* Exported from MasterCook * Sichuan Street Noodles With Spicy Peanut Sauce Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Chinese Pasta Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon minced garlic 2 tablespoon sugar 3/4 cup sesame-seed paste -- (tahini) 2 tablespoon red wine vinegar 1 cup steeped black chinese tea 1 pound chinese egg noodles -- thin 1/ 5 tablespoon dark soy sauce 1/2 cup chopped scallions 5 teaspoon chili oil 1/2 cup shredded cucumber 3 tablespoon sesame oil Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil, sugar and vinegar. Process until smooth. Prepare the noodles and cool under running water. Mix in 1 Tbs. sesame oil. Add the sauce and the scallions to the noodles, tossing until well combined. Add the shredded cucumber and toss again. Serve at room temperature. - - - - - - - - - - - - - - - - - - --------------------------------------------- * Exported from MasterCook Mac * Low Fat Rocky Road Brownies Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Digest-265 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites -- whipped 1/2 c sugar 1 tbsp vanilla 1/2 c cocoa -- sifted 1/2 tsp baking powder 1/4 tsp salt 1/2 c flour 1 c marshmallow cream Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking powder, cocoa/carob powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients. Bake for 18 minutes. ------------------- * Exported from MasterCook * Bluberry Cobbler Recipe By : Erika Penzer Serving Size : 6 Preparation Time: 1:0 Categories : Desserts Family Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup flour 1/2 cup sugar 1 1/2 teaspoons baking powder 2/3 cup skim milk 2 cups blueberries cooking spray Combind Dry Ingredients in a bowl. Add milk and whisk until smooth. Lightly spray a casserole disk with cooking spray. Pour in batter and sprinkle blueberries on top. Bake in a preheated 350 degree oven for 40 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Per serving: 144 Calories; 1g Fat (5% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 125mg Sodium _____ * Exported from MasterCook Mac * Chicken 'n' Vegetable Stir Fry with Asparagus Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Digest-264 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon Oil 1 teaspoon Cornstarch 1 pound Bonless Chicken Breasts * 1/2 teaspoon Ground Ginger 1/2 cup Broccoli Forets 1 1/2 cup Water 2 ounce Snow Peas (About 1/2 C) 2 teaspoon Imported Soy Sauce 1 Med Carrot Thinly Sliced 1 teaspoon White or Rice Vinegar 1/2 Med Red or Green Pepper ** Hot Cooked Rice 1 Env Golden Onion Soup Mix * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. Converted by MMCONV vers. 1.00 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 94 Calories; 10g Fat (97% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 3mg Sodium _____ * Exported from MasterCook Mac * Fruit and Nut Oat Bars Recipe By : Weight Watchers Healthy Life-Style Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Digest-264 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups golden rasins--plumped and drained -- see note* 1 tablespoon flour 9 ounces uncooked quick or old fashioned oats 5 ounces coarsely chopped almonds 1/2 cup firmly packed light brown sugar 1/2 cup Egg Beaters=AE 99% egg substitute -- thawed 1/3 cup Low Calorie margarine -- melted 1/2 teaspoon vanilla 1/8 teaspoon almond extract Preheat oven to 350. Spray a 13x9" nonstick baking pan with cooking spray.Line pan with a sheet of wax paper over bottom and up sides of pan. Setaside. In a medium bowl, combine raisins and flour, tossing to coat. Add oats,almonds and sugar and stir to combine. Set aside. In a 1 cup liquid measure, combine remaining ingredients. Add to dryingredients and stir until moistened. Press mixture into prepared pan. Bake until golden brown, about 25 minutes. Set pan on wire rack and letcool for 30 minutes. Invert pan onto work surface, discarding wax paper,Let cool completely.. Cut in half lengthwise, then cut each half into 12equal bars, making 24. Wrap each bar in plastic wrap and freeze forfuture use. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 19 Calories; 0g Fat (0% calories from fat); 0g Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium NOTES : * place rasinins in warm water and soak for 10 minutes to plump.. 2 bars per serving: 269 calories 10 grams fat.. Pita Crisps With Sparkle Hummus _____ * Exported from MasterCook Mac * Apple Dumplings Recipe By : Mom D Serving Size : 6 Preparation Time :0:00 Categories : Digest-263 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 apples -- peeled and cored -----Syrup----- 1 cup sugar 1 cup water 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 2 drops red food coloring 2 tablespoons butter -----dough----- 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 2/3 cup shortening 1/2 cup milk Syrup: Mix the syrup ingredients and heat over medium heat until the sugar is melted and the butter is melted. Dough: Sift the dry ingredeints, cut in the shortening and then add the milk and stir until just moistened. Roll 1/4-inch thick on a lightly floured board and cut into 6 squares. Assembly: Place an apple, centered, on a square of dough. Sprinkle with sugar, cinnamon and nutmeg then dot with butter. Moisten the edges of the dough, fold corners together and pinch. Place 1-inch apart in a baking dish. When all apples are done, pour the syrup over them, sprinkle with sugar. Bake in a 350 degree oven for about 35 minutes or until apples are tender. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 604 Calories; 28g Fat (41% calories from fat); 5g Protein; 86g Carbohydrate; 13mg Cholesterol; 527mg Sodium _____ * Exported from MasterCook * Coconut Custard Recipe By : Serving Size : 68 Preparation Time: 0:0 Categories : Desserts Vegetarian Mark's Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup hot water 1 cup shredded coconut 3/4 cup sugar 1/2 cup shortening 4 tablespoon cornstarch 1/2 cup flour 1 teaspoon salt 2 teaspoon vanilla extract Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge. Posted by Mark Satterly in Intercook - - - - - - - - - - - - - - - - - -