Sunday, December 30, 2012

[Realafricanloverstomeet] Grow Your Manhood 1 - 3 Inches

 

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Sunday, December 23, 2012

[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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[MC-AllEthnic-Recipes] Turkish Walnut and Red Pepper Spread - 28g carbs; 2g fiber

 

                     
* Exported from MasterCook *
                   Turkish Walnut and Red Pepper Spread
Recipe By     :Adapted from "The Turkish Cookbook," by Ilkin and Sheilah Kaufman (Interlink, 2010).
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  walnut halves -- toasted (see NOTE)
  4             slices  stale white bread -- (2-day-old) crusts removed, processed into crumbs and toasted for 3 to 5 minutes in a dry nonstick skillet over medium heat (2 1/2 to 3 cups) (4 to 5)
  4                     fire-roasted jarred red bell peppers -- chopped (may substitute 4 red bell peppers, stemmed, seeded and chopped)
  3       medium cloves  garlic -- finely chopped (3 to 4)
                        Sea salt
  4          teaspoons  pomegranate syrup -- (molasses) (may substitute 2 tablespoons freshly squeezed lemon juice mixed with 2 teaspoons light brown sugar)
  4          teaspoons  light brown sugar
  6        tablespoons  extra-virgin olive oil
 
 
Place the toasted walnuts in the bowl of a food processor and pulse to the
consistency of bread crumbs.
Add the toasted bread crumbs and pulse to incorporate, then add the red
bell peppers, garlic, salt to taste, pomegranate syrup, brown sugar and
oil. Puree to form a coarse paste.
Transfer to a bowl or container with a tight-fitting lid and refrigerate
until ready to serve.
 
NOTE: Toast the walnuts in a dry skillet over medium heat for 4 to 6
minutes until fragrant and lightly browned, shaking the skillet to keep
the nuts from burning. Let cool completely.
 
Makes 2 cups (6 one-third cup mezze servings)
 
MAKE AHEAD: The spread can be refrigerated for up to 1 week.
When cookbook author Nur Ilkin was little, fresh red bell peppers were
available only during the summer. In the winter, her family made this dip
with dried Aleppo peppers. It can be served with toasted bread, as part of
a mezze or as an accompaniment to raw or cooked vegetables.
 
80 calories, 5g fat, 0g saturated fat, 0mg cholesterol, 70mg sodium, 8g
carbohydrates, 0g dietary fiber, 2g sugar, 2g protein.
 
Cuisine:
  "Turkish"
Source:
  "The Washington Post."
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 370 Calories; 26g Fat (62.1%
calories from fat); 8g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 174mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 5 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 905471 0 0 0 0 0 0 0
 

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[MC-AllEthnic-Recipes] Persian Tomato Cucumber Salsa - Salad-e Shirazi; 7g carbs; 2g fiber

 

                     
* Exported from MasterCook *
             Persian Tomato Cucumber Salsa - Salad-e Shirazi
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  firm tomatoes
  2                     cucumbers
  1              small  onion -- red or yellow
  2        tablespoons  lemon or lime juice -- depending on taste
  2        tablespoons  olive oil
  1         tablespoon  fresh mint -- finely chopped
  1           teaspoon  minced garlic
                        salt and pepper to taste
Finely chop tomatoes, cucumbers, and onions. Toss with remaining
ingredients and gently mix well.
 
Serve chilled. Serves 4.
Prep Time: 15 minutes
Total Time: 15 minutes
 
Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes
and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.
 
Source:
  "Saad Fayed, Middle Eastern Food @About.com Guide"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 91 Calories; 7g Fat (65.5% calories
from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
4mg Sodium.  Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0
 

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[MC-AllEthnic-Recipes] Joan Nathan North African Hot Sauce - Harissa; 5g carbs; 2g fiber

 

                     
* Exported from MasterCook *
              Joan Nathan North African Hot Sauce - Harissa
Recipe By     :Adapted from Joan Nathan's "The Foods of Israel Today" (Knopf, 2001).
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  dried hot red New Mexico chili peppers -- (about 18 total)
     1/2           cup  extra-virgin olive oil -- plus more as needed
  7       medium cloves  garlic -- or 8
     1/2      teaspoon  ground cumin
     1/2      teaspoon  ground coriander
  1           teaspoon  coarse salt -- or to taste
 
 
Cut off the stems and soak the peppers in warm water until soft; drain and
squeeze out any excess water. Grind them, as North African Jews do, in a
meat grinder, or puree in a food processor, along with 1/4 cup of the oil,
the garlic, cumin, coriander and salt. The consistency should be a thick
puree, the color of deep red salmon. Transfer to a jar and pour the
remaining oil on top. Cover tightly and refrigerate for a few days before
using. Taste and adjust salt as needed before serving.
When it is ready to use, the harissa will appear less opaque. Use
sparingly, as it is quite potent.
 
Makes about 1 cup
 
MAKE AHEAD: The harissa needs a few days' refrigeration before it is ready
to be served. It can be refrigerated, tightly covered, for up tp 3 months.

This hot sauce, which varies from village to village in Tunisia, Morocco
and even Algeria, is delicious on falafel and grilled [favorite]. And a
teaspoon of it is said to be able to cure the worst cold.
 
85 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 140mg sodium, 5g
carbohydrates, 2g dietary fiber, 3g sugar, 1g protein.
 
Cuisine:
  "North African/Maghreb"
Source:
  "The Washington Post"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 7g Fat (76.6% calories
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
121mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0
 

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[MC-AllEthnic-Recipes] Jamaica Concentrate - 16g carbs; 0g fiber

 

                     
* Exported from MasterCook *
                           Jamaica Concentrate
Recipe By     :Patricia Jinich, chef at the Mexican Cultural Institute in Washington.
Serving Size  : 20    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  water
  6             ounces  dried hibiscus flowers -- (about 2 cups; see headnote)
  1 1/2           cups  sugar -- or to taste
  2        Tablespoons  Freshly squeezed juice -- from 1/2 or 1 lime
 
 
Bring the water to a boil over high heat in a large saucepan. Add the
Jamaica flowers. Reduce the heat to medium; cook for 10 minutes, stirring
once or twice, then turn off the heat. Cool, then strain into a heatproof
container.
Add the sugar and lime juice; stir to dissolve the sugar, then cover and
refrigerate until ready to use.
 
Makes 5 cups (20 one-quarter cup servings)
 
60 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 16g
carbohydrates, 0g dietary fiber, 14g sugar, 0g protein.
 
This concentrate, made from dried hibiscus (Jamaica) flowers that are
available at Mexican markets, is tart like cranberry, very acidic and a
beautiful garnet color. Besides being used as a marinade and a
reduced-syrup drizzle for [favorite] tacos, it can be used to make freshly
flavored water, hot tea or popsicles; or combine the concentrate with
chunks of fresh fruit or orange sections for dessert.
 
Cuisine:
  "Caribbean"
Source:
  "The Washington Post"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "5 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 58 Calories; trace Fat (0.0%
calories from fat); trace Protein; 15g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Fruit; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 822
 

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[MC-AllEthnic-Recipes] Hot Curried Dried Fruit - Southern USA

 

                     
* Exported from MasterCook *
                  Hot Curried Dried Fruit - Southern USA
Recipe By     :Adapted from "Nathalie Dupree's Comfortable Entertaining" (Viking, 1998).
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 25%)          Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  mixed dried fruit -- such as apricots, apples, cherries, cranberries, figs, peaches and raisins (coarsely chopped, if desired)
     1/2           cup  dry sherry -- or Madeira (may substitute chicken broth for a nonalcoholic version)
  8        tablespoons  salted butter -- (1 stick)
     1/2           cup  brown sugar -- light or dark  (packed)
  4          teaspoons  curry powder
  1           teaspoon  ground cumin
  1                cup  low-sodium chik'n broth -- (may substitute vegetable broth, in that case, add an extra dash of dry sherry or Madeira)
 
 
Combine the fruit and sherry or Madeira in a large bowl; cover and let sit
overnight (to macerate). Most of the liquid should be absorbed.
 
Preheat the oven to 350 degrees.
 
Melt the butter in a large ovenproof skillet or saute pan over medium
heat. Add the brown sugar, curry powder and cumin; cook for a few minutes,
stirring to combine. Add the macerated fruit and toss to coat evenly, then
add the broth and mix well. Transfer to the oven and bake for 45 minutes
to 1 hour, stirring the mixture every 15 minutes or so to prevent burning.
The fruit should be evenly coated and glazed.
Serve warm, cold or at room temperature.
 
Makes 12 servings
 
299 calories, 8g fat, 5g saturated fat, 20mg cholesterol, 68mg sodium, 58g
carbohydrates, 6g dietary fiber, 9g sugar, 2g protein.
 
MAKE AHEAD: The fruit needs to macerate overnight, with an occasional
stir. The curried dried fruit can be prepared, covered and refrigerated up
to 2 weeks in advance.
 
There was a time when this Southern condiment/side dish was made with
canned fruit. Cookbook author Nathalie Dupree and her assistant, Margaret
Ann Surber, updated an old recipe by using dried fruit.
The recipe doubles easily; use a Dutch oven (without the lid) instead of 2
skillets or saute pans.
 
ChupaNote: this recipe did very well overnight in the slow cooker on LOW.
I also added 1/4 teaspoon ground Aleppo red pepper.
 
Cuisine:
  "Southern USA"
Source:
  "The Washington Post"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 8g Fat (24.5%
calories from fat); 3g Protein; 55g Carbohydrate; 6g Dietary Fiber; 21mg
Cholesterol; 99mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2
Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 222 0 0 0 20113
 

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[MC-AllEthnic-Recipes] Franco-Indian Vegetable Paste Spice Blend - Vadouvan - 2g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *
           Franco-Indian Vegetable Paste Spice Blend - Vadouvan
Recipe By     :Adapted from a recipe in Gourmet magazine (September 2008).
Serving Size  : 28    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  onions -- cut into 1-inch pieces (about 3 cups)
     1/3         pound  shallots -- coarsely chopped (about 1 1/4 cups)
  4       medium cloves  garlic -- minced (1 1/2 tablespoons)
  2        tablespoons  vegetable oil -- (2 to 3)
     1/4      teaspoon  fenugreek seeds
  1           teaspoon  fresh curry leaves -- cut into thin slices (optional; see NOTE)
     1/4      teaspoon  ground cumin
     1/4      teaspoon  brown mustard seeds
     1/4      teaspoon  ground turmeric
  1              Pinch  freshly grated nutmeg
  1              Pinch  crushed red pepper flakes
  1              Pinch  ground cloves
  1         tablespoon  sea salt
  1           teaspoon  freshly ground black pepper
 
 
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment
paper.
 
Place the onions in the bowl of a food processor; pulse until coarsely
chopped, then transfer to a bowl. Repeat with the shallots, then the
garlic, adding them to the same bowl.
 
Heat 2 tablespoons of the oil in a large, deep nonstick skillet over high
heat until the oil shimmers. Add the onion mixture and cook, stirring
often, for 25 to 30 minutes, until the mixture is golden and browned in
spots. Add a tablespoon of oil if needed.
 
Meanwhile, use an electric spice grinder or a mortar and pestle to grind
the fenugreek seeds. Add to the skillet, along with the curry leaves, if
using, the cumin, mustard seeds, turmeric, nutmeg, crushed red pepper
flakes, cloves, salt and pepper, stirring to mix well.
 
Transfer the mixture to the lined baking sheet, spreading it evenly to the
edges of the paper. Bake, stirring occasionally, for 60 to 75 minutes,
until the vadouvan has browned and is barely moist.
Let cool slightly, then transfer to the bowl of a food processor. Pulse
just until no large chunks of onion or shallot remain; the consistency
will be somewhat coarse and a little loose.
Let cool completely before serving or storing.
 
Makes 1 3/4 cups (28 one-tablespoon servings)
 
MAKE AHEAD: The vadouvan can be made in advance and refrigerated in an
airtight container for 1 month or frozen for up to 6 months.
This is a French interpretation of an Indian spice blend, incorporating
oil, onion and shallot. You'll need an electric spice grinder or a mortar
and pestle. 
 
NOTE: Fresh curry leaves are available at Asian markets and at Wegmans
stores.
 
Per one tablespoon serving: 18 calories, 1g fat, 0g saturated fat, 0mg
cholesterol, 230mg sodium, 2g carbohydrates, 0g dietary fiber, 1g sugar,
0g protein.
 
Cuisine:
  "Indian"
Source:
  "The Washington Post"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 3/4 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 1g Fat (50.5% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 208mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 3271 26625 0 0 0 0 0 0 0 0
 

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[MC-AllEthnic-Recipes] Easy Wasabi Green Onion Sauce (for latkes) - 2g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *
                Easy Wasabi Green Onion Sauce (for latkes)
Recipe By     :Adapted from Jamie Geller's "Quick and Kosher"
Serving Size  : 20    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1        large bunch  green onions -- roughly chopped
  1                cup  light mayonnaise
                        Juice of 1 lemon
     1/8      teaspoon  wasabi powder
 
In a food processor, combine green onions, mayonnaise, lemon juice and
wasabi powder. Process until creamy and smooth. Refrigerate overnight.
Makes about 1 1/4 cups, 20 one-tablespoon servings
Hands on time: 5 minutes 
Total time: 8 hours and 5 minutes 
Total time includes overnight refrigeration.
Tired of traditional latke toppings? This simple Asian sauce dresses it
up. The mayonnaise makes it slightly reminiscent of the more traditional
sour cream topping.
Cuisine:
  "Asian"
Source:
  "Atlanta Journal-Constitution"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 1/4 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 28 Calories; 2g Fat (71.9% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 60mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 797 0
 

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Thursday, December 20, 2012

[MC-AllEthnic-Recipes] Vegetable Biryani Sauce Base - 3g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                       Vegetable Biryani Sauce Base

Recipe By     :Adapted from Chef Nilesh Singhvi
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  canola oil -- or more as needed 1 medium yellow onion, halved and cut into 1/4-inch half-moons (3 to 5 T.)
  1         tablespoon  ginger paste
  2        tablespoons  finely grated garlic
  2          teaspoons  turmeric powder
  1           teaspoon  cayenne pepper
  1           teaspoon  ground coriander
  1             medium  tomato -- coarsely chopped
  1           teaspoon  salt
  1           teaspoon  garam masala
  1           teaspoon  ground cardamom
  1           teaspoon  ground mace

In a large saute pan over medium-high heat, heat 3 tablespoons of the oil
until it is smoking. Add the sliced onion and cook for about 18 minutes,
until golden, adding oil as necessary. Drain the fat from the pan and add
the ginger and garlic; cook for 30 seconds. Add the turmeric, cayenne
pepper and coriander, then add the chopped tomato and cook about 10
minutes, until the oil starts to separate and bubble around the edges.
Remove from the heat and add the salt, garam masala, cardamom and mace.
Transfer to an airtight container and refrigerate until ready to use. 

8 (one-tablespoon servings)

To make your own garam masala, combine 1 tablespoon each of ground
coriander, ground cumin, ground black pepper, ground cayenne pepper,
ground fennel seeds and ground ginger and ground cardamom. Add 1 teaspoon
each ground cloves and grated nutmeg. (May cover and keep at room
temperature for up to 1 month.)



This base for Vegetable Biryani can be prepared several days in advance
and refrigerated in an airtight container. It would also work well as a
flavor base added to [favroite] dishes.

ChupaNote: Mix with a pint of low-sodium broth, 1/2 cup unsweetened
coconut milk, and whatever you veggies you favor for a wonderfully
flavorful soup; if you prefer a thinner soup, add water.

Cuisine:
  "Indian"
Source:
  "The Washington Post"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 59 Calories; 5g Fat (79.6% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 269mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1
Fat.


Nutr. Assoc. : 0 0 20130 0 0 0 0 0 0 0 0

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