Events and Gatherings: Beefy Chinese Dumplings | Submitted By: SCGOATS

1 1/2 pounds ground beef2 cups shredded Chinese cabbage1 carrot, shredded1 onion, minced1 egg1 teaspoon sugar1 teaspoon salt1 tablespoon soy sauce1 tablespoon vegetable oil1 (14 ounce) package wonton wrappersIn a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil. Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings. Boil the dumplings in water until they float to the top, about 5 minutes. Amount Per Serving  Calories: 356 | Total Fat: 20.6g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 356

Total Fat: 20.6gCholesterol: 83mgSodium: 606mgTotal Carbs: 25.4g    Dietary Fiber: 1.3gProtein: 16.2g VIEW DETAILED NUTRITION
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Meringues: Meringue Crust | Submitted By: Carol

2 egg whites1/4 teaspoon cream of tartar1/4 teaspoon salt1/2 teaspoon vanilla extract1/2 cup white sugarIn a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool. Amount Per Serving  Calories: 54 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 54

Total Fat: 0gCholesterol: 0mgSodium: 87mgTotal Carbs: 12.7g    Dietary Fiber: 0gProtein: 0.9g VIEW DETAILED NUTRITION
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Trifles: Fantasy Fudge in a Cloud | Submitted By: Dana Campbell

1 (18.25 ounce) package yellow cake mix1 (3.3 ounce) package instant white chocolate pudding mix1 cup milk1 (8 ounce) package cream cheese, room temperature1 (8 ounce) container frozen whipped topping, thawed3 bananas, sliced1 cup chopped toasted pecans1 1/4 cups chocolate fudge topping1 (21 ounce) can cherry pie fillingPrepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert). In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping. In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce. Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce. Repeat step 4, omitting the pecan layer. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans. Refrigerate 4 hours before serving. Amount Per Serving  Calories: 354 | Total Fat: 15.5g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 354

Total Fat: 15.5gCholesterol: 14mgSodium: 282mgTotal Carbs: 49.9g    Dietary Fiber: 1.9gProtein: 3.9g VIEW DETAILED NUTRITION
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Meatless Main Dishes: Grilled Mediterranean Vegetable Sandwich | Submitted By: Chris M.

1 eggplant, sliced into strips2 red bell peppers2 tablespoons olive oil, divided2 portobello mushrooms, sliced3 cloves garlic, crushed4 tablespoons mayonnaise1 (1 pound) loaf focaccia breadPreheat oven to 400 degrees F (200 degrees C). Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool. Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving. Amount Per Serving  Calories: 356 | Total Fat: 14.8g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Grilled Mediterranean Vegetable Sandwich

Servings Per Recipe: 6

Amount Per Serving

Calories: 356

Total Fat: 14.8gCholesterol: 3mgSodium: 500mgTotal Carbs: 48.3g    Dietary Fiber: 5.5gProtein: 9g VIEW DETAILED NUTRITION
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Reviewed on Nov. 5, 2003 by MANDT2    This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the grilled veggies I used a sliced Portabello mushroom, fresh green pepper, Walla Walla sweet onions, and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted, as described in the recipe, except that I used an olive oil spray (quicker and easier than brushing with oil). The sliced onion and pepper were quickly stir fried in a non-stick pan, also lightly coated with an olive oil spray. I used low-fat mayo, to round out this healthy and delicious sandwich. (I was skeptical about whether I'd like grilled eggplant, but found it was fabulous). Give this sandwich a try, and it will make a believer of you, too! Was this review helpful? [ YES ]
25 users found this review helpful This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I...

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Sandwiches: E-A-G-L-E-S Swirl Sandwich | Submitted By: AIRBORNE-CHEF

1 tablespoon vegetable oil1/2 cup sliced onion1/2 cup sliced fresh mushrooms1 clove garlic, minced1 (10 ounce) can refrigerated pizza crust dough4 ounces thinly sliced American cheese4 ounces thinly sliced deli roast beef1 egg white1 tablespoon water1/8 teaspoon Italian seasoningPreheat the oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat. When hot, add onion, mushrooms and garlic. Cook and stir until tender, about 5 minutes. Set aside to cool slightly. On a lightly floured surface, roll out the pizza crust dough to a 12x9 inch rectangle. Cover with layers of vegetables, cheese and roast beef slices to within 1/2 inch of the edges. Starting at the longest side of the dough, roll across to the other side and pinch seam to seal. Place seam side down on a greased baking sheet. Whisk together the egg white and water with a fork and brush on top of the roll. Sprinkle Italian seasoning over the top of the roll. Bake for 25 minutes in the preheated oven, or until golden brown. Let cool slightly, then slice and serve. Amount Per Serving  Calories: 369 | Total Fat: 15.7g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 369

Total Fat: 15.7gCholesterol: 40mgSodium: 1192mgTotal Carbs: 36.7g    Dietary Fiber: 1.4gProtein: 19.7g VIEW DETAILED NUTRITION
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Pesto Recipes: Easy Fusili with Tomato Pesto Sauce | Submitted By: LYNN DOIRON

3 tablespoons extra virgin olive oil2 cloves garlic, peeled and chopped1 (14.5 ounce) can diced tomatoes, drained14 ounces fusilli (spiral) pastasalt and pepper to taste3 tablespoons pesto3 tablespoons freshly grated Parmesan cheese3 tablespoons fresh basil leaves for garnishHeat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately. Amount Per Serving  Calories: 360 | Total Fat: 12.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Easy Fusili with Tomato Pesto Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

Total Fat: 12.5gCholesterol: 5mgSodium: 208mgTotal Carbs: 50.8g    Dietary Fiber: 3gProtein: 11.7g VIEW DETAILED NUTRITION
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Fruit Crisp Recipes: Autumn Apple-Squash Crisp | Submitted By: LMLS

4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks2/3 cup packed brown sugar1/2 cup all-purpose flour2 eggs2 teaspoons milk2 teaspoons vanilla extract2 teaspoons ground cinnamon2 teaspoons ground nutmeg1/2 teaspoon ground cloves4 large Granny Smith apple - peeled, cored and chopped2 large carrots, peeled and shredded1 cup raisinsTopping2 cups rolled oats1 cup wheat bran1 cup packed brown sugar1/2 cup whole wheat flour1 tablespoon ground cinnamon1/2 cup melted butterPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool. Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish. Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture. Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes. Amount Per Serving  Calories: 353 | Total Fat: 10.1g | Cholesterol: 56mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 353

Total Fat: 10.1gCholesterol: 56mgSodium: 86mgTotal Carbs: 65.4g    Dietary Fiber: 7.7gProtein: 6.2g VIEW DETAILED NUTRITION
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Diabetic Recipes: Cranberry Salad II | Submitted By: Barrett

1 (12 ounce) package fresh cranberries2 large oranges, peeled and seeded2 apples, cored and chopped1/2 cup chopped walnuts2 tablespoons honeyIn a food processor, combine the cranberries and oranges. Coarsely chop until mixed; place in salad bowl. Add apples to the food processor and coarsely chop. Combine apples with cranberry and orange mixture. Add chopped nuts to fruit mixture, stir and sweeten to taste. Refrigerate and serve chilled. Amount Per Serving  Calories: 109 | Total Fat: 4.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 9

Amount Per Serving

Calories: 109

Total Fat: 4.4gCholesterol: 0mgSodium: 1mgTotal Carbs: 18.3g    Dietary Fiber: 3.9gProtein: 1.6g VIEW DETAILED NUTRITION
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Pizza Recipes: Fruit Pizza I | Submitted By: Anne

1/2 cup butter, softened3/4 cup white sugar1 egg1 1/4 cups all-purpose flour1 teaspoon cream of tartar1/2 teaspoon baking soda1/4 teaspoon salt1 (8 ounce) package cream cheese1/2 cup white sugar2 teaspoons vanilla extractPreheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill. Amount Per Serving  Calories: 324 | Total Fat: 17.7g | Cholesterol: 70mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 324

Total Fat: 17.7gCholesterol: 70mgSodium: 260mgTotal Carbs: 37.9g    Dietary Fiber: 0.4gProtein: 4g VIEW DETAILED NUTRITION
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I made this recipe for a fish fry last weekend. I made two batches to experiment- one using store bought cookie dough and one using the recipe from scratch. Neither my husband nor I could tell the difference once the toppings were on, so my advice is to just buy the prepared dough! I decided to make a dozen mini personal pizzas which looked great but took a little longer to decorate (see picture I submitted). This made it easy to eat without a fork/plate. I used marshmallow cream (13oz jar) with the double batch of cheese to lighten it up. I had baked the cookies, chopped the fruit and mixed the cheese the previous night and by the time I finished decorating the mini pizzas (had about 12 with 2 batches), the cheese was very soft. We had a sample at that point and it was great. By the time we drove an hour to the party, dinner was delayed & some folks did not have dessert for 2-3 more hours later. These pizzas did get VERY soggy after the point of 5 or 6 hours. This is not a good recipe for leaving out on a buffet for an all-day BBQ. My recommendation is to make sure you have space in a fridge (which is tricky if you're a guest) and only leave them out for 2 hours maximum before serving. This is a better "served" dish rather than a "grazing" dessert. I still had lots of compliments and they still tasted great, crispy or soggy! The fruit I used were strawberries, blueberries, kiwis, nectarines, grapes, and mandarin oranges. Excellent combination! Was this review helpful? [ YES ]
306 users found this review helpful I made this recipe for a fish fry last weekend. I made two batches to experiment- one using...

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Sugar Substitute Recipes: Green-Tea Cupcakes | Submitted By: muffin_girl

1/4 cup butter1/4 cup vegetable oil butter spread (such as Smart Balance®)1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)1/2 cup white sugar3 egg whites1 teaspoon vanilla extract1 teaspoon almond extract1 1/2 cups cake flour2 teaspoons baking powder2 tablespoons green tea powder (matcha)1/2 cup nonfat milkPreheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Amount Per Serving  Calories: 171 | Total Fat: 6.9g | Cholesterol: 11mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 171

Total Fat: 6.9gCholesterol: 11mgSodium: 174mgTotal Carbs: 24.2g    Dietary Fiber: 0.3gProtein: 2.9g VIEW DETAILED NUTRITION
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Ramadan: Black Glutinous Rice Porridge | Submitted By: Farida

1 2/3 cups water1 pandan leaf3/4 cup black glutinous rice1/2 cup brown sugar1/4 cup white sugar2 cups coconut milkIn a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat. Amount Per Serving  Calories: 250 | Total Fat: 12.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.4gCholesterol: 0mgSodium: 15mgTotal Carbs: 34.7g    Dietary Fiber: 0.8gProtein: 2.4g VIEW DETAILED NUTRITION
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Custards and Puddings: The Best Banana Pudding | Submitted By: Kenneth Strother

1 (5 ounce) package instant vanilla pudding mix2 cups cold milk1 (14 ounce) can sweetened condensed milk1 tablespoon vanilla extract1 (12 ounce) container frozen whipped topping, thawed1 (16 ounce) package vanilla wafers14 bananas, slicedIn a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving. Amount Per Serving  Calories: 331 | Total Fat: 9.8g | Cholesterol: 9mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 331

Total Fat: 9.8gCholesterol: 9mgSodium: 207mgTotal Carbs: 57.4g    Dietary Fiber: 2.4gProtein: 4.2g VIEW DETAILED NUTRITION
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Father's Day Recipes: Godfather | Submitted By: Julianne

1 fluid ounce Scotch whiskey1 fluid ounce amaretto liqueurIn a rocks glass with ice, combine the scotch and amaretto. Stir. Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Stir Fry: Thit Bo Xao Dau | Submitted By: Maryellen

1 clove garlic, minced1/4 teaspoon ground black pepper1 teaspoon cornstarch1 teaspoon vegetable oil1 pound sirloin tips, thinly sliced3 tablespoons vegetable oil1/2 onion, thinly sliced2 cups fresh green beans, washed and trimmed1/4 cup chicken broth1 teaspoon soy sauceIn a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well. In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside. Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through. Amount Per Serving  Calories: 376 | Total Fat: 28.6g | Cholesterol: 76mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 376

Total Fat: 28.6gCholesterol: 76mgSodium: 210mgTotal Carbs: 6.3g    Dietary Fiber: 2.2gProtein: 23.1g VIEW DETAILED NUTRITION
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Easy and fast to prepare, good tasting, balanced meal. Not spicy at all, just a nice light-but-filling meal. I liked the idea to use this over ramen noodles, we'll try that next time! And there will be a next time, because this is the first Vietnamese dish I've ever really enjoyed. We did use a little extra garlic, and I just cut up a steak instead of using sirloin tips, and a little less oil, but no major changes. Was this review helpful? [ YES ]
9 users found this review helpful Easy and fast to prepare, good tasting, balanced meal. Not spicy at all, just a nice... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Praline Recipes: Cookie Pralines | Submitted By: Rosina

1 cup packed dark brown sugar1 tablespoon all-purpose flour1/4 teaspoon salt1 egg white1 teaspoon vanilla extract2 cups chopped pecansMix together until smooth: sugar, flour and salt. Set aside. In separate bowl, beat eggvwhite until stiff. Fold sugar mixture into stiffened eggvwhite. Add pecans and vanilla. Stir gently. Drop by teaspoonfuls onto heavily greased cookie sheet. Bake at 275 degrees F (135 degrees C) for 25-30 minutes until brown. Cool 5 minutes on cookie sheet, then remove to wire rack to cool completely. Amount Per Serving  Calories: 74 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 74

Total Fat: 0gCholesterol: 0mgSodium: 58mgTotal Carbs: 18.5g    Dietary Fiber: 0gProtein: 0.4g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Grammie's Cranberry Salsa | Submitted By: Jewelz~is~cookin

1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted1 cup cranberries, coarsely chopped2 yellow bell peppers, chopped1 fresh red chile pepper, chopped1 red onion, chopped1 clove garlic, finely chopped1/2 cup fresh cilantro leaves1/4 teaspoon ground cumin, or to tasteMix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine. Amount Per Serving  Calories: 52 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 52

Total Fat: 0.2gCholesterol: 0mgSodium: 3mgTotal Carbs: 12.4g    Dietary Fiber: 1.2gProtein: 1.1g VIEW DETAILED NUTRITION
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Cobbler Recipes: Quick and Easy Peach Cobbler | Submitted By: Nancy

1 cup self-rising flour1 cup white sugar1 cup milk2 (16 ounce) cans sliced peaches in heavy syrup1/2 cup butterMelt butter or margarine in 9 x 13 inch pan. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving. Amount Per Serving  Calories: 158 | Total Fat: 5.4g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 158

Total Fat: 5.4gCholesterol: 15mgSodium: 134mgTotal Carbs: 26.2g    Dietary Fiber: 0.6gProtein: 1.6g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Ceviche | Submitted By: Star Pooley

1 pound bay scallops8 limes, juiced2 tomatoes, diced5 green onions, minced2 stalks celery, sliced1/2 green bell pepper, minced1/2 cup chopped fresh parsleyfreshly ground black pepper1 1/2 tablespoons olive oil1/8 cup chopped fresh cilantroRinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. Amount Per Serving  Calories: 211 | Total Fat: 6.5g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 211

Total Fat: 6.5gCholesterol: 37mgSodium: 213mgTotal Carbs: 22.4g    Dietary Fiber: 5.8gProtein: 21.4g VIEW DETAILED NUTRITION
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Reviewed on Dec. 23, 2003 by OLDROBBY    I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut, etc. Gave to local restaurant, it's their "cold soup" of the day... I'm gin' it to acquaintances, now, they're "Pals"... nuff said? Was this review helpful? [ YES ]
15 users found this review helpful I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Christmas Recipes: Classic Gingerbread Cutouts | Submitted By: Brandi Clark

1/2 cup butter, softened1/2 cup brown sugar2/3 cup molasses2 eggs4 cups all-purpose flour, divided1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground allspice1/2 teaspoon ground cloves1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1 pound confectioners' sugar1/2 teaspoon cream of tartar3 egg whitesPreheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies. Amount Per Serving  Calories: 153 | Total Fat: 3g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 153

Total Fat: 3gCholesterol: 19mgSodium: 80mgTotal Carbs: 29.8g    Dietary Fiber: 0.4gProtein: 2.1g VIEW DETAILED NUTRITION
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Stuffed Peppers: Stuffed Peppers My Way | Submitted By: Sandy

1 cup water1/2 cup uncooked Arborio rice2 green bell peppers, halved and seeded1 tablespoon olive oil2 green onions, thinly sliced1 teaspoon dried basil1 teaspoon Italian seasoning1 teaspoon salt1 pinch ground black pepper1 tomato, diced1/2 cup crumbled feta cheesePreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately. Amount Per Serving  Calories: 402 | Total Fat: 15.3g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 402

Total Fat: 15.3gCholesterol: 33mgSodium: 1596mgTotal Carbs: 54.6g    Dietary Fiber: 4.8gProtein: 11g VIEW DETAILED NUTRITION
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Reviewed on Oct. 23, 2006 by Post-It Poet    Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these as well. What's great about this recipe is how much you can adapt the recipe. I like to make these peppers the night after making a stir fry, to use up extra cooked rice. I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra. These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Also, regular onions are fine if you don't have green onions on hand. Was this review helpful? [ YES ]
96 users found this review helpful Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these... So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic, and fresh basil, parsley and chives for 5 min then added small cut up pieces of chicken breasts. Let that sautee for 15 min also adding in cut up pieces of zucchini, brocolli, carrot, and 2 tomatoes. Added the feta and stuffed my pepps with this and topped with fresh grated parmesan cheese and cooked for the extra five minutes. (I did season rice mixture w/ sea salt, pepper, and paprika for some added spice) ABSOLUTELY delicious. Great base recipe to play with. Was this review helpful? [ YES ]
72 users found this review helpful So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic,... Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic with red onions, instead of green. I use fresh basil, when I have it. I ended up using a brown, medium grain rice since I did not have Arborio. To add extra moisture to the rice, I used a little vegetable broth. I also used a can of diced tomatoes, drained, in replace of the fresh tomato, which I also did not have at the time. I have made this at home many times, it is one of my 8 year old daughter's favorites! Was this review helpful? [ YES ]
30 users found this review helpful Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic... Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes. Was this review helpful? [ YES ]
23 users found this review helpful Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and...

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