Place in greased 9-inch round
cake pan. Flatten top. Cover; let rise in warm, draft-free place until
doubled in bulk, about 1 hour.

Brush with egg white mixture. Bake at 350�F for 1 hour or until done.
Remove from pan and cool on wire rack. Decorate with confectioners' sugar
frosting, if desired.

Cuisine:
"Norwegian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 7g Total Fat; (23% calories from fat); 5g
Protein; 43g Carbohydrate; 18mg Cholesterol; 210mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 5472 26366 4138 0 0 0 0 0 4882 2431 0 0 0 0

* Exported from MasterCook *

Oaxacan Pork Mole

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin -- diced
1 tablespoon vegetable oil
2 cups diced onion
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
2 teaspoons cocoa
2 teaspoons ground cinnamon
2 28-ounce cans crushed tomatoes
1/2 teaspoon salt
1 1/2 teaspoons sugar

Heat oil in 4-quart saucepan; saut� pork and onion, stirring, until pork
is lightly browned. Stir in cumin, chili powder, cocoa and cinnamon; stir
to coat pork. Add tomatoes, salt and sugar, bring to a simmer and simmer
for 8-10 minutes.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 8g Total Fat; (26% calories from fat); 26g
Protein; 26g Carbohydrate; 51mg Cholesterol; 578mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Okra Fry

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound okra -- (half-inch pieces)
1 large onion
1/2 teaspoon crushed garlic
1 teaspoon red chili powder
1/2 cup yogurt (plain)
2 medium green chiles -- (sliced lengthwise)
1/4 teaspoon turmeric
Salt -- to taste
3 tablespoons oil

Heat oil in a nonstick skillet, add finely chopped onion and fry until
light brown. Then add garlic and fry for a minute.

Now add chopped okra and sliced green chile. Fry on high heat for three
minutes and then add salt and turmeric. Lower heat to medium, add yogurt
and cook until yogurt is absorbed. Then sprinkle cumin seed powder and
remove from heat.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 175 Calories (kcal); 12g Total Fat; (57% calories from fat); 4g
Protein; 15g Carbohydrate; 4mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Goes well with rice and paratha.

Nutr. Assoc. : 0 0 20130 2614 4523 3577 0 0 0

* Exported from MasterCook *

Orange Asparagus Stir-Fry

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Ziti, or other medium pasta
shape -- uncooked
2 teaspoons vegetable oil -- divided
12 ounces frozen small shrimp -- thawed
3 medium carrots -- thinly sliced on diagonal
1 bunch scallions -- sliced
1 pound asparagus -- cut diagonally into 2-inch lengths
1 cup fresh orange juice
Salt and pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking,


warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or
skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about
3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable
oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus
and scallions and stir-fry for another 3 to 4 minutes, until asparagus is
tender-crisp.

When pasta is done, drain it well. Add pasta, shrimp and orange juice to
skillet and toss until hot, about 2 minutes. Season to taste with salt and
pepper and transfer to a serving bowl. Serve immediately.

Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 299 Calories (kcal); 3g Total Fat; (8% calories from fat); 17g
Protein; 50g Carbohydrate; 65mg Cholesterol; 78mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 323 0 1372 0 0 0 0 0

* Exported from MasterCook *

Oriental Beef Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef One Dish Meal
Salads Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless beef sirloin -- cut 3/4 inch thick
OR
1 pound top round steak -- cut 3/4 inch thick
1/4 cup dry sherry
1/4 cup reduced-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil -- divided
8 ounces mushrooms -- sliced
1 6-ounce package frozen pea pods -- defrosted
4 cups lettuce -- thinly sliced
Crisp chow mein noodles (optional)
Red bell pepper slices (optional)

Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and
cornstarch; pour over strips, stirring to coat.

Heat 2 tablespoons oil in large nonstick skillet over medium high heat.

Add mushrooms and pea pods; reserve.

Drain marinade from beef and reserve. Add remaining oil to skillet.

Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables,


beef and marinade to skillet; cook and stir until sauce thickens.

Serve beef mixture over lettuce. Garnish if desired.

Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 362 Calories (kcal); 21g Total Fat; (54% calories from fat); 28g
Protein; 11g Carbohydrate; 53mg Cholesterol; 666mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2130706543 0 5311 0 0 0 0 0 3453 0 2692 20164

* Exported from MasterCook *

Oriental Chicken Hazelnut Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
Salads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cooked chicken breast -- cubed
1 cup shredded carrots
2 cups bean sprouts (5 ounces)
1 cup red sweet pepper -- diced
1 cup sliced olives
1 cup sliced celery
1/2 cup roasted and coarsely chopped Oregon
hazelnuts
1 1/2 cups chow mein noodles
Combine all ingredients except noodles.

DRESSING
1 1/2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon teriyaki sauce
1 tablespoon lemon juice
1 teaspoon sesame seeds

Blend together and toss with salad ingredients. Just before serving, add
noodles.

Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 716 Calories (kcal); 65g Total Fat; (77% calories from fat); 24g
Protein; 17g Carbohydrate; 73mg Cholesterol; 747mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2806 0 96 5204 4281 0 3677 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Oriental Chicken Topping

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Idaho Potato Commission Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large Idaho� Potatoes -- baked
1 tablespoon vegetable oil
2 small boneless skinless chicken breast halves -- cut into thin
strips (about 2 cups)
1 small red onion -- sliced
1/2 cup red bell pepper strips
1/2 cup thinly sliced carrots
1 cup snow peas -- halved diagonally
1 cup chicken broth
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
2 tablespoons reduced-sodium soy sauce

In large nonstick skillet, over medium-high heat, heat oil. Add chicken;
cook, stirring until browned and cooked through, about 6 to 7 minutes.
With slotted spoon, remove chicken from skillet, set aside. Add onion, red
pepper and carrots. Cook until crisp-tender, about 4 to 5 minutes. Stir in
snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer
until vegetables are tender, about 4 to 5 minutes.

Return cooked chicken to skillet. In small bowl, combine cornstarch with


soy sauce. Add to skillet; stir. Bring to boil; cook until thickened,
about 1 minute.

Cut potatoes in half lengthwise, cutting almost to base of potato. Mash


slightly with fork, leaving in skins. Spoon chicken and vegetable mixture
over each potato, dividing evenly.

Cuisine:
"Asian"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 245 Calories (kcal); 5g Total Fat; (17% calories from fat); 19g
Protein; 32g Carbohydrate; 34mg Cholesterol; 544mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3740 0 0 0 26090 0 0 0 26076 0 5063

* Exported from MasterCook *

Oriental Hazelnut Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds chicken breast -- boned and skinned
4 tablespoons sherry
2 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1/2 cup cornstarch
1 large egg -- well beaten
1/2 cup butter
1 cup halved Oregon hazelnuts -- coarsely chopped
1 teaspoon finely chopped fresh ginger (1/4 tsp.
powdered)
1 medium garlic clove -- minced (1/2 tsp. garlic powder)
1/2 cup hot water
1 8-ounce can sliced bamboo shoots -- drained
Cooked rice or linguine

Cut chicken breasts into bite-sized pieces. Combine marinade of sherry,


soy sauce and sugar and pour over chicken. Marinate overnight or a minimum
of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in
cornstarch, dip in beaten egg, place on a cake rack covered with wax paper
and let dry for 30 minutes. Saut� hazelnuts in butter for 5 minutes;
remove with slotted spoon. Add chicken to skillet and saut� with ginger
and garlic until golden brown on both sides. Add marinade, bamboo shoots
and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and
serve over a bed of rice or linguine.

Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 521 Calories (kcal); 39g Total Fat; (68% calories from fat); 24g
Protein; 17g Carbohydrate; 131mg Cholesterol; 657mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 3677 26051 0 0 82 0

* Exported from MasterCook *

Oriental Main Dish Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry Salads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup Gourmet Oregon Hazelnut Butter -- see recipe
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons Oriental sesame oil
2 teaspoons granulated sugar
2 garlic cloves -- crushed
1 teaspoon crushed hot red pepper
1 5-ounce can white turkey
OR
1 5-ounce can chicken meat
1/2 pound pasta (linguine, fettuccine, seashells,
etc.)
1 tablespoon vegetable oil
3/4 cup roasted and chopped Oregon hazelnuts
1/2 cup green onions
1 bunch broccoli -- cut into 1" florets
6 small carrots -- cut in half lengthwise

Combine hazelnut butter and hot water in blender or processor, mix until
smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper,
blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut
sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In
a large pot of boiling water, cook pasta until tender but firm, about 10
minutes. Drain and rinse under cool water. Drain well. In a large saucepan
of boiling water, cook carrots about 3 minutes, then add broccoli and cook
3 more minutes, until broccoli is bright green and crisp-tender. Drain and
rinse until cool; drain well. In a large bowl, toss pasta with vegetable
oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve
slightly chilled or at room temperature.

Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 500 Calories (kcal); 30g Total Fat; (51% calories from fat); 16g
Protein; 46g Carbohydrate; 57mg Cholesterol; 1187mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1356 0 0 20099 2474 0 2130706543 4365 0 0 0 0 0 0

* Exported from MasterCook *

Gourmet Oregon Hazelnut Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Spreads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter or margarine
2 teaspoons lemon juice
1/3 cup Oregon hazelnuts -- finely chopped
1/2 teaspoon salt
Dash celery salt
Dash cayenne pepper

Soften butter or margarine until just workable. Add other ingredients and
thoroughly blend together. Serve at room temperature to top fish, chicken
or warm vegetables. Will top six salmon steaks generously.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 20g Total Fat; (94% calories from fat); 1g
Protein; 1g Carbohydrate; 41mg Cholesterol; 334mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 3677 0 0 0

* Exported from MasterCook *

Oriental Pork Soup

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon sesame oil
1/2 pound lean pork loin -- cut into 1/4" strips
1/8 teaspoon finely grated fresh ginger
6 cups water
2 tablespoons instant chicken bouillon granules
1/2 cup sliced carrots
3/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
Fresh cilantro sprigs (optional)

Heat sesame oil in a medium skillet. Add pork and ginger; saut� over
medium heat 3-4 minutes. Drain pork and set aside.

Bring water to a boil in a 4-quart Dutch oven; stir in bouillon granules.


Add carrots; reduce heat, cover and simmer for 10 minutes. Add mushrooms,
green onion and pork. Simmer for 2 minutes.

Ladle into individual serving bowls. Top each serving with a sprig of
cilantro, if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); 4g Total Fat; (50% calories from fat); 7g
Protein; 2g Carbohydrate; 17mg Cholesterol; 397mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 26384 20083 0 26441 0 0 0 2130706543

* Exported from MasterCook *


Oriental Pork Stir-Fry

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin
2 teaspoons vegetable oil
1 teaspoon grated ginger root
1 clove garlic -- minced
2 medium green peppers -- cut into thin strips
1 8-ounce can sliced water chestnuts -- drained
3 tablespoons soy sauce
1 tablespoon cornstarch
1 1/2 cups cherry tomato halves

Partially freeze pork; cut pork into 3 � 1/2 � 1/8-inch strips. Preheat
nonstick fry pan over high heat; add cooking oil, stir-fry ginger root and
garlic in hot oil 30 seconds; remove from skillet. Add half the pork to
skillet; stir-fry 5 minutes or until browned. Remove from skillet.

Stir-fry remaining pork 5 minutes or until browned; remove from skillet.


Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy
sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat
through. Add tomato halves, stirring to combine. Serve immediately.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 198 Calories (kcal); 6g Total Fat; (25% calories from fat); 25g
Protein; 11g Carbohydrate; 74mg Cholesterol; 579mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 1586 0 0 20018

* Exported from MasterCook *

Oriental Rice Pilaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Microwave Side Dishes
The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped onion
1 clove garlic -- minced
1 tablespoon sesame oil
1 3/4 cups beef broth
1 cup uncooked rice
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon red pepper flakes -- or to taste
1/3 cup thinly sliced green onions
1/3 cup diced red pepper
2 tablespoons toasted sesame seeds

Cook onion and garlic in oil in a 2- to 3-quart saucepan over medium heat
until onion is tender. Add broth, rice, soy sauce and pepper flakes. Bring
to a boil; stir once or twice.

Cover and simmer 15 minutes or until rice is tender and liquid is


absorbed. Stir green onions, red pepper and sesame seeds into cooked rice;
cover and let stand 5 minutes. Fluff with fork.

Cuisine:
"Asian"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 4g Total Fat; (19% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 477mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : Microwave Oven Instructions:

Combine onions, garlic and oil in a 2- to 3-quart deep microproof


baking dish. Cover and cook on HIGH 2 minutes. Add rice, broth,
soy sauce and red pepper; stir. Cover and cook on HIGH 5 minutes.
Reduce setting to MEDIUM and cook, covered, 15 minutes, or until
rice is tender and liquid is absorbed. Stir in green onions, red
pepper and sesame seeds into cooked rice; cover and let stand 5
minutes. Fluff with fork.
Nutr. Assoc. : 0 0 0 0 1262 4026 0 0 20164 0

* Exported from MasterCook *

Oriental Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Rubs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons five-spice powder
4 tablespoons onion powder
2 tablespoons ground cloves
2 teaspoons garlic powder
2 tablespoons salt
2 tablespoons sugar
2 teaspoons ground white pepper
2 teaspoons ground coriander

Place all ingredients in a jar with tight-fitting lid; shake well to blend
seasonings thoroughly. Store covered at room temperature.

Makes about one cup (enough to coat 2 slabs of pork back ribs)

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 4g Total Fat; (10% calories from fat); 5g
Protein; 63g Carbohydrate; 0mg Cholesterol; 12839mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Paella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 clove garlic -- minced
1 tablespoon olive oil
1/2 pound hot or sweet Italian sausage links
1/2 pound boneless, skinless chicken breast -- cut in 1-inch pieces
1 cup uncooked rice
1 cup chopped onion
1 1/2 cups chicken broth
1 8 ounce can stewed tomatoes -- undrained and chopped
1/2 teaspoon paprika
1/8 teaspoon ground red pepper -- or to taste
1/8 teaspoon ground saffron
1/2 pound medium shrimp -- peeled and deveined
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup frozen green peas
Heat garlic and oil in large skillet or paellero over medium-high heat.
Remove sausage meat from casings. Add chicken and sausage to oil and stir
until browned.

Spoon off all but 1 tablespoon drippings from skillet. Add rice and onion.
Cook, stirring, until onion is transparent and rice is lightly browned.
Add broth, tomatoes and tomato juice, paprika, red pepper and saffron.
Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add shrimp,
pepper strips and peas. Cover and simmer 10 minutes, or until rice is
tender and liquid is absorbed.

Cuisine:
"Spanish"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 311 Calories (kcal); 7g Total Fat; (21% calories from fat); 27g
Protein; 33g Carbohydrate; 112mg Cholesterol; 577mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 5912 2314 1262 0 0 0 0 0 1301 26456 20164 20088 0

* Exported from MasterCook *

Pain 'de Epices (Honey Spice Bread)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup medium rye flour
2 1/4 cups all-purpose flour
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
2 tablespoons brown sugar
1 teaspoon anise seed
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup water
3 tablespoons butter
2 tablespoons honey
1/4 cup finely snipped dates
1/4 cup dried apricots

In large bowl, combine rye flour, 1/2 cup all-purpose flour, undissolved
yeast, brown sugar, anise seed, ginger, allspice and salt.
Heat water and butter to 120� to 130�F; add to dry ingredients. Beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally.
Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in dates, apricots and enough remaining all-purpose flour to make soft
dough.

Knead on lightly floured surface until smooth and elastic, about 5 to 6


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 1/2 hours. (For
Rapid Rise, cover kneaded dough; let rest on floured surface 10 minutes.
Proceed with recipe.)

Punch dough down; turn out onto lightly floured surface. Roll dough to 9-
� 16-inch oval. Roll up from long side as for jelly roll; pinch seam and
ends to seal. Place, seam side down, on greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake on bottom shelf of 350�F oven for 45 to 50 minutes or until done.


Remove from baking sheet; cool on wire rack. Cut into thin slices to
serve.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 34g Carbohydrate; 8mg Cholesterol; 121mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : Serve with whipped honey butter or whipped cream cheese mixed with
chopped dates.

Nutr. Assoc. : 1298 0 26366 0 0 0 0 0 0 0 0 2662 0

* Exported from MasterCook *

Pain 'de Mie (Basic White Bread)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup hot water (125� to 130�F)
2 tablespoons margarine or butter

Set aside 1 cup flour. In large bowl, mix remaining flour, yeast, sugar
and salt. Stir hot water and margarine into dry mixture. Mix in only
enough reserved flour to make stiff dough. On lightly floured surface,
knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10
minutes.

Grease oval or round pain de mie pan. Roll dough (1 cup for round pan;
1-1/3 cups for oval pan) into 12- � 8-inch rectangle. Roll tightly form
long side into loaf. Pinch seam and place loaf, seam side down, in pan.
Cover; let rise in warm place 30 minutes or until about doubled in size.

Close pan and insert greased metal rod. Bake at 375�F to 35 minutes or
until done. Remove from pan and cool on wire rack. Cut with serrated knife
into thin slices, about 1/4-inch thick.
____________________

FLAVOR VARIATIONS TO BASIC DOUGH:

Dark Rye:
Substitute 1-1/2 cups rye flour for half of all-purpose flour. Add 1
tablespoon cocoa and 1-1/2 teaspoons caraway seed to dry ingredients. Add
2 tablespoons dark molasses to water.

Dill-Onion:
Add 2 tablespoons minced dried onion and 1-1/2 teaspoons dill weed to dry
ingredients.

Walnut Wheat:
Substitute 1 cup whole wheat flour for 1 cup of all-purpose flour. Add 1/2
cup finely chopped walnuts to dry ingredients.

Rosemary Parmesan:
Add 1/4 cup grated Parmesan cheese and 1-1/2 teaspoons rosemary leaves,
crumbled, to dry ingredients.
____________________

ALTERNATE SHAPING TECHNIQUES:

Baguettes:
Shape dough and let rise as directed above, placing on greased baking
sheet. Make diagonal slits in top of loaf and brush with mixture of 1 egg
white mixed with 1 tablespoon water, if desired. Bake at 375�F 25 to 30
minutes. Remove from pan and cool on wire rack.

Shaped Valtrompia Pans (star, flower or heart):


Roll 1-1/3 cups dough into 8- � 8-inch square. Roll tightly into a loaf;
pinch seam. Insert into greased mold and cover ends with greased caps. Let
rise in warm place 30 minutes or until about doubled in size. Bake at
375�F 55 to 60 minutes. Remove from pan and cool on wire rack. Cut with
serrated knife into thin slices, about 1/4-inch thick.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 91 Calories (kcal); 1g Total Fat; (15% calories from fat); 2g
Protein; 17g Carbohydrate; 3mg Cholesterol; 132mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *Recipe makes 3 cups dough. If you have only one pain de mie pan,
place remaining dough in a covered bowl in refrigerator while
baking first loaf. Or, shape remaining dough into baguettes.
Nutr. Assoc. : 0 26366 0 0 3728 2394

* Exported from MasterCook *

Palak Paneer (Spinach and Cheese Curry)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Main Dishes
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1 pound spinach
1 medium tomato
1 medium onion
2 cups paneer (see below) -- (1 inch cubes)
3 long green chiles
4 whole clove
1 stick cinnamon stick (1 inch)
1 teaspoon garlic paste
1 teaspoon ginger -- (chopped)
3/4 cup oil
1 pinch turmeric
1 teaspoon sugar
Salt -- to taste

MAKING PANEER*
1 liter half-n-half milk (NON-HOMOGENIZED!)
1 cup yogurt

In a pot, put chopped spinach, sugar and a cup of water and boil. When
spinach becomes soft remove from heat and let cool. Remove the excess
liquid from the pot and keep aside. Blend spinach into a semi-soft paste
and then add the liquid kept aside.
In a skillet, heat oil, add cinnamon, whole clove, garlic, ginger and fry
for two minutes on medium heat. Then add sliced green chiles and finely
chopped onion and fry until chopped onion turns light brown. Then add
chopped tomato and fry for 3 minutes. Later add spinach and cook on medium
heat for 12 more minutes.

Now add paneer pieces and cook until the sauce thickens slightly. Serve it
hot.

*MAKING PANEER
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat
until the milk looks curdled and forms lumps. Remove from heat and put
contents in a fine strainer or cheesecloth. Let stand for a few minutes
until water is drained.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 824 Calories (kcal); 74g Total Fat; (77% calories from fat); 15g
Protein; 33g Carbohydrate; 102mg Cholesterol; 245mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 15 Fat; 1/2
Other Carbohydrates

Serving Ideas : Goes well with nan, paratha, pita bread, rice, etc. Also, instead
of paneer cubes, you can use tofu cubes.

Nutr. Assoc. : 0 0 0 0 2130706543 3577 0 2705 0 0 0 0 0 0 0 0 704 0

* Exported from MasterCook *

Paneer Noorjehan (Tomato Cheese Curry)

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Amma's Indian Recipes Main Dishes
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
20 cashew nuts
4 medium ripe tomatoes
1 tablespoon tomato sauce
1 teaspoon red chili powder
5 whole clove
1 stick cinnamon stick (1/2 inch)
2 cups paneer (see recipe below) -- (1 inch cubes)
1 cup cream
1/4 cup butter
1 fist full coriander leaves
Salt -- to taste

MAKING PANEER
1 liter half-n-half milk (NON-HOMOGENIZED!)
1 cup yogurt

Pur�e the tomatoes and keep aside. Powder cashew nuts and keep aside.

Heat butter in a nonstick skillet on low heat and when hot add cashew nut
powder.

Fry for a minute and then add cinnamon and cloves.

Next add tomato pur�e and tomato sauce. Add salt and cook for ten minutes
(on low heat) or until pur�e thickens. Now add chili powder and cream and
cook for another five minutes on medium heat. Now add paneer and coriander
leaves. Stir and remove from heat.

MAKING PANEER
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat
until the milk looks curdled and forms lumps. Remove from heat and put
contents in a fine strainer or cheesecloth. Let stand for a few minutes
until water is drained.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 684 Calories (kcal); 60g Total Fat; (75% calories from fat); 13g
Protein; 30g Carbohydrate; 185mg Cholesterol; 334mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0
Other Carbohydrates

Serving Ideas : Goes well with plain white rice, pulao, nan and puri.

Nutr. Assoc. : 0 2130706543 0 0 2614 0 2705 0 0 0 2863 0 0 0 704 0

* Exported from MasterCook *

Paneer Pakora

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Appetizers
Side Dishes Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
20 pieces 1-inch wide paneer pieces -- 1/4" thick, 2" long

SET ONE
1 cup chickpea flour
1/2 cup yogurt
1 pinch baking powder
1/2 teaspoon mint leave paste
Salt -- to taste
Oil -- to deep fry

In a bowl, mix all the ingredients of Set 1. The batter is ready.

Heat oil in a skillet on medium and when oil is hot, dip each paneer piece
in the above batter such that it coats both sides well and then drop it in
oil. Do similarly for other pieces too. Cook on medium-low heat evenly on
both sides until light golden brown.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 104 Calories (kcal); 3g Total Fat; (21% calories from fat); 6g
Protein; 15g Carbohydrate; 4mg Cholesterol; 37mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Serving Ideas : Goes well with pudina (mint) chutney. *(see notes)

NOTES : (Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp.
of fresh pomegranate seeds, two green chili, 1/4 tsp. of sugar.

Make into a smooth paste everything except pomegranate seeds and


add the seeds after removing from the blender. Mix well and serve
chilled).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Parisian Peppercorn Pork

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
Olive oil
Salt and pepper
1 cup sliced onions
1 cup finely chopped bell peppers (red, green or
yellow)
1/2 cup dry white wine
OR
1/2 cup chicken broth
1 tablespoon minced garlic
1 tablespoon crushed green peppercorns
1/4 cup cream cheese -- cubed and softened
1/2 cup light cream

Heat a large skillet over medium-high heat. Brush chops lightly with oil
and season with salt and pepper. Brown chops on each side, remove chops
from pan.

Reduce heat to medium. Add the onions and peppers; cook until vegetables
are crisp-tender. Add wine, garlic and green peppercorns. Cook over high
heat for 1 minute. Return pork chops to skillet; cover tightly; cook over
low heat for 7-8 minutes, until chops are just done. Remove chops to a
serving platter; keep warm.

Stir the cream cheese into the wine mixture; add cream. Heat through (do
not boil). Season to taste. Spoon peppercorn sauce over the pork chops.

Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 300 Calories (kcal); 18g Total Fat; (53% calories from fat); 25g
Protein; 10g Carbohydrate; 102mg Cholesterol; 206mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5788 0 0 20230 20164 2130706543 0 0 0 4437 0 0

* Exported from MasterCook *

Pasta con Brio

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Rag�
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom
2 tablespoons dry white wine (optional)
8 ounces spaghetti or thin spaghetti -- uncooked
2 cups fresh broccoli florets
2 cups sliced zucchini -- cut in halves
1 cup sweet red pepper strips
1 2 1/4-ounce can sliced pitted ripe olives -- drained and chopped
1/3 cup coarsely grated Parmesan cheese -- crumbled
OR
1/3 cup coarsely grated Romano cheese -- crumbled
OR
1/3 cup coarsely grated Feta cheese -- crumbled

In small saucepan, stir together pasta sauce and wine; heat to boiling;
reduce heat. Simmer, uncovered, 10 minutes.

Meanwhile, cook pasta according to package directions; during last 2


minutes of cooking, add broccoli, zucchini and red pepper to pasta cooking
water. Drain pasta and vegetables.

Spoon sauce over hot pasta. Sprinkle with olives and cheese.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 2g Total Fat; (11% calories from fat); 8g
Protein; 33g Carbohydrate; 3mg Cholesterol; 441mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1508 2130706543 1405 2358 0 20182 4971 1034 0 2130706543 0
2130706543 0

* Exported from MasterCook *

Pasta Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Penne, Mostaccioli, or Radiatore -- uncooked
2 teaspoons cornstarch
3 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
OR
3 tablespoons white wine vinegar
1 chicken bouillon cube
OR
1 vegetable bouillon cube
1 cup hot water
2 carrots -- scraped and cut into 1/4-inch rounds
2 teaspoons vegetable oil
3 cloves garlic -- minced
8 ounces snow peas -- stems removed
1/4 teaspoon hot red pepper flakes
Freshly ground black pepper -- to taste

Cook pasta according to package directions. While pasta is cooking, in a


small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon
cube and hot water. Set aside.

In a large skillet or wok, warm the vegetable oil over medium-high heat.
Add carrots, garlic and snow peas and stir-fry until vegetables are
tender. Lower heat to medium-low and stir in the hot red pepper flakes and
soy sauce mixture.

When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a
boil. Lower heat, cover and cook until pasta is heated through. Season to
taste with freshly ground black pepper. Serve immediately.

Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 500 Calories (kcal); 4g Total Fat; (7% calories from fat); 17g
Protein; 97g Carbohydrate; trace Cholesterol; 661mg Sodium
Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 323 0 0 0 0 2130706543 2570 0 2130706543 0 0 0 0 0 4714 0

* Exported from MasterCook *

Pasta Verona

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups part-skim Ricotta or deli-style Ricotta
cheese (15 oz.)
1/2 4-ounce package light cream cheese (Neufch�tel) -- cubed
3/4 cup low-sodium or reduced-sodium chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups elbow macaroni (12 oz.) -- uncooked
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb
3/4 cup shredded part-skim Mozzarella cheese (3
oz.)

In small saucepan over medium heat, whisk together Ricotta cheese, light
cream cheese, broth, Parmesan cheese and seasonings; heat until cream
cheese melts and mixture is smooth, stirring frequently. DO NOT BOIL.

Heat oven to 375 degrees F. Meanwhile, cook pasta according to package


directions; drain. Heat pasta sauce.

Toss hot pasta and Ricotta sauce; spread into 13 � 9 � 2-inch baking dish.
Spoon pasta sauce over top, covering pasta completely; sprinkle with
Mozzarella cheese.

Bake, uncovered, 10 minutes or until cheese melts.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 254 Calories (kcal); 7g Total Fat; (25% calories from fat); 14g
Protein; 33g Carbohydrate; 23mg Cholesterol; 387mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 20167 947 20113 0 3135 0 0 848 1508 27033

* Exported from MasterCook *

Pasta with Beans Italiano

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped celery
1 small onion -- chopped
3 large cloves garlic -- minced
2 tablespoons olive oil
1 cup diced Canadian bacon
OR
1 cup diced ham
1 19-ounce can white kidney beans -- drained and rinsed
1 13 3/4-ounce can lower salt chicken broth
1 30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce
1/2 16-ounce package ditalini pasta -- cooked and drained
2 tablespoons minced fresh parsley
Grated Parmesan cheese

In a large skillet, saut� celery, onion and garlic in olive oil until
vegetables are tender. Add ham and saut� lightly. Add beans, chicken
broth, and sauce; simmer 15 minutes over low heat.

Add pasta and parsley; heat through. Serve with Parmesan cheese.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 405 Calories (kcal); 7g Total Fat; (14% calories from fat); 25g
Protein; 65g Carbohydrate; 10mg Cholesterol; 257mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 3653 0 20113 471 848 0 0

* Exported from MasterCook *

Peking Pork Pasta Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Pork Stir Fry
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound Armour boneless pork -- cut into 1/4-inch cubes
1 teaspoon vegetable oil
Oriental Dressing (recipe below)
6 ounces corkscrew or other small-shaped pasta -- cooked and
drained
1 pound fresh spinach leaves -- washed and drained

ORIENTAL DRESSING
4 tablespoons soy sauce
4 tablespoons sherry
1 tablespoon sesame oil

In large skillet over high heat, stir-fry pork in oil just until lightly
browned. Toss pork strips with Oriental Dressing. Toss pasta with spinach,
top with pork strips. Garnish with chopped green onion and almond slices,
if desired.
____________________

ORIENTAL DRESSING: Mix and set aside.

Cuisine:
"Asian"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 8g Total Fat; (34% calories from fat); 16g
Protein; 18g Carbohydrate; 27mg Cholesterol; 1116mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Preparation: Stir-Fry


Nutr. Assoc. : 4575 0 0 2836 5085 0 0 0 0 0

* Exported from MasterCook *

Peppered Tofu

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon sesame oil
1/2 teaspoon dried red pepper
1 slice fresh ginger -- thin
1 tablespoon oyster sauce
8 ounces tofu -- cubed

Heat 1 tablespoon sesame oil in a fry pan, add 1/2 teaspoon dried red
pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for
2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed,
and stir to heat through and coat with sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 52 Calories (kcal); 4g Total Fat; (66% calories from fat); 3g
Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : With Singapore Samplings


Nutr. Assoc. : 0 2514 0 0 0

* Exported from MasterCook *

Peurco Adobo

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4 ounce boneless pork loin chops -- about 1-inch thick
1 12-ounce jar jalape�o peppers -- undrained
4 teaspoons oregano
2 cloves garlic -- crushed
2 teaspoons ground cumin
4 tablespoons cider vinegar
1/2 teaspoon oil

Combine jalape�o peppers, oregano, garlic, cumin and vinegar in blender


container; pur�e. Marinate chops in this mixture 4-24 hours. Heat oil in
large skillet; remove chops from marinade and panbroil 5 minutes on each
side.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 7g Total Fat; (34% calories from fat); 21g
Protein; 7g Carbohydrate; 51mg Cholesterol; 1465mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5782 2458 0 0 0 0 0

* Exported from MasterCook *

Pierogies Pesto

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Main Dishes Mrs. T's Pierogies
Pierogies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16.9-ounce package Mrs. T's Potato and Cheddar Cheese
Pierogies
1 pound fresh asparagus -- trimmed and cut in 1-inch pieces
1/2 cup prepared pesto sauce
4 ounces smoked ham (about 1 cup) -- cut in 1/4-inch strips
2 tablespoons toasted pine nuts (pignolis)

In a large pot of boiling water, cook pierogies according to package


directions, adding asparagus during last 2 minutes of cooking. Drain,
reserving 1/4 cup of the cooking water.

In a small saucepan, combine pesto sauce, ham and reserved cooking water;
heat until just hot. Equally arrange pierogies and asparagus on three
plates; top with pesto mixture. Sprinkle with pine nuts and garnish with
fresh basil, if desired.

Cuisine:
"German"
Source:
"Mrs. T's Pierogies"
Yield:
"7 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 369 Calories (kcal); 30g Total Fat; (69% calories from fat); 18g
Protein; 11g Carbohydrate; 38mg Cholesterol; 749mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 4449 3662 1126

* Exported from MasterCook *

Pisto de Vegetables

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : National Presto Industries Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped onion
1 garlic clove -- minced
2 tablespoons olive oil
1 green pepper -- cut into 1-inch pieces
1 zucchini -- sliced
1 small potato -- thinly sliced
1 8-ounce can tomatoes
1/2 cup chopped ham

In fry pan, saut� onion and garlic in olive oil until onion is soft; add
green pepper, zucchini, and thinly sliced potato. Cook and stir for a few
minutes. Add tomatoes and ham. Cover and simmer for 10 minutes. Serve at
room temperature.
Cuisine:
"Italian"
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"2 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 640 Calories (kcal); 41g Total Fat; (55% calories from fat); 20g
Protein; 53g Carbohydrate; 34mg Cholesterol; 1310mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 7
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2470 0

* Exported from MasterCook *

Poc Chuc (Pork Steaks Yucatan)

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Beef Grill
Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork blade steaks -- about 1/2"thick
1 large red onion -- sliced
1/2 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon cayenne (ground red pepper)

Place pork and onions in a self-sealing plastic bag. Combine remaining


ingredients and pour over pork; seal bag and refrigerate for 2-4 hours.
Lift pork steaks from marinade; brushing off onions. Broil or grill over
hot coals for 8-10 minutes, turning once. Heat onions and marinade to
boiling. Serve onions with pork steaks and warmed tortillas.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 224 Calories (kcal); 15g Total Fat; (58% calories from fat); 18g
Protein; 6g Carbohydrate; 40mg Cholesterol; 1194mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 1229 0 0 0 2514

* Exported from MasterCook *

Polynesian Turkey Thighs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless, skinless turkey thighs
1 tablespoon vegetable oil
1/2 green pepper -- chopped
1 14-ounce can pineapple chunks (reserve juice from it)
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons vinegar
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon nutmeg
1/3 cup water
1 tablespoon cornstarch

Cut turkey into strips approximately 2" � 1/2". Preheat oven to 350�F.

Heat oil on medium-high in a non-stick skillet. Place turkey in skillet


and cook for 4-5 minutes, until meat is browned on both sides.

Transfer turkey to a casserole dish. Scatter green pepper and pineapple


over top. Set aside.

Add pineapple juice, soy sauce, brown sugar, vinegar, cinnamon, paprika
and nutmeg to skillet. Heat over medium heat to dissolve sugar and mix
spices.

In a small bowl, mix water and cornstarch. Add to skillet stirring


constantly until sauce thickens. Pour over mixture in casserole dish.
Cover and bake for 45 minutes.

Cuisine:
"Polynesian"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
T(Baking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 361 Calories (kcal); 15g Total Fat; (36% calories from fat); 33g
Protein; 24g Carbohydrate; 96mg Cholesterol; 868mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 5361 0 0 26134 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pork and Peanut Stir-Fry

Recipe By :
Serving Size : 2 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 boneless pork chops -- cut into strips
1/4 cup water
4 teaspoons soy sauce
1 tablespoon rice wine vinegar
OR
1 tablespoon white wine vinegar
2 teaspoons cornstarch
1/2 teaspoon sugar
1 teaspoon chicken bouillon granules
1 1/2 teaspoons vegetable oil
1/2 teaspoon crushed red pepper
1 clove garlic -- peeled and crushed
1 teaspoon grated fresh ginger root
4 green onions -- bias-sliced into 1-inch lengths
2 tablespoons coarsely chopped peanuts

For sauce, in a small bowl stir together water, soy sauce, vinegar,
cornstarch, sugar and chicken bouillon granules. Set aside.

In a large skillet heat oil over medium-high heat. Stir-fry peppers,


garlic and ginger root for 30 seconds. Add green onions; stir-fry for 1-2
minutes or until onions are crisp-tender. Remove onion mixture from
skillet. Add pork strips to hot skillet. Stir-fry for 2-3 minutes or until
cooked through. Push pork from the center of the skillet. Add sauce
mixture to the center; cook and stir until sauce thickens. Return cooked
onion mixture to pan; add peanuts. Stir all ingredients to coat with
sauce. Cook and stir 1 minute more or until heated through.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 279 Calories (kcal); 18g Total Fat; (55% calories from fat); 23g
Protein; 9g Carbohydrate; 40mg Cholesterol; 1510mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 887 0 0 2130706543 0 0 0 0 0 0 0 0 20083 0 26041

* Exported from MasterCook *

Pork and Pecan Veronique

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 Chef's Prime Filet (3/4-inch-thick
boneless pork rib end steak)
Salt and pepper -- to taste
3 tablespoons dry red wine
2 tablespoons grape jelly
2 tablespoons water
1 teaspoon chicken bouillon granules
1/3 cup seedless grapes -- halves
1/4 cup toasted pecan halves

Spray skillet with nonstick spray coating. Cook pork filets over
medium-high heat for 8-10 minutes, turning once, until cooked to medium
doneness. Remove from pan; keep warm.

Meanwhile stir together wine, jelly, water and bouillon granules.


Carefully add to hot skillet. Cook and stir until jelly is melted and
mixture thickens slightly, 1-2 minutes. Stir in grapes and pecans; heat
through. Pour sauce over pork to serve.

Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 219 Calories (kcal); 10g Total Fat; (40% calories from fat); 21g
Protein; 10g Carbohydrate; 51mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 5782 0 0 0 0 0 0 4431

* Exported from MasterCook *

Pork Balls Oriental


Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork
3 tablespoons cracker crumbs
1/4 cup finely chopped onion
1 egg
1/2 teaspoon salt
1 Dash black pepper
2 cups sliced celery
2 cups sliced fresh mushrooms
2 tablespoons Worcestershire sauce
8 ounces water chestnuts -- drained and chopped
1 8-ounce can bamboo shoots -- drained
6 ounces frozen pea pods -- blanched and drained
1/2 teaspoon salt

Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and
pepper; mix well. Shape mixture into 24 balls (approximately 1 tablespoon
each). Cook pork balls in large skillet until browned. Remove, and keep
warm.

Drain drippings. Add celery and cook over medium heat 3-4 minutes,
stirring occasionally. Add mushrooms and Worcestershire sauce and continue
cooking 1 minute, stirring constantly. Add water chestnuts, bamboo shoots
and pea pods. Reduce heat to low; cover and cook 3-4 minutes. Sprinkle
vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls
to pan and cook until mixture is heated through, stirring gently.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 421 Calories (kcal); 26g Total Fat; (55% calories from fat); 25g
Protein; 22g Carbohydrate; 128mg Cholesterol; 796mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 5696 0 0 0 0 0 0 0 1586 0 4374 0

* Exported from MasterCook *

Pork Burritos

Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- cut into 1/2" cubes
2 teaspoons vegetable oil
1 onion -- chopped
1 green pepper -- chopped
2 cloves garlic -- minced
1 3-ounce can chopped green chiles
2 tablespoons water
1 tablespoon chili powder
1 teaspoon dried oregano -- crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked rice
8 large flour tortillas -- warmed
1 cup shredded Cheddar cheese (4 ounces)
1 medium tomato -- chopped
1/2 cup sour cream

In a large skillet heat oil over medium-high heat. Cook and stir onion,
green pepper and garlic until tender but not brown. Add pork to skillet;
cook and stir for 2-3 minutes or until brown. Stir in chiles, water, chili
powder, oregano, cumin, salt and pepper. Bring to boiling; reduce heat.
Cover and simmer for 10 minutes or until pork is tender and just done.
Stir in cooked rice; heat through.

Spoon pork mixture onto center of tortillas. Top with a tablespoon each of
Cheddar cheese, tomato and sour cream. Fold each side of tortilla in over
the center and the bottom up, overlapping. Eat out of hand.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 447 Calories (kcal); 17g Total Fat; (33% calories from fat); 22g
Protein; 52g Carbohydrate; 47mg Cholesterol; 664mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5782 0 0 0 0 27203 0 0 0 0 0 0 0 0 4922 0 0

* Exported from MasterCook *

Pork Cashew

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork shoulder -- cut in 1/2" cubes
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 teaspoons reduced-sodium beef bouillon granules
1/8 teaspoon ground pepper
2 cups celery -- sliced 1/4" thick
1 8-ounce can sliced water chestnuts -- drained
1 2-ounce jar sliced pimiento
1/4 cup dry roast cashews
Hot cooked rice -- optional

Combine pork cubes, cornstarch, soy sauce, bouillon granules and pepper in
microwave-safe 2-quart casserole. Marinate 10-15 minutes at room
temperature. Refrigerate, if mixture needs to stand longer.

Stir in celery, cover with waxed paper. Microwave (HIGH) 5-6 minutes,
stirring well after each 2 minutes. Stir in water chestnuts and pimiento;
cover with waxed paper. Microwave (HIGH) 1 1/2-2 minutes, stirring after 1
minute, until hot. (Vegetables should be tender-crisp.) Top with cashews
and serve with rice, if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 295 Calories (kcal); 12g Total Fat; (36% calories from fat); 31g
Protein; 15g Carbohydrate; 54mg Cholesterol; 1757mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5832 0 0 0 0 0 1586 0 3190 2130706543

* Exported from MasterCook *

Pork Chops Hungarian

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 teaspoons paprika
1 1/2 teaspoons steak sauce
1/2 teaspoon salt
1 pound boneless pork loin chops -- 1/2-inch thick
1/4 pound mushrooms -- thinly sliced
1 small onion -- thinly sliced
1/4 cup dairy sour cream

In microwave-safe 9 � 9-inch dish or 10-inch pie plate, combine paprika,


steak sauce and salt. Coat pork chops with paprika mixture; arrange chops
in dish, with thickest parts to outside edges of dish. Cover with plastic
wrap, venting one corner. Microwave on MEDIUM-LOW (about 200 watts, 30%
power) 8 minutes. Turn pork chops over, rearranging so least-done parts of
chops are to outside edges of dish; re-cover. Continue microwaving on
MEDIUM-LOW 6-8 minutes, rotating dish as necessary for even cooking. Let
stand, covered, 5 minutes.

Pour drippings into microwave-safe small dish; add onion and mushrooms.
Microwave (HIGH) 1-2 minutes or until onion is tender. Stir in sour cream.
Spoon mushroom sauce over pork chops.

Cuisine:
"Hungarian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 203 Calories (kcal); 10g Total Fat; (44% calories from fat); 23g
Protein; 5g Carbohydrate; 73mg Cholesterol; 356mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 5788 0 0 1394

* Exported from MasterCook *

Pork Chops Italiano

Recipe By :
Serving Size : 2 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon grated Parmesan cheese
1 tablespoon fine dry bread crumbs
1/4 teaspoon paprika
1/8 teaspoon Italian herb seasoning
Dash garlic powder or salt (optional)
1/2 pound pork loin chops -- 1/2-inch thick

Combine Parmesan cheese, crumbs, paprika, Italian herb seasoning and


garlic powder in shallow dish. Coat pork chops evenly with mixture, saving
extra mixture.

Place chops in microwave-safe dish, with thickest parts of chops to


outside edge of dish. Cover with plastic wrap, venting one corner.
Microwave on MEDIUM-LOW (30% power, about 200 watts) 4 minutes. Turn chops
over, rearranging so least-done parts of chops are towards outside of
dish. Re-cover dish and continue microwaving on MEDIUM-LOW 3 to 4 minutes.
Sprinkle evenly with any remaining crumb mixture; re-cover and let stand
3-5 minutes.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 157 Calories (kcal); 6g Total Fat; (35% calories from fat); 22g
Protein; 3g Carbohydrate; 53mg Cholesterol; 118mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 20080 0 3776 619 5782

* Exported from MasterCook *

Pork Chops Proven�ale

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 boneless pork chops -- trimmed
1 tablespoon olive oil
3 cloves garlic -- minced
1 medium onion -- thinly sliced
1 medium red bell pepper -- diced
1 medium zucchini -- thinly sliced
1/4 cup white wine
1 28-ounce jar Rag� Chunky Gardenstyle Super Mushroom
Pasta Sauce
Couscous -- prepared according to package directions

In a large skillet, thoroughly brown pork on both sides in olive oil;


drain fat. Remove pork and set aside.

In the same skillet, saut� garlic, onion, red pepper and zucchini until
vegetables are tender. Add wine and sauce; heat thoroughly. Return pork
chops to skillet. Stir and spoon sauce over pork. Cover and simmer 30
minutes over low heat or until pork is thoroughly cooked. Serve over
couscous.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 16g Total Fat; (57% calories from fat); 24g
Protein; 3g Carbohydrate; 74mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4563 0 0 0 0 0 0 471 0

* Exported from MasterCook *

Pork Loin Roulade

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless center pork loin slices -- 4 slices
1/2 red bell pepper -- cut into strips
1/2 green pepper -- cut into strips
1 teaspoon vegetable oil
2/3 cup orange juice
2/3 cup bottled barbecue sauce
1 tablespoon prepared Dijon-style mustard

Place cutlets between 2 pieces of plastic wrap. Pound with a mallet to


about 1/4-inch thickness.

Place several red and green pepper strips crosswise on each pork portion;
roll up jelly-roll style. Secure rolls with wooden toothpicks.

In a nonstick skillet, brown the pork rolls in vegetable oil. Drain fat
from pan. Combine remaining ingredients and add to skillet. Bring mixture
to boiling; reduce heat. Cover and simmer 10-12 minutes or until pork is
tender. Remove toothpicks to serve.

Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving: 223 Calories (kcal); 10g Total Fat; (39% calories from fat); 24g
Protein; 12g Carbohydrate; 35mg Cholesterol; 854mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 85 20040

* Exported from MasterCook *

Pork Scaloppine

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1 teaspoon butter
1 teaspoon olive oil
1/2 cup flour
Salt and pepper -- to taste

Cut tenderloin crosswise into eight equal pieces. Place each tenderloin
piece between two pieces of plastic wrap. Using heel of hand, gently press
tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with
flour, shake off excess. Heat butter and oil in a nonstick fry pan over
high heat, add pork and brown quickly on both sides, about 4-5 minutes
total. Remove pork to serving platter, season with salt and pepper and
serve immediately.

Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 6g Total Fat; (26% calories from fat); 25g
Protein; 12g Carbohydrate; 76mg Cholesterol; 67mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543

* Exported from MasterCook *


Pork Tenderloin Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1 tablespoon vegetable oil
1/2 teaspoon salt
1 small onion -- sliced, separated into rings
3 small zucchini -- cut into thin slices
1 medium green pepper -- cut into thin strips
3 medium carrots -- cut into thin slices
1 tablespoon soy sauce
1 clove garlic -- minced

Cut pork tenderloin into 1/4-inch thick slices. Quickly brown pork slices,
one-half at a time, in hot oil in a wok or large skillet, stirring
constantly. Remove from wok.

Sprinkle pork with salt. Reduce heat; add onion, zucchini, green pepper,
carrots, soy sauce and garlic; mix well. Cook over medium heat 5-6
minutes, stirring occasionally. Return pork to wok and heat thoroughly.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 232 Calories (kcal); 8g Total Fat; (29% calories from fat); 27g
Protein; 15g Carbohydrate; 74mg Cholesterol; 605mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pork with Artichokes and Capers

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 8 crosswise pieces
2 teaspoons margarine
1 small shallot -- finely chopped
1 tablespoon capers -- drained
1/4 cup chicken broth
1 teaspoon Dijon mustard
1 cup artichoke hearts -- drained, rinsed, halved
Fresh lemon slices (optional)
Chopped parsley (optional)

Press each pork tenderloin piece to 1-inch thickness. Heat margarine in


nonstick fry pan over medium-high heat. Add pork pieces; cook 3-4 minutes
per side or until pork is tender. Place pork pieces on serving plate; keep
warm. Reduce heat to low. Add shallot and capers to same skillet. Cook 1-2
minutes, stirring frequently.

Stir in chicken broth, mustard and artichokes; cook just until thoroughly
heated, stirring occasionally. Spoon artichoke mixture over cooked pork
pieces. Garnish with lemon slices and sprinkle with fresh chopped parsley,
if desired.

Cuisine:
"Canadian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 6g Total Fat; (30% calories from fat); 26g
Protein; 5g Carbohydrate; 74mg Cholesterol; 202mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 2130706543

* Exported from MasterCook *

Pork-and-Paprika Stew (Leskovaccka Muchkalica)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons butter or margarine
4 tablespoons vegetable oil
2 pounds boneless pork -- thinly sliced and cut into long strips
about 1/2 inch wide
3 medium onions -- cut crosswise thinly and separated into rings
2 tablespoons flour
3 tablespoons hot paprika powder
1 green bell pepper -- seeds removed, cut lengthwise into
strips
1 red bell pepper -- seeds removed, cut lengthwise into
strips
1 yellow bell pepper -- seeds removed, cut lengthwise into
strips
2 serranos, fresh or canned (2 to 3) -- cut crosswise into
small rings
1 cup beef stock
3 tablespoons tomato paste
2 large garlic cloves (2 to 3) -- minced
1 teaspoon salt
1 bay leaf

Heat 2 tablespoons of butter and 2 tablespoons of oil together in a large


pot. When the oil is very hot, add the pork in batches and brown on all
sides, about 5 minutes. Remove pork.

Add the remaining butter and oil to the drippings in the pan. When hot,
add the onions and cook them over medium heat, stirring constantly, until
they are soft and golden colored. Sprinkle the flour and paprika powder
over the onions and cook for 2 minutes longer, stirring constantly. Reduce
the heat and add the pork and the sliced peppers, beef stock, tomato
paste, minced garlic, salt, and bay leaf. Stir to mix well. (There will
seem to be not enough liquid in the mixture, but don't panic and add more
stock. As the paprika cooks, it will release plenty of moisture.) Increase
the heat to bring the mixture to a boil. Then reduce heat to low, cover
the pot, and let the muchkalica simmer for 1 to 1 1/2 hours. Stir the
mixture occasionally.

Serve muchkalica with white rice, a green salad, a side dish of thick
Bulgarian-type yogurt, and hot cornbread� all washed down with cold beer
or a strong red wine.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 436 Calories (kcal); 27g Total Fat; (55% calories from fat); 34g
Protein; 15g Carbohydrate; 118mg Cholesterol; 932mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

NOTES : This is a specialty from the Serbian town of Leskovac. You can eat
this dish anywhere, from fine restaurants to truck stops. (The
name of the dish is pronounced MOOCH-kah-leet-sa.)
Nutr. Assoc. : 0 0 2311 0 0 1032 0 0 0 4888 0 0 620 0 0

* Exported from MasterCook *

Portuguese Sweet Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1 medium potato -- peeled and sliced
6 cups all-purpose flour (6 to 6 1/2 cups)
2/3 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
2 teaspoons grated lemon peel (optional)
1 teaspoon salt
1/2 cup milk
1/2 cup butter or margarine -- cut into pieces
3 eggs
Powdered sugar

In small saucepan, combine water and potatoes. Bring to boil; cover and
simmer 10 minutes or until tender. Drain potato, reserving cooking water.
With fork, mash potato. Measure 1/2 cup mashed potato and set aside.

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
peel and salt. Heat 2/3 cup potato water, milk and butter until warm (105�
to 115�F). Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs, reserved
mashed potato and 1/2 cup flour; beat 2 minutes at high speed. With spoon,
stir in enough remaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 6 to 8


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 45 to 60 minutes.
(With Rapid Rise Yeast, cover kneaded dough and let rest on floured
surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide dough in
half. Roll each half to 30-inch rope; Coil in two greased 9-inch pie pans.
Cover; let rise in warm, draft-free place until doubled in size, about 45
to 60 minutes.

Bake at 350�F for 40 to 45 minutes, or until done. Remove from pans; let
cool on wire rack. Sift powdered sugar over coils.

Cuisine:
"Portuguese"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g
Protein; 31g Carbohydrate; 34mg Cholesterol; 139mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : There are many versions of this tender sweet bread. Some contain a
hint of lemon, others have raisins or currants kneaded into the
dough before shaping. In this recipe the bread is shaped into two
coils, however it may also be formed into round loaves or braids.
Loaves may also be brushed with a beaten egg and sprinkled with
sugar before baking.
Nutr. Assoc. : 0 0 14 0 26366 20084 0 0 0 0 0

* Exported from MasterCook *

Pulihora (Tamarind Rice)

Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Curry
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups rice
5 tablespoons tamarind extract
2 tablespoons split bengal gram
1/2 cup peanuts
1/2 teaspoon mustard seeds
5 dried red chiles
4 green chiles
8 black peppercorns
1/2 teaspoon turmeric powder
1/2 cup oil
5 cups water
1 bunch coriander leaves
20 curry leaves
1 tablespoon sesame seeds -- (powdered)
1/2 teaspoon asafoetida
Salt -- to taste

In a large bowl, add water and rice and cook until well done. Remove from
heat and in a wide, large bowl spread out the rice. Add turmeric, half of
the curry leaves and three tablespoons of oil to the rice and mix
thoroughly. Keep it aside.

Meanwhile in a skillet, heat remaining oil on low heat. To this add black
mustard seeds, split Bengal gram, red chilies, pepper corns and peanuts.
When the Bengal gram turns light brown, add coriander leaves, remaining
curry leaves, asafoetida, sliced green chilies and tamarind extract.

Stir well. Remove from heat. Now add salt and sesame seed powder to the
skillet and add it all to the bowl containing rice. Mix thoroughly. Serve
with Verusanagapappu Pacchadi or plain yogurt.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -

Per serving: 889 Calories (kcal); 39g Total Fat; (38% calories from fat); 16g
Protein; 120g Carbohydrate; 0mg Cholesterol; 24mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

NOTES : You can adjust the amount of tamarind extract according to your
taste.
Nutr. Assoc. : 0 0 0 0 939 26642 3577 0 1549 0 0 0 0 0 0 0

* Exported from MasterCook *

Puri

Recipe By :
Serving Size : 14 Preparation Time :0:15
Categories : Amma's Indian Recipes Appetizers
Breads Side Dishes
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups refined wheat flour (white flour/maida)
1 tablespoon yogurt
1 tablespoon butter
1 pinch salt
Oil -- to deep fry

Mix thoroughly butter, flour, salt and yogurt in a bowl and then add
sufficient water to make dough like that of bread. Knead for a few more
minutes and make into walnut -sized balls. Flatten the balls into a circle
with a rolling pin to about the size of an adult palm and keep aside.

In a deep skillet heat oil (about 2 inches deep). When the oil is hot put
the puri in the skillet and spoon the hot oil on the puri continually
until it puffs up or swells. Gently turn it upside down and repeat until
the puri is golden yellow.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 52 Calories (kcal); 1g Total Fat; (18% calories from fat); 2g
Protein; 9g Carbohydrate; 2mg Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with any vegetarian or a meat dish or with jam.
Puri goes well with any Vegetable Kormas or Dhansak.

NOTES : To make a good puffed up puri it is essential that the oil is very
hot. But once the dough is in the skillet turn the heat to low
otherwise the puri might become brown without cooking well.
Nutr. Assoc. : 1599 0 0 0 0

* Exported from MasterCook *

Radish and Vegetable Hot and Sour Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Foods From Spain Main Dishes
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 13 3/4-ounce cans ready-to-serve chicken broth
1/4 cup rice wine vinegar
2 tablespoons sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound raw shrimp -- peeled and deveined
1 6-ounce package radishes (1-1/2 cups) -- sliced
1 1/2 cups shredded spinach leaves
2/3 cup sliced green onions (scallions)

In a large saucepan over medium heat, bring broth to a boil. Stir in


vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp turn
pink and curl, 3 to 4 minutes.

Turn off heat; stir in radishes, spinach and green onions. Cover and let
stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if
desired.

YIELD: 4 to 6 portions

Cuisine:
"Asian"
Source:
"The Radish Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 139 Calories (kcal); 3g Total Fat; (16% calories from fat); 20g
Protein; 8g Carbohydrate; 115mg Cholesterol; 746mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 26438 0 0 0 0 1372 1223 5085 20030

* Exported from MasterCook *


Raita

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plain low-fat yogurt
1 cucumber -- peeled and thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed

In small bowl, stir together cucumber, yogurt, salt and peppers. In a


small heavy skillet, toast the cumin and coriander seeds over high heat
until fragrant, about 1 minute. Crush seeds coarsely and stir into yogurt
mixture. Cover and chill.

Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"2 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 50 Calories (kcal); 1g Total Fat; (19% calories from fat); 4g
Protein; 7g Carbohydrate; 4mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Toasted Pita Bread Triangles, if desired.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Raspberry/Blackberry Trifle

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
RASPBERRY LAYER
1 1/2 cups frozen whole raspberries
3 tablespoons sugar -- or to taste
1 tablespoon raspberry or other berry liqueur (1 to 2
tablespoons)
1 1/2 cups fresh or frozen whole raspberries

BLACKBERRY LAYER
1 1/2 cups frozen whole blackberries
3 tablespoons sugar -- or to taste
1 tablespoon raspberry or other berry liqueur (1 to 2
tablespoons)
1 1/2 cups fresh or frozen whole blackberries

LIGHT CUSTARD
4 1/2 cups skim milk
5 eggs
1 cup sugar
1/3 cup cornstarch
4 teaspoons clear vanilla extract
OR
2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur

Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or


food processor to make a pur�e. (NOTE: Measure all berries in fresh or
frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar
and berry liqueur. Refrigerate for later use. May be made several days
ahead. Follow same procedure for blackberry pur�e. (HINT: Pint squirt
bottles are helpful tools in storing pur�e as well as in assembly of
finished Trifle.)

Light Custard: Using double boiler, heat 4 cups milk until steam rises
from the surface.

In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar.
Sift in cornstarch, and whisk until well blended.

Remove scalded milk from heat, and gradually whisk in egg mixture. Return
pan to top of double boiler and whisk constantly over medium heat until
very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla
or almond extract. Transfer to bowl, press plastic wrap onto surface, and
allow to cool slightly.

Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing
cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom
of the trifle bowl, including any irregular shapes. Sprinkle with 1
tablespoon berry liqueur and evenly distribute raspberry pur�e mixture
over cake layer. Arrange berries evenly in a layer, especially around
sides. Spoon 1/2 the custard over berries. Repeat with remaining cake,
liqueur, blackberry pur�e, blackberries, any additional fruit and custard.
Cover and chill at least 4 hours or one day ahead. Garnish with additional
berries and fruit in the center just before serving.

3/4 cup serving

Description:
"A deliciously refreshing and low-fat dessert that can impress your
guests year-round, as it can easily be prepared a day ahead, with
fresh or frozen berries."
Cuisine:
"British"
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 258 Calories (kcal); 2g Total Fat; (6% calories from fat); 7g
Protein; 53g Carbohydrate; 60mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2
Other Carbohydrates

NOTES : Contrary to its humble and unassuming name, "English Trifle," this
very traditional English sweet pudding is anything but a mere
trifle. This lusciously layered m�lange of sherry-soaked
spongecake and cr�me anglaise adorned with jam, fresh fruit and
whipped cream, is indeed conventional in its liberal use of
fat-laden ingredients. But hold on to your waistline, this
lightened version featuring fresh or frozen raspberries and
blackberries and a lightened custard weighs in at just 2 grams of
fat per 3/4 cup serving, with a taste and presentation that would
compel even Shakespeare to partake. (Shakespeare was well aware of
these delicious fruits, as it is from Shakespeare's King Henry IV
that the popular English saying "plentiful as blackberries" is
derived.)

Use 3 quart straight-sided Trifle Bowl


Nutr. Assoc. : 0 1232 1440 4687 1232 1232 0 166 1440 4687 166 2269 0 0 0 0
0 5403 0 2130706543 2051 4687

* Exported from MasterCook *

Ravvi Dosa

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Appetizers
Side Dishes Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup yogurt (preferably sour)
1/2 cup rice flour
1/4 cup moida
1 cup semolina (Bombay ravva)
1 (1-inch piece) ginger -- chopped
1 fist full coriander -- chopped and blanched
15 cashew nuts -- crushed
2 finely chopped green chiles (about 1.5
tsp)
2 tablespoons chopped fresh coconut -- (very small pieces)
1 teaspoon cumin seeds
Oil -- to deep fry
Salt -- to taste
Mix everything except oil. Add enough amount of water and mix well such
that when you pour batter on the frying pan, all you have to do is tilt
the frying pan for the batter to spread out thinly and evenly. You
shouldn't use an implement to spread the batter. It should spread on its
own.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 281 Calories (kcal); 4g Total Fat; (12% calories from fat); 9g
Protein; 52g Carbohydrate; 8mg Cholesterol; 32mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : It is a great snack. Allam Pacchadi (ginger pickle) goes well.

Nutr. Assoc. : 1671 0 0 1354 3520 414 2130706543 20197 2740 491 0 0

* Exported from MasterCook *

Riboletta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
1 large cooking onion -- diced
2 tablespoons garlic -- minced
2 stalks celery -- diced
1 carrot -- diced
1 bay leaf
1/4 cup finely chopped parsley
4 cups chicken stock -- * see note
1 cup water
1 28-ounce can tomatoes with juice
1 teaspoon thyme
3 cups shredded cabbage
1 potato -- diced
6 slices stale or toasted Italian bread (3/4-inch
thick)
1 cup raw white pea beans -- soaked
OR
2 1/2 cups cooked white pea beans
1/2 cup Parmesan cheese
OR
1/2 cup Romano cheese

In a large sauce pan, heat the olive oil over medium heat. Cook the
onions, garlic, celery and carrot until the onion is soft. Add the bay
leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato and
soaked beans. Bring to a simmer and cook for about 40 minutes, or until
beans are tender. Season with salt and pepper to taste.

In a 4-quart casserole dish, place 1/3 of the mixture over the bottom.
Layer 3 of the stale pieces of bread over the top. Place another 1/3 of
the soup mixture over the bread followed by remaining 3 slices of bread.

Top with remaining 1/3 of soup. Sprinkle with Parmesan cheese and bake in
a 350�F (180�C) oven for 30-40 minutes or until soup is bubbling and
cheese is light golden.

Cuisine:
"Italian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 252 Calories (kcal); 6g Total Fat; (21% calories from fat); 12g
Protein; 38g Carbohydrate; 4mg Cholesterol; 1520mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : � An excellent source of Vitamin A, Thiamin, Niacin, Folate,


Vitamin C, Iron, Phosphorus & Magnesium.
� A good source of Riboflavin Vitamin B6, Vitamin E, Calcium &
Zinc.
� A very high source of dietary fibre.

*Vegetarian Alternative: Substitute vegetable stock for chicken


stock.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 0 4288 0 0 0 0 20067 0 0 219 0 0 0 594 2130706543 0 2850 0
0 2130706543

* Exported from MasterCook *

Rice con Queso

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups hot cooked rice
3/4 cup canned black beans -- drained
2 3-ounce cans chopped green chiles
1/2 red bell pepper -- diced
1 1/2 cups unflavored nonfat yogurt
2 teaspoons ground cumin
1/2 teaspoon crushed oregano
1 cup shredded low-fat Cheddar cheese

Mix together all ingredients well and turn into a greased 1 1/2-quart
Casserole. Cover and refrigerate if made the day ahead. Bake, uncovered,
in 350�F oven for 45 minutes.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 2g Total Fat; (10% calories from fat); 12g
Protein; 29g Carbohydrate; 5mg Cholesterol; 263mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 20159 0 1016 4043

* Exported from MasterCook *

Roast Suckling Pig (Pecceno Prase)

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Pork Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-pound whole pig
1 teaspoon salt
6 cloves garlic
1 tablespoon salt
1/2 loaf unsliced bread
1 apple

The pig should weigh about 16 pounds. Wash it thoroughly and drain. Salt
it inside and outside generously. Cut slits under the shoulders and on the
thighs. Put 1 teaspoon salt and a cut piece of garlic in each slit. Put 6
cloves of garlic and 1 tablespoon salt in a clean cloth. Pound this
slightly with a hammer. Rub cloth over pig inside and outside. Put 1/2
loaf of unsliced bread inside of pig. In the largest roasting pan, place 2
short pieces of clean board (so the roast won't stick to bottom of pan).
Cover top of pig with foil of heavy parchment paper. Place shiny apple in
the mouth. Bake at 350 for 5 to 6 hrs. basting with oil or beer once or
twice. It is done when no pink juice runs when pierced with fork. Remove
bread and dispose of it. Serve hot or cold. If apples becomes soft after
baking, replace with a fresh one.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
T(Baking Time):
"6:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 1065 Calories (kcal); 81g Total Fat; (70% calories from fat); 75g
Protein; 2g Carbohydrate; 314mg Cholesterol; 816mg Sodium
Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3665 0 0 0 2334 0

* Exported from MasterCook *

Roasted Veal Breast (Peccene Teleche Grudi)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dishes Veal
Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 veal breast
1 clove garlic
Salt and pepper
Paprika
4 onions
2 cups water
2 tablespoons flour
4 tablespoons water

Take 1 meaty veal breast. Rub it with a cut clove of garlic. Season with
pepper, salt and paprika. Place in shallow roasting pan. Place 4 onions,
peeled and cut in half around the roast. Pour in 2 cups water. Bake at
400� for 1/2 hr. Turn heat to 350� and bake another hour, or until tender.
Remove meat and onions. Place baking pan over low heat on top stove. In a
cup put 2 tablespoons, flour and 4 tablespoons water. Blend paste until
smooth. Heat gravy, loosening brown bits in pan. Add more water if
necessary. Pour in paste and stir quickly, making gravy thicker and
smooth. Season to taste. Serve with veal.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 260 Calories (kcal); 2g Total Fat; (5% calories from fat); 13g
Protein; 51g Carbohydrate; 24mg Cholesterol; 54mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 27005 0 0 0 0 0 0 0

* Exported from MasterCook *

Romanian Almond Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 cup milk
1/4 cup plus 1 tablespoon water
1/4 cup butter or margarine -- cut into pieces
3 eggs

ALMOND FILLING
1/3 cup almond paste (3 ounces)
1/3 cup finely chopped almonds -- toasted
1 egg white
1 teaspoon grated lemon peel

In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel
and salt. Heat milk, 1/4 cup water and butter until very warm (120� to
130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Separate 1 egg; reserve egg
white for filling. Add 1 yolk, 1 whole egg and 1/2 cup flour to batter;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


minutes. Cover; let rise in warm, draft-free place until doubled in size,
about 1 1/2 hours. (With Rapid Rise Yeast, cover kneaded dough and let
rest on floured surface 20 minutes. Proceed with recipe.)

Prepare Almond Filling: In small bowl, combine almond paste, chopped


almonds, toasted, egg white (reserved from making dough) and grated lemon
peel. Stir with fork until blended.

Punch dough down. Remove dough to lightly floured surface; divide dough
into three equal pieces. Roll each piece to 24- � 4-inch rectangle. Spread
1/3 filling over each rectangle to within 1/2-inch of edges. Beginning at
long end, roll each up tightly as for jelly roll. Pinch seams and ends to
seal. Braid ropes. Place in greased 10-inch tube pan; pinch ends together
to seal. Cover; let rise in warm, draft-free place until doubled in size,
about 20 to 40 minutes.

Lightly beat remaining egg with remaining water; brush on braid. Bake at
350�F for 35 to 40 minutes or until done. Remove from pan; cool on wire
rack.

Cuisine:
"Romanian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 10g Total Fat; (31% calories from fat); 7g
Protein; 38g Carbohydrate; 58mg Cholesterol; 153mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 20084 0 0 1582 0 0 0 0 5022 20020 0 20084

* Exported from MasterCook *

Russian Black Bread

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
1/4 cup butter or margarine -- softened
1/4 cup white vinegar
1/4 cup dark molasses
1 1-ounce square unsweetened chocolate -- melted
2 teaspoons salt
2 teaspoons instant coffee granules
1 tablespoon fennel seed
4 1/4 cups all-purpose flour
5 cups rye flour
3/4 cup imported chopped or snipped pitted dates

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add remaining water, butter, and next 6 ingredients. Slowly
stir in 3 cups all-purpose flour; blend well. Stir in rye flour and enough
remaining all-purpose flour to make soft dough. Remove dough to lightly
floured surface. Cover; let rest 15 minutes. Knead dough until smooth and
elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm, draft-free place until doubled in size,
about 1 to 1 1/2 hours.

Punch dough down. Remove dough to lightly floured surface. Knead in dates.
Divide dough in half. Shape each half into 5-inch ball. Place each ball in
greased 8-inch round cake pan or on large greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350�F for 45 minutes or until done. Remove from pans; let cool on
wire racks.

Cuisine:
"Russian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g
Protein; 30g Carbohydrate; 4mg Cholesterol; 151mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5472 5626 0 0 0 0 0 0 0 0 0 20027

* Exported from MasterCook *

Russian Kulich

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs -- at room temperature
3/4 cup chopped, blanched almonds -- toasted
1/2 cup chopped candied orange or lemon peel or
citron

ALMOND FROSTING
2 cups confectioners' sugar
2 tablespoons milk (2 to 3 tablespoons)
1/2 teaspoon almond extract

In large bowl, thoroughly mix 1 1/2 cups flour, sugar, undissolved yeast
and salt. Heat milk, water and butter until very warm (120� to 130�F).
Butter does not need to melt. Gradually add to dry ingredients; beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl
occasionally. Stir in almonds, candied fruit and enough remaining flour to
make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (For Rapid
Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes.
Proceed with recipe.)

Punch dough down. Divide dough into 3 equal pieces. Shape each into ball;
place in 3 greased 14 to 16-ounce coffee cans. Or, divide dough into 8
pieces, shape into balls and place in 8 greased 11-ounce soup cans. Cover;
let rise until doubled in size, about 45 minutes (small cans) or 1 hour
(large cans).

Bake at 350�F for 30 minutes (small cans) or 35 minutes (large cans) or


until done. If needed, cover tops with foil during last 10 minutes to
prevent excess browning. Remove loaves from cans and place on their sides
on wire racks to cool. Top with Almond Frosting. Makes 3 large or 8 small
loaves.
____________________

Almond Frosting: Combine 2 cups confectioners' sugar, 2 to 3 tablespoons


milk and 1/2 teaspoon almond extract; beat with fork until smooth.

Cuisine:
"Russian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 222 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g
Protein; 38g Carbohydrate; 26mg Cholesterol; 135mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 20020 2429 0 1191 4138 0


* Exported from MasterCook *

Salmon Ni�oise Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7 1/2-ounce can Alaska salmon
1 small head butter lettuce
1 cup green beans -- cooked and cooled
1 large tomato -- sliced into wedges
1 small red pepper -- cored and sliced
1/2 cup thinly sliced red onions

CLASSIC VINAIGRETTE
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon dry mustard
1 clove garlic -- minced

Wash and dry lettuce; arrange leaves on a large serving platter. Toss
together the beans, tomato wedges, red pepper slices and red onion slices;
arrange on the lettuce. Drain and flake salmon. Arrange flaked salmon on
bean mixture. Drizzle Classic Vinaigrette evenly over salad just before
serving.

Classic Vinaigrette: Whisk together all ingredients until well combined.

Cuisine:
"French"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 201 Calories (kcal); 14g Total Fat; (59% calories from fat); 12g
Protein; 8g Carbohydrate; 29mg Cholesterol; 302mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2465 2401 0 0 0 27181 0 0 0 0 0 0

* Exported from MasterCook *

Salsa Italiano

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : California Tomato Commission Dips/ Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh California tomatoes (2 large
tomatoes) -- seeded and diced
1/2 cup chopped red onion
1 2 1/4-ounce can sliced ripe olives
1 6-ounce jar marinated artichoke hearts
2 tablespoons lemon juice
2 garlic cloves -- finely chopped
3 tablespoons chopped fresh basil
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a medium bowl, combine tomato, onion and olives. Slice artichoke


hearts, reserving marinade. Stir sliced artichoke hearts into tomato
mixture; set aside. In a small bowl, whisk together lemon juice, garlic,
basil, pepper flakes, salt, black pepper, and 2 teaspoons artichoke
marinade. Gently mix dressing with tomato mixture. Serve with roast or
barbecued chicken.

Cuisine:
"Italian"
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 90 Calories (kcal); 4g Total Fat; (39% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 419mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5296 4712 4971 1409 0 620 0 4714 0 0

* Exported from MasterCook *

Sambhar

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Appetizers
Curry Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
1 cup split red gram - arhar dal in Hindi,
kandipappu in Telugu
3 tablespoons tamarind paste
1/3 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon red chili powder
15 curry leaves (15 to 20 leaves)
3 tablespoons oil
Salt -- to taste
1 fist full coriander leaves

SET ONE
2 medium tomatoes
1 large carrot
2 medium onions
2 small green chiles
1 medium radish
5 okras
1 small brinjal

SET TWO
1 teaspoon rice
1 teaspoon split black gram
3 teaspoons coriander seeds
1 teaspoon bengal gram
1/4 teaspoon fenugreek seeds
2 dry red chilies
1 small piece asafoetida
1 teaspoon oil

In a small skillet heat one teaspoon of oil and add Set 2. On less than
medium heat, fry until rice turns light brown. Remove from heat and let
cool. When cooled make into a fine powder and keep aside.

Cut ingredients of Set 1 into slightly larger-than-bite-sized pieces. Keep


aside.

Add two cups of water to the split red gram and boil until very soft.

In a large pot add 5 cups water, vegetable pieces, tamarind paste,


turmeric, salt and red chili powder and on medium heat bring to a boil.
Cook for 10 more minutes or until the vegetable pieces are soft. Now add
the cooked red gram and cook for 10 more minutes.

Now add powdered Set 3 and stir well and cook again for 10 minutes.

In a deep skillet heat oil and add mustard seeds. When mustard seeds begin
to pop, add coriander and curry leaves. Fry for two minutes and now add
asafoetida. Immediately add contents of the above pot and cover. Remove
from heat.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g
Protein; 33g Carbohydrate; 0mg Cholesterol; 23mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Serving Ideas : This goes very well with idli, dosa and plain white rice.

Nutr. Assoc. : 0 0 0 0 939 2614 0 26601 0 939 2614 0 0 0 0 3577 0 900984 0


0 0 0 0 0 0 3271 1101 0 0

* Exported from MasterCook *

Samosas

Recipe By :
Serving Size : 26 Preparation Time :1:00
Categories : Amma's Indian Recipes Appetizers
Breads Side Dishes
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
STUFFING
3 medium potatoes
1 cup green peas
1 cup shredded cabbage
2 medium onions
2 long green chiles
1 teaspoon ginger paste
2 tablespoons chopped mint leaves
1/2 cup chopped coriander leaves
3 tablespoons oil
Salt -- to taste

DOUGH
1 1/2 cups refined wheat flour (maida)
3 tablespoons oil
Salt (1/2 teaspoon) -- to taste
Oil -- to deep fry

Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside.
In a nonstick pan, heat oil, add chopped onions and cook until light
brown. Add ginger paste, coriander, mint, green chili and fry for one
minute. Now add salt and the boiled peas, cabbage and mashed potatoes.
Stir well. Let cook for a minute, remove from heat and keep aside.

Making the samosas: Mix flour and salt. Now warm oil and add to the flour
and salt mixture. Mix well. Gradually add about 3/4 cup water to the
mixture and make into a dough. The consistency of the dough is slightly
harder than bread dough.

Divide the dough into 13 balls and flatten the balls with a rolling pin
into circles. Cut these circles into two equal parts (half circles). Wet
the edges of each half circle, place sufficient amount of stuffing in the
middle of the half circle and fold the corners in so that the end result
looks like a stuffed triangle. Pinch the edges lightly; they should seal
easily because they are wet.
Now in a wide skillet, heat oil over medium and when oil is hot, fry the
stuffed samosas until they become pale brown in color. Remove from skillet
and keep aside. After frying all the samosas to a pale brown color, refry
them once again to a deep brown color over medium heat. Is a great
appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying
samosas. Can be served with ketchup or hot sauce.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 72 Calories (kcal); 3g Total Fat; (39% calories from fat); 2g
Protein; 10g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 4422 0 0 3577 0 20062 3352 0 0 0 0 1599 0 1326 0

* Exported from MasterCook *

Scandinavian Brunch Loaf

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast/ Brunch
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
3/4 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 cup chopped dates or pitted dates -- snipped
1/2 cup chopped slivered almonds -- toasted
Lemon Frosting

LEMON FROSTING
1 cup powdered sugar
1 tablespoon lemon juice (1 to 2 tablespoons)

In large bowl, combine 2 cups flour, sugar, undissolved yeast, cardamom


and salt. Heat milk, water and butter until very warm (125� to 130�F).
Butter does not need to melt. Stir into dry ingredients. Stir in eggs and
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 5 to 6 minutes. Cover; let rest on
floured surface 10 minutes.

Knead in dates and almonds. Divide dough in half; shape into 2 balls.
Place in two greased 8-inch round cake pans. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour.

Bake at 350�F for 35 to 40 minutes or until done. Remove from pans; cool
on wire racks. Frost with Lemon Frosting.
____________________

Lemon Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons lemon


juice. Beat until smooth.

Cuisine:
"Scandinavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 232 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g
Protein; 40g Carbohydrate; 27mg Cholesterol; 93mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 20020 0 0 0 797

* Exported from MasterCook *

Scandinavian Holiday Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 5 cups)
1/2 cup sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup evaporated milk
OR
3/4 cup whipping cream
OR
3/4 cup half-and-half
1/4 cup water
1/3 cup butter or margarine
3 eggs -- at room temperature

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast,


cardamom and salt. Heat milk, water and butter until very warm (120� to
130�F). Butter does not need to melt. Gradually add to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed.
With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until almost doubled in size, about 1 to 2 hours.
(For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10
minutes. Proceed with recipe.)

Punch dough down. On lightly floured surface, divide dough into 3 equal
pieces; roll each to 22-inch rope. Fold one rope in half; place in center
of large greased baking sheet with open end at bottom. Coil ends up, using
one-third of dough at each end. Wrap second and third ropes around first
rope; coil ends up. Cover; let rise in warm, draft-free place until almost
doubled in size, about 30 to 45 minutes.

Lightly beat remaining egg; brush on dough. Bake at 350�F for 35 minutes
or until done, covering with foil after 25 minutes to prevent excess
browning. Remove from baking sheet; cool on wire rack

Cuisine:
"Scandinavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 134 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g
Protein; 21g Carbohydrate; 33mg Cholesterol; 86mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 2130706543 0 2130706543 0 0 0

* Exported from MasterCook *

Scandinavian Yule Braids

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
7 1/2 cups all-purpose flour (7 1/2 to 8 cups)
3/4 cup sugar
1 1/2 teaspoons salt
2 packages Fleischmann's� Active Dry Yeast -- * see note
1 1/3 cups milk
3/4 cup water
3/4 cup butter or margarine
2 teaspoons almond extract
1 8-ounce package chopped or pitted dates -- snipped
1/2 cup chopped blanched almonds
1/4 cup chopped candied cherries
1/4 cup chopped candied citron
Confectioners' sugar frosting -- optional

In large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved
yeast.

In saucepan, heat milk, water, butter and almond extract over low heat
until liquids are very warm (125� to 130�F.). Butter does not need to
melt. Gradually add to dry ingredients and beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add 1 1/2 cups of flour;
beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough
additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place, until doubled in bulk, about 1 hour.

Punch dough down. Knead in dates, almonds, cherries and citron. Divide
dough in half. Divide each half into three equal pieces. Roll each piece
to 18-inch rope. Braid three ropes together. Pinch ends to seal. Place on
greased baking sheet. Repeat with remaining ropes. Cover; let rise in
warm, draft-free place until doubled in bulk, about 1 hour.

Bake at 375�F. for 25 to 30 minutes, or until done. Remove from sheets and
cool on wire racks. Decorate with confectioners' sugar frosting, if
desired.

Cuisine:
"Scandinavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Braids"

- - - - - - - - - - - - - - - - - - -

Per serving: 279 Calories (kcal); 8g Total Fat; (26% calories from fat); 6g
Protein; 46g Carbohydrate; 19mg Cholesterol; 206mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow above directions except reduce first rising: cover
kneaded dough and let rest on floured surface 10 minutes. Proceed
with recipe.
Nutr. Assoc. : 14 0 0 26366 0 0 0 0 2662 20020 2428 2429 0

* Exported from MasterCook *

Seafood Pasta Stir-Fry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Bow Ties, Radiatore or other medium pasta
shape -- uncooked
2 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
2 cloves garlic -- minced
2 teaspoons minced fresh ginger
1 tablespoon grated orange peel
1/4 cup fresh orange juice
8 ounces medium fresh shrimp -- peeled and deveined
8 ounces fresh sea scallops
1 tablespoon vegetable oil
1/2 teaspoon hot red pepper flakes (optional)
8 ounces fresh snow peas -- cut in half
2 carrots -- cut julienne
1 red bell pepper -- ribs and seeds removed, cut julienne
2 teaspoons cornstarch
1 tablespoon water

Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange
juice in a non-metallic bowl; add shrimp and scallops and toss gently to
coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.

Cook pasta according to package directions. While pasta is cooking, heat


oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add
hot red pepper flakes, if using. Stir-fry 2 minutes. Add snow peas,
carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink
and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook
1 minute. When pasta is done, drain well. Transfer to serving bowl and
pour stir-fry over top. Toss lightly and serve.

Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 421 Calories (kcal); 5g Total Fat; (9% calories from fat); 26g
Protein; 68g Carbohydrate; 70mg Cholesterol; 333mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4365 0 0 0 26086 0 0 1374 0 0 4714 0 0 0 0 0

* Exported from MasterCook *

Serbian Cheese Pie (Gibanica)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 grams kore (special pastry for gibanica, similar
to "Filo" dough. Can be found in Greek,
Armenian or Turkish shops)
5 eggs
750 grams quark
250 grams Heavy Cream (Kajmak)
Milk
Salt

Mix four whole eggs and the white of the fifth.

Sprinkle in the quark and mix well.

Add kajmak or cream, salt and milk to obtain a rather liquid yellow dough.

In a baking pan, put two layers of kore and add some of the mix. Then
cover with a kora and mix again. Repeat until the kora is all mixed. Put
kora as a last layer and spread the remaining yolk on it.

Bake for 30 to 60 minutes in a pre-heated oven at 210 degrees Celsius


until golden.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 677 Calories (kcal); 43g Total Fat; (76% calories from fat); 17g
Protein; 13g Carbohydrate; 287mg Cholesterol; 558mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4453 0 0 0 0 0

* Exported from MasterCook *


Heavy Cream (Kajmak)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart milk
1 pint heavy cream

Boil the milk in shallow enamel pan. Carefully, pour the cream in holding
it as high as possible. Simmer mixture on low fire for about 2 hrs. Turn
off heat. Let it stand without mixing for 6 hours. Then turn on heat again
and simmer on very low fire for 1/2 hour. Cool without mixing. Then
carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen
with the point of a knife and remove it to a flat plate. Cut into squares.
It is delicious served on anything which calls for whipped cream or eaten
alone.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 93 Calories (kcal); 9g Total Fat; (82% calories from fat); 2g
Protein; 2g Carbohydrate; 33mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Shrimp Zarzuela

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Foods From Spain
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup olive oil
1 pound large shrimp -- shelled and deveined
1/4 cup finely chopped onion
2 teaspoons minced garlic (about 2 large cloves)
3 tablespoons sherry wine vinegar
1 pound tomatoes (about 2 cups) -- chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
6 saffron threads -- crushed
1 cup dry white wine

In large skillet over high heat, heat oil until hot. Add shrimp; cook
stirring constantly, until they turn pink, about 4 minutes. Remove shrimp
from skillet and reduce heat to medium-high. Add onion and garlic; cook,
stirring occasionally, until onion is tender, about 1 minute. Add vinegar;
cook just until vinegar has been absorbed, about 2 minutes. Add tomatoes,
paprika, salt, red pepper and saffron threads; cook, stirring frequently
until tomatoes are softened, about 3 minutes. Stir in wine; simmer,
uncovered, for 5 minutes. Return shrimp to skillet and cook just until
heated through, about 3 minutes. Serve with lemon wedges, chopped parsley
and rice, if desired.

Cuisine:
"Spanish"
Source:
"Foods from Spain"

- - - - - - - - - - - - - - - - - - -

Per serving: 320 Calories (kcal); 16g Total Fat; (50% calories from fat); 25g
Protein; 10g Carbohydrate; 173mg Cholesterol; 452mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : Spain is quite famous for its seafood stews, and Shrimp Zarzuela
reflects this culinary heritage. Golden Spanish olive oil, unique
sherry wine vinegar, sweet paprika and fragrant saffron are the
Spanish flavors that give this one-pot meal its character. The
traditional seafood dishes of Spain use a variety of shellfish
from the Mediterranean Sea; we simplified the recipe by focusing
on ever-popular shrimp. Round out either of these meals by serving
a premiere cheese from Spain, such as Manchego or Cabrales.
Nutr. Assoc. : 0 0 0 20130 4917 1514 0 0 0 0 0

* Exported from MasterCook *

Singapore Samplings

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Appetizers Kabobs
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin -- sliced 4 � 1 � 1/8-inch strips
8 wooden skewers
1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon grated fresh ginger
OR
1 teaspoon dry ginger
1 clove garlic -- minced
1/2 teaspoon crushed red pepper
Peppered Tofu (if desired) -- see recipe

Soak skewers for 20-30 minutes in water. Thread pork onto skewers. Place
in a 12 � 9-inch baking dish. Combine remaining ingredients and pour over
skewers, turning to coat. Marinate at room temperature for 30 minutes,
turning once or twice. Broil 6 inches from heat for 10 minutes, turning to
cook all sides. Baste occasionally with remaining marinade. Serve with
Peppered Tofu, if desired.

Cuisine:
"Singapore"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 12g Total Fat; (48% calories from fat); 26g
Protein; 3g Carbohydrate; 35mg Cholesterol; 1174mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 2130706543 0 631 0 0 0 0

* Exported from MasterCook *

Peppered Tofu

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon sesame oil
1/2 teaspoon dried red pepper
1 slice fresh ginger -- thin
1 tablespoon oyster sauce
8 ounces tofu -- cubed

Heat 1 tablespoon sesame oil in a fry pan, add 1/2 teaspoon dried red
pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for
2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed,
and stir to heat through and coat with sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); 4g Total Fat; (66% calories from fat); 3g
Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : With Singapore Samplings

Nutr. Assoc. : 0 2514 0 0 0

* Exported from MasterCook *

Smart Alaska Salmon Tacos

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1/2 cup fresh or bottled non fat salsa
12 (6-1/2 inch) corn tortillas
3/4 cup fat free refried beans
1/4 cup fat free Cheddar cheese
2 cups cabbage -- shredded
OR
2 cups lettuce
3/4 cup fresh tomato -- chopped
Salsa -- to taste
Cilantro -- to taste

Mix Alaska salmon with salsa and hold aside.

Place the tortillas on sheet pans in 1 single layer; portion beans and
cheese evenly onto the tortillas. Place in a 350�F oven until warm and
cheese is melted, 5 to 8 minutes. Remove from oven and divide salmon
mixture evenly among the tortillas. Top with cabbage or lettuce and diced
tomatoes, portioned evenly. Fold tortillas over and serve with extra salsa
and chopped cilantro, if desired.

Cuisine:
"Mexican"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"12 tacos"

- - - - - - - - - - - - - - - - - - -

Per serving: 254 Calories (kcal); 6g Total Fat; (19% calories from fat); 20g
Protein; 32g Carbohydrate; 39mg Cholesterol; 708mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Variation: Salmon mixture may also be used as burrito or tostada


filling.
Nutr. Assoc. : 2465 1325 2883 25079 25012 2415 0 2130706543 0 0 0

* Exported from MasterCook *

Smoked Salmon and Cucumber Sushi Rolls

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sushi rice (Calrose or any short grain
variety)
Water
1 cup rice wine vinegar
1/4 cup mirin (sweet rice wine)
1/2 cup sugar
8 sheets nori
1/4 cup pickled ginger -- julienned
1 cup cucumber strips
1 cup smoked salmon strips
Wasabi Oil -- see recipe
Lime Soy Syrup -- see recipe

Wash rice at least three times or until water is clear.

Fill rice cooker or casserole with water to about 1 inch over the rice.

Over high heat, cover and bring to a boil.

Reduce to medium-high heat and boil vigorously for 20 minutes.

Reduce heat to low and cook a further 20 minutes.

Remove from heat and let sit, still covered, for another 20 minutes.

In a small saucepan, slowly heat the vinegar, mirin (sweet rice wine) and
sugar until very hot but not boiling. Fold in "su" (vinegar and sugar)
with the hot rice.

Place rice carefully in a clean bowl, cover, and let rest for 30 minutes.

On a sushi mat, place a sheet of nori.

Lightly pat rice on bottom two-thirds of nori.

Place pickled ginger, cucumber strips and salmon strips on top of rice.

Finish with a few drops of Wasabi Oil.

Roll up sushi tightly, moistening the edges to seal and let rest.
Cut sushi and arrange on platter.

Serve with Wasabi Oil and Lime Soy Syrup.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 846 Calories (kcal); 16g Total Fat; (17% calories from fat); 22g
Protein; 150g Carbohydrate; 8mg Cholesterol; 8704mg Sodium
Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 4737 0 0 4734 0 1696 3520 3010 5003 0 0

* Exported from MasterCook *

Lime Soy Syrup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups thin soy sauce
1/2 cup brown sugar
Juice of one lime

In a saucepan, combine all the ingredients and let simmer until a syrup
consistency is achieved, about a 70 per cent reduction.

Let cool completely.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 58 Calories (kcal); trace Total Fat; (0% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 3295mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 1396 0 822


* Exported from MasterCook *

Wasabi Oil

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons "NAMIDA"Hot wasabi paste
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet rice wine)
Cold water
1/4 cup canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).

Quickly whisk in oil. A pur�e consistency is ideal.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Soba Noodle Sushi.

Nutr. Assoc. : 1685 0 4734 0 0

* Exported from MasterCook *

Soba Noodle Sushi

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound soba noodles -- blanched al dente
1/4 cup spring onions (scallions) -- green part only
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
2 tablespoons Wasabi Oil -- see recipe
1/4 cup pickled ginger -- finely chopped
10 sheets nori
1 cucumber -- peeled and finely julienned
1 red bell pepper -- julienned
1 yellow bell pepper -- julienned

GARNISH
Spring onions (Scallions)
1/4 cup toasted sesame seeds
Wasabi Oil -- see recipe
Soy Syrup -- see recipe

In a large mixing bowl, combine soba noodles, spring onions (scallions),


soy sauce, rice wine vinegar, wasabi oil, and pickled ginger.

Taste for seasoning.

On a sushi mat, place one sheet of nori, shiny side down.

On the bottom third of the nori, place a thin layer of the noodle mixture.

Place some cucumber and peppers on top.

Roll tightly.

Moisten the top edge of the nori with water to seal the sushi roll closed.

Slice and arrange sushi on a white platter.

Drizzle it with Wasabi Oil and Soy Syrup.

Garnish with spring onions (scallions) and sesame seeds.

Serves 8 -10

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 13g Total Fat; (40% calories from fat); 7g
Protein; 35g Carbohydrate; 0mg Cholesterol; 2096mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 902684 5063 0 0 629 1696 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Soy Syrup
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup thin soy sauce
1/2 cup orange juice -- freshly squeezed
1/4 cup brown sugar

In a saucepan combine soy sauce, orange juice, and brown sugar.

Reduce until an almost syrupy consistency is achieved.

Let cool. As it cools, the syrup will thicken.

Garnish with spring onions (scallions) and sesame seeds.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 12 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 588mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with Soba Noodle Sushi. Slice and arrange sushi on a white
platter. Drizzle it with Wasabi Oil and Soy Syrup.

Nutr. Assoc. : 1396 0 0

* Exported from MasterCook *

Wasabi Oil

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons "NAMIDA"Hot wasabi paste
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet rice wine)
Cold water
1/4 cup canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).

Quickly whisk in oil. A pur�e consistency is ideal.


Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Soba Noodle Sushi.

Nutr. Assoc. : 1685 0 4734 0 0

* Exported from MasterCook *

Wasabi Oil

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons "NAMIDA"Hot wasabi paste
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet rice wine)
Cold water
1/4 cup canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).

Quickly whisk in oil. A pur�e consistency is ideal.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Soba Noodle Sushi.


Nutr. Assoc. : 1685 0 4734 0 0

* Exported from MasterCook *

Sole Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion -- finely chopped
1 cup finely chopped mushrooms
2 tablespoons margarine
2 10-ounce packages frozen chopped spinach -- cooked and squeezed dry
1/2 cup fresh bread crumbs
1/4 cup light cream
1 tablespoon grated Parmesan cheese
2 teaspoons lemon juice
1 15 1/2-ounce jar Rag� Old World Style Spaghetti Sauce
6 fillets sole -- (about 1 1/2 pounds)
Chopped fresh dill

Preheat oven to 375 degrees F. In a large skillet, saut� onion and


mushrooms in margarine until tender.

In a medium bowl, combine mushroom mixture with spinach, bread crumbs,


cream, Parmesan cheese and lemon juice; set aside. Evenly spread 1 cup
sauce in an 11 � 7-inch baking dish. Spoon about 1/3 cup spinach mixture
onto each fillet. Roll and place seam side down in baking dish. Top with
remaining sauce. Bake 25 to 30 minutes, or until fish flakes easily with a
fork. Sprinkle with dill.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 295 Calories (kcal); 10g Total Fat; (31% calories from fat); 36g
Protein; 14g Carbohydrate; 86mg Cholesterol; 767mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2673 0 0 0 0 0 0 0 5030 0

* Exported from MasterCook *

South of the Border Chile


Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Idaho Potato Commission Soups/ Stews
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large Idaho� Potatoes -- baked
1 tablespoon vegetable oil
12 ounces ground turkey
1 medium onion -- diced
1 red or green bell pepper -- diced
1 garlic clove -- minced
1 tablespoon chili powder
1 15-ounce can red kidney beans -- rinsed and drained
1 14 1/2-ounce can stewed tomatoes
1/2 teaspoon salt
2 tablespoons grated low-fat Cheddar cheese -- optional
2 tablespoons low-fat sour cream -- optional

In large nonstick skillet, over medium-high heat, heat oil. Add ground
turkey; cook, stirring to break up large pieces until lightly browned,
about 5 minutes. With slotted spoon, remove turkey from skillet, set
aside.

To skillet, add onion, bell pepper and garlic; cook until vegetables are
tender crisp, about 4 to 5 minutes. Add chili powder; cook, stirring, 1
more minute.

Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt. Bring to a
boil and reduce heat; simmer until thickened, about 10 to 12 minutes.

Halve potatoes lengthwise, cutting almost to base of the potato. Mash


slightly with fork, leaving in skins. Spoon chili mixture over each
potato, dividing evenly.

Top with Cheddar cheese and sour cream.

Cuisine:
"Mexican"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 413 Calories (kcal); 12g Total Fat; (25% calories from fat); 26g
Protein; 52g Carbohydrate; 69mg Cholesterol; 794mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 3740 0 0 0 2236 0 0 26001 0 0 26148 0

* Exported from MasterCook *


Spanish Potatoes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Idaho Potato Commission Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds Idaho� Potatoes -- sliced into bite-sized pieces
1 8-ounce package sliced lean bacon
1 10-ounce package frozen diced sweet peppers
1 15-ounce can crushed tomatoes
1/2 cup chopped Spanish olives with pimiento
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chili powder (1 to 3 tablespoons)
2 cups water
1 tablespoon chopped capers* (1 to 2 tablespoons) -- * Additional
capers may be used for garnish

In a large heavy skillet, cook bacon until well done and crisp. Remove
from skillet. Drain on paper towel. Crumble and reserve.

Pour off drippings and add peppers to skillet where you cooked the bacon.
Cook 5 minutes or until liquid has evaporated.

Add tomatoes, olives, powders, water and potatoes. Bring to boiling and
cook uncovered, stirring occasionally for 20 minutes or until fork-tender.
Stir in capers.

Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and
serve. Add more capers for garnish if desired.

Serve warm with green vegetable. (Also may be served at room temperature
on a bed of green salad)

Makes 9 cups, which serves 6-8

Cuisine:
"Spanish"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
Yield:
"9 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 310 Calories (kcal); 18g Total Fat; (50% calories from fat); 7g
Protein; 33g Carbohydrate; 19mg Cholesterol; 394mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3740 26321 5204 0 2678 0 0 2614 0 926118


* Exported from MasterCook *

Spicy Caribbean Soup with Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/ Stews The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped onion
1 clove garlic -- minced
3 tablespoons butter or margarine
1 bay leaf
1/2 teaspoon hot red pepper flakes -- or to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash*
2 cups cooked chicken cubes
3 cups hot cooked rice
Cilantro sprigs for garnish (optional)
Hot pepper flakes for garnish (optional)

Cook onion and garlic in butter in large saucepan or Dutch oven over
medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt,
black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15
minutes.

Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender


but still slightly firm. Remove bay leaf.

Reserve 1 cup squash cubes; pur�e remaining mixture. Return reserved


squash and pur�ed mixture to saucepan. Stir in chicken cubes; cook until
thoroughly heated. Serve soup topped with hot rice. Garnish with cilantro
and pepper flakes, if desired.

Cuisine:
"Caribbean"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 363 Calories (kcal); 12g Total Fat; (30% calories from fat); 26g
Protein; 36g Carbohydrate; 69mg Cholesterol; 708mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : *Any type of winter squash (hubbard, acorn) or pumpkin may be


substituted.
Nutr. Assoc. : 0 0 0 0 4714 0 0 0 0 0 5614 2806 0 2130706543 2130706543

* Exported from MasterCook *

Spicy Chicken and Hazelnut Enchiladas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh tomatillos
OR
1 12-ounce can tomatillos
2 cloves garlic -- peeled
2 jalape�o peppers -- seeded
2 tablespoons cilantro leaves
2 tablespoons onion
1/3 cup sour cream
1/3 cup plain yogurt
1 tablespoon honey
1/4 teaspoon salt
1/3 cup canned diced green chilies
6 corn tortillas
2 cups cooked shredded chicken
2 cups shredded Jack cheese
1 cup roasted and chopped Oregon hazelnuts

If using fresh tomatillos, prepare by washing and removing husks. Place in


saucepan, cover with water and simmer until tender, about 5 to 7 minutes;
drain. If using tomatillos, drain and discard liquid.

For sauce, mince garlic, jalape�os, cilantro and onions in food processor
or blender. Add drained tomatillos, sour cream, yogurt, honey and salt;
pur�e. Mix in green chilies and set aside. Soften tortillas either by
frying on both sides in a small amount of vegetable oil, by wrapping in
foil and placing in hot oven until hot, or by placing in microwave oven
until heated. In the center of each tortilla, place about 2 tablespoons
each of chicken, sauce and cheese. Add about 2 teaspoons chopped
hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9�12-inch
baking dish. Place filled enchiladas in dish and pour remaining sauce over
top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a
350� oven until heated through, about 20 minutes.

Cuisine:
"Mexican"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -
Per serving: 503 Calories (kcal); 33g Total Fat; (56% calories from fat); 30g
Protein; 26g Carbohydrate; 81mg Cholesterol; 397mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1500 0 2130706543 0 20103 26544 0 0 0 0 0 1657 0 2805 916


3677

* Exported from MasterCook *

Spicy Latin Pork Roast

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin roast
1 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 teaspoon ground red pepper
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon brown sugar
1/2 teaspoon salt

Pat surfaces of pork roast with paper toweling. Blend well all seasonings
and rub evenly over surfaces of pork roast. Place roast in shallow pan and
roast at 350�F for 45 minutes to an hour, until internal temperature
(measured with a meat thermometer) registers 155�F. Remove roast from
oven, let rest 10 minutes before slicing (temperature will rise about 5
degrees upon resting). Slice to serve immediately or cool slightly, slice
and wrap well to refrigerate.

Cuisine:
"Latin"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 187 Calories (kcal); 7g Total Fat; (34% calories from fat); 27g
Protein; 2g Carbohydrate; 68mg Cholesterol; 248mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Spicy Tortilla Soup

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound lean ground pork
1/2 cup chopped onion
4 cups crushed canned tomatoes
2 cups chicken broth
1 8-ounce jar medium-hot salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 corn tortillas -- cut in thin strips

Brown pork and onion over medium-high heat in large saucepan, stirring
occasionally. Add remaining ingredients except tortilla strips. Cover and
simmer 20 minutes.

Stir tortilla strips into soup and simmer for 5-10 minutes more, until
tortilla strips are softened. Serve hot.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 199 Calories (kcal); 9g Total Fat; (40% calories from fat); 11g
Protein; 19g Carbohydrate; 27mg Cholesterol; 888mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3623 0 2470 0 1325 0 0 0 0 0 0

* Exported from MasterCook *

Steamed Lamb with Cabbage (Peccena Jagnjetina sa Kupusom)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Yugoslavia.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds your favorite cut of lamb
1 head cabbage
3 large carrots
3 medium potatoes
1 medium onion
2 long hot peppers
2 tablespoons lard or drippings

Place lamb in a heavy roasting dish with a cover. Place carrots, potatoes,
and onion around the lamb. Cut the head of cabbage into 6 pieces and also
place it around the lamb. Place the hot peppers on top of the lamb. Cover
and let steam until done. Do not take the cover off unless necessary. Let
roast in a 250� oven for 2-1/2 hrs.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 585 Calories (kcal); 42g Total Fat; (65% calories from fat); 32g
Protein; 18g Carbohydrate; 130mg Cholesterol; 122mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3831 0 0 4600 0 0 791

* Exported from MasterCook *

Steamed NZ Mussels with Soy / Wasabi Marinade

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup Japanese soy sauce
1/3 cup water
1/3 cup Japanese mirin
Fresh ground black pepper
1 large knob fresh ginger root -- finely sliced
1 teaspoon sugar
1 teaspoon Hot NAMIDA Wasabi Paste
Fresh lemon juice from one lemon
20 (or so) fresh mussels
Fresh coriander (cilantro) leaves or
parsley
Mix first 8 ingredients together for marinade until sugar dissolved and
Wasabi is infused. Adjust quantities of first 3 ingredients so that
marinade will cover mussels.

Wash mussels, place in large bowl and pour marinade over mussels.

Place bowl in a steamer and steam on high until the mussels are open.

Garnish with the fresh coriander (cilantro) or parsley and serve with
plain white rice.

Cuisine:
"New Zealand"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 134 Calories (kcal); 2g Total Fat; (15% calories from fat); 13g
Protein; 11g Carbohydrate; 22mg Cholesterol; 1600mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1476 0 4734 0 630 0 1685 0 26416 0

* Exported from MasterCook *

Stir-Fry Beef and Spaghetti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Spaghetti, Fusilli, or Linguine -- uncooked
4 tablespoons cornstarch -- divided
1/3 cup plus 1 tablespoon soy sauce
1 tablespoon dry sherry (optional) -- dry sherry
1 clove garlic -- minced
1/2 teaspoon ground ginger
1/4 teaspoon pepper
12 ounces boneless beef round steak -- cut into thin strips
2 cups cold water
2 1/2 tablespoons vegetable oil -- divided
1 cup carrots (2 medium) -- thinly sliced
2 cups onion (1 large) -- cut into chunks
1 10-ounce package frozen cut green beans -- thawed and drained
Toasted sesame seeds (optional) -- toasted sesame seeds

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce,
sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in
the refrigerator. In a small bowl, blend remaining 3 tablespoons
cornstarch into water. Stir in remaining 1/3 cup soy sauce.

Prepare pasta according to package directions; drain. Add 1 teaspoon oil


to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add
meat mixture and stir-fry for 1 minute. Remove meat mixture from heat. In
the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion
and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and
green beans. Cook, stirring constantly, until mixture is thickened and
translucent. Arrange hot pasta on warm serving platter, and top with meat
mixture. Garnish with sesame seeds, if desired.

Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 357 Calories (kcal); 10g Total Fat; (25% calories from fat); 20g
Protein; 45g Carbohydrate; 36mg Cholesterol; 956mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1405 0 1396 3181 0 0 0 9034 0 0 2495 4288 3458 5286

* Exported from MasterCook *

Stir-Fry Beef and Spinach with Noodles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef One Dish Meal
Stir Fry Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef round tip steak -- cut 1/8 to 1/4 inch
1 6-ounce package thin spaghetti -- uncooked
1 10-ounce package fresh spinach, stems removed -- thinly sliced
1 8-ounce can sliced water chestnuts -- drained
1/4 cup green onion -- sliced
2 tablespoons red chili peppers -- chopped

MARINADE
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large clove garlic -- crushed
1/4 teaspoon red pepper -- crushed

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch
wide strips.
Combine marinade ingredients, pour half over beef. Cover and marinade in
refrigerator 10 minutes. Reserve remaining marinade.

Meanwhile cook pasta according to package directions; keep warm. Remove


beef from marinade; discard marinade.

Heat large nonstick wok or skillet over medium-high heat until hot. Add
beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface
is no longer pink. (Do not overcook.) Remove from skillet with slotted
spoon; keep warm.

In same skillet, combine pasta, spinach, water chestnuts, green onions and
reserved marinade; cook until spinach is wilted and mixture is heated
through, stirring occasionally. Return beef to skillet; mix lightly.

Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 472 Calories (kcal); 11g Total Fat; (21% calories from fat); 35g
Protein; 57g Carbohydrate; 72mg Cholesterol; 677mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : Garnish with chili peppers

Nutr. Assoc. : 9034 1405 3407 5473 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Stir-Fry Pork a l'Orange

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1 tablespoon grated orange rind
3/4 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1/3 cup corn syrup
1/4 teaspoon ground ginger
2 teaspoons vegetable oil -- divided
2 large carrots -- peeled and sliced diagonally
2 stalks celery -- peeled and sliced diagonally
1/2 cup cashews

Cut pork tenderloin into thin strips. Set aside. Combine next six
ingredients, stirring well. Heat one teaspoon oil in nonstick skillet over
medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove
vegetables, set aside.

Pour remaining oil into skillet. Add pork; stir-fry for about 3 minutes.
Return vegetables to pan, add orange juice mixture and cashews. Cook,
stirring constantly, over medium-high heat, until thickened. Serve over
hot rice, if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 385 Calories (kcal); 14g Total Fat; (32% calories from fat); 29g
Protein; 37g Carbohydrate; 59mg Cholesterol; 382mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 9130 0 0 0 0 0 631 0 0 0 2505

* Exported from MasterCook *

Stir-Fry Pork and Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons soybean oil
1/2 cup vertically sliced onions
2 cups Chinese pea pods (about 1/2 lb)
1 cup sweet red bell pepper -- cubed
6 ounces cooked pork -- cut in 2-inch strips
1/2 cup sliced mushrooms
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon sugar
Pepper -- to taste

Heat oil in large nonstick skillet or wok over medium-high heat about 1
minute or until hot. Add onions and stir-fry about 2 minutes. Add
remaining ingredients and stir-fry about 5 minutes or until vegetables are
crisp-tender and pork is thoroughly heated.
Cuisine:
"Asian"
Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 204 Calories (kcal); 13g Total Fat; (58% calories from fat); 14g
Protein; 8g Carbohydrate; 35mg Cholesterol; 542mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 20230 4373 4695 0 0 0 26086 0 0

* Exported from MasterCook *

Stuffed Grape Leaves (Sarma u Vinovom Lischu)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pork
Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef and pork -- ground together
2 onions
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup rice
1 sprig dill -- chopped fine
Washed grape leaves

Fry onions in hot fat. Add meat and fry until blood disappears. Cool
mixture slightly and then add egg, rice, seasoning and chopped dill. Mix
together thoroughly. Place 1 tablespoon of mixture in a grape leaf and
wrap up in Sarma fashion. Place Sarma in deep pan, put 2 tablespoons hot
oil, put 2 tablespoons flour and fry together. Remove from fire, add 1
teaspoon paprika, 1/2 cup hot water. Blend and pour over Sarmas. Many
prefer to serve it with sour cream.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 434 Calories (kcal); 31g Total Fat; (65% calories from fat); 22g
Protein; 15g Carbohydrate; 143mg Cholesterol; 628mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3605 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Stuffed Peppers (Punjene Paprike)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 medium green peppers
2 tablespoons butter
4 small onions -- finely chopped
2 small green peppers -- finely chopped
1 clove garlic -- minced
1/2 cup chopped ham
1 can tomato pur�e
salt and pepper
4 cups fine bread crumbs
2 eggs

Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop
peppers into boiling, salted water and parboil 5 min. Drain thoroughly.
Melt butter in skillet. Add onions, garlic and chopped pepper and saut�
until limp. Add tomato pur�e, ham, salt, and pepper to taste. Simmer for
15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture
into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at
350� for about 25 min. or until stuffing is firm and delicately browned on
top.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 350 Calories (kcal); 9g Total Fat; (22% calories from fat); 12g
Protein; 57g Carbohydrate; 59mg Cholesterol; 757mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 196 0

* Exported from MasterCook *

Sushi Rice
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Misc New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Japanese rice (16 fluid ounces in glass
measuring jug)
2 1/2 cups water
2 tablespoons sake or dry white wine
4 tablespoons rice wine vinegar
4 tablespoons sugar
1/2 teaspoon salt

Put the rice in a bowl and wash it in several changes of water until the
water becomes clear, stirring gently by hand. Drain rice in a sieve for 1
hour.

Combine rice, water and sake in a pot, cover, and bring to boil on medium
to high heat. Reduce heat to very low and cook for 15 minutes. Turn off
heat and let the pot sit, covered, for another 15 minutes.

Mix rice with folding motion to make it fluffy. Insert dry teatowel under
the lid to absorb excess moisture.

Transfer rice to a large shallow container.

Mix the rice wine vinegar, sugar and salt together thoroughly and pour on
the rice all at once.

Mix quickly and gently with a wet wooden spatula while fanning the rice to
cool it quickly.

Cover container with a damp teatowel until use but do not refrigerate. Use
while the rice is as freshly cooked as possible.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 1654 Calories (kcal); 2g Total Fat; (1% calories from fat); 26g
Protein; 370g Carbohydrate; 0mg Cholesterol; 1090mg Sodium
Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2
Other Carbohydrates

Nutr. Assoc. : 4919 0 3186 0 0 0

* Exported from MasterCook *


Sushi Rolls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Sushi Rice -- see recipe
3 sheets nori seaweed
Namida New Zealand wasabi paste

SUGGESTED FILLINGS
Cucumber -- cut into thin strips
4 ounces smoked salmon
2 ounces salmon roe
8 medium prawns
Omelet Strip -- recipe follows

OMELET STRIP
1 egg
1/2 teaspoon sugar
1 pinch salt
Oil

Toast the nori sheets by holding directly over a medium low flame and
passing it back and forth quickly till slightly crispy.

Place a nori sheet on a bamboo rolling mat about 1/2 inch from end of mat
facing you.

Spread a small amount of wasabi paste over the nori. Wet hands and spread
rice on the nori in a layer about 1/2 inch thick leaving a 1/2 inch border
at the near and far end.

Make a long indentation along the centre of the rice and lay some filling
in the trench.

Roll the mat tightly away from you making sure that the mat stays on top
of the roll and doesn't get rolled into it.

Cut the roll crosswise with a sharp damp knife and serve with soy sauce,
pickled ginger and a small amount of wasabi paste on the side.

Omelet Strip:
Mix 1 egg,1/2 teaspoon. sugar,a pinch of salt lightly with a fork. Oil a
frying pan, heat and add egg mixture. Tilt to spread the egg thinly and
cook till set. Remove to a plate and let set. Roll up and cut into 1/4
inch wide strips.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -

Per serving: 2020 Calories (kcal); 16g Total Fat; (7% calories from fat); 78g
Protein; 380g Carbohydrate; 498mg Cholesterol; 2351mg Sodium
Food Exchanges: 21 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3
1/2 Other Carbohydrates

Nutr. Assoc. : 0 1696 27261 0 0 0 4775 1372 2130706543 0 0 0 1326 0

* Exported from MasterCook *

Sushi Rice

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Misc New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Japanese rice (16 fluid ounces in glass
measuring jug)
2 1/2 cups water
2 tablespoons sake or dry white wine
4 tablespoons rice wine vinegar
4 tablespoons sugar
1/2 teaspoon salt

Put the rice in a bowl and wash it in several changes of water until the
water becomes clear, stirring gently by hand. Drain rice in a sieve for 1
hour.

Combine rice, water and sake in a pot, cover, and bring to boil on medium
to high heat. Reduce heat to very low and cook for 15 minutes. Turn off
heat and let the pot sit, covered, for another 15 minutes.

Mix rice with folding motion to make it fluffy. Insert dry teatowel under
the lid to absorb excess moisture.

Transfer rice to a large shallow container.

Mix the rice wine vinegar, sugar and salt together thoroughly and pour on
the rice all at once.

Mix quickly and gently with a wet wooden spatula while fanning the rice to
cool it quickly.

Cover container with a damp teatowel until use but do not refrigerate. Use
while the rice is as freshly cooked as possible.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -

Per serving: 1654 Calories (kcal); 2g Total Fat; (1% calories from fat); 26g
Protein; 370g Carbohydrate; 0mg Cholesterol; 1090mg Sodium
Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2
Other Carbohydrates

Nutr. Assoc. : 4919 0 3186 0 0 0

* Exported from MasterCook *

Sweet and Sour Pork

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin
1 tablespoon vegetable oil
1 medium green pepper -- cut into 1" pieces
1 medium onion -- cut into thin wedges
1 15 1/4-ounce can pineapple chunks in juice
1/4 cup firmly packed brown sugar
1/4 cup white wine vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
Hot cooked rice (optional)

Partially freeze pork. Cut across the grain into 2 1/2 � 2 1/4-inch
strips; set aside. Preheat a wok or large skillet over high heat; add oil.
Stir-fry green pepper and onion in hot oil for 2-3 minutes or till
crisp-tender. Remove from wok. Add more oil, if necessary. Add half the
pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining
pork. Return all pork to wok; keep warm.

Drain pineapple, reserving juice. In a small saucepan combine the juice,


brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook
about 1 minute or till thickened, stirring constantly.

Return green pepper and onion to wok. Stir in pineapple and the thickened
pineapple juice mixture. Cook and stir until heated through. Serve with
rice, if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -
Per serving: 318 Calories (kcal); 9g Total Fat; (23% calories from fat); 22g
Protein; 40g Carbohydrate; 51mg Cholesterol; 565mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 26135 0 0 0 0 2130706543

* Exported from MasterCook *

Sweet and Sour Pork 2

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork center loin -- diced
1 teaspoon sesame oil
1 tablespoon grated fresh ginger root
3 minced garlic cloves
1/2 cup sliced green onions
1/2 cup carrots -- peeled and sliced
1 red bell pepper -- diced
1/4 pound snow peas -- cleaned
1 1/2 cups pineapple juice
4 teaspoons cornstarch
4 tablespoons rice vinegar
4 tablespoons soy sauce
3 1/2 tablespoons brown sugar

In large nonstick skillet, heat sesame oil over high heat. Stir-fry
ginger, garlic, green onions, carrots and red pepper for 3-5 minutes,
until vegetables are crisp-tender. Add pork and stir-fry for 3 minutes.
Add snow peas and pineapple juice; heat through.

In small bowl stir together cornstarch, vinegar, soy sauce and brown
sugar; stir this mixture into skillet and cook and stir until mixture
comes to a boil. Serve hot.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 8g Total Fat; (27% calories from fat); 25g
Protein; 22g Carbohydrate; 73mg Cholesterol; 752mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 2311 0 20083 620 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Szechuan Pork

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin -- cut in thin strips
5 tablespoons soy sauce -- divided
2 tablespoons cornstarch -- divided
1 tablespoon oil -- divided
1/2 cup roasted peanuts
1 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger
1/2 cup chicken broth
2 tablespoons rice wine vinegar
2 tablespoons dry white wine
1 teaspoon sugar
1 red bell pepper -- cut in 1 1/2" strips
1/2 pound fresh pea pods
2 tablespoons water

Marinate pork strips in combined 3 tablespoons soy sauce and 1 tablespoon


cornstarch for 30 minutes. Heat 1 teaspoon oil in wok. Stir-fry peanuts
and crushed red pepper over medium-high heat for 2 minutes; remove.

In remaining oil, stir-fry pork and ginger until lightly browned. Add
broth, vinegar, 2 tablespoons soy sauce, wine and sugar. Cover; simmer 3
minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1
tablespoon cornstarch and water. Cook and stir until thickened. Stir in
peanut mixture. Serve immediately.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 292 Calories (kcal); 17g Total Fat; (48% calories from fat); 28g
Protein; 11g Carbohydrate; 35mg Cholesterol; 1488mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 4407 0 26086 0 0 0 0 0 4373 0


* Exported from MasterCook *

Szechuan-Style Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 3/8-inch thick
1 clove garlic -- minced
1 teaspoon vegetable oil
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
1 tablespoon water
1 teaspoon cornstarch

Brown chops on one side in oil with garlic in nonstick pan over medium
heat; turn.

Combine sherry, soy sauce, brown sugar and red pepper; pour over chops.
Cover and simmer gently for 12-15 minutes. Combine water and cornstarch;
add to pan and cook until thickened. Serve with hot cooked noodles or
rice, if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 196 Calories (kcal); 11g Total Fat; (51% calories from fat); 20g
Protein; 4g Carbohydrate; 40mg Cholesterol; 1146mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 887 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Szechwan Beef Stir Fry

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Beef One Dish Meal
Stir Fry Texas Beef Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef flank steak
2 tablespoons soy sauce, low sodium
4 teaspoons Oriental dark roasted sesame oil -- divided
1 1/2 teaspoons sugar
1 teaspoon cornstarch
2 cloves garlic -- crushed
1 tablespoon fresh ginger root -- minced
1/4 teaspoon red pepper pods -- crushed
1 small red bell pepper -- cut into 1-inch pieces
8 ounces frozen baby corn -- defrosted
1/4 pound pea pods -- julienned

Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8
inch thick strips.

Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into
strips.

Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add
garlic, ginger and pepper pods; cook 30 seconds.

Add bell pepper and corn; stir-fry 30 seconds.

Remove vegetables. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes.

Return vegetables and beef to skillet and heat through.

Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 313 Calories (kcal); 16g Total Fat; (43% calories from fat); 25g
Protein; 19g Carbohydrate; 57mg Cholesterol; 372mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with hot cooked rice.

Nutr. Assoc. : 9016 0 20171 0 0 0 0 4713 0 0 0

* Exported from MasterCook *

Taco Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14-ounce can beans in sauce
1/2 cup ketchup or tomato sauce
1/2 teaspoon garlic salt
1/4 teaspoon oregano or cumin
1 teaspoon chili powder (1 to 2 teaspoons)
4 cups shredded lettuce

OPTIONAL GARNISHES
1 green pepper -- diced
1 tomato -- diced
3 green onions -- sliced
1 cup grated Cheddar cheese
2 cups croutons, corn chips or broken tortilla
chips
1 avocado -- diced
1/2 cup sliced olives

Mix beans, ketchup, garlic salt, oregano or cumin and chili powder in a
bowl. chill until serving time. Arrange lettuce on the large platter or
individual plates. Spoon bean mixture over the top.

Garnish with any selection of optional garnishes. Serve as a side salad or


with crusty bread as a meal.

Cuisine:
"Mexican"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 10g Total Fat; (46% calories from fat); 8g
Protein; 20g Carbohydrate; 18mg Cholesterol; 710mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 255 774 0 1016 2614 0 0 0 0 0 0 0 0 0 2678

* Exported from MasterCook *

Tacos con Puerco

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork
1 8-ounce can tomatoes -- cut up
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
Salt and pepper -- to taste
8 taco shells
2 cups shredded iceberg lettuce
2 tomatoes -- cut in wedges

In heavy skillet, brown ground pork; stir in undrained canned tomatoes,


onion, chili powder and garlic powder. Bring to boiling; reduce heat and
simmer, uncovered, until most liquid evaporates, about 15 minutes,
stirring occasionally. Season to taste with salt and pepper. Heat taco
shells and portion filling into shells, top with tomatoes and lettuce.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 462 Calories (kcal); 31g Total Fat; (59% calories from fat); 23g
Protein; 25g Carbohydrate; 82mg Cholesterol; 272mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2470 0 0 0 0 0 4924 0

* Exported from MasterCook *

Tahitian Tango Barbecued Baked Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups California ripe olive slices
1 28-ounce can baked beans*
1 8-ounce can crushed pineapple -- drained
2 tablespoon barbecue sauce**

Combine all ingredients in bowl. Mix well. Transfer to a 1-quart casserole


dish treated with non stick spray. Bake in preheated 350�F oven for 30
minutes, or until bubbly.
Cuisine:
"Tahitian"
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 6g Total Fat; (24% calories from fat); 7g
Protein; 37g Carbohydrate; 0mg Cholesterol; 1031mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : * Bush & trade; Homestyle


** KC Masterpiece & trade
Nutr. Assoc. : 2678 2128 0 85

* Exported from MasterCook *

Taquitos al Pastor

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless pork shoulder
8 dried red chilies -- seeded and crushed
1/2 cup vegetable oil
1 1/4 cups pineapple juice
4 cloves garlic -- peeled
1 tablespoon chicken bouillon granules
1 1/2 cups white vinegar
1/2 teaspoon oregano
Salt and pepper -- to taste
2 cups pineapple cubes
2 dozen fresh corn tortillas
OR
2 dozen fresh flour tortillas
1 bunch fresh cilantro -- chopped

Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar,
oregano and salt and pepper in blender. Simmer in saucepan 15 minutes.
Marinate pork in mixture 4-12 hours, refrigerated. Discard marinade. Roast
pork, covered, with pineapple cubes for 2 hours at 350�F. Cool slightly
and shred pork; serve with onion, cilantro and tortillas.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 517 Calories (kcal); 22g Total Fat; (38% calories from fat); 34g
Protein; 45g Carbohydrate; 55mg Cholesterol; 1798mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5832 26641 0 0 0 0 0 0 4826 4494 2130706543 0 1664 0

* Exported from MasterCook *

Tempting Teriyaki Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork loin chops
1/4 cup teriyaki marinade
1/4 teaspoon Tabasco sauce
1 tablespoon green onions -- chopped

Stir together teriyaki marinade, Tabasco sauce and green onions. Place
mixture in bowl or plastic bag with pork chops. Put in refrigerator for at
least 1 hour.

Remove pork chops from marinade. Heat nonstick skillet over medium-high
heat. Add chops and cook for 6 minutes on each side.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 167 Calories (kcal); 7g Total Fat; (36% calories from fat); 23g
Protein; 3g Carbohydrate; 67mg Cholesterol; 744mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5788 1489 0 0


* Exported from MasterCook *

Teriyaki Cutlets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 turkey breast cutlets or breast steaks
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 teaspoon lemon juice
1 teaspoon ground ginger
1 garlic clove -- minced

Combine all sauce ingredients, stirring well to dissolve sugar. Marinate


cutlets for 30 minutes to 2 hours in 1/2 of the sauce, saving the other
half for basting. Barbeque or broil cutlets (4-6 minutes per side)
brushing often with reserved marinade.

Cuisine:
"Japanese"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 127 Calories (kcal); 1g Total Fat; (7% calories from fat); 18g
Protein; 11g Carbohydrate; 45mg Cholesterol; 1193mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 5913 0 0 0 0 0 0

* Exported from MasterCook *

Teriyaki Glaze

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BC Turkey Marketing Board Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup maple-flavoured syrup
OR
2/3 cup honey
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder

Simmer all in saucepan for 10 minutes, until slightly thickened. Brush


over turkey during last 30 minutes of roasting.

Cuisine:
"Japanese"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"3/4 Cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 618 Calories (kcal); 1g Total Fat; (1% calories from fat); 2g
Protein; 148g Carbohydrate; 0mg Cholesterol; 2078mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 9 1/2
Other Carbohydrates

Nutr. Assoc. : 866 0 2130706543 0 0 0 0 631

* Exported from MasterCook *

Teriyaki Tenderloin Salad

Recipe By :
Serving Size : 3 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces pork tenderloin
1/3 cup teriyaki sauce
3/4 cup orange juice
2 teaspoons cornstarch
1/4 teaspoon sesame oil
Few drops hot pepper sauce
2 teaspoons vegetable oil
6 cups mixed greens
1 1/2 cups snap peas -- cooked and chilled
OR
6 ounces frozen pea pods -- thawed
1 cup sliced fresh mushrooms
1 cup chow mein noodles
1/3 cup sliced green onion
1 tablespoon toasted sesame seeds

Slice pork tenderloin into 1/4-inch slices. Brush slices with some of the
teriyaki sauce; set aside. Stir together orange juice, cornstarch, sesame
oil, hot pepper sauce and remaining teriyaki sauce. Set aside.
In large skillet heat oil. Stir-fry tenderloin slices over medium-high
heat 2-3 minutes or to desired doneness. Remove meat from skillet. Add
green onion to skillet. Stir in orange juice mixture. Cook and stir until
slightly thickened and bubbly.

Meanwhile arrange greens on 3 dinner plates or in large salad bowls.


Sprinkle with peas, mushrooms, and chow mein noodles. Arrange tenderloin
slices on top. Drizzle with hot orange dressing. Sprinkle each serving
with sesame seeds.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 383 Calories (kcal); 14g Total Fat; (31% calories from fat); 33g
Protein; 34g Carbohydrate; 74mg Cholesterol; 1384mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 2130706543 0 4373 0 0 3585 0

* Exported from MasterCook *

Thai Beef Grill

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 Top loin steaks -- cut 1-inch thick
OR
1 Top sirloin steak -- cut 1-inch thick
3 tablespoons light teriyaki sauce
1 large sweet onion -- 1/2-inch slices

PEANUT SAUCE
2 tablespoons light teriyaki sauce
2 tablespoons creamy peanut butter
1/4 teaspoon crushed red pepper

Brush 3 tablespoon teriyaki sauce evenly over both sides of beef steaks
and onion slices. Place steaks and onion on grid over medium, ash-covered
coals. Grill top loin steaks, uncovered 15 to 18 minutes (top sirloin
steak 17 to 21 minutes) until steaks are medium rare to medium doneness
and onion is tender, turning occasionally.

Meanwhile, in small bowl, using a fork, gradually stir 2 tablespoon


teriyaki sauce and 2 tablespoons water into peanut butter and red pepper,
mixing until smooth.

Trim fat from steaks. Carve steaks crosswise into thick slices; serve with
onion and sauce.

Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 197 Calories (kcal); 13g Total Fat; (57% calories from fat); 13g
Protein; 9g Carbohydrate; 33mg Cholesterol; 692mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Sweet onion choices: Vidalia, Walla Walla, Texas Sweet or Maui

Cooks tip: To check the temperature of the coals, cautiously hold


your hand palm side down at cooking height (just above the grid).
Count the number of seconds you can hold your hand in that
position before the heat is uncomfortable and you have to pull it
away; 4 seconds for medium coals.
Nutr. Assoc. : 26143 0 2130706543 1489 0 0 0 1688 5011 0

* Exported from MasterCook *

Thai Pork and Noodle Salad

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 boneless pork chops -- cut into stir-fry strips
4 ounces fine egg noodles
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon grated ginger root
1/4 teaspoon crushed red pepper
2 teaspoons vegetable oil
2 teaspoons sesame oil
1 red or yellow bell pepper -- cut into thin strips
8 green onions -- bias-sliced into 1/2 inch lengths
1/4 cup coarsely chopped cashews

Cook noodles according to package directions. Drain and set aside. For
dressing, in a blender container combine olive oil, vinegar, peanut
butter, soy sauce, honey, ginger and crushed red pepper. Blend until
smooth.

In a large skillet heat vegetable and sesame oils over medium-high heat.
Add bell pepper strips and green onions; cook and stir for 1-2 minutes or
until onions are crisp-tender. Remove vegetables from skillet. Add pork
strips to hot skillet. Cook and stir for 2-3 minutes or until cooked
through; return vegetables to skillet and add cooked noodles. Cook and
stir about 1 minute more or until heated through. Remove from heat.

Pour the dressing over mixture in skillet. Toss lightly to coat. Divide
pork mixture among individual plates. Sprinkle with cashews.

Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 462 Calories (kcal); 28g Total Fat; (52% calories from fat); 23g
Protein; 34g Carbohydrate; 57mg Cholesterol; 1038mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 887 530 0 0 0 0 0 0 0 0 0 4695 0 2505

* Exported from MasterCook *

Thai Pork Burritos

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground pork
2 tablespoons grated fresh ginger root
1 garlic clove -- peeled and crushed
2 cups cole slaw mix with carrots
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
4 large (10-inch) flour tortillas -- warmed
Fresh cilantro -- chopped (garnish)

Heat large nonstick skillet over high heat. Add pork, cook, crumble and
stir until pork is no longer pink, about 3-4 minutes. Add ginger, garlic,
onion and cole slaw mix and stir-fry with pork for 2 minutes, until
vegetables are wilted.

Combine all remaining ingredients except tortillas and cilantro in small


bowl and add to skillet. Stir constantly to blend all ingredients well,
about one minute. Spoon equal portions of mixture onto warm flour
tortillas, garnish with cilantro, roll up to encase filling and serve.

Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 615 Calories (kcal); 32g Total Fat; (46% calories from fat); 27g
Protein; 55g Carbohydrate; 87mg Cholesterol; 1194mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 3623 20083 0 2778 0 0 0 0 0 0 3310 0

* Exported from MasterCook *

Thai Turkey Ribbons

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless turkey breast
2 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
OR
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 tablespoon cilantro -- chopped

Cut turkey into 16-20 long, thin (1/8" �1/4") pieces. Thread on to 8
skewers.

Combine all remaining ingredients in a bowl. Mix well. Brush sauce over
turkey ribbons, coating both sides of meat.

Place skewers on greased grill, or broil for 4-6 minutes or until turkey
is no longer pink. Serve with rice and stir-fried vegetables.

Cuisine:
"Thai"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 7g Total Fat; (29% calories from fat); 30g
Protein; 9g Carbohydrate; 70mg Cholesterol; 675mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 26515 0 0 0 0 2130706543 0 0 0 0

* Exported from MasterCook *

Thai Turkey Roll-Up

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Turkey Federation Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound roasted turkey breast -- cut into 1/4-inch strips
1 loaf soft lavosh
1/4 teaspoon red pepper flakes
1 teaspoon garlic -- minced
1 teaspoon fresh ginger root -- minced
1 tablespoon brown sugar
1 tablespoon minced cilantro
2 tablespoons crunchy peanut butter
2 tablespoons green onion -- minced
2 tablespoons reduced-sodium soy sauce
1 lime (juice with pulp)
1/2 teaspoon lime rind -- grated

In medium bowl, combine lime juice, soy sauce, green onions, cilantro,
peanut butter, brown sugar, ginger root, garlic, lime rind, pepper flakes
and turkey strips. Cover and refrigerate for at least 1 hour.

Unfold lavosh; drain turkey mixture, if necessary, and spread evenly along
lower quarter of bread.

Roll up tightly and cut into four equal portions.

Cuisine:
"Thai"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"4 roll-ups"
- - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 9g Total Fat; (36% calories from fat); 19g
Protein; 16g Carbohydrate; 39mg Cholesterol; 404mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates

NOTES : Cooking tip: Lavosh is a round, thin bread that comes in both soft
and crisp versions; it's available in Middle Eastern markets and
in most supermarkets.
Nutr. Assoc. : 4758 26475 0 0 0 0 0 0 0 0 822 0

* Exported from MasterCook *

Thai-Style Salad with Shredded Glazed Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head Napa cabbage
OR
1 head romaine lettuce -- shredded (about 6 cups)
1 medium cucumber -- peeled, halved lengthwise, seeded and sliced
(about 1 1/4 cups)
2 medium carrots -- coarsely grated (about 1 cup)
2 small oranges -- peeled and cut into segments
1/2 cup fresh cilantro leaves (optional)
Honey-Lime Glazed Chicken -- shredded (see recipe)

HONEY-LIME DRESSING
6 tablespoons honey
3 tablespoons peanut butter
3 tablespoons lime juice
2 tablespoons chopped fresh mint
1 tablespoon seeded minced jalape�o pepper
1 1/2 teaspoons soy sauce
1 teaspoon minced garlic
3/4 teaspoon grated lime peel
1/4 cup dry-roasted peanuts -- chopped

Combine all ingredients except Honey-Lime Dressing and peanuts in large


bowl; toss until well blended. Pour Honey-Lime Dressing over salad; toss
until well blended. Sprinkle each serving with peanuts just before
serving.

Honey-Lime Dressing: Whisk together all ingredients in small bowl until


well blended.

Cuisine:
"Thai"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 822 Calories (kcal); 32g Total Fat; (33% calories from fat); 56g
Protein; 87g Carbohydrate; 139mg Cholesterol; 688mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 2 Fat;
4 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 26576 0 0 0 2130706543 0 0 0 0 0 0 0 20198 0 0


20217 0

* Exported from MasterCook *

Honey-Lime Glazed Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup honey
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons seeded, minced jalape�o pepper
1 1/2 teaspoons minced garlic
6 bone-in chicken breast halves (about 3
pounds)

Combine all ingredients except chicken in small bowl until well blended.
Place chicken in shallow baking dish; pour half of marinade over chicken.
Cover and refrigerate 2 hours or overnight. Reserve remaining marinade.
Grill chicken over medium-hot coals about 15 minutes, turning and basting
with reserved marinade, or until chicken is no longer pink in center.
Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed
Chicken (see recipe), if desired.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 340 Calories (kcal); 13g Total Fat; (35% calories from fat); 31g
Protein; 24g Carbohydrate; 93mg Cholesterol; 264mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 822 0 0 20198 0 324


* Exported from MasterCook *

The Mediterranean

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Wrap Recipes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup uncooked couscous
1/2 cup chopped almonds -- toasted
1/2 cup raisins
3 cups cooked -- shredded pork roast
2 cups shredded lettuce
1/4 cup honey
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
1 teaspoon grated lemon peel
Salt and pepper -- to taste
4 pita bread pockets -- split into 8 rounds
1 cup hummus

Cook couscous according to package directions. In a medium bowl, gently


combine couscous, almonds, raisins, pork and lettuce.

In a small bowl, whisk together honey, olive oil, lemon juice, parsley,
curry powder and lemon peel. Season with salt and pepper. Mix 1/4 cup
dressing into couscous mixture.

To assemble wraps, lay pita rounds split side up on work surface. Spread
each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous
mixture down center of each pita round. Drizzle with 1 tablespoon dressing
and fold in sides to wrap.

Cuisine:
"Mediterranean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"8 wraps"

- - - - - - - - - - - - - - - - - - -

Per serving: 1061 Calories (kcal); 38g Total Fat; (32% calories from fat); 68g
Protein; 114g Carbohydrate; 132mg Cholesterol; 665mg Sodium
Food Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat;
1 Other Carbohydrates

NOTES : Optional toppings include yogurt and shredded cucumber.

The concept of wraps is nothing new. Their popularity reaches


around the globe with almost every ethnic cuisine contributing its
own wrap version � from burritos to sushi to spring rolls. Wraps
shops have cropped up around the country, but you don't have to
eat out to enjoy the flavors of the world. Wraps are quick and
healthy, and easy to make at home when using versatile,
good-for-you ingredients like pork and naturally fat-free honey.

Pork, the world's most popular meat, is frequently featured in


wrap recipes because it pairs so well with a broad range of
seasonings and flavors. Easy-to-prepare pork roast is shredded and
combined with fillings like vegetables, rice and beans. Quick
sauces with the diverse flavors of Thai, Tex-Mex and Mediterranean
cuisines, can be tempered with the natural sweetness of honey.
Choose a tortilla, pita or lettuce leaf and you're ready to roll.

Healthful, tasty fillings wrapped into a neat, hand-held package �


that's how the world wraps.
Nutr. Assoc. : 449 0 0 5780 0 0 0 0 0 0 0 0 20156 0

* Exported from MasterCook *

Thick Jam (Slatko)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast/ Brunch Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Sour cherries -- pitted
Blue plums -- pitted and cubed
Quince -- peeled, cored, and quartered
Green grapes -- seedless, washed
1 cup sugar
1/4 cup water
1 teaspoon lemon juice

Prepare "slatko" in small quantities for best result. Prepare washed fruit
as follows: Sour cherries are pitted. Blue plums are pitted and cubed.
Quince should be peeled, cored, and quartered. Then they are parboiled for
about 5 minutes. Green seedless grapes are washed only.

Whichever fruit is used the method is the same, but do not mix fruits. For
each cup of fruit use 1 cup sugar and 1/4 cup water. Bring sugar and water
to a boil and boil on low heat until mixture spring a thread. Then drop in
fruit and cook only long enough for fruit to be cooked through. Mixture
should be rather thick. Add 1 teaspoon lemon juice. Mix. Pour in sterile
jars and seal. Slatko is served in an attractive jam jar. A teaspoon and
glass of water are offered with it. This is offered guests first when they
visit.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 775 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 200g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Three Kings' Ring

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/3 cup milk
1/4 cup butter or margarine
1 egg white
2 eggs
1/3 cup finely chopped dates or apricots
1/3 cup finely chopped candied fruit such as lemon
peel, pineapple, orange peel
1/3 cup finely chopped walnuts
1 tiny doll or coin (foil-wrapped) unshelled
pecan, or large dried bean

DECORATION
Confectioners' Sugar Frosting (recipe
follows)
Additional candied fruits (optional)

CONFECTIONERS' SUGAR FROSTING


1 cup confectioners' sugar
1 tablespoon lemon juice or orange juice (1 to 2
tablespoons)
OR
1 tablespoon milk (1 to 2 tablespoons)

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat water, milk and butter until very warm (120� to 130�F). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at
high speed, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 5 to 6


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (For Rapid
Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes.
Proceed with recipe).

Combine dates, candied fruit and walnuts; set aside. Punch dough down;
turn out onto lightly floured surface. Roll dough to 14- � 12-inch
rectangle. Sprinkle fruit mixture over dough. Place doll or other object
in center of dough. Roll up tightly from long end as for jelly roll; pinch
seam to seal. Roll dough back and forth to gently stretch to 26-inch
length. Place rope, seam side down, on large greased baking sheet. Form
into ring; pinch ends to seal. Cover; let rise in warm, draft-free place
until doubled in size, about 40 to 50 minutes.

Beat egg white with 1 tablespoon water; brush on dough. Bake at 375�F for
40 minutes or until done. Remove from baking sheet; cool on wire rack.
Decorate with Confectioners' Sugar Frosting and additional candied fruits,
if desired.
____________________

Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar and 1 to


2 tablespoons lemon juice, orange juice or milk in small bowl. Blend until
smooth.

Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 232 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g
Protein; 41g Carbohydrate; 32mg Cholesterol; 113mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

NOTES : The twelfth day after Christmas is celebrated in Mexico and other
countries with feasting & dancing and marks the end of the
Christmas season. Many parties feature a special pastry or bread.
A China doll (bean or coin) is hidden in the dough and the
recipient is crowned as 12th night King or Queen to lead the
party. In Mexico a fava bean is also put in the dough and the
recipient helps throw the party. And, he or she must give another
party on Feb. 2 (Candlemas Day). Candied fruits (and sometimes
nuts) are kneaded into dough or used to decorate after baking.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 2431 20187 2130706543 0 0
2130706543 2130706543 0 1191 1006 0 2130706543

* Exported from MasterCook *


Tortas Ahogadas (Jalisco-Style Hot Roast Pork Sandwiches)

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 pounds boneless pork butt
16 cloves minced garlic
2 tablespoons fresh oregano -- minced
Salt and pepper -- to taste

CHIPOTLE SAUCE
6 tablespoons vegetable oil
4 medium onions -- chopped
8 cloves garlic -- minced
20 tomatoes (20 to 24 tomatoes) -- coarsely chopped
8 canned chipotles in adobo (8 to 10
chipotles) -- drained
5 teaspoons oregano
1 1/2 teaspoons salt
1/4 teaspoon sugar
12 crusty French rolls
2 avocados -- peeled and cut lengthwise into thin slices

Pork: Preheat oven to 475�F. Combine garlic, oregano, salt and pepper; cut
1-inch deep gashes all over pork with a small, sharp knife. Fill gashes
with garlic mixture. Rub outside of pork with salt and pepper. Place in
shallow roasting pan and roast 20 minutes. Reduce oven temperature to
350�F. Roast for about 2 hours and 15 minutes or until pork is tender and
cooked through. Let rest 20 minutes before slicing thinly, reserving pan
drippings.

Chipotle Sauce: Heat oil in large saucepan until almost smoking. Add onion
and garlic. Saut� 2-3 minutes over medium-high heat until onion is
translucent. Add reserved pan drippings, if desired. Simmer uncovered
10-15 minutes over low heat; stirring frequently. Pur�e sauce in blender.
Force sauce through sieve with wooden spoon.

Sandwich: Warm rolls Briefly in oven and slice in half lengthwise; remove
some of the inside of the rolls to allow room for filling. Spoon 2
tablespoons chipotle sauce over each half of roll. Arrange pork slices
over sauce; top with about 1/4 cup additional sauce.

Serving Suggestion: Place avocado slices on sandwich and dot with sour
cream seasoned with onion, garlic and cilantro. Garnish with haba�ero
chiles and serve immediately.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"3:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 816 Calories (kcal); 42g Total Fat; (46% calories from fat); 73g
Protein; 37g Carbohydrate; 232mg Cholesterol; 820mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 9 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

NOTES : 4 28-oz. cans of tomatoes can be substituted for the ripe


tomatoes.
Nutr. Assoc. : 1583 0 0 4826 0 0 0 0 0 5296 1094 0 0 0 3327 0 0

* Exported from MasterCook *

Tuiles Noisette

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 egg whites
1 1/2 ounces sugar
1 tablespoon vanilla
1 1/2 ounces roasted and ground Oregon hazelnuts

Heat egg whites and sugar in double boiler. Blend in vanilla and
hazelnuts. Form oval tongues 3" long onto a buttered cookie sheet. Bake at
280�F until edges only are light brown, about 8 to 10 minutes. While hot,
put tongues over bottles or rolling pin to make slightly rounded wafers.

Cuisine:
"French"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
T(Baking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 376 Calories (kcal); 12g Total Fat; (30% calories from fat); 13g
Protein; 50g Carbohydrate; 0mg Cholesterol; 165mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 3677

* Exported from MasterCook *


Turbana Plantain Soup

Recipe By :Maria Elena Mora


Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups/ Stews
Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 quarts water
2 pounds beef ribs -- cut across in 1.5 inch pieces
3 green peeled plantains -- diced
2 pounds malanga or potatoes -- diced in squares
2 packages "Knorr" or "Maggy" beef stock

Boil the beef ribs in the water and beef stock. When meat is soft (25 to
30 minutes), add the malanga or potatoes and plantains. Reduce heat to
medium/low and simmer for about 15 minutes. Serve hot in a soup plate. Add
hot sauce or salsa and garnish with chopped chives or parsley.

Description:
"A favorite soup on the countryside in the highlands of Colombia."
Cuisine:
"Latin"
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 488 Calories (kcal); 34g Total Fat; (62% calories from fat); 22g
Protein; 24g Carbohydrate; 88mg Cholesterol; 283mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 2203 9026 508 546

* Exported from MasterCook *

Turkey Brunswick Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Turkey Federation Poultry
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds turkey thighs -- skin removed
5 cups water to cover (5 to 6 cups)
2 bay leaves
5 peppercorns
3 sprigs parsley
1 stalk celery -- cut into 1-inch chunks
1 large red-skinned potato -- cut into 1/2-inch cubes
1 large onion -- cut in half and quartered
1 large carrot -- peeled and cut into 1/2 inch slices
1 14-ounce can tomatoes -- drained
1 10-ounce package frozen kernel corn
1 10-ounce package frozen lima beans
1/4 cup dried tart cherries
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon garlic
1/2 teaspoon coarsely ground pepper
1/2 teaspoon oregano
1/8 teaspoon mace
1 cup wild rice -- cooked according to package directions

In 5-quart saucepan over high heat, bring to boil thighs, water, bay
leaves, peppercorns, parsley and celery. Cover, reduce heat and simmer for
45 minutes.

Remove and discard bay leaves and parsley. Remove thighs and allow to cool
enough to handle. Remove meat from the bone and cut into large chunks.
Discard bones.

Return turkey to pan along with potato, onion, carrot, tomatoes, corn,
lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring
to a boil; reduce heat and simmer 30 minutes or until vegetables are
tender.

Stir in cooked wild rice.

Serve 2-cup portions in soup bowls with cornbread.

Cuisine:
"German"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 510 Calories (kcal); 13g Total Fat; (21% calories from fat); 43g
Protein; 59g Carbohydrate; 96mg Cholesterol; 951mg Sodium
Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 1582 0 0 0 0 26355 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Turkey Cutlets Cordon Bleu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey breast cutlets
1 egg
1/4 cup milk
3/4 cup bread crumbs
1/4 teaspoon ground pepper
4 slices smoked turkey breast
4 slices Mozzarella cheese
1 tablespoon vegetable oil

Beat egg and milk in bowl. Mix bread crumbs and pepper in another bowl.
Dip cutlets into egg mixture, then coat with bread crumb mixture. Heat oil
in frying pan.

Cook cutlets at medium-high heat until well browned on both sides (4-6
minutes per side). Transfer to a baking dish.

Preheat oven to 350 degrees F. Place one slice of smoked turkey breast on
each cutlet. Top with one slice of cheese. Bake in oven just until cheese
melts (5-7 minutes). Serve immediately.

Cuisine:
"French"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 309 Calories (kcal); 11g Total Fat; (32% calories from fat); 29g
Protein; 22g Carbohydrate; 102mg Cholesterol; 848mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 5336 26949 0

* Exported from MasterCook *

Turkey Enchiladas with Green Chili Salsa

Recipe By :Developed by Food Marketing Support Services, Inc. June 1995


Serving Size : 8 Preparation Time :0:00
Categories : Butterball Turkey Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1 pound package Butterball� Turkey Breast Strips
8 Fat free small flour tortillas, 6-8" each
1 cup fat free refried beans
2 cups shredded low fat Co-Jack cheese
1 1/4 cups canned enchilada sauce
1 cup green chili salsa or taco sauce
1 cup fat free sour cream
2 tablespoons chopped cilantro

Heat large nonstick skillet over high heat. Spray with nonstick cooking
spray. Cook turkey strips until no longer pink, about 5 minutes. Spread a
generous tablespoon refried beans in each tortilla. Place cooked turkey
strips on top of tortillas. Top turkey strips with 1 tablespoon enchilada
sauce and 2 tablespoons cheese. Roll and place in ovenproof or
microwaveable dish sprayed with nonstick cooking spray. Top with remaining
enchilada sauce and cheese. Heat in 350�F oven about 20 minutes or
microwave on HIGH for 5 minutes. Serve tortillas with sour cream, chopped
cilantro and green chili salsa.

Description:
"A regional favorite, this south of the border staple is easy to
prepare and fun eats."
Cuisine:
"Mexican"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"8 Tortillas"

- - - - - - - - - - - - - - - - - - -

Per serving: 259 Calories (kcal); 7g Total Fat; (24% calories from fat); 27g
Protein; 23g Carbohydrate; 56mg Cholesterol; 653mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 27022 25064 25079 26149 3240 1472 25082 0

* Exported from MasterCook *

Turkey Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound boneless, skinless turkey thigh
1 tablespoon vegetable oil
2 cloves garlic -- minced
1/4 cup lemon juice
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon cumin
1/4 teaspoon pepper
3/4 cup red onion -- sliced
1 sweet red pepper -- sliced
1/2 teaspoon Tabasco sauce
8 soft flour tortillas

GARNISHES
Salsa
Sour cream
Guacamole
Shredded lettuce
Grated cheese
Jalape�o peppers

Cut turkey into long thin strips approximately 2" � 1/4". In a non-stick
skillet heat oil over high heat. Add garlic and meat. Saut� for 2-3
minutes to brown turkey. Add lemon juice, seasoning, onion and red pepper.
Cook for 2-3 minutes on medium stirring constantly. Add Tabasco sauce and
mix well. Lower heat and cover to keep warm.

Heat tortillas for 3-4 minutes in the oven or 30-40 seconds (for 8
tortillas) in the microwave.

To serve, spread 1 tablespoon sour cream, guacamole and salsa on tortilla.


Add a layer of lettuce and cheese, then add turkey mixture to the middle
of fajita. Top with jalape�os if desired. Roll tortilla from one side
folding over one edge to hold mixture in place.

Serving Size: 2 fajitas

Cuisine:
"Mexican"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 633 Calories (kcal); 18g Total Fat; (25% calories from fat); 30g
Protein; 87g Carbohydrate; 59mg Cholesterol; 762mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4964 0 0 0 0 0 0 0 0 0 0 0 3310 0 0 0 0 0 0 0 20103

* Exported from MasterCook *

Turkey Focaccia Sandwich with Basil Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Burgers/ Sandwiches National Turkey Federation
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SALSA
2 large plum tomatoes -- seeded and diced
1 large cucumber -- peeled, seeded and diced
1/2 cup fresh basil -- chopped
1 tablespoon green onion -- chopped
1 tablespoon olive oil
1 teaspoon garlic -- minced
1/4 teaspoon pepper
1 tablespoon lemon juice
Zest of one lemon

SANDWICH
6 pieces sandwich size focaccia
OR
1 large focaccia -- cut into 6 pieces
6 lettuce leaves
12 1-ounce smoked turkey slices -- (3/4 pound)
6 Provolone cheese slices

In medium bowl, combine tomato, cucumber, green onion, basil, zest, lemon
juice, oil, garlic and pepper. Cover and allow to stand at room
temperature 1 hour.

Slice focaccia pieces in half. For each sandwich, arrange lettuce on


bottom half, top each with approximately 2 slices turkey and one slice
cheese. Top with salsa, dividing equally among sandwiches. Cover with top
half of focaccia.

Cuisine:
"Italian"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"6 Sandwiches"

- - - - - - - - - - - - - - - - - - -

Per serving: 449 Calories (kcal); 14g Total Fat; (27% calories from fat); 28g
Protein; 52g Carbohydrate; 43mg Cholesterol; 1066mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 26558 0 5359 0

* Exported from MasterCook *

Turkey Parmigiana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Butterball Turkey Main Dishes
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked Butterball� boneless breast of
turkey -- cut into 4 to 6 slices, 3/8-inch thick
2 eggs -- slightly beaten
1 tablespoon water
2 teaspoons oil
1/2 cup seasoned dry bread crumbs
3/4 cup grated Parmesan cheese -- divided
Oil
2 1/2 cups spaghetti or marinara sauce
2 teaspoons oregano leaves
3/4 cup shredded Mozzarella cheese

Combine eggs, water and 2 teaspoons oil; set aside. Combine bread crumbs
and 1/2 cup Parmesan cheese. Dip turkey slices into egg mixture, then coat
with bread crumb mixture. Heat oil in heavy skillet. Brown turkey slices
over medium heat, 2 to 4 minutes per side. Layer turkey in 11 � 7-inch
baking pan. Combine spaghetti sauce and oregano; pour over turkey. Top
each turkey slice with Mozzarella cheese and remaining Parmesan cheese.
Bake in 350�F oven 20 to 25 minutes or until cheese melts.

Cuisine:
"Italian"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"

- - - - - - - - - - - - - - - - - - -

Per serving: 455 Calories (kcal); 19g Total Fat; (38% calories from fat); 44g
Protein; 24g Carbohydrate; 199mg Cholesterol; 1202mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2849 0 0 0 20207 0 0 4103 1016 0

* Exported from MasterCook *

Turkish Coffee (Turska Kafa)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 teaspoons Turkish coffee
3 teaspoons sugar
1 1/2 cups water
Bring water to a boil in a Turkish coffee pot or small saucepan.
Meanwhile, put coffee, sugar and 1 tablespoon water in a cup and blend it
until smooth and well blended. When water boils, pour in coffee mixture
and bring to a boil again. Turn off heat, let it settle and serve
immediately.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 150 Calories (kcal); 4g Total Fat; (21% calories from fat); 1g
Protein; 29g Carbohydrate; 0mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 2759 0 1582

* Exported from MasterCook *

Turkish Hazelnuts

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups Oregon hazelnuts
2 egg whites
1 cup sugar
Dash salt
1/2 cup butter or margarine

In a large shallow baking pan, toast hazelnuts in 325� oven, 15 minutes,


stirring occasionally. Meanwhile, beat egg whites until foamy; gradually
add sugar and salt, beating until stiff. Fold in toasted hazelnuts. Melt
butter in same pan; spread nut mixture on top. Bake 30 to 40 minutes at
325� or until nut are browned and butter is absorbed. Stir nuts thoroughly
every 10 minutes during baking.

Cuisine:
"Turkish"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -
Per serving: 430 Calories (kcal); 37g Total Fat; (73% calories from fat); 7g
Protein; 24g Carbohydrate; 21mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 3677 0 0 0 0

* Exported from MasterCook *

Tuscan Pork with Peppers

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork chops -- cut into 1" cubes
2 cloves garlic -- minced
1 medium onion -- peeled and chopped
1 teaspoon olive oil
1 14 1/2-ounce can Italian-style tomatoes
1/2 cup dry white wine
1 sweet red bell pepper -- seeded and sliced
1 green pepper -- seeded and sliced

In large nonstick skillet over medium-high heat, saut� pork cubes, garlic
and onion until pork starts to brown, about 4-5 minutes. Add remaining
ingredients, lower heat to simmer, cover and cook gently for 12-15
minutes. Taste for seasoning, adding salt and black pepper if desired.
Serve with hot cooked rigatoni or penne, if desired.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 250 Calories (kcal); 11g Total Fat; (43% calories from fat); 21g
Protein; 13g Carbohydrate; 41mg Cholesterol; 868mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 887 0 0 0 350 0 4695 0

* Exported from MasterCook *

Tuscan Style Pasta


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Rag�
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil or vegetable oil
1/2 cup coarsely chopped carrot
1/2 cup sliced celery
1 28-ounce jar Rag� Hearty Saut�ed Onion and Garlic Pasta
Sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2
teaspoon)
1 19-ounce can cannellini (white kidney beans) -- drained and rinsed
OR
1 19-ounce can red kidney beans -- drained and rinsed
2 cups Elbo-Roni (8 oz.) -- uncooked
Chopped fresh parsley -- (optional)

In large skillet over medium heat, heat oil; add carrot and celery. Cook 5
minutes, stirring occasionally, or until tender. Stir in pasta sauce and
crushed red pepper, heat to boiling. Reduce heat; simmer, covered, 5
minutes.

Add beans; heat through. Meanwhile, cook pasta according to package


directions; drain. Spoon sauce over hot pasta; sprinkle with parsley, if
desired.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 517 Calories (kcal); 14g Total Fat; (23% calories from fat); 20g
Protein; 81g Carbohydrate; 0mg Cholesterol; 812mg Sodium
Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 986 20022 0 476 4714 27197 0 2130706543 26044 0

* Exported from MasterCook *

Ukrainian Kolach

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
3/4 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup plus 1 tablespoon water
1/2 cup butter or margarine
3 eggs
1 egg yolk

In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt.
Heat milk, 1/2 cup water and butter until very warm (125� to 130�F); stir
into dry ingredients. Stir in 2 eggs, 1 egg yolk and enough remaining
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

On lightly floured surface, divide dough in half. Cover one dough half
with plastic wrap. Divide remaining dough half into 6 equal pieces. Roll
each to 24-inch rope. Place 2 ropes side by side; twist together. Pinch
ends to seal. Repeat to make 3 double ropes. Place 2 double ropes side by
side; twist together to make double twist.

Grease outside of empty 11-ounce can; place in center of greased 8-inch


round cake pan. Place double twist around can; pinch ends to seal. Place
remaining twist around double twist; pinch ends to seal. Repeat with
remaining dough to make second coffeecake. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on coffeecakes. Bake at


375�F for 25 to 30 minutes or until done, covering with foil after 20
minutes to prevent excess browning. Remove from pans; cool on wire racks.

Cuisine:
"Ukranian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"

- - - - - - - - - - - - - - - - - - -

Per serving: 200 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g
Protein; 33g Carbohydrate; 44mg Cholesterol; 141mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 1582 0 0 0

* Exported from MasterCook *

Upma

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Curry
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups semolina (sooji/upma ravva)
1/4 teaspoon mustard seeds
6 cashew nuts
1/4 teaspoon ginger pieces
2 green chile (long)
10 curry leaves
1 large onion
1/3 cup oil
2 1/2 cups water
2 tablespoons lemon juice
Salt -- to taste
Coriander leaves -- to garnish

In a nonstick skillet heat oil on medium heat, add mustard seeds and when
they pop, add cashew nuts and fry until they are light brown. Now add
chopped onion, green chiles, ginger pieces, curry leaves and fry until
onion is translucent.

Now add the water and raise heat to high. When water comes to a boil add
salt to taste and pour in the semolina slowly while stirring constantly.
Make sure that the semolina has thoroughly mixed with water. Now reduce
heat to low, cover with a lid and let it cook for 3-4 minutes.

Remove from heat and add lemon juice. Garnish with coriander leaves before
serving.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 409 Calories (kcal); 19g Total Fat; (41% calories from fat); 9g
Protein; 51g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

NOTES : Most people prefer upma made of semolina which is fine and not
coarse. So when buying semolina ask for the finer variety. If you
do buy the coarser kind, then, add a little bit more water for it
to cook well.
Nutr. Assoc. : 1354 939 2130706543 629 3577 0 0 0 0 0 0 2863

* Exported from MasterCook *

Uthappam-H2
Recipe By :
Serving Size : 6 Preparation Time :0:12
Categories : Amma's Indian Recipes Appetizers
Side Dishes Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups white rice
1 cup split black gram
1 teaspoon baking soda
Salt -- to taste
1 1/2 cups finely chopped onions
4 medium green chiles -- finely chopped
2 teaspoons cumin
15 curry leaves -- chopped
3 teaspoons for each uthappam oil (3 to 4 teaspoons)

For Batter: Mix rice and black gram together. Wash thoroughly and soak in
sufficient amount of water for six hours. Then drain the water, add salt,
and grind in a processor while adding about 3 cups of water (consistency
should be that of beaten yogurt, not watery, but definitely not doughy).
Put it in a deep pot, cover and leave aside in warm room temperature to
ferment for two days. The batter should have risen and little bubbles may
also appear on the surface. It must be well fermented.

When you are ready to cook the uthappams, add one teaspoon of soda to the
batter and stir it. If you want to leave aside some batter for another
time, only add the soda to the portion you are going to cook.

For Cooking the Batter: Add finely chopped onions, chopped green chiles,
cumin, and chopped curry leaves to the batter and stir. In a wide,
nonstick skillet (about the diameter of a ping-pong paddle), add two
tablespoon of cooking oil, heat over medium, and pour enough batter to
cover the entire bottom of the skillet, to about 3/4 inches thickness.
Spread about 1 tablespoon of oil on top and cover with lid. After 10
minutes, turn it upside down and cook likewise for 10 minutes on low heat.
You will know it's done when it's brown. Remove from heat.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 480 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g
Protein; 105g Carbohydrate; 0mg Cholesterol; 220mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Serving Ideas : Tastes good by itself. Can be a filling snack, but also a good
substitute for lunch or dinner. Uthappam goes very well with Indian pickles,
especially mango pickles or lemon pickles (available in Indian stores). Always buy
the most recently made pickles. One more thing: You can also add peas, finely
chopped cauliflower, boiled carrots, etc. to the batter, but tomato will not work.
NOTES : Preparation time: 2 days (for batter), 12 minutes (cooking time
for each Uthappam).
Nutr. Assoc. : 0 0 0 0 2679 3577 0 0 0

* Exported from MasterCook *

Vankaaya Pacchadi (Eggplant Chutney)

Recipe By :
Serving Size : 0 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Sauces and Toppings Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium eggplant
3 green chiles
1 1/2 teaspoons tamarind paste
3/4 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole clove garlic
A few curry leaves
1 1/2 tablespoons oil
Salt -- to taste

Cut eggplant into bite-sized pieces, soak in water and keep aside.

Heat oil in a small skillet and add coriander seeds and green chiles. Fry
until the chilies burst and change color. Remove from heat and transfer
the contents to another dish to cool.

In the same skillet, in the remaining oil, add eggplant, salt and fry on
medium heat. When eggplant is soft remove from heat (about 10 minutes).
Let cool.

In a processor add all the remaining ingredients, eggplant, green chiles


and coriander seeds and blend until semi-soft.

Ready to eat: immediately.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 375 Calories (kcal); 22g Total Fat; (48% calories from fat); 8g
Protein; 45g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

NOTES : Stays up to a week if stored in the refrigerator.


Nutr. Assoc. : 0 3577 0 0 491 0 0 0 0

* Exported from MasterCook *

Vegetable Jewel Omelet

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
OMELET MIX
24 large California Fresh Eggs*
1 1/2 cups water

VEGETABLE JEWEL STIR FRY


1 pound asparagus -- chopped
14 green onion -- chopped
8 ounces red peppers -- chopped
4 ounces green peppers -- chopped
1 pound sliced button mushrooms
4 ounces sesame oil
12 ounces stir fry sauce of choice
4 ounces Enoki mushrooms

Beat together eggs and water to prepare omelet mix. Refrigerate.

Partially stir fry vegetables (asparagus, green onion, peppers 1/4 button
mushrooms) and place in refrigerator until ready to use.

To order, finish stir fry 1 cup of vegetable jewel mixture in saut� or wok
with 1 Tbsp. sesame oil and add 1 oz. stir fry sauce.

Prepare 2 egg omelet by using 1- 4 ounces ladle of omelet mix.

Fill with hot stir fried vegetables and garnish with enoki mushrooms.

Description:
"Entire Chinese cookbooks are devoted to just eggs the single
ingredient. Omelets in Chinese cuisine range from Moo Shu Pork to Egg
Foo Yung. Today's vegetarians appreciate protein rich foods like
omelets combined with elegant Chinese flavors."
Cuisine:
"Chinese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 286 Calories (kcal); 20g Total Fat; (61% calories from fat); 16g
Protein; 12g Carbohydrate; 431mg Cholesterol; 1016mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : *If using frozen or liquid whole egg: 2 pounds 10 ounces.


Nutr. Assoc. : 0 3854 0 0 0 0 0 0 0 4977 0 560 548

* Exported from MasterCook *

Vegetable Pork Stir-Fry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stir Fry The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound pork tenderloin -- cut into strips
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper -- cut into strips
1 zucchini -- thinly sliced
2 ribs celery -- diagonally sliced
1 cup thinly sliced carrots
1 clove garlic -- minced
1 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Brown pork strips in oil in large skillet over medium-high heat. Push meat
to side of skillet. Add mushrooms, pepper, zucchini, celery, carrots and
garlic; stir-fry approximately 3 minutes. Combine broth, soy sauce and
cornstarch; add to skillet and cook until thickened. Serve over rice.

Cuisine:
"Asian"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 251 Calories (kcal); 5g Total Fat; (17% calories from fat); 17g
Protein; 34g Carbohydrate; 37mg Cholesterol; 378mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 20063 0 0 0 0 0 0 4026 0 0

* Exported from MasterCook *

Vegetables Stew with Pork (Svinjski Paprikas sa Povrcem)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups/ Stews
Yugoslavia.com

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork butt (chopped)
7 large onions
6 large green peppers
1/2 teaspoon black pepper
10 medium tomatoes
1 tablespoon salt
3 tablespoons shortening

Brown meat until tender in hot shortening. Add chopped tomatoes, peppers
and onions to meat. Add salt and pepper. Let simmer over small flame for
about 2 hrs. Do not cover. Stir often. Serve with mashed potatoes.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 369 Calories (kcal); 21g Total Fat; (49% calories from fat); 20g
Protein; 28g Carbohydrate; 61mg Cholesterol; 1145mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2319 0 0 0 0 0 0

* Exported from MasterCook *

Verusanagappu Pacchadi (Peanut Chutney)

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup roasted peanuts (without skin)
5 medium green chiles
2 teaspoons oil
1 teaspoon cumin seeds
1/4 teaspoon garlic paste
6 curry leaves
1 teaspoon tamarind extract
1/2 cup water
Salt -- to taste
Coriander leaves -- for garnish
Heat oil and fry green chiles for a few minutes (until they pop). Remove
from heat, mix all the ingredients and make into a semi-soft paste. Is a
good accompaniment for dosa, masala vada, idli, pongal.

Ready to eat: immediately.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - -

Per serving: 258 Calories (kcal); 21g Total Fat; (66% calories from fat); 10g
Protein; 13g Carbohydrate; 0mg Cholesterol; 302mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4407 3577 0 491 0 0 0 0 0 0

* Exported from MasterCook *

Viennese Hazelnut Torte

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
TORTE
4 eggs
1/4 cup fine granulated sugar
3/4 cup grated or finely chopped Oregon hazelnuts
1/4 cup dry fine bread crumbs
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup fine granulated sugar

TOPPING
1 1/2 cups fresh raspberries
3/4 cup red raspberry jelly
Whipped cream

Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat
in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread crumbs.
Beat egg whites until foamy. Add cream of tartar and salt, then continue
beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into
2 buttered and floured 10" torte pans. Bake at 350�F for 30 minutes, or
until done. Top with mixture of raspberries mixed gently with melted
jelly. Garnish with whipped cream.

Yield: 2 10-inch tortes.


Cuisine:
"Viennese"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
Yield:
"2 tortes"
T(Baking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g
Protein; 20g Carbohydrate; 47mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 1440 3677 20080 0 0 1440 0 0 0 4685 0

* Exported from MasterCook *

Vietnamese Spring Rolls

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers California Egg Commission
Meatless Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 rice paper wrappers - 6"
2 California Fresh Eggs
OR
3 1/2 ounces liquid or frozen whole egg product
1 teaspoon soy sauce
1/4 teaspoon jalape�o pepper -- minced
1 tablespoon green onions -- chopped
1 teaspoon cilantro -- minced
1 pinch bean sprouts
2 red pepper strips -- pre-blanched
4 pea pods -- pre-blanched
2 sprigs mint leaves
2 lettuce leaves

DIPPING SAUCE
1/4 cup soy sauce
2 tablespoons lime juice
1 garlic clove -- crushed
2 teaspoons crushed red peppers
1 green onion -- chopped

Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.
To order, scramble eggs with soy sauce, jalape�os and green onions.

Divide egg mixture between the two wrappers.

Add cilantro and sprouts.

Roll tortilla style and tuck in pepper strips and pea pods for garnish.

Present each spring roll with a spring of mint on a lettuce leaf.

Serve with dipping sauce.

Cuisine:
"Vietnamese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from fat); 12g
Protein; 34g Carbohydrate; 190mg Cholesterol; 2474mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : Rich with contrast, these spring rolls combine east-west flavors
and complimentary textures. Soft rice paper wrappers are filled
with scrambled eggs seasoned with soy sauce and accented with red
peppers and snow peas. To eat, the roll is wrapped in lettuce with
the mint garnish and dipped in a zingy red pepper sauce.
Nutr. Assoc. : 3227 3218 0 2130706543 0 0 0 0 0 4713 0 3384 0 0 0 0 0 0
3002 0

* Exported from MasterCook *

Warm Fajita Pork Salad

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup lime juice
1/4 cup chicken broth
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon oregano -- crushed
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 teaspoon liquid smoke
1/4 teaspoon hot pepper sauce
2 cloves garlic -- crushed
1 large onion -- sliced
1 large green bell pepper -- cut in thin strips
1 pound boneless pork loin -- cut into 2 � 1/2-inch strips
1 tablespoon lemon juice
Nappa cabbage leaves
OR
Romaine lettuce leaves
12 whole cherry tomatoes -- halved

In jar with tight-fitting lid, combine first 11 ingredients; shake well.


Place pork strips in plastic bag or nonmetal baking dish. Pour marinade
mixture over pork, turning to coat. Seal bag or cover dish; marinate at
least 30 minutes or up to 2-3 hours in refrigerator, turning pork several
times.

Remove pork from marinade, reserving 2 tablespoons marinade. Heat reserved


marinade in a 12-inch skillet over medium-high heat. Add pork strips,
onion, and green pepper; stir-fry 3-4 minutes or until pork is tender.
Drizzle lemon juice over pork and vegetables; remove from heat.

Line four individual salad plates with cabbage leaves. Spoon hot
pork-vegetable mixture over cabbage-lined plates. Garnish with cherry
tomato halves.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 9g Total Fat; (36% calories from fat); 23g
Protein; 12g Carbohydrate; 51mg Cholesterol; 709mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Place pork atop a bed of lettuce and enjoy this main course salad.

Nutr. Assoc. : 0 0 4026 0 0 0 0 0 3962 0 0 0 0 26384 0 2130706543 0 0


26368

* Exported from MasterCook *

Wasabi Oil

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons "NAMIDA"Hot wasabi paste
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet rice wine)
Cold water
1/4 cup canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).

Quickly whisk in oil. A pur�e consistency is ideal.

Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Soba Noodle Sushi.

Nutr. Assoc. : 1685 0 4734 0 0

* Exported from MasterCook *

West Indian Pork

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Stir Fry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1 tablespoon butter -- divided
2 medium bananas -- peeled and sliced
1/4 cup brown sugar
1/4 cup brandy
OR
1/4 cup rum

Slice tenderloin crosswise into 1-inch pieces. Flatten slightly with heel
of hand. Melt one teaspoon butter in large skillet over medium heat, brown
pork quickly on both sides, about 4-5 minutes. Remove pork from skillet,
keep warm. Melt remaining butter in pan, add bananas and saut� 2-3
minutes. Add brown sugar and brandy, cook and stir until sauce is thick
and bubbly. Return pork to pan, heat through.

Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 282 Calories (kcal); 7g Total Fat; (25% calories from fat); 24g
Protein; 23g Carbohydrate; 82mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

West Indian Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Rubs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons ground allspice
3 tablespoons paprika
2 tablespoons ground ginger
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons ground black pepper

Place all ingredients in jar with tight-fitting lid; shake well to blend
seasonings thoroughly. Store covered at room temperature.

Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 11g Total Fat; (26% calories from fat); 11g
Protein; 55g Carbohydrate; 0mg Cholesterol; 12847mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *

Yeast-Raised Irish Soda Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
3/4 cup warm buttermilk (105� to 115�F)
2 tablespoons butter or margarine -- softened
1 tablespoon whole caraway seed
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
3/4 cup raisins

Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add buttermilk, butter, caraway seed, sugar, salt, baking soda
and 1 1/2 cups flour; beat until smooth. Stir in raisins and enough
remaining flour to make soft dough. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour.

Punch dough down. Remove dough to lightly floured surface; knead 10 times.
Form into 6-inch ball. Place on lightly greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour. With
sharp knife, make 1/4-inch deep cross on top of dough.

Bake at 350�F for 30 to 35 minutes or until done. Remove from baking sheet
and cool on wire rack.

Cuisine:
"Irish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Round Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 143 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g
Protein; 27g Carbohydrate; 6mg Cholesterol; 179mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5472 26366 228 0 252 0 0 0 14 0

* Exported from MasterCook *


Yugoslavian Poteca

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
1/2 cup sugar
2 packages Fleischmann's� Active Dry Yeast*
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs -- at room temperature
2 tablespoons butter or margarine -- melted
Raisin Nut Filling (recipe follows)
Confectioners' sugar frosting

RAISIN NUT FILLING


2/3 cup packed light brown sugar
1 cup dark seedless raisins
1 cup chopped walnuts
2 teaspoons cinnamon

In large bowl combine 1 cup flour, sugar, undissolved yeast and salt.

Heat milk, water and 1/2 cup butter in saucepan over low heat until
liquids are very warm (120� to 130�F). Butter does not need to melt.
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make soft dough. Knead on lightly


floured surface until smooth and elastic, about 5 minutes. Place in
greased bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in size, about 1 1/4 hours.

Punch dough down. Divide dough in half. Roll each half to 20- � 12-inch
rectangle. Spread each half with melted butter and Raisin Nut Filling.
Starting at long sides of dough, roll up as for jelly rolls. Pinch seams
and ends to seal. Gently pull dough to make 25-inch long rolls. Curl each
roll into a snail shape and place on large greased baking sheets. Cover;
let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350�F for 35 minutes or until done. Remove from baking sheets and
cool on wire racks. Frost with confectioners' sugar frosting.
____________________

Raisin Nut Filling: Combine 2/3 cup firmly packed light brown sugar, 1 cup
dark seedless raisins, 1 cup chopped walnuts and 2 teaspoons cinnamon.

Cuisine:
"Yugoslavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"

- - - - - - - - - - - - - - - - - - -

Per serving: 223 Calories (kcal); 9g Total Fat; (33% calories from fat); 5g
Protein; 33g Carbohydrate; 29mg Cholesterol; 149mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise�
Yeast. Follow QUICK MIX� steps on package back.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2130706543 2130706543 0 0 4680 0 0