Oriental Recipes - L
[Home] Layered Oriental Appetizer [Home]
Title: Layered Oriental Appetizer
Yield: 1 Serving
Ingredients
***TOPPING***
3/4 c chicken; cooked, cubed
1/2 c carrots; shredded
1/2 c unsalted cashews or peanuts;
- chopped
3 tb green onions; sliced
***SAUCE***
1/4 c packed brown sugar
2 ts cornstarch
1 c water
1/4 c catsup
2 tb vinegar
1 tb Worcestershire sauce
3 dr hot pepper sauce
***BASE***
1 pk cream cheese; softened, 8
-oz.
1 tb milk
Instructions
In small bowl, combine all topping ingredients; mix well. Cover;
refrigerate several hours or overnight to blend flavors. In small
saucepan, combine brown sugar and cornstarch; mix well. Gradually stir in
remaining sauce ingredients; cook over medium heat about 5 minutes or until
mixture thickens, stirring frequently. Cool. In small bowl; combine
cream cheese and milk; beat until smooth and fluffy. Spread cream cheese
mixture over bottom of 10 inch round serving dish. Spoon topping evenly
over cream cheese. Drizzle with 1/4 to 1/2 cup sauce. Serve with
crackers. To store remaining sauce, cover; refrigerate.
- - - - - - - - - - - - - - - - - -
NOTES : A combination of chopped nuts and water chestnuts can be used in
topping. Use 2 (8 ounce) packages and 2 tablespoons milk for a thicker
base layer. Sauce can also be used to marinate poultry.
Contributor: Sue Klapper
Preparation Time: 0:00
[Home] Leith'S Prawn Cocktail [Home]
Title: Leith'S Prawn Cocktail
Yield: 4
Ingredients
1 kg small lingoustines; peel and
- slice in
1 ; small pieces
1 sm carrot
2 sticks celery
1 sm onion
1 sm white of leek
1 glass white wine
10 black peppercorns
1 bay leaf
2 tb white wine vinegar
4 pt water
1 sliced lemon
1 sprig parsley
1 dill stalks
1 tb coarse sea salt
------------------------------SAUCE-----------------------------------
6 tb mayonnaise
1 tb heinz tomato ketchup
1 ds worchester sauce
1 ds tabasco
1 tb cognac
1 lemon juice
1 pn paprika
1 salt
------------------------------SALAD-----------------------------------
2 little gem lettuce
1 spring onion; thinly sliced
2 plum tomatoes
1/3 cucumber; peeled, and thinly
1 ; diced)
1 lemon
1 tb paprika
1 egg white
1 sprig dill
Instructions
Place all the ingredients, except the langoustines into a deep saucepan,
bring to the boil and simmer for 15 to 20 mintues. Bring back and plunge
in the langoustine for 2 to 3 mintues. Remove and cool. Peel the tails,
but keep 4 whole aside for garnish.
Prepare the cocktail sauce by mixing together all the sauce ingredients.
Season to taste with a little salt, lemon juice and paprika then set
aside.
Prepare the salad by tossing together all the salad ingredients, season
lightly with a little salt and lemon juice.
First prepare the goblets or glasses by lightly beating the egg white with
a fork and dip the rim into the egg white and then into the paprika, set
aside. Gently divide the salad between the 4 goblets and equally divide
the langoustine tails, season with a little lemon juice, spoon over the
cocktail sauce, garnish with a little dill and serve with a wedge of
lemon.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Lemon Beef Oriental [Home]
Title: Lemon Beef Oriental
Yield: 4 Servings
Ingredients
1 lb sirloin butt steak,
1 cut into bite-sized pieces
3 tb vegetable oil
1 ts salt
2 ts grated lemon peel
2/3 c beef broth
1 lb fresh snow peas (chinese pea
1/2 c sliced freash mushrooms
1/4 c fresh lemon juice
1 tb cornstarch
1/8 ts ground ginger
1 hot, cooked rice
Instructions
Heat oil with salt in wok or heavy skillet over medium-high heat.
Stir-fry steak pieces until browned. Sprinkle with lemon peel. Add
broth, peas and mushrooms. Stir-fry 1 minute longer. Combine lemon
juice with cornstarch. Add to beef and cook until thickened and
bubbly. Stir in ginger. Serve with hot, cooked rice. 4-5 servings.
From In Season, a publication of the Vermont Department of
[Home] Lemon Zest Fruit Cocktail [Home]
Title: Lemon Zest Fruit Cocktail
Yield: 1
Ingredients
1/2 papaya; peeled, chopped
1 ; into small pieces
1/2 mango; peeled, chopped
1 ; into small pieces
1 peach; stoned and chopped
1 ; into small pieces
1 zest and juice of 1/2 lemon
150 ml bio yoghurt; (5fl oz)
1 ts runny honey
100 ml; (3 1/2 - 5fl oz), (100
-to
1 ; iced cold water
Instructions
Simply place all the ingredients into a blender or liquidiser and blend
until smooth. Place into a suitable flask to keep cold and provide a
straw for ease of drinking.
Converted by MC_Buster.
Per serving: 169 Calories (kcal); 1g Total Fat; (2% calories from fat); 2g
Protein; 43g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Lemon-Lime Rum Cocktail [Home]
Title: Lemon-Lime Rum Cocktail
Yield: 1
Ingredients
2 cn frozen lemonade concentrate
1 cn rum
1 cn frozen lime concentrate
3 cn water
Instructions
Freeze the above mixture, then spoon into a glass; add 7-UP.
Doris Mekus
Per serving: 64 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Favourite Recipes - St. Michaels -Connie J. Flory
Converted by MM_Buster v2.0n.
[Home] Lemony Chinese Chicken Morsels [Home]
Title: Lemony Chinese Chicken Morsels
Yield: 1 Servings
Ingredients
1/3 c lemon juice
2 tb soy
2 tb brown mustard
1 ts vegetable oil
1/8 ts cayenne
2 chicken breasts, 1 cubes
Instructions
In med bowl combine juice, soy, mustard, oil & cayenne. Add chicken
cubes & toss well to coat. Cover & refrigerate at least 1 hour,
tossing occasionally. Heat broiler. Lightly grease pan rack. Drain
chicken & place cubes on rack about 1" apart. Broil 4-5" from heat
for 7 minutes, brushing with marinade halfway through cooking. Seve
immediately.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Lemony Oriental Marinade [Home]
Title: Lemony Oriental Marinade
Yield: 1 Serving
Ingredients
1/4 c fresh lemon iuice
3 tb chopped green onion
1 1/2 tb reduced sodium soy sauce
1 1/2 tb vegetable oil
3/4 ts grated fresh ginger
1/4 ts crushed dried red pepper
-pods
Instructions
Combine all ingredients, stirring until well blended. Yields 1/2 cup.
(The Natonal Cattlemen's Beef Association)
Busted by Gail Shermeyer <4paws@netrax.net>
- - - - - - - - - - - - - - - - - -
Contributor: Womans Day Low-Fat Meals, Summer 97
Preparation Time: 0:00
[Home] Lighter Indian Corn Pudding [Home]
Title: Lighter Indian Corn Pudding
Yield: 4 Servings
Ingredients
1 1/4 c fresh corn kernels
1 c nonfat milk
1 egg; lightly beaten
2 tb light molasses
2 tb brown sugar
2 tb cornmeal
1/4 ts ground cinnamon
1/4 ts freshly ground pepper
1/8 ts ground nutmeg
1 ds salt
1 ts oil
Instructions
Lightly coat each of 4 custard cups with nonstick cooking spray. Place in
square baking pan. In medium saucepan, whisk together corn, milk, egg,
molasses and brown sugar. Place over medium heat and simmer 2 minutes.
Stir in cornmeal, cinnamon, pepper, nutmeg, salt and oil and simmer,
stirring constantly, until thick, about 5 minutes. Remove from heat. Pour
into prepared custard cups. Place cups in pan and slowly add enough water
so that it comes about halfway up cup sides. (This water bath will allow
the pudding to bake slowly and prevent burning.) Cover pan with aluminum
foil. Bake at 400 degrees 1 hour and 15 minutes, or until set and slightly
brown on top.
Serve hot or cold with vanilla ice cream.
Makes 4 servings.
Each serving contains 160 calories, 30 gm. carbohydrate, 5 gm. protein, 3
gm. fat (including 1 gm. sat. fat), 54 mg. cholesterol, 130 mg.
sodium, 110 mg. calcium and 2 gm. dietary fiber
- - - - - - - - - - - - - - - - - -
Contributor: Minneapolis Star and Tribune, 8/98
[Home] Lima Bean And Corn Soup With Crawfish Tails [Home]
Title: Lima Bean And Corn Soup With Crawfish Tails
Yield: 1
Ingredients
1 onion; chopped
2 tb vegetable oil
1 smoked ham hock
1 lb frozen lima beans
2 qt chicken stock
1 c fresh corn; removed from
-husk
1 c heavy cream
1/2 c cooked crawfish tails
-removed from; shells
1 c fresh fava beans; cooked and
- shelled
1/4 ts fresh grated jamaican nutmeg
Instructions
In a heavy bottomed pot saute onion with oil until translucent, then add
ham hock, lima beans and chicken stock and cook over medium heat for 30
minutes, or until the lima beans are very soft. Puree in a food processor
and strain through a fine sieve into another pot, bring to a boil and add
corn, cream and crayfish tails. Bring to a boil again, add the fava
beans, nutmeg and serve hot.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9420 - HERB WILSON
Converted by MM_Buster v2.0l.
[Home] Linguine With Almond Oriental Sauce And Shrim [Home]
Title: Linguine With Almond Oriental Sauce And Shrim
Yield: 6 Servings
Ingredients
--------------------------NORMA WRENN---------------------------------
12 oz linguine
2 c sweet red peppers; sliced
1/4 c green onion; chopped
2 c sno peas, cut in half
12 oz shrimp; peeled; deveined cut
- into
1 sauce:
1/4 c sliced or chopped almonds
3 tb soy sauce
2 tb sesame oil
2 tb honey
1/4 c chicken stock or water
2 tb rice wine vinegar
1 1/2 ts garlic; crushed
1 1/2 ts ginger root; minced
Instructions
Cook pasta in boiling water according to package
instructions or until firm to the bite. Drain and
place in serving bowl along with red peppers and green
onions.
Blanch snow peas in boiling water for 2 minutes.
Drain and rinse with cold water. Add to pasta.
Make the sauce: In food processor, combine almonds,
soy sauce, oil, honey, stock, vinegar, garlic, and
ginger. Process until almonds are finely chopped. Set
aside.
In small nonstick skillet sprayed with vegetable
spray, saute shrimp just until cooked, approximately 3
minutes. Add to pasta along with sauce, and toss.
Calories 465; protein 26g; fat-total 11g; fat-sat 1g;
carbo 66g; sodium 529mg; col 95mg; fiber 3g
Source: Good Taste: Premier Issue
[Home] Linguine With Spicy Thai Shrimp Sauce [Home]
Title: Linguine With Spicy Thai Shrimp Sauce
Yield: 4 Servings
Ingredients
12 oz linguine; uncooked
12 oz fresh medium shrimp; peeled
-and deveined
OR 12-oz. small frozen
-shrimp; thawed
3 red bell peppers; cored and
-cut
into bite-size thin strips
3 scallions; thinly sliced
use white part and tips of
-green pa
2 tb smooth peanut butter
1 tb sesame oil
1/2 c low-sodium chicken broth
OR water
1/2 ts crushed red pepper flakes
1 jalapeno pepper; stemmed
seeded and thinly sliced
1/2 ts ground ginger
1 tb low-sodium soy sauce
1 tb mild white vinegar
Instructions
Prepare linguine according to package directions. While noodles are
cooking, combine remaining ingredients in a saucepan and place over low
heat. Cover and simmer until the sauce is smooth and the shrimp are
cooked
through, about 2 minutes. When linguine is done, drain well and
transfer
to a large bowl. Add sauce and toss gently until well combined. Serve
immediately.
_____
Contributor: National Pasta Assn.
Preparation Time: 0:00
[Home] Lionhead Meatballs - Chinese-American [Home]
Title: Lionhead Meatballs - Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Pulse pork and egg white and cold water in food processor for 1 minute.
Mixture should be light and fluffy. Do not use a blender. Add water
chestnuts, soy sauces, rice wine, sugar, salt and pepper and process for
another 30 seconds, until coarsely mixed. Divide mixture into 6 equal
parts and roll each part into a large meatball, Dust each meatball with
cornstarch. Heat wok until it is hot, then add 3-4 tbsps of oil. When
oil is hot and slightly smoking, gently lay in meatballs, turn heat down
and slowly brown meatballs all over. Remove meatballs and set aside.
Clean wok and reheat. When wok is hot add 2 tsps oil, add garlic, and
stir-fry 10 seconds. Add Napa cabbage and stir-fry several minutes,
until cabbage leaves are soft. Transfer mixture to heavy casserole and
lay meatballs on top. Bring contents of casserole to boil, then turn
heat to very low, cover and simmer 1 1/2 hours. Arrange on platter and
serve immediately.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Lisa'S Oriental Burgers [Home]
Title: Lisa'S Oriental Burgers
Yield: 1 Servings
Ingredients
2 ts corn starch
2 tb sherry
4 tb soy suace
1 clove minced garlic
1 ts ground giner
1 green onions
Instructions
Give all ingredients, except the onions, a few minutes in a frying pan
until the sauce thickens.
Assemble the sauce and onions on grilled hamburgers and rolls.
Source: Lisa Clarke
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Posted to MC-Recipe Digest V1 #704 by Lisa Clarke on Aug 1,
9
[Home] Little Links In Oriental Sauce [Home]
Title: Little Links In Oriental Sauce
Yield: 1 Servings
Ingredients
1 c brown sugar
3 tb flour
2 ts dry mustard
1 c pineapple juice
1/2 c vinegar
1 1/2 ts soy sauce
2 pk (1 lb) little wieners
2 pk (1 lb) smoked sausages
Instructions
Combine sugar, flour, mustard and add juice, vinegar and soy sauce. Heat to
boiling- stirring constantly. Boil 1 minute- add weiners and sausages and
stir. Cook slowly 5 minutes.
Posted to EAT-L Digest 01 Dec 96
From: Dot & Tim McChesney
Date: Mon, 2 Dec 1996 13:24:30 -0800
[Home] Lobster And Mango Cocktail [Home]
Title: Lobster And Mango Cocktail
Yield: 1
Ingredients
1/3 c mayonnaise
1/3 c plain yogurt
2 tb cognac
1 tb ketchup
1 tb fresh lemon juice; or to
-taste
1 four; (1 1/2-pound) live
1 ; lobsters
3 firm-ripe mangoes
1 c finely diced celery
4 whole belgian endives plus
-12 leave; s for
1 ; garnish
3 tb minced fresh chives plus 24
-whole c; hives
1 ; for garnish
Instructions
In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the
ketchup, the lemon juice, and salt and pepper to taste and chill sauce,
covered. Plunge the lobsters into a large kettle of boiling salted water
and boil them, covered, for 10 minutes. Transfer the lobsters with tongs
to a bowl and let them cool until they can be handled. Crack the shells,
remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster
meat to a large bowl and chill it, covered. The lobster cocktail may be
prepared up to this point 1 day in advance.
Halve the mangoes by cutting just to the sides of each pit and, using a
3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There
should be about 2 cups.) To the lobster meat add the mango balls, the
celery, the whole endives, trimmed and sliced thin crosswise, the minced
chives, and the sauce and toss mixture until it is combined. Divide the
lobster mixture among 12 chilled small glasses and garnish each serving
with 1 of the endive leaves and 2 of the whole chives.
Serves 12.
Gourmet June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Lobster Cocktail [Home]
Title: Lobster Cocktail
Yield: 1
Ingredients
1 c crsme fraiche
1/2 ts finely grated fresh lemon
-zest
1/2 ts finely grated fresh lime
-zest
1/2 ts finely grated orange zest
1 ts fresh lemon juice
1 ts fresh lime juice
1 ts fresh orange juice
1 ts chopped fresh tarragon
-leaves
1 english cucumber
2 belgian endives
1 1/2 lb cooked lobster meat; (from
-about 3 (1
1 ; 1/2-pound)
1 ; lobsters)
1 garnish: mesclun and fresh
-chives
Instructions
In a bowl stir together crSme fraiche, zests, juices, tarragon, and salt
and
pepper to taste. Chill sauce, covered, 1 hour to blend flavors.
Cut 3 inches of cucumber crosswise into very thin slices and reserve.
Reserve
8 endive leaves for garnish and cut remaining cucumber and endive into
2-inch
long matchsticks.
Just before serving, coarsely chop lobster and in another bowl stir
together
with 3/4 cup sauce. Stir matchstick vegetables into remaining sauce.
Line 4 Martini glasses with reserved cucumber slices. Divide matchstick
vegetable mixture among glasses and top with lobster salad. Cut reserved
endive lengthwise into 1/4-inch thick strips. Garnish salad with endive,
mesclun, and chives.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 672 Calories (kcal); 4g Total Fat; (5% calories from fat);
140g Protein; 10g Carbohydrate; 490mg Cholesterol; 2588mg Sodium
Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9351
Converted by MM_Buster v2.0n.
[Home] Lobster Salad With Japanese Dressing [Home]
Title: Lobster Salad With Japanese Dressing
Yield: 1
Ingredients
8 sm 450g; (1lb) or 3 large 1kg
1 ; (2 1/4lb) lobsters
1 bay leaf
5 g thyme; (1/4oz)
1 ts black peppercorns
1 onion; peeled and roughly
1 ; chopped
1 ts fennel seeds
1 ts sea salt
700 g; (1 3/4lb) good, (700 to 8
1 ; flavoured large new
1 ; potatoes, peeled
1 ; and cooked
100 g mayonnaise; (4oz)
1 ts dijon mustard
100 g; (1/4lb) small salad, (100
1 ; leaves, corn salad,
1 ; landcress, rocket,
1 ; etc
8 g; (1/4oz) chervil,, (8 to 1
1 ; roughly chopped
24 thinly sliced rashers of
-smoked str; eaky
1 ; bacon
10 g fine chives; cut into 5cm
1 ; lengths (1/4oz)
------------------------FOR THE DRESSING------------------------------
1 sm carrot
2 shallots; peeled and finely
1 ; chopped
1 clove garlic; peeled and
-finely
1 ; chopped
40 g root ginger; scraped and
-finely
1 ; chopped (1 1/2oz)
50 ml soy sauce; (2fl oz)
30 ml rice vinegar; (or white wine
1 ; vinegar) (1fl oz)
2 tb tomato ketchup
150 ml sunflower or vegetable oil;
-(5fl oz)
10 g coriander; washed and finely
1 ; chopped (1/2oz)
1 salt and pepper
Instructions
(Cook the lobsters in 2 batches, if you do not have a large pan). Half
fill a pan with water, add the bay leaf, thyme, peppercorns, onion, fennel
seeds and salt. Bring to the boil and simmer for 15 minutes. Add the
lobsters to the water and cook the small ones for 8-10 minutes and the
larger ones for 12-15 minutes, remove from the water and leave to cool.
Dressing - mix the carrot, shallot, garlic, ginger with the soy sauce,
rice vinegar, and ketchup. Gradually whisk in the vegetable oil, add the
coriander and season to taste.
Whilst the new potatoes are still warm, mash them coarsely with a fork or
masher, then mix in the mayonnaise, dijon mustard and chopped chervil and
put to one side. Remove the lobster meat from the body and claws and cut
into even sized pieces.
Meanwhile, grill the bacon rashers until crisp. Put a couple of spoonfuls
of the potato salad in the middle of the plate, arrange the salad leaves
around and lightly spoon over the dressing. Place the lobster pieces on
the potato and the bacon on top, then scatter over the chives.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Lobster Tails & Pasta Salad With Garlic Sauce [Home]
Title: Lobster Tails & Pasta Salad With Garlic Sauce
Yield: 4 Servings
Ingredients
1 ingredients
1 lb linguine,cooked al dente
4 8-oz. lobster tails,or 1 lb.
- scallo; ps
1 head caramelized garlic
1/2 c asian-style
-marinade/dressing,or
1 add,2 tsp. sesame oil,1 tbs.
- ginger; , 2 tbs.
1 red bell pepper,chopped
2 green onions,chopped
2 c bok choy greens,chopped
Instructions
Method: 1) marinate lobster tail meat in 1/4 cup
Asian marinade for 10 minutes. 2) Pre-heat grill. 3)
Grill lobster tails on medium heat for 2-3 minutes,
turning once. Brush lobster meat with marinade and
reduce temperature to low for 5 minutes, or until
done. 4) In a pre- heated wok, quickly stir-fry
peppers, green onion and bok choy with remaining 1/4
cup Asian marinade for two minutes. Stir in carmelized
garlic cloves. 5) Remove from wok and add to cooked
chilled linguine pasta. 6) Slice grilled lobster tails
into 2-inch pieces and toss with pasta and chill.
Makes 4 servings.Source: www.Liveregis.Com
[Home] Locke-Ober Indian Pudding [Home]
Title: Locke-Ober Indian Pudding
Yield: 6 Servings
Ingredients
1/4 c cornmeal
2 c whole milk -- cold
2 c whole milk -- scalded
1/2 c molasses
1 ts salt
1/4 c sugar
1 ts cinnamon -- or ginger
4 tb butter
2 tb white rum
Instructions
STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily.
Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a
double boiler for 20 minutes, or until thick.
STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour
into a buttered pudding dish and pour over the balance of the cold milk and
the rum.
CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or
1/2 teaspoon of each.
STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree
oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with
vanilla ice cream. This pudding should be very soft, and should whey, or
separate.
Recipe By : Locke-Ober, Boston, MA
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Low Calorie Chinese Cabbage Nixon [Home]
Title: Low Calorie Chinese Cabbage: Nixon
Yield: 6 Servings
Ingredients
4 sl bacon
1 c finely shredded onions
2 cloves garlic, finely minced
1 to 2 heads chinese cabbage,
-shredde; d (about 8 cups)
1 ts salt
1/8 ts freshly ground white pepper
1 sm red bell pepper, seeded and
-cut in
1 thin strips
1 tb soy sauce
1 tb chopped fresh chives
Instructions
1. Cut bacon slices crosswise into thin strips; in a large saute pan,
brown the strips over medium heat.
2. Add onions and garlic; saute for 2 minutes, or until onion is
transparent.
3. Add cabbage, salt, pepper, and red pepper strips. Saute, stirring
with a spatula, until steaming hot but still crisp, about 5 minutes.
Stir in soy sauce.
4. Transfer to a deep serving platter, sprinkle with chives, and
serve at once, with steamed rice and broiled chicken or fish for a
low-fat, low-calorie meal.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef
Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7.
Shared by: Karin Brewer, Cooking Echo, 4/93
[Home] Low-Calorie Chinese Cabbage [Home]
Title: Low-Calorie Chinese Cabbage
Yield: 6 Servings
Ingredients
4 sl bacon
1 c finely shredded onions
2 cloves garlic, finely minced
1 to 2 heads chinese cabbage,
-shredde; d (about 8 cups)
1 ts salt
1/8 ts freshly ground white pepper
1 sm red bell pepper, seeded and
-cut in
1 thin strips
1 tb soy sauce
1 tb chopped fresh chives
Instructions
1. Cut bacon slices crosswise into thin strips; in a large saute pan,
brown the strips over medium heat.
2. Add onions and garlic; saute for 2 minutes, or until onion is
transparent.
3. Add cabbage, salt, pepper, and red pepper strips. Saute, stirring with
a spatula, until steaming hot but still crisp, about 5 minutes. Stir in soy
sauce.
4. Transfer to a deep serving platter, sprinkle with chives, and serve at
once, with steamed rice and broiled chicken or fish for a low-fat,
low-calorie meal.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7.
Shared by: Karin Brewer, Cooking Echo, 4/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Low-Fat Chicken With Orange Peel- Szechwan Style [Home]
Title: Low-Fat Chicken With Orange Peel, Szechwan Style
Yield: 1
Ingredients
1 lg orange
1/2 lb boneless skinless chicken
-breast
1 tb soy sauce
1 tb dry sherry
4 green onions, cut into 2
-inch piece
1 ts ginger root, minced and
-peeled
2 1/2 ts cornstarch
1/2 ts sugar
1/2 ts salt
1/2 c orange juice
1 tb salad oil
1/4 ts crushed red pepper
Instructions
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces,
being careful not to cut into white membrane. Cut pieces into 1 1/2
inch-long strips. On small cookie sheet, let peels dry slightly in 200 F.
oven 30 minutes. Cut chicken into 1 1/2-inch pieces. In medium bowl, mix
well chicken, soy sauce, sherry, green onions, red pepper and ginger. In
small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and
refrigerate both. About 15 minutes before serving: In 10-inch skillet over
medium heat, in hot oil, with slotted spoon, stir-fry peels until crisp and
edges are slightly browned, about 2 minutes; drain on paper towels. In
remaining oil in skillet, over high heat, stir-fry chicken mixture until
chicken loses pink color and is tender, about 4 minutes. Stir orange-juice
mixture, then add to chicken and stir-fry until mixture is slightly
thickened and coats chicken. Spoon onto warm platter; sprinkle with peels.
Makes 4 servings.
Calories 172 Fat 7 g Carbs 12 g Sodium 583
mg Fiber 0 g.
[Home] Low-Fat Hot And Sour Szechwan Eggplant [Home]
Title: Low-Fat Hot And Sour Szechwan Eggplant
Yield: 1
Ingredients
8 to 6 japanese eggplants
-sliced in 1/2; inch rounds
2 to 1 tablespoon sesame oil
6 cloves garlic, finely
-chopped
1/4 c soy sauce
1/4 rice vinegar
1/2 c vegetable stock
1 ts to 1 tablespoon tobasco
-sauce, (to; taste)
1 tb cornstarch
1 lg red bell pepper, chopped
2 to 1 tablespoon minced
-ginger
8 rehydrated dried shitakes,
-or cloud ears, slic; ed
sliced green onions and
-cilantro fo; r garnish
Instructions
In large bowl, toss eggplant with oil. Heat wok or large skillet on high
until just smoking. Add eggplant, stir for 2 minutes, add garlic. Cover wok
and lower heat to medium high. Let eggplant steam for 5 to 10 minutes,
stirring occasionally until eggplant is light brown. In large cup, combine
soy, vinegar, stock, hot sauce and cornstarch. Add peppers, ginger and
mushrooms to wok and cook for 5 minutes until eggplant is tender. Reduce
heat to medium, stir in liquid ingredients and stir until thick. Garnish
with green onions and cilantro
Makes 4 servings.
Calories 68 Fat 3 g Carbs 8 g Fiber 0 g.
[Home] Low-Fat Indian Spiced Chicken [Home]
Title: Low-Fat Indian Spiced Chicken
Yield: 6 Servings
Ingredients
2 tsps vegetable oil
3 cloves garlic, minced
1 tb water
2 ts paprika
1 ts coriander
1 ts ground ginger
1/2 ts ground cumin
1/4 ts ground nutmeg
1/4 ts turmeric
1/4 ts cayenne pepper
1 tb lemon juice
4 chicken breasts skinned
4 lemon wedges
Instructions
Serve this with lemon wedges for guests to squeeze onto their chicken.
In small bowl, stir together oil and garlic. Stir in water, paprika,
ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice
and set aside.
Arrange chicken in single layer in shallow glass dish; brush with
remaining spice mixture. Cover and refrigerate chicken for 1 hour.
(Chicken can be prepared to this point and refrigerated for up to
24 hours; let stand at room temperature for 30 minutes.)
Place chicken, flesh side down, on greased grill over medium-high
heat; close lid and cook for 5 minutes. Turn and brush flesh with
reserved lemon mixture. Close lid and cook, turning often, for
about 12 minutes longer or until chicken is no longer pink inside
and juices run clear when chicken is pierced. Serve with lemon
wedges.
Makes 4 servings.
Calories......194.....Fat.....7 g......Carbs.....3 g.....Sodium.....62
mg.....Fiber......0.2 g.
[Home] Low-Fat Oriental Cooking (Part 4 Of 4) [Home]
Title: Low-Fat Oriental Cooking (Part 4 Of 4)
Yield: 4 Servings
Ingredients
1 teriyaki chicken stir-fry
1 with asparagus and red
1 peppers
1 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 ~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 you may use broccoli instead
1 asparagus when asparagus is
1 not in
1 season time cooking of
1 pasta and sauce so that they
1 are ready
1 together
Instructions
SAUCE:
1/2 c chicken stock
1/4 c rice wine vinegar
4 T honey
3 T soy sauce
1 T sesame oil
2 t minced garlic
2 t minced gingerroot
1 T cornstarch
12 oz penne
12 oz boneless skinless chicken breast, cut into thin strips
across grain
2 t oil
1 1/2 c sliced red peppers
1 1/2 c asparagus cut into 1-inch pieces
In small bowl, combine sauce ingredients; mix well. Cook penne until
tender but firm. Drain and place in serving bowl. Meanwhile, in
wok sprayed with non-stick cooking spray, stir-fry chicken for a few
minutes until just cooked in centre. drain excess liquid and remove
from wok.
Add oil to wok and stir-fry red peppers and asparagus for 4 minutes
or until tender-crisp; stir sauce again and add to wok along with
chicken. Cook until thickened. Toss with drained pasta.
NOODLES WITH VEGETABLES AND PEANUT SAUCE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This has a Thai influence and is excellent (credit goes to Bonnie
Stern - Simply HeartSmart Cooking). Fresh cilantro and basil really
make a difference - if you can't find them at the supermarket grow
your own in the garden or in a pot on your windowsill. Try rice
stick instead of the pasta. It will require softening in hot water
rather than boiling and is well worth the effort.
3 T peanut butter
1 T hoisin sauce
2 T soy sauce
2 T lemon juice or rice vinegar
1 T honey
2 t sesame oil
1 t hot chili paste
1/4 c warm water
2 t vegetable oil
3 cloves garlic
1 T chopped fresh gingerroot
3 green onions, chopped
1/4 lb fresh shiitake mushrooms or button mushrooms, sliced
1 sweet red pepper,sliced
1 bunch broccoli, trimmed and cut into florets
2 carrots, thinly sliced
1/3 c chopped fresh cilantro or parsley
1/3 c chopped fresh basil
Blend together peanut butter, hoisin sauce, soy sauce, lemon juice,
honey, sesame oil, chili paste and water. Reserve.
Heat oil in wok or large skillet. Add garlic, ginger and green
onions. Cook gently for 1 or 2 minutes, until very fragrant. add
mushrooms and red pepper and cook until tender. add peanut butter
mixture and heat for 1 minute. Reserve.
Meanwhile, bring large pot of water to boil. Add spaghetti and cook
for 5 minutes. Add broccoli and carrots and cook for 5 minutes
longer. Drain. Combine sauce with spaghetti and vegetables. Toss
with cilantro and basil. Taste and adjust seasonings if necessary
From: robinc@oanet.com (Robin Cowdrey)
From: Sam Lefkowitz Date: 04-14-96
[Home] Low-Fat Spicy Szechwan Baked Chicken [Home]
Title: Low-Fat Spicy Szechwan Baked Chicken
Yield: 4 Servings
Ingredients
1 1/2 tb szechwan peppercorns,
-toasted
1/8 ts dried red pepper, crushed
1 1/2 tb coriandor seed, toasted
1/2 ts coarse salt
1/2 c cilantro, fresh
1/4 c parsley, fresh
2 ts lemon jest, or orange jest
4 cloves garlic, large,
-chopped
3 shallots, large, chopped
2 ts dark sesame oil
1 ts vegetable oil
4 tb soy sauce, or tamari,
-reduced-sodiu; m kind
4 chicken breasts, skinned and
- boned,; (about 1 1/2 pound
Instructions
1. Preheat the oven to 350 F.
2. In the bowl of a food processor fitted with the metal blade, combine the
peppercorns, red pepper, coriander and salt and process for 30 seconds.
Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame
oil and continue processing for 30 seconds more. Scrape into a small bowl.
3. In another small bowl, whisk together the vegetable oil and soy sauce.
Dip the chicken breasts in the soy mixture. Place on a baking sheet lightly
coated with cooking spray. Spread the herb mixture evenly on the chicken to
cover completely. Marinate for 30 minutes 30 minutes.
4. Bake for 15 to 20 minutes, or until done throughout. Serve hot or warm.
249 calories, 5.9 g fat Low-Fat Chicken Breasts, By Diane Rozas
Published in FoodDay, Oregonian, 11/5/96 Adapted for MasterCook by Brenda
Adams
NOTES : Hot with complex flavor and just 1 tablespoon of oil.
Recipe by: Diane Rozas, "Low-Fat Chicken Breasts", Oregonian 11/5/96
Posted to MC-Recipe Digest V1 #387 by Brenda Adams
on Jan 24, 1997.
[Home] Low-Fat Thai Honey Chicken [Home]
Title: Low-Fat: Thai Honey Chicken
Yield: 4 Servings
Ingredients
4 chicken breasts [=1 1/2 lb]
3 garlic cloves, minced
2 tb liquid honey
2 tb soy sauce
2 ts chili paste
Instructions
This dish is similar to Chinese Honey Garlic Chicken but with a little
extra spice.
Remove and discard skin from chicken breasts. Place breasts in single
layer in shallow dish. Score each a few times on meaty side.
Combine garlic, honey, soy sauce and chili paste; spread over chicken.
Cover and refrigerate for at least 6 hours or up to 12 hours.
Place chicken breasts on baking sheet; Bake in 375F 190C oven,
turning once and basting occasionally with juices, for 30-40 minutes
or until no longer pink in centre. Strain juices through fine sieve;
serve with chicken breasts.
Serve with "Iron-Rich: Tofu Salad With Fresh Herbs"
Per serving: about 170 calories, 28 g Protein, 2 g fat, 10 g
carbohydrate
Source: Canadian Living magazine Apr 95 Presented in article by Ann
Lindsay: "Health & Well-Fare: Thai into the Trend"
[-=PAM=-] PA_Meadows@msn.com
[Home] Luby'S Spanish Indian Baked Corn [Home]
Title: Luby'S Spanish Indian Baked Corn
Yield: 1 Servings
Ingredients
1/4 lb bacon, chopped into 1/2-in
1 pieces
1/3 c onion, diced
1/3 c celery, diced
1/3 c green bell pepper, cored,
1 seeded, and diced
1/4 lb butter, plus
2 tb butter, melted and divided
1/4 c milk
1 cn cream-style corn
1 cn whole kernel corn, drained
2 tb jalapenos, diced
2 tb pimentos, diced
1 ts salt
1 tb sugar
2 c corn bread muffins,
1 crumbled and divided
Instructions
In a large skillet over medium heat, cook the bacon until crisp. Add
the onion, celery, and bell pepper. Saute for 2 minutes until low
heat. Set aside.
In a medium-size pan, melt the 1/4 pound of butter. Add the milk,
corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over
low heat.
Add the bacon/vegetable mixture and 1 cup of the corn bread muffin
crumbs to the corn mixture. Heat well, stirring frequently.
Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.
Moisten the remaining corn bread muffin crumbs with the remaining
butter and sprinkle on top of the corn mixture.
Bake in a preheated, 350 degree F. oven until the crumbs are light
brown.
Makes 8 servings.
NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers
adapt and create their own recipes, and the dishes are available only
at the specific restaurant. That is the case with Spanish Indian
Baked Corn, which is available at the Luby's in Pasadena, Texas on
Wednesdays.
Recipe: Luby's Cafeteria in Pasadena, Texas
[> DPileggi -- Be Seeing You
[Home] Lynn'S Oriental Beans [Home]
Title: Lynn'S Oriental Beans
Yield: 1 Serving
Ingredients
1 cn black beans; rinsed and
-drained
1 ea fresh lemon juice; juiced
fresh ginger root; grated
Instructions
Drain and rinse beans
Stir in juice of one lemon and 1/2" - 3/4" grated fresh ginger.
- - - - - - - - - - - - - - - - - -
Contributor: Lynn Martin
Preparation Time: 0:00