Sunday, April 28, 2013

[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:

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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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Friday, April 19, 2013

[MC-AllEthnic-Recipes] CORRECTION: Calabrese Mustard Greens - 6 pts plus; 18g Carbohydrate; 7g Dietary Fiber

 

                      
* Exported from MasterCook *

                         Calabrese Mustard Greens

Recipe By     :Michael Chiarello
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  mustard greens -- or chicory, stems discarded
     1/2           cup  extra virgin olive oil -- plus 1 tablespoon
  5              large  garlic cloves -- thinly sliced
  1 1/2      teaspoons  crushed red pepper
                        Salt and freshly ground black pepper
     1/4           cup  red wine vinegar -- plus 1 tablespoon

Bring a large pot of salted water to a boil. Add half of the greens and
cook, stirring a few times, until just tender, about 3 minutes. Using a
slotted spoon, transfer the greens to a colander and rinse with cold
water. Repeat with the remaining greens. Drain very well. Coarsely chop
the greens.

In a large, deep skillet, heat the olive oil. Add the garlic and crushed
red pepper and cook over moderate heat until the garlic is golden brown,
about 1 minute. Add the greens and stir well. Cover and cook, stirring
occasionally, until the greens are heated through, about 8 minutes. Season
with salt and pepper. Transfer the greens to a large bowl and let cool to
room temperature.
Stir in the vinegar and serve.

Serves 8

MAKE AHEAD The cooked greens can be refrigerated overnight. Serve lightly
chilled.

Cuisine:
  "Italian"
Source:
  "Food & Wine, Oct 2010"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 212 Calories; 14g Fat (54.1%
calories from fat); 9g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 86mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 2
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Correction: Asian Savory Greens Stir-Fry - 3 pts plus; 16g carbs, 3g fiber

 

                      
* Exported from MasterCook *

                       Asian Savory Greens Stir-Fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              clove  garlic -- minced
  1              small  onion -- halved and sliced thin
  1                can  water chestnuts -- (7 ounce) drained and thinly sliced
  3                     shiitake mushrooms -- sliced (if using dried, soak, discard the stems and slice)
  1              pound  kale -- washed and cut into large pieces
  1           teaspoon  mirin -- (or seasoned brown rice vinegar)
  1           teaspoon  tamari -- (or high quality soy sauce)
                        Freshly ground black pepper -- to taste

Heat oil in a large skillet over medium high heat. Add garlic and onions
and sauté until onions are translucent. Be careful not to brown garlic or
it will give a bitter taste. 

Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add kale
and sauté for 1 minute. Add mirin, tamari and pepper and sauté until kale
is tender.

Serves 4

Per Serving (5 oz-wt.): 115 calories (40 from fat), 4g total fat, 0.5g
saturated fat, 4g protein, 16g total carbohydrate (3g dietary fiber, 4g
sugar), 0mg cholesterol, 130mg sodium

Ingredient Options: Combine several types of greens. Add 1 tablespoon of
brown rice syrup along with the tamari. Use chard and add a cup of
drained, chopped tomatoes after adding the greens. Top greens with
chopped, roasted walnuts.

AuthorNote: Kale is a chefs' favorite for simple leafy green sautés. The
dark bluish-green, finely curled leaves are a visual treat while the mild,
slightly peppery flavor blends with garlic, water chestnuts and mushrooms
for a delightful dish. Also try chard, beet greens, mustard greens,
spinach or a mixture of several varieties.

Cuisine:
  "Asian"
Source:
  "Whole Foods Market"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 109 Calories; 4g Fat (31.3%
calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 136mg Sodium.  Exchanges: 0 Grain(Starch); 3 Vegetable; 1
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 1396 0

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[MC-AllEthnic-Recipes] Sicilian Multi Nut Pesto - Vegan ; 7g Carbohydrate; 3g Dietary Fiber

 

                      
* Exported from MasterCook *

                     Sicilian Multi Nut Pesto - Vegan

Recipe By     :Erica DeMane's The Flavors of Southern Italy
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  shelled unsalted pistachios
     1/2           cup  blanched almonds
     1/2           cup  hazelnuts
     1/4           cup  pine nuts
  2                     plump cloves garlic -- coarsely chopped
  1                cup  basil leaves -- (packed) chopped or torn
     2/3           cup  mint leaves -- (packed) chopped or torn
     1/2           cup  extra-virgin olive oil -- about
                        salt -- to taste

Preheat the oven to 350F/180C. Begin by toasting the nuts in separate
batches on a baking sheet just until golden and fragrant, about 10-12
minutes for the almonds and hazelnuts, and 7-9 minutes for the pistachios
and pine nuts. (If you think you'll be vigilant enough, you can stick them
all in the oven together in different pans, removing each kind of nut as
it turns golden.) Set them all aside to cool. 

Using a towel or moistened hands, rub the skins off the hazelnuts. 

Combine everything in a food processor (or a mortar and pestle, if you
like things done the old-fashioned way) and pulse until reduced to a
slightly chunky paste, adding more oil if necessary.  

Taste for salt, then store in a covered container in the refrigerator for
up to a week.
 You can use this as a sauce for pasta, or as a topping for [Favorites]
vegetables, or foccacia. It also makes a killer sandwich spread.

Makes 2 cups

AuthorNotes: I was blown away by the complex flavors in this multi-nut
pesto from Sicily. Although I briefly considered dropping the mint,
thinking it would overpower some of the other flavors, I was so glad I
didn't - the mint adds an underlying note of freshness to the basil that
beautifully compliments the rich profusion of nuts. Also note that there
are versions of this pesto that contain cheese, but I prefer this one
without as there are already so many subtle and complex flavors vying for
your attention, and the nuts make it plenty rich without.

Cuisine:
  "Italian"
Source:
  "Traveler's Lunchbox blog"
S(Formatted by Chupa Babi):
  "April 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 304 Calories; 30g Fat (84.2%
calories from fat); 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 5 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 3507 0 0 0 0

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[MC-AllEthnic-Recipes] Fried Rice with Mustard Greens - 5 PTS PLUS

 

                      
* Exported from MasterCook *

                      Fried Rice with Mustard Greens

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 20%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cooked rice -- separated with a fork
  2          teaspoons  olive oil
     1/2      teaspoon  cumin seeds
  4                     garlic cloves
  1             medium  onion -- sliced
  1                     carrot -- cut into matchsticks
     1/4           cup  sliced spring onion greens
     1/4      teaspoon  turmeric powder
     1/2      teaspoon  red chilli powder
     1/4      teaspoon  garam masala powder
     1/2      teaspoon  salt
     1/4           cup  sliced mustard greens

Heat the oil in a wok. Splutter the cumin seeds and cloves, in hot oil.

Add the onion slices, carrot sticks and spring onion greens. Saute on low
flame for 3 minutes, till onions and carrots are soft and greens have
wilted.

Mix in the spice powders, salt and stir till the spices uniformly coat the
vegetables.

Add the rice to the wok with the mustard greens. Stir well for a minute
till rice is heated through and ingredients are well mixed. 

Serve hot with yogurt and a sweet mango pickle.

AuthorNoteThis is a great way to use up left over rice. You can use any
kind of greens such as kale, collard greens, radish greens to add a bit of
bitterness to the rice instead of mustard greens.

ChupaNote: I used equal amounts sliced mustard greens and rice; 1 1/2
cups. The greens reduce substantially when wilted.

Cuisine:
  "Asian"
Source:
  "Saffron Trail"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 185 Calories; 4g Fat (17.3%
calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 375mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2614 0 0 4205

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[MC-AllEthnic-Recipes] China Moon Everything Sauce - 1 PT PLUS; 10g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                       China Moon Everything Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  rice wine -- or 3 tablespoons dry sherry
  2        tablespoons  light soy sauce
  2        tablespoons  sugar
  1 1/2    tablespoons  hoisin sauce
     3/4      teaspoon  sesame oil

Stir until sugar dissolves.

Serves 4 (2 Tablespoons each serving)

Source:
  "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 65 Calories; 1g Fat (18.2% calories
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 400mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat;
1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

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[MC-AllEthnic-Recipes] China Moon Curry Powder - 3g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                         China Moon Curry Powder

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Whole Spices:
  2        Tablespoons  coriander seeds
  1         Tablespoon  cardamom seeds
  1         Tablespoon  cumin seeds
  1         Tablespoon  yellow mustard seed
  2          teaspoons  fenugreek seed
  1           teaspoon  whole cloves
     1/2                cinnamon stick -- 1 1/2-inches long
     1/2      teaspoon  black peppercorn
                        Ground Spices:
     3/4      teaspoon  cayenne pepper
  1         Tablespoon  ground ginger
  2        Tablespoons  turmeric -- plus 1 teaspoon

Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without
scorching. Stir until the spices are fully fragrant and the fennel seeds
and lighter-colored spices are lightly browned, 4 to 5 minutes. Stir in
the ground spices.

Using a spice grinder or a clean coffee grinder, grind the mixture finely.
Store in a tightly covered jar.

Makes about 1 cup (16 one-tablespoon servings)

AuthorNote: Commercially made curry powder is like a cake mix - it might
be an admirable product in a pinch, but it rarely affords a cook the
opportunity to shade a recipe according to his or her tastes. When we
couldn't find a curry powder that suited our China Moon taste, we
experimented and came up with our own. Fragrant and spicy, it blends well
with the vegetable and fruit flavors in our curried dishes.

If you do not have a spice grinder, you can use a coffee grinder as long
as you clean it well. 

Store the curry powder, like any dry spice, in an airtight container away
from light and heat. As long as it is fully fragrant, it is usable.

Cuisine:
  "Asian"
Source:
  "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "April 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 16 Calories; 1g Fat (29.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
2mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Nutr. Assoc. : 0 0 253 0 0 0 0 0 0 0 0 0 0

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