* Exported from MasterCook * Gazpacho Salad with Cannellini Beans and Feta Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 3 tablespoons tomato juice 2 tablespoons red wine vinegar 1 tablespoon extravirgin olive oil 1 teaspoon sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1 garlic clove -- minced Salad: 6 cups gourmet salad greens 2 cups diced tomato (about 1 pound) 1 cup diced cucumber 1/2 cup thinly sliced fresh basil 1/3 cup (11/2 ounces) crumbled feta cheese 1/3 cup chopped green bell pepper 1/4 cup thinly sliced green onions 1 (16-ounce) can cannellini beans or other white beans -- rinsed and drained To prepare dressing, combine first 8 ingredients, stirring well with a whisk. To prepare salad, combine salad greens and remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 2 cups). * Exported from MasterCook * Garden Slaw with Tarragon Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/4 cup low-fat buttermilk 3 tablespoons light mayonnaise 1 tablespoon fresh lemon juice 2 teaspoons sugar 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper Salad: 3 cups sliced Savoy cabbage 1 cup (1-inch) diagonally cut wax beans -- steamed 1/2 cup snow peas -- trimmed and cut lengthwise into thin strips 1/2 cup red bell pepper strips 1/3 cup shredded carrot 1/4 cup vertically sliced red onion 1 tablespoon chopped fresh tarragon To prepare dressing, combine first 6 ingredients, stirring with a whisk. To prepare salad, combine cabbage and remaining ingredients in a large bowl. Add dressing mixture, tossing to combine. Chill 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 3/4 cup). * Exported from MasterCook * Potato Salad with Parsley and Chives Recipe By : Serving Size : 5 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/4 cup light mayonnaise 1/4 cup fat-free sour cream 2 tablespoons grated Parmesan cheese 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black peppercorns Salad: 4 cups cubed Yukon gold potato (about 11/2 pounds) 1/2 cup chopped celery 1/3 cup finely chopped fresh flat-leaf parsley 1/4 cup frozen green peas -- thawed 1/4 cup chopped fresh chives To prepare the dressing, combine the first 6 ingredients in a small bowl. To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender. Drain and cool. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well. - - - - - - - - - - - - - - - - - - NOTES : Yield: 5 servings (serving size: about 1 cup). * Exported from MasterCook * Summer Shrimp Salad with Cilantro Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/2 cup vegetable broth 1 1/2 teaspoons cornstarch 3 tablespoons fresh lime juice 2 teaspoons extravirgin olive oil 3/4 teaspoon sugar 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black peppercorns Salad: 1 pound medium shrimp -- cooked and peeled 1 1/2 cups julienne-cut yellow squash 1 1/2 cups julienne-cut zucchini 1 1/2 cups cherry tomatoes -- halved 1 cup fresh corn kernels (about 2 ears) 2 tablespoons minced fresh cilantro To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns). Cool. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 13/4 cups). * Exported from MasterCook * Chicken Salad with Asparagus and Zucchini Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 2/3 cup low-fat sour cream 2 tablespoons 1% low-fat milk 1/4 teaspoon salt 1/8 teaspoon freshly ground black peppercorns Salad: 1 1/2 cups (1-inch) diagonally cut asparagus 2 cups shredded cooked chicken breast (about 8 ounces) 1 cup chopped zucchini 1/3 cup thinly sliced radishes 1/3 cup finely chopped fresh flat-leaf parsley 1/4 cup thinly sliced green onions 2 teaspoons chopped fresh sage 6 cups mixed salad greens To prepare dressing, combine first 4 ingredients, stirring well with a whisk. To prepare salad, steam the asparagus, covered, for 3 minutes or until crisp- tender. Rinse with cold water, and drain. Combine asparagus and next 6 ingredients (asparagus through sage) in a large bowl. Add dressing mixture, tossing gently to coat. Serve over greens. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/4 cups chicken mixture and 1 cup greens). * Exported from MasterCook * White Bean Dip Recipe By : Serving Size : 20 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 6 garlic cloves -- sliced 1 tablespoon ground coriander seeds 1 1/8 teaspoons hot paprika -- divided 1 (16-ounce) can cannellini beans or other white beans -- rinsed and drained 3/4 cup fat-free -- less-sodium chicken broth 2 tablespoons chopped fresh flat-leaf parsley 20 sesame breadsticks Heat oil in a small saucepan over medium heat. Add garlic, coriander, and 1 teaspoon paprika; cook 2 minutes or until garlic is tender and lightly browned, stirring constantly. Add beans; cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Place bean mixture in a food processor; process until smooth. Stir in parsley. Spoon into a medium bowl; chill. Sprinkle with 1/8 teaspoon paprika. Serve with breadsticks. - - - - - - - - - - - - - - - - - - NOTES : Yield: 20 servings (serving size: 1 breadstick and 1 tablespoon dip). * Exported from MasterCook * Spicy-Sweet Melon Salad Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup water 1/2 small jalapeno pepper -- thinly sliced 2 cups cubed honeydew melon 2 cups cubed peeled cantaloupe Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add pepper. Chill. Combine sugar mixture, honeydew, and cantaloupe in a large bowl. Cover and refrigerate 4 hours or overnight. Serve with a slotted spoon. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 2/3 cup). * Exported from MasterCook * Saffron Shrimp with Fennel Seeds Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry white wine 1 tablespoon fennel seeds 1/2 teaspoon saffron threads 1/2 teaspoon salt 2 garlic cloves -- minced 2 pounds large shrimp -- peeled and deveined 1/4 cup chopped fresh flat-leaf parsley Combine first 5 ingredients in a large nonstick skillet; bring to a boil. Cook 5 minutes; add shrimp. Cover and cook 2 minutes or until shrimp are done, stirring occasionally. Spoon mixture into a bowl, and chill. Stir in parsley before serving. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 5 ounces shrimp). * Exported from MasterCook * Italian Rice Salad Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water -- divided 1 cup basmati or long-grain rice 3/4 teaspoon salt -- divided 1 (15.75 ounce) can fat-free -- less-sodium chicken broth Olive oil-flavored cooking spray 1 pound (1-inch) diagonally cut green beans 2 tablespoons red wine vinegar 2 tablespoons extravirgin olive oil 2 cups halved grape tomatoes 3/4 cup chopped green onions 1/4 cup (1-ounce) grated fresh pecorino Romano cheese 1/4 teaspoon ground black pepper Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature. Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain. Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 11/3 cups). * Exported from MasterCook * Pesto Chicken Spirals Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pesto: 2 teaspoons extravirgin olive oil 6 garlic cloves -- crushed 1 1/2 cups basil leaves 1 1/2 cups chopped fresh flat-leaf parsley 2 tablespoons grated Parmesan cheese 2 tablespoons fat-free -- less-sodium chicken broth 1 teaspoon salt -- divided 3/4 teaspoon black pepper -- divided Chicken: 12 skinless -- boneless chicken thighs Cooking spray Preheat oven to 375`. To prepare pesto, combine oil and garlic in a microwave-safe bowl. Microwave at high 40 seconds. Combine garlic mixture, 11/2 cups basil, parsley, cheese, chicken broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; process until finely chopped. To prepare chicken, spread 1 teaspoon pesto down center of each thigh, leaving a 1/4-inch border on short ends. Roll up jelly-roll fashion, starting with a short end; secure with a toothpick. Sprinkle rolls evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange rolls 1/2 inch apart, seam sides down, in a 13 x 9- inch baking dish coated with cooking spray. Bake at 375` 30 minutes or until a thermometer registers 170`, turning rolls after 15 minutes. Cool and transfer to a serving container using a slotted spoon. Cover and refrigerate overnight. Remove toothpicks; cut each roll crosswise into 1/4-inch-thick slices. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 2 thighs). * Exported from MasterCook * Lemon Cloud with Strawberry-Mint Compote Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cloud: Cooking spray 3/4 cup plus 2 tablespoons sugar -- divided 1 tablespoon cornstarch 1 tablespoon grated lemon rind 6 tablespoons fresh lemon juice 2 large egg yolks 4 large egg whites Dash of salt Compote: 2 cups quartered small strawberries 2 tablespoons sugar 1 to 2 tablespoons chopped fresh mint To prepare cloud, preheat oven to 350`. Lightly coat a 11/2-quart souffle dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet. Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature. Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350` for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill. To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings. * Exported from MasterCook * Grilled Sesame Swordfish with Monterey Bay Pesto Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 2 1/2 tablespoons fat-free -- less-sodium chicken broth 2 tablespoons fresh lemon juice 1 tablespoon extravirgin olive oil 1 tablespoon water 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 3 garlic cloves Fish: 6 (6-ounce) swordfish steaks (about 1 inch thick) 1 teaspoon extravirgin olive oil 1 1/2 teaspoons sesame seeds 1 teaspoon coarse sea salt Cooking spray Prepare grill. To prepare sauce, combine the first 9 ingredients in a food processor; process until minced. To prepare fish, rub fish with oil. Rub sesame seeds and salt evenly over fish. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 steak and about 1 tablespoon sauce). * Exported from MasterCook * Sauteed Garlicky Artichokes Recipe By : Serving Size : 9 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1/4 cup fresh lemon juice (about 2 lemons) 14 whole artichokes (about 61/2 pounds) 1 tablespoon olive oil 4 garlic cloves -- sliced 3 cups thinly sliced portobello mushroom caps 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Combine the water and juice. Cut off stem of each artichoke to within 1 inch of base; discard stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half horizontally. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke bottom into quarters; place artichoke quarters in lemon water. Drain. Place artichoke quarters in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add artichoke quarters and garlic; saute 2 minutes. Add mushrooms; cover and cook 2 minutes or until mushrooms are tender, stirring occasionally. Remove from heat, and stir in parsley, salt, and pepper. - - - - - - - - - - - - - - - - - - NOTES : Yield: 9 servings (serving size: 1/2 cup). * Exported from MasterCook * Roma Salad with Capers, Olives, and Mozzarella Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups (1/4-inch-thick) slices plum tomato (about 10 tomatoes) 2 cups thinly sliced red onion 1/4 cup coarsely chopped fresh basil 2 tablespoons capers 1 tablespoon chopped pitted kalamata olives 1/2 teaspoon coarse sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 1 teaspoon extravirgin olive oil 1/4 cup (1 ounce) shredded fresh mozzarella cheese Combine the first 7 ingredients in a large bowl, tossing gently. Combine vinegar and oil in a small bowl, stirring with a whisk. Drizzle vinegar mixture over tomato mixture; toss gently to combine. Divide tomato mixture evenly among 6 plates, and sprinkle with cheese. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: about 1 cup salad and 2 teaspoons cheese). * Exported from MasterCook * Five-Bean Pot Recipe By : Serving Size : 10 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (16-ounce) can cannellini beans or other white beans -- undrained 1 (16-ounce) can chickpeas (garbanzo beans) -- undrained 1 (16-ounce) can lima beans -- undrained 1 (16-ounce) can kidney beans -- undrained 1 (16-ounce) can baked beans -- undrained 6 bacon slices 2 cups chopped onion 1/2 cup packed brown sugar 1/2 cup cider vinegar 1 teaspoon dry mustard 1 garlic clove -- crushed Cooking spray Preheat oven to 350`. Drain beans in a colander over a bowl, reserving 1 cup liquid. Set the beans and liquid aside. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 3 tablespoons drippings in pan. Crumble bacon. Add onion to drippings in pan, and cook 10 minutes over medium heat or until golden brown, stirring frequently. Stir in bacon, sugar, and remaining ingredients; cook over medium-low heat until thick and bubbly (about 15 minutes), stirring occasionally. Combine beans, reserved bean liquid, and the onion mixture in a 3-quart casserole coated with cooking spray. Cover and bake at 350` 45 minutes, stirring every 15 minutes. - - - - - - - - - - - - - - - - - - NOTES : Yield: 10 servings (serving size: 3/4 cup). * Exported from MasterCook * Blue Cheese Salad Dressing Recipe By : Serving Size : 21 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup low-fat mayonnaise 2 tablespoons cider vinegar 1 tablespoon vegetable oil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (8-ounce) carton fat-free sour cream 1 garlic clove -- crushed 1/2 cup (2 ounces) crumbled blue cheese Combine first 8 ingredients, stirring with a whisk. Stir in cheese. Cover and refrigerate at least 3 hours. - - - - - - - - - - - - - - - - - - NOTES : Yield: 21/2 cups (serving size: 1 tablespoon). * Exported from MasterCook * Ice Cream with Pear Sauce Recipe By : Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chopped peeled ripe Bartlett pear (about 6 pears) 1/2 cup sugar 1 lemon -- peeled and sectioned 3/4 cup coarsely chopped walnuts 1/2 cup golden raisins 1/4 cup dried sweet cherries 1 navel orange -- peeled and sectioned 6 cups vanilla low-fat ice cream Combine pears and sugar in a zip-top plastic bag; shake well. Seal and refrigerate 8 hours or overnight. Place 2 tablespoons lemon sections in a medium saucepan; reserve remaining lemon sections for another use. Add pear mixture, walnuts, raisins, cherries, and orange to pan. Bring to a simmer over medium heat; cook 30 minutes or until mixture is thick and slightly soft, stirring occasionally. Serve over ice cream. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 1/2 cup ice cream and 1/3 cup pear sauce). * Exported from MasterCook * Breadcrumb-Baked Chicken Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- divided 3 1/2 cups (1/2-inch) cubed Italian bread -- toasted (about 6 ounces) 1/3 cup finely chopped fresh parsley 3 tablespoons grated fresh Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 garlic cloves -- minced 1/2 cup all-purpose flour 2 large egg whites -- lightly beaten 1 large egg -- lightly beaten 8 (6-ounce) skinless -- boneless chicken breast halves Preheat oven to 350`. Pour 2 tablespoons oil in a 13 x 9-inch baking dish. Place bread in a food processor; pulse until coarsely ground. Combine breadcrumbs, parsley, cheese, sugar, salt, pepper, and garlic in a shallow dish. Place flour in a shallow dish. Combine egg whites and egg in a shallow dish. Dredge 1 chicken breast half in flour; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Place in prepared dish. Repeat procedure with the remaining chicken, flour, egg mixture, and breadcrumb mixture. Drizzle 1 tablespoon oil over chicken. Bake at 350` 20 minutes or until the chicken is done. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 1 chicken breast half). * Exported from MasterCook * Grilled Herbed Chicken Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (31/2-pound) whole chickens 1/2 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh oregano 2 teaspoons chopped fresh rosemary 2 teaspoons olive oil 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups water Cooking spray Lemon wedges (optional) Oregano sprigs (optional) Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place each chicken, breast side down, on a cutting surface. Cut each chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chickens over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine parsley and next 7 ingredients (parsley through pepper). Rub parsley mixture over breast and thigh of each chicken. Gently press skin to secure. Cut a 1-inch slit in skin at the bottom of each breast half; insert tip of drumstick into slit. To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill. Place chickens, breast sides down, on grill rack over foil pan. Cover and grill 1 hour and 15 minutes or until a thermometer registers 180d, turning chicken over halfway during cooking time. Remove chicken from grill; place on a clean cutting surface. Cover with foil; let stand 5 minutes. Discard skin before serving. Garnish with lemon wedges and oregano sprigs, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 3 ounces). * Exported from MasterCook * Yellow Tomato Gazpacho Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Gazpacho: 1 1/2 cups chopped seeded peeled cucumber 1 cup chopped Vidalia or other sweet onion 1 cup coarsely chopped yellow bell pepper 6 tablespoons white wine vinegar 1 tablespoon extravirgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 pounds chopped seeded peeled yellow tomatoes (about 6 large) 1 garlic clove -- minced Garnish: 2 (1-ounce) slices French bread -- torn into 1/2-inch pieces 1 teaspoon extravirgin olive oil 1 cup quartered grape or cherry tomatoes 1/2 cup diced peeled seeded cucumber To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill. Preheat oven to 375`. To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375` 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings. * Exported from MasterCook * Zucchini Custards with Tomatoes and Basil Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 pounds zucchini -- coarsely grated 3/4 teaspoon salt -- divided Cooking spray 1/4 cup minced shallots 1/4 cup all-purpose flour 1 1/3 cups fat-free milk -- divided 1 tablespoon chopped fresh basil 2 teaspoons chopped fresh oregano 1/4 teaspoon freshly ground black pepper Dash of nutmeg Dash of ground red pepper 4 large eggs -- lightly beaten 3 large egg whites -- lightly beaten 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese 2 cups diced seeded peeled tomato Basil sprigs (optional) Preheat oven to 350`. Spread zucchini on several layers of paper towels; sprinkle with 1/4 teaspoon salt. Cover with additional paper towels. Let stand 15 minutes, pressing occasionally until barely moist. Set aside. Heat a saucepan coated with cooking spray over medium heat. Add shallots, and cook 5 minutes or until soft, stirring often. Remove pan from heat. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/3 cup milk, stirring with a whisk. Add 1 cup milk; stir with a whisk. Add milk mixture to pan; cook 3 minutes over medium heat or until thick, stirring constantly. Place milk mixture, 1/2 teaspoon salt, chopped basil, and next 6 ingredients (chopped basil through egg whites) in a food processor or blender; process until well blended. Add cheese, and process until well blended. Add zucchini, and pulse until combined. Divide zucchini mixture evenly among 8 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a jelly roll pan; add hot water to pan to a depth of 1 inch. Bake at 350` 30 minutes or until puffed and brown and a wooden pick inserted in center comes out clean. Remove ramekins from pan; run a knife around edges. Invert custards onto plates. Top with tomato; garnish with basil sprigs, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 1 custard and 1/4 cup tomato). * Exported from MasterCook * Summer Bean Salad Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups fresh shelled peas (such as black-eyed -- lima -- or scarlett runner; about 3 pounds unshelled) 3/4 pound green beans -- trimmed and cut in half crosswise 3/4 pound wax beans -- trimmed and cut in half crosswise 1/4 cup minced shallots 3 tablespoons chopped fresh chives 1 1/2 tablespoons chopped fresh or 1 teaspoon dried savory 3 tablespoons white wine vinegar 2 tablespoons extravirgin olive oil 2 teaspoons chopped fresh thyme 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove -- minced Cook peas in boiling water 15 minutes. Add beans; cook 5 minutes or until crisp- tender. Drain and rinse with cold water. Drain; place bean mixture in a large bowl. Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: about 1 cup). * Exported from MasterCook * Cardamom-Lemon Polenta Cookie Recipe By : Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup blanched almonds -- toasted 1 1/3 cups all-purpose flour 1/2 cup yellow cornmeal 1/2 cup granulated sugar 1 tablespoon grated lemon rind 3/4 teaspoon ground cardamom Dash of salt 3 tablespoons butter 1 tablespoon water 1 large egg Cooking spray 1 tablespoon powdered sugar Preheat oven to 350`. Place almonds in a food processor; pulse until finely ground. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 5 ingredients (flour through salt) to food processor; process until combined. Add butter, water, and egg; pulse 3 or 4 times or just until combined. Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray. Sprinkle with powdered sugar. Bake at 350` 30 minutes or until lightly browned. Remove outer ring of springform pan, and cut cookie into 12 wedges while warm. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 1 wedge). * Exported from MasterCook * Blueberry Granita with Berry Compote Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Granita: 2 quarts fresh blueberries (about 11/2 pounds) 1 1/2 cups water -- divided 3/4 cup sugar 3 tablespoons lemon juice Compote: 2 cups quartered small strawberries -- divided 1/2 cup water 1/3 cup sugar 1 (2-inch) piece lemon rind (removed with vegetable peeler) 3/4 cup fresh blueberries 1 teaspoon lemon juice To prepare granita, place blueberries in a food processor or blender; process until smooth. With food processor still on, slowly pour 1 cup water through food chute; process until well blended. Strain blueberry mixture through a fine sieve into a bowl; discard solids. Combine 1/2 cup water and 3/4 cup sugar in a small saucepan over high heat, stirring until sugar dissolves. Stir sugar mixture and 3 tablespoons juice into blueberry mixture. Pour mixture into a 13 x 9-inch glass baking dish; let cool to room temperature. Freeze 11/2 to 2 hours or until ice crystals begin to form. Remove mixture from freezer; stir well with a fork. Return dish to freezer; freeze 2 hours, stirring every 30 minutes or until slushy. Cover and freeze 1 hour. To prepare compote, place 1 cup strawberries in a food processor or blender; process until smooth. Strain strawberry mixture through a fine sieve into a bowl; discard solids. Combine 1/2 cup water, 1/3 cup sugar, and rind in a medium saucepan over medium- high heat; bring to a boil. Cook 1 minute; remove from heat. Discard rind. Add pureed strawberries, quartered strawberries, blueberries, and 1 teaspoon juice to pan; stir gently to combine. Let cool to room temperature. Cover and chill. Spoon compote into each of 8 bowls; top with granita. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 2/3 cup granita and about 1/3 cup compote). * Exported from MasterCook * Potato Salad with Olives, Capers, and Parmesan Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes: 3 pounds small red potatoes 2 tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Olive mixture: 2 tablespoons extravirgin olive oil 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1/2 cup green olives -- pitted and halved lengthwise 1/2 cup thinly sliced green onions 3 tablespoons capers 1 tablespoon grated lemon rind 2 teaspoons chopped fresh oregano 2 garlic cloves -- minced 2 ounces Parmigiano-Reggiano cheese -- shaved (about 1/2 cup) Preheat oven to 375`. To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper. Cover with aluminum foil; bake at 375` 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half. To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: about 1 cup). * Exported from MasterCook * Fresh Banana-Berry Shake Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced banana 1 cup quartered strawberries 1/4 cup fresh orange juice 3 cups vanilla low-fat ice cream Combine first 3 ingredients in a blender, and process until smooth. Add ice cream, and process until smooth. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 cups (serving size: 1 cup). * Exported from MasterCook * Fudgy Sheet Cake Recipe By : Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1/2 cup unsweetened cocoa 1/2 cup boiling water 2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/3 cup vegetable shortening 2 teaspoons vanilla extract 2 large eggs 1 cup low-fat buttermilk Cooking spray Icing: 1 1/2 cups sifted powdered sugar 3 tablespoons unsweetened cocoa 2 tablespoons 1% low-fat milk 1 teaspoon butter -- softened 1/2 teaspoon vanilla extract Preheat oven to 350`. To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk. Place granulated sugar, shortening, and 2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in cocoa mixture. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350` 30 minutes or until the cake springs back when lightly touched. Cool in pan 10 minutes on a wire rack. To prepare icing, combine the powdered sugar and 3 tablespoons cocoa in a medium bowl, stirring well with a whisk. Add milk, butter, and 1/2 teaspoon vanilla; stir with a whisk until smooth. Spread icing over cake. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings. * Exported from MasterCook * Peanut Butter-Marshmallow Treats Recipe By : Serving Size : 24 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup light-colored corn syrup 1/2 teaspoon vanilla extract 1/2 cup chunky peanut butter 3 cups oven-toasted rice cereal 1 cup miniature marshmallows 3/4 cup golden raisins 1/4 cup peanuts -- chopped Cooking spray Combine sugar, corn syrup, and vanilla in a small saucepan over medium heat, and bring to a boil, stirring constantly. Remove from heat, and add peanut butter, stirring until smooth. Combine the cereal, marshmallows, raisins, and peanuts in a large bowl; add peanut butter mixture, stirring well. Press cereal mixture evenly into the bottom of an 8-inch square baking dish coated with cooking spray, and cool. - - - - - - - - - - - - - - - - - - NOTES : Yield: 24 servings (serving size: 1 bar). * Exported from MasterCook * Vanilla-Butter Cookies Recipe By : Serving Size : 3 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/3 cup butter -- softened 1 tablespoon light-colored corn syrup 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Cooking spray Preheat oven to 375`. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add corn syrup, extracts, and egg; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to sugar mixture, and beat at low speed until the mixture is well blended. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Flatten the cookies with a fork in a crisscross pattern. Bake at 375` for 8 minutes or until cookies are golden brown. Remove the cookies from the pan, and cool completely on wire racks. - - - - - - - - - - - - - - - - - - NOTES : Yield: 3 dozen cookies (serving size: 1 cookie). * Exported from MasterCook * Multigrain Fruit Bars Recipe By : Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup applesauce 2 cups puffed seven-grain cereal (such as Kashi) 1 1/4 cups all-purpose flour 1/4 cup nonfat dry milk 2 tablespoons toasted wheat germ 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup fresh or frozen blueberries 3/4 cup packed brown sugar 1/3 cup chopped dried apricots 1/3 cup vegetable oil 1 teaspoon vanilla extract 2 large egg whites Cooking spray Preheat oven to 350`. Spoon applesauce onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover applesauce with additional paper towels, and let stand 5 minutes. Place cereal in a food processor; pulse until coarsely ground. Lightly spoon the flour into dry measuring cups, and level with a knife. Add flour and next 5 ingredients (flour through salt) to processor, and pulse to combine. Scrape applesauce into processor using a rubber spatula. Add blueberries, sugar, apricots, oil, vanilla, and egg whites; pulse just until combined. Spread the batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350` 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 dozen bars (serving size: 1 bar). * Exported from MasterCook * Chocolate Pudding with Bananas Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups 1% low-fat milk 1/3 cup sugar 1/3 cup unsweetened cocoa 2 tablespoons cornstarch 1/8 teaspoon salt 2 ounces bittersweet chocolate -- finely chopped 1 teaspoon vanilla extract 1 1/2 cups sliced banana (about 2 bananas) Cook milk in a heavy saucepan over medium-high heat to 180` or until tiny bubbles form around edge (do not boil). Remove from heat. Combine sugar, cocoa, cornstarch, salt, and chocolate in a large bowl. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Remove from heat; stir in vanilla. Place banana slices in the bottom of a 11/2-quart casserole. Spoon pudding over banana slices. Serve warm, or cover with plastic wrap and chill. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1/2 cup). * Exported from MasterCook * Vietnamese Lettuce Rolls with Spicy Grilled Tofu Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (16-ounce) package water-packed firm tofu -- drained 1/2 cup fresh lime juice 1/2 cup honey 1/4 cup thinly sliced peeled fresh lemongrass 2 tablespoons low-sodium soy sauce 3/4 teaspoon chile paste with garlic 1/4 teaspoon freshly ground black pepper 3 garlic cloves -- minced Cooking spray 1 head romaine lettuce 1/2 cup cilantro leaves 3 tablespoons chopped dry-roasted peanuts 36 small mint leaves 36 (2-inch) strips julienne-cut carrot 12 basil leaves Cut tofu crosswise into 12 (1/2-inch) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place a cast-iron skillet on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish. Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour. Prepare grill. Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned. Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce). * Exported from MasterCook * Grilled Tempeh Burgers Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (8-ounce) packages soy tempeh 3/4 cup water 3 tablespoons low-sodium soy sauce 2 teaspoons vegetable oil 1 teaspoon grated peeled fresh ginger Dash of ground red pepper 1 garlic clove -- minced 4 whole-grain hamburger buns Cooking spray 2 tablespoons ketchup 2 tablespoons spicy brown mustard 4 leaf lettuce leaves 4 (1/4-inch thick) slices tomato 4 (1/8-inch thick) slices Vidalia or other sweet onion Split tempeh in half horizontally with a sharp knife; cut each piece in half crosswise. Place tempeh in a heavy-duty zip-top plastic bag. Combine water and next 5 ingredients (water through garlic) in a small saucepan; bring to a boil. Pour over tempeh; seal bag. Marinate in refrigerator 3 hours to overnight. Prepare grill. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Remove tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting frequently with reserved marinade. Spread 11/2 teaspoons ketchup and 11/2 teaspoons mustard evenly over each bun top. Place 1 lettuce leaf on bottom half of each bun; top with 2 tempeh pieces, 1 tomato slice, 1 onion slice, and top half of bun. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Tofu Steaks with Red Wine-Mushroom Sauce and Mashed Grilled Potatoes Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes: Cooking spray 2 pounds peeled baking potatoes -- cut into 1-inch pieces 6 garlic cloves 1/2 cup 2% reduced-fat milk 1/4 cup fat-free sour cream 1 tablespoon butter 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Tofu: 1 (16-ounce) package water-packed firm tofu -- drained 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper Sauce: 1/3 cup finely chopped shallots 3 cups sliced cremini mushrooms (about 8 ounces) 3 cups sliced shiitake mushroom caps (about 6 ounces) 1 (5-inch) portobello mushroom cap -- cut into 1-inch pieces (about 4 ounces) 1 1/2 cups dry red wine 1 cup water -- divided 1 tablespoon red miso (soybean paste) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley Prepare grill. To prepare potatoes, cut an 18 x 12-inch sheet of heavy-duty foil; lightly coat foil with cooking spray. Place potatoes and garlic in center of foil. Gather edges of foil to form a pouch; tightly seal edges. Pierce foil several times with a fork. Place pouch on grill rack; grill 30 minutes or until potatoes are tender, turning pouch occasionally. Place potatoes and garlic in a large bowl; add milk, sour cream, butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Mash with a potato masher to desired consistency; keep warm. Preheat oven to 375`. To prepare tofu, cut tofu lengthwise into 4 slices. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Lightly coat tofu with cooking spray. Bake at 375` 25 minutes or until tofu releases 3 or more tablespoons liquid. Cool slightly. Lightly coat tofu with cooking spray; sprinkle with thyme and 1/4 teaspoon pepper. Place tofu on grill rack coated with cooking spray; grill 3 minutes on each side or until browned. Keep warm. To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; saute 1 minute. Add mushrooms; saute 6 minutes or until moisture evaporates. Remove mushroom mixture from pan. Add wine to the pan. Bring to a boil, and cook until reduced to 3/4 cup (about 4 minutes). Combine 1 tablespoon water and miso, stirring with a whisk. Add miso mixture, remaining water, mushroom mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to pan. Bring to boil; cook until liquid is reduced to about 1 cup (about 4 minutes). Stir in parsley. Serve sauce with tofu and potatoes. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 tofu steak, 1 cup potatoes, and 1/2 cup mushroom sauce). * Exported from MasterCook * Tofu Negamaki Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons sugar 3 tablespoons low-sodium soy sauce 1 tablespoon mirin (sweet rice wine) 2 teaspoons grated orange rind 1 teaspoon grated peeled fresh ginger 1 teaspoon rice vinegar 16 (4-inch) pieces green onion tops 1 (8-ounce) package baked tofu -- cut into 16 (1-inch) cubes Cooking spray Prepare grill. Combine first 6 ingredients in a small saucepan, and bring to a boil. Cook 1 minute, stirring until sugar dissolves. Cool slightly. Thread 1 onion piece onto a 10-inch skewer, 1/2 inch from one end of onion. Thread 1 tofu cube onto skewer. Closely wrap onion piece around and over tofu cube; thread other end of onion onto skewer, 1/2 inch from end of onion. Repeat procedure 3 times to form 1 kabob with 4 tofu cubes and 4 onion slices. Repeat procedure with remaining skewers, onion, and tofu. Brush kabobs with soy sauce mixture; coat kabobs with cooking spray. Place kabobs on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned, basting frequently with the soy sauce mixture. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 kabob). * Exported from MasterCook * Grilled Pizza with Smoked Tofu and Roasted Red Peppers Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 teaspoon sugar 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 2 3/4 cups all-purpose flour -- divided 1 tablespoon olive oil 1 teaspoon salt Cooking spray Sauce: 1 tablespoon olive oil 1 garlic clove -- minced 1 (28-ounce) can plum tomatoes -- undrained and chopped 1/4 teaspoon salt 1/4 teaspoon black pepper Remaining ingredients: 2 red bell peppers 2 cups shredded smoked tofu (about 6 ounces) 1 1/2 cups (6 ounces) shredded fresh mozzarella cheese To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 21/2 cups flour, 1 tablespoon oil, and 1 teaspoon salt; stir well to form a stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the 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 dough is doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) To prepare sauce, heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic, and saute 1 minute. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes or until sauce is thick. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Punch the dough down. Cover and let rest 5 minutes. Divide dough into 6 equal portions; working with 1 portion at a time; shape each into a ball (cover remaining dough to prevent drying). Roll each ball into a 6-inch circle. Place on baking sheets coated with cooking spray. Lightly coat dough with cooking spray; cover with plastic wrap. Let rest 15 minutes. Prepare grill. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides down, on grill rack coated with cooking spray; grill 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Place dough rounds on grill rack coated with cooking spray; grill 2 minutes or until lightly browned. Turn dough over. Spread 1/3 cup tomato sauce over each dough round, leaving a 1/2-inch border. Sprinkle 1/3 cup tofu and 1/4 cup cheese evenly over each pizza. Divide pepper strips evenly among pizzas. Close grill lid; - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 pizza). * Exported from MasterCook * Grilled Pizza with Smoked Tofu and Roasted Red Peppers Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 teaspoon sugar 1 package dry yeast (about 21/4 teaspoons) 1 cup warm water (100` to 110`) 2 3/4 cups all-purpose flour -- divided 1 tablespoon olive oil 1 teaspoon salt Cooking spray Sauce: 1 tablespoon olive oil 1 garlic clove -- minced 1 (28-ounce) can plum tomatoes -- undrained and chopped 1/4 teaspoon salt 1/4 teaspoon black pepper Remaining ingredients: 2 red bell peppers 2 cups shredded smoked tofu (about 6 ounces) 1 1/2 cups (6 ounces) shredded fresh mozzarella cheese grill 2 minutes or until cheese melts. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 1 pizza). * Exported from MasterCook * Tempeh Fajitas Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (8-ounce) package five-grain tempeh 1 cup pineapple juice 1/4 cup low-sodium soy sauce 2 tablespoons fresh lime juice 2 teaspoons ground cumin 2 teaspoons canola oil 1/2 teaspoon freshly ground black pepper -- divided 1 garlic clove -- minced 2 cups (1/2-inch) vertically sliced onion 1 1/2 cups (1/2-inch-thick) slices green bell pepper Cooking spray 1/4 teaspoon salt 4 (8-inch) whole wheat tortillas 1/4 cup chipotle salsa (such as Frontera) Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours. Prepare grill. Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade. Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 fajita). * Exported from MasterCook * Raspberry-Cream Cheese Muffins Recipe By : Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup (5 ounces) 1/3-less-fat cream cheese -- softened 1/3 cup butter -- softened 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 2 large egg whites 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup low-fat buttermilk 2 cups fresh or frozen raspberries 1/4 cup finely chopped walnuts Preheat oven to 350`. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350` 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 dozen (serving size: 1 muffin). * Exported from MasterCook * Shepherd's Pie Peppers Recipe By : Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large green bell peppers (about 1 pound) Cooking spray 6 ounces lean boneless leg of lamb or lean boneless sirloin steak -- cut into 3/4-inch cubes 3/4 cup fat-free beef broth 2/3 cup frozen peas and carrots 1/3 cup chopped onion 2 tablespoons tomato paste 1 teaspoon Worcestershire sauce 1/4 teaspoon black pepper 1/8 teaspoon salt 1 tablespoon cornstarch 1 tablespoon water 1 cup frozen mashed potatoes 1/2 cup fat-free milk 2 teaspoons grated Parmesan cheese Dash of paprika Preheat oven to 400`. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside. Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at high 2 minutes, stirring after 1 minute. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture. Bake at 400` for 20 minutes or until potatoes are golden. - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 servings (serving size: one stuffed pepper). * Exported from MasterCook * Parmesan Potato Bites Recipe By : Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 small round red potatoes (about 1 pound) 1 1/2 teaspoons olive oil 3/4 cup minced onion 1/4 cup uncooked -- diced turkey bacon (about 2 slices) 1/8 teaspoon freshly ground pepper 3 garlic cloves -- minced 1/2 cup (2 ounces) grated fresh Parmesan cheese 1 teaspoon rubbed sage Cook potatoes in boiling water 15 minutes or until tender; drain. Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; saute 5 minutes or until tender. Preheat broiler. Cut potatoes in half; carefully scoop out pulp, leaving a 1/4-inch shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about 1 tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat 3 minutes or until lightly browned. Serve warm. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 2 stuffed halves). * Exported from MasterCook * Mushroom-Stuffed Chicken Breasts with Tomato Sauce Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- divided 1/2 cup chopped onion 1 cup sliced mushrooms 1 (10-ounce) package frozen chopped spinach -- thawed -- drained -- and squeezed dry 2 tablespoons grated Asiago or Parmesan cheese 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 4 (6-ounce) skinless -- boneless chicken breast halves 1/2 cup fat-free -- less-sodium chicken broth 1 (14.5-ounce) can diced tomatoes with basil -- garlic -- and oregano -- drained Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add mushrooms; saute 3 minutes. Stir in spinach; remove from heat. Stir in cheese, Italian seasoning, salt, and pepper. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 1/4 cup mushroom mixture into each pocket. Close opening with a wooden pick. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan. Cook sauce until reduced to 1 cup (about 5 minutes). - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce). * Exported from MasterCook * Strawberry Salad with Poppy Seed Dressing Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons sugar 3 tablespoons light mayonnaise 2 tablespoons fat-free milk 1 tablespoon poppy seeds 1 tablespoon white wine vinegar 1 (10-ounce) bag romaine lettuce 1 cup sliced strawberries 2 tablespoons slivered almonds -- toasted Combine first 5 ingredients in a small bowl, stirring with a whisk. Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings (serving size: 11/2 cups). * Exported from MasterCook * Mediterranean Grilled Vegetable Tagine Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small red onion 2 red bell peppers -- quartered 1 green bell pepper -- quartered 2 teaspoons balsamic vinegar 1/2 teaspoon kosher salt -- divided 1 teaspoon olive oil -- divided 1 3/4 cups chopped onion 2 garlic cloves -- minced 1 teaspoon ground cumin 1/2 teaspoon fennel seeds -- crushed 1/4 teaspoon ground cinnamon 1 1/4 cups water -- divided 1/4 cup sliced pitted green olives 1/4 cup golden raisins 1/4 teaspoon freshly ground black pepper 1 (28-ounce) can diced tomatoes -- undrained 6 small red potatoes -- quartered Cooking spray 2/3 cup uncooked couscous 1/4 cup pine nuts -- toasted Cut red onion into 4 wedges, leaving root end intact. Place red onion, bell peppers, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon oil in a zip-top plastic bag. Seal bag; toss well to coat. Prepare grill. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; saute 3 minutes. Add cumin, fennel, and cinnamon; saute 1 minute. Add 1/4 teaspoon salt, 1/4 cup water, olives, raisins, black pepper, tomatoes, and potatoes; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are just tender. Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently. Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve tomato mixture over couscous. Top with grilled bell peppers and red onions; sprinkle with pine nuts. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/4 cups tomato mixture, 1/2 cup couscous, 1/2 cup grilled vegeta * Exported from MasterCook * Chicken and Asparagus Pasta Toss Recipe By : Serving Size : 7 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound uncooked rotini (corkscrew pasta) 2 teaspoons olive oil 1 tablespoon butter 3 cups (1-inch) slices asparagus 2 cups chopped onion 1 tablespoon hot sauce 1 teaspoon crushed red pepper 1/4 teaspoon salt 1/4 teaspoon black pepper 1 (6-ounce) package precooked chicken strips (such as Louis Rich) 1 (28-ounce) can diced tomatoes -- drained 3/4 cup (3 ounces) preshredded fresh Parmesan cheese 1 teaspoon paprika Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well. Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika. - - - - - - - - - - - - - - - - - - NOTES : Yield: 7 servings (serving size: 2 cups). * Exported from MasterCook * Sing-for-Your-Supper Shrimp Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon dried dill 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 pound medium shrimp -- unpeeled 2 teaspoons vegetable oil 1/2 teaspoon chili oil 1 1/2 teaspoons grated lemon rind 2 1/2 tablespoons fresh lemon juice Combine first 5 ingredients in a large bowl. Add shrimp; toss well. Heat oils and rind in a large nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes or until shrimp are done. Stir in juice. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 4 ounces shrimp). * Exported from MasterCook * Banana Blueberry Bread Recipe By : Serving Size : 16 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup whole wheat flour 3/4 cup uncooked quick-cooking grits 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3 tablespoons canola oil 1 cup mashed ripe banana 3/4 cup blueberries 2 large eggs -- lightly beaten Cooking spray Preheat oven to 350`. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350` 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 16 servings (serving size: 1 slice). * Exported from MasterCook * Cajun Scallops Recipe By : Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 large red onion -- thinly sliced and separated into rings 1 teaspoon Cajun seasoning 1/2 teaspoon ground black pepper 1 teaspoon butter 1 garlic clove 3/4 pound fresh scallops 1 to 2 teaspoons hot sauce Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; saute 3 minutes. Add butter and garlic; saute 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done. - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 servings (serving size: about 5 ounces scallops). * Exported from MasterCook * Glazed Spice Cake Cookies Recipe By : Serving Size : 2 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cookies: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 cup canned pumpkin 1 cup packed brown sugar 1/4 cup butter -- softened 1/4 cup fat-free milk 1 1/2 teaspoons vanilla extract 2 large egg whites Cooking spray Glaze: 3/4 cup powdered sugar 1 tablespoon fat-free milk 1/4 teaspoon vanilla extract Dash of ground cinnamon Preheat oven to 375`. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt); stir well. Combine pumpkin, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture to pumpkin mixture; stir until combined. Drop dough by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375` 10 minutes or until almost firm. Cool on pans 1 minute on a wire rack; remove from pans. Cool completely on wire rack. To prepare glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip tops of cookies in glaze. Place cookies, glaze side up, on wire racks; allow to set. - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 dozen cookies (serving size: 1 cookie). * Exported from MasterCook * Black Bean Salsa Recipe By : Serving Size : 16 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup finely chopped red bell pepper 1/4 cup finely chopped red onion 1/4 cup chopped cucumber 1/4 cup diced plum tomato 2 tablespoons chopped celery 2 tablespoons chopped seeded jalapeno pepper 1 tablespoon chopped fresh basil 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon fresh lime juice 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon black pepper 3 garlic cloves -- minced 2 (15-ounce) cans black beans -- rinsed and drained Combine all ingredients in a medium bowl; stir well. Cover and chill 2 hours. - - - - - - - - - - - - - - - - - - NOTES : Yield: 16 servings (serving size: 1/4 cup). * Exported from MasterCook * Skillet Chicken Pasta Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (9-ounce) package fresh linguine 1 pound chicken breast tenders 1/4 teaspoon seasoned salt 1/8 teaspoon black pepper 1 tablespoon butter 1 cup presliced mushrooms 1/2 cup sliced onion 1/2 cup dry sherry 1 cup fat-free -- less-sodium chicken broth 1/2 cup (4 ounces) 1/3-less-fat cream cheese Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, mushrooms, and onion; saute 7 minutes or until chicken is done. Remove from pan; keep warm. Add sherry to pan, scraping to loosen browned bits. Stir in broth and cheese; bring to a boil. Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly. Return chicken mixture to pan, and cook until thoroughly heated. Serve over pasta. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup pasta). * Exported from MasterCook * Chicken, Corn, and Tomato Salad Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 1/2 cups fresh corn kernels (about 3 ears) 2 cups chopped cooked chicken breast (such as Purdue Short Cuts) 1 cup cherry tomatoes -- halved 1/2 cup sliced green onions 2 tablespoons red wine vinegar 1 1/2 tablespoons olive oil 2 teaspoons lemon juice 1 teaspoon chopped fresh thyme 1 teaspoon bottled minced garlic 1/2 teaspoon Dijon mustard 1/4 teaspoon salt Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels; saute 3 minutes or until tender. Remove corn from heat. Place the corn in a large bowl. Stir in chicken, cherry tomatoes, and green onions; set aside. Combine vinegar and the remaining ingredients in a small bowl, stirring mixture with a whisk. Drizzle the vinegar mixture over chicken mixture, tossing gently to coat. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/4 cups). * Exported from MasterCook * Spiced Chicken with Couscous Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3/4 cup uncooked couscous 2 teaspoons olive oil 1 pound chicken breast tenders 1/2 cup coarsely chopped onion 1 teaspoon bottled minced garlic 1 cup fat-free -- less-sodium chicken broth 1/2 cup raisins 1 teaspoon dried thyme 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon allspice 1/8 teaspoon ground cloves 1 (14.5-ounce) can diced tomatoes -- drained Bring the water to a boil in a small saucepan; gradually stir in couscous. Remove mixture from heat; cover and let stand 5 minutes or until done. Fluff couscous with a fork. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, chopped onion, and minced garlic, and cook 3 minutes, stirring mixture frequently. Add broth and remaining ingredients to chicken mixture in pan; bring to a boil. Reduce heat, and simmer mixture, uncovered, 15 minutes. Serve with couscous. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 3 ounces chicken, 3/4 cup couscous, and 2/3 cup sauce). * Exported from MasterCook * Rosemary Pork Chops Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons bottled minced garlic 1 1/2 teaspoons chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon black pepper 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) Cooking spray Preheat broiler. Combine first 4 ingredients. Rub the mixture over both sides of pork chops. Place the pork chops on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 pork chop). * Exported from MasterCook * Shrimp Diablo Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked angel hair pasta 2 teaspoons vegetable oil 1 pound peeled and deveined large shrimp 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon bottled minced garlic 1 1/2 tablespoons chile paste with garlic 1 teaspoon ground cumin 1 (14.5-ounce) can diced tomatoes -- undrained 1/2 cup chopped fresh parsley 1/2 teaspoon crushed red pepper Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan. Add garlic to pan; saute 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 2 cups). * Exported from MasterCook * Angel Hair Pasta with Shrimp and Spinach Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked angel hair pasta 1 1/2 pounds peeled and deveined large shrimp 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1/4 cup finely chopped shallots 1/2 cup fat-free -- less-sodium chicken broth 2 tablespoons lemon juice 6 cups coarsely chopped spinach 2 tablespoons capers Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/2 cups). * Exported from MasterCook * Chicken with Lemon and Fennel Seeds Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 (6-ounce) skinless -- boneless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dry white wine 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1/2 teaspoon fennel seeds 1 garlic clove -- crushed Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic. Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 chicken breast half and 11/2 teaspoons sauce). * Exported from MasterCook * Creamy Fettuccine with Peas and Ham Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (9-ounce) package fresh fettuccine 1 tablespoon butter 1 teaspoon bottled minced garlic 1 cup frozen green peas 2/3 cup half-and-half 1/4 cup (1 ounce) preshredded fresh Parmesan cheese 1/4 teaspoon freshly ground black pepper 1 cup (4 ounces) thinly sliced reduced-fat ham -- cut into 1/4-inch-wide strips Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring constantly. Add peas, half-and-half, cheese, and pepper. Bring to a simmer. Cook 3 minutes, stirring frequently (do not boil). Stir in pasta and ham. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 11/4 cups). * Exported from MasterCook * Pesto Lamb Chops Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fat-free -- less-sodium chicken broth 1 cup plus 2 tablespoons uncooked couscous 2 1/2 tablespoons commercial pesto -- divided 8 (4-ounce) lamb loin chops -- trimmed 2 tomatoes -- cut in half crosswise (about 1 pound) Cooking spray Preheat broiler. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes or until done. Fluff with a fork. While couscous stands, spread 2 tablespoons pesto over both sides of lamb. Spread 11/2 teaspoons pesto over cut sides of tomatoes. Place lamb and tomatoes on a broiler pan coated with cooking spray. Broil 5 minutes; turn lamb chops, and broil an additional 5 minutes or until desired degree of doneness. Serve with couscous. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous). * Exported from MasterCook * Grilled Sirloin Salad Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili powder 2 teaspoons dried oregano 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1 pound lean boneless sirloin steak -- trimmed 8 cups spring-blend salad greens 1 1/2 cups red bell pepper strips 1 cup vertically sliced red onion 1 tablespoon chopped fresh parsley 1 tablespoon red wine vinegar 1 teaspoon olive oil 1 teaspoon fresh lemon juice 1 (83/4-ounce) can whole-kernel corn -- drained and rinsed Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices. While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 3 ounces steak and 3 cups salad). * Exported from MasterCook * Creole Pork Chops Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons bottled minced garlic 1/2 teaspoon salt 1/2 teaspoon ground thyme 1/4 teaspoon ground red pepper 1/4 teaspoon ground black pepper 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick) Cooking spray Combine first 5 ingredients; rub the spice mixture over both sides of pork. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 pork chop). * Exported from MasterCook * Chicken with Mandarin Oranges Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken breast tenders 3/4 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon butter 2 teaspoons olive oil Cooking spray 1/2 cup orange marmalade 1 tablespoon cornstarch 1 tablespoon lemon juice 1/2 teaspoon dry mustard 1 (7-ounce) can mandarin oranges -- drained Sprinkle chicken with salt and pepper. Heat butter and oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Combine orange marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add marmalade mixture to pan; cover and simmer 6 minutes or until the sauce is slightly thick, stirring once. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 3 ounces chicken and 1/2 cup sauce). * Exported from MasterCook * Bourbon-Glazed Pork Chops and Peaches Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup bourbon 1/4 cup honey 3 tablespoons low-sodium soy sauce 1 tablespoon vegetable oil 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick) -- trimmed 2 peaches -- halved and pitted Cooking spray Combine first 7 ingredients in a large bowl. Add pork chops and peaches; toss well to coat. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Remove pork and peaches from bowl, reserving the marinade. Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done. While the pork chops cook, place marinade in a microwave-safe bowl; microwave marinade at high 2 minutes. Spoon over pork and peaches. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 1 pork chop, 1 peach half, and 2 tablespoons sauce). * Exported from MasterCook * Blueberry Brunch Cake Recipe By : Serving Size : 12 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 tablespoon all-purpose flour 3/4 cup granulated sugar 6 tablespoons butter -- softened 1 large egg 1 large egg white 1 2/3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup low-fat buttermilk 1/4 cup orange juice 1 teaspoon grated lemon or orange rind 1 teaspoon vanilla extract 1 1/2 cups fresh blueberries 2 tablespoons turbinado sugar 1/8 teaspoon ground nutmeg 1/2 cup low-fat sour cream 1 teaspoon vanilla extract 1 (8-ounce) carton vanilla low-fat yogurt 3/4 cup fresh blueberries Preheat oven to 350`. Coat bottom of a 10-inch springform pan with cooking spray; line with parchment or wax paper. Coat bottom and sides with cooking spray; dust with 1 tablespoon flour. Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk. Combine the buttermilk, orange juice, lemon rind, and 1 teaspoon vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 11/2 cups blueberries. Spoon batter into prepared pan. Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter. Bake at 350` 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Remove sides of pan. Combine sour cream, 1 teaspoon vanilla, and yogurt. Serve cake warm or at room temperature with sour cream mixture and blueberries. - - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings (serving size: 1 slice cake, 2 tablespoons sour cream mixture, and 1 tablespoon * Exported from MasterCook * The Guadalajara Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon chipotle chile powder 1/2 teaspoon kosher salt 1 pound ground round Cooking spray 4 (2-ounce) Kaiser rolls 1 1/3 cups Tequila-Spiked Salsa Prepare grill. Combine chile powder, salt, and beef. Divide the mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/3 cup Tequila-Spiked Salsa and top half of roll. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Turkey and Oat Burgers Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup regular oats 1 cup finely chopped Vidalia onion 1 tablespoon chili powder 1 1/4 teaspoons salt 2 large egg whites -- lightly beaten 1 (14.5-ounce) can no salt-added tomatoes -- drained and chopped 1 1/2 pounds ground turkey Cooking spray 6 (2-ounce) onion sandwich buns -- toasted 4 curly leaf lettuce leaves 6 (1/4-inch-thick) slices tomato Combine first 7 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a grill pan coated with cooking spray over medium-high heat. Add patties; cook 6 minutes on each side or until done. Place 1 patty on bottom half of each roll; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of roll. - - - - - - - - - - - - - - - - - - NOTES : Yield: 6 servings. * Exported from MasterCook * Smothered Burgers Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2 cups vertically sliced onion 2 teaspoons sugar 3/4 teaspoon salt -- divided 1/2 teaspoon freshly ground black pepper -- divided 1 (8-ounce) package presliced mushrooms 2 tablespoons Worcestershire sauce 1 pound ground round 4 (1-ounce) slices Texas toast 1/2 cup (2 ounces) shredded Swiss cheese Prepare grill. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 5 minutes or until tender, stirring frequently. Remove onion from pan, and keep warm. Heat pan coated with cooking spray over medium-high heat. Add mushrooms and 1/4 teaspoon salt; saute 5 minutes or until tender. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Preheat broiler. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place bread on grill rack; grill 1 minute on each side or until toasted. Arrange bread on a baking sheet. Top each bread slice with 1 patty, 1/4 cup onion, 1/4 cup mushrooms, and 2 tablespoons cheese; broil 2 minutes or until cheese melts. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Ham and Swiss-Stuffed Burgers Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried parsley 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1 pound ground round 1/2 cup (2 ounces) shredded Swiss cheese 2 ounces thinly sliced 33%-less-sodium smoked deli ham Cooking spray 8 (1-ounce) slices sourdough bread 4 curly leaf lettuce leaves 8 (1/4-inch-thick) slices red onion 8 (1/4-inch-thick) slices tomato Prepare grill. Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Chicken Burgers with Peanut Sauce Recipe By : Serving Size : Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 2 tablespoons peanut butter 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons dark sesame oil 1 teaspoon water 1 teaspoon rice vinegar 1 garlic clove -- minced Burgers: 1/2 cup finely chopped green onions 1 tablespoon chile paste with garlic 2 teaspoons grated peeled fresh ginger 2 teaspoons low-sodium soy sauce 1/4 teaspoon salt 1 pound skinless -- boneless chicken breast -- chopped Cooking spray 4 (2-ounce) sandwich rolls with sesame seeds 1 cup onion sprouts or alfalfa sprouts To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth. Prepare grill. To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll. Yield 4 servings. - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Italian Sausage Burgers with Fennel Slaw Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Slaw: 1 1/2 tablespoons cider vinegar 2 teaspoons sugar 1 teaspoon extravirgin olive oil 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 1 1/2 cups thinly sliced fennel bulb 1 cup vertically sliced red onion Burgers: 8 ounces hot turkey Italian sausage 8 ounces ground turkey breast Cooking spray 4 (1/2-ounce) slices provolone cheese 4 (2-ounce) Kaiser rolls To prepare slaw, combine vinegar, sugar, oil, pepper, and salt in a medium bowl, stirring with a whisk until sugar dissolves. Add fennel and onion, tossing to combine. Let stand at room temperature 30 minutes to 1 hour, tossing slaw occasionally. Prepare grill. To prepare burgers, remove sausage from casing. Combine the sausage and the turkey breast. Divide mixture into 4 equal portions, shaping each into a 1/2- inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Top each patty with 1 cheese slice; grill 1 to 2 minutes or until burgers are done and cheese melts. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Removing slaw with a slotted spoon, arrange about 1/2 cup slaw on bottom half of each roll; top each serving with 1 patty and top half of roll. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Cajun Cool Cheeseburgers Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons crumbled feta cheese 3 tablespoons crumbled blue cheese 1/4 cup dry breadcrumbs 1 teaspoon Creole seasoning (such as Tony Chachere's) 1/4 teaspoon paprika 1/4 teaspoon ground red pepper 3/4 pound ground round 1/4 pound ground turkey breast Cooking spray 4 (11/2-ounce) whole wheat hamburger buns 1 cup shredded iceberg lettuce 3/4 cup green onion tops -- cut into 2-inch julienne strips Prepare grill. Combine cheeses; set aside. Combine breadcrumbs and next 5 ingredients (breadcrumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture. Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Chicken-Apple-Bacon Burgers Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bacon slices 1/4 cup chopped red onion 1 pound skinless -- boneless chicken breast -- coarsely chopped 2 teaspoons chopped fresh sage 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray 1 Granny Smith apple -- peeled -- cored -- and cut crosswise into 8 (1/4-inch-thick) slices 4 (2-ounce) Kaiser rolls Prepare grill. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan, and saute 2 minutes or until lightly browned. Cool slightly. Place chicken in a food processor; process until coarsely ground. Combine chicken, bacon, onion, sage, salt, and pepper. Divide chicken mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place apple slices on grill rack coated with cooking spray; grill 1 minute on each side. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place patties on bottom halves of rolls; top each serving with 2 apple slices and top half of roll. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Smoked Cheddar and Lentil Burgers Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 cup dried lentils 2 bay leaves 1 teaspoon olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1 cup (4 ounces) shredded smoked cheddar cheese 1/2 cup dry breadcrumbs 2 teaspoons chopped fresh thyme 1 1/4 teaspoons salt 3/4 teaspoon garlic powder 3/4 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper 3 large egg whites -- lightly beaten Cooking spray 8 teaspoons stone-ground mustard 8 (2-ounce) whole wheat sandwich buns -- toasted 8 (1/4-inch-thick) slices tomato 2 cups trimmed arugula Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; saute 5 minutes or until tender. Cool slightly. Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings. * Exported from MasterCook * Skeen Burgers Recipe By : Serving Size : 10 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups crushed reduced-fat round buttery crackers (such as Ritz; about 20 crackers) 1/2 cup applesauce 1 1/2 teaspoons hot pepper sauce 1/4 teaspoon garlic powder 2 pounds ground round 1 (1-ounce) package onion soup mix (such as Lipton) Cooking spray 10 (11/2-ounce) hamburger buns 5 tablespoons ketchup 10 (1/8-inch-thick) slices red onion Prepare grill. Combine first 6 ingredients. Divide mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Spread 11/2 teaspoons ketchup on each bun top. Place 1 patty on bottom half of each bun; top each serving with 1 onion slice and top half of bun. - - - - - - - - - - - - - - - - - - NOTES : Yield: 10 servings. * Exported from MasterCook * Kaftah Burgers Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped onion 3/4 cup chopped fresh flat-leaf parsley 1/2 cup dry breadcrumbs 1/2 cup chopped fresh cilantro 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 1/4 teaspoons salt 1/2 teaspoon ground allspice 1 1/4 pounds ground round 3/4 pound lean ground lamb 4 garlic cloves -- minced 2 large egg whites -- lightly beaten Cooking spray 8 (2-ounce) onion sandwich buns 8 teaspoons prepared mustard 16 dill pickle slices 8 curly leaf lettuce leaves 8 (1/4-inch) slices tomato Prepare grill. Combine first 12 ingredients in a large bowl. Divide mixture evenly into 8 portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Spread 1 teaspoon mustard on each bun top. Place 1 patty on bottom half of each bun; top each serving with 2 pickle slices, 1 lettuce leaf, 1 tomato slice, and top half of bun. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings. * Exported from MasterCook * Seasoned Fries Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds baking potatoes -- peeled and cut into thin strips 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon ground red pepper 1/8 teaspoon black pepper Preheat oven to 450`. Combine all ingredients in a bowl; toss well. Arrange potatoes in a single layer on a baking sheet. Bake at 450` 35 minutes or until golden. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings. * Exported from MasterCook * Tequila-Spiked Salsa: Recipe By : Serving Size : 3 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped seeded tomato 1 cup chopped onion 1/2 cup chopped fresh cilantro 1/3 cup chopped peeled avocado 2 tablespoons fresh lime juice 2 teaspoons tequila 1/2 teaspoon kosher salt 2 garlic cloves -- minced Combine all ingredients in a bowl, tossing gently. - - - - - - - - - - - - - - - - - - NOTES : Yield: 3 cups (serving size: 1/3 cup). * Exported from MasterCook * Mascarpone-Stuffed Apricots Recipe By : Serving Size : 10 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup (3 ounces) block-style fat-free cream cheese 2 tablespoons (1 ounce) mascarpone cheese 2 tablespoons honey 3 1/2 teaspoons lemon juice -- divided 1/8 teaspoon ground nutmeg 2 tablespoons coarsely chopped walnuts -- toasted 10 small apricots -- halved and pitted Chopped fresh mint (optional) Combine cheeses, honey, 1/2 teaspoon lemon juice, and nutmeg, stirring well. Stir in walnuts. Chill 1 hour. Sprinkle cut sides of apricots evenly with 1 tablespoon lemon juice. Spoon about 1 teaspoon cheese mixture into each apricot half; chill 1 hour. Garnish with chopped mint, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 10 servings (serving size: 2 apricot halves). * Exported from MasterCook * Grilled Stone Fruit Antipasto Plate Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1 tablespoon brown sugar 3 tablespoons white balsamic vinegar 2 tablespoons extravirgin olive oil 2 tablespoons fresh lime juice 2 teaspoons vanilla extract 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 1/8 teaspoon hot sauce Fruit: 1 pound firm black plums -- halved and pitted 1 pound firm peaches -- halved and pitted 1/2 pound firm nectarines -- halved and pitted 1/2 pound firm pluots -- halved and pitted Cooking spray Mint sprigs (optional) Prepare grill. To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk. To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings. * Exported from MasterCook * Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese Recipe By : Serving Size : 10 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (16-ounce) carton vanilla yogurt 4 cups chopped plums (about 2 pounds) 3 tablespoons honey 3/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 1/2 tablespoons butter 60 wonton wrappers Cooking spray 1/2 cup honey 1 teaspoon grated lemon rind 1/2 teaspoon chopped fresh thyme Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine the plums, 3 tablespoons honey, cinnamon, and nutmeg in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 45 minutes, stirring occasionally. Remove from heat. Cool 5 minutes; stir in butter. Cool completely. Preheat oven to 400`. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon plum mixture into center of wrapper. Moisten edges of dough with water, and top with another wrapper. Press 4 edges together to seal. Place ravioli on a large baking sheet coated with cooking spray (cover ravioli with a damp towel to prevent drying). Repeat procedure with remaining wrappers and plum mixture. Bake at 400` 14 minutes or until golden. Combine 1/2 cup honey, rind, and thyme in a small saucepan over low heat. Cook 20 minutes (do not boil). Place 3 raviolis on each of 3 plates. Drizzle 2 teaspoons honey mixture over each serving; top with about 1 tablespoon yogurt cheese. - - - - - - - - - - - - - - - - - - NOTES : Yield: 10 servings. * Exported from MasterCook * Cumin-Roasted Pork Tenderloin with Plum Chutney Recipe By : Serving Size : 8 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground cumin 1 teaspoon salt 1/8 teaspoon ground red pepper 1/8 teaspoon ground cloves 1/8 teaspoon freshly ground black pepper 2 (1-pound) pork tenderloins -- trimmed Cooking spray 2 cups Plum Chutney Preheat oven to 375`. Combine first 5 ingredients, stirring well. Rub pork with spice mixture. Place pork on a broiler pan coated with cooking spray. Bake at 375` 20 minutes or until a thermometer registers 160` (slightly pink). Cut pork into 1/4-inch- thick slices. Serve with the Plum Chutney. - - - - - - - - - - - - - - - - - - NOTES : Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup chutney). * Exported from MasterCook * Spiced Duck Breast with Cherry Sauce Recipe By : Serving Size : 4 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 2 teaspoons walnut oil 1/3 cup sliced shallots (about 3 small shallots) 1/4 teaspoon salt 1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1/4 teaspoon black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground red pepper 1/8 teaspoon ground cloves 6 cups pitted sweet cherries (about 2 pounds) 1/2 cup dry red wine 1 tablespoon rice vinegar Duck: 1 tablespoon curry powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/8 teaspoon black pepper Dash of ground red pepper 1 1/2 pounds duck breast -- skinned Cooking spray To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar. Preheat oven to 450`. To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray. Bake at 450` 15 minutes or until a thermometer registers 135` (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce. - - - - - - - - - - - - - - - - - - NOTES : Yield: 4 servings (serving size: 3 ounces duck and 1/2 cup sauce). * Exported from MasterCook * Deep-Dish Cherry Pie Recipe By : Serving Size : 9 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup all-purpose flour -- divided 3 tablespoons ice water 2 tablespoons sugar 1/8 teaspoon salt 1/4 cup vegetable shortening Filling: 3 tablespoons cornstarch 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground allspice 4 cups pitted sweet cherries (about 11/2 pounds) 1 cup dried sour cherries 2 tablespoons fresh lemon juice Cooking spray Topping: 1 tablespoon water 1 large egg white 2 teaspoons sugar 1/4 teaspoon ground ginger Preheat oven to 425`. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well blended to form a slurry. Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until moist. Press gently into a 4-inch circle on 2 overlapping sheets of heavy-duty plastic wrap; cover with 2 additional overlapping sheets of plastic wrap. Roll dough, still covered, into an 11-inch circle; chill. To prepare filling, combine cornstarch and next 4 ingredients (cornstarch through allspice) in a large bowl. Stir in the fresh cherries, dried cherries, and lemon juice; toss well to combine. Spoon filling into a 10-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap from dough; place on top of cherry mixture, plastic wrap side up. Remove remaining plastic wrap. Fold edges of dough under; flute. Cut 6 (1-inch) slits into top of dough using a sharp knife. To prepare topping, combine 1 tablespoon water and egg white, stirring with a whisk; brush top and edges of dough with egg mixture. Combine 2 teaspoons sugar and ginger; sprinkle over dough. Place pie on a baking sheet. Bake at 425` 40 minutes or until golden. Cool completely on a wire rack. - - - - - - - - - - - - - - - - - - NOTES : Yield: 9 servings. * Exported from MasterCook * Individual Peach Crisps Recipe By : Serving Size : 6 Preparation Time :0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup regular oats 1/3 cup packed brown sugar 1/4 cup sliced almonds Dash of salt 1 teaspoon vanilla extract 2 large egg whites 6 peaches -- peeled -- halved -- and pitted 3 cups vanilla low-fat frozen yogurt Preheat oven to 400`. Combine first 4 ingredients in a medium bowl. Combine vanilla and egg whites in a small bowl; stir with a whisk until foamy. Add egg mixture to oat mixture, stirring until well blended. Spoon about 1 tablespoon oat mixture into each peach half. Arrange peach halves on a baking sheet. Bake at 400` 13 minutes or until oat mixture is set. Serve with frozen yogur