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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Turbana Corporation
Combine flour, baking powder, salt and baking soda. Cream softened butter
and sugar until light and fluffy; beat in eggs.
Add dry ingredients alternately with mashed bananas just until combined;
stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" � 5"
loaf pan; sprinkle top evenly with remaining chopped peanuts.
Cuisine:
"African"
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
Yield:
"4 Cups"
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Per serving: 500 Calories (kcal); 26g Total Fat; (45% calories from fat); 10g
Protein; 61g Carbohydrate; 88mg Cholesterol; 548mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Yugoslavia.com
Roast the paprika and eggplants over charcoal or a gas flame, or bake them
in a preheated 475�F oven, until the skin is blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skin along with the steams
and seeds. Mash the peppers and eggplant pulp together to form a
homogeneous mass � completely smooth or slightly chunky, as desired. You
can do this with a fork or in a food processor.
Heat 3 tablespoons of oil in a large skillet and saut� the onion until
very soft. Add garlic and cook for 2 more minutes. Remove from the heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the
remaining oil into the mixture, stirring constantly to incorporate all of
the oil. Add lemon juice or vinegar, and salt and pepper, to taste.
Transfer to a serving bowl and garnish with parsley.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
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Per serving: 275 Calories (kcal); 20g Total Fat; (59% calories from fat); 5g
Protein; 26g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta
Cuisine:
"Italian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 534 Calories (kcal); 20g Total Fat; (33% calories from fat); 33g
Protein; 55g Carbohydrate; 93mg Cholesterol; 761mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Aloo Paratha
Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Appetizers
Breads Snacks
Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander
leaves and mix well.
The dough is made into small balls and the balls are flattened (not
rolled, just flattened between the hands). The potato mixture from step 1
is also made into balls, about the same size as the dough balls, and
placed on top of the flattened ball of dough. The dough is then shaped
around this top ball so that you're left with a dough ball again, but with
the mashed potato mixture at its center.
Carefully roll the dough, until it is thinly spread with the potato
mixture still inside the center. The thickness should be roughly equal to
half the thickness of pita bread or about one and a half times the
thickness of a tortilla (it's surface area should be about that of a
tortilla).
In a wide nonstick pan on medium heat add 3-4 teaspoons of butter and
place the rolled dough inside. When small bubbles start appearing on the
surface, turn it over and cook for a few more minutes. Then turn it over
again and add about 2 tsp. of butter. Do this until both sides of the
rolled dough are golden brown. An Aloo Paratha is ready!
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 515 Calories (kcal); 24g Total Fat; (40% calories from fat); 12g
Protein; 68g Carbohydrate; 62mg Cholesterol; 247mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Serving Ideas : It tastes especially good served with sour cream or plain yogurt
and sliced onions.
Amma's Rasam
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Curry
Main Dishes Soups/ Stews
SET ONE
3 tablespoons tamarind paste
4 teaspoons sugar
15 curry leaves
1 fist full coriander leaves
4 dried red chiles
1/4 teaspoon turmeric
Salt -- to taste
SET TWO
1 teaspoon coriander seeds
5 whole gloves garlic
1 piece (1/2 inch) ginger
1 teaspoon cumin seeds
6 black peppercorns
1 teaspoon split red cram (arhar dal in Hindi, kandi
pappu inTelugu)
In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind
paste, dry red chilies, curry leaves, coriander leaves and sugar. Let boil
until the water quantity reduces to about 4 cups. Now remove from heat and
pass through a strainer so that only the clear liquid is retained. Keep
aside this liquid.
Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic
and fry until garlic changes to pale brown. Now add curry leaves and
coriander leaves and fry for another two minutes. Next add the liquid to
the skillet and cook for 5 minutes.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 84 Calories (kcal); 4g Total Fat; (39% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Main Dishes Poultry
Sauces and Toppings
SET ONE
3 whole cloves
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cardamom
Powder Set 1 and keep aside. Powder almonds and keep separately.
Make into a paste onion, tomato and yogurt. Keep aside.
In a large dish mix well the following: chicken pieces, the above paste,
garlic and ginger paste, poppy seed powder, powdered Set 1, chili powder,
turmeric, salt, coriander leaves and curry leaves. Keep aside.
In a skillet heat oil and add cardamom. Fry for a minute or two. Now add
the above mixture and fry on high heat for 5 minutes. Reduce heat to
medium and add 1 cup of water and cook for 12-14 minutes. Next add
powdered almonds and cook for another 7 minutes on medium. Stir frequently
after adding almond powder. The sauce should be thick.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"
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Per serving: 3376 Calories (kcal); 289g Total Fat; (72% calories from fat); 133g
Protein; 108g Carbohydrate; 215mg Cholesterol; 261mg Sodium
Food Exchanges: 6 Grain(Starch); 15 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 48
Fat; 0 Other Carbohydrates
Serving Ideas : Goes very well with plain white rice and dosa. Usually it is eaten
in the rainy season when the weather is wet and it's damp everywhere.
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Side Dishes Vegetables
SET TWO
1 medium tomato -- cut in 4 pieces
2 green chiles -- sliced
1/4 cup peas
1/4 cup potato pieces
1 baby eggplant -- cut bite size
1/4 cup French beans
SET THREE
1/4 cup butter
6 black peppercorns
10 cashew nuts
1/2 teaspoon cumin seeds
10 curry leaves
1 fist full coriander
2 teaspoons sambhar powder
1 pinch asafoetida
Cook rice and split red gram in 3 1/2 cups of water until the mixture is
well cooked. Add salt and turmeric and remove from heat. (It is alright if
there is still some water left in the pot.)
Add the above cooked vegetables and tamarind paste to the pot containing
rice and split red gram and cook on medium heat for seven minutes.
Heat butter in a wide skillet and when butter has melted add peppercorns,
cashew nuts and cumin seeds. Fry on lower-than-medium heat for a few
minutes until the cashew nuts turn pale brown.
Now add asafoetida, curry leaves and coriander leaves. Fry for a minute.
Next add sambhar powder, stir once and immediately add the contents of the
pot containing rice and vegetables. Stir well and cook for three to four
minutes on medium and remove from heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"
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Per serving: 2326 Calories (kcal); 169g Total Fat; (62% calories from fat); 68g
Protein; 165g Carbohydrate; 31mg Cholesterol; 195mg Sodium
Food Exchanges: 10 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 31 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Curry
Side Dishes
SET ONE
4 raw bananas (different than unripe bananas
we eat)
1 1/2 tablespoons tamarind paste
SET TWO
1 teaspoon cumin seeds
4 whole cloves garlic
1 1/2-inch piece ginger
2 whole cloves
1 teaspoon uncooked rice
Make Set 2 into a paste (adding a few drops of water) and keep aside.
Raw bananas should be cut into four pieces each. Remove the skin and keep
aside.
In a deep skillet heat oil, add mustard seeds and when seeds start popping
add curry leaves and the above paste (of Set 2). Fry on moderate heat for
one minute. Add 1 1/2 cups water, tamarind paste, and the banana pieces.
Also add red chili powder, turmeric and salt. Let cook on low heat for 15
minutes or until the gravy thickens.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 222 Calories (kcal); 12g Total Fat; (43% calories from fat); 2g
Protein; 32g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 2 Fat; 0 Other
Carbohydrates
NOTES : Some tamarind paste can be very sour, so you may need to adjust
according to your taste. You can add a spoon of sugar just before
removing from heat.
Nutr. Assoc. : 0 0 939 0 2614 0 0 0 0 2142 0 0 0 491 620 3520 0 1262
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Rice Council
Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring
constantly, about 2 minutes. Stir in onion and garlic; cook, stirring,
about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice.
Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or
until rice is tender and liquid is absorbed.
Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas,
and carrots into rice; fluff with fork.
Cuisine:
"Mexican"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
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Per serving: 261 Calories (kcal); 4g Total Fat; (13% calories from fat); 10g
Protein; 46g Carbohydrate; 0mg Cholesterol; 629mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 1262 0 0 0 0 0 0 0 26758
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council Wrap Recipes
Spoon an equal amount of the beef and mushroom mixture on one side of each
tortilla; roll to enclose filling. Cut rolled tortillas in halves
diagonally, serve immediately.
Cuisine:
"Asian"
Source:
"The Mushroom Council"
Start to Finish Time:
"0:30"
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Per serving: 443 Calories (kcal); 20g Total Fat; (41% calories from fat); 22g
Protein; 42g Carbohydrate; 45mg Cholesterol; 789mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council
Return beef to skillet; heat through. Stir in green onion before serving.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
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Per serving: 518 Calories (kcal); 25g Total Fat; (42% calories from fat); 34g
Protein; 41g Carbohydrate; 88mg Cholesterol; 947mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
In a large skillet or wok, saut� chicken, carrots, scallions and red bell
pepper in oil until chicken is opaque and white, about 4 minutes, stirring
constantly. Add soy sauce, celery, water chestnuts, garlic powder, white
pepper and cilantro. Mix all ingredients together, cover and simmer for 5
minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if
desired.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 423 Calories (kcal); 7g Total Fat; (15% calories from fat); 36g
Protein; 52g Carbohydrate; 120mg Cholesterol; 728mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 425 Calories (kcal); 11g Total Fat; (23% calories from fat); 32g
Protein; 49g Carbohydrate; 60mg Cholesterol; 344mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta Soups/ Stews
Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a
boil. Break ramen noodles into 4 pieces and drop into water. Simmer 1-1/2
minutes. Stir in peas, onions, garlic, ginger and salmon. Simmer 1-1/2
minutes. Gently stir in remaining ingredients, including seasoning
package, and serve.
Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 279 Calories (kcal); 10g Total Fat; (33% calories from fat); 24g
Protein; 22g Carbohydrate; 57mg Cholesterol; 1109mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Curry
Main Dishes Sauces and Toppings
Vegetables
In a deep pot boil the mixed vegetables in a cup of water until tender.
Keep aside. (If there is any water left in the pot, do not discard it.)
Add the green chilies sliced lengthwise and simmer the contents for ten
minutes. (Remember to stir frequently, as yogurt tends to stick to the
bottom of the pot.) Remove from heat and keep aside.
In a wide skillet heat oil on medium. When oil is hot add dry red peppers
and fry for one minute. Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add asafoetida. Immediately add the
vegetables and sauce from the pot. Cook for a minute or two. Remove from
heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 895 Calories (kcal); 41g Total Fat; (40% calories from fat); 32g
Protein; 105g Carbohydrate; 16mg Cholesterol; 93mg Sodium
Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2
Other Carbohydrates
Serving Ideas : Goes well with plain white rice, pita, paratha, puri.
NOTES : *If drumstick is not available, you can add some other vegetable.
Eggplant, however, is not advised because it becomes bitter when
boiled in water.
Nutr. Assoc. : 4644 3323 3577 0 4923 0 2863 0 0 0 26642 0 0 3920 0 0
Baclava (Baklava)
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Pastries
Yugoslavia.com
SYRUP
1/2 cup honey
1/2 cup water
1/2 lemon -- cut in slices
1 cup sugar
Butter a square baking pan which is 10 � 12. Put 4 sheets of dough to fit
the pan and place them on the top of one another with a bit of melted
butter sprinkled in between the layers. Then combine the ground nuts with
the sugar and sprinkle about 4 tablespoons of it on the dough and place
another sheet of dough over it and continue in this fashion, sprinkling
nuts and small bit of the butter and placing a sheet of dough over it
until dough and nuts are used. There should be about 15 layers or more.
Then top with 3 more sheets of dough, (butter sprinkled in between) and
press dough firmly, but carefully, down.
Then cut in diamond shaped pieces with a sharp knife. Dribble the last of
the butter over it and bake in a 300� oven for about 45 min., or until
golden brown. Prepare syrup, meanwhile: Boil together the honey, sugar,
water and lemon until it thickens a bit-about 20 min. Remove the lemon and
syrup over baclava as soon as it is removed from the oven. Let stand and
when it is cool, it is ready to serve.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
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Per serving: 278 Calories (kcal); 20g Total Fat; (61% calories from fat); 7g
Protein; 21g Carbohydrate; 16mg Cholesterol; 63mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Amma's Indian Recipes Curry
Side Dishes Vegetables
SET ONE
1 pound potatoes
1/2 pound fenugreek leaves
SET TWO
1 teaspoon coriander seeds
1 teaspoon cumin seeds
8 curry leaves
5 whole cloves garlic
Add a few drops of water to the ingredients of Set 2 and make into a
paste. Keep aside.
Wash fenugreek leaves, drain the water and spread on an absorbant cloth or
paper towel.
In a nonstick skillet heat oil and add chopped onion, potato, turmeric and
salt. Fry on moderate heat until the potato pieces are almost cooked. Then
add the paste and stir thoroughly. After two minutes add fenugreek leaves
and stir on high heat for five-seven minutes.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 242 Calories (kcal); 14g Total Fat; (50% calories from fat); 3g
Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Grill Nat. Pork Producers Council
Pork
RELISH
1 tablespoon olive oil
1 small onion -- diced
1 15-ounce can black beans -- drained and rinsed
1/2 red bell pepper -- diced
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 tablespoon chopped cilantro
For Relish: Heat olive oil in small saut� pan, saut� onion just until
tender, about 4 minutes. In medium bowl, stir together onion with black
beans and remaining ingredients. Cover and let rest at room temperature
one hour to let flavors blend. Refrigerate for longer storage.
Cuisine:
"Barbados"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 386 Calories (kcal); 20g Total Fat; (47% calories from fat); 31g
Protein; 19g Carbohydrate; 71mg Cholesterol; 666mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Florida Tomato Committee Lamb
Main Dishes
Cut a thin slice from top of each tomato; remove pulp leaving a 1/4-inch
thick shell; set aside. Chop pulp (makes about 1-1/2 cups).
In a medium skillet over medium heat, heat oil; add onion; cook and stir
until tender, about 5 minutes. Add lamb; cook and stir for about 2
minutes, breaking up meat. Stir in rice, basil, cumin, salt, pepper, 1 cup
water and reserved chopped tomato pulp. Bring to a boil; reduce heat and
simmer covered, until rice is tender, about 20 minutes.
Spoon rice mixture into reserved tomato shells. Place stuffed tomatoes in
the skillet along with 1 cup water. Bring to a boil, reduce heat and
simmer covered, until tomatoes are tender, about 10 minutes. Garnish with
fresh basil, if desired.
Cuisine:
"Greek"
Source:
"Florida Tomato Committee"
T(Cooking Time):
"0:30"
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Per serving: 321 Calories (kcal); 21g Total Fat; (57% calories from fat); 12g
Protein; 22g Carbohydrate; 41mg Cholesterol; 714mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Bavarian Chops
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Lightly flour chops. Melt butter in nonstick skillet over medium-high heat
until foaming. Brown chops quickly on both sides. Remove, reserve.
Add green onion, garlic, mushrooms and thyme and saut� an additional
minute. Return chops to skillet, add beer; bring to a boil. Reduce heat,
cover and simmer 7-8 minutes. Season with salt and pepper. Serve with
noodles, garnished with parsley, if desired.
Cuisine:
"German"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 219 Calories (kcal); 9g Total Fat; (41% calories from fat); 21g
Protein; 9g Carbohydrate; 44mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts The Rice Council
Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until
gelatin is softened. Cook over low heat, stirring constantly, until
gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir
until well blended.
Cuisine:
"Bavarian"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
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Per serving: 152 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g
Protein; 26g Carbohydrate; 1mg Cholesterol; 44mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
NOTES : Tip: Unmold gelatin desserts onto dampened plate. This will allow
you to move the mold and position it where you want it on the
plate.
Nutr. Assoc. : 26353 0 0 0 2861 2044 0 0 0 0 0 0 0 0 2044
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ontario White Bean Producers Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14-ounce can Beans in Tomato Sauce
3 green onions -- sliced
1 medium tomato -- chopped
1 clove garlic -- minced
1/2 cup slivered green pepper
2 teaspoons dried basil leaves
1/2 teaspoon hot pepper sauce
1 (12-inch) Italian-style gourmet flatbread
1 1/2 cups shredded Mozzarella cheese
Combine beans, green onions, tomato, garlic, green pepper, basil and hot
pepper sauce. Spread evenly over flatbread. Sprinkle with cheese. Bake at
425�F (220 �C) for about 15 minutes or until bubbling and cheese is
melted. Cut into wedges.
Cuisine:
"Italian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
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Per serving: 560 Calories (kcal); 15g Total Fat; (23% calories from fat); 25g
Protein; 83g Carbohydrate; 45mg Cholesterol; 1324mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council
Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise
into 1/8"-thick strips. Heat 1 tablespoon butter in large nonstick skillet
over medium-high heat until hot. Add beef and garlic (1/2 at a time) and
stir-fry 1 to 2 minutes or until outside surface of beef is no longer
pink. (Do not overcook.) Remove from skillet; season with salt and pepper.
In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons
butter over medium heat until vermicelli is golden brown. Stir in water
and contents of seasoning packet; bring to a boil. Reduce heat to low;
cover tightly and simmer 15 minutes.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
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Per serving: 467 Calories (kcal); 20g Total Fat; (38% calories from fat); 31g
Protein; 42g Carbohydrate; 77mg Cholesterol; 1033mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Beef One Dish Meal
Texas Beef Council
In large nonstick skillet, brown ground beef, garlic and ginger over
medium heat 8 to 10 minutes or until beef is no longer pink, breaking up
into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.
In same skillet, heat water over medium-high heat until hot. Add bell
pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender,
stirring occasionally. Add rice, soy sauce and sesame oil; mix well.
Return beef to skillet; heat through, about 5 minutes. Stir in green
onions before serving.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 452 Calories (kcal); 17g Total Fat; (33% calories from fat); 27g
Protein; 46g Carbohydrate; 70mg Cholesterol; 837mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Beef Cherry-Yaki
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Cherry Marketing Institute
Main Dishes
In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and
garlic; mix well. Add beef strips. Refrigerate, covered, 1 hour, stirring
once. Remove meat from marinade; discard marinade.
Add enough water to reserved cherry juice to make 1/4 cup. In a small
bowl, combine juice and cornstarch; mix well.
Heat remaining 1 tablespoon oil in a skillet over medium heat. Add carrots
and onions. Cook until tender crisp; remove from skillet. (Add more oil,
if necessary.) Add meat; cook until brown. Remove meat. Stir cornstarch
mixture; add to skillet. Cook,stirring, until thickened and bubbly. Return
vegetables and meat to skillet; add cherries and water chestnuts. Cook,
stirring often, 5 minutes, or until hot. Serve over rice.
Description:
"For busy schedules, stir-fry is an easy solution."
Cuisine:
"Asian"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 372 Calories (kcal); 18g Total Fat; (42% calories from fat); 22g
Protein; 33g Carbohydrate; 49mg Cholesterol; 1440mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1 Other Carbohydrates
Beef Stroganoff
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council
Yield: 4 to 5 portions
Cuisine:
"Hungarian"
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 261 Calories (kcal); 13g Total Fat; (47% calories from fat); 22g
Protein; 11g Carbohydrate; 66mg Cholesterol; 406mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Berry Empanadas
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Oregon Raspberry & Blackberry
Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium
bowl and mix well. Gently fold in berries. Roll out pastry and cut into
twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of
round, leaving about 1/2 inch along edges. Fold the other half of pastry
over filled half, moisten edges and seal by pressing with fork. Repeat
this procedure until all rounds are folded and sealed. Combine 2
tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empa�adas
with melted butter and sprinkle with cinnamon-sugar. Bake on greased
cookie sheet 18-20 minutes or until golden brown.
Cuisine:
"Mexican"
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"12 Small empanadas"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 289 Calories (kcal); 15g Total Fat; (44% calories from fat); 4g
Protein; 36g Carbohydrate; 3mg Cholesterol; 303mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat;
1/2 Other Carbohydrates
Black Chana
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Side Dishes
Vegetables
SET TWO
4 whole cloves
1 cinnamon stick (1 inch)
2 cardamom
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 black peppercorns
1/4 teaspoon shajeera (caraway seeds)
1 small piece nutmeg
Heat Set 2 in a skillet on medium heat while stirring constantly for 5-7
minutes. Remove from heat, powder and keep aside.
Heat oil in a skillet and when oil is hot add crushed onion, garlic paste,
ginger pieces, green chili and sugar. Fry until onion turns pale brown.
Now add chick peas and powdered Set 2 and fry on medium heat for 5
minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet
and cook on low heat until all the water evaporates.
Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves.
Serve hot.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 383 Calories (kcal); 23g Total Fat; (50% calories from fat); 10g
Protein; 41g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
NOTES : 1. In case pomegranate seeds are not available you may use dry
mango powder called "aamchur" in Hindi. This is available in most
Indian grocery stores. Use 1 teaspoon of this powder.
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Stir Fry
For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce,
vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic
salt and pepper. Add pork strips; shake until pork is coated with spice
mixture. In a large skillet heat vegetable oil over medium-high heat; cook
and stir pork strips for 2-3 minutes or until cooked through. Spoon the
sauce onto individual plates. Arrange the pork strips on top of sauce.
Sprinkle with sesame seed, then top with green onions. Serve with noodles
or rice.
Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 411 Calories (kcal); 21g Total Fat; (44% calories from fat); 22g
Protein; 37g Carbohydrate; 27mg Cholesterol; 1229mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 887 1325 0 0 0 0 0 0 0 0 0 0 1357 0 2130706543 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups/ Stews
Yugoslavia.com
Place 2 pounds pot roast with a marrow bone (ask butcher for this) in a
large soup kettle. Place enough cold water to cover only. (Too much water
makes a weak soup.) Bring it to a boil and skim off impurities. Add 2
stalks celery, 2 parsley roots and 2 carrots. Tie with a string. Add a
large yellow skinned unpeeled onion, 3 or 4 pepper corns and 1 teaspoon
salt. Lower heat and simmer very slowly (to keep your soup clear) for
2-1/2 hrs. or until meat is tender. Strain the liquid and add dumplings or
cooked noodles to the broth. Meat or vegetables are delicious served
separately with horseradish or tomato sauce.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 335 Calories (kcal); 24g Total Fat; (64% calories from fat); 24g
Protein; 5g Carbohydrate; 87mg Cholesterol; 452mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Grill Nat. Pork Producers Council
Pork
RAITA
2 teaspoons cumin seed
1 8-ounce can kernel corn -- drained
1 small tomato -- seeded and chopped
1 8-ounce carton lower fat or nonfat plain yogurt
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
3 tablespoons chopped fresh cilantro
Rub all surfaces of chops with vegetable oil; mix together the optional
salt, 1 1/2 teaspoons coriander, turmeric, cayenne and dry mustard and rub
this seasoning mixture evenly over chops. Cover and let rest at room
temperature for one hour.
For Raita: In small saut� pan, heat cumin seed over high heat, stirring
frequently and watching carefully, just until seed is toasted. Remove seed
to a medium bowl and crush with the back of a spoon. Stir in remaining
ingredients; cover and refrigerate until serving time.
Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); 9g Total Fat; (33% calories from fat); 25g
Protein; 16g Carbohydrate; 52mg Cholesterol; 478mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
In large bowl, mix 1 1/2 cups flour, yeast, sugar, anise seed, orange
peel, salt and nutmeg. Heat water, milk and butter until very warm (120 to
130�F). Butter does not need to melt. Gradually add to dry ingredients and
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 1 egg and 1/2 cup flour. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in nuts and enough additional flour to
make a soft dough.
Punch dough down. Divide dough in half; roll each piece into 24-inch rope.
On greased baking sheet, loosely twist ropes. Shape into circle; seal
ends. Place 6 eggs between ropes in twist. Cover; let rise in warm,
draft-free place until doubled in size, about 40 to 50 minutes.
Beat remaining egg with 1 tablespoon water; brush on loaf (not on eggs).
Bake at 350�F for 35 minutes or until done. Remove from sheet; cool on
wire rack. Brush eggs with food coloring; drizzle bread with glaze.
Description:
"Children in various countries delight in finding colored Easter eggs
nestled in a flavorful twisted bread ring. In this Brazilian version
the bread is enriched with Brazil nuts and spiced with orange peel,
nutmeg and anise."
Cuisine:
"Brazil"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 270 Calories (kcal); 10g Total Fat; (32% calories from fat); 8g
Protein; 37g Carbohydrate; 117mg Cholesterol; 222mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back
Nutr. Assoc. : 0 0 26366 0 23 0 0 0 0 0 0 195 0 0
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Main Dishes
Yugoslavia.com
Mix ground beef with finely chopped onion, salt and pepper, and 1 egg. Mix
thoroughly. Shape into patties, dip into crumbs and fry in hot fat. Fry
until brown on both sides.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g
Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Main Dishes
Yugoslavia.com
Cut meat into pieces. Heat 1/4 fat in a large cooking pot. Braise meat
until brown. Add other ingredients and 2 cups water. Cover and simmer
until tender, about 2 hours.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 267 Calories (kcal); 16g Total Fat; (55% calories from fat); 23g
Protein; 6g Carbohydrate; 69mg Cholesterol; 1124mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Cabbage Pacchadi
Recipe By :
Serving Size : 2 Preparation Time :0:15
Categories : Amma's Indian Recipes Curry
Salads Side Dishes
Vegetables
Heat oil in a small skillet on low heat and when oil is hot add green
chili and coriander seeds. Fry until the green chiles split and then
remove them from the skillet.
In the remaining oil left in the skillet (still on low heat), add grated
cabbage and salt and cover. In 5 minutes cabbage becomes soft. Now remove
cabbage from skillet and let cool.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 178 Calories (kcal); 14g Total Fat; (67% calories from fat); 3g
Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Serving Ideas : Goes well with hot white rice with a topping of butter, chapathi.
Calzone
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
In large bowl, combine 2 cups flour, yeast and salt. Add hot water and
olive oil. Beat at low speed of electric mixer 2 minutes, scraping bowl
occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon,
stir in cornmeal and enough additional flour to make soft dough.
Punch dough down. Divide into 10 equal pieces. Roll each piece to 6-inch
circle. Place 1/3 cup filling on one half of each circle. Fold dough over
filling; pinch seam or press with tines of fork to seal. Place on greased
baking sheets. Cover; let rise in warm, draft-free place until doubled in
size, about 30 minutes.
Variation:
SPINACH and MUSHROOM FILLING: Steam 1 pound fresh spinach until tender;
cool. Chop spinach and squeeze to remove excess moisture; reserve. Place 1
tablespoon olive or vegetable oil in skillet over medium heat. Add 2 cups
thinly sliced mushrooms and 2 medium cloves garlic, minced or pressed;
stir and cook until golden, about 3 minutes. Add reserved spinach; cook
and stir until dry, about 2 minutes; remove from heat. Cool. Stir in 2
cups Mozzarella cheese and 1 cup Ricotta cheese. Add measures listed above
for the following ingredients:Parmesan cheese, pimientos, parsley,
rosemary and basil (omit prosciutto). Season with salt and pepper to
taste. Blend well.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"10 Calzones"
- - - - - - - - - - - - - - - - - - -
Per serving: 384 Calories (kcal); 17g Total Fat; (39% calories from fat); 16g
Protein; 41g Carbohydrate; 41mg Cholesterol; 545mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow directions except reduce first rising: cover kneaded
dough and let rest on floured surface 10 minutes. Proceed with
recipe.
**Squeeze pimientos in paper towels to remove excess moisture.
Nutr. Assoc. : 0 0 3188 0 3728 1563 435 986 0 0 922 1034 1603 4633 20132 0
1286 3334
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Side Dishes
In a medium saucepan, heat oil over medium-high heat. Add bacon, onion and
green pepper and cook until onions and pepper begin to soften.
Transfer mixture into a 5-6 quart (6L) casserole or bean pot. Add beans
and mix. Combine tomato paste, salt, sugar and syrup or molasses and stir
into bean mixture. Bake covered at 350�F (150�C) for about I hour or until
heated throughout. Add water if necessary to give desired consistency. If
more color is desired, remove cover from casserole during last 15-20
minutes of baking.
Cuisine:
"Canadian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 298 Calories (kcal); 4g Total Fat; (11% calories from fat); 14g
Protein; 54g Carbohydrate; 3mg Cholesterol; 497mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Grill Main Dishes
Nat. Pork Producers Council
Lift pork steaks out of marinade, brushing off onions. Broil or cook over
hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions
and lime juice to boiling. Serve onions with cooked pork. Serve with
tortillas, if desired.
Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 194 Calories (kcal); 11g Total Fat; (52% calories from fat); 18g
Protein; 5g Carbohydrate; 56mg Cholesterol; 401mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves
(about 1 pound)
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoons pineapple juice
1 teaspoon sesame seeds
1/2 teaspoon lemon juice
Rinse chicken breasts under cold water and pat dry with paper towels.
Combine remaining ingredients in small saucepan; heat over medium heat
about 5 minutes or until mixture simmers. Do not boil. Remove sauce from
heat and keep warm. Dip each chicken breast in sauce; place in baking pan
coated with nonstick cooking spray. Bake at 325�F 15 to 20 minutes or
until chicken is no longer pink in center. Spoon sauce over chicken.
Cuisine:
"Caribbean"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 150 Calories (kcal); 2g Total Fat; (15% calories from fat); 28g
Protein; 2g Carbohydrate; 68mg Cholesterol; 265mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place in shallow pan and roast at 350�F for 45-60 minutes, until internal
temperature registers 155�F. Remove from oven, let rest 10 minutes
(temperature will rise about 5 degrees upon resting). Slice and serve.
Wrap leftovers well and refrigerate for tomorrow's sandwiches.
Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 8g Total Fat; (33% calories from fat); 31g
Protein; 3g Carbohydrate; 77mg Cholesterol; 597mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Grill Nat. Pork Producers Council
Pork Salads
Meanwhile, cover the couscous with boiling water seasoned with 1/2
teaspoon salt; cover and let rest 5 minutes. Stir cherries and green
onions into couscous. Arrange cucumber slices around the edge of four
dinner plates; equally portion couscous mixture onto plates; topping with
orange slices and pork cubes. Stir together oil, orange juice, zest, brown
sugar and salt & pepper; drizzle over salads and garnish each salad with
some chopped pecans.
Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 591 Calories (kcal); 19g Total Fat; (29% calories from fat); 21g
Protein; 85g Carbohydrate; 26mg Cholesterol; 305mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 3
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Pork
Soups/ Stews Swift & Company
Brown pork cubes on all sides in hot shortening in Dutch oven over
moderate heat, stirring as needed. Pour off drippings. Add 1 cup water,
orange juice, vinegar, garlic, bay leaf and 1/2 teaspoon salt. Cover
tightly and cook over low heat about 45 minutes or until meat is almost
tender. Add vegetables and remaining 1 teaspoon salt. Cover and cook about
30 minutes or until meat and vegetables are tender. Combine remaining 1/2
cut water and flour; stir until free of lumps. Add to stew and cook until
broth is thickened.
Cuisine:
"Caribbean"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 360 Calories (kcal); 18g Total Fat; (44% calories from fat); 18g
Protein; 32g Carbohydrate; 60mg Cholesterol; 678mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
APPLE-FENNEL CHUTNEY
1 1/2 cups chopped apple (1 large)
3/4 cup diced fennel (1 bulb)
3/4 cup packed brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
Remove cover and cook 15-20 minutes more, or until fruit is tender.
Meanwhile, place pork tenderloins on a sheet of waxed paper. Place all dry
seasonings in a blender; grind to a powder. Coat tenderloins with spice
mixture. Place pork in a shallow roasting pan. Roast for 20 minutes, or
until meat thermometer registers 160�F. To serve, slice pork tenderloins
into 1/2-inch medallions. Top with chutney. Serve any remaining chutney on
the side.
Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 8g Total Fat; (21% calories from fat); 25g
Protein; 43g Carbohydrate; 75mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Salads Sauces and Toppings
Side Dishes Vegetables
Heat oil in a skillet. When oil is hot, add asafoetida, grated carrot,
chopped green chili, coriander leaves and salt. Fry for six minutes on
high heat. Remove from heat and add lemon juice.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 14g Total Fat; (71% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : It's very good as a salad or a light curry with chapati.
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Appetizers
Breads
SET ONE
2 cups chopped cashew nuts
3/4 cup besan (chickpea flour)
1/4 cup rice flour
SET TWO
1 tablespoon green chiles (chopped)
1 teaspoon garlic paste
1/2 cup coriander leaves
10 mint leaves
3 tablespoons butter
Salt -- to taste
SET THREE
4 whole cloves
1 cinnamon stick (1 inch)
1 cardamom
1/2 teaspoon coriander seeds
1/2 teaspoon cumin
Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2
and Set 1, except for the cashew nuts. Mix thoroughly.
Now add cashew nuts and mix well. Keep adding a few drops of water while
mixing so that the mixture is semi-dry, just moist enough to form into
balls. Break the dough into little balls, or any other shape you desire
(small enough to fry easily).
Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to
low. Add dough balls (pakoras) and fry over low heat such that they turn
light golden brown. Do not fry until deep brown, because cashew nut gives
a burnt smell if over-fried.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 599 Calories (kcal); 43g Total Fat; (60% calories from fat); 17g
Protein; 47g Carbohydrate; 23mg Cholesterol; 136mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
NOTES : � Initially after removing from oil, pakoras will seem soft, but
if you haven't added too much water they will harden and become
crisp.
� The pakoras can be stored for at least a week. Cool well before
storing in an airtight container.
Nutr. Assoc. : 0 0 0 0 2505 26671 0 0 0 20197 0 0 3384 0 0 0 0 0 2705 0 0
0
Cauliflower Manchurian
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Side Dishes
Snacks Vegetables
SET TWO
1 teaspoon garlic paste
2 teaspoons soy sauce
1 tablespoon oil
1/2 cup water
Coat cauliflower florets with egg whites. Now sprinkle cornflower, salt,
pepper, garlic paste on the florets and mix well.
In a deep skillet, heat oil on medium and when oil is hot, add florets to
skillet and fry until light brown. Remove from skillet and keep aside.
Now in a deep and wide skillet, heat one tablespoon oil on medium and add
garlic paste. Fry for one minute, then add soy sauce and water.
Mix well and add the cauliflower florets from step 1. Mix contents of the
skillet thoroughly and cover with a lid. Cook until all the liquid is
absorbed. Goes well with Chinese fried rice. Makes a good snack.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 131 Calories (kcal); 4g Total Fat; (26% calories from fat); 7g
Protein; 20g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Cauliflower Pacchadi
Recipe By :
Serving Size : 4 Preparation Time :0:02
Categories : Amma's Indian Recipes Curry
Side Dishes Vegetables
Cut cauliflower into large florets and wash thoroughly. Let them dry until
all the water evaporates. When the pieces are dry cut them into very small
pieces and keep aside.
In a small skillet fry fenugreek seeds on low heat until they change
color. (You need not add oil in the skillet.)
Make into a fine powder, mustard seeds and the above fenugreek seeds.
In a pot add chili powder, the above powder, lemon juice, garlic paste,
oil, salt and curry leaves. Mix well and now add the chopped cauliflower
and mix thoroughly.
Cover and keep aside for three days. Stir the contents of the pot once
everyday. It is ready to be eaten on the third day.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 302 Calories (kcal); 28g Total Fat; (79% calories from fat); 4g
Protein; 13g Carbohydrate; 0mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
In a large heavy skillet, melt butter with olive oil over medium-high heat
and brown chops on both sides. Remove chops to a deep casserole with a
lid, mix together all other ingredients and add to casserole.
Cover and bake in a 350�F oven for 45 minutes, until pork is tender. Serve
chops with hot cooked rice, sliced avocado and the fruited pan juices, if
desired.
Cuisine:
"Venezuelan"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 456 Calories (kcal); 21g Total Fat; (39% calories from fat); 26g
Protein; 45g Carbohydrate; 63mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Chai Blend
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
Prepare a strong tea using 8 tea bags in 4 cups (32 oz.) boiling water.
Steep tea for 5 minutes. Remove tea bags. Add cloves, cardamom and ginger
and simmer for 10 minutes. Add half & half or milk and sweeten to taste.
Serves 6-8.
Description:
"A traditional Indian Blend"
Cuisine:
"Indian"
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
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Per serving: 67 Calories (kcal); 5g Total Fat; (56% calories from fat); 2g
Protein; 7g Carbohydrate; 11mg Cholesterol; 31mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Amma's Indian Recipes Curry
Fish/ Seafood Main Dishes
Heat oil in a skillet on medium heat, add curry leaves, coriander leaves;
fry for two minutes. Then add fish pieces and fry for 5 minutes. (DO NOT
STIR OFTEN AS THE FISH PIECES CAN GET MUSHY.) Then add tamarind paste
mixed in two cups of water. Let it come to a boil, turn heat to low and
cook for 15 minutes.
Serve hot. Goes well with white rice.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 434 Calories (kcal); 30g Total Fat; (60% calories from fat); 33g
Protein; 10g Carbohydrate; 88mg Cholesterol; 99mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Chevapccichi
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Yugoslavia.com
Mix 2 pounds lean veal and beef which have been ground together with 1
teaspoon black pepper and 1 tablespoon salt. Mix thoroughly. Dip fingers
in cold salted water and then shape some of the meat into finger length
shapes or like small sausage-links. Place meat on a fine wire grill and
grill over hot coals, turning once. Or, broil in oven about 10 min. until
nicely browned. Serve with finely minced green onions or ajvar.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
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Per serving: 507 Calories (kcal); 38g Total Fat; (66% calories from fat); 24g
Protein; 20g Carbohydrate; 85mg Cholesterol; 355mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3885 0 0 0 0
Ajvar
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Yugoslavia.com
Roast the paprika and eggplants over charcoal or a gas flame, or bake them
in a preheated 475�F oven, until the skin is blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skin along with the steams
and seeds. Mash the peppers and eggplant pulp together to form a
homogeneous mass � completely smooth or slightly chunky, as desired. You
can do this with a fork or in a food processor.
Heat 3 tablespoons of oil in a large skillet and saut� the onion until
very soft. Add garlic and cook for 2 more minutes. Remove from the heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the
remaining oil into the mixture, stirring constantly to incorporate all of
the oil. Add lemon juice or vinegar, and salt and pepper, to taste.
Transfer to a serving bowl and garnish with parsley.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 20g Total Fat; (59% calories from fat); 5g
Protein; 26g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Main Dishes
Poultry
SET ONE
3 green chili
2 tablespoons garlic paste
2 tablespoons ginger paste
1/2 teaspoon black peppercorns
Salt -- to taste
SET TWO
1/2 cup corn flour
1/2 cup maida (refined wheat flour)
1/2 cup bread crumbs
1 cup corn flakes
1 pinch salt (1 or 2 pinches)
Add a spoonful of cold water to egg whites in a small dish and beat well.
Keep aside.
In a wide pot add paste of Set 1, chicken pieces and half a cup of water
and cook on medium heat until the liquid is evaporated.
Dip each of the above cooked chicken pieces in beaten egg whites and then
coat well with mixture in the wide plate.
Meanwhile, heat oil in a wide deep skillet on medium heat and when oil is
hot, fry the above chicken pieces until golden brown on both sides.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 563 Calories (kcal); 27g Total Fat; (43% calories from fat); 37g
Protein; 42g Carbohydrate; 149mg Cholesterol; 384mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Serving Ideas : Goes very well with plain white rice along with Hyderabadi Tomato
Gravy.
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Main Dishes Poultry
SET ONE
1 large onion -- crushed
1 teaspoon garlic paste
1 teaspoon ginger paste
SET TWO
3 whole cloves
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 cardamom
1 tablespoon poppy seeds
1 pinch saffron
Now add liver and powdered Set 2 and fry for five minutes.
Next add 3/4 cup of water, cover and let cook for twenty minutes or until
the sauce thickens.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"
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Per serving: 380 Calories (kcal); 22g Total Fat; (52% calories from fat); 32g
Protein; 13g Carbohydrate; 747mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Serving Ideas : Goes well with paratha, chapathi and plain white rice.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch Eggs
Omelettes Yugoslavia.com
Chop a medium-size onion. Saut� in hot grease or butter until soft. Add
chicken livers which have been cut up in small pieces. Fry until cooked
through, but not too long. Season with 1/2 teaspoon salt, 1/4 teaspoon
pepper and 1 teaspoon paprika. Cook on low flame about 5 minutes longer.
Beat 3 eggs slightly with 1 tablespoon milk. In a hot greased frying pan
pour in the eggs. Spread 4 tablespoons of liver filling onto eggs. Fold
over making omelet when brown on one side. Let cook a few minutes longer.
Slide onto plate and serve immediately.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
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Per serving: 250 Calories (kcal); 14g Total Fat; (49% calories from fat); 18g
Protein; 13g Carbohydrate; 562mg Cholesterol; 1239mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Chicken Marengo
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook
until brown on both sides, turning once, about 3 minutes for each side.
Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir
until mushrooms are golden, about 10 minutes. Return chicken to skillet.
Stir in thyme, salt and pepper. Add tomatoes with their juice and wine;
bring to boil. Reduce heat to medium low; cover and simmer until chicken
is tender, about 10 minutes, stirring occasionally. Serve over steamed
rice, if desired.
Cuisine:
"Latin"
Copyright:
"The Mushroom Council"
Yield:
"4 portions"
- - - - - - - - - - - - - - - - - - -
Per serving: 495 Calories (kcal); 32g Total Fat; (59% calories from fat); 33g
Protein; 15g Carbohydrate; 93mg Cholesterol; 378mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Chicken Pulao
Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry
SET ONE
2 pounds chicken -- medium size pieces
8 mint leaves
1 cup yogurt
1 small onion -- crushed or grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon turmeric
10 rose petals
SET TWO
1 cinnamon stick (1 inch)
3 cardamom
4 whole cloves
SET THREE
5 black peppercorns
1/4 teaspoon anise seed
1 pinch saffron
1 small piece nutmeg
1 tablespoon khus-khus (poppy seeds)
SET FOUR
3 cups basmati rice
1 cinnamon stick (1 inch)
2 cardamom
2 cups cream or milk of 1 medium-sized coconut
3 cups water
10 cashew nuts
2 bay leaves
1/2 cup finely chopped onion
1 tablespoon chopped green chilies
Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10
minutes. Then cook on high heat for 10 minutes or until the liquid
evaporates. Remove from heat and keep aside.
In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon
and cardamom. When cashew nuts turn light brown add chopped onion and
green chili and fry until onion turns brown. Now add rice and fry for two
minutes on medium heat.
Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover
and cook on high heat until the rice begins bubbling up for the first
time. Reduce heat and let cook. Stir periodically and use a good lid to
cover skillet so that aroma does not escape.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 958 Calories (kcal); 57g Total Fat; (52% calories from fat); 32g
Protein; 84g Carbohydrate; 146mg Cholesterol; 342mg Sodium
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Soups/ Stews
Yugoslavia.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds chicken (1 whole, approximately 5 pounds)
1 small whole onion
1 small clove garlic
8 carrots
2 parsnips (2 to 3 parsnips)
2 to 3 parsley roots and greens
1 stalk celery
2 bay leaves
1 teaspoon whole black pepper
1/4 section cabbage
4 potatoes (4 to 6 potatoes)
Cook in a large pan filled with cold water: 1 chicken, sectioned and
salted to taste. When it starts to boil, add the vegetables, except
potatoes.
Continue to boil until meat is done, on a slow fire. (This recipe takes
approximately 6 hours to cook.) Then add 4-6 potatoes and allow to simmer
slowly until cooked thoroughly. Remove from fire and bring to a boil. Add
noodles, cook until well done.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 339 Calories (kcal); 9g Total Fat; (24% calories from fat); 32g
Protein; 32g Carbohydrate; 86mg Cholesterol; 153mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Chicken with Piquillos, Tomatoes and Olives (Pollo Con Piquillos, Tomates y
Aceitunas)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Foods From Spain Main Dishes
Poultry
Cuisine:
"Spanish"
Source:
"Foods from Spain"
- - - - - - - - - - - - - - - - - - -
Per serving: 334 Calories (kcal); 17g Total Fat; (46% calories from fat); 30g
Protein; 16g Carbohydrate; 69mg Cholesterol; 596mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Chicken/Lamb Dhansak
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Amma's Indian Recipes Main Dishes
Poultry
SET TWO
1 small eggplant
1 red pumpkin (3-inch cubes)
1 medium potato
1 medium onion
1 ripe tomato
1/2 cup chopped spinach
SET THREE
2 pounds chicken
OR
2 pounds lamb
SET FOUR
3 red chiles
2 fresh green chiles
1 tablespoon ginger
1/2 tablespoon garlic
1/4 cup fresh mint leaves
1/4 cup coriander leaves
3 tablespoons water
SET FIVE
1 tablespoon coriander seeds
1 teaspoon cumin
1 cinnamon stick (1 inch)
3 cardamom
1 teaspoon turmeric
6 black peppercorns
6 whole cloves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
SET SIX
1 cup oil
2 medium onions
Salt -- to taste
Cut all the vegetables from Set 2, meat from Set 3. In a pot add the
soaked pulses from Set 1, these vegetables and meat and salt and adequate
amount of water and cook til pulses from Set 1 are soft (around 40 minutes
on medium heat). Remove from heat and let cool. When cooled remove pieces
of meat from the pot and keep aside. The remaining stuff in the pot is
made into a paste.
Set 4 is made into a soft paste. Set 5 is ground into a fine powder.
Heat oil in a wide and deep skillet and add chopped onion. Fry onion to
light brown and remove from the skillet and keep aside. To the remaining
oil in the skillet add Set 4 (i.e, paste) and Set 5 (i.e, powder) and cook
for 10 minutes on medium heat. Later add the already-fried onion and meat
pieces, paste of Step 2, salt to taste, two cups of water and cook for 30
minutes on low heat. Serve hot.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 862 Calories (kcal); 57g Total Fat; (57% calories from fat); 35g
Protein; 59g Carbohydrate; 99mg Cholesterol; 118mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 9 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : This dish goes well with rice and any kind of bread.
Chicken/Lamb Vindaloo
Recipe By :
Serving Size : 4 Preparation Time :2:00
Categories : Amma's Indian Recipes Main Dishes
Poultry
SET TWO
1 pound chicken (about 450 grams)
4 dry red chilies
1/3 cup vinegar
1 teaspoon ginger paste
5 whole clove garlic
1/2 cup oil
2 medium onions
1 teaspoon sugar
Salt -- to taste
Cut meat into small pieces. Soak chiles in vinegar for 10 minutes.
Blend until smooth: chiles, vinegar, ginger, garlic. Grind the spices in
Set 1.
Marinate the meat pieces in the paste, salt and ground spices for about
two hours.
In a skillet heat oil, fry chopped onions until brown. Drain meat from
marinade and add to skillet. Fry until meat changes color and then pour in
the marinade and cook on low heat until meat is tender. Add sugar before
removing from heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 512 Calories (kcal); 43g Total Fat; (71% calories from fat); 16g
Protein; 21g Carbohydrate; 75mg Cholesterol; 88mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Goes well with nan, paratha, pita bread, rice, etc.
Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Main Dishes Nat. Pork Producers Council
For filling, heat oil in large pan over medium heat; add onion and saut�;
add garlic and saut� a couple minutes more. Add pork; cook and crumble to
brown; add tomatoes and simmer, uncovered, 8 minutes. Add fruits, olives,
almonds, raisins, capers, and seasonings; cook about 5 minutes or until
fruits are tender but not mushy.
Serving: Nap plate with sauce. Place stuffed chile cut side up in middle
of plate. Ladle small amount of sauce over chile and garnish with
pomegranate seeds and parsley.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 705 Calories (kcal); 53g Total Fat; (64% calories from fat); 23g
Protein; 42g Carbohydrate; 106mg Cholesterol; 255mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit;
9 Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups walnut pieces
1 1/2 cups milk
3 slices white crustless bread
3 tablespoons sugar
3 tablespoons dry sherry
1/8 teaspoon salt
2 1/4 cups heavy cream
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 582 Calories (kcal); 53g Total Fat; (78% calories from fat); 15g
Protein; 17g Carbohydrate; 98mg Cholesterol; 111mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat;
1/2 Other Carbohydrates
Chili Verde
Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking TIme):
"1:30"
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Per serving: 324 Calories (kcal); 13g Total Fat; (39% calories from fat); 35g
Protein; 13g Carbohydrate; 91mg Cholesterol; 1216mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Appetizers Nat. Pork Producers Council
Heat oven to 350�F. Remove pork cubes from marinade, discarding marinade.
Pat pork dry with paper toweling; place cubes in a single layer, not
touching, in a shallow baking pan and bake at 350�F for 25-30 minutes,
until pork is just tender and lightly browned. Remove to serving platter
or chafing dish and serve hot as an appetizer.
Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
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Per serving: 95 Calories (kcal); 5g Total Fat; (44% calories from fat); 11g
Protein; 3g Carbohydrate; 18mg Cholesterol; 404mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Main Dishes Pork
Swift & Company
Cut ribs into desired serving size portions; set aside. In a large
self-sealing bag combine remaining ingredients and mix well. Add ribs,
seal bag and refrigerate overnight (6-24 hours) turning bag occasionally
to distribute marinade. Drain ribs, reserve marinade. Place ribs in a
shallow roasting pan, cover with foil and bake in a 350�F oven for 1 1/2
hours. Uncover and brush ribs with the reserved marinade. Bake, uncovered
for 30 minutes more.
Cuisine:
"Asian"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 588 Calories (kcal); 37g Total Fat; (57% calories from fat); 38g
Protein; 23g Carbohydrate; 111mg Cholesterol; 1166mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1 1/2
Other Carbohydrates
Chinese-Style Spareribs
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Ribs
Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover
with foil and bake in a 350�F oven for 1 1/2 hours.
Uncover and brush ribs with the reserved marinade. Bake, uncovered, for 30
minutes or till done.
Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 776 Calories (kcal); 54g Total Fat; (64% calories from fat); 55g
Protein; 11g Carbohydrate; 166mg Cholesterol; 716mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2
Other Carbohydrates
Choucroute Garni
Recipe By :
Serving Size : 10 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
In a large Dutch oven, over medium-low heat, render bacon fat; add onion
and carrots and saut� slowly; stirring occasionally, about 8-10 minutes.
Place parsley, bay leaves, peppercorns, juniper berries and cloves in
cheesecloth bag or large tea strainer. Add to pot along with sauerkraut,
wine and broth. Bring to a boil; cover and simmer for 1 hour. Add meats to
pot, stir, cover and simmer another hour. Add apples and simmer an
additional 20 minutes. Serve immediately with pumpernickel or Jewish rye
bread. Or refrigerate overnight and reheat to serve.
Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 638 Calories (kcal); 42g Total Fat; (62% calories from fat); 36g
Protein; 21g Carbohydrate; 217mg Cholesterol; 2809mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1335 0 0 0 0 0 0 0 0 4739 327 9110 0 0 0 5260
Columba di Pasqua
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
peel and salt. Heat water and butter until very warm (120� to 130�F).
Gradually add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir
in enough additional flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 6 minutes. Place in greased bowl,
turning to grease top. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough
and let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down. Divide dough in half. Roll one half of dough to 7- �
15-inch oval. Place on greased baking sheet; curve ends downward. Roll
remaining half to a triangle measuring 15 inches high and 6 inches wide at
the base. Place triangle on center of the curved oval. Twist top third of
triangle, left to right; shape to form dove's head. Twist bottom third
right to left to form tail. With sharp knife, slash wings and tail on a
diagonal to form feathers. Brush with egg white. Form almond paste into
1/2-inch balls. Arrange on dove's body and wings. Insert clove for eye.
Cover; let rise in warm, draft-free place until doubled in size, about 45
to 50 minutes.
Bake at 325�F for 40 minutes or until done. Remove from baking sheet; cool
on wire rack.
Description:
"Italians celebrate holidays with specially flavored breads baked in
unique shapes. This rich and tender loaf, is formed into a dove and
decorated with balls of sweet almond paste. It graces Italian tables
at Christmas as a dove of peace."
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Dove"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 288 Calories (kcal); 9g Total Fat; (28% calories from fat); 7g
Protein; 45g Carbohydrate; 42mg Cholesterol; 146mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Texas Beef Council
TOPPINGS (OPTIONAL)
Taco sauce
Shredded Monterey Jack cheese
Thinly sliced lettuce
Sliced ripe olives
Chopped tomatoes
Heat oven to 350�F. In large nonstick skillet, brown ground beef over
medium heat 8 to 10 minutes or until beef is no longer pink, breaking up
into 3/4" crumbles. Pour off drippings. Season beef with chili powder and
salt. Stir in salsa and corn; heat through.
To assemble, spoon approximately 1/3 cup beef mixture into each taco
shell; top as desired.
Cuisine:
"Mexican"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"12 Tacos"
Start to Finish Time:
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 372 Calories (kcal); 22g Total Fat; (52% calories from fat); 17g
Protein; 28g Carbohydrate; 57mg Cholesterol; 634mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, dry milk, undissolved yeast and
salt. Heat water, yogurt and 2 tablespoons oil until very warm (120 to
130�F); stir into dry ingredients. Stir in enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let
stand at room temperature 10 minutes. With sharp knife, make four or five
diagonal slashes (1/4-inch deep) on top of each loaf. Brush with egg white
mixture.
Divide dough in half. Shape each into 5-inch ball. Place on large greased
baking sheet sprinkled with cornmeal. Cover and refrigerate as directed.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let
stand at room temperature 10 minutes. With sharp knife, make four slashes
(1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg
white mixture and bake as directed.
Cuisine:
"French"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 164 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g
Protein; 28g Carbohydrate; 1mg Cholesterol; 216mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�
In a large bowl, combine ground chicken, bread crumbs, egg, parsley, onion
powder, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Form into 1
1/2" meatballs. In a large skillet, thoroughly brown meatballs on all
sides in vegetable oil; drain fat. Add sauce, 1/4 teaspoon salt, 1/8
teaspoon pepper and peas. Simmer, covered, 30 minutes or until meatballs
are thoroughly cooked; stir occasionally. Add sour cream, stir to mix
thoroughly. Serve over hot, cooked noodles.
Serves 4-6.
Cuisine:
"French"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 423 Calories (kcal); 34g Total Fat; (54% calories from fat); 22g
Protein; 40g Carbohydrate; 107mg Cholesterol; 528mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes
Put cooked couscous, dried cherries, carrots, cucumber, green onions and
pine nuts in a large bowl; mix well. Combine vinegar, olive oil and
mustard in a small container; mix well. Pour over couscous mixture; stir
to coat all ingredients. Season with salt and pepper, if desired. Serve
chilled or at room temperature.
Description:
"This Middle Eastern favorite makes a taste-tempting salad."
Cuisine:
"Middle Eastern"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 8g Total Fat; (26% calories from fat); 7g
Protein; 45g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Oregon Raspberry & Blackberry
FOR FILLING
2 ounces fresh spinach (2 to 3 ounces) -- trimmed & washed
1 tablespoon butter
4 tablespoons onion -- finely chopped
3 ounces cream cheese -- cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry breadcrumbs
1/2 pound flaked, cooked crabmeat
Dash salt, pepper, Tabasco -- (optional)
For filling: Wash spinach. With water still clinging to leaves, place in
large pan over medium-high heat. Cook until spinach just begins to wilt
and most of water has evaporated. Empty onto cutting board and chop
finely. Set aside.
Melt butter in saut� pan. Add onion and saut� until transparent. Reduce
heat to low; add cream cheese. When the cheese begins to soften, add lemon
juice to blend. Remove from heat and stir in crab, breadcrumbs, and
spinach.
For won tons: Place 1-2 teaspoons filling in each wrapper and seal
according to package directions. Place single layer of won tons in hot oil
and fry 2-3 minutes until golden brown. Drain on paper bags or paper
towels, and serve immediately with Blackberry Szechuan Sauce.
Cuisine:
"Asian"
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"36 won tons"
- - - - - - - - - - - - - - - - - - -
Per serving: 51 Calories (kcal); 1g Total Fat; (24% calories from fat); 2g
Protein; 7g Carbohydrate; 9mg Cholesterol; 136mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Yugoslavia.com
Rub together until fine the flour, crackling and salt. Add beaten eggs and
milk. Mix into soft dough. Shape biscuits, criss-cross tops with knife and
bake at 450�, then lower to 400� and bake until brown.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 289 Calories (kcal); 16g Total Fat; (49% calories from fat); 13g
Protein; 23g Carbohydrate; 45mg Cholesterol; 1124mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Salads
In a large skillet, cook bacon till crisp; drain and crumble bacon. In a
large bowl combine bacon, pork, lettuce, water chestnuts and green onions.
Cover and refrigerate 2-3 hours.
For dressing, in a screw-top jar combine soy sauce, honey, catsup and dry
mustard. Cover and shake well. Chill. At serving time, add dressing and
chow mein noodles to salad, tossing lightly to coat. Serve immediately.
Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 367 Calories (kcal); 14g Total Fat; (33% calories from fat); 29g
Protein; 33g Carbohydrate; 69mg Cholesterol; 1069mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Cuban Sandwich
Recipe By :
Serving Size : 1 Preparation Time :0:20
Categories : Burgers/ Sandwiches Grill
Nat. Pork Producers Council
Open roll and spread inside surfaces with mustard, then top with pickles;
layer on roast pork, cheese and ham; close sandwich. Lightly butter
outside surface of roll and grill on a hot griddle (or in a 400�F oven)
until lightly toasted and cheese is melted. Serve hot.
Cuisine:
"Cuban"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 694 Calories (kcal); 26g Total Fat; (34% calories from fat); 35g
Protein; 78g Carbohydrate; 83mg Cholesterol; 1711mg Sodium
Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
GLAZE
2 tablespoons honey
1 tablespoon orange juice
Place warm water in large, warm bowl. Sprinkle in yeast; stir until
dissolved. Add warm milk, butter, sugar, orange peel, salt, mace and 1 cup
flour; blend well. Stir in egg and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface. Remove 1/4 of
dough; roll to 18-inch rope. Reserve. Divide remaining dough in half. Roll
each half to 30-inch rope; join to make one long rope. Wrap long rope
loosely around small rope (start wrapping at center of small rope and work
out to each end). Pinch ends to seal. Place loaf on greased baking sheet.
Curve ends to make crescent shape. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes.
Bake at 350�F for 35 minutes or until done. Remove from sheet; cool on
wire rack. Makes 1 loaf. Brush with Honey Orange Glaze.
____________________
HONEY ORANGE GLAZE: In small saucepan, combine honey and orange juice.
Cook over medium heat, stirring frequently, until mixture is warm.
Cuisine:
"Czechoslovakian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g
Protein; 25g Carbohydrate; 23mg Cholesterol; 113mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Czechoslovakian Vanocka
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
In large bowl, mix 2 cups flour, sugar, undissolved yeast, salt, lemon
peel and nutmeg.
Heat milk, water and butter until hot to touch (125� to 130�F). Butter
does not need to melt. Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1
cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With
spoon, stir in dates and enough additional flour to make stiff dough.
Punch dough down. Divide dough in half; set one half aside. Divide
remaining half into 3 equal pieces. Roll into 18-inch ropes. On greased
baking sheet, braid ropes together. Pinch ends and tuck under to seal.
With side of hand, make a 1/4-inch deep depression along the top of the
braid. Divide remaining dough into four equal pieces; set one piece aside.
Roll three pieces into 16-inch ropes. Braid together. Pinch ends and tuck
under to seal. Place on top of larger braid. Make 1/4-inch deep depression
along top of braid with side of hand. Divide remaining piece of dough into
three equal pieces. Roll into 12-inch ropes. Braid together. Place small
braid on top of 16-inch braid. Pinch ends and tuck under to seal. Cover;
let rise in warm, draft-free place until doubled in size, about 40 to 50
minutes.
Brush loaf with egg white. Decorate with almonds. Bake at 350�F for 40
minutes or until done. Remove from baking sheet and cool on wire rack.
Cuisine:
"Czechoslovakian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 350 Calories (kcal); 8g Total Fat; (20% calories from fat); 9g
Protein; 61g Carbohydrate; 44mg Cholesterol; 332mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. Follow directions, except reduce first rise. Cover kneaded
dough and let rest on board 10 minutes. Proceed with recipe.
Nutr. Assoc. : 14 0 26366 0 20084 3620 0 0 0 0 0 0 2277
Recipe By :
Serving Size : 0 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Sauces and Toppings Side Dishes
Cut eggplant into bite-sized pieces, soak in water and keep aside.
Remove seeds from dosakaaya, cut into bite-sized pieces and keep aside.
Heat oil in a small skillet and add coriander seeds and green chiles. Fry
until the chiles burst and change color. Remove from heat and transfer the
contents to another dish to cool.
In the same skillet, in the remaining oil, add eggplant, salt and fry on
medium heat. When eggplant is soft remove from heat (about 10 minutes).
Let cool.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 414 Calories (kcal); 22g Total Fat; (44% calories from fat); 10g
Protein; 53g Carbohydrate; 0mg Cholesterol; 33mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked brown rice
1 cup cooked wild rice
1 cup dried tart cherries
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onions
1/4 cup chopped pecans
1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
Salt and pepper to taste
1 11-ounce can mandarin oranges -- drained
1/2 cucumber -- peeled, halved lengthwise, seeded and sliced
In a large serving bowl, combine brown rice, wild rice, cherries, celery,
green onions and pecans; mix well. Stir in yogurt. Season with salt and
pepper. Arrange orange sections and cucumber slices in a decorative
pattern on top of the salad. Refrigerate, covered, several hours to blend
flavors before serving.
Description:
"Savory salad provides fruit and fiber."
Cuisine:
"Indian"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 36g Carbohydrate; trace Cholesterol; 13mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Sauces and Toppings
In a skillet heat separately dry red chili and curry leaves (without oil)
for three minutes each. Keep aside.
Make into a powder dry red chili from above and the roasted Bengal gram.
This powder should be a bit coarse. To this now add grated dry coconut,
cumin seeds, the above curry leaves, and garlic cloves, and process for
another minute. (The grated coconut should not get too powdery.)
Goes well with hot plain white rice with a topping of butter/ghee. Stays
well up to a month if stored in a container with a tight lid in a cool
place.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 70 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads The Rice Council
Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in
a shallow baking dish; add beef. Cover and marinate in refrigerator,
turning occasionally, 4 hours or overnight.
Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange
mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla
wedges, picante sauce, and sour cream.
Cuisine:
"Mexican"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 783 Calories (kcal); 37g Total Fat; (42% calories from fat); 36g
Protein; 75g Carbohydrate; 85mg Cholesterol; 1295mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Pork
Stir Fry Swift & Company
Heat oil in large skillet over medium-high heat. Stir-fry pork, onion, and
green pepper 4-5 minutes.
Cuisine:
"Mexican"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 140 Calories (kcal); 7g Total Fat; (48% calories from fat); 15g
Protein; 3g Carbohydrate; 36mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Pork
Stir Fry Swift & Company
Slice pork across grain into 1/8" strips. Mix together garlic, oregano,
cumin, salt, orange juice, vinegar and hot pepper sauce. Marinate pork
strips in mixture for 10 minutes. Heat oil is a heavy skillet or on
griddle until hot. Stir-fry pork strips, onion and green pepper until pork
is no longer pink, about 2-5 minutes. Serve with flour tortillas and
accompany with sliced green onions, shredded lettuce and salsa if desired.
Cuisine:
"Mexican"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 390 Calories (kcal); 13g Total Fat; (29% calories from fat); 21g
Protein; 47g Carbohydrate; 36mg Cholesterol; 733mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Fleischmann's Yeast
TOPPING
1/4 cup sugar
2 teaspoons ground cinnamon
Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, sugar, butter, salt and 2 cups
flour; blend well. Stir in egg and enough remaining flour to make soft
dough.
Pour oil in large, heavy saucepan to 1-inch depth. Heat to 375�F. Place
two or three squares in oil. Cook about 1 minute on each side, until
golden brown. Drain on paper towels. Repeat with remaining squares. Sift
powdered sugar or sprinkle Cinnamon Sugar Topping over warm squares.
____________________
CINNAMON SUGAR TOPPING: In small bowl, combine sugar and ground cinnamon;
stir well.
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"32 Doughnuts"
- - - - - - - - - - - - - - - - - - -
Per serving: 87 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g
Protein; 16g Carbohydrate; 10mg Cholesterol; 84mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks
FILLING
3/4 pound ground beef -- cooked and drained
1/2 cup prepared salsa
1 4-ounce jar diced pimientos -- well drained
1 cup grated Monterey jack cheese
1 8 3/4-ounce can kidney beans -- drained
2 teaspoons chili powder
2 teaspoons oregano leaves
3/4 teaspoon salt
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in cornmeal, oil, salt and enough flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 40 to 60 minutes.
Punch dough down; divide into 10 equal pieces. On lightly floured surface,
roll each to 6-inch circle. Place 1/3 cup filling on one half of each
circle. Fold dough over filling; pinch seam to seal. Place on greased
baking sheets. Cover; let rise in warm, draft-free place until doubled in
size, about 30 to 45 minutes.
Bake at 400�F for 25 minutes or until done. Makes 10 turnovers. Serve warm
with additional salsa, if desired.
Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"10 Turnovers"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 456 Calories (kcal); 17g Total Fat; (33% calories from fat); 20g
Protein; 55g Carbohydrate; 36mg Cholesterol; 527mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Finnish Vipure
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Kids
Snacks
Measure warm water into large, warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in milk, sugar, butter, salt, ground cardamom, ground
nutmeg and 1 1/2 cups flour. Beat until smooth. Stir in enough additional
flour to make soft dough.
Punch dough down; divide in half. Roll each half to 36-inch rope tapering
ends. Place ropes on greased baking sheet. Form into pretzel: draw ends of
each rope in toward center to form circle. Twist ends around each other
twice; lay down under the bottom of circle. Cover; let rise in warm,
draft-free place until doubled in size, about 45 minutes.
Brush pretzel with boiling water. Bake at 350�F for 25 minutes or until
done, brushing with additional boiling water 2 to 3 times during baking.
Remove from baking sheet; cool on wire rack.
Cuisine:
"Finnish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Pretzel"
- - - - - - - - - - - - - - - - - - -
Per serving: 170 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g
Protein; 32g Carbohydrate; 7mg Cholesterol; 115mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 1582 26366 4138 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks
In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano and
salt. Stir very warm water and oil into dry ingredients. Stir in egg and
enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
With lightly oiled hands, spread batter in oiled 13- � 9-inch baking pan.
Spread with selected topping. Cover loosely with plastic wrap; let rise in
warm, draft-free place until almost doubled in size, about 15 to 30
minutes.
Bake at 400�F for 25 minutes or until done. Cool in pan on wire rack.
Makes 6 servings. Serve warm or cool, cut into squares.
____________________
TOPPINGS:
Parmesan and Pecan Topping: Drizzle 1/4 cup olive oil over batter.
Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese;
press nuts into batter.
Onion and Herb Topping: Place 1/4 cup olive oil and 1 1/2 cups thinly
sliced onion in large skillet. Cook over medium heat, 3 to 4 minutes,
stirring occasionally, until onion is soft but not browned. Spread onion
mixture over batter. Sprinkle with 1 teaspoon rosemary leaves, crushed and
1 teaspoon coarse salt, optional.
Blue Cheese and Walnut Topping: Drizzle 1/4 cup olive oil over batter.
Sprinkle with 3/4 cup chopped walnuts and 1/2 cup (2 ounces) crumbled blue
cheese; press nuts into batter.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 764 Calories (kcal); 56g Total Fat; (64% calories from fat); 16g
Protein; 52g Carbohydrate; 42mg Cholesterol; 724mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Lawry's
Poultry
Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in
several places with fork. In large resealable plastic bag, combine chicken
parts and 2/3 cup Dijon and Honey Marinade; seal thoroughly and shake to
coat. Marinate in refrigerator 30 minutes. Spray 13 � 9 � 2-inch baking
dish with nonstick vegetable spray; add potatoes and kielbasa. Top with
chicken parts, discarding used marinade. Drizzle remaining Marinade over
top; cover with foil. Bake in preheated 375�F oven 30 minutes; remove foil
and continue baking until chicken is no longer pink and juices run clear
(175� to 185�F) about 30 minutes.
Makes 4 to 6 servings
Description:
"Glazed, succulent chicken and kielbasa bake along with potatoes in
this simple to prepare and wonderfully savory dish!"
Cuisine:
"French"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 533 Calories (kcal); 36g Total Fat; (61% calories from fat); 31g
Protein; 19g Carbohydrate; 145mg Cholesterol; 961mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Partially freeze pork. Thinly slice across the grain into bite-sized
strips; set aside.
In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3
tablespoons drippings; crumble bacon on paper toweling.
Cook eggs in 1 tablespoon hot drippings for 2 minutes or until set; remove
and set aside.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 372 Calories (kcal); 10g Total Fat; (25% calories from fat); 25g
Protein; 42g Carbohydrate; 138mg Cholesterol; 1219mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2312 0 0 2673 20030 0 0
Frijoles Charros
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Render 4 ounces of bacon in stockpot; add green and red bell pepper and
chopped onion; saut� 5 minutes; add 3 garlic cloves, chicken stock, pur�ed
tomatoes, ham base, pur�ed chipotle peppers, cayenne, salt, pepper and
hot pepper sauce to taste; add 2 pounds dry pinto beans. Bring all to a
boil, lower heat and simmer, covered, about 1 1/2 hours, adding chicken
stock if needed.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 358 Calories (kcal); 6g Total Fat; (15% calories from fat); 21g
Protein; 55g Carbohydrate; 8mg Cholesterol; 2489mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
THE BATTER
4 large eggs -- if chilled, set in tepid water for 5 minutes
3/4 cup sugar -- extra-fine granulated if possible
4 ounces soft unsalted butter (one stick)
1/4 teaspoon cream of tartar
Pinch salt
2 tablespoons additional sugar
3/4 cup cornstarch
Preheat oven to 350 degrees F, and set rack in lower-middle level of the
oven.
_______________
The Chocolate
Blend the coffee and water in the pan, set in larger pan of simmering
water, and remove from heat. Break up the chocolate, stir it into the
coffee; cover and set aside to melt slowly until you are ready to use it.
_______________
The Batter
Separate the eggs, dropping the whites into the beating bowl, and the
yolks in the mixing bowl. Start beating the egg yolks, gradually adding in
the sugar, and continue until yolks are thick, pale yellow, and, when a
bit is lifted in blades of beater, it drops off in a thick ribbon that
slowly dissolves on the surface of the mixture � about 3 minutes of
beating.
_______________
Folding
Being sure chocolate and egg-yolks mixture is smooth and soft � stir over
hot water if yolks have stiffened � sift in one-quarter of the cornstarch,
and scoop in one-quarter of the egg whites; stir in with rubber spatula.
Then scoop rest of egg whites on top, sift in one-third of the remaining
cornstarch, and begin to fold as follows: Plunge rubber spatula down from
top center of egg whites to bottom of bowl, bring to edge of bowl, then
turn it as you lift it back up to the surface, thus bringing a bit of the
chocolate up over the egg whites. Rapidly repeat the movement several
times, rotating the bowl as you do so. Sift in half the rest of the
cornstarch, continue with several rapid scoops of the spatula, then sift
in the last of the cornstarch, and continue folding until blended. The
whole process should not take much more than a minute, and your object is
to deflate the egg whites as little as possible.
_______________
Baking
Set timer for 15 minutes. Cake will rise to about top of pans and are done
when only the center shakes a little when moved gently. A cake tester
should come out almost clean when inserted around the edges, but have a
number of wet brown specks attached to it when plunged in the center 2
inches.
_______________
Cuisine:
"French"
Source:
"Chocolate Manufactures Association"
S(Internet address):
"http://www.candyusa.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 809 Calories (kcal); 53g Total Fat; (54% calories from fat); 8g
Protein; 92g Carbohydrate; 150mg Cholesterol; 49mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat;
5 Other Carbohydrates
Equipment:
� For melting chocolate, a covered 6-cup saucepan and a second pan
of simmering water that will hold the first
� a clean dry beating bowl for the egg whites
� a 3 to 4 quart mixing bowl for the yolks
� a portable electric beater with, if possible, 2 sets of blades
� a sifter set over wax paper
� a cake tester or wooden toothpick.
Nutr. Assoc. : 0 750 0 1353 5388 0 0 0 0 1353 5385 0 0 3218 0 1553 478 0
1440 0 0 1440 20216 1553 1353 1440 1553
* Exported from MasterCook *
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday Kids
In large bowl, combine 2 1/2 cups flour, 1/2 cup sugar, undissolved yeast,
lemon peel, anise seed and salt. Heat milk, water and butter until very
warm (120� to 130�F). Butter does not need to melt. Gradually add to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in enough additional
flour to make soft dough.
Punch dough down. Knead in dates. Remove 1/3 of dough; reserve. Divide
remaining dough into three equal pieces; roll each to make 30-inch rope.
Braid ropes. Grease outside of 6-inch diameter oven-proof bowl; invert
onto large greased baking sheet. Wrap braid around bowl and pinch ends to
seal. Divide remaining dough into 12 equal pieces; form into egg shaped
rolls. Place on greased baking sheet. Cover wreath and rolls; let rise in
warm, draft-free place until doubled in size, about 30 to 40 minutes.
Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with
remaining sugar and almonds. Bake at 350�F for 15 to 20 minutes for rolls
and 35 to 40 minutes for wreath or until done. Switch positions of sheets
halfway through baking for even browning. Remove from sheets; cool on wire
racks. Makes 1 wreath and 12 rolls. Frost and decorate wreath and rolls
with decorating icing, decorettes and coconut. Place rolls in center of
wreath to serve.
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 226 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g
Protein; 38g Carbohydrate; 35mg Cholesterol; 121mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg
whites separately until stiff; fold in. Line the bottom of a 10-inch
springform pan with waxed paper, and pour batter in. Bake at 325� for 25
to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the
cake, then create high mounds around outside edge.
Cuisine:
"German"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 118 Calories (kcal); 6g Total Fat; (44% calories from fat); 3g
Protein; 14g Carbohydrate; 80mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Mrs. T's Pierogies
Pierogies Salads
Meanwhile, in a large skillet over medium heat, cook bacon until crisp;
drain and crumble; set aside.
Discard all but 3 tablespoons of the drippings from the skillet, place
skillet over medium heat. Heat bacon fat. Add onion; cook and stir until
lightly browned, 4 to 5 minutes; remove from heat. Stir in vinegar, sugar
and pepper.
Place drained pierogies in a large bowl; add onion mixture and bacon; toss
gently. Serve warm on a bed of mixed greens, if desired, as an appetizer,
an accompaniment to poultry or pork or with a chicken or tuna salad
sandwich.
Cuisine:
"German"
Source:
"Mrs. T's Pierogies"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 14g Total Fat; (68% calories from fat); 9g
Protein; 5g Carbohydrate; 24mg Cholesterol; 454mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
German Stollen
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes
In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel,
cardamom and salt. Heat milk, water and butter until very warm (125� to
130�F); stir into dry ingredients. Stir in 2 whole eggs, raisins, candied
orange peel, almonds and enough remaining flour to make soft dough. Knead
on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest 10 minutes.
Description:
"Classic German Christmas sweet bread. Christmas is the season for
giving and sharing. As this recipe makes two coffee cakes, one could
be given away and the other shared with family and/or friends."
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 390 Calories (kcal); 7g Total Fat; (14% calories from fat); 5g
Protein; 80g Carbohydrate; 27mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 3
1/2 Other Carbohydrates
German-Style Bratwurst
Recipe By :
Serving Size : 5 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
In a large skillet cook bacon over medium-high heat until crisp. Crumble
and set aside.
Score bratwurst; add to sauerkraut mixture and reduce heat. Cover and
simmer for 20-30 minutes or until potatoes are just tender, stirring
occasionally. Add the sliced apple; cover and cook for 5-10 minutes more
or until apples are just tender. Remove bay leaf.
Cuisine:
"German"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 437 Calories (kcal); 28g Total Fat; (56% calories from fat); 18g
Protein; 30g Carbohydrate; 61mg Cholesterol; 1907mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in large skillet. Brown pork chops over medium-high heat.
Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over
medium-low heat 50 to 60 minutes or until pork chops are tender.
Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions.
Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and
brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a
boil. Serve pork chops on top of cabbage.
Cuisine:
"German"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 273 Calories (kcal); 13g Total Fat; (40% calories from fat); 21g
Protein; 22g Carbohydrate; 42mg Cholesterol; 1033mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ontario White Bean Producers Wrap Recipes
Combine all ingredients except pitas, lettuce and tzatziki in a bowl. (May
be made several hours in advance. Place lettuce leaves on top of flat
pita. Spoon filling in the middle. Roll up sides of pita with bottom of
pita smaller than the top. Wrap bottom of pita with wax paper for easy
handling. Serve with tzatziki on the side.
Cuisine:
"Greek"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 297 Calories (kcal); 5g Total Fat; (15% calories from fat); 14g
Protein; 53g Carbohydrate; 11mg Cholesterol; 629mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, water and oil until very warm (120� to 130�F); stir into
dry ingredients. Stir in cheese, olives and enough remaining flour to form
a soft dough. Knead on lightly floured surface until smooth and elastic,
about 4 to 6 minutes. Cover; let rest 10 minutes.
Cuisine:
"Greek"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 4g Total Fat; (22% calories from fat); 6g
Protein; 28g Carbohydrate; 10mg Cholesterol; 315mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : TIPS:
* Breads made with fresh cheese may be more perishable; wrap
airtight and store any leftover in refrigerator or freezer.
Nutr. Assoc. : 3272 14 0 26366 0 0 0 986 4971
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday
In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel,
anise seed and salt. Heat water and butter until very warm (120�F to
130�F). Gradually add to dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup
flour. Beat 2 minutes at high speed, scraping bowl occasionally. With
spoon, stir in enough additional flour to make soft dough.
Punch dough down. Remove 1/2 cup dough. Knead dates and almonds into
remaining dough. Divide into 3 equal pieces. Form into 3 round loaves.
Arrange on greased baking sheet in the shape of a three-leaf clover.
Divide remaining dough into 4 pieces. Roll each piece to 10-inch rope.
Twist ropes together in pairs; pinch ends to seal. Place ropes on clover
in form of cross. Cover; let rise in warm, draft-free place until doubled
in size, about 40 minutes.
Brush with egg white. Bake at 375�F for 30 to 35 minutes or until done.
Remove from baking sheet; cool on wire rack.
Cuisine:
"Greek"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 280 Calories (kcal); 9g Total Fat; (27% calories from fat); 8g
Protein; 43g Carbohydrate; 57mg Cholesterol; 149mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : This traditional Greek Easter bread gets its name from its shape.
Three joined loaves together, topped with a cross represent the
Trinity. According to Greek tradition, the bread is not cut until
the family is seated at the Easter dining table. Each person
should get one thin slice from each of the three loaves.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Burgers/ Sandwiches National Turkey Federation
Poultry
Cuisine:
"Greek"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"8 Halves"
- - - - - - - - - - - - - - - - - - -
Per serving: 206 Calories (kcal); 6g Total Fat; (27% calories from fat); 13g
Protein; 24g Carbohydrate; 31mg Cholesterol; 403mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Burgers/ Sandwiches Pork
Swift & Company
Stir together pork strips and Caesar dressing; place in a shallow pan and
roast in a preheated 450 degree F oven until pork is crisp and lightly
browned, about 10 minutes. Open each pita half to form a pocket.
Distribute pork among each half. Top each sandwich with a tablespoon of
the cucumber dressing and some sliced red onion.
Cuisine:
"Greek"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 419 Calories (kcal); 25g Total Fat; (51% calories from fat); 28g
Protein; 24g Carbohydrate; 59mg Cholesterol; 671mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Soups/ Stews
Combine pork and flour; toss to coat evenly with flour. Place in 3
1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste,
wine, water, lemon juice, cumin and cinnamon; mix until well blended.
Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or
until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle
each serving with a small amount of nuts and cheese.
Cuisine:
"Greek"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"6:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 312 Calories (kcal); 13g Total Fat; (39% calories from fat); 28g
Protein; 17g Carbohydrate; 80mg Cholesterol; 402mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Grilled Indian Spiced Chicken and Tomatoes with Tomato-Mango Yogurt Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Florida Tomato Committee Main Dishes
Poultry
Place sliced tomatoes on grill, brush with remaining olive oil and grill
for about 1 minute on each side. Transfer to the chicken platter, garnish
with fresh mint and serve immediately.
_____________________
Yields 2 cups.
Cuisine:
"Indian"
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 477 Calories (kcal); 28g Total Fat; (54% calories from fat); 33g
Protein; 21g Carbohydrate; 86mg Cholesterol; 144mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 2314 0 0 0 4437 4437 4437 0 1006 0 986 0 3771 26093 3384
0 0 4243 0 0 0 0 5296 0 4088
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Grill Nat. Pork Producers Council
Pork
For marinade, in a small bowl combine green onions, soy sauce, garlic,
sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil.
Place chops in a 1-gallon self-sealing plastic bag, pour marinade over
chops, seal bag. Marinate in the refrigerator for 4 hours or overnight.
Drain chops, reserving marinade. Place chops on a kettle-style grill
directly over medium-hot coals, lower grill hood and grill for 4-5
minutes. Brush chops with reserved marinade; turn and brush again. Grill
for 4-5 minutes more until chops are just done.
Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 210 Calories (kcal); 14g Total Fat; (57% calories from fat); 20g
Protein; 3g Carbohydrate; 40mg Cholesterol; 1146mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Burgers/ Sandwiches Pork
Swift & Company
Cut pork crosswise into thin slices. Slice then into strips 5 � 1/2-inch.
Combine olive oil, mustard, lemon juice, garlic and oregano. Pour over
pork slices. Cover and refrigerate for 1-8 hours. Meanwhile, in small bowl
stir together yogurt, cucumber, garlic and dill. Cover and refrigerate.
Preheat oven to 450 degrees F. Drain marinade from pork slices and place
pork in single layer in shallow pan. Roast until crisp, about 10 minutes.
Open each pita half to form a pocket. Distribute pork among each half. Top
each sandwich with some chilled yogurt mixture and sliced onions.
Cuisine:
"Greek"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 431 Calories (kcal); 24g Total Fat; (48% calories from fat); 29g
Protein; 29g Carbohydrate; 43mg Cholesterol; 706mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Dundee Hazelnuts
Main Dishes The Oregon Hazelnut Industry
Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips
and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil
in skillet. Add vegetables and cook until meat is done and vegetables are
tender crisp. Add rest of marinade and cook until thickened. Top with
hazelnuts and serve.
Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 473 Calories (kcal); 34g Total Fat; (63% calories from fat); 30g
Protein; 15g Carbohydrate; 69mg Cholesterol; 592mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry
Brown chicken strips in oil until done. Add red pepper, mushrooms, celery,
pea pods and green onion. Cook until tender crisp. Add the chicken broth,
mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook
until thickened. Add the oranges and garnish with hazelnuts. Serve with
hot cooked rice.
Cuisine:
"Chinese"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 349 Calories (kcal); 17g Total Fat; (42% calories from fat); 24g
Protein; 28g Carbohydrate; 46mg Cholesterol; 545mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 3 Fat;
1 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry
Heat oil in skillet. Add chicken, carrots and onion. Cook for three
minutes. Add broccoli and continue to cook for three minutes. Add green
pepper, pea pods and soup. Cook for five minutes, stirring to prevent
sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot
Oriental noodles.
Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 264 Calories (kcal); 15g Total Fat; (48% calories from fat); 21g
Protein; 13g Carbohydrate; 44mg Cholesterol; 478mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Saut� the onion, celery and garlic until the onions are soft and
translucent.
Add the chicken stock, carrot and tomatoes and simmer for 35 minutes.
Add the beans, spinach, zucchini, basil, parsley and oregano and continue
to simmer for an additional 10 minutes.
Meanwhile, cook the pasta according to the package directions. Drain pasta
and add to soup. Season soup with salt and pepper. Serve soup with a
spoonful of Parmesan cheese sprinkled over each bowl.
Cuisine:
"Italian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 238 Calories (kcal); 5g Total Fat; (19% calories from fat); 10g
Protein; 37g Carbohydrate; 2mg Cholesterol; 1146mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Yugoslavia.com
Boil the milk in shallow enamel pan. Carefully, pour the cream in holding
it as high as possible. Simmer mixture on low fire for about 2 hrs. Turn
off heat. Let it stand without mixing for 6 hours. Then turn on heat again
and simmer on very low fire for 1/2 hour. Cool without mixing. Then
carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen
with the point of a knife and remove it to a flat plate. Cut into squares.
It is delicious served on anything which calls for whipped cream or eaten
alone.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 93 Calories (kcal); 9g Total Fat; (82% calories from fat); 2g
Protein; 2g Carbohydrate; 33mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Radish Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
4 ounces fresh green beans -- trimmed and cut in 1/2-inch pieces (1
cup)
1 pound boned and skinned chicken breasts -- cut in 1/2-inch
strips
1 tablespoon minced fresh ginger
OR
1/4 teaspoon ground ginger -- see Notes
1/4 cup hoisin sauce*
1 chicken bouillon cube
1 1/2 cups trimmed and quartered radishes
4 cups romaine lettuce -- cut in 1/2-inch strips
In a large skillet heat oil until hot; add green beans., stirring to coat
with oil. Add 2 tablespoons water; cover and cook until nearly
crisp-tender, about 3 minutes, stirring once.
Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook,
stirring constantly, until mixture boils, about 1 minute. Add radishes;
boil, stirring constantly, until mixture thickens, about 1 minute longer.
In a large serving bowl place lettuce; spoon radish mixture over lettuce;
toss to coat. Serve over steamed white rice, if desired.
Cuisine:
"Chinese"
Source:
"The Radish Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 284 Calories (kcal); 16g Total Fat; (51% calories from fat); 21g
Protein; 13g Carbohydrate; 59mg Cholesterol; 519mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 11g Total Fat; (21% calories from fat); 32g
Protein; 57g Carbohydrate; 116mg Cholesterol; 551mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 530 0 1356 0 630 0 2130706543 2236 26345 0 2130706543 4017
0 0 0 0 0 0 2130706543
* Exported from MasterCook *
Hot 'n Crunchy Thai Pork Salad with Spicy Peanut Dressing
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Nat. Pork Producers Council
Pork Salads
For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy
sauce, coriander, cumin, ginger, turmeric and cayenne. Place pork strips
in a 1-gallon self-sealing plastic bag; pour marinade over pork strips,
seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips,
discarding marinade. For dressing, in a small saucepan combine peanut
butter and brown sugar. Cook over low heat, stirring constantly, until
well blended. Remove from heat and stir in yogurt, 1 teaspoon soy sauce
and hot pepper sauce. Return to heat. Cook and stir over low heat until
just heated through. Keep warm. In a large skillet heat vegetable oil over
medium-high heat. Cook and stir pork strips for 2-3 minutes or until
cooked through. Remove from heat; add cabbage and green onions; toss to
combine. Divide cabbage mixture among individual plates. Place chow mein
noodles on top of cabbage mixture. Drizzle with dressing.
Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 427 Calories (kcal); 25g Total Fat; (51% calories from fat); 24g
Protein; 30g Carbohydrate; 31mg Cholesterol; 847mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Yugoslavia.com
Boil 6 medium potatoes until done, but firm. Peel and slice very thin.
Place in buttered baking dish. Sprinkle in 1 cup finely chopped celery, 2
tablespoons finely chopped parsley, 1 chopped onion. Mix 4 tablespoons
salad oil, 4 tablespoons vinegar, 1 teaspoon salt, 1/2 pepper and 1/2
teaspoon paprika. Pour over all, cover; heat in oven about 15 minutes.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 284 Calories (kcal); 14g Total Fat; (42% calories from fat); 4g
Protein; 38g Carbohydrate; 0mg Cholesterol; 572mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Partially freeze steak; slice across grain into 1/4-inch strips. Place in
large bowl.
Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalape�o,
garlic, gingerroot and pepper flakes in small bowl. Pour mixture over
beef; marinade 1 hour.
Cuisine:
"Thai"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 410 Calories (kcal); 21g Total Fat; (46% calories from fat); 16g
Protein; 40g Carbohydrate; 36mg Cholesterol; 442mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Hungarian Goulash
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and
cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8
hours or until pork and potatoes are tender.
Combine flour, sour cream and caraway seed. Stir into pork mixture and
blend thoroughly. Serve garnished with chopped fresh parsley, if desired.
Cuisine:
"Hungarian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"7:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 278 Calories (kcal); 9g Total Fat; (30% calories from fat); 24g
Protein; 25g Carbohydrate; 60mg Cholesterol; 151mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Hyderabadi Biryani
Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry
SET ONE
2 pounds chicken -- medium-size pieces
8 mint leaves
1 cup yogurt
1 small onion -- crushed or grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon turmeric
10 rose petals
SET TWO
1 stick cinnamon stick (1 inch)
3 cardamom
4 whole clove
SET THREE
5 black peppercorns
1/4 teaspoon anise seed
1 pinch saffron
1 small piece nutmeg
1 tablespoon khus-khus (poppy seeds)
SET FOUR
3 cups basmati rice
1 stick cinnamon stick (1 inch)
2 cardamom
2 cups cream or milk of 1 medium-sized coconut
3 cups water
10 cashew nuts
2 bay leaves
1/2 cup finely chopped onion
1 tablespoon chopped green chiles
Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10
minutes. Then cook on high heat for 10 minutes or until the liquid
evaporates. Remove from heat and keep aside.
In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon
and cardamom. When cashew nuts turn light brown add chopped onion and
green chili and fry until onion turns brown. Now add rice and fry for two
minutes on medium heat.
Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover
and cook on high heat until the rice begins bubbling up for the first
time. Reduce heat and let cook. Stir periodically and use a good lid to
cover skillet so that aroma does not escape.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 958 Calories (kcal); 57g Total Fat; (52% calories from fat); 32g
Protein; 84g Carbohydrate; 146mg Cholesterol; 342mg Sodium
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates
Serving Ideas : Tastes good with Perugu Pacchadi. This dish goes well just by
itself rather than with curries which are very rich in flavor.
Recipe By :
Serving Size : 2 Preparation Time :0:40
Categories : Amma's Indian Recipes Main Dishes
Poultry
Ginger, garlic, chili (both green and red) and onions are ground into a
paste.
Cardamom, clove, dhaniya powder, turmeric, gasagasaalu are all ground into
a powder.
Chicken, paste from step 1, salt and yogurt are all thoroughly mixed and
kept aside for 30 minutes. Then in sufficient quantity of water, the
chicken pieces are all boiled until the chicken is tender. Wait until the
water is completely absorbed and then remove from heat.
In a large skillet, heat oil and add the cooked chicken. Fry for 5 minutes
on high. Then add the powder from step 2 and mix thoroughly. Lower heat
and keep stirring for 10 minutes. Before removing from heat, garnish with
coriander and cover with lid.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 1050 Calories (kcal); 89g Total Fat; (74% calories from fat); 37g
Protein; 33g Carbohydrate; 165mg Cholesterol; 213mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 15 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry
SET TWO
2 cups basmati rice
8 cups water
SET THREE
1 stick cinnamon stick (1 inch)
2 cardamom
2 whole clove
1 teaspoon dried pomegranate seeds (anar dhana)
1 teaspoon coriander seeds
In a skillet heat butter and add cloves, cinnamon, cardamom, bay leaves,
and fry for one minute on medium heat. Next add black pepper powder, cumin
seed powder and fry for one minute.
Now add yogurt, red chili powder, meat pieces and powdered Set 3 and fry
for five minutes on high heat. Reduce heat to low, add half cup of water,
cover tightly and let cook until liquid evaporates. Now add mint leaves
paste, stir, remove from heat and keep aside.
Wash basmati rice, add 8 cups of water and let soak for 15 minutes. Later,
add 1 teaspoon salt, 1 teaspoon oil and cook on medium heat until the rice
is more than half done. Now add 1 cup cold water, remove from heat and
drain water completely from pot. Cover well and keep aside.
Spread the remaining meat curry over the rice. Cover tightly and put the
skillet back on low heat. Let cook for 12-15 minutes without letting any
air escape.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 622 Calories (kcal); 22g Total Fat; (30% calories from fat); 26g
Protein; 85g Carbohydrate; 88mg Cholesterol; 214mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
NOTES : Always serve this dish hot. It's very important that the meat
curry is made first and then kept aside, because the rice and
curry must be combined immediately after the rice is cooked.
Nutr. Assoc. : 0 2602 2614 0 0 0 2705 0 161 3013 0 0 0 3384 0 0 0 0 0 0 0
2705 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Amma's Indian Recipes Sauces and Toppings
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SET ONE
2 pounds ripe tomatoes -- cut in two
3 medium onions -- finely chopped
1 teaspoon red chili powder
10 whole gloves garlic -- crushed
SET TWO
1/2 teaspoon shajeera
1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
4 teaspoons sesame seeds
1 1/2 teaspoons coriander seeds
1 piece cinnamon stick (1 inch)
SET THREE
6 whole clove
1/3 cup oil
3 dry red chiles
Salt -- to taste
Heat Set 2 on medium for 4 minutes and then make into a fine powder. Keep
aside.
In a pot add ingredients of Set 1, powdered Set 2 and 1/2 cup of water and
cook until tomatoes and onion pieces are well cooked. Remove from heat.
Let cool and later blend in a processor until smooth and then pass through
a strainer. The tomato stock is ready.
Heat oil in a deep skillet and when oil is hot add dry red chiles and
cloves. Fry for a minute on medium heat and then add above stock and salt.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 210 Calories (kcal); 15g Total Fat; (59% calories from fat); 3g
Protein; 20g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Serving Ideas : Goes well with vegetable fried rice and biryani. Usually eaten
along with a dry meat curry (that is a meat curry with no sauce) and plain white
rice.
Recipe By :
Serving Size : 0 Preparation Time :1:55
Categories : Amma's Indian Recipes Sauces and Toppings
Side Dishes
Heat oil in a skillet on medium and when oil is hot add red chili and
asafoetida. Fry for two minutes or until the color of red chili changes to
maroonish black. Remove from heat.
Remove red chili and asafoetida from the above skillet and keep in a
separate dish. Now to the remaining oil in the skillet add all the rest of
the ingredients except sesame seeds and fry on medium heat until the color
of Bengal gram changes to reddish shade. Now add sesame seeds and when
they begin to pop, remove skillet from heat and let cool.
Powder the contents of the above skillet along with red chili and
asafoetida. The powder should have the consistency of coarse semolina.
The above powder is mixed with sesame seed oil and hot idlis are coated on
both sides with this mixture.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 375 Calories (kcal); 27g Total Fat; (62% calories from fat); 13g
Protein; 24g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :3:20
Categories : Nat. Pork Producers Council Pork
Pat chops dry with paper toweling and set aside. In small bowl, stir
together vinegar, soy sauce, honey and hot pepper sauce; set aside.
Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook
about 2 minutes on each side or until browned. Add garlic and ginger; cook
for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar
mixture; cover and cook until chops are fork-tender, about 10 minutes.
Uncover and cook an additional 2-3 minutes or until sauce is slightly
thickened. Garnish with chopped cilantro, if desired.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 218 Calories (kcal); 9g Total Fat; (36% calories from fat); 22g
Protein; 12g Carbohydrate; 67mg Cholesterol; 840mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Stir Fry
Pour remaining oil into wok. Add cabbage, celery and green onions; cook
and stir 1-2 minutes, or until crisp-tender. Stir in soy sauce and pasta.
Return meat mixture to wok; stir to combine and heat through.
Cuisine:
"Indonesian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 407 Calories (kcal); 13g Total Fat; (27% calories from fat); 31g
Protein; 45g Carbohydrate; 35mg Cholesterol; 1530mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Cuisine:
"Indonesian"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Baking time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 279 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g
Protein; 64g Carbohydrate; 0mg Cholesterol; 114mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Combine soy sauce, garlic, ginger, sesame oil, five spice powder and
cayenne. Place pork roast in 3 1/2-quart slow cooker. Spoon spice mixture
over top of roast. Cover and cook on low heat setting 6 1/2 to 7 hours or
until pork is tender and registers 160�F on meat thermometer inserted in
center. Remove roast from slow cooker. Stir peanut butter into juices
until smooth. Spoon sauce over sliced roast.
Cuisine:
"Indonesian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"6:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 269 Calories (kcal); 15g Total Fat; (49% calories from fat); 30g
Protein; 3g Carbohydrate; 67mg Cholesterol; 293mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat water and oil until very warm (125� to 130�F). Gradually stir warm
liquids into dry ingredients. Stir in egg, mashed potatoes and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Bake at 350�F for 35 minutes or until done. Remove from pan; cool on wire
rack.
Cuisine:
"Irish"
Source:
"Fleischmann's Yeast"
S(internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 212 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g
Protein; 37g Carbohydrate; 16mg Cholesterol; 109mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates
NOTES : *To use instant potatoes: Stir together 1/3 cup boiling water and
1/4 cup instant potato flakes or buds. Cool to room temperature.
Nutr. Assoc. : 14 0 26366 0 1582 0 0 4113 2662
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Soups/ Stews
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven;
brown meat over medium-high heat. Add onions and garlic. Cook and stir 5
minutes. Pour off drippings. Stir in remaining ingredients. Bring to a
boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is
very tender. Stir occasionally. Serve with imported beer and mashed
potatoes, if desired.
Cuisine:
"Irish"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 188 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g
Protein; 11g Carbohydrate; 50mg Cholesterol; 563mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Remove dough to lightly floured surface; form into smooth 5-inch ball,
adding additional whole wheat flour if needed. Place in greased 9-inch pie
pan. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 60 minutes.
With sharp knife, make an "X" (1/2 inch deep) on top of dough. Bake at
375�F for 35 to 40 minutes or until done. Remove from pan; cool on wire
rack.
Description:
"This yeast-raised version of the traditional Irish brown soda bread
does not require kneading."
Cuisine:
"Irish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g
Protein; 26g Carbohydrate; 8mg Cholesterol; 238mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Rag�
In a medium bowl, cream 5 tablespoons butter and 1 cup sugar until fluffy.
Add egg and vanilla; beat 2 minutes, scraping bowl occasionally. Combine
flour, baking powder, salt and 1 teaspoon cinnamon; add to creamed mixture
alternately with orange juice and milk. Beat on low speed. Fold in
remaining ingredients.
Pour batter over apples. Bake 55 minutes, or until cake tests done. Cool
thoroughly. Remove sides of pan and invert onto platter. Garnish with
apple slices and mint leaves.
Serves 6-8.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:55"
- - - - - - - - - - - - - - - - - - -
Per serving: 312 Calories (kcal); 13g Total Fat; (37% calories from fat); 3g
Protein; 47g Carbohydrate; 32mg Cholesterol; 313mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/ Stews The Mushroom Council
Cuisine:
"Italian"
Source:
"The Mushroom Council"
Yield:
"6 1/2 "
Start to Finish Time:
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 210 Calories (kcal); 1g Total Fat; (4% calories from fat); 12g
Protein; 39g Carbohydrate; 0mg Cholesterol; 692mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Italian Bread
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, salt and 2 cups flour; blend well.
Stir in enough remaining flour to make soft dough.
Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll each to 12-inch circle. Roll up each circle to make loaf. Pinch seams
and ends to seal; taper ends by gently rolling back and forth. Place
loaves, seam sides down, on large, greased baking sheet. Cover; let rise
in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Lightly dust loaves with additional flour, if desired. With sharp knife,
make three or four diagonal slashes (1/4-inch deep) across top of each
loaf. Bake at 400�F for 25 minutes or until done. Remove from sheet; cool
on wire rack.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 97 Calories (kcal); trace Total Fat; (2% calories from fat); 3g
Protein; 20g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes
Set aside 1 cup flour from total amount. Mix remaining flour, sugar,
undissolved yeast, lemon rind and salt in large bowl. Heat water, milk and
butter until hot to touch, 125� to 130�F. Butter does not need to melt.
Gradually add to dry ingredients; blend well. Stir in eggs, almond extract
and enough additional flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 6 minutes. Cover; let rest 10
minutes.
Brush with egg white. Form almond paste into small balls (1/4-inch
diameter). Arrange balls on dove's body and wings. Press one slivered
almond into each ball. Use clove for eye. Cover; let rise in warm,
draft-free place until doubled in size, about 45 to 50 minutes.
Bake at 325�F for 40 minutes or until done. Remove from baking sheet and
cool on wire rack.
Description:
"Italians celebrate holidays with specially flavored breads baked in
unique shapes. This rich and tender loaf is formed into a dove and
decorated with balls of sweet almond paste. It graces Italian tables
again at Christmas as a dove of peace."
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Dove"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 296 Calories (kcal); 11g Total Fat; (33% calories from fat); 8g
Protein; 42g Carbohydrate; 42mg Cholesterol; 149mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Set aside 1 cup flour from total amount. In large bowl, combine remaining
flour, sugar, salt, undissolved yeast, basil, oregano and thyme. Heat
water, milk and 3 tablespoons shortening until hot to touch, 125� to
130�F. Stir hot liquids into dry mixture. Stir in enough reserved flour to
make soft dough. Turn out onto floured surface; knead until smooth and
elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Bake at 400�F for 25 minutes or until done. Brush with melted shortening;
sprinkle with poppy seeds or dried herbs, if desired. Remove from baking
sheet; cool on wire racks.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Braids"
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 28g Carbohydrate; 1mg Cholesterol; 182mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks
Knead on floured surface until smooth, about 4 minutes. Roll dough to 14-
� 10-inches. Layer ham, cheese and salami over center third of dough
length; top with pimientos and olives. Make cuts from filling to dough
edges at 1-inch intervals along sides of filling. Alternating sides, fold
strips at an angle across filling.
Place on greased baking sheet; cover. Place large, shallow pan on counter;
half-fill with boiling water. Place baking sheet over pan; let rise 15
minutes.
Brush loaf with egg white; sprinkle with sesame seed. Bake at 400�F for 25
minutes or until done.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 621 Calories (kcal); 22g Total Fat; (32% calories from fat); 25g
Protein; 78g Carbohydrate; 50mg Cholesterol; 1601mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Rag�
Salads Vegetarian
Combine all ingredients except lettuce; mix well. Chill several hours.
Serve over lettuce.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 351 Calories (kcal); 11g Total Fat; (26% calories from fat); 14g
Protein; 52g Carbohydrate; 0mg Cholesterol; 264mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 1/2 Other Carbohydrates
Italian Panettone
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, butter and water until very warm (120� to 130�F).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in enough remaining flour to make stiff batter. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour. (With Rapid Rise
Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)
Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter
in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover;
let rise in warm, draft-free place until batter rises to within 1/2-inch
of rim, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest
oven rack at 350�F for 30 to 35 minutes or until done. Cool in cans on
wire rack 5 minutes; remove from cans to wire rack to cool completely.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 201 Calories (kcal); 8g Total Fat; (35% calories from fat); 5g
Protein; 29g Carbohydrate; 39mg Cholesterol; 134mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a large skillet over medium-high heat. Brush chops lightly with oil
and brown on each side. Combine lemon juice and flour; stir into skillet
with beef broth, green onions, garlic, thyme, salt and pepper. Bring to
boiling, cover tightly and cook over low heat for 5-6 minutes until chops
are just done. Remove chops to a serving platter; keep warm. Cook broth
mixture, uncovered, over medium-high heat until sauce thickens slightly.
Meanwhile, in a small skillet heat butter over medium heat. Cook red
pepper in hot butter until crisp-tender, stirring often. Spoon the sauce
over chops. Sprinkle with cooked red pepper.
Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 239 Calories (kcal); 12g Total Fat; (46% calories from fat); 25g
Protein; 7g Carbohydrate; 62mg Cholesterol; 456mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Add the remaining pork; cook, stirring constantly till pork is browned.
Sprinkle 3/4 teaspoon salt and the pepper over pork. Place the remaining
olive oil, eggplant and minced garlic in skillet and cook over medium-high
heat for 3 minutes.
Add squash, onion, red pepper, Italian seasoning, and 3/4 teaspoon salt;
cook for 7 minutes, stirring occasionally. Combine water and cornstarch;
stir into vegetables. Return pork to skillet and cook for 3-4 minutes or
till thickened, stirring occasionally.
Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 11g Total Fat; (37% calories from fat); 26g
Protein; 14g Carbohydrate; 74mg Cholesterol; 863mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Italian Porketta
Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 8g Total Fat; (39% calories from fat); 24g
Protein; 2g Carbohydrate; 73mg Cholesterol; 100mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Rag�
Preheat oven to 350 degrees F. Grease and flour two 7 1/2 � 3 1/2 � 2
1/2-inch loaf pans.
In a large bowl, cream butter and sugar until fluffy. Add eggs and
vanilla; beat on high speed 5 minutes, scraping bowl occasionally. Combine
flour, baking powder, salt and nutmeg; add to creamed mixture alternately
with milk. Beat on low speed. Pour into pans and sprinkle each with 2
tablespoons almonds.
Bake 1 1/2 hours, or until cake tests done. Cool 20 minutes; remove from
pans.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 246 Calories (kcal); 11g Total Fat; (39% calories from fat); 2g
Protein; 36g Carbohydrate; 27mg Cholesterol; 146mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Rag�
In a small bowl, combine eggs, sugar and vanilla. Remove rice from heat.
Slowly add egg mixture, stirring constantly until thickened. Serve warm or
chilled.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 17g Total Fat; (52% calories from fat); 7g
Protein; 28g Carbohydrate; 118mg Cholesterol; 199mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
In large bowl, combine yeast and lukewarm water. Stir until dissolved.
Stir in oil, 2 teaspoons crushed rosemary, salt, 1 egg and 1 1/2 cups
flour; beat until smooth. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
minutes. Place in greased bowl, turning to grease top; cover. Let rise in
warm, draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down; turn out onto lightly floured surface. Knead in dates.
Divide dough into 18 equal pieces. Shape into smooth ball. Place balls, 2
inches apart, on greased baking sheets.
Cover rolls; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water. Brush rolls with egg mixture.
Crumble remaining rosemary over rolls. With scissors, snip small "X" in
top of rolls. Bake at 400�F for 12 to 15 minutes or until done. Remove
from pans; cool on wire racks.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"18 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 180 Calories (kcal); 5g Total Fat; (24% calories from fat); 4g
Protein; 30g Carbohydrate; 21mg Cholesterol; 186mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Soups/ Stews
Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 223 Calories (kcal); 13g Total Fat; (50% calories from fat); 10g
Protein; 17g Carbohydrate; 29mg Cholesterol; 974mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pizza
Rag�
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Italian sausage -- sliced
1 tablespoon olive oil or vegetable oil
2 small zucchini -- sliced
1 small eggplant -- sliced
1/2 teaspoon garlic powder
1 4-ounce jar sliced pimentos -- drained
2 tablespoons grated Parmesan cheese
1 round loaf Italian or French bread -- split and toasted
1 14-ounce jar Rag� Pizza Quick Sauce
1 cup shredded Provolone
OR
1 cup shredded Mozzarella cheese
Evenly cover each piece of bread with half a jar of sauce, sausage mixture
and cheese. Bake 13-15 minutes or until heated through.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 526 Calories (kcal); 26g Total Fat; (51% calories from fat); 19g
Protein; 36g Carbohydrate; 57mg Cholesterol; 1162mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/ Brunch Florida Tomato Committee
Rub each slice of bread with a clove of garlic and drizzle with olive oil.
Place under broiler and brown lightly on both sides. Remove slices and rub
each with a tomato half, soaking the toasts with the tomato pulp.
Cuisine:
"Italian"
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 156 Calories (kcal); 8g Total Fat; (46% calories from fat); 6g
Protein; 15g Carbohydrate; 11mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : You can also serve these delectable savories with fresh grapes for
breakfast or brunch.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Meatless
National Pasta Association Pasta
Preheat oven to 325�F. Blend together the egg whites and Ricotta cheese
until smooth. In a 3-quart casserole dish, layer the pasta, Ricotta cheese
and tomato mixture, ending with a layer of the tomato mixture. Sprinkle
the top with grated Mozzarella and Parmesan cheese. Bake until golden
brown on top and bubbling, about 45 minutes.
Cuisine:
"Italian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 519 Calories (kcal); 11g Total Fat; (19% calories from fat); 28g
Protein; 78g Carbohydrate; 32mg Cholesterol; 881mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes
Set aside 1 cup flour. In large bowl, mix remaining flour, 1/3 cup brown
sugar, undissolved yeast, salt, allspice and nutmeg. Heat milk, water and
butter until hot to touch (125� to 130�F); stir into dry mixture. Mix in
eggs and enough additional flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let
rest 10 minutes.
Turn dough out onto lightly floured surface. Knead in dates. Divide dough
in half. Divide each half into 9 pieces; shape each piece into a smooth
ball. Place in 2 greased 8- � 8- � 2-inch square pans. Cover; let rise in
warm, draft-free place until doubled in size, about 45 minutes.
Bake at 350�F for 20 minutes. Remove rolls from oven; brush with egg white
and sprinkle with remaining brown sugar. Return to oven and bake an
additional 5 minutes or until done. Remove from pans and cool on wire
racks.
Cuisine:
"Jamacian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"18 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 189 Calories (kcal); 4g Total Fat; (17% calories from fat); 5g
Protein; 34g Carbohydrate; 29mg Cholesterol; 162mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
The Oregon Hazelnut Industry
Season chicken with salt and pepper. Brown chicken on both sides in
margarine in skillet over medium heat. Reduce to low and add 1/2 cup
water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf.
Bring to boil, cover & simmer for 20 minutes. Turn chicken once while
cooking. Remove chicken and keep warm. Bring liquid to a boil over high
heat for 5 minutes, constantly stirring. Stir in lime juice and bananas;
heat gently. Place chicken on serving dish, top with sauce and sprinkle
with nuts.
Cuisine:
"Jamacian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 583 Calories (kcal); 36g Total Fat; (54% calories from fat); 34g
Protein; 33g Carbohydrate; 93mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Grill Nat. Pork Producers Council
Pork Ribs
In a small jar with tight-fitting lid, shake together all dry ingredients
until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs
over indirect heat in covered grill, turning occasionally, until ribs are
very tender, about 1-1/2 hours (OR roast ribs on rack in shallow pan in
350�F oven for 1-1/2 hours). Cut into 1- or 2-rib portions to serve.
Cuisine:
"Jamacian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 174 Calories (kcal); 13g Total Fat; (70% calories from fat); 9g
Protein; 4g Carbohydrate; 46mg Cholesterol; 470mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Jamaican Pork
Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company
Melt butter in a large skillet, stir in curry powder until foamy. Cut
bananas into 1/2" rounds and saut� in curry butter until golden brown.
Remove from skillet, set aside. Add pork cubes to skillet and saut� until
golden brown. Salt to taste. Stir in pineapple juice, and minced onion.
Cover and simmer 10-12 minutes, until pork is tender. Stir in coconut and
hot cooked rice. Add bananas and toss lightly.
Cuisine:
"Jamacian"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 288 Calories (kcal); 12g Total Fat; (37% calories from fat); 15g
Protein; 31g Carbohydrate; 37mg Cholesterol; 392mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other
Carbohydrates
Jamaican Pork 2
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry
Melt butter in a large skillet, stir in curry powder until foamy. Cut
bananas into 1/2-inch rounds and saut� in curry butter until golden brown.
Remove from skillet, set aside. Add pork cubes to skillet and saut� until
golden brown. Salt to taste. Stir in pineapple juice and minced onion.
Cover and simmer 10 minutes, until pork is tender. Stir in coconut and
bananas and toss lightly. Serve with hot cooked rice, if desired.
Cuisine:
"Jamacian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 261 Calories (kcal); 9g Total Fat; (29% calories from fat); 25g
Protein; 21g Carbohydrate; 82mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat;
0 Other Carbohydrates
Japanese Pasta
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta
In a non-stick skillet, saut� the flank steak over high heat. If it begins
to stick, add a little soy sauce, one tablespoon at a time. When the steak
is cooked through, reduce the heat to medium-low and add the soy sauce,
red bell pepper, carrots and scallions. Increase heat to medium-high and
cook three minutes. Toss with pasta and serve.
Cuisine:
"Japanese"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 406 Calories (kcal); 7g Total Fat; (16% calories from fat); 22g
Protein; 62g Carbohydrate; 29mg Cholesterol; 588mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 12g Total Fat; (48% calories from fat); 23g
Protein; 7g Carbohydrate; 51mg Cholesterol; 596mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
BATTER
1 large egg
4 ounces plain flour -- sifted
1/4 pint cold water
Wasabi Paste Dipping Sauce -- see recipe
Remove the head and shells from the prawns and cut out the vein from the
back of the prawn.
Stir in the flour and the water, until just combined. Do not overmix the
batter; there should be a few lumps in the mixture.
Set the batter bowl in a larger bowl filled with ice cubes or crushed ice.
To cook prawns:
Heat about 4 inches of vegetable oil in a deep heavy-based pan to a
temperature of 350�F or until a cube of bread browns in 30 seconds.
Hold the prawns by the tail, dip into the batter, and then carefully slip
them into the hot oil.
Fry the prawns five at a time for about 2 minutes until the batter is
golden and very crisp.
Drain on kitchen paper, and keep warm while frying the remaining prawns.
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 143 Calories (kcal); 2g Total Fat; (10% calories from fat); 10g
Protein; 20g Carbohydrate; 84mg Cholesterol; 368mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Place in small bowl and use as a dip with seafood, tempura and/or
vegetable pieces.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes Yugoslavia.com
Use 8 quarts yellow bell peppers. Remove seeds and cut peppers in half.
Bring to a boil 6 quarts water, 3 quarts white vinegar, 8 tablespoons
sugar, 6 tablespoons salt and 1-1/2 cups oil. Drop peppers into liquid and
boil a few minutes, but do not overcook. Pack in jars, pour boiling liquid
over them and seal.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 4966 Calories (kcal); 337g Total Fat; (55% calories from fat); 48g
Protein; 571g Carbohydrate; 0mg Cholesterol; 38666mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 61 1/2 Vegetable; 0 Fruit; 65 1/2
Fat; 18 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Recipe By :
Serving Size : 0 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Side Dishes
Heat oil in a skillet and add dry red chili and split red gram. Fry on
medium heat while constantly stirring until the red gram (which is yellow
in color) turns pale red. Remove from heat and let cool.
Add this to a processor along with tamarind paste, salt and 1/4 cup of
water. Blend to the consistency of semolina. Now add cumin seeds, garlic,
curry leaves and blend for three minutes. Remove contents to a small dish,
add chopped onion and mix well.
Serve over hot plain rice with a generous helping of butter or as a light
spread on dosa.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 118 Calories (kcal); 10g Total Fat; (70% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:35
Categories : Amma's Indian Recipes Curry
Side Dishes
Heat oil in a small skillet and add coriander seeds, fenugreek seeds,
tamarind, split black gram and dry red chiles. Fry until the black gram
changes color. Remove from heat and transfer the contents to another dish
to cool.
In the same skillet, in the remaining oil, add curry leaves and fry on low
heat until curry leaves turn dry (some of the water content of the leaves
evaporates). Remove from heat. Let cool.
Now blend the contents of the dish, salt and curry leaves in a processor
to the consistency of coarse semolina (like brown sugar). Now add cumin
seeds and garlic and blend for a minute.
Goes well with plain white rice served with butter. Ready to Eat:
immediately
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 170 Calories (kcal); 12g Total Fat; (55% calories from fat); 4g
Protein; 17g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Kifle
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dairy sour cream
1 tablespoon water
1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups)
1 package Fleischmann's� Active Dry Yeast
1/2 cup butter or margarine -- softened
2 egg yolks (reserve whites for filling) -- at room
temperature
Mix sour cream and water; heat until warm (105 to 115�F). Stir in yeast;
let stand 3 minutes, or until yeast is dissolved; set aside.
In large bowl, combine butter and 1/2 cup flour; stir in sour cream
mixture. Stir in egg yolks and enough remaining flour to make soft dough.
Divide dough into 3 equal pieces. Wrap in airtight plastic wrap. Chill at
least 2 hours or up to 3 days.
Lightly dust work surface with sugar. Roll each piece of dough to 12-inch
circle; cut into 8 pie-shaped wedges. Spread each wedge with about 1
tablespoon filling. Roll up from wide ends to make crescents. Place, with
points down, on greased baking sheets.
Bake at 375�F for 20 minutes or until golden brown. Remove from baking
sheets; cool on wire racks.
Makes 24 to 30 cookies.
____________________
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"30 Cookies"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 106 Calories (kcal); 6g Total Fat; (50% calories from fat); 2g
Protein; 11g Carbohydrate; 24mg Cholesterol; 38mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Side Dishes
Wash basmati rice, drain and keep aside. Meanwhile remove meat from the
coconut, cut it into 1-inch cubes, add 3 cups water to it and grind it
thoroughly. Filter this mixture and retain the liquid. Keep it aside.
Add finely chopped onion and add the basmati rice when onions are brown.
Stir for five minutes. Then add salt and coconut milk, which was extracted
above and raise the heat to high. *(see notes)
When the liquid starts boiling, lower heat, cover with a lid and simmer.
Stir occasionally and simmer till all the liquid is absorbed.
Meanwhile, in a large skillet, heat butter and sugar. When sugar melts and
turns brown, add rice and fry for 5 minutes on high heat. Then add water
and salt and let it come to a boil.
Lower heat and let it cook until the water content decreases to less than
half. Then add milk (in which the saffron is soaking) and simmer on low
heat. Simmer until all liquid is absorbed.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 841 Calories (kcal); 51g Total Fat; (52% calories from fat); 13g
Protein; 91g Carbohydrate; 39mg Cholesterol; 251mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 10 Fat; 0
Other Carbohydrates
NOTES : *You might have noticed that in this recipe we have used only 2
cups of basmati rice for four servings while in the other rice
recipes we have used 2 1/2 cups for the same four servings. The
reason for this is that coconut rice is richer and feels heavier
than the other rice dishes. Hence 2 cups will do for 4 servings.
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 2705 0 0 0
Kolacky
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Sweet Breads and Coffee Cakes
DATE-CHEESE FILLING
1 3-ounce package softened cream cheese
1/4 cup sugar
1 teaspoon lemon peel
3/4 cup chopped or pitted dates
14 pecan halves
1/3 cup sieved apricot jam
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in milk, sugar, butter, eggs, salt and enough flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 6
to 8 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm place until doubled in size, about 1 to 1 1/2 hours.
Punch dough down; divide dough into 14 pieces. On lightly floured surface,
roll to smooth balls. Place, 2 inches apart, on greased baking sheets;
flatten slightly. Cover; let rise in warm place until doubled in size,
about 30 to 45 minutes.
Date Cheese Filling: Beat package (3-ounce) softened cream cheese with
sugar and lemon peel. Stir in chopped dates or pitted dates, snipped.
Cuisine:
"Polish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"14 Buns"
- - - - - - - - - - - - - - - - - - -
Per serving: 265 Calories (kcal); 8g Total Fat; (25% calories from fat); 5g
Protein; 45g Carbohydrate; 43mg Cholesterol; 219mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces and Toppings The National Honey Board
Cuisine:
"Korean"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 106 Calories (kcal); 3g Total Fat; (27% calories from fat); 1g
Protein; 20g Carbohydrate; 0mg Cholesterol; 1030mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Yugoslavia.com
Sift the flour and salt and add softened butter, then add one cup of
sugar, 2 egg yolks, 1 whole egg, cream, vanilla and lemon peel. The dough
will be rich. Then divide the dough into 2 equal parts. Roll out 1/2 of
the dough over the bottom of a large pan. On top of this spread apples
evenly. Take the remaining sugar and sprinkle on top. Also sprinkle bread
crumbs, cinnamon and walnuts. If the apples are too sweet, add a little
lemon juice. Roll out the other half of the dough and place it over the
mixture, neatly tucking in the sides. Over the top spread some sour cream
and sprinkle with walnuts. Before baking, cut into small squares. Bake in
an oven at 320� degrees for 1 hour.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 454 Calories (kcal); 28g Total Fat; (53% calories from fat); 8g
Protein; 46g Carbohydrate; 68mg Cholesterol; 27mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat;
1 Other Carbohydrates
Lemon Babka
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes
LEMON GLAZE
1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
peel and salt. Heat milk, butter and water until very warm (120� to
130�F); butter does not need to melt. Gradually add to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in remaining flour.
Cover; let rise in warm, draft-free place until doubled in size, about 1
hour. (For Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed
with recipe.)
Stir batter down; stir in raisins. Turn into greased 3-quart Kugelhopf or
tube pan. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.
Bake at 350�F for 35 to 40 minutes or until done. Invert onto wire rack.
Brush warm cake with Lemon Glaze; cool.
____________________
Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water and 2
tablespoons lemon juice. Bring to a boil; reduce heat and simmer,
stirring, for 3 to 5 minutes or until thicken and syrupy.
Cuisine:
"Polish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 220 Calories (kcal); 7g Total Fat; (29% calories from fat); 4g
Protein; 35g Carbohydrate; 57mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : *To measure flour: spoon into standard dry ingredient measuring
cup; level with straight-edged knife.
Nutr. Assoc. : 0 0 26366 20084 0 0 0 0 0 0 2130706543 0 0 0 0
Lemon Rasam
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Sauces and Toppings
Soups/ Stews
SET ONE
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
6 black peppercorns
Heat butter in a skillet and when butter has melted add dry red chili and
mustard seeds. When mustard seeds start to pop add asafoetida, coriander
leaves and curry leaves.
Fry for two minutes and then add 4 cups of water, salt, powdered Set 1 and
turmeric.
Boil for 15 minutes on medium heat. Remove from heat and add lemon juice.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 15 Calories (kcal); 1g Total Fat; (55% calories from fat); trace
Protein; 2g Carbohydrate; 3mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Pork
Serves 4-6
Cuisine:
"Chinese"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 602 Calories (kcal); 8g Total Fat; (12% calories from fat); 35g
Protein; 96g Carbohydrate; 55mg Cholesterol; 339mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry
Cuisine:
"Chinese"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 427 Calories (kcal); 4g Total Fat; (8% calories from fat); 31g
Protein; 67g Carbohydrate; 44mg Cholesterol; 526mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Yugoslavia.com
Slice 1 pound calves' liver. Roll in flour and fry on both sides, but do
not crisp the meat. Hard boil and peel 4 eggs. Separate yolks from whites.
Grind liver with yolks in fine grinder, add 1/4 lb. whipped sweet butter,
pinch or more of allspice and pepper, 1 teaspoon salt. Scoop out narrow
French bread and stuff with mixture. Chill. When firm, slice. Or, spread
mixture on toast.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 216 Calories (kcal); 16g Total Fat; (66% calories from fat); 14g
Protein; 4g Carbohydrate; 325mg Cholesterol; 453mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Maakhi Dal
Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Amma's Indian Recipes Sauces and Toppings
Side Dishes
Boil black gram until the seed partly splits in the center. Keep aside.
In a deep skillet heat oil and when oil is hot add cloves, garlic, ginger,
onion, salt and cinnamon. Fry until onion turns pale brown and then add
chili powder.
Fry for another three minutes. Now add tomato and fry for another five
minutes.
Next add boiled black gram, one cup of water and stir well. Let cook on
low heat for 30 minutes.
When the liquid is absorbed (that is, the dal turns slightly thick) add
cream and stir well. Let cook for five more minutes and remove from heat.
In another skillet, heat butter and add cumin seeds when butter has
melted.
Fry for two minutes and then add the above dal. Stir once and remove from
heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 11g Total Fat; (56% calories from fat); 3g
Protein; 15g Carbohydrate; 27mg Cholesterol; 75mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Season pork chops with salt and pepper. Heat oil in nonstick skillet over
medium-high heat. Add pork chops and saut� until golden on both sides.
Stir together vinegar, orange juice, lemon juice, brown sugar and ginger.
Pour over chops. Cover skillet and cook at a bare simmer for 8 minutes.
Remove pork chops. Turn up heat and boil liquid for 5 minutes (or until
about half the liquid is left in the pan). Remove skillet from stove top.
Add Mandarin oranges. Spoon sauce over chops.
Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); 12g Total Fat; (45% calories from fat); 18g
Protein; 16g Carbohydrate; 56mg Cholesterol; 315mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place roast in shallow pan, coat with marmalade and place in preheated
325�F oven. Roast until meat thermometer reads 155-160�F. Let roast rest
5-10 minutes before slicing. Garnish servings with mandarin oranges.
Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 220 Calories (kcal); 6g Total Fat; (26% calories from fat); 27g
Protein; 13g Carbohydrate; 67mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Masala Pakora
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Breads
Side Dishes Snacks
SET ONE
1 teaspoon coriander seeds
3 whole clove
1 stick cinnamon stick (1 inch)
Powder ingredients in Set 1. Add this powder and rest of the ingredients
to the flour and mix well.
Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to
low.
Add dough balls (pakoras) and fry over low heat such that they turn light
golden brown.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 6g Total Fat; (20% calories from fat); 13g
Protein; 37g Carbohydrate; 5mg Cholesterol; 63mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Masala Vada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Side Dishes
Snacks
Drain water from the soaked dals. Add salt to taste and put it in a
mixture and grind into a semi-soft paste (do not make too soft; do not add
any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add
coriander seeds powder, nutmeg powder, onion, garlic, ginger and green
chili. Mix well. Make this dough into small balls (roughly half the size
of a golf ball) and keep aside.
In a deep skillet warm oil and deep fry the balls on low heat until brown.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 31 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Matar Paneer
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Main Dishes
SET ONE
4 whole clove
1 teaspoon cumin seeds
6 black peppercorns
1 cardamom
To the skillet add matar and chopped tomato and fry for three minutes on
high heat. Reduce heat to medium, add water, stir and cover.
Cook until the water content has reduced by half and now add paneer
pieces, cream and stir well. Cook further for five minutes.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 257 Calories (kcal); 18g Total Fat; (57% calories from fat); 6g
Protein; 23g Carbohydrate; 6mg Cholesterol; 40mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Two minutes before the pasta is done, stir the shrimp and spinach into the
pot with the pasta. Cook two minutes.
Drain the pasta, shrimp and spinach thoroughly. Stir into the yogurt
mixture and season to taste with salt. Serve immediately.
Description:
"In this dish, the shrimp and spinach are cooked with the pasta."
Cuisine:
"Mediterranean"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 507 Calories (kcal); 7g Total Fat; (12% calories from fat); 36g
Protein; 73g Carbohydrate; 147mg Cholesterol; 437mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Stir Fry Swift & Company
In a 2-quart saucepan, bring water and 1/4 teaspoon salt to a boil. Stir
in couscous, raisins and cinnamon. Cover; remove from heat. Let stand 5
minutes. Fluff couscous mixture lightly with fork; cool. Cut pork
crosswise into 1/2" pieces. In medium bowl, combine garlic, cayenne and
remaining 1/4 teaspoon salt; toss with pork. Spray 12-inch nonstick
skillet with olive oil cooking spray, heat on medium-high heat. Add pork
pieces. Cook for 8-10 minutes or until pork is no longer pink, stirring
constantly. Remove pork from pan. In same skillet, add concentrate and
vinegar; heat until liquids are reduced and slightly thickened, stirring
constantly. Add pork to sauce and toss to coat. Combine pork, couscous,
cucumber, carrot and red pepper; toss lightly. Cover and chill until ready
to serve. Serve on lettuce-lined plate.
Cuisine:
"Mediterranean"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 358 Calories (kcal); 4g Total Fat; (11% calories from fat); 21g
Protein; 58g Carbohydrate; 36mg Cholesterol; 312mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Mediterranean Stuffing
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dressings/ Stuffings Nat. Pork Producers Council
Saut� nuts, garlic and red pepper in butter until nuts are golden. Remove
from heat, stir in remaining ingredients. Makes enough stuffing for 6-8
pork chops or 4 double-pocket chops. Two tablespoons equals one serving.
Cuisine:
"Mediterranean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 34 Calories (kcal); 3g Total Fat; (66% calories from fat); 1g
Protein; 2g Carbohydrate; 1mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles National Pasta Association
Pasta Poultry
Heat oven to 350�F. Spray a 3-quart baking dish with cooking spray. Spoon
noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until
bubbling around the edges, about 35 minutes. Let stand 5 minutes before
serving.
Cuisine:
"Mediterranean"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 387 Calories (kcal); 8g Total Fat; (17% calories from fat); 26g
Protein; 54g Carbohydrate; 86mg Cholesterol; 503mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 271 Calories (kcal); 8g Total Fat; (25% calories from fat); 28g
Protein; 20g Carbohydrate; 54mg Cholesterol; 847mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Punch dough down. On floured surface, divide dough into 24 pieces; flatten
to 3-inch circles. Place 2 teaspoons pimiento mixture in center of each
circle. Pull up dough to enclose filling and pinch to seal. Place balls,
sealed side down, in 2 greased 10-inch ring or tube cake pans. Cover; let
rise in warm place until doubled, about 25 to 35 minutes.
Bake at 375�F for 30 minutes or until done. Remove from pans; cool on wire
racks.
Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Rolls"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g
Protein; 29g Carbohydrate; 7mg Cholesterol; 157mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups/ Stews
Turbana Corporation
Serves : 4 to 6
Cuisine:
"Mexican"
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 326 Calories (kcal); 10g Total Fat; (27% calories from fat); 33g
Protein; 27g Carbohydrate; 92mg Cholesterol; 494mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5829 2679 0 0 2656 2865 0 0 0
Mexican Chorizo
Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Nat. Pork Producers Council Pork
Thoroughly mix seasonings into ground pork. Shape into patties and brown
OR crumble and fry for use in a recipe.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 128 Calories (kcal); 10g Total Fat; (70% calories from fat); 9g
Protein; trace Carbohydrate; 33mg Cholesterol; 300mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine -- cut into pieces
2 eggs
1 cup chopped or pitted dates -- snipped
CINNAMON TOPPING
1/2 cup sugar
1/4 cup butter or margarine -- softened
1 egg yolk
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved
yeast and salt. Heat water, milk and butter until very warm (120� to
130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in enough remaining flour to make soft dough.
Punch dough down. Remove dough to lightly floured surface. Knead in dates.
Divide dough into 14 equal pieces; form into smooth balls. Place on two
greased baking sheets. With palm of hand, flatten each ball slightly.
Make topping: In medium bowl, combine sugar and butter. Stir in egg yolk,
flour and cinnamon; blend well. Divide into 14 equal portions.
Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"14 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 8g Total Fat; (22% calories from fat); 7g
Protein; 59g Carbohydrate; 61mg Cholesterol; 158mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ontario White Bean Producers Salads
Side Dishes
Just before serving, mix in the fresh coriander. Garnish with additional
sprigs of coriander and serve.
Cuisine:
"Mexican"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
T(Refrigerate):
"3:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 3g Total Fat; (12% calories from fat); 11g
Protein; 38g Carbohydrate; 0mg Cholesterol; 333mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : Alternative: Use hot salsa, hot sauce, or finely chopped jalape�os
for a spicier salad.
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks
Set aside 1 cup flour. In large bowl, mix remaining flour, cornmeal,
undissolved yeast, sugar, salt, chili powder and jalape�o peppers. Heat
milk, water and butter until hot to touch (125� to 130�F); stir into dry
mixture. Stir in enough additional flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest 10 minutes.
Divide dough into 24 equal pieces. With palms of hands, flatten to 3-inch
circles. Place 3 to 4 strips of pimientos and 1 cube of cheese in center
of each circle. Pull up edges and pinch to enclose filling. Place balls in
2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free
place until doubled in size, about 40 minutes.
Bake at 375�F for 25 minutes or until done. Remove from pans and cool on
wire racks.
Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Rolls"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g
Protein; 30g Carbohydrate; 12mg Cholesterol; 455mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Soups/ Stews
In large heavy saucepan brown and crumble ground pork. Stir in onion and
garlic; cook and stir until onion is soft, about 3 minutes. Stir in all
remaining ingredients, bring to a boil, lower heat and simmer about 10
minutes.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 187 Calories (kcal); 9g Total Fat; (42% calories from fat); 12g
Protein; 15g Carbohydrate; 27mg Cholesterol; 992mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads
Place lettuce on serving platter. Arrange orange, avocado and red onion
over lettuce. Heat oil in large frying pan; add chili powder, salt,
oregano and cumin. Add pork loin strips and stir-fry over medium-high heat
5-7 minutes or until pork is tender. Spoon hot pork strips over lettuce
mixture. Serve immediately.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 286 Calories (kcal); 16g Total Fat; (50% calories from fat); 23g
Protein; 13g Carbohydrate; 51mg Cholesterol; 459mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26384 0 0 0 0 0 0 0 3133 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Microwave
The Rice Council
Cook meat in large skillet over medium-high heat until brown, stirring to
crumble; drain.
Return meat to skillet. Add onion, chili powder, cumin and salt; cook
until onion is soft but not brown. Stir in rice, beans and chiles;
thoroughly heat. Top with tomato; garnish with cilantro. Serve
immediately.
Cuisine:
"Mexican"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 347 Calories (kcal); 14g Total Fat; (35% calories from fat); 17g
Protein; 40g Carbohydrate; 41mg Cholesterol; 549mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
2. Add chili powder, cumin, salt, rice, beans and chiles. Cook on
HIGH 4 to 5 minutes, stirring after 2 minutes, or until thoroughly
heated. Top with tomato.
Nutr. Assoc. : 3623 0 0 0 0 0 4510 3575 0 2130706543
Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Appetizers Nat. Pork Producers Council
Pork
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 4g Total Fat; (40% calories from fat); 11g
Protein; 3g Carbohydrate; 18mg Cholesterol; 266mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday
Prepare dough as directed and let rise (or rest) once. Omit topping. Punch
dough down and turn out onto lightly floured surface.
Knead in blanched, slivered almonds, toasted and chopped dates and chopped
citron.
Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar
and 2 tablespoons blanched, slivered almonds, dividing evenly.
Bake at 375�F for 40 minutes or until done. Remove from pans; cool on wire
racks.
Cuisine:
"Moravian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 94 Calories (kcal); 5g Total Fat; (48% calories from fat); 2g
Protein; 10g Carbohydrate; 4mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Sweet Breads and Coffee Cakes
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat water and butter until very warm (120� to 130�F). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and potato; beat 2 minutes at high
speed. With spoon, stir in enough remaining flour to make soft dough.
Punch dough down. On lightly floured surface, divide dough into 2 equal
pieces. Roll to fit 2 greased 9- � 13-inch baking pans or 2 greased
12-inch pizza pans. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes. With finger, make indentations in
dough at 1-inch intervals. Sprinkle topping evenly over dough, filling
indentations.
Cuisine:
"Moravian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 7g Total Fat; (22% calories from fat); 5g
Protein; 52g Carbohydrate; 45mg Cholesterol; 210mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates
NOTES : *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk
in saucepan; bring to boil. Remove from heat and stir in 3/4 cup
instant potato flakes or buds. Cool to room temperature.
Nutr. Assoc. : 14 0 26366 0 1582 0 0 4113 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International
Mix together the garlic, cumin, paprika, chili, tomato pur�e, Sea Parsley�
and lemon juice. Spread this mixture over the fish, cover and chill for
about 30 minutes to let the flavor penetrate the fish.
Preheat the oven to 400�F. Arrange half of the tomatoes and peppers in a
baking dish. Cover with the fish, in one layer, then arrange the remaining
tomatoes and peppers on top. Cover the baking dish with foil and bake for
about 45 minutes, until the fish is tender. Sprinkle with chopped Sea
Parsley� and fresh coriander.
Cuisine:
"Moroccan"
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 208 Calories (kcal); 3g Total Fat; (11% calories from fat); 33g
Protein; 15g Carbohydrate; 73mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Moroccan Pork
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste,
water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix
until well combined.
Place pork slices on top of bean mixture. Cover. Cook on low heat setting
6-7 hours, or until pork is tender. Stir in peanut butter. Serve over
couscous if desired.
Cuisine:
"Moroccan"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"6:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 507 Calories (kcal); 15g Total Fat; (26% calories from fat); 41g
Protein; 53g Carbohydrate; 93mg Cholesterol; 599mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 5790 2603 0 0 4712 0 0 0 0 322 0 0 2130706543
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Preheat oven to 350�F. In a plastic bag combine the flour, onion salt,
chili powder, black pepper, turmeric and cinnamon. Add the pork cubes, a
few at a time, and shake to thoroughly coat with the flour mixture; set
aside.
In a large nonstick skillet heat the oil; cook & stir onion and green
pepper until tender but not brown. Add pork and cook, stirring
occasionally, for 2-3 minutes or until browned. Transfer mixture to a
4-quart casserole, reserving drippings.
In a medium bowl stir together the beef broth and remaining flour mixture;
stir into the drippings. Add the undrained tomatoes, vegetable juice,
tomato sauce and raisins. Cook, stirring constantly, until the mixture
thickens. Cook, stirring constantly, one minute longer.
Pour broth mixture over pork and vegetables and stir to combine. Bake,
covered, for 45 minutes or until vegetables are tender, stirring
occasionally. Prepare couscous according to package directions. To serve,
spoon the couscous into soup bowls. Ladle stew over the couscous.
Cuisine:
"Moroccan"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 492 Calories (kcal); 6g Total Fat; (10% calories from fat); 26g
Protein; 85g Carbohydrate; 26mg Cholesterol; 1436mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Curry
Sauces and Toppings Side Dishes
SET ONE
1 large onion
2 green chilies
1 cup yogurt
1 teaspoon ginger
1 teaspoon garlic
5 curry leaves
SET TWO
4 whole clove
1 1/2 teaspoons coriander seeds
2 cardamom
1/2 teaspoon turmeric
2 teaspoons gasagasaalu (poppy seeds)
2 red chiles (Not the dry ones. These are
ripe green chilies)
1/2 cup oil
Salt -- to taste
Make into a paste Set 1 by adding a little amount of water. Keep aside.
In a large bowl mix mutton pieces, salt and paste of Set 1. Keep aside for
40 minutes and then in a pot, in sufficient amount of water, cook on
medium heat until the meat becomes tender.
Now in a wide skillet heat oil and when oil is hot add chopped red chili,
bay leaves and meat from the above dish. (Do not add any remaining liquid.
This will be needed later.) Fry on high heat for seven minutes and then
add the powder of Set 2. Fry for two more minutes on low heat and then add
the remaining liquid from the pot. Now cook on low heat for a few minutes
or until the sauce thickens.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 721 Calories (kcal); 61g Total Fat; (74% calories from fat); 28g
Protein; 18g Carbohydrate; 108mg Cholesterol; 135mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 10
1/2 Fat; 0 Other Carbohydrates
Serving Ideas : This dish goes very well with paratha and plain white rice and
gives off the wonderfully fresh aroma of curry leaves.
Mulakkaya Sambhar
Recipe By :
Serving Size : 0 Preparation Time :0:25
Categories : Amma's Indian Recipes Curry
Main Dishes Vegetables
SET ONE
2 medium tomatoes
2 medium onions
3 small green chiles
3 medium drumsticks
SET TWO
1 teaspoon rice
1 teaspoon split black gram
3 teaspoons coriander seeds
1 teaspoon bengal gram
1/4 teaspoon fenugreek seeds
2 dry red chilies
1 small piece asafoetida*
1 teaspoon oil
In a small skillet heat one teaspoon of oil and add Set 2. On less than
medium heat, fry until rice turns light brown. Remove from heat and let
cool. When cooled make into a fine powder and keep aside.
Add two cups of water to the split red gram and boil until very soft.
In a large pot add 4 cups water, tomato, drumstick, onion and green chili
pieces, tamarind paste, turmeric, salt and red chili powder and on medium
heat bring to a boil. Cook for 10 more minutes or until the vegetable
pieces are soft. Now add the cooked red gram and cook for 10 more minutes.
Now add powdered Set 3 and stir well and cook again for 10 minutes.
In a deep skillet heat oil and add mustard seeds. When mustard seeds begin
to pop, add coriander and curry leaves. Fry for two minutes and now add
asafoetida. Immediately add contents of the above pot and cover. Remove
from heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 941 Calories (kcal); 65g Total Fat; (60% calories from fat); 45g
Protein; 52g Carbohydrate; 151mg Cholesterol; 209mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates
Serving Ideas : This goes very well with dosa and plain white rice.
You may use 1 1/2 teaspoon of Amma's Sambhar Powder instead of Set
2.
Musaka
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Yugoslavia.com
Peel and slice an eggplant in 1/2 inch pieces. Salt and let stand 20 min.
Drain. Dip pieces in flour and fry in hot oil. Meanwhile, cook 1/2 cup
rice in 1 1/2 teaspoon salt. In same skillet in which eggplant was fried,
add 2 chopped onions. Fry until soft. Add 1 pound ground beef and pork
mixed, season. Put one layer of eggplant in a baking dish. Then spoon a
layer of rice, then a layer of meat mixture. Repeat in this way until dish
is almost filled. Then make a custard by beating 3 eggs with 1/2 cup milk,
salt and pepper. Pour this over mixture and bake about 45 minutes in a
325� oven or until custard is set.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 555 Calories (kcal); 35g Total Fat; (56% calories from fat); 27g
Protein; 32g Carbohydrate; 241mg Cholesterol; 939mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1 1/3 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
1 1/2 pounds boneless pork -- slivered
3 cups Oriental dried black mushrooms -- rehydrated and thinly
sliced
4 quarts cabbage -- thinly sliced
3 cups green onions -- shredded
1 cup carrot -- grated
3/4 cup Cooking sauce
COOKING SAUCE
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons sesame oil
1 tablespoon cornstarch
3/8 teaspoon white pepper
Pour eggs into wok and cook, stirring until softly scrambled. Remove from
pan and set aside.
Add pork and stir fry until cooked. Remove from pan and add to cooked
eggs.
Add mushrooms, cabbage, onions and carrot and stir fry until vegetables
start to soften.
Add cooking sauce, pork and eggs and continue to cook until eggs and pork
are reheated through and vegetables are just cooked.
DIRECTIONS FOR COOKING SAUCE:(makes 3/4 cup) Combine all ingredients. Stir
just before using.
ASSEMBLY: Prepare omelet. Place 1 cup filling on one side. Fold over and
slide onto serving plate.
Cuisine:
"Chinese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 558 Calories (kcal); 27g Total Fat; (42% calories from fat); 37g
Protein; 44g Carbohydrate; 467mg Cholesterol; 907mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 2130706543 0 3854 4575 2619 0 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 3 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Side Dishes
In a large bowl, add water and rice and cook until well done. Keep it
aside. Meanwhile in a large skillet, heat cooking oil on low heat. To this
add black mustard, peanuts, turmeric and fry till peanuts start to split.
Then add chopped green chilies, curry leaves and salt.
After three minutes remove from heat and add the lemon juice and stir. To
this add cooked rice and mix thoroughly.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 1003 Calories (kcal); 52g Total Fat; (45% calories from fat); 23g
Protein; 116g Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
NOTES : You can adjust the amount of lemon juice according to your taste.
Nutr. Assoc. : 5547 0 0 0 943 0 5377 3577 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Pasta
Texas Beef Council
Heat oven to 375�F. In large nonstick skillet, brown ground beef over
medium heat 8 to 10 minutes or until no longer pink. Pour off drippings.
Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper;
set aside.
Meanwhile in medium bowl, combine Ricotta cheese, Parmesan cheese and egg.
Spread 2 cups beef sauce over bottom of 13 � 9-inch baking dish. Arrange 4
lasagna noodles lengthwise in single layer. Place 5th noodle across end of
baking dish, breaking noodle to fit dish; press noodles into sauce. Spread
entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella
cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in
single layer; press lightly into sauce. Top with remaining beef sauce.
Cuisine:
"Italian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"1:05"
- - - - - - - - - - - - - - - - - - -
Per serving: 276 Calories (kcal); 15g Total Fat; (50% calories from fat); 18g
Protein; 16g Carbohydrate; 64mg Cholesterol; 404mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Norwegian Julekake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes
Place warm water in large, warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in milk, sugar, salt, ground cardamom, butter and 2 cups
flour. Beat until smooth. Add raisins and mixed fruit; blend well. Stir in
enough additional flour to make a soft dough.
Punch dough down; shape into round ball. Place in greased 9-inch round
cake pan. Flatten top. Cover; let rise in warm, draft-free place until
doubled in bulk, about 1 hour.
Brush with egg white mixture. Bake at 350�F for 1 hour or until done.
Remove from pan and cool on wire rack. Decorate with confectioners' sugar
frosting, if desired.
Cuisine:
"Norwegian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 249 Calories (kcal); 7g Total Fat; (23% calories from fat); 5g
Protein; 43g Carbohydrate; 18mg Cholesterol; 210mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 5472 26366 4138 0 0 0 0 0 4882 2431 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in 4-quart saucepan; saut� pork and onion, stirring, until pork
is lightly browned. Stir in cumin, chili powder, cocoa and cinnamon; stir
to coat pork. Add tomatoes, salt and sugar, bring to a simmer and simmer
for 8-10 minutes.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 268 Calories (kcal); 8g Total Fat; (26% calories from fat); 26g
Protein; 26g Carbohydrate; 51mg Cholesterol; 578mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Okra Fry
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Side Dishes
Heat oil in a nonstick skillet, add finely chopped onion and fry until
light brown. Then add garlic and fry for a minute.
Now add chopped okra and sliced green chile. Fry on high heat for three
minutes and then add salt and turmeric. Lower heat to medium, add yogurt
and cook until yogurt is absorbed. Then sprinkle cumin seed powder and
remove from heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 175 Calories (kcal); 12g Total Fat; (57% calories from fat); 4g
Protein; 15g Carbohydrate; 4mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Vegetables
When pasta is done, drain it well. Add pasta, shrimp and orange juice to
skillet and toss until hot, about 2 minutes. Season to taste with salt and
pepper and transfer to a serving bowl. Serve immediately.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 299 Calories (kcal); 3g Total Fat; (8% calories from fat); 17g
Protein; 50g Carbohydrate; 65mg Cholesterol; 78mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef One Dish Meal
Salads Texas Beef Council
Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and
cornstarch; pour over strips, stirring to coat.
Heat 2 tablespoons oil in large nonstick skillet over medium high heat.
Drain marinade from beef and reserve. Add remaining oil to skillet.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 362 Calories (kcal); 21g Total Fat; (54% calories from fat); 28g
Protein; 11g Carbohydrate; 53mg Cholesterol; 666mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
Salads The Oregon Hazelnut Industry
DRESSING
1 1/2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon teriyaki sauce
1 tablespoon lemon juice
1 teaspoon sesame seeds
Blend together and toss with salad ingredients. Just before serving, add
noodles.
Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 716 Calories (kcal); 65g Total Fat; (77% calories from fat); 24g
Protein; 17g Carbohydrate; 73mg Cholesterol; 747mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Idaho Potato Commission Sauces and Toppings
In large nonstick skillet, over medium-high heat, heat oil. Add chicken;
cook, stirring until browned and cooked through, about 6 to 7 minutes.
With slotted spoon, remove chicken from skillet, set aside. Add onion, red
pepper and carrots. Cook until crisp-tender, about 4 to 5 minutes. Stir in
snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer
until vegetables are tender, about 4 to 5 minutes.
Cuisine:
"Asian"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 245 Calories (kcal); 5g Total Fat; (17% calories from fat); 19g
Protein; 32g Carbohydrate; 34mg Cholesterol; 544mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry
Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 521 Calories (kcal); 39g Total Fat; (68% calories from fat); 24g
Protein; 17g Carbohydrate; 131mg Cholesterol; 657mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry Salads
The Oregon Hazelnut Industry
Combine hazelnut butter and hot water in blender or processor, mix until
smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper,
blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut
sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In
a large pot of boiling water, cook pasta until tender but firm, about 10
minutes. Drain and rinse under cool water. Drain well. In a large saucepan
of boiling water, cook carrots about 3 minutes, then add broccoli and cook
3 more minutes, until broccoli is bright green and crisp-tender. Drain and
rinse until cool; drain well. In a large bowl, toss pasta with vegetable
oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve
slightly chilled or at room temperature.
Cuisine:
"Asian"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 500 Calories (kcal); 30g Total Fat; (51% calories from fat); 16g
Protein; 46g Carbohydrate; 57mg Cholesterol; 1187mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Spreads
The Oregon Hazelnut Industry
Soften butter or margarine until just workable. Add other ingredients and
thoroughly blend together. Serve at room temperature to top fish, chicken
or warm vegetables. Will top six salmon steaks generously.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 185 Calories (kcal); 20g Total Fat; (94% calories from fat); 1g
Protein; 1g Carbohydrate; 41mg Cholesterol; 334mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Soups/ Stews
Heat sesame oil in a medium skillet. Add pork and ginger; saut� over
medium heat 3-4 minutes. Drain pork and set aside.
Ladle into individual serving bowls. Top each serving with a sprig of
cilantro, if desired.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 4g Total Fat; (50% calories from fat); 7g
Protein; 2g Carbohydrate; 17mg Cholesterol; 397mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Stir Fry
Partially freeze pork; cut pork into 3 � 1/2 � 1/8-inch strips. Preheat
nonstick fry pan over high heat; add cooking oil, stir-fry ginger root and
garlic in hot oil 30 seconds; remove from skillet. Add half the pork to
skillet; stir-fry 5 minutes or until browned. Remove from skillet.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 198 Calories (kcal); 6g Total Fat; (25% calories from fat); 25g
Protein; 11g Carbohydrate; 74mg Cholesterol; 579mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Microwave Side Dishes
The Rice Council
Cook onion and garlic in oil in a 2- to 3-quart saucepan over medium heat
until onion is tender. Add broth, rice, soy sauce and pepper flakes. Bring
to a boil; stir once or twice.
Cuisine:
"Asian"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 4g Total Fat; (19% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 477mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Oriental Rub
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Rubs
Place all ingredients in a jar with tight-fitting lid; shake well to blend
seasonings thoroughly. Store covered at room temperature.
Makes about one cup (enough to coat 2 slabs of pork back ribs)
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 4g Total Fat; (10% calories from fat); 5g
Protein; 63g Carbohydrate; 0mg Cholesterol; 12839mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Paella
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes The Rice Council
Spoon off all but 1 tablespoon drippings from skillet. Add rice and onion.
Cook, stirring, until onion is transparent and rice is lightly browned.
Add broth, tomatoes and tomato juice, paprika, red pepper and saffron.
Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add shrimp,
pepper strips and peas. Cover and simmer 10 minutes, or until rice is
tender and liquid is absorbed.
Cuisine:
"Spanish"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 311 Calories (kcal); 7g Total Fat; (21% calories from fat); 27g
Protein; 33g Carbohydrate; 112mg Cholesterol; 577mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks
In large bowl, combine rye flour, 1/2 cup all-purpose flour, undissolved
yeast, brown sugar, anise seed, ginger, allspice and salt.
Heat water and butter to 120� to 130�F; add to dry ingredients. Beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally.
Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in dates, apricots and enough remaining all-purpose flour to make soft
dough.
Punch dough down; turn out onto lightly floured surface. Roll dough to 9-
� 16-inch oval. Roll up from long side as for jelly roll; pinch seam and
ends to seal. Place, seam side down, on greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 45 minutes.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 179 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 34g Carbohydrate; 8mg Cholesterol; 121mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Serving Ideas : Serve with whipped honey butter or whipped cream cheese mixed with
chopped dates.
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Set aside 1 cup flour. In large bowl, mix remaining flour, yeast, sugar
and salt. Stir hot water and margarine into dry mixture. Mix in only
enough reserved flour to make stiff dough. On lightly floured surface,
knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10
minutes.
Grease oval or round pain de mie pan. Roll dough (1 cup for round pan;
1-1/3 cups for oval pan) into 12- � 8-inch rectangle. Roll tightly form
long side into loaf. Pinch seam and place loaf, seam side down, in pan.
Cover; let rise in warm place 30 minutes or until about doubled in size.
Close pan and insert greased metal rod. Bake at 375�F to 35 minutes or
until done. Remove from pan and cool on wire rack. Cut with serrated knife
into thin slices, about 1/4-inch thick.
____________________
Dark Rye:
Substitute 1-1/2 cups rye flour for half of all-purpose flour. Add 1
tablespoon cocoa and 1-1/2 teaspoons caraway seed to dry ingredients. Add
2 tablespoons dark molasses to water.
Dill-Onion:
Add 2 tablespoons minced dried onion and 1-1/2 teaspoons dill weed to dry
ingredients.
Walnut Wheat:
Substitute 1 cup whole wheat flour for 1 cup of all-purpose flour. Add 1/2
cup finely chopped walnuts to dry ingredients.
Rosemary Parmesan:
Add 1/4 cup grated Parmesan cheese and 1-1/2 teaspoons rosemary leaves,
crumbled, to dry ingredients.
____________________
Baguettes:
Shape dough and let rise as directed above, placing on greased baking
sheet. Make diagonal slits in top of loaf and brush with mixture of 1 egg
white mixed with 1 tablespoon water, if desired. Bake at 375�F 25 to 30
minutes. Remove from pan and cool on wire rack.
- - - - - - - - - - - - - - - - - - -
Per serving: 91 Calories (kcal); 1g Total Fat; (15% calories from fat); 2g
Protein; 17g Carbohydrate; 3mg Cholesterol; 132mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : *Recipe makes 3 cups dough. If you have only one pain de mie pan,
place remaining dough in a covered bowl in refrigerator while
baking first loaf. Or, shape remaining dough into baguettes.
Nutr. Assoc. : 0 26366 0 0 3728 2394
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Main Dishes
Vegetables Vegetarian
MAKING PANEER*
1 liter half-n-half milk (NON-HOMOGENIZED!)
1 cup yogurt
In a pot, put chopped spinach, sugar and a cup of water and boil. When
spinach becomes soft remove from heat and let cool. Remove the excess
liquid from the pot and keep aside. Blend spinach into a semi-soft paste
and then add the liquid kept aside.
In a skillet, heat oil, add cinnamon, whole clove, garlic, ginger and fry
for two minutes on medium heat. Then add sliced green chiles and finely
chopped onion and fry until chopped onion turns light brown. Then add
chopped tomato and fry for 3 minutes. Later add spinach and cook on medium
heat for 12 more minutes.
Now add paneer pieces and cook until the sauce thickens slightly. Serve it
hot.
*MAKING PANEER
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat
until the milk looks curdled and forms lumps. Remove from heat and put
contents in a fine strainer or cheesecloth. Let stand for a few minutes
until water is drained.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 824 Calories (kcal); 74g Total Fat; (77% calories from fat); 15g
Protein; 33g Carbohydrate; 102mg Cholesterol; 245mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 15 Fat; 1/2
Other Carbohydrates
Serving Ideas : Goes well with nan, paratha, pita bread, rice, etc. Also, instead
of paneer cubes, you can use tofu cubes.
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Amma's Indian Recipes Main Dishes
Vegetables Vegetarian
MAKING PANEER
1 liter half-n-half milk (NON-HOMOGENIZED!)
1 cup yogurt
Pur�e the tomatoes and keep aside. Powder cashew nuts and keep aside.
Heat butter in a nonstick skillet on low heat and when hot add cashew nut
powder.
Next add tomato pur�e and tomato sauce. Add salt and cook for ten minutes
(on low heat) or until pur�e thickens. Now add chili powder and cream and
cook for another five minutes on medium heat. Now add paneer and coriander
leaves. Stir and remove from heat.
MAKING PANEER
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat
until the milk looks curdled and forms lumps. Remove from heat and put
contents in a fine strainer or cheesecloth. Let stand for a few minutes
until water is drained.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 684 Calories (kcal); 60g Total Fat; (75% calories from fat); 13g
Protein; 30g Carbohydrate; 185mg Cholesterol; 334mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0
Other Carbohydrates
Serving Ideas : Goes well with plain white rice, pulao, nan and puri.
Paneer Pakora
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Appetizers
Side Dishes Snacks
SET ONE
1 cup chickpea flour
1/2 cup yogurt
1 pinch baking powder
1/2 teaspoon mint leave paste
Salt -- to taste
Oil -- to deep fry
Heat oil in a skillet on medium and when oil is hot, dip each paneer piece
in the above batter such that it coats both sides well and then drop it in
oil. Do similarly for other pieces too. Cook on medium-low heat evenly on
both sides until light golden brown.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 104 Calories (kcal); 3g Total Fat; (21% calories from fat); 6g
Protein; 15g Carbohydrate; 4mg Cholesterol; 37mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Serving Ideas : Goes well with pudina (mint) chutney. *(see notes)
NOTES : (Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp.
of fresh pomegranate seeds, two green chili, 1/4 tsp. of sugar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a large skillet over medium-high heat. Brush chops lightly with oil
and season with salt and pepper. Brown chops on each side, remove chops
from pan.
Reduce heat to medium. Add the onions and peppers; cook until vegetables
are crisp-tender. Add wine, garlic and green peppercorns. Cook over high
heat for 1 minute. Return pork chops to skillet; cover tightly; cook over
low heat for 7-8 minutes, until chops are just done. Remove chops to a
serving platter; keep warm.
Stir the cream cheese into the wine mixture; add cream. Heat through (do
not boil). Season to taste. Spoon peppercorn sauce over the pork chops.
Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 300 Calories (kcal); 18g Total Fat; (53% calories from fat); 25g
Protein; 10g Carbohydrate; 102mg Cholesterol; 206mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Rag�
Vegetarian
In small saucepan, stir together pasta sauce and wine; heat to boiling;
reduce heat. Simmer, uncovered, 10 minutes.
Spoon sauce over hot pasta. Sprinkle with olives and cheese.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 2g Total Fat; (11% calories from fat); 8g
Protein; 33g Carbohydrate; 3mg Cholesterol; 441mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1508 2130706543 1405 2358 0 20182 4971 1034 0 2130706543 0
2130706543 0
Pasta Stir-Fry
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta
In a large skillet or wok, warm the vegetable oil over medium-high heat.
Add carrots, garlic and snow peas and stir-fry until vegetables are
tender. Lower heat to medium-low and stir in the hot red pepper flakes and
soy sauce mixture.
When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a
boil. Lower heat, cover and cook until pasta is heated through. Season to
taste with freshly ground black pepper. Serve immediately.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 500 Calories (kcal); 4g Total Fat; (7% calories from fat); 17g
Protein; 97g Carbohydrate; trace Cholesterol; 661mg Sodium
Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Pasta Verona
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
In small saucepan over medium heat, whisk together Ricotta cheese, light
cream cheese, broth, Parmesan cheese and seasonings; heat until cream
cheese melts and mixture is smooth, stirring frequently. DO NOT BOIL.
Toss hot pasta and Ricotta sauce; spread into 13 � 9 � 2-inch baking dish.
Spoon pasta sauce over top, covering pasta completely; sprinkle with
Mozzarella cheese.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 254 Calories (kcal); 7g Total Fat; (25% calories from fat); 14g
Protein; 33g Carbohydrate; 23mg Cholesterol; 387mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
In a large skillet, saut� celery, onion and garlic in olive oil until
vegetables are tender. Add ham and saut� lightly. Add beans, chicken
broth, and sauce; simmer 15 minutes over low heat.
Add pasta and parsley; heat through. Serve with Parmesan cheese.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 405 Calories (kcal); 7g Total Fat; (14% calories from fat); 25g
Protein; 65g Carbohydrate; 10mg Cholesterol; 257mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Pork Stir Fry
Swift & Company
ORIENTAL DRESSING
4 tablespoons soy sauce
4 tablespoons sherry
1 tablespoon sesame oil
In large skillet over high heat, stir-fry pork in oil just until lightly
browned. Toss pork strips with Oriental Dressing. Toss pasta with spinach,
top with pork strips. Garnish with chopped green onion and almond slices,
if desired.
____________________
Cuisine:
"Asian"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 221 Calories (kcal); 8g Total Fat; (34% calories from fat); 16g
Protein; 18g Carbohydrate; 27mg Cholesterol; 1116mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Peppered Tofu
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Heat 1 tablespoon sesame oil in a fry pan, add 1/2 teaspoon dried red
pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for
2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed,
and stir to heat through and coat with sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); 4g Total Fat; (66% calories from fat); 3g
Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Peurco Adobo
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 172 Calories (kcal); 7g Total Fat; (34% calories from fat); 21g
Protein; 7g Carbohydrate; 51mg Cholesterol; 1465mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Pierogies Pesto
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Main Dishes Mrs. T's Pierogies
Pierogies
In a small saucepan, combine pesto sauce, ham and reserved cooking water;
heat until just hot. Equally arrange pierogies and asparagus on three
plates; top with pesto mixture. Sprinkle with pine nuts and garnish with
fresh basil, if desired.
Cuisine:
"German"
Source:
"Mrs. T's Pierogies"
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 369 Calories (kcal); 30g Total Fat; (69% calories from fat); 18g
Protein; 11g Carbohydrate; 38mg Cholesterol; 749mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
Pisto de Vegetables
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : National Presto Industries Vegetables
In fry pan, saut� onion and garlic in olive oil until onion is soft; add
green pepper, zucchini, and thinly sliced potato. Cook and stir for a few
minutes. Add tomatoes and ham. Cover and simmer for 10 minutes. Serve at
room temperature.
Cuisine:
"Italian"
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 640 Calories (kcal); 41g Total Fat; (55% calories from fat); 20g
Protein; 53g Carbohydrate; 34mg Cholesterol; 1310mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 7
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Beef Grill
Main Dishes Nat. Pork Producers Council
Pork
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 224 Calories (kcal); 15g Total Fat; (58% calories from fat); 18g
Protein; 6g Carbohydrate; 40mg Cholesterol; 1194mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 1229 0 0 0 2514
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Cut turkey into strips approximately 2" � 1/2". Preheat oven to 350�F.
Add pineapple juice, soy sauce, brown sugar, vinegar, cinnamon, paprika
and nutmeg to skillet. Heat over medium heat to dissolve sugar and mix
spices.
Cuisine:
"Polynesian"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
T(Baking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 361 Calories (kcal); 15g Total Fat; (36% calories from fat); 33g
Protein; 24g Carbohydrate; 96mg Cholesterol; 868mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Stir Fry
For sauce, in a small bowl stir together water, soy sauce, vinegar,
cornstarch, sugar and chicken bouillon granules. Set aside.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 279 Calories (kcal); 18g Total Fat; (55% calories from fat); 23g
Protein; 9g Carbohydrate; 40mg Cholesterol; 1510mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Spray skillet with nonstick spray coating. Cook pork filets over
medium-high heat for 8-10 minutes, turning once, until cooked to medium
doneness. Remove from pan; keep warm.
Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 219 Calories (kcal); 10g Total Fat; (40% calories from fat); 21g
Protein; 10g Carbohydrate; 51mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and
pepper; mix well. Shape mixture into 24 balls (approximately 1 tablespoon
each). Cook pork balls in large skillet until browned. Remove, and keep
warm.
Drain drippings. Add celery and cook over medium heat 3-4 minutes,
stirring occasionally. Add mushrooms and Worcestershire sauce and continue
cooking 1 minute, stirring constantly. Add water chestnuts, bamboo shoots
and pea pods. Reduce heat to low; cover and cook 3-4 minutes. Sprinkle
vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls
to pan and cook until mixture is heated through, stirring gently.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 421 Calories (kcal); 26g Total Fat; (55% calories from fat); 25g
Protein; 22g Carbohydrate; 128mg Cholesterol; 796mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Pork Burritos
Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
In a large skillet heat oil over medium-high heat. Cook and stir onion,
green pepper and garlic until tender but not brown. Add pork to skillet;
cook and stir for 2-3 minutes or until brown. Stir in chiles, water, chili
powder, oregano, cumin, salt and pepper. Bring to boiling; reduce heat.
Cover and simmer for 10 minutes or until pork is tender and just done.
Stir in cooked rice; heat through.
Spoon pork mixture onto center of tortillas. Top with a tablespoon each of
Cheddar cheese, tomato and sour cream. Fold each side of tortilla in over
the center and the bottom up, overlapping. Eat out of hand.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 447 Calories (kcal); 17g Total Fat; (33% calories from fat); 22g
Protein; 52g Carbohydrate; 47mg Cholesterol; 664mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Pork Cashew
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Stir Fry
Combine pork cubes, cornstarch, soy sauce, bouillon granules and pepper in
microwave-safe 2-quart casserole. Marinate 10-15 minutes at room
temperature. Refrigerate, if mixture needs to stand longer.
Stir in celery, cover with waxed paper. Microwave (HIGH) 5-6 minutes,
stirring well after each 2 minutes. Stir in water chestnuts and pimiento;
cover with waxed paper. Microwave (HIGH) 1 1/2-2 minutes, stirring after 1
minute, until hot. (Vegetables should be tender-crisp.) Top with cashews
and serve with rice, if desired.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 295 Calories (kcal); 12g Total Fat; (36% calories from fat); 31g
Protein; 15g Carbohydrate; 54mg Cholesterol; 1757mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Pour drippings into microwave-safe small dish; add onion and mushrooms.
Microwave (HIGH) 1-2 minutes or until onion is tender. Stir in sour cream.
Spoon mushroom sauce over pork chops.
Cuisine:
"Hungarian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 203 Calories (kcal); 10g Total Fat; (44% calories from fat); 23g
Protein; 5g Carbohydrate; 73mg Cholesterol; 356mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 157 Calories (kcal); 6g Total Fat; (35% calories from fat); 22g
Protein; 3g Carbohydrate; 53mg Cholesterol; 118mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�
In the same skillet, saut� garlic, onion, red pepper and zucchini until
vegetables are tender. Add wine and sauce; heat thoroughly. Return pork
chops to skillet. Stir and spoon sauce over pork. Cover and simmer 30
minutes over low heat or until pork is thoroughly cooked. Serve over
couscous.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 266 Calories (kcal); 16g Total Fat; (57% calories from fat); 24g
Protein; 3g Carbohydrate; 74mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place several red and green pepper strips crosswise on each pork portion;
roll up jelly-roll style. Secure rolls with wooden toothpicks.
In a nonstick skillet, brown the pork rolls in vegetable oil. Drain fat
from pan. Combine remaining ingredients and add to skillet. Bring mixture
to boiling; reduce heat. Cover and simmer 10-12 minutes or until pork is
tender. Remove toothpicks to serve.
Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:12"
- - - - - - - - - - - - - - - - - - -
Per serving: 223 Calories (kcal); 10g Total Fat; (39% calories from fat); 24g
Protein; 12g Carbohydrate; 35mg Cholesterol; 854mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Pork Scaloppine
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut tenderloin crosswise into eight equal pieces. Place each tenderloin
piece between two pieces of plastic wrap. Using heel of hand, gently press
tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with
flour, shake off excess. Heat butter and oil in a nonstick fry pan over
high heat, add pork and brown quickly on both sides, about 4-5 minutes
total. Remove pork to serving platter, season with salt and pepper and
serve immediately.
Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 6g Total Fat; (26% calories from fat); 25g
Protein; 12g Carbohydrate; 76mg Cholesterol; 67mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Stir Fry
Cut pork tenderloin into 1/4-inch thick slices. Quickly brown pork slices,
one-half at a time, in hot oil in a wok or large skillet, stirring
constantly. Remove from wok.
Sprinkle pork with salt. Reduce heat; add onion, zucchini, green pepper,
carrots, soy sauce and garlic; mix well. Cook over medium heat 5-6
minutes, stirring occasionally. Return pork to wok and heat thoroughly.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 232 Calories (kcal); 8g Total Fat; (29% calories from fat); 27g
Protein; 15g Carbohydrate; 74mg Cholesterol; 605mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry
Stir in chicken broth, mustard and artichokes; cook just until thoroughly
heated, stirring occasionally. Spoon artichoke mixture over cooked pork
pieces. Garnish with lemon slices and sprinkle with fresh chopped parsley,
if desired.
Cuisine:
"Canadian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 180 Calories (kcal); 6g Total Fat; (30% calories from fat); 26g
Protein; 5g Carbohydrate; 74mg Cholesterol; 202mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Yugoslavia.com
Add the remaining butter and oil to the drippings in the pan. When hot,
add the onions and cook them over medium heat, stirring constantly, until
they are soft and golden colored. Sprinkle the flour and paprika powder
over the onions and cook for 2 minutes longer, stirring constantly. Reduce
the heat and add the pork and the sliced peppers, beef stock, tomato
paste, minced garlic, salt, and bay leaf. Stir to mix well. (There will
seem to be not enough liquid in the mixture, but don't panic and add more
stock. As the paprika cooks, it will release plenty of moisture.) Increase
the heat to bring the mixture to a boil. Then reduce heat to low, cover
the pot, and let the muchkalica simmer for 1 to 1 1/2 hours. Stir the
mixture occasionally.
Serve muchkalica with white rice, a green salad, a side dish of thick
Bulgarian-type yogurt, and hot cornbread� all washed down with cold beer
or a strong red wine.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 436 Calories (kcal); 27g Total Fat; (55% calories from fat); 34g
Protein; 15g Carbohydrate; 118mg Cholesterol; 932mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
NOTES : This is a specialty from the Serbian town of Leskovac. You can eat
this dish anywhere, from fine restaurants to truck stops. (The
name of the dish is pronounced MOOCH-kah-leet-sa.)
Nutr. Assoc. : 0 0 2311 0 0 1032 0 0 0 4888 0 0 620 0 0
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks
In small saucepan, combine water and potatoes. Bring to boil; cover and
simmer 10 minutes or until tender. Drain potato, reserving cooking water.
With fork, mash potato. Measure 1/2 cup mashed potato and set aside.
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
peel and salt. Heat 2/3 cup potato water, milk and butter until warm (105�
to 115�F). Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs, reserved
mashed potato and 1/2 cup flour; beat 2 minutes at high speed. With spoon,
stir in enough remaining flour to make soft dough.
Punch dough down. Remove dough to lightly floured surface; divide dough in
half. Roll each half to 30-inch rope; Coil in two greased 9-inch pie pans.
Cover; let rise in warm, draft-free place until doubled in size, about 45
to 60 minutes.
Bake at 350�F for 40 to 45 minutes, or until done. Remove from pans; let
cool on wire rack. Sift powdered sugar over coils.
Cuisine:
"Portuguese"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g
Protein; 31g Carbohydrate; 34mg Cholesterol; 139mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : There are many versions of this tender sweet bread. Some contain a
hint of lemon, others have raisins or currants kneaded into the
dough before shaping. In this recipe the bread is shaped into two
coils, however it may also be formed into round loaves or braids.
Loaves may also be brushed with a beaten egg and sprinkled with
sugar before baking.
Nutr. Assoc. : 0 0 14 0 26366 20084 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Amma's Indian Recipes Curry
Main Dishes
In a large bowl, add water and rice and cook until well done. Remove from
heat and in a wide, large bowl spread out the rice. Add turmeric, half of
the curry leaves and three tablespoons of oil to the rice and mix
thoroughly. Keep it aside.
Meanwhile in a skillet, heat remaining oil on low heat. To this add black
mustard seeds, split Bengal gram, red chilies, pepper corns and peanuts.
When the Bengal gram turns light brown, add coriander leaves, remaining
curry leaves, asafoetida, sliced green chilies and tamarind extract.
Stir well. Remove from heat. Now add salt and sesame seed powder to the
skillet and add it all to the bowl containing rice. Mix thoroughly. Serve
with Verusanagapappu Pacchadi or plain yogurt.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 889 Calories (kcal); 39g Total Fat; (38% calories from fat); 16g
Protein; 120g Carbohydrate; 0mg Cholesterol; 24mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
NOTES : You can adjust the amount of tamarind extract according to your
taste.
Nutr. Assoc. : 0 0 0 0 939 26642 3577 0 1549 0 0 0 0 0 0 0
Puri
Recipe By :
Serving Size : 14 Preparation Time :0:15
Categories : Amma's Indian Recipes Appetizers
Breads Side Dishes
Snacks
Mix thoroughly butter, flour, salt and yogurt in a bowl and then add
sufficient water to make dough like that of bread. Knead for a few more
minutes and make into walnut -sized balls. Flatten the balls into a circle
with a rolling pin to about the size of an adult palm and keep aside.
In a deep skillet heat oil (about 2 inches deep). When the oil is hot put
the puri in the skillet and spoon the hot oil on the puri continually
until it puffs up or swells. Gently turn it upside down and repeat until
the puri is golden yellow.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); 1g Total Fat; (18% calories from fat); 2g
Protein; 9g Carbohydrate; 2mg Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with any vegetarian or a meat dish or with jam.
Puri goes well with any Vegetable Kormas or Dhansak.
NOTES : To make a good puffed up puri it is essential that the oil is very
hot. But once the dough is in the skillet turn the heat to low
otherwise the puri might become brown without cooking well.
Nutr. Assoc. : 1599 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Foods From Spain Main Dishes
Soups/ Stews
Turn off heat; stir in radishes, spinach and green onions. Cover and let
stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if
desired.
YIELD: 4 to 6 portions
Cuisine:
"Asian"
Source:
"The Radish Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 139 Calories (kcal); 3g Total Fat; (16% calories from fat); 20g
Protein; 8g Carbohydrate; 115mg Cholesterol; 746mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Side Dishes
Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 50 Calories (kcal); 1g Total Fat; (19% calories from fat); 4g
Protein; 7g Carbohydrate; 4mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Raspberry/Blackberry Trifle
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Oregon Raspberry & Blackberry
BLACKBERRY LAYER
1 1/2 cups frozen whole blackberries
3 tablespoons sugar -- or to taste
1 tablespoon raspberry or other berry liqueur (1 to 2
tablespoons)
1 1/2 cups fresh or frozen whole blackberries
LIGHT CUSTARD
4 1/2 cups skim milk
5 eggs
1 cup sugar
1/3 cup cornstarch
4 teaspoons clear vanilla extract
OR
2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur
Light Custard: Using double boiler, heat 4 cups milk until steam rises
from the surface.
In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar.
Sift in cornstarch, and whisk until well blended.
Remove scalded milk from heat, and gradually whisk in egg mixture. Return
pan to top of double boiler and whisk constantly over medium heat until
very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla
or almond extract. Transfer to bowl, press plastic wrap onto surface, and
allow to cool slightly.
Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing
cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom
of the trifle bowl, including any irregular shapes. Sprinkle with 1
tablespoon berry liqueur and evenly distribute raspberry pur�e mixture
over cake layer. Arrange berries evenly in a layer, especially around
sides. Spoon 1/2 the custard over berries. Repeat with remaining cake,
liqueur, blackberry pur�e, blackberries, any additional fruit and custard.
Cover and chill at least 4 hours or one day ahead. Garnish with additional
berries and fruit in the center just before serving.
Description:
"A deliciously refreshing and low-fat dessert that can impress your
guests year-round, as it can easily be prepared a day ahead, with
fresh or frozen berries."
Cuisine:
"British"
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 2g Total Fat; (6% calories from fat); 7g
Protein; 53g Carbohydrate; 60mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2
Other Carbohydrates
NOTES : Contrary to its humble and unassuming name, "English Trifle," this
very traditional English sweet pudding is anything but a mere
trifle. This lusciously layered m�lange of sherry-soaked
spongecake and cr�me anglaise adorned with jam, fresh fruit and
whipped cream, is indeed conventional in its liberal use of
fat-laden ingredients. But hold on to your waistline, this
lightened version featuring fresh or frozen raspberries and
blackberries and a lightened custard weighs in at just 2 grams of
fat per 3/4 cup serving, with a taste and presentation that would
compel even Shakespeare to partake. (Shakespeare was well aware of
these delicious fruits, as it is from Shakespeare's King Henry IV
that the popular English saying "plentiful as blackberries" is
derived.)
Ravvi Dosa
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Amma's Indian Recipes Appetizers
Side Dishes Snacks
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 281 Calories (kcal); 4g Total Fat; (12% calories from fat); 9g
Protein; 52g Carbohydrate; 8mg Cholesterol; 32mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : It is a great snack. Allam Pacchadi (ginger pickle) goes well.
Nutr. Assoc. : 1671 0 0 1354 3520 414 2130706543 20197 2740 491 0 0
Riboletta
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews
In a large sauce pan, heat the olive oil over medium heat. Cook the
onions, garlic, celery and carrot until the onion is soft. Add the bay
leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato and
soaked beans. Bring to a simmer and cook for about 40 minutes, or until
beans are tender. Season with salt and pepper to taste.
In a 4-quart casserole dish, place 1/3 of the mixture over the bottom.
Layer 3 of the stale pieces of bread over the top. Place another 1/3 of
the soup mixture over the bread followed by remaining 3 slices of bread.
Top with remaining 1/3 of soup. Sprinkle with Parmesan cheese and bake in
a 350�F (180�C) oven for 30-40 minutes or until soup is bubbling and
cheese is light golden.
Cuisine:
"Italian"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 252 Calories (kcal); 6g Total Fat; (21% calories from fat); 12g
Protein; 38g Carbohydrate; 4mg Cholesterol; 1520mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Mix together all ingredients well and turn into a greased 1 1/2-quart
Casserole. Cover and refrigerate if made the day ahead. Bake, uncovered,
in 350�F oven for 45 minutes.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 2g Total Fat; (10% calories from fat); 12g
Protein; 29g Carbohydrate; 5mg Cholesterol; 263mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Pork Yugoslavia.com
The pig should weigh about 16 pounds. Wash it thoroughly and drain. Salt
it inside and outside generously. Cut slits under the shoulders and on the
thighs. Put 1 teaspoon salt and a cut piece of garlic in each slit. Put 6
cloves of garlic and 1 tablespoon salt in a clean cloth. Pound this
slightly with a hammer. Rub cloth over pig inside and outside. Put 1/2
loaf of unsliced bread inside of pig. In the largest roasting pan, place 2
short pieces of clean board (so the roast won't stick to bottom of pan).
Cover top of pig with foil of heavy parchment paper. Place shiny apple in
the mouth. Bake at 350 for 5 to 6 hrs. basting with oil or beer once or
twice. It is done when no pink juice runs when pierced with fork. Remove
bread and dispose of it. Serve hot or cold. If apples becomes soft after
baking, replace with a fresh one.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
T(Baking Time):
"6:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 1065 Calories (kcal); 81g Total Fat; (70% calories from fat); 75g
Protein; 2g Carbohydrate; 314mg Cholesterol; 816mg Sodium
Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dishes Veal
Yugoslavia.com
Take 1 meaty veal breast. Rub it with a cut clove of garlic. Season with
pepper, salt and paprika. Place in shallow roasting pan. Place 4 onions,
peeled and cut in half around the roast. Pour in 2 cups water. Bake at
400� for 1/2 hr. Turn heat to 350� and bake another hour, or until tender.
Remove meat and onions. Place baking pan over low heat on top stove. In a
cup put 2 tablespoons, flour and 4 tablespoons water. Blend paste until
smooth. Heat gravy, loosening brown bits in pan. Add more water if
necessary. Pour in paste and stir quickly, making gravy thicker and
smooth. Season to taste. Serve with veal.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 260 Calories (kcal); 2g Total Fat; (5% calories from fat); 13g
Protein; 51g Carbohydrate; 24mg Cholesterol; 54mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Snacks
ALMOND FILLING
1/3 cup almond paste (3 ounces)
1/3 cup finely chopped almonds -- toasted
1 egg white
1 teaspoon grated lemon peel
In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel
and salt. Heat milk, 1/4 cup water and butter until very warm (120� to
130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Separate 1 egg; reserve egg
white for filling. Add 1 yolk, 1 whole egg and 1/2 cup flour to batter;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in enough remaining flour to make soft dough.
Punch dough down. Remove dough to lightly floured surface; divide dough
into three equal pieces. Roll each piece to 24- � 4-inch rectangle. Spread
1/3 filling over each rectangle to within 1/2-inch of edges. Beginning at
long end, roll each up tightly as for jelly roll. Pinch seams and ends to
seal. Braid ropes. Place in greased 10-inch tube pan; pinch ends together
to seal. Cover; let rise in warm, draft-free place until doubled in size,
about 20 to 40 minutes.
Lightly beat remaining egg with remaining water; brush on braid. Bake at
350�F for 35 to 40 minutes or until done. Remove from pan; cool on wire
rack.
Cuisine:
"Romanian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 267 Calories (kcal); 10g Total Fat; (31% calories from fat); 7g
Protein; 38g Carbohydrate; 58mg Cholesterol; 153mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add remaining water, butter, and next 6 ingredients. Slowly
stir in 3 cups all-purpose flour; blend well. Stir in rye flour and enough
remaining all-purpose flour to make soft dough. Remove dough to lightly
floured surface. Cover; let rest 15 minutes. Knead dough until smooth and
elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm, draft-free place until doubled in size,
about 1 to 1 1/2 hours.
Punch dough down. Remove dough to lightly floured surface. Knead in dates.
Divide dough in half. Shape each half into 5-inch ball. Place each ball in
greased 8-inch round cake pan or on large greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350�F for 45 minutes or until done. Remove from pans; let cool on
wire racks.
Cuisine:
"Russian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g
Protein; 30g Carbohydrate; 4mg Cholesterol; 151mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Russian Kulich
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Sweet Breads and Coffee Cakes
ALMOND FROSTING
2 cups confectioners' sugar
2 tablespoons milk (2 to 3 tablespoons)
1/2 teaspoon almond extract
In large bowl, thoroughly mix 1 1/2 cups flour, sugar, undissolved yeast
and salt. Heat milk, water and butter until very warm (120� to 130�F).
Butter does not need to melt. Gradually add to dry ingredients; beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl
occasionally. Stir in almonds, candied fruit and enough remaining flour to
make soft dough.
Punch dough down. Divide dough into 3 equal pieces. Shape each into ball;
place in 3 greased 14 to 16-ounce coffee cans. Or, divide dough into 8
pieces, shape into balls and place in 8 greased 11-ounce soup cans. Cover;
let rise until doubled in size, about 45 minutes (small cans) or 1 hour
(large cans).
Cuisine:
"Russian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 222 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g
Protein; 38g Carbohydrate; 26mg Cholesterol; 135mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
CLASSIC VINAIGRETTE
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon dry mustard
1 clove garlic -- minced
Wash and dry lettuce; arrange leaves on a large serving platter. Toss
together the beans, tomato wedges, red pepper slices and red onion slices;
arrange on the lettuce. Drain and flake salmon. Arrange flaked salmon on
bean mixture. Drizzle Classic Vinaigrette evenly over salad just before
serving.
Cuisine:
"French"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 201 Calories (kcal); 14g Total Fat; (59% calories from fat); 12g
Protein; 8g Carbohydrate; 29mg Cholesterol; 302mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Salsa Italiano
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : California Tomato Commission Dips/ Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh California tomatoes (2 large
tomatoes) -- seeded and diced
1/2 cup chopped red onion
1 2 1/4-ounce can sliced ripe olives
1 6-ounce jar marinated artichoke hearts
2 tablespoons lemon juice
2 garlic cloves -- finely chopped
3 tablespoons chopped fresh basil
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cuisine:
"Italian"
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 90 Calories (kcal); 4g Total Fat; (39% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 419mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Sambhar
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Amma's Indian Recipes Appetizers
Curry Side Dishes
SET ONE
2 medium tomatoes
1 large carrot
2 medium onions
2 small green chiles
1 medium radish
5 okras
1 small brinjal
SET TWO
1 teaspoon rice
1 teaspoon split black gram
3 teaspoons coriander seeds
1 teaspoon bengal gram
1/4 teaspoon fenugreek seeds
2 dry red chilies
1 small piece asafoetida
1 teaspoon oil
In a small skillet heat one teaspoon of oil and add Set 2. On less than
medium heat, fry until rice turns light brown. Remove from heat and let
cool. When cooled make into a fine powder and keep aside.
Add two cups of water to the split red gram and boil until very soft.
Now add powdered Set 3 and stir well and cook again for 10 minutes.
In a deep skillet heat oil and add mustard seeds. When mustard seeds begin
to pop, add coriander and curry leaves. Fry for two minutes and now add
asafoetida. Immediately add contents of the above pot and cover. Remove
from heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 162 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g
Protein; 33g Carbohydrate; 0mg Cholesterol; 23mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Serving Ideas : This goes very well with idli, dosa and plain white rice.
Samosas
Recipe By :
Serving Size : 26 Preparation Time :1:00
Categories : Amma's Indian Recipes Appetizers
Breads Side Dishes
Snacks
DOUGH
1 1/2 cups refined wheat flour (maida)
3 tablespoons oil
Salt (1/2 teaspoon) -- to taste
Oil -- to deep fry
Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside.
In a nonstick pan, heat oil, add chopped onions and cook until light
brown. Add ginger paste, coriander, mint, green chili and fry for one
minute. Now add salt and the boiled peas, cabbage and mashed potatoes.
Stir well. Let cook for a minute, remove from heat and keep aside.
Making the samosas: Mix flour and salt. Now warm oil and add to the flour
and salt mixture. Mix well. Gradually add about 3/4 cup water to the
mixture and make into a dough. The consistency of the dough is slightly
harder than bread dough.
Divide the dough into 13 balls and flatten the balls with a rolling pin
into circles. Cut these circles into two equal parts (half circles). Wet
the edges of each half circle, place sufficient amount of stuffing in the
middle of the half circle and fold the corners in so that the end result
looks like a stuffed triangle. Pinch the edges lightly; they should seal
easily because they are wet.
Now in a wide skillet, heat oil over medium and when oil is hot, fry the
stuffed samosas until they become pale brown in color. Remove from skillet
and keep aside. After frying all the samosas to a pale brown color, refry
them once again to a deep brown color over medium heat. Is a great
appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying
samosas. Can be served with ketchup or hot sauce.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 72 Calories (kcal); 3g Total Fat; (39% calories from fat); 2g
Protein; 10g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast/ Brunch
Fleischmann's Yeast
LEMON FROSTING
1 cup powdered sugar
1 tablespoon lemon juice (1 to 2 tablespoons)
Knead in dates and almonds. Divide dough in half; shape into 2 balls.
Place in two greased 8-inch round cake pans. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour.
Bake at 350�F for 35 to 40 minutes or until done. Remove from pans; cool
on wire racks. Frost with Lemon Frosting.
____________________
Cuisine:
"Scandinavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 232 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g
Protein; 40g Carbohydrate; 27mg Cholesterol; 93mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday
Punch dough down. On lightly floured surface, divide dough into 3 equal
pieces; roll each to 22-inch rope. Fold one rope in half; place in center
of large greased baking sheet with open end at bottom. Coil ends up, using
one-third of dough at each end. Wrap second and third ropes around first
rope; coil ends up. Cover; let rise in warm, draft-free place until almost
doubled in size, about 30 to 45 minutes.
Lightly beat remaining egg; brush on dough. Bake at 350�F for 35 minutes
or until done, covering with foil after 25 minutes to prevent excess
browning. Remove from baking sheet; cool on wire rack
Cuisine:
"Scandinavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 134 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g
Protein; 21g Carbohydrate; 33mg Cholesterol; 86mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Holiday
In large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved
yeast.
In saucepan, heat milk, water, butter and almond extract over low heat
until liquids are very warm (125� to 130�F.). Butter does not need to
melt. Gradually add to dry ingredients and beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add 1 1/2 cups of flour;
beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough
additional flour to make soft dough.
Punch dough down. Knead in dates, almonds, cherries and citron. Divide
dough in half. Divide each half into three equal pieces. Roll each piece
to 18-inch rope. Braid three ropes together. Pinch ends to seal. Place on
greased baking sheet. Repeat with remaining ropes. Cover; let rise in
warm, draft-free place until doubled in bulk, about 1 hour.
Bake at 375�F. for 25 to 30 minutes, or until done. Remove from sheets and
cool on wire racks. Decorate with confectioners' sugar frosting, if
desired.
Cuisine:
"Scandinavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Braids"
- - - - - - - - - - - - - - - - - - -
Per serving: 279 Calories (kcal); 8g Total Fat; (26% calories from fat); 6g
Protein; 46g Carbohydrate; 19mg Cholesterol; 206mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow above directions except reduce first rising: cover
kneaded dough and let rest on floured surface 10 minutes. Proceed
with recipe.
Nutr. Assoc. : 14 0 0 26366 0 0 0 0 2662 20020 2428 2429 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange
juice in a non-metallic bowl; add shrimp and scallops and toss gently to
coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 421 Calories (kcal); 5g Total Fat; (9% calories from fat); 26g
Protein; 68g Carbohydrate; 70mg Cholesterol; 333mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4365 0 0 0 26086 0 0 1374 0 0 4714 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Yugoslavia.com
Add kajmak or cream, salt and milk to obtain a rather liquid yellow dough.
In a baking pan, put two layers of kore and add some of the mix. Then
cover with a kora and mix again. Repeat until the kora is all mixed. Put
kora as a last layer and spread the remaining yolk on it.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 677 Calories (kcal); 43g Total Fat; (76% calories from fat); 17g
Protein; 13g Carbohydrate; 287mg Cholesterol; 558mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Yugoslavia.com
Boil the milk in shallow enamel pan. Carefully, pour the cream in holding
it as high as possible. Simmer mixture on low fire for about 2 hrs. Turn
off heat. Let it stand without mixing for 6 hours. Then turn on heat again
and simmer on very low fire for 1/2 hour. Cool without mixing. Then
carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen
with the point of a knife and remove it to a flat plate. Cut into squares.
It is delicious served on anything which calls for whipped cream or eaten
alone.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 93 Calories (kcal); 9g Total Fat; (82% calories from fat); 2g
Protein; 2g Carbohydrate; 33mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0
Shrimp Zarzuela
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Foods From Spain
Main Dishes
In large skillet over high heat, heat oil until hot. Add shrimp; cook
stirring constantly, until they turn pink, about 4 minutes. Remove shrimp
from skillet and reduce heat to medium-high. Add onion and garlic; cook,
stirring occasionally, until onion is tender, about 1 minute. Add vinegar;
cook just until vinegar has been absorbed, about 2 minutes. Add tomatoes,
paprika, salt, red pepper and saffron threads; cook, stirring frequently
until tomatoes are softened, about 3 minutes. Stir in wine; simmer,
uncovered, for 5 minutes. Return shrimp to skillet and cook just until
heated through, about 3 minutes. Serve with lemon wedges, chopped parsley
and rice, if desired.
Cuisine:
"Spanish"
Source:
"Foods from Spain"
- - - - - - - - - - - - - - - - - - -
Per serving: 320 Calories (kcal); 16g Total Fat; (50% calories from fat); 25g
Protein; 10g Carbohydrate; 173mg Cholesterol; 452mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
NOTES : Spain is quite famous for its seafood stews, and Shrimp Zarzuela
reflects this culinary heritage. Golden Spanish olive oil, unique
sherry wine vinegar, sweet paprika and fragrant saffron are the
Spanish flavors that give this one-pot meal its character. The
traditional seafood dishes of Spain use a variety of shellfish
from the Mediterranean Sea; we simplified the recipe by focusing
on ever-popular shrimp. Round out either of these meals by serving
a premiere cheese from Spain, such as Manchego or Cabrales.
Nutr. Assoc. : 0 0 0 20130 4917 1514 0 0 0 0 0
Singapore Samplings
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Appetizers Kabobs
Nat. Pork Producers Council Pork
Soak skewers for 20-30 minutes in water. Thread pork onto skewers. Place
in a 12 � 9-inch baking dish. Combine remaining ingredients and pour over
skewers, turning to coat. Marinate at room temperature for 30 minutes,
turning once or twice. Broil 6 inches from heat for 10 minutes, turning to
cook all sides. Baste occasionally with remaining marinade. Serve with
Peppered Tofu, if desired.
Cuisine:
"Singapore"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 214 Calories (kcal); 12g Total Fat; (48% calories from fat); 26g
Protein; 3g Carbohydrate; 35mg Cholesterol; 1174mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Peppered Tofu
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Heat 1 tablespoon sesame oil in a fry pan, add 1/2 teaspoon dried red
pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for
2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed,
and stir to heat through and coat with sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); 4g Total Fat; (66% calories from fat); 3g
Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Place the tortillas on sheet pans in 1 single layer; portion beans and
cheese evenly onto the tortillas. Place in a 350�F oven until warm and
cheese is melted, 5 to 8 minutes. Remove from oven and divide salmon
mixture evenly among the tortillas. Top with cabbage or lettuce and diced
tomatoes, portioned evenly. Fold tortillas over and serve with extra salsa
and chopped cilantro, if desired.
Cuisine:
"Mexican"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"12 tacos"
- - - - - - - - - - - - - - - - - - -
Per serving: 254 Calories (kcal); 6g Total Fat; (19% calories from fat); 20g
Protein; 32g Carbohydrate; 39mg Cholesterol; 708mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Fill rice cooker or casserole with water to about 1 inch over the rice.
Remove from heat and let sit, still covered, for another 20 minutes.
In a small saucepan, slowly heat the vinegar, mirin (sweet rice wine) and
sugar until very hot but not boiling. Fold in "su" (vinegar and sugar)
with the hot rice.
Place rice carefully in a clean bowl, cover, and let rest for 30 minutes.
Place pickled ginger, cucumber strips and salmon strips on top of rice.
Roll up sushi tightly, moistening the edges to seal and let rest.
Cut sushi and arrange on platter.
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 846 Calories (kcal); 16g Total Fat; (17% calories from fat); 22g
Protein; 150g Carbohydrate; 8mg Cholesterol; 8704mg Sodium
Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 3
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauce/ Baste/ Gravy
In a saucepan, combine all the ingredients and let simmer until a syrup
consistency is achieved, about a 70 per cent reduction.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 58 Calories (kcal); trace Total Fat; (0% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 3295mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Wasabi Oil
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings
In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Pasta
GARNISH
Spring onions (Scallions)
1/4 cup toasted sesame seeds
Wasabi Oil -- see recipe
Soy Syrup -- see recipe
On the bottom third of the nori, place a thin layer of the noodle mixture.
Roll tightly.
Moisten the top edge of the nori with water to seal the sushi roll closed.
Serves 8 -10
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 13g Total Fat; (40% calories from fat); 7g
Protein; 35g Carbohydrate; 0mg Cholesterol; 2096mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates
Soy Syrup
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 12 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 588mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Serving Ideas : Serve with Soba Noodle Sushi. Slice and arrange sushi on a white
platter. Drizzle it with Wasabi Oil and Soy Syrup.
Wasabi Oil
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings
In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Wasabi Oil
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings
In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Sole Florentine
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 295 Calories (kcal); 10g Total Fat; (31% calories from fat); 36g
Protein; 14g Carbohydrate; 86mg Cholesterol; 767mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
In large nonstick skillet, over medium-high heat, heat oil. Add ground
turkey; cook, stirring to break up large pieces until lightly browned,
about 5 minutes. With slotted spoon, remove turkey from skillet, set
aside.
To skillet, add onion, bell pepper and garlic; cook until vegetables are
tender crisp, about 4 to 5 minutes. Add chili powder; cook, stirring, 1
more minute.
Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt. Bring to a
boil and reduce heat; simmer until thickened, about 10 to 12 minutes.
Cuisine:
"Mexican"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 413 Calories (kcal); 12g Total Fat; (25% calories from fat); 26g
Protein; 52g Carbohydrate; 69mg Cholesterol; 794mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Idaho Potato Commission Side Dishes
In a large heavy skillet, cook bacon until well done and crisp. Remove
from skillet. Drain on paper towel. Crumble and reserve.
Pour off drippings and add peppers to skillet where you cooked the bacon.
Cook 5 minutes or until liquid has evaporated.
Add tomatoes, olives, powders, water and potatoes. Bring to boiling and
cook uncovered, stirring occasionally for 20 minutes or until fork-tender.
Stir in capers.
Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and
serve. Add more capers for garnish if desired.
Serve warm with green vegetable. (Also may be served at room temperature
on a bed of green salad)
Cuisine:
"Spanish"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
Yield:
"9 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 310 Calories (kcal); 18g Total Fat; (50% calories from fat); 7g
Protein; 33g Carbohydrate; 19mg Cholesterol; 394mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/ Stews The Rice Council
Cook onion and garlic in butter in large saucepan or Dutch oven over
medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt,
black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15
minutes.
Cuisine:
"Caribbean"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 363 Calories (kcal); 12g Total Fat; (30% calories from fat); 26g
Protein; 36g Carbohydrate; 69mg Cholesterol; 708mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Poultry The Oregon Hazelnut Industry
For sauce, mince garlic, jalape�os, cilantro and onions in food processor
or blender. Add drained tomatillos, sour cream, yogurt, honey and salt;
pur�e. Mix in green chilies and set aside. Soften tortillas either by
frying on both sides in a small amount of vegetable oil, by wrapping in
foil and placing in hot oven until hot, or by placing in microwave oven
until heated. In the center of each tortilla, place about 2 tablespoons
each of chicken, sauce and cheese. Add about 2 teaspoons chopped
hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9�12-inch
baking dish. Place filled enchiladas in dish and pour remaining sauce over
top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a
350� oven until heated through, about 20 minutes.
Cuisine:
"Mexican"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 503 Calories (kcal); 33g Total Fat; (56% calories from fat); 30g
Protein; 26g Carbohydrate; 81mg Cholesterol; 397mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Pat surfaces of pork roast with paper toweling. Blend well all seasonings
and rub evenly over surfaces of pork roast. Place roast in shallow pan and
roast at 350�F for 45 minutes to an hour, until internal temperature
(measured with a meat thermometer) registers 155�F. Remove roast from
oven, let rest 10 minutes before slicing (temperature will rise about 5
degrees upon resting). Slice to serve immediately or cool slightly, slice
and wrap well to refrigerate.
Cuisine:
"Latin"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 187 Calories (kcal); 7g Total Fat; (34% calories from fat); 27g
Protein; 2g Carbohydrate; 68mg Cholesterol; 248mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Soups/ Stews
Brown pork and onion over medium-high heat in large saucepan, stirring
occasionally. Add remaining ingredients except tortilla strips. Cover and
simmer 20 minutes.
Stir tortilla strips into soup and simmer for 5-10 minutes more, until
tortilla strips are softened. Serve hot.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 199 Calories (kcal); 9g Total Fat; (40% calories from fat); 11g
Protein; 19g Carbohydrate; 27mg Cholesterol; 888mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Yugoslavia.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds your favorite cut of lamb
1 head cabbage
3 large carrots
3 medium potatoes
1 medium onion
2 long hot peppers
2 tablespoons lard or drippings
Place lamb in a heavy roasting dish with a cover. Place carrots, potatoes,
and onion around the lamb. Cut the head of cabbage into 6 pieces and also
place it around the lamb. Place the hot peppers on top of the lamb. Cover
and let steam until done. Do not take the cover off unless necessary. Let
roast in a 250� oven for 2-1/2 hrs.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 585 Calories (kcal); 42g Total Fat; (65% calories from fat); 32g
Protein; 18g Carbohydrate; 130mg Cholesterol; 122mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Wash mussels, place in large bowl and pour marinade over mussels.
Place bowl in a steamer and steam on high until the mussels are open.
Garnish with the fresh coriander (cilantro) or parsley and serve with
plain white rice.
Cuisine:
"New Zealand"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 134 Calories (kcal); 2g Total Fat; (15% calories from fat); 13g
Protein; 11g Carbohydrate; 22mg Cholesterol; 1600mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta
In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce,
sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in
the refrigerator. In a small bowl, blend remaining 3 tablespoons
cornstarch into water. Stir in remaining 1/3 cup soy sauce.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 357 Calories (kcal); 10g Total Fat; (25% calories from fat); 20g
Protein; 45g Carbohydrate; 36mg Cholesterol; 956mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1405 0 1396 3181 0 0 0 9034 0 0 2495 4288 3458 5286
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef One Dish Meal
Stir Fry Texas Beef Council
MARINADE
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large clove garlic -- crushed
1/4 teaspoon red pepper -- crushed
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch
wide strips.
Combine marinade ingredients, pour half over beef. Cover and marinade in
refrigerator 10 minutes. Reserve remaining marinade.
Heat large nonstick wok or skillet over medium-high heat until hot. Add
beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface
is no longer pink. (Do not overcook.) Remove from skillet with slotted
spoon; keep warm.
In same skillet, combine pasta, spinach, water chestnuts, green onions and
reserved marinade; cook until spinach is wilted and mixture is heated
through, stirring occasionally. Return beef to skillet; mix lightly.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 472 Calories (kcal); 11g Total Fat; (21% calories from fat); 35g
Protein; 57g Carbohydrate; 72mg Cholesterol; 677mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry
Cut pork tenderloin into thin strips. Set aside. Combine next six
ingredients, stirring well. Heat one teaspoon oil in nonstick skillet over
medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove
vegetables, set aside.
Pour remaining oil into skillet. Add pork; stir-fry for about 3 minutes.
Return vegetables to pan, add orange juice mixture and cashews. Cook,
stirring constantly, over medium-high heat, until thickened. Serve over
hot rice, if desired.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 385 Calories (kcal); 14g Total Fat; (32% calories from fat); 29g
Protein; 37g Carbohydrate; 59mg Cholesterol; 382mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat;
1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes
Heat oil in large nonstick skillet or wok over medium-high heat about 1
minute or until hot. Add onions and stir-fry about 2 minutes. Add
remaining ingredients and stir-fry about 5 minutes or until vegetables are
crisp-tender and pork is thoroughly heated.
Cuisine:
"Asian"
Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 13g Total Fat; (58% calories from fat); 14g
Protein; 8g Carbohydrate; 35mg Cholesterol; 542mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pork
Yugoslavia.com
Fry onions in hot fat. Add meat and fry until blood disappears. Cool
mixture slightly and then add egg, rice, seasoning and chopped dill. Mix
together thoroughly. Place 1 tablespoon of mixture in a grape leaf and
wrap up in Sarma fashion. Place Sarma in deep pan, put 2 tablespoons hot
oil, put 2 tablespoons flour and fry together. Remove from fire, add 1
teaspoon paprika, 1/2 cup hot water. Blend and pour over Sarmas. Many
prefer to serve it with sour cream.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 434 Calories (kcal); 31g Total Fat; (65% calories from fat); 22g
Protein; 15g Carbohydrate; 143mg Cholesterol; 628mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Yugoslavia.com
Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop
peppers into boiling, salted water and parboil 5 min. Drain thoroughly.
Melt butter in skillet. Add onions, garlic and chopped pepper and saut�
until limp. Add tomato pur�e, ham, salt, and pepper to taste. Simmer for
15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture
into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at
350� for about 25 min. or until stuffing is firm and delicately browned on
top.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 350 Calories (kcal); 9g Total Fat; (22% calories from fat); 12g
Protein; 57g Carbohydrate; 59mg Cholesterol; 757mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Sushi Rice
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Misc New Zealand Wasabi Limited
Put the rice in a bowl and wash it in several changes of water until the
water becomes clear, stirring gently by hand. Drain rice in a sieve for 1
hour.
Combine rice, water and sake in a pot, cover, and bring to boil on medium
to high heat. Reduce heat to very low and cook for 15 minutes. Turn off
heat and let the pot sit, covered, for another 15 minutes.
Mix rice with folding motion to make it fluffy. Insert dry teatowel under
the lid to absorb excess moisture.
Mix the rice wine vinegar, sugar and salt together thoroughly and pour on
the rice all at once.
Mix quickly and gently with a wet wooden spatula while fanning the rice to
cool it quickly.
Cover container with a damp teatowel until use but do not refrigerate. Use
while the rice is as freshly cooked as possible.
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 1654 Calories (kcal); 2g Total Fat; (1% calories from fat); 26g
Protein; 370g Carbohydrate; 0mg Cholesterol; 1090mg Sodium
Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
SUGGESTED FILLINGS
Cucumber -- cut into thin strips
4 ounces smoked salmon
2 ounces salmon roe
8 medium prawns
Omelet Strip -- recipe follows
OMELET STRIP
1 egg
1/2 teaspoon sugar
1 pinch salt
Oil
Toast the nori sheets by holding directly over a medium low flame and
passing it back and forth quickly till slightly crispy.
Place a nori sheet on a bamboo rolling mat about 1/2 inch from end of mat
facing you.
Spread a small amount of wasabi paste over the nori. Wet hands and spread
rice on the nori in a layer about 1/2 inch thick leaving a 1/2 inch border
at the near and far end.
Make a long indentation along the centre of the rice and lay some filling
in the trench.
Roll the mat tightly away from you making sure that the mat stays on top
of the roll and doesn't get rolled into it.
Cut the roll crosswise with a sharp damp knife and serve with soy sauce,
pickled ginger and a small amount of wasabi paste on the side.
Omelet Strip:
Mix 1 egg,1/2 teaspoon. sugar,a pinch of salt lightly with a fork. Oil a
frying pan, heat and add egg mixture. Tilt to spread the egg thinly and
cook till set. Remove to a plate and let set. Roll up and cut into 1/4
inch wide strips.
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 2020 Calories (kcal); 16g Total Fat; (7% calories from fat); 78g
Protein; 380g Carbohydrate; 498mg Cholesterol; 2351mg Sodium
Food Exchanges: 21 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3
1/2 Other Carbohydrates
Sushi Rice
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Misc New Zealand Wasabi Limited
Put the rice in a bowl and wash it in several changes of water until the
water becomes clear, stirring gently by hand. Drain rice in a sieve for 1
hour.
Combine rice, water and sake in a pot, cover, and bring to boil on medium
to high heat. Reduce heat to very low and cook for 15 minutes. Turn off
heat and let the pot sit, covered, for another 15 minutes.
Mix rice with folding motion to make it fluffy. Insert dry teatowel under
the lid to absorb excess moisture.
Mix the rice wine vinegar, sugar and salt together thoroughly and pour on
the rice all at once.
Mix quickly and gently with a wet wooden spatula while fanning the rice to
cool it quickly.
Cover container with a damp teatowel until use but do not refrigerate. Use
while the rice is as freshly cooked as possible.
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 1654 Calories (kcal); 2g Total Fat; (1% calories from fat); 26g
Protein; 370g Carbohydrate; 0mg Cholesterol; 1090mg Sodium
Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Stir Fry
Partially freeze pork. Cut across the grain into 2 1/2 � 2 1/4-inch
strips; set aside. Preheat a wok or large skillet over high heat; add oil.
Stir-fry green pepper and onion in hot oil for 2-3 minutes or till
crisp-tender. Remove from wok. Add more oil, if necessary. Add half the
pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining
pork. Return all pork to wok; keep warm.
Return green pepper and onion to wok. Stir in pineapple and the thickened
pineapple juice mixture. Cook and stir until heated through. Serve with
rice, if desired.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 318 Calories (kcal); 9g Total Fat; (23% calories from fat); 22g
Protein; 40g Carbohydrate; 51mg Cholesterol; 565mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Stir Fry
In large nonstick skillet, heat sesame oil over high heat. Stir-fry
ginger, garlic, green onions, carrots and red pepper for 3-5 minutes,
until vegetables are crisp-tender. Add pork and stir-fry for 3 minutes.
Add snow peas and pineapple juice; heat through.
In small bowl stir together cornstarch, vinegar, soy sauce and brown
sugar; stir this mixture into skillet and cook and stir until mixture
comes to a boil. Serve hot.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 264 Calories (kcal); 8g Total Fat; (27% calories from fat); 25g
Protein; 22g Carbohydrate; 73mg Cholesterol; 752mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Szechuan Pork
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Stir Fry
In remaining oil, stir-fry pork and ginger until lightly browned. Add
broth, vinegar, 2 tablespoons soy sauce, wine and sugar. Cover; simmer 3
minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1
tablespoon cornstarch and water. Cook and stir until thickened. Stir in
peanut mixture. Serve immediately.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 292 Calories (kcal); 17g Total Fat; (48% calories from fat); 28g
Protein; 11g Carbohydrate; 35mg Cholesterol; 1488mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Brown chops on one side in oil with garlic in nonstick pan over medium
heat; turn.
Combine sherry, soy sauce, brown sugar and red pepper; pour over chops.
Cover and simmer gently for 12-15 minutes. Combine water and cornstarch;
add to pan and cook until thickened. Serve with hot cooked noodles or
rice, if desired.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 196 Calories (kcal); 11g Total Fat; (51% calories from fat); 20g
Protein; 4g Carbohydrate; 40mg Cholesterol; 1146mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Beef One Dish Meal
Stir Fry Texas Beef Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef flank steak
2 tablespoons soy sauce, low sodium
4 teaspoons Oriental dark roasted sesame oil -- divided
1 1/2 teaspoons sugar
1 teaspoon cornstarch
2 cloves garlic -- crushed
1 tablespoon fresh ginger root -- minced
1/4 teaspoon red pepper pods -- crushed
1 small red bell pepper -- cut into 1-inch pieces
8 ounces frozen baby corn -- defrosted
1/4 pound pea pods -- julienned
Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8
inch thick strips.
Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into
strips.
Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add
garlic, ginger and pepper pods; cook 30 seconds.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 313 Calories (kcal); 16g Total Fat; (43% calories from fat); 25g
Protein; 19g Carbohydrate; 57mg Cholesterol; 372mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Taco Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14-ounce can beans in sauce
1/2 cup ketchup or tomato sauce
1/2 teaspoon garlic salt
1/4 teaspoon oregano or cumin
1 teaspoon chili powder (1 to 2 teaspoons)
4 cups shredded lettuce
OPTIONAL GARNISHES
1 green pepper -- diced
1 tomato -- diced
3 green onions -- sliced
1 cup grated Cheddar cheese
2 cups croutons, corn chips or broken tortilla
chips
1 avocado -- diced
1/2 cup sliced olives
Mix beans, ketchup, garlic salt, oregano or cumin and chili powder in a
bowl. chill until serving time. Arrange lettuce on the large platter or
individual plates. Spoon bean mixture over the top.
Cuisine:
"Mexican"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 189 Calories (kcal); 10g Total Fat; (46% calories from fat); 8g
Protein; 20g Carbohydrate; 18mg Cholesterol; 710mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 462 Calories (kcal); 31g Total Fat; (59% calories from fat); 23g
Protein; 25g Carbohydrate; 82mg Cholesterol; 272mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Side Dishes
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 6g Total Fat; (24% calories from fat); 7g
Protein; 37g Carbohydrate; 0mg Cholesterol; 1031mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Taquitos al Pastor
Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar,
oregano and salt and pepper in blender. Simmer in saucepan 15 minutes.
Marinate pork in mixture 4-12 hours, refrigerated. Discard marinade. Roast
pork, covered, with pineapple cubes for 2 hours at 350�F. Cool slightly
and shred pork; serve with onion, cilantro and tortillas.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 517 Calories (kcal); 22g Total Fat; (38% calories from fat); 34g
Protein; 45g Carbohydrate; 55mg Cholesterol; 1798mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Stir together teriyaki marinade, Tabasco sauce and green onions. Place
mixture in bowl or plastic bag with pork chops. Put in refrigerator for at
least 1 hour.
Remove pork chops from marinade. Heat nonstick skillet over medium-high
heat. Add chops and cook for 6 minutes on each side.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 167 Calories (kcal); 7g Total Fat; (36% calories from fat); 23g
Protein; 3g Carbohydrate; 67mg Cholesterol; 744mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Teriyaki Cutlets
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Cuisine:
"Japanese"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 127 Calories (kcal); 1g Total Fat; (7% calories from fat); 18g
Protein; 11g Carbohydrate; 45mg Cholesterol; 1193mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Teriyaki Glaze
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BC Turkey Marketing Board Sauces and Toppings
Cuisine:
"Japanese"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"3/4 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 618 Calories (kcal); 1g Total Fat; (1% calories from fat); 2g
Protein; 148g Carbohydrate; 0mg Cholesterol; 2078mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 9 1/2
Other Carbohydrates
Recipe By :
Serving Size : 3 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads
Slice pork tenderloin into 1/4-inch slices. Brush slices with some of the
teriyaki sauce; set aside. Stir together orange juice, cornstarch, sesame
oil, hot pepper sauce and remaining teriyaki sauce. Set aside.
In large skillet heat oil. Stir-fry tenderloin slices over medium-high
heat 2-3 minutes or to desired doneness. Remove meat from skillet. Add
green onion to skillet. Stir in orange juice mixture. Cook and stir until
slightly thickened and bubbly.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 383 Calories (kcal); 14g Total Fat; (31% calories from fat); 33g
Protein; 34g Carbohydrate; 74mg Cholesterol; 1384mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council
PEANUT SAUCE
2 tablespoons light teriyaki sauce
2 tablespoons creamy peanut butter
1/4 teaspoon crushed red pepper
Brush 3 tablespoon teriyaki sauce evenly over both sides of beef steaks
and onion slices. Place steaks and onion on grid over medium, ash-covered
coals. Grill top loin steaks, uncovered 15 to 18 minutes (top sirloin
steak 17 to 21 minutes) until steaks are medium rare to medium doneness
and onion is tender, turning occasionally.
Trim fat from steaks. Carve steaks crosswise into thick slices; serve with
onion and sauce.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
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Per serving: 197 Calories (kcal); 13g Total Fat; (57% calories from fat); 13g
Protein; 9g Carbohydrate; 33mg Cholesterol; 692mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : Sweet onion choices: Vidalia, Walla Walla, Texas Sweet or Maui
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Salads
Cook noodles according to package directions. Drain and set aside. For
dressing, in a blender container combine olive oil, vinegar, peanut
butter, soy sauce, honey, ginger and crushed red pepper. Blend until
smooth.
In a large skillet heat vegetable and sesame oils over medium-high heat.
Add bell pepper strips and green onions; cook and stir for 1-2 minutes or
until onions are crisp-tender. Remove vegetables from skillet. Add pork
strips to hot skillet. Cook and stir for 2-3 minutes or until cooked
through; return vegetables to skillet and add cooked noodles. Cook and
stir about 1 minute more or until heated through. Remove from heat.
Pour the dressing over mixture in skillet. Toss lightly to coat. Divide
pork mixture among individual plates. Sprinkle with cashews.
Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 462 Calories (kcal); 28g Total Fat; (52% calories from fat); 23g
Protein; 34g Carbohydrate; 57mg Cholesterol; 1038mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat large nonstick skillet over high heat. Add pork, cook, crumble and
stir until pork is no longer pink, about 3-4 minutes. Add ginger, garlic,
onion and cole slaw mix and stir-fry with pork for 2 minutes, until
vegetables are wilted.
Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 615 Calories (kcal); 32g Total Fat; (46% calories from fat); 27g
Protein; 55g Carbohydrate; 87mg Cholesterol; 1194mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
Fat; 1 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Cut turkey into 16-20 long, thin (1/8" �1/4") pieces. Thread on to 8
skewers.
Combine all remaining ingredients in a bowl. Mix well. Brush sauce over
turkey ribbons, coating both sides of meat.
Place skewers on greased grill, or broil for 4-6 minutes or until turkey
is no longer pink. Serve with rice and stir-fried vegetables.
Cuisine:
"Thai"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
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Per serving: 227 Calories (kcal); 7g Total Fat; (29% calories from fat); 30g
Protein; 9g Carbohydrate; 70mg Cholesterol; 675mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Turkey Federation Poultry
In medium bowl, combine lime juice, soy sauce, green onions, cilantro,
peanut butter, brown sugar, ginger root, garlic, lime rind, pepper flakes
and turkey strips. Cover and refrigerate for at least 1 hour.
Unfold lavosh; drain turkey mixture, if necessary, and spread evenly along
lower quarter of bread.
Cuisine:
"Thai"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"4 roll-ups"
- - - - - - - - - - - - - - - - - - -
Per serving: 214 Calories (kcal); 9g Total Fat; (36% calories from fat); 19g
Protein; 16g Carbohydrate; 39mg Cholesterol; 404mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
NOTES : Cooking tip: Lavosh is a round, thin bread that comes in both soft
and crisp versions; it's available in Middle Eastern markets and
in most supermarkets.
Nutr. Assoc. : 4758 26475 0 0 0 0 0 0 0 0 822 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads The National Honey Board
HONEY-LIME DRESSING
6 tablespoons honey
3 tablespoons peanut butter
3 tablespoons lime juice
2 tablespoons chopped fresh mint
1 tablespoon seeded minced jalape�o pepper
1 1/2 teaspoons soy sauce
1 teaspoon minced garlic
3/4 teaspoon grated lime peel
1/4 cup dry-roasted peanuts -- chopped
Cuisine:
"Thai"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
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Per serving: 822 Calories (kcal); 32g Total Fat; (33% calories from fat); 56g
Protein; 87g Carbohydrate; 139mg Cholesterol; 688mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 2 Fat;
4 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry The National Honey Board
Combine all ingredients except chicken in small bowl until well blended.
Place chicken in shallow baking dish; pour half of marinade over chicken.
Cover and refrigerate 2 hours or overnight. Reserve remaining marinade.
Grill chicken over medium-hot coals about 15 minutes, turning and basting
with reserved marinade, or until chicken is no longer pink in center.
Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed
Chicken (see recipe), if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
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Per serving: 340 Calories (kcal); 13g Total Fat; (35% calories from fat); 31g
Protein; 24g Carbohydrate; 93mg Cholesterol; 264mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates
The Mediterranean
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Wrap Recipes
In a small bowl, whisk together honey, olive oil, lemon juice, parsley,
curry powder and lemon peel. Season with salt and pepper. Mix 1/4 cup
dressing into couscous mixture.
To assemble wraps, lay pita rounds split side up on work surface. Spread
each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous
mixture down center of each pita round. Drizzle with 1 tablespoon dressing
and fold in sides to wrap.
Cuisine:
"Mediterranean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"8 wraps"
- - - - - - - - - - - - - - - - - - -
Per serving: 1061 Calories (kcal); 38g Total Fat; (32% calories from fat); 68g
Protein; 114g Carbohydrate; 132mg Cholesterol; 665mg Sodium
Food Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat;
1 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast/ Brunch Yugoslavia.com
Prepare "slatko" in small quantities for best result. Prepare washed fruit
as follows: Sour cherries are pitted. Blue plums are pitted and cubed.
Quince should be peeled, cored, and quartered. Then they are parboiled for
about 5 minutes. Green seedless grapes are washed only.
Whichever fruit is used the method is the same, but do not mix fruits. For
each cup of fruit use 1 cup sugar and 1/4 cup water. Bring sugar and water
to a boil and boil on low heat until mixture spring a thread. Then drop in
fruit and cook only long enough for fruit to be cooked through. Mixture
should be rather thick. Add 1 teaspoon lemon juice. Mix. Pour in sterile
jars and seal. Slatko is served in an attractive jam jar. A teaspoon and
glass of water are offered with it. This is offered guests first when they
visit.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
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Per serving: 775 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 200g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes
DECORATION
Confectioners' Sugar Frosting (recipe
follows)
Additional candied fruits (optional)
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat water, milk and butter until very warm (120� to 130�F). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at
high speed, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make soft dough.
Combine dates, candied fruit and walnuts; set aside. Punch dough down;
turn out onto lightly floured surface. Roll dough to 14- � 12-inch
rectangle. Sprinkle fruit mixture over dough. Place doll or other object
in center of dough. Roll up tightly from long end as for jelly roll; pinch
seam to seal. Roll dough back and forth to gently stretch to 26-inch
length. Place rope, seam side down, on large greased baking sheet. Form
into ring; pinch ends to seal. Cover; let rise in warm, draft-free place
until doubled in size, about 40 to 50 minutes.
Beat egg white with 1 tablespoon water; brush on dough. Bake at 375�F for
40 minutes or until done. Remove from baking sheet; cool on wire rack.
Decorate with Confectioners' Sugar Frosting and additional candied fruits,
if desired.
____________________
Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 232 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g
Protein; 41g Carbohydrate; 32mg Cholesterol; 113mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
NOTES : The twelfth day after Christmas is celebrated in Mexico and other
countries with feasting & dancing and marks the end of the
Christmas season. Many parties feature a special pastry or bread.
A China doll (bean or coin) is hidden in the dough and the
recipient is crowned as 12th night King or Queen to lead the
party. In Mexico a fava bean is also put in the dough and the
recipient helps throw the party. And, he or she must give another
party on Feb. 2 (Candlemas Day). Candied fruits (and sometimes
nuts) are kneaded into dough or used to decorate after baking.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 2431 20187 2130706543 0 0
2130706543 2130706543 0 1191 1006 0 2130706543
Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Nat. Pork Producers Council Pork
CHIPOTLE SAUCE
6 tablespoons vegetable oil
4 medium onions -- chopped
8 cloves garlic -- minced
20 tomatoes (20 to 24 tomatoes) -- coarsely chopped
8 canned chipotles in adobo (8 to 10
chipotles) -- drained
5 teaspoons oregano
1 1/2 teaspoons salt
1/4 teaspoon sugar
12 crusty French rolls
2 avocados -- peeled and cut lengthwise into thin slices
Pork: Preheat oven to 475�F. Combine garlic, oregano, salt and pepper; cut
1-inch deep gashes all over pork with a small, sharp knife. Fill gashes
with garlic mixture. Rub outside of pork with salt and pepper. Place in
shallow roasting pan and roast 20 minutes. Reduce oven temperature to
350�F. Roast for about 2 hours and 15 minutes or until pork is tender and
cooked through. Let rest 20 minutes before slicing thinly, reserving pan
drippings.
Chipotle Sauce: Heat oil in large saucepan until almost smoking. Add onion
and garlic. Saut� 2-3 minutes over medium-high heat until onion is
translucent. Add reserved pan drippings, if desired. Simmer uncovered
10-15 minutes over low heat; stirring frequently. Pur�e sauce in blender.
Force sauce through sieve with wooden spoon.
Sandwich: Warm rolls Briefly in oven and slice in half lengthwise; remove
some of the inside of the rolls to allow room for filling. Spoon 2
tablespoons chipotle sauce over each half of roll. Arrange pork slices
over sauce; top with about 1/4 cup additional sauce.
Serving Suggestion: Place avocado slices on sandwich and dot with sour
cream seasoned with onion, garlic and cilantro. Garnish with haba�ero
chiles and serve immediately.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"3:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 816 Calories (kcal); 42g Total Fat; (46% calories from fat); 73g
Protein; 37g Carbohydrate; 232mg Cholesterol; 820mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 9 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Tuiles Noisette
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry
Heat egg whites and sugar in double boiler. Blend in vanilla and
hazelnuts. Form oval tongues 3" long onto a buttered cookie sheet. Bake at
280�F until edges only are light brown, about 8 to 10 minutes. While hot,
put tongues over bottles or rolling pin to make slightly rounded wafers.
Cuisine:
"French"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 12g Total Fat; (30% calories from fat); 13g
Protein; 50g Carbohydrate; 0mg Cholesterol; 165mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
3 Other Carbohydrates
Boil the beef ribs in the water and beef stock. When meat is soft (25 to
30 minutes), add the malanga or potatoes and plantains. Reduce heat to
medium/low and simmer for about 15 minutes. Serve hot in a soup plate. Add
hot sauce or salsa and garnish with chopped chives or parsley.
Description:
"A favorite soup on the countryside in the highlands of Colombia."
Cuisine:
"Latin"
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 488 Calories (kcal); 34g Total Fat; (62% calories from fat); 22g
Protein; 24g Carbohydrate; 88mg Cholesterol; 283mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Turkey Federation Poultry
Soups/ Stews
In 5-quart saucepan over high heat, bring to boil thighs, water, bay
leaves, peppercorns, parsley and celery. Cover, reduce heat and simmer for
45 minutes.
Remove and discard bay leaves and parsley. Remove thighs and allow to cool
enough to handle. Remove meat from the bone and cut into large chunks.
Discard bones.
Return turkey to pan along with potato, onion, carrot, tomatoes, corn,
lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring
to a boil; reduce heat and simmer 30 minutes or until vegetables are
tender.
Cuisine:
"German"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 510 Calories (kcal); 13g Total Fat; (21% calories from fat); 43g
Protein; 59g Carbohydrate; 96mg Cholesterol; 951mg Sodium
Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey breast cutlets
1 egg
1/4 cup milk
3/4 cup bread crumbs
1/4 teaspoon ground pepper
4 slices smoked turkey breast
4 slices Mozzarella cheese
1 tablespoon vegetable oil
Beat egg and milk in bowl. Mix bread crumbs and pepper in another bowl.
Dip cutlets into egg mixture, then coat with bread crumb mixture. Heat oil
in frying pan.
Cook cutlets at medium-high heat until well browned on both sides (4-6
minutes per side). Transfer to a baking dish.
Preheat oven to 350 degrees F. Place one slice of smoked turkey breast on
each cutlet. Top with one slice of cheese. Bake in oven just until cheese
melts (5-7 minutes). Serve immediately.
Cuisine:
"French"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 309 Calories (kcal); 11g Total Fat; (32% calories from fat); 29g
Protein; 22g Carbohydrate; 102mg Cholesterol; 848mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Heat large nonstick skillet over high heat. Spray with nonstick cooking
spray. Cook turkey strips until no longer pink, about 5 minutes. Spread a
generous tablespoon refried beans in each tortilla. Place cooked turkey
strips on top of tortillas. Top turkey strips with 1 tablespoon enchilada
sauce and 2 tablespoons cheese. Roll and place in ovenproof or
microwaveable dish sprayed with nonstick cooking spray. Top with remaining
enchilada sauce and cheese. Heat in 350�F oven about 20 minutes or
microwave on HIGH for 5 minutes. Serve tortillas with sour cream, chopped
cilantro and green chili salsa.
Description:
"A regional favorite, this south of the border staple is easy to
prepare and fun eats."
Cuisine:
"Mexican"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"8 Tortillas"
- - - - - - - - - - - - - - - - - - -
Per serving: 259 Calories (kcal); 7g Total Fat; (24% calories from fat); 27g
Protein; 23g Carbohydrate; 56mg Cholesterol; 653mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Turkey Fajitas
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
GARNISHES
Salsa
Sour cream
Guacamole
Shredded lettuce
Grated cheese
Jalape�o peppers
Cut turkey into long thin strips approximately 2" � 1/4". In a non-stick
skillet heat oil over high heat. Add garlic and meat. Saut� for 2-3
minutes to brown turkey. Add lemon juice, seasoning, onion and red pepper.
Cook for 2-3 minutes on medium stirring constantly. Add Tabasco sauce and
mix well. Lower heat and cover to keep warm.
Heat tortillas for 3-4 minutes in the oven or 30-40 seconds (for 8
tortillas) in the microwave.
Cuisine:
"Mexican"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 633 Calories (kcal); 18g Total Fat; (25% calories from fat); 30g
Protein; 87g Carbohydrate; 59mg Cholesterol; 762mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Burgers/ Sandwiches National Turkey Federation
Poultry
SANDWICH
6 pieces sandwich size focaccia
OR
1 large focaccia -- cut into 6 pieces
6 lettuce leaves
12 1-ounce smoked turkey slices -- (3/4 pound)
6 Provolone cheese slices
In medium bowl, combine tomato, cucumber, green onion, basil, zest, lemon
juice, oil, garlic and pepper. Cover and allow to stand at room
temperature 1 hour.
Cuisine:
"Italian"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"6 Sandwiches"
- - - - - - - - - - - - - - - - - - -
Per serving: 449 Calories (kcal); 14g Total Fat; (27% calories from fat); 28g
Protein; 52g Carbohydrate; 43mg Cholesterol; 1066mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Turkey Parmigiana
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Butterball Turkey Main Dishes
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked Butterball� boneless breast of
turkey -- cut into 4 to 6 slices, 3/8-inch thick
2 eggs -- slightly beaten
1 tablespoon water
2 teaspoons oil
1/2 cup seasoned dry bread crumbs
3/4 cup grated Parmesan cheese -- divided
Oil
2 1/2 cups spaghetti or marinara sauce
2 teaspoons oregano leaves
3/4 cup shredded Mozzarella cheese
Combine eggs, water and 2 teaspoons oil; set aside. Combine bread crumbs
and 1/2 cup Parmesan cheese. Dip turkey slices into egg mixture, then coat
with bread crumb mixture. Heat oil in heavy skillet. Brown turkey slices
over medium heat, 2 to 4 minutes per side. Layer turkey in 11 � 7-inch
baking pan. Combine spaghetti sauce and oregano; pour over turkey. Top
each turkey slice with Mozzarella cheese and remaining Parmesan cheese.
Bake in 350�F oven 20 to 25 minutes or until cheese melts.
Cuisine:
"Italian"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 455 Calories (kcal); 19g Total Fat; (38% calories from fat); 44g
Protein; 24g Carbohydrate; 199mg Cholesterol; 1202mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Yugoslavia.com
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 150 Calories (kcal); 4g Total Fat; (21% calories from fat); 1g
Protein; 29g Carbohydrate; 0mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
Other Carbohydrates
Turkish Hazelnuts
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry
Cuisine:
"Turkish"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 430 Calories (kcal); 37g Total Fat; (73% calories from fat); 7g
Protein; 24g Carbohydrate; 21mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Nat. Pork Producers Council
In large nonstick skillet over medium-high heat, saut� pork cubes, garlic
and onion until pork starts to brown, about 4-5 minutes. Add remaining
ingredients, lower heat to simmer, cover and cook gently for 12-15
minutes. Taste for seasoning, adding salt and black pepper if desired.
Serve with hot cooked rigatoni or penne, if desired.
Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 250 Calories (kcal); 11g Total Fat; (43% calories from fat); 21g
Protein; 13g Carbohydrate; 41mg Cholesterol; 868mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
In large skillet over medium heat, heat oil; add carrot and celery. Cook 5
minutes, stirring occasionally, or until tender. Stir in pasta sauce and
crushed red pepper, heat to boiling. Reduce heat; simmer, covered, 5
minutes.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 517 Calories (kcal); 14g Total Fat; (23% calories from fat); 20g
Protein; 81g Carbohydrate; 0mg Cholesterol; 812mg Sodium
Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Ukrainian Kolach
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Fleischmann's Yeast
Sweet Breads and Coffee Cakes
In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt.
Heat milk, 1/2 cup water and butter until very warm (125� to 130�F); stir
into dry ingredients. Stir in 2 eggs, 1 egg yolk and enough remaining
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
On lightly floured surface, divide dough in half. Cover one dough half
with plastic wrap. Divide remaining dough half into 6 equal pieces. Roll
each to 24-inch rope. Place 2 ropes side by side; twist together. Pinch
ends to seal. Repeat to make 3 double ropes. Place 2 double ropes side by
side; twist together to make double twist.
Cuisine:
"Ukranian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 200 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g
Protein; 33g Carbohydrate; 44mg Cholesterol; 141mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Upma
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Curry
Side Dishes
In a nonstick skillet heat oil on medium heat, add mustard seeds and when
they pop, add cashew nuts and fry until they are light brown. Now add
chopped onion, green chiles, ginger pieces, curry leaves and fry until
onion is translucent.
Now add the water and raise heat to high. When water comes to a boil add
salt to taste and pour in the semolina slowly while stirring constantly.
Make sure that the semolina has thoroughly mixed with water. Now reduce
heat to low, cover with a lid and let it cook for 3-4 minutes.
Remove from heat and add lemon juice. Garnish with coriander leaves before
serving.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 409 Calories (kcal); 19g Total Fat; (41% calories from fat); 9g
Protein; 51g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
NOTES : Most people prefer upma made of semolina which is fine and not
coarse. So when buying semolina ask for the finer variety. If you
do buy the coarser kind, then, add a little bit more water for it
to cook well.
Nutr. Assoc. : 1354 939 2130706543 629 3577 0 0 0 0 0 0 2863
Uthappam-H2
Recipe By :
Serving Size : 6 Preparation Time :0:12
Categories : Amma's Indian Recipes Appetizers
Side Dishes Snacks
For Batter: Mix rice and black gram together. Wash thoroughly and soak in
sufficient amount of water for six hours. Then drain the water, add salt,
and grind in a processor while adding about 3 cups of water (consistency
should be that of beaten yogurt, not watery, but definitely not doughy).
Put it in a deep pot, cover and leave aside in warm room temperature to
ferment for two days. The batter should have risen and little bubbles may
also appear on the surface. It must be well fermented.
When you are ready to cook the uthappams, add one teaspoon of soda to the
batter and stir it. If you want to leave aside some batter for another
time, only add the soda to the portion you are going to cook.
For Cooking the Batter: Add finely chopped onions, chopped green chiles,
cumin, and chopped curry leaves to the batter and stir. In a wide,
nonstick skillet (about the diameter of a ping-pong paddle), add two
tablespoon of cooking oil, heat over medium, and pour enough batter to
cover the entire bottom of the skillet, to about 3/4 inches thickness.
Spread about 1 tablespoon of oil on top and cover with lid. After 10
minutes, turn it upside down and cook likewise for 10 minutes on low heat.
You will know it's done when it's brown. Remove from heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 480 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g
Protein; 105g Carbohydrate; 0mg Cholesterol; 220mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Serving Ideas : Tastes good by itself. Can be a filling snack, but also a good
substitute for lunch or dinner. Uthappam goes very well with Indian pickles,
especially mango pickles or lemon pickles (available in Indian stores). Always buy
the most recently made pickles. One more thing: You can also add peas, finely
chopped cauliflower, boiled carrots, etc. to the batter, but tomato will not work.
NOTES : Preparation time: 2 days (for batter), 12 minutes (cooking time
for each Uthappam).
Nutr. Assoc. : 0 0 0 0 2679 3577 0 0 0
Recipe By :
Serving Size : 0 Preparation Time :0:20
Categories : Amma's Indian Recipes Curry
Sauces and Toppings Vegetables
Cut eggplant into bite-sized pieces, soak in water and keep aside.
Heat oil in a small skillet and add coriander seeds and green chiles. Fry
until the chilies burst and change color. Remove from heat and transfer
the contents to another dish to cool.
In the same skillet, in the remaining oil, add eggplant, salt and fry on
medium heat. When eggplant is soft remove from heat (about 10 minutes).
Let cool.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 375 Calories (kcal); 22g Total Fat; (48% calories from fat); 8g
Protein; 45g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
Partially stir fry vegetables (asparagus, green onion, peppers 1/4 button
mushrooms) and place in refrigerator until ready to use.
To order, finish stir fry 1 cup of vegetable jewel mixture in saut� or wok
with 1 Tbsp. sesame oil and add 1 oz. stir fry sauce.
Fill with hot stir fried vegetables and garnish with enoki mushrooms.
Description:
"Entire Chinese cookbooks are devoted to just eggs the single
ingredient. Omelets in Chinese cuisine range from Moo Shu Pork to Egg
Foo Yung. Today's vegetarians appreciate protein rich foods like
omelets combined with elegant Chinese flavors."
Cuisine:
"Chinese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 286 Calories (kcal); 20g Total Fat; (61% calories from fat); 16g
Protein; 12g Carbohydrate; 431mg Cholesterol; 1016mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stir Fry The Rice Council
Brown pork strips in oil in large skillet over medium-high heat. Push meat
to side of skillet. Add mushrooms, pepper, zucchini, celery, carrots and
garlic; stir-fry approximately 3 minutes. Combine broth, soy sauce and
cornstarch; add to skillet and cook until thickened. Serve over rice.
Cuisine:
"Asian"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 251 Calories (kcal); 5g Total Fat; (17% calories from fat); 17g
Protein; 34g Carbohydrate; 37mg Cholesterol; 378mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups/ Stews
Yugoslavia.com
Brown meat until tender in hot shortening. Add chopped tomatoes, peppers
and onions to meat. Add salt and pepper. Let simmer over small flame for
about 2 hrs. Do not cover. Stir often. Serve with mashed potatoes.
Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 369 Calories (kcal); 21g Total Fat; (49% calories from fat); 20g
Protein; 28g Carbohydrate; 61mg Cholesterol; 1145mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma's Indian Recipes Curry
Sauces and Toppings
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 21g Total Fat; (66% calories from fat); 10g
Protein; 13g Carbohydrate; 0mg Cholesterol; 302mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry
TOPPING
1 1/2 cups fresh raspberries
3/4 cup red raspberry jelly
Whipped cream
Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat
in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread crumbs.
Beat egg whites until foamy. Add cream of tartar and salt, then continue
beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into
2 buttered and floured 10" torte pans. Bake at 350�F for 30 minutes, or
until done. Top with mixture of raspberries mixed gently with melted
jelly. Garnish with whipped cream.
- - - - - - - - - - - - - - - - - - -
Per serving: 133 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g
Protein; 20g Carbohydrate; 47mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers California Egg Commission
Meatless Vegetarian
DIPPING SAUCE
1/4 cup soy sauce
2 tablespoons lime juice
1 garlic clove -- crushed
2 teaspoons crushed red peppers
1 green onion -- chopped
Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.
To order, scramble eggs with soy sauce, jalape�os and green onions.
Roll tortilla style and tuck in pepper strips and pea pods for garnish.
Cuisine:
"Vietnamese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from fat); 12g
Protein; 34g Carbohydrate; 190mg Cholesterol; 2474mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : Rich with contrast, these spring rolls combine east-west flavors
and complimentary textures. Soft rice paper wrappers are filled
with scrambled eggs seasoned with soy sauce and accented with red
peppers and snow peas. To eat, the roll is wrapped in lettuce with
the mint garnish and dipped in a zingy red pepper sauce.
Nutr. Assoc. : 3227 3218 0 2130706543 0 0 0 0 0 4713 0 3384 0 0 0 0 0 0
3002 0
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork Salads
Line four individual salad plates with cabbage leaves. Spoon hot
pork-vegetable mixture over cabbage-lined plates. Garnish with cherry
tomato halves.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 217 Calories (kcal); 9g Total Fat; (36% calories from fat); 23g
Protein; 12g Carbohydrate; 51mg Cholesterol; 709mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Place pork atop a bed of lettuce and enjoy this main course salad.
Wasabi Oil
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces and Toppings
In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).
Cuisine:
"Japanese"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Stir Fry
Slice tenderloin crosswise into 1-inch pieces. Flatten slightly with heel
of hand. Melt one teaspoon butter in large skillet over medium heat, brown
pork quickly on both sides, about 4-5 minutes. Remove pork from skillet,
keep warm. Melt remaining butter in pan, add bananas and saut� 2-3
minutes. Add brown sugar and brandy, cook and stir until sauce is thick
and bubbly. Return pork to pan, heat through.
Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 282 Calories (kcal); 7g Total Fat; (25% calories from fat); 24g
Protein; 23g Carbohydrate; 82mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Rubs
Place all ingredients in jar with tight-fitting lid; shake well to blend
seasonings thoroughly. Store covered at room temperature.
Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 285 Calories (kcal); 11g Total Fat; (26% calories from fat); 11g
Protein; 55g Carbohydrate; 0mg Cholesterol; 12847mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add buttermilk, butter, caraway seed, sugar, salt, baking soda
and 1 1/2 cups flour; beat until smooth. Stir in raisins and enough
remaining flour to make soft dough. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface; knead 10 times.
Form into 6-inch ball. Place on lightly greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour. With
sharp knife, make 1/4-inch deep cross on top of dough.
Bake at 350�F for 30 to 35 minutes or until done. Remove from baking sheet
and cool on wire rack.
Cuisine:
"Irish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Round Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 143 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g
Protein; 27g Carbohydrate; 6mg Cholesterol; 179mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes
In large bowl combine 1 cup flour, sugar, undissolved yeast and salt.
Heat milk, water and 1/2 cup butter in saucepan over low heat until
liquids are very warm (120� to 130�F). Butter does not need to melt.
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally.
Punch dough down. Divide dough in half. Roll each half to 20- � 12-inch
rectangle. Spread each half with melted butter and Raisin Nut Filling.
Starting at long sides of dough, roll up as for jelly rolls. Pinch seams
and ends to seal. Gently pull dough to make 25-inch long rolls. Curl each
roll into a snail shape and place on large greased baking sheets. Cover;
let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350�F for 35 minutes or until done. Remove from baking sheets and
cool on wire racks. Frost with confectioners' sugar frosting.
____________________
Raisin Nut Filling: Combine 2/3 cup firmly packed light brown sugar, 1 cup
dark seedless raisins, 1 cup chopped walnuts and 2 teaspoons cinnamon.
Cuisine:
"Yugoslavian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 223 Calories (kcal); 9g Total Fat; (33% calories from fat); 5g
Protein; 33g Carbohydrate; 29mg Cholesterol; 149mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise�
Yeast. Follow QUICK MIX� steps on package back.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2130706543 2130706543 0 0 4680 0 0