Recipes Included On This Page Mangoes in Lemon Grass Syrup Marinated Grilled Vegetables Martha's Low-Carb Shrimp Stuffed Peppers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mangoes in Lemon Grass Syrup Recipe By : Thai; a Cookshelf book; 2004 Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large ripe mangoes 1 lime 1 stalk lemon grass -- chopped 3 tablespoons superfine sugar -- (45 mL) Halve the mangoes; remove the pits and peel off the skins. Slice the flesh into long thin slices and arrange them in a shallow layer in a wide serving dish. Remove a few shreds of the rind from the lime for decoration. Cut the lime in half and squeeze out the juice. Place the juice in a small pan with the lemon grass and sugar. Heat gently without boiling until the sugar is completely dissolved. Remove from the heat and cool completely. Strain the cooled syrup into a pitcher and pour evenly over the mango slices. Scatter the lime strips over top; cover with plastic wrap and chill before serving. Cook's tip: To serve this dessert on a hot day, particularly if it is to stand for a while, place the dish on a bed of crushed ice to keep the fruit and syrup chilled. From Thai; a Cookshelf book; Paragon Publishing; 2004. ISBN 1-40542-463-X. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 May 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (3.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit. * Exported from MasterCook * Marinated Grilled Vegetables Recipe By : Rocco Dispirito Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece fresh ginger -- peeled and smashed 2 cloves garlic -- minced 1 tablespoon parsley -- chopped 1/3 cup red wine vinegar 1 1/2 cups olive oil salt -- to taste freshly ground black pepper -- to taste 2 yellow bell peppers -- halved and seeded 2 red bell peppers -- halved and seeded 3 zucchini -- halved lengthwise 3 yellow squash -- halved lengthwise 3 red onions, cut into 1- inch rings -- crosswise 2 bunches scallions, roots and greens trimmed 1-inch In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour. Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions. Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature. Contributed to the FareShare Gazette by Robin 15 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 531 Calories; 54g Fat (89.1% calories from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 2 Vegetable; 11 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Martha's Low-Carb Shrimp Stuffed Peppers Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dreamfields spaghetti Chopped onions 2 garlic cloves -- minced Hot pepper flakes Paprika Mushroom broth -- or beef broth 1 pound medium/large headless shrimp Soy milk 1/4 cup cornstarch 2 yellow bell peppers 2 red bell peppers I boiled up a small bunch of Dreamfields spaghetti and when it was done, took scissors and cut it into 2-inch pieces more or less. I started olive oil in a hot skillet, added a 'handful of chopped onions', and 2+ cloves minced garlic. I tossed in some hot pepper flakes, paprika, and lowered the heat so the garlic didn't burn. Added some mushroom broth (beef broth would be good too), and let this just cook down a little. Add the (peeled) shrimp and cook just until it turns pinkish, not quite done. I added some soy milk (heavy cream would have been ideal), and I did cheat with about 1/4 cup of cornstarch to thicken it up. If it's too thick too soon, keep the mushroom broth handy to thin it down. Soy milk gives a nutty taste, but if you have real milk, that'll work too. Drain the spaghetti and add it to the shrimp skillet. Now, it would be great to stop here and just add a salad and some bread. But, lo-carb, you know,,, so I stuffed the peppers with it and put them in a saucepan that could go in the oven, added more mushroom base with water to go about 1/2 way up the sides of the peppers. I didn't cook it long enough for the peppers to be tender, but it should cook about 45 minutes on 350F., making sure the sauce doesn't boil out. (Another method would be to parboil the peppers before stuffing to speed up the baking process.) These were very rich, delicious, and I had leftover 'innards' (spaghetti and shrimp mix) to rewarm the next day. Contributed to the FareShare Gazette by Martha; 31 May 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (3.1% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable.

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