Recipes Included On This Page All-Purpose Honey Teriyaki Sauce Almond Pâté (Raw) Asian Papaya-Shrimp Salad Asian Rice Salad Asparagus With Low-Fat Hollandaise Sauce Asparagus-Filled Strata Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * All-Purpose Honey Teriyaki Sauce Recipe By :National Honey Board Serving Size : 0 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup honey 1 cup soy sauce 1 cup sake (rice wine)* 1 clove garlic -- minced 1 1/2 teaspoons fresh ginger root -- grated 1 teaspoon sesame oil Combine all ingredients and blend well. Makes about 3 cups. Usage tip: Marinate chicken, fish, beef or pork in All-Purpose Honey Teriyaki Sauce for 1 or more hours, depending on type of meat and cut. One recipe is enough for about 4 pounds of meat. Variations - Sesame Marinade: Add 1 teaspoon toasted sesame seeds to 1 cup All-Purpose Honey Teriyaki Sauce; mix well. Stir-Fry Seasoning: Dissolve 1 tablespoon cornstarch in 1/2 cup All- Purpose Honey Teriyaki Sauce to season 4 cups stir-fry ingredients. Serve stir-fry with sauce over rice, noodles or baked potato. *Dry white wine may be substituted. Yield : "3 cups" NOTES : This sauce and its variations can be stored in the refrigerator for ready use anytime. Contributed to the FareShare Gazette by Chupa; 26 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1230 Calories; 5g Fat (3.3% calories from fat); 16g Protein; 305g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16474mg Sodium. Exchanges: 6 Vegetable; 1 Fat; 18 1/2 Other Carbohydrates. * Exported from MasterCook * Almond Pâté (Raw) Recipe By :Kate L. Pugh Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 unblanched whole almonds 1/2 stick celery 2 spring onions [green onions scallions] 1 small carrot -- (about 2 ounces) 1 large squeeze lemon juice 2 teaspoons nori flakes -- (optional) or use other seaweed [2 to 3 teaspoons to taste] Soak the almonds at least overnight, or for up to 36 hours, changing the water every 12 hours. Drain the almonds, and peel them if you can be bothered (I think it enhances the flavour). Chop the celery and spring onions; peel and chop the carrot. Put these and the almonds into a blender, and process until smooth. My hand blender is capable of doing this, but it takes a while and some rearranging. Add lemon juice to taste, and mix in the seaweed flakes. You could add salt if you want but I don't think it needs it. Serving suggestion: Mound the paté on the middle of a plate. Fill half the plate with mixed leaf salad, and arrange chopped vegetables around: sticks of celery, rounds of peeled sliced broccoli stem, sliced baby sweet corn, sliced (sweet) red (bell) pepper. Source : "Courtesy of: Kate's Cookery Site - Raw Food" NOTES : This is a slight adaptation of a recipe by Katherine Dichter, originally entitled Mock Salmon Pâté. It seems to have been published originally by the Living Nutrition Magazine - I don't know anything else about this publication as the Web address I was referred to does not work! Chupa's notes: This was a little bland for me. If you want to go with the fishy taste, add 1 tablespoon or more of Bay's Seasoning, and 1/8 teaspoon red pepper flakes. Paul Prudhomme's Magic Salt Free Seasoning was great with this. Serving the pate on whole grain crackers or whole grain wrappers to make a sandwich. To turn it into a sauce for pasta, raw or steamed veggies, just add 1/2 cup olive oil when you process the almonds. Contributed to the FareShare Gazette by Fatima; 10 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; trace Fat (1.3% calories from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit. * Exported from MasterCook * Asian Papaya-Shrimp Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons soy sauce -- (1/4 cup) 6 tablespoons fresh lime juice 4 tablespoons honey -- (1/4 cup) 1 tablespoon fresh ginger -- grated 1 teaspoon hot pepper sauce 1 pound cooked and peeled shrimp 2 ripe papayas -- peeled, deseeded, cubed 1/2 cucumber -- sliced 1 green bell pepper -- seeded, chopped 3 scallions or green onions -- minced 1/4 cup fresh cilantro or parsley -- chopped 1 bunch spinach -- stemmed Combine the soy sauce, lime juice, honey, ginger and hot pepper sauce in a jar with a tight-fitting lid. Shake to blend then refrigerate while preparing the salad. Place the shrimp, papaya cubes, and cucumber slices in a large salad bowl. Toss to combine. Add the green bell pepper, green onions and cilantro or parsley and toss again to combine all the ingredients. Just before serving, shake dressing again to make sure the ingredients are well-blended. Place a portion of the Shrimp-Papaya salad on a bed of spinach and drizzle some of the dressing over the top. Serves 4-6. Source : "http://www.recipe-a-day.com" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" Yield : "4 to 6 servings" NOTES : Today's recipe is for an exotic fruit and shrimp salad that's perfect for a small gathering of friends or some very special guests. It does not take much of this zesty dressing to enhance the flavor of your salad so be a bit conservative with the mixture or play it safe and serve it on the side and let your guests finish their salads to their taste. Contributed to the FareShare Gazette by Bobbie; 2 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; trace Fat (1.5% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1068mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Asian Rice Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sirloin steak 1/3 cup olive oil -- divided 1/3 cup rice or white wine vinegar 1/4 cup soy sauce 1 fresh jalapeno pepper -- finely chopped, divided or serrano pepper -- finely chopped, divided 2 garlic cloves -- minced 1 tablespoon fresh ginger -- minced 1/2 teaspoon red pepper flakes 1 package French-style green beans -- (9 oz.) thawed/drained 2 carrots -- thinly sliced and halved 1 cucumber -- peeled, seeded and sliced 4 cups cooked brown rice Partially freeze steak to make it easier to slice across grain into quarter-inch thick strips. Place the steak strips in a bowl as you go. In a separate mixing bowl, blend together all but 1 tablespoon of the olive oil, the vinegar, soy sauce, half the pepper, garlic, ginger root, and pepper flakes. Pour the mixture over the steak and marinade for one hour. Drain the steak and discard the marinade. Warm the remaining one tablespoon olive oil in a large skillet over medium-high heat until hot. Add the steak and the rest of the pepper. Cook for 3 to 5 minutes or until no longer pink. Combine the steak, drippings from skillet, green beans, carrots, cucumber, and rice in large bowl. Toss to coat all ingredients and serve. Source: "www.recipe-a-day.com" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" NOTES : Today's recipe is for a sizzling hot rice salad that makes for a fantastic one-course meal. Of course, the Kitchen Staff like to serve it with a spring roll or two and a variety of hot and sweet sauces for dipping. Brown rice is featured in today's recipe and you will find many different varieties of the long-grain rice available at your local grocer's. Select a type of rice that works well with your desired method of preparation, as some raw brown rice varieties may require soaking overnight before cooking in order to soften the hulls, while other varieties can be prepared in minutes. Contributed to the FareShare Gazette by Bobbie; 4 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 435 Calories; 24g Fat (48.9% calories from fat); 18g Protein; 37g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 736mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Asparagus With Low-Fat Hollandaise Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 3/4 cup buttermilk -- (divided) 1 tablespoon cornstarch 1/2 teaspoon salt 1 dash Cayenne pepper 1 large egg 1 tablespoon fresh lemon juice -- or orange juice Melt the butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, usually about a minute. Pour the melted butter into a small bowl and set aside. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, salt, and cayenne pepper until smooth. Lightly beat the egg, adding just a bit of the sauce to temper it, then whisk the egg into the cornstarch mixture along with the remaining 1/2 cup of buttermilk. Set the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a simmer. Cook, whisking, 30 seconds more. Remove the saucepan from the heat and whisk in the lemon or orange juice and the reserved butter. Serve warm over cooked, steamed or roasted asparagus or on the side in a sauce dish or gravy boat. Preparing Fresh Asparagus: For 4 servings, buy about 1/2 pound of fresh asparagus. Select spears with tightly closed tips because they are the freshest. To store before cooking, make sure to stand the spears tip-ends up. You can maintain the freshness of the asparagus by storing it tips-up in 1 or 2 inches of water with a plastic bag over the top of the vegetable. Don't store fresh asparagus for more than 4 days, though, or it will wither. To prepare, rinse the asparagus spears and snap off the stem ends. The stalks will naturally break at the point where they begin to get tough. To Boil Fresh Asparagus: Bring a wide pan of lightly salted water to a boil. Add the asparagus spears and cook until just tender, about 5 minutes. Drain and serve on a platter. To Steam Fresh Asparagus: Place the spears in a large steamer over simmering water. Cover and steam for about 5 minutes, or until tender. To Roast Fresh Asparagus: Toss the fresh spears with about one tablespoon of olive oil and season with a bit of salt and pepper. Place the oil-coated spears on a large baking sheet, and roast in a 450-F degree oven until tender and lightly browned. Toss the spears at least once while roasting, and cook for 10 or 15 minutes. Source : "http://www.recipe-a-day.com" S(MC formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" NOTES : Today's recipe is for asparagus, any way you like it. Asparagus makes a wonderful side dish to go with your Country Baked Ham. The vibrant green spears also make a striking visual presentation that tempts the taste buds with the essence of Spring! Cook's Tips: Here are three other possible Hollandaise Sauces, just in case the "low-fat" aspect doesn't strike your fancy for Easter Dinner: Hollandaise : Place 4 egg yolks and 1/4 cup butter in the top pan of a double boiler. Cook over boiling water until butter melts, stirring rapidly. Add 1/4 cup butter and continue stirring. Stir constantly as mixture thickens. When butter is melted, remove pan from water and continue to stir rapidly for 2 minutes longer. Stir in 2-3 tsp. lemon juice, 1 tsp. at a time, and season with dashes of salt and white pepper. Heat again over boiling water, stirring constantly until thickened, approximately 2-3 minutes. Remove from heat at once. If sauce curdles, immediately beat in 1- 2 Tbs boiling water. Makes 1 cup Hollandaise. Quick Hollandaise: Combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 1/2 tsp. prepared mustard, and 1 tsp. lemon juice in a saucepan. Cook and stir over low heat until heated through. Makes 1/2 cup sauce. Food Processor Hollandaise: Place 3 egg yolks, 2 Tbs. lemon juice, and a dash of cayenne pepper in a blender or feed container. Heat 1/2 cup butter or margarine until melted and almost boiling. Turn blender on high speed and slowly pour in the melted butter. Continue blending until thick and fluffy, approximately 30 seconds. Keep warm over warm, not hot, water in a double boiler until ready to serve. Makes 1 cup sauce. Contributed to the FareShare Gazette by Bobbie; 5 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 4g Fat (56.9% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Asparagus-Filled Strata Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces frozen asparagus pieces [two 9-ounce packages] 6 slices bread -- (6 to 10) [preferably whole wheat] Butter or margarine 2 1/4 cups shredded Cheddar cheese -- (divided) 1 cup cooked ham -- coarsely chopped [optional] 5 eggs 2 tablespoons onion 3/4 teaspoon dry mustard 1/4 teaspoon garlic powder 1/4 teaspoon salt 1 dash Cayenne 1 3/4 cups milk Cook asparagus just until tender; drain and set aside. Lightly butter pieces of bread (remove crusts if you wish) and line a lightly buttered baking dish with them. Sprinkle about half the cheese over the bread pieces (return the rest to the refrigerator for now). Top that with ham, if used, and the asparagus. If you have any bread left, arrange it on top. Mix together the eggs, onion, seasonings, and milk. Pour evenly over the layered ingredients, then cover tightly. Refrigerate for several hours at least ­ overnight is best. Preheat oven to 350-F degrees; remove strata from fridge and bake for about a half hour. Sprinkle the rest of the cheese over the strata, and continue baking until the strata looks firm at the center and the cheese is delectably melted. Serves 8. Source : "http://www.recipe-a-day.com" S(MC formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" NOTES : One recipe every host family needs in their repertoire is for a "strata", that handy make-ahead meal that really needs to rest in the refrigerator overnight, and to bake the next morning. Here's one that features asparagus and ham, too. Contributed to the FareShare Gazette by Bobbie; 5 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 18g Fat (56.0% calories from fat); 18g Protein; 13g Carbohydrate; trace Dietary Fiber; 167mg Cholesterol; 648mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

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