Servings: 1 Servings
Category: Grains
Ingredients
Directions
Cook rice in the water as usual, but do not allow to cook completely; when almost all the water is absorbed add the cinnamon. After 3-5 more minutes ad both the milks. Cook on very low another 15 minutes or until all the milk is absorbed. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Servings: 6 Servings
Category: Grains | Indian
Ingredients
Directions
Put the rice in a bowl and wash in several changes of water, until the water is no longer cloudy. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Drain the rice in a sieve. Combine the drained rice, 2-2/3 cups water, salt, and spices in a heavy pot and bring to a boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes. Remove from heat and let the pot rest, covered, for 10 minutes. Remove the whole spices and fluff the rice with a fork before serving. Per serving: 187.7 calories, 1.1 g. fat, CFF 5.1% Recipe By : Madhur Jaffrey’s Indian Cooking (adapted) Posted to Digest eat-lf.v096.n162 Date: Sun, 22 Sep 1996 03:56:54 GMT From: harper@tribeca.ios.com (Robin Carroll-Mann)
Servings: 2 Servings
Category: Grains | Usenet
Ingredients
Directions
Melt butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add chicken stock and optional basil, and stir to mix. Reduce heat, cover and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. NOTES: * Rice with noodles in chicken broth. Yield: Serves 2-3. : Difficulty: very easy. : Time: 5 minutes preparation, 30 minutes cooking. : Precision: Approximate measurement OK. : Andrew L. Duane : Compugraphic Corp., Wilmington, Mass., USA : {ima,ism780c,ulowell}!cg-atla!duane : Copyright (C) 1986 USENET Community Trust From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Servings: 4 Servings
Category: Grain
Ingredients
Directions
Mix thoroughly cornmeal, salt, baking powder and milk. Put oil or grease in a skillet; heat. Let crust form. Give a good stir and lower heat to simmer. Cover. Cook 15 minutes. Serve with milk and sugar or with syrup. From . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.
Servings: 4 Servings
Category: Grains | Ground beef | Ground chic | Lamb | Main dishes
Ingredients
Directions
Heat oven to 350 ? Microwave the pepper halves on High for 3 minutes. Heat oil in large pan. Add chopped vegetables, thyme and bulgur. Cook over Low heat for 5 minutes. Off heat, stir in ground meat, salt and pepper. Stuff pepper halves with raw meat mixture. Place in baking dish. Add wine or bouillon to dish. Cover with foil for at least half of the cooking time. Bake for 1 hour at 350 F. MC formatting by bobbi744@sojourn.com NOTES : Per serving: 337 calories.=20 Recipe by: Source Unknown Posted to Bakery-Shoppe Digest V1 #198 by Roberta Banghart
Servings: 12 Servings
Category: Grain | Breakfast | Muffins
Ingredients
Directions
Heat oven to 400 degrees. Spray 12 medium muffin cups, 2-1/2 X 1-1/4 inches, with nonstick cooking spray. Beat milk, oil and egg whites in large bowl, using fork. Stir in remaining ingredients just until flour is moistened. Divide batter among muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove muffins from pan. MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable muffin ring. Prepare batter as directed. Fill each muffin cup with scant 1/4 cup batter. Microwave uncovered on high 3 to 5 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.) Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes. Repeat with remaining batter. 12 MUFFINS. Recipe by: Betty Crocker’s Low-Fat Posted to MM-Recipes Digest V4 #190 by “Bob & Carole Walberg”
Servings: 2 Servings
Category: Grain
Ingredients
Directions
PANTRY: Canned, well-drained, coarsely chopped, Italian tomatoes may be used instead of fresh. Vary flavor by using chicken broth, or water. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and cook until they begin to wilt, about 3 minutes. Stir in garlic and cook 1 minute. Add yellow squash and zucchini and cook, stirring 5 to 8 minutes or until vegetables are tender. Add tomatoes, basil, and mint. Reduce heat and cook, stirring 2 to 3 minutes or until tomatoes are heated through. Season to taste with salt and pepper. Remove from heat and reserve. Bring water or broth to boil. Add couscous, cover and remove from heat. Set aside until liquid has been abosorbed about 5 minutes. Remove from heat and stir in salt to taste and remaining tablespoon of olive oil. To serve, ladle vegetable mixture over couscous. Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH
Servings: 4 Servings
Category: Grain
Ingredients
Directions
In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal ini a thin stream. cook over moderatly low heat stirring constantly until thick and pulls away from sides of pan. 40 minutes for cornmeal, about 15 for instant polenta. Makes about 3 cups. Pg. 204 October issue Gourmet Magazine, TOWER@MAIN.CPCNET.COM (ROB & JEANINE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.
Servings: 6 Servings
Category: Grain main | Salads
Ingredients
Directions
Combine 1st 3 ingredients and bring to a boil. Add barley to liquid and cook 40-45 minutes. Add dressing ingredients together in large bowl and let sit. When the barley is done, discard garlic and whisk. Add barley and toss to mix. Add peas and mix. Arrange barley on plattter and surround with cucumber, cover with egg slices. Pass with yogurt sauce. Recipe by: Joan’s Special Recipes Posted to MC-Recipe Digest by “cabinluvr@lse.fullfeed.com”
Servings: 6 Servings
Category: Grains | Low-fat | Stuffing
Ingredients
Directions
Saute veggies till tender. Add barley. Add the rest and bring to a boil. Let simmer 25 min. Use to stuff chicken or whatever. Recipe by: Annice’s files Posted to JEWISH-FOOD digest V97 #252 by Annice Grinberg