House Of Munch

Recipes, Recipes, Recipes

Zucchini and Lemon Salad


Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 servings

3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.





Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large onion
1 Red bell pepper
4 oz Lard (oil)
1 lb Beef cut in small cubes
1/2 ts Salt
1/2 ts Ground pepper
2 ts Paprika powder
1/2 ts Caraway seeds
2 Large potato
1 Large tomato
1 Bay leaf
1 tb Chopped parsley
-For csipetke:
1 Egg
1/4 ts Salt
3 tb Flour
1 t Oil

Chop onion, bell pepper. Brown them in the lard. Add:
paprika powder, diced beef. On high heat brown them
for 5 minutes until sizzles. Add: cut up tomato, salt
pepper, caraway, bay leaf and 6 cups of hot water.
Reduce the heat to medium-low, cover it and cook it
for 1 hour. Add the peeled diced potato, cook it until
potato is ready. You can add CSIPETKE when done, and
cook it for 5 more minutes. CSIPETKE: with one egg, 3
T flour, 1/4 t salt, 1 t oil (NO WATER!) make a dough,
hard enough to stand on the kneading board as a bulk
without changing its shape. Pinch pea-size pieces from
the dough, and drop them into the slowly boiling soup.
Before serving sprinkle chopped parsley in it.

Recipe courtesy of: Denise Bradshaw, 21 Feb 93

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Fondue Italienne



Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Garlic clove — halved
10 Fluid ounces milk
8 oz Mozzarella cheese — grated
8 oz Dolcelatte cheese — grated
2 oz Parmesan cheese — grated
2 ts Cornflour
3 tb Dry white wine
Salami, bread sticks — to

Rub inside of fondue pot with garlic. Add milk and
heat until bubbling. Stir in cheeses, continue to heat
until melted, stirring frequently. Blend cornflour
with wine, stir into cheese mixture and cook for 2-3
minutes until thick and creamy. Serve with salami and
bread sticks.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spaghetti sauce seasoned
With meat
4 c Rice
1 lb Ricotta cheese
4 Eggs

Prepare spaghetti sauce or buy large jar of sauce with
meat. Cook 4 cups rice (Minute rice works best)
according to directions. Prepare 1 pound size ricotta
by mixing ricotta with 1 raw egg. Hard-boil 3 eggs
and chop up. Now layer in 3-quart casserole

Recipe By :

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Banana Oat Cookies


Date: Wed, 06 Oct 93 18:39:54 PDT
From: J. Ari Kornfeld

Tina posted some cookie recipes a couple of weeks ago (taken from
Eating Well magazine.) well I played with the recipe a bit and came up
with the following. I really like the results.
Last batch I accidentally skipped the egg replacer and the cookies
still came out great! so they are excluded here too. You may want to
experiment with this for different textures.

Banana-Date-Oatmeal Cookies

1/2 Cup packed brown sugar
1/2 Cup Honey
2 large bananas (at least two cups mashed)
1 Tbsp vanilla extract
3/4 Cup chopped dates
2 Cups rolled oats, toasted
1/2 Cup rolled wheat flakes, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
some whole wheat flour (see instructions)

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray
or use a non-stick tray.

Toasting oats: Heat a large skillet over medium/low-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (5 minutes or so).

Mash bannana and mix with wet ingredients and brown sugar. If
banana isn’t overripe microwave a bit to make it mushy (30 seconds?)

Toast the grains a cup at a time and add them to the wet mixture as
the next batch is toasting. (This allows the grains to soak up some

Stir in remaining ingredients.

Pour some whole wheat flour into a dish. Scoop up around a
tablespoonful of the dough and dip one side into the whole wheat
flour. Stick the floured side onto the baking sheet (this will
prevent sticking both during baking and during storage.)

Bake for 10-12 minutes, or until lightly browned. Transfer cookies
to a wire rack to cool. Makes 3 dozen cookies.

Storage: I have had no problem storing these cookies for several
days. Store in an airtight container.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

ALTERNATIVE: Take the original recipe and substiture one bananan for
the apple sauce. This produces a very dry (crunchy) cookie as opposed
to the chewy cookies of this recipe.

Chocolate Frosting – Sugar Free

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Frosting/Filling

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Dream whip (1 envelope)
1/2 cup Skim milk
1/2 teaspoon Vanilla
2 oz. pkg. Sugarfree chocolate pudding

Blend together skim milk, vanilla, and dream whip (or sugarfree whipped
topping mix). Beat til stiff. Add pudding mix and continue to beat til light
and fluffy.

Add more skim milk if too thick. Use as frosting on lowfat cupcakes using 1T
per cupcake. Can also be used to frost cake or brownies. 1T = 9cals,

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Title: Rice Porridge Corn (Yumi Zhou)
Categories: Chinese
Yield: 2 servings

6 c Water
2 ts Salt
3/4 c Short grain rice
2 c Corn, fresh or frozen
3 tb Finely chopped scallions
1 tb Chili bean sauce

2 ts Roasted Sichuan peppercorns
– (crushed)

In Chinese, this is called Yumi Zhou and can be eaten
for breakfast or lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the
salt and then the rice. Bring back to the boil, stir
several times, cover loosely, and let the rice simmer
for 40 minutes at the lowest possible heat. Add the
corn and simmer for 20 more minutes. Stir in the
scallions and chili bean sauce. Just before serving,
sprinkle on the roasted ground Sichuan peppercorns.



Power Muffins



Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 c Raisin bran,slightly crushed
1 c Oatmeal
1 1/2 ts Baking soda
2 Egg whites
3/4 c Frozen apple juice
-concentrate, thawed
1/2 c Low fat yogurt, any flavor
1 c Mashed bananas
1 c Raisins soaked 10 minutes
-in boiling water

Combine flour, raisin bran, oatmeal and baking soda in
a large bowl. Beat egg whites in a small bowl until
stiff peaks form, set aside. Add apple juice, yogurt,
bananas, and raisins to the flour mixture and stir to
blend. Fold in egg whites and mix well. Spoon batter
into paper liners or a no-stick muffin pan. Bake at
400 degrees for 20 min.

note: The muffins are very dense and rise very little
during baking.

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Saag Vali Khichri



Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mung beans, whole
5 1/2 c -Water
1/2 c Rice
1 sl Ginger, 1/4″
1 lb Spinach, fresh
1 1/2 ts Salt
4 ts Ghi
1/8 ts Hing — (asafetida)
1 t Cumin seeds, whole
1 Onion
1 t Cumin, ground
2 ts Coriander, ground
1/8 ts Cayenne
Pepper, black
Lemon juice

Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash
the spinach well and separate the leaves. Peel the onion, cut in half
lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy
4-quart pot. Add water and bring to a boil over a medium-high flame.
Cover, lower heat, and simmer two mintes. Turn off the heat and let the
pot sit, covered, for an hour. Bring the water to a boil again. Add the
rice and the ginger and bring to a simmer. Cover, turn heat to low, and
cook gently for one hour. Stir occasionally during this period. Now add
the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2
hour, stirring now and then to avoid sticking. Add a little hot water if
the porridge seems too thick. Heat the ghi in a #5 skillet over a medium
flame. When hot, put in the hing. Two seconds later, put in the whole
cumin seeds. Five seconds later, put in the onion. Stir and fry until the
onion begins to turn brown at the edges. Add the ground cumin, coriander,
and cayenne. Stir and fry for one minute. Empty the contents of the
skillet into the rice and bean pot. Stir. Cover and cook for five more
minutes. Discard the ginger. Sprinkle with pepper. Serve in individual
bowls with some or all of the garnishes.

Madhur Jaffrey’s
World-of-the-East Vegetarian Cooking
Posted by Sam Waring

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Pasta W/broccoli And Garlic

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Bunch broccoli — trimmed
And cut into flowerettes
1/2 cup Extra virgin olive oil
1/2 cup (1 stick) unsalted butter
6 lg Garlic cloves — sliced
Paper thin
2 teaspoon Crushed red pepper flakes
1 pound Large shell macaroni

Cook broccoli to desired tenderness in lightly salted boiling water.
RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli
and cut into bite-size chunks; set aside.

In a medium size saucepan; heat olive oil over medium, add garlic slices and
stir until lightly and evenly browned.
(At this point, you can remove and dicard the garlic, but I always leave it
in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3
minutes. Add the reserved broccoli water and simmer another minute. Turn off
heat and stir in broccoli. Cover and set aside while cooking pasta.

Place cooked pasta into large bowl. Pour broccoli sauce over pasta.
Toss to coat and serve with freshly grated Parmesan cheese and black pepper.

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Make sure your food is staying fresh. I personally like whirlpool parts that are made of quality. I've never had one break down on me.

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