Recipes Included On This Page Afghani Fried Brown Rice African Vegetable Rice Apricot Chicken Salad (Joan's) Arabian Vegetable Medley Asian Sesame (non peanut) Noodles from Joan's Files Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Afghani Fried Brown Rice Recipe By : Rice Gourmet Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice -- (1 lb 5oz/600g) 5 tablespoons oil 2 medium onions -- thinly sliced 1/2 piece cinnamon stick -- (1 cm/1/2 inch) 1 bay leaf 6 cloves 1/2 tablespoon sugar Salt 1. Soak the rice for 15 minutes. Wash well and drain. 2. Heat the oil in a pot and fry the onions until brown. Add the cinnamon, bay leaf, cloves and mace; sauté 5 minutes. Add the sugar and let it caramelize. Add the rice and sauté for 2 minutes. Add salt to taste (about 1 teaspoon) and 4 cups boiling water; cook for 9-10 minutes until the rice is perfectly cooked. Source : Rice Gourmet. Formatted by Chupa Babi in MC: 11.24.02 Contributed to the FareShare Gazette by Chupa; 19 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * African Vegetable Rice Recipe By : Rice Gourmet Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces long-grain rice -- (2 cups) washed, soaked in cold water for 30 minutes and drained 1 1/4 pints water -- (3 1/8 cups) 2 teaspoons salt 2 ounces butter -- (1/4 cup) 1 medium onion -- finely chopped 2 large tomatoes -- blanched, peeled and chopped 1 large red pepper -- white pith removed, seeded and finely chopped 2 celery stalks -- trimmed and finely chopped 4 ounces broccoli -- trimmed and chopped 4 ounces mushrooms -- wiped clean and finely chopped 1/4 teaspoon cayenne pepper 1. Put the rice in a large saucepan. Pour over the water and add 1 1/2 teaspoons of the salt. 2. Place the pan over moderately high heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and set aside. 3. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the tomatoes, red pepper, celery and broccoli. Fry, stirring frequently, for 10 minutes or until the vegetables begin to soften. Add the mushrooms to the pan and fry, stirring frequently, for a further 3 minutes. Season with the remaining salt and the cayenne. 4. Add the rice to the pan and stir the mixture until it is combined. Cook, stirring frequently, for a further 10 minutes or until the mixture is thoroughly heated through. Remove the pan from the heat and serve at once. Serves 2-3 Source : Rice Gourmet. Formatted by Chupa Babi in MC: 11.24.02 This recipe is easy to make, and can be made in less than an hour. A vegetarian recipe that can be made Vegan by substituting oil for butter. This tasty dish from West Africa can make an ideal light meal. Try with a lentil soup or dal or plain yogurt. Contributed to the FareShare Gazette by Chupa; 17 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 917 Calories; 25g Fat (24.6% calories from fat); 17g Protein; 156g Carbohydrate; 8g Dietary Fiber; 62mg Cholesterol; 2444mg Sodium. Exchanges: 9 Grain(Starch); 3 1/2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Apricot Chicken Salad (Joan's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked diced chicken 1 stalk celery -- fine diced 2 tablespoons sweet white onion fine chopped 3 large ripe, sweet apricots -- pitted and fine diced [size of a small lemon] Mayonnaise to bind Salt and pepper Mix all together using enough mayonnaise to bind. Season to taste. Wonderful for a chicken salad fruit plate or to stuff hollowed out ripe tomatoes or as a filling for sandwiches. Contributed to the FareShare Gazette by Joan; 27 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arabian Vegetable Medley Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds eggplant -- cut 1-1/2" cubes 2 tablespoons olive oil -- divided 4 cups sliced onion 2 teaspoons minced garlic 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon pepper 2 cans tomatoes -- undrained and coarsely chopped [1 pound each] 16 ounces chick peas -- rinsed and drained [1 can] In large non-stick skillet, over medium-high heat, sauté eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp-tender. Remove eggplant from pan; set aside. In same skillet, over medium-high heat, sauté onions in remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic, salt, cinnamon and pepper; cook 2 to 3 minutes. Fold in eggplant, tomatoes and chick peas; bring to boil. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender. Remove cover and cook 15 minutes or until most of the liquid is absorbed. Yield : 16 Recipe Source: Recipe by The National Turkey Federation Formatted by Chupa Babi in MC: 11.24.04 Contributed to the FareShare Gazette by Chupa; 13 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 2g Fat (37.0% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Asian Sesame (non peanut) Noodles from Joan's Files Recipe By : Simply Seafood magazine Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 ounces thin dry Asian noodles 2 tablespoons sesame seeds 1/4 cup Mirin (sweet Japanese cooking wine) 3 tablespoons soy sauce 1 tablespoon minced fresh ginger 1 tablespoon sesame seed oil -- (Asian) 1 teaspoon sugar Although I make wonderful sesame peanut noodles, sometimes I do like recipes without peanut butter like this one. This is a delicious non peanut recipe: Cook noodles and drain. In a small pan over medium heat stir and carefully toast the sesame seeds. Combine remaining ingredients in a bowl and stir to blend well. Add the noodles and toasted sesame seeds. Toss well and cover and chill until serving time. Excellent served as a side dish with grilled salmon. Source : Simply Seafood magazine Yields 6 servings. Contributed to the FareShare Gazette by Joan; 20 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 2g Fat (50.4% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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