* Exported from MasterCook * Kale Pesto (Phytopia) Recipe By : PHYTOPIA COOKBOOK by Gollman and Pierce (1998)
Serving Size : 12 Preparation Time :0:00
Categories : Healthwise Pesto
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 pound kale -- remove ribs
and stems
4 garlic cloves -- peeled
3/4 cup basil leaves -- or
combination of basil and cilantro
1 lemon and/or lime -- juiced
2 tablespoons olive oil; light
1 teaspoon salt -- or
garlic salt
1/2 teaspoon black pepper -- or less to taste
extra virgin olive oil -- optional 1. Wash and stem the kale. Leaving water on leaves from washing, coarsely
chop kale. Place in a large microwavable bowl and cover. Microcook on high
(100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let
standing 3 to 5 minutes. Remove cover to cool. 2. Drop garlic into the bowl of a food processor with the motor running.
When finely minced, add the basil, cilantro if using, and cooked kale.
Process until uniform. (Pat added a little of the kale "juice.") 3. Add juice, olive oil, salt and pepper. Pulse to combine. Serve as you would any pesto: toss with pasta; add to soups and stews.
Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff); Cholesterol 0mg;
Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin A] NOTES : When I saw this idea, I was very enthused. Kale might be
nutritious, but often it is tough and chewy. We serve it raw as a
decoration; cooked only when I can use the large bunch. Here's a recipe
that really works for me. I freeze it into cubes and add it to soups,
stews, and salad dressings! I added the cilantro and lime options to the
recipe. Posted to FareShare Oct. '98 byPat Hanneman (kitpath@earthlink.net)
KitchenPatH Recipes http://home.earthlink.net/~kitpath - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Kenny Rogers Roasters Corn Muffins Recipe By : TNT List: Camacho, Prepared by Doris Guyer
Serving Size : 12 Preparation Time :0:30
Categories : Breads - Quick Muffins
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn 1. Preheat oven to 400 F. 2. Cream together butter, sugar, honey, eggs, and salt in a large bowl. 3. Add flour, cornmeal and baking powder and blend thoroughly. Add milk
while mixing. 4. Add corn to mixture and combine by hand until corn is worked in. 5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for
20-25 minutes. - - - - - - - - - - - - - - - - - - NOTES : This makes a wonderful corn muffin to eat with chili. Makes 12
muffins. Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com
* Exported from MasterCook * Keo's Spring Roll Sauce Recipe By : Keo's Thai Cuisine
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dim Sum
Sauces Thai
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
1 tablespoon fish sauce (up to 2)
OR 1/2 to 1 teas. salt
2 teaspoons red chili peppers -- ground
1/2 whole carrot (or daikon) -- shredded
1/4 cup peanuts (or macadamia nuts) -- coarsely chopped In a small saucepan combine sugar and water; bring to a boil. Reduce
heat and simmer for about 10 minutes or until sugar is dissolved. Remove
from heat. Stir in red wine vinegar, fish sauce, and red chili peppers.
Pour sauce into serving bowl. Chill, then top with carrots and sprinkle
with peanuts before serving. Makes 1 cup. Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Keo's Thai Spring Rolls Recipe By : Keo's Thai Cuisine
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Carrots
Dim Sum Onions
Pork Seafood
Shrimp Thai
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 pound ground pork, lean
1/4 pound shrimp (or crab meat) -- chopped
10 whole Chinese black mushrooms -- dried
1 ounce bean threads
1 medium onion -- finely chopped
1 whole carrot -- shredded
1/4 pound bean sprouts
1/2 teaspoon ground black pepper
2 teaspoons fish sauce
OR 1/2 teaspoon salt
1 teaspoon sugar
1 cup water (lukewarm)
12 rice papers -- quartered
6 cups oil, for deep-frying
48 lettuce leaves
1 bunch fresh mint
1 whole cucumber -- thinly sliced
Spring Roll Sauce (recipe follows) In a medium bowl combine pork and shrimp. Soak mushrooms in warm water
for 20 minutes; remove stems and chop caps.Soak bean threads in warm
water for 20 minutes, then cut into 1 inch lengths. Add mushrooms, bean
threads, onion, carrots, bean sprouts,black pepper and fish sauce to
pork mixture; mix well. Set mixture aside for 15 minutes to allow
flavors to blend. Dilute sugar in lukewarm water. Place rice paper on a flat surface and
brush with water until it is pliable. Place 2 teaspoons of filling near
the edge of the rice paper, then fold rice paper over the filling. Fold
the right side over to enclose filling, then fold over left side.
Continue to roll, then seal. Heat oil to 375 degrees for deep frying. Deep fry a few rolls at a time
until crisp and golden brown. about 15 minutes. Fry the remaining rolls.
Serve by placing a spring roll in a lettuce leaf and top with mint and
cucumber slices. Serve with Spring Roll Sauce ( follows in next recipe)
Accompany with chili sauce and chopped peanuts, if desired. Makes 48 to
55. Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Key Lime Pie Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Citrus Desserts
Pies & Tarts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 T. butter or margarine
1 1/2 c. graham cracker crumbs
6 large egg yolks
1 3/4 c. sweetened condensed milk (1 1/2 cans)
1 1/2 t. lime peel
3/4 c. plus 2 T. fresh lime juice
1 c. heavy cream
2 T. sugar Heat oven to 350. Melt butter in saucepan or bowl. Add crumbs and stir
until coated. Press firmly onto bottom and sides of 9" pie plate. Bake
10 minutes until set. Cool completely on wire rack. Beat egg yolks in a
large bowl with an electric mixer on medium speed until thick and creamy
about 3 minutes. With mixer on low speed add remaining filling ingredients and beat until
well blended. Pour into cooked pie crust. Bake 350 for 30-35 minutes or
until filling is set. Cool on wire rack no longer then 30 minutes then
refrigerate at least 4 hours. Up to 2 hours before serving beat whipping
cream with sugar until stiff peaks form. Drop spoonfuls of whipped cream
so each piece receives some (I just "frost" the entire pie with it). If you wish to make using a boughten graham cracker crumb crust use the
following proportions for the filling: Yolks from 4 eggs, 1 can sweetened
condensed milk, 1 t. grated lime peel, 1/2 c. plus 1 T. lime juice. From Women's Day in 1996. It is very, very rich - cut your pieces small. Posted on FareShare 10-98 by Connie - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Key Lime Pie #2 Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cream Cheese Desserts
Pies & Tarts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 oz cream cheese
1 can sweetened condensed milk
1/2 cup fresh lime juice
5 oz whipped topping
1 nine inch ready made graham cracker crust Blend cream cheese and condensed milk until very smooth. Add lime
juice (fresh-squeezed is best, with bits of pulp) and mix. Stir in
thawed whipped topping and pour into crust. Freeze for a firm pie or
refrigerate for six hours. YUM! I use the fat free condensed milk- can't see any difference. And I use
my own key limes. It's hardly worth growing your own because I've seen
them in the produce section @ 15/$1.00. And I make my own crust, but I
think bought is just as good. Posted on FareShare 10-98 by Gayle - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Key Lime Pie #3 Recipe By :
Serving Size : 12 Preparation Time :0:25
Categories : Citrus Desserts
Gelatin Pies & Tarts
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 oz. fresh key lime juice or unsweetened lime
juice
1 tbsp. unflavored gelatin
6 eggs -- separate the whites
and yolks
1 tsp. cream of tartar
2 tsp. sugar
20 oz. sweetened condensed milk
2 9 inch graham cracker crusts -- homemade best * *store bought will work just fine and they have the little plastic
lid to cover the pie once it has been cut. We serve this at my restaurant and every time someone from Florida
comes in they ask if I'm from Florida and want the recipe. Any
Floridian will tell you that Key lime pie should not be green
(as a key lime is yellow) and it shouldn't be dense due to too
much sweetened condensed milk. It should be light, almost
chiffon-like and tart not sticky sweet. A pallet cleanser
if you will! I use to have a small company that sold these to
local restaurants here in Steamboat Springs, Colorado. It was
quite popular. I will share it with you and would love to hear
if you use it. Place the lime juice in a microwavable bowl and sprinkle the gelatin
evenly over the top. Allow the gelatin to soften for 5 minutes.
Measure off 4 ounces of the reserved egg whites and place them in a non
reactive bowl with the cream of tartar and whip with a hand held blender
until the whites are frothy, add the sugar and continue to whip until
they form stiff peaks. By now the gelatin is soft, so place it in the microwave and heat it to
160 degrees. About 45 seconds in my microwave, but use a meat
thermometer to be sure. Put the 6 egg yolks into a large bowl and whisk them slightly. Then pour
the hot lime and gelatin into the bowl whisking briskly so the yolks
cook but do not get lumpy. Add the sweetened condensed milk and whisk to
incorporate. Gently fold in the beaten egg whites(this gives the pie
that chiffon like texture)until just blended. Pour the pie mixture into the prepared crusts and chill for 12 hours
before cutting. If using the store bought kind(Keeblers)cover them using
the plastic lid provided. When they have set for the 12 hours it is
normal for some condensation to form inside the lids. Just wipe it out
with a paper towel. These pies have a shelf life of about 5-6 day if
properly refrigerated but they do freeze well. Prep Time: 25 minutes Stand: 24:00 Makes: 2 Pies Posted on FareShare 10-98 by Dave Nelson gamechef@cmn.net JoAnn - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Key Lime Pie (Cooking Light) Recipe By : Cooking Light YEAR: 1996 ISSUE: June PAGE: 121
Serving Size : 8 Preparation Time :0:00
Categories : Citrus Desserts
Pies & Tarts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh lime juice
2 egg yolks
14 ounces fat-free sweetened condensed milk
Graham Cracker Crust
3 egg whites -- at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar
Lime slices -- optional Preheat oven to 325 degrees. Sprinkle gelatin over cold water in a small
bowl; set aside. Combine lime juice and egg yolks in a small heavy
saucepan; cook over medium-low heat 10 minutes or until slightly thick
and very hot (180 degrees), stirring constantly (do not boil). Add
softened gelatin to lime juice mixture; cook 1 minute, stirring until
the gelatin dissolves. Place pan in a large ice-filled bowl; stir
gelatin mixture 3 minutes or until mixture reaches room temperature (do
not allow gelatin mixture to set). Strain gelatin mixture into a medium
bowl; discard any solids. Gradually add milk, stirring with a whisk until
blended (mixture will be very thick); spoon mixture into Graham Cracker
Crust; spread evenly. Beat egg whites, cream of tartar, and salt at high
speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a
time, beating until stiff peaks form. Spread evenly over filling,
sealing to edge of crust. Bake at 325 degrees for 25 minutes; let cool 1
hour on a wire rack. Chill 3 hours or until set. Cut with a sharp knife
dipped in hot water. - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with lime slices, if desired. NOTES : Yield: 8 servings (serving size: 1 wedge). Nutr. Assoc. : 0 0 0 0 0 0 4938 0 0 0 0
|
