Melody Foods & Recipes » Appetizers

Apple-Walnuts Stuffed Mushrooms

sahil — Sat, 22 Jan 2011 18:58:31 +0000

Serves 4

32 lg mushrooms, fresh vegetable cooking spray
3 tbsp celery, finely chopped
1/2 cup apple, minced
2 tbsp fine, dry breadcrumbs
1 tbsp parsley, fresh, chopped
2 tbsp walnuts, finely chopped, toasted
1 tbsp Blue cheese, crumbled
2 tsp lemon juice

Clean mushrooms with damp paper towels. Remove stems, finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside.
Coat a small skillet with cooking spray, place over medium high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender.
Combine celery mix, apple and next 5 ingredients in a small bowl, stir well. Spoon 1 1/2 tsp apple mix into each reserved mushroom cap. Place mushrooms in a 15×10″ jelly roll pan, bake at 350 for 15 minutes.

Almond Mushroom Pate with Cream Cheese

sahil — Sat, 22 Jan 2011 18:48:23 +0000

Serves 6

2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional

Garnish: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Baked Rigatoni

sahil — Sat, 13 Jun 2009 13:09:57 +0000

1 lb extra lean ground beef
4 cups hot cooked rigatoni (about 2 cups uncooked), cooked with no salt or fat
1 (26 oz) bottle tomato and basil pasta sauce (such as Classico…it’s low in fat)
1 1/2 cups (6 oz) preshredded part-skim mozzarella cheese, divided
Cooking Spray
1/4 cup (1 oz) preshredded fresh Parmesan cheese (I used reg, grated Parm)

1. Preheat oven to 350°F

2. Brown ground beef in a large skillet. Drain well. Combine beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss well.

3. Spoon mixture in a 11×7″ baking dish coated with cooking spray. Top with remaining mozzarella cheese, and Parm cheese. Bake for 20 minutes or until thoroughly heated.

Yield: 8 servings. (serving size 1 cup) POINTS: 6 per serv

Pakoda

sahil — Thu, 11 Jun 2009 11:19:44 +0000

Ingredients:
1. Besan(Gramflour) — 1 1/2 cups
2. Red chilli Powder(Cayenne Pepper) — 1/2 tsp. (or more if desired)
3. Salt to taste
4. Onions — 3/4 th cup (Chopped into juliennes)
5. Chopped Dill — 1/4th cup (optional)
6. Methi leaves — 1/4th cup (optional)
7. Oil for deep frying

Method:
1. Mix the onions, cayenne pepper, salt and besan (also dill and methi, if using). Let it stay for about about 10 minutes. Add some water (only as much as required) to make into a very thick paste.

2. Heat the oil for about 10 to 15 minutes on medium heat. Pour a spoonful of the paste in the oil and let fry until golden brown. Stir in between. Remove from oil and serve after five minutes.

3. Serve with tamarind chutney and mint chutney.