Guest guest Posted October 10, 1999 Report Share Posted October 10, 1999 Buster has placed a total of 10 MasterCook recipes in this file: Parmesan Risotto-Stuffed Portobellos Cassoulet Gratin Baked Eggplant Stacks With Roasted-Tomato Sauce Frittata Verde Zucchini, Sweet Onion, And Red Pepper Tart Tex-Mex Tofu Burritos Hoppin' John Cakes With Tomatillo-Tomato Salsa Greek Ratatouille Fresh Corn-And-Pasta Frittata Chili-Cheese Casserole For A Crowd -------------------------- * Exported from MasterCook Buster * Parmesan Risotto-Stuffed Portobellos Recipe By : Cooking Light YEAR: 1997 ISSUE: July PAGE: 118 Serving Size : 4 Preparation Time : Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can vegetable broth -- (14-1/2-ounce) 2 cups water 1 tablespoon olive oil -- divided 1 cup minced fresh onion 1 cup minced celery 1 cup minced carrot 1 cup uncooked arborio or other short-grain -- rice 1 cup dry white wine 1/2 cup grated parmesan cheese 1/4 cup minced green onions or chives 4 portobello mushrooms -- (about 6 inches -- wide) (5-ounce) 1/4 cup part-skim mozzarella cheese -- (1 ounce) 1/2 cup water 1 tablespoon chopped onion 3 garlic cloves -- minced 1 bag fresh spinach -- trimmed (10-ounce) The spinach mixture makes a nice presentation for the stuffed mushrooms, but it may be omitted. 1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat. 2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; saute 1 minute. Add rice; saute 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in Parmesan cheese and green onions. 3. Preheat oven to 375 degrees. 4. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1-1/4 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375 degrees for 30 minutes or until mushroom caps are tender. 5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; saute 2 minutes or until tender. Add spinach; saute 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture. Yield: 4 servings. Nutritional Information: CALORIES 372 (23% from fat); FAT 9.6g (sat 3.3g, mono 3.8g, poly 0.9g); PROTEIN 15.9g; CARB 60.5g; FIBER 7.7g; CHOL 12mg; IRON 6.6mg; SODIUM 773mg; CALC 303mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cassoulet Gratin Recipe By : Cooking Light YEAR: 1997 ISSUE: July PAGE: 120 Serving Size : 9 Preparation Time : Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dried great northern beans -- (16-ounce) 1 medium onion -- peeled 1 whole clove 8 cups water 1 teaspoon salt 2 garlic cloves -- peeled 1 bay leaf 1 tablespoon olive oil 1 1/2 cups chopped onion 4 garlic cloves -- minced 1/4 teaspoon sugar 6 cups chopped seeded peeled tomato 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme 1/2 teaspoon pepper 1/4 cup thinly sliced fresh or 1 tablespoon dried -- basil cooking spray 1/2 cup fresh breadcrumbs 1/2 cup finely grated fresh parmesan cheese Although this gratin has the elements of a cassoulet, its flavor is slightly reminiscent of baked beans. 1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside. Wipe pan dry with a paper towel. Return beans to pan. 2. Stud onion with whole clove. Add clove-studded onion, 8 cups water, salt, 2 garlic cloves, and bay leaf to beans. Bring to a boil; reduce heat, and simmer 45 minutes or until beans are tender. Drain beans in a colander over a bowl; reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaf. 3. Preheat oven to 425 degrees. 4. Heat oil in pan over medium-high heat. Add chopped onion; saute 5 minutes. Add minced garlic and sugar; saute 30 seconds. Reduce heat to medium. Add tomato; cook, uncovered, 10 minutes, stirring frequently. Stir in beans, 2 cups reserved cooking liquid, thyme, and pepper; simmer, uncovered, 20 minutes or until bean mixture is thick, stirring occasionally. Stir in basil. 5. Spoon bean mixture into a 3-quart baking dish coated with cooking spray. Combine breadcrumbs and Parmesan cheese; sprinkle over top. Bake at 425 degrees for 20 minutes or until browned. Yield: 9 servings (serving size: 1 cup). Nutritional Information: CALORIES 254 (15% from fat); FAT 4.3g (sat 1.5g, mono 1.7g, poly 0.6g); PROTEIN 14.9g; CARB 41.4g; FIBER 7.3g; CHOL 4mg; IRON 3.5mg; SODIUM 263mg; CALC 181mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Eggplant Stacks With Roasted-Tomato Sauce Recipe By : Cooking Light YEAR: 1997 ISSUE: April PAGE: 150 Serving Size : 6 Preparation Time : Categories : Eggplant Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 plum tomatoes -- (about 1 pound) cooking spray 1 1/2 cups diced onion -- divided 1/2 cup dry red wine 1 teaspoon chopped fresh oregano 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 cup sliced onion 1/2 cup dry white wine 20 garlic cloves -- peeled (about 2 -- large heads) 1 cup canned vegetable broth 1/4 teaspoon salt 18 slices eggplant -- (about 2 medium) -- (1/2-inch-thick) 2 packages frozen chopped spinach -- thawed, drained, -- and (10-ounce) squeezed dry 4 ounces feta cheese -- crumbled oregano sprigs -- (optional) 1. Preheat oven to 425 degrees. 2. Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425 degrees for 30 minutes. Set aside. 3. Heat a medium saucepan over medium-high heat. Add 1 cup diced onion; saute 3 minutes. Stir in tomatoes, red wine, oregano, pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender; process until smooth. Set aside; keep warm. 4. Place a saucepan coated with cooking spray over high heat. Add sliced onion; saute 5 minutes. Add wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture in a blender; process until smooth. Set aside; keep warm. 5. Sprinkle 1/4 teaspoon salt over eggplant. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant; set aside. 6. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 cup diced onion; saute 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; stir in cheese. 7. Preheat oven to 425 degrees. 8. Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet. Spread 2-1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an additional 2-1/2 tablespoons spinach mixture, and remaining slices. Bake at 425 degrees for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano, if desired. Yield: 6 servings. Nutritional Information: CALORIES 158 (29% from fat); FAT 5.1g (sat 3g, mono 1g, poly 0.5g); PROTEIN 8.7g; CARB 23.8g; FIBER 6.8g; CHOL 17mg; IRON 3.6mg; SODIUM 662mg; CALC 279mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Frittata Verde Recipe By : Cooking Light, Jan/Feb 1994, page 104. Serving Size : 4 Preparation Time : Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 ounce dried porcini mushrooms 2 cups water 1 pound fresh spinach 2 eggs 3 egg whites 3 tablespoons grated parmesan cheese -- divided 2 tablespoons chablis or other dry white wine 1 tablespoon thinly sliced green onions 1/4 teaspoon black pepper 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground red pepper vegetable cooking spray 1 cup finely chopped onion 1 large clove garlic -- minced 1/2 teaspoon dried whole basil 1/4 teaspoon dried whole oregano instructions 1 a frittata is a round -- open-face italian -- omelet cooked over -- low heat. 2 Combine dried mushrooms and 2 cups water in a saucepan, and bring to a boil; remove from heat. Cover and let stand 30 minutes. Drain; chop mushrooms, and set aside. 3 Remove stems from spinach, and wash leaves thoroughly. Place spinach in a large Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 25 minutes; drain well. Finely chop spinach, and set aside. 4 Combine eggs and egg whites in a large bowl; stir with a wire whisk. Stir in spinach, 2 tablespoons cheese, wine, and next 5 ingredients; set aside. 5 Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add mushrooms, basil, and oregano; saute 1 minute. Stir onion mixture into spinach mixture. 6 Recoat skillet with cooking spray. Pour spinach mixture into skillet, and place over medium-low heat; cover and cook 12 minutes or until almost set. 7 Top with remaining tablespoon cheese. Wrap handle of skillet with foil, and broil 6 inches from heat 3 minutes or until cheese melts. Cut into 4 wedges. Serve warm. Yield: 4 servings. 8 Note: Substitute 1 cup sliced fresh mushrooms for dried porcini mushrooms, if desired. Instead of boiling mushrooms, coat a nonstick skillet with cooking spray, and saute for 2 minutes. Nutritional Information: CALORIES 135 (30% from fat) / PROTEIN 11.7g / FAT 4.5g (SAT 1.6g, MONO 1.3g, POLY 0.6g) / CARB 13g / FIBER 6.1g / CHOL 109mg / IRON 3.9mg / SODIUM 308mg / CALCIUM 195mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Zucchini, Sweet Onion, And Red Pepper Tart Recipe By : Cooking Light YEAR: 1997 ISSUE: July PAGE: 69 Serving Size : 6 Preparation Time : Categories : Zucchini Peppers Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 greek baking-powder piecrust -- (10-inch) cooking spray 2 large eggs 2 large egg whites 1 cup chopped vidalia or other sweet onion 2 cups diced red bell pepper -- (about 2 medium) 1/2 teaspoon salt -- divided 4 cups chopped zucchini -- (about 1 pound) 2 garlic cloves -- minced 1 tablespoon water 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme 1/2 cup skim milk 2 tablespoons nonfat dry milk 1/4 cup finely grated fresh parmesan cheese -- (1 ounce) 1/4 cup shredded gruyere or swiss cheese -- (1 ounce) 1. Preheat oven to 375 degrees. 2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside. Bake at 375 degrees for 7 minutes; cool on a wire rack. 3. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and 1/4 teaspoon salt; saute 10 minutes or until lightly browned. Add zucchini, garlic, and water; saute 10 minutes or until vegetables are tender. Stir in thyme. Spoon zucchini mixture into prepared crust. 4. Add milks and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375 degrees for 45 minutes or until knife inserted near center comes out clean. Yield: 6 servings (serving size: 1 wedge). Nutritional Information: CALORIES 242 (33% from fat); FAT 8.8g (sat 2.9g, mono 4.1g, poly 0.9g); PROTEIN 12.5g; CARB 28.9g; FIBER 2.4g; CHOL 84mg; IRON 2.6mg; SODIUM 466mg; CALC 251mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tex-Mex Tofu Burritos Recipe By : Cooking Light YEAR: 1997 ISSUE: April PAGE: 129 Serving Size : 4 Preparation Time : Categories : Tofu Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package extra-firm light tofu -- drained and cut -- into (10.5-ounce) 1/2 inch cubes 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground cinnamon 2 teaspoons cider vinegar 2 teaspoons vegetable oil 1 cup sliced onion -- separated into -- rings 1 cup julienne-cut red bell pepper -- (3 x 1/4-inch) 1 cup julienne-cut zucchini -- (3 x 1/4-inch) 1/2 cup corn -- black bean, and -- roasted-red pepper -- salsa (such as jardine's) 1/4 teaspoon salt 4 fat-free flour tortillas -- (8-inch) 1/4 cup sliced green onions 1/4 cup low-fat sour cream 1/4 cup shredded reduced-fat monterey jack cheese -- (1 ounce) -- Tofu, which has a nondescript taste on its own, acts like a sponge, soaking up the flavor of whatever it's cooked with. Here it absorbs the flavors of the cinnamon, cumin, and chili powder. 1. Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside. 2. Heat oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add bell pepper and zucchini; saute 4 minutes. Stir in tofu mixture, salsa, and salt; cook 2 minutes, stirring occasionally. Remove from heat. 3. Warm tortillas according to package directions. Spoon about 3/4 cup tofu mixture down center of each tortilla. Top with 1 tablespoon each of green onions, sour cream, and cheese; roll up. Yield: 4 servings (serving size: 1 burrito). Nutritional Information: CALORIES 231 (26% from fat); FAT 6.7g (sat 2.4g, mono 1.8g, poly 1.4g); PROTEIN 10.1g; CARB 31.8g; FIBER 1.6g; CHOL 10mg; IRON 1.2mg; SODIUM 794mg; CALC 99mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hoppin' John Cakes With Tomatillo-Tomato Salsa Recipe By : Cooking Light YEAR: 1997 ISSUE: Jan/Feb PAGE: 84 Serving Size : 4 Preparation Time : Categories : Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups well-drained canned black-eyed peas -- divided cooking spray 3/4 cup diced onion 1 tablespoon diced seeded jalapeno pepper 3 garlic cloves -- minced 4 cups fresh breadcrumbs -- divided (about 8 -- slices) 1 cup cooked basmati rice 2 tablespoons all-purpose flour 1 large egg -- lightly beaten 1 large egg white -- lightly beaten 2 tablespoons vegetable oil -- divided tomatillo-tomato salsa cherry tomatoes -- (optional) One of the South's most beloved vegetables, black-eyed peas, comes of age in these '90s patties, complete with a refreshing Mexican-style salsa. 1. Mash 1 cup black-eyed peas. Set aside. 2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, jalapeno, and garlic; saute 3 minutes or until onion is lightly browned. 3. Combine mashed peas, 1 cup whole peas, onion mixture, 1 cup breadcrumbs, rice, flour, egg, and egg white in a bowl; stir well. Divide mixture into 8 equal portions. Shape into 1/2-inch-thick cakes using wet hands. Pat remaining 3 cups breadcrumbs over cakes. 4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 cakes; cook 4 minutes. Carefully turn cakes over; cook 4 minutes or until golden. Repeat procedure with remaining oil and cakes. Serve with Tomatillo-Tomato Salsa. Garnish with cherry tomatoes, if desired. Yield: 4 servings (serving size: 2 cakes and 1/2 cup salsa). Nutritional Information: CALORIES 432 (23% from fat); FAT 10.8g (sat 2.2g, mono 3.2g, poly 4.4g); PROTEIN 16.5g; CARB 68g; FIBER 5.8g; CHOL 57mg; IRON 4mg; SODIUM 952mg; CALC 86mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Ratatouille Recipe By : Cooking Light YEAR: 1997 ISSUE: April PAGE: 182 Serving Size : 4 Preparation Time : Categories : Greek Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- divided 1 cup chopped red onion 1 cup chopped red bell pepper 1 cup chopped green bell pepper 2 cups chopped zucchini 1 1/4 cups chopped yellow squash 3 cups small mushrooms -- halved 3 garlic cloves -- minced 3 cups hot cooked long-grain brown rice 1 tablespoon chopped fresh or 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon salt 1/4 cup chopped fresh or 1 tablespoon dried basil 1 package crumbled feta cheese -- (4-ounce) The vegetables are cooked without stirring to give them a brown, almost roasted appearance. Begin cooking the rice first, so it'll be hot when you add the browned vegetables. 1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and peppers; cook 3 minutes or until lightly browned (do not stir). Remove onion and peppers from pan; place in a large bowl. 2. Heat 1/2 teaspoon oil in skillet. Add zucchini and squash, and cook 3 minutes or until lightly browned (do not stir). Remove zucchini and squash from pan, and place in bowl. Heat 1/2 teaspoon oil in skillet. Add mushrooms and garlic, and cook 3 minutes or until lightly browned (do not stir). Return onion, peppers, zucchini, and squash to skillet. Stir in rice, oregano, pepper, and salt, and cook just until heated. Remove from heat. Stir in basil and cheese. Yield: 4 servings (serving size: 2 cups). Nutritional Information: CALORIES 322 (29% from fat); FAT 10.3g (sat 4.9g, mono 3.5g, poly 1.2g); PROTEIN 11.3g; CARB 48.4g; FIBER 5.9g; CHOL 25mg; IRON 2.9mg; SODIUM 478mg; CALC 201mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fresh Corn-And-Pasta Frittata Recipe By : Cooking Light YEAR: 1997 ISSUE: June PAGE: 157 Serving Size : 2 Preparation Time : Categories : Corn Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups egg substitute 1/4 cup dry breadcrumbs 1/4 cup shredded provolone cheese -- (1 ounce) 1 teaspoon olive oil 1 cup chopped green onions 1 cup presliced mushrooms 3/4 cup fresh corn kernels -- (about 1 ear) 1 cup cooked angel hair pasta 1/4 cup grated parmesan cheese green onions -- (optional) 1. Preheat oven to 450 degrees. 2. Combine first 3 ingredients in a small bowl. Stir well; set aside. 3. Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms, and corn; saute 4 minutes or until soft. Stir in pasta until well-blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450 degrees for 5 minutes or until center is set. Garnish with green onions, if desired. Yield: 2 servings. Nutritional Information: CALORIES 416 (23% from fat); FAT 10.6g (sat 5g, mono 4g, poly 0.8g); PROTEIN 31.2g; CARB 50.4g; FIBER 4.8g; CHOL 18mg; IRON 6mg; SODIUM 664mg; CALC 368mg Converted by MC_Buster. KES_09 Oct 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili-Cheese Casserole For A Crowd Recipe By : Cooking Light YEAR: 1997 ISSUE: August PAGE: 122 Serving Size : 12 Preparation Time : Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 2 cups chopped onion 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 1/2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon unsweetened cocoa 1 teaspoon ground cumin 6 garlic cloves -- minced 2 cups water 1 1/2 cups uncooked bulgur or cracked wheat 2 tablespoons minced fresh cilantro 1 can pinto beans -- drained (16-ounce) 1 can black beans -- drained (15-ounce) 1 can no-salt-added diced tomatoes -- undrained -- (14-1/2-ounce) 1 can vegetable broth -- (14-1/2-ounce) 2 drained canned chipotle chiles in adobo -- minced -- sauce 2 cups shredded reduced-fat monterey jack cheese -- divided (8 ounces) 2 cups baked tortilla chips The ingredients in this deep-flavored dish are reminiscent of mole, the Mexican sauce made from onion, garlic, chiles, and chocolate. The chipotle chiles add a smoky flavor, though they can be omitted. 1. Preheat oven to 375 degrees. 2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 7 ingredients (onion through garlic); saute 5 minutes. Add water and next 7 ingredients (water through chiles); bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. 3. Spoon half of bean mixture into the bottom of a 13 x 9-inch baking dish; sprinkle with 1 cup cheese. Top with remaining bean mixture. Cover and bake at 375 degrees for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole. Yield: 12 servings (serving size: 1-1/2 cups). Nutritional Information: CALORIES 237 (21% from fat); FAT 5.5g (sat 2.4g, mono 0.7g, poly 0.6g); PROTEIN 13.4g; CARB 36.2g; FIBER 7.4g; CHOL 12mg; IRON 2.5mg; SODIUM 459mg; CALC 198mg Converted by MC_Buster. 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