Recipes Included On This Page Tapioca And Sweet Lentils Dessert Salad Thai Lentil and Bean Cakes Thai Soy Bean Fritters Thin Crust Pizza Dough Tomato Sauce by Art (Low Carb) Tropical Nut Bread Sandwiches Turkey Scaloppini With Angel Hair Pasta Turkey Spring Rolls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tapioca And Sweet Lentils Dessert Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 3 1/2 cups granulated sugar [4 cups water per 3 1/2 cups sugar] 1 cup tapioca -- plus 3 tablespoons tapioca 3 1/2 ounces green lentils 1 pinch kosher salt 3 1/2 ounces sugar -- (1 c. plus 3 tbsps.) In a heavy bottomed pot over medium heat, bring the 3 1/2 cups sugar with 4 cups water to create a caramel sauce that is smooth and soft. Once at a light caramel, remove immediately and put the pot in an ice bath to prevent further cooking. Meanwhile, in a pot of boiling water add the tapioca and cook for 30 minutes. Strain, then rinse under cold water. Strain again to dry thoroughly. Immediately combine the tapioca and caramel. In a separate pot, cook the lentils in just enough water to cover and bring to a boil. Remove from heat, and strain the water out of the pot. Then cover the lentils with cold water again and repeat. Add the 3 1/2 ounces sugar to the lentils and simmer over low heat for approximately an hour. Add a dash of salt and cool. To plate: First, put the cooked lentils in the bottom of a serving bowl, then add the tapioca pearls. Add desired fruits and top off with vanilla ice cream. Makes 8 servings. Contributed to the FareShare Gazette by Dancer^; 14 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; trace Fat (0.0% calories from fat); trace Protein; 120g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2 Other Carbohydrates. * Exported from MasterCook * Thai Lentil and Bean Cakes Recipe By :Allyson Gofton Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Lentil and Bean Cakes** 1 cup dried haricot beans 1/2 cup small brown lentils 1 onion -- peeled and finely chopped 1/2 teaspoon mashed garlic 1 teaspoon minced chile 1 1/2 teaspoons minced ginger 1 tablespoon Asian fish sauce 3 tablespoons freshly chopped coriander Oil for pan frying **Salad** 1 telegraph cucumber -- halved lengthways, seeds discarded -- sliced diagonally 3 spring onions -- cut into thin 3 sticks celery -- sliced diagonally strips (3 to 4) 1 mango -- peeled and thinly sliced [or use canned] or 1/2 pawpaw -- (papaya) **Thai Dressing** 1/4 cup fresh lime juice -- or lemon juice 2 teaspoons grated Palm sugar -- or brown sugar 1 tablespoon freshly chopped mint freshly chopped coriander 1 tablespoon Asian fish sauce 1. Soak haricot beans in cold water overnight, drain and rinse. Place in a saucepan, cover with cold water and bring to the boil. Boil rapidly for 5 minutes and then simmer for about 1 1/2 hours or until the beans are tender. Drain thoroughly. 2. Cook the brown lentils in boiling water for 25 to 30 minutes or until tender, drain. 3. Panfry the onion, garlic, chilli and ginger in a dash hot oil until soft but not brown. Roughly mash the cooked beans and lentils then combine with onion mixture adding the fish sauce and coriander. 4. Shape the mixture into 15-16 small cakes. Pan fry in a little oil or brush lightly with oil and grill, turning once until golden and hot. 5. Toss the cucumber, spring onion, celery and mango together; arrange on a plate, top with the hot bean cakes and drizzle with Thai dressing. 6. Serve immediately. Thai Dressing In a screw top jar, shake together the lime or lemon juice, oil, sugar, mint, coriander and Asian fish sauce. Source : "http://www.ecook.co.nz/recipes/891.html" NOTES : The colourful combination of white haricot and dark brown lentil, combined with the Asian flavours, make super vegetarian bean cakes. Adding the mango and mint salad on top, really enhances the bean cakes. If you do not have time to soak the beans you will need about 3 cups of cooked canned beans that have need well drained. Contributed to the FareShare Gazette by ChupaBabi; 2 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; trace Fat (3.5% calories from fat); 1g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit. * Exported from MasterCook * Thai Soy Bean Fritters Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large Thai dried chilies -- * 1/2 teaspoon chopped coriander roots -- ** 1 teaspoon minced galanga -- (kha) or ginger 1 teaspoon Kaffir lime peel -- or lime zest 2 tablespoons minced garlic 2 tablespoons minced red onions 1 tablespoon Thai shrimp paste 1 3/4 cups cooked and pureed soy beans 2 eggs 1 tablespoon rice flour 3 tablespoons fish sauce -- (nam pla) 1 teaspoon finely chopped Kaffir lime leaves 2 teaspoons cilantro leaves 1/2 cup oil for frying **DIPPING SAUCE** 2 Medium chilies -- minced 2 teaspoons salt 4 tablespoons sugar 4 tablespoons vinegar * Soak in hot water until soft ** Omit if not available *** Squeeze out all the water 1. Using a mortar and pestle or a blender, puree chilies, coriander roots, Galanga, lime peel, garlic, onions and shrimp paste. Add soy beans and rice flour; blend well. Transfer the soy bean mixture to a bowl; add eggs, Kaffir lime leaves, cilantro leaves and fish sauce and stir vigorously with a wooden spoon until well blended. Heat oil in a large flat bottom fry pan over medium heat. Meanwhile, dip hands in water and form the soy bean mixture into patties, about 1 1/2 inches in diameter each. Fry until well done and golden brown. Drain the oil on paper towels. Serve hot with dipping sauce. 2. Dipping Sauce: Heat salt, sugar and vinegar in a small saucepan over low heat until the salt and sugar is dissolved. Cool a bit, add chilies and stir to mix well. NOTE : The mixture must be on the dry side. If the mixture is too soggy it won't be crispy when fried. The solution would be to lay the patties out on a cookie sheet to air dry about 15 minutes or so before frying. Source : "www.ichef.com" Contributed to the FareShare Gazette by ChupaBabi; 14 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 3g Fat (27.3% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 730mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Thin Crust Pizza Dough Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110F.) plus 2 tablespoons warm water 2 tablespoons extra virgin olive oil -- plus 1 teaspoon extra virgin olive oil 1 tablespoon sugar 2 teaspoons salt 3 cups bread flour 1/4 cup semolina flour -- plus 2 tablespoons semolina flour 3 tablespoons dough relaxer -- optional 3 teaspoons instant active dry yeast Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Meanwhile preheat the pizza stone or tiles to 450 degrees F. for 30 minutes. Prepare your favorite toppings. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes. Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out. Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly. Makes 1 large pizza. Contributed to the FareShare Gazette by Dancer^; 14 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2036 Calories; 39g Fat (17.5% calories from fat); 57g Protein; 356g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4280mg Sodium. Exchanges: 23 Grain(Starch); 6 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Tomato Sauce by Art (Low Carb) Recipe By :Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium sweet onion -- chopped 1 tablespoon minced garlic 1/3 cup red wine 1 can diced tomatoes -- (large can) 1 can tomato sauce -- (medium can) 1/8 cup Splenda Artificial Sweetener 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon garlic pepper -- (with salt) 1/2 cup fresh cilantro leaves -- chopped (optional) In a medium sauce pan, saute onion and garlic in olive oil until onion is translucent. Add the wine and stir to collect the flavors. Add the diced tomatoes and tomato sauce. Bring to a boil and reduce to a simmer for about 30 minutes. Add sweetener and seasonings and simmer for another 5 minutes. Remove from heat. With a "stick" blender puree tomato sauce in the pan. Taste and adjust seasoning if necessary. Optionally, use a regular blender or food processor to puree the sauce, then return to the pan and return to temperature. Sauce can be used in casseroles, on pasta or any dish you would normally use a canned spaghetti sauce. I have also used it on ribs in lieu of a commercial BBQ sauce; and in and on meatloaf. Also, I have added a little chopped celery and green pepper to the vegetable mixture and I vary the seasonings from time to time. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 15 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 5g Fat (57.1% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 260mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat. * Exported from MasterCook * Tropical Nut Bread Sandwiches Recipe By : The Complete Do-Ahead Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped dates 1/2 cup chopped pecans -- or walnuts 1/2 teaspoon baking soda 1/2 cup hot water 2 tablespoons shortening 1/3 cup sugar 1 egg 1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon vanilla extract **Pineapple Cheese Spread** 6 ounces cream cheese -- softened 1/3 cup crushed pineapple -- drained 1/4 cup flaked coconut 2 tablespoons pineapple preserves Combine dates, pecans and soda in a small bowl. Stir in hot water; set aside to cool. Cream shortening in a medium bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and beat well. Combine flour and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 16-ounce vegetable cans. Bake at 350 degrees F. for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in cans 10 minutes; remove leaves from cans and cool on wire racks. Slice loaves into 1/4-inch-thick slices. Spread Pineapple Cheese Spread evenly over half the bread slices. Top with remaining bread slices. Pineapple Cheese Spread: Combine all ingredients in a small bowl; stir well. Makes 1 1/4 cups. To store: Refrigerate sandwiches in a tightly covered container up to 2 days. Freeze sandwiches in a labeled airtight container up to 2 weeks. To serve: Thaw before serving. Contributed to the FareShare Gazette by Sandy; 13 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 16g Fat (50.0% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Turkey Scaloppini With Angel Hair Pasta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 2 turkey tenderloins -- thinly sliced [about 1 1/2 pounds] 4 bacon slices -- chopped 2 tablespoons vegetable oil 8 ounces sliced mushrooms 14 ounces artichoke hearts -- drained, quartered 2 tablespoons capers 1 cup whipping cream 14 1/2 ounces chicken broth -- (1 can) 8 ounces angel hair pasta -- cooked Combine first 3 ingredients; dredge turkey slices in flour mixture. Cook bacon slices in a Dutch oven over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Add oil to drippings, and cook turkey, in batches, over medium-high heat 1 minute on each side. Remove from pan. Saute mushrooms in pan 5 to 7 minutes or until tender. Add artichokes and capers, and sauté 5 minutes. Stir in cream and broth; reduce heat, and simmer 10 minutes. Stir in bacon, turkey, and pasta, and cook until thoroughly heated. Makes 6 servings. Contributed to the FareShare Gazette by Dancer^; 3 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 433 Calories; 23g Fat (46.3% calories from fat); 12g Protein; 47g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 748mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Turkey Spring Rolls Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon oil 1/4 pound ground turkey 1/3 cup diced red pepper 1/3 cup diced water chestnuts 1/3 cup finely shredded carrot 1/3 cup minced green onion 1 tablespoon finely chopped fresh coriander 1 tablespoon Hoisin sauce 1 teaspoon sesame oil 1/2 teaspoon chili garlic paste 8 egg roll wraps -- 5 1/4-inch 1 tablespoon flour 2 tablespoons water In large skillet, over medium heat, heat oil. Stir in turkey; cook stirring frequently, breaking up, with spoon, until no longer pink. Remove from heat and stir in red pepper, water chestnuts, carrot, onion, coriander, Hoisin sauce, sesame oil and chili garlic paste until well combined; let cool. In small bowl mix together flour and water until smooth. With one point towards you, place 3 tablespoons along centre of each egg roll wrap. Brush over edges of point that is away from you with flour water glue. Fold bottom point snuggly over filling, fold in sides and roll over top point, pressing to seal; repeat. (May be wrapped with plastic wrap and refrigerated for up to 4 hours.) Heat a little oil in skillet over medium heat. Add rolls and cook 1 minutes on all sides until golden; drain on paper towel. Serve with Hoisin or soy sauce for dipping. Makes 8 rolls. Contributed to the FareShare Gazette by Dancer^; 16 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 2g Fat (53.7% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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