mightyh
03-30-2001, 01:36 PM
Here are a few I found from Mastercook....
* Exported from MasterCook *
Rice-Stuffed Cabbage Leaves
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Jan/ Feb '97
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large green cabbage leaves
1 tablespoon olive oil
2 cups thinly sliced leek
1 1/2 cups finely chopped celery
1 cup finely chopped carrot
2 garlic cloves -- minced
1 cup uncooked basmati rice
1 2/3 cups low-salt chicken broth -- divided
1/4 teaspoon fennel seeds -- crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
2 cups chopped onion
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove -- minced
1 (28-ounce) can plum tomatoes -- undrained and chopped
1/3 cup finely chopped pimento-stuffed green
olives
1/4 teaspoon pepper
Cooking spray
Steam cabbage leaves, covered, 3 minutes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add leek, celery, carrot, and garlic; sauté 7 minutes. Add rice, 1 cup broth, and fennel seeds; cover and cook 7 minutes or until the liquid is nearly absorbed. Combine the rice mixture, 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl; toss well, and set the rice mixture aside.
Add 1/3 cup broth to skillet; place over medium heat until hot. Add onion; cook 10 minutes, stirring occasionally. Add remaining 1/3 cup chicken broth, parsley, and next 5 ingredients (parsley through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in olives and pepper. Set sauce aside.
Preheat oven to 400º.
Spoon 1/3 cup rice mixture onto each cabbage leaf, and roll up jelly-roll fashion. Place cabbage rolls in a 13 × 9-inch baking dish coated with cooking spray. Spoon sauce over cabbage rolls. Cover and bake at 400º for 1 hour.
Serving Size: 1 cabbage roll and 1/3 cup sauce
Source:
"Cooking Light, January/February 1997, p.151"
Copyright:
"© Cooking Light"
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 3g Fat (18.0% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 257mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Although this dish is considered an appetizer, you could also serve them as a side dish.
Nutr. Assoc. : 488 986 793 0 20022 620 2155 0 3269 0 0 5203 0 0 0 0 0 4527
678 0 0
* Exported from MasterCook *
Shrimp-Chili Cabbage Rolls with Mango Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1994 Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large napa cabbage leaves
24 large fresh shrimp -- peeled (1 pound)
2 tablespoons chili purée, with garlic
1 tablespoon minced shallot
4 cloves garlic -- minced
Vegetable cooking spray
4 cups alfalfa sprouts
Mango Salsa -- (see below)
INGREDIENTS FOR MANGO SALSA
1 large tomato -- (1/2 pound)
1 small green bell pepper -- (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 tablespoons finely chopped fresh cilantro
2 tablespoons sliced green onions
2 1/2 teaspoons finely chopped serrano, or jalapeño pepper
1/4 teaspoon ground cumin
1 clove garlic -- minced
Trim tough ends of cabbage leaves. Cook 4 leaves in boiling water for 30 seconds; drain. Repeat procedure with remaining 4 leaves; set aside.
Peel and devein shrimp. Combine shrimp and next 3 ingredients; stir well. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add shrimp mixture, and sauté 5 minutes or until done.
Place 3 shrimp in center of each cabbage leaf; fold 2 opposite ends over. Arrange 1/2 cup alfalfa sprouts on a salad plate; top with 1 cabbage roll, seam side down, and 1/4 cup Mango Salsa. Yield: 8 servings.
INSTRUCTIONS FOR MANGO SALSA:
Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill.
(serving size: 1/4 cup)
Source:
"Cooking Light, Nov/Dec 1994, page 40"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 1g Fat (9.0% calories from fat); 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.
NOTES : Executive Chef Dennis Clews created this light entree for passengers aboard the Norway. Chili purée with garlic is available in Asian food stores and with other Oriental foods in large supermarkets.
Nutr. Assoc. : 2415 1372 2613 0 0 0 0 2130706543 0 0 0 4088 0 384 0 4888 0
0
* Exported from MasterCook *
Rice-Stuffed Cabbage Leaves
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Jan/ Feb '97
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large green cabbage leaves
1 tablespoon olive oil
2 cups thinly sliced leek
1 1/2 cups finely chopped celery
1 cup finely chopped carrot
2 garlic cloves -- minced
1 cup uncooked basmati rice
1 2/3 cups low-salt chicken broth -- divided
1/4 teaspoon fennel seeds -- crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
2 cups chopped onion
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove -- minced
1 (28-ounce) can plum tomatoes -- undrained and chopped
1/3 cup finely chopped pimento-stuffed green
olives
1/4 teaspoon pepper
Cooking spray
Steam cabbage leaves, covered, 3 minutes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add leek, celery, carrot, and garlic; sauté 7 minutes. Add rice, 1 cup broth, and fennel seeds; cover and cook 7 minutes or until the liquid is nearly absorbed. Combine the rice mixture, 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl; toss well, and set the rice mixture aside.
Add 1/3 cup broth to skillet; place over medium heat until hot. Add onion; cook 10 minutes, stirring occasionally. Add remaining 1/3 cup chicken broth, parsley, and next 5 ingredients (parsley through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in olives and pepper. Set sauce aside.
Preheat oven to 400º.
Spoon 1/3 cup rice mixture onto each cabbage leaf, and roll up jelly-roll fashion. Place cabbage rolls in a 13 × 9-inch baking dish coated with cooking spray. Spoon sauce over cabbage rolls. Cover and bake at 400º for 1 hour.
Serving Size: 1 cabbage roll and 1/3 cup sauce
Source:
"Cooking Light, January/February 1997, p.151"
Copyright:
"© Cooking Light"
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 3g Fat (18.0% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 257mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Although this dish is considered an appetizer, you could also serve them as a side dish.
Nutr. Assoc. : 488 986 793 0 20022 620 2155 0 3269 0 0 5203 0 0 0 0 0 4527
678 0 0
* Exported from MasterCook *
Shrimp-Chili Cabbage Rolls with Mango Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1994 Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large napa cabbage leaves
24 large fresh shrimp -- peeled (1 pound)
2 tablespoons chili purée, with garlic
1 tablespoon minced shallot
4 cloves garlic -- minced
Vegetable cooking spray
4 cups alfalfa sprouts
Mango Salsa -- (see below)
INGREDIENTS FOR MANGO SALSA
1 large tomato -- (1/2 pound)
1 small green bell pepper -- (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 tablespoons finely chopped fresh cilantro
2 tablespoons sliced green onions
2 1/2 teaspoons finely chopped serrano, or jalapeño pepper
1/4 teaspoon ground cumin
1 clove garlic -- minced
Trim tough ends of cabbage leaves. Cook 4 leaves in boiling water for 30 seconds; drain. Repeat procedure with remaining 4 leaves; set aside.
Peel and devein shrimp. Combine shrimp and next 3 ingredients; stir well. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add shrimp mixture, and sauté 5 minutes or until done.
Place 3 shrimp in center of each cabbage leaf; fold 2 opposite ends over. Arrange 1/2 cup alfalfa sprouts on a salad plate; top with 1 cabbage roll, seam side down, and 1/4 cup Mango Salsa. Yield: 8 servings.
INSTRUCTIONS FOR MANGO SALSA:
Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill.
(serving size: 1/4 cup)
Source:
"Cooking Light, Nov/Dec 1994, page 40"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 1g Fat (9.0% calories from fat); 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.
NOTES : Executive Chef Dennis Clews created this light entree for passengers aboard the Norway. Chili purée with garlic is available in Asian food stores and with other Oriental foods in large supermarkets.
Nutr. Assoc. : 2415 1372 2613 0 0 0 0 2130706543 0 0 0 4088 0 384 0 4888 0
0