Post by JJ Judkins on May 15, 2012 10:50:19 GMT -6
RECIPES FOR FRIDAY
Delicate Mint Sandwich Holiday Cookies
Melting Moments
Sweet tart oat nut bars
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Veal and Peppers
Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis
Gorgonzola & Pecan-Crusted Tomato Slices
Gazpacho Pasta Salad
Carrot Halwa
Cabbage with Milk
RECIPES FOR FRIDAY
* Exported from MasterCook *
Delicate Mint Sandwich Holiday Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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Cookies:
1/2 cup unsalted butter -- softened
2 ounces cream cheese -- softened
3 tablespoons granulated sugar
1 1/4 cup all-purpose flour
Colored sugars -- such as green, blue, red, silver and white
Mint Filling:
1/2 cup confectioners' sugar
2 tablespoons butter -- softened
1 drops mint extract -- (1 to 2)
1 drops red or green food coloring -- (1 to 2)
Confectioners' sugar -- for dusting, optional
For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until
smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until
incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate
until the dough has firmed slightly, about 30 minutes.
On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a
small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie.
Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch,
or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the
cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then
transfer to wire racks to cool completely.
For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a
medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint
filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with
the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d'Arabian
2 dozen cookies, 12 sandwiches and 12 mini cutout cookies
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d'Arabian
2 dozen cookies, 12 sandwiches and 12 mini cutout cookies
S(Imported to MC by JJ http://moonrunner.proboards.com):
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Per Serving (excluding unknown items): 80 Calories; 6g Fat (63.0% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 17mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive
experience, this recipe did test successfully as written. Times vary greatly depending on the type of
oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or
convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d'Arabian
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Melting Moments
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all purpose flour -- (195 grams)
1/2 cup cornstarch (corn flour) -- (60 grams)
1/4 teaspoon salt
1/4 cup confectioners sugar (powdered or icing) -- (30 grams)
1 cup unsalted butter -- (227 grams) room temperature
1 teaspoon pure vanilla extract
Topping:
1/2 cup confectioners (powdered or icing) sugar -- (60 grams)
In a medium sized bowl whisk together the flour, cornstarch and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla
extract. Add the flour mixture and beat just until incorporated. Cover and
refrigerate the batter for an hour or two, or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of
oven. Line two baking sheets with parchment paper.
When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies
on the prepared baking sheets, spacing about 1 inch apart. Bake for about
10 - 14 minutes or until the edges of the cookies just start to brown.
Remove from oven and place on a wire rack to cool for about 3-5 minutes.
Transfer the cookies to a wire rack that is placed over a sheet of parchment
or wax paper. Put the confectioners sugar in a fine strainer or sieve and
sprinkle the tops of the cookies with the sugar.
These cookies store very well. Place in an airtight container between sheets
of wax paper and they will keep a couple of weeks. If desired, just before
serving, sprinkle the tops of the cookies with confectioners sugar.
Makes about 3 dozen cookies.
The Elyria, OH Chronicle Telegraph Dec. 21, 2011
S(Imported to MC by JJ http://moonrunner.proboards.com):
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Per Serving (excluding unknown items): 1626 Calories; 184g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 496mg Cholesterol; 558mg Sodium. Exchanges: 36 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Sweet tart oat nut bars
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Fruit
Nuts Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pitted prunes -- (about 2 cups) chopped
2/3 cup orange juice
1/2 cup chopped walnuts
3/4 cup softened butter -- (1 1/2 sticks)
3/4 cup light brown sugar
1/4 cup honey
1 egg
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup wheat germ (optional)
1 1/2 cups plus 2 tablespoons (7 ounces) flour
1 1/2 cups rolled oats
1. Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.
2. In the bowl of a food processor, or in a blender, pulse the prunes and
orange juice until almost smooth, scraping the sides as needed. Pour the
mixture into a medium bowl, and stir in the nuts.
3. In the bowl of a stand mixer using the paddle attachment, or in a large
bowl using a hand mixer, cream together the butter, sugar and honey. Beat in
the egg, then the salt, baking soda and wheat germ (if using). Slowly beat
in the flour and oats until evenly combined.
4. Spread a scant half of the oat mixture evenly over the bottom of the
prepared pan. Cover with the prune mixture, spreading it evenly to within
one-half inch of the edges of the pan. Crumble the remaining batter over the
top of the prune layer and pat down gently.
5. Bake the bars until browned and the top springs back when touched, 30 to
35 minutes. Cool the pan on a wire rack, then cut into bars.
Each of 4 dozen bars: 96 calories; 1 gram protein; 15 carbohydrates; 1 gram
fiber; 4 grams fat; 2 grams saturated fat; 12 mg cholesterol; 8 grams sugar;
54 mg sodium.
The Elyria, OH Chronicle Telegraph Dec. 21, 2011
Servings: Makes about 4 dozen bars.
Note: Adapted from a recipe by Ronna Ballister.
S(Imported to MC by JJ http://moonrunner.proboards.com):
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Start to Finish Time:
"0:01"
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Per Serving (excluding unknown items): 1652 Calories; 48g Fat (24.9% calories from fat); 42g Protein; 282g Carbohydrate; 16g Dietary Fiber; 187mg Cholesterol; 2433mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 8 Fat; 11 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/Seafood Side Dishes
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 small white onion -- minced
1 jalapeño chili -- seeded, minced
3 garlic cloves -- minced
4 ripe avocados -- peeled, pitted, chopped
2 cups canned low-salt chicken broth
5 tablespoons fresh lemon juice
2 cups water -- (or more)
1 teaspoon grated lemon peel
8 ounces cooked bay shrimp
1 cucumber -- peeled, seeded, diced
3 tablespoons chopped fresh chives
Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15
minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until
smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if
desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt
and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with
shrimp.
Makes 6 (first-course) servings.
S(Imported to MC by JJ http://moonrunner.proboards.com):
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Per Serving (excluding unknown items): 59 Calories; 5g Fat (65.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Veal and Peppers
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Ragú
Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers -- diced
2 cloves garlic -- minced
2 medium onions -- quartered
2 tablespoons olive oil
1 1/2 pounds veal stew meat -- trimmed
1 4-ounce can whole mushrooms -- drained
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Hot cooked noodles
In a large saucepan, sauté red peppers, garlic and onions in olive oil; remove and set aside.
Thoroughly brown meat on all sides; drain fat. Return peppers to pan; add mushrooms, sauce and
seasonings. Cover and simmer gently 1 hour or until meat is tender. Serve over noodles.
Source:
"Ragú"
S(Internet address):
"http://www.eat.com/index.html"
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Per Serving (excluding unknown items): 176 Calories; 9g Fat (47.9% calories from fat); 17g Protein; 5g
Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 5416 2461 471 0 4713 0
Exported from MasterCook *
Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Oregon Raspberry & Blackberry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream
Combine undrained berries and lemon juice in processor or blender and purée. Strain, pressing with back
of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and
bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and
allow to cool until ready to use.
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes.
Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely
dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a
small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir
occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and
refrigerate until slightly thickened but not gelled — about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream .
Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait
glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if
available.
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
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Per Serving (excluding unknown items): 724 Calories; 46g Fat (54.9% calories from fat); 5g Protein; 80g
Carbohydrate; 8g Dietary Fiber; 124mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2
Fruit; 1/2 Non-Fat Milk; 9 Fat; 2 1/2 Other Carbohydrates.
NOTES : Luxuriously light but deliciously decadent, this rich, white chocolate mousse and red raspberry
coulis (pronounced "coo - lee") parfait is a delicate balance of the holiday's two favorite
ingredients. These perfect partners combine to produce a velvety smooth dessert with a simple elegance
that makes it a fitting finale to a quiet valentine dinner for two, or an ideal company dessert as
well. It can be made ahead and uses frozen berries from your local grocery freezer case.
**Real white chocolate contains cocoa butter. Tobler, Lindt or Bakers' are good choices.
Nutr. Assoc. : 0 1233 0 0 0 0 3544 0 0 0 0 0 5519 0
* Exported from MasterCook *
Gorgonzola & Pecan-Crusted Tomato Slices
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizer/Snack Florida Tomato Committee
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large tomatoes
2/3 cup Gorgonzola cheese -- crumbled
2/3 cup cream cheese -- softened
2 tablespoons parsley -- finely minced
Ground black pepper to taste
1 cup ground pecans
Core tomatoes and remove enough pulp to make a narrow opening for the cheese stuffing. Turn tomatoes
upside down to let seeds and juices drain.
In a bowl, combine cheeses, parsley and pepper. Stuff each tomato with cheese mixture, packing it in
firmly. Refrigerate stuffed tomatoes for at least 1 hour.
When ready to serve, cut into thick slices. Sprinkle pecans over tomato slices, leaving cheese visible.
Use 2-3 slices per portion.
Source:
"Florida Tomato Committee"
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Per Serving (excluding unknown items): 177 Calories; 16g Fat (76.6% calories from fat); 6g Protein; 5g
Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 271mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : Here's the perfect dish for milling about with and nibbling. We loved the way these slices
look, like vivid red flowers with a pool of creamy white in the center.
Fresh herbs make an eye-catching garnish.
OPTION: Use bleu cheese in place of Gorgonzola.
Use ground almonds or walnuts in place of pecans.
Nutr. Assoc. : 5296 0 0 0 0 543
* Exported from MasterCook *
Gazpacho Pasta Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Rotini, Twists, or Spirals -- uncooked
4 medium ripe tomatoes -- peeled, seeded and chopped
1/2 cup sliced green onions (scallions)
1/2 cup peeled, seeded and chopped cucumber
1 clove garlic -- minced
2 tablespoons chopped cilantro
OR
2 teaspoons dried cilantro
2 tablespoons olive oil
1 tablespoon red wine vinegar
OR
1 tablespoon white wine vinegar
1 teaspoon salt
Cayenne pepper -- to taste
Prepare pasta according to package directions; drain. Combine pasta with remaining ingredients. Cover
and chill at least 1 hour.
Serves 6-8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per Serving (excluding unknown items): 152 Calories; 4g Fat (23.7% calories from fat); 4g Protein; 25g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4785 4719 20030 3010 0 0 0 2130706543 0 0 0 2130706543 0 0
* Exported from MasterCook *
Carrot Halwa
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Salads
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups grated carrot
1 1/2 cups half-n-half cream
2 tablespoons butter
1 cup sugar
10 cashew nuts
15 raisins
10 almonds
1/2 teaspoon cardamom powder
Fry grated carrot in a nonstick pan for 5 minutes on high heat while stirring constantly. Now add
cream, sugar and lower heat to medium and cook until all the liquid is absorbed while stirring
occasionally. Remove from heat.
In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from heat.
Add this to the above along with powdered cardamom and chopped almonds. Serve hot.
If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before
serving and serve hot.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per Serving (excluding unknown items): 2076 Calories; 23g Fat (8.9% calories from fat); 23g Protein;
495g Carbohydrate; 25g Dietary Fiber; 49mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 2 Vegetable; 28 1/2 Fruit; 1/2 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 704 0 0 0 0 5897 253
* Exported from MasterCook *
Cabbage with Milk
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Salads Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds cabbage
2 medium onions -- chopped finely
2 green chiles
8 curry leaves
1 cup milk (half 'n half)
1/4 cup oil
1/4 teaspoon mustard seeds
1 teaspoon bengal gram
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
Salt -- to taste
Heat oil in a skillet and when oil is hot add mustard seeds and bengal gram. When mustard seeds start
popping add chopped onion, green chili, salt, turmeric and red chili powder.
Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15
minutes.
Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per Serving (excluding unknown items): 233 Calories; 16g Fat (59.6% calories from fat); 6g Protein; 19g
Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
3 Vegetable; 0 Non-Fat Milk; 3 Fat.
Serving Ideas : Goes well with plain white rice, puri, paratha and chapathi.
Nutr. Assoc. : 0 0 3577 0 4138 0 939 0 2614 0 0
Delicate Mint Sandwich Holiday Cookies
Melting Moments
Sweet tart oat nut bars
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Veal and Peppers
Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis
Gorgonzola & Pecan-Crusted Tomato Slices
Gazpacho Pasta Salad
Carrot Halwa
Cabbage with Milk
RECIPES FOR FRIDAY
* Exported from MasterCook *
Delicate Mint Sandwich Holiday Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies:
1/2 cup unsalted butter -- softened
2 ounces cream cheese -- softened
3 tablespoons granulated sugar
1 1/4 cup all-purpose flour
Colored sugars -- such as green, blue, red, silver and white
Mint Filling:
1/2 cup confectioners' sugar
2 tablespoons butter -- softened
1 drops mint extract -- (1 to 2)
1 drops red or green food coloring -- (1 to 2)
Confectioners' sugar -- for dusting, optional
For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until
smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until
incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate
until the dough has firmed slightly, about 30 minutes.
On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a
small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie.
Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch,
or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the
cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then
transfer to wire racks to cool completely.
For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a
medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint
filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with
the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d'Arabian
2 dozen cookies, 12 sandwiches and 12 mini cutout cookies
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d'Arabian
2 dozen cookies, 12 sandwiches and 12 mini cutout cookies
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
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Per Serving (excluding unknown items): 80 Calories; 6g Fat (63.0% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 17mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive
experience, this recipe did test successfully as written. Times vary greatly depending on the type of
oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or
convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d'Arabian
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Melting Moments
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all purpose flour -- (195 grams)
1/2 cup cornstarch (corn flour) -- (60 grams)
1/4 teaspoon salt
1/4 cup confectioners sugar (powdered or icing) -- (30 grams)
1 cup unsalted butter -- (227 grams) room temperature
1 teaspoon pure vanilla extract
Topping:
1/2 cup confectioners (powdered or icing) sugar -- (60 grams)
In a medium sized bowl whisk together the flour, cornstarch and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla
extract. Add the flour mixture and beat just until incorporated. Cover and
refrigerate the batter for an hour or two, or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of
oven. Line two baking sheets with parchment paper.
When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies
on the prepared baking sheets, spacing about 1 inch apart. Bake for about
10 - 14 minutes or until the edges of the cookies just start to brown.
Remove from oven and place on a wire rack to cool for about 3-5 minutes.
Transfer the cookies to a wire rack that is placed over a sheet of parchment
or wax paper. Put the confectioners sugar in a fine strainer or sieve and
sprinkle the tops of the cookies with the sugar.
These cookies store very well. Place in an airtight container between sheets
of wax paper and they will keep a couple of weeks. If desired, just before
serving, sprinkle the tops of the cookies with confectioners sugar.
Makes about 3 dozen cookies.
The Elyria, OH Chronicle Telegraph Dec. 21, 2011
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
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Per Serving (excluding unknown items): 1626 Calories; 184g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 496mg Cholesterol; 558mg Sodium. Exchanges: 36 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Sweet tart oat nut bars
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Fruit
Nuts Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pitted prunes -- (about 2 cups) chopped
2/3 cup orange juice
1/2 cup chopped walnuts
3/4 cup softened butter -- (1 1/2 sticks)
3/4 cup light brown sugar
1/4 cup honey
1 egg
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup wheat germ (optional)
1 1/2 cups plus 2 tablespoons (7 ounces) flour
1 1/2 cups rolled oats
1. Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.
2. In the bowl of a food processor, or in a blender, pulse the prunes and
orange juice until almost smooth, scraping the sides as needed. Pour the
mixture into a medium bowl, and stir in the nuts.
3. In the bowl of a stand mixer using the paddle attachment, or in a large
bowl using a hand mixer, cream together the butter, sugar and honey. Beat in
the egg, then the salt, baking soda and wheat germ (if using). Slowly beat
in the flour and oats until evenly combined.
4. Spread a scant half of the oat mixture evenly over the bottom of the
prepared pan. Cover with the prune mixture, spreading it evenly to within
one-half inch of the edges of the pan. Crumble the remaining batter over the
top of the prune layer and pat down gently.
5. Bake the bars until browned and the top springs back when touched, 30 to
35 minutes. Cool the pan on a wire rack, then cut into bars.
Each of 4 dozen bars: 96 calories; 1 gram protein; 15 carbohydrates; 1 gram
fiber; 4 grams fat; 2 grams saturated fat; 12 mg cholesterol; 8 grams sugar;
54 mg sodium.
The Elyria, OH Chronicle Telegraph Dec. 21, 2011
Servings: Makes about 4 dozen bars.
Note: Adapted from a recipe by Ronna Ballister.
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
Start to Finish Time:
"0:01"
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Per Serving (excluding unknown items): 1652 Calories; 48g Fat (24.9% calories from fat); 42g Protein; 282g Carbohydrate; 16g Dietary Fiber; 187mg Cholesterol; 2433mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 8 Fat; 11 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/Seafood Side Dishes
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 small white onion -- minced
1 jalapeño chili -- seeded, minced
3 garlic cloves -- minced
4 ripe avocados -- peeled, pitted, chopped
2 cups canned low-salt chicken broth
5 tablespoons fresh lemon juice
2 cups water -- (or more)
1 teaspoon grated lemon peel
8 ounces cooked bay shrimp
1 cucumber -- peeled, seeded, diced
3 tablespoons chopped fresh chives
Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15
minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until
smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if
desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt
and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with
shrimp.
Makes 6 (first-course) servings.
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
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Per Serving (excluding unknown items): 59 Calories; 5g Fat (65.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Veal and Peppers
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Ragú
Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers -- diced
2 cloves garlic -- minced
2 medium onions -- quartered
2 tablespoons olive oil
1 1/2 pounds veal stew meat -- trimmed
1 4-ounce can whole mushrooms -- drained
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Hot cooked noodles
In a large saucepan, sauté red peppers, garlic and onions in olive oil; remove and set aside.
Thoroughly brown meat on all sides; drain fat. Return peppers to pan; add mushrooms, sauce and
seasonings. Cover and simmer gently 1 hour or until meat is tender. Serve over noodles.
Source:
"Ragú"
S(Internet address):
"http://www.eat.com/index.html"
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Per Serving (excluding unknown items): 176 Calories; 9g Fat (47.9% calories from fat); 17g Protein; 5g
Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 5416 2461 471 0 4713 0
Exported from MasterCook *
Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Oregon Raspberry & Blackberry
Amount Measure Ingredient -- Preparation Method
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RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream
Combine undrained berries and lemon juice in processor or blender and purée. Strain, pressing with back
of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and
bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and
allow to cool until ready to use.
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes.
Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely
dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a
small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir
occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and
refrigerate until slightly thickened but not gelled — about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream .
Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait
glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if
available.
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
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Per Serving (excluding unknown items): 724 Calories; 46g Fat (54.9% calories from fat); 5g Protein; 80g
Carbohydrate; 8g Dietary Fiber; 124mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2
Fruit; 1/2 Non-Fat Milk; 9 Fat; 2 1/2 Other Carbohydrates.
NOTES : Luxuriously light but deliciously decadent, this rich, white chocolate mousse and red raspberry
coulis (pronounced "coo - lee") parfait is a delicate balance of the holiday's two favorite
ingredients. These perfect partners combine to produce a velvety smooth dessert with a simple elegance
that makes it a fitting finale to a quiet valentine dinner for two, or an ideal company dessert as
well. It can be made ahead and uses frozen berries from your local grocery freezer case.
**Real white chocolate contains cocoa butter. Tobler, Lindt or Bakers' are good choices.
Nutr. Assoc. : 0 1233 0 0 0 0 3544 0 0 0 0 0 5519 0
* Exported from MasterCook *
Gorgonzola & Pecan-Crusted Tomato Slices
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizer/Snack Florida Tomato Committee
Amount Measure Ingredient -- Preparation Method
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5 large tomatoes
2/3 cup Gorgonzola cheese -- crumbled
2/3 cup cream cheese -- softened
2 tablespoons parsley -- finely minced
Ground black pepper to taste
1 cup ground pecans
Core tomatoes and remove enough pulp to make a narrow opening for the cheese stuffing. Turn tomatoes
upside down to let seeds and juices drain.
In a bowl, combine cheeses, parsley and pepper. Stuff each tomato with cheese mixture, packing it in
firmly. Refrigerate stuffed tomatoes for at least 1 hour.
When ready to serve, cut into thick slices. Sprinkle pecans over tomato slices, leaving cheese visible.
Use 2-3 slices per portion.
Source:
"Florida Tomato Committee"
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Per Serving (excluding unknown items): 177 Calories; 16g Fat (76.6% calories from fat); 6g Protein; 5g
Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 271mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : Here's the perfect dish for milling about with and nibbling. We loved the way these slices
look, like vivid red flowers with a pool of creamy white in the center.
Fresh herbs make an eye-catching garnish.
OPTION: Use bleu cheese in place of Gorgonzola.
Use ground almonds or walnuts in place of pecans.
Nutr. Assoc. : 5296 0 0 0 0 543
* Exported from MasterCook *
Gazpacho Pasta Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Rotini, Twists, or Spirals -- uncooked
4 medium ripe tomatoes -- peeled, seeded and chopped
1/2 cup sliced green onions (scallions)
1/2 cup peeled, seeded and chopped cucumber
1 clove garlic -- minced
2 tablespoons chopped cilantro
OR
2 teaspoons dried cilantro
2 tablespoons olive oil
1 tablespoon red wine vinegar
OR
1 tablespoon white wine vinegar
1 teaspoon salt
Cayenne pepper -- to taste
Prepare pasta according to package directions; drain. Combine pasta with remaining ingredients. Cover
and chill at least 1 hour.
Serves 6-8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per Serving (excluding unknown items): 152 Calories; 4g Fat (23.7% calories from fat); 4g Protein; 25g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4785 4719 20030 3010 0 0 0 2130706543 0 0 0 2130706543 0 0
* Exported from MasterCook *
Carrot Halwa
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Salads
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups grated carrot
1 1/2 cups half-n-half cream
2 tablespoons butter
1 cup sugar
10 cashew nuts
15 raisins
10 almonds
1/2 teaspoon cardamom powder
Fry grated carrot in a nonstick pan for 5 minutes on high heat while stirring constantly. Now add
cream, sugar and lower heat to medium and cook until all the liquid is absorbed while stirring
occasionally. Remove from heat.
In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from heat.
Add this to the above along with powdered cardamom and chopped almonds. Serve hot.
If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before
serving and serve hot.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per Serving (excluding unknown items): 2076 Calories; 23g Fat (8.9% calories from fat); 23g Protein;
495g Carbohydrate; 25g Dietary Fiber; 49mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 2 Vegetable; 28 1/2 Fruit; 1/2 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 704 0 0 0 0 5897 253
* Exported from MasterCook *
Cabbage with Milk
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Salads Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds cabbage
2 medium onions -- chopped finely
2 green chiles
8 curry leaves
1 cup milk (half 'n half)
1/4 cup oil
1/4 teaspoon mustard seeds
1 teaspoon bengal gram
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
Salt -- to taste
Heat oil in a skillet and when oil is hot add mustard seeds and bengal gram. When mustard seeds start
popping add chopped onion, green chili, salt, turmeric and red chili powder.
Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15
minutes.
Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per Serving (excluding unknown items): 233 Calories; 16g Fat (59.6% calories from fat); 6g Protein; 19g
Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
3 Vegetable; 0 Non-Fat Milk; 3 Fat.
Serving Ideas : Goes well with plain white rice, puri, paratha and chapathi.
Nutr. Assoc. : 0 0 3577 0 4138 0 939 0 2614 0 0