Recipes Included On This Page Alfredo Sauce (with fettuccine) - CL Apple Chunk Bread Arabian Vegetable Medley Avocado Hummus -- 10 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Alfredo Sauce (with fettuccine) - CL Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound uncooked fettuccine 1 tablespoon butter 1 1/4 cups half-and-half 3/4 cup grated fresh Parmesan cheese -- (3 ounces) 1/2 teaspoon salt 1/4 teaspoon black pepper Cook pasta according to package directions, omitting salt and fat. Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat. Yield : 6 servings (serving size: 1 1/2 cups) Cooking Light, OCTOBER 2001. Formatted by Chupa Babi in MC: 10.01.02 We used half-and-half instead of whipping cream and decreased the amount of butter and cheese ever so slightly to lower the fat by about 10 grams per serving. Chupa Note: This thickened up beautifully and had a marvelous taste. Added red pepper flakes for heat. Used whole wheat fettucine. Next time I'll try using fat free condensed milk and cut the fat way down. Contributed to the FareShare Gazette by Chupa; 30 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 5g Fat (70.7% calories from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 383mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. * Exported from MasterCook * Apple Chunk Bread Recipe By : The AUSSIE Low Carb Gourmet Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1/4 cup cream -- mix with water 1 1/4 cups bread flour 1/4 cup wheat gluten -- 75% protein 2 tablespoons olive oil 1 teaspoon yeast 1 tablespoon Splenda AT BEEP ADD 1/4 teaspoon ground cinnamon 2/3 medium apple -- peeled and diced 3/4 teaspoon salt Recipe by: Donna German 'The Bread Machine Cookbook' NOTES : Use raisin setting and add apple at pause. *If National/Panasonic add following first kneading Fstjohn's comment: Here is a recipe I adapted from "The Bread Machine Cookbook". This book has many errors in it and you need to be fearless in adjusting water to flour ratios! Note I used the SMALL recipe for the Sanyo and it rose perfectly! Here are my alterations to this recipe. Mix all ingredients as you usually do EXCEPT the apple. Before the final rising remove the dough. Mix 1/8 cup sugar with 1/2 teaspoon cinnamon and toss with apples. With the palms of your hands flatten dough into a rectangle and sprinkle evenly with the apple mixture. Roll up best you can and shape into a mound. Replace the dough in the machine and allow it to rise and bake. I used Granny Smith apples and this turned out great. We also had it toasted, spread with butter and more cinnamon/sugar sprinkled on top. Tony's Note. I added 1/4 cup gluten and reduced the bread flour November 2000 NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002 www.carb-lite.au.com Contributed to the FareShare Gazette by Jim in response to a request; 9 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arabian Vegetable Medley Recipe By : Recipe by The National Turkey Federation Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds eggplant -- cut in 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 pounds canned tomatoes -- undrained and coarsely chopped [two 1-pound cans] 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 and 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 Source : Recipe by The National Turkey Federation Formatted by Chupa Babi in MC: 05.03.07 ChupaNote: I doubled the cinnamon, pepper, and garlic and it was not enough. Next time I'll use two cinnamon sticks and 1/2 Tablespoon red pepper flakes and 3 cloves garlic (How can you have too much garlic?) Contributed to the FareShare Gazette by Chupa; 8 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 2g Fat (31.4% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Avocado Hummus -- 10 pts Recipe By : Spice: Flavors of the Eastern Mediterranean by Ana Sortun Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe avocados -- split, seeded and scooped 1/4 cup tahini 1 tablespoon chopped garlic -- about 3 cloves 2 teaspoons ground cumin 4 tablespoons fresh lemon juice [about 1 lemon freshly squeezed] 1/4 cup extra virgin olive oil salt to taste 1 tablespoon chopped fresh flat leaf parsley 1 lemon -- sliced in 4 wedges Blend the avocados, tahini, garlic, cumin, the lemon juice, olive oil, and salt to taste in a food processor, fitted with the metal blade. Blend until the mixture is smooth and creamy, like sour cream. Cover tightly with plastic wrap, placing the wrap directly on top of the avocado so that no air gets into it to turn it brown. Refrigerate till ready to serve. When ready to serve, spoon the avocado mixture onto 4 plates and top with the parsley. Serve with the lemon wedges. Description : "10 pts" S(Formatted by Chupa Babi in MC): "12.19.06" Copyright : "2006" NOTES : Hummus means chickpeas, but I make it from a variety of ingredients such as squash and parsnips. But nothing is as creamy and innocuous as the avocado. Avocado hummus can be eaten on its own with bread or with raw vegetables for dipping. It's important to use a good brand of tahini when making hummus. Tohum brand is a dark-roasted organic tahini from Turkey (www.tohum.com). Tohum also carries organic heirloom chickpeas and wonderful sun-dried red pepper paste. I love Tohum tahini because it's not chalky and it's rich and oily instead of bitter and dry. With this dish, you might enjoy a medium-bodied white wine with silky qualities, like an Australian Semillon. Contributed to the FareShare Gazette by Chupa; 29 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 22g Fat (82.7% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.

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