Today is Tuesday, May 22 2012 4:26 pm
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| Recipe | Rating |
| Swiss Chard with Lime
NOTES : Quick and simple, this is a delicious accompaniment to something rich like the Roasted Vegetable Lasagne, Much as I love fresh spinach, given the choice I would always choose chard. For some reason it is usually fresher and more flavoursome than spinach. Remove the large central spine with a sharp knife and cook it separately or save it for a stir-fry the next day. ----- ---------- |
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| Swiss Chard Topped With Marinated Portobello Mushrooms
To serve, reheat chard and divide among plates. Cut mushrooms into 1/2" thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired. Serves This has incredible flavor and was very quick and easy to put together. Entered into MasterCook and tested for you by Reggie & Jeff Dwork |
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| Swiss Chard Rolls with Mushroom Filling
Place 1/4 cup of the filling in the center of each leaf. Fold the sides of each leaf toward the center, and then roll it up form the stem end to the tip to form a neat little package. Place the rolls, seam side down, pour the tomato juice over them, and cover tightly with foil. Bake for 30 - 40 minutes until heated through. SErve the rolls with some pan juices spooned over the top, and garnish with the sour cream. Per serving: 206 Calories; 2g Fat (9% calories from fat); 8g Protein; 42g Carbohydrate; 0mg Cholesterol; 757mg Sodium Food Exchanges: 1 Starch/Bread; 3 1/2 Vegetable Recipe by: Moosewood Restaurant Lowfat Favorites Posted to EAT-LF Digest by "Ellen C." |
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| Sweetcorn in a Blanket
which still has its husk on. If only ready peeled sweetcorn is available, you will need to brush the cobs with melted butter or oil to prevent them drying out. ----- ---------- |
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| Sweet Potatoes Baked in Foil
or margarine, salt and freshly ground black pepper and grated cheese. NOTES : An unusual and delicious alternative to traditional fresh baked potatoes. ----- ---------- |
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| Sweet Potato Rice : Kokuma Bokum Bap (Korean)
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) <>kitpath@earthlink.net 3/99 NOTES : Makes 2 generous main-dish servings or 4 side-dish servings. Cook use of left over rice. Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman |
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| Sweet Onion And Thyme Tartlets
To serve, place a teaspoonful of the cooled mixture into each fib basket. Decorate with a sprig of fresh thyme. ----- ---------- |
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| Sweet N Sour Loaf
more. Let stand 15 minutes before serving. Recipe by: Judith Eaton Posted to JEWISH-FOOD digest by Sandra |
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| Sweet And Sour Tvp
noodles. Per Serving: 234 calories. 6 grm. protein. 56 grams carbohydrates. 0 grm. fat Recipe by: Net Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Annice Grinberg |
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| Sweet And Sour Cucumber Slices
NOTES : Because of their coolish nature, cucumbers are especially ppularin the summer since they dissipate heat. They are also considered to have diuretic and laxative effects. to soothe a scratchy throat or laryngitis, drink some cucumber soup. According to Dr. Chun-Han Zhu, the bitter end of the cucumber contains cucurbitacin C and is helpful in treating cancer. Recipe by: A Spoonful of Ginger, Nina Simonds pg 185 Posted to EAT-LF Digest by "Ellen C." |
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| Sweet And Sour Carrots, Simple
Per serving: 64 Calories; less than one gram Fat (3% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 2 1/2 Vegetable; 1/2 Other Carbohydrates Recipe by: Ellen C. Rakes |
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| Sweet And Sour Broad Beans
4. Add the sweet and sour sauce to the pan and bring to the boil. Make a paste with the cornflour and water and stir into the saucepan to thicken the sauce. 5. Add the broad beans and serve. ----- ---------- |
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| Sweet And Savoury Mushroom Salad
2. Stir in remaining ingredients and toss lightly together. 3. Serve with granary rolls. ----- ---------- |
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| Sushi Rice Salad
the salad at room temperature or chilled. Just before serving, toast the sheet of nori by briefly passing it over a flame or baking it for a minute in a 300F oven, until it deepens in color. Crumble it. Spoon the salad on the greens and sprinkle with the nori and toasted sesame seeds. Recipe by: Moosewood Restaurant Lowfat Favorites Posted to EAT-LF Digest by "Ellen C." |
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| Supreme Pizza Fondue
Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 10 servings (about 5 1/2 cups) Prep time: 20 minutes. Recipe by: BH&G New Flavors from your Crockery Cooker, revised Posted to EAT-LF Digest by Kathleen |
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| Sunflower Crumble
4. Add the fresh herbs, if using, and season with salt and pepper to taste. 5. Place the vegetable mixture into a greased oven-proof dish. 6. Melt the margarine in a saucepan or in a bowl in the microwave. Stir in the remaining crumble ingredients and mix well. Sprinkle over the vegetable mixture and bake for 20-25 minutes. Serve with a mixed salad, new or jacket potatoes. This dish tastes just as good cold, the day after! ----- ---------- |
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| Sun-Dried Tomato Puree
NOTES : Makes 8oz / 225g ----- ---------- |
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| Summer Burgers
6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour. 7. Chill until ready to use. 8. Brush each burger lightly with oil. Barbecue each side until cooked. 9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce. ----- ---------- |
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| Sugar-Glazed Brussels Sprouts And Pearl Onions
Recipe by: Vegetarian Times 101 Low-Fat & Fast Spring 1998 Posted to MM-Recipes Digest by ALISON MEYER on Oct 20, 98, converted by MM_Buster v2.0l. ----- ---------- |
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| Sugar-Free Chocolate Ice Cream
Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Posted to MM-Recipes Digest by "Rfm" |
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| Sugar-Free Black Walnut Ice Cream
Measure or to empty packets and use 5 tsp. Five and 1/2 tsp. of the Eqaul measure is equal to 3/4 cup of sugar - so you can use that as a guide. Or put in a small amount and blend it and then taste it - if not sweet enough then add more to taste. Posted to MM-Recipes Digest by "Rfm" |
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| Stuffed Tomatoes or Peppers
enough to hold the vegetables snugly. Add enough water so that the liquid reaches halfway up the sides of the veggies. Sauce: combine theh olive oil, lemon juice and sugar in a small bowl and popur over the stuffed veggies. Cover with foil and bake for 45 minutes or until the veggies are soft and the filling is cooked through. To serve, carefully remove the stuffed veggies from the baking dish, freeing the bottoms from the pan with a spatula, and transfer them to a serving platter. Recipe by: The Sephardic Table Posted to JEWISH-FOOD digest by Sheryl Donner |
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| Stuffed Shiitake Mushrooms
NOTES : Here is something to serve the skeptical non-vegetarian guest. The frozen tofu takes on the texture of meat and the ground nuts add richness. These can made a day or two in advance, and baked before serving time, or baked several hours in advance and re-heated or served at room temperature. If you can get shiso leaves from a Japanese grocery store, place them under the mushrooms, as they not only look pretty, but can be eaten - a delicious experience. Recipe by: Miyoko Nishimoto, The Now and Zen Epicure Posted to EAT-LF Digest by "Ellen C." |
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| Stuffed Peppers With Rice And Pine Nuts
until the tops are golden and the rice cooked. Serves 4 to 6. NOTES : Make sure to measure the liquids if substituting brown rice to make certain there is enough for the rice to absorb. If using Quinoa, measure again to make certain there's not too much. Recipe by: "Italian Vegetarian Cooking" by Paola Gavin Posted to EAT-LF Digest by "Christine F. Muehling" |
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| Stuffed Mushrooms
6. Remove from the heat, mix with the tofu and pile on the top of the mushrooms. 7. Put into on ovenproof dish and bake at 375øF/190øC/gas mark 5 for 20 minutes, garnish with the chopped parsley and serve immediately. ----- ---------- |
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| Stuffed Jacket Potatoes
to taste. 4. Pile the mixture back into the potato skins and sprinkle with the remaining cheese. Return the potatoes to the oven, turned down to 190øC/375øF/gas mark 5 and cook for about 20 minutes until crisp and golden-brown. ----- ---------- |
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| Stuffed Dates And Celery
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| Stuff
Store in fridge until it disappears NOTES : Keeps you regular and tastes jolly nice, too! ----- ---------- |
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| Strudel Verde
4-6. http://www.wholefoods.com/magazine/foods/body/springrec.html >From: Ellen C. |
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| Strawberry Tofu Smoothie
Posted to EAT-LF Digest by "Ellen C." |
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