Recipes Included On This Page Indian-style Lentils and Basmati Rice Island Fruit Punch Island Shake Italian Sausage and Tomato Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Indian-style Lentils and Basmati Rice Recipe By : Rice, The Amazing Grain, by Marie Simmons Serving Size : 6 Preparation Time :0:00 Categories : Beans/Legumes Indian Rice Tomatoes Vegetarian Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Brown lentils -- rinsed and sorted 2 tb Unsalted butter or Vegetable oil 2 c Onions -- finely chopped 2 ts Ground cumin 1/2 t Ground coriander 1/4 t Crushed hot red pepper -- or - more to taste 1 1/2 c Uncooked basmati rice 1 Slice fresh ginger -- (about - 1/4-inch thick) 1 Piece cinnamon stick -- (about - 2 inches thick) 2 Whole cardamom 1 cn (14-1/2 oz) whole tomatoes - cut into chunks -- plus juice 1 1/2 c Unsalted chicken broth - preferably homemade 1 t Salt GREEN CHILI OIL: 1/3 c Vegetable oil 1/3 c Green chili peppers -- seeded - and thinly sliced into rounds 2 Cloves garlic -- minced 2 tb Fresh cilantro leaves -- torn/Optional Combine the lentils and 8 cups of water in a large saucepan and heat to boiling. Lower the heat and simmer, uncovered, for 15 minutes, or until the lentils are almost tender (they will continue cooking with the rice). Drain and set aside. Meanwhile, heat the butter and oil in a large wide saucepan. Add the onion and sauté over low heat, stirring, until golden, about 10 minutes. Stir in the garlic, cumin, coriander, and red pepper. Sauté, stirring, for 2 minutes. Add the rice and ginger, cinnamon, and cardamom. Sauté, stirring, about 2 minutes. Stir in the drained lentils. Pour the tomatoes and their juice into a 4-cup measure. Add enough of the chicken broth to measure 3-1/2 cups. Stir into the rice and add the salt. Heat to a full boil, stirring once. Cover and cook over medium-low heat for 25 minutes, or until the liquid is absorbed and the rice is tender. To make the green chili oil: Heat the oil in a small skillet until hot enough to sizzle a slice of the chilies. Add the chilies and sauté, stirring, just until wilted, about 2 minutes. Add the garlic and sauté for 30 seconds. Remove from the heat. Spoon the rice and lentils into a large shallow bowl. Pour the chili oil mixture over the top and garnish with the coriander leaves, if using. Serve at once. Source: Rice, The Amazing Grain, by Marie Simmons Shared with FareShare 5-99 and MM by Judi M. Phelps. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Island Fruit Punch Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Beverages Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cn (29 oz) pears 1 cn (12 oz) frozen lemonade Concentrate -- thawed 3 c Unsweetened pineapple juice 2 c water 28 oz lemon-lime Carbonated beverage -- chilled 1 qt Pineapple sherbet Place undrained pears in blender container. Cover and blend till smooth. Combine with lemonade concentrate, pineapple juice, and water; cover and chill. To serve pour about 3/4 cup of the chilled pineapple mixture into each serving glass. Slowly add carbonated beverage, pouring down side of glass. Add a scoop of sherbet. This makes 12 eight-oz servings. Source: Better Homes & Gardens, Outdoor Cooking and Entertaining Ideas, 1979. Shared with FareShare 5-99 and MM by Judi M. Phelps. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Island Shake Recipe By : Sue Woodward Serving Size : 3 Preparation Time :0:00 Categories : Beverages Volume 2-5 May '99 Bananas Fruit Yogurt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md Banana -- ripe 1 Mango -- cubed 1 c Orange juice 1/2 c Peach yogurt -- low fat 1/2 c ice cubes 1/2 t Lemon peel -- finely grated Combine all ingredients in blender or food processor container. Cover; blend until thick and smooth. Garnish with orange wedges and banana slice, if desired. Per serving - 140 cal, 33 g carbo, 3 g pro, 2 mg sod, -0- g fat Source: TPA Trib (7/31/97) From the MM database of Judi M. Phelps Posted on FareShare 5-99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Sausage and Tomato Sauce Recipe By : the California Culinary Academy Serving Size : 4 Preparation Time :0:20 Categories : Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds mild or hot fresh Italian sausage -- cut into 3/4" pieces 1 large onion -- thinly sliced 3 large garlic cloves -- minced 1 1/2 pounds fresh tomatoes, peeled -- coarsely chopped 1/3 cup Marsala wine 1/4 cup fresh basil leaves salt and freshly ground pepper -- to taste 1. In a wide-bottomed pan or skillet with high sides over medium heat, brown sausage for about 5 minutes. 2. Push sausage to side of pan. Add onions and garlic; sauté in sausage fat about 2 minutes. Pour off all but a thin film of fat. 3. Add tomatoes and Marsala to pan. If using dried basil, add it now. Cook over medium heat until sauce reduces and thickens, about 5 to 10 minutes. 4. Stir in fresh basil or parsley. Season to taste with salt and pepper, if necessary. Use immediately or cool to room temperature and refrigerate or freeze. 5. To serve: Cook 8 ounces ziti or rigatoni, following package directions. Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta cheese. Makes 4 cups. * Timesaver Tip: Sauce can be made up to 2 days ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in a microwave oven on 50% power until heated through, 3 to 5 minutes. Stir sauce several times during microwave defrosting. Posted on FareShare 5-99 by Grazie Adams - - - - - - - - - - - - - - - - - -

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