วันพุธที่ 10 มีนาคม พ.ศ. 2553

(Weight-Watchers-Recipes) Spaghetti with Garlic, Onions, and Wheat Germ - 6 pts

 

6 ww points
* Exported from MasterCook *

Spaghetti with Garlic, Onions, and Wheat Germ

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
1 medium onion -- (about 6 ounces) coarsely chopped
2 large garlic cloves -- finely chopped
1/2 teaspoon dried oregano
1/4 cup low-sodium vegetable broth
1/2 teaspoon coarse salt -- plus additional to taste
freshly ground black pepper -- to taste
8 ounces spaghetti -- or linguine, cooked to package directions until al dente, well drained
2 tablespoons wheat germ
crushed red pepper -- to taste (optional)

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until just beginning to brown, 5 to 7 minutes. Add the garlic and oregano and cook, stirring constantly, 1 minute. Reduce the heat to medium-low and add the broth, salt, and black pepper; cook, stirring, 1 minute. Add the pasta and toss until heated through, about 3 minutes. Remove from the heat and add the wheat germ, tossing well to evenly coat. Serve at once, with red pepper flakes (if using) and additional coarse salt passed separately, if desired.

Makes 4 servings.

AuthorNote: Wheat germ adds a nutty flavor and texture to this simple yet delicious spaghetti dish.

Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 298 Calories; 8g Fat (24.6% calories from fat); 9g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 244mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Southwestern-Style Lasagna with Refried Beans, Corn, and Hominy - 3 pts

 

3 ww points
* Exported from MasterCook *

Southwestern-Style Lasagna with Refried Beans, Corn, and Hominy

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1 cup canned white hominy -- drained
1 cup cooked yellow corn kernels -- fresh or frozen
4 scallions -- white and green parts, thinly sliced
garlic salt
freshly ground black pepper -- to taste
1/4 cup finely chopped fresh cilantro
16 ounces refried vegetarian beans -- (1 can)
2 cups chunky salsa -- mild or medium
6 oven-ready lasagne noodles
1/2 cup crushed tortilla chips

Preheat the oven to 375F. Lightly grease an 8-inch square baking dish and set aside.

In a medium nonstick skillet, heat the oil over medium heat. Add the hominy, corn, scallions, garlic salt, and pepper; cook, stirring, until scallions are softened and mixture is fragrant, 3 to 4 minutes. Remove from heat and toss with the cilantro. Set aside.

In a small bowl, mix together the refried beans and 1 cup of the salsa until well blended. Set aside.

Spread 1/4 cup of the remaining salsa along the bottom of the prepared baking dish; top with 2 noodles (break, if necessary, to fit). Spread half of the bean mixture on top of the noodles. Top the bean mixture with half of the hominy mixture. Top the hominy mixture with 2 more noodles. Top the noodles with the remaining bean mixture. Top with the remaining 2 noodles. Top the noodles with the remaining salsa.

Cover the baking dish with foil (lightly oil the underside if foil will touch the salsa) and bake 35 minutes. Remove the foil and sprinkle evenly with the crushed tortilla chips. Bake another 5 minutes, until topping is lightly browned. Let stand 5 minutes before cutting. Serve warm.

Makes 8 servings.

AuthorNote: Refried black beans can replace the standard pinto bean variety, if desired. Serve with a tossed green salad for a well-balanced meal.

Cuisine:
"TexMex"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 4g Fat (18.1% calories from fat); 7g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 590mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 27094 2873 0 0 0 0 1246 1325 0 0

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(Weight-Watchers-Recipes) Roasted Red Pepper and Potato Soup with Cumin - 2 pts, 27g Carbohydrate; 6g Dietary Fiber

 

2 ww points
* Exported from MasterCook *

Roasted Red Pepper and Potato Soup with Cumin - 27g Carbohydrate; 6g Dietary Fiber

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1 teaspoon whole cumin seeds
2 large garlic cloves -- finely chopped
2 cups low-sodium vegetable broth
2 cups water
15 ounces canned sliced potatoes -- rinsed and drained (1 can)
12 ounces jarred roasted red bell peppers -- drained (1 jar)
salt and freshly-ground black pepper -- to taste
cayenne pepper -- to taste (optional)

IN a medium stockpot, heat the oil over medium heat. Add the onion, celery, and cumin; cook, stirring, until softened and fragrant, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the remaining ingredients and bring to a boil over high heat, breaking up the bell peppers with a large wooden spoon. Reduce the heat to low, cover and simmer 20 minutes, stirring occasionally.

Working in batches, if necessary, transfer the soup mixture to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Return to the pot and reheat as necessary. Serve hot.

Make 4 servings.

AuthorNote: For a Mediterranean flair, use dried rosemary in lieu of the cumin seeds.

Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 156 Calories; 5g Fat (25.6% calories from fat); 4g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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วันอังคารที่ 9 มีนาคม พ.ศ. 2553

(Weight-Watchers-Recipes) WW -Chocolate Bundt Cake

 

Hello all,

I did make this yesterday and it came out DELICIOUS! This is a winner. Also, it was very easy!

The recipe called to 'puree' the sauerkraut which I did. the cake consistency was very smooth and velvet like. Excellent. A friend of mine made this cake and did not puree it and she said it came out 'crispy' with a 'twang' of coconut taste. Also excellent. So, I guess it doesn't matter which way you do it. Bottom line: This is a WINNER @ only 4 points!

Have a great day everyone!
Kate
Missouri

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วันศุกร์ที่ 5 มีนาคม พ.ศ. 2553

(Weight-Watchers-Recipes) WW -Chocolate Bundt Cake

 

My mom used to make a chocolate cake with saurkraut (not Weight Watchers). It was very tasty. The saurkraut helps to make the cake very moist, so that you don't have to use a lot of fat.
Deb in Oregon

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วันพุธที่ 3 มีนาคม พ.ศ. 2553

(Weight-Watchers-Recipes) RECIPE CORRECTION Chocolate Bundt Cake

 

If I posted 1 CAN of Sauerkraut to the recipe I meant 1 CUP.

Sorry,
Kate

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(Weight-Watchers-Recipes) WW -Chocolate Bundt Cake

 

Okay, here is the recipe:

First, the REAL name was 'Dark Chocolate Cake'. I renamed it because it was made in a Bundt pan.

I also emailed the recipe directly from the WW site to the group but not sure if it will make it....so here it is again.

Kate

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

DARK CHOCOLATE CAKE

Ingredients:

1 spray(s) cooking spray
2 cups all-purpose flour
1 1/3 cup sugar
2/3 cup unsweetened cocoa
1/2 cup butter (melted)
1 1/2 cup hot water
1 tsp. vanilla extract
1 cup sauerkraut, pureed until smooth
1 tsp. unsweetened cocoa

Instructions:

Preheat oven to 350*F. Coat a Bundt pan with cooking spray.

In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda & 2/3 cup of cocoa. Add melted butter, hot water & vanilla extract. MIX WELL. Add sauerkraut & blend thoroughly.

Pour batter into prepared pan. BAKE in center of oven until tester inserted comes out clean - about 55-60 minutes. Cool for 20 minutes. Turn out onto baking rack to cool completely. SPRINKLE with 1 teaspoon cocoa powder. SLICE into 14 pieces.

Note: You can easily change the flavor of this cake by adding strong coffee instead of the hot water.

POINTS: 4
Servings; 14

This cake's a winner. it is like a rich devil's food cake but is slimmed down by adding a secret ingredient, canned sauerkraut. (yes, you read that eight).
SOURCE OF RECIPE: www.weightwatchers.com

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(Weight-Watchers-Recipes) Tuscan Chickpea Soup with Sun-Dried Tomatoes and Rosemary - 6 pts

 


* Exported from MasterCook *

Tuscan Chickpea Soup with Sun-Dried Tomatoes and Rosemary

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
2 cups chopped onions
1/2 cup chopped carrots
6 large garlic cloves -- finely chopped
28 ounces low-sodium vegetable broth -- (2 cans) about 3 1/2 cups
1 cup water -- to 2 cups
30 ounces canned chickpeas -- (2 cans) rinsed and drained
1/2 cup drained oil-packed sun-dried tomatoes -- chopped, 1/2 tablespoon marinade reserved
2 teaspoons dried rosemary
1 large bay leaf
1/2 teaspoon salt -- or to taste
1/4 teaspoon crushed red pepper flakes -- or to taste (optional)
freshly ground black pepper -- to taste
1 cup small elbow macaroni -- or similar pasta (4 ounces), preferably whole wheat, cooked according to package directions until just al dente, drained
1/4 cup chopped fresh basil -- or flat-leaf parsley (optional)

IN a medium stockpot, heat the oil over medium heat. Add the onions and carrot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, 1 cup water, chickpeas, tomatoes and reserved marinade, rosemary, bay leaf, salt, red pepper flakes (if using), and black pepper; bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, 10 minutes, stirring occasionally. Remove and discard the bay leaf.

Working in batches, as necessary, transfer the soup mixture to a food porcessor fitted with the knife blade, or to a blender, process until smooth and pureed. Return to the pot and add the cooked macaroni and basil (if using); cook over low heat, stirring occasionally, until heated through, about 3 minutes, adding additional water if a thinner consistency is desired. Serve hot.

Makes 6 servings.

AuthorNote: This hearty soup is a meal in itself accompanied with lots of crusty Italian bread and a tossed green salad. For a delicious first course, omit the pasta. Alternatively, for a more substantial main dish, double the amount of pasta.

Cuisine:
"Italian"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 307 Calories; 8g Fat (23.4% calories from fat); 11g Protein; 49g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 664mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 1448 0 0 0 0 0 26044 0

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(Weight-Watchers-Recipes) Quinoa Tabbouleh Salad - 5 pts; 30g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Quinoa Tabbouleh Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quinoa -- rinsed well under cold running water and drained
3 tablespoons extra-virgin olive oil
juice of 1 lemon -- (about 3 tablespoons)
1/2 teaspoon coarse salt -- or to taste
freshly ground black pepper -- to taste
4 medium plum tomatoes -- (about 12 ounces) chopped
1 small cucumber -- (about 8 ounces) seeded and chopped
6 scallions -- white and green parts, thinly sliced
1 cup fresh flat-leaf parsley
1/4 cup chopped fresh mint

Bring a large saucepan filled with salted water to a boil over high heat. Add the quinoa, reduce heat to medium, and cook until tender yet firm to the bite, about 12 minutes, stirring occasionally. Drain well and let cool about 10 minutes.

Meanwhile, in a large bowl, whisk together the oil, lemon juice, salt and pepper. Add the tomatoes, cucumber, scallions, parsley, and mint, tossing well to combine. Add the quinoa, tossing well to combine. Let stand about 15 minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.

Makes 4 to 6 main-dish servings.

AuthorNote: Instant couscous (preferably the whole wheat variety) cooked according to package directions, can easily stand in for the quinoa, if desired.

Cuisine:
"MidEastern"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 10g Fat (39.6% calories from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Quick Southwestern-Style Kidney Bean and Corn Soup - 4 pts

 


* Exported from MasterCook *

Quick Southwestern-Style Kidney Bean and Corn Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 ounces canned red kidney beans -- (2 cans) drained and rinsed
15 ounces no salt added tomato sauce -- (1 can)
14 ounces low-sodium vegetable broth -- (1 can) or 1 3/4 cups
14 1/2 ounces canned diced tomatoes with chilies -- (1 can) juice included
11 ounces canned yellow corn -- (1 can) drained
1 cup mild or medium salsa -- preferably fire-roasted
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin -- or to taste
salt and freshly ground white pepper to taste
To garnish: -- crushed tortilla chips (optional)

In a medium stockpot, combine all ingredients, except the tortilla chips, and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer gently, uncovered, 20 minutes, stirring occasionally. Serve warm, garnished with the tortilla chips (if using).

Makes 6 servings.

AuthorNote: Straight from the pantry, this soup is as delicious to eat as it is easy to prepare.

Cuisine:
"TexMex"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 232 Calories; 3g Fat (12.7% calories from fat); 12g Protein; 41g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1092mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 1325 0 0 0 0

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(Weight-Watchers-Recipes) Nepalese Spicy Toasted Tomato Sauce - 0 pts; 3g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Nepalese Spicy Toasted Tomato Sauce - 3g Carbohydrate; 1g Dietary Fiber

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ripe tomatoes
1 medium-hot red chile -- such as cayenne, Fresno, Holland or jalapeno
1 garlic clove -- chopped
2 teaspoons chopped fresh ginger
1/4 teaspoon salt
3 tablespoons water
1 teaspoon fresh lime juice -- or lemon juice (optional)
2 1/2 tablespoons finely chopped fresh cilantro -- or mint leaves
1/4 teaspoon ground toasted cumin seed -- or Sichuan peppercorn (optional)

Position an oven rack about 4-inches away from the broiler. Put the tomato and chile atop a piece of aluminum foil on a baking sheet and broil for about 6 minutes, or until the skins have pulled away and are a bit charred. Turn over and broil the other side for another 2 minutes. Continue, if necessary, to roast and char all over. Remove from the oven and set aside to cool.

Remove and discard the skins from the tomatoes and chile. Cut away the stems and, if you like less heat, scrape out and discard the chile seeds. Coarsely chop and set aside.

Combine the garlic, ginger, and salt in a mortar and pound with the pestle into a fragrant paste. Add the chile and pound to a rough texture. Add the tomatoes and gently mix to bread the tomato apart. It will remain chunky. Transfer to a bowl, then stir in the water, lime juice, cilantro and cumin. (For a fine texture, use an electric mini-chopper and process in stages to ensure a smooth consistency. Blend the water and lime juice with the tomato. Stir in the cilantro and cumin to finish.)

Set the sauce aside for 30 minutes to blend the flavors. Taste and add extra salt for depth, lime juice to cut the heat, or water to thin out the sauce. Aim for a medium-hot tang. This sauce is best enjoyed the day you prepare it, but it can be refrigerated overnight and returned to room temperature before serving.

Makes 1 1/2 cups (6 one-quarter cup servings).

AuthorNote: When you present dumplings with this sauce, the combination may recall an Italian pasta dish, but the sauce's zesty qualities resemble the Latin flavors of Mexico more than of Europe. But on closer analysis, the combination of chile, ginger, herbs, and spices is definitely Asian, specifically Nepal's Himalayan cuisine, which blends Chinese, Indian, and Tibetan traditions. IN the Nepalese repertoire, this sauce is a type of 'achar' (a moniker for chutneys and pickles) and is what typically accompanies 'momo' (dumplings), it's great with Tibetan momo, too.

With a tangy edge, moderate heat, and spiced depth, the sauce has a multilayered punch that begins seemingly subtle but finishes with a certain feistiness. Sometimes ground toasted sesame seeds are added for richness, but I find that they mute the other flavors too much.

I do not seed chiles, as their natural heat contributes wonderful excitement to foods. However, if you want to lessen the burn, remove both the seeds and the pithy membrane from the chiles before using them.

Cuisine:
"Asian"
Source:
"Asian Dumplings by Andrea Nguyen, 2009."
S(Formatted by Chupa Babi):
"March 2010"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 16 Calories; trace Fat (10.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Edamame, Chickpea and Kidney Bean Salad - 6 pts; 28g Carbohydrate; 9g Dietary Fiber

 


* Exported from MasterCook *

Edamame, Chickpea and Kidney Bean Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen shelled edamame -- (green soybeans) cooked according to package directions, drained
1/4 cup extra-virgin olive oil
juice of 2 limes -- (about 1/4 cup)
1 teaspoon ground cumin
1/2 teaspoon salt
freshly ground black pepper -- to taste
1/2 cup thinly sliced red onion -- soaked in cold water to cover 10 minutes, drained
1/2 cup chopped fresh cilantro
15 ounces canned red kidney beans -- rinsed and drained
15 ounces canned chickpeas -- rinsed and drained

Rinse the edamame under cold running water until cooled. Drain again.

In a large bowl, whisk together the oil, lime juice, cumin, salt, and pepper. Stir in the onion and cilantro and let stand at room temperature about 10 minutes. Add the edamame, kidney beans, and chickpeas and toss well to combine. Let stand another 10 minutes at room temperature before tossing again and serving. Alternatively, cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or return to room temperature.

Makes 8 servings.

AuthorNote: This is a perfect picnic or potluck salad to feed a crowd. Black beans can replace the kidney beans, if desired.

Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 266 Calories; 12g Fat (39.0% calories from fat); 14g Protein; 28g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 484mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Asian Sweet and Sour Sauce - 1 pt

 


* Exported from MasterCook *

Asian Sweet and Sour Sauce - 1 pt

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar -- or lightly packed light brown sugar
1/4 teaspoon salt
1 tablespoon ketchup
1 tablespoon light (regular) soy sauce
3 tablespoons unseasoned rice vinegar -- or cider vinegar
1/2 cup water
2 teaspoons cornstarch -- dissolved in 2 tablespoons water

Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to a full boil and thickens.

Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare this sauce a day in advance.

Makes 1 cup (8 two-tablespoon servings).

AuthorNote: A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that's served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile (pepper) with the other seasonings at the beginning.

Cuisine:
"Asian"
Source:
"Asian Dumplings by Andrea Nguyen, 2009."
S(Formatted by Chupa Babi):
"March 2010"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 31 Calories; trace Fat (0.2% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

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