HEALTHY RECIPES : HEALTHY BANANA BREAD

For HEALTHY RECIPES : -
* Exported from MasterCook *

HEALTHY BANANA BREAD

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Fruits
Breadmaker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----INGREDIENTS-----
2 1/4 c All-purpose flour
2/3 c Honey-crunch wheat germ
1/2 c Oats, uncooked
1/4 c Brown Sugar, packed
1 tb Baking powder
1/2 ts Salt
1/4 ts Baking Soda
10 tb Light Corn Oil Spread/1-1/2
Sticks
1 1/2 c Mashed Bananas, about 3 med
6 oz Can frozen apple-juice
Concentrate, thawed
1/2 c Egg substitute, thawed
1/3 c Walnuts, chopped
1 t Vanilla extract

Directions: About 2 Hours before serving, or early in the day: 1.
Preheat oven to 350F. Grease 9"x5″ loaf pan. In large bowl, mix first
7 ingredients. With pastry blender, cut in corn-oil spread until
mixture resembles coarse crumbs. Stir in bananas, undiluted
apple-juice concentrate, egg substitute, walnuts, and vanilla just
until flour is moistened. Spoon batter into pan. 2. Bake 60 minutes
or until toothpick inserted into center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool
slightely. Serve warm, or cool completely to serve later. Makes 18
servings.

Each serving: About 180 calories, 5 g. fat, 0 mg cholesterol, 135 mg
sodium.

Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat From Files of Alice
2/03/93




, HEALTHY RECIPES .

SALAD RECIPE : Barley, Corn, Roasted Poblano And Cherry Tomato Salad

For SALAD RECIPE : -

* Exported from MasterCook *

Barley, Corn, Roasted Poblano And Cherry Tomato Salad

Recipe By : Cooking Live Show #8891
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup medium-grain barley
salt
1 poblano chile -- roasted, peeled
-- and diced
3 tablespoons white wine vinegar
1 clove garlic
1/2 jalapeno -- seeded and
-- coarsely chopped,
-- or to taste
1 cup packed cilantro leaves
1/4 cup plus 2 tablespoons vegetable oil
salt and freshly ground black pepper
4 scallions -- chopped
1 1/2 cup cooked fresh corn kernels
1 pint red cherry tomatoes -- halved or quartered

In a large pot bring 6 cups water to a boil, stir in the barley and
salt. Reduce the heat, cover and simmer the barley for 40 minutes or
until tender. Drain the barley and rinse with cold water until it is
thoroughly cooled, drain well. In a blender combine the white wine
vinegar, garlic, jalapeno, cilantro and vegetable oil and blend until
smooth. Season to taste with salt and pepper.

In a large bowl combine the cooked barley and the dressing, mixing
well. Stir in the scallions, corn and tomatoes and season to taste.
Chill the salad, covered, and serve.

Yield: 4 to 6 servings




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SALAD RECIPE : Barley, Bell Pepper And Corn Salad

For SALAD RECIPE : -
* Exported from MasterCook II *

Barley, Bell Pepper And Corn Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Barley
1 Cup Red Bell Pepper -- chopped
1 1/2 Cups Fresh Corn -- or frozen, thawed
1/2 Cup Fresh Parsley -- finely chopped
2 Tablespoons White Wine Vinegar -- (Plus 1 tsp.)
1/3 Cup Olive Oil

Rinse and drain barley. Sprinkle the barley into a large saucepan of
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with the
dressing until well combined. The salad may be made up to 8 hours in
advance and kept covered and chilled but the parsley should not be
added til just before serving.

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SALAD RECIPE : Barbecued Cobb Chicken Salad

For SALAD RECIPE : -
* Exported from MasterCook *

Barbecued Cobb Chicken Salad

Recipe By : GRILLIN' & CHILLIN' SHOW #GR3634
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 barbecued chcken breasts -- sliced
New Mexico BBQ Sauce
2 Haas avocados -- coarsely chopped
2 tomatoes,seeded -- coarsely diced
6 ounces Blue cheese, good quality
6 ounces Cayenne Buttermilk Dressing
Romaine lettuce -- Chopped

Toss romaine lettuce in CayenneButtermilk dressing, season with salt and
freshly ground pepper. Top with chicken, avocado, tomatoes, and blue cheese.

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,salad recipe .

SALAD RECIPE : Barbecued Chicken Breast with Warm Potato and Bacon Salad

For SALAD RECIPE : -
* Exported from MasterCook *

Barbecued Chicken Breast with Warm Potato and Bacon Salad

Recipe By : Tesco Recipe Collection, Issue Six 1997, Gary Rhodes
Serving Size : 4 Preparation Time :0:00
Categories : Barbecue Main Courses
Potatoes Poultry
Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless chicken breasts -- skin left on
6 tbsp olive oil
675 g new potatoes
2 tbsp tarragon vinegar
4 shallots -- finely chopped
6 rashers smoked streaky bacon -- cut into thin strips
1 tsp chopped fresh tarragon
coarse sea salt
freshly ground black pepper
mixed salad leaves -- to serve

1. Heat a barbecue, grill or griddle. Season the chicken with salt and
pepper, then rub in one tablespoon of olive oil. Barbecue, grill or
griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook
for another 8-10 minutes.

2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and
halve or quarter, depending on size. Mix the remaining oil with the
vinegar and shallots, season, then pour over the potatoes. Fry the bacon
until crispy, then stir it into the potato salad with the tarragon.

3. To serve, arrange mixed salad leaves on four plates, spoon over the
warm potato and bacon salad, and top with the chicken breasts.


- - - - - - - - - - - - - - - - - -

NOTES : Barbecuing is such a great way to cook chicken because the slight
burnt tinge works so well with the natural sweetness of the meat.

These chicken breasts have just been seasoned, rubbed with oil and
then barbecued. Chicken with bacon or tarragon - or both - is a
classic combination, and the warm potatoes in olive oil dressing
bring all the tastes together, so this dish is a real treat. If
you don’t have a barbecue, simply grill or griddle the chicken
instead.

Push a knob of butter under the skin of the chicken before cooking
to give it a tastier, more succulent finish; and why not squeeze
some lemon juice after cooking to lift the flavours.

For a creamier potato and bacon salad, stir in two to three
tablespoons of mayonnaise.


,salad recipe .

SALAD RECIPE : Barbecue Cubes

For SALAD RECIPE : -
MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Barbecue Cubes
Categories: Salads, Side dish
Yield: 4 servings

3 oz Lemon Jell-O; (1 Pkg.)
3/4 c ;Boiling Water
8 oz Tomato Sauce; (1 can)
1 1/2 ts Vinegar
1/2 ts Salt
1 x Pepper; Dash Of
1 tb Horseradish

Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled
8-inch square pan.
Chill until firm. Cut into cubes and serve atop salad to go with
your barbecue.

MMMMM


,salad recipe .

SALAD RECIPE : Banana Split Salad

For SALAD RECIPE : -

* Exported from MasterCook II *

Banana Split Salad

Recipe By : Joan Walvoord
Serving Size : 6 Preparation Time :0:15
Categories : Fruit Salads
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 Oz Mandarin Oranges
13 Oz Pineapple Chunks In Juice
1/4 C Maraschino Cherries
2 C Miniature Marshmallows
1/2 C Sour Cream
6 Banana
Lettuce Leaves
Coconut
6 Maraschino Cherries -- with stems

mix fruits, toss in sour cream. Split bananas lengthwise. Place on
lettuce lined plates. top each with a scoop of fruit mixture. Sprinkle
with coconut. Garnish with maraschino cherry if desired.

- - - - - - - - - - - - - - - - - -

Suggested Wine: Calories 552.3 Fat 5.2 Sodium 150


,salad recipe .

SALAD RECIPE : Balsamic Vinegar Chicken Salad

For SALAD RECIPE : -
* Exported from MasterCook II *

Balsamic Vinegar Chicken Salad

Recipe By :HOW TO BOIL WATER SHOW #BW8302
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1/4 cup finely chopped onion
1 tablespoon garlic
1 pound boneless, skinless chicken breasts,
sliced into 1/2-inch strips
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons pine nuts
Salt and pepper
Mixed greens
Fresh grated Parmesan cheese


Heat oil in large non-stick skillet and cook onion until tender. Stir in
garlic and chicken. Cook chicken until golden brown. Stir in the balsamic
vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to
coat. Add pine nuts and season with salt and pepper. Top mixed greens with
chicken mixture and fresh grated Parmesan.

Yield: 2 servings

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,salad recipe .

SALAD RECIPE : Baked Chicken Salad (Oster Kitchen Center Cookbook)

For SALAD RECIPE : -

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Baked Chicken Salad (Oster Kitchen Center Cookbook)
Categories: Cheese/eggs, Casseroles, Main dish, Poultry
Yield: 4 servings

2 c Chicken -cooked, diced
1 1/2 c Celery - diced
1/2 c Almonds - blanched
4 c Potato chips - whole
1/2 c Mayonnaise
1 ea Lemon slice - peeled
1/2 ea Onion - small
1 c Cheddar cheese cubes

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and
celery into casserole. Blender - chop nuts and add to chicken. Put
2 cups of potato chips into blender container, cover and process 4
cycles at (stir). Empty onto wax paper and set aside. Repeat with
remaining chips. Put remaining ingredients into container, cover and
process at (blend) until smooth. Add to chicken and mix well.
Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle
is defined as a 1 second pulse operation with a pause for food to
settle before repeating.

MMMMM


,salad recipe .

SALAD RECIPE : Baked Chicken Salad

For SALAD RECIPE : -
* Exported from MasterCook *

Baked Chicken Salad

Recipe By : The ChiliDog's Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Cafe:Salads *Web

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons corn oil margarine
1 Cup thinly sliced celery
1/2 Cup chopped onion
1/2 Cup Hellmann's real mayonnaise
1/2 Cup dairy sour cream
1 Tablespoon lemon juice
1/2 Teaspoon salt
1/8 Teaspoon pepper
2 Cups cubed cooked chicken
1/2 Cup slivered almonds -- toasted
1 Can (6 oz.) sliced mushrooms drained
1/4 Cup crushed potato chips

In large skillet melt margarine over medium heat. Add celery and onion;
cook about 4 minutes or until tender. Remove from heat. Stir next 5
ingredients until well blended. Add chicken, almonds and mushrooms; toss
to coat well. Spoon 1 1/2 quart casserole. Sprinkle with potato chips.
Bake in 325 degree oven for 25-30 minutes or until hot.


,salad recipe .

SALAD RECIPE : BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO

For SALAD RECIPE : -
* Exported from MasterCook *

BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New america Salads
Healthy and

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots -- chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 d Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach

Recipe by: Ed Kasky, Executive Chef at Engine Co. No.
28, Los Angeles Preparation Time: 0:30
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and
vinegar in a blender an mix well. Slowly add the oil a
drop at a time at first and then in a slow b steady
stream until it is all incorporated. Add the salt. Can
be kept in th refrigerator for 1 week.

FOR THE ONIONS:
Peel and slice one large red onion thick enough so
that you can handle the slices and they will not fall
apart when you cook them. Rub them with a little olive
oil and cook the onions over a charcoal fire or under
a hot broiler until soft. (Approximately 5 to 6
minutes per side.) Toss in a bowl with 1-1/2
tablespoons balsamic vinegar so that the slices become
single rings. These will keep refrigerated 2 to 3 days.

TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach
for each portion and toss with enough dressing to coat
each leaf, being careful not to over-dres the salad.
Arrange the onions over the salad and serve. Always
serve salads on chilled plates.

CHEF'S NOTE: Tamarind pulp can be purchased at Latin
specialty stores.



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,salad recipe .

SALAD RECIPE : Baby Lettuce Salad with Tart Raspberry Vinaigrette

For SALAD RECIPE : -
---------- Recipe via Meal-Master (tm) v8.02

Title: Baby Lettuce Salad with Tart Raspberry Vinaigrette
Categories: Salads
Yield: 4 servings

2 tb Olive oil 1 ts Oregano; chopped
4 tb Raspberry vinegar 1 ts Chives; chopped
2 tb Rich lamb stock 4 c Baby lettuce leaves
1 ds Black pepper; to taste

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time:
0:10 Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs
as close to serving time as possible. Toss with baby lettuce and serve.

-----


,salad recipe .

SALAD RECIPE : Avocado-Papaya Salad

For SALAD RECIPE : -
---------- Recipe via Meal-Master (tm) v8.02

Title: AVOCADO-PAPAYA SALAD
Categories: Salads
Yield: 6 servings

---------------------------SALAD---------------------------
3 Avocados
3 Papayas
3 tb Lemon juice
1 Head lettuce
1/2 c Honey mustard dressing;
- recipe follows
1/2 c Toasted sliced almonds

------------------HONEY MUSTARD DRESSING------------------
2/3 c Vegetable oil
1/3 c Cider vinegar
1 ts Salt
1/4 ts Pepper
1/4 c Honey
2 tb Dijon-style mustard

Salad: Peel and slice the papayas and avocados. Dip
or sprinkle with lemon juice. Arrange on lettuce-lined
salad plates. Drizzle dressing over and sprinkle with
nuts.

Honey Mustard Dressing: Blend vegetable oil, cider
vinegar, salt, pepper, honey and mustard. Keep in a
closed jar.

Nutrition information per serving: 366 calories, 30
gram fat, 6 mg cholesterol, 100 mg sodium.

Chicago Tribune 12/16/93.

-----

,salad recipe .

PASTA SALAD RECIPES : Tuna Vegetable Pasta Salad

For pasta salad recipes -

Recipe via Meal-Master (TM) v8.x [with Grocery Consumer]

Name: Tuna Vegetable Pasta Salad
Categories: Seafood
Yield: 1 portion

1 / 2 pound rotini
1 CN tuna
2 with cucumbers, thinly sliced
1 tomato, sliced
1 / 2 c celery
1 / 4 c green pepper
1 / 4 with a green onins
1 C Italian sauce
1 / 4 C Mayo
1 TB mustard
1 TS dill
1 TS salt
1 / 8 TS pepper

Prepare rotini. Drain. In a large bowl, combine pasta, tuna and vegetables.
In a small bowl, combine the sauce, mayonnaise, mustard and spices. Add to salad
mixture. The draw for the coat. Chill and serve.

-----

,pasta salad recipes.

PASTA SALAD RECIPES : Chinese pasta salad

For pasta salad recipes -
MMMMM ----- Recipe via Meal-Master (TM) v8.02

Title: Chinese pasta salad
Categories: salads, pasta
Yield: 6 servings

1 1 / 2 C Snow Peas
1 x Red pepper sliced thin
6 oz Cooked shrimp
1 TB fresh ginger chopped fine
2 TB sesame oil
1 1 / 2 TS Salt
3 TS Vegetable Oils
250 g rice vermicelli
1 / 2 piece English cucumber sliced thin
130 g Crabmeat
1 piece chopped garlic cloves
1 / 2 TS Black pepper
2 TB lemon juice
1 TS Red wine vinegar

Wash and trim snwo peas. Put them in a bowl and pour in enough
boiling water to cover them. Let stand 10 minutes, drain and set
aside. Prepare the noodles in boiling water for 3-4
minutes. Drain in colander, rinse with cold water and set aside. In
a large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp
and crabmeat. In a small bowl, combine ginger, garlic, sesame oil,
pepper, salt, vegetable oil, lemon juice and vinegar. For this
dip compared with the other ingredients and mix thoroughly. Chill until
serving.

MMMMM


,pasta salad recipes.

PASTA SALAD RECIPES : Greek Pasta Salad

For pasta salad recipes -
* Exported from Mastercook *

Greek Pasta Salad

Recipe Author: Unknown
Serving Size: 10 Preparation time: 0:00
Categories: Pasta Salads

Amount Measure Ingredient - Preparation Method
-------- ------------ ------------------------------ --
1 / 2 cup olive oil
1 / 2 cup red wine vinegar
1 1 / 2 teaspoons garlic powder
1 1 / 2 teaspoons basil
1 1 / 2 teaspoons oregano
3 / 4 tsp pepper
3 / 4 tsp sugar - and more
8 ounces pasta - cooked
3 cups Mushroom - thickly sliced
15 cherry tomatoes - cut in half
1 cup red bell pepper - cut into strips
3 / 4 cup feta cheese - crumbled
1 / 2 cup green onions - minced
3 1 / 2 ounces black olives - all
3 / 4 cup Pepperoni slices - cut into strips

Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar.
Add remaining ingredients and toss until all ingredients are well coated.
Cover and refrigerate 2 hours or overnight. Is 10 cups.



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NOTE: Add any vegetables in the salad.
Add sugar to taste.
,pasta salad recipes.

PASTA SALAD RECIPES : SALZBURGER NOCKERL

* Exported from Mastercook *

Salzburger NOCKERL

Recipe By:
Serving Size: 4 Preparation time: 0:00
Categories: Desserts

Amount Measure Ingredient - Preparation Method
-------- ------------ ------------------------------ --
4 TS jelly, currant or other
4 TB Cream, whipping
2 TB butter, unsalted, decrease
- 4 pieces
9 LG eggs, whites only
1 / 2 C Sugar
1 / 2 TS Vanilla
1 / 2 LG lemon, juice
LG 4 egg yolks
1 / 2 C flour, all purpose,
- Sifted

Heat oven to 450 F. Place 4 shallow 9-inch oval casserole dish
on baking sheet. In each put 1 teaspoon of jelly, 1 tablespoon
cream and 1 piece of butter.

In mixer, beat egg whites on medium-high speed until they
soft peaks form. Gradually add vanilla sugar and lemon juice and
continue beating until stiff and glossy.

Use a large rubber spatula to gently fold egg yolks and flour in
beaten whites. Using spatula, transfer to 3 large mounds in the
mixture for each of the baking dishes, shape and smooth them out. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York Master Chefs, Bon Appetit Magazine
: By Richard Sax, Photographs Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant in New York

PASTA SALAD RECIPES : A History of Pasta & Pasta Salad



A History of Pasta & Pasta Salad
Explore the history of pasta salads, get expert tips and instructions for simple and healthy home recipes in this free cooking video.

Expert: Laura Banford
Biography: Laura Banford is a professional chef and cooking instructor. She currently performs cooking demonstrations for Trader Joe in Southern California.
Directed by: Michael Allen
Category: Howto & Style
Tags:
pasta salads couscous kuskus lentils recipes cooking how free videos expertvillage
For pasta salad recipes -

,pasta salad recipes.