Sunday, May 1, 2011

[MC-AllEthnic-Recipes] Lima Bean Cakes - African American ; 33g Carbohydrate; 9g Dietary Fiber

 

                     
* Exported from MasterCook *

                    Lima Bean Cakes - African American

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 5%)           Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  lima beans -- cooked and mashed
  1                cup  soft breadcrumbs
     1/2           cup  finely chopped onion
  2        tablespoons  parsley -- chopped
  1           teaspoon  salt
     1/4      teaspoon  pepper
     1/2      teaspoon  dried ground sage
                        To fry: -- 1/4 cup oil or butter
                        To serve: -- Creole Sauce

Combine your mashed lima beans, breadcrumbs, onion, parsley, salt, pepper and sage.
Using your hands, shape your mixture into flat little cakes about the size of a small hamburger. Refrigerate the cakes for 1 hour, during which time you can prepare the Creole sauce.
Sauté your cakes in a skillet, very gently, in oil for about 3 minutes per side. Once they are nicely browned on both sides, they are ready to serve.
Pour the Creole sauce over and enjoy!     

Serves 6

ChupaNote: the original recipe called for bacon fat. I used half olive oil and half butter to fry the bean cakes. I'd double the pepper next time.

Cuisine:
  "Southern USA"
Source:
  "Nana's Stove blog"
S(Formatted by Chupa Babi):
  "April 2011"
Yield:
  "6 cakes"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 176 Calories; 1g Fat (3.1% calories from fat); 10g Protein; 33g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 405mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

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

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[MC-AllEthnic-Recipes] Girly Girl Garlic Ginger Paste - Asian; 3g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Girly Girl Garlic Ginger Paste

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces garlic -- chopped
4 ounces fresh ginger root -- chopped
1 Tablespoon olive oil

In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

1 cup (16 one-tablespoon servings)

"After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long." jontone

Cuisine:
"Asian"
Source:
"Allrecipes"
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; 1g Fat (36.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0

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[MC-AllEthnic-Recipes] Dill, Beetroot and Shallot Salsa - British Beetroot Relish; 9g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Dill, Beetroot and Shallot Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound fully prepared cooked beetroot -- diced
2 shallots -- peeled and finely diced
2/3 ounce fresh dill -- chopped
1 tablespoon balsamic vinegar
salt and freshly ground black pepper


Place the beetroot in a bowl with the shallots, dill, balsamic vinegar and seasoning to taste.

Mix well and allow to stand for at least 10 minutes.

Serve with roasted [favorites] and mashed potatoes.

Serves 4

Cuisine:
"English"
Source:
"CookItSimply dot com"
S(Formatted by Chupa Babi):
"April 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; trace Fat (3.9% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 0 Fat.

Nutr. Assoc. : 926712 0 0 0 0 0

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[MC-AllEthnic-Recipes] Carmelized Shallot Jam - 13g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Carmelized Shallot Jam

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cups finely chopped shallots
Sea salt
1 1/2 teaspoons finely chopped fresh thyme
1/4 cup sugar
1 tablespoon water -- approx
2 tablespoons aged balsamic vinegar
Freshly ground black pepper -- to taste

In a large skillet, heat oil over medium heat. Add shallots, stir, and season with a pinch of salt. Cook, stirring occasionally, 5 minutes, then add thyme. Continue to cook, stirring occasionally, until the shallots are light gold and have thoroughly melted, about 15 minutes more. Stir more often toward the end of cooking to make sure the shallots do not stick and burn.

While shallots are cooking, in a small saucepan, heat the sugar with the water over medium-high heat, stirring until the sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about five minutes. Remove pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being splattered. Return the pan to low heat, and stir until the caramel has melted.

Scrape the shallots into the caramel and stir well. Transfer the mixture to a container, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper. The jam keeps, refrigerated, for up to a week. It also may be frozen for up to four months. Bring to room temperature before using.

Yield: 1 cup (8 two-tablespoon servings)

From:

Source:
""Burger Bar" by Hubert Keller (Wiley, 2009)."
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 84 Calories; 3g Fat (35.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 926631 0 0 0 0 2140 0

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[MC-AllEthnic-Recipes] Bendito Recaito - Puerto Rican Trinity; 16g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Bendito Recaito - Puerto Rican Trinity

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 big bunches fresh recao -- fresh and pungent
2 big bunches fresh cilantro -- also fresh and pungent
1 pound ajices dulces -- or 6 cubanelle peppers
4 heads garlic
3 pounds yellow onions

Thoroughly wash and dry the herbs. You don't want extra water in your finished product, so a salad spinner is useful here. Pick through the recao and cilantro for dead leaves, and trim the bottoms of their stems. Wash, stem and seed the peppers, and if using the cubanelles, break them into more manageable pieces, or give them a quick, rough chop. Peel the garlic (when peeling large amounts of garlic, allowing the cloves to soak in lukewarm water for an hour prior is very helpful) and onions, and cut the onions into a manageable size.

You will need to work this in batches, so divide the herbs and aromatics so that each batch gets a little bit of everything. Using a food processor, or blender, process the ingredients until the texture is within the boundaries of fine chop to coarse puree.

As for storage, you have two options. The best is to put some recaito in zippered food-storage bag, and lay it flat in your freezer until solid. Once frozen, you'll be able to snap off pieces whenever you need. Another option is to freeze the recaito in ice-cube trays and then transfer the cubes of goodness to a freezer bag, but be warned that any ice made in that tray afterwards will taste like garlic and oignons. Not a good look, if you axe me.

Serves 8

1. Recaito is named for the predominant element used- an herb called recao or culantro in Spanish. Not to be confused with cilantro, which is also in the recipe, recao has a flavor similar to cilantro but about ten times more potent. If you have no stores that carry produce for the Latino market, hit up your local Asian markets. Vietnamese cooks often use this herb (known to them as Ngò gai) as a garnish to my favorite soup, Ph?. Other recipes will tell you that substituting cilantro will work in a pinch. I will tell you no such thing, dear readers. Either you get recao, or you won't be eating good that night.

2. Ajices dulces are the traditional pepper used in this recipe. They are very similar in appearance to habanero peppers, but do not make that painful mistake! These peppers are only faintly piquant. If you can find ajices dulces in good shape, for sure get them, otherwise, a substitution here is perfectly acceptable: the Italian or cubanelle pepper.

3. It's nearly impossible to get my mom to commit to precise measurements. Thus, my recipes will rarely be exact. Also consider that sometimes the cilantro is bangin, and sometimes it ain't. The most important thing is to get a sense of proportion. Feel free to experiment as you see fit.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Cuca's Puerto Rican Kitchen puertoricankitchen.blogspot.com"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 73 Calories; trace Fat (5.0% calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 3 Vegetable.

Nutr. Assoc. : 0 0 927210 0 0

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[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

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[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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