Sunday, November 24, 2013

[MC-AllEthnic-Recipes] Bell Pepper Rajas (mastercook)

 

@@@@@
Bell Pepper Rajas

1 large green bell pepper, seeded and cut into lengthwise 1/4" strips
1 large red bell pepper, seeded and cut into lengthwise 1/4" strips
1 large yellow onion cut into lengthwise 1/4" strips
2 TBSP extra virgin olive oil
2 large cloves of garlic, smashed and peeled
Generous pinch of coarse kosher salt
Generous pinch of black pepper
Generous pinch of sugar
1/4 cup water

Warm the oil in a large saute pan over medium low heat; add the garlic. When
it begins to sizzle, add the peppers and seasonings. When the peppers have
begun to soften; add the onion and stir well to combine. When the onions
have begun to soften, add the water. Cover and allow to steam for about 10
minutes, after which time uncover and allow any excess moisture to
evaporate, again, being very careful not to brown the vegetables.
Use gentle heat; you don't want any browning on the vegetables whatsoever,
just soft, luscious, sweet vegetable relish for a contorno or sandwich
condiment.

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Green Beans With Cranberries (mastercook)

 

@@@@@
Green Beans With Cranberries

1 can (15 oz) Del Monte green beans, drained
1/4 C dried sweetened cranberries
2 TBSP butter

Combine in a saucepan and warm through. Allow it to sit until the
cranberries have softened a bit, then re-warm to serving temp.

If you prefer, steam 1 pound of haricots verts until just tender, then
proceed with the recipe.

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Posole Verde (mastercook)

 

@@@@@
Posole Verde

1 smoked pork shank
1 can (16 oz) white hominy
1 potato, peeled and diced
1 can (16 oz) Great Northern beans
1 green bell pepper, seeded and cut in 1"pieces
1 poblano pepper, seeded and cut in 1/2" pieces
1 can Herdez salsa verde
4 spring onions
1 onion, peeled and diced
3 cloves of garlic, minced
1 jalapeno pepper, seeded and diced very small
1/2 C chopped cilantro
1 tsp comino seeds
1/4 tsp black pepper
1/4 tsp Mexican oregano leaves
A few sprigs of fresh thyme
2 bay leaves
pinch of sugar
water as needed to process

Prepare the vegetables as directed. In a deep heavy stew pot, add 2 TBSP
corn oil. Add the onions, peppers, and garlic and cook over low heat until
soft but not browned. Stir in the seasonings to coat with oil and release
their fragrance.
Add the pork shank, potato, canned items and cilantro; add water just to
cover. Simmer over low heat until the potato is soft and the pork is falling
off the bone. Serve with warm corn tortillas.

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[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.

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (214)
Recent Activity:
.

__,_._,___
Posted by at No comments:

Sunday, November 10, 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:

@@@@@
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.

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (213)
Recent Activity:
.

__,_._,___
Posted by at No comments:

Saturday, November 2, 2013

[MC-AllEthnic-Recipes] Turkish Cacik - Everything Green with Thick Garlicky Yogurt; 4g Carbohydrate; 1g Dietary Fiber; 2 pts plus

 

                      
* Exported from MasterCook *

       Turkish Cacik - Everything Green with Thick Garlicky Yogurt

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  scallions -- roughly chopped
  1                cup  steamed broccoli florets
  1                cup  steamed swiss chard -- spinach or kale
  2        tablespoons  chopped fresh dill
     1/2           cup  roughly chopped curly parsley
  2        tablespoons  finely chopped mint
  2        tablespoons  extra virgin olive oil
  3               cups  thick greek-style yogurt
  2             cloves  finely chopped garlic
                        Juice of half a lemon
                        Salt and pepper to taste

Using the metal blade of a food processor, pulse scallions, broccoli,
swiss chard, dill, parsley, and mint until finely chopped. 
Add the olive oil and set aside.
In a small mixing bowl stir the garlic and the lemon juice until combined.
Let stand for 10 minutes.
Stir in the yogurt and season well with salt and pepper. Combine the
yogurt with the greens and reseason.

Serves 12

Nutritional Analysis:  Calories: 90, Fat: 6g, Saturated Fat: 5g, Sodium:
90mg, Carbohydrate: 10g, Fiber: 1g, Protein: 5g

Cuisine:
  "Turkish"
Source:
  "Oldways: Health Through Heritage website"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 2g Fat (31.8% calories
from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
59mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 1538 26670 0 20067 0 0 0 0 797 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Tamarind Date Chutney - Persian Torshi-e Khorma - 34g Carbohydrate; 4g Dietary Fiber; 4 pts plus

 

                      
* Exported from MasterCook *

             Tamarind Date Chutney - Persian Torshi-e Khorma

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Thai tamarind concentrate -- strained to remove grit
     1/3           cup  freshly squeezed lime juice -- plus more if needed
  2        tablespoons  sumac
  1           teaspoon  kosher salt
  2             cloves  garlic -- minced
  1              piece  fresh ginger -- one-inch, peeled and minced
     1/2      teaspoon  ground cinnamon
  1              pound  Medjool dates -- pitted

In a large bowl, whisk the tamarind with the lime juice, sumac, kosher
salt, garlic, ginger, and cinnamon. Add the dates and toss well.
Transfer the mixture to a clean glass jar and add more lime juice as
needed to cover any exposed dates. Seal and store in the refrigerator.
Shake every few days to break up the crystallization. The dates will be
ready to eat in 6 weeks and will last for about 6 months in the
refrigerator.

Makes about 3 cups

This sublime condiment brings together tamarind, lime, ginger, cinnamon,
and sugary dates. Once pickled in the tamarind, the dates crystallize and
dissolve into a soft paste similar to a chutney. After 6 weeks, the
pronounced salty flavor of the sumac will mellow, and you can enjoy this
fragrant pickle on everything from burgers to fish to cheese. For an easy
hors d'oeuvre, spread it on a cracker and top it with lime powder—seasoned
grilled shrimp  and a fresh green herb. The chutney will separate slightly
over time, so stir it from the bottom before serving to bring out all its
tart lime goodness.  

Cuisine:
  "MidEastern"
Source:
  "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
  "Nov 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 134 Calories; 1g Fat (7.0% calories
from fat); 2g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 172mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 2
Fruit; 0 Fat.

Nutr. Assoc. : 1477 0 0 0 0 0 0 900500

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Hot Pepper Labne - Middle Eastern; 4g Carbohydrate; trace Dietary fiber; 1 pts plus

 

                      
* Exported from MasterCook *

                    Hot Pepper Labne - Middle Eastern

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  finely chopped pepperoncini
  1                cup  labne -- drained greek-style yogurt
                        Juice of half a lemon
                        Salt -- to taste
  1             cloves  garlic -- (to -2) finely chopped
  1         tablespoon  extra virgin olive oil

1. Let garlic sit with lemon juice and 1/2 teaspoon salt for 5 minutes.
2. Stir in labne, pepperoncini and olive oil.  
3. Season to taste with salt.

6 servings

Cuisine:
  "MidEastern"
Source:
  "Find. Eat. Drink."
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 50 Calories; 2g Fat (37.9% calories
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 20mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 904439 0 797 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Persian Fig Mustard - 28g Carbohydrate; 3g Dietary Fiber; 4 pts plus

 

                      
* Exported from MasterCook *

                          Fig Mustard - Persian

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 20%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  dried figs -- stemmed and halved
  1                cup  water -- boiling
     1/2           cup  mustard seeds
  1         tablespoon  kosher salt
  1                cup  organic cane sugar
     1/2           cup  freshly squeezed lemon juice

Combine the figs and water in a small saucepan. Return to a boil, then
cover and simmer for 5 minutes.
Meanwhile, in a hot, dry skillet, toast the mustard seeds for 30 seconds,
then quickly transfer to a plate to stop the cooking. When cool, grind the
mustard into powder. Add the mustard to the figs and cook over low heat
for 5 minutes, stirring occasionally. The mixture should be bubbling
gently.
Transfer the figs to a food processor and pulse until smooth. Return the
figs to the saucepan and place over medium-high heat. Add the sugar and
lemon juice and bring to a boil, stirring continually, until the mixture
comes to a boil and the sugar dissolves. Let cool to room temperature.
Transfer to a clean glass jar and let cool completely. Seal with a lid and
refrigerate. The spread is ready to eat right away and will last for about
6 months in the refrigerator.

Makes about 1 1/2 cups (12 two-tablespoon servings)

Half mustard and half jam, this sweet and spicy fig spread is textured
with tiny, supple fig seeds that tease the tongue. Its pungent fruit
essence complements a platter of rich cheese and lends a sweet acidity to
sandwiches and salad dressings. Toasting the mustard seeds helps to bring
their flavor to life, but just 30 seconds is plenty of time—they can burn
quickly. Use either a mortar and pestle or a spice grinder to coarsely
grind the mustard seeds.

Cuisine:
  "MidEastern"
Source:
  "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
  "Nov 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 131 Calories; 2g Fat (15.1%
calories from fat); 2g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 478mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Fruit; 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 210 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Lone Star Venison Chili

 

@@@@@
Lone Star Venison Chili

4 lbs venison in fine dice
2 large onions, chopped
1 TBSP oil, to brown the meat
Pinch of sugar*
Scatter of salt and pepper, perhaps 1/4 tsp each
2 tsp comino seeds
2 tsp ground comino
2 TBSP Gebhardt's Eagle Brand chili powder
2 TBSP half-sharp paprika (Bolner's Fiesta brand)
1 1/2 TBSP pasilla chili powder
2 tsp New Mexico chili powder
1/2 tsp black pepper
1/2 tsp garlic powder
about 3 tsp salt (coarse kosher salt), to taste
Water as needed

Sprinkle the meat with a little salt and pepper, and a good pinch of sugar
(don't leave this out! - venison is very lean and this helps to brown the
meat nicely).
In a deep pot, brown the meat in the oil; cook until almost all the moisture
has left the meat. Add the chopped onions and cook until translucent. Stir
in the spice powders and comino seeds to coat in the oil and cook for a
couple of minutes for flavor depth. Add water to cover the meat nicely and
simmer for 8 hours, adding water as necessary and stirring frequently.
(Start early !) Begin to reduce the chili about 3 hours before serving,
adjusting spices as needed.

This is a classic Texas Red chili, which means no "foreign objects" - no
beans, tomatoes, mushrooms, etc.
Back in the day, cooking beans in with the meat was a good way to start a
fight, as the tired cranky cowboys would assume the camp cook was shorting
them on their portion of meat - hence the beans were always cooked
separately, though often served into the same bowl as the stewed meat.

Thanks to Danny for the venison ! You hunt, I'll cook !

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

Friday, November 1, 2013

[MC-AllEthnic-Recipes] Spicy Crisp Chickpea Pancakes - Indian - 17g Carbohydrate; 3g Dietary Fiber; 3 pts plus

 

                      
* Exported from MasterCook *

                  Spicy Crisp Chickpea Pancakes - Indian

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  gram flour -- (chickpea or garbanzo flour) generous
     1/2      teaspoon  cumin seeds
     1/4      teaspoon  ajowan seeds -- or black sesame, or black onion seeds, or nigella seeds
  1 1/2      teaspoons  peeled and grated gingerroot
  2                     garlic cloves -- peeled and grated
                        salt -- to taste
     1/4      teaspoon  turmeric
  2        tablespoons  chopped cilantro leaves
     1/2                onion -- minced
  1              small  tomato -- chopped
  2          teaspoons  lemon juice
  1         tablespoon  vegetable oil -- (1 to 2)

Whisk 1/2 ,to a scant 2/3, cup of water into the gram flour, making sure
there are no lumps. Add all the remaining ingredients except the oil and
mix well. Taste for seasoning and adjust if necessary. The batter should
have the consistency of heavy cream.

Heat around 1/2 - 3/4 teaspoon of the oil in a cast-iron griddle pan and
pour in one-quarter of the batter, to make a pancake about 6 inches in
diameter. Cook for one to two minutes, or until lightly golden on the
base, then drizzle another 1/2 - 3/4 teaspoon of oil over the top and flip
the pancake over. Cook, pressing down to help the edges crisp up. Once the
base is golden, take out and repeat with the remaining oil and batter.

Serve hot, with spicy ketchup or Coastal Coconut Chutney (see below).

MAKES 4 PANCAKES

These are known as chillas and are a high-protein, gluten-free savory
pancake. They are eaten as they are, with spicy kketchup or chutney (see
below), for breakfast or as a snack Very quick to make, the pancakes are
nutritious and filling, so are popular in vegetarian Indian homes. I also
love them for an easy lunch with some simple vegetables on the side.

Coastal Coconut Chutney
1 cup grated coconut, generous
1 to 2 green chilies
1/4 ounce peeled gingeroot
1 pinch salt
1/2 cup creamy Greek yougurt, scant
1 1/2 Tablespoon Bengal gram, (chan dal)
1 Tablespoon lemon juice
water, as needed
1 Tablespoon vegetable oil
2/3 teaspoon mustard seeds
8 curry leaves

Place generous 1 cup grated coconut 1-2 green chiles, 1/4 ounce peeled
gingerroot, a pinch of salt, and scant 1/2 cup creamy Greek yogurt in a
blender. Dry roast 1 1/2 tablespoons Bengal gram (chana dal) until colored
all over, then tip into the blender with 1 tablespoon lemon juice. Blend
until smooth, adding water to help. Heat 1 teaspoon vegetable oil in a
pan, then add 2/3 teaspoon mustard seeds. When the popping dies down, add
8 curry leaves and cook for 10 seconds longer. Pour this into the chutney
and stir it all together. Taste, adjust the seasoning and lemon juice,
then serve

MAKES 3/4 CUP

A really lovely chutney from the South, this adds texture, creaminess and
heat.

Cuisine:
  "Indian"
Source:
  "Indian Vegetarian Feast by Anjum Anand, 2013"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "4 pancakes"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 133 Calories; 5g Fat (34.1%
calories from fat); 6g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 1357 0 0 0 0 0 0 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] File - Ethnic Categories.txt

 


Hey group,

We hope everyones day is going great! First we want to welcome each and everyone of you to our new group. We hope you will enjoy working on this collection as much as we are looking forward to it.

Now there are a couple things we must mention. First, we intend this to finish in MasterCook format. You don't have to do it in MasterCook to begin with. It can be in MealMaster or Generic MasterCook first, but once we receive the recipes they will imediately be put into a special book for that category in MasterCook Format. Each country we have listed below will have a book just for it and it alone. Once we have 100 recipes for that country, we will then zip those 100 recipes and post it in the file section of our group under the name of the country. So the second thing we needed to mention is that it is very important that you put the countries names on your recipes. They can be either put at the end of the recipe title or in the notes or, as we do, as the category for the recipe.

If you find a recipe that is from a country not listed on here, go ahead and post it. We want any recipe that is Ethnic.

African
Australian
British
Canadian
Cajun
Caribbean
Chinese
Cornish
Creole
Diwali
Dutch
Egyptian
Ethnic (if country is not know)
Filipino
French
French Canadian
German
Greek
Hungarian
India/Indian
Indonesian
Irish
Italian
Jamaican
Japanese
Korean
Mediterranean
Mexican
Moroccan
Pennsylvania Dutch
Polynesian
Portuguese
Russian
Scottish
Southwestern
Thai
Vietnamese

We hope everyone can have fun with this. We think it is wonderful to try recipes from different parts of the world. Hopefully you all feel the same way. As recipe collectors, the collecting itself is very exciting.

Thanks for all your help,

Mary Lynne

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (135)
Recent Activity:
.

__,_._,___
Posted by at No comments:
Subscribe to: Posts (Atom)