* Exported from MasterCook * Rustic White Bread Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 3 cups bread flour -- divided 1 teaspoon salt Cooking spray 1 teaspoon cornmeal 1 teaspoon water 1 large egg white -- lightly beaten Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 23/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 450`. Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife. Bake at 450` for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 1 slice). * Exported from MasterCook * Parmesan and Cracked Pepper Grissini Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 3 cups bread flour -- divided 1 1/4 teaspoons salt Cooking spray 1 teaspoon water 1 large egg white -- lightly beaten 1/2 cup (2 ounces) grated fresh Parmesan cheese 1 tablespoon cracked black pepper 2 teaspoons cornmeal -- divided Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 23/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface; roll into a 12 x 8-inch rectangle. Combine 1 teaspoon water and egg white, stirring with a whisk; brush evenly over dough. Sprinkle dough with cheese and pepper. Lightly coat dough with cooking spray; cover with plastic wrap. Gently press toppings into dough; remove plastic wrap. Sprinkle each of 2 baking sheets with 1 teaspoon cornmeal. Cut dough in half lengthwise to form 2 (12 x 4-inch) rectangles. Cut each of the rectangles crosswise into 12 (1-inch) strips. Working with 1 strip at a time (cover remaining strips to prevent drying), gently roll each strip into a log. Holding ends of log between forefinger and thumb of each hand, gently pull log into a 14-inch rope, slightly shaking it up and down while pulling. (You can also roll each strip into a 14-inch rope on a lightly floured surface.) Place the rope on a prepared pan, curving into a series of shapes so that the rope fits on pan. Repeat procedure with remaining strips, placing 12 on each pan. Lightly coat ropes with cooking spray. Cover and let rise 20 minutes or until doubled in size. Preheat oven to 450`. Uncover dough; bake at 450` for 6 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 2 breadsticks). * Exported from MasterCook * Parmesan and Cracked Pepper Grissini Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 3 cups bread flour -- divided 1 1/4 teaspoons salt Cooking spray 1 teaspoon water 1 large egg white -- lightly beaten 1/2 cup (2 ounces) grated fresh Parmesan cheese 1 tablespoon cracked black pepper 2 teaspoons cornmeal -- divided an additional 6 minutes or until golden brown. Remove breadsticks from pans; cool completely on wire racks. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 2 breadsticks). * Exported from MasterCook * Sunflower-Wheat Loaf Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 16 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 2 cups whole wheat flour 1/4 cup honey 2 tablespoons vegetable oil 1 tablespoon dark molasses 1 teaspoon salt 1/4 cup wheat germ 2 tablespoons cornmeal 1 1/4 cups bread flour -- divided 1/3 cup raw unsalted sunflower seeds 1/4 cup dried blueberries Cooking spray Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, honey, oil, molasses, and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge. Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in sunflower seeds and blueberries. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 375`. Uncover dough; bake at 375` for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 16 servings (serving size: 1 slice). * Exported from MasterCook * Fontina and Red Pepper-Stuffed Garlic Focaccia Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 14 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 3 1/4 cups bread flour -- divided 1 whole garlic head 1 1/2 tablespoons extravirgin olive oil -- divided 1 1/4 teaspoons salt -- divided Cooking spray 1 teaspoon cornmeal 1/4 cup chopped fresh basil 3/4 cup chopped bottled roasted red bell peppers 1/2 cup (2 ounces) shredded fontina cheese Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring well to combine. Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly). Preheat oven to 350`. Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350` for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth. Stir into sponge. Add 2 cups flour to the sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. Divide dough in half; roll each half into a 10-inch round. Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round; pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size. Preheat oven to 400`. Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 11/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Bake at 400` for 30 minutes or until the focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 14 servings (serving size: 1 wedge). * Exported from MasterCook * Buttered Sweet Potato Knot Rolls Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 24 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast (about 21/4 teaspoons) 1 cup warm 2% reduced-fat milk (100` to 110`) 3/4 cup canned mashed sweet potatoes 3 tablespoons butter -- melted and divided 1 1/4 teaspoons salt 2 large egg yolks -- lightly beaten 5 cups bread flour -- divided Cooking spray Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add 41/2 cups flour; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size. Preheat oven to 400`. Uncover rolls. Bake at 400` for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - NOTES : Yield: 24 servings (serving size: 1 roll). * Exported from MasterCook * Rich Tomato Bread Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 16 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 20 sun-dried tomato halves -- packed without oil 1 package dry yeast (about 21/4 teaspoons) 3 1/2 cups bread flour -- divided 2 tablespoons extravirgin olive oil 1 teaspoon salt 1 large egg -- lightly beaten Cooking spray 1 tablespoon butter -- melted Combine the water and tomatoes in a small bowl. Cover and let stand for 30 minutes. Strain tomato mixture through a sieve over a bowl, reserving liquid. Finely chop tomatoes. Heat reserved liquid to 100` to 110`. Place liquid in a large bowl, and stir in yeast. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, chopped tomatoes, oil, salt, and egg; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Lightly coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 350`. Uncover dough; bake at 350` for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; place on a wire rack. Brush with melted butter. - - - - - - - - - - - - - - - - - - NOTES : Yield: 16 servings (serving size: 1 slice). * Exported from MasterCook * Three-Seed Epi Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 14 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 3 cups bread flour -- divided 1 tablespoon extravirgin olive oil 1 1/4 teaspoons salt Cooking spray 1 teaspoon cornmeal 1 teaspoon water 1 large egg white -- lightly beaten 1 teaspoon poppy seeds 1 teaspoon sesame seeds 1/2 teaspoon mustard seeds Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 23/4 cups flour, oil, and salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. Shape dough into a 21-inch rope; place on a baking sheet sprinkled with cornmeal. (If your pan is not long enough, form the rope into a slight semicircle until it fits.) Using a pair of sharp scissors held almost horizontally, make diagonal cuts about three-fourths of the way through the dough, leaving about 11/2 inches between the cuts. The cuts will form triangular pieces; gently pull all these pieces away from the center on alternating sides. Combine 1 teaspoon water and egg white, stirring with a whisk. Combine the poppy, sesame, and mustard seeds. Brush dough evenly with egg white mixture, and sprinkle evenly with seeds. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 400`. Uncover dough, and bake at 400`for 20 minutes or until the bread is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 14 servings (serving size: 1 slice). * Exported from MasterCook * Stout Chocolate-Cherry Bread Recipe By : Kathryn Conrad/Ann Pittman Serving Size : 20 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/4 cups bread flour -- divided 1 (12-ounce) bottle Guinness Stout 1 package dry yeast (about 21/4 teaspoons) 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup dried tart cherries 4 ounces bittersweet chocolate -- coarsely chopped Cooking spray 1 teaspoon water 1 large egg white -- lightly beaten 1 teaspoon pearl sugar (optional) Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight. Remove mixture from refrigerator; let stand 1 hour. Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85`), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size. Preheat oven to 350`. Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with pearl sugar, if desired. Make a 1/4-inch-deep cut down the center of dough using a sharp knife. Bake at 350` for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 20 servings (serving size: 1 slice). * Exported from MasterCook * Creamed Chicken Recipe By : Marge Perry/Julie Bottcher Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 2 1/4 cups whole milk -- divided 1 cup frozen green peas -- thawed 2 teaspoons chopped fresh sage 1 teaspoon butter 1 (10-ounce) package roasted skinless -- boneless chicken breast (such as Perdue Short Cuts) -- chopped 1 tablespoon fresh lemon juice 1/4 teaspoon freshly ground black pepper Fresh sage sprigs (optional) Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour and 1/2 cup milk in a large saucepan over medium heat, stirring with a whisk until mixture is smooth. Stir in 13/4 cups milk. Cook for 4 minutes or until mixture is thick, stirring constantly with a whisk. Add peas, sage, butter, and chicken, stirring to combine. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in juice and pepper. Garnish with sage sprigs, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: about 3/4 cup). * Exported from MasterCook * Stuffed Peppers Recipe By : Marge Perry/Julie Bottcher Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (31/2-ounce) bag boil-in-bag long-grain rice 4 medium red bell peppers 3/4 pound ground sirloin 1 cup chopped onion 1/2 cup chopped fresh parsley 1 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon ground allspice 2 cups bottled tomato-and-basil pasta sauce (such as Classico) -- divided 1/2 cup (2 ounces) grated fresh Parmesan cheese 1/2 cup dry red wine Cooking spray Preheat oven to 450`. Cook rice according to package directions, omitting salt and fat. Set aside. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine. While beef cooks, combine 11/2 cups pasta sauce and wine in a small saucepan; bring to a boil. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil. Bake at 450` for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce). * Exported from MasterCook * Turkey Tetrazzini Recipe By : Marge Perry/Julie Bottcher Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces uncooked vermicelli 2 teaspoons vegetable oil 1 pound turkey breast cutlets 3/4 teaspoon onion powder -- divided 1/2 teaspoon salt -- divided 1/4 teaspoon black pepper -- divided 2 tablespoons dry sherry 2 (8-ounce) packages presliced mushrooms 3/4 cup frozen green peas -- thawed 3/4 cup fat-free milk 2/3 cup fat-free sour cream 1/3 cup (about 11/2 ounces) grated fresh Parmesan cheese 1 (103/4-ounce) can reduced-fat cream of chicken soup (such as Healthy Choice) Cooking spray 1/3 cup dry breadcrumbs 2 tablespoons butter -- melted Preheat oven to 450`. Cook pasta according to package directions, omitting salt and fat. Drain. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender. Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450` for 12 minutes or until bubbly and thoroughly heated. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: about 12/3 cups). * Exported from MasterCook * Mini Meat Loaves Recipe By : Marge Perry/Julie Bottcher Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ketchup 1 1/2 tablespoons Dijon mustard 1 pound ground sirloin 3/4 cup finely chopped onion 1/4 cup seasoned breadcrumbs 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/8 teaspoon black pepper 1 large egg -- lightly beaten Cooking spray Preheat oven to 400`. Combine ketchup and mustard, stirring well with a whisk. Reserve 21/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine. Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 21/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray. Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400` for 25 minutes or until done. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 loaf). * Exported from MasterCook * Banana-Mango Crisp Recipe By : Lorrie Hulston Corvin/Julie Bottcher Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups sliced banana (about 6 bananas) 3 cups chopped peeled mango (about 3 mangos) 1/4 cup dark rum Cooking spray 1/4 cup all-purpose flour 3/4 cup regular oats 1/2 cup flaked sweetened coconut -- toasted 6 tablespoons brown sugar 3 tablespoons chopped crystallized ginger 1/4 teaspoon salt 3 tablespoons chilled butter -- cut into small pieces Preheat oven to 375`. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1/3 cup oat mixture to banana mixture, stirring gently to combine. Sprinkle remaining oat mixture over banana mixture. Bake at 375` for 30 minutes or until lightly browned and bubbly. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: about 1 cup). * Exported from MasterCook * Banana-Raspberry Cake with Lemon Frosting Recipe By : Lorrie Hulston Corvin/Julie Bottcher Serving Size : 14 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: Cooking spray 1 tablespoon all-purpose flour 1 1/3 cups granulated sugar 1/4 cup butter -- softened 3 large eggs 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup low-fat buttermilk 1 cup mashed ripe banana (about 2 bananas) 1 teaspoon vanilla extract Frosting: 3/4 cup (6 ounces) 1/3-less-fat cream cheese -- chilled 2 tablespoons butter -- softened 2 teaspoons grated lemon rind 1/2 teaspoon vanilla extract Dash of salt 2 1/2 cups powdered sugar -- sifted 1 1/2 cups fresh raspberries (optional) Preheat oven to 350`. To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 11/2 teaspoons flour. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 13/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake cake at 350` for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 14 servings (serving size: 1 slice). * Exported from MasterCook * Banana Pudding Recipe By : Lorrie Hulston Corvin/Julie Bottcher Serving Size : 16 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup all-purpose flour 2 cups sugar -- divided 1/2 teaspoon salt 4 cups 2% reduced-fat milk 1 (4-inch) vanilla bean -- split lengthwise 2 large eggs -- lightly beaten 8 large egg whites 80 vanilla wafers (about 1 [12-ounce] box) 5 cups sliced banana (about 6 bananas) Preheat oven to 325`. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 11/4 cups sugar, and salt in a large saucepan, stirring with a whisk. Gradually add milk, stirring until smooth. Scrape seeds from vanilla bean, and add seeds and bean to milk mixture. Cook over medium heat 12 minutes or until thick and bubbly, stirring constantly. Place eggs in a large bowl, and gradually add hot milk mixture, stirring constantly. Place mixture in pan; cook over medium heat 2 minutes or until thick and bubbly, stirring constantly. Discard vanilla bean. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Arrange half of vanilla wafers in the bottom of a 13 x 9-inch baking dish. Arrange half of the banana slices over wafers. Pour half of custard over banana. Repeat procedure with the remaining wafers, banana, and custard. Top with meringue, spreading evenly to edges of dish. Bake at 325` for 20 minutes or until lightly browned. Serve pudding warm or chilled. - - - - - - - - - - - - - - - - - - NOTES : Yield: 16 servings (serving size: about 3/4 cup). * Exported from MasterCook * Banana Split Ice Cream Pie Recipe By : Lorrie Hulston Corvin/Julie Bottcher Serving Size : 16 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups chocolate wafer crumbs (about 25 cookies; such as Nabisco's Famous Chocolate Wafers) 2 tablespoons butter -- melted 3/4 cup fat-free chocolate sundae syrup -- divided 4 cups sliced banana (about 5 bananas) 1 (1.75-quart) container vanilla low-fat ice cream -- softened 1 (18-ounce) jar strawberry sundae topping 1 cup coarsely chopped pineapple 5 tablespoons chopped dry-roasted peanuts 16 maraschino cherries with stems (optional) Combine crumbs and butter, stirring with a fork until moist. Press crumb mixture into bottom and 1/2 inch up sides of a 10-inch springform pan. Spread 1/2 cup chocolate syrup evenly over crust; top with banana. Spread the ice cream evenly over banana. Cover and freeze 3 hours or until firm. Spread the strawberry sundae topping evenly over ice cream. Cover and freeze 1 hour. Let stand at room temperature 5 minutes. Cut into 16 wedges. Drizzle each serving with about 3/4 teaspoon chocolate sundae syrup, and top each with 1 tablespoon chopped pineapple, about 1 teaspoon chopped peanuts, and 1 maraschino cherry, if desired. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 16 servings. * Exported from MasterCook * Banana Roulade with Hazelnut Cream Recipe By : Lorrie Hulston Corvin/Julie Bottcher Serving Size : 14 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped hazelnuts Cooking spray 1 tablespoon all-purpose flour 1 1/2 cups all-purpose flour 6 large egg yolks 1 cup granulated sugar -- divided 1 1/2 cups mashed ripe banana (about 3 bananas) 6 large egg whites 2 tablespoons powdered sugar -- divided 1/2 cup (4 ounces) 1/3-less-fat cream cheese 1/4 cup hazelnut-chocolate spread (such as Nutella) 1 teaspoon vanilla extract 1 1/2 cups powdered sugar -- sifted Preheat oven to 375`. Place hazelnuts on a baking sheet. Bake at 375` for 8 minutes or until lightly browned. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place nuts in a food processor; process until finely ground. Increase oven temperature to 400`. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Lightly spoon 11/2 cups flour into dry measuring cups, and level with a knife. Combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer at high speed for 4 minutes. Add 1/3 cup granulated sugar, beating until thick and pale (about 2 minutes). Add flour mixture, beating just until combined. Stir in banana. Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 2/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture. Gently spread batter into prepared pan. Bake at 400` for 12 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with 1 tablespoon powdered sugar. Carefully peel off wax paper; cool cake 1 minute. Starting at a long end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely. Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth. Gradually add 11/2 cups powdered sugar, beating just until blended. Unroll the cake carefully, and remove towel. Spread the cream cheese mixture over the cake, leaving a 1/2-inch border around outside edges. Reroll the cake, and place, seam side down, on a platter. Cover and chill 2 hours. Sprinkle with 1 tablespoon powdered sugar. Cut cake into 14 slices. - - - - - - - - - - - - - - - - - - NOTES : Yield: 14 servings. * Exported from MasterCook * All-American Chili Recipe By : Julie Bottcher Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces hot turkey Italian sausage 2 cups chopped onion 1 cup chopped green bell pepper 8 garlic cloves -- minced 1 pound ground sirloin 1 jalapeno pepper -- chopped 2 tablespoons chili powder 2 tablespoons brown sugar 1 tablespoon ground cumin 3 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 bay leaves 1 1/4 cups Merlot or other fruity red wine 2 (28-ounce) cans whole tomatoes -- undrained and coarsely chopped 2 (15-ounce) cans kidney beans -- drained 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese). Note: Like most chilis, * Exported from MasterCook * Barbecued Chicken Hash Recipe By : Ken Haedrick/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped carrot 4 cups chopped roasted skinless -- boneless chicken breasts (about 4 breasts) 3 1/2 cups frozen hash browns 3/4 cup water 1/2 cup barbecue sauce 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon minced garlic 1/4 teaspoon salt 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 1 jalapeno pepper -- seeded and minced Preheat oven to 375` Heat oil in a large cast-iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot; saute 11/2 minutes. Add chicken and next 7 ingredients (chicken through salt); bring to a boil. Reduce heat, and simmer for 2 minutes. Bake at 375` for 10 minutes. Sprinkle with cheese and jalapeno; bake an additional 5 minutes or until cheese melts. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 cup). * Exported from MasterCook * Fiesta Pepper Steak Recipe By : John DeMers/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh lime juice (about 6 limes) 3 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh or 1 teaspoon dried oregano 2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 garlic cloves -- chopped 2 (10-ounce) boneless sirloin steaks -- trimmed and cut into 1/4-inch strips 2 teaspoons olive oil 2 cups sliced onion 1 cup yellow bell pepper strips 1 cup red bell pepper strips 3 cups hot cooked long-grain rice Combine the first 7 ingredients in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion, and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice). * Exported from MasterCook * Spanish Pork Tenderloin with Olives Recipe By : John DeMers/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (5-ounce) package yellow rice (such as Bella) 1/2 cup all-purpose flour 1 teaspoon black pepper 3/4 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/4 teaspoon salt 1 1/2 pounds pork tenderloin -- trimmed and cut into 1/4-inch-thick slices 4 teaspoons olive oil -- divided 2/3 cup white wine vinegar 3 cups vertically sliced onion (about 1 pound) 1 cup green bell pepper strips 1 cup red bell pepper strips 2/3 cup sliced pimiento-stuffed olives 1 tablespoon sugar 1/8 teaspoon ground allspice 6 bay leaves 3 garlic cloves -- sliced Cook the rice according to package directions, omitting fat; keep warm. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat. Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done. Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork. Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender. Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 11/3 cups pork mixture and about 1/2 cup rice). * Exported from MasterCook * Curried Beef and Onions Recipe By : John DeMers/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (1-pound) flank steak -- trimmed 2 teaspoons vegetable oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon grated peeled fresh ginger 3 garlic cloves -- minced 1 jalapeno pepper -- seeded and minced 2 cups vertically sliced onion 1 tablespoon curry powder 1 teaspoon ground coriander 1 (141/2-ounce) can diced tomatoes -- undrained 1/2 cup plain low-fat yogurt 2 cups hot cooked basmati rice Cilantro sprigs (optional) Cut steak diagonally across grain into thin slices. Heat oil in a large nonstick skillet over medium-high heat. Add steak, and saute 3 minutes. Sprinkle with salt and pepper. Add ginger, garlic, and jalapeno; saute 1 minute. Add onion, curry, and coriander; saute 4 minutes. Add tomatoes, and simmer 1 minute or until liquid almost evaporates. Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 cup steak mixture and 1/2 cup rice). * Exported from MasterCook * Turkey Meatballs Marsala Recipe By : John DeMers/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sweet breadcrumbs 2 tablespoons chopped green onions 1 teaspoon sweet Marsala wine 1/4 teaspoon salt 1/4 teaspoon black pepper 1 pound ground turkey 1 garlic clove -- minced 2 teaspoons olive oil 1/2 cup chopped leek 1 cup water 1/2 cup 2% reduced-fat milk 2 tablespoons golden raisins 1/2 teaspoon grated lemon rind 1/4 teaspoon dried thyme 1/2 cup sweet Marsala wine 1 tablespoon cornstarch 1/4 teaspoon salt 3 cups hot cooked linguine (about 6 ounces uncooked pasta) Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 10 minutes or until done. Remove meatballs from pan; set aside. Add leek to pan, and saute 3 minutes or until tender. Stir in water and next 4 ingredients (water through thyme), and bring to a boil. Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk. Add Marsala mixture to leek mixture, and cook over medium heat for 6 minutes or until slightly thick. Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 6 meatballs and 1/2 cup linguine). * Exported from MasterCook * Ginger-Glazed Salmon Recipe By : Ken Haedrich/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray 1/2 cup pineapple preserves 1 1/2 tablespoons lime juice 1 tablespoon Dijon mustard 1 1/2 teaspoons bottled ground fresh ginger (such as Spice World) 1 teaspoon bottled minced garlic 1 teaspoon low-sodium soy sauce 1/4 teaspoon salt 1/4 teaspoon black pepper Preheat oven to 425`. Place fillets in a 13 x 9-inch baking dish coated with cooking spray. Combine preserves and remaining ingredients; pour over fillets. Bake at 425` for 15 minutes or until fish flakes easily when tested with a fork. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 fillet). * Exported from MasterCook * Pork Tenderloin with Savory Cherry Port Sauce Recipe By : John DeMers/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup port or other sweet red wine 3/4 cup dried tart cherries 3 tablespoons all-purpose flour 1/2 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 pounds pork tenderloin -- trimmed 1 tablespoon butter 2 tablespoons finely chopped shallots 1 cup fat-free -- less-sodium chicken broth Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port. Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer. Return pork to pan. Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155` (slightly pink), turning pork occasionally. Cut into slices, and serve with sauce. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 3 ounces meat and 2 tablespoons sauce). * Exported from MasterCook * Turkey Philly Sandwiches Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons butter 1 cup thinly sliced onion 1 cup thinly sliced green bell pepper 1/4 teaspoon black pepper 3/4 pound thinly sliced deli turkey breast 4 (2-ounce) sandwich rolls 4 (1-ounce) slices low-sodium mozzarella or provolone cheese Preheat oven to 375`. Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; saute 5 minutes or until tender. Stir in black pepper. Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls. Place sandwiches on a baking sheet. Bake at 375` for 5 minutes or until cheese melts. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 sandwich). * Exported from MasterCook * Greek Lamb Chops Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried oregano 2 tablespoons lemon juice 1 tablespoon bottled minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 8 (4-ounce) lamb loin chops -- trimmed Cooking spray Preheat broiler. Combine first 5 ingredients; rub over both sides of chops. Place chops on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 2 lamb chops). * Exported from MasterCook * Hot Garlic Shrimp and Asparagus Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 (1/2-inch-thick) slices diagonally cut French bread baguette 2 tablespoons olive oil 2 1/2 cups (1-inch) sliced asparagus (about 1 pound) 2 teaspoons bottled minced garlic 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon freshly ground black pepper 1 1/2 pounds peeled and deveined large shrimp 1 cup Chardonnay or other dry white wine 2 tablespoons lemon juice Preheat oven to 400`. Place bread slices in a single layer on a baking sheet. Bake at 400` for 6 minutes or until toasted. While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently. Stir in wine and juice; bring to a boil. Remove from heat; serve with bread slices. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/2 cups shrimp mixture and 2 bread slices). * Exported from MasterCook * Veal Marsala Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound veal scaloppine 1/4 cup all-purpose flour -- divided 2/3 cup beef consomme 1 tablespoon butter 1/2 cup dry Marsala wine 1 cup presliced mushrooms 1/4 teaspoon salt 1 tablespoon chopped fresh parsley Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consomme, stirring with a whisk; set aside. Melt butter in a large nonstick skillet over medium-high heat. Add veal; cook 11/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan. Add wine to pan, scraping pan to loosen browned bits. Add consomme mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce). * Exported from MasterCook * Chicken with Artichokes and Olives Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 (6-ounce) skinless -- boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup dry white wine 1/4 cup fat-free -- less-sodium chicken broth 1 teaspoon cornstarch 2 teaspoons Dijon mustard 1/3 cup pitted kalamata olives 1 (14-ounce) can quartered artichoke hearts -- drained 2 tablespoons minced fresh parsley Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan; keep warm. Combine wine, broth, cornstarch, and mustard. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in olives and artichokes; cook 1 minute. Spoon sauce over chicken; sprinkle with parsley. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce). * Exported from MasterCook * Pecan-Crusted Tilapia Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry breadcrumbs 2 tablespoons finely chopped pecans 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/2 cup low-fat buttermilk 1/2 teaspoon hot sauce 3 tablespoons all-purpose flour 4 (6-ounce) tilapia or snapper fillets 1 tablespoon vegetable oil -- divided 4 lemon wedges Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture. Heat 11/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 tilapia fillet). * Exported from MasterCook * Seared Pork with Cranberry-Orange Sauce Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole-berry cranberry sauce 3 tablespoons low-sodium soy sauce 2 tablespoons orange juice 1 tablespoon honey 1 teaspoon bottled ground fresh ginger (such as Spice World) 1/4 teaspoon salt -- divided 1 tablespoon olive oil Cooking spray 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 1/2 teaspoon dried rosemary 1/4 teaspoon black pepper 1/3 cup dry white wine Combine first 5 ingredients and 1/8 teaspoon salt. Heat olive oil in a large skillet coated with cooking spray over medium-high heat. Sprinkle the pork with 1/8 teaspoon salt, dried rosemary, and black pepper. Add pork to the pan, and cook 4 minutes on each side. Remove from pan. Add wine to pan, scraping the pan to loosen the browned bits. Stir in cranberry mixture, and then return pork to pan. Bring to a simmer, and cook for 2 minutes or until the pork is done. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 pork chop and about 2 tablespoons sauce). * Exported from MasterCook * Turkey Cutlets with Rosemary-Tomato Sauce Recipe By : Lorrie Hulston Corvin/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons olive oil -- divided 8 (2-ounce) turkey cutlets 3/4 teaspoon salt -- divided 1/2 teaspoon black pepper -- divided 1 tablespoon chopped fresh rosemary 1 teaspoon bottled minced garlic 1 1/2 cups chopped tomato 1 tablespoon white wine vinegar Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm. Add 2 teaspoons oil, rosemary, and garlic to pan; saute 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 2 turkey cutlets and 1/4 cup sauce). * Exported from MasterCook * Red Snapper Salad with Green Peppercorn-Tarragon Vinaigrette Recipe By : Lorrie Hulston Corvin/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 4 (6-ounce) red snapper or other firm whitefish fillets 1 tablespoon olive oil -- divided 1/2 teaspoon salt -- divided 1 tablespoon minced fresh or 1 teaspoon dried tarragon 2 tablespoons white wine vinegar 2 tablespoons water 2 tablespoons honey 2 tablespoons Dijon mustard 1 teaspoon dried green peppercorns -- crushed 6 cups mixed baby greens Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drizzle fish with 2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, tarragon, and the next 5 ingredients (tarragon through peppercorns), stirring with a whisk. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine. Arrange about 11/4 cups greens on each of 4 plates. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Gorgonzola Topped Pork Tenderloin Recipe By : Robyn Webb/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (1-pound) pork tenderloin -- trimmed and cut crosswise into 4 pieces 1 teaspoon vegetable oil Cooking spray 2 teaspoons bottled minced garlic 1/2 teaspoon black pepper 1/4 teaspoon salt 1/2 cup beef broth 1/4 cup dry red wine 2 tablespoons crumbled Gorgonzola or other blue cheese Place the pork between 2 sheets of heavy-duty plastic wrap; pound to 1-inch thickness using a meat mallet or rolling pin. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine garlic, pepper, and salt; rub over both sides of pork. Add pork to pan, and cook 5 minutes on each side or until done. Remove the pork from pan, and keep warm. Add broth and wine to skillet, scraping pan to loosen browned bits. Increase heat to high, and cook until reduced to 1/3 cup (about 6 minutes). Spoon sauce over pork; sprinkle with cheese. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 3 ounces pork, about 1 tablespoon sauce, and 11/2 teaspoons cheese * Exported from MasterCook * Mussels in Spicy Coconut Broth Recipe By : Lorrie Hulston Corvin/Krista Montgomery Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light coconut milk 1/4 cup thinly sliced peeled fresh ginger 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons red curry powder (such as McCormick) Dash of salt 1 (14.5-ounce) can fat-free -- less-sodium chicken broth 2 pounds mussels -- scrubbed and debearded 1/4 cup chopped fresh basil Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Spoon 11/2 cups broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl. Garnish with chopped basil. - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 servings. * Exported from MasterCook * Barley Pilaf with Chickpeas and Artichoke Hearts Recipe By : Lorrie Hulston Corvin/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 1 cup uncooked quick-cooking barley 1/4 teaspoon salt 2 tablespoons commercial pesto 1 (15-ounce) can chickpeas (garbanzo beans) -- drained and rinsed 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 teaspoon bottled minced garlic 1 (14-ounce) can quartered artichoke hearts -- drained and rinsed 1/2 cup (2 ounces) preshredded fresh Parmesan cheese Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice. While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; saute 3 minutes or until lightly browned. Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Balsamic Glazed Pork Chops with Red Pepper Grits Recipe By : Lorrie Hulston Corvin/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 3/4 teaspoon salt -- divided 3/4 cup uncooked quick-cooking grits 2 tablespoons butter 1/2 teaspoon bottled minced garlic 1 (7-ounce) bottle roasted red bell pepper -- drained and diced Cooking spray 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick) 1/8 teaspoon black pepper 1/4 cup balsamic vinegar 2 tablespoons honey Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper. While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 pork chop and 1 cup grits). * Exported from MasterCook * Tomato-Chicken Pasta Recipe By : Melissa Dupree/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (9-ounce) package fresh fettuccine 1/4 cup boiling water 2 tablespoons sun-dried tomato sprinkles 2 teaspoons olive oil Cooking spray 1/2 cup finely chopped shallots 1 pound chicken breast tenders -- cut into 1-inch pieces 1/2 cup dry white wine 1/3 cup whipping cream 1/2 cup chopped fresh basil -- divided 1/4 cup (1 ounce) preshredded fresh Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain. While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally. Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/2 cups). * Exported from MasterCook * French Toast Waffles Recipe By : Robin Vitetta-Miller/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 cup fat-free milk 1 tablespoon sugar 1 tablespoon butter -- melted 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 large eggs 16 (1/2-inch-thick) slices day-old French bread (about 7 ounces) Coat waffle iron with cooking spray, and preheat. Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes. Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 4 waffles). * Exported from MasterCook * Sour Cream, Cheddar, and Chive Potato Waffles Recipe By : Robin Vitetta-Miller/Krista Montgomery Serving Size : 7 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 teaspoon baking powder 1 (5.8-ounce) package shredded potato pancake mix (such as Panni) 1 3/4 cups fat-free milk 1 (8-ounce) carton reduced-fat sour cream 1 large egg 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese 1/4 cup chopped fresh chives Coat a waffle iron with cooking spray, and preheat. Combine baking powder and potato pancake mix in a large bowl. Place milk, sour cream, and egg in a medium bowl; stir well with a whisk. Add milk mixture to potato pancake mixture, stirring until smooth. Fold in cheese and chives. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter. - - - - - - - - - - - - - - - - - - NOTES : Yield: 7 servings (serving size: 1 waffle). * Exported from MasterCook * Cornmeal Waffles Recipe By : Robin Vitetta-Miller/Krista Montgomery Serving Size : 7 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 cup all-purpose flour 3/4 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups low-fat buttermilk 1/2 cup maple syrup 1 tablespoon vegetable oil 2 large egg yolks 2 large egg whites Coat a waffle iron with cooking spray, and preheat. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, and make a well in center of mixture. Place buttermilk, maple syrup, oil, and egg yolks in a bowl, and stir well with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into cornmeal mixture. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook for 3 to 5 minutes or until done; repeat procedure with remaining batter. - - - - - - - - - - - - - - - - - - NOTES : Yield: 7 servings (serving size: 1 waffle). * Exported from MasterCook * Corn and Jalapeno Waffles Recipe By : Robin Vitetta-Miller/Krista Montgomery Serving Size : 14 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cumin 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups low-fat buttermilk 1 tablespoon vegetable oil 1 large egg 1/4 cup minced jalapeno pepper 1 (11-ounce) can whole-kernel corn -- drained Coat a waffle iron with cooking spray, and preheat. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Place buttermilk, oil, and egg in a medium bowl; stir well with a whisk. Add buttermilk mixture to flour mixture; stir until smooth. Fold in jalapeno and corn. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter. Cut each waffle into 4 pieces. - - - - - - - - - - - - - - - - - - NOTES : Yield: 14 servings (serving size: 2 pieces). * Exported from MasterCook * Sourdough Waffles with Ham and Cheese Recipe By : Robin Vitetta-Miller/Krista Montgomery Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Waffles: 1 package dry yeast (about 21/4 teaspoons) 1/2 cup warm water (100` to 110`) 1 1/2 cups warm fat-free milk (100` to 110`) 1 tablespoon olive oil 2 1/2 cups all-purpose flour -- divided 1 tablespoon sugar Cooking spray 1/2 teaspoon salt 1 large egg -- lightly beaten 1 1/2 cups (6 ounces) diced Swiss cheese 1 1/2 cups (6 ounces) diced reduced-fat ham Sauce: 6 tablespoons maple syrup 3 tablespoons Dijon mustard Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Add milk and oil, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and sugar in a small bowl. Add flour mixture to yeast mixture, stirring with a whisk until just combined. Cover and let stand in a warm place (85`), free from drafts, 1 hour or until mixture is bubbly. Stir batter. Cover and refrigerate 24 hours. Let batter stand at room temperature 20 minutes (batter will be thick and spongy). Coat a waffle iron with cooking spray, and preheat. Stir batter; add 1/2 cup flour, salt, and egg, stirring with a whisk. Add cheese and ham; stir well. Spoon about 1/2 cup of batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter. To prepare sauce, combine syrup and mustard in a bowl; stir with a whisk. Serve with waffles. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 1 waffle and 1 tablespoon sauce). * Exported from MasterCook * Chocolate Chip Waffles Recipe By : Robin Vitetta-Miller/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups fat-free milk 1 tablespoon butter -- melted 1 teaspoon vanilla extract 1 large egg yolk 1 large egg white 1 tablespoon sugar 1/2 cup semisweet chocolate minichips Coat a waffle iron with cooking spray, and preheat. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in minichips. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 waffle ). * Exported from MasterCook * Five-Grain Cereal with Apricots, Apples, and Bananas Recipe By : Lora Brody/Julie Bottcher Serving Size : 9 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup flaxseed 1 1/4 cups steel-cut (Irish) oats 2/3 cup dried apricots -- coarsely chopped 2/3 cup dried apple -- coarsely chopped 2/3 cup dried banana chips 1/2 cup cracked wheat 1/2 cup uncooked regular grits 1/2 cup oat bran 1/3 cup wheat bran 3/4 teaspoon salt 13 1/2 cups water Place flaxseed in a spice or coffee grinder; process until coarsely ground. Combine flaxseed, oats, and remaining ingredients except water in a large bowl, stirring well to combine. Bring water to a boil in a large saucepan. Add cereal; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 2 minutes or until thick, stirring constantly. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 9 servings (serving size: 11/2 cups). * Exported from MasterCook * Muesli Recipe By : Lora Brody/Julie Bottcher Serving Size : 7 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flake cereal (such as Wheaties) 1 cup rolled oats 3/4 cup slivered almonds 2/3 cup sweetened dried cranberries 2/3 cup chopped pitted dates 1/2 cup untoasted wheat germ 1/2 cup dried figs -- chopped 1/4 cup unsweetened coconut -- toasted 1/4 cup oat bran 2 tablespoons sunflower seed kernels 1/4 teaspoon ground ginger 1 teaspoon salt 1/4 cup brown sugar 3 cups 2% reduced-fat milk Combine first 13 ingredients in a large bowl. Add milk, stirring to combine. Cover and refrigerate mixture overnight. - - - - - - - - - - - - - - - - - - NOTES : Yield: 7 servings (serving size: 3/4 cups). * Exported from MasterCook * Fruited Breakfast Barley Recipe By : Lora Brody/Julie Bottcher Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups uncooked pearl barley 5 cups water 1/3 cup packed brown sugar 1 teaspoon salt 1 cup 1% low-fat milk 1/2 cup raisins 1/2 cup dried apricots -- quartered 1/2 cup slivered almonds -- toasted and coarsely chopped Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds). Place ground barley in a large saucepan. Repeat procedure with remaining barley. Cook barley over medium heat 4 minutes or until toasted, stirring frequently. Add water, sugar, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add milk; cook 5 minutes or until thick, stirring constantly. Stir in raisins, apricots, and almonds. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 cup). * Exported from MasterCook * Southwestern Barley <"Grits" Recipe By : Lora Brody/Julie Bottcher Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups uncooked pearl barley 3 cups water 3 cups 1% low-fat milk 1 tablespoon honey 3/4 teaspoon salt 1 cup (4 ounces) shredded sharp cheddar cheese 1 teaspoon chili powder 1 (4.5-ounce) can chopped green chiles -- drained 6 tablespoons reduced-fat sour cream Hot sauce (optional) Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds). Place ground barley in a large saucepan. Repeat procedure with remaining barley. Cook barley over medium heat 4 minutes or until toasted, stirring frequently. Add water, milk, honey, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add cheese, chili powder, and chiles; cook 5 minutes or until cheese melts, stirring constantly. Top each serving with 1 tablespoon sour cream. Serve with hot sauce, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 cup). * Exported from MasterCook * Three-Grain Cereal with Sunflower Seeds and Fruit Recipe By : Lora Brody/Julie Bottcher Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup flaxseed 1 1/2 cups steel-cut (Irish) oats 1/2 cup golden raisins 1/2 cup dried sweet cherries 1/3 cup oat bran 1/3 cup untoasted wheat germ 1/3 cup sunflower seed kernels 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 9 cups water Place flaxseed in a spice or coffee grinder; process until coarsely ground. Combine flaxseed, oats, and remaining ingredients except water in a large bowl, stirring well to combine. Bring water to a boil in a large saucepan; add cereal. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 2 minutes or until thick, stirring constantly. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 11/2 cups). * Exported from MasterCook * Chicken with Olives and Lemon Recipe By : Lucia Cleveland/Julie Bottcher Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped fresh cilantro 1 tablespoon ground cumin 2 teaspoons paprika 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon ground red pepper 1/4 teaspoon salt 4 garlic cloves -- minced 8 chicken thighs (about 2 pounds) -- skinned Cooking spray 1/2 cup all-purpose flour 1/4 cup fresh lemon juice 1 (141/2-ounce) can fat-free -- less-sodium chicken broth 24 pimiento-stuffed olives -- coarsely chopped 8 lemon wedges Preheat oven to 325`. Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat. Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat. Top chicken with olives and lemon. Bake at 325` for 1 hour or until thermometer registers 180`. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 2 thighs and about 1/3 cup sauce). * Exported from MasterCook * Mashed Potatoes with Zucchini Ragout Recipe By : Steve Petusevsky/Ann Pittman Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes: 2 pounds cubed Yukon gold potato 2 tablespoons extravirgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup 2% reduced-fat milk 4 cups torn spinach 1/2 cup minced green onions Ragout: 2 teaspoons extravirgin olive oil 1 1/2 cups thinly sliced onion 1 teaspoon dried oregano 2 garlic cloves -- minced 1 pound cremini mushrooms -- quartered 3 cups (1/2-inch) cubed zucchini 2 cups water 1/4 cup chopped fresh basil 2 teaspoons black olive paste 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (14.5-ounce) can diced tomatoes -- undrained 6 tablespoons (11/2 ounces) grated fresh Parmesan cheese To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash mixture with a potato masher to desired consistency. Cover and keep warm. Heat milk over medium heat in a large nonstick skillet to 180` or until tiny bubbles form around edge (do not boil). Stir in spinach; cook 1 minute or until spinach wilts. Add milk mixture and green onions to potato mixture, stirring until well combined. To prepare ragout, wipe skillet with paper towels. Heat 2 teaspoons oil in skillet over medium heat. Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently. Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently. Add zucchini; cook 2 minutes, stirring frequently. Stir in water and next 5 ingredients (water through tomatoes); simmer, uncovered, 15 minutes, stirring occasionally. Serve ragout over potatoes, and sprinkle with cheese. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: about 1 cup potatoes, 1 cup ragout, and 1 tablespoon cheese). * Exported from MasterCook * Miso Vegetable Noodle Bowl Recipe By : Steve Petusevsky/Ann Pittman Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces uncooked udon noodles (thick -- round fresh Japanese wheat noodles) or spaghetti 3 cups water 3 cups vegetable broth 1 1/2 cups frozen shelled edamame -- thawed 1 cup thinly sliced napa (Chinese) cabbage 1 cup (1/8-inch) diagonally cut carrot 1 cup thinly sliced red bell pepper 1 cup diagonally cut snow peas 1 cup thinly sliced shiitake mushroom caps 1/2 cup finely chopped green onions 2 tablespoons fresh lime juice 1 tablespoon minced peeled fresh ginger 3 tablespoons yellow miso (soybean paste) 2 teaspoons chile paste with garlic 2 tablespoons minced fresh cilantro Lime wedges (optional) Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain. Bring water and broth to a boil in pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat. Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 11/2 cups). * Exported from MasterCook * Root Vegetable Tagine with Lentils Recipe By : Steve Petusevsky/Ann Pittman Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spice blend: 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1/4 teaspoon curry powder 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1/8 teaspoon ground allspice Tagine: 1 tablespoon olive oil 3 cups chopped green cabbage 2 cups (1-inch) cubed peeled sweet potato (about 12 ounces) 1 cup coarsely chopped onion 1 cup (1-inch-thick) slices parsnip 1 cup (1-inch-thick) slices carrot 1 cup (1-inch) cubed peeled turnip 1 cup dried lentils 1/2 cup chopped dried apricots 1 tablespoon minced peeled fresh ginger 2 teaspoons grated lemon rind 2 (141/2-ounce) cans vegetable broth 1 (14.5-ounce) can diced tomatoes -- undrained 1 tablespoon fresh lemon juice 6 cups hot cooked couscous To prepare spice blend, combine first 9 ingredients. To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 11/4 cups tagine and 3/4 cup couscous). * Exported from MasterCook * Tofu and Swiss Chard Stacks Recipe By : Steve Petusevsky/Ann Pittman Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tofu: 2 tablespoons low-sodium soy sauce 1 tablespoon mirin (sweet rice wine) 2 teaspoons rice vinegar 1 teaspoon honey 1 (12.3-ounce) package water-packed reduced-fat firm tofu -- drained Cooking spray Greens: 1 teaspoon dark sesame oil 1 cup thinly sliced shiitake mushroom caps 1 1/2 teaspoons minced peeled fresh ginger 1/4 teaspoon crushed red pepper 2 garlic cloves -- minced 4 cups thinly sliced Swiss chard 1/2 teaspoon sesame seeds -- toasted 2 teaspoons low-sodium soy sauce To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices. Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once. Preheat broiler. Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray. Broil 10 minutes on each side or until tofu is lightly browned. To prepare greens, heat oil in a large nonstick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently. Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently. Stir in 2 teaspoons soy sauce. Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu. - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 servings. * Exported from MasterCook * Firecracker Vegetable Roast Recipe By : Steve Petusevsky/Ann Pittman Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup loosely packed fresh basil leaves 1/4 cup loosely packed fresh mint leaves 2 tablespoons olive oil 1 tablespoon low-sodium soy sauce 1 teaspoon dried Italian seasoning 1 teaspoon curry powder 1/2 teaspoon salt 3 garlic cloves -- halved 1 jalapeno pepper -- halved 2 cups cauliflower florets 2 cups broccoli florets 1 1/2 cups thinly sliced fennel bulb (about 1 small bulb) 1 cup red bell pepper strips 1 cup yellow bell pepper strips 1 cup thinly sliced red onion Cooking spray 1 medium tomato -- cut into 12 wedges 1 (151/2-ounce) can chickpeas (garbanzo beans) -- rinsed and drained 6 cups hot cooked basmati rice Preheat oven to 450`. Place first 9 ingredients in a food processor; process until smooth. Combine basil mixture, cauliflower, and next 5 ingredients (cauliflower through onion), tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray. Bake at 450` for 15 minutes or until lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve over rice. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 11/3 cups vegetable mixture and 1 cup rice). * Exported from MasterCook * Brown Chicken Stock Recipe By : Jim Peterson/Krista Montgomery Serving Size : 10 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound fennel stalks -- cut into 2-inch-thick pieces 3 carrots -- cut into 2-inch-thick pieces 1 celery stalk -- cut into 2-inch-thick pieces 1 medium onion -- unpeeled and quartered 6 pounds chicken pieces 1/2 teaspoon black peppercorns 6 parsley sprigs 5 thyme sprigs 2 bay leaves 16 cups cold water -- divided Preheat oven to 400`. Arrange the first 4 ingredients in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400` for 11/2 hours, turning the chicken once every 30 minutes (chicken and vegetables should be very brown). Place the peppercorns, parsley, thyme, and bay leaves in an 8-quart stockpot. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard the drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups of water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping the bottom to loosen the browned bits. Pour contents of broiler pan into stockpot. Add remaining 12 cups of water, and bring to a boil over medium-high heat. Reduce heat, and simmer 11/2 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard. - - - - - - - - - - - - - - - - - - NOTES : Yield: 10 cups (serving size: 1 cup). * Exported from MasterCook * White Chicken Stock Recipe By : Jim Peterson/Krista Montgomery Serving Size : 10 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon black peppercorns 10 parsley sprigs 8 thyme sprigs 3 celery stalks -- cut into 2-inch-thick pieces 3 bay leaves 2 medium onions -- unpeeled and quartered 2 carrots -- cut into 2-inch-thick pieces 2 garlic cloves -- crushed 16 cups cold water 6 pounds chicken pieces Place first 8 ingredients in an 8-quart stockpot; add the water and chicken. Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard. - - - - - - - - - - - - - - - - - - NOTES : Yield: 10 cups (serving size: 1 cup). * Exported from MasterCook * Wonton Soup Recipe By : Jim Peterson/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups spinach leaves 3/4 cup cooked dark-meat chicken (about 1/2 pound skinless -- boneless thighs) 1 tablespoon low-sodium soy sauce 3/4 teaspoon black pepper 3/4 teaspoon chopped peeled fresh ginger 3/4 teaspoon dark sesame oil 2 garlic cloves -- chopped 1 teaspoon salt -- divided 40 wonton wrappers 1 large egg white -- lightly beaten 2 teaspoons cornstarch 8 cups White Chicken Stock Crushed red pepper (optional) Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes. Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 11/3 cups broth and 6 wontons). * Exported from MasterCook * Matzo Ball Soup Recipe By : Jim Peterson/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces chicken livers 1 1/4 teaspoons salt -- divided 1 1/4 teaspoons black pepper -- divided 2 teaspoons vegetable oil -- divided Cooking spray 1 1/4 cups finely chopped onion 2 garlic cloves -- minced 4 large egg whites 8 1/2 cups Brown Chicken Stock -- divided 3/4 cup matzo meal 1/8 teaspoon ground nutmeg 3 cups shredded cooked chicken breast (about 1 pound) Rinse chicken livers, and pat dry with paper towels; sprinkle livers with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat. Add livers, and cook 4 minutes on each side or until well browned. Remove livers from pan; place in a food processor. Wipe drippings from pan with a paper towel. Add 1 teaspoon oil to pan; heat over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add egg whites and 1/2 cup stock to food processor with livers. Process until smooth (about 1 minute); transfer to a large mixing bowl. Add onion mixture, 1/2 teaspoon salt, 1 teaspoon pepper, matzo meal, and nutmeg; stir until well blended. Cover and let stand 10 minutes. Shape mixture into 24 balls (about 1 tablespoon each). Bring 8 cups water to a simmer in a large Dutch oven. Add matzo balls; cook 10 minutes. Remove matzo balls with a slotted spoon; keep warm. Bring 8 cups stock to a simmer over medium heat. Add chicken and 1/2 teaspoon salt; cook 3 minutes or until thoroughly heated. Ladle 11/3 cups soup into each of 6 bowls; top each serving with 4 matzo balls. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings. * Exported from MasterCook * Thai Chicken and Coconut Soup Recipe By : Jim Peterson/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups White Chicken Stock 1 teaspoon grated lime rind 1/4 cup fresh lime juice 1 tablespoon chopped peeled fresh lemongrass 2 tablespoons Thai fish sauce 1/2 teaspoon minced peeled fresh ginger 1/2 teaspoon chopped seeded Thai chile 1 pound skinless -- boneless chicken breast -- cut into bite-sized pieces 1 (14-ounce) can light coconut milk 2 tablespoons chopped fresh cilantro Combine first 7 ingredients in a large saucepan. Bring to a simmer over medium heat; stir in chicken and coconut milk. Cook 3 minutes or until chicken is done. Sprinkle with cilantro. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/2 cups). * Exported from MasterCook * Posole (Tomatillo, Chicken, and Hominy Soup) Recipe By : Jim Peterson/Krista Montgomery Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tomatillos 6 cups Brown Chicken Stock 2 cups chopped onion 3 pounds chicken breast halves -- skinned 4 garlic cloves -- chopped 2 jalapeno peppers -- seeded and quartered 1 (30-ounce) can white hominy -- drained 1 teaspoon salt 1/2 cup chopped fresh cilantro 1/4 cup reduced-fat sour cream 8 lime wedges Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside. Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 11/2 cups soup, 1 tablespoon cilantro, 11/2 teaspoons sour cream, * Exported from MasterCook * Chicken Noodle Soup with Fresh Tarragon Recipe By : Jim Peterson/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound uncooked vermicelli -- broken into 2-inch pieces 8 cups Brown Chicken Stock 1 1/4 teaspoons salt 1/2 teaspoon black pepper 3 cups shredded cooked chicken (about 1 pound) 2 tablespoons fresh whole tarragon leaves Cook pasta according to package directions, omitting salt and fat. Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 2 cups). * Exported from MasterCook * Chicken and Wild Rice Soup Recipe By : Jim Peterson/Krista Montgomery Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 2 cups uncooked wild rice 3 thick-cut bacon slices -- chopped (about 3 ounces) 5 cups thinly sliced red onion (about 1 large) 1/4 cup port or other sweet red wine 6 cups Brown Chicken Stock 3 cups shredded roasted chicken breast (about 1 pound) 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper Bring 6 cups water to a boil in a medium saucepan, and stir in wild rice. Reduce heat; simmer, partially covered, 35 minutes or until rice is tender. Drain and set aside. Place bacon in an 8-quart stockpot over medium heat. Cook 10 minutes or until bacon begins to crisp, stirring frequently. Add onion; increase heat to medium-high. Cook 10 minutes or until golden brown, stirring frequently. Add port, and simmer 8 minutes or until port evaporates. Add stock; simmer 5 minutes. Stir in rice, chicken, and remaining ingredients, and simmer 5 minutes or until thoroughly heated. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 11/4 cups). * Exported from MasterCook * Chicken Soup with Garlic, Saffron, and Tomatoes Recipe By : Jim Peterson/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 black peppercorns 5 parsley sprigs 2 thyme sprigs 1 garlic clove -- crushed 6 cups White Chicken Stock 2 cups chopped leek (about 2 large) 1 1/2 cups chopped fennel bulb 1 1/2 cups sliced mushrooms 1 cup chopped peeled turnip 1/2 cup chopped carrot 1/2 teaspoon saffron threads 1 1/2 cups chopped seeded peeled tomato (about 5 medium) 1 pound skinless -- boneless chicken thighs 1 cup thinly sliced spinach 1 teaspoon salt 1 teaspoon black pepper 1 (19-ounce) can cannellini beans -- rinsed and drained 1 garlic clove -- halved 12 (1/2-inch-thick) slices French bread baguette -- toasted Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes. Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes. Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 12/3 cups soup over each serving. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings. * Exported from MasterCook * Curried Chicken Corn Chowder Recipe By : Jim Peterson/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 cups chopped onion 2 tablespoons chopped seeded jalapeno pepper 2 teaspoons curry powder 6 cups White Chicken Stock 5 cups fresh corn kernels (about 7 ears) 1/2 cup all-purpose flour 1/2 cup 2% reduced-fat milk 2 cups shredded cooked chicken breast (about 1 pound) 1/3 cup chopped fresh cilantro 1 1/2 teaspoons salt 1/2 teaspoon black pepper Melt butter in a Dutch oven over medium heat. Add onion and jalapeno, and cook 10 minutes, stirring frequently. Add curry, and cook 30 seconds, stirring constantly. Add stock and corn, and bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook for 3 minutes or until mixture thickens, stirring frequently. Stir in chicken, cilantro, salt, and black pepper. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 12/3 cups). * Exported from MasterCook * Edamame-Garlic Puree Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 5 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups frozen blanched shelled edamame (green soybeans) 10 garlic cloves -- peeled 1/4 cup soft silken tofu 1 1/2 teaspoons lemon juice 3/4 teaspoon salt 1/8 teaspoon black pepper Bring 2 quarts water to a boil in a medium saucepan over medium-high heat; add edamame and garlic. Cook for 5 minutes. Drain in a colander over a bowl, reserving 1/2 cup liquid. Combine edamame, garlic, 1/2 cup cooking liquid, and tofu in a food processor, and process until smooth (about 3 minutes). Add lemon juice, salt, and pepper, and pulse to combine. - - - - - - - - - - - - - - - - - - NOTES : Yield: 5 servings (serving size: 2/3 cup). * Exported from MasterCook * Sesame Beef and Asian Vegetable Stir-Fry Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup low-sodium soy sauce -- divided 1/4 cup Chinese black (Chinkiang) vinegar or rice vinegar -- divided 4 teaspoons dark sesame oil 1/2 teaspoon five-spice powder 3/4 pound top round -- cut into1/4-inch strips 1/3 cup water 1 teaspoon cornstarch 2 teaspoons peanut oil -- divided 3 tablespoons sesame seeds -- toasted and divided 1 tablespoon minced peeled fresh ginger 2 garlic cloves -- minced 2 cups red bell pepper strips 1 1/2 cups frozen blanched shelled edamame (green soybeans) -- thawed 1 cup sliced shiitake mushroom caps 1 (15-ounce) can whole baby corn -- drained 1/2 cup diagonally cut green onions 3 cups cooked jasmine rice Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk. Add beef; toss to coat. Let stand 10 minutes. Remove beef from bowl; discard marinade. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk. Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 1 minute. Remove beef from pan. Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds. Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes. Add beef and cornstarch mixture; stir-fry 3 minutes or until sauce thickens. Remove from heat; stir in 1 tablespoon sesame seeds and onions. Serve over rice. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 cup stir-fry and 1/2 cup rice). * Exported from MasterCook * Edamame Succotash with Shrimp Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups frozen blanched shelled edamame (green soybeans) 3 bacon slices 1/2 cup chopped celery 1/4 cup chopped red onion 3 garlic cloves -- minced 1 to 2 jalapeno peppers -- split lengthwise and cut crosswise into thin strips 2 cups fresh corn kernels (about 2 ears) 3 tablespoons white wine 1 pound medium shrimp -- peeled and deveined 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley Prepare edamame according to package directions, omitting salt. Drain. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon. Reduce heat to medium; add celery, onion, garlic, and jalapeno to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/4 cups). * Exported from MasterCook * Roasted Chile-Spiced Edamame Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 5 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (14-ounce) package frozen blanched shelled edamame (green soybeans) -- thawed Cooking spray 1 tablespoon New Mexico red chile powder or chili powder 1 teaspoon onion powder 3/4 teaspoon sea salt 1/2 teaspoon ground ginger 1/2 teaspoon ground red pepper Preheat oven to 350`. Arrange edamame in a single layer on a baking sheet, and coat with cooking spray. Combine chile powder and remaining ingredients. Sprinkle over edamame; toss to coat. Bake edamame at 350` for 11/2 hours, stirring beans every 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : Yield: 5 servings (serving size: about 1/4 cup). * Exported from MasterCook * Edamame-Avocado Soup Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 9 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds frozen shelled edamame (green soybeans) 2 cups fat-free -- less-sodium chicken broth -- divided 1/4 cup chopped shallots 2 peeled avocados -- cut into quarters 4 cups water 3 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon white pepper Chopped fresh parsley (optional) Lemon wedges (optional) Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside. Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour pureed shallot mixture into a large bowl. Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add pureed avocado mixture to pureed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to pureed mixture; stir well with a whisk. Cover and chill. Serve with parsley and lemon wedges, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 9 servings (serving size: 1 cup). * Exported from MasterCook * Chicken Noodle Bowl with Edamame and Straw Mushrooms Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 5 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 peeled fresh lemongrass stalks 6 cups fat-free -- less-sodium chicken broth 1 (1-inch) piece peeled fresh ginger -- thinly sliced 5 ounces uncooked wide rice sticks (rice-flour noodles) 12 ounces skinless -- boneless chicken thighs -- cut into 1/4-inch strips 2 cups frozen blanched shelled edamame (green soybeans) -- thawed 1/3 cup diagonally cut carrot 1 tablespoon low-sodium soy sauce 1 (15-ounce) can straw mushrooms -- drained 1/2 cup loosely packed cilantro leaves 1/3 cup diagonally sliced green onions Lime wedges (optional) Lightly crush lemongrass using the side of a knife; slice stalks into 2-inch pieces. Combine lemongrass pieces, broth, and ginger in a large saucepan; bring to a boil. Reduce heat to low, and simmer 45 minutes. Remove lemongrass pieces and ginger using a slotted spoon; discard. Cook noodles according to package directions; drain and set aside. Add chicken strips to broth; increase heat to medium, and cook 5 minutes. Add edamame, carrot, soy sauce, and mushrooms; cook 5 minutes or until chicken is done. Remove from heat; stir in cilantro and green onions. Divide the rice noodles evenly among each of 5 soup bowls. Ladle chicken mixture over noodles. Garnish with lime wedges, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 5 servings (serving size: about 3/4 cup noodles and about 11/4 cups chicken mixture). * Exported from MasterCook * Orzo Salad with Marinated Mushrooms and Edamame Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white wine vinegar 1 tablespoon brown sugar 1 tablespoon fresh thyme leaves 2 1/2 tablespoons olive oil 1 tablespoon dry sherry 1 1/2 teaspoons salt 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 2 garlic cloves -- minced 1 bay leaf 7 cups quartered mushrooms (about 1 pound) 2 cups frozen blanched shelled edamame (green soybeans) -- thawed 1 cup chopped red bell pepper 2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta) Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: about 3/4 cup). * Exported from MasterCook * Edamame Mashed Potatoes Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups frozen blanched shelled edamame (green soybeans) 5 cups peeled baking potato -- cut into 2-inch pieces (about 2 pounds) 1 (14.5-ounce) can fat-free -- less-sodium chicken broth 3/4 cup warm 2% reduced-fat milk 2 tablespoons olive oil 1 1/4 teaspoons salt 1/8 teaspoon white pepper Place edamame in a large saucepan. Cover with water to 2 inches above edamame, and bring to a boil. Cook 10 minutes or until soft. Drain edamame, and set aside. Place potato and chicken broth in a large saucepan; add enough water to cover potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place edamame in a food processor; process 1 minute or until finely chopped. With food processor on, slowly pour reserved cooking liquid through food chute; process until smooth. Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: about 1 cup). * Exported from MasterCook * Edamame Hummus with Pita Crisps Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 (6-inch) pitas -- split in half horizontally 1 1/2 cups frozen blanched shelled edamame (green soybeans) 4 teaspoons extravirgin olive oil -- divided 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 2 garlic cloves -- peeled 1/2 cup fresh flat-leaf parsley leaves 3 tablespoons tahini (sesame-seed paste) 3 tablespoons water 3 tablespoons fresh lemon juice 1/2 teaspoon paprika Preheat oven to 350`. Arrange pita halves in a single layer on oven rack. Bake at 350` for 15 minutes or until crisp, and cool completely on a wire rack. Break each pita half into about 6 chips. Prepare edamame according to package directions, omitting salt. Place 1 tablespoon oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 to 3 times or until coarsely chopped. Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth. Spoon the hummus into a serving bowl. Drizzle with 1 teaspoon oil, and sprinkle with paprika. Serve with pita crisps. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 2 tablespoons hummus and about 6 pita crisps). * Exported from MasterCook * Soba with Herbed Edamame Sauce Recipe By : Katherine Cobbs/Krista Montgomery Serving Size : 7 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup frozen blanched shelled edamame (green soybeans) 6 tablespoons chopped dry-roasted cashews -- divided 1 cup loosely packed basil leaves 1 cup loosely packed cilantro leaves 6 tablespoons (11/2 ounces) grated fresh pecorino Romano cheese 1/4 cup fresh lemon juice 1/4 cup extravirgin olive oil 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 garlic cloves -- peeled 1 cup hot water 6 cups hot cooked soba (about 1 pound uncooked buckwheat noodles) Cilantro sprigs (optional) Lime wedges (optional) Prepare edamame according to package directions, omitting salt. Place edamame, 1/4 cup cashews, basil, and next 7 ingredients (basil through garlic) in a food processor; process 1 minute or until finely chopped. With food processor on, slowly pour hot water through food chute; process 2 minutes or until smooth. Serve over soba, and sprinkle with 2 tablespoons cashews. Garnish with cilantro sprigs and lime wedges, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 7 servings (serving size: about 1 cup noodles, about 1/3 cup sauce, and about 1 teaspoon cas * Exported from MasterCook * Mini Red Pepper-Mushroom Pizza Recipe By : Tiffany Vickers/Krista Montgomery Serving Size : 1 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium red bell pepper 1/2 teaspoon fresh lemon juice 1 garlic clove -- minced Cooking spray 1/2 cup thinly sliced shiitake mushroom caps 1 tablespoon sliced shallots 1/2 teaspoon balsamic vinegar 1 (6-inch) Italian cheese-flavored pizza crust (such as Boboli) 1 tablespoon thinly sliced fresh basil 3/4 cup torn spinach 6 tablespoons (11/2 ounces) shredded fresh mozzarella cheese 1/4 teaspoon freshly ground black pepper Dash of salt Preheat broiler. Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well. Preheat oven to 450`. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; saute 2 minutes or until tender. Remove from heat; stir in vinegar. Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly