* Exported from MasterCook * Indian-style Lentils and Basmati Rice Recipe By : Rice, The Amazing Grain, by Marie Simmons
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes Indian
Rice Tomatoes
Vegetarian Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 c Brown lentils -- rinsed and sorted
2 tb Unsalted butter or Vegetable oil
2 c Onions -- finely chopped
2 ts Ground cumin
1/2 t Ground coriander
1/4 t Crushed hot red pepper -- or
- more to taste
1 1/2 c Uncooked basmati rice
1 Slice fresh ginger -- (about
- 1/4-inch thick)
1 Piece cinnamon stick -- (about
- 2 inches thick)
2 Whole cardamom
1 cn (14-1/2 oz) whole tomatoes
- cut into chunks -- plus juice
1 1/2 c Unsalted chicken broth
- preferably homemade
1 t Salt
GREEN CHILI OIL:
1/3 c Vegetable oil
1/3 c Green chili peppers -- seeded
- and thinly sliced into rounds
2 Cloves garlic -- minced
2 tb Fresh cilantro leaves -- torn/Optional Combine the lentils and 8 cups of water in a large saucepan and heat
to boiling. Lower the heat and simmer, uncovered, for 15 minutes, or
until the lentils are almost tender (they will continue cooking with
the rice). Drain and set aside. Meanwhile, heat the butter and oil in a large wide saucepan. Add the
onion and saute over low heat, stirring, until golden, about 10
minutes. Stir in the garlic, cumin, coriander, and red pepper.
Saute, stirring, for 2 minutes. Add the rice and ginger, cinnamon,
and cardamom. Saute, stirring, about 2 minutes. Stir in the drained
lentils. Pour the tomatoes and their juice into a 4-cup measure. Add enough
of the chicken broth to measure 3-1/2 cups. Stir into the rice and
add the salt. Heat to a full boil, stirring once. Cover and cook
over medium-low heat for 25 minutes, or until the liquid is absorbed
and the rice is tender. To make the green chili oil: Heat the oil in a small skillet until
hot enough to sizzle a slice of the chilies. Add the chilies and
saute, stirring, just until wilted, about 2 minutes. Add the garlic
and saute for 30 seconds. Remove from the heat. Spoon the rice and lentils into a large shallow bowl. Pour the chili
oil mixture over the top and garnish with the coriander leaves, if
using. Serve at once. Source: Rice, The Amazing Grain, by Marie Simmons Shared with FareShare 5-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Island Fruit Punch Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beverages Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cn (29 oz) pears
1 cn (12 oz) frozen lemonade
Concentrate -- thawed
3 c Unsweetened pineapple juice
2 c water
28 oz lemon-lime Carbonated beverage -- chilled
1 qt Pineapple sherbet Place undrained pears in blender container. Cover and blend till
smooth. Combine with lemonade concentrate, pineapple juice, and
water; cover and chill. To serve pour about 3/4 cup of the chilled
pineapple mixture into each serving glass. Slowly add carbonated
beverage, pouring down side of glass. Add a scoop of sherbet. This
makes 12 eight-oz servings. Source: Better Homes & Gardens, Outdoor Cooking and Entertaining
Ideas, 1979. Shared with FareShare 5-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Island Shake Recipe By : Sue Woodward
Serving Size : 3 Preparation Time :0:00
Categories : Beverages Volume 2-5 May '99
Bananas Fruit
Yogurt Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 md Banana -- ripe
1 Mango -- cubed
1 c Orange juice
1/2 c Peach yogurt -- low fat
1/2 c ice cubes
1/2 t Lemon peel -- finely grated Combine all ingredients in blender or food processor container.
Cover; blend until thick and smooth. Garnish with orange wedges
and banana slice, if desired. Per serving - 140 cal, 33 g carbo, 3 g pro, 2 mg sod, -0- g fat Source: TPA Trib (7/31/97) From the MM database of Judi M. Phelps
jphelps@slip.net or jphelps@best.com
Posted on FareShare 5-99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Italian Sausage and Tomato Sauce Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:20
Categories : Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/4 pounds mild or hot fresh Italian sausage
-- cut into 3/4" pieces
1 large onion -- thinly sliced
3 large garlic cloves -- minced
1 1/2 pounds fresh tomatoes, peeled -- coarsely chopped
1/3 cup Marsala wine
1/4 cup fresh basil leaves
salt and freshly ground pepper -- to taste 1. In a wide-bottomed pan or skillet with high sides over medium heat,
brown sausage for about 5 minutes. 2. Push sausage to side of pan. Add onions and garlic; saute in sausage
fat about 2 minutes. Pour off all but a thin film of fat. 3. Add tomatoes and Marsala to pan. If using dried basil, add it now.
Cook over medium heat until sauce reduces and thickens, about 5 to 10
minutes. 4. Stir in fresh basil or parsley. Season to taste with salt and pepper,
if necessary. Use immediately or cool to room temperature and refrigerate
or freeze. 5. To serve: Cook 8 ounces ziti or rigatoni, following package directions.
Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta
cheese. Makes 4 cups. * Timesaver Tip: Sauce can be made up to 2 days ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To serve,
defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, or
thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in a
microwave oven on 50% power until heated through, 3 to 5 minutes. Stir
sauce several times during microwave defrosting. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
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