Recipes Included On This Page Pad Thai Poppy Seed Chicken Portobello Muffuletta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pad Thai Recipe By : Vegetarian Times Low Fat & Fast Asian Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 ounces wi flat rice noodles -- soaked in water for 15 minutes 2 tablespoons rice wine 1/2 teaspoon brown sugar 2 tablespoons soy sauce 1 teaspoon tomato paste 2 teaspoons canola oil OR vegetable oil 2 teaspoons minced garlic 1 small red chile pepper -- (seeding optional)* minced 1 medium shallot -- sliced (1/4 cup) 2 cups finely chopped broccoli florets 7 ounces firm tofu -- cut into 1/2" cubes 1 large egg -- lightly beaten (optional) 2 cups mung bean sprouts 1/2 cup scallions -- cut into 2" lengths 1 tablespoon finely chopped roasted peanuts prepared Thai Chile Sauce 1 lime -- sliced into 6 wedges In a large pot of boiling water, cook rice noodles until just tender, 30 seconds to 1 minute. Drain and set aside in a colander. In a small bowl, mix together the rice wine, sugar, soy sauce, and tomato paste. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic, chili, and shallot and cook for 10 seconds. Then add the broccoli and stir-fry until it is softened slightly, about 1 minute. Add the tofu and stir-fry 30 seconds. If using the egg, push the vegetables to the side to make a well in the center of the pan. Pour the egg into the well and cook until just set, then stir-fry the vegetables into the egg. Add the rice wine mixture, the noodles, half the spouts, and the scallions. Cook until just heated through, about 1 minute. Turn out onto a platter and scatter the remaining sprouts and peanuts over the top. Serve with the Thai Chile Sauce to taste and lime wedges. Typed by Karen C. Greenlee [greenlee@bellsouth.net] Lyn Hillman**lhillman@na.ko.com Posted to FareShare 10-99 Visit us at http://fareshare.net Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : *The seeds of peppers carry a lot of the "heat". Depending on your ability to withstand the blister, you can decide to remove the seeds or not. Nutr. Assoc. : 0 0 0 26633 0 0 0 0 0 0 0 0 0 2507 0 0 0 0 52437 0 0 * Exported from MasterCook * Poppy Seed Chicken Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole skinless boneless chicken breasts 1 can cream of mushroom soup 1 can cream of chicken soup 2 c. sour cream 2 T. poppy seeds 1 sleeve Ritz crackers, crushed 1 stick butter, melted Place chicken breasts in bottom of 9x13 serving pan. Combine soups and sour cream and pour over breasts. Cover with Ritz crackers. Sprinkle poppy seeds, drizzle the whole thing with the butter. Bake, uncovered at 350 for 1 hour. Serve with rice or noodles. Connie**SCGarlitz@aol.com Posted to FareShare 10-99 Visit us at http://fareshare.net Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobello Muffuletta Recipe By : Vegetarian Times Low Fat & Fast Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 lb. round sourdough bread loaf 1 tablespoon red wine vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 6 ounces fresh portobello mushroom caps 1 cup torn romaine lettuce leaves 1/4 cup chopped sundried tomatoes in oil -- drained 2 ounces provolone cheese -- sliced 1 medium tomato -- sliced 1 small onion -- sliced Slice off the top third of the bread loaf and set aside. Pull out center of bottom portion of bread loaf with your hands, leaving a 1-inch shell around the outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the center for another use., if desired. Preheat broiler. In a 1-cup measure or small bowl, combine vinegar, mustard, oil, sugar, salt & pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly over tops of mushrooms. Broil mushrooms about 4-inches from heat until lightly browned, about 5 mins. Brush remaining mustard mixture over inside of hollowed-out bread loaf. Layer lettuce on bottom and up the sides of the loaf. Layer evenly with sundried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of the bread until cheese melts on top, about 5 mins. or bake at 400-450 for 5-10 mins. until cheese melts. Top filled loaf with reserved top crust, pressing down firmly with hands. Cut into 6 wedges to serve. Typed by Karen C. Greenlee [greenlee@bellsouth.net] Lyn Hillman**lhillman@na.ko.com Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : This sandwich packs well for picnics. Wrap tightly in plastic wrap, refrigerate, & slice just before serving.

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