Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders
Remove skin and bones from halibut; cut into bite-sized pieces.
Makes 6 to 8 servings.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 418 Calories (kcal); 26g Total Fat; (55% calories from fat); 37g
Protein; 9g Carbohydrate; 105mg Cholesterol; 895mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
All-American Pizza
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
SAUCE
1 6-ounce can tomato paste
1/2 cup water
1 teaspoon spaghetti sauce seasoning
TOPPINGS
2 cups shredded Mozzarella cheese
4 ounces thinly sliced pepperoni or salami
1/2 cup sliced pitted ripe olives -- well drained
2 2-ounce jars sliced pimientos -- well drained
1 teaspoon crushed red pepper (optional)
Set aside 1 cup all-purpose flour. In large bowl, mix remaining flours,
undissolved yeast and salt. Heat water and oil until hot to touch (125 to
130�F); stir into dry mixture. Mix in enough reserved flour to make stiff
dough. Knead on lightly floured surface until smooth and elastic, about 5
minutes. Cover; let rest 10 minutes.
In small bowl, combine tomato paste, water and spaghetti sauce seasoning.
Divide dough in half. Roll and stretch each to a 13-inch circle. Place on
2 (12-inch) round pizza pans or 2 baking sheets, greased and sprinkled
with cornmeal. Shape edge into standing rim of dough.
Spread sauce and toppings on pizzas, dividing evenly. Bake at 450�F for 15
minutes or until cheese is melted and lightly browned. Cut into wedges to
serve.
____________________
Spread with sauce and toppings and bake at 450�F for 12 to 14 minutes or
until cheese is melted and lightly browned.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 (12-inch pies)"
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Per serving: 518 Calories (kcal); 24g Total Fat; (41% calories from fat); 21g
Protein; 55g Carbohydrate; 49mg Cholesterol; 1435mg Sodium
Food Exchanges: 3 Grain(Starch); 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 Sue Bee Honey
Vegetables
To toast almonds, place on cookie sheet and roast at 350 degrees for
several minutes until lightly browned. Do not overbake.
Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 210 Calories (kcal); 10g Total Fat; (37% calories from fat); 6g
Protein; 30g Carbohydrate; 0mg Cholesterol; 362mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1 Other Carbohydrates
Nutr. Assoc. : 0 0 731 0 0 0 0
Almond Rice
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Heat oil in skillet; add almonds and saut� just until golden. Add liqueur
and rice to skillet. Stir until heated. Add onions; stir to mix well.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 12g Total Fat; (42% calories from fat); 6g
Protein; 31g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
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Per serving: 198 Calories (kcal); 8g Total Fat; (40% calories from fat); 20g
Protein; 6g Carbohydrate; 55mg Cholesterol; 72mg 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 : 2 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over
medium-high heat. Add chops; brown on first side 8 minutes; turn and cook
7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar
to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in
butter, blend well. Spoon sauce over chops. Serve immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 204 Calories (kcal); 11g Total Fat; (51% calories from fat); 22g
Protein; 2g Carbohydrate; 64mg Cholesterol; 373mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 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.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"
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Per serving: 266 Calories (kcal); 11g Total Fat; (36% calories from fat); 20g
Protein; 22g Carbohydrate; 43mg Cholesterol; 444mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta Sauce/ Baste/ Gravy
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 510 Calories (kcal); 14g Total Fat; (24% calories from fat); 34g
Protein; 62g Carbohydrate; 173mg Cholesterol; 781mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2
1/2 Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Snacks Rag�
Salads
In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add
remaining ingredients; mix well. Serve chilled.
Cuisine:
"Cajun"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
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Per serving: 398 Calories (kcal); 13g Total Fat; (29% calories from fat); 14g
Protein; 57g Carbohydrate; 11mg Cholesterol; 725mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 84 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g
Protein; 9g Carbohydrate; trace Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Stash Tea
Prepare Apple Cinnamon Syrup: Place the 5 Apple Cinnamon tea bags in a tea
cup and pour in 1/2 cup boiling water. Let steep for 4 minutes. Remove tea
bags and combine liquid in a sauce pan with corn syrup and brown sugar.
Mix well. Bring the sauce to a boil. Let cool
For Glazed Ham: Pour syrup over ham and bake for 1 hour or until syrup is
evaporated and ham is glazed and browned.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
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Per serving: 658 Calories (kcal); 30g Total Fat; (41% calories from fat); 50g
Protein; 47g Carbohydrate; 162mg Cholesterol; 3791mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
2 1/2 Other Carbohydrates
� Turkey glaze
� Over pancakes or waffles
� Ice cream topping
� Spread on toast
� Cake or cupcake glaze
� Dip for fresh sliced apples
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Main Dishes Poultry
Stash Tea
Apple Cinnamon Glaze: Place the 10 Apple Cinnamon tea bags in a tea cup
and pour in 1 cup of boiling water. Let steep for 4 minutes. Remove tea
bags and combine liquid in a sauce pan with corn syrup and brown sugar.
Mix well. Bring the sauce to a boil. Let cool.
Cooking Your Turkey: Follow instructions on the outer wrap of the turkey
for preparation and cooking time. Place turkey, breast up, in a 12 �
17-inch roasting pan. Rub all over with olive oil. Baste turkey with 1 cup
of Apple Cinnamon glaze. Bake according to instructions on outer wrapper.
Halfway through baking, glaze turkey once again with the remainder of the
Apple Cinnamon glaze. When turkey has finished cooking, transfer turkey to
a serving platter and garnish.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
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Per serving: 402 Calories (kcal); 15g Total Fat; (32% calories from fat); 37g
Protein; 30g Carbohydrate; 122mg Cholesterol; 160mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :1:15
Categories : Main Dishes Pork
Swift & Company
Heat oil in large skillet. Brown pork chops over medium-high heat. Season
with salt and pepper. Combine apple cider and mustard; pour over pork
chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants
and green onions. Cover; cook 5-10 minutes longer. Place pork chops and
apples on serving platter; keep warm. Gradually stir combined cornstarch
and water into cider liquid. Cook and stir until thickened. Serve sauce
over pork chops and apples.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
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Per serving: 280 Calories (kcal); 8g Total Fat; (24% calories from fat); 20g
Protein; 34g Carbohydrate; 47mg Cholesterol; 218mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fruit Side Dishes
Stash Tea
In a small bowl, combine apple sauce and the contents of Stash Tea bag.
Mix well with a spoon and let stand one minute. Re-mix and serve.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
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Per serving: 55 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Serving Ideas : Spoon into dessert dishes and garnish with fruit.
Put pastry in pie pans, trim and prick bottom and sides. Bake at 400
degrees for 8 to 10 minutes. Cool on rack.
Combine other ingredients and beat well. Pour half quiche mixture in each
pie shell.
Bake at 375� degrees for 45 minutes or until set. Let sit several minutes
before serving.
Source:
"Virginia Apple Growers Association"
S(Internet address):
"http://www.vvac.org/vaapples/index.html"
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Per serving: 465 Calories (kcal); 39g Total Fat; (75% calories from fat); 19g
Protein; 9g Carbohydrate; 177mg Cholesterol; 904mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Rice Council
Place squash cut-side down in shallow baking pan. Bake at 350 degrees 30
minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt
and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion
powder and ginger. Fill squash evenly with rice stuffing. Bake, uncovered,
20 to 30 minutes. Garnish with apple wedges.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
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Per serving: 430 Calories (kcal); 14g Total Fat; (27% calories from fat); 6g
Protein; 77g Carbohydrate; 8mg Cholesterol; 191mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1 Other Carbohydrates
Apple-Cranberry Cider
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Sue Bee Honey
Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 163 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 42g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Apple-Horseradish Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tart apples -- peeled, cored, and cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon red cinnamon candies
3 tablespoons prepared horseradish
Heat apple wedges with water and lemon juice in medium-sized saucepan to
boiling. Stir in sugar, cinnamon and red cinnamon candies. Cook, stirring
constantly, until sugar and candies dissolve. Remove from heat, cover and
refrigerate.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 80 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 21g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 79 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 20g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2
Other Carbohydrates
Tea Concentrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
For each tea concentrate, steep 12 tea bags in 4 cups of boiling water.
Squeeze tea bags to retain all of the liquid. Cool concentrate in the
refrigerator at least 3 hours and up to 2 weeks.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein;
5g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Idaho� Potatoes -- peeled and quartered
1 can artichoke hearts (non-marinated)
3 tablespoons unsalted butter
1/4 cup milk
Salt and pepper to taste
In large mixing bowl, pur�e artichoke hearts using a hand blender or mixer
with half the butter and milk. Add potatoes and remaining butter and milk
and blend or mix until smooth.
Description:
"Michael Fowler of San Francisco prepares these light, flavorful
mashed potatoes at every Thanksgiving meal."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
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Per serving: 123 Calories (kcal); 6g Total Fat; (44% calories from fat); 2g
Protein; 15g Carbohydrate; 17mg Cholesterol; 22mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables
Drain artichoke marinade into cup and add enough water to equal 2 cups.
Add bouillon cubes and bring to a boil. Add rice and cover. Remove from
heat and let stand 5 minutes. Stir in 1 jar of the artichokes, pimentos
and cheese. Spoon into serving dish, top with remaining artichokes and
hazelnuts. Sprinkle with parsley.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
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Per serving: 313 Calories (kcal); 16g Total Fat; (46% calories from fat); 9g
Protein; 34g Carbohydrate; 3mg Cholesterol; 498mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Asparagus Vinaigrette
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Steam asparagus spears until tender; drain and place on serving platter.
In small jar with tight-fitting lid, shake together the oil, lemon juice,
mustard, pepper and salt. When ready to serve (can be served warm or at
room temperature), pour vinaigrette evenly over asparagus, sprinkle with
bread crumbs and garnish with cherry tomato halves.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 91 Calories (kcal); 5g Total Fat; (49% calories from fat); 3g
Protein; 9g Carbohydrate; trace Cholesterol; 186mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Heat large saut� pan over medium-high heat; saut� mushrooms and shallots
in olive oil for 1-2 minutes, stirring. Stir in sherry, stock, tomatoes,
Worcestershire, parsley and seasonings. Simmer for 1-2 minutes. In another
large saut� pan, saut� peppers for 1-2 minutes, to soften; stir peppers
into mushroom mixture.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 118 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g
Protein; 14g Carbohydrate; 0mg Cholesterol; 771mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments New Zealand Wasabi Limited
Spreads
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 105 Calories (kcal); 8g Total Fat; (63% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 163mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Soups/ Stews/ Chowders
Heat butter in a medium-sized pan and saut� the onion until transparent,
about 5 minutes. Add tomatoes, chicken broth, 1/3 cup of the dill, sugar,
salt and pepper and bring to a boil. Lower the beat and simmer for 20
minutes.
Serve hot. Ladle into soup bowls and top with a spoonful of yogurt.
Sprinkle with remaining fresh dill.
Description:
"A warm comforting soup to make on a chilly day. Serve with hot
buttered toast."
Source:
"Florida Tomato Committee"
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Per serving: 214 Calories (kcal); 13g Total Fat; (51% calories from fat); 9g
Protein; 18g Carbohydrate; 31mg Cholesterol; 1430mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
In large bowl, combine 3 cups flour, cheese, undissolved yeast and salt.
Heat water and oil until very warm (125� 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 4 to 6 minutes.
Cover; let rest 10 minutes.
Meanwhile, in large skillet, cook onions and garlic in olive oil over
medium-high heat, stirring occasionally, until golden brown, about 10 to
15 minutes; cool and reserve.
Divide dough in half. Roll to fit 2 greased 14-inch round pizza pans or 2
greased 10- � 15-inch baking pans. Evenly sprinkle with cheese, Italian
Herb Seasoning, reserved onion mixture, pimientos and bacon.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 (14-inch) pizzas"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 683 Calories (kcal); 30g Total Fat; (40% calories from fat); 26g
Protein; 75g Carbohydrate; 55mg Cholesterol; 911mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Cook and stir onions in oil in large skillet over medium heat until
tender. Add remaining ingredients; mix thoroughly. Spoon into 1 1/2-quart
baking dish. Bake, covered, at 350�F 45 minutes. Uncover during last 15
minutes of cooking if drier beans are desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Baking time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 314 Calories (kcal); 8g Total Fat; (22% calories from fat); 15g
Protein; 50g Carbohydrate; 26mg Cholesterol; 1259mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place ham on rack in shallow roasting pan. Bake in a 325�F oven for about
1-1 1/2 hours or until meat thermometer registers 140�F. Slice to serve.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 370 Calories (kcal); 16g Total Fat; (38% calories from fat); 39g
Protein; 18g Carbohydrate; 121mg Cholesterol; 2960mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 1 Other Carbohydrates
Baked Tilapia
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes
In a medium skillet, saut� the celery, onions and sweet red pepper in
butter or margarine until tender. Add the flour, salt, pepper, tarragon,
basil and milk; mix well. Cook for 1 minute, stirring constantly until
thickened. Add the cheese and stir until melted. Do not boil.
Rinse the tilapia fillets in cold water and drain thoroughly. Place the
fish in a 12" � 8" � 2" baking dish; spoon the sauce evenly over the fish.
Bake at 425� for 8 to 10 minutes or until the fish flakes easily when
tested with a fork.
Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 137 Calories (kcal); 11g Total Fat; (70% calories from fat); 5g
Protein; 5g Carbohydrate; 34mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Oil lightly a shallow baking dish large enough to hold the fillets in one
layer.
In a bowl stir together the oil, thyme, tomatoes, olives, red pepper
flakes, garlic, onion, and lime juice. In the prepared baking dish arrange
the fillets, skin sides down, season them with salt, and spoon the tomato
mixture over them. Bake the fish, uncovered, in the middle of the oven 15
to 20 minutes, or until it just flakes.
Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 113 Calories (kcal); 10g Total Fat; (78% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large red onions (about 3 pounds)
1 tablespoon plus 1/4 cup water
6 tablespoons honey
1/4 cup balsamic vinegar
OR
1/4 cup red wine vinegar
3 tablespoons butter or margarine -- melted
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon ground red pepper
Peel onions and cut crosswise into halves. Place cut-side down in shallow
baking dish just large enough to hold onions in single layer. Sprinkle
with 1 tablespoon water; cover with foil. Bake at 350�F 30 minutes.
Combine honey, vinegar, remaining 1/4 cup water, butter, paprika,
coriander, salt and red pepper in small bowl. Remove onions from oven and
turn cut side up. Spoon half of honey mixture over onions. Bake,
uncovered, 15 minutes more.
Baste with remaining honey mixture; bake 15 minutes more or until tender.
Serve with poultry or pork.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 6g Total Fat; (34% calories from fat); 1g
Protein; 25g Carbohydrate; 16mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Banana Cocktail
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Turbana Corporation
Mix fruit cocktail and banana slices. Spoon into six cocktail glasses and
pour sauce over, decorate with cherries and mint leaves. Beat together the
rest of the ingredients (a smooth sauce is obtained when papaya pur�e is
prepared in a blender).
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 210 Calories (kcal); 3g Total Fat; (13% calories from fat); 2g
Protein; 42g Carbohydrate; 9mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Barbecue Main Dishes
Pork Swift & Company
Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for
2 hours. Finish on grill by turning and basting ribs with barbecue sauce
for 12 minutes.
Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 649 Calories (kcal); 41g Total Fat; (62% calories from fat); 54g
Protein; 0g Carbohydrate; 162mg Cholesterol; 203mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Barbecue Beef
California Egg Commission Main Dishes
Omelets
Mix all ingredients except beef. Pour over beef in shallow pan and
refrigerate 24 hours. Remove from marinade and grill to desired doneness.
Slice thinly. Bring remaining marinade to a boil and dip beef slices in it
before adding to omelet.
Cuisine:
"Cajun"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 20g Total Fat; (67% calories from fat); 17g
Protein; 5g Carbohydrate; 55mg Cholesterol; 437mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Barbecue Pork
Swift & Company
Place ribs in shallow pan. Cover with foil and bake at 300 degrees F for 2
hours. Finish on grill or under broiler by turning and basting ribs with
barbecue sauce for 12-15 minutes.
Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 478 Calories (kcal); 36g Total Fat; (69% calories from fat); 36g
Protein; 0g Carbohydrate; 111mg Cholesterol; 133mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Place in well-greased 8 1/2 � 4 1/2 � 2 1/2 inch loaf pan or shape into
loaf on greased baking pan. Bake at 350�F for 45 minutes.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 171 Calories (kcal); 7g Total Fat; (35% calories from fat); 18g
Protein; 9g Carbohydrate; 103mg Cholesterol; 498mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Basic Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : California Tomato Commission Sauce/ Baste/ Gravy
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 111 Calories (kcal); 7g Total Fat; (55% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 818mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Sauce/ Baste/ Gravy
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 925mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Basil Vinaigrette
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Salad Dressing The Mushroom Council
In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil,
vinegar and lemon juice. Stir just before using.
Source:
"The Mushroom Council"
Yield:
"1 1/4 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 75 Calories (kcal); 8g Total Fat; (96% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews/ Chowders
In a large saucepan fry bacon until crisp; remove and crumble. Add onion
and green pepper to bacon drippings. Saut� 1-2 minutes. Stir in beans,
tomatoes, water, celery seed, salt and crumbled bacon. Simmer 10 minutes
or until hot. Serve with whole wheat bread.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 284 Calories (kcal); 6g Total Fat; (16% calories from fat); 14g
Protein; 51g Carbohydrate; 19mg Cholesterol; 1537mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ontario White Bean Producers
Soups/ Stews/ Chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless beef (round or rump)
1/4 cup vegetable oil
1 clove garlic -- minced
4 medium onions -- quartered
1 19-ounce can beans in sauce
1 teaspoon sugar
1 10-ounce can beef broth
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water
Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch
oven; add meat and garlic and saut� until meat is browned. Add onions,
beans, sugar, beef broth, thyme, Worcestershire sauce and pepper. Simmer
covered 1 to 1 1/2 hours or until meat is tender. Mix cornstarch with
water and stir into stew; cook over high heat until mixture comes to boil
and sauce is thickened and clear. Serve over hot mashed potatoes or
noodles or in a bowl with crusty bread.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 566 Calories (kcal); 30g Total Fat; (46% calories from fat); 35g
Protein; 43g Carbohydrate; 81mg Cholesterol; 1062mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
NOTES : Stew may be baked in 350 degrees F (180 degrees C) oven instead of
simmering on top of stove.
Microwave Method
In a 3-4 qt. (3 L) micro-proof casserole combine all ingredients
except oil, cornstarch and water. Cover and cook on HIGH for 6-7
minutes. Stir and cook on LOW or 25% power for 55-60 minutes
stirring after 30 minutes, or until beef is tender. Mix cornstarch
and water and stir into mixture. Cook on HIGH 4-6 minutes stirring
after 2 minutes, or until sauce is thickened and clear.
____________________
Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Beef The Texas Beef Council
TOPPINGS
Thinly sliced lettuce
Chopped tomato
Ripe olive slices
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 586 Calories (kcal); 30g Total Fat; (46% calories from fat); 32g
Protein; 48g Carbohydrate; 94mg Cholesterol; 1303mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds ground beef
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 package frozen chopped spinach -- defrosted
1 1/4 cups chunky salsa
1 cup Cheddar cheese -- shredded
8 medium flour tortillas -- warmed
Season beef with chili powder, cumin, 1/2 tsp. salt and 1/4 tsp. pepper.
Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 541 Calories (kcal); 29g Total Fat; (48% calories from fat); 24g
Protein; 46g Carbohydrate; 75mg Cholesterol; 712mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Pour Salsa Verde over beef cubes. Lower heat and simmer 30 minutes.
On each plate, place one softened tortilla; sprinkle with 1 tbsp. green
onion and 1/4 cup cheese and 1/4 of the meat mixture.
Repeat above step (excluding the meat mixture) and top with 1/2 cup
shredded lettuce. Garnish with sour cream if desired.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 647 Calories (kcal); 38g Total Fat; (52% calories from fat); 40g
Protein; 36g Carbohydrate; 131mg Cholesterol; 1763mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
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.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 238 Calories (kcal); 10g Total Fat; (40% calories from fat); 24g
Protein; 9g Carbohydrate; 74mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ontario White Bean Producers
Soups/ Stews/ Chowders
In large frying pan, saut� beef, garlic, onions and green pepper until
meat is browned and vegetables are tender, about 3 to 5 minutes. Drain off
fat. Stir in beans, tomato sauce, water and chili powder. Bring to a boil;
simmer 5 minutes.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 353 Calories (kcal); 15g Total Fat; (37% calories from fat); 28g
Protein; 29g Carbohydrate; 77mg Cholesterol; 832mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Monitor Sugar Side Dishes
Using a 1 1/2-quart casserole dish, empty one can of beans. Combine Big
Chief brown sugar and mustard and sprinkle one-half over beans. Top with
other can of beans, sprinkle with remaining Big Chief brown sugar mixture,
bacon, and catsup.
Description:
"A great summertime picnic take-along."
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 378 Calories (kcal); 7g Total Fat; (15% calories from fat); 14g
Protein; 71g Carbohydrate; 21mg Cholesterol; 1404mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Soak black-eyed peas overnight (or at least 6 hours) with enough water to
cover peas by two inches. Drain and rinse.
Put rinsed peas in a large kettle with 6 cups hot water, bouillon cubes,
white pepper and onion salt. Bring mixture to a boil, cover, lower heat
and simmer for 45 minutes or until peas are just tender. Drains peas and
place in a large bowl; set aside.
Drain artichoke hearts, pouring marinade over peas. Chop artichoke hearts
into bite-sized pieces and toss with peas along with remaining
ingredients. Season to taste; cover and chill until serving time.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 321 Calories (kcal); 12g Total Fat; (33% calories from fat); 15g
Protein; 40g Carbohydrate; trace Cholesterol; 923mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Oregon Raspberry & Blackberry
Description:
"Put your feet up and enjoy the lazy days of summer with this cool,
refreshing libation."
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 31g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Blackberry Pur�e
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Oregon Raspberry & Blackberry
� Spoon a small pool of sweetened pur�e into the center of dessert plates,
then place a serving of pastry� be it apple tart, cheesecake, or chocolate
truffle cake� in the center; the color and flavor combinations are
fabulous.
� Lightly toast or broil slices of angel food cake and top with a generous
squeeze of sweetened pur�e.
� To keep from diluting bowls of punch, freeze pur�e mixed with apple
juice in a ring mold or decorative ice mold and float it in the punch.
� Jazz up your diet sodas or lemonade with a berry pur�e for a new flavor:
Colas, ginger ale, orange and lemon-lime with raspberry; lemon-lime with
blackberry.
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Burgers/Sandwiches
Fish/ Seafood
Heat a heavy skillet over high heat for 15 to 20 minutes. Mix mayonnaise
with 1-2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun
spice as necessary; hold aside.
Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle
with the remaining Cajun spice (the more you add, the hotter it becomes).
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 373 Calories (kcal); 11g Total Fat; (26% calories from fat); 30g
Protein; 42g Carbohydrate; 64mg Cholesterol; 1371mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dressings/ Stuffings Nat. Pork Producers Council
Stir together all ingredients. Makes enough stuffing for 6-8 pork chops or
4 double-pocket chops. Two tablespoons equals one serving.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 7g Total Fat; (75% calories from fat); 4g
Protein; 1g Carbohydrate; 6mg Cholesterol; 118mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Rag�
Salads
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 403 Calories (kcal); 17g Total Fat; (38% calories from fat); 13g
Protein; 48g Carbohydrate; 11mg Cholesterol; 375mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Drain cranberries; stir into sauce. Drain pasta; return to pot. Add
chicken mixture, tossing well. Sprinkle with thyme, if desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 427 Calories (kcal); 6g Total Fat; (14% calories from fat); 37g
Protein; 50g Carbohydrate; 76mg Cholesterol; 404mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt
and baking soda. Heat milk and water until very warm (125 to 130�F). Stir
liquid into dry ingredients. Mix in remaining flour to make smooth batter.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 104 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g
Protein; 21g Carbohydrate; 3mg Cholesterol; 186mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : California Egg Commission Side Dishes
Mix flour, paprika, salt and cayenne. Separately mix egg and milk together
well. Dredge onions in flour/spice mixture, then dip in egg-milk mixture
and then toss back into flour-spice mixture. Separate into strings. Fry in
oil at 375�F. until golden brown. Drain well.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 79 Calories (kcal); 1g Total Fat; (13% calories from fat); 3g
Protein; 14g Carbohydrate; 24mg Cholesterol; 183mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:25
Categories : Main Dishes Pork
Swift & Company
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 257 Calories (kcal); 19g Total Fat; (67% calories from fat); 19g
Protein; 1g Carbohydrate; 47mg Cholesterol; 133mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
The National Honey Board
Combine all ingredients except cilantro and fish in small saucepan; cook
and stir over medium heat until mixture boils and thickens. Simmer 2
minutes. Add cilantro; mix well. Remove sauce from heat and keep warm.
Place fish on lightly oiled baking sheet. Broil 4 to 6 inches from heat
source 10 minutes per inch of thickness or until fish turns opaque and
flakes easily when tested with fork. Spoon sauce over fish to serve.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 189 Calories (kcal); 2g Total Fat; (7% calories from fat); 23g
Protein; 19g Carbohydrate; 42mg Cholesterol; 331mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
VEGETABLE MEDLEY
3 cups mixed summer squash and carrots -- sliced
Cinnamon Apples -- see recipe
Sprinkle pork chops with salt and pepper. Broil 4 to 5 inches from heat
source for 8 to 10 minutes per side. Serve immediately with Vegetable
Medley and Cinnamon Apples.
____________________
Vegetable Medley: Steam 3 cups mixed sliced summer squash and carrots.
Toss with your favorite vinaigrette dressing.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 285 Calories (kcal); 14g Total Fat; (43% calories from fat); 26g
Protein; 14g Carbohydrate; 62mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2
Fat; 0 Other Carbohydrates
Cinnamon Apples
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Nat. Pork Producers Council
Core 2 tart green apples. Slice thinly into rings. Melt 1 tablespoon
butter in heavy skillet over medium heat. Saut� apple rings until tender,
5 to 6 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 66 Calories (kcal); 3g Total Fat; (38% calories from fat); trace
Protein; 11g Carbohydrate; 8mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Combine oil and mustard in large bowl. Add turkey and vegetables; mix to
coat. Sprinkle with seasoning mix; stir to coat. Place turkey and
vegetables onto 10 � 15 inch baking pan; bake in 450�F oven for 15
minutes, stirring once.
Cuisine:
"Asian"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
T(Bake:):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 639 Calories (kcal); 31g Total Fat; (45% calories from fat); 83g
Protein; 1g Carbohydrate; 245mg Cholesterol; 286mg Sodium
Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Burgers/Sandwiches Fleischmann's Yeast
Poultry
Combine flour and pepper. Coat chicken with flour mixture, shaking off
excess.
Spray a 10-inch skillet with cooking spray for 2 seconds; over medium
heat, lightly brown chicken on both sides. Combine lemon juice, garlic,
Worcestershire and hot pepper sauce; pour over chicken. Cover; simmer for
15 minutes or until chicken is done. Sprinkle walnuts and cheese over
chicken.
Arrange lettuce on Hearty Wheat Sandwich Rolls; top with chicken. Serve
immediately.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"4 Sandwiches"
- - - - - - - - - - - - - - - - - - -
Per serving: 484 Calories (kcal); 10g Total Fat; (18% calories from fat); 40g
Protein; 62g Carbohydrate; 101mg Cholesterol; 648mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast
In large bowl, mix 1 cup all-purpose flour, undissolved yeast and salt.
Heat water, bran, margarine and honey until very warm (125� to 130�F);
stir into dry ingredients. Mix in whole wheat flour and enough remaining
all-purpose flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough into 6 equal pieces. Roll each to 4 � 6-inch oval. Roll up
tightly from short ends. Pinch seams to seal; taper ends. Place rolls,
seam-sides down, on large baking sheet sprayed with cooking spray. Spray
rolls with cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 30 minutes.
With sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each roll.
Brush with egg and sprinkle with cheese, if desired. Bake at 400�F for 20
minutes or until done. Remove from sheet; cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"6 Rolls"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 285 Calories (kcal); 6g Total Fat; (17% calories from fat); 10g
Protein; 53g Carbohydrate; 31mg Cholesterol; 490mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Cajun Chops
Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork
Trim fat from chops if needed, pat dry. Combine seasonings; coat chops
with seasoning mixture on both sides. Heat butter over high heat just
until it starts to brown. Put chops in pan, reduce heat to medium. Fry on
both sides until dark brown, a total of 6-8 minutes.
Cuisine:
"Cajun"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 9g Total Fat; (46% calories from fat); 22g
Protein; 2g Carbohydrate; 72mg Cholesterol; 400mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :1:20
Categories : Main Dishes Pork
Swift & Company
Combine all seasonings and rub well over all surfaces of roast. Place
roast in shallow pan and roast in 350�F oven for about an hour, until
internal temperature is 155 - 160�F. Remove from oven, let rest 5 - 10
minutes before slicing.
Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 6g Total Fat; (35% calories from fat); 20g
Protein; 4g Carbohydrate; 47mg Cholesterol; 219mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
FILLING
1 tablespoon butter
1 teaspoon garlic chips
2 tablespoons flour
1 14 1/2-ounce can stewed tomatoes
1 4-ounce jar sliced pimientos -- well drained
1 tablespoon green bell pepper
1/2 teaspoon thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 1/2 pounds cooked turkey or chicken -- cubed
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add butter, sugar, salt and 1 cup all-purpose flour; beat until
smooth. Stir in enough additional 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 25 minutes.
While dough rises, prepare filling; In large skillet over medium heat,
melt butter with garlic chips. Stir in flour, stewed tomatoes, sliced
pimientos, green bell peppers, thyme, celery salt and cayenne pepper;
simmer 5 to 7 minutes. Stir in cubed, cooked turkey or chicken. Remove
from heat. Reserve.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 542 Calories (kcal); 11g Total Fat; (17% calories from fat); 43g
Protein; 67g Carbohydrate; 97mg Cholesterol; 631mg Sodium
Food Exchanges: 4 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 378 Calories (kcal); 25g Total Fat; (64% calories from fat); 24g
Protein; 7g Carbohydrate; 100mg Cholesterol; 563mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Burgers/Sandwiches Main Dishes
Nat. Pork Producers Council
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 361 Calories (kcal); 10g Total Fat; (25% calories from fat); 27g
Protein; 40g Carbohydrate; 52mg Cholesterol; 1620mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Carolina Barbecue
Recipe By :
Serving Size : 20 Preparation Time :2:30
Categories : Barbecue Pork
Swift & Company
Randomly pierce the surface of the roast with a sharp knife. In a Dutch
oven, brown roast on all sides in hot oil. In a mixing bowl, combine
remaining ingredients and mix well. Pour sauce over roast and bring to
boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender.
Baste roast with sauce during cooking time. Remove pork from pan cool
slightly and slice or chop to serve.
Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 11g Total Fat; (55% calories from fat); 17g
Protein; 3g Carbohydrate; 56mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head cabbage (about 3 pounds) -- cored
1 pound pared and shredded carrots
1 chopped green bell pepper
1 chopped sweet onion
2/3 cup vegetable oil
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
1 cup sugar
Shred cabbage into a large bowl; toss with shredded carrots, green bell
pepper and sweet onion.
In saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt,
dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then
pour over cabbage mixture while still warm. Stir thoroughly, cover and
refrigerate overnight.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 215 Calories (kcal); 12g Total Fat; (49% calories from fat); 2g
Protein; 27g Carbohydrate; 0mg Cholesterol; 204mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
1 Other Carbohydrates
Carrot-Lime Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
Pare and shred the carrots and thinly slice radishes. Place together in
medium serving bowl. Stir together soy sauce, lime juice, sesame oil and
sugar. Pour dressing over carrots and radishes; toss to coat. Let flavors
blend for 1-2 hours at room temperature or cover and refrigerate
overnight.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 49 Calories (kcal); 1g Total Fat; (18% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 541mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Carrot-Pineapple Slaw
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 224 Calories (kcal); 16g Total Fat; (60% calories from fat); 3g
Protein; 20g Carbohydrate; 5mg Cholesterol; 103mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Cashew Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
Sue Bee Honey
Remove from skillet, heat another tablespoon of oil until smoking and
stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce
bubbles and thickens. Serve over hot rice.
Cuisine:
"Asian"
Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 357 Calories (kcal); 16g Total Fat; (40% calories from fat); 23g
Protein; 33g Carbohydrate; 44mg Cholesterol; 1110mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 26035 0 731 0 0 0 0 0 0 0 0 0 0 0
Cashew Pork
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Oil skillet with 1 teaspoon of the olive oil. Over medium heat, cook chops
6 minutes. Turn over and cook 7-9 minutes more or until desired doneness
(slightly pink in center).
Add remaining olive oil to hot skillet. Add the garlic, ginger root and
red pepper. Cook and stir about 15 seconds. Stir in ground cashews. Slowly
add chicken broth, stirring until well blended. Stir in parsley. Serve
sauce with pork. Sprinkle remaining cashews on each serving.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 320 Calories (kcal); 21g Total Fat; (58% calories from fat); 26g
Protein; 7g Carbohydrate; 67mg Cholesterol; 184mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk
until very warm (125 to 130�F). Add to flour mixture; beat on low speed
until moistened, scraping bowl constantly. Beat on medium speed 2 minutes,
scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium
speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and
remaining flour until smooth. Scrape batter from side of bowl. Cover and
let rest 10 minutes.
Heat oven to 375�. Place loaf on low rack so that top of casserole is in
center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds
hollow when tapped. Immediately remove from casserole to wire rack. Brush
top of loaf with margarine. Serve warm or cool; cut into wedges with
serrated knife.
____________________
Variations
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 271 Calories (kcal); 15g Total Fat; (49% calories from fat); 8g
Protein; 26g Carbohydrate; 42mg Cholesterol; 370mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Fleischmann's Yeast
In large bowl, combine 3 cups all-purpose flour, whole wheat flour, yeast,
1 cup cheese and salt. Heat milk, water and mustard until hot to touch
(125�F); stir into dry mixture. Mix in enough reserved flour to make soft
dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let
rest 10 minutes.
Divide dough into 3 equal pieces; roll each to 24-inch rope. Braid ropes;
place on greased baking sheet. Form into a circle; pinch ends to seal.
Sprinkle with remaining cheese. Cover; let rise until doubled in size,
about 30-40 minutes.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Wreath"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 5g Total Fat; (20% calories from fat); 9g
Protein; 37g Carbohydrate; 15mg Cholesterol; 294mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Main Dishes
Poultry Salads
In a large bowl, combine chicken, cherries, walnuts and onions; mix well.
In a small bowl, combine mayonnaise, yogurt, lemon juice, oregano and
pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to
2 hours. Serve on lettuce. Garnish with chopped fresh parsley, if desired.
Description:
"A new twist on an old standby."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 220 Calories (kcal); 16g Total Fat; (62% calories from fat); 13g
Protein; 9g Carbohydrate; 36mg Cholesterol; 111mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 2805 26525 0 3585 0 0 0 0 0 810
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved
yeast. Heat water and soup/sauce until very warm (125 to 130�F); stir into
dry ingredients. Stir in enough remaining flour to make soft dough.
Brush loaves with egg white mixture; sprinkle with sesame seed. Bake at
375�F for 30 to 35 minutes or until done. Remove from pans; cool on wire
rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 4g Total Fat; (21% calories from fat); 6g
Protein; 26g Carbohydrate; 11mg Cholesterol; 157mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Cherry Delight
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers/Snacks Cherry Marketing Institute
Desserts Salads
Description:
"Colorful addition to potluck suppers."
Cuisine:
"Cajun"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 168 Calories (kcal); 6g Total Fat; (32% calories from fat); 7g
Protein; 22g Carbohydrate; 2mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Cherry Sangria
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute
Before serving, add club soda; stir gently. Serve over ice cubes in tall
glasses. Garnish with additional maraschino cherries and orange slices, if
desired.
Description:
"A refreshing nonalcoholic drink."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"2 quarts"
- - - - - - - - - - - - - - - - - - -
Per serving: 202 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 51g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Cherry Slush
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute
Remove cherry mixture from freezer 30 minutes before serving. Put 1/4 cup
slush in each glass; add 1/2 cup carbonated beverage to each glass. Serve
immediately. Freeze remaining slush for later use.
Description:
"Quench your thirst with an icy sparkler."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 127 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 33g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�
In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute,
stirring constantly.
Stir in pasta sauce, olives, wine, capers and red pepper. Heat to boiling;
reduce heat. Simmer 10 minutes, uncovered; stir in chicken.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 238 Calories (kcal); 5g Total Fat; (18% calories from fat); 16g
Protein; 31g Carbohydrate; 30mg Cholesterol; 428mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 986 0 2130706543 0 1508 2678 1638 0 2130706543 2478 3002
2805 1405 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Poultry
In large bowl, combine tomatoes, chiles, green onions and cilantro; set
aside. In large skillet, heat oil over medium-high heat; add chicken then
cook about 2 minutes. Add water and Taco Spices & Seasoning; continue to
cook until chicken is cooked through. Mix in tomato salsa mixture to
skillet of seasoned chicken. Place 1/2 or 1/3-cup filling on each
tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to
serve or transport to picnic.
Description:
"A great idea for a 'wrap' party, take along picnic or light meal!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 312 Calories (kcal); 7g Total Fat; (20% calories from fat); 17g
Protein; 45g Carbohydrate; 26mg Cholesterol; 604mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 5296 3577 20030 383 0 9208 0 5242 2004 0 2130706543
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�
Serves 6-8.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 27g Total Fat; (64% calories from fat); 26g
Protein; 7g Carbohydrate; 76mg Cholesterol; 371mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Snacks Poultry
Rag� Salads
Cuisine:
"Cajun"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 5g Total Fat; (25% calories from fat); 13g
Protein; 21g Carbohydrate; 30mg Cholesterol; 163mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Place flour in a medium saucepan. Gradually add milk, stirring with a wire
whisk until blended; stir in sherry. Bring to a boil over medium heat and
cook for 5 minutes or until thickened, stirring constantly. Stir in salt
and red pepper. Reserve one cup of sauce and set aside.
Preheat oven to 350�F. Spread 1 cup of the sauce over the bottom of a 13 �
9 � 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1
widthwise) over the sauce. Top with half of Ricotta cheese mixture, half
of chicken mixture and half of remaining sauce mixture. Repeat layers,
ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the
last complete layer of lasagne, being sure to cover the lasagne
completely.
Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle
remaining 1/2 cup Mozzarella cheese on top and bake an additional 5
minutes uncovered. Re-cover and let stand 15 minutes before serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 302 Calories (kcal); 6g Total Fat; (17% calories from fat); 30g
Protein; 28g Carbohydrate; 56mg Cholesterol; 506mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�
In large saucepan over medium-high heat, heat oil; add chicken and green
pepper. Cook, stirring frequently, until chicken is no longer pink.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 246 Calories (kcal); 4g Total Fat; (16% calories from fat); 16g
Protein; 35g Carbohydrate; 25mg Cholesterol; 333mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�
Salads
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 14g Total Fat; (36% calories from fat); 24g
Protein; 29g Carbohydrate; 77mg Cholesterol; 561mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�
In a large skillet, stir-fry chicken and garlic in hot vegetable oil about
10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables
are tender-crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to
mix well. Simmer covered, 5 minutes or until heated through. Serve over
rice; sprinkle with sesame seeds.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 3g Total Fat; (20% calories from fat); 20g
Protein; 8g Carbohydrate; 44mg Cholesterol; 556mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�
In a medium bowl, combine biscuit mix with milk, chives and black pepper.
Stir to mix well. After chicken has simmered 40 minutes, drop dumpling
mixture by the spoonful onto the simmering chicken. Simmer, uncovered,
over low heat 10 minutes. Cover and cook 10 minutes or until dumplings are
done.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 713 Calories (kcal); 40g Total Fat; (50% calories from fat); 37g
Protein; 51g Carbohydrate; 149mg Cholesterol; 1063mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Rag�
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless chicken breasts
1 tablespoon olive oil
1 14.5-ounce jar Rag� Alfredo Classic Pasta Sauce
2 tablespoons prepared pesto sauce
8 ounces bow tie pasta -- cooked and drained
Brown chicken on both sides in olive oil. Cook over low heat about 20
minutes or until chicken is thoroughly cooked.
Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and
top with chicken.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 412 Calories (kcal); 11g Total Fat; (23% calories from fat); 34g
Protein; 43g Carbohydrate; 71mg Cholesterol; 116mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 623 Calories (kcal); 26g Total Fat; (37% calories from fat); 50g
Protein; 47g Carbohydrate; 115mg Cholesterol; 1482mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council
Preheat oven to 425�F. In a large bowl combine oil, rosemary, salt and
pepper until well blended. Add chicken, mushrooms, potatoes, onions, red
bell pepper and garlic; toss until well coated. Divide mixture into two
baking or roasting pans. Roast until chicken and vegetables are tender,
about 30 minutes, stirring occasionally and rotating pans on shelves once
during roasting. Remove 4 cups mixture for Chicken-Mushroom Pot Pie (see
recipe).
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 351 Calories (kcal); 16g Total Fat; (39% calories from fat); 29g
Protein; 24g Carbohydrate; 69mg Cholesterol; 781mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 9208 3386 4716 0 0 620
Chicken-Rice Soup
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rag� Soups/ Stews/ Chowders
Serves 10-12
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 206 Calories (kcal); 4g Total Fat; (16% calories from fat); 16g
Protein; 25g Carbohydrate; 25mg Cholesterol; 1048mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Beef The Texas Beef Council
TOPPING
3 cups mashed potatoes -- prepared
1 11-ounce can whole kernel corn with red and green
peppers -- drained
1/4 cup green onion -- thinly sliced
Taco seasoned cheese -- shredded
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 507 Calories (kcal); 29g Total Fat; (51% calories from fat); 26g
Protein; 36g Carbohydrate; 119mg Cholesterol; 969mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 616 Calories (kcal); 16g Total Fat; (22% calories from fat); 18g
Protein; 106g Carbohydrate; 22mg Cholesterol; 120mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Soups/ Stews/ Chowders Swift & Company
Place pork and onion (1/2 at a time) in a processor bowl with steel blade
and process 5 seconds. Quickly brown pork in large saucepan. Pour off
drippings. Sprinkle flour, chili powder, and salt, over pork. Break up
tomatoes. Drain and stir tomato liquid into pork. Cover tightly and cook
slowly 10 minutes. Stir in tomatoes, garbanzo beans, green pepper and
continue cooking 10 minutes.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 340 Calories (kcal); 9g Total Fat; (23% calories from fat); 30g
Protein; 35g Carbohydrate; 73mg Cholesterol; 791mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes
Combine TSP, hot water, beef base and black pepper. Let TSP rehydrate
until water is absorbed. Saut� onion and beef until cooked-remove from
skillet. Gradually stir flour into oil from onions and beef, cook 10
minutes on medium to low heat. Stir water in slowly, a little at a time,
to incorporate evenly and to prevent lumping. Add TSP mixture, beef,
onion, garlic and sour cream; heat through. Serve over cooked noodles.
Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 391 Calories (kcal); 26g Total Fat; (56% calories from fat); 28g
Protein; 16g Carbohydrate; 51mg Cholesterol; 63mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/Snacks Breakfast/ Brunch
Fleischmann's Yeast
Spray two 8 1/2- � 4 1/2-inch loaf pans with cooking spray. Place loaves,
seam sides down, in pans. Spray top of loaves with cooking spray. Cover;
let rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.
Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup
brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3
tablespoons butter until mixture is crumbly. Reserve.
Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture.
Bake at 375�F for 40 to 45 minutes or until done, covering with foil after
25 minutes to prevent excess browning. Remove from pans; cool on wire
rack.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 222 Calories (kcal); 7g Total Fat; (26% calories from fat); 6g
Protein; 36g Carbohydrate; 24mg Cholesterol; 203mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Slice peel and pith from oranges; slice crosswise into 1/4 inch rounds.
Season salmon fillets with salt. Broil fillets, 4 to 6 inches from heat,
allowing 10 minutes per inch of thickness, measured at thickest part.
Remove fillets just before they are cooked through. Sprinkle with vinegar.
Arrange orange rounds on top, and sprinkle with green onions and cracked
pepper. Broil 1 minute longer.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 4g Total Fat; (22% calories from fat); 23g
Protein; 9g Carbohydrate; 59mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1014 3404 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 110 Calories (kcal); 9g Total Fat; (70% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 143mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Citrus Sipper
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 8 Calories (kcal); trace Total Fat; (7% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Citrus Slaw
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
Serves 4 to 5
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 19g Total Fat; (75% calories from fat); 2g
Protein; 12g Carbohydrate; 8mg Cholesterol; 249mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Beverages Monitor Sugar
Freeze in 2 - 13" � 9" pans or ice cube trays. When frozen, cut into cubes
and put in a container. Keep frozen until ready to use.
Let stand approximately 1 hour before serving to start thawing. Pour soda
over frozen mixture and stir until it can be poured into glasses.
Description:
"A great Super Bowl party punch!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 165 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 42g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Main Dishes Pasta
Pork Swift & Company
In a large nonstick skillet, heat oil over medium-high heat. Add pork
cubes and onion; cook and stir 3-4 minutes or until pork is nicely browned
and onion is tender; set aside. Make dressing by shaking together orange
juice, vinegar, salt, pepper and orange zest in a small jar with
tight-fitting lid. In a large serving bowl, toss together the pork and
onion, pasta, broccoli, cherries and walnuts with the dressing. Serve
immediately.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 295 Calories (kcal); 13g Total Fat; (39% calories from fat); 20g
Protein; 25g Carbohydrate; 41mg Cholesterol; 138mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2
Fat; 0 Other Carbohydrates
Classic Meatloaf
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Heat oven to 350�F. Reserve 1/4 cup tomato sauce. In large bowl, combine
ground beef, remaining tomato sauce, bread crumbs, onion, egg,
Worcestershire sauce, thyme, garlic salt and pepper, mixing lightly but
thoroughly.
Divide mixture into thirds and shape to form three loaves, each about 1
1/2 inches thick; place on rack in open roasting pan. Combine reserved
tomato sauce, brown sugar and mustard; spread over top of loaves.
Bake in 350�F oven 40 to 45 minutes or until no longer pink and juices run
clear. To serve, cut each meatloaf into 1-inch thick slices.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 537 Calories (kcal); 37g Total Fat; (62% calories from fat); 34g
Protein; 15g Carbohydrate; 175mg Cholesterol; 818mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
NOTES : Cook's tip: To make soft bread crumbs, place torn bread slices in
food processor, fitted with steel blade, or blender container.
Cover; process 30 seconds, pulsing on and off, until fine crumbs.
One and a half slices will yield 1 cup soft bread crumbs.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/Snacks
Fish/ Seafood
Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on
medium-sized serving platter. Garnish with red onion, capers, lemon slices
and dill.
Herbed Cream Cheese: Beat together until smooth cream cheese, milk, lemon
juice and dill weed, and 4 to 5 drops bottled hot pepper sauce.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 350 Calories (kcal); 17g Total Fat; (44% calories from fat); 16g
Protein; 33g Carbohydrate; 51mg Cholesterol; 873mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders
Saut� onions and garlic in butter in a large skillet over medium heat for
3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes.
Saut� 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid;
bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod
fillets on top of broth and spoon liquid over cod. Cover and simmer 5
minutes, or until cod just flakes when tested with a fork.
To serve: set each fillet in a large soup bowl. Spoon broth around cod and
sprinkle with cilantro. Garnish each bowl with tortilla strips.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 5g Total Fat; (20% calories from fat); 32g
Protein; 13g Carbohydrate; 69mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Salads
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 92 Calories (kcal); 2g Total Fat; (22% calories from fat); 4g
Protein; 14g Carbohydrate; 0mg Cholesterol; 251mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Cornbread Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
Rag�
In a large skillet, thoroughly brown beef; drain fat. Add onion and
garlic; saut� lightly. Add beans, sauce and seasonings; simmer 20 minutes.
Spoon into a 13" � 9" baking dish. Evenly sprinkle with cheese. Spoon corn
muffin batter, (prepared according to package directions), over casserole.
Bake 20-25 minutes or until cornbread tests done.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 782 Calories (kcal); 29g Total Fat; (32% calories from fat); 38g
Protein; 93g Carbohydrate; 74mg Cholesterol; 1238mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 3
Other Carbohydrates
Cornish Pasties
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oven to 400�F. Combine pork, potatoes, rutabaga, onions, salt and
pepper; mix well. Unfold pie crusts; press out as directed on package.
Place half of pork mixture on each pie crust. Brush milk around edges of
pie crusts. Fold over. Press edges together with fork tines; slash top
crusts. Place turnovers on large ungreased cookie sheets. Bake at 400�F
for 40-45 minutes or until dark golden brown. Cut into wedges
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 511 Calories (kcal); 23g Total Fat; (41% calories from fat); 25g
Protein; 49g Carbohydrate; 64mg Cholesterol; 850mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Heat oil in Dutch oven and brown pork, stirring occasionally. Add
remaining ingredients and bring to a boil, reduce heat to simmer and cover
and cook gently for 30 minutes. If desired, serve with cornbread.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 4g Total Fat; (22% calories from fat); 10g
Protein; 20g Carbohydrate; 25mg Cholesterol; 625mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Punch dough down. Remove dough to lightly floured surface; divide dough in
half. Form each into 5-inch ball. Place on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Round Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 131 Calories (kcal); 2g Total Fat; (10% calories from fat); 3g
Protein; 26g Carbohydrate; 0mg Cholesterol; 138mg 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 : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork spareribs
1 cup water
1/3 cup butter or margarine
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Place spareribs on broiler pan. Cover with foil. Roast at 400�F for 1 1/2
hours.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:50"
- - - - - - - - - - - - - - - - - - -
Per serving: 733 Calories (kcal); 57g Total Fat; (70% calories from fat); 47g
Protein; 7g Carbohydrate; 166mg Cholesterol; 1034mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
Cranberry Chutney
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 3g Total Fat; (16% calories from fat); 1g
Protein; 31g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
Place one tea bag of Stash Irish Breakfast Tea into an 8 oz. cup. Pour
approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6
minutes. Remove tea bag and fill cup to top with cold water. Mix with
juice, raspberry syrup, and ice.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"18 ounces"
- - - - - - - - - - - - - - - - - - -
Per serving: 243 Calories (kcal); trace Total Fat; (0% calories from fat); 4g
Protein; 58g Carbohydrate; 0mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
If uneven in size, cover turkey cutlets with wax paper and pound with meat
mallet to even thickness.
Place three asparagus spears on each cutlet. Spoon one quarter of the
cheese mixture onto the centre of each cutlet. Roll cutlets from the
narrow end. Secure with wooden toothpicks.
In medium bowl, beat the egg and milk. Combine bread crumbs and Parmesan
cheese on a plate. Dip turkey rolls into egg mixture, dredge in bread
crumbs and place in greased baking dish. Bake at 375 degrees F for 25-30
minutes. Cutlet is cooked when there is no sign of pink when pierced with
a knife.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 249 Calories (kcal); 8g Total Fat; (27% calories from fat); 26g
Protein; 19g Carbohydrate; 105mg Cholesterol; 526mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 26050 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews/ Chowders
Soak beans. For each cup of beans add 2 1/2 cups (625 ml-750 ml) of water.
Let stand 12 hours or overnight. Or, for quick soak, slowly bring to a
boil and boil gently for 2 minutes. Remove from heat and let stand 1 hour.
Drain beans, reserving liquid.
Fry bacon until crisp. Remove from pan and drain. Saut� onion and celery
in bacon fat until onion is transparent. Add bean liquid, beans and
seasonings. Cover and cook until beans are tender and water is almost
absorbed (about 2 hours). Add milk, parsley and carrot. Bring to boil.
Sprinkle with crumbled bacon. Use diced cooked vegetables for a different
variation.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 280 Calories (kcal); 8g Total Fat; (26% calories from fat); 17g
Protein; 36g Carbohydrate; 28mg Cholesterol; 579mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Creamed Spinach
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Cover and bake at 350�F oven for 20 minutes. Or cover and microwave at 100
percent power for 3 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 123 Calories (kcal); 11g Total Fat; (76% calories from fat); 4g
Protein; 3g Carbohydrate; 32mg Cholesterol; 168mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
When pasta is done, drain it well. Toss pasta with sauce, season with salt
and pepper and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 419 Calories (kcal); 5g Total Fat; (11% calories from fat); 26g
Protein; 67g Carbohydrate; 37mg Cholesterol; 792mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta
In small bowl, whisk together milk and the sauce packet; set aside.
In a large sauce pan or Dutch oven, melt butter over medium heat. Add
shallot and cook until translucent, about 2 minutes. Add mushrooms and
cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Pour
in milk mixture and reduce heat to low. Cook, stirring occasionally, until
sauce is thickened, 3 to 5 minutes. Add pasta, salmon and lemon juice,
stirring and tossing until pasta is well coated and heated through, about
1 minute.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 370 Calories (kcal); 8g Total Fat; (19% calories from fat); 24g
Protein; 48g Carbohydrate; 47mg Cholesterol; 455mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
In large mixing bowl toss together cabbage and carrots. In small bowl,
stir together remaining ingredients; stir to blend well. Taste for
seasoning and adjust. Pour dressing over slaw mixture; toss well. Cover
and refrigerate for several hours or overnight, stirring occasionally.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 15g Total Fat; (69% calories from fat); 3g
Protein; 12g Carbohydrate; 11mg Cholesterol; 123mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Side Dishes
Vegetables
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 356 Calories (kcal); 17g Total Fat; (41% calories from fat); 14g
Protein; 40g Carbohydrate; 181mg Cholesterol; 964mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
1/2 Other Carbohydrates
Creamy Risotto
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The Rice Council
Cook onion until soft in 2 tablespoons butter in large skillet over medium
heat. Add rice and stir 2 to 3 minutes.
Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup
broth. Cook, uncovered, stirring frequently, until broth is absorbed.
Continue stirring and adding remaining 1 cup broth and water, allowing
each cup to be absorbed before adding another, until rice is tender and
mixture has a creamy consistency. It will take approximately 25 to 30
minutes.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 291 Calories (kcal); 17g Total Fat; (53% calories from fat); 6g
Protein; 27g Carbohydrate; 51mg Cholesterol; 408mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Burgers/Sandwiches Florida Tomato Committee
Poultry
Brush chicken breasts with 1 tablespoon of the olive oil. Place over
medium coals on the grill, or under broiler. Cook on each side until
tender and no longer pink. Transfer to a warm platter and set aside.
Cut rolls in half lengthwise. Rub each side of the rolls with the cut side
of the garlic then brush with 1 tablespoon of the olive oil. Grill or
broil until golden. Set aside and keep warm.
In a medium-size saut� pan warm 2 tablespoons of the olive oil over medium
heat. Add onions, bell peppers and rosemary and saut� until tender. Stir
in capers and olives. Salt and pepper to taste. Set aside.
Cut grilled chicken breasts into thin slices. On the bottom half of each
roll layer chicken slices, pepper mixture and tomato slices. Cover with
the top half of each roll and press down firmly so that the juices will
soak into the roll. Serve warm.
Description:
"A simple version of the classic Mediterranean sandwich sold in the
streets of Southern France. A crusty French roll sandwiched together
with juicy saut�ed vegetables pressed down firmly and wrapped in foil.
Ideal for picnics or quick snacks."
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 612 Calories (kcal); 22g Total Fat; (32% calories from fat); 62g
Protein; 40g Carbohydrate; 137mg Cholesterol; 551mg Sodium
Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork
In medium bowl, stir together peanut butter, curry powder, soy sauce, oil,
catsup and orange juice. Beat until smooth.
Place ribs on shallow baking pan. Brush ribs with glaze and place in a
350�F oven for 1 1/2 hours, brushing with sauce occasionally. Cut into 2-3
rib portions to serve.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 598 Calories (kcal); 44g Total Fat; (65% calories from fat); 39g
Protein; 12g Carbohydrate; 111mg Cholesterol; 819mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Fleischmann's Yeast
FILLING
1 cup chopped dates or pitted dates -- snipped
1/4 cup brown sugar
2 teaspoons ground cinnamon
STREUSEL TOPPING
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine -- softened
Make Date Filling: Combine dates, brown sugar and cinnamon; set aside.
Make Streusel Topping: Combine granulated sugar, flour and butter until
crumbly; set aside.
Punch dough down. Roll to 20- � 10-inch rectangle. Melt remaining butter;
brush on dough. Sprinkle with Date Filling. Starting from long side, roll
up tightly as for jelly roll. Pinch seam and ends to seal. With seam side
down, zigzag roll back and forth to fit into 8 1/2- � 4 1/2- � 2 1/2-inch
loaf pan coated with baking spray Cover; let rise in warm, draft-free
place until almost doubled in size, about 1 hour.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 263 Calories (kcal); 7g Total Fat; (22% calories from fat); 4g
Protein; 47g Carbohydrate; 18mg Cholesterol; 159mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
NOTES : *For Fleischmann's� Rapid Rise Yeast, cover kneaded dough and let
rest on work surface 10 minutes.
Nutr. Assoc. : 0 14 0 26366 0 0 0 2394 2130706543 0 0 2662 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Coarsely chop tomatoes; drain well and squeeze to remove excess moisture;
reserve.
Grease one 14- � 2-inch (deep-dish) pizza pan or two 9- � 2-inch round
cake pans; sprinkle with cornmeal.
Top with tomatoes, oregano, fennel and Parmesan cheese. Place pizza(s) in
500�F oven; immediately reduce heat to 400�F. Bake 40 to 50 minutes or
until crust is golden brown and sausage is cooked through. Remove from
oven; cool on wire rack for 10 minutes before serving.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (14-inch) deep-dish pizza"
- - - - - - - - - - - - - - - - - - -
Per serving: 1009 Calories (kcal); 36g Total Fat; (33% calories from fat); 60g
Protein; 105g Carbohydrate; 156mg Cholesterol; 2641mg Sodium
Food Exchanges: 6 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3777 0 0 26153 26498 1016 0 4925
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Dough
Fleischmann's Yeast Pizza
Add water, oil, salt, bread flour, and yeast to bread machine pan in the
order suggested by manufacturer. Select dough/manual cycle. When cycle is
complete, remove dough from machine to a lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle.
For each pizza, grease pan and sprinkle with cornmeal. Roll out dough and
place on pan or pat dough in pan. Top each pizza with 1/2 to 3/4 cup
sauce, 1/2 to 3/4 pound cooked meat or 3 1/2 to 5 ounces pepperoni, 1/2 to
1 cup sliced or chopped onion or green bell pepper and/or other vegetable,
and 1 to 1 1/2 cups shredded cheese. Bake at 425�F for 15 to 25 minutes or
until done - pizza is done when edges of crust are golden and cheese is
bubbly.
Makes 1 or 2 pizzas
____________________
WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 1/2 cups whole
wheat flour and 1 1/2 cups bread flour instead of all bread flour.
BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add 1/4 cup grated
Parmesan cheese and 1 teaspoon sweet basil to machine pan with flour.
TACO PIZZA DOUGH: Prepare as above, except add 3 tablespoons cornmeal and
4 tablespoons taco seasoning mix with the flour; omit the salt.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 pizza"
- - - - - - - - - - - - - - - - - - -
Per serving: 148 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 135mg 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 : 12 Preparation Time :0:15
Categories : Pizza Rag�
Preheat oven to 375 degrees F. Place toasted bagel halves on baking sheet.
Spoon about 2 tablespoons pizza sauce onto each bagel half. Evenly top
with pastrami and cheese. Bake 15 minutes or until cheese melts.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 298 Calories (kcal); 11g Total Fat; (39% calories from fat); 13g
Protein; 25g Carbohydrate; 31mg Cholesterol; 670mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Appetizers/Snacks Nat. Pork Producers Council
In small bowl mix together butter and hot pepper sauce. In shallow plate
mix together Cajun seasoning and crumbs. Dip ribs into butter mixture and
then roll in the seasoning mixture. Place ribs an inch apart on an
ungreased cookie sheet or other shallow pan and bake in a preheated 350�F
oven for 45 minutes, until golden. Serve with blue cheese dressing for
dipping, if desired.
Cuisine:
"Cajun"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 254 Calories (kcal); 20g Total Fat; (68% calories from fat); 14g
Protein; 6g Carbohydrate; 57mg Cholesterol; 553mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Main Dishes Pork
Swift & Company
Preheat oven to 350�F. Rub exterior of tenderloin with barbecue rub. Coat
exterior with mustard. Coat with bread crumbs. Place in a roasting pan
with 1/2 inch of white wine. Roast until internal temperature reaches
160�F, or about 45 minutes.
Remove to platter and cover. Let rest 10 minutes before slicing into
portions. Deglaze pan with a little more wine, if you'd like, and drizzle
liquid over tenderloin portions.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 241 Calories (kcal); 8g Total Fat; (30% calories from fat); 32g
Protein; 8g Carbohydrate; 81mg Cholesterol; 590mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Burgers/Sandwiches California Egg Commission
FOR COLESLAW
4 cups cabbage -- thinly sliced
2 cups bean sprouts -- chopped
1/2 cup green onion -- finely diced
1/2 cup carrot -- shredded
3 tablespoons Italian salad dressing
6 drops Tabasco sauce
SANDWICH ASSEMBLY: Cut 4 inch rounds out of dark bread, sliced 1/3 inch
thick.
Place in saucepan and add enough water to cover by one inch. Salt the
water (2 Tablespoons to 1 gallon of water).
Immerse eggs in cold running water until completely cool, about 5 minutes,
then peel.
Description:
"Two crunches in one . . . egg salad with radish and pickles, coleslaw
with bean sprouts and carrot make a crunchy combination stacked up on
rich, dark bread."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 172 Calories (kcal); 14g Total Fat; (70% calories from fat); 7g
Protein; 6g Carbohydrate; 190mg Cholesterol; 274mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Mix 2 1/2 cups flour, undissolved yeast and salt in large bowl. Stir in
remaining hot water and butter; blend well. Remove half of batter to
separate bowl. Stir into one bowl: sugar, eggs and enough flour to make
soft dough; reserve. Stir into second bowl: reserved bran mixture, dates,
molasses and enough additional flour to make soft dough; reserve.
Separately knead each dough on lightly floured surface until smooth and
elastic, about 6 to 8 minutes. Cover each dough; let rest 10 minutes.
Divide each dough into 4 equal pieces. Roll each piece to 12-inch rope.
Arrange 2 ropes of opposite colors side by side; pinch ends to seal.
Repeat to make 4 (two-color) strands.
Brush loaves with egg white mixture. Bake at 375�F for 40 minutes or until
done, covering with foil during last 10 minutes to prevent excess
browning. Remove from pans; cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 199 Calories (kcal); 3g Total Fat; (15% calories from fat); 5g
Protein; 38g Carbohydrate; 22mg Cholesterol; 188mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cherry Marketing Institute Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried tart cherries
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon butter or margarine
1 large red onion -- finely chopped
2 tablespoons granulated sugar
1/4 teaspoon salt -- or to taste
1/8 teaspoon ground black pepper
In a medium bowl, combine cherries, red wine vinegar and balsamic vinegar.
Let soak 30 minutes.
Heat butter in a large skillet. Add onion; cook 5 minutes, or until onion
is soft. Add sugar; mix well. Cook, stirring occasionally, over low heat
10 minutes.
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 84 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 19g Carbohydrate; 3mg Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 55 Calories (kcal); 2g Total Fat; (38% calories from fat); trace
Protein; 8g Carbohydrate; 0mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Combine all ingredients except flour and oil; mix well. Chill.
Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saut� crab
cakes in hot oil on both sides about 10 minutes or until golden brown.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"4 crab cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 21g Total Fat; (68% calories from fat); 15g
Protein; 7g Carbohydrate; 92mg Cholesterol; 350mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Serving Ideas : For hot crab sandwiches, serve on toasted English muffins.
Delicious served with chili sauce.
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/Snacks
Fish/ Seafood Salads
HONEY DRESSING
1/2 cup lime juice
1 tablespoon lime juice
1 1/2 teaspoons honey
1/8 teaspoon ground ginger
Lime or lemon wedges
Lift off back shell of crab. Remove and discard viscera and gills. Rinse
crab thoroughly under cool, running water. Break off legs; crack along
edges. Cut into serving-sized pieces. Break body section into several
pieces.
Micro-cook or steam until thoroughly heated; cool. Remove meat from body.
Combine crab meat from body with fruit. Arrange fruit mixture and cracked
crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish
with lime wedges.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 117 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g
Protein; 24g Carbohydrate; 19mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : *One can (about 14-15 ounces) pineapple chunks, drained, may be
substituted.
Nutr. Assoc. : 3207 20154 0 0 2130706543 0 0 0 0 0 0 0 0 3904
Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Beef The Texas Beef Council
Season beef with chili powder, cumin, salt and pepper. Stir in spinach and
salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold
bottom edge up over filling; fold sides to center, overlapping edges.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 473 Calories (kcal); 24g Total Fat; (45% calories from fat); 20g
Protein; 44g Carbohydrate; 58mg Cholesterol; 690mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Fajita-Style Orzo
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Brush the red pepper strips and onion rings lightly with the vegetable
oil. Over medium-hot coals, grill the vegetables until they are very soft,
about 8 to 9 minutes.
Mince the tomatoes and put them in a large bowl. Stir in the scallions,
jalape�os, lime juice and salt.
When the peppers and onions are ready, transfer them from the grill to a
cutting board. Cut them into very thin strips and add to the salsa with
the pasta. Toss well.
Divide the pasta among four bowls and top each with a spoonful of sour
cream.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 525 Calories (kcal); 7g Total Fat; (11% calories from fat); 17g
Protein; 101g Carbohydrate; 0mg Cholesterol; 571mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : This dish is delicious with the addition of grilled chicken
breasts, cut into thin strips.
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads and Muffins Breakfast/ Brunch
Fleischmann's Yeast
GLAZE
1 cup confectioners' sugar
1 tablespoon nondairy breakfast creamer (1 to 2
tablespoons)
1/2 teaspoon vanilla
In large bowl, combine whole wheat flour, sugar, undissolved yeast, orange
peel and salt. Heat nondairy breakfast creamer, water and oil until very
warm, (125� to 130�F); DO NOT BOIL. Stir into dry ingredients; blend well.
Stir in dates and enough all-purpose 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 6 equal pieces. Form into smooth balls. Grease two 8
1/2- � 4 1/2- � 2 1/2-inch loaf pans. Place 3 balls in each pan. Cover;
let rise in warm, draft-free place until doubled in size, about 40
minutes.
Bake at 375�F for 45 minutes or until done. Cover with foil during the
last 15 minutes to prevent excess browning. Remove from pans; cool on wire
rack. Makes 2 loaves. If desired, brush with Glaze.
____________________
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 385 Calories (kcal); 9g Total Fat; (19% calories from fat); 8g
Protein; 72g Carbohydrate; 0mg Cholesterol; 225mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breakfast/ Brunch
Desserts Fleischmann's Yeast
Prepare Date Nut Filling: In small bowl, combine chopped dates or pitted
dates, snipped, ground walnuts and ground cinnamon. Stir well.
Roll dough to 15- � 10-inch rectangle. Spread Date Nut Filling over dough
to within 1/2-inch of edges. Beginning at long end, roll up tightly as for
jelly roll. Pinch seam and ends to seal. Place roll, seam side down, on
greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise
in warm, draft-free place until almost doubled in size, about 30 to 45
minutes.
Brush loaf with beaten egg. Bake at 350�F for 30 minutes or until done.
Remove from sheet; cool on wire rack. Frost with Powdered Sugar Frosting,
if desired.
____________________
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Roll"
- - - - - - - - - - - - - - - - - - -
Per serving: 311 Calories (kcal); 13g Total Fat; (37% calories from fat); 6g
Protein; 44g Carbohydrate; 38mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 528 Calories (kcal); 5g Total Fat; (8% calories from fat); 24g
Protein; 95g Carbohydrate; 10mg Cholesterol; 276mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Place beef steaks in utility dish; sprinkle with half the lime juice. Turn
steaks over and sprinkle with remaining lime juice.
Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for
rare (140�F) to medium (160�F) turning once.
Place tortilla packet on outer edge of grid and heat 5 minutes, turning
once. Top each steak with an equal amount of cheese.
Serve with salsa and tortillas.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 523 Calories (kcal); 27g Total Fat; (46% calories from fat); 29g
Protein; 41g Carbohydrate; 79mg Cholesterol; 720mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Serving Ideas : Mixed green salad with red onion and orange slices.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
Description:
"Our special interpretation of traditional Thai iced tea."
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 1771 Calories (kcal); 22g Total Fat; (11% calories from fat); 1g
Protein; 391g Carbohydrate; 25mg Cholesterol; 2221mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board
Combine the first six ingredients in a small saucepan and bring to a boil
over medium heat, stirring constantly. Reduce heat and simmer, uncovered,
5 minutes. Sprinkle spareribs with salt and pepper. Place on a rack over a
roasting pan; cover with foil and bake at 375�F 35 to 45 minutes. Uncover
and brush generously with sauce. Bake 45 minutes, brushing with sauce
every 15 minutes, until spareribs are fully cooked and tender. Cut
spareribs into serving portions and serve with remaining sauce.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 752 Calories (kcal); 50g Total Fat; (59% calories from fat); 37g
Protein; 40g Carbohydrate; 165mg Cholesterol; 230mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Soups/ Stews/ Chowders
Combine flour, salt and pepper; mix well. Dredge pork in flour mixture.
Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour
off drippings. Add 1 cup water, cover tightly and cook over low heat for
30 minutes. Stir in curry powder. Add celery; cover and continue cooking
for 15 minutes.
Combine reserved flour with remaining 1/4 cup water, mixing well. Stir
into pork mixture; add prunes and continue cooking for 15 minutes or until
meat and celery are tender, stirring occasionally. Stir cauliflowerets
into pork mixture and heat through.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 331 Calories (kcal); 12g Total Fat; (32% calories from fat); 31g
Protein; 25g Carbohydrate; 54mg Cholesterol; 1984mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelets
Pre-heat oven to 400�F. Heat olive oil over medium heat in oven proof
skillet. Add onion and garlic; cook 2 minutes. Add tomato and zucchini and
cook until soft, about 10 minutes. Break eggs into bowl and stir in basil,
pepper, parsley and pasta. Add eggs to pan and cook until partially set.
Sprinkle cheese over surface then place in oven for 3-5 minutes until top
is set. Cut into wedges to serve.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 228 Calories (kcal); 11g Total Fat; (43% calories from fat); 14g
Protein; 18g Carbohydrate; 314mg Cholesterol; 159mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
NOTES : Get a "lift" from this great frittata made from left-over pasta,
veggies and eggs.
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Main Dishes Pork
Swift & Company
Place pork roast on rack in shallow roasting pan. Do not add water. Do not
cover. Roast in 325�F oven, until meat thermometer inserted in thickest
part of roast registers 155-160 degrees F. Allow 23 to 33 minutes per
pound for medium doneness. Remove roast from oven, let stand 10 minutes
before carving. Meanwhile, combine cornstarch and sugar in medium
saucepan. Stir in orange and pineapple juices. Cook and stir over medium
heat, until mixture bubbles and thickens. Remove from heat and stir in
salt, cloves and lemon juice. Carve roast with sauce. Garnish with
strawberries.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 199 Calories (kcal); 11g Total Fat; (49% calories from fat); 17g
Protein; 8g Carbohydrate; 56mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Fu Fu
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Plantains Pork
Turbana Corporation
Cut the green plantains into pieces 1 inch long, leave the skin on. Start
the water boiling and then add the plantains until soft. While the
plantains are boiling cook the pork in a skillet until almost done. Take
the soft plantains out of the water, drain, peel and mash them. (You might
need a little of water you boiled in the plantains, to help mash them).
Mix the mashed plantain with the partially cooked pork. Add the salt and
the pepper. Then put the mix into the skillet, press the mix into the
shape of the skillet, and simmer for 20 to 30 minutes. Garlic and onion
may be added if desired. Cut the Fu Fu like an omelet and serve.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 308 Calories (kcal); 16g Total Fat; (46% calories from fat); 14g
Protein; 29g Carbohydrate; 54mg Cholesterol; 406mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Salads
BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic -- minced
1/2 cup olive oil
Salt and pepper -- to taste
Cook pasta according to package directions. Drain and rinse under cold
water. In a large bowl, combine remaining salad ingredients. Add pasta and
toss lightly to mix.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 462 Calories (kcal); 21g Total Fat; (41% calories from fat); 14g
Protein; 53g Carbohydrate; 14mg Cholesterol; 410mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�
In a large skillet, saut� red pepper, onion and garlic in olive oil;
remove and set aside.
Thoroughly brown pork chops on both sides; drain fat. Return peppers to
skillet; add sauce and basil. Cover and simmer 45 minutes or until
thoroughly cooked.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 18g Total Fat; (61% calories from fat); 23g
Protein; 2g Carbohydrate; 74mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 4563 471 0
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Nat. Pork Producers Council Side Dishes
Vegetables
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 148 Calories (kcal); 3g Total Fat; (18% calories from fat); 8g
Protein; 24g Carbohydrate; 0mg Cholesterol; 624mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Preheat oven to 400�F. Use tomatoes held at room temperature until fully
ripe. Coarsely chop tomatoes (makes about 4-1/2 cups). In a large bowl,
toss tomatoes, cucumber, green pepper, onion and Italian dressing until
well combined. Place pizza crust on a baking sheet. Sprinkle with Monterey
Jack cheese. Bake until cheese melts, about 10 minutes. Remove from oven
and top with tomato mixture. Serve immediately.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 501 Calories (kcal); 26g Total Fat; (46% calories from fat); 15g
Protein; 52g Carbohydrate; 25mg Cholesterol; 915mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
NOTES : With salad-topped pizzas all the rage now, Gazpacho Salad Pizza
takes a new look at this popular choice. This pizza features all
the colorful ingredients of that classic cold soup of the same
name-fresh tomatoes, green pepper, red onion and cucumber combined
into a salad and sprinkled over a prepared pizza crust that's been
covered with melted cheese.
Nutr. Assoc. : 3415 1003 20088 0 758 4518 26152 0
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
In large bowl, combine 2 cups flour, cheese, undissolved yeast and salt.
Heat water and olive oil until very warm (120� to 130�F). Gradually add to
dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. 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 in half.
Roll each to 16- � 12-inch rectangle. With sharp knife, cut each rectangle
into 16 (1-inch) strips. Holding ends of each strip, twist in opposite
directions 6 to 8 times. Place sticks, slightly apart, on 2 large oiled
baking sheets. Cover; let rest 15 minutes or until risen slightly.
Brush bread sticks with egg whites. Sprinkle with herbs, seasoned salt and
pepper blends. Bake at 400�F for 20 minutes or until golden; switching
positions of sheets halfway through baking for even browning. Remove from
sheets; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"32 Breadsticks"
- - - - - - - - - - - - - - - - - - -
Per serving: 104 Calories (kcal); 2g Total Fat; (20% calories from fat); 3g
Protein; 17g Carbohydrate; 1mg Cholesterol; 128mg Sodium
Food Exchanges: 1 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 : Appetizers/Snacks Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes
Heat brown sugar, corn syrup and 3 tablespoons butter, stirring until
sugar dissolves. Pour into greased 13- � 9- � 2-inch baking pan. Sprinkle
pecans evenly in bottom of pan. Set aside.
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in milk, 1/3 cup butter, granulated sugar, eggs, salt and enough
flour to make soft dough. Knead on floured surface until smooth, about 8
minutes. Roll dough to 18- � 24-inches. Melt remaining butter; brush on
dough. Evenly sprinkle with cinnamon and dates; roll up from short end as
for jelly roll. Pinch seam to seal; cut roll into 8 equal pieces. Place,
cut sides up, in pan. Cover tightly with plastic wrap. Refrigerate 2 to 24
hours.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"8 Buns"
- - - - - - - - - - - - - - - - - - -
Per serving: 788 Calories (kcal); 27g Total Fat; (30% calories from fat); 14g
Protein; 125g Carbohydrate; 91mg Cholesterol; 606mg Sodium
Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 Fat; 2
Other Carbohydrates
Ginger Glaze
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
In a large saucepan, mix together grated ginger, minced garlic, sugar, dry
sherry, ketchup and soy sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 229 Calories (kcal); trace Total Fat; (0% calories from fat); 3g
Protein; 52g Carbohydrate; 0mg Cholesterol; 2756mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Pork
Swift & Company
Dust chops lightly with flour. Melt butter in nonstick skillet and saut�
chops over medium heat until brown on both sides, about 2-3 minutes per
side. Remove chops and keep warm. Pour broth into skillet, increase heat
and deglaze skillet by boiling and scraping loose browned bits on bottom
of pan. Add ginger and cook, stirring frequently, for 2 minutes. Stir in
mustards and green onions. Season with salt and pepper. Spoon sauce over
chops.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 168 Calories (kcal); 7g Total Fat; (37% calories from fat); 21g
Protein; 5g Carbohydrate; 50mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
In blender blend goat cheese with garlic clove and green onions; with
motor running, drizzle in olive oil until all is emulsified. Place pesto
in squeeze bottle to portion.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 16g Total Fat; (92% calories from fat); 2g
Protein; 1g Carbohydrate; 7mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat water and milk 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 6 to 8 minutes.
Cover; let rest on floured surface 10 minutes.
Knead in cheese. Divide dough into three equal pieces; roll each to
14-inch rope. Braid ropes; pinch ends to seal. Place in greased 8 1/2- � 4
1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled
in size, about 30 to 45 minutes.
Brush loaf with egg white mixture. Bake at 375�F for 30 to 35 minutes or
until done. Remove from pan; cool on wire rack.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 5g Total Fat; (23% calories from fat); 8g
Protein; 31g Carbohydrate; 16mg Cholesterol; 275mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads and Muffins The National Honey Board
Combine cornmeal, flour, baking powder and salt in large bowl. Combine
buttermilk, butter, honey and eggs in separate large bowl. Stir buttermilk
mixture into flour mixture just until moistened. Pour into greased 12 � 8
� 2-inch baking pan. Bake at 350�F 25 minutes or until golden brown.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 15g Total Fat; (28% calories from fat); 11g
Protein; 73g Carbohydrate; 103mg Cholesterol; 837mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1 Other Carbohydrates
Recipe By :
Serving Size : 5 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 1/2 inch cubes
1 teaspoon vegetable oil
4 Granny Smith apples -- cored and sliced into 1/2 inch
wedges
1 cup dry white wine
OR
1 cup chicken broth
1/2 cup brown sugar
1/4 cup cider vinegar
3 tablespoons cornstarch
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a large nonstick skillet. Add pork and brown on all sides. Add
apple slices, saut� 3 minutes, stirring occasionally. Add 1/2 cup wine,
reduce heat, cover and simmer 10 minutes. Mix remaining wine together with
remaining ingredients, add to skillet. Cook over medium heat, stirring
constantly until sauce thickens.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 5g Total Fat; (17% calories from fat); 16g
Protein; 33g Carbohydrate; 40mg Cholesterol; 315mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Stash Tea
Combine tea concentrate, apple juice and sparkling water. Pour into
ice-filled glasses.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 71 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 18g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Tea Concentrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
For each tea concentrate, steep 12 tea bags in 4 cups of boiling water.
Squeeze tea bags to retain all of the liquid. Cool concentrate in the
refrigerator at least 3 hours and up to 2 weeks.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein;
5g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes The Rice Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter or margarine
1/2 cup slivered almonds
1/2 cup chopped onion
1/3 cup chopped red pepper
3 cups cooked brown rice -- (cooked in chicken broth)
1 10 ounce package frozen French-style green beans -- thawed
1/8 teaspoon ground white pepper, or to taste
1/4 teaspoon tarragon
Melt butter in large skillet over medium-high heat. Add almonds; stir
until lightly browned. Add onion and red pepper; cook 2 minutes or until
tender. Add rice, green beans, white pepper and tarragon. Stir until
thoroughly heated.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 96 Calories (kcal); 6g Total Fat; (54% calories from fat); 3g
Protein; 9g Carbohydrate; 4mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables
Trim off ends of beans and slice diagonally in 2" pieces. Trim outer
leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans
(see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with
cold water to stop cooking. Melt butter in large frying pan and add beans,
leeks, and Oregon hazelnuts. Saut� until heated through, sprinkle with
lemon juice, season with salt and pepper if desired.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 192 Calories (kcal); 14g Total Fat; (61% calories from fat); 4g
Protein; 15g Carbohydrate; 16mg Cholesterol; 74mg 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 : 4 Preparation Time :0:00
Categories : Pizza The Mushroom Council
Preheat oven to 450�F. Sprinkle 1/2 cup of the cheese over pizza crust.
Cut steak into 1-inch pieces. Top pizza crust with steak and vegetables.
Sprinkle with remaining 1/2 cup cheese. Bake until pizza is hot and cheese
melts, about 10 minutes.
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 1144 Calories (kcal); 66g Total Fat; (51% calories from fat); 62g
Protein; 75g Carbohydrate; 145mg Cholesterol; 1129mg Sodium
Food Exchanges: 4 Grain(Starch); 7 Lean Meat; 3 Vegetable; 0 Fruit; 9 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 388 Calories (kcal); 28g Total Fat; (63% calories from fat); 25g
Protein; 11g Carbohydrate; 58mg Cholesterol; 86mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Halibut Almondine
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes
Sprinkle halibut steaks with salt and pepper. Combine ground almonds and
butter. Spread 1/3 of almond mixture in shallow baking dish; top with
halibut steaks. Spoon remaining almond mixture over halibut. Drizzle with
lemon juice.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 362 Calories (kcal); 22g Total Fat; (53% calories from fat); 39g
Protein; 3g Carbohydrate; 85mg Cholesterol; 210mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Mix 2 cups cheese, halibut, onion and broccoli together and place in a 10"
greased pie plate.
Beat milk, eggs, Bisquick, lemon pepper, garlic and thyme. Pour over
halibut-broccoli mixture.
Bake 400� for 25-35 minutes or until knife inserted in center comes out
clean. Top with remaining cheese and bake 1-2 minutes longer to melt
cheese. Cool 5 minutes and cut into wedges. Garnish with tomato and
parsley.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 430 Calories (kcal); 26g Total Fat; (55% calories from fat); 32g
Protein; 15g Carbohydrate; 179mg Cholesterol; 642mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Halibut Saut�
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes
Remove skin and bones from halibut; cut into 1 inch cubes. Season halibut
with salt and pepper. Saut� in 2 tablespoons oil until barely cooked;
remove halibut from skillet.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 252 Calories (kcal); 13g Total Fat; (46% calories from fat); 25g
Protein; 8g Carbohydrate; 36mg Cholesterol; 241mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers/Snacks Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and
salt. Stir warm water, mustard and butter into dry ingredients. Stir in
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on
floured surface 10 minutes.
Brush loaf with egg. Bake at 375�F for 35 minutes or until done. Remove
from sheet to wire rack. Serve warm. Refrigerate leftover; reheat to
serve.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 538 Calories (kcal); 18g Total Fat; (30% calories from fat); 27g
Protein; 65g Carbohydrate; 97mg Cholesterol; 1452mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Ontario White Bean Producers
TOPPING
1 1/2 cups fresh bread crumbs
1/4 cup Parmesan or Romano cheese
1/4 cup finely chopped fresh parsley
1 tablespoon olive oil
In a nonstick skillet, heat the olive oil over medium/high heat. Saut� the
onions and garlic until soft. Remove from heat. In a large bowl, combine
the garlic/onion mixture with the ham, beans, tomatoes, cheese, basil and
pepper. Spoon into a lightly greased 3 quart casserole dish. Combine all
topping ingredients and spoon evenly over casserole. Bake in a preheated
350�F oven for 30-40 minutes, or until topping is a light golden color.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 296 Calories (kcal); 13g Total Fat; (39% calories from fat); 19g
Protein; 27g Carbohydrate; 36mg Cholesterol; 720mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
FILLING
2 cups shredded sharp Cheddar cheese (8 ounces)
1 cup diced fully-cooked ham (6 ounces)
1 cup chopped frozen broccoli -- thawed, drained
TOPPING
1 egg white -- lightly beaten
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Stir in water and oil. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes.
Brush loaf with egg white. With sharp knife, cut three 3-inch slits
lengthwise down center of loaf, cutting to expose filling. Bake at 400�F
for 30 to 35 minutes or until cheese is melted and crust is golden brown.
Cool 5 minutes before removing from pan. Cut into 6 servings; serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 391 Calories (kcal); 18g Total Fat; (41% calories from fat); 21g
Protein; 36g Carbohydrate; 52mg Cholesterol; 815mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads
Thinly slice ham and heat briefly in microwave or in skillet over medium
heat. Set aside and keep warm. Combine salad oil, peanut butter, lime
juice, soy sauce, ginger, garlic and sugar in a blender or food processor;
blend well. Heat dressing in a microwave in glass measuring cup or on
stove top in a small saucepan. Toss cucumber, red onion, romaine and
endive together. Arrange salads on individual salad plates as follows:
line plates with radicchio, top with tossed vegetables, arrange ham slices
atop and spoon over hot dressing.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 212 Calories (kcal); 13g Total Fat; (54% calories from fat); 15g
Protein; 10g Carbohydrate; 23mg Cholesterol; 397mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 353 Calories (kcal); 16g Total Fat; (41% calories from fat); 27g
Protein; 24g Carbohydrate; 86mg Cholesterol; 2006mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Fruit
The Oregon Hazelnut Industry
Core whole apples and pare 1/3 of the way down. Brush with lemon juice.
Mix together hazelnuts, dates and butter; stuff into center of apples.
Pile any extra mixture on top. Place in lightly buttered baking dish. In
saucepan, mix together sugar and cinnamon; stir in water. Stir over medium
heat until mixture boils; simmer gently 10 minutes. Remove from heat; stir
in sherry. Spoon over apples. Bake in 350� oven for 1 1/4 hours, or until
apples are tender, basting occasionally with syrup in pan. Serve warm or
cold with cream.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 291 Calories (kcal); 10g Total Fat; (31% calories from fat); 2g
Protein; 45g Carbohydrate; 5mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 Fat; 1
Other Carbohydrates
Hazelnut Brittle
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry
In a large saucepan, mix sugar, syrup and water. Cook until boiling,
stirring constantly. Cover pan for one minute. Cook rapidly on high heat
to soft crack (270�) about 5 minutes. Add hazelnuts and continue cooking
to crack stage (310�) or until golden brown. Add vanilla, margarine, salt
and soda. Candy will foam up. Pour on buttered cookie sheet and rub spoon
on brittle to break bubbles. As candy cools, thin out to desired
thickness.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 296 Calories (kcal); 16g Total Fat; (46% calories from fat); 3g
Protein; 39g Carbohydrate; 0mg Cholesterol; 214mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3677 0 0 0 81
Hazelnut Pilaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables
Makes 6 to 8 servings.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 180 Calories (kcal); 9g Total Fat; (46% calories from fat); 7g
Protein; 18g Carbohydrate; 11mg Cholesterol; 678mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 squares unsweetened chocolate
2 cups ground Oregon hazelnuts
1 cup sugar
1/8 teaspoon salt
2 eggs -- beaten
1/4 cup fine dry bread crumbs
2 tablespoons flour
3/4 teaspoon cinnamon
1/2 teaspoon cloves
Confectioners' sugar
Gradually blend sugar and salt with beaten eggs; stir in grated chocolate
and hazelnuts. Combine with bread crumbs, flour and spices, and mix well.
Shape into 1-inch balls. Roll in powdered sugar and place on buttered
cookie sheet and bake at 325� for 15 minutes.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); 19g Total Fat; (59% calories from fat); 5g
Protein; 25g Carbohydrate; 31mg Cholesterol; 53mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Soups/ Stews/ Chowders
The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 214 Calories (kcal); 19g Total Fat; (78% calories from fat); 4g
Protein; 7g Carbohydrate; 10mg Cholesterol; 1472mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Salads The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 792 Calories (kcal); 47g Total Fat; (51% calories from fat); 51g
Protein; 47g Carbohydrate; 358mg Cholesterol; 834mg Sodium
Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables
In a saucepan, melt margarine. Add corn, salt and pepper, and cook for 4
minutes. Add pimento and pea pods and continue to cook for 4 to 6 minutes.
Add hazelnuts and serve.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 146 Calories (kcal); 9g Total Fat; (51% calories from fat); 4g
Protein; 15g Carbohydrate; 0mg Cholesterol; 48mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Healthy Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes
GARNISHES
Minced onion -- optional
Grated Cheddar cheese -- optional
Avocado -- optional
In a large skillet, saut� onion green pepper and carrot in soyoil until
onion becomes transparent. Add tofu mixture cook and stir 3 minutes over
medium heat.
Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if
desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste.
Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese
and avocado, as desired.
Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 296 Calories (kcal); 8g Total Fat; (22% calories from fat); 13g
Protein; 47g Carbohydrate; 0mg Cholesterol; 751mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 1398 0 0 1236 0 0 0 0 0 0 0 0 0 0 0
Hearth Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Divide dough into three equal pieces. Roll each piece to 16-inch rope.
On greased baking sheet, braid three ropes together; pinch ends to seal.
Cover; let rise in warm, draft-free place until doubled in size, about 30
to 90 minutes.
Beat egg with water; brush on braid. Sprinkle with sesame or poppy seed.
Bake at 400�F for 25 minutes or until done. Remove from pan; cool on wire
rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 5 Calories (kcal); trace Total Fat; (62% calories from fat); trace
Protein; trace Carbohydrate; 16mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/ Stews/ Chowders The Idaho Potato Commission
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Idaho� Potatoes -- scrubbed and cut in 1/2 inch cubes
(about 5 cups)
1 tablespoon olive oil
2 10-ounce packages frozen chopped onions
1/4 cup chopped dried tomatoes
46 ounces (2 pint 14 oz. can) low-sodium chicken
broth
2 cups shredded cooked turkey
3 cups packaged shredded cabbage/carrot (coleslaw
mixture)
1 10-ounce package chopped frozen mixed vegetables -- thawed
ALTERNATE VEGETABLES
4 cups cooked vegetables
In heavy soup pot, heat oil on high and stir in onions. Cook, stirring
occasionally for about 20 minutes or until well browned.
Add turkey and vegetables, return to boil and cook 6-8 minutes.
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
Yield:
"12 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 248 Calories (kcal); 6g Total Fat; (20% calories from fat); 22g
Protein; 34g Carbohydrate; 26mg Cholesterol; 114mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 3740 0 2679 3160 20113 8001 4920 1566 0 27228
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar
Description:
"An old-world favorite!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 731 Calories (kcal); 9g Total Fat; (10% calories from fat); 40g
Protein; 127g Carbohydrate; 56mg Cholesterol; 971mg Sodium
Food Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Rag�
Evenly spread 1/3 cup meat filling over length of each lasagna noodle.
Carefully roll up noodle. Place seam side down in baking dish. Repeat with
remaining noodles. Evenly spread remaining sauce over lasagna rolls. Bake,
covered, 40 minutes. Uncover; sprinkle with 3 tablespoons Parmesan cheese.
Bake 5 minutes or until bubbly.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 758 Calories (kcal); 33g Total Fat; (40% calories from fat); 42g
Protein; 69g Carbohydrate; 146mg Cholesterol; 842mg Sodium
Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Burgers/Sandwiches Pizza
Rag�
Preheat oven to 425 degrees F. In a skillet, saut� onion and green pepper
in vegetable oil until tender; set aside.
Top bread evenly with pizza sauce. Evenly top with turkey, bacon, cheese,
onions and peppers. Bake 14-16 minutes or until cheese is melted.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 1261 Calories (kcal); 66g Total Fat; (50% calories from fat); 106g
Protein; 38g Carbohydrate; 287mg Cholesterol; 1604mg Sodium
Food Exchanges: 2 Grain(Starch); 13 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pizza Rag�
In a large skillet, saut� sausage, peppers, onion and garlic in oil until
sausage is thoroughly cooked; drain fat. Add Parmesan cheese and set
aside. Evenly spread sauce over each roll-half. Top with sausage mixture
and Mozzarella cheese. Bake 13-15 minutes or until heated through.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 1102 Calories (kcal); 53g Total Fat; (49% calories from fat); 37g
Protein; 84g Carbohydrate; 113mg Cholesterol; 2363mg Sodium
Food Exchanges: 5 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast
In large bowl, mix 1 cup all-purpose flour, undissolved yeast and salt.
Heat water, bran, margarine and honey until very warm (125� to 130�F);
stir into dry ingredients. Mix in whole wheat flour and enough remaining
all-purpose flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough into 6 equal pieces. Roll each to 4 � 6-inch oval. Roll up
tightly from short ends. Pinch seams to seal; taper ends. Place rolls,
seam-sides down, on large baking sheet sprayed with cooking spray. Spray
rolls with cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 30 minutes.
With sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each roll.
Brush with egg and sprinkle with cheese, if desired. Bake at 400�F for 20
minutes or until done. Remove from sheet; cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"6 Rolls"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 285 Calories (kcal); 6g Total Fat; (17% calories from fat); 10g
Protein; 53g Carbohydrate; 31mg Cholesterol; 490mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 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 Herb and Garlic Marinade; seal thoroughly and shake to coat.
Marinate in refrigerator 30 minutes. Meanwhile, in another resealable
plastic bag (or in shallow plate), mix together cheese and breadcrumbs.
Remove chicken from marinade, discarding used marinade. Toss chicken to
coat with crumb mixture or dip chicken to coat). Spray jelly-roll pan and
cooling rack with nonstick vegetable spray, arrange chicken on rack in
pan. Bake in preheated 375�F oven until meat is no longer pink and juices
run clear (175� to 185�F at thickest joint), about 50 to 55 minutes.
Makes 4 to 6 servings
Description:
"This is the most flavorful, crispy oven baked chicken you can
imagine, with so little work to prepare!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 24g Total Fat; (58% calories from fat); 31g
Protein; 8g Carbohydrate; 128mg Cholesterol; 484mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads
VINAIGRETTE
1 tablespoon cornstarch
1 cup water -- divided
1 teaspoon Dijon-style mustard
2 garlic cloves -- minced
1/2 cup red wine vinegar
1 tablespoon olive oil
For Vinaigrette, stir together cornstarch and 1/4 cup water; blend
thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir
in cornstarch slurry; cook and stir to thicken. Remove from heat, cool
completely and stir in remaining Vinaigrette ingredients. Store in
refrigerator if made ahead.
For salad, gently toss together pork, corn, tomatoes and herbs in large
bowl. Pour Vinaigrette over, toss gently. Serve individual servings on
leaf lettuce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 265 Calories (kcal); 8g Total Fat; (24% calories from fat); 24g
Protein; 28g Carbohydrate; 57mg Cholesterol; 60mg Sodium
Food Exchanges: 1 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 : Pork Swift & Company
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat.
Add pork chops and cook 10 minutes or until slightly browned, turning
once. Combine marjoram, garlic salt, onion powder and pepper, sprinkle
over pork. Add 1/2 cup water to skillet; cover, reducing heat and cook 20
minutes or until pork reaches an internal temperature of 160�F. Remove
chops. Combine cornstarch and remaining 1 tablespoon water. Add to pan
juices; cook until thickened and translucent, stirring constantly. Pour
sauce over chops and sprinkle with parsley.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 169 Calories (kcal); 10g Total Fat; (51% calories from fat); 19g
Protein; 2g Carbohydrate; 40mg Cholesterol; 760mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Hero Loaf
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian
herb seasoning and salt. Gradually add water and oil to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. 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; roll dough to
14- � 10-inch rectangle. Layer ham, cheese and salami over center-third of
dough length; top with pimientos and olives. With sharp knife, make cuts
from filling to dough edges at 1-inch intervals along sides of filling.
Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400�F for
25 minutes or until done. Serve warm or at room temperature. Refrigerate
leftovers; reheat to serve.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 524 Calories (kcal); 13g Total Fat; (22% calories from fat); 18g
Protein; 82g Carbohydrate; 26mg Cholesterol; 1208mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 14 0 26366 3776 0 3728 986 0 0 0 4487 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lawry's Side Dishes
In large oven-proof skillet, cook bacon and onion over medium-high heat
until bacon is brown and crisp; drain fat. Add remaining ingredients; mix
well. Bake in 350�F oven 30 minutes.
Description:
"A must-have dish at every barbecue!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 170 Calories (kcal); 3g Total Fat; (13% calories from fat); 8g
Protein; 32g Carbohydrate; 4mg Cholesterol; 1022mg Sodium
Food Exchanges: 2 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 : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast Holiday
SEED TOPPING
1 large egg -- lightly beaten
Sesame or poppy seeds
Divide dough in half; roll each to 9-inch square. With sharp knife, cut
each square into 12 (3/4-inch wide) strips. Holding ends of each strip,
twist in opposite directions 5 times. Place sticks, slightly apart, on 2
large greased baking sheets. Cover; let rest until risen slightly, about
10 to 20 minutes.
Line two large baking sheets with foil; grease. Prepare dough as directed
except omit herbs and replace olive oil with 2 tablespoons butter. While
dough rests, combine 1/2 cup sugar and 2 teaspoons ground cinnamon;
reserve. Divide dough and roll as directed. Before cutting, brush dough
with 2 tablespoons melted butter and sprinkle with 6 tablespoons sugar
mixture. Cut into strips and twist as directed; curve one end of each to
make candy cane. Place on prepared sheets; sprinkle with remaining sugar
mixture. Let rest (omit Seed Topping) and bake as directed.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Breadsticks"
- - - - - - - - - - - - - - - - - - -
Per serving: 94 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g
Protein; 17g Carbohydrate; 8mg Cholesterol; 137mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Peel and cut onions in half crosswise. Place cut side down in shallow
baking dish just large enough to hold all onions in one layer. Sprinkle
with water; cover with aluminum foil. Bake at 350�F 30 minutes. Turn
onions cut side up. Combine remaining ingredients. Spoon half of mixture
over onions. Return to oven and bake, uncovered, 15 minutes. Baste with
remaining honey mixture; continue baking 15 minutes or until tender.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 140 Calories (kcal); 6g Total Fat; (35% calories from fat); 1g
Protein; 23g Carbohydrate; 16mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes The National Honey Board
Cream butter in large bowl. Gradually beat in honey until light and
fluffy. Add eggs, one at a time, beating well after each addition. Combine
carrots, raisins, nuts, if desired, orange juice and vanilla in medium
bowl. Combine dry ingredients in separate large bowl. Add dry ingredients
to creamed mixture alternately with carrot mixture, beginning and ending
with dry ingredients. Pour batter into greased 13 � 9 � 2-inch pan. Bake
at 350�F 35 to 45 minutes or until wooden pick inserted near center comes
out clean.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 269 Calories (kcal); 9g Total Fat; (28% calories from fat); 4g
Protein; 47g Carbohydrate; 52mg Cholesterol; 372mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/ Stews/ Chowders The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and thinly sliced*
1 onion -- chopped
2 cups reduced-sodium chicken broth
1/4 cup honey
1 cup 2% low-fat milk
Ground nutmeg
Minced chives
Place carrots, onion and chicken broth in large saucepan. Cover and simmer
over medium heat about 15 minutes or until carrots are tender. Transfer
mixture to blender or processor; blend until smooth. Return to saucepan.
Add honey and milk. Return to simmer. Serve hot sprinkled with nutmeg.
Garnish with chives. May be served chilled, if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 164 Calories (kcal); 3g Total Fat; (12% calories from fat); 9g
Protein; 34g Carbohydrate; 5mg Cholesterol; 87mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board
Coat chicken with honey; set aside. Combine buttermilk baking mix,
mustard, paprika, salt and pepper; dredge chicken in mixture. Heat 1/2
inch oil to 375�F in a 12-inch skillet over medium heat. Carefully place
chicken in hot oil and cook about 5 minutes or until underside of chicken
is golden; turn chicken pieces and cook about 5 minutes, turning as
needed. Reduce heat to low and cook 7 to 10 minutes longer or until juices
run clear. Remove chicken; drain on paper towels.
Serves 4-6
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 525 Calories (kcal); 25g Total Fat; (43% calories from fat); 30g
Protein; 45g Carbohydrate; 141mg Cholesterol; 286mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages The National Honey Board
Combine lemon juice and honey in large pitcher; stir until honey is
dissolved. Stir in water. Place 1 to 2 pieces of fruit in each compartment
of 2 ice cube trays. Fill each compartment with honey lemonade and freeze
until firm. Chill remaining lemonade. To serve, divide frozen fruit cubes
between tall glasses and fill with remaining lemonade.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"9 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 821 Calories (kcal); 2g Total Fat; (1% calories from fat); 14g
Protein; 209g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 0 Fat; 2
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 1013
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
Rag�
In a large skillet, lightly brown chicken in oil on both sides. Add garlic
and saut� lightly. Add sauce; simmer, covered, 20 minutes over low heat.
Serves 4-6.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 5g Total Fat; (22% calories from fat); 22g
Protein; 19g Carbohydrate; 48mg Cholesterol; 180mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 76 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g Protein;
18g Carbohydrate; 0mg Cholesterol; 189mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers/Snacks Dundee Hazelnuts
The Oregon Hazelnut Industry
In a saut� pan over medium heat, warm olive oil. Add garlic, cumin,
Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10
minutes, stirring often. Do not burn. Add the nuts and stir to coat well.
Line a baking sheet with waxed paper or foil. Spread the coated nuts in a
single layer on the baking sheet. Bake at 400�F for 10 minutes. Remove
from oven and cool completely. Serve as a snack or as a garnish for soups
or salads.
Cuisine:
"Cajun"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 271 Calories (kcal); 24g Total Fat; (73% calories from fat); 5g
Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Spreads The National Honey Board
Whisk together all ingredients in small bowl until well blended. Transfer
mixture to airtight container and refrigerate until ready to use. Serve on
sandwiches or brush over pork chops before broiling.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 58 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 13g Carbohydrate; 0mg Cholesterol; 251mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 203 Calories (kcal); 5g Total Fat; (21% calories from fat); 22g
Protein; 18g Carbohydrate; 51mg Cholesterol; 1441mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Honey-Mustard Tenderloin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from fat); 23g
Protein; 23g Carbohydrate; 61mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast
Mix 3 1/2 cups flour, the yeast (dry) and salt in large bowl, Stir in
water, honey and shortening. Beat until smooth. Mix in enough remaining
flour to make dough easy to handle. Turn dough onto lightly floured
surface; knead about 10 minutes or until smooth and elastic. Cover and let
rest 10 minutes.
Heat oven to 375�. Place pans on low rack so that tops of pans are in
center of oven. Pans should not touch each other or sides of oven. Bake 35
to 40 minutes or until deep golden brown and loaves sound hollow when
tapped. Remove from pans. Brush loaves with margarine; cool on wire rack.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 137 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Hoppin' John
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Side Dishes
The Rice Council
Combine ham hocks, onion, salt, red pepper and water in large saucepan.
Bring to a boil, cover, and simmer 1-1/4 hours, or until ham is tender.
Remove ham hocks from saucepan. If necessary, add water to liquid left in
saucepan to measure 3-1/2 cups. Cut meat into small pieces, discarding
bone and rind. Drain blackeyes; discard soaking liquid. Combine ham,
blackeyes and rice in large saucepan; bring mixture to a boil. Reduce
heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are
tender and liquid is absorbed. Season to taste with salt and black pepper.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 424 Calories (kcal); 11g Total Fat; (24% calories from fat); 25g
Protein; 55g Carbohydrate; 60mg Cholesterol; 580mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 3654 0 0 0 0 20009 1262 4826
Pour 2 quarts boiling water over 8 tea bags. Brew 5 minutes, remove tea
bags, set aside.
Boil 2 cups each water and sugar together 10 minutes to make syrup. Add
remaining ingredients. Bring to boil. Simmer 20 minutes. Remove cloves and
cinnamon. Serve hot.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 71g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3
1/2 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Heat oven to 375�F. Beat eggs in large bowl. Stir in tomatoes, onion,
parsley, oats, Parmesan cheese, salt and pepper. Then mix in by hand the
Italian sausage and ground turkey just until blended. Place meat mixture
in two 8 � 4-inch loaf pans or one 8 � 8-inch baking pan, pressing to
remove any air spaces. Bake 1 hour. Top with pizza sauce and continue
baking 15 to 30 minutes or until 170�F is reached on a meat thermometer
place in the center. Let stand 10 minutes before serving.
Cuisine:
"Italian"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 256 Calories (kcal); 12g Total Fat; (41% calories from fat); 19g
Protein; 19g Carbohydrate; 97mg Cholesterol; 989mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Heat 1 tablespoon of the oil in large skillet over medium heat. Add turkey
sausage and brown 8 to 10 minutes, turning occasionally. Remove from
skillet; set aside. Add the remaining 1 tablespoon oil and onion to
skillet; cook over medium-low heat 5 minutes. Then add mushrooms, pepper
and garlic; cook 5 minutes more. Pour in broth and cook over medium-high
heat about 2 minutes. Stir in tomato sauce, stewed tomatoes tomato paste
and Italian seasoning. Bring to a boil. Return sausage to skillet. Cover
and simmer over low heat 15 minutes. Serve with hot pasta.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 340 Calories (kcal); 18g Total Fat; (45% calories from fat); 25g
Protein; 22g Carbohydrate; 96mg Cholesterol; 1450mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : The Idaho Potato Commission Vegetables
Scrub potatoes; pierce several times with a fork. Wrap each potato in a
microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at
HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each
potato; carefully scoop out pulp, leaving shells intact. Mash pulp.
Description:
"Create a celebration of tastes and textures with jalape�o-studded
Monterey Jack cheese, a dollop of sour cream and your favorite ham
stuffed in a baked potato."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 19g Total Fat; (49% calories from fat); 14g
Protein; 30g Carbohydrate; 44mg Cholesterol; 824mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2
Other Carbohydrates
Jerk Pork Tenderloin with Black Beans and Pineapple and Cucumber Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Place whole tenderloin in shallow roasting pan and roast in a 450�F oven
for 20 minutes, until internal temperature reads 155�F on a meat
thermometer. Remove and let rest 10 minutes before slicing to serve.
Internal temperature should rise about 5�, to 160�F, while resting.
In large bowl, toss together beans, onion, chili powder and cumin. Heat
large skillet over medium-high heat, film with a little oil and stir-fry
bean mixture until heated through, about 3-4 minutes. Toss bean mixture
with chopped cilantro, lime juice and salt to taste.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 566 Calories (kcal); 11g Total Fat; (17% calories from fat); 42g
Protein; 72g Carbohydrate; 74mg Cholesterol; 1574mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Jerk Seasoning
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Mix together dried minced onion, onion powder, crushed thyme, salt, ground
allspice, ground nutmeg, ground cinnamon, sugar, black pepper, and
cayenne. Makes enough to coat one whole pork tenderloin.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 57 Calories (kcal); 1g Total Fat; (11% calories from fat); 1g
Protein; 14g Carbohydrate; 0mg Cholesterol; 2138mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Jerk Seasoning
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Mix together dried minced onion, onion powder, crushed thyme, salt, ground
allspice, ground nutmeg, ground cinnamon, sugar, black pepper, and
cayenne. Makes enough to coat one whole pork tenderloin.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 57 Calories (kcal); 1g Total Fat; (11% calories from fat); 1g
Protein; 14g Carbohydrate; 0mg Cholesterol; 2138mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes The Mushroom Council
Cook elbow macaroni according to package directions; drain and set aside.
In a large skillet, heat oil over medium high heat until hot. Add
mushrooms, onion and green pepper; cook and stir until mushrooms are
golden, about 10 minutes. Remove from skillet. Add turkey sausage, salt
and pepper, using a fork to break meat into small pieces. Cook, stirring
until sausage is browned, about 5 minutes. Return mushroom mixture to
skillet. Stir in tomatoes and their juice, tomato sauce and cooked
macaroni. Bring to a boil; reduce heat to medium low. Simmer 10 minutes,
stirring occasionally. Sprinkle with Cheddar cheese. Cover and simmer
until cheese melts, about 5 minutes.
Yield: 5 to 6 portions
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 478 Calories (kcal); 32g Total Fat; (57% calories from fat); 22g
Protein; 31g Carbohydrate; 75mg Cholesterol; 1388mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
NOTES : If you grew up in the midwest, you might be wondering what became
of the ever popular Johnny Marzetti. Brainchild of a Columbus,
Ohio restaurateur who named his creation after his brother,
Marzetti was the dish of the '60s. A combo of sausage, beef,
macaroni and a variety of canned vegetables, it became so
well-loved that it was even served as party fare. Now Marzetti has
returned with a cleaner taste and leaner shape. Lower-fat
Italian-style turkey sausage stands in for the fatty meat mixture.
A generous pound of sliced, fresh white mushrooms more than makes
up for the missing meat and canned vegetables.
Nutr. Assoc. : 26044 0 3386 0 3572 579 0 0 219 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
For marinade, in a small bowl combine lemon juice, olive oil, garlic and
tarragon. Place pork chops in a 1-gallon self-sealing plastic bag; pour
marinade over chops; seal bag. Marinate in the refrigerator for 6-8 hours
or overnight. Drain chops, discarding marinade. Place chops on rack in
broiler pan so the chops are 4-5 inches from heat.
Sprinkle the chops with a little paprika. Broil for 5-6 minutes or until
brown. Turn chops and sprinkle with paprika. Broil for 5-6 minutes more or
until chops are just done.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 192 Calories (kcal); 15g Total Fat; (69% calories from fat); 7g
Protein; 8g Carbohydrate; 16mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
In a large skillet, thoroughly brown beef; drain fat. Add sauce and
seasonings; simmer 5 minutes over low heat.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 569 Calories (kcal); 23g Total Fat; (37% calories from fat); 31g
Protein; 57g Carbohydrate; 82mg Cholesterol; 628mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Rag�
Serves 4-6.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 589 Calories (kcal); 22g Total Fat; (34% calories from fat); 27g
Protein; 67g Carbohydrate; 132mg Cholesterol; 941mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes The National Honey Board
Combine honey, coffee and brandy, if desired, in small bowl; mix well.
Beat eggs in large bowl. Add oil and brown sugar. Combine flour, baking
powder, baking soda, salt and spices in medium bowl; mix well. Add flour
mixture and honey mixture alternately to egg mixture. Pour batter into
greased 9-inch square pan. Bake at 300�F 55 to 60 minutes or until cake
springs back when lightly touched.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 228 Calories (kcal); 3g Total Fat; (12% calories from fat); 3g
Protein; 48g Carbohydrate; 31mg Cholesterol; 322mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes Stash Tea
Peel potatoes and cut into cubes. In a 5-quart pan add potatoes and enough
water to cover potatoes. Add 4 Lemon Blossom tea bags and garlic slices to
the water. Bring water to a boil then reduce heat and allow to continue
cooking until potatoes can be mashed easily, approximately 1/2 hour.
While draining potatoes, remove tea bags and garlic slices. Place potatoes
in a large bowl, add butter, milk and the contents (cut open bag and
remove herbs ) of 2 Lemon Blossom tea bags. Blend with mixer until smooth.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 163 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g
Protein; 21g Carbohydrate; 21mg Cholesterol; 88mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Salads The N. A. Blueberry Council
Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 308 Calories (kcal); 11g Total Fat; (33% calories from fat); 32g
Protein; 20g Carbohydrate; 86mg Cholesterol; 708mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- * see note
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 4-ounce Alaska salmon fillets or steaks (4 to 6
ounces each)
Lemon wedges
Melt butter in large skillet over medium-high heat. Stir in garlic. Season
salmon fillets or steaks on both sides with lemon pepper. Place
fillets/steaks in pan and cook for 10 minutes per inch of thickness,
measured at thickest part, or until fish flakes when tested with a fork.
Flip fillets/steaks halfway through cooking to brown on both sides.
Sprinkle with lemon juice before serving.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 240 Calories (kcal); 15g Total Fat; (58% calories from fat); 23g
Protein; 2g Carbohydrate; 90mg Cholesterol; 364mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Melt margarine in a large, heavy saucepan over medium heat. Add chicken
and brown until cooked through, about 4-5 minutes. Remove chicken from
pan.
Serves 6-8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 478 Calories (kcal); 11g Total Fat; (19% calories from fat); 32g
Protein; 67g Carbohydrate; 44mg Cholesterol; 164mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
In large skillet, over medium heat, saut� turkey and marinade in oil 2 to
3 minutes, or until turkey is no longer pink. Add onions, lemon slivers
and garlic; continue to cook until onions are translucent. Stir in spinach
and cook until just wilted.
Spoon over hot pasta and garnish with parsley and lemon slices, if desired
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 487 Calories (kcal); 11g Total Fat; (20% calories from fat); 34g
Protein; 62g Carbohydrate; 78mg Cholesterol; 361mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Lemon Vinaigrette
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : California Egg Commission Salad Dressing
Salads
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 59 Calories (kcal); 6g Total Fat; (86% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Lentil Compote
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Soak 1 pound lentils with water for 1 hour; drain and saut� in butter with
garlic, green onion and red bell pepper. Season with fresh cilantro, salt
and pepper.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 256 Calories (kcal); 1g Total Fat; (2% calories from fat); 21g
Protein; 43g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
In small saucepan, stir together water and broth; heat to boiling. Add
lentils; reduce heat. Simmer 35 minutes, covered, or until lentils are
tender; drain.
Stir together pasta and about 2 1/2 cups sauce; spread into 11 � 7-inch
baking dish. Spoon remaining sauce over top, covering pasta completely;
sprinkle with Mozzarella cheese.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 271 Calories (kcal); 5g Total Fat; (14% calories from fat); 18g
Protein; 43g Carbohydrate; 10mg Cholesterol; 517mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 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
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry
In a large skillet, warm the margarine over medium heat. Add the onion,
carrots and celery and saut� three minutes. Stir in the flour. Add the
chicken broth and sage and stir in the turkey. Stir until the sauce come
to a simmer. Simmer 1 minute.
Pour the turkey saut� over the pasta. Sprinkle stuffing mix on top and
serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 426 Calories (kcal); 6g Total Fat; (13% calories from fat); 28g
Protein; 66g Carbohydrate; 35mg Cholesterol; 131mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
In large nonstick saucepan over medium heat, cook meat until browned;
drain. Add onion and garlic; cook 5 minutes or until tender, stirring
frequently.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 266 Calories (kcal); 8g Total Fat; (27% calories from fat); 14g
Protein; 33g Carbohydrate; 29mg Cholesterol; 340mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�
In large skillet over medium heat, heat oil; add green and red peppers.
Cook, stirring occasionally until tender. Add pasta sauce; heat to
boiling. Reduce heat; simmer 10 minutes.
servings: 6 to 8
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 375 Calories (kcal); 13g Total Fat; (31% calories from fat); 14g
Protein; 49g Carbohydrate; 17mg Cholesterol; 750mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�
In a medium saucepan, lightly saut� garlic in olive oil. Add sauce, clam
juice and Tabasco sauce; simmer 5 minutes. Add clams, simmer 5 minutes,
stirring occasionally. Spoon sauce over hot linguini; toss to coat well.
Sprinkle with parsley.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 543 Calories (kcal); 9g Total Fat; (14% calories from fat); 36g
Protein; 76g Carbohydrate; 62mg Cholesterol; 1160mg Sodium
Food Exchanges: 4 1/2 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 : Main Dishes National Pasta Association
Pasta
Add the wine, increase heat, bring the wine to a boil and cook until it
has reduced by about half. Pour mixture into a large serving bowl and let
it cool for 5 minutes. Stir in the egg substitute and the parsley.
When pasta is done, drain it well and add it immediately to the bacon
mixture. Add Parmesan cheese and toss quickly. Season with salt and
freshly ground pepper and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 683 Calories (kcal); 19g Total Fat; (26% calories from fat); 31g
Protein; 89g Carbohydrate; 44mg Cholesterol; 816mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 14g Total Fat; (54% calories from fat); 13g
Protein; 13g Carbohydrate; 55mg Cholesterol; 211mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry
Cook pasta according to package directions. Drain and rinse pasta with
cool water.
In a large bowl, stir together the corn, celery, red onion and turkey. In
a medium bowl, whisk together remaining ingredients. Stir into corn
mixture. Add pasta and toss well. Spoon into a serving bowl and sprinkle
with olives.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 704 Calories (kcal); 12g Total Fat; (15% calories from fat); 40g
Protein; 109g Carbohydrate; 58mg Cholesterol; 452mg Sodium
Food Exchanges: 6 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 : Beef Main Dishes
Stash Tea
MANGO SAUCE
4 Stash Tea Mango Passionfruit tea bags
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water
Mango Sauce: Place the 4 Mango tea bags in a tea cup and pour in 1/2 cup
of boiling water. Let steep for 4 minutes. Remove tea bags and add liquid
to sauce pan. In a sauce pan combine corn syrup and brown sugar. Mix well.
Let simmer 1 minute. Bring the sauce to a boil. Let cool.
Combine Mango sauce and beef chunk roast in your crock pot. Cook all day
on low, 8-10 hours.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 180 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g
Protein; 38g Carbohydrate; 16mg Cholesterol; 70mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cherry Marketing Institute Sauce/ Baste/ Gravy
Put cherry juice blend and cornstarch in a small saucepan; mix well. Cook
over medium heat until thickened. Add cherries, maple-flavored syrup,
walnuts and orange peel; mix well. Cook, stirring frequently, over low
heat until all ingredients are hot. Serve over roast turkey, pork or ham.
Description:
"This sauce is terrific with roasted or grilled meats or poultry."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 49 Calories (kcal); 2g Total Fat; (26% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers/Snacks Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
Heat milk, water and 5 tablespoons butter until very warm (120� to 130�F);
stir into dry ingredients. Stir in eggs 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.
Divide dough into 32 pieces; roll into balls. Melt remaining 3 tablespoons
butter; dip balls in butter. In bottom of greased 10-inch tube pan with
non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16
balls. Repeat layers. Top with remaining 1/3 cup syrup. *Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Bake at 375�F for 35 minutes or until done; cover with foil during last 10
minutes to prevent excess browning. Cool in pan on wire rack for 10
minutes. Invert onto serving plate.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g
Protein; 23g Carbohydrate; 20mg Cholesterol; 103mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : *Cool Rise Method: Shape loaf as directed. Cover tightly with
plastic wrap; refrigerate 2 to 24 hours. To bake, remove from
refrigerator, uncover dough and let stand 10 minutes at room
temperature. Bake and cool as directed.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0
Marinade
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Combine fresh lemon grass pieces and fresh Kaffir lime leaves with 6
1-inch pieces of peeled ginger root, shallots, fresh cilantro leaves,
cloves of garlic, small dried red chiles, black pepper, zest of 2 lemons,
Thai fish sauce, sesame oil, lemon juice, cup rice vinegar and soy sauce
in food processor. Pulse until all ingredients are finely chopped and
combined thoroughly.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 13g Total Fat; (62% calories from fat); 2g
Protein; 15g Carbohydrate; trace Cholesterol; 467mg 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 : 6 Preparation Time :0:00
Categories : California Egg Commission Salads
Side Dishes
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 690 Calories (kcal); 58g Total Fat; (77% calories from fat); 19g
Protein; 18g Carbohydrate; 400mg Cholesterol; 993mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Poultry
Rag�
In a large skillet, combine cooked chicken with sauce. Simmer over low
heat 5 minutes or until heated through. Add carrots, peas, parsley, salt
and pepper. Heat thoroughly 10 minutes, stirring frequently.
Spoon chicken mixture into a 2 1/2 quart casserole dish. Evenly top with
Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or
until bubbly and potatoes are lightly browned.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 320 Calories (kcal); 10g Total Fat; (27% calories from fat); 24g
Protein; 35g Carbohydrate; 61mg Cholesterol; 545mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Boil 2 pounds of Idaho russet potatoes (peeled and cut in half) until
cooked through. Drain and dry for 10 minutes. Combine 1/4 cup olive oil,
1/4 cup unsalted butter and 1/4 cup whipping cream in heavy-bottomed sauce
pan and warm over medium heat. Mash potatoes and begin adding warm liquids
to potatoes with wire whisk. Add salt and pepper to taste. Whip in 1/4 cup
oil-packed sundried tomatoes, drained and minced.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); 11g Total Fat; (59% calories from fat); 2g
Protein; 14g Carbohydrate; 17mg Cholesterol; 13mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council
MUSHROOM SAUCE
1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces fresh white mushrooms (about 3 cups) -- sliced
1/3 cup chopped onion
1 14-ounce can beef broth
Mushroom Sauce:
In a small bowl, combine milk and cornstarch; set aside. In a large
skillet, melt buffer over high heat. Add mushrooms and onion; cook and
stir over moderate heat until mushrooms are golden, about 10 minutes. Stir
in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture
into mushroom mixture in skillet. Cook over high heat, stirring
constantly, until slightly thickened, about 1 minute.
Yield: 2-1/2 cups
Source:
"The Mushroom Council"
T(baking time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 342 Calories (kcal); 19g Total Fat; (49% calories from fat); 28g
Protein; 15g Carbohydrate; 105mg Cholesterol; 899mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles National Pasta Association
Pasta
While pasta is cooking, heat the oil in a medium saucepan over medium
heat. Add the onion, garlic and jalape�o and cook until softened, about 3
minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and
liquid, cumin and oregano. Simmer until slightly thickened, about 15
minutes.
When pasta is done, drain well. In a bowl, combine pasta, chicken, olives,
3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly
sprayed with vegetable oil.
Sprinkle the reserved cheese on top. Cover loosely with foil and bake
until warmed through and the cheese melts, about 15 minutes.
Serves 6 to 8
Cuisine:
"Mexican"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 347 Calories (kcal); 8g Total Fat; (21% calories from fat); 19g
Protein; 50g Carbohydrate; 30mg Cholesterol; 308mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta
In a medium skillet, brown ground beef and drain. Add beans, cumin and
chili powder; heat through. In large bowl, combine pasta, meat mixture,
tomatoes, corn, green pepper, cheese and onions. In small bowl, combine
yogurt and salsa. Add to salad mixture and toss well. Serve warm or cold.
Garnish with tortilla chips and serve with additional salsa.
Serves 6-8
Cuisine:
"Mexican"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 353 Calories (kcal); 11g Total Fat; (27% calories from fat); 17g
Protein; 48g Carbohydrate; 31mg Cholesterol; 503mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Minestrone Soup
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rag� Soups/ Stews/ Chowders
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 306 Calories (kcal); 4g Total Fat; (12% calories from fat); 18g
Protein; 50g Carbohydrate; 0mg Cholesterol; 1484mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Minestrone Soup 2
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Rag� Soups/ Stews/ Chowders
In large saucepan over medium heat, cook bacon until slightly browned; add
onion and garlic. Cook 4 minutes or until tender.
Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 1g Total Fat; (10% calories from fat); 6g
Protein; 16g Carbohydrate; 10mg Cholesterol; 421mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork
For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar, and
garlic powder; mix well. Brush sauce over kabobs. Broil 6 inches from heat
5-6 minutes, turning and brushing with sauce occasionally.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 33 Calories (kcal); 1g Total Fat; (23% calories from fat); 4g
Protein; 3g Carbohydrate; 9mg Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Fruit
Salads The N. A. Blueberry Council
Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
Yield:
"6 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 14g Total Fat; (52% calories from fat); 2g
Protein; 27g Carbohydrate; 0mg Cholesterol; 280mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates
Serving Ideas : Memorial Day means picnics and backyard barbecues. This refreshing
salad is a perfect companion for grilled chicken or hamburgers.
Mountain Gravy
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound mild bulk sausage
3 tablespoons flour
2 cups milk
Black pepper -- ground, to taste
Salt -- to taste
In skillet, crumble sausage and cook until browned. Sprinkle flour over
browned sausage, stirring constantly. When mixture is smooth, slowly add
milk. Stir constantly until creamy and bubbly, about three minutes. Season
to taste with black pepper and salt. Serve hot over homemade biscuits.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 27g Total Fat; (73% calories from fat); 11g
Protein; 11g Carbohydrate; 55mg Cholesterol; 438mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Heat oven to 375 degrees F. In small bowl, combine apple jelly, lemon
juice and pumpkin pie spice; blend well. Spray roasting rack with nonstick
cooking spray; place in shallow pan. Place pork tenderloin on prepared
rack, brush with half of the apple jelly mixture. Roast at 375 degrees F.
for 20-30 minutes or until meat thermometer registers 155 degrees F. Let
stand 5-10 minutes.
Place apple slices on broiler pan; brush with remaining apple jelly
mixture. Broil 5-6 inches from heat for about 5 minutes or until apple
slices are tender. Slice tenderloin; serve with cooked apple slices.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 207 Calories (kcal); 4g Total Fat; (16% calories from fat); 25g
Protein; 22g Carbohydrate; 56mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
No Peek Stew
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar
Soups/ Stews/ Chowders
Mix all ingredients together, using just enough onion soup mix to cover.
Put in a casserole dish, covering tightly, Bake at 250 degrees for 4 1/2
hours. Don't peek!!
Description:
"A hot-from-the-oven casserole."
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
T(Bake):
"4:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 444 Calories (kcal); 24g Total Fat; (48% calories from fat); 34g
Protein; 23g Carbohydrate; 113mg Cholesterol; 1008mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Mix 2 cups flour, the yeast (dry), onion, dill and salt in large bowl.
Stir in water, oil and honey. Beat until smooth. Stir in enough remaining
flour, scraping side of bowl, to form soft dough. Cover and let rest 10
minutes.
Heat oven to 400�. Grease cookie sheet. Stir down dough by beating about
25 strokes. Turn dough onto well-floured surface; gently roll in flour to
coat. Divide into 24 equal parts. Roll and shape each part into rope,
about 9 inches long, sprinkling with flour if dough is too sticky.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Breadsticks"
- - - - - - - - - - - - - - - - - - -
Per serving: 70 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26182 26366 20220 509 0 3728 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in milk, butter, sugar, onions, dill weed, poppy seeds, salt and
flour to make very stiff batter. Cover; let rise in warm, draft-free place
until doubled in size, about 30 minutes.
Stir for 1 minute. Spoon into greased 9- � 5-inch loaf pan. Cover with
greased plastic wrap; let rise in warm, draft-free place until doubled in
size, about 30 minutes.
Bake at 375�F for 35 to 40 minutes or until done. Remove from pan; cool on
wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 225 Calories (kcal); 5g Total Fat; (20% calories from fat); 6g
Protein; 38g Carbohydrate; 12mg Cholesterol; 243mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Reduce heat to low and stir in flour. Stir over low heat for 2 to 3
minutes. Stir in white wine, mustard and chicken broth. Over medium heat,
bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and
pepper. Cover and simmer over very low heat.
When noodles are done, drain. Immediately toss noodles with sauce. Top
with grated Provolone, if desired, and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 636 Calories (kcal); 11g Total Fat; (16% calories from fat); 33g
Protein; 94g Carbohydrate; 134mg Cholesterol; 993mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Nor'westers
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry
Mix flour, baking powder, salt and brown sugar. Cut butter and cheese into
flour; add nuts and mix until crumbly. Grease an 8" square pan and spread
1/2 of the mixture evenly in pan, cover carefully with preserves and then
remaining crumb mixture. Bake in 350� oven for 25 minutes. Cool, sprinkle
with powdered sugar and cut into bars.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 327 Calories (kcal); 17g Total Fat; (46% calories from fat); 6g
Protein; 40g Carbohydrate; 28mg Cholesterol; 230mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Bring 1 1/2 cups water to boil; remove from heat and stir in 1 cup oat
bran; blend well. Set aside to cool.
Place 1/2 cup warm water (105� to 115�F) in large warm bowl. Sprinkle in
yeast; stir until dissolved. Stir in oat bran mixture, honey, vegetable
oil, salt and 2 cups flour; beat until smooth. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Place in greased bowl, turning to
grease top. Let rise in warm, draft-free place until doubled in size,
about 35 minutes.
Punch dough down. Divide dough into two equal pieces. Roll each piece to 8
� 12-inches; roll up from short ends to make loaves. Place, seam sides
down, in 2 greased 8 1/2 � 4 1/2 � 2 1/2-inch loaf pans. Cover; let rise
in warm, draft-free place until doubled in size, about 35 minutes.
Brush with egg white; sprinkle with remaining oat bran. Bake at 375�F for
35 minutes or until done. Remove from pans; cool on wire racks. Makes 2
loaves (16 slices per loaf).
____________________
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 128 Calories (kcal); 3g Total Fat; (18% calories from fat); 3g
Protein; 24g Carbohydrate; 0mg Cholesterol; 137mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Combine oat bran and boiling water as directed; cool to
125� to 130�F. In large bowl, combine 3 cups all-purpose flour,
Fleischmann's� Rapid Rise Yeast and salt. Heat 1/2 cup water,
honey and oil until hot to touch, about 125� to 130�F. Stir
liquids into dry ingredients. Add oat bran mixture; stir until
well blended. Stir in enough additional flour to make soft dough.
Follow directions for kneading. Cover dough; let rest 10 minutes.
Shape dough as directed. Cover; let rise until doubled in size.
Bake as directed.
Nutr. Assoc. : 0 964 26366 0 0 0 14 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers
Soak beans by a method listed in the glossary. Pick and rinse beans. Add 4
cups of cold water, cover, heat to boiling, simmer 30 minutes. Drain,
keeping liquid.
Cover and bake in slow oven 250�F (135� C) for seven hours. At end of four
hours, remove one cup of beans, mash, then stir back into remaining beans
carefully. Cover and continue to bake. Add liquid several times to keep
beans just covered. One hour before serving, remove cover to allow salt
pork to brown.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 306 Calories (kcal); 7g Total Fat; (21% calories from fat); 17g
Protein; 44g Carbohydrate; 12mg Cholesterol; 557mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
NOTES : � An excellent source of Thiamin, Riboflavin, Folate, Vitamin E,
Iron and Magnesium.
� A good source of Phosphorus and Zinc.
� A very high source of dietary fibre.
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews/ Chowders
Wash beans. Soak beans in water overnight. Do not drain. Add ham hocks or
bone, onion, celery salt. Cook beans until very soft - 2 1/2 - 3 hours.
Remove hocks or bone. Take off meat. Chop. Set aside. Bruise beans with a
large spoon, enough to cloud. Add meat, mustard, salt and pepper. Reheat,
garnish with parsley.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 2g Total Fat; (11% calories from fat); 11g
Protein; 23g Carbohydrate; 9mg Cholesterol; 440mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and
baking soda. Heat buttermilk, water and butter until very warm (120 to
130�F). Butter does not need to melt; mixture will appear curdled. Stir
into dry ingredients. Stir in 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.
Bake at 375�F for 30 to 35 minutes or until done. Remove from pans; cool
on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 139 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g
Protein; 24g Carbohydrate; trace Cholesterol; 232mg 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 : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
FILLING
1 cup finely chopped yellow onion
2 tablespoons butter or margarine -- melted
2 tablespoons poppy seeds
1/8 teaspoon salt
TOPPING
1 egg
1 tablespoon water
Additional poppy seeds
To make filling: In small bowl, combine filling ingredients; mix well. Set
aside.
In small bowl, beat together egg and water; brush onto top of dough.
Sprinkle with poppy seed. Bake at 375�F for 25 to 30 minutes or until
done. Remove from pan; cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 7g Total Fat; (33% calories from fat); 5g
Protein; 25g Carbohydrate; 45mg Cholesterol; 265mg Sodium
Food Exchanges: 1 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 : Burgers/Sandwiches Florida Tomato Committee
Spread slices with a thin layer of mustard. Place three basil leaves on
mustard, then add layers of cheese, ham, tomato and onion. Season
generously with pepper.
Drizzle olive oil over each sandwich and place under low broiler until
cheese is melted. Serve immediately.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 213 Calories (kcal); 14g Total Fat; (56% calories from fat); 11g
Protein; 12g Carbohydrate; 32mg Cholesterol; 476mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Serving Ideas : Serve these delicious open-faced sandwiches at a casual party with
your favorite salad and thick-cut potato chips.
Orange Fluff
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Monitor Sugar
GARNISH
2 kiwis -- sliced
OR
2 peaches -- sliced
OR
6 strawberries -- sliced
In another small bowl, mix Big Chief granulated sugar and boiling water.
Add gelatin mixture, stir until dissolved. Add orange juice. Place bowl in
refrigerator or over ice water and allow to chill, stirring occasionally,
until the mixture thickens, 8 to 10 minutes. Add the whipped topping and
beat vigorously with a hand beater. Continue beating 8 to 10 minutes, or
until mixture is fluffy and doubles in volume.
Spoon mixture into a serving bowl or individual glasses and chill until
set. Garnish before serving.
Description:
"New Year's Recipes - in case you're starting your diet! A wonderful
orange delight!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 173 Calories (kcal); 2g Total Fat; (8% calories from fat); 2g
Protein; 39g Carbohydrate; 0mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Monitor Sugar
TOPPING
1/4 cup margarine
3/4 cup lightly packed Big Chief Brown Sugar
2 tablespoons orange juice concentrate
1/2 cup finely chopped pecans or walnuts
Preheat oven to 350 degrees. Grease a 9 � 13-inch cake pan with vegetable
oil spray.
In a small bowl combine oats and boiling water; set aside. In another
bowl, mix flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream together margarine and sugars until light and
fluffy. Beat in egg whites, orange juice concentrate and vanilla. Blend in
flour mixture alternately with oats, beginning and ending with flour.
Pour into the greased pan and bake 25 to 30 minutes. Remove cake from oven
and preheat broiler.
To make the topping, combine margarine, brown sugar, and orange juice
concentrate in a small saucepan. Bring to a boil and cook 1 minute over
medium-high heat, stirring constantly. Remove from heat and stir in nuts.
Spread topping over the warm cake; place under broiler for 1 minute until
golden brown. Watch carefully! Allow to cool on rack before cutting.
Description:
"A flavorful, cholesterol-free treat."
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 374 Calories (kcal); 15g Total Fat; (36% calories from fat); 5g
Protein; 56g Carbohydrate; 0mg Cholesterol; 348mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Salad Dressing
The Oregon Hazelnut Industry
Description:
"This salad dressing is good on fruit salads, green salads, chicken
salads, or as a dip."
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 622 Calories (kcal); 62g Total Fat; (89% calories from fat); 2g
Protein; 14g Carbohydrate; 31mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat;
1 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Dundee Hazelnuts
Main Dishes The Oregon Hazelnut Industry
Rinse barley and drain. In frying pan, heat two tablespoons butter. Add
hazelnuts and stir until lightly roasted. Remove from heat and set nuts
aside. Add remaining butter to pan, along with barley and onion. Cook
until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon
into 1 1/2 quart casserole. (Freeze or chill at this point if desired.)
Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at
375�F for 70 minutes, or until liquid is absorbed. Garnish with parsley
and serve immediately.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 322 Calories (kcal); 20g Total Fat; (54% calories from fat); 8g
Protein; 30g Carbohydrate; 31mg Cholesterol; 631mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 84 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry
Beat the egg whites until stiff, then gradually add the sugar and continue
beating for about 1/4 hour, then add vanilla and grated nuts. Refrigerate
for several hours, then drop by teaspoonfuls on unglazed paper-covered
cookie sheets. Press a whole hazelnut into the center of each cookie. Let
stand overnight, then bake in 300�F oven for approximately 1 hour, or
until cookies can be lifted from paper. While still warm, ice lightly with
frosting made by stirring water into 1 cup of confectioners' sugar until
it is creamy.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"7 dozen"
- - - - - - - - - - - - - - - - - - -
Per serving: 46 Calories (kcal); 2g Total Fat; (43% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauce/ Baste/ Gravy
The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 65 Calories (kcal); 4g Total Fat; (49% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 172mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry
Blend paste, sugar, orange peel and salt. Fold in egg whites. Drop by
teaspoons onto lightly greased cookie sheet. Bake in a 350� oven 15 to 17
minutes, until golden brown. Cool.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"30 cookies"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 53 Calories (kcal); 1g Total Fat; (23% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Hazelnut Paste
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Dundee Hazelnuts Food Processor
Spreads The Oregon Hazelnut Industry
Yield: 2 to 3 cups.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 48 Calories (kcal); 3g Total Fat; (48% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Salad Dressing
The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 551 Calories (kcal); 57g Total Fat; (90% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauce/ Baste/ Gravy
The Oregon Hazelnut Industry
Combine all ingredients and blend well. Let set for flavors to mingle.
Sat� can be thinned with warm water if it becomes too thick while
refrigerated. Use as a dipping sauce for chicken wings, barbecued pork,
vegetables or cheese. Also good brushed on chicken, pork cutlets or fish
filets, rolled in finely chopped hazelnuts and saut�ed.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 174 Calories (kcal); 17g Total Fat; (81% calories from fat); 3g
Protein; 5g Carbohydrate; 0mg Cholesterol; 430mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"3 dozen cookies"
T(Baking Time):
"0:12"
- - - - - - - - - - - - - - - - - - -
Per serving: 94 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 9g Carbohydrate; 10mg Cholesterol; 39mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar
Pasta Salads
Cook pasta according to directions; drain. Rinse with cold water to cook
quickly; drain.
In medium skillet heat oil and margarine over medium-high heat until hot.
Add green onion; cook until tender. Add carrots and cook 2 minutes; stir
in Big Chief Brown Sugar until dissolved. Blend broth with soy sauce,
cornstarch and ginger; stir into carrot mixture. Remove from heat;
continue stirring until smooth and slightly thickened. In large bowl,
gently toss cooled pasta, celery, and sesame seeds. Blend in carrot
mixture. Cover and chill, stirring occasionally. Serve on lettuce, if
desired.
Description:
"A summertime pasta salad that's great for a light luncheon or a main
dish!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 386 Calories (kcal); 12g Total Fat; (27% calories from fat); 10g
Protein; 60g Carbohydrate; 0mg Cholesterol; 262mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates
Remove head and tail from salmon and fillet. Place one-half skin side down
on a large sheet of foil in a baking pan. Add spices and layer with lemon,
onion, and bacon.
Mix syrup and ketchup; pour half of this mixture over the fillet. Place
second fillet flesh side down over the first; pour rest of sauce over all.
Seal with the foil and bake 30-40 minutes at 400 E Fish will flake easily
with a fork in the thickest part when it is done. Do not overbake. Serve
hot.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 770 Calories (kcal); 33g Total Fat; (38% calories from fat); 82g
Protein; 35g Carbohydrate; 235mg Cholesterol; 881mg Sodium
Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
2 Other Carbohydrates
Serving Ideas : Oven baked potatoes or corn would make a good accompaniment with a
green salad.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Place on a baking sheet that has been lightly sprayed with non-stick
cooking spray. Bake at 450�F, 10 minutes per inch of thickness measured at
thickest part, or until fish flakes when tested with a fork.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 3g Total Fat; (15% calories from fat); 24g
Protein; 14g Carbohydrate; 130mg Cholesterol; 249mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Serving Ideas : Serve fish and fries with tartar sauce or cocktail sauce.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes
Soak beans overnight in water. Next day, cook four hours in crockpot. Add
remaining ingredients, and cook 2-3 more hours until done. Add more water
as needed.
Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 217 Calories (kcal); 7g Total Fat; (29% calories from fat); 17g
Protein; 22g Carbohydrate; 19mg Cholesterol; 1159mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads
Combine raspberry vinegar, olive oil, honey and salt in jar. Cover; shake
well. Pour dressing over combined pork, rice, walnuts, onion, pineapple
and mushrooms. Toss lightly. Arrange spinach on large serving platter or
salad bowl; top with pork mixture.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 461 Calories (kcal); 24g Total Fat; (44% calories from fat); 30g
Protein; 35g Carbohydrate; 61mg Cholesterol; 156mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Combine flour, corn meal and seasonings. Melt butter in shallow baking
dish. Dredge cod in flour mixture; place in dish. Turn cod to coat with
butter; sprinkle with Parmesan cheese. Bake at 450�F 8 to 10 minutes or
until cod flakes easily when tested with a fork.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 212 Calories (kcal); 8g Total Fat; (35% calories from fat); 24g
Protein; 10g Carbohydrate; 68mg Cholesterol; 313mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Main Dishes
Pasta Salads
Measure whole ripe olives and reserve. Heat olive oil in heavy pot. Add
bell pepper slices. Saut� for 2 minutes. Reduce heat. Drain tomatoes,
reserving 1 cup juice. Add chopped tomatoes and juice to bell peppers.
Simmer for 20 minutes. Add reserved whole olives with rosemary, red pepper
and sugar. Simmer 10 more minutes. Place in large bowl. Add pasta. Toss
gently. Serve with chopped parsley and grated Parmesan.
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 335 Calories (kcal); 10g Total Fat; (27% calories from fat); 8g
Protein; 54g Carbohydrate; 0mg Cholesterol; 679mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
NOTES : *Del Monte� & trade; Fresh Cut & trade; Tomatoes With Garlic &
Onion
Nutr. Assoc. : 4281 0 0 219 0 0 0 2836
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Pasta
Salads Side Dishes
Description:
"Perfect for potlucks and picnics."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 8g Total Fat; (25% calories from fat); 6g
Protein; 46g Carbohydrate; 0mg Cholesterol; 73mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : California Egg Commission Eggs
Pasta Side Dishes
Place in omelet pan or on grill and cook for about 2 minutes on each side
until egg is set and noodles are lightly browned.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 296 Calories (kcal); 7g Total Fat; (23% calories from fat); 15g
Protein; 41g Carbohydrate; 219mg Cholesterol; 158mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Place the pasta, turkey ham, cheese, celery, scallions, onion and olives
in a mixing bowl.
Season with salt and freshly ground pepper to taste.
In a small bowl, mix the mustard, vegetable oil and vinegar until
combined. Add to the pasta and toss. Refrigerate for two hours and serve
chilled.
Serves 6 to 8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 305 Calories (kcal); 8g Total Fat; (23% calories from fat); 13g
Protein; 46g Carbohydrate; 14mg Cholesterol; 309mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Pasta Jambalaya
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
1/2 pound rope-style smoked turkey sausage -- cut into 1/4-inch
slices
2 cups chopped green pepper
1/2 cup chopped onion
1 clove garlic -- minced
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Garden Harvest
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme leaves
Ground cayenne pepper -- to taste
8 ounces linguini -- uncooked
Spray large nonstick saucepan with vegetable cooking spray. Add sausage;
cook over medium heat until lightly browned, stirring frequently.
Add green pepper, onion and garlic; cook 5 minutes, stirring frequently,
or until tender.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
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Per serving: 207 Calories (kcal); 3g Total Fat; (13% calories from fat); 11g
Protein; 34g Carbohydrate; 24mg Cholesterol; 511mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Pasta Ole!
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta
Serves 8-10
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 306 Calories (kcal); 12g Total Fat; (34% calories from fat); 17g
Protein; 32g Carbohydrate; 31mg Cholesterol; 623mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Pasta Pancake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry
Preheat oven to 300�F. Place tomato sauce in small saucepan and warm over
low heat.
Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta,
chicken, peas and pepper and toss until blended.
Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place over
medium heat. Toss pasta mixture again and measure out one-fourth of the
mixture (about 1 cup) into the skillet.
Flatten into an even layer. Cook about 1 minute, then slide spatula around
to be sure pancake doesn't stick. Continue cooking for about 3 minutes
until the underside is brown, shaking the pan once or twice to prevent
sticking. Carefully flip pancake and cook about 3 more minutes.
Slide pancake onto a baking sheet and keep warm in the oven while
preparing the remaining pancakes.
When all four pancakes are done, top with tomato sauce and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 431 Calories (kcal); 12g Total Fat; (24% calories from fat); 27g
Protein; 54g Carbohydrate; 174mg Cholesterol; 738mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : National Pasta Association Pasta
Soups/ Stews/ Chowders Vegetables
Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a 2-quart
saucepan. Cook over medium heat until bubbles form around the edge of the
milk.
In a separate bowl, stir the remaining 1/2 cup milk and cornstarch
together until cornstarch dissolves. Stir the cornstarch mixture into soup
and heat to simmering. Add clams and simmer, stirring frequently, 3
minutes. Add salt and pepper to taste. Serve hot.
Serves 2-3
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 393 Calories (kcal); 5g Total Fat; (10% calories from fat); 30g
Protein; 57g Carbohydrate; 48mg Cholesterol; 234mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 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
Crumble the sausage into a lightly oiled skillet. Place over medium heat
and saut�, stirring often to break up the meat, until the sausage is
cooked through. Drain and cool the meat.
Heat the oil in a medium skillet over medium heat. Add the garlic and fry
until golden brown. Add the tomatoes, olives and crushed red pepper.
Return the sausage to the skillet and add salt and pepper to taste. Reduce
the heat and simmer until the sauce is thickened, about 5 minutes.
Serves 4 to 6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 387 Calories (kcal); 8g Total Fat; (18% calories from fat); 17g
Protein; 61g Carbohydrate; 32mg Cholesterol; 470mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
MEATBALLS
8 ounces lean ground beef
8 ounces turkey sausage -- casings removed
1/2 cup minced onion (1 small)
1/2 cup diced red bell pepper (1/2 medium)
2 large egg whites
1 1/2 cups fresh bread crumbs (about 3 slices)
2 tablespoons minced fresh parsley
1 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
SAUCE
1 recipe Basic Tomato Sauce -- (see recipe)
1 teaspoon vegetable oil -- divided
Place all meatball ingredients in a medium bowl. Knead the mixture with
your hands until it is smooth. To prevent sticking, dip your hands into
cool water before forming each meatball. Form mixture into 30 1 1/2-inch
balls.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring it to
a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large
non-stick skillet. Add half the meatballs to the skillet and brown them on
all sides. Spoon the meatballs into the tomato sauce. Add the remaining
1/2 teaspoon vegetable oil to the skillet and brown the rest of the
meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 583 Calories (kcal); 15g Total Fat; (23% calories from fat); 29g
Protein; 84g Carbohydrate; 60mg Cholesterol; 1174mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Sauce/ Baste/ Gravy
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 135 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 925mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Heat the oil in a large skillet over medium heat. Add the onion and garlic
and cook until the onion is lightly browned and tender, about 6 minutes.
Add the chicken and basil and cook until the chicken is lightly browned,
about 8 minutes. Stir in the olives, green pepper and tomatoes and cook
until the tomatoes begin to give off liquid, about 2 minutes. Add the
chicken broth to the skillet, heat to boiling and boil until half of the
liquid is evaporated, about 4 minutes.
When pasta is done, drain it well and add to sauce mixture. Toss until
pasta is evenly mixed with sauce. Transfer to serving dish, top with
cheese and serve.
Serves 6 to 8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 374 Calories (kcal); 9g Total Fat; (20% calories from fat); 27g
Protein; 48g Carbohydrate; 49mg Cholesterol; 272mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Florida Tomato Committee
Main Dishes Pasta
Add shallots, garlic, 1/2 cup of the parsley and wine to skillet and
reduce to a glaze. Add tomatoes, chicken broth, asparagus, and salt and
pepper to taste. Cook for about 20 minutes on medium heat, stirring
occasionally. Add scallop mixture and basil, stir and keep warm on low
heat.
Bring 5 quarts of salted water to a boil. Add pasta and cook until tender,
(firm to the bite). Drain and toss with scallop mixture, add bread crumbs,
toss again, garnish with remaining 1/4 cup parsley and serve immediately.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 602 Calories (kcal); 21g Total Fat; (32% calories from fat); 27g
Protein; 73g Carbohydrate; 25mg Cholesterol; 1413mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 986 2161 3269 4902 0 3771 0 26093 0 2085 0 20028 0 0 196 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Vegetables
When pasta is done, drain well. Toss cooked pasta with vegetable juice,
vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 358 Calories (kcal); 9g Total Fat; (22% calories from fat); 12g
Protein; 58g Carbohydrate; 2mg Cholesterol; 152mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Pour the sauce into a large skillet over medium-low heat. Add the flaked
salmon, peas, red peppers and ground pepper. Warm just until heated
through, stirring once or twice. Add the pasta to the skillet and stir
gently until coated with sauce. Refrigerate and serve chilled.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 300 Calories (kcal); 4g Total Fat; (11% calories from fat); 18g
Protein; 48g Carbohydrate; 25mg Cholesterol; 276mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
National Pasta Association Pasta
While pasta is cooking, combine beef, onion and garlic in a large skillet;
cook until meat is no longer pink. Set aside. In blender, combine
remaining ingredients; process for 30 seconds. Add tomato mixture to meat;
simmer about 20 minutes.
When pasta is done, drain well. Add the sauce to the pasta and serve.
Serves 4-6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 636 Calories (kcal); 14g Total Fat; (20% calories from fat); 27g
Protein; 97g Carbohydrate; 43mg Cholesterol; 341mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Stash Tea
PEACH SAUCE
4 Stash Tea Peach tea bags
1/2 cup boiling water
1 cup corn syrup
1/3 cup brown sugar
To Make Peach Sauce: Place 4 Peach tea bags in a tea cup and pour in 1/2
cup boiling water. Let steep for 4 minutes. Remove tea bags. Set aside. In
a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1
minute. Add peach tea concentrate to sauce pan. Bring the sauce to a boil.
Let cool.
Combine Peach sauce and pork chops in a skillet. Cook over low heat until
pork is cooked through. (Approximately 1/2 hour)
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
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Per serving: 506 Calories (kcal); 14g Total Fat; (24% calories from fat); 23g
Protein; 76g Carbohydrate; 75mg Cholesterol; 175mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 Other
Carbohydrates
Heat the oil in a large skillet over medium heat. Add the chicken and
artichoke hearts. Saut�, stirring frequently, until chicken is golden
brown, about 6 minutes. Add the evaporated skimmed milk, parsley and
mustard to the pan and stir to remove the brown bits from the bottom and
sides of the pan. Heat to boiling and boil until the liquid is reduced in
volume by half.
Drain the pasta and transfer it to the skillet. (If the skillet is not
deep or large enough to hold both the pasta and the sauce, return the
pasta to the cooking pot and add the contents of the skillet to the pot.)
Heat over low heat, stirring, until the pasta is mixed well with the
sauce. Add salt and pepper to taste; toss in Parmesan cheese if desired.
Divide between two serving bowls and serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 637 Calories (kcal); 9g Total Fat; (13% calories from fat); 35g
Protein; 99g Carbohydrate; 35mg Cholesterol; 420mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Burgers/Sandwiches The Texas Beef Council
Combine ingredients.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
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Per serving: 64 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein;
14g Carbohydrate; 0mg Cholesterol; 1027mg Sodium
Food Exchanges: 1 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 Pork
Swift & Company
Coat chops with pepper and thyme. Heat oil in large skillet over
medium-high heat. Add chops, cook to brown one side (2-3 minutes); turn to
brown other side. Remove chops from pan; keep warm. To deglaze skillet,
add Worcestershire sauce to hot pan, stir constantly to remove pan juices
cooked to bottom of skillet. Pour accumulated juices over chops and serve
immediately.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
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Per serving: 153 Calories (kcal); 7g Total Fat; (45% calories from fat); 19g
Protein; 1g Carbohydrate; 47mg Cholesterol; 64mg 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 : 2 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick
skillet over medium-high heat and cook chops to brown on one side; turn
chops and add onion and chile to pan. Continue to cook, stirring
occasionally, until onion is tender, about a minute. Add broth, jam and
vinegar to pan; cover, lower heat and simmer 8-10 minutes. Serve chops
with pan sauce, garnished with chopped cilantro.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 297 Calories (kcal); 12g Total Fat; (36% calories from fat); 20g
Protein; 29g Carbohydrate; 40mg Cholesterol; 727mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Coat roast with seasoning mixture of garlic pepper and rosemary. Place
roast in a shallow pan in a preheated 350 degree F. oven for 45 minutes to
1 1/2 hours, until meat thermometer inserted registers 155 degrees F.
Remove from oven and let stand for 5-10 minutes before slicing to serve.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 170 Calories (kcal); 11g Total Fat; (58% calories from fat); 17g
Protein; trace Carbohydrate; 56mg Cholesterol; 51mg 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 : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
In large kettle or Dutch oven, cook cabbage leaves in boiling water for
about 2 minutes. Drain. Remove heavy vein. On large piece of waxed paper,
arrange cabbage leaves to form a 10 � 10-inch rectangle.
Stir together pesto and bread crumbs. Spoon pesto mixture evenly over
cabbage leaves leaving 1-inch clear on edges. Place roast, rounded side
down, on pesto layer. Bring cabbage and pesto up and around pork roast.
(Cabbage leaves may not cover entire bottom of roast.) Place bottom-side
down on heavy rack in roasting pan. Tuck in ends and sides. Brush with
olive oil. Bake in 400�F oven for 15 minutes. Cover roast with foil.
Continue roasting for about 45 minutes or until internal temperature
reaches 155-160�F. Remove from oven; let stand 10 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
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Per serving: 412 Calories (kcal); 26g Total Fat; (54% calories from fat); 29g
Protein; 20g Carbohydrate; 43mg Cholesterol; 1080mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
NOTES : Tip: The remaining cabbage can be cut in wedges, steamed and
served with meat and sauce....or make into coleslaw using your
favorite recipe.
Nutr. Assoc. : 888 26843 4449 20080 0 5072
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Burgers/Sandwiches The Tortilla Industry Assoc.
In small bowl, combine cream cheese, nuts and spice. Mix well. For each
roll-up, Briefly cook corn tortilla on both sides in non-stick skillet
(about 1 minute). Do not brown. Cool slightly.
Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2
inch of edge. Lay 3 thin slices of ham, overlapping across center of
tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic
wrap.
Source:
"The Tortilla Industry Association"
S(Internet address):
"http://www.tortilla-info.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 18g Total Fat; (57% calories from fat); 16g
Protein; 14g Carbohydrate; 52mg Cholesterol; 662mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
NOTES : Can also be made with wheat flour or whole wheat flour tortillas
(about 6 1/2- to 8-inch size. It is not necessary to heat wheat
flour or whole wheat flour tortillas before making roll-ups.
Nutr. Assoc. : 2883 0 20187 4650 3650 810
Pizza Dough
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dough Fleischmann's Yeast
Pizza
Combine 2 cups flour, salt and yeast in large bowl. Heat water and olive
oil to 125� 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 enough
additional flour to make soft dough.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 260 Calories (kcal); 5g Total Fat; (18% calories from fat); 6g
Protein; 46g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 14 0 26366 0 986
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salads
When pasta is done, drain and rinse with cold water. Drain again. Add
pasta to cheese mixture and mix well. Quarter the pita bread rounds and
place around a large platter. Top with pasta salad and garnish with green
pepper rings.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 538 Calories (kcal); 15g Total Fat; (25% calories from fat); 23g
Protein; 76g Carbohydrate; 29mg Cholesterol; 1002mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Pizza Rustica
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pizza Rag�
Preheat oven to 375 degrees F. Hollow out bread, leaving 1/2" rim; lightly
toast on both sides. Set aside.
In a medium skillet, thoroughly brown sausage. Add peppers and saut� until
peppers are tender; drain fat.
Top each piece of bread with 1/2 cup sauce. Evenly fill with
sausage-cheese mixture. Top with remaining sauce. Garnish with green
pepper rings. Bake 30-35 minutes or until filling is set.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 547 Calories (kcal); 29g Total Fat; (54% calories from fat); 21g
Protein; 33g Carbohydrate; 73mg Cholesterol; 1186mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Pizza to Order
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Pizza
In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Stir
very warm water and olive oil into dry ingredients. Stir in enough
remaining flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10
minutes.
On lightly floured surface, divide dough into 8 pieces. Form into smooth
balls (keep pieces covered while shaping each ball to prevent drying).
Roll or pat to 7-inch circles. Place on greased baking sheets. Top each
with selected toppings. Bake at 400�F for 25 minutes or until crust is
golden. Serve warm.
____________________
TOPPINGS:
Use your favorite toppings or select new combinations from the following
suggestions.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (14-inch) pizza"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g
Protein; 24g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : To make large pizzas: Roll dough to fit greased (14-inch) pizza
pan or (10- � 15-inch) baking pan.
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pizza Rag�
In a large skillet, thoroughly brown ground beef. Add onions and peppers;
saut� until tender. Drain fat. Add mushrooms, set aside.
Divide dough in half; evenly spread in two greased 14-inch pizza pans. Top
each with 1 cup sauce, half the meat mixture and cheese.
Place pizzas on lowest and center oven racks. Bake 14 minutes. Reverse
position of pans; bake 12 minutes, or until crusts are golden brown.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:14"
- - - - - - - - - - - - - - - - - - -
Per serving: 332 Calories (kcal); 13g Total Fat; (43% calories from fat); 15g
Protein; 23g Carbohydrate; 43mg Cholesterol; 372mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Cut cod into serving-size pieces. Combine water, lemon juice, onion and
seasonings. Bring to boil; simmer 20 minutes. Add cod. (If necessary, add
boiling water to cover cod.) Simmer, covered, 5 to 10 minutes or until cod
flakes easily when tested with a fork. Remove cod to platter. Pour Lemon
Butter Sauce over cod; garnish with parsley.
Lemon Butter Sauce: Melt butter; add lemon juice. Serve warm. Makes about
1/3 cup.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 9g Total Fat; (44% calories from fat); 21g
Protein; 6g Carbohydrate; 70mg Cholesterol; 511mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 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
Place 3/4 cup water, the garlic and a pinch of pepper into a large
skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the
skillet (in 1 layer); reduce heat to simmer, cover tightly and cook 3
minutes. Turn the fillets/steaks over, cover, and cook until fish flakes
easily when tested with a fork (approximately 4 to 6 minutes, depending on
the thickness of the fish. Remove fillets/steaks from skillet and drain
well. Place on a plate, cover, and hold in a warm place.
Increase the heat on the poaching liquid to high and reduce the liquid by
half, stirring frequently. Reduce heat to simmer, whisk in the milk,
sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup of water; slowly
pour this mixture into the poaching liquid. While whisking, bring the
poaching liquid to a simmer and cook until thickened. Taste, adding salt
and pepper as needed. Return salmon fillets/ steaks to poaching liquid and
heat through (about 2 minutes). Remove salmon from pan, placing on 4 warm
serving plates.
Top each fillet/steak with tomato ginger sauce, garnish with green onion
and serve.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 817 Calories (kcal); 45g Total Fat; (46% calories from fat); 49g
Protein; 68g Carbohydrate; 91mg Cholesterol; 863mg Sodium
Food Exchanges: 4 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates
Pollock Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders
Saut� onion, celery and garlic in oil. Add tomatoes including liquid,
water, wine and seasonings. Bring to boil; simmer 10 minutes. Add Alaska
pollock; simmer, covered, about 10 minutes or until fish flakes when
tested with a fork.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 167 Calories (kcal); 3g Total Fat; (19% calories from fat); 21g
Protein; 12g Carbohydrate; 81mg Cholesterol; 598mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Pop-Up Bread
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
In large mixing bowl, combine 1 1/2 cups flour, undissolved yeast, sugar
and salt. Heat water, milk and butter until hot to touch (120� to 130�F).
Add to dry ingredients; beat at low speed of electric mixer 2 minutes,
scrapping bowl occasionally. Add eggs and 1/2 cup flour; beat at high
speed 2 minutes. Stir in cheese and enough additional flour to make soft
dough.
On lightly floured surface, knead dough until smooth and elastic, about 5
minutes. Cover dough; let rest 10 to 35 minutes.
Spray coffee cans and lids with vegetable cooking spray. Punch dough down;
divide into 2 equal pieces. Place one piece in each coffee can. Secure
lids on cans. Let rise in warm, draft-free place until dough raises lids
off cans, about 40 to 60 minutes. Remove lids.
Bake at 375�F for 30 minutes or until done. Remove from cans; cool on wire
rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 114 Calories (kcal); 3g Total Fat; (26% calories from fat); 4g
Protein; 17g Carbohydrate; 24mg Cholesterol; 136mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Pop-Up Wreath
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Braids and Wreaths Breads and Muffins
Fleischmann's Yeast
In large bowl, combine 1 cup flour, wheat germ, dry milk, salt and
undissolved yeast. Heat water, yogurt and butter to 120� to 130�F;
gradually add to dry ingredients. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1 cup flour; beat at high
speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make soft dough.
Remove 1/3 cup from dough half; reserve. Divide remaining dough into 8
equal pieces; shape into balls; arrange in circle, with sides touching, on
baking sheet coated with cooking spray. Press thumb into each ball to make
1-inch diameter indentation. Divide remaining 1/3 cup dough into 8 equal
pieces, shape into balls; press one small ball into indentation in each
large ball. Repeat with remaining dough half. Spray each wreath with
cooking spray; cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator; uncover dough carefully. Let
stand at room temperature 10 minutes; brush with egg mixture. Bake at
375�F for 25 minutes or until done. Remove from baking sheet; cool on wire
racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Wreaths"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 113 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g
Protein; 20g Carbohydrate; 11mg Cholesterol; 158mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*To use Rapid Rise Yeast, follow above directions except reduce
first rest to 10 minutes.
Nutr. Assoc. : 14 0 4233 0 26366 0 0 0 5440 0 0
Recipe By :
Serving Size : 6 Preparation Time :1:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
In kettle or Dutch oven, brown roast in hot oil on all sides. Drain off
any excess fat. Seed and slice pepperoncini peppers. Add onion, sliced
peppers, garlic, Italian seasoning and 1 cup of the broth to kettle.
Sprinkle with salt and pepper. Cover and simmer 1 hour. Add red pepper
strips; cook 15 minutes more.
Remove meat from kettle. Stir together the remaining 1 cup broth and
cornstarch. Add to pepper mixture in kettle. Cook and stir until thickened
and bubbly. Cook 1 minute more. Slice meat to serve with hot pasta and
pepper sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 441 Calories (kcal); 13g Total Fat; (25% calories from fat); 40g
Protein; 41g Carbohydrate; 97mg Cholesterol; 599mg Sodium
Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Salads
Drain apricots, reserving 1/2 cup syrup. Place pork, apricot halves,
broccoli and celery in large bowl. Combine reserved syrup with soy sauce,
ginger and pepper; pour over pork mixture, tossing lightly to coat.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Refridgeration Time):
"8:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 246 Calories (kcal); 10g Total Fat; (37% calories from fat); 21g
Protein; 17g Carbohydrate; 57mg Cholesterol; 253mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pasta Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork chops -- cut into strips
1 teaspoon olive oil
8 ounces dried fettucine or medium noodles
1 16-ounce package frozen broccoli, green beans, pearl
onions, and red pepper
1/4 cup butter
1/4 cup all-purpose flour
2 tablespoons minced fresh basil
1 teaspoon lemon pepper
4 cups milk
1 cup grated Parmesan cheese
OR
1 cup grated Romano cheese
In a large saucepan melt the butter, stir in flour, basil and lemon
pepper. Add the milk; cook and stir until thickened and bubbly. Remove
from heat and stir in pork, vegetables and 1/2 cup cheese; turn mixture
into 5-quart greased casserole. Sprinkle with remaining cheese; bake
uncovered for 10 minutes longer.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 531 Calories (kcal); 22g Total Fat; (37% calories from fat); 32g
Protein; 51g Carbohydrate; 87mg Cholesterol; 529mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The Mushroom Council
Remove pork from the reserved Pork and Mushroom Skillet mixture and cut
into small pieces. In a skillet, combine the pork with the mushroom
mixture. Stir in kidney beans, salsa and corn. Simmer, covered until hot,
about 10 minutes. If desired, serve over pasta and top with shredded
Cheddar cheese.
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 495 Calories (kcal); 14g Total Fat; (24% calories from fat); 36g
Protein; 61g Carbohydrate; 53mg Cholesterol; 2473mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The Mushroom Council
Cuisine:
"Tex-Mex"
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 368 Calories (kcal); 14g Total Fat; (31% calories from fat); 29g
Protein; 36g Carbohydrate; 53mg Cholesterol; 1798mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/Sandwiches Nat. Pork Producers Council
Pork
Preheat oven to 350�F. Coat pork roast with the soup mix, place in a
shallow pan and roast for 45 minutes, until meat thermometer inserted
registers 155�F. Remove roast from oven and let rest for 5 minutes. Scrape
any pan drippings into a microwave-safe measuring cup; add water to
measure 1/3 cup. Cover and microcook on HIGH for 20-30 seconds, until
boiling.
Serve immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 325 Calories (kcal); 11g Total Fat; (29% calories from fat); 29g
Protein; 28g Carbohydrate; 76mg Cholesterol; 1174mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Main Dishes
Pork Rag�
In a large skillet, saut� green pepper and garlic in olive oil; remove and
set aside. Thoroughly brown pork chops on both sides; drain fat. Return
peppers to skillet; add sauce and seasonings. Cover and simmer 45 minutes
or until thoroughly cooked.
Cuisine:
"Creole"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 360 Calories (kcal); 21g Total Fat; (53% calories from fat); 26g
Protein; 15g Carbohydrate; 74mg Cholesterol; 454mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Main Dishes Pork
Swift & Company
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless center pork loin chops (1 1/2
inch thick)
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
Pat chops dry. Coat with lemon pepper. Heat in oil in heavy skillet over
medium-high heat. Add chops; brown on first side 8 minutes; turn and cook
7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar
to skillet; cook, stirring until syrupy (about 1-2 minutes). Stir in
butter, blend well. Spoon sauce over chops. Serve immediately.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 182 Calories (kcal); 10g Total Fat; (51% calories from fat); 20g
Protein; 2g Carbohydrate; 58mg Cholesterol; 381mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut an opening in each chop from the rib side, widening the pocket,
without cutting through the other side of the chop. Set aside.
Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat;
stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an
equal amount of stuffing.
Heat oil in a large skillet; add chops and brown on each side. Pour off
drippings. Add water; cover tightly and cook over low heat 20-30 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 269 Calories (kcal); 14g Total Fat; (45% calories from fat); 24g
Protein; 13g Carbohydrate; 72mg Cholesterol; 226mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�
Heat oven to 425 degrees F; spray baking pan with vegetable cooking spray.
Slice meat into six equal pieces; turn on end. With meat tenderizer, pound
to 1/4-inch thickness.
Stir together bread crumbs and 1 tablespoon Parmesan cheese. Dip meat in
egg on both sides, then crumb mixture.
Place meat in baking pan; bake 10 minutes on each side, or until meat is
done.
Heat pasta sauce; spoon three-fourths sauce over pasta. Top with pork
cutlets; spoon remaining sauce over pork. Sprinkle with remaining cheese.
servings: 6 (each serving equals one cutlet plus about one cup pasta
mixture)
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 321 Calories (kcal); 4g Total Fat; (12% calories from fat); 22g
Protein; 47g Carbohydrate; 70mg Cholesterol; 541mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Stir-fry pork strips in a little oil with green beans, peanuts and
stir-fry sauce. Serve over hot cooked rice, if desired.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
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 for 10-12
minutes, until pasta is tender.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 7g Total Fat; (32% calories from fat); 12g
Protein; 24g Carbohydrate; 22mg Cholesterol; 715mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
For marinade, combine onion, water, lime juice, garlic, olive oil,
jalape�o pepper, the 1/2 teaspoon thyme, salt and pepper. Place pork loin
in a plastic bag. Pour marinade over meat. Tie shut; place in bowl.
Refrigerate 4-6 hours.
Roast in 350 degree F. oven for 40-50 minutes or until desired doneness
(155-160 degrees internal temperature for medium). Remove meat from pan;
cover with foil. Let stand 10 minutes.
Meanwhile strain remaining marinade. Deglaze pan with 1/2 cup of the beef
broth; pour into a small saucepan. Add the strained marinade, sugar and
remaining 1/4 teaspoon thyme to saucepan. Combine remaining broth with
cornstarch; add to saucepan. Cook and stir until thickened and bubbly.
Cook and stir 1 minute more. Stir in parsley. Slice meat to serve; serve
with sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:50"
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 7g Total Fat; (36% calories from fat); 22g
Protein; 6g Carbohydrate; 51mg Cholesterol; 346mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Stir 1 cup broth mixture into the beaten egg yolk, return to heat for a
few seconds. Keep warm.
Melt remaining butter in large fry pan. Saut� pork cutlets until browned;
remove from pan and keep warm.
Add remaining chicken broth to pan; mix a little wine with 1 1/2 teaspoons
flour and add to pan with remaining wine. Cook and stir until mixture
boils and thickens. Return meat to sauce and heat.
To serve, spoon wine sauce over bottom half of 4 plates; spoon egg sauce
over top half.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 319 Calories (kcal); 18g Total Fat; (53% calories from fat); 26g
Protein; 11g Carbohydrate; 109mg Cholesterol; 1210mg Sodium
Food Exchanges: 0 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 : Main Dishes Pork
The Mushroom Council
Source:
"The Mushroom Council"
Start to Finish Time:
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 269 Calories (kcal); 13g Total Fat; (44% calories from fat); 21g
Protein; 17g Carbohydrate; 55mg Cholesterol; 350mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large Idaho� Potatoes -- unpeeled and thinly sliced
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped fresh dill
OR
1 tablespoon dried whole dillweed
1/2 teaspoon salt
1 large cucumber -- unpeeled and thinly sliced
Description:
"Perfect for a picnic - this refreshing salad will not spoil in the
hot summer sun. Leave the vitamin-rich skins on these thinly sliced
spuds for a bit of extra texture and taste."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 14g Total Fat; (58% calories from fat); 3g
Protein; 20g Carbohydrate; 0mg Cholesterol; 345mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, salt
and rosemary. Heat milk, water, potato flakes and 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 4 to 6 minutes. Cover; let rest on floured surface 10
minutes.
Bake at 375�F for 25 to 30 minutes or until done. Remove from pan and let
cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g
Protein; 26g Carbohydrate; 2mg Cholesterol; 188mg 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 : 6 Preparation Time :0:00
Categories : California Egg Commission Main Dishes
Omelets
Heat oil. Add onions and garlic and cook until limp. Add chile powder,
oregano, cumin, red peppers, hot pepper sauce, green peppers, tomatoes and
salt. Simmer 15 minutes. Add cooked turkey meat and simmer 10 more
minutes.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Per serving: 273 Calories (kcal); 14g Total Fat; (46% calories from fat); 29g
Protein; 7g Carbohydrate; 71mg Cholesterol; 964mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Salads
Side Dishes The National Honey Board
Heat oil and butter in a large skillet over medium-high heat; add broccoli
and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes,
zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer
about 4 minutes or until vegetables are tender, stirring gently. Toss with
noodles; cool. Sprinkle with parmesan cheese. Serve at room temperature or
chilled.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 212 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g
Protein; 39g Carbohydrate; 3mg Cholesterol; 25mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Pull-Apart Loaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads and Muffins Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes
In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved
yeast. Heat milk, water and 2 tablespoons margarine to 120� to 130�F.
Gradually add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at
high speed 2 minutes. With spoon, stir in enough additional flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 8 to 10 minutes.
Divide dough in half. If using Active Dry Yeast, place dough in greased
bowl, turning to grease top. Let rise in warm, draft-free place until
doubled in size, about 1 hour. If using Rapid Rise Yeast, cover kneaded
dough and let rest on floured surface 10 minutes.
Punch dough down. Divide dough in half. Roll each half to 12- � 7-inch
rectangle. Roll up from short end to make loaf. Pinch seam to seal. Cut
crosswise into 8 slices. Melt remaining butter. Brush cut sides of with
melted butter and stack in greased 8 1/2- � 4 1/2- � 2 1/2-inch loaf pan,
reforming loaf. Cover; let rise in warm, draft-free place until doubled in
size, about 1 to 1 1/2 hours.
Bake at 400�F for 30 minutes or until done. Remove from pan; cool on wire
rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 458 Calories (kcal); 9g Total Fat; (18% calories from fat); 13g
Protein; 80g Carbohydrate; 25mg Cholesterol; 628mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Rag� Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�
In a large skillet, thoroughly brown beef; drain fat. Add onion and
garlic; saut� lightly. Add beans, sauce and seasonings; simmer 20-30
minutes. Serve sprinkled with cheese.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 540 Calories (kcal); 21g Total Fat; (35% calories from fat); 36g
Protein; 51g Carbohydrate; 78mg Cholesterol; 500mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beverages Stash Tea
Place tea in 1 gallon plastic container. Pour in boiling water and cover.
Let steep for 10 minutes.
Fill dispenser with 1 1/2 gallons cold water, 3 quarts cranberry juice,
and 1 can (46 ounces) of Dole Pineapple Juice. After tea has steeped 10
minutes, remove bags, allowing all liquids to drain from bags. Pour tea
concentrate into container, stir and serve over ice.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 130 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 32g Carbohydrate; 0mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Measure all ingredients, except raisins, into bread machine pan in the
order suggested by manufacturer.
Description:
"The combination of raisins and potato makes this a moist, light bread
with a touch of sweetness. Toast it to enjoy for breakfast as well."
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 217 Calories (kcal); 5g Total Fat; (18% calories from fat); 4g
Protein; 42g Carbohydrate; 26mg Cholesterol; 181mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Raspberry Ripple
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 511 Calories (kcal); 5g Total Fat; (8% calories from fat); 19g
Protein; 103g Carbohydrate; 0mg Cholesterol; 290mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Dressings/ Stuffings Main Dishes
Nat. Pork Producers Council Pork
Cut deep pocket in one side of each chop. Mix together jam and apricots,
divide equally among chops and stuff each pocket with jam mixture. Heat
oil in nonstick fry pan over medium-high heat. Brown chops on one side,
about 2-3 minutes. Turn chops. Combine remaining ingredients and add to
pan. Lower heat, cover and barely simmer 8-10 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 6g Total Fat; (20% calories from fat); 21g
Protein; 34g Carbohydrate; 51mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork
Prepare pasta according to package directions; drain. Toss hot pasta with
milk and egg substitute. Coat a 13 � 9-inch baking dish with cooking
spray. Add pasta, pressing into an even layer.
In a large skillet, heat oil over medium-high heat. Add onion, eggplant,
squash, bell pepper and garlic; mix well. Cover; simmer over medium heat
10 minutes or until vegetables are tender-crisp, stirring once. Add
tomatoes, tomato paste and hot red pepper flakes; mix well. Simmer
uncovered 8 minutes, stirring occasionally. Remove from heat; stir in
basil.
Heat oven to 425�F. Spoon vegetable mixture evenly over pasta. Layer
pepperoni on top. Combine cheese and bread crumbs; sprinkle over
vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes
before serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 576 Calories (kcal); 14g Total Fat; (20% calories from fat); 23g
Protein; 94g Carbohydrate; 18mg Cholesterol; 694mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The Rice Council
Heat Dutch oven coated with cooking spray over medium-high heat until hot.
Add onion, celery, bell pepper and garlic; cook 2 to 3 minutes.
Add red beans, sausage, tomato sauce, Worcestershire sauce, red pepper and
pepper sauce. Cook, stirring, 2 to 3 minutes more or until thoroughly
heated. Serve beans over rice. Top with green onions and serve with hot
pepper sauce, if desired.
Cuisine:
"Southern"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 381 Calories (kcal); 12g Total Fat; (29% calories from fat); 15g
Protein; 53g Carbohydrate; 27mg Cholesterol; 1201mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Reuben-Wich
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and
salt. Heat water and butter until very warm (125� to 130�F); stir into dry
ingredients. Stir in enough additional flour to make soft dough. Knead on
light floured surface until smooth and elastic, about 4 minutes.
Line baking sheet with aluminum foil; grease foil and set aside. On
lightly floured surface, roll dough to 14- � 10-inches. Transfer to
prepared baking sheet. Layer with beef, sauerkraut, dressing and cheese.
Make cuts from filling to dough edges at 1-inch intervals along sides of
filling. Alternating sides, fold strips at an angle across filling; cover.
Let rise in warm, draft-free place until light, about 30 minutes.
Brush with egg white; sprinkle with caraway seed. Bake at 400�F for 35 to
40 minutes or until done. Serve warm. Refrigerate leftovers; reheat to
serve. Makes about 12 (1-inch) slices.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Slices"
- - - - - - - - - - - - - - - - - - -
Per serving: 269 Calories (kcal); 10g Total Fat; (33% calories from fat); 15g
Protein; 29g Carbohydrate; 37mg Cholesterol; 696mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Reva's Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Monitor Sugar Salads
Side Dishes
SAUCE
1 cup safflower oil
3 teaspoons soy sauce
1/2 teaspoon salt
1/2 cup Big Chief sugar
1/2 cup raspberry vinegar
2 packages seasoning from ramen noodles packages
Spread almonds and seeds in baking dish and bake for 5 minutes at 135
degrees. Turn off oven, break up noodles, put over almonds and seeds.
Leave in turned-off oven for 10 minutes
Mix all sauce ingredients together and refrigerate. Put sauce on just
before serving. Mix cabbage mixture and seeds just before serving.
Description:
"An interesting salad that will not disappoint!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 515 Calories (kcal); 40g Total Fat; (68% calories from fat); 7g
Protein; 36g Carbohydrate; 0mg Cholesterol; 697mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ontario White Bean Producers Pasta
Cook pasta according to package directions. Drain and toss with the olive
oil, parsley and beans. Set aside.
Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes.
Add tomato paste and balsamic vinegar and continue to simmer until heated
through. Season with salt and pepper. Lightly toss together pasta and
sauce. Sprinkle with Romano cheese.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 390 Calories (kcal); 14g Total Fat; (31% calories from fat); 24g
Protein; 43g Carbohydrate; 68mg Cholesterol; 1182mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Side Dishes
Measure ripe olive wedges and reserve. Thaw rice and broccoli in
microwave. Transfer to a 1-quart casserole dish treated with non stick
spray. Add reserved olive wedges, picante sauce and chili powder. Mix
well. Sprinkle with Mozzarella cheese. Bake in preheated 350�F oven for 30
minutes, or until golden brown and bubbly.
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 106 Calories (kcal); 6g Total Fat; (48% calories from fat); 3g
Protein; 11g Carbohydrate; 2mg Cholesterol; 778mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : * Green Giant� & trade; Rice & Broccoli In Cheese-Flavored Sauce
** Pace & trade; Mild
Nutr. Assoc. : 2678 1071 1114 0 0
Recipe By :
Serving Size : 16 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in a large skillet over medium heat. Add tomatoes, onion,
cilantro, tomatillo, garlic, jalape�o pepper and chilies; cook about 2
minutes or until onion is tender, stirring frequently. Add oregano, cumin,
red pepper and coriander; mix well. Refrigerate mixture until thoroughly
chilled.
Heat oven to 325�F. Spray shallow baking pan with nonstick cooking spray.
Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top
and sides of pork roast. Press heaping teaspoonful of cold vegetable
mixture into each slit; spread remaining mixture over top and sides of
roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat
thermometer registers 155�F. Let stand 10 minutes before slicing.
Cuisine:
"Southwest"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 172 Calories (kcal); 9g Total Fat; (44% calories from fat); 23g
Protein; 3g Carbohydrate; 35mg Cholesterol; 469mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 888 0 5296 0 0 26516 0 26360 20197 3133 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry The National Honey Board
Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange
and cranberries. Place in medium saucepan and stir in honey. Bring to a
boil over medium-high heat. Cook 3 to 4 minutes; cool. Serve over turkey.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 250 Calories (kcal); 2g Total Fat; (6% calories from fat); 26g
Protein; 34g Carbohydrate; 47mg Cholesterol; 1626mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Heat oven to 475�F. To roast vegetables, spray large baking pan with olive
oil cooking spray. Place peppers and onion in pan and lightly spray with
olive oil. Bake 10 minutes or to desired doneness, stirring once or twice.
While vegetables are roasting, cook and crumble sausage over medium heat
until no longer pink. Reduce oven to 425�F. Place pizza crust on baking
sheet. Spread pizza sauce over crust and top with 1 cup of the cheese. Top
with roasted vegetables, sausage crumbles, and the remaining 1/2 cup
cheese. Bake for 10 to 12 minutes or until cheese melts.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 363 Calories (kcal); 13g Total Fat; (32% calories from fat); 14g
Protein; 47g Carbohydrate; 27mg Cholesterol; 1152mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Rosemary Mayonnaise
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
Spreads
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 71 Calories (kcal); 8g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 5mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Poultry
Rinse chicken with cold water; pat dry with paper towels. Rub olive oil
over entire surface of chicken. Generously sprinkle Seasoned Salt and
Seasoned Pepper over outside and inside cavity of chicken. Spray 13 � 9 �
2-inch baking dish* with nonstick vegetable spray; add chicken,
breast-side-up. Roast in 400�F oven until meat is no longer pink and
juices run clear (175�- 180�F at thickest joint), about 60 to 70 minutes.
Let stand 10 minutes before carving.
Description:
"This savory baked chicken can't get any easier or taste any better!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 194 Calories (kcal); 10g Total Fat; (49% calories from fat); 23g
Protein; trace Carbohydrate; 69mg Cholesterol; 599mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : *Loosely 'crunch up' some foil in dish around chicken to keep
grease from splattering in oven. Also, elevate chicken on cooling
rack in dish to help brown bottom of chicken.
Nutr. Assoc. : 5829 0 4873 4871
* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Soups/ Stews/ Chowders
Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in
chicken broth, water, onions and seasonings. Bring to a boil; reduce heat.
Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20
minutes or until tender.
Combine flour and half and half; mix until smooth. Gradually stir into
stew. Cook and stir until thickened.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 423 Calories (kcal); 27g Total Fat; (57% calories from fat); 26g
Protein; 19g Carbohydrate; 90mg Cholesterol; 617mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council
In serving bowl, combine potato ingredients, 1/2 teaspoon salt and 1/8
teaspoon pepper; keep warm.
In medium bowl, combine ground beef, onion, cracker crumbs, egg white,
milk, horseradish, 1/4 teaspoon salt and 1/8 teaspoon pepper, mixing
lightly but thoroughly. Shape into four oval 1/2 inch thick patties.
Heat large nonstick skillet over medium heat until hot. Place beef patties
in skillet; cook 7 to 8 minutes or until centers are no longer pink,
turning once. Remove from skillet; keep warm.
Add gravy to skillet; heat through. Serve with Salisbury steak and
potatoes.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 560 Calories (kcal); 37g Total Fat; (59% calories from fat); 25g
Protein; 32g Carbohydrate; 100mg Cholesterol; 1027mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1/4 cup fresh cilantro -- chopped
1 teaspoon garlic -- minced
1 1/2 cups nonfat mayonnaise
1/3 cup red onion -- diced
1/3 cup celery -- diced
2 1/2 pounds red potatoes -- cooked and quartered with skin left on
Salt and pepper -- to taste
Place mayonnaise, cilantro, garlic, onion and celery into a large mixing
bowl; combine well. Add Alaska salmon and potatoes; gently mix all
ingredients together to coat. Taste, adding salt and pepper as necessary.
Chill for 1 to 3 hours for best results. Garnish with fresh cilantro and
serve.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 180 Calories (kcal); 3g Total Fat; (13% calories from fat); 11g
Protein; 28g Carbohydrate; 23mg Cholesterol; 698mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Combine vinegar, mustard, garlic, salt and pepper in a small bowl; beat in
oil with whisk or fork until combined. Add to salmon mixture; toss
lightly. Sprinkle with nuts.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 784 Calories (kcal); 53g Total Fat; (60% calories from fat); 39g
Protein; 39g Carbohydrate; 118mg Cholesterol; 1883mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 0
Other Carbohydrates
NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 25005 1409 26531 0 26049 0 2130706543 0 0 0 0 0 0 0
20187
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Mix together mustard, butter and honey in a small bowl; set aside.
Mix together bread crumbs, pecans and parsley in a small bowl; set aside.
Season each salmon fillet with salt and pepper. Place on a lightly greased
baking sheet or broiling pan. Brush each fillet with mustard-honey
mixture. Pat top of each fillet with bread crumb mixture. Bake at 450 F
for 10 minutes per inch of thickness, measured at thickest part, or until
salmon just flakes when tested with a fork.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 267 Calories (kcal); 15g Total Fat; (50% calories from fat); 24g
Protein; 9g Carbohydrate; 75mg Cholesterol; 244mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Casseroles
Fish/ Seafood
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 487 Calories (kcal); 21g Total Fat; (38% calories from fat); 22g
Protein; 55g Carbohydrate; 107mg Cholesterol; 925mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Salmon Creole
Mix salmon and egg. Add finely diced onion and green pepper, tomatoes,
butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder.
Simmer slowly in sauce pan 10 to 15 minutes.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 454 Calories (kcal); 19g Total Fat; (37% calories from fat); 31g
Protein; 40g Carbohydrate; 132mg Cholesterol; 1532mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Salmon Fettuccine
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta
Melt margarine in a medium saucepan over medium heat; remove from heat and
whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk
and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked
salmon and remaining ingredients except fettuccine and parsley; cook 2-3
more minutes, until heated through.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 880 Calories (kcal); 23g Total Fat; (24% calories from fat); 48g
Protein; 113g Carbohydrate; 71mg Cholesterol; 912mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
In a large bowl, combine the onion, tomato, red pepper, salad greens,
basil, carrot and celery. Mix well.
In a separate bowl, mix the salad dressing, mustard and vinegar. Add the
dressing mixture and Alaska salmon to the salad greens and combine
thoroughly. Portion evenly onto chilled serving plates, top with cheese
and serve.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 142 Calories (kcal); 4g Total Fat; (23% calories from fat); 16g
Protein; 12g Carbohydrate; 31mg Cholesterol; 805mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta Salads
LEMON DRESSING
3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic -- minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper -- to taste
Drain and flake salmon. Toss flaked salmon with remaining ingredients in
large serving bowl. Toss with Lemon Dressing and serve.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 433 Calories (kcal); 28g Total Fat; (58% calories from fat); 19g
Protein; 25g Carbohydrate; 45mg Cholesterol; 418mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 2465 2130706543 0 0 2557 0 0 0 0 0 0 0 0 0 0 20084 0
Salmon Patties
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Drain and flake salmon, reserving 1/3 cup liquid. Mix together flaked
salmon, bread crumbs, green onions, parsley and dill. Mix in egg whites,
lemon juice and reserved salmon liquid. Form mixture into 4 patties.
Heat oil in non-stick frying pan. Saut� patties over medium heat until
golden brown on both sides. Place salmon patties on hamburger buns;
garnish with lettuce leaves and tomato slices, if desired.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address,):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 283 Calories (kcal); 11g Total Fat; (36% calories from fat); 27g
Protein; 17g Carbohydrate; 60mg Cholesterol; 829mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
HORSERADISH-DILL SAUCE
1/2 cup mayonnaise
1/2 cup lowfat plain yogurt
1 tablespoon prepared horseradish
1/4 teaspoon dill weed
Black pepper -- to taste
Drain salmon and break into chunks*. Set aside. Mix together potatoes with
egg whites and parsley until smooth and well combined. Gently fold in
salmon and green onions. Heat oil in a large skillet over medium high
heat. Form mixture into 1/4 cup patties, coat with bread crumbs and fry 2
to 3 minutes on each side, or until golden brown. Serve with
Horseradish-Dill Sauce.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 480 Calories (kcal); 33g Total Fat; (60% calories from fat); 27g
Protein; 21g Carbohydrate; 72mg Cholesterol; 1106mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
NOTES : *The small amount of bones and skin are completely edible and a
source of calcium and omega-3 fatty acids. Simply blend skin and
bones with salmon and other ingredients.
Nutr. Assoc. : 2465 4113 3231 0 0 4267 0 0 0 0 20158 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Drain and flake salmon, reserving 2 tablespoons liquid. Toss flaked salmon
with vegetables, dill weed, and reserved salmon liquid; place in a 1 quart
gratin dish. Spread mashed potatoes over the top. Bake at 400�F, 20 to 25
minutes, until heated through. Sprinkle with paprika before serving.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); 9g Total Fat; (29% calories from fat); 25g
Protein; 23g Carbohydrate; 60mg Cholesterol; 859mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Split bread in half; layer lettuce leaves on bottom half of bread. Top
with salmon mixture and top of bread. Cut into four pieces. Serve
immediately or cover with plastic wrap and refrigerate up to 6 hours
before serving.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 734 Calories (kcal); 29g Total Fat; (36% calories from fat); 37g
Protein; 80g Carbohydrate; 70mg Cholesterol; 1000mg Sodium
Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 4449 2679 0 20122 20084 0 26558 0 2130706543 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council
TOPPINGS (OPTIONAL)
Dairy sour cream
Chopped fresh cilantro
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise
into 1/2" thick strips. In Dutch oven, heat oil over medium-high heat
until hot. Add beef (1/2 at a time) and stir fry 2 minutes or until
outside surface is no longer pink. (Do not overcook) Remove from pan;
season with salt. Set aside.
In same pan, combine broth, picante sauce, zucchini, bell pepper and
cumin. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes or
until vegetables are crisp-tender.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 322 Calories (kcal); 20g Total Fat; (56% calories from fat); 23g
Protein; 12g Carbohydrate; 72mg Cholesterol; 747mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Preheat oven to 350 degrees. Grease and flour 13" � 9" � 2" pan.
Cream sugar and margarine. Beat in eggs. Sift dry ingredients together,
add alternately with tea. Fold in apples and nuts. Bake 45 minutes. Glaze
when cool, if desired.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 295 Calories (kcal); 14g Total Fat; (42% calories from fat); 4g
Protein; 39g Carbohydrate; 23mg Cholesterol; 187mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates
Santa Fe Charred Pork Tenderloin Pepper Slivers (With Carpet Bag 'Taters)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelets
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 1000 Calories (kcal); 43g Total Fat; (38% calories from fat); 45g
Protein; 111g Carbohydrate; 486mg Cholesterol; 758mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates
NOTES : Cowboys would head back to the states from time to time to visit
relatives. If they were lucky, they took the Santa Fe and enjoyed
wonderful railroad cooking or "soft grub" for a couple of days!
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : California Egg Commission Side Dishes
Dice potatoes. Saut� in oil until lightly brown; add bread crumbs and cook
until well browned. Add green onions and saut� for 2 minutes.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g
Protein; 26g Carbohydrate; 0mg Cholesterol; 65mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Rag�
In large saucepan over medium-high heat, heat 1 teaspoon oil; cook meat,
stirring frequently until done. Remove meat and pan juices; set aside.
In same saucepan, add remaining oil; stir in green pepper and onion; cook
5 minutes or until tender, stirring frequently.
Stir in pasta sauce, broth, Worcestershire sauce and meat with pan juices;
heat to boiling. Reduce heat; simmer 10 minutes.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 379 Calories (kcal); 11g Total Fat; (26% calories from fat); 25g
Protein; 45g Carbohydrate; 39mg Cholesterol; 521mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
Spoon sauce mixture over pasta and broccoli rabe; toss to coat well. Serve
with Parmesan cheese.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 423 Calories (kcal); 19g Total Fat; (40% calories from fat); 17g
Protein; 46g Carbohydrate; 43mg Cholesterol; 432mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�
In a large skillet, saut� peppers and garlic in oil until peppers are
tender. Remove and set aside. Add sausage; brown thoroughly. Drain fat. In
a large bowl, combine sausage, saut�ed peppers, sauce and rotelle. Spoon
into a 13 � 9-inch baking dish. Bake 40 to 45 minutes, or until heated
through. Sprinkle with Parmesan and Mozzarella cheeses. Bake 5 minutes, or
until cheese melts.
Serves 6-8.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 694 Calories (kcal); 40g Total Fat; (52% calories from fat); 27g
Protein; 55g Carbohydrate; 92mg Cholesterol; 1184mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat;
0 Other Carbohydrates
Sausage Puff
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Main Dishes
Next day, preheat oven to 350� for casserole, bake 1 hour; for individual
baking dishes bake 30-40 minutes.
Description:
"A simple recipe which can be prepared the night before. Tastes
great!!"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 521 Calories (kcal); 42g Total Fat; (73% calories from fat); 18g
Protein; 17g Carbohydrate; 82mg Cholesterol; 895mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates
NOTES : The Napa Inn * Bed and Breakfast * 1137 Warren Street * Napa, CA
94559 * (707) 257-1444
Nutr. Assoc. : 3854 0 2250 4922 0 2130706543 0
* Exported from MasterCook *
Saut�ed Bananas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Side Dishes
Turbana Corporation
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 106 Calories (kcal); 4g Total Fat; (32% calories from fat); 1g
Protein; 18g Carbohydrate; 10mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rag� Side Dishes
Vegetables
Serves 4 to 6.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 125 Calories (kcal); 10g Total Fat; (66% calories from fat); 4g
Protein; 7g Carbohydrate; 10mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Savory Beets
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Vegetables
Saut� onion in butter in large skillet over medium heat until softened.
Add honey, vinegar, salt and cloves; cook and stir until mixture begins to
boil. Add beets; cook until thoroughly heated.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 112 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g
Protein; 22g Carbohydrate; 8mg Cholesterol; 250mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 26713
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast
In large bowl, combine 2 1/2 cups flour, cheese, salt and undissolved
yeast. Add water milk and 1/4 cup oil to dry ingredients; beat 2 minutes
at medium speed of electric mixer, scraping bowl occasionally. 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 in half. Roll
each half to 10- � 12-inch rectangle. Cut each into 10 (1-inch) strips.
Holding ends of each strip, twist in opposite directions 6 to 8 times.
Place on greased baking sheets. If desired, coil ends of each twist in
opposite directions. Cover; let rest until risen slightly, about 15
minutes.
Brush bread sticks with remaining oil. Sprinkle with herbs. Bake at 400�F
for 15 to 20 minutes or until done. Remove from baking sheets; cool on
wire racks.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"20 Breadsticks"
- - - - - - - - - - - - - - - - - - -
Per serving: 200 Calories (kcal); 7g Total Fat; (33% calories from fat); 5g
Protein; 28g Carbohydrate; 5mg Cholesterol; 212mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Custom Combination: Mix your favorite herb with celery salt, onion
salt or hickory smoke salt; combine crushed red pepper with
Parmesan cheese and paprika; create a special blend to complement
an appetizer, salad, or entr�e.
Savory Stuffing
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : BC Turkey Marketing Board Dressings/ Stuffings
Combine bread crumbs and seasonings. In small skillet, melt butter. Add
onion and celery. Saut� until onion is transparent. Toss with bread crumb
mixture.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 105 Calories (kcal); 7g Total Fat; (57% calories from fat); 2g
Protein; 10g Carbohydrate; 17mg Cholesterol; 270mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 244 Calories (kcal); 10g Total Fat; (38% calories from fat); 31g
Protein; 4g Carbohydrate; 96mg Cholesterol; 182mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiments Ocean Produce International
Put all the ingredients into a blender and mix until the Sea Parsley� is
finely chopped. This dressing is terrific on salads or served as a sauce
for cooked pasta. You can add other ingredients such as 1 tablespoon of
red or green onions.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 14g Total Fat; (99% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Seafood Creole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�
In large saucepan over medium heat, heat oil; add celery, green pepper,
onion and garlic. Cook 5 minutes or until vegetables are tender.
Stir in pasta sauce, thyme, and cayenne pepper; hear to boiling. Add fish;
reduce heat. Simmer 5 minutes or until fish is done.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 264 Calories (kcal); 3g Total Fat; (11% calories from fat); 15g
Protein; 44g Carbohydrate; 16mg Cholesterol; 452mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Seafood Louis
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 229 Calories (kcal); 7g Total Fat; (26% calories from fat); 35g
Protein; 6g Carbohydrate; 239mg Cholesterol; 684mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Seafood Pasta
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Pasta
Rag�
In a large skillet, saut� shrimp and garlic in olive oil. Add sauce and
crushed red pepper; heat through. Spoon sauce and shrimp over hot cooked
pasta; sprinkle with parsley.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 228 Calories (kcal); 12g Total Fat; (46% calories from fat); 19g
Protein; 11g Carbohydrate; 124mg Cholesterol; 861mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Bake potatoes, remove from oven and split lengthwise into halves. Scoop
out potatoes and mash with milk, egg, paprika, and butter.
Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and
saut� one minute. Fold into mashed potatoes. Refill shells. Top with
buttered bread crumbs. At this point, potatoes can be refrigerated for up
to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350
for 25 minutes or frozen at 350� for 45 minutes.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 219 Calories (kcal); 9g Total Fat; (35% calories from fat); 11g
Protein; 25g Carbohydrate; 62mg Cholesterol; 186mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 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
Heat sesame oil in nonstick pan over medium heat. Add chops and brown,
sprinkling with sesame seed and ginger. When both sides are browned, add
soy sauce and white wine to skillet, add mushrooms and onions; stir gently
to saut�, 1-2 minutes. Remove chops to serving platter. Add butter to pan,
stir constantly to deglaze pan. Pour mushroom-onion sauce over chops to
serve.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 232 Calories (kcal); 11g Total Fat; (46% calories from fat); 24g
Protein; 5g Carbohydrate; 69mg Cholesterol; 567mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Serves 6 to 8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 325 Calories (kcal); 2g Total Fat; (6% calories from fat); 22g
Protein; 53g Carbohydrate; 15mg Cholesterol; 404mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
When pasta is done, drain and combine with oyster and spinach mixture. Add
basil, parsley and salt and pepper to taste. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 310 Calories (kcal); 5g Total Fat; (15% calories from fat); 12g
Protein; 51g Carbohydrate; 14mg Cholesterol; 237mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta Vegetables
Cut the red bell peppers in half, cut out the cores and scrape away the
seeds. Cut into 1/4-inch strips.
Core the tomatoes and cut a small "x" in the end opposite the core. Blanch
the tomatoes in a small saucepan of boiling salted water just until the
skins are loosened, about 10 seconds for a round tomato or up to 1 minute
for tough-skinned plum tomatoes. Drain the tomatoes immediately and place
them in a bowl of cold water. When cool, drain the tomatoes and slip off
the skins. Cut the tomatoes in half and scrape out the seeds. Cut the
tomatoes in 1/2-inch cubes.
Drain pasta and transfer to a serving bowl. Pour vegetable sauce over
pasta and toss lightly. Add salt and pepper to taste and serve
immediately.
Serves 4-6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 401 Calories (kcal); 10g Total Fat; (21% calories from fat); 13g
Protein; 67g Carbohydrate; 21mg Cholesterol; 24mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Shepherd's Pie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles The Idaho Potato Commission
Combine 1/3 cup potato flakes, beef, onion, tomato sauce, 1/4 cup milk,
brown sugar, allspice, 1/2 teaspoon salt, pepper and thawed vegetables in
a medium bowl, stirring well. Press beef mixture into a 9-inch
microwave-safe pie plate. Cover with wax paper and microwave at HIGH 10 to
11 minutes, or until meat is cooked, rotating a half-turn after 5 minutes.
Let stand, covered, 5 minutes; drain and set aside.
Combine water, remaining 1/2 cup milk, margarine and 1/4 teaspoon salt in
a large glass bowl; stir in remaining 1 1/3 cups potato flakes. Microwave
at HIGH 3 to 4 minutes, or until bubbly. Stir well; let stand 1 minute.
Spread potato mixture over beef mixture, sealing to edge of pie plate.
Sprinkle with cheese; microwave, uncovered, at HIGH 2 to 3 minutes, or
until cheese melts. Serve immediately.
4 to 6 servings
Description:
"Topped with fluffy mashed potatoes, Shepherd's Pie will satisfy even
the most demanding appetite."
Cuisine:
"British"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 495 Calories (kcal); 27g Total Fat; (48% calories from fat); 31g
Protein; 34g Carbohydrate; 82mg Cholesterol; 895mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Shrimp Alfredo
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�
Meanwhile, cook shrimp in boiling water just until shrimp turn pink, about
2 minutes. Drain. Spoon sauce over hot pasta; toss to coat well. Spoon
shrimp over pasta.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 455 Calories (kcal); 16g Total Fat; (32% calories from fat); 26g
Protein; 48g Carbohydrate; 159mg Cholesterol; 501mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Saut� celery and onion in butter until brown. Add potatoes and enough
water to cover. Simmer 20 minutes or until potatoes are done.
Stir cornstarch into about 1 cup water and add to mix. Increase heat to
thicken. Add milk and salmon and serve when hot.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 669 Calories (kcal); 21g Total Fat; (27% calories from fat); 26g
Protein; 93g Carbohydrate; 96mg Cholesterol; 711mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council
Source:
"The Mushroom Council"
Start to Finish Time:
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 9g Total Fat; (34% calories from fat); 28g
Protein; 10g Carbohydrate; 69mg Cholesterol; 162mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : *For carrot matchsticks, cut carrot into thin diagonal slices;
stack 3 or 4 slices and cut in narrow sticks.
Nutr. Assoc. : 758 9208 3386 0 0 3585 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Fish/ Seafood
Main Dishes
Combine ripe olive slices with next four ingredients in bowl. Mix well.
Place salmon steaks on baking pan treated with non stick spray. Top each
steak with 1/2 cup of the olive mixture. Bake in preheated 375�F oven for
20 minutes, or until salmon flakes easily.
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 264 Calories (kcal); 10g Total Fat; (35% calories from fat); 35g
Protein; 7g Carbohydrate; 88mg Cholesterol; 664mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Pur�e in food sieve or food mill. Return mixture to pot; add sugar and
spices. Cover and cook on low 1 to 2 hours longer. For a thicker apple
butter, uncover, and cook on high until desired consistency, stirring
occasionally.
Store in refrigerator or pour hot apple butter into hot canning jars,
leaving 1/4 inch headspace. Adjust caps for canning. Process in boiling
water bath 10 minutes.
Source:
"Virginia Apple Growers Association"
S(Internet address):
"http://www.vvac.org/vaapples/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 1650 Calories (kcal); 5g Total Fat; (2% calories from fat); 3g
Protein; 425g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 13 1/2 Fruit; 0 Fat; 13
1/2 Other Carbohydrates
Nutr. Assoc. : 28 0 0 0 0
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Add the mashed potato to the pan with all the remaining ingredients.
Cook over a medium heat for 6 - 8 minutes until any liquid has evaporated,
and the underside of the hash is browned.
Serve immediately.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 576 Calories (kcal); 23g Total Fat; (35% calories from fat); 40g
Protein; 53g Carbohydrate; 99mg Cholesterol; 1626mg Sodium
Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Char the pepper under broiler and place in plastic bag to steam for 5
minutes. Peel the charred pepper, remove seeds and rib; dice. Chop the
smoked trout into large pieces and saut� for two minutes. Add pepper and
onion; cook for another 1-2 minutes. Add eggs and scramble until firm.
Remove from heat and mix in cheese.
Description:
""A very popular recipe, " says Kelly Robinson."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 418 Calories (kcal); 24g Total Fat; (52% calories from fat); 43g
Protein; 6g Carbohydrate; 497mg Cholesterol; 1223mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
NOTES : The Ballard Inn * 2436 Baseline Avenue * Ballard, CA 93463 * (805)
688-7770
Nutr. Assoc. : 26326 5010 0 3854 916
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Poultry
Soups/ Stews/ Chowders The Butterball Turkey Company
Heat oil in large saucepan or Dutch oven over medium heat. Add onion and
cook 5 minutes. Add sweet, potato, broth and thyme and bring to a boil.
Reduce heat, cover and simmer 10 minutes or until potato is almost tender.
Stir in beans and turkey; continue heating until hot, about 10 minutes.
Stir in spinach just before serving.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"9 cups"
T(Cook Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 468 Calories (kcal); 7g Total Fat; (13% calories from fat); 41g
Protein; 61g Carbohydrate; 52mg Cholesterol; 693mg Sodium
Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : By integrating prep time with cook time, this soup can be ready in
about 30 minutes.
Nutr. Assoc. : 0 0 5212 0 1492 0 2849 3407
Place pizza crust on cookie sheet. Combine oil and garlic; brush evenly
over pizza crust. Arrange salmon and cream cheese over pizza; top with red
onion, cheese, dill and, if desired, capers. Bake 12 to 15 minutes or
until edges of crust are crisp and cheese is melted. Cut into wedges.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 256 Calories (kcal); 13g Total Fat; (45% calories from fat); 17g
Protein; 18g Carbohydrate; 44mg Cholesterol; 470mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 956 0 0 0 27181 1466 0 2130706543 3362 2478
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board
Combine all ingredients except chicken in small bowl until well blended.
Place chicken in roasting pan; brush with glaze. Roast at 350�F 1 hour to
1 hour and 15 minutes, brushing with additional glaze every 15 minutes or
until chicken is deep-golden brown and juices run clear.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 355 Calories (kcal); 6g Total Fat; (16% calories from fat); 49g
Protein; 24g Carbohydrate; 155mg Cholesterol; 292mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
In a large deep skillet, saut� bacon until some fat is rendered; add
onion, celery, carrot, garlic and red pepper to skillet and saut� until
vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir
occasionally for 10 more minutes.
Stir in beans; add broth and bring to a gentle boil. Add macaroni and
continue cooking until pasta is tender, but still firm, about 15 minutes.
Serve immediately with Parmesan cheese if desired; or cover, refrigerate
and reheat gently to serving temperature.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 217 Calories (kcal); 4g Total Fat; (16% calories from fat); 14g
Protein; 32g Carbohydrate; 4mg Cholesterol; 741mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 23g Total Fat; (99% calories from fat); trace
Protein; trace Carbohydrate; 62mg Cholesterol; 265mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Southern-Style Catfish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Lawry's
In shallow dish, combine cornmeal, Seasoned Salt and cayenne pepper. Dip
fish in buttermilk, shake off excess buttermilk and coat with flour. Dip
again in buttermilk, then coat with seasoned cornmeal. In large heavy
skillet (cast iron is best), heat oil over medium-high heat until hot. Fry
fish about 5 minutes on each side, depending on thickness, or until fish
just begins to flake.
Cuisine:
"Southern"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 464 Calories (kcal); 24g Total Fat; (47% calories from fat); 33g
Protein; 28g Carbohydrate; 100mg Cholesterol; 1148mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
NOTES : Coat fish ahead of time; then place on tray and refrigerate until
ready to fry.
Nutr. Assoc. : 2507 0 4873 272 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Salads Side Dishes
The Mushroom Council
Cuisine:
"Southwest"
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 243 Calories (kcal); 18g Total Fat; (62% calories from fat); 8g
Protein; 16g Carbohydrate; 17mg Cholesterol; 213mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork
Description:
"�Enough for one pound of your favorite pasta�"
Cuisine:
"Southwest"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 104 Calories (kcal); 2g Total Fat; (16% calories from fat); 5g
Protein; 20g Carbohydrate; 3mg Cholesterol; 496mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Soups/ Stews/ Chowders
Preheat broiler; oil 2 large shallow baking pans; set aside. Use tomatoes
held at room temperature until fully ripe. Core tomatoes; cut in halves
horizontally. Squeeze gently to release seeds. Place cut side down on one
of the prepared baking pans. Broil about 6 inches from heat until skins
are charred, 3 to 4 minutes.
Quarter poblano chilies; core and seed. Place on remaining prepared baking
pan. Broil about 6 inches from heat until skin is charred, turning once,
about 3 minutes. Place in a plastic bag for 15 minutes to make peeling
easier. Peel peppers; cut in strips; set aside.
In a large saucepan heat olive oil until hot. Add onion, garlic and
cilantro bunch. Cook and stir over low heat until onion is crisp-tender,
about 5 minutes. Cover and cook over very low heat, stirring occasionally,
until very tender, about 15 minutes. Add broth, the reserved pur�ed
tomatoes and poblano strips. Cover and simmer to blend flavors, about 15
minutes. Remove cilantro. Add lime juice, cumin and red pepper. Meanwhile,
in a large skillet heat 1/4 inch vegetable oil until hot. Add tortilla
strips, a few at a time; fry until crisp, about 45 seconds. Drain on paper
towel. Serve soup garnished with tortilla strips and shredded Monterey
Jack cheese, if desired.
Cuisine:
"Southwest"
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 197 Calories (kcal); 9g Total Fat; (37% calories from fat); 4g
Protein; 29g Carbohydrate; 0mg Cholesterol; 753mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 3415 4532 0 0 0 0 5846 0 2130706543 0 0 0 0 2883
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 443 Calories (kcal); 10g Total Fat; (21% calories from fat); 25g
Protein; 61g Carbohydrate; 91mg Cholesterol; 752mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta
Add shrimp and parsley; heat thoroughly. Spoon over hot spaghetti; toss.
Serve with Parmesan cheese.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 474 Calories (kcal); 22g Total Fat; (42% calories from fat); 24g
Protein; 44g Carbohydrate; 203mg Cholesterol; 391mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Prepare pasta according to package directions. Drain the pasta and return
it to the pot. Add the chili and stir over medium heat until the sauce is
simmering and the pasta is coated with sauce. Divide among bowls and serve
immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 506 Calories (kcal); 12g Total Fat; (20% calories from fat); 25g
Protein; 74g Carbohydrate; 45mg Cholesterol; 401mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Nat. Pork Producers Council Soups/ Stews/ Chowders
Trim fennel bulb; discard root end and save some of the feathery top for
garnish; finely chop and set aside. Quarter the bulb lengthwise; remove
the core; chop (you should have about 1 1/2 cups).
In a large saucepan, melt the butter; add fennel and leeks and saut�,
stirring frequently, for 20 minutes, or until fennel is very tender.
Combine broth and flour; stir into onion mixture. Add milk, lemon peel,
cinnamon and pepper. Cook over medium heat, stirring frequently, for 5
minutes, or until mixture thickens.
Gradually stir in cheese; reduce heat to low; stir until cheese melts.
Stir in ham and beer; heat through. To serve, ladle chowder into soup
bowls. Sprinkle with chopped fennel leaves.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 530 Calories (kcal); 33g Total Fat; (57% calories from fat); 30g
Protein; 24g Carbohydrate; 112mg Cholesterol; 1473mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Turkey Federation
Poultry
In 13 � 9-inch baking pan, place turkey thighs in one half of pan. Arrange
apple quarters and squash wedges in other half of pan..
In small bowl, combine apple juice, maple syrup, cinnamon and nutmeg; pour
over turkey, apples and squash. Cover pan with foil and bake at 350
degrees F. for 1 hour.
Remove foil and baste with pan juices. Bake uncovered for 15 minutes or
until internal temperature of thighs registers 180�F on a meat
thermometer.
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 828 Calories (kcal); 17g Total Fat; (18% calories from fat); 57g
Protein; 109g Carbohydrate; 144mg Cholesterol; 528mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Rag�
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 5g Total Fat; (13% calories from fat); 55g
Protein; 24g Carbohydrate; 137mg Cholesterol; 250mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2
Fat; 1 Other Carbohydrates
Nutr. Assoc. : 2573 0 0 462 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Remove the chicken from pan, cut in half and chill. Add flour to pan; stir
until a roux forms.
Add green onions, celery and peppers to saut� pan. Saut� until crisp
tender. Stir in remaining ingredients. Heat until sauce begins to simmer.
When pasta is done, drain well. Toss pasta with sauce; top with chicken.
Serves 5-6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 347 Calories (kcal); 6g Total Fat; (15% calories from fat); 23g
Protein; 50g Carbohydrate; 33mg Cholesterol; 263mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3274 0 0 4845 2516 4713 0 0 0 0 0 0 0 0 322 0
Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Nat. Pork Producers Council Soups/ Stews/ Chowders
In a large Dutch oven or deep skillet with lid, brown pork cubes, onion
and garlic in oil over medium-high heat. Add remaining ingredients except
salt and parsley; cover and simmer one hour. Taste and adjust seasonings
for salt. Serve hot garnished with cilantro. This stew reheats well; cover
and refrigerate for up to three days; freeze for longer storage.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 252 Calories (kcal); 5g Total Fat; (17% calories from fat); 21g
Protein; 31g Carbohydrate; 34mg Cholesterol; 662mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
MARINADE
1/2 cup red wine vinegar
1/2 teaspoon hot red pepper flakes
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
3 cloves garlic -- minced
Dissolve bouillon cube in 1 cup hot water. In a large skillet, warm the
oil over high heat until it begins to smoke. Drain the beef thoroughly,
reserving the marinade. Add beef to skillet and saut� until nicely
browned, about 3 minutes. Remove beef with a slotted spoon. .
Reduce heat under skillet to medium and add broccoli and marinade. Saut�
until broccoli is tender, about 6 minutes. Add tomato sauce, dissolved
bouillon and flank steak to skillet.
When pasta is done, drain it well and transfer to serving dish. Spoon
steak sauce over top and garnish with cherry tomatoes. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 482 Calories (kcal); 11g Total Fat; (20% calories from fat); 26g
Protein; 70g Carbohydrate; 39mg Cholesterol; 176mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Rag�
In a medium saucepan, lightly saut� garlic and basil in olive oil. Add
sauce, reserved clam liquid and white wine. Simmer over medium heat 15
minutes; during the last 3 minutes of cooking, add clams. Spoon sauce over
hot pasta; garnish with lemon zest, if desired.
Serves 6-8.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 474 Calories (kcal); 7g Total Fat; (14% calories from fat); 32g
Protein; 64g Carbohydrate; 62mg Cholesterol; 501mg Sodium
Food Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 103 Calories (kcal); 5g Total Fat; (32% calories from fat); 4g
Protein; 18g Carbohydrate; 0mg Cholesterol; 235mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Pasta
Rag�
In a large skillet, lightly saut� shrimp in olive oil. Add sauce and
Tabasco sauce. Simmer covered, until shrimp are cooked. Spoon sauce over
hot cooked pasta; toss to coat well. Top pasta with shrimp; sprinkle with
parsley.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 382 Calories (kcal); 7g Total Fat; (15% calories from fat); 25g
Protein; 54g Carbohydrate; 115mg Cholesterol; 518mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes
SALAD
5 cups cleaned torn spinach leaves -- stems removed
1 cup bite-size fresh pineapple wedges
1/2 cup dried tart cherries
1/2 cup thinly sliced red onion
Crumbled Feta cheese -- if desired
For the dressing, combine oil, vinegar, honey and pepper in a medium bowl;
mix well.
For the salad, combine spinach with pineapple, cherries and onion in a
large salad bowl. Spoon dressing over spinach mixture; mix to coat salad
with dressing. Serve topped with Feta cheese, if desired.
Description:
"Cherries add a special touch to salads."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 150 Calories (kcal); 9g Total Fat; (52% calories from fat); 1g
Protein; 17g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry
SALAD
1 pound fresh spinach
1/4 pound fresh mushrooms
1/4 cup crisp fried bacon -- diced
1/3 cup roasted and chopped Oregon hazelnuts
Combine dressing ingredients in small bowl. Mix well and chill. Wash
spinach and tear into small pieces. Combine mushrooms with spinach in
salad bowl. Toss with bacon and chopped hazelnuts. Add dressing and mix
well. Garnish with hard-boiled eggs, if desired.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 266 Calories (kcal); 22g Total Fat; (70% calories from fat); 10g
Protein; 11g Carbohydrate; 13mg Cholesterol; 653mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes The Mushroom Council
Preheat oven to 350�F. In a large skillet over medium-high heat, heat oil.
Add mushrooms and garlic; cook and stir until the mushroom liquid has
evaporated, about 5 minutes.
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 434 Calories (kcal); 18g Total Fat; (35% calories from fat); 20g
Protein; 52g Carbohydrate; 15mg Cholesterol; 590mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes
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 1 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, divide in half. Roll each to 12-inch rope. Overlap
strands 2-3 times to make twisted loaf shape. Pinch ends to seal. Place in
9- � 5- � 3-inch loaf pan coated with cooking spray. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Bake at 350�F for 55 to 60 minutes or until done. Remove from pan and cool
on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g
Protein; 43g Carbohydrate; 23mg Cholesterol; 265mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Desserts
Stash Tea
FILLING
1 cup granulated sugar
1 cup flaked coconut
1 8-ounce package cream cheese
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
12 Stash Tea Lemon Blossom Tea Bags
OR
1 ounce loose tea
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until
crumbly. Pat into greased 13 � 9 inch baking pan. Bake at 375 degrees for
7 to 10 minutes or until lightly browned.
For filling, combine 1 cup granulated sugar, coconut and cream cheese.
Blend well. Beat in eggs, 2 tablespoons of flour, 1/2 teaspoon baking
powder, salt, contents of 10 Stash Lemon Blossom Tea bags and 2
Tablespoons melted butter until mixture is well blended. Spread over crust
in pan. Return to oven 15 to 20 minutes, or until set.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); 14g Total Fat; (50% calories from fat); 3g
Protein; 29g Carbohydrate; 55mg Cholesterol; 176mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 388 Calories (kcal); 28g Total Fat; (63% calories from fat); 25g
Protein; 11g Carbohydrate; 58mg Cholesterol; 86mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Vegetables
Heat heavy sauce pan over high heat. Add sugar; stirring until sugar
melts. Add asparagus and boiling water. Cover pan; boil hard for 5
minutes. Drain; plunge asparagus into ice water. In large saucepan melt
butter; add asparagus; stir until well coated and heated through. Season
to taste.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 113 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g
Protein; 15g Carbohydrate; 16mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Place sablefish on steamer rack over 3/4 inch boiling water. Cover and
steam 10 minutes per inch of thickness measured at its thickest part or
until sablefish flakes easily when tested with a fork. Serve with lemon
wedges and potatoes.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 219 Calories (kcal); 17g Total Fat; (71% calories from fat); 15g
Protein; 0g Carbohydrate; 54mg Cholesterol; 627mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Cut tenderloin into 1/4-inch thick slices. Combine sherry, water and soy
sauce in medium bowl; add tenderloin, stirring to coat. Heat 2 tablespoons
oil in wok or large frying pan. Add mushrooms and pea pods and cook
quickly 3 to 4 minutes, stirring constantly. Remove vegetable and reserve.
Drain marinade from pork; reserve. Add remaining oil to pan. Quickly brown
pork 3 to 4 minutes or until done, stirring constantly. Stir cornstarch
into reserved marinade. Add vegetable and marinade and cook, stirring
occasionally, until thickened. Serve pork stir-fry over lettuce.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 287 Calories (kcal); 16g Total Fat; (51% calories from fat); 22g
Protein; 11g Carbohydrate; 44mg Cholesterol; 819mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Strawberry Salsa
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Sauce/ Baste/ Gravy The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/2 Quarts"
- - - - - - - - - - - - - - - - - - -
Per serving: 48 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 10g Carbohydrate; 0mg Cholesterol; 92mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 1436 4713 3591 5296 2049 26108 0 0 0 0 2130706543 0 2614 0
0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Rice Council
Season insides of pounded chicken breasts with salt and 1/4 teaspoon
pepper.
Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon
pepper. Spoon rice mixture on top of pounded chicken breasts; fold over
and secure sides with wooden picks. Wipe off outsides of chicken breasts
with paper towel.
Heat oil in a large skillet over medium-high heat. Cook stuffed chicken
breasts in hot oil 1 minute on each side or just until golden brown.
Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10
minutes. Let stand 5 minutes before slicing.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 257 Calories (kcal); 8g Total Fat; (28% calories from fat); 31g
Protein; 15g Carbohydrate; 75mg Cholesterol; 241mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
NOTES : *To toast rice bran, spread on baking sheet and bake at 325
degrees 7 to 8 minutes.
Nutr. Assoc. : 26039 0 0 2801 20200 26153 1249 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast
In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, Italian
herb seasoning and salt. Stir very warm water and butter into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 minutes. Cover;
let rest 10 minutes.
Brush loaf with egg white; sprinkle with sesame seed if desired. Bake at
400�F for 25 to 30 minutes or until done. Remove to wire rack. Serve warm
or at room temperature.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 207 Calories (kcal); 7g Total Fat; (32% calories from fat); 8g
Protein; 26g Carbohydrate; 17mg Cholesterol; 534mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 14 0 26366 3776 0 3728 0 3657 1198 1311 1603 20168 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads The Rice Council
Combine rice, corn, chile, olives, green pepper, red pepper, onions and
crushed red pepper in large bowl. Mix lime juice, oil and garlic; add to
rice mixture.
Just before serving add cheese and toss lightly. Serve on lettuce leaves;
garnish with tomato wedges.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 369 Calories (kcal); 17g Total Fat; (40% calories from fat); 10g
Protein; 46g Carbohydrate; 34mg Cholesterol; 717mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry Salads
DRESSING
1/2 cup plain low fat yogurt
1/2 cup Miracle Whip Light Dressing
2 tablespoons orange juice
1/2 teaspoon grated orange rind
1/2 teaspoon curry powder
1/4 teaspoon ginger
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 408 Calories (kcal); 18g Total Fat; (39% calories from fat); 23g
Protein; 40g Carbohydrate; 65mg Cholesterol; 284mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 3 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Sauce/ Baste/ Gravy
Reduce heat and simmer until the liquid is reduced by half, approximately
10-20 minutes. In a food processor or blender, pur�e small quantities of
the sauce to desired consistency, using 3 to 4 quick on-off motions for a
chunky sauce, longer for a smoother sauce.
When pasta is done, drain. Pour sauce over pasta and serve immediately.
Description:
"�Enough for one pound of your favorite pasta�"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 57 Calories (kcal); trace Total Fat; (4% calories from fat); 3g
Protein; 13g Carbohydrate; 0mg Cholesterol; 351mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over low
heat. Form patties, then pan fry cakes several minutes until golden brown.
Add butter or oil to skillet as needed.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"10 crab cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 223 Calories (kcal); 8g Total Fat; (33% calories from fat); 18g
Protein; 19g Carbohydrate; 104mg Cholesterol; 629mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Alaska surimi seafood -- cut or shredded into bite-size
pieces
4 cups fresh spinach -- torn
1/2 cup fresh mushrooms -- sliced
1/4 cup green onions -- thinly sliced
1 cup cherry tomatoes -- halved
1/2 cup cucumber -- thinly sliced
2 tablespoons peanut oil
4 tablespoons rice vinegar
1 teaspoon fresh ginger root
OR
1/2 teaspoon ground ginger
1 teaspoon soy sauce
1/4 teaspoon dry mustard
1/2 teaspoon honey
1/2 teaspoon sesame oil
Combine remaining ingredients, mix well and pour over salad. Toss and
serve. Garnish with 1 teaspoon sesame seeds, if desired.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 9g Total Fat; (37% calories from fat); 19g
Protein; 14g Carbohydrate; 34mg Cholesterol; 277mg 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 : BC Turkey Marketing Board Main Dishes
Poultry Salads
Whisk together vinegar, lemon juice, oil, mustard and honey. Add onion,
orange zest and apricots. Let dressing sit at room temperature for about
one hour.
In a large bowl, mix turkey, celery, cabbage and raisins. Pour dressing
over salad and toss well to coat. Chill for several hours or overnight.
Serve on a large salad plate or bowl lined with lettuce leaves.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 382 Calories (kcal); 6g Total Fat; (14% calories from fat); 40g
Protein; 44g Carbohydrate; 103mg Cholesterol; 224mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes
Drain cherries and pineapple, reserving juices. Set aside pineapple. Put
cherries in a bowl with black cherry schnapps. Marinate 15 minutes, then
drain cherries, reserving schnapps. Set aside cherries.
Combine reserved juice from cherries and pineapple and reserved schnapps
(about 2 1/2 cups liquid total) in a large saucepan; bring to a boil.
Remove from heat. Add gelatin; stir until gelatin is dissolved. Add orange
juice and lemon juice. Stir in cherries, pineapple and walnuts; mix well.
Pour into a 13 � 9 � 2-inch pan. Let chill until firm.
Description:
"Sweet cherries and schnapps transform ordinary gelatin salad."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 7g Total Fat; (29% calories from fat); 5g
Protein; 30g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1
Other Carbohydrates
Sweet Potatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lawry's Side Dishes
Vegetables
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 5g Total Fat; (19% calories from fat); 3g
Protein; 44g Carbohydrate; 14mg Cholesterol; 301mg Sodium
Food Exchanges: 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 : Desserts Fruit
Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 317 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g
Protein; 83g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 1/2
Other Carbohydrates
SAUCE
1 cup pineapple juice
1/4 cup salad oil
1/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons soy sauce
1 teaspoon pepper
1/2 teaspoon chili powder
1/2 cup mild vinegar (use a mild vinegar such as
rice vinegar or reduce vinegar to 1/3 cup)
1 tablespoon cornstarch
CURRIED FRUIT
4 cups fruit (drained canned pear halves, apricot
halves, peach halves, pineapple rings, and
banana slices)
1/4 cup butter
1/2 cup brown sugar
1 teaspoon curry powder
Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare batter
of flour, baking powder, salt, and water. Lay fish and batter aside and
prepare the following sauce.
Sauce: In a small jar, shake the cornstarch and vinegar together until
smooth. In a saucepan, combine the other ingredients and add the
cornstarch mixture. Cook, stirring, until mixture comes to a boil. Keep
warm over a double boiler.
To cook fish: Heat deep fat in fryer or saucepan to 375� degrees. Coat
halibut with batter, and fry until golden, turning once. Drain well on
absorbent paper and keep warm. Serve the sauce over the fish accompanied
by rice. The curried fruit dish below is a gourmet accompaniment. Stir
fried vegetables could also be served.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 704 Calories (kcal); 28g Total Fat; (35% calories from fat); 28g
Protein; 88g Carbohydrate; 67mg Cholesterol; 1120mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5
Fat; 2 Other Carbohydrates
Nutr. Assoc. : 3645 0 0 0 0 0 0 0 0 0 0 0 0 0 4733 0 0 0 3484 0 0 0
Taco Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Sue Bee Honey
Combine all ingredients, except rice, in frying pan and bring to a boil.
Reduce heat, cover and let simmer about 10 minutes or until chicken is
done. Serve over rice on glass platter. If desired, top with shredded
cheddar cheese and sour cream.
Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 427 Calories (kcal); 9g Total Fat; (19% calories from fat); 24g
Protein; 62g Carbohydrate; 58mg Cholesterol; 654mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry
Sauce/ Baste/ Gravy
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"3/4 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 823 Calories (kcal); 92g Total Fat; (98% calories from fat); 1g
Protein; 3g Carbohydrate; 248mg Cholesterol; 2305mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Monitor Sugar
Combine milk, egg whites, vegetables and seasonings; mix well. Add ground
beef and oat bran; mix lightly but thoroughly. Press into 8 � 4-inch loaf
pan. Bake 50 minutes.
Combine catsup, Big Chief brown sugar and mustard; mix well. Spoon over
meat; bake an additional 10 minutes. Let stand 5 minutes before serving.
Description:
"A classic with a new twist!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); 14g Total Fat; (46% calories from fat); 20g
Protein; 17g Carbohydrate; 53mg Cholesterol; 311mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
Tangy Sparkler
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 154 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 39g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Dressings/ Stuffings
Side Dishes
Melt butter in a medium saucepan over medium heat. Add celery and onion;
cook 2 to 3 minutes, or until vegetables are tender. Stir in thyme and
poultry seasoning.
Combine celery mixture, stuffing cubes and broth in a large bowl. Gently
stir in cherries. Spoon into a lightly greased 2-quart casserole.
Description:
"Brighten traditional bread stuffing with cherries."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 5g Total Fat; (26% calories from fat); 4g
Protein; 24g Carbohydrate; 8mg Cholesterol; 325mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : *1 can (16 ounces) unsweetened tart cherries, well drained, can be
substituted for frozen tart cherries.
Nutr. Assoc. : 0 0 0 0 0 196 0 1085
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 34 Calories (kcal); trace Total Fat; (6% calories from fat); trace
Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Poultry
Rag�
In medium saucepan over medium heat, cook meat until done; drain. Add
onion; cook 5 minutes or until tender.
Stir in pasta sauce, beans and seasonings; heat to boiling. Reduce heat;
simmer 10 minutes.
Cuisine:
"Tex-Mex"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 257 Calories (kcal); 4g Total Fat; (15% calories from fat); 15g
Protein; 39g Carbohydrate; 34mg Cholesterol; 518mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Tex-Mex Lasagne
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta
In a medium bowl, stir together the spaghetti sauce, water, beans, corn
and chili seasoning mix.
Spread 1 cup of the sauce mixture over the bottom of a 9 � 13-inch baking
pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the
sauce. Cover with 1 cup of sauce. Spread 1/2 of the Ricotta on top.
Arrange another 4 pieces of lasagne over the Ricotta and top with another
cup of sauce. Spread remaining Ricotta on top. Arrange final 4 pieces of
lasagne on top. Cover with remaining sauce. Refrigerate for at least 6
hours.
Preheat oven to 350�F. Cover lasagne with foil and bake for 45 minutes
covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an
additional 15 minutes uncovered. Let stand 15 minutes before serving.
Serves 6-8
Cuisine:
"Tex-Mex"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 320 Calories (kcal); 8g Total Fat; (22% calories from fat); 21g
Protein; 42g Carbohydrate; 26mg Cholesterol; 937mg Sodium
Food Exchanges: 2 Grain(Starch); 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
The Mushroom Council
Cuisine:
"Tex-Mex"
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 368 Calories (kcal); 14g Total Fat; (31% calories from fat); 29g
Protein; 36g Carbohydrate; 53mg Cholesterol; 1798mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place pork chops on broiler pan 5 inches from heat. Broil about 8 minutes
on each side, brushing frequently with sauce. Serve with remaining sauce,
if desired.
Cuisine:
"Southern"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 8g Total Fat; (25% calories from fat); 20g
Protein; 32g Carbohydrate; 47mg Cholesterol; 622mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
2 Other Carbohydrates
The BLT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : California Egg Commission Eggs
Omelets
Prepare EASY SPEEDY OMELETS per instructions. Do not fold. Flip out of
pan, but leave flat on plate. For each omelet, arrange 1 sliced tomato on
bottom, cover with 3/4 cup lettuce and garnish with 2 slices of bacon.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 164 Calories (kcal); 12g Total Fat; (62% calories from fat); 8g
Protein; 7g Carbohydrate; 112mg Cholesterol; 274mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : Sandwiches are the work horse of the American diet and we know we
can make a sandwich out of just about anything. Well, some of our
classic sandwiches translate into scrumptious omelets.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2
tablespoons of water.
In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter
or margarine until just hot enough to sizzle a drop of water. Pour in egg
mixture. Mixture should set immediately at edges.
While drawing cooked portions toward center, tilt pan and move cooked
portions as necessary.
While top is still moist and creamy-looking, spoon about 1/2 to 1 cup
filling on one side of omelet. With pancake turner, fold unfilled side of
omelet over filling. Don't worry if it tears. When flipped onto plate,
tears won't be visible.
Slide omelet from pan onto plate or invert onto plate with a quick flip of
the wrist.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 omelet"
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g
Protein; 1g Carbohydrate; 405mg Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers/Snacks California Egg Commission
Sprinkle chips with cheese and microwave on high for 1 minute to warm
chips and melt cheese.
Prepare EASY SPEEDY OMELETS per instructions. Fill each omelet with 1 cup
chip mixture and close. Garnish with 1/4 cup salsa.
Cuisine:
"Cajun"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 503 Calories (kcal); 29g Total Fat; (51% calories from fat); 12g
Protein; 51g Carbohydrate; 116mg Cholesterol; 815mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
NOTES : The party's over. It's two a.m. and the last hearty partiers are
cruising the kitchen looking for goodies. Don't throw out those
chips!!
Nutr. Assoc. : 1619 0 1325 0
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2
tablespoons of water.
In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter
or margarine until just hot enough to sizzle a drop of water. Pour in egg
mixture. Mixture should set immediately at edges.
While drawing cooked portions toward center, tilt pan and move cooked
portions as necessary.
While top is still moist and creamy-looking, spoon about 1/2 to 1 cup
filling on one side of omelet. With pancake turner, fold unfilled side of
omelet over filling. Don't worry if it tears. When flipped onto plate,
tears won't be visible.
Slide omelet from pan onto plate or invert onto plate with a quick flip of
the wrist.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 omelet"
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g
Protein; 1g Carbohydrate; 405mg Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Main Dishes
Omelets
Mix potatoes with onion and bacon bits. Microwave on high until warm
(about 2-3 minutes). Prepare EASY SPEEDY OMELET per basic instructions.
Fill each omelet with about 1 cup filling. Close. Garnish with bacon slice
or serve with any potato topper you choose, such as sour cream or grated
cheese.
Description:
"Got a bowl of mashed potatoes left over from Sunday night dinner? How
about those potatoes from the take-out chicken place? Creamy, mashed
potatoes are the basis for this wonderful "comfort" omelet."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 273 Calories (kcal); 13g Total Fat; (43% calories from fat); 10g
Protein; 29g Carbohydrate; 111mg Cholesterol; 707mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2
tablespoons of water.
In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter
or margarine until just hot enough to sizzle a drop of water. Pour in egg
mixture. Mixture should set immediately at edges.
While drawing cooked portions toward center, tilt pan and move cooked
portions as necessary.
While top is still moist and creamy-looking, spoon about 1/2 to 1 cup
filling on one side of omelet. With pancake turner, fold unfilled side of
omelet over filling. Don't worry if it tears. When flipped onto plate,
tears won't be visible.
Slide omelet from pan onto plate or invert onto plate with a quick flip of
the wrist.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 omelet"
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g
Protein; 1g Carbohydrate; 405mg Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Three-Cheese Twist
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
FILLING
1 cup shredded sharp Cheddar cheese (4 ounces)
1/2 cup shredded Swiss cheese (2 ounces)
1/4 cup grated Parmesan cheese (1 ounce)
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Heat milk, water and oil until very warm (120� to 130�F); stir into
dry ingredients. 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. Cover; let rest 10 minutes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 9g Total Fat; (40% calories from fat); 8g
Protein; 23g Carbohydrate; 33mg Cholesterol; 290mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Soups/ Stews/ Chowders
The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 360 Calories (kcal); 22g Total Fat; (54% calories from fat); 15g
Protein; 28g Carbohydrate; 0mg Cholesterol; 1448mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes
SAUCE
5 tablespoons butter
1 small onion -- sliced thin
2 large apples -- cored and sliced thin
1/2 cup apple cider or apple juice
Salt and white pepper to taste
1 cup heavy cream
Sauce: Melt butter in saucepan. Saut� onion till it is tender. Add the
sliced apples and cook for 1 minute, stirring occasionally. Blend in the
cider. Add salt and pepper to taste. Cook until mixture is reduced by
half. Stir in cream and simmer until sauce is warm. Remove from heat and
reheat when ready to serve.
Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 418 Calories (kcal); 37g Total Fat; (76% calories from fat); 2g
Protein; 23g Carbohydrate; 120mg Cholesterol; 170mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes
LEMON-PARMESAN SAUCE
1 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
GARNISHES
2 lemons -- sliced
Fresh parsley
Rinse the tilapia fillets in cold water and drain thoroughly. Top with
butter or margarine and lemon juice. Broil about 4 inches from the source
of heat for approximately 5 to 6 minutes or until the fish is opaque and
flakes easily when tested with a fork. Top each portion with 1-2
tablespoons of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce
puffs and turns golden brown. Place fillets on serving plate; garnish with
lemon slices and fresh parsley.
Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 310 Calories (kcal); 34g Total Fat; (92% calories from fat); 3g
Protein; 3g Carbohydrate; 18mg Cholesterol; 348mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes
Clean a fresh Tilapia, split it open, make fine cuts on the fish, and
apply a mixture of salt, very hot chili powder, lemon and barbecue. Or run
a piece of stick through and place near fire and cook. Very delicious.
Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"18 cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 546 Calories (kcal); 44g Total Fat; (69% calories from fat); 19g
Protein; 24g Carbohydrate; 98mg Cholesterol; 727mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Tomato Commission Poultry
Salads
Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold
chicken and next 3 ingredients into dressing. Chill. Just before serving,
fold in tomatoes.
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 164 Calories (kcal); 4g Total Fat; (19% calories from fat); 24g
Protein; 9g Carbohydrate; 60mg Cholesterol; 177mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Tomato Catsup
Recipe By :
Serving Size : 56 Preparation Time :0:00
Categories : Condiments Monitor Sugar
Rinse tomatoes; plunge into boiling water, then into cold water. Peel and
quarter, removing as many seeds as possible. Force tomatoes through sieve
or food mill. (There should be approximately 2 quarts of pulp.) Combine
pulp in large pot with vinegar, Big Chief sugar, salt, onion, and garlic.
Tie remaining ingredients loosely in cheesecloth bag and add to tomato
mixture. Bring to boil over medium heat; reduce heat and simmer 1 hour, or
until catsup is of desired consistency.
Description:
"Save money with this easy condiment recipe!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
Yield:
"3 1/2 pints"
- - - - - - - - - - - - - - - - - - -
Per serving: 28 Calories (kcal); trace Total Fat; (5% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Tomato Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauce/ Baste/ Gravy
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 59 Calories (kcal); 4g Total Fat; (51% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Tomato Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Monitor Sugar Soups/ Stews/ Chowders
GARNISH
1/2 cup plain nonfat yogurt -- lightly beaten
In a large saucepan, heat oil over medium-high heat. Add onions and saut�
for 2 to 3 minutes or until translucent. Add garlic and flour, cook 1
minute, stirring constantly. Pour in broth and heat to boiling, stirring
well to combine flour and liquid. Add tomatoes, salt, pepper, Big Chief
granulated sugar, and dill. Reduce heat and simmer, covered, 30 to 40
minutes, or until tomatoes are reduced to a pulp. Allow to cool. Proceed
to pur�e in small batches in a blender or food processor. Reheat the soup.
Serve hot. Drizzle about 1 tablespoon yogurt over each serving and
sprinkle with dill.
Description:
"New Year's Recipes - in case you're starting your diet! A great way
to keep your resolutions for the new year!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 91 Calories (kcal); 3g Total Fat; (33% calories from fat); 6g
Protein; 10g Carbohydrate; trace Cholesterol; 709mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Salads
Combine ripe olives with next five ingredients in large bowl. Stir gently.
Cover. Refrigerate at least 1 hour. Add chopped parsley. Stir gently.
Serve in lettuce-leaf cups or over shredded lettuce leaves.
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 428 Calories (kcal); 36g Total Fat; (74% calories from fat); 15g
Protein; 12g Carbohydrate; 64mg Cholesterol; 1004mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
OPTIONAL ADD-INS
1/2 cup grated sharp Cheddar cheese
2 tablespoons freshly chopped parsley or dill
Place potatoes in large pot and add enough water to cover potatoes. Cook
13 to 15 minutes, or until very tender. Drain.
Return cooked potatoes to pot and stir over medium heat about 1 minute.
With potato masher, mash in hot milk, butter, salt and pepper. Beat with
wooden spoon until potatoes are smooth and creamy. Stir in any optional
add-ins, if desired.
Serves 4 - 6
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 8g Total Fat; (34% calories from fat); 7g
Protein; 29g Carbohydrate; 24mg Cholesterol; 300mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Salads Swift & Company
Combine pork, rice, green pepper and celery in bowl. Drain pineapple
chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad
ingredients. Combine and mix salad dressing, pineapple juice, ginger and
salt; mix well. Pour over salad ingredients; toss lightly to coat evenly.
Cover. Chill well. Serve on salad greens. Garnish with mint or watercress.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 381 Calories (kcal); 16g Total Fat; (39% calories from fat); 16g
Protein; 41g Carbohydrate; 54mg Cholesterol; 380mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�
Salads
In large bowl, stir together cooled pasta and broccoli and remaining
ingredients. Cover; refrigerate 2 hours.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
Yield:
"1 1/3 cup"
T(Refridgeration):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 263 Calories (kcal); 2g Total Fat; (6% calories from fat); 15g
Protein; 45g Carbohydrate; 9mg Cholesterol; 458mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry Salads
Cut turkey into julienned strips (4 1/2" � 1/2"). Cut celery diagonally
into slices (1/4"). Combine with fruits and almonds and mix thoroughly.
Fold into turkey.
Combine salad dressing, lemon juice, soy sauce, Worcestershire sauce and
curry powder and mix thoroughly. Gently stir into turkey mixture. Cover
and refrigerate. Serve each portion on chilled lettuce leaf. Garnish with
strawberry or other brightly coloured fruit.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"3/4 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 165 Calories (kcal); 4g Total Fat; (22% calories from fat); 12g
Protein; 21g Carbohydrate; 27mg Cholesterol; 460mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Poultry
The Rice Council
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red
pepper, eggs and milk in a greased 9�13-inch pan. Top with cheeses. Bake
at 350 degrees 20 to 25 minutes or until knife inserted near center comes
out clean.
To serve, cut quiche into 8 squares; cut each square diagonally into 2
triangles.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
Yield:
"16 traingles"
- - - - - - - - - - - - - - - - - - -
Per serving: 264 Calories (kcal); 11g Total Fat; (38% calories from fat); 18g
Protein; 22g Carbohydrate; 136mg Cholesterol; 251mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Tortilla Industry Assoc.
Source:
"The Tortilla Industry Association"
S(Internet address):
"http://www.tortilla-info.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 324 Calories (kcal); 15g Total Fat; (41% calories from fat); 21g
Protein; 27g Carbohydrate; 56mg Cholesterol; 704mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
NOTES : *Or use 2 cups of any leftover cooked vegetables, such as peas,
cut green beans, corn, cauliflower, asparagus, etc.
Nutr. Assoc. : 1664 0 0 0 2542 0 2848 1538 2501 0
Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Main Dishes Poultry
The Butterball Turkey Company
Heat oven to 325�F. Place breast, skin side up, in shallow open pan
(excluding flat rack) and brush lightly with oil. Roast 1-1/4 hours.
Remove from oven; place carrots and onions around turkey Continue roasting
30 minutes. Meanwhile, stir together honey, vinegar, lemon pepper and
paprika. Remove turkey from oven; brush turkey with honey mixture and
drizzle the remaining honey mixture over the vegetables. Continue roasting
30 minutes or until breast reaches an internal temperature of 170�F.
Halfway through the last 30 minutes, stir vegetables to glaze with pan
juices.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
T(Roast Time):
"2:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 385 Calories (kcal); 2g Total Fat; (4% calories from fat); 70g
Protein; 18g Carbohydrate; 176mg Cholesterol; 199mg Sodium
Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Roll up each sandwich tightly like a jelly roll starting with the turkey
side. Wrap individually and refrigerate for 1 hour. Before serving, cut
each wrap in halves, quarters, or 1 1/2-inch bite-size rounds.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"4 Wraps"
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 6g Total Fat; (24% calories from fat); 16g
Protein; 26g Carbohydrate; 31mg Cholesterol; 586mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Flatbread wrapped sandwiches are all the rage these days, and
there is no tastier nor trendier way to wrap up Thanksgiving
festivities on the day after than rolling up the leftover turkey
in tortillas or lavash bread with a quickly made Caesar dressing,
crisp green romaine lettuce leaves, and roasted red peppers.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Burgers/Sandwiches National Turkey Federation
Poultry
In medium bowl, combine lettuce, cheese, green onion and salad dressing.
Arrange 1 cup mixture over each of the 4 tortillas. Top each with 2 slices
turkey, 2 sun-dried tomatoes and pepper to taste.
Fold in bottom and top portions. Roll up from side to completely enclose
filling.
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"4 Wraps"
- - - - - - - - - - - - - - - - - - -
Per serving: 345 Calories (kcal); 14g Total Fat; (37% calories from fat); 21g
Protein; 32g Carbohydrate; 27mg Cholesterol; 1313mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Cook and crumble turkey and onion in large skillet over medium heat about
6 minutes. Add beans, tomatoes, chilies, chili powder and garlic salt;
stir and simmer 8 to 10 minutes. Serve over cornbread, baked potatoes or
pasta. Garnish with shredded cheese, sour cream, ripe olives, chopped
green onions or cilantro, if desired.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"5 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 251 Calories (kcal); 10g Total Fat; (32% calories from fat); 21g
Protein; 24g Carbohydrate; 42mg Cholesterol; 833mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads
The National Honey Board
Arrange spinach leaves on four salad plates. Arrange grapefruit and orange
sections alternately in spoke-wheel fashion on spinach. Place 1/2 cup
turkey in center of each fruit wheel.
Dressing recipe: In a small bowl, measure 1/4 cup reserved orange juice
(adding grapefruit juice to equal 1/4 cup). Add remaining ingredients and
mix thoroughly.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 276 Calories (kcal); 8g Total Fat; (25% calories from fat); 24g
Protein; 29g Carbohydrate; 58mg Cholesterol; 155mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Turkey Gravy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry
Sauce/ Baste/ Gravy
When turkey is done, pour drippings into a bowl, leaving all brown
particles in the pan.
Let fat rise to top and skim off. Measure back into roasting pan 1/4 cup
fat.
Reserve meat juices under fat. Place roasting pan with fat over low heat.
Blend in 1/4 cup flour and cook until slightly brown and bubbly. Add 2
cups liquid [reserved juices plus broth, milk or water] stirring until
smooth. Scrape brown particles from bottom of pan, and cook and stir until
mixture is thick. Simmer, season to taste and serve hot or let cool and
refrigerate or freeze.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. :
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Poultry Side Dishes
The Butterball Turkey Company
Pour Butterball� Turkey drippings into 4-cup measuring cup. Place 1/4 cup
fat from drippings back into roasting pan or saucepan. Spoon any remaining
fat from drippings and discard. Add broth or milk to drippings to make 4
cups.
Blend 1/2 cup flour (1/4 cup cornstarch) into fat in pan. Gradually blend
in liquid until smooth. Bring to a boil, stir and simmer about 5 minutes.
Add finely chopped cooked giblets, if desired.
Description:
"Homemade Turkey Gravy with pan drippings brings the succulent
Butterball� Turkey juices to bear on this recipe. No waste with plenty
of taste."
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"4 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 14 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; trace 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 : National Turkey Federation Poultry
Spread each tortilla with 1 heaping tablespoon herbed cheese and top with
2 slices ham.
Arrange 2 strips each of yellow and red pepper, cucumber and 1/4 of tomato
strips down center of tortilla and sprinkle with 2 tablespoons alfalfa
sprouts.
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
Yield:
"4 Tortillas"
- - - - - - - - - - - - - - - - - - -
Per serving: 395 Calories (kcal); 13g Total Fat; (30% calories from fat); 20g
Protein; 49g Carbohydrate; 48mg Cholesterol; 960mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
SALSA
1 cup crushed pineapple with juice
1 tablespoon granulated sugar
1 tablespoon minced fresh ginger
OR
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
1 teaspoon cornstarch
1 tablespoon chopped parsley
Mix turkey, rolled oats, onion, milk, egg, Worcestershire sauce, mustard,
garlic powder, salt and pepper together thoroughly. Pack into 6 large
greased muffin tins. Bake at 350 Deg. F. for 25 minutes.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 278 Calories (kcal); 10g Total Fat; (33% calories from fat); 23g
Protein; 23g Carbohydrate; 90mg Cholesterol; 443mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Pasta Poultry
Salads
DRESSING
3/4 cup red wine vinegar
1/4 cup vegetable oil
1 tablespoon brown sugar
1 tablespoon Parmesan cheese
1 teaspoon dried basil
1 teaspoon garlic salt
Fresh parsley for garnish
In a large bowl combine all salad ingredients except tomato. Mix dressing
ingredients well in small bowl. Add dressing to salad and toss.
Refrigerate 1-2 hours to blend flavours. Mix in tomato just before
serving.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 464 Calories (kcal); 18g Total Fat; (35% calories from fat); 37g
Protein; 37g Carbohydrate; 82mg Cholesterol; 426mg Sodium
Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Turkey Federation Pasta
Poultry Salads
In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss
together with pastrami mixture and refrigerate for 1 hour.
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 13g Total Fat; (34% calories from fat); 17g
Protein; 38g Carbohydrate; 31mg Cholesterol; 981mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Turkey Pizza
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Pizza Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cooked turkey
1 large pizza crust
1/4 cup barbecue sauce
2 tablespoons fresh cilantro or parsley -- chopped
1/2 cup onion -- chopped
1/2 cup red pepper -- chopped
1 cup Mozzarella cheese -- shredded
Cut turkey into thin strips and set aside. Spread barbecue sauce over
pizza crust, coating it evenly. Sprinkle cilantro over sauce, then add
onion and red pepper. Add an even layer of turkey strips. Top with
Mozzarella cheese. Bake in an oven preheated to 375 Deg. F for 15-20
minutes.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 529 Calories (kcal); 14g Total Fat; (24% calories from fat); 33g
Protein; 65g Carbohydrate; 54mg Cholesterol; 1136mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Turkey Puffs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Combine eggs, milk, 1/4 teaspoon salt and poultry seasoning. Pour over
sandwiches and let stand in refrigerator for at least one hour. Bake at
350 Deg. for 45-50 minutes. Let stand for five minutes, then slice into
six servings.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 355 Calories (kcal); 21g Total Fat; (53% calories from fat); 21g
Protein; 20g Carbohydrate; 137mg Cholesterol; 643mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Twirls Romanesque
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Rag�
In large skillet over medium heat, heat oil; add chicken. Cook, stirring
frequently until no longer pink, about 4 minutes.
Stir in pasta sauce, peppers, artichokes, olives and crushed red pepper,
heat to boiling. Reduce heat; simmer 10 minutes, or until chicken is
thoroughly cooked, stirring occasionally.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 395 Calories (kcal); 11g Total Fat; (25% calories from fat); 19g
Protein; 55g Carbohydrate; 23mg Cholesterol; 767mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Pizza
Rag�
FILLING TWO
1 small zucchini -- sliced
1 clove garlic -- minced
1 tablespoon margarine
1 4-ounce jar sliced pimentos -- drained
1 tablespoon grated Parmesan cheese
1 18" long loaf Italian bread
3/4 cup shredded Mozzarella cheese
1 14-ounce jar Rag� Pizza Quick Sauce
In a small skillet, saut� ground beef, pepper and onion until beef is
browned; drain fat. Set aside.
Slice bread into 10 slices, without cutting completely through the bread.
Alternate fillings and sauce between slices. Sprinkle with cheese. Loosely
wrap pizza in foil. Bake 25-30 minutes or until heated through.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 494 Calories (kcal); 16g Total Fat; (36% calories from fat); 19g
Protein; 45g Carbohydrate; 39mg Cholesterol; 1006mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Vermicelli Lo Mein
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
In small bowl, stir together broth, soy sauce and cornstarch; set aside.
Meanwhile, in large skillet or wok over medium-high heat, heat oil. Add
broccoli and carrots; stir-fry 3 minutes. Add bok choy, mushrooms, red
pepper, onion and garlic; stir-fry 3 minutes or until tender.
Add hot pasta; toss until well blended. Sprinkle with sesame oil, if
desired.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 223 Calories (kcal); 5g Total Fat; (20% calories from fat); 7g
Protein; 39g Carbohydrate; 0mg Cholesterol; 348mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
In microwave oven, heat broth until hot. Remove vegetables from oven; pour
broth over vegetable mixture, stirring until well blended.
Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and
parsley, if desired. Serve immediately.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 224 Calories (kcal); 6g Total Fat; (21% calories from fat); 7g
Protein; 39g Carbohydrate; 1mg Cholesterol; 26mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Waldorf Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
Side Dishes The Oregon Hazelnut Industry
Combine mayonnaise and whipped cream. Add each apple to dressing as soon
as diced. Add celery, nuts, cherries, salt and sugar; mix well. Chill and
serve on a bed of lettuce.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 263 Calories (kcal); 20g Total Fat; (64% calories from fat); 2g
Protein; 23g Carbohydrate; 15mg Cholesterol; 244mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Nat. Pork Producers Council
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
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Salads
Heat 2 teaspoons oil in large skillet. Brown and cook pork with shallots
over medium-high heat for 5 minutes; sprinkle with salt. Remove pork;
arrange on salad greens.
Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and
stir constantly until dressing comes to boil. Drizzle over salads;
sprinkle with cheese.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:05"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 22g Total Fat; (51% calories from fat); 33g
Protein; 14g Carbohydrate; 185mg Cholesterol; 345mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0
Other Carbohydrates
Wasabi Muffins
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads and Muffins New Zealand Wasabi Limited
Braise in 2 tablespoons oil, wasabi paste, celery, pepper and onion until
soft or brown.
Stir to combine.
Place into hot oven and bake at 395�F for 15 minutes or until golden
brown.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"16 muffins"
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 7g Total Fat; (42% calories from fat); 4g
Protein; 17g Carbohydrate; 27mg Cholesterol; 267mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : These muffins can be frozen. The wasabi brings out the flavour of
the vegetables without being overwhelming.
Nutr. Assoc. : 1685 0 3591 0 2130706543 0 922 568 0 0 0 0 4138 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry
Cream butter with sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Sift together 1 2/3 cups flour, baking
powder and salt. Drain pineapple, reserving syrup. Mix together drained
pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir
sifted ingredients into creamed mixture alternately with pineapple syrup;
fold into floured fruit mixture. Turn into 9-inch springform or 10-inch
tube pan (lined with a double thickness of greased, browned paper.) Bake
in a 300� oven for 2 3/4 hours, or until cake tests done. Cool 30 minutes;
remove from pan and cool completely. If cake is to be stored, wrap
tightly. If desired, before serving, top with a glaze made with
confectioners' sugar and pineapple juice or brandy.
Source:
"Dundee Hazelnuts"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"1 cake"
T(Baking Time):
"2:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 611 Calories (kcal); 32g Total Fat; (45% calories from fat); 8g
Protein; 79g Carbohydrate; 104mg Cholesterol; 350mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 6 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
In a medium bowl, toss diced apple with lemon juice; toss in grape halves
and sliced fennel. In small bowl, stir together oil, vinegar, mustard,
salt and pepper; pour over apple mixture and toss well. Portion onto four
salad plates; top each salad with some walnut pieces, blue cheese and
snipped fennel tops.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 15g Total Fat; (60% calories from fat); 3g
Protein; 18g Carbohydrate; 5mg Cholesterol; 386mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
**To toast nuts: Place on shallow baking pan; toast in 350�F oven
for 8-10 minutes until richly brown.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Poultry
Soups/ Stews/ Chowders
In a large saucepan or skillet, heat oil over medium heat. Saut� onion,
garlic, celery, peppers and dried seasonings over low heat for about 20
minutes.
Add beans, tomatoes, tomato sauce and tomato paste. Simmer gently for 20
minutes. Stir in cooked chicken and corn and cook until heated through.
Before serving, add lime juice and fresh coriander and stir gently. If
desired, garnish with grated Cheddar cheese and sour cream.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 280 Calories (kcal); 7g Total Fat; (20% calories from fat); 18g
Protein; 41g Carbohydrate; 21mg Cholesterol; 630mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews/ Chowders
Heat oil in large saucepan; add celery, onion and garlic. Saut� 2-3
minutes. Add liquid, beans, oregano, basil, chicken broth powder and
pepper. Simmer 1-1 1/2 hours or until beans are tender.
Add parsley if desired and tomatoes, breaking them up with a fork. Heat 10
minutes over high heat or until hot. Serve with cheese and whole wheat
bread or crackers.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Per serving: 301 Calories (kcal); 8g Total Fat; (22% calories from fat); 15g
Protein; 46g Carbohydrate; trace Cholesterol; 884mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
In large bowl, combine 1 1/2 cups bread flour, undissolved yeast, sugar
and salt. Add water and margarine; blend well. Stir in whole wheat flour
and enough remaining bread 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.
Bake at 375�F for 35 to 40 minutes or until done. Remove from pan; cool on
wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g
Protein; 29g Carbohydrate; 0mg Cholesterol; 152mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fruit Side Dishes
Stash Tea
In a small bowl, combine 1 cup of apple sauce and the contents of 1 Stash
Wild Blackcurrant tea bag. Mix well with a spoon and let stand one minute.
Remix and serve.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 55 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Desserts
Stash Tea
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until
crumbly. Pat into a greased 13 � 9-inch baking pan. Bake at 375 degrees
for 7 to 10 minutes or until lightly browned.
___________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and
the contents of 2 Stash Wild Black Currant tea bags until smooth. Spread
over the filled crust while still warm. Let cool.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 13g Total Fat; (48% calories from fat); 3g
Protein; 27g Carbohydrate; 55mg Cholesterol; 167mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Side Dishes
Stash Tea
In a small bowl, combine 1 cup of Apple sauce and the contents of 1 Stash
Tea bag. Mix well with a spoon and let stand one minute. Re-mix and serve.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 110 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 29g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Stash Tea
To prepare Wild Raspberry Syrup: In a sauce pan combine corn syrup and
brown sugar. Mix well. Let simmer 1 minute. Place the 4 Wild Raspberry tea
bags in a tea cup and pour 1/2 cup boiling water in. Let steep for 4
minutes. Remove tea bags and add liquid to sauce pan. Bring the sauce to a
boil. Let cool
To prepare Glazed Pork Lion: Pour mixture over pork loin and bake for 2
1/2 hours or until syrup is evaporated and pork loin is glazed and cooked
thoroughly.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g
Protein; 51g Carbohydrate; 8mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2
Other Carbohydrates
Serving Ideas : Below is a list of other ways to use our Wild Raspberry Syrup:
In a large saut� pan, cook onion and celery in butter until soft. Add the
chicken stock, wild rice, salt and pepper. Cover pan and simmer for 30
minutes. Then, add white rice and dried fruit. Cover pan and simmer
another 15 minutes. Add nuts before serving. Salad is good hot, chilled or
at room temperature.
____________________
Cherries
Preparation: Remove stems. Halve and remove pits.
Approximate Drying Time at 140�F: 18-24 hrs.
Test for Doneness: Pliable and leathery.
____________________
Apricots
Preparation: Halve and remove pits.
Approximate Drying Time at 140�F: 18-24 hrs.
Test for Doneness: Soft, pliable.
____________________
Peaches
Preparation: Halve and remove pits. Peeling is optional but results in
better-looking dried fruit.
Approximate Drying Time at 140�F: 24-36 hrs.
Test for Doneness: Pliable and leathery.
____________________
Rosemary
Preparation: Rinse in cold water.
Approximate Drying Time at 140�F: 1-3 hrs.
Test for Doneness: Brittle and crumbly.
____________________
Thyme
Preparation: Rinse in cold water.
Approximate Drying Time at 140�F: 1-3 hrs.
Test for Doneness: Brittle and crumbly.
____________________
Pears
Preparation: Peel, halve and core.
Approximate Drying Time at 140�F: 24-36 hrs.
Test for Doneness: Soft and pliable.
____________________
Apples
Preparation: Peel if desired, core and slice into 1/8" slices.
Approximate Drying time at 140�F: 4-8 hrs.
Test for Doneness: Pliable to crisp. Dried apples store best when they are
slightly crisp.
Source:
"Jenn Air"
S(Internet address):
"http://www.jennair.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 253 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g
Protein; 43g Carbohydrate; 10mg Cholesterol; 854mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
Mix cocktail sauce, mayonnaise, lemon juice and dill weed until blended.
Add Alaska surimi and celery, mix well. Also great as a filling for
stuffed tomato or avocado or in pit, on croissants, and on bread.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 68 Calories (kcal); 2g Total Fat; (30% calories from fat); 6g
Protein; 6g Carbohydrate; 15mg Cholesterol; 156mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Salads
For the dressing, in a small bowl combine mayonnaise, milk, mustard and
chopped chives. Cover and refrigerate at least 30 minutes.
Cut ham into julienne strips; set aside. In a large bowl combine the ham,
peas, orange sections, lettuce and thinly sliced red pepper. To serve,
spoon the dressing over salad; toss lightly.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 377 Calories (kcal); 25g Total Fat; (58% calories from fat); 20g
Protein; 21g Carbohydrate; 55mg Cholesterol; 1336mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0
Other Carbohydrates