Guest guest Posted December 16, 2002 Report Share Posted December 16, 2002 * Exported from MasterCook * Chinese Laundry Cafe's Feta And Garlic Pate Recipe By :Ann Marie Rousseau of Chinese Laundry Cafe Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Garlic cloves -- minced 4 soy " Anchovy " fillets -- minced 6 tb Butter -- softened 10 oz Cream cheese 6 oz Feta cheese 1/4 c Sour cream 1 tb Chives fresh; chopped -OR- 1 tb Green onions Tabasco sauce -- few drops 1 teaspoon Pepper -- freshly ground Combine all ingredients in food processor until very smooth and creamy. Spread on crackers, bread or bagels. Also terrific in sandwiches. Source: " yumyum.com " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6492 Calories; 700g Fat (95.1% calories from fat); 59g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1992mg Cholesterol; 8978mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 136 Fat. NOTES : " This funky little cafe is a regular hangout for Queen's university students. Lucky students. " this recipe comes from the owner, Ann Marie Rousseau. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Feta Spread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Garlic cloves -- chopped 6 oz Cream cheese 6 oz Feta cheese 1/4 c Yoghurt 1/4 c Parsley -- chopped, fresh 2 ts Oregano -- dried 1/4 t Cayenne or hot sauce 1/4 c Green olives -- chopped Salt Pepper -- freshly ground ---------GARNISH --------- Dill sprigs In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olives, and process everything together. Add olives combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Place in crock and garnish with dill. To use as a dip with vegetables, thin mixture with yoghurt. The spread will keep refrigerated for 5 days. Source: " yumyum.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 8g Fat (79.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 226mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. NOTES : Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Feta Cheese Sauce Recipe By : " The Whole Family Cookbook, Two-Tiered Meals to Please Both Parents and Kids " by Kristene Fortier Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup non-fat yogurt 1 ounce crumbled reduced-fat feta cheese 1 tablespoon capers -- drained 1 teaspoon dried oregano -- crumbled Mix ingredients together and refrigerate until ready to serve. Calories 25; Calories from fat 5; Total fat 1g; Saturated fat 0.5g; Cholesterol 5mg; Sodium 100mg; Carbohydrate 2g; Dietary fiber 0g; Sugars 2g; Protein 2g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; trace Fat (23.4% calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fiddlehead And Feta Salad Recipe By :FIDDLEHEAD'S ETC. by Claudia Gohl - Wolcott, VT Downloaded from - http://www.madriver.com/rsvp Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vermont fiddleheads (ostrich - fern) Feta cheese (preferably -Bulgarian) Navel or blood oranges Vidalia onions === BALSAMIC VINAIGRETTE === 1 tb Dijon mustard 1 Garlic clove 4 tb Balsamic vinegar Extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- - to taste Blanch and shock fiddleheads in two changes of water. Drain and chill. Cut feta cheese into 1/4-inch squares. (Editor's note: I always keep a quart jar of Bulgarian feta, cut into squares and marinated in extra-virgin olive oil, fresh herbs like rosemary, basil or oregano, a few red pepper flakes, black pepper corns and bay leaves on hand for dishes such as this.) Section the oranges in this way. With a sharp knife peel the skin completely. Use the knife to cut the individual sections of the orange from the membranes. Slice Vidalia onion. Combine and toss with the balsamic vinaigrette. Let sit at room temperature for 15 minutes before serving. Balsamic Vinaigrette: Crush the garlic and place in a shallow bowl along with the mustard. Add the balsamic vinegar. In a slow, steady stream, add the extra virgin olive oil while whisking rapidly with a fork. After the dressing emulsifies add salt and pepper to taste. Source: " Chef2Chef.Com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 1g Fat (2.2% calories from fat); 1g Protein; 65g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 199mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * * Exported from MasterCook * Greek Rice with Feta Recipe By :Rancho La Puerta Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon olive oil 1 medium onion -- diced 3 garlic cloves -- sliced 1 cup brown rice 3 cups vegetable stock Salt Juice and grated zest of 1 lemon 2 tablespoons crumbled feta cheese 1 scallion -- sliced 1 tablespoon chopped fresh cilantro 1. In a deep sauté pan or saucepan, heat the oil over medium heat and sauté the onion and garlic for 2 or 3 minutes. Add the rice and continue cooking, stirring, for 2 minutes, until coated with oil. Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt. 2. Cover and simmer over low heat for 25 to 30 minutes. Set aside, covered, to steam for 5 or 6 minutes. Uncover and test for doneness. If the liquid is not absorbed and the rice is tender, return the pan to the stove for a few minutes. 3. Add the feta, scallion, and cilantro and stir gently just until mixed. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 3g Fat (15.9% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 638mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed Feta Cheese Spread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb good feta cheese 3 tbls olive oil 2 tbls fresh chopped dill -- parsley, scallions a small clove garlic -- minced ground black pepper Combine all in blender until smooth, refrigerate 2 hours. Notes: This is an appetizer good with unsalted toast rounds. By - Alex Source: homeparents.about.com/library - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5728 Calories; 648g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 129 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * LF Garlic & Feta Cheese Dip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces feta cheese -- crumbled (about 1cup) 4 ounces fat-free cream cheese -- softened 1/3 cup Hellman's Low Fat Mayonnaise 1 garlic clove -- minced 1/4 teaspoon basil 1/4 teaspoon oregano 1/8 teaspoon dill weed 1/8 teaspoon thyme Assorted vegetables and low fat whole grain crackers In a food processor, combine feta, cream cheese, mayonnaise, garlic, basil, oregano, dill and thyme. Process until thoroughly mixed. Cover and chill until serving time. Serve with vegetable crudites and crackers. Per tablespoon: 24 calories; 1.2 g fat (0.7 g saturated fat; 45 percent calories from fat) Source: " Adapted from Better Homes & Gardens, January 1997. " Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 26g Fat (56.0% calories from fat); 33g Protein; 13g Carbohydrate; trace Dietary Fiber; 110mg Cholesterol; 1885mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * LF Spinach-Feta Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf frozen white bread dough -- (1-pound) 1 cup crumbled feta cheese -- (4 ounces) 1/3 cup less-fat cream cheese 1/2 teaspoon dried oregano 1/4 teaspoon salt 1 can artichoke hearts -- (14-ounce) drained and chopped 1 package frozen chopped spinach -- (10-ounce) thawed, drained, and squeezed dry 3 garlic cloves -- minced 1 large egg white Cooking spray 2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce) 1. Thaw dough in refrigerator 12 hours. 2. Combine feta and next 7 ingredients (feta through egg white) in a bowl. 3. Roll dough into a 16 x 10 inch rectangle on a lightly floured surface. Spread spinach mixture over dough, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cut diagonal slits into top of the roll using a sharp knife. Cover and let rise in a warm place (85 degrees), 1 hour or until doubled in size. 4. Preheat oven to 350 degrees. 5. Sprinkle Parmesan cheese over the top of the roll. Bake at 350 degrees for 45 minutes or until golden. Per Serving: Calories 143 (23% from fat), Total Fat 3.7 g Source: " Cooking Light " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 2g Fat (49.6% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mediterranean Salsa Recipe By :Whole Foods Market Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can diced tomatoes -- (1 oz) (1 to 14.5) 6 oz organic kalamata olives -- pitted and diced 2 green onions (tops only) -- thinly sliced 3 TB chopped fresh basil 1 TB freshly squeezed lime juice 1/2 tsp dry whole oregano 1/4 tsp freshly ground black pepper 4 oz feta cheese -- crumbled Drain tomatoes well and chop to a 1/4 " dice. Combine all ingredients except feta. Gently stir in feta cheese. Serve with hearth-baked bread from our Bakehouse. Per serving: 103 calories, 2 g protein, 9 g fat (2 g saturated) Source: " www.wholefoodsmarket.com/recipes " Copyright: " Copyright 2000. Whole Foods Market, Inc. " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 25g Fat (63.5% calories from fat); 18g Protein; 14g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 1283mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 3 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Carrot and Feta Salad with Za'Atar Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds carrots -- peeled and quartered lengthwise 2 tablespoons olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cups crumbled Bulgarian feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon za'atar -- or more to taste 1/4 cup chopped fresh parsley or cilantro leaves Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occaisionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 days. Source: " Food TV Episode #: DJ9559 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 14g Fat (52.6% calories from fat); 3g Protein; 26g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Onion Pizza Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/4 cups warm water (about 110 degrees F.) 1 1/2 tablespoons olive oil 1 teaspoon sugar and salt 1 1/2 cups whole wheat flour About 1 1/2 cups all-purpose flour 3 large onions -- thinly sliced 1/2 cup low-sodium broth 4 medium-size pear-shaped (Roma-type) tomatoes -- thinly sliced 1 package frozen artichoke hearts -- (about 10 oz) thawed 1 cup crumbled feta cheese -- (about 4 oz) 1 tablespoon fresh oregano leaves or 1 teaspoon dry oregano In a large bowl, combine yeast and water; let stand for 5 minutes to soften yeast. Add oil, sugar, salt, and whole wheat flour. Beat with a heavy spoon or an electric mixer until flour is moistened. To knead by hand, stir in 1 1/2 cups of the all purpose flour with a heavyspoon. Scrape dough onto a lightly floured board and knead until smooth and elastic (about 5 minutes), adding more all-purpose flour as needed to prevent sticking. To knead with a dough hook, mix in 1 cup of the all-purpose flour. Beat at medium speed until dough is smooth and elastic (about 3 minutes); if dough is sticky, add more all-purpose flour, 1 tablespoon at a time. Place dough in an oiled bowl and turn over to grease top. Cover with plastic wrap; let dough rise in a warm place until doubled (about 1 hour). While dough is rising, combine onions and broth in a wide frying pan. Cook over medium-high heat, stirring occasionally, until onions are soft and golden and all liquid has evaporated (about 30 minutes). Remove from heat and let cool. Punch dough down, turn out onto a floured board, and roll out to a 15-inchdiameter round. Transfer to a lightly greased 14-inch pizza pan; roll edges in to form a rim. Cover dough with onions, then top with tomatoes and artichokes. Sprinkle with cheese and oregano. Bake pizza in a 425 degree oven until edges of crust are golden (about 25 minutes). To serve, cut into wedges in pan. Per Serving: Calories 277 (21% fat, 65% carbs, 14% protein) Source: " Sunset More Low Fat Recipes " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 7g Fat (36.3% calories from fat); 7g Protein; 21g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three Onion Pie With Feta Cheese Robert Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 T Safflower oil 1 Large yellow onion -- chopped 1 Large red onion -- quartered 2 T Dry white wine 2 Large leeks -- whites only, chopped 2 Eggs beaten 3 T Chop fresh parsley -- divided 1 T Chop fresh dill -- or 1t dry 1 t Dried tarragon 4 oz rumbled feta 1 Pepper 1 Plum tomato -- thinly sliced 1 Dry bread crumbs Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. Source: " yumyum.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4576 Calories; 444g Fat (86.3% calories from fat); 22g Protein; 137g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 989mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 88 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vidalia Onion Risotto With Feta Cheese Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ts Vegetable oil 2 cups Chopped Vidalia or othe rsweet onion 2 lg Garlic cloves -- minced 1 1/2 cups Arborio or other short-- grain rice 2 cans 4.5 oz ea vegetable broth 1/2 cup Crumbled feta cheese divided 1/3 cup Chopped fresh parsley 1/4 cup Grated parmesan cheese Freshly ground pepper Heat oil in saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next. Remove from the heat; stir in 1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper. Source: " Cooking Light Magazine, June 1995 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; 3g Fat (72.2% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 77mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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