Saturday, April 30, 2011

[Realafricanloverstomeet] Do u think this picture is funny?

 

LOL, I found a very funny picture and wanna know your opinion. Do u think this picture is funny? Check the funny picture here:
http://funnycaser.webs.com/funny.htm

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Tuesday, April 26, 2011

[MC-AllEthnic-Recipes] Falafel burgers [1 Attachment]

 
[Attachment(s) from teresa and dave included below]

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Attachment(s) from teresa and dave

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Falafel burgers.txt
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[MC-AllEthnic-Recipes] Five-veg lasagne [1 Attachment]

 
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[MC-AllEthnic-Recipes] Salmon & leek parcels [1 Attachment]

 
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[MC-AllEthnic-Recipes] Venison Patties---scottish [1 Attachment]

 
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[MC-AllEthnic-Recipes] Scotch Broth----scottish [1 Attachment]

 
[Attachment(s) from teresa and dave included below]

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Scotch Broth.txt
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[MC-AllEthnic-Recipes] Mince and Tatties-------scottish [1 Attachment]

 
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Sunday, April 17, 2011

[MC-AllEthnic-Recipes] File - Mastercook generic formatting

 


For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.

@@@@@
title
<hard return>
ingredients
<hard return>
directions

Example:

@@@@@
Squash Casserole

2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)

Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Serves 4-6.

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Wednesday, April 6, 2011

[MC-AllEthnic-Recipes] Warm Mascarpone Bread Pudding - Italian

 


* Exported from MasterCook *

Warm Mascarpone Bread Pudding - Italian

Recipe By :"La Cucina Italiana"
Serving Size : 6 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces mascarpone cheese -- softened
3 egg yolks
2 tablespoons Maraschino liqueur -- divided
zest of 1 lemon
To grease: -- unsalted butter and sugar (for ramekins)
12 slices brioche bread
1/4 cup heavy cream
1/4 cup whole milk
1 tablespoon apricot jam
To garnish: -- Confectioners' sugar for dusting
1/2 cup dried apricots -- diced

Preheat oven to 400°.

Cream half of the mascarpone with the egg yolks, 1 tablespoon Maraschino liqueur and the lemon zest.

Generously butter six 3-inch ramekins, sprinkle with sugar, and tap out the excess. Place a round of buttered parchment paper in the bottom.

Cut 12 disks of brioche bread the same size as the ramekins, and moisten with the cream. Place 1 round of brioche in each ramekin, and spread the mascarpone-egg mixture on top of the bread. Top each ramekin with a layer of brioche. Bake for 15 minutes.

Meanwhile, place the remaining half of the mascarpone in a bowl, and thin to a sauce consistency with the milk and the remaining 1 tablespoon Maraschino Liqueur. Mix in the jam, then spoon equal amounts of the sauce onto individual plates dusted with confectioners' sugar.

While still warm, unmold the puddings onto the plate and garnish with the dried apricots.

Enjoy the bold structure of a Malvasia delle Lipari from the islands off Sicily. Its dried apricot flavors make it the perfect wine to pair with this dessert.

Serves 6-8

Cuisine:
"Italian"
Source:
"Jessica Herdina to WeGottaEat blog"
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"6 puddings"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 412 Calories; 26g Fat (55.6% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 342mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 802 0 920055 0 0 0 0 0

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[MC-AllEthnic-Recipes] Simple Persian Spice Mixture - Advieh ; 3g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Simple Persian Spice Mixture - Advieh

Recipe By :Sephardic Cooking by Copeland Mark
Serving Size : 1 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Mix everything together & store in jar w/tight cover for use when needed.

Makes 1 3/4 teaspoons

AuthorNote: The Chinese have a mix called five-spice and Indians have garam masala. The Persian advieh is an aromatic mixture that can be heightened by doubling amount of ginger. I prefer proportions given here, which are balanced & will intensify herb flavor in various dishes to which it is added.

Cuisine:
"Persian"
Source:
"Chef2Chef"
S(Formatted by Chupa Babi):
"Aprtil 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 11 Calories; trace Fat (15.2% calories from fat); trace Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

Nutr. Assoc. : 0 253 0 0

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[MC-AllEthnic-Recipes] Pita Wedges with Green Olive Tapenade - 19g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Pita Wedges with Green Olive Tapenade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole-wheat (whole-meal) pita breads -- 6 inches in diameter, each cut into 8 wedges
1 teaspoon extra-virgin olive oil
1 shallot -- finely chopped
2 plum (Roma) tomatoes -- peeled and seeded, then finely chopped
1 clove garlic -- minced
1 teaspoon finely chopped fresh oregano -- or 1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes -- (optional)
1/2 cup dry white wine
3/4 cup pitted green olives -- rinsed, drained and roughly chopped
Grated zest of 1 lemon
2 tablespoons chopped fresh flat-leaf (Italian) parsley

Preheat the oven to 400 F. Arrange the pita bread wedges in a single layer on a baking sheet. Bake until crisp and lightly golden, about 8 minutes. Set aside to cool.

In a small frying pan, heat the olive oil over medium-high heat. Add the shallot and saute until softened, about 3 minutes. Add the tomatoes, garlic, oregano and the red pepper flakes, if using, and saute until the tomatoes are tender, about 2 minutes. Add the wine and slowly bring to a boil. Reduce the heat to low and simmer, stirring often, until the liquid has evaporated, about 6 minutes. The mixture will be thick. Remove from the heat, spoon the mixture into a small bowl and let cool completely.

When the tomato mixture has cooled to room temperature, add the olives and lemon zest. Stir to combine. The tapenade may be made ahead, covered and refrigerated for up to 2 days. Bring to room temperature before using.

Spoon 2 teaspoons of the tapenade onto each pita wedge, sprinkle evenly with the parsley and divide among individual plates - 4 wedges per plate. Serve immediately.

Serves 6

Nutritional Analysis

(per serving) Serving size: 4 pita wedges - Calories 136; Cholestero l0 mg; Protein 4 g; Sodium 420 mg; Carbohydrate 21 g; Fiber 3 g; Total fat 4 g; Potassium 141 mg; Saturated fat<1 g; Calcium 23 mg; Monounsaturated fat 3 g.

Dietitian's tip: The secret to this Mediterranean-inspired appetizer is to use good-quality green olives. Look for a brine-cured version such as Cerignola, Lucque, Manzanillo, Picholine, Provencal, Sevillano or Sicilian.

Source:
"The New Mayo Clinic Cookbook"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 129 Calories; 3g Fat (22.8% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 4513 0 0 904527 0 0 0 0 0 802 0

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[MC-AllEthnic-Recipes] Paul Prudhomme's Seasoning Mix - 1g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Paul Prudhomme's Seasoning Mix

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg

In a small bowl, mix all ingredients together.

Yields 1/4 cup (12 one-teaspoon servings)

Cuisine:
"Cajun/Creole"
Source:
"St. Louis Post-Dispatch"
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"1/4 cup"
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Per Serving (excluding unknown items): 5 Calories; trace Fat (22.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

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

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[MC-AllEthnic-Recipes] Green-Tea Rice

 


* Exported from MasterCook *

Green-Tea Rice

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons loose Sencha or Bancha tea -- or the tea from 2 green-tea bags
1/2 cup white rice
1 cup water
1 tablespoon sugar
1 tablespoon rice vinegar
1/4 teaspoon kosher salt

Boil the tea, rice, and water in a small saucepan. Reduce heat to low; cover and simmer 20 minutes over low heat or until all the water is absorbed. Remove from heat. Meanwhile, in a small saucepan, over low heat, stir the sugar, vinegar, and salt until dissolved. Fold into the cooked rice and serve.

Yield: Makes 2 servings

CALORIES 209 (0% from fat); FAT 0g (sat 0g); CHOLESTEROL 0mg; CALCIUM 15mg; CARBOHYDRATE 46g; SODIUM 289mg; PROTEIN 4mg; FIBER 1g; IRON 2mg

Cuisine:
"Asian"
Source:
"Real Simple, MARCH 2003"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 196 Calories; trace Fat (1.4% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Other Carbohydrates.

Nutr. Assoc. : 1027 0 0 0 0 0

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[MC-AllEthnic-Recipes] Greek Roasted Eggplant & Feta Dip - 4g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Greek Roasted Eggplant & Feta Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant -- (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese -- preferably Greek
1/2 cup finely chopped red onion
1 small red bell pepper -- finely chopped
1 small chile pepper -- such as jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon cayenne pepper -- or to taste
1/4 teaspoon salt
1 Pinch sugar -- (optional)

Position oven rack about 6 inches from the heat source; preheat broiler.

Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.

Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

12 servings, about 1/4 cup each
Active Time: 40 minutes
Total Time: 40 minutes

Nutrition Per serving : 75 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 6 mg Cholesterol; 4 g Carbohydrates; 2 g Protein; 2 g Fiber; 129 mg Sodium; 121 mg Potassium

Exchanges: 1/2 vegetable, 1 fat

Make Ahead Tip: Cover and refrigerate for up to 2 days.

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.

Cuisine:
"Greek"
Source:
"EatingWell: September/October 2008"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 74 Calories; 6g Fat (69.1% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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

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