Tuesday, June 28, 2011

[MC-AllEthnic-Recipes] Falafel Hot Sauce - 2g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Falafel Hot Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups canned tomatoes -- about
Juice of 1 lemon
3 cloves garlic -- put through a garlic press
1 tablespoon finely chopped parsley -- fresh
1 teaspoon brown sugar
1/2 teaspoon Chili sauce -- to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one)
Salt -- to taste

Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool.

Makes 2 cups (makes 16 two-tablespoon servings)

Cuisine:
"MidEastern"
Source:
""Recipes for an Arabian Night" by David Scott"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 7 Calories; trace Fat (4.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 0 797 0 0 0 0 0

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Sunday, June 26, 2011

[MC-AllEthnic-Recipes] Russian Mushroom Casserole - Zhulien - 18g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Russian Mushroom Casserole - Zhulien

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
3 pounds assorted mushrooms -- cleaned, stemmed and sliced
1 tablespoon all-purpose flour
1/3 cup sour cream -- or crème fraiche
Salt -- freshly ground black pepper and cayenne to taste
1 dash Worcestershire sauce -- (or two)
2 cups grated fontina -- or Gruyere cheese

Preheat the broiler of your oven.

Melt half of the butter in a skillet over medium-high heat. Toss the mushrooms and flour together in a large bowl.

Add half the mushrooms to the skillet and cook, stirring, until they are soft and release their liquid, three to four minutes. Transfer the mushrooms to a medium bowl and repeat the process with the remaining butter and mushrooms.

Put the skillet back on the stove over medium-low heat. Add the mushrooms and any accumulated juices, and the sour cream. Stir to mix and cook until hot, two to three minutes. Transfer the mixture to a shallow four-cup baking dish. Sprinkle the cheese evenly over the top and broil until the cheese is lightly browned and bubbly.

Serves 4

Marcelle writes that this dish, adapted from Saveur magazine, is prepared in many restaurants in Moscow. It can be served in individual ramekins or small copper pans, or a glass pie plate.

Cuisine:
"Eastern European"
Source:
"New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 417 Calories; 31g Fat (63.4% calories from fat); 22g Protein; 18g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 545mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 4204 0 0 0 0 588

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[MC-AllEthnic-Recipes] Moroccan Cilantro Garlic Chili Paste - Chermoula ;2g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Moroccan Cilantro Garlic Chili Paste - Chermoula

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup fresh cilantro -- chopped
4 cloves garlic -- minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/4 teaspoon ground chili pepper -- (1/4 to 1/2)
6 tablespoons olive oil -- or vegetable oil
3 tablespoons red wine vinegar

In a food processor or blender, process all the ingredients together until they form a smooth paste.Store in an airtight glass jar and refigerate until ready for use.

Makes 4 ounces (about 4 one-quarter cup servings)

Chermoula also spelled charmoula is a spicy garlicky spice paste from Morocco.There are several variations of the recipe as it is made differently by different cooks and by the area of the country in which they reside but it generally includes varying amounts of cilantro, garlic, and chili.This Moroccan spice paste can be used in all different kinds of dishes but is generally uses as a marinade for grilled fish or chicken.

Cuisine:
"Moroccan"
Source:
"Petitchef dot com, posted by Pomegranates and Zaatar"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 189 Calories; 20g Fat (94.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1032 0 0 0

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[MC-AllEthnic-Recipes] Creole Tomato Jam - 19g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Creole Tomato Jam

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Creole tomatoes -- (about 3 medium)
1/2 cup dark brown sugar -- packed
1/4 teaspoon cayenne
4 whole cloves
1 stick cinnamon -- (1 inch)
1 bay leaf
1 sprig fresh thyme
3 tablespoons sherry (or red wine) vinegar
Juice of 1 lime

Optional step: Cut an X on the bottom of the tomatoes and plunge them into a pot of boiling water for 3 minutes. Let stand until cool enough to handle, and peel.

Roughly chop and put the tomatoes, with their juices, into a saucepan with remaining ingredients.

Over medium-low heat, stir gently and occasionally until almost all moisture evaporates and mixture thickens into a jam-like consistency, 45 minutes to an hour.

Remove bay leaf, thyme sprig and cinnamon stick. Ladle into a clean jar or refrigerator container. Refrigerate for up to 1 month.

Makes 1 cup (8 two-tablespoon servings)

Tomato jam, a cross between marmalade and ketchup, has been the rage on goat cheese (or any kind of cheese) and sandwiches (try it on turkey burgers) since Mark Bittman published a recipe for it in The New York Times a few years ago. The Creole tomato version I created is sweet-tart with a spicy little back burn. If you increase the recipe, the simmering time will increase, too.

NOLA dot com

Cuisine:
"Cajun/Creole"
Source:
"New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 77 Calories; 1g Fat (9.1% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 1514 0 0 0 0 0 0 4722 822

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[MC-AllEthnic-Recipes] Cousin's Creole Tomato Dressing Clone - 2g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Cousin's Creole Tomato Dressing Clone

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups mayonnaise
3/4 cup chopped Creole tomato
1/2 cup peeled garlic cloves
1 tablespoon black pepper

Put all ingredients in a food processor and process until smooth. Refrigerate.

Makes 4 1/2 cups (18 one-quarter cup servings)

J.G. writes, "Here is my clone of Cousin's Creole Tomato Dressing, which is so popular right now. Originally, these four ingredients were the only ones listed on the label. The presence of the raw garlic gives the dressing a nice bite."

Cousin's Creole Tomato Salad Dressing, a refrigerated product, was created by Allison and Jack Cousins of Covington in the early 2000s and is now sold in most local supermarkets and some in Texas.

Cuisine:
"Cajun/Creole"
Source:
"New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"4 1/2 cups"
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Per Serving (excluding unknown items): 358 Calories; 42g Fat (97.2% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat.

Nutr. Assoc. : 0 2689 3507 0

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[MC-AllEthnic-Recipes] Bolivian Cabbage with Tomato - Guiso de Repollo - 30g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Bolivian Cabbage with Tomato - Guiso de Repollo

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 teaspoon salt
1 small white or green cabbage -- shredded
2 tablespoons olive oil
1 cup chopped onion
2 medium tomatoes -- peeled and chopped
2 fresh jalapenos -- stems and seeds removed, chopped
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped cilantro
4 medium potatoes -- cooked, peeled, quartered

Bring a large pot of water to a boil. Add 1/2 teaspoon of the salt and the cabbage and simmer 4 to 5 minutes. Drain thoroughly.

In a large skillet, heat oil over medium heat. Add onion and saute until soft. Add tomatoes, jalapeno, remaining salt, pepper and cilantro and simmer 1 minute, until mixture is well blended.

Add drained cabbage and potatoes and heat thoroughly.

Serves 4

Author Dave DeWitt notes the prevalence of cabbage dishes (repollo) all over South America. He also includes a Brazilian version of this Bolivian side dish in his latest, "1,001 Best Hot and Spicy Recipes" (Surrey Books, $19.95). Adjust the amount of jalapeno to your taste.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 192 Calories; 7g Fat (32.4% calories from fat); 4g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 418mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 2415 0 0 0 920103 0 0 0

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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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