Professional Documents
Culture Documents
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Classic: Saut� with mushrooms; add cream sauce. Top with Parmesan cheese
and bread crumbs; broil until lightly browned and bubbly.
Home Style: Bake at 375�F with butter and lemon juice until flesh is
opaque. Top with fresh chopped herbs
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews
Cover fish with mixture of water, wine and thyme in saucepan. Bring to
boil; simmer, covered, 8 minutes or until fish flakes easily when tested
with a fork.
Saut� mushrooms and onion in butter; blend in flour and cook until smooth
and bubbly. Remove from heat; gradually stir in milk. Cook and stir until
mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid,
shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5
minutes; sprinkle with parsley.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 269 Calories (kcal); 13g Total Fat; (47% calories from fat); 26g
Protein; 7g Carbohydrate; 126mg Cholesterol; 307mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Condiments 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 1/4 cups"
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Per serving: 17 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Serving Ideas : Serve this sweet and spicy condiment with turkey at Thanksgiving
(or use it to make sensational sandwiches with the leftovers). Or pack some into
decorative jars for holiday gifts. For a quick New Year's party spread, simply
spoon over cream cheese. It will be the talk of the town.
NOTES : *To test for correct consistency, place 1/4 cup chutney in a cup;
put in the freezer until it is cold, about 5 minutes. The
consistency should be like jam.
Nutr. Assoc. : 5260 0 0 0 0 3002 0 3338 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Eggs Fish/ Seafood
Main Dishes
Whisk together eggs, milk, salt, pepper and dill. Stir in crab and cheese.
Pour mixture in ramekins. (Can be refrigerated at this point for up to 24
hours). Sprinkle with paprika. Bake 40-45 minutes.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"6 small souffl�s"
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Per serving: 298 Calories (kcal); 23g Total Fat; (69% calories from fat); 19g
Protein; 4g Carbohydrate; 450mg Cholesterol; 873mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
NOTES : Garden Street Inn * 1212 Garden Street * San Luis Obispo, CA 93401
" (805) 545-9802
Kathy Smith, co-owner, cook and recipe collector invents her own
recipes but many of them are given to her by her friends and
guests. This one came from Amber House in Sacramento.
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Roast and peel the peppers as follows: Place the peppers directly over a
gas jet of the range (or under a pre-heated broiler), turning them often
with a pair of tongs, until blackened on all sides. Transfer them to a
bowl and cover tightly with plastic wrap. Let them stand until cool. Cut
the peppers in half lengthwise and remove the stems and seeds. Scrape off
the blackened skin of the pepper. Cut the peppers into 1/4-inch pieces.
Toss the diced roasted peppers with the basil, balsamic vinegar or lemon
juice, garlic, salt and pepper in a small bowl. (This salsa may be
prepared and refrigerated up to one day in advance.)
Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and
the chicken broth to the skillet with the chicken mixture. Return the
pasta to the pot. When the chicken is cooked through, transfer the
contents of the skillet to the pot and heat over high heat until the sauce
is boiling and reduced enough to lightly coat the pasta. Season to taste.
Serve hot.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 432 Calories (kcal); 6g Total Fat; (11% calories from fat); 23g
Protein; 71g Carbohydrate; 28mg Cholesterol; 214mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Stash Tea
Stuffing
In a medium-size sauce pan, combine olive oil, celery, green onions and
shallots. Cook over medium heat until soft. In a large bowl combine all of
the ingredients and mix well. Bake at 325 degrees for 20 to 30 minutes.
Bake alone or use as a meat stuffing.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
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Per serving: 213 Calories (kcal); 6g Total Fat; (24% calories from fat); 7g
Protein; 33g Carbohydrate; 62mg Cholesterol; 694mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 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. 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:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
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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 : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Stuffing
Quickly saut� apple in butter until apple begins to brown, about 2-3
minutes. Remove from heat and stir together with other 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"
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Per serving: 52 Calories (kcal); 3g Total Fat; (52% calories from fat); trace
Protein; 6g Carbohydrate; 3mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Applesauce-Stuffed Tenderloin
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oven to 375�F. Spray 15 � 10-inch jelly roll pan or shallow baking
pan with nonstick cooking spray. In small bowl, combine applesauce,
peanuts, salt, fennel seed and pepper; blend well. Spoon mixture into
pocket in each tenderloin. Secure stuffed pockets with toothpicks. Place
stuffed tenderloins in prepared pan. Roast at 375�F for about 30 minutes.
Let stand 5 to 10 minutes before slicing.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
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Per serving: 182 Calories (kcal); 6g Total Fat; (32% calories from fat); 25g
Protein; 3g Carbohydrate; 74mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly
with heel of hand. Heat 1 tablespoon butter in large skillet over
medium-high heat. Brown medallions, about 2 minutes on each side.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 234 Calories (kcal); 10g Total Fat; (37% calories from fat); 25g
Protein; 12g Carbohydrate; 89mg Cholesterol; 119mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 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
Steam fillets allowing about 10 minutes cooking time per inch of thickness
measured at its thickest part or until fish flakes easily when tested with
a fork. Garnish with sesame seeds. Serve with lemon wedges.
Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 121 Calories (kcal); 2g Total Fat; (19% calories from fat); 20g
Protein; 2g Carbohydrate; 81mg Cholesterol; 414mg 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 : 8 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Place turkey on cutting surface and slice through breast with knife
parallel to cutting board. Leave the last inch intact and open breast up
like a book. Cover turkey with plastic wrap and pound to an even thickness
with meat mallet. Sprinkle 1 teaspoon of lemon pepper onto both sides of
turkey breast.
Combine cheese and asparagus and place on one side of turkey. Fold other
side over and secure with toothpicks. Spread vegetable oil over top and
sides of breast to prevent drying out. Sprinkle remaining lemon pepper on
top.
Place stuffed breast on greased baking dish and cover with lid or foil.
Bake 325 degrees F. or approx. 1 hour or until meat juices are no longer
pink. Remove from oven and let sit for 5 minutes before slicing.
Serves 6-8
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
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Per serving: 205 Calories (kcal); 7g Total Fat; (29% calories from fat); 33g
Protein; 1g Carbohydrate; 88mg Cholesterol; 169mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Asparagus Quiche
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Eggs Main Dishes
Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese and
vegetables. Bake about 45 minutes or until knife inserted in center comes
out clean.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
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Per serving: 205 Calories (kcal); 17g Total Fat; (72% calories from fat); 11g
Protein; 3g Carbohydrate; 231mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
NOTES : Four Sisters Inns A collection of country Inns P.O. Box 3073
Monterey, CA 93942 (408) 649-0908
Kim Post Watson says that one of their inns serves this terrific
recipe.
Nutr. Assoc. : 0 0 0 0 0 3218 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Slice acorn squash horizontally in half; remove seeds from each half.
Slice each half into 6 slices, approximately 1/2-inch thick. Place 6 half
slices on bottom of 5-quart slow cooker.
Combine all other ingredients except peas; pour over squash mixture. Cover
and cook on low heat setting 5 to 6 hours or until pork and squash are
tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn
heat setting to high. Cover and cook about 5 minutes or until peas are
tender; drain.
Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
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Per serving: 361 Calories (kcal); 12g Total Fat; (30% calories from fat); 22g
Protein; 42g Carbohydrate; 52mg Cholesterol; 156mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
1/2 avocado
Fresh lemon juice for rubbing the avocado
3 pieces nori (8 � 7-inches) -- toasted
1/2 cucumber -- peeled and cut lengthwise into 8 � 1/4-inch
strips, discarding the seeds
1/4 pound (about) fresh King crab meat -- thawed if frozen, picked
over, and drained
NAMIDA Hot wasabi paste -- to taste for the sushi plus
additional as an accompaniment, if desired
Soy sauce -- as an accompaniment
Pickled ginger -- as an accompaniment, if desired
In a large heavy saucepan combine the rice with 1 1/4 cups water, bring
the water to a boil, and simmer the rice, covered tightly, for 15 minutes,
or until the water is absorbed and the rice is tender.
Remove the pan from the heat, let the rice stand, covered tightly, for 10
minutes, and transfer it to a flat pan, spreading it in an even layer.
In a saucepan whisk together the vinegar, the sugar, the sake or sherry,
and the salt, simmer the mixture until the sugar is dissolved, and let it
cool.
(Do not chill the rice.) The rice may be made 3 hours in advance and kept,
covered with the dampened cloth, at room temperature.
Peel and pit the avocado, rubbing it with the lemon juice, and cut it into
1/4-inch-thick strips.
Working with one sheet of nori at a time and with a long side facing you,
spread about 3/4 cup of the rice in an even layer on each sheet, leaving a
1/2-inch border on the long sides.
Arrange some of the avocado strips horizontally across the middle of the
rice and arrange some of the cucumber strips and the crab meat on top of
the avocado.
Dab the crab meat with the wasabi paste and beginning with a long side
roll up the nori tightly.
Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the
rolls with the soy sauce, the additional wasabi paste, and the ginger.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 35 Calories (kcal); 1g Total Fat; (14% calories from fat); 1g
Protein; 6g Carbohydrate; 2mg Cholesterol; 70mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 4919 0 0 4810 0 0 0 0 1696 0 456 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Pork The Oregon Hazelnut Industry
Rinse artichokes, remove outer leaves until light green leaves appear.
Reserve outer leaves and cut off stems and top quarter of each artichoke.
Cut artichokes into halves and saut� in hot olive oil for about 8 minutes.
Add onions and chopped hazelnuts, and continue cooking until onions are
crisp-tender. Add wine, oregano and parsley; lightly toss together. Season
to taste. Garnish with whole hazelnuts and oregano sprigs. Serve with
sliced pork tenderloin.
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: 735 Calories (kcal); 43g Total Fat; (52% calories from fat); 52g
Protein; 35g Carbohydrate; 123mg Cholesterol; 341mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet
Onions
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salads
DRESSING
2 garlic cloves -- unpeeled
1/3 cup balsamic vinegar
1/3 cup olive oil
OR
1/3 cup vegetable oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
Shredded Romano cheese
Crushed red chili peppers
Prepare pasta according to package directions; drain and rinse with cold
water, set aside. Heat oven to 375�F. Toss garlic for dressing, fennel and
onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in
oven until lightly browned and tender, approximately 20-30 minutes. Set
aside fennel and onion.
In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
Squeeze garlic out of its peel, dice and whisk into dressing. Season to
taste with salt and pepper.
Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and
dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle
with Romano cheese and crushed red chili peppers.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 392 Calories (kcal); 17g Total Fat; (39% calories from fat); 9g
Protein; 52g Carbohydrate; 0mg Cholesterol; 402mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 4365 0 5203 0 0 2130706543 0 26531 87 0 0 0 0 0 0
2130706543 0 0 1281 1101
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Pour the contents of the skillet into a large bowl. When the pasta is
done, drain well. Add the cooked pasta, peas, mushrooms, lemon juice and
salt and pepper to the curry sauce. Toss well. Pour the mixture into an 11
� 9-inch baking dish and sprinkle the bread crumbs on top. Bake until the
edges are bubbling and the crumbs are golden brown, about 15 minutes.
Serve hot.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 379 Calories (kcal); 7g Total Fat; (15% calories from fat); 25g
Protein; 57g Carbohydrate; 79mg Cholesterol; 145mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 530 0 9208 0 492 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 16 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.
Combine cornstarch and water; stir into the apple mixture. Cook and stir
about 2 minutes or until thickened and bubbly. Serve with ham.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
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Per serving: 158 Calories (kcal); 6g Total Fat; (31% calories from fat); 19g
Protein; 8g Carbohydrate; 57mg Cholesterol; 1403mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Baked Manicotti
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 415 Calories (kcal); 15g Total Fat; (31% calories from fat); 19g
Protein; 52g Carbohydrate; 58mg Cholesterol; 1013mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes
Preheat oven to 425�F. Put the dried tomatoes in very hot water.
Wash the fillets off and put aside. Take a piece of parchment paper, fold
in half and place open on the counter top. Spread a little oil (1-2
teaspoons) on one side, near the crease, in a spot big enough to cover the
fish. Place one fillet on this spot of olive oil.
Chop up the scallions very fine and put about 1 tablespoon on the fish (or
about one clove of garlic finely chopped). Coarsely chop the tomatoes and
put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If you
have some ginger, chop it up and sprinkle about 1/2 teaspoon on the
fillet.
Now comes the only hard part: closing the parchment. Fold it up and around
the fish, crimping along the edge. It's not too bad. Place on the cookie
sheet when done. Repeat for other fillet/s.
Place cookie sheet/s in the oven and cook for about 10-12 minutes, or
until the parchment is golden brown. When you open them up, remember,
they've been steaming inside, so watch your hands.
Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"
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Per serving: 14 Calories (kcal); trace Total Fat; (6% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 84mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Turbana Corporation
Fry onions in oil until light brown. Add flour and mix well. Add chicken
stock gradually while stirring. Add the rest of the ingredients, except
cream, Cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix in
cream just before serving. Serve on a bed of rice. Decorate with
pineapples if preferred.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
T(Simmer):
"0:30"
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Per serving: 421 Calories (kcal); 18g Total Fat; (38% calories from fat); 29g
Protein; 36g Carbohydrate; 97mg Cholesterol; 505mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 2 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Fish/ Seafood
Turbana Corporation
FOR DECORATION
Paprika
Slices of olives or gherkins
SAUCE
2 tablespoons butter or margarine
2 tablespoons cake flour
Salt and pepper -- to taste
1/4 cup chicken stock
1/4 cup dry white wine
1/3 cup grated cheddar cheese
1/4 cup fresh cream
Sprinkle bananas with lemon juice. Mix all the ingredients for cocktail.
Spoon into seven cocktail shells. Cover with sauce*. Sprinkle with grated
cheese over each cocktail portion. Decorate with a slice of gherkin or
olive, and sprinkle with paprika. Bake for 15-20 minutes at 350� degrees
and serve warm.
To Make Sauce: Melt butter, flour, and pepper in a saucepan. Add stock and
wine and bring to the boil. Stir constantly. Simmer for one minute. Add
1/2 cup of grated cheese. Let cool off. Add cream.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
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Per serving: 218 Calories (kcal); 11g Total Fat; (45% calories from fat); 11g
Protein; 18g Carbohydrate; 40mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Turbana Corporation
In a large bowl, combine all ingredients. Beat with electric mixer until
light and very fluffy. Turn into 1 quart casserole dish. Bake at 350�
degrees F. in the oven for 20 minutes or until puffed and lightly browned.
Serves: 4 to 6
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
T(Bake):
"0:20"
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Per serving: 160 Calories (kcal); 4g Total Fat; (20% calories from fat); 3g
Protein; 29g Carbohydrate; 37mg Cholesterol; 258mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Batter-Fried Plantain
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Plantains Turbana Corporation
Mix milk, egg, sugar, flour and salt until smooth. Heat oil in large
skillet over medium heat. Dip each plantain slice into batter, then drop
into oil. Fry until browned, about 2 minutes on each side. Drain on paper
towel.
Serve warm or at room temperature. Accompany with scrambled eggs with crab
meat, melange or tropical fruit, and coffee for an Indonesian brunch.
Description:
"In Indonesia batter-fried plantain is called Pisang Goreng."
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
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Per serving: 85 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g
Protein; 17g Carbohydrate; 32mg Cholesterol; 14mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Beef Pasta
Texas Beef Council
In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid.
Bring to a boil, reduce heat to medium. Cook, uncovered, 15 minutes
stirring frequently. Add zucchini; continue cooking 5 minutes or until
pasta is tender.
Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle
with remaining cheese.
Cuisine:
"Italian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 650 Calories (kcal); 26g Total Fat; (36% calories from fat); 51g
Protein; 49g Carbohydrate; 117mg Cholesterol; 1149mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Radish Council
In a small bowl whisk broth, cornstarch, curry powder, garlic, salt and
pepper until cornstarch dissolves; set aside.
In a large skillet heat 1 tablespoon of the oil over high heat. Add half
of the beef; cook and stir occasionally until browned on the outside,
about 2 minutes; remove meat to a plate. Repeat with remaining beef.
Heat remaining 1 tablespoon oil until hot. Add onion; cook and stir until
softened and lightly browned, about 4 minutes. Return beef and juices to
the skillet. Whisk broth mixture again and pour into the skillet. Cook,
stirring gently, until the sauce is clear and lightly thickened. Stir in
radishes; heat for 30 seconds.
Source:
"The Radish Council"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 280 Calories (kcal); 15g Total Fat; (50% calories from fat); 26g
Protein; 7g Carbohydrate; 57mg Cholesterol; 678mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : Served on wilted watercress or spinach, it's a lifesaver for the
weekend dinner rush, yet elegant enough for company.
NOTES : Beef and Radish Skillet With a Touch of Curry adds a taste of the
East to one-pan cooking. Quick-fry thin slices of beef until just
tender, then add thin-sliced onions and radishes to deepen
textures and flavors. A curry-tinged sauce finishes this special
dish.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
National Pasta Association Pasta
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 374 Calories (kcal); 14g Total Fat; (34% calories from fat); 16g
Protein; 44g Carbohydrate; 32mg Cholesterol; 416mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Beef Burgundy
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Beef Cherry Marketing Institute
Main Dishes Pasta
Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof
Dutch oven or stockpot with nonstick cooking spray; place over medium heat
until hot. Add steak; cook, stirring occasionally, 8 to 10 minutes, or
until meat is browned. Drain well; set aside.
Recoat pan with cooking spray; place over medium heat. Add garlic and
chopped onion; cook 1 minute. Add wine and mushroom soup; mix well. Bring
mixture to a boil. Return steak to pan; stir in cherries, mushrooms and
pearl onions.
In a small bowl, combine flour and water, blending until smooth with a
wire whisk. Gradually stir flour mixture into steak mixture; mix well.
Bake, covered, in a preheated 350� oven 1 1/2 hours, or until steak is
tender and mixture is thickened. Serve over cooked noodles.
Description:
"For everyday dinners or special occasions, beef takes on new flavors
with mushrooms, onions and cherries."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 198 Calories (kcal); 4g Total Fat; (21% calories from fat); 11g
Protein; 25g Carbohydrate; 41mg Cholesterol; 179mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Main Dishes
Pork
In a frying pan, lightly saut� the endives, remove them from the pan, and
set aside. Add the red and green peppers to the oil, lightly saut� them,
remove them from the pan, and set aside.
Add the flour to the oil and stir until lightly browned.
Add the salt and pepper and blend in with a whisk until the mixture is
smooth.
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 441 Calories (kcal); 23g Total Fat; (44% calories from fat); 28g
Protein; 38g Carbohydrate; 43mg Cholesterol; 1133mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alcoholic Beverages Beverages
Fruit Oregon Raspberry & Blackberry
4-6 Servings
Description:
"A deliciously fruity and refreshing summer beverage best enjoyed from
large wine glasses, filled with ice and garnished with fruit."
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 172 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 23g Carbohydrate; 0mg Cholesterol; 92mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Rub the mixture all over the chops. Heat a large heavy skillet over
medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until
evenly browned on both sides, and chops are just done. Serve chops with
the salsa.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 9g Total Fat; (37% calories from fat); 23g
Protein; 9g Carbohydrate; 66mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts The N.A. Blueberry Council
On a work surface carefully unfold puff pastry; with a rolling pin roll
pastry out 1/2 inch wider than its original dimension. Using a 3-inch
star-shaped cookie cutter*, cut out 12 stars. With a spatula transfer
stars to an ungreased baking sheet 1 inch apart. Bake until puffed and
golden, about 15 minutes. Transfer stars to a wire rack; cool slightly.
Using a sharp knife cut stars in halves horizontally; cool completely. To
prepare sauce: In a medium bowl place pudding mix and milk. Using an
electric mixer, beat until mixture is smooth, about 2 minutes. Fold in
sour cream; refrigerate covered, until thickened, about 15 minutes. In
another medium bowl combine blueberries, sugar, mint and orange peel;
refrigerate covered, until ready to serve. Using a small strainer sprinkle
tops of stars with confectioners' sugar; set aside. To serve: On each
dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup
blueberries; top with 2 reserved star tops.
Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 426 Calories (kcal); 25g Total Fat; (52% calories from fat); 6g
Protein; 46g Carbohydrate; 22mg Cholesterol; 375mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1
Other Carbohydrates
NOTES : *If star-shaped cutter is unavailable, cut a star from heavy
cardboard; lightly place on pastry; with tip of a knife, cut out
stars.
Nutr. Assoc. : 26654 5409 0 0 3338 0 3383 0 1191
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
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"
- - - - - - - - - - - - - - - - - - -
Per serving: 221 Calories (kcal); 9g Total Fat; (38% calories from fat); 12g
Protein; 20g Carbohydrate; 42mg Cholesterol; 355mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Side Dishes
Lightly saut� the Belgian Endives in butter in a shallow pan, over a hot
fire. Turn the Belgian Endives after 1 1/2 minutes to saut� both sides.
Add the other ingredients. Cover the pan and let simmer for about 25
minutes.
Description:
"Braised Belgian Endive enhances the taste of the accompanying main
course."
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 240 Calories (kcal); 8g Total Fat; (25% calories from fat); 13g
Protein; 38g Carbohydrate; 16mg Cholesterol; 551mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Serving Ideas : Serve Braised Belgian Endive with red meat, veal, poultry, game.
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
In large skillet, heat oil. Brown chops over medium-high heat for 4
minutes on each side. Remove pan from heat. Combine hoisin sauce, water,
soy sauce, ginger, garlic, onion powder and hot pepper sauce. Add to
skillet. Cover tightly and simmer over medium-low heat for 20 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 284 Calories (kcal); 17g Total Fat; (56% calories from fat); 22g
Protein; 9g Carbohydrate; 72mg Cholesterol; 832mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Sprinkle each pork loin slice with salt and pepper. Heat oil in large
skillet over medium heat. Add pork slices; brown 3-4 minutes per side.
Remove from skillet; drain well. Wipe skillet with paper towel to remove
excess oil. Return pork slices to skillet.
In small bowl, combine ginger root, orange juice, soy sauce, honey,
mustard and garlic; blend well. Pour mixture over pork slices. Simmer
uncovered over low heat 10-12 minutes or until pork is tender. Place
cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce
over pork. Garnish with orange slices and watercress, if desired. Pass
remaining sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 221 Calories (kcal); 10g Total Fat; (39% calories from fat); 24g
Protein; 9g Carbohydrate; 73mg Cholesterol; 477mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Mix together pepper and pumpkin pie spice and season medallions on both
sides. Heat oil in a large nonstick skillet; saut� pork on both sides to
brown, remove from pan and reserve. Add onion and chopped apples to
skillet, saut� until golden. Add apple cider to skillet, heat to a simmer.
Return pork medallions to pan, cover and simmer for 5 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 223 Calories (kcal); 9g Total Fat; (35% calories from fat); 24g
Protein; 12g Carbohydrate; 73mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Turbana Corporation
In food processor, blend the condensed milk, coconut, and lemon juice
until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in the
corn flakes and set aside. Dip chicken into remaining milk mixture; roll
in the remaining corn flakes and place in two greased 13-inch by 2-inch
baking pans. Sprinkle with 1/2 cup of the melted butter. Bake, uncovered,
at 350 degrees for 1 hour. Arrange bananas over the chicken. Sprinkle with
the remaining butter. Bake 15 minutes longer or until chicken juices run
clear. Garnish with star fruit and kiwi if desired.
Serves - 6 to 8
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 635 Calories (kcal); 32g Total Fat; (44% calories from fat); 36g
Protein; 54g Carbohydrate; 150mg Cholesterol; 466mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4
1/2 Fat; 1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Main Dishes
SANDWICH FILLING
1 Brioche sandwich bun -- split
3 slices Canadian bacon
2 large California Fresh Eggs -- beaten
OR
3 1/2 ounces liquid or frozen whole egg product
3 ounces Hollandaise sauce
3 Asparagus spears
Dissolve yeast in warm water and mix with 2/3 cup of flour. Cover and let
rise about 15 minutes in a warm place to make a sponge.
Place eggs in mixer. Add salt, yeast sponge and butter. Blend.
Incorporate the flour slowly, 1 cup at a time. Continue until all the
flour is in. This will be a very soft dough.
Cut dough into 4" rounds and then fit into greased baking containers.
Preheat over to 400 degrees F. Brush surface with egg wash and bake for 20
minutes.
SANDWICH FILLING AND ASSEMBLY: Toast or warm brioche bun.
Scramble eggs and shape into a round about the same size as the brioche
bun.
Description:
"The fast food sandwich at a more leisurely pace ... buttery, egg-rich
brioche dough holds creamy scrambled eggs, Canadian bacon and
asparagus spears dressed with Hollandaise sauce."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 690 Calories (kcal); 44g Total Fat; (57% calories from fat); 17g
Protein; 56g Carbohydrate; 326mg Cholesterol; 1331mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish/ Seafood The National Honey Board
Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce in
large bowl. Rinse scallops and pat dry with paper towel; add to marinade.
Marinate scallops in refrigerator, stirring occasionally 1 hour or
overnight. Preheat broiler. Arrange scallops and marinade in single layer
in 2 individual broiler-proof dishes. Broil 4 inches from heat source 4 to
7 minutes or until opaque and lightly browned. Serve with lime wedges.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 237 Calories (kcal); 8g Total Fat; (28% calories from fat); 19g
Protein; 25g Carbohydrate; 37mg Cholesterol; 451mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1 Other Carbohydrates
Broiled Tilapia with Sweet Potato Crust and Vanilla Cream Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes
FILLING
3 sweet potatoes -- cooked and peeled
3 teaspoons fresh lemon juice
4 teaspoons fresh orange juice
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon minced ginger
CRUST
3 graham crackers
1 cup roasted pecans
2 tablespoons melted butter
SAUCE
5 tablespoons heavy cream
1 tablespoon vanilla
2 tablespoons fish stock
OR
2 tablespoons water
Pinch seafood or Creole seasoning
Grind sweet potatoes, juices, butter, salt and ginger together and set
aside. Grind the graham crackers, pecans and butter together. Cover the
fish with the sweet potato mixture. Then sprinkle the pecan mixture over
the top. Broil the fillets until golden brown, approximately 4 minutes.
In a small skillet, add the cream, vanilla, stock and seasoning. Bring to
a boil and cook for a minute, until the alcohol in the vanilla is gone and
the sauce coats the back of a spoon.
Pool the sauce on a plate. Place the broiled fish fillet on top and serve.
Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 916 Calories (kcal); 69g Total Fat; (66% calories from fat); 9g
Protein; 70g Carbohydrate; 98mg Cholesterol; 1346mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Spray a large skillet with cooking spray; place over medium-high heat
until hot. Add chicken; saut� 4 minutes. Drain well. Stir in spaghetti
sauce, water, hot sauce, vinegar and garlic salt.
In a small bowl, combine Ricotta cheese and egg substitute. Set aside.
Spray a 9 � 13-inch baking pan with cooking spray. Spread 1 cup of the
sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3
lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the
sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of
lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread
remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over
Ricotta mixture and cover with remaining sauce.
Preheat oven to 350�F. Cover lasagne with foil and bake for 1 hour 10
minutes. Uncover lasagne, sprinkle blue cheese on top and bake an
additional 5 minutes uncovered. Cover and let stand 15 minutes before
serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 13g Total Fat; (35% calories from fat); 23g
Protein; 31g Carbohydrate; 47mg Cholesterol; 1024mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry
GRAVY
3 drops orange color (3 to 4 drops)
1 cup finely chopped onions
1 tablespoon ginger paste
1 tablespoon garlic paste
2/3 cup butter
2 cups tomato gravy
1/4 cup cream
1/2 cup chopped green coriander
1 teaspoon ginger -- julienned
4 teaspoons honey
Salt -- to taste
Clean chicken and discard the skin. Make slits on the whole chicken with a
knife. Pat the chicken dry. For the marination, mix all the remaining
marination ingredients well and spread mixture on the chicken. Keep aside
for about an hour.
After an hour, cook the whole chicken in oven at 150 degrees centigrade
for ten minutes, cooking until the chicken is 3/4 done.
In a pan or wide skillet, heat butter and add onions, ginger and garlic
paste. Fry until light brown and add chili powder.
Cut chicken into smaller (bite-sized) pieces and cook for another minute.
Now add tomato gravy and cook for another few minutes on moderate heat.
Finish with cream, garam masala powder and honey. Garnish with ginger
julienne, a little butter, chopped coriander and cream.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 957 Calories (kcal); 75g Total Fat; (70% calories from fat); 48g
Protein; 24g Carbohydrate; 327mg Cholesterol; 1271mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 11 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Heat large skillet over high heat until hot; add 1 tablespoon olive oil
and turkey. Cook 1 to 2 minutes each side; remove from skillet and keep
warm. Add remaining oil, mushrooms and onions to skillet; cook and stir 5
minutes. Reduce heat to low; add wine and simmer uncovered 2 minutes.
Return cutlets to skillet, coat with sauce; sprinkle with parsley.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 185 Calories (kcal); 8g Total Fat; (43% calories from fat); 19g
Protein; 5g Carbohydrate; 45mg Cholesterol; 165mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Cactus Cooler
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Stash Tea
Steep Ruby Mist Iced Tea Bags, Traditional Iced Tea Bag and Stash
Peppermint Tea bags in 1/2 gallon of boiling water for 5 minutes, then
remove tea bags. Add cold water, apple juice and lemon juice. Serve.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 215 Calories (kcal); trace Total Fat; (1% calories from fat); 2g
Protein; 53g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 5263 5263 5263 2777 0 0 0
California Frittata
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Egg Commission Main Dishes
After sprinkling eggplant with salt, let stand for ten minutes, then rinse
and pat dry. Spray a 12-inch baking dish with cooking spray. Pour chicken
broth into dish and heat in the oven for five minutes. Layer potato and
onion in the baking dish and bake until tender (approx. 20 minutes). Layer
the squash and eggplant and continue baking for five additional minutes.
Top with the mushrooms and tomatoes. Beat the eggs and season with salt,
pepper and herbs. Pour eggs over the layers. Bake about 20 minutes, until
eggs are firm through the center of the Frittata and puffed. Depending on
your own oven, you may need to adjust the cooking temperature.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 251 Calories (kcal); 10g Total Fat; (33% calories from fat); 16g
Protein; 28g Carbohydrate; 374mg Cholesterol; 366mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Spray large skillet with nonstick cooking spray and heat over medium heat.
Add breast roast and brown about 5 minutes, turning once. Stir together
remaining ingredients. Reduce heat to low; pour salsa mixture over turkey.
Cover skillet and simmer slowly for 40 to 50 minutes or until turkey is
tender. Remove roast from skillet and keep warm. Increase heat to
medium-high and cook salsa mixture until slightly thickened, about 3
minutes. Slice turkey breast crosswise and serve with sauce.
Makes 4 to 6 servings.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 1g Total Fat; (4% calories from fat); 32g
Protein; 15g Carbohydrate; 81mg Cholesterol; 340mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Chocolate Manufacturers Assn.
Preheat oven to 325�F. Butter bottom and sides of 9"� 2" square pan. Line
bottom of pan with wax or parchment paper and butter paper.
In small bowl, place grated apples and mix with lemon juice.
Cool cake in pan 5 minutes. Invert cake onto rack. Carefully remove paper
from bottom, replacing any caramel that sticks to paper. Discard paper.
Cool cake thoroughly, about 2 hours. Turn cake right side up on cake
plate. Dust cake with powdered sugar. Serve with whipped cream or ice
cream.
Serves 8 to 10
Description:
"This moist, dense cake is saturated with the rich flavor of melted
caramels and apples."
Source:
"Chocolate Manufactures Association"
S(Internet address):
"http://www.candyusa.org/"
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 321 Calories (kcal); 10g Total Fat; (27% calories from fat); 5g
Protein; 55g Carbohydrate; 40mg Cholesterol; 252mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
Prepare omelet.
Remove flat omelet from pan and place on top of tortilla. Roll together
jelly roll style.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 71 Calories (kcal); 4g Total Fat; (50% calories from fat); 4g
Protein; 4g Carbohydrate; 52mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and sliced
1 cup frozen unsweetened tart cherries
3 tablespoons maple syrup
2 tablespoons butter or margarine
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Description:
"Plain carrots become elegant with cherries, nutmeg and ginger."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 102 Calories (kcal); 4g Total Fat; (34% calories from fat); 1g
Protein; 16g Carbohydrate; 10mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates
Casablanca Cooler
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail
shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall
iced tea glass. Garnish as desired.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 128 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 32g Carbohydrate; 0mg Cholesterol; 28mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
NOTES : * Make your own tropical blend of juice with 1/3 pineapple juice,
2/3 orange juice and a splash of passion fruit syrup.
Nutr. Assoc. : 0 2350 1006 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Main Dishes The Oregon Hazelnut Industry
Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and cumin
in large plate or shallow casserole. Dredge catfish in cornmeal and flour
mixture and place on waxed paper. Heat oil in large heavy-bottomed skillet
over medium heat. Add catfish and cook about 4 minutes on each side, or
until golden brown. Transfer to serving plate, and garnish with chopped
hazelnuts and orange twists.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 27g Total Fat; (53% calories from fat); 32g
Protein; 22g Carbohydrate; 99mg Cholesterol; 607mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 3677 0 0 0 2507 0 3677
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Stash Tea
Stuffing
Place the 4 Chai Spice tea bags in a cup and pour in 1/2 cup boiling
water. Allow to steep 5 minutes. Remove tea bags.
In a medium size sauce pan, combine olive oil, celery, green onions and
shallots. Cook over medium heat until soft. In a large bowl combine bread
crumbs, saut�ed vegetables and Chai Spice concentrate.
Mix well.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 200 Calories (kcal); 6g Total Fat; (25% calories from fat); 7g
Protein; 30g Carbohydrate; 62mg Cholesterol; 516mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
CHAI SAUCE
4 Stash Tea Chai Spice tea bags
1/2 cup water -- boiling
1 cup corn syrup
1/3 cup brown sugar
Place the 4 Chai Spice tea bags in a tea cup and pour in 1/2 cup of
boiling water. Let steep for 4 minutes. Remove tea bags. Add Chai tea
concentrate to a sauce pan with corn syrup and brown sugar. Mix well.
Bring the sauce to a boil. Let cool.
Pour Chai sauce over Cornish game hens and bake at 300 degrees until done,
approximately 40 minutes to 1 hour. During baking, baste hen 2 to 3 times.
For an added touch, stuff hens with Chai stuffing before applying Chai
sauce and baking.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 618 Calories (kcal); 24g Total Fat; (33% calories from fat); 29g
Protein; 76g Carbohydrate; 170mg Cholesterol; 210mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 5
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes
Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in
a pan just large enough to hold the salmon in 1 layer. Add the champagne,
lime juice and just enough water to cover the fish. Remove the fish and
bring the liquid to a boil. Return the salmon steaks/fillets to the pan.
Top each with an onion slice, capers and tarragon sprig. Reduce heat to a
simmer, cover pan with foil and poach at no more than a simmer for 6 to 10
minutes (depending on the thickness of the salmon). Remove salmon
steaks/fillets from the liquid and place on 4 warm serving plates. Top
each piece of fish with 1 ounce of the mustard mixture and serve.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 393 Calories (kcal); 9g Total Fat; (24% calories from fat); 38g
Protein; 21g Carbohydrate; 88mg Cholesterol; 547mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Cheddar Twists
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Divide dough into 12 equal pieces. Roll each to 14-inch rope; fold each
rope in half and pinch ends to seal. Twist each rope two to three times.
Place on large greased baking sheet. Cover; let rise in warm, draft-free
place until doubled in size, about 20 to 40 minutes.
Brush with egg white mixture. Sprinkle with poppy seed, if desired. Bake
at 400�F for 10 to 15 minutes or until done. Remove from baking sheet;
cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 twists"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g
Protein; 29g Carbohydrate; 18mg Cholesterol; 373mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Dissolve yeast in 1/4 cup warm water; set aside. With metal blade in
place, combine flour, sugar and salt in bowl; process 5 to 10 seconds to
combine. Pour yeast mixture and warm milk through feed tube. Process 5 to
10 seconds to combine. Add 1 tablespoon butter. Begin processing; then
slowly pour remaining water through feed tube just until ball forms, about
10 to 15 seconds (all water may not be needed). Continue processing for 60
seconds to knead dough.
Carefully remove dough and blade from processor bowl. Shape dough into
ball and form hole in center. Stretch dough and fit back into processor
bowl; grease top. Cover, let rise in warm, draft-free place until doubled
in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; roll to 14- �
8-inch rectangle.
Bake at 375�F for 25 to 30 minutes or until done. Remove from pan to wire
rack. Serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 190 Calories (kcal); 6g Total Fat; (30% calories from fat); 6g
Protein; 27g Carbohydrate; 11mg Cholesterol; 185mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Salads
Side Dishes The Mushroom Council
Description:
"Chef's Salad Italiano combines thick-cut mushrooms, smoked turkey
strips, tangy Provolone cheese, tomatoes, romaine lettuce and other
tasty ingredients for a new twist on this traditional favorite."
Source:
"The Mushroom Council"
Yield:
"12 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 9g Total Fat; (52% calories from fat); 11g
Protein; 7g Carbohydrate; 20mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Cherry Marketing Institute
Spreads
In a small bowl, beat cream cheese and milk until fluffy. Add crabmeat,
green onions, seasoned salt and garlic powder; mix well. Stir in cherries.
Let chill. Garnish with parsley or green onions, if desired. Serve with
crackers.
Description:
"Crabmeat impresses guests and cherries provide pizzazz."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://.cherrymkt.org/index.html"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 5g Total Fat; (60% calories from fat); 4g
Protein; 4g Carbohydrate; 25mg Cholesterol; 101mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Cherry Soup
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cherry Marketing Institute Soups/ Stews
In a large mixing bowl, combine yogurt, sour cream, heavy cream and dried
cherries; mix well. Add pur�ed cherries, grenadine, sugar and nutmeg; mix
well. Let chill I to 2 hours to blend flavors. Serve chilled.
Description:
"Delicately favored, this cold soup goes well with main course
salads."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 217 Calories (kcal); 16g Total Fat; (65% calories from fat); 3g
Protein; 17g Carbohydrate; 51mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2
Other Carbohydrates
Cherry-Glazed Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Main Dishes
Poultry
Rinse chicken; pat dry with paper towels. Pour milk into a shallow
container. In another container, combine flour, thyme, salt and pepper.
Dip chicken first in milk, then in flour mixture; coat evenly.
Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken
in a 13 � 9 � 2-inch baking dish. Bake, covered with aluminum foil, in a
preheated 350� oven 30 minutes.
After chicken has cooked 30 minutes, remove baking dish from oven.
Carefully remove foil cover; spoon hot cherry mixture evenly over chicken.
Bake, uncovered, 15 minutes, or until chicken is done. Serve immediately.
Description:
"Yellow mustard is the secret ingredient in this recipe."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 297 Calories (kcal); 5g Total Fat; (13% calories from fat); 30g
Protein; 34g Carbohydrate; 71mg Cholesterol; 102mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates
Cherry-Nog
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute
Seasonal/ Holiday
In a large bowl, combine cherry juice blend and eggnog; mix well. Let
chill until ready to serve. Garnish each serving with a maraschino cherry,
dollop of whipped topping and a little nutmeg.
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 118 Calories (kcal); 5g Total Fat; (35% calories from fat); 2g
Protein; 17g Carbohydrate; 37mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 15 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Untie roast, open and pound lightly to even thickness. Set aside.
Cook celery and onion in butter until tender. Combine with ground pork,
parsley, brandy and seasonings. Spread over roast. Lay a row of chestnuts
down the center of stuffing. Roll meat around chestnuts and tie firmly.
Roast in a 350�F oven 1 1/2 hours or until meat thermometer reads
155-160�F.
Remove roast and let rest 10-15 minutes before carving. Pour off extra
fat; measure 2 tablespoons. Stir flour into the 2 tablespoons fat. Add
chicken broth, cook and stir until mixture thickens. Add chopped
chestnuts, parsley and brandy. Season to taste with salt and pepper. Serve
gravy with roast.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 317 Calories (kcal); 10g Total Fat; (29% calories from fat); 36g
Protein; 17g Carbohydrate; 111mg Cholesterol; 270mg Sodium
Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 27121 0 0 26631 0 0 0 0 0 0 2559 0 0 0 2559 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over
medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer
to bowl with chicken. In a small bowl, combine 1/4 cup of the milk with
cornstarch, mixing until smooth. Add to skillet with remaining milk; bring
to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in
reserved chicken mixture.
When pasta is done, drain well. Toss with chicken mixture. Serve
immediately with additional freshly ground pepper, if desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 616 Calories (kcal); 6g Total Fat; (8% calories from fat); 38g
Protein; 103g Carbohydrate; 36mg Cholesterol; 571mg Sodium
Food Exchanges: 6 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 311 2314 0 0 0 0 2358 0 20113 551 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Drain noodles; toss with chicken and transfer to 6 serving plates. Spoon
mushroom sauce over chicken pasta; sprinkle with basil. Serve with
additional basil if desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 474 Calories (kcal); 10g Total Fat; (20% calories from fat); 40g
Protein; 50g Carbohydrate; 122mg Cholesterol; 433mg Sodium
Food Exchanges: 3 Grain(Starch); 4 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
Soups/ Stews
Melt the butter or margarine in a medium saucepan. Add carrots and celery.
Saut� vegetables over medium heat until soft, about 7 to 10 minutes. Stir
in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil,
season to taste with salt and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 232 Calories (kcal); 7g Total Fat; (21% calories from fat); 26g
Protein; 27g Carbohydrate; 35mg Cholesterol; 126mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board
Combine honey, orange juice concentrate, orange peel, garlic, salt and
pepper flakes in small bowl. Rinse chicken under cold water and pat dry
with paper towels. Heat butter and oil in large nonstick skillet over
medium-high heat. Add chicken and cook about 4 minutes or until seared.
Turn chicken and cook 4 minutes more. Pour honey mixture over chicken and
cook, turning chicken to coat, about 2 minutes or until sauce begins to
thicken. Serve chicken with honey-orange glaze spooned over top. Garnish
with parsley, if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 240 Calories (kcal); 5g Total Fat; (18% calories from fat); 28g
Protein; 21g Carbohydrate; 76mg Cholesterol; 374mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 141 Calories (kcal); 6g Total Fat; (40% calories from fat); 5g
Protein; 16g Carbohydrate; 3mg Cholesterol; 859mg 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 : National Pasta Association Pasta
Poultry
Preheat oven to 425�F. When noodles are done, drain well. Mix noodles,
mushrooms and sauce with chicken. Turn mixture into lightly greased 9 �
12-inch baking dish. Sprinkle with remaining Parmesan. Bake for 15
minutes. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 433 Calories (kcal); 9g Total Fat; (19% calories from fat); 31g
Protein; 55g Carbohydrate; 98mg Cholesterol; 502mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 4g Total Fat; (29% calories from fat); 19g
Protein; 4g Carbohydrate; 46mg Cholesterol; 187mg 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 : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Pies
The Oregon Hazelnut Industry
FILLING
1 1/2 cups semisweet chocolate chips
1 ounce unsweetened chocolate -- coarsely chopped
1 teaspoon instant espresso granules or coffee
crystals
1/4 cup whipping cream
1 tablespoon butter or margarine
1/2 cup chopped Oregon hazelnuts
1 cup whipping cream
Whipped cream -- if desired
Oregon hazelnuts -- if desired
Prepare pie crust according to package directions for baked shell using a
9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450�
for 9 to 11 minutes or until lightly browned. In small saucepan, combine
chocolate chips, unsweetened espresso granules, 1/4 cup whipping cream,
and butter. Cook over low heat until mixture is smooth, stirring
constantly. Remove from heat. Cool about 15 minutes or until mixture is
slightly warm, stirring occasionally. Stir in Oregon hazelnuts. In medium
bowl, beat 1 cup whipping cream until soft peaks form. Fold warm chocolate
mixture into whipped cream. Spread over bottom of cooled crust.
Refrigerate 3 to 4 hours. Let stand at room temperature for about 30
minutes before serving.
Garnish with additional whipped cream and hazelnuts, if desired. Store
leftovers in refrigerator.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 402 Calories (kcal); 31g Total Fat; (65% calories from fat); 4g
Protein; 33g Carbohydrate; 43mg Cholesterol; 153mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry
Cream butter until fluffy, slowly adding sugar, then egg yolks, beating
well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat
egg whites until very stiff and fold into chocolate mixture. Bake in
buttered and floured 8" springform pan at 350� for 50 to 60 minutes. Test
for doneness, cool. Turn cake out onto serving plate and brush away
crumbs.
Bring jam and liqueur to a boil and brush over entire surface of cake. Let
set. Cover sides and top of cake with icing made by melting 4 oz. of
semisweet chocolate with 2 tablespoons butter. Serve with
Frangelico-flavored whipped cream.
Makes 10 to 12 servings.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"1 torte"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 18g Total Fat; (55% calories from fat); 4g
Protein; 28g Carbohydrate; 83mg Cholesterol; 118mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Main Dishes
Poultry Sandwiches and Burgers
Stuffing
SET ONE
1/2 teaspoon coriander seeds
1 small piece nutmeg
1 stick cinnamon stick (1/2 inch)
2 cardamom
4 whole clove
Powder Set 1 and keep aside. Cut mushrooms into 4 pieces each.
Heat oil in a skillet and fry mushrooms on high heat for 7 minutes.
Reduce heat to medium and add salt, turmeric, powdered Set 1 and red chili
powder. Fry for three minutes.
Later add chicken and coriander leaves, stir well, cover and let cook on
low heat for 10-12 minutes or until most of the liquid (from mushrooms)
evaporates.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 35g Total Fat; (67% calories from fat); 26g
Protein; 13g Carbohydrate; 94mg Cholesterol; 115mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat;
0 Other Carbohydrates
Serving Ideas : Goes well as a stuffing in sandwiches and also with puri and
paratha.
NOTES : Instead of Set 1 you may use 1/2 to 1 teaspoon (depending on how
strong a flavor you prefer) of Amma's Meat Masala.
Nutr. Assoc. : 0 3056 0 0 2863 2614 0 0 0 0 0 0 2705 0 0
Recipe By :
Serving Size : 19 Preparation Time :0:00
Categories : Desserts Fleischmann's Yeast
Seasonal/ Holiday
In large bowl, mix 1 cup flour, sugar, undissolved yeast and salt.
Heat milk, water and butter until hot to touch (125� to 130�F). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed
2 minutes, scraping bowl occasionally. With spoon, stir in enough
additional flour to make stiff dough.
Punch dough down. Divide into 19 equal pieces. Flatten into 4-inch
circles, making edges slightly thinner than centers. Place 1 tablespoon
filling in center of each circle. Pull up edges and pinch to enclose
filling. On lower third of greased baking sheet, arrange 5 buns in a row,
seam-side down with edges touching.
Build tree with additional rows of buns - 4 buns in second row, 3 buns in
third row, 2 buns in fourth row and one for top of tree.
To make trunk: arrange 2 rows of 2 buns each at bottom of tree. Cover; let
rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375� for 15 to 20 minutes or until done. Remove from pan; cool on
wire rack. Frost top with Confectioners' Sugar Icing. Drizzle with
Chocolate Glaze. Decorate with candied cherries, if desired.
____________________
Melt 1/2 cup (3 ounces) chocolate chips and 2 tablespoons butter in top of
double-boiler over hot water.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 248 Calories (kcal); 11g Total Fat; (36% calories from fat); 4g
Protein; 37g Carbohydrate; 21mg Cholesterol; 104mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. Follow directions except reduce first rise; cover kneaded
dough and let rest on board 10 minutes. Proceed with recipe.
Nutr. Assoc. : 0 0 26366 0 4138 0 0 0 0 0 2633 2428 0 0 0 0 0 0 1191 0
4138 0 2633 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"4 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 731 Calories (kcal); 35g Total Fat; (42% calories from fat); 17g
Protein; 88g Carbohydrate; 0mg Cholesterol; 156mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit The National Honey Board
Remove stem ends from figs and cut each in half lengthwise. Combine
ricotta, honey, lemon peel, orange peel and vanilla in small bowl until
well blended. Serve figs with ricotta mixture. Garnish with chopped nuts.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 199 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g
Protein; 39g Carbohydrate; 17mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
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:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 264 Calories (kcal); 12g Total Fat; (41% calories from fat); 15g
Protein; 25g Carbohydrate; 24mg Cholesterol; 120mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�
Pour 1/2 cup sauce in 8-inch square baking dish. Layer chicken in dish;
pour 3/4 cup sauce evenly over chicken. Sprinkle with cheeses. Bake 25
minutes or until bubbly.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 9g Total Fat; (26% calories from fat); 30g
Protein; 30g Carbohydrate; 139mg Cholesterol; 680mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts The National Honey Board
Combine eggs, milk, 1/4 cup honey and vanilla. Beat until mixed but not
foamy. Combine remaining 1/4 cup honey and cinnamon in small bowl; mix
well. Place 4 (6-ounce) custard cups in 8-inch square baking dish. Spoon 1
tablespoon honey-cinnamon mixture into each custard cup; divide egg
mixture into each custard cup. Place baking dish on middle rack of oven;
pour boiling water into baking dish around custard cups to 1-inch depth.
Bake at 325�F 30 to 45 minutes or until knife inserted near center comes
out clean. Serve warm or cold. Loosen edges of individual custards with
spatula or knife; invert onto dessert plates.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 5g Total Fat; (19% calories from fat); 7g
Protein; 40g Carbohydrate; 147mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�
Vegetarian
Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" � 12"
baking pan.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 473 Calories (kcal); 18g Total Fat; (34% calories from fat); 29g
Protein; 47g Carbohydrate; 52mg Cholesterol; 1038mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
In medium bowl combine soy sauce, wine, honey, lime juice, cornstarch and
ginger. Add Armour pork strips, marinate for 20-30 minutes. Drain Armour
pork, reserving marinade. Heat oil in large skillet over medium-high heat,
add Armour pork and stir-fry 3-4 minutes. Add onion and stir-fry one
minute longer. Add marinade to skillet, cook and stir until sauce
thickens. Stir in cashews and coconuts, heat through. Serve garnished with
kiwi fruit slices.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 471 Calories (kcal); 30g Total Fat; (56% calories from fat); 24g
Protein; 28g Carbohydrate; 51mg Cholesterol; 1107mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Season cod fillets with salt and pepper. Saut� in oil in a non-stick or
heavy saut� pan over medium-high heat until fish just flakes when tested
with a fork. To serve, divide cod between serving plates and top evenly
with salsa.
Greek Walnut Salsa: Mix together all ingredients except walnuts until well
combined. Season with salt and pepper; stir in walnuts just before
serving.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 192 Calories (kcal); 5g Total Fat; (25% calories from fat); 32g
Protein; 3g Carbohydrate; 73mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry
In a large pan, heat oil over medium heat. Add onions, red pepper and
garlic and saut� for 1 minute. Add corn and saut� for 6 to 7 minutes or
until corn is tender and hot. Add cumin and honey and mix well. Add the
hazelnuts and season to taste.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"4 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 188 Calories (kcal); 9g Total Fat; (41% calories from fat); 4g
Protein; 27g Carbohydrate; 0mg Cholesterol; 275mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
In mixing bowl gently combine all ingredients and portion into 2-ounce
cakes.
Dredge with flour and saut� with butter until golden brown on each side.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"10 2 ounce cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 127 Calories (kcal); 8g Total Fat; (54% calories from fat); 10g
Protein; 4g Carbohydrate; 63mg Cholesterol; 269mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 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"
- - - - - - - - - - - - - - - - - - -
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
Crab Etouffee
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Remove Alaska crab meat from shell; cut into bite sized pieces.
Place oil in a large skillet. Add onion, celery and bell pepper; saut�
over medium-high heat until soft (approximately 10 to 12 minutes). Add
garlic and bay leaves; reduce heat. Combine 1/2 cup water and clam juice;
add flour and mix together well. Pour clam juice into skillet with onion
and bell pepper and stir until the mixture starts to thicken.
Add Alaska crab meat, parsley and green onion. Cook 5 minutes or until
mixture is heated through. Remove the bay leaves. Taste, adding cayenne
pepper and salt as needed.
Cuisine:
"Southern"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 377 Calories (kcal); 15g Total Fat; (37% calories from fat); 43g
Protein; 15g Carbohydrate; 95mg Cholesterol; 2049mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : Serve over rice or a Southern favorite: beans and rice.
Crab Salad
Recipe By :Dolores, Palmer, Alaska
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
Mix bread, onion, celery and eggs together by hand and refrigerate for 24
hours. 3 hours before serving add crab, mayonnaise and apple. Mix
together. Serve on a bed of lettuce or in a tomato rose.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 517 Calories (kcal); 36g Total Fat; (61% calories from fat); 22g
Protein; 29g Carbohydrate; 178mg Cholesterol; 749mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Cranberry Dressing
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salad Dressing
Stuffing
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 123 Calories (kcal); 4g Total Fat; (31% calories from fat); 1g
Protein; 20g Carbohydrate; 10mg Cholesterol; 294mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Side Dishes
Soups/ Stews
Mince the Belgian Endives, reserving a few small leaves for garnish. Saut�
the onion, garlic, and minced Belgian Endives in the butter for three
minutes.
Add the potatoes and chicken broth and simmer for about fifteen minutes or
until the potatoes are soft. Put this in a blender or food processor and
process until smooth.
Add the milk, salt, and pepper and blend. Serve hot or cold. Garnish with
the small Belgian Endive leaves, chives, and dill.
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 8g Total Fat; (30% calories from fat); 12g
Protein; 26g Carbohydrate; 20mg Cholesterol; 409mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Soups/ Stews
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:
"10 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 455 Calories (kcal); 38g Total Fat; (73% calories from fat); 14g
Protein; 17g Carbohydrate; 63mg Cholesterol; 1743mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates
Cream Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission
Saut� shallots in clarified butter. Add wine, pepper and clam base. Reduce
to 1/4 cup. Add butter and cream blended with corn starch. Heat until
thickened.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 31g Total Fat; (91% calories from fat); 1g
Protein; 5g Carbohydrate; 105mg Cholesterol; 86mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews
Creamed Alaska King Crab and Spinach Soup can be served chilled.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 264 Calories (kcal); 19g Total Fat; (64% calories from fat); 13g
Protein; 11g Carbohydrate; 81mg Cholesterol; 557mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company
Cut tenderloin crosswise into 12 pieces. Spray nonstick skillet with olive
oil nonstick cooking spray; heat on medium-high heat. Cook 3 to 4 minutes
on each side or until pork reaches an internal temperature of 160�F.
Remove from skillet; cover to keep warm. Add margarine to skillet; heat
over medium heat. Saut� mushrooms and artichoke hearts; add onion, milk
mustard, salt and pepper. Mix cornstarch and broth until smooth. Stir into
vegetable mixture. Cook over medium heat until thickened, stirring
constantly. Stir in juice. Serve sauce over tenderloin.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 154 Calories (kcal); 4g Total Fat; (24% calories from fat); 22g
Protein; 9g Carbohydrate; 42mg Cholesterol; 156mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small
bowl. Add to the vegetables in the skillet. Add the chicken to the
skillet. Stir constantly, and heat over medium-low heat until thoroughly
heated.
When pasta is done, drain and return it to the pot. Add the contents of
the skillet to the pot and mix well. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 452 Calories (kcal); 19g Total Fat; (37% calories from fat); 19g
Protein; 51g Carbohydrate; 45mg Cholesterol; 391mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Pour the wine into a large, non-reactive saucepan. Add shallot and garlic
and place the saucepan over high heat. Boil until almost all wine has
evaporated. There should be a small amount of moisture in the bottom of
the pan. Stir in butter or margarine and cook over medium-low heat until
it melts. Stir in the flour and blend completely. With a whisk, very
gradually stir in the milk. Bring the sauce to a simmer and cook slowly
for five minutes.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 477 Calories (kcal); 10g Total Fat; (19% calories from fat); 22g
Protein; 68g Carbohydrate; 52mg Cholesterol; 440mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:40
Categories : Main Dishes Pork
Swift & Company
Source:
"Swift & Company"
S(Internet recipes):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 477 Calories (kcal); 33g Total Fat; (67% calories from fat); 24g
Protein; 12g Carbohydrate; 92mg Cholesterol; 453mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates
Cr�me Br�l�e
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Egg Commission Desserts
Place milk, cream, vanilla bean, sugar and salt in a saucepan and whisk
until well combined. Heat until the mixture begins to boil. Remove from
heat; remove vanilla bean and scrape the seeds into the cream mixture. Let
cool and infuse 1/2 hour. Add egg yolks while whisking, until well
combined.
Place flan dishes on a 1-inch deep baking sheet. Fill the flan dishes 3/4
full with the cr�me br�l�e mixture. Place in oven and fill baking sheet
3/4 full with hot water. Bake 1 hour or until the cream is set. Remove the
dishes from the hot water bath and set aside to cool.
To serve: Sprinkle the top of each serving evenly with brown sugar.
Caramelize with a torch or red hot salamander until the sugar browns.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 513 Calories (kcal); 43g Total Fat; (73% calories from fat); 7g
Protein; 27g Carbohydrate; 481mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1 1/2
Other Carbohydrates
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 16g Total Fat; (38% calories from fat); 49g
Protein; 8g Carbohydrate; 73mg Cholesterol; 666mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International Poultry
Stir in the rice and remaining stock. Cover and cook for about 20 minutes,
stirring occasionally, until the rice is tender. Add more stock if
necessary.
Add the prawns and heat well. Remove from heat and stir in chopped Sea
Parsley�. Season and garnish.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 366 Calories (kcal); 11g Total Fat; (26% calories from fat); 22g
Protein; 43g Carbohydrate; 117mg Cholesterol; 597mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews
In a large saucepan combine beans with broth. Cover, bring to boil; reduce
heat, simmer 45 minutes until beans are tender.
Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes;
mix with tomato paste and mustard; stir into bean mixture. Simmer 15-20
minutes. Bring to boil; add okra and cook 6-8 minutes. Stir in shrimp,
cook 3-4 minutes until shrimp and okra are cooked.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 161 Calories (kcal); 2g Total Fat; (11% calories from fat); 14g
Protein; 23g Carbohydrate; 40mg Cholesterol; 550mg Sodium
Food Exchanges: 1 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 : Beef Texas Beef Council
Heat oven to 375�F. Trim fat from beef steak; cut steak lengthwise into 2
or 3 strips and then crosswise into 1/2-inch-thick slices. Spray 10"
ovenproof skillet with cooking spray; heat over medium-high heat until
hot. Add beef (1/2 at a time) and stir-fry 1 minute. Remove from skillet;
season with pepper.
In same skillet, combine vegetables, water and thyme; cook and stir 3
minutes or until vegetables are defrosted. Stir in gravy; bring to a boil.
Remove from heat; return beef to skillet.
Separate crescent rolls into 8 triangles. Starting from wide ends, roll up
halfway; arrange over beef mixture so pointed ends are directed toward
center. Bake 17 to 19 minutes or until rolls are golden brown.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"1 pie"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 9g Total Fat; (48% calories from fat); 14g
Protein; 8g Carbohydrate; 42mg Cholesterol; 321mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ocean Produce International Side Dishes
Heat extra virgin olive oil in a frying pan. When hot, add Sea Parsley�
florets and cook until crisp. The Sea Parsley� can be eaten as is, used as
a garnish, or crumbled over a favorite dish for added flavor.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.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. :
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 822 Calories (kcal); 7g Total Fat; (7% calories from fat); 48g
Protein; 146g Carbohydrate; 69mg Cholesterol; 171mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 0 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Assn. Pasta
Poultry
Preheat broiler. Lay the chicken breasts and onions out on a large cookie
sheet. Stir together the mustard and honey and brush it over the chicken
and onions. Broil until the chicken is firm and cooked through, about 6
minutes on each side.
In a small bowl, stir together the flour and 1/4 cup of the chicken broth.
In a saucepan, bring the remaining chicken broth to a boil. Whisk in the
flour mixture and stir until thick. Remove from heat and stir in the
chutney, vinegar and parsley.
When chicken is done, slice it and coarsely chop the onion. Toss with the
pasta and sauce and sprinkle with scallions. Set 5 cups aside in the
refrigerator and serve the remainder immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 383 Calories (kcal); 3g Total Fat; (7% calories from fat); 24g
Protein; 66g Carbohydrate; 35mg Cholesterol; 72mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Oregon Raspberry & Blackberry
Heat oven to 400�. Coat an 11-3/4" X 7-1/2" baking dish with cooking
spray.
**Reserve 1/4 cup of hazelnuts for garnish. Set aside. Layer crab, 1/2 cup
hazelnuts, cheese and vegetables in greased baking dish. In separate
mixing bowl, whisk together eggs, milk, and baking mix until dry
ingredients are incorporated. (Batter will be somewhat lumpy.) Pour over
layered ingredients in baking dish. Bake 30 to 40 minutes or until golden
brown and knife inserted in center comes out clean. Allow to stand 5
minutes before serving.
Serves 8 to 10
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 301 Calories (kcal); 19g Total Fat; (55% calories from fat); 16g
Protein; 18g Carbohydrate; 117mg Cholesterol; 379mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
CHOICE OF FILLING
8 ounces salad shrimp
1 teaspoon lemon zest
1 tablespoon green onion tops -- chopped
OR
8 ounces crab or surimi
1 teaspoon lemon zest
1 cup sliced almonds
OR
15 ounces canned red salmon -- flaked
1/2 teaspoon dill weed
1 cup grated Cheddar cheese instead of one of
the cups of Jack cheese
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 387 Calories (kcal); 29g Total Fat; (65% calories from fat); 27g
Protein; 7g Carbohydrate; 192mg Cholesterol; 564mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
NOTES : For variety make one half quiche filled with shrimp and other side
salmon, then pour blended mixture over all. Excellent cold.
Nutr. Assoc. : 0 0 4047 0 4047 0 0 4196 26152 0 0 0 0 3585 0 2130706543 0
0 0 2130706543 2130706543 2130706543 0
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Side Dishes
Using clean beaters, in a large bowl beat egg whites with cream of tartar
until stiff peaks form. Gradually pour ham-cheese mixture over beaten
whites, folding gently to blend. Spoon mixture into the prepared souffl�
dish. Bake in a 350�F oven for 35-40 minutes or until puffed and golden
brown. Remove from oven when not quite set; souffl� should shake slightly
when gently moved. Remove collar from dish; serve souffl� immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 514 Calories (kcal); 37g Total Fat; (65% calories from fat); 30g
Protein; 15g Carbohydrate; 420mg Cholesterol; 1191mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 2819 20080 0 0 0 0 0 0 0 4922 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�
Add curry powder; mix thoroughly and saut� lightly. Add sauce, currants
and chutney. Simmer, covered, over low heat 20 to 30 minutes, stirring
occasionally. Serve over rice.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 251 Calories (kcal); 21g Total Fat; (48% calories from fat); 27g
Protein; 23g Carbohydrate; 68mg Cholesterol; 222mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
Salads The Oregon Hazelnut Industry
CHICKEN FILLING
2 cups cubed, cooked chicken
1/2 cup diced celery
1 tart apple -- cored, chopped
1 tablespoon green onion -- finely chopped
1 tablespoon capers -- drained
2/3 cup Oregon hazelnuts -- roasted and coarsely chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons curry powder
Currants -- for garnish
Combine first six ingredients, except apples. Mix mayonnaise, sour cream
and curry together and stir into chicken mixture. Cover and refrigerate 4
hours or overnight. Add chopped apples that have been dipped in lemon
juice and water. Fill cavity of melons. Garnish with sprinkle of currants
over top.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 559 Calories (kcal); 29g Total Fat; (43% calories from fat); 20g
Protein; 65g Carbohydrate; 48mg Cholesterol; 230mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/ Stews The Mushroom Council
In a large saucepan melt butter. Add carrots and onion; cook, stirring
occasionally until carrots are nearly crisp-tender, about 5 minutes.
Add mushrooms; cook, stirring frequently until mushrooms are tender, about
5 minutes.
Add ham and curry powder; cook stirring constantly, until curry is
fragrant, 30 to 60 seconds.
Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat
and simmer covered, until barley is tender, about 10 minutes.
Source:
"The Mushroom Council"
Yield:
"10 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 143 Calories (kcal); 6g Total Fat; (34% calories from fat); 8g
Protein; 16g Carbohydrate; 19mg Cholesterol; 589mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
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:
"4 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 18g Total Fat; (56% calories from fat); 5g
Protein; 25g Carbohydrate; 31mg Cholesterol; 448mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salads
To make the raita, trim the ends from the cucumber, peel it and cut it in
half lengthwise. Scoop out the seeds and grate the cucumber coarsely. Stir
the grated cucumber, 1/4 cup of the yogurt and the mint together in a
small bowl. (This can be made ahead and refrigerated up to one day.)
Core the tomato and cut it in half crosswise. Squeeze out the seeds and
finely dice the tomato. Set aside. Heat the oil in a small skillet over
low heat. Add the curry powder and the jalape�o and cook until the curry
is fragrant, about 1 minute. Remove and cool.
Prepare pasta according to package directions. Drain and rinse under cold
water to cool. Drain again thoroughly. Stir the remaining 1/4 cup of the
yogurt and the sour cream together in a large bowl. Stir in the curry
mixture, pasta, diced tomato, celery, snow peas and shrimp. Let stand 30
minutes, tossing once or twice before serving. Top each serving with a
dollop of the cucumber raita.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 348 Calories (kcal); 4g Total Fat; (11% calories from fat); 13g
Protein; 64g Carbohydrate; 2mg Cholesterol; 45mg Sodium
Food Exchanges: 3 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 : National Pasta Association Pasta
Poultry
- - - - - - - - - - - - - - - - - - -
Per serving: 750 Calories (kcal); 6g Total Fat; (7% calories from fat); 43g
Protein; 132g Carbohydrate; 72mg Cholesterol; 459mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Fish/ Seafood
Idaho Potato Commission
In a medium nonstick skillet, over medium-high heat, heat oil. Add onion,
celery, pepper, and garlic; saut� until crisp-tender, about 4 to 5
minutes. Stir in curry powder; cook 1 more minute. Add broth, raisins and
fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp;
cook 2 minutes.
In small bowl, combine half-and half with cornstarch and salt; stir into
shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and
sauce thickens.
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); 6g Total Fat; (18% calories from fat); 17g
Protein; 41g Carbohydrate; 92mg Cholesterol; 523mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission Eggs
Omelettes
In separate pan, prepare omelet and before folding sprinkle with saut�ed
vegetables and grated Smoked Monterey Jack Cheese. Fold and serve.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 omelet"
- - - - - - - - - - - - - - - - - - -
Per serving: 672 Calories (kcal); 55g Total Fat; (74% calories from fat); 37g
Protein; 6g Carbohydrate; 747mg Cholesterol; 802mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
NOTES : The Ballard Inn * 2436 Baseline Avenue * Ballard, CA 93463 * (805)
688-7770
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry Salads
SALAD
4 cups Medium Shells -- uncooked
4 cups salad greens -- torn
1 red bell pepper -- cut into chunks
1 green bell pepper -- cut into chunks
1 cup canned corn -- drained
1/2 cup sliced red onions
DRESSING
1/4 cup frozen apple juice concentrate -- thawed
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
4 teaspoons fresh apple -- grated
1/4 cup cilantro -- chopped
1 teaspoon sugar
1/4 teaspoon cayenne pepper
Cook pasta according to package directions; drain and rinse under cold
water; drain again and set aside. When pasta is cool, toss with other
salad ingredients in a large bowl and set aside.
Set oven to broil. Pound chicken between wax paper sheets until 1/4-inch
thick. Spread mustard evenly over chicken. Combine oat bran, cheese and
thyme. Lightly coat chicken with oat bran mixture. Spray bottom of
roasting pan with cooking spray. Place coated chicken in roasting pan and
cook approximately 5 inches below broiler for about 3 minutes on each side
or until meat turns white. Cut chicken breasts into strips and set aside.
Blend dressing ingredients together at high speed in food processor or
blender. Toss pasta salad with dressing, top with chicken strips and
serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 358 Calories (kcal); 4g Total Fat; (9% calories from fat); 25g
Protein; 60g Carbohydrate; 35mg Cholesterol; 309mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
National Pasta Association Pasta
Salads
Blanch green beans by cooking in pot of boiling water for 2 minutes. Drain
and rinse well with cold water. Drain again.
Combine yogurt, Dijon mustard and honey in blender or food processor. Mix
well and set aside.
Spread half of the cooked pasta in the bottom of a 3-quart glass bowl,
trifle dish or glass baking dish. Top with half each of the green beans,
carrot, apple and tuna.
Drizzle half of the dressing evenly over salad. Repeat this procedure with
the remaining half of the ingredients to create a colorful salad that can
be seen through the glass dish. Sprinkle walnuts and Cheddar cheese on
top.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 334 Calories (kcal); 8g Total Fat; (22% calories from fat); 19g
Protein; 46g Carbohydrate; 25mg Cholesterol; 246mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews
Saut� onion in butter. Add flour; cook and stir 1 minute. Gradually stir
in chicken broth and half-and-half; cook and stir 5 minutes. Break crab
into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with
parsley.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 14g Total Fat; (57% calories from fat); 17g
Protein; 6g Carbohydrate; 85mg Cholesterol; 550mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
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 legs into serving-sized pieces. Break body section into several
pieces; remove meat and reserve. Cook bacon until crisp. Add onion and
green pepper; cook until tender. Stir in flour; cook 1 minute.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); 3g Total Fat; (8% calories from fat); 13g
Protein; 48g Carbohydrate; 27mg Cholesterol; 339mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Serving Ideas : Serve with small forks and extra napkins. Nice served with crusty
French bread.
Nutr. Assoc. : 3207 0 0 0 0 0 2470 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts National Pasta Association
Pasta
Preheat oven to 350�F. In a large bowl, combine the noodles with the
cottage cheese and sour cream and set aside. Melt the margarine in a small
skillet. Add onion and saut� over medium heat until soft, about 5 minutes.
Combine onion with noodles. Beat egg whites in a medium bowl for 30
seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles.
Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon
noodle mixture into the dish. In a small bowl, combine sugar and cinnamon
and sprinkle over noodles. Bake noodles until firm and browned on top,
about 55 minutes. Serve hot from the oven or at room temperature.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 437 Calories (kcal); 8g Total Fat; (16% calories from fat); 23g
Protein; 67g Carbohydrate; 70mg Cholesterol; 438mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1
Fat; 1/2 Other Carbohydrates
Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in
bottom of two disposable foil 8 � 8 � 2-inch baking pans. Drain lasagne;
rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces.
Layer 3 pieces in each pan; top with half of Ricotta cheese. Place
eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in
each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining Ricotta
cheese, last 3 lasagne pieces and remaining sauce.
Cover pans with aluminum foil; place one pan in a large resealable freezer
bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40
minutes or until hot. Remove foil; sprinkle with 1 cup Mozzarella cheese.
Return to oven and bake 5 minutes or until cheese is melted. Let stand 5
minutes; cut in squares. Sprinkle with fresh basil, if desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 589 Calories (kcal); 28g Total Fat; (42% calories from fat); 33g
Protein; 52g Carbohydrate; 85mg Cholesterol; 1180mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 306 3234 26015 0 1034 4103 0 1267 922 0 0 2130706543
Eggs Florentine
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission Sauces
Saut� spinach with shallots. Add 1/2 cup cream sauce, salt and pepper and
blend. Arrange on bottom of four serving dishes.
Poach eggs; set on top of spinach. Top each set of eggs with remaining
cream sauce. Garnish with shredded Gruy�re cheese.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 580 Calories (kcal); 48g Total Fat; (79% calories from fat); 21g
Protein; 7g Carbohydrate; 509mg Cholesterol; 300mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
NOTES : Mountain Home Inn * 810 Panoramic Highway * Mill Valley, CA 94941
* (415) 381- 9000
Cream Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission
Saut� shallots in clarified butter. Add wine, pepper and clam base. Reduce
to 1/4 cup. Add butter and cream blended with corn starch. Heat until
thickened.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 31g Total Fat; (91% calories from fat); 1g
Protein; 5g Carbohydrate; 105mg Cholesterol; 86mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Espresso Granita
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rag�
In a small saucepan, bring water and sugar to a boil over low heat. Let
mixture boil 5 to 6 minutes, or until slightly thickened. Remove pan from
heat; cool.
Add coffee to sugar mixture and pour into shallow dish. Freeze about 4
hours, stirring mixture every 40 minutes, until almost firm. Serve with
whipped cream and lemon rind.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 72 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 18g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Fan Tans
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Add warm milk, 1/3 cup butter, sugar, salt and 1 1/2 cups flour; blend
well. Stir in egg and enough remaining flour to make stiff dough. Place in
greased bowl; turn to grease top. Cover with plastic wrap and refrigerate
2 to 24 hours.
With sharp knife, cut each rectangle into 6 equal crosswise strips. Place
strips on top of one another to make three stacks of dough strips. With
sharp knife, cut each stack of strips crosswise into six equal pieces,
making 18 fan tans. Place, cut side up, into 18 greased 2 1/2-inch muffin
cups. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
Bake at 375�F for 20 minutes or until done. Makes 1 1/2 dozen rolls.
Remove rolls from muffin pan cups; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"18 rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 184 Calories (kcal); 8g Total Fat; (37% calories from fat); 4g
Protein; 25g Carbohydrate; 30mg Cholesterol; 256mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : HERB FAN TANS: Prepare dough and roll to rectangles as directed.
After melting butter, stir in 2 teaspoons Italian herb seasoning
and 1/2 teaspoon onion powder. Brush on dough, shape, rise and
bake as directed.
Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute
Just before serving, combine cherry juice blend and ginger ale in a large
punch bowl. Add ice ring.
For decorative ice ring: Place a ring mold or other decorative mold in
freezer; let chill. Rinse inside of mold with cold water; return to
freezer until thin coating of ice forms. Cover the bottom of the mold in a
decorative pattern with maraschino cherries. Gently add enough cherry
juice blend to just cover fruit. Freeze until firm. Gently add more cherry
juice blend to fill mold completely. Freeze overnight, or until firm.
Description:
"Bowl 'em over with this party beverage."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 54 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta
Cook fettuccine in three quarts boiling salted water until "al dente."
Drain well and set aside in warm place. Toss with 1 tablespoon olive oil
to keep noodles separated.
Heat remaining olive oil in skillet, add pine nuts and garlic. Saut� until
nuts are lightly browned. Remove from skillet and set aside.
Add asparagus to skillet with 2 tablespoons water. Cover and cook for 2 to
3 minutes or until crisp-tender. Add Alaska surimi, tomatoes, olives and
oregano. Cook 1 to 2 minutes longer or until all ingredients are heated
through. Combine nuts, garlic and surimi mixture with fettuccine. Mix
lightly. Spoon Mascarpone over fettuccine and mix again. Serve with
Parmesan cheese.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 530 Calories (kcal); 22g Total Fat; (36% calories from fat); 28g
Protein; 55g Carbohydrate; 65mg Cholesterol; 326mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Rag�
In a saucepan, cook bacon until crisp; discard bacon drippings. Add onion
and garlic; cook over medium heat 3 minutes, stirring occasionally. Stir
in Alfredo sauce; cook gently over low heat 3 minutes.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 386 Calories (kcal); 15g Total Fat; (35% calories from fat); 13g
Protein; 49g Carbohydrate; 42mg Cholesterol; 447mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :2:00
Categories : Main Dishes Pasta
Pork Swift & Company
Heat oil in large skillet. Brown pork steaks over medium-high heat; pour
off drippings. Add remaining ingredients except parsley, mushrooms and
fettuccine. Cover; simmer 1-1&1/2 hours, until pork is very tender. Remove
meat from sauce, cut into small pieces. Add meat, parsley and mushrooms to
sauce. Cook and stir over medium heat 5 minutes. Serve sauce over hot
fettuccine.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 424 Calories (kcal); 23g Total Fat; (46% calories from fat); 28g
Protein; 30g Carbohydrate; 54mg Cholesterol; 1651mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
NOTES : Tip: Don't have fresh herbs? Use 1 teaspoon each dried oregano and
basil.
Nutr. Assoc. : 1229 0 219 0 0 0 0 3390 3332 0 0 0 0 3274
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
In a large serving bowl, toss together the hot pasta, pecans and
watercress. Add chicken and orange sauce. Garnish with orange slices and
serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 618 Calories (kcal); 6g Total Fat; (9% calories from fat); 35g
Protein; 105g Carbohydrate; 49mg Cholesterol; 937mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 2 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Meatless
National Pasta Association Pasta
Roast the poblanos or the green peppers and the jalape�o directly over a
gas jet of the range (or under a pre-heated broiler), turning them often
with a pair of tongs, until blackened on all sides. Transfer them to a
bowl and cover tightly with plastic wrap. Let stand until cool. Cut the
peppers in half lengthwise and remove the stem and seeds. Scrape off the
blackened skin of the pepper. Cut the peppers into 1/2-inch cubes.
Heat the oil in a medium saucepan over medium heat. Add the onion and
garlic and cook, stirring, until the onion is softened, about 3 minutes.
Pour in the wine, increase the heat to high and boil until the wine is
reduced to 1 tablespoon. Add the tomatoes and two-thirds of the peppers
and heat to boiling. Reduce the heat to a simmer and cook until the
tomatoes are very tender, about 20 minutes. Stir occasionally to break up
the tomato pieces. Add the basil, sugar and salt and pepper to taste.
Combine the goat cheese and the remaining peppers in a food processor or
blender. Process until the peppers are finely chopped and the cheese is
very creamy.
Prepare pasta according to package directions. Drain the pasta and return
it to the pot. Add the tomato sauce and half the cheese mixture and cook
over medium heat until the cheese is melted and the pasta is coated with
the sauce. Transfer pasta to a serving bowl. Serve, passing the remaining
goat cheese separately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 638 Calories (kcal); 30g Total Fat; (41% calories from fat); 17g
Protein; 78g Carbohydrate; 66mg Cholesterol; 557mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 401 Calories (kcal); 10g Total Fat; (22% calories from fat); 25g
Protein; 52g Carbohydrate; 40mg Cholesterol; 316mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Fiesta Lasagne
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
National Pasta Association Pasta
Preheat oven to 350�F. In a medium bowl, mix cumin, chili powder, tomato
sauce and picante sauce. Spread 1/2 to 1 cup of the tomato sauce mixture
over the bottom of a 9 � 13 � 2-inch baking dish. Place three pieces of
lasagne on top of sauce. Spread half of the cottage cheese on the lasagne
and sprinkle half each of the ground beef, corn, scallions and Cheddar
cheese. Repeat layering, beginning with sauce. Place a layer of lasagne on
top. Pour remaining sauce over lasagne. Cover with aluminum foil and bake
for 30 minutes. Uncover, top with sour cream, Cheddar cheese and olives.
Re-cover and continue baking for 15 minutes. Let stand 15 minutes before
serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 656 Calories (kcal); 15g Total Fat; (21% calories from fat); 38g
Protein; 90g Carbohydrate; 46mg Cholesterol; 1151mg Sodium
Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : If you prefer not to cook lasagne, add 1 cup water to tomato sauce
and continue as above. When lasagne is assembled, cover and
refrigerate at least six hours before baking.
Nutr. Assoc. : 3878 3577 444 0 0 0 0 0 0 0 2538 0 0 2130706543 0
Fish in a Fish
FILLING
2 tablespoons margarine
1 medium onion -- chopped
3/4 cup converted rice
1/2 cup chopped parsley
2 pounds canned red salmon -- drained, reserve liquid
SAUCE
2 tablespoons margarine
2 tablespoons flour
Salmon juice and evaporated milk (to make
1 1/2 cups)
8 ounces cooked small shrimp
1/2 teaspoon dill weed
1/4 teaspoon Johnny's season salt
ASSEMBLY
1 egg -- beaten
Green olive slice for eye
1 lemon
Parsley
Pastry: Toss flour with spoon and lightly measure leveling off each cup.
Combine flour and salt in large bowl. With pastry blender cut in
shortening to size of small peas. Add cold water, tossing with a fork
until pastry clings together. Press firmly into a ball and divide in half.
Filling: In 2 quart saucepan, melt margarine and saut� onion until clear.
Add rice, stirring to coat. Add 1 1/2 cups water, cover and steam over low
heat until tender, about 20 minutes. Stir in parsley, cool, cover and
chill.
Remove backbone and skin from canned salmon and break into large flakes.
Sauce: Make a roux with margarine and flour. Stir in liquid and cook over
medium heat stirring constantly until thickened. Stir in dill weed, season
salt and shrimp. Cool.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 671 Calories (kcal); 32g Total Fat; (43% calories from fat); 31g
Protein; 62g Carbohydrate; 81mg Cholesterol; 831mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Florida Tomato Committee
Main Dishes
Use tomatoes held at room temperature until fully ripe. Core tomatoes;
chop (makes about 5 cups); set aside. In a large saucepan heat oil until
hot; add garlic and reserved tomatoes. Cook, stirring occasionally, until
tomatoes have softened, about 3 minutes. Add coconut milk, rice, chilies,
pineapple juice, 1/4 cup water, the curry powder and salt. Bring to a
boil, stirring occasionally; reduce heat to medium-low, cover and simmer
until rice is tender, about 15 minutes (some of the liquid will not be
absorbed). Stir in shrimp and crushed pineapple; simmer until shrimp are
hot, about 1 minute.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 729 Calories (kcal); 38g Total Fat; (44% calories from fat); 29g
Protein; 78g Carbohydrate; 166mg Cholesterol; 817mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 7
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelettes
Pour eggs over saut�ed onions and peppers and cook until bottom is set.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 252 Calories (kcal); 15g Total Fat; (54% calories from fat); 20g
Protein; 9g Carbohydrate; 647mg Cholesterol; 193mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Place pork, apple, banana, coconut, and raisins in large bowl. Combine
mayonnaise, chutney and curry powder. Pour dressing over salad, stirring
lightly to coat.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 477 Calories (kcal); 30g Total Fat; (55% calories from fat); 24g
Protein; 30g Carbohydrate; 76mg Cholesterol; 175mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast
In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.
Heat milk, water and butter to 120� to 130�F; butter does not need to
melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir
in enough additional flour to make stiff dough. Cover bowl with greased
plastic wrap, let rest 20 minutes.
Sprinkle 1/4 cup flour on board; turn dough out onto board. Divide dough
into 3 equal pieces. Roll one to 12 � 8-inch rectangle; spread with 3
tablespoons apricot preserves. Sprinkle with 1/2 cup dates, 1/4 cup
almonds and 1/4 cup coconut. Roll up from long side as for jelly roll.
Pinch seam to seal.
Cut roll into 12 slices. On greased baking sheet, arrange slices, slightly
overlapping, in ring shape. Repeat with remaining 2 dough pieces. Cover
loosely with greased plastic wrap. Refrigerate for 2 to 24 hours. Makes 2
rings.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let
stand 10 minutes.
Bake at 375�F for 25 minutes or until done. Remove from baking sheets and
cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 rings"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 278 Calories (kcal); 12g Total Fat; (37% calories from fat); 5g
Protein; 39g Carbohydrate; 17mg Cholesterol; 193mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat;
1/2 Other Carbohydrates
NOTES : *To use Rapid Rise Yeast, follow above directions except reduce
first rest to 10 minutes.
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Main Dishes Pork
Swift & Company
Cut pocket in each chop by cutting into center of chop from rib side,
parallel to rib and surface of chop. Combine apricots and orange juice;
let stand while preparing remaining ingredients. Cook onion in butter or
margarine until tender. Add apple; cook until tender. Add apricots with
juice and brown sugar; stir. Cook until juice evaporates. Cool slightly.
Fill pockets in chops with equal amounts of fruit mixture (about 1/4 cup).
Place chops on rack of broiler pan. Broil about 4 inches from heat source
12 to 14 minutes. Turn chops. Broil 10 to 12 minutes or until chops are
done. Season with salt, as desired.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 299 Calories (kcal); 18g Total Fat; (52% calories from fat); 21g
Protein; 16g Carbohydrate; 53mg Cholesterol; 422mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
In a mixing bowl pour boiling water over dried fruit. Let stand 15
minutes; drain well.
Lightly pound chops with meat mallet. Dredge chops in flour. Heat butter
in a large heavy skillet. Add chops and brown over medium heat on both
sides. Add chicken broth and wine. Cover tightly and simmer over low-heat
for 8-10 minutes or until done. Remove chops and keep warm, reserving pan
drippings in skillet.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 222 Calories (kcal); 8g Total Fat; (34% calories from fat); 22g
Protein; 12g Carbohydrate; 59mg Cholesterol; 187mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Frutti di Mare
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Rag�
In a large saucepan, saut� mushrooms, onion and garlic in hot oil until
vegetables are tender. Add sauce, chicken broth, lemon juice and basil;
simmer 20 minutes.
Add seafood. Bring to a boil and simmer, covered, until seafood is cooked,
about 8 minutes.
Top hot spaghetti with seafood and sauce. Sprinkle with parsley.
Serves 6-8.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 515 Calories (kcal); 11g Total Fat; (19% calories from fat); 37g
Protein; 65g Carbohydrate; 97mg Cholesterol; 823mg Sodium
Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pasta Pork
In a large nonstick skillet, heat oil over medium-high heat. Add pork;
cook and stir 2-3 minutes. Add oregano, garlic, wine, salt and pepper.
Cook about 1 minute to reduce liquid quantity by half. Add pear and
pistachios; stir. Add cold butter. When butter is just melted, add hot
pasta; toss. Garnish with Parmesan cheese and a few pistachios, if
desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 575 Calories (kcal); 19g Total Fat; (30% calories from fat); 36g
Protein; 61g Carbohydrate; 93mg Cholesterol; 479mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelettes
Place garlic in buttered omelet pan and cook for 30 seconds. Add eggs and
cook until bottom sets. Place under broiler to set top.
Fold in half and place between buttered, grilled bread slices.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 420 Calories (kcal); 19g Total Fat; (40% calories from fat); 27g
Protein; 35g Carbohydrate; 576mg Cholesterol; 645mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Rice
Side Dishes The Rice Council
Cook peppers, pine nuts, and garlic in butter in large skillet over
medium-high heat until light brown. Add rice and parsley; stir until
thoroughly heated.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 212 Calories (kcal); 8g Total Fat; (31% calories from fat); 5g
Protein; 31g Carbohydrate; 8mg Cholesterol; 34mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Meatless
National Pasta Association Pasta
Salads
Serves 6-8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 152 Calories (kcal); 4g Total Fat; (23% calories from fat); 4g
Protein; 25g Carbohydrate; 0mg Cholesterol; 275mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Breakfast/ Brunch Fleischmann's Yeast
Seasonal/ Holiday Sweet Breads and Coffee Cakes
Heat brown sugar, corn syrup and 3 tablespoons butter until sugar
dissolves. Pour into greased 13- � 9- � 2-inch baking pan. Spread pecan
pieces and cherries in bottom of pan. Reserve.
Bake at 375�F for 40 to 50 minutes or until done, covering with foil after
25 minutes if needed to prevent excess browning. Invert onto serving tray
to serve. Makes 8 large buns.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"8 buns"
- - - - - - - - - - - - - - - - - - -
Per serving: 806 Calories (kcal); 27g Total Fat; (30% calories from fat); 14g
Protein; 130g Carbohydrate; 91mg Cholesterol; 613mg Sodium
Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 Fat; 2
Other Carbohydrates
NOTES : Convenient Cool Rise Method: Prepare buns as directed except use
lukewarm liquids (105� to 115�F) and softened butter. Place buns
in prepared pan and cover tightly with plastic wrap. Refrigerate 2
to 24 hours. To bake: remove pan from refrigerator, uncover dough
and let rest for 10 minutes. Bake for 40 to 50 minutes, covering
with foil after 35 minutes, if needed. Serve as directed.
Nutr. Assoc. : 0 0 0 4431 0 14 0 26366 0 0 0 0 0 2662
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut pork diagonally into 1/4-inch thick pieces. Cut each slice into thin
strips. Set aside.
Slice asparagus diagonally into 1-inch long pieces. Cut carrots into
2-inch long julienne pieces. Heat 1 tablespoon oil over medium-high heat
in a large skillet. Add carrots, cook 5 minutes, stirring often. Add
asparagus; cook 1 minute more. Lower heat to medium low. Add 1 tablespoon
wine. Cover and cook until vegetables are tender crisp (4-5 minutes).
Remove.
Heat remaining oil in skillet over medium heat. Add pork. Cook and stir
until no longer pink (3-4 minutes). Turn heat to low. Combine rest of
wine, lime juice,salt, pepper, ginger and lime peel. Add to skillet. Heat
through; return vegetables to skillet; toss lightly, heat one minute.
Serve immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 245 Calories (kcal); 11g Total Fat; (40% calories from fat); 26g
Protein; 10g Carbohydrate; 74mg Cholesterol; 221mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in large skillet over medium-high heat. Brown pork cubes,
stirring, until lightly browned, about 4-5 minutes. Stir in onion, garlic,
and ginger; cook and stir for 2-3 minutes. Mix together soy sauce, sherry,
vinegar and cornstarch. Add to skillet. Cook and stir until sauce
thickens. Stir in melon and watermelon rind. Heat through.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 323 Calories (kcal); 16g Total Fat; (43% calories from fat); 21g
Protein; 25g Carbohydrate; 65mg Cholesterol; 2035mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Main Dishes
National Pasta Association Pasta
Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat.
Add carrots and onion; cook 5 minutes, stirring occasionally. Add garlic
and reserved flour mixture; cook 1 minute, stirring occasionally. Add
broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or
until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until
lamb is heated through and sauce thickens. Drain noodles; top with lamb
mixture and sprinkle with mint or parsley.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 444 Calories (kcal); 14g Total Fat; (27% calories from fat); 23g
Protein; 60g Carbohydrate; 93mg Cholesterol; 253mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 530 0 0 0 0 0 26638 0 0 2130706543 0 5646 0 0 0 2682
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Spreads
The Oregon Hazelnut Industry
Soften butter or margarine until just workable. Add other ingredients and
thoroughly blend together. Serve at room temperature to top fish, chicken
or warm vegetables. Will top six salmon steaks generously.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 185 Calories (kcal); 20g Total Fat; (94% calories from fat); 1g
Protein; 1g Carbohydrate; 41mg Cholesterol; 334mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"4 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 97 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 15g Carbohydrate; 9mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 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 : 12 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Season the Alaska pollock fillets with Old Bay Seasoning, pepper and
Worcestershire.
Lightly oil a shallow baking dish, place the pollock fillets in the pan
and cover with 1/2 cup of water or white wine. Cover with foil and place
in a preheated 400�F oven for 20-25 minutes. Remove and chill in the
cooking liquid.
Saut� the bacon; pour off most of the fat, add the garlic and celery and
saut� for 2 minutes.
Place celery mixture in a large mixing bowl. Add the cracker crumbs, egg
substitute and mayonnaise. Toss, adding the Alaska pollock (flaked) and
the poaching liquid. Add hot pepper sauce, Old Bay Seasoning, salt and
pepper to taste.
Form into 12 cakes (2-3 ounces each) and griddle fry until golden brown
and crisp on both sides.
Mix the papaya and chutney together. To serve, place 3 ounces of chutney
mix in the center of 4 serving plates; surround with 3 Alaska pollock
cakes.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 7g Total Fat; (39% calories from fat); 10g
Protein; 14g Carbohydrate; 34mg Cholesterol; 694mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Barbecue Main Dishes
Nat. Pork Producers Council Pork
Rub pork loin with olive oil and kosher salt. Place in bowl. Combine
remaining ingredients in saucepan. Heat to a boil, reduce heat and simmer
5 minutes. Pour hot marinade over pork; cover and chill for several hours.
Remove pork from marinade, reserving marinade.
Preheat dome-shaped charcoal grill. Sear all sides of pork roast. Place on
roasting rack. Cover grill; cook pork to an internal temperature of 150�F,
about 35 minutes. Baste frequently with marinade. Remove from grill. Cover
and keep warm for 15 minutes. Reserve all juices.
Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices
and simmer a few minutes more. Slice pork loin to serve; arrange on
plates. Pour warm sauce over slices.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 9g Total Fat; (26% calories from fat); 21g
Protein; 37g Carbohydrate; 50mg Cholesterol; 987mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes National Turkey Federation
Pasta Poultry
In large non-stick skillet over medium high heat, cook turkey, onion,
garlic, eggplant and mushrooms in oil until turkey is no longer pink and
vegetables are tender, about 15 minutes.
Spray 13 � 9-inch pan with vegetable spray. Spread 1/4 of sauce on bottom
of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 of
Mozzarella and 1/4 of Parmesan. Repeat twice to make 3 layers total.
Spread remaining sauce evenly over top and sprinkle with remaining
Parmesan cheese.
Cover with foil and bake at 350 degrees F. for 45 minutes or until noodles
are tender. Uncover and continue baking for an additional 5 to 10 minutes
or until cheese is lightly browned.
Cuisine:
"Italian"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 728 Calories (kcal); 23g Total Fat; (29% calories from fat); 42g
Protein; 85g Carbohydrate; 95mg Cholesterol; 899mg Sodium
Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
NOTES : Cooking Tip: Fat free ricotta cheese and fat free Parmesan cheese
may be used to reduce fat content.
Nutr. Assoc. : 694 0 0 0 0 0 0 0 0 0 0 0 0 0 3878 0 0 1034 5443
Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice
over all. Use either of the spice mixes shown.
Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish.
Combine the remaining herbs/spices and sprinkle on halibut. Let stand for
10 minutes to absorb the flavors. Bake at 350 F for 20 minutes or until
fish flakes easily with a fork.
Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use
only enough to lightly cover fish or it will taste dry. (The remaining mix
will store well in a tightly covered jar in the refrigerator.) Bake at
350�F for 20-30 minutes or until fish flakes easily with a fork. Do not
overbake or it will dry out. Serve garnished with lemon wedge and parsley
sprigs.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 270 Calories (kcal); 11g Total Fat; (36% calories from fat); 34g
Protein; 7g Carbohydrate; 68mg Cholesterol; 254mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3645 0 0 0 0 4289 0 4289 875 1016 875 0 0 0 4112 3562 4112
20086 87 3320 0
Halibut Domenica
SAUCE
1/2 pound mushrooms -- thinly sliced
1/2 medium onion -- chopped
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1 cup fish liquid
1 cup milk
1/4 teaspoon thyme
1 cup Monterey Jack cheese -- shredded paprika or dill weed
Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or
chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in
a 400� oven for approximately 10 minutes. Let cool slightly. Drain fish
liquid into a measuring cup. Add additional wine or water to make one cup
of fish liquid.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 351 Calories (kcal); 18g Total Fat; (50% calories from fat); 31g
Protein; 9g Carbohydrate; 82mg Cholesterol; 480mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Halibut Royale
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes
Combine sour cream, mayonnaise and green onions; spread over halibut.
Sprinkle with paprika. bake at 450�F for 10 minutes per inch of thickness,
measured at thickest part, or until halibut flakes when tested with a
fork.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 515 Calories (kcal); 34g Total Fat; (62% calories from fat); 38g
Protein; 7g Carbohydrate; 77mg Cholesterol; 1391mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
SAUCE
2 tablespoons butter
3 tablespoons sherry
18 shrimp
1 clove garlic
1/4 cup butter
1/2 cup flour
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1 chicken bouillon cube
1 1/2 cups milk
Wash 2 1/2 pounds of white fish and tie in a cheesecloth bag. Poach gently
in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion
powder, celery seed and celery leaves until fish is firm (about 10
minutes). Remove fish from water, drain (keep fish stock), remove bones
and skin. Cut into individual servings.
Sauce: Melt 2 tablespoons of butter in pan and saut� clove crushed garlic,
sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine in saucepan
over low heat. Stir in flour, pepper, celery salt and onion powder. Remove
from heat and slowly add chicken bouillon cube dissolved in 1 cup of
strained fish stock and milk. Add mushrooms and shrimp. Butter a baking
dish and spread a thin layer of sauce over the bottom. Lay fish on top of
the sauce. Cover with remaining sauce. Bake at 350� for 15-20 minutes, or
until fish flakes easily with a fork.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 19g Total Fat; (38% calories from fat); 50g
Protein; 18g Carbohydrate; 178mg Cholesterol; 1848mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
In large skillet, crumble and brown sausage. Add rice and garlic; saut�
until rice is golden brown. Add water and curry powder; bring to boil.
Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and
peas; top with crab legs. Simmer, covered, 5 minutes longer or until
vegetables are crisp-tender and crab is thoroughly heated. Garnish with
onion.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 504 Calories (kcal); 24g Total Fat; (43% calories from fat); 23g
Protein; 48g Carbohydrate; 62mg Cholesterol; 905mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Hawaiian Mist
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
Combine ice, iced tea, orange juice and a splash of lemon juice, in a
cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour
into a tall iced tea glass.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 14 Calories (kcal); trace Total Fat; (3% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
NOTES : * To prepare the Ruby Mist; brew a tea concentrate from Stash Ruby
Mist Herbal Tea. Use 8-10 oz. of hot water. Steep 3 tea bags for
3-5 minutes and remove. Pour hot tea into 16 oz of cold water to
dilute to proper strength. Will make enough for three servings.
Nutr. Assoc. : 0 3687 0 797 0 2130706543
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry
Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1 hour.
Toss undrained mushrooms with romaine and hazelnuts in salad bowl.
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: 287 Calories (kcal); 29g Total Fat; (86% calories from fat); 4g
Protein; 7g Carbohydrate; 0mg Cholesterol; 210mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Pies
The Oregon Hazelnut Industry
Combine flour and 1/2 teaspoon salt in bowl. Cut in shortening until
uniform, but coarse. Sprinkle with water, toss with fork and press into
ball. On lightly floured surface, roll out pastry 1 1/2 inches larger than
inverted 9-inch pie plate. Fit into plate and trim 1/2 inch beyond edge of
plate; fold under to make double thickness around edge and flute or trim
even with edge; decorate with small pastry cutouts. Beat together eggs,
sugar, syrup, 1/4 teaspoon salt and vanilla. Stir in butter and hazelnuts.
Pour into pie shell. Bake in a 375� oven for 45 minutes, or until set in
center. Cool.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Per serving: 644 Calories (kcal); 43g Total Fat; (57% calories from fat); 8g
Protein; 64g Carbohydrate; 101mg Cholesterol; 394mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cookies and Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry
BROWNIE BATTER
6 ounces semisweet chocolate morsels (1 cup)
1/4 cup butter or margarine
3/4 cup all-purpose white flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup roasted and coarsely chopped Oregon
hazelnuts
CHOCOLATE GLAZE
3 tablespoons heavy cream
1 cup chocolate morsels
3 tablespoons butter or margarine
1/2 cup coarsely chopped Oregon hazelnuts
CREAM CHEESE FILLING: In 1-quart bowl with electric mixer, beat cream
cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Fold
in hazelnut meal. Refrigerate while preparing brownie batter.
BROWNIE BATTER: Melt chocolate morsels and butter over simmering water.
Cool to 100 -110�F. In small bowl, sift together flour, cocoa, baking
powder and salt. Reserve. In 2-quart bowl, beat sugar, eggs and vanilla
until smooth and lemon-colored, about 2 minutes. Beat in melted chocolate
and butter. Add dry ingredients and beat until well mixed. Fold in chopped
hazelnuts. Spread one half of the chocolate batter into a greased 8-inch
square baking pan. Pour cream cheese filling over bottom layer. Gently
spread remaining brownie batter over the cream cheese layer. Pull a metal
spatula through the batter for a marbleized effect. Bake in 350� oven for
approximately 40 minutes. Do not overbake. Cool and serve plain, dusted
with powdered sugar, or topped with Chocolate Glaze.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"8 brownies"
- - - - - - - - - - - - - - - - - - -
Per serving: 688 Calories (kcal); 46g Total Fat; (56% calories from fat); 9g
Protein; 70g Carbohydrate; 120mg Cholesterol; 271mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Main Dishes The Oregon Hazelnut Industry
Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour.
In large skillet, saut� fillets in 1/2 cup butter, using butter as needed.
Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet;
saut� until lightly browned. Stir in lemon juice and parsley. Heat to
serving temperature and pour over fish.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 512 Calories (kcal); 40g Total Fat; (68% calories from fat); 32g
Protein; 9g Carbohydrate; 135mg Cholesterol; 715mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
Hazelnut Manicotti
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Dundee Hazelnuts Main 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/"
- - - - - - - - - - - - - - - - - - -
Per serving: 495 Calories (kcal); 22g Total Fat; (39% calories from fat); 19g
Protein; 59g Carbohydrate; 77mg Cholesterol; 1091mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
Seasonal/ Holiday The Oregon Hazelnut Industry
Melt chocolate in top of double boiler over hot water. When melted, add
sweetened condensed milk; stir, add vinegar, flavoring and nuts. Stir to
blend. Pour into parchment-lined, 9-inch square pan. Smooth and chill
about 2 hours. Turn onto cutting board, peel off paper and cut into
squares. Refrigerate in tightly covered container.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"1 3/4 pounds"
- - - - - - - - - - - - - - - - - - -
Per serving: 302 Calories (kcal); 20g Total Fat; (54% calories from fat); 4g
Protein; 33g Carbohydrate; 7mg Cholesterol; 31mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Condiments
Dundee Hazelnuts Spreads
The Oregon Hazelnut Industry
Melt 2 tablespoons of the butter; add hazelnuts and saut� until lightly
brown. Turn into small bowl and cool thoroughly. Add the remaining butter,
chives and Tabasco. Beat until creamy. This is enough butter to serve with
6 hamburgers or 4-6 steaks.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleAport.com/~nuts/index.html"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 172 Calories (kcal); 19g Total Fat; (95% calories from fat); 1g
Protein; 1g Carbohydrate; 41mg Cholesterol; 157mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry
Heat oil, garlic, ginger root and hazelnuts in a wok or large skillet. Add
onion, celery, pepper and beans; stir-fry over high heat about 4 minutes.
Stir in mushrooms, carrots, zucchini, bok choy and tofu; cover and steam
until tender (3-5 minutes). Add lemon juice and soy sauce; serve over
rice.
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: 191 Calories (kcal); 15g Total Fat; (66% calories from fat); 5g
Protein; 12g Carbohydrate; 0mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Hazelnut-Shrimp Salad
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: 776 Calories (kcal); 60g Total Fat; (67% calories from fat); 51g
Protein; 14g Carbohydrate; 367mg Cholesterol; 653mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 8 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews
To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls
and garnish with additional cilantro and a lime wedge.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 162 Calories (kcal); 5g Total Fat; (27% calories from fat); 16g
Protein; 15g Carbohydrate; 38mg Cholesterol; 1136mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 142 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved
yeast and salt. Heat water, milk and 1/4 cup butter until very warm (120�
to 130�F); stir into dry ingredients. Stir in 1 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 on floured surface 10
minutes.
Roll dough to 18- � 12-inch rectangle. Melt remaining 1/4 cup butter;
spread evenly on dough to within 1/2 inch of edges. Sprinkle evenly with
herbs and cheese. Beginning at long end, roll up tightly as for jelly
roll. Pinch seam to seal. With sharp knife, cut roll into pieces. Stand 2
slices, side by side and on edge, in each of greased 2 1/2-inch muffin
cups. Cover; let rise in warm, draft-free place until doubled in size,
about 30 minutes.
Bake at 375�F for 15 minutes or until done. Remove from pan; let cool on
wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 rolls"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 306 Calories (kcal); 10g Total Fat; (30% calories from fat); 8g
Protein; 45g Carbohydrate; 40mg Cholesterol; 401mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : *Or use 1/2 teaspoon each: thyme, oregano, sweet basil and
marjoram leaves.
Nutr. Assoc. : 14 0 0 5626 0 0 0 0 0 27170 0
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
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Pork
Combine 2 tablespoons Hickory Marinade with apple pie filling; set aside.
Reserve 1/4 cup marinade. Place pork tenderloin in resealable bag and pour
in remaining Hickory Marinade. Marinate in refrigerator at least 30
minutes.
Remove from marinade and discard liquid. Grill pork until internal
temperature reaches 150�F, about 35 minutes. Brush pork with reserved
marinade during cooking. Let stand 10 minutes before slicing. Warm apple
mixture and drizzle over pork slices.
Makes 6 to 8 servings
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 267 Calories (kcal); 5g Total Fat; (17% calories from fat); 30g
Protein; 24g Carbohydrate; 92mg Cholesterol; 963mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates
NOTES : TIPS: Various flavored apple sauces also work well. Try chunky
apple sauce with brown sugar and cinnamon or cranberry apple
sauce.
Nutr. Assoc. : 5885 2062 0
Holiday Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Fleischmann's Yeast
Seasonal/ Holiday Sweet Breads and Coffee Cakes
In separate large bowl mix 2 cups flour, yeast, sugar and salt. Stir in
hot water and butter; blend well. Stir in enough remaining flour to make
soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 8
minutes. Place in greased bowl, turning to grease top. Cover. Let rise in
warm place, free from draft for 30 minutes or until doubled in size.
Punch dough down. Slice off one-third of dough; roll on lightly floured
surface to 12-inch circle; reserve. Remove about 1/3 cup dough from
remaining two-thirds dough; set aside to decorate top.
Stir walnuts, orange peel, cinnamon and lemon peel into raisins.
Top with remaining two-thirds dough. Knead mixture into dough. Shape into
7-inch ball. Place ball in center of dough circle. Pull edge of dough
circle up to completely enclose ball. Pleat dough and pinch together in
center to seal. Flatten pleats to make an even surface. Place dough, seam
side down, in greased 8-inch pie plate. Decorate top of dough.*
With skewer or long needle, pierce bun through to bottom all over to allow
steam to escape. Bake at 350 degrees 1 1/2 hours. Cover with foil during
last hour to prevent overbrowning. Remove from pan; cool on wire rack.
Brush warm bread with melted butter, if desired.
Description:
"Adapted from a Hogmanay bread ("Black Bun"), a Scottish fruit and nut
bread served for New Year's Eve. It was once traditionally served on
Twelfth Night (January 6). Recipe was introduced to Scotland from
Italy in the 16th century."
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 389 Calories (kcal); 16g Total Fat; (36% calories from fat); 10g
Protein; 53g Carbohydrate; 10mg Cholesterol; 133mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 0
Other Carbohydrates
NOTES : *To Decorate Top: Divide reserved dough into 4 pieces. Roll 3
pieces into 10-inch ropes. Twist ropes to form "S" shapes. Place
on top of bread, crossing in center. Roll remaining piece into 8
small balls. Arrange balls on bread.
Nutr. Assoc. : 4680 4305 14 26366 0 0 3728 5023 0 0 0 0 0
Holiday Muncher
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/ Snacks Dundee Hazelnuts
Seasonal/ Holiday The Oregon Hazelnut Industry
Combine raisins, cognac or cider and lemon peel in small saucepan. Simmer
until liquid is absorbed; cool. Mix with figs and Oregon hazelnuts. Serve
as a snack.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"4 2/3 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 361 Calories (kcal); 22g Total Fat; (54% calories from fat); 6g
Protein; 36g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 Fat; 0
Other Carbohydrates
Holiday Potpourri
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dried Produce Jenn-Air
Oranges
Preparation: Slice in half stem end to the bottom. Then, slice halves into
1/4" slices.
Approximate Drying Time at 140�F: 4-6 hrs.
Test for Doneness: Firm, dry to the touch and appears like stained glass.
____________________
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.
____________________
Kumquats
Preparation: Slice in half lengthwise.
Approximate Drying Time at 140�F: 4-5 hrs.
Test for Doneness: Leathery and slightly pliable.
____________________
Lemon Peel
Preparation: Thinly peel the outer 1/16 to 1/8" of the peel. Do not use
the white bitter pith under the peel.
Approximate Drying Time at 140�F: 1-2 hrs.
Test for Doneness: Tough to brittle.
____________________
Starfruit
Preparation: Slice into 1/4" thick crosswise slices.
Approximate Drying Time at 140�F: 3-4 hrs.
Test for Doneness: Pliable to slightly crisp.
Source:
"Jenn Air"
S(Internet address):
"http://www.jennair.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
Holiday Treasures
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Seasonal/ Holiday
DOUGH
3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups)
3 tablespoons sugar
4 teaspoons freshly grated orange peel
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1/4 teaspoon ground mace
1/2 cup milk
1/3 cup butter or margarine -- cut up
1/4 cup water
3 eggs -- divided use
To make filling: In medium bowl, combine cream cheese, 2 eggs, sugar and
vanilla; beat with electric mixer until smooth. Stir in dried cranberries.
Cover; refrigerate while preparing dough.
To make dough: In large bowl, combine 1 cup flour, sugar, orange peel,
undissolved yeast, salt and mace. Heat milk, butter and water until very
warm (120� to 130�F); stir into dry ingredients. Stir in 2 eggs, 1 egg
yolk (reserve one egg white) and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 6
to 8 minutes. Cover; let rest 10 minutes.
To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle.
Place 2 rounded tablespoons filling in center of each circle. Bring dough
up around filling, pleating and pinching firmly just above filling to
seal. Place, 2 inches apart, on greased baking sheets. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 60 minutes.
Uncover rolls; pinch again, just above filling, to reseal. Lightly beat
reserved egg white; brush on rolls.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 301 Calories (kcal); 16g Total Fat; (46% calories from fat); 7g
Protein; 33g Carbohydrate; 101mg Cholesterol; 212mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
1/2 Other Carbohydrates
NOTES : � Make sure to chill filling while making dough because if soft it
is difficult to work with.
� Dried blueberries also work well in filling.
� Can also use reduced-fat cream cheese but filling will be
softer.
Nutr. Assoc. : 0 473 0 0 5403 0 0 2130706543 0 0 14 0 20085 26366 0 0 0 0
0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts The National Honey Board
BERRY SAUCE
2 cups fresh berries
OR
2 cups frozen thawed berries
2 tablespoons honey
1/2 teaspoon grated orange peel
Combine milk, eggs, honey and orange peel in large bowl; stir until
blended. Pour into 4 (1/2-cup) greased molds or 1 (3-cup) greased mold.
Place molds on rack in pan of hot water and bake at 300�F 15 to 20 minutes
for 1/2-cup molds or 30 to 40 minutes for 3-cup mold or until set and
knife inserted near center comes out clean. Cool; refrigerate 2 hours. Run
knife around edge to loosen; invert onto serving plate. Spoon Berry Sauce
over each serving. Garnish with raspberries and mint sprigs, if desired.
Berry Sauce: From 2 cups fresh or frozen thawed berries, reserve 12 whole
berries and set aside for garnish, if desired. Pur�e remaining berries in
blender or food processor. Press through sieve to remove seeds, if
desired. Combine pur�e with 2 tablespoons honey and 1/2 teaspoon grated
orange peel.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 flan"
T(Refrigerate):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 225 Calories (kcal); 5g Total Fat; (19% calories from fat); 8g
Protein; 39g Carbohydrate; 147mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 893 Calories (kcal); 24g Total Fat; (24% calories from fat); 31g
Protein; 137g Carbohydrate; 285mg Cholesterol; 1264mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2
Fat; 1 Other Carbohydrates
Nutr. Assoc. : 3221 0 704 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces and Toppings The National Honey Board
Beat whipping cream until fluffy; add honey slowly and beat until stiff.
Fold in rum.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 139 Calories (kcal); 11g Total Fat; (70% calories from fat); 1g
Protein; 10g Carbohydrate; 41mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauces
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: 34 Calories (kcal); 1g Total Fat; (31% calories from fat); trace
Protein; 6g Carbohydrate; 3mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board
Combine all ingredients except pork chops in small bowl. Place pork in
shallow baking dish; pour marinade over pork. Cover and refrigerate 4
hours or overnight. Remove pork from marinade; heat remaining marinade in
small saucepan over medium heat to simmer. Broil pork 4 to 6 inches from
heat source 12 to 15 minutes, turning once during cooking and basting
frequently with marinade. (May also be grilled.)
Description:
"This elegant yet simple recipe from Sweetened Naturally with Honey
cuts the fat, not the flavor. Versatile, wholesome honey adds its
golden touch to this and every dish."
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 255 Calories (kcal); 11g Total Fat; (39% calories from fat); 18g
Protein; 20g Carbohydrate; 56mg Cholesterol; 560mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1 Other Carbohydrates
Honey Grog
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Simmer):
"0:05"
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 6g Total Fat; (22% calories from fat); trace
Protein; 47g Carbohydrate; 16mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Side Dishes
The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup honey
2 tablespoons onion -- minced
1/4 cup butter or margarine
1/2 teaspoon thyme -- crushed
Salt and pepper -- to taste
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"2/3 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 112 Calories (kcal); 8g Total Fat; (58% calories from fat); trace
Protein; 12g Carbohydrate; 21mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Place one Stash Lemon Blossom tea bag 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
strawberry nectar, Mandarino syrup and ice.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"18 ounce"
- - - - - - - - - - - - - - - - - - -
Per serving: 105 Calories (kcal); trace Total Fat; (0% calories from fat); 4g
Protein; 24g Carbohydrate; 0mg Cholesterol; 47mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Honey Parsnips
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Peel parsnips and boil in salted water until tender. Drain and cut into
thick slices; place in baking dish. Combine honey, 1/2 cup water and
butter; pour mixture over parsnips. Bake parsnips at 350�F 10 minutes.
Turn parsnips over and bake 10 minutes more. Place under broiler to brown.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 324 Calories (kcal); 4g Total Fat; (9% calories from fat); 3g
Protein; 76g Carbohydrate; 8mg Cholesterol; 55mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Combine soy sauce, ginger and sesame oil. Place tenderloin in a heavy
plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room
temperature, or overnight in refrigerator. Remove Armour Trim & Tender
Pork from marinade, pat dry. Mix together honey and brown sugar in a
shallow plate. Place sesame seed on a separate shallow plate. Roll pork
well in honey mixture, coating well; then roll in sesame seed. Roast in a
shallow pan at 375�F. for 20-30 minutes, until meat thermometer, inserted,
registers 160�F. Remove to serving platter, slice thinly to serve.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 307 Calories (kcal); 12g Total Fat; (32% calories from fat); 28g
Protein; 28g Carbohydrate; 56mg Cholesterol; 2112mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pork The National Honey Board
Combine honey, bourbon and cloves in small bowl until well blended. Place
ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan
with foil and bake at 275�F about 1 hour or until heated through. Remove
foil from ham and increase oven temperature to 425�F Brush with honey
mixture. Bake about 10 minutes more or until ham is golden brown. Remove
from oven and place on serving platter. Pour juices over ham.
Makes 10 to 12 servings
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 418 Calories (kcal); 25g Total Fat; (54% calories from fat); 29g
Protein; 18g Carbohydrate; 104mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts The National Honey Board
Combine flour, baking powder, cinnamon and salt in large bowl. Combine
egg, yogurt, I tablespoon honey, milk and orange peel in separate large
bowl; stir into flour mixture to form moist batter. Combine apples, juice,
remaining 1/2 cup honey, cinnamon stick and nutmeg in heavy large skillet;
mix well. Bring to a boil over medium-high heat. Reduce heat to low. Drop
tablespoonfuls of batter over hot apple mixture. Cover and simmer 15 to 20
minutes or until dumplings are cooked through and wooden pick inserted
near dumpling center comes out clean.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 217 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g
Protein; 51g Carbohydrate; 24mg Cholesterol; 296mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces The National Honey Board
Combine all ingredients in medium bowl; stir until well blended. Chill
until ready to serve. Serve with sliced grilled turkey or pork tenderloin.
Also a great relish on sandwiches.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"3 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 64 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 16g Carbohydrate; 0mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Honey-Glazed Carrots
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 125 Calories (kcal); 4g Total Fat; (26% calories from fat); 1g
Protein; 24g Carbohydrate; 10mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Honey-Mustard Tenderloin
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):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 222 Calories (kcal); 4g Total Fat; (16% calories from fat); 24g
Protein; 23g Carbohydrate; 74mg Cholesterol; 106mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
For glaze, in a small bowl combine orange juice, honey, cinnamon and
cloves; mix well.
- - - - - - - - - - - - - - - - - - -
Per serving: 213 Calories (kcal); 6g Total Fat; (27% calories from fat); 24g
Protein; 14g Carbohydrate; 80mg Cholesterol; 66mg 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 :0:00
Categories : Beef Dundee Hazelnuts
Salads The Oregon Hazelnut Industry
GARNISH
Lettuce leaves
Red pepper flakes
Chopped Oregon hazelnuts
MARINADE
1/4 cup green onion -- chopped
2 cloves garlic -- minced
2 tablespoons Japanese soy sauce
1 tablespoon salad oil
1 tablespoon sherry
1 tablespoon water
DRESSING
2 tablespoons rice vinegar
2 tablespoons Japanese soy sauce
2 tablespoons salad oil
1 clove garlic -- minced
1 teaspoon sugar
1/4 teaspoon curry
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger
Slice steak crossgrain into 1/8" strips. Combine marinade ingredients, add
beef strips, stirring to coat well. Let sit at room temperature for 20-30
minutes (or refrigerate several hours).
Combine dressing ingredients and mix well; let stand at room temperature
for 30 minutes so flavors can blend. Tear salad greens into bite-sized
pieces, reserving a few leaves for garnish. Cut half of red pepper into
rings for garnish; cut remaining half into slivers. In a large bowl,
combine salad greens, red pepper slivers, and water chestnuts. Heat 1
tablespoon oil in large skillet. Quickly brown half of steak; remove from
pan and brown other half of steak. Add steak to salad in bowl. Pour
dressing in skillet and heat through; pour hot dressing over salad in
bowl. Toss to mix well. Garnish with lettuce leaves, pepper rings and
hazelnuts. Serve immediately. If salad must sit before eating, serve
dressing alongside.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 428 Calories (kcal); 30g Total Fat; (62% calories from fat); 24g
Protein; 17g Carbohydrate; 71mg Cholesterol; 1102mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes
VANILLA FROSTING
1 1/2 cups sifted confectioners' sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
In large bowl, combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg and
undissolved yeast.
Heat milk, water and butter until hot to touch (125� to 130�F). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at
high speed, scraping bowl occasionally. With spoon, stir in enough
additional flour to make soft dough.
Punch dough down; turn out onto lightly floured surface. Knead in dates.
Divide dough into 18 equal pieces; form into smooth balls. Place balls on
greased baking sheets, 2 inches apart, or in 2 greased 8-inch square
baking pans. Cover; let rise in warm, draft-free place until doubled in
size, about 30 minutes.
Brush with egg white mixture. Bake at 375�F for 20 minutes or until done.
Makes 1 1/2 dozen buns. Remove from pans and cool on wire racks. Drizzle
or pipe vanilla frosting on rolls to make a cross.
VARIATIONS:
Almond Frosting:
Stir together 1 1/2 cups sifted confectioners' sugar, 1 to 2 tablespoons
milk and 1/4 teaspoon almond extract.
____________________
Southern Pecan Buns� basic buns enriched with flavorful pecans and sweet
orange.
Follow basic recipe for Hot Cross Buns except add 1 tablespoon orange peel
to dry ingredients and knead 1/2 cup chopped pecans into dough along with
dates. Top with:
Orange Frosting:
Stir together 1 1/2 cups sifted confectioners' sugar and 1 to 2
tablespoons orange juice.
____________________
Lemon Frosting:
Stir together 1 1/2 cups sifted confectioners' sugar and 1 to 2
tablespoons lemon juice. Sprinkle with additional coconut, if desired.
____________________
Heartland Whole Wheat Buns�a wholesome wheat and walnut bun lightly spiced
with cloves.
Follow basic recipe for Hot Cross Buns except replace 1 1/2 cups
all-purpose flour with whole wheat flour and add 1/2 teaspoon ground
cloves to dry ingredients. Knead 1/2 cup chopped walnuts into dough along
with dates. Top with:
Vanilla Frosting:
Stir together 1 1/2 cups sifted confectioners' sugar, 1 to 2 tablespoons
milk and 1/2 teaspoon vanilla extract.
____________________
Ginger Frosting:
Stir together 1 1/2 cups sifted confectioners' sugar, 1 to 2 tablespoons
milk and 1/4 teaspoon ground ginger.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"18 buns"
- - - - - - - - - - - - - - - - - - -
Per serving: 259 Calories (kcal); 4g Total Fat; (14% calories from fat); 6g
Protein; 51g Carbohydrate; 33mg Cholesterol; 108mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips New Zealand Wasabi Limited
When dip is required place under the grill about 10 cm from the heat and
grill until it bubbles at the edge and has brown peaks.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 508 Calories (kcal); 41g Total Fat; (71% calories from fat); 28g
Protein; 8g Carbohydrate; 259mg Cholesterol; 509mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
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
cherry juice, cherry syrup, cream and ice.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"20 ounces"
- - - - - - - - - - - - - - - - - - -
Per serving: 321 Calories (kcal); 7g Total Fat; (18% calories from fat); 8g
Protein; 61g Carbohydrate; 22mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 1/2 Fat;
1 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : California Egg Commission Main Dishes
Pasta
FOR PASTA: Mix flour, eggs, salt, water to form firm pasta dough.
Cut out rounds and stamp with design. Dust with flour and refrigerate one
hour.
FOR SAUCE: Boil stock with rosemary until reduced by 1/3. Remove rosemary;
reduce heat to low, add eggs and cook stirring constantly, until sauce has
thickened. Whisk in butter a bit at a time. Add white pepper.
Serve 5-6 coins per serving with sauce. Garnish with pine nuts and
rosemary.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 607 Calories (kcal); 53g Total Fat; (77% calories from fat); 8g
Protein; 26g Carbohydrate; 368mg Cholesterol; 929mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat;
0 Other Carbohydrates
NOTES : Ah, pasta!! Something a little different - round pasta coins with
a stamped design! Use your restaurant logo or initials. Serve with
our aromatic rosemary sauce or use your favorite!
Nutr. Assoc. : 0 0 3218 0 2130706543 0 0 0 0 0 0 2130706543 0 3232 0
2130706543 0 0 1126 4784
Jambalaya
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes The Rice Council
Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot.
Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set
aside.
Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken
is browned. Remove from pan. Drain fat, leaving 1 tablespoon.
Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7
to 10 minutes or until vegetables begin to brown. Stir in chicken broth,
reserved sausage and chicken, rice and paprika. Bring to a boil; cover and
bake at 375 degrees 30 minutes or until liquid is absorbed and rice is
tender, stirring once or twice during cooking.
Makes 8 to 10 servings.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 622 Calories (kcal); 23g Total Fat; (33% calories from fat); 34g
Protein; 66g Carbohydrate; 88mg Cholesterol; 1279mg Sodium
Food Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Seasonal/ Holiday
FILLING
1 egg -- lightly beaten
1/2 cup almond paste (approximately 4 ounces)
TOPPING
Powdered sugar
1/3 cup fruit preserves (raspberry, apricot or
strawberry)
To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved
yeast and salt. Heat sour cream, butter and water 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.
Roll dough to 16-inch square; cut into sixteen 4-inch squares. Place
squares 3/4 inch apart on 2 greased large baking sheets. Using knife, cut
1 1/2-inch slits from each corner toward center of each square. Fold
alternate points to center, pressing firmly to seal. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes.
To make filling: In small bowl, gradually add egg to almond paste, using
fork to blend until smooth. Make indentation with thumb in center of each
pastry; spoon 1 rounded measuring teaspoonful of filling into each
indention.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 stars"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 8g Total Fat; (34% calories from fat); 4g
Protein; 30g Carbohydrate; 37mg Cholesterol; 121mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Drain and slice crab. Saut� garlic in butter. Blend in crab, cream, cheese
and pepper; cook and stir until thoroughly heated. Add to hot fettuccine;
toss lightly. Salt to taste. Garnish with parsley.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 508 Calories (kcal); 30g Total Fat; (52% calories from fat); 17g
Protein; 44g Carbohydrate; 113mg Cholesterol; 390mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Barbecue
Fish/ Seafood
Grilling Variation: Prepare Alaska king crab legs as directed above. Place
crab legs, shell-side down, on rack about 5 inches above hot coals. Grill
5 minutes or until thoroughly heated; brush occasionally with sauce.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 353 Calories (kcal); 24g Total Fat; (61% calories from fat); 32g
Protein; 2g Carbohydrate; 134mg Cholesterol; 1658mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Cook the Kumaras (sweet potatoes) in boiling water for 10 -12 minutes
until tender.
Melt the butter in a frying pan, and fry the spring onions and garlic for
5 minutes.
Add the "NAMIDA" New Zealand Wasabi Paste and mix well.
Stir into the mashed Kumara (sweet potato) with the coriander, cumin and
seasoning.
Beat into the Kumara mixture with half the beaten egg until combined.
Shape the fish mixture into 12 rounds, and flatten each one.
Dip into the remaining beaten egg and then into the breadcrumbs.
Shallow fry the fish cakes for 3 - 4 minutes on each side until crisp and
golden.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 413 Calories (kcal); 19g Total Fat; (41% calories from fat); 22g
Protein; 39g Carbohydrate; 107mg Cholesterol; 323mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
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
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb New Zealand Wasabi Limited
In a roasting dish, grease or butter the inside, place one layer of sliced
potato, a layer of sliced onion and a second layer of sliced potato.
Place the lamb shanks on top not touching one another, smear with the
wasabi paste, honey, tomato sauce or paste, and soy sauce.
Remove from oven, remove foil. Turn lamb shanks over, add grated
Mozzarella cheese to the top of the potatoes between the lamb shanks.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 401 Calories (kcal); 22g Total Fat; (47% calories from fat); 13g
Protein; 40g Carbohydrate; 59mg Cholesterol; 538mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with a green vegetable, and crusty French bread for the
gravy.
NOTES : Low Fat Variation: Use 2 cups of beef stock to replace the sour
cream.
Nutr. Assoc. : 3841 0 0 1394 1685 0 1506 0 2130706543 0 922
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dundee Hazelnuts Lamb
Main Dishes The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless American lamb sirloin steaks -- cut 3/4" thick
1 1/2 slices firm-textured whole wheat bread -- torn in small cubes
1/4 cup beef broth
2 tablespoons apple Juice
OR
2 tablespoons white wine
1/3 cup roasted Oregon hazelnuts
2 garlic cloves -- minced
1 tablespoon white wine vinegar
1 teaspoon olive oil
Dash ground red pepper
1 tablespoon fresh snipped parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Whole Oregon hazelnuts (optional)
In a small bowl, combine bread cubes, broth and apple juice. Let stand 5
minutes. In food processor or blender, grind hazelnuts. Add bread mixture,
garlic, white wine vinegar, olive oil and red pepper. Process until
smooth. Spoon into bowl and chill several hours. Sprinkle lamb steaks with
salt and black pepper. Broil or grill four inches from heat for 3 to 5
minutes. Turn and broil or grill 3 to 5 minutes or until desired doneness.
Stir parsley into sauce and serve with lamb steaks. Garnish with nuts, 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: 716 Calories (kcal); 56g Total Fat; (70% calories from fat); 36g
Protein; 17g Carbohydrate; 126mg Cholesterol; 638mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Pasta
Salads The Oregon Hazelnut Industry
Cook macaroni as directed on package, drain; rinse with cold water and
drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix
together mayonnaise, cheese, sugar, garlic and lemon juice. In a 9 � 13 �
2" pan or a 4-quart serving dish, layer the salad greens in the bottom of
the dish. Cover greens with the macaroni-hazelnut mixture. On top of this,
place the celery, then a layer of radishes and top with broccoli
flowerettes. Spread mayonnaise mixture over broccoli. Chill for 2 to 24
hours. Top with bacon, tomato wedges and parsley, just before serving.
Makes 8 to 12 servings.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 476 Calories (kcal); 45g Total Fat; (81% calories from fat); 8g
Protein; 16g Carbohydrate; 18mg Cholesterol; 335mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�
In large bowl, stir together spinach, Ricotta cheese, egg, Parmesan cheese
and 1/3 cup Mozzarella cheese.
Toss hot pasta with 2 1/2 cups pasta sauce. In 11 � 7-inch baking dish,
spread one-half pasta mixture. Layer spinach mixture evenly over pasta;
cover with remaining pasta. Spread remaining sauce over top; sprinkle with
remaining Mozzarella cheese.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 280 Calories (kcal); 6g Total Fat; (18% calories from fat); 15g
Protein; 42g Carbohydrate; 40mg Cholesterol; 458mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry
PARSLEY VINAIGRETTE
2 tablespoons white wine vinegar
Salt
Pepper -- freshly ground
3 tablespoons vegetable oil
3 tablespoons hazelnut oil
2 tablespoons chopped fresh parsley
Remove dark green ends of leeks and discard. Slit each leek lengthwise
twice, beginning halfway through center of white part and slitting upward
in direction of green tops. Dip repeatedly in a sink full of cold water
to remove any sand. Cut off roots. In a large saucepan of boiling salted
water, cook leeks, uncovered, over medium heat about 10 minutes or until
tender. Drain thoroughly. Cut in two or three pieces crosswise. Arrange on
a platter reconstructing each leek and arranging so all point in the same
direction.
Cut hard-cooked eggs in half and remove yolks. Chop egg whites separately
from yolks. In small bowl, stir vinegar with salt and pepper, and whisk in
oil. Add parsley, taste and adjust seasoning. To serve, spoon enough
dressing over leeks to moisten them. Sprinkle egg whites in a row across
their bases and then a row of hazelnuts next to the whites, then a row of
chopped yolks. Leave top ends of leeks showing. Serve remaining dressing
separately.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 337 Calories (kcal); 29g Total Fat; (74% calories from fat); 6g
Protein; 16g Carbohydrate; 106mg Cholesterol; 52mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Stash Tea
Combine mushrooms, sliced garlic and water in a sauce pan. Cook on medium
heat until mushrooms are soft to the touch. Drain mushrooms, removing
water and garlic slices. Return to sauce pan and add butter and the
contents of 3 Lemon Blossom tea bags. Saut� for 5 minutes and serve.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 32 Calories (kcal); 2g Total Fat; (53% calories from fat); 1g
Protein; 3g Carbohydrate; 5mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Poultry Stash Tea
Combine olive oil, chicken and vegetables in a skillet. Saut� over medium
heat until chicken is done, approximately 15 minutes.
In a sauce pan combine the contents of 3 Lemon Blossom tea bags, 8 ounces
cream cheese and 1/2 cup milk. Simmer on low heat until sauce is smooth.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 823 Calories (kcal); 32g Total Fat; (35% calories from fat); 71g
Protein; 61g Carbohydrate; 203mg Cholesterol; 395mg Sodium
Food Exchanges: 3 Grain(Starch); 8 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spreads Stash Tea
In a small bowl, combine the contents of 1 Lemon Blossom tea bags to 1/2
cup sour cream. Mix well.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 124 Calories (kcal); 12g Total Fat; (85% calories from fat); 2g
Protein; 3g Carbohydrate; 26mg Cholesterol; 31mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressing Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.satashtea.com/"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 93 Calories (kcal); 9g Total Fat; (81% calories from fat); trace
Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Stash Tea
Spray a baking dish with nonstick spray and place the halibut in the dish.
Add milk and cooking sherry. Add a dash of pepper, salt and garlic powder
over the fish. Sprinkle the contents of one lemon blossom tea bag over the
fish. Place shallots and mushrooms on top of the fish. Again add a dash of
pepper, salt, and garlic powder. Sprinkle the contents of the last lemon
blossom tea bag over the fish. Cover cooking dish with lid or aluminum
foil and cook for approximately 25 minutes. Check fish after 20 minutes
making sure not to over cook. When the fish flakes easily when poked with
a fork, it is considered ready to serve.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 169 Calories (kcal); 3g Total Fat; (19% calories from fat); 25g
Protein; 5g Carbohydrate; 38mg Cholesterol; 73mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Stash Tea
Spray a baking dish with the nonstick spray and place halibut in the dish.
Add milk and cooking sherry. Sprinkle with salt, pepper, garlic powder,
and the contents of one Lemon Blossom Tea Bag. Place onion and mushroom
slices on top of fish. Again sprinkle with salt, pepper, garlic powder and
the contents of one Lemon Blossom tea bag. Place lid over the mixture and
cook for approximately 25 minutes.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 161 Calories (kcal); 3g Total Fat; (20% calories from fat); 24g
Protein; 3g Carbohydrate; 38mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat heavy skillet over medium-high heat. Brush with a little oil.
Sprinkle lemon pepper on both sides of each pork chop. Add chops to heated
skillet and panbroil about 5 minutes per side. Remove chops from pan; keep
warm. Carefully add vinegar to skillet, scraping up any brown bits. Stir
in marmalade. Return chops to skillet, turning once to coat. Serve
immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g
Protein; 14g Carbohydrate; 54mg Cholesterol; 206mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork loin chops -- 1/2-inch thick
1 tablespoon margarine
1/2 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons finely chopped pecans
2 tablespoons fresh lemon juice (2 to 4 tablespoons)
1/2 teaspoon grated lemon peel
Fresh lemon slices (optional)
Sprinkle both sides of chops with garlic salt and lemon-pepper. Heat
margarine in large skillet over medium heat. Add chops; brown 5-7 minutes
per side or until pork is tender. Remove chops to serving plate. Sprinkle
with pecans; keep warm. Stir lemon juice into drippings in skillet; heat
for 1 minute, stirring constantly. Spoon over cooked chops; sprinkle with
lemon peel. Garnish with lemon slices, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 12g Total Fat; (53% calories from fat); 22g
Protein; 2g Carbohydrate; 67mg Cholesterol; 363mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Seasonal/ Holiday Sweet Breads and Coffee Cakes
LEMON GLAZE
3/4 cup icing sugar -- sifted
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel
In large bowl, combine 2 cups flour, yeast, salt, raisins, candied and
grated lemon peel. Heat milk, water, butter and honey until very warm
(120-130�F). Stir into dry ingredients. Mix in egg and enough remaining
flour to make a soft dough. Knead on floured surface until smooth and
elastic, about 5 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces. Roll each to 15-inch rope. Braid and
place on greased baking sheet, sealing ends and tucking underneath braid.
Cover; let rise in warm, draft free place until doubled in size, 40 to 50
minutes. Bake at 350�F for 30 to 35 minutes or until done. Remove from
pan; cool on wire rack. Drizzle with Lemon Glaze.
____________________
Lemon Glaze: Stir together 3/4 cup sifted icing sugar, 1 tablespoon lemon
and 1/4 teaspoon grated lemon peel until smooth.
Description:
"This elegant braided loaf is perfect for a formal Easter dinner.
Bursting with lemon flavor, it hints at warmer days ahead."
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 braid"
- - - - - - - - - - - - - - - - - - -
Per serving: 164 Calories (kcal); 4g Total Fat; (20% calories from fat); 3g
Protein; 30g Carbohydrate; 20mg Cholesterol; 176mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council
In large nonstick skillet, cook and stir ground beef, mushrooms, onion and
garlic over medium heat 8 to 10 minutes or until beef is no longer pink
(breaking beef up into 3/4 inch crumbles). Pour off drippings.
Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to
medium-low. Cover tightly; simmer 10 minutes.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 468 Calories (kcal); 25g Total Fat; (46% calories from fat); 31g
Protein; 32g Carbohydrate; 85mg Cholesterol; 923mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 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
SAUCE
1 medium onion -- quartered
1 piece fresh ginger (2 inches) -- peeled
1/3 cup spicy teriyaki sauce
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
Lay the chicken in a jellyroll pan and pour half the sauce over it. Bake
15 to 18 minutes, or until chicken is cooked through, turning halfway into
cooking. Remove the chicken from the oven and slice it.
In a large serving bowl, toss the pasta with the peas, red pepper, celery,
chicken broth and remaining sauce. Arrange the chicken slices on top and
serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 444 Calories (kcal); 4g Total Fat; (7% calories from fat); 32g
Protein; 70g Carbohydrate; 46mg Cholesterol; 737mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta
Melt the butter or margarine over low heat in a large skillet with a
tight-fitting lid. Add mushrooms and parsley, cover skillet and let
mushrooms cook until they are completely tender and have released their
liquid, about 15 minutes. Check the mushrooms once or twice during cooking
to make sure they are not browning. Whisk the sour cream and milk in a
small bowl until smooth. Just before draining the pasta, mix 1/4 cup of
the pasta cooking water into the sour cream mixture.
Drain the pasta and transfer it to the skillet. Add the sour cream mixture
and heat to boiling. Add salt and pepper to taste. Boil together one
minute, tossing pasta to coat with sauce and to evenly distribute
mushrooms. Divide pasta between two plates, spooning extra sauce on top.
Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 448 Calories (kcal); 9g Total Fat; (18% calories from fat); 17g
Protein; 75g Carbohydrate; 22mg Cholesterol; 136mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta Side Dishes
Tear bread slices into small pieces, place on baking sheet and bake until
dry, about 20 minutes. Meanwhile, brush zucchini and yellow squash with a
little vegetable oil and grill on both sides along with eggplant, onion
and tomato slices. Do not over-grill; keep fairly firm.
Cool slightly and chop into 3/8-inch pieces. When bread is dry, crumble it
with your hands or chop in food processor until crumbled. In a small bowl,
combine basil, thyme and oregano, Parmesan cheese and salt and pepper to
taste. Toss crumbs in basil mixture to coat.
Heat oil in large saut� pan. Add lemon juice, balsamic vinegar and grilled
vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if
desired.
Toss vegetables with cooked pasta. Divide into appropriate portion sizes.
Top with seasoned bread crumbs. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 450 Calories (kcal); 8g Total Fat; (16% calories from fat); 15g
Protein; 80g Carbohydrate; 4mg Cholesterol; 210mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 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 well. Toss pasta with sauce. Add parsley.
Sprinkle with pepper and serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 615 Calories (kcal); 5g Total Fat; (7% calories from fat); 36g
Protein; 106g Carbohydrate; 37mg Cholesterol; 699mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Pasta The National Honey Board
Stir-fry prawns, carrots, celery, green onions and garlic in oil in large
skillet over medium-high heat about 3 minutes or until prawns start to
turn pink. Combine remaining ingredients except pasta in small bowl; mix
well. Add to prawn mixture; stir-fry about 1 minute or until sauce
thickens. Serve over pasta.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 431 Calories (kcal); 10g Total Fat; (19% calories from fat); 29g
Protein; 57g Carbohydrate; 173mg Cholesterol; 725mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork
In bowl stir together egg yolk, wine and soy sauce. Add chopped mushrooms,
green onion, parsley, thyme and pepper; mix well.
Broil chops 5 inches from heat for 12 minutes. Turn chops over and broil 4
minutes more. Spoon 2-3 tablespoons mushroom mixture evenly on each chop.
If desired, spoon a small amount of mixture into each mushroom cap and
place them alongside the chops. Broil 3-5 minutes more or until chops are
done (slightly pink in center and 155-160�F internal temperature). Serve
mushroom caps with chops.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); 10g Total Fat; (35% calories from fat); 38g
Protein; 5g Carbohydrate; 143mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cr�pes Poultry
The National Honey Board
Combine sour cream, honey, lemon juice, curry powder, salt and ground red
pepper in large bowl until well blended. Add chicken, asparagus, bell
pepper and green onions; toss to coat evenly with dressing. Spoon 1/3 cup
chicken mixture down center of each cr�pe. Fold and roll cr�pes to enclose
chicken mixture. Garnish with parsley sprigs, if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); 2g Total Fat; (6% calories from fat); 31g
Protein; 28g Carbohydrate; 73mg Cholesterol; 293mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cr�pes The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"12 cr�pes"
- - - - - - - - - - - - - - - - - - -
Per serving: 152 Calories (kcal); 3g Total Fat; (20% calories from fat); 7g
Protein; 23g Carbohydrate; 33mg Cholesterol; 115mg Sodium
Food Exchanges: 1 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 : Main Dishes Meatless
National Pasta Association Pasta
Prepare pasta according to package directions; drain and cover with cool
water until ready to use.
While pasta is cooking, combine onions and oil in a skillet over medium
heat until golden, about 5 minutes. Add the garlic and cook about 1
minute. Spoon out half the onions and reserve for later. Add the mushrooms
(if using) to the onions in the skillet. Cook, stirring over medium heat,
until the mushrooms are tender and slightly browned, about 7 minutes. Add
the parsley and a pinch of salt; transfer to a bowl.
Add the reserved cooked onion and the spinach to the skillet. Cover and
cook over medium heat until the spinach is wilted, about 3 minutes.
Uncover and cook over medium heat to evaporate any excess moisture, about
1 minute. Season with a pinch of salt.
Heat oven to 350�F. Drain the lasagne and pat dry with paper towels. Mix
the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in
the bottom of a 13 � 9 � 3-inch pan. Arrange 3 lasagne pieces, slightly
overlapping, in the pan. Spoon the spinach mixture on top in an even
layer. Spread with half of the Ricotta. Sprinkle with 1/4 cup of the
shredded Mozzarella cheese.
Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the
remaining Ricotta mixture, and 1/4 cup of the Mozzarella. Top with the
remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the
Mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and
bubbly, about 45 minutes.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 261 Calories (kcal); 10g Total Fat; (35% calories from fat); 14g
Protein; 29g Carbohydrate; 23mg Cholesterol; 551mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fish/ Seafood Fleischmann's Yeast
Pizza
TOPPING
1 8-ounce package cream cheese -- softened
2/3 cup sour cream
1/3 cup thinly sliced red onion -- cut in 2-inch slices
4 teaspoons drained capers -- chopped if desired
1/4 pound thinly sliced lox (cold smoked salmon) -- cut into 1 � 3-
inch strips
GARNISHES
Fresh dill sprigs
Plum tomato slices
To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast,
dill weed 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.
Divide dough in half; roll or pat each to form 12-inch circle on greased
pizza pan or cookie sheet. With fork, prick dough evenly. Bake 15 to 20
minutes or until golden brown, switching positions of pans halfway through
baking for even browning. (Crust will shrink slightly.) Remove from oven.
To make topping: In small bowl, combine cream cheese, sour cream, onion
and capers; blend well. To serve, spread an equal amount of cream cheese
mixture onto each crust to within 1/2 inch of edge; arrange lox evenly
over top. Garnish with fresh dill and tomato.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 pizzas"
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 7g Total Fat; (42% calories from fat); 4g
Protein; 18g Carbohydrate; 20mg Cholesterol; 337mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 14 5626 26366 0 5472 3728 986 0 0 0 27181 20033 2478 839
0 3360 3360
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry
PARSLEY DRESSING
Mix all ingredients and allow flavors to
blend:
1/2 cup salad oil
1/4 cup chopped parsley
2 tablespoons sugar
2 tablespoons cider vinegar
Salt and pepper -- to taste
Dash Tabasco sauce
Toss greens, onions, celery and oranges with dressing. Sprinkle with
hazelnuts.
Makes 4 to 6 servings.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 365 Calories (kcal); 33g Total Fat; (77% calories from fat); 5g
Protein; 17g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper.
Spread evenly over pork roast and place in shallow pan. Roast pork in a
350�F. oven until internal temperature, measured with a meat thermometer,
reaches 160�F, about 45 minutes to 1 1/4 hours. Remove roast from oven and
let rest 10 minutes before slicing to serve.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 263 Calories (kcal); 6g Total Fat; (18% calories from fat); 33g
Protein; 25g Carbohydrate; 74mg Cholesterol; 508mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta
Add pasta and mix again. Serve immediately or refrigerate for one hour and
serve cold.
Serves 10-12
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 250 Calories (kcal); 7g Total Fat; (26% calories from fat); 14g
Protein; 32g Carbohydrate; 20mg Cholesterol; 65mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow
baking dish. Place seafood in dish. Turn fish over several times to coat;
refrigerate 30 to 45 minutes. Remove seafood from marinade.
Cook seafood on oiled, medium hot grill, turning once during cooking,
about 6 to 12 minutes per inch of thickness. Do not overcook.
Cuisine:
"Mediterranean"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 440 Calories (kcal); 30g Total Fat; (60% calories from fat); 26g
Protein; 18g Carbohydrate; 36mg Cholesterol; 2119mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates
NOTES : This recipe was one of five winning recipes of ASMI's Second
Annual Fishermen's Grilled Recipe contest. The five winning
recipes were selected by an independent home economist from a
field of 50 entries. The recipes were evaluated for flavor,
originality and ease of preparation.
Nutr. Assoc. : 826 0 0 20130 0 3645 0 2130706543
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 150 Calories (kcal); 5g Total Fat; (34% calories from fat); 16g
Protein; 7g Carbohydrate; 36mg Cholesterol; 100mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dough Fleischmann's Yeast
Pizza
In large bowl, combine 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. Knead dough on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
On lightly floured surface, form dough into smooth ball. (If desired,
freeze dough as directed below.) Divide and roll to fit desired pan or
pans*. Top as desired.
Bake each pizza in preheated 400�F oven for 20 minutes or until done. Time
depends on size and thickness of crust and selected toppings; deep dish
pizzas can take up to 50 minutes.
____________________
Dough Variations:
HERB: Add 2 teaspoons Italian herb seasoning, basil, oregano or rosemary
leaves and 1 clove finely minced garlic along with dry ingredients.
WHOLE WHEAT: Replace 1 cup all-purpose flour with whole wheat flour.
CHEESE: Add 1/2 cup grated Parmesan cheese along with dry ingredients.
____________________
TOPPINGS:
Use your favorite toppings or select new combinations from the following
suggestions.
Quick Tomato Sauce: Combine 1 can (8-ounce) tomato sauce and 1 can
(6-ounce) tomato paste. Stir in 2 teaspoons oregano or basil leaves and 1
clove garlic, minced. Makes 1 1/2 cups.
Note: To prevent a soggy pizza, slice raw vegetables thinly and do not
overload your pizza. Or, use lightly saut�ed or cooked, drained
vegetables.
4) Spread with sauce and toppings and bake at 450�F for 12 minutes or
until cheese is melted and lightly browned.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 pizza"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g
Protein; 24g 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
NOTES : *Master Pizza Dough can be divided and/or shaped to fit the
following pans
THIN - 2 (12-inch) round pizza pans
THICK - 1 (14-inch) round pizza pan (could try 2 very thin)
THIN - 1 (10- � 15-inch) baking pan
THICK - 1 (13- � 9-inch) baking pan
THIN - 2 baking sheets (make six 7-inch round individual pizzas)
THIN - 1 (14-inch) or 2 (9-inch) deep-dish pizza pans
Heat olive oil in large skillet over medium heat. Add onion, bell pepper
and garlic. Saut� 2 minutes. Add artichoke hearts and olives; saut� 2
minutes. Add broth and water; bring to a boil.
Stir in rice, salt, paprika and saffron. Cover and reduce heat.
Simmer about 15 minutes. Stir in turkey, peas and pine nuts. Heat for 5
minutes until liquid is absorbed and peas are heated through.
Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork and
serve.
Yield: 4 to 6 servings
Cuisine:
"Mediterranean"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 228 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g
Protein; 33g Carbohydrate; 18mg Cholesterol; 658mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta
MEATBALLS
1/2 teaspoon butter or margarine
8 ounces mushrooms -- chopped
8 ounces ground turkey
8 ounces extra lean ground beef
1 cup fresh whole wheat bread crumbs (about 2
slices)
2 large egg whites
1/4 cup Asiago cheese -- grated
2 teaspoons fresh oregano -- minced
OR
1 teaspoon dried oregano
1 1/2 teaspoons fresh rosemary -- minced
OR
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
SAUCE
1 recipe Basic Tomato Sauce -- see recipe
1 teaspoon vegetable oil -- divided
Put the tomato sauce into a large, heavy-bottom saucepan and bring 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.
Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce
over pasta and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 626 Calories (kcal); 16g Total Fat; (22% calories from fat); 33g
Protein; 91g Carbohydrate; 61mg Cholesterol; 1088mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0 Fruit; 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
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta Sauces
Drain the pasta, return it to the pot and add the reserved orange sauce
and the shrimp mixture. Cook over low heat 1 minute. Stir in the Brie and
basil. Stir until the Brie is melted. Transfer to a serving bowl. Garnish
with orange segments and toasted almonds. Serve immediately.
Serves 4 to 6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 646 Calories (kcal); 16g Total Fat; (22% calories from fat); 34g
Protein; 91g Carbohydrate; 139mg Cholesterol; 273mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
The Mushroom Council
Source:
"The Mushroom Council"
Yield:
"6 3/4 cups"
Start to Finish Time:
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 326 Calories (kcal); 10g Total Fat; (27% calories from fat); 24g
Protein; 35g Carbohydrate; 118mg Cholesterol; 217mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Salads
Side Dishes The Mushroom Council
To same skillet, heat 1 tablespoon more of the dressing; add half the
mushrooms*, the bell pepper and onion; cook, stirring frequently, just
until mushrooms begin to release their liquid, about 3 minutes.
In a large salad bowl, combine spinach and remaining mushrooms; add cooked
mushroom mixture, reserved chicken and remaining 2 tablespoons dressing;
toss well. Season with salt and pepper, if desired.
Description:
"Mushroom-Spinach Salad with Chicken "Croutons" takes advantage of the
versatility of mushrooms. Use them either raw or cooked-or, for a
great texture mix, combine both in a dual role. In this hearty,
healthy salad, a savory saut� of mushrooms, bell pepper"
Source:
"The Mushroom Council"
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 7g Total Fat; (35% calories from fat); 21g
Protein; 9g Carbohydrate; 44mg Cholesterol; 187mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Serving Ideas : Serve as a main dish with shaved Parmesan cheese and thinly sliced
tomatoes, if desired.
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: 405 Calories (kcal); 24g Total Fat; (52% calories from fat); 29g
Protein; 20g Carbohydrate; 77mg Cholesterol; 1343mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 221 Calories (kcal); 9g Total Fat; (39% calories from fat); 20g
Protein; 11g Carbohydrate; 41mg Cholesterol; 747mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Mustard-Glazed Ham
Recipe By :
Serving Size : 14 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Meanwhile, for glaze, in a small bowl combine the mustard, brown sugar and
white wine; mix well. Brush ham 2 or 3 times with the glaze during the
last 20 minutes of cooking time. Place ham on serving platter.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"10 1/3 cups"
T(Cooking Time):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 243 Calories (kcal); 9g Total Fat; (35% calories from fat); 34g
Protein; 4g Carbohydrate; 0mg Cholesterol; 1991mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta
OPTIONAL GARNISHES
Combine picante sauce and tomato sauce in a saucepan. Cook until heated,
stirring occasionally.
Preheat oven to 350�F. Spread 1/2 cup sauce over the bottom of a 9 �
13-inch baking pan that has been coated with cooking spray. Place filled
shells side by side on top of sauce; pour remaining sauce evenly over
shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40
minutes or until thoroughly heated. Sprinkle with green onions. Cover and
let stand 5 minutes before serving. Serve immediately.
Garnish as desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 378 Calories (kcal); 10g Total Fat; (24% calories from fat); 21g
Protein; 49g Carbohydrate; 32mg Cholesterol; 893mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 900315 3256 5242 0 1246 2538 1114 4031 4971 0 0 0 4043
20103 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oven to 375�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�F for 20-30 minutes or
until meat thermometer registers 155�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:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 220 Calories (kcal); 4g Total Fat; (16% calories from fat); 24g
Protein; 22g Carbohydrate; 74mg Cholesterol; 73mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta
When noodles are done, drain well. Spray a 2-quart baking dish with
cooking spray. Place a layer of eggplant in bottom of baking dish. Layer
half the noodles, followed by half the tomato mixture. Sprinkle half the
Parmesan cheese and half the Mozzarella cheese on top. Cover with foil and
bake for 30 minutes. Remove foil and continue baking 15 minutes, until
cheese is melted and top is lightly browned.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 519 Calories (kcal); 14g Total Fat; (24% calories from fat); 27g
Protein; 73g Carbohydrate; 75mg Cholesterol; 1210mg Sodium
Food Exchanges: 3 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 : Dundee Hazelnuts Fish/ Seafood
Main Dishes The Oregon Hazelnut Industry
Saut� salmon steaks and remove from pan. Add hazelnuts and Juniper
berries. Deglaze with brandy. When mixture is reduced and alcohol is gone,
add cream and cook until thickened. Salt to taste. Pour over warm salmon
steaks.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 394 Calories (kcal); 19g Total Fat; (52% calories from fat); 36g
Protein; 2g Carbohydrate; 115mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
NOTES : You can add broken Oregon hazelnuts to any quick sauce to achieve
a nutty flavor. (It must be a quick sauce to maintain the crunch.)
Nutr. Assoc. : 0 3677 0 2330 0
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast
Bring orange juice to boil; remove from heat and stir in 1 cup oat bran.
Cool to very warm (120� to 130�F), about 15 minutes.
In large bowl, combine 1 cup flour, undissolved yeast, brown sugar, orange
peel and salt. Heat water and vegetable oil until very warm, 120� to
130�F. Stir liquids into dry ingredients. Add oat bran mixture; stir
vigorously until well blended. Stir in enough additional flour to make
soft dough.
Punch dough down. Divide dough into two equal pieces; roll each piece to
14-inch circle. Spread half of filling over each circle to within 1/2-inch
of edge. Cut each into 8 pie-shaped wedges. Roll up from wide ends to make
crescents. Place crescents on baking sheets coated with cooking spray;
curve ends slightly. Spray tops of crescents with cooking spray. Cover;
let rise in warm, draft-free place until doubled in size, about 15
minutes.
Brush with egg white; sprinkle with remaining oat bran. Bake at 375�F for
20 minutes or until done. Remove from pans; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 227 Calories (kcal); 5g Total Fat; (16% calories from fat); 6g
Protein; 46g Carbohydrate; 0mg Cholesterol; 207mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Breakfast/ Brunch Fleischmann's Yeast
CRUMB TOPPING
1/2 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
FILLING
3 tablespoons butter or margarine -- melted
1/4 cup sugar
2 teaspoons ground cinnamon
1 1/2 cups chopped dates or raisins
1 egg white -- lightly beaten
Make dough: In large bowl combine 2 cups flour, sugar, undissolved yeast
and salt. Heat milk, water and butter until very warm (125� 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 10 minutes.
Make topping: Combine flour, sugar and cinnamon; cut in butter until
mixture is crumbly; reserve.
To fill and shape loaves: On lightly floured surface, divide dough into
two equal pieces. Roll each to 16- � 7-inches. Brush each with melted
butter to within 1-inch of edges. Sprinkle evenly with sugar, cinnamon and
dates. Roll up tightly from short ends as for jelly roll; pinch seams and
ends to seal. Place, seam sides down, in two greased 9- � 5-inch loaf
pans. Cover; let rise in warm, draft-free, place until doubled in size,
about 30 to 45 minutes.
Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375�F
for 40 to 45 minutes or until done. Remove from pans; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); 7g Total Fat; (23% calories from fat); 5g
Protein; 43g Carbohydrate; 32mg Cholesterol; 203mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 medium onions -- sliced
1/2 cup dried tart cherries
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme
Freshly ground black pepper -- to taste
Heat oil in a large skillet over medium-high heat. Add onions; cook,
stirring, 5 to 6 minutes, or until onions are light brown. Reduce heat.
Add cherries; mix well. in a small bowl, combine brown sugar, vinegar,
thyme and pepper; pour over onions. Mix gently. Simmer, covered, 3 to 4
minutes. Serve warm or at room temperature.
Makes 4 to 6 servings.
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 100 Calories (kcal); 5g Total Fat; (40% calories from fat); 1g
Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Prepare pasta according to package directions; drain. Cut the chicken into
1-inch cubes. In a large mixing bowl, stir together the pasta, chicken,
grapes, cucumber, scallions and half the orange sections. In a small
mixing bowl, whisk together all the vinaigrette ingredients.
Pour the vinaigrette into the pasta mixture and toss the salad gently. On
a large platter, arrange the lettuce leaves. Mound the salad on top of the
lettuce and garnish with remaining orange slices.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 455 Calories (kcal); 10g Total Fat; (19% calories from fat); 26g
Protein; 66g Carbohydrate; 45mg Cholesterol; 316mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast/ Brunch Cakes
Desserts Fleischmann's Yeast
Sweet Breads and Coffee Cakes
ORANGE-DATE FILLING
1 cup pitted dates -- finely snipped
1/2 cup finely chopped pecans or walnuts -- toasted
1/3 cup packed brown sugar
2 teaspoons finely grated orange peel
Sweet Orange Icing -- optional
SWEET ORANGE ICING
1 cup powdered sugar -- sifted
3 teaspoons orange juice (3 to 4 teaspoons)
In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and
salt.
Heat butter, water and milk until hot to touch (120� to 130�F). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed
2 minutes, scraping bowl occasionally. With spoon, stir in enough
additional flour to make stiff dough. Knead on lightly floured surface
until smooth and elastic, about 4 to 5 minutes. Cover; let rest 10
minutes.
Bake at 350�F for 30 minutes or until done. Remove from baking sheet; cool
on wire rack. If desired, frost top of wreath with Confectioners' Sugar
Icing.
____________________
Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar and
3 to 4 teaspoons orange juice. Beat until smooth.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 342 Calories (kcal); 12g Total Fat; (31% calories from fat); 5g
Protein; 54g Carbohydrate; 53mg Cholesterol; 183mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1 Other Carbohydrates
Put tomatoes, garlic and olive oil in food processor and blend until
smooth. Add Oregon hazelnuts and cheeses; process to desired consistency,
smooth or slightly chunky. Season to taste.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"7 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 117 Calories (kcal); 11g Total Fat; (85% calories from fat); 2g
Protein; 2g Carbohydrate; 3mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
NOTES : Allow about 1/4 cup pesto per serving. Good on pasta, vegetables,
rice, potatoes, seafood or soups.
Nutr. Assoc. : 1447 0 0 3677 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Side Dishes The Oregon Hazelnut Industry
Makes 4 to 6 servings.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 11g Total Fat; (64% calories from fat); 3g
Protein; 11g Carbohydrate; 10mg Cholesterol; 47mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Salad Dressing
The Oregon Hazelnut Industry
Description:
"This is a hearty dressing that is good on green salads, fruit salads,
beef dinner salads and even a baked potato."
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 419 Calories (kcal); 45g Total Fat; (95% calories from fat); 3g
Protein; 1g Carbohydrate; 50mg Cholesterol; 205mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Dundee Hazelnuts
Main Dishes The Oregon Hazelnut Industry
Slice meat into 1-inch pieces with all fat removed. Toss with soy sauce
and ginger. Let stand for at least 10 minutes. Drain meat. Heat oil in
frying pan and add the meat and quickly fry. Add the broccoli and red
pepper. Add the salsa and cook until vegetables are tender crisp. Combine
the orange juice and cornstarch and add to the meat mixture with the green
onions and cook until thickened. Top with the hazelnuts and serve with
rice, 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: 461 Calories (kcal); 32g Total Fat; (60% calories from fat); 22g
Protein; 25g Carbohydrate; 53mg Cholesterol; 634mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts The Oregon Hazelnut Industry
GARNISH
2 hard-cooked eggs (2 - 3 eggs) -- sieved
Finely chopped parsley, basil and chives
Brown the sausages in large frying pan or electric skillet. Drain sausage
and cut into chunks. Melt butter in skillet and add chopped onions. Cover
and cook until onions are barely tender. Add peppers and saut� until
barely tender. Add rice, sausage and salt and pepper tossing with a fork
until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss
together. Season to taste. Serve on a heated platter. Top with sieved egg
and herb mixture. Excellent brunch dish.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 642 Calories (kcal); 36g Total Fat; (49% calories from fat); 19g
Protein; 64g Carbohydrate; 124mg Cholesterol; 461mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Prepare pasta according to package directions; drain and set aside. Put
the vegetable oil in a medium saucepan and warm over medium heat. Add
garlic, onion and celery. Cover pan and let vegetables cook until very
soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan cheese,
salt, 1/2 cup of the chicken broth and half the Provolone.
Preheat oven to 350�F. Cut the tops off the peppers and remove the seeds.
Cut a small piece off the bottom of each pepper so they will stand up.
Spoon the pasta mixture into each of the peppers and then set the peppers
in a baking dish. Sprinkle 1/2 teaspoon bread crumbs on top of each
pepper. Sprinkle remaining Provolone over top of each pepper. Pour the
remaining 1 1/2 cups chicken broth around the peppers. Bake for 45
minutes, until peppers are brown on top and very tender. Remove peppers
from baking dish with a spatula. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 307 Calories (kcal); 10g Total Fat; (28% calories from fat); 18g
Protein; 40g Carbohydrate; 18mg Cholesterol; 325mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Side Dishes
Drain pasta. Place in large mixing bowl. Stir in honey mustard, basil,
salt, pepper and remaining 1 tablespoon olive oil; mix well. Add vegetable
and ham mixture; toss until combined.
Preheat oven to 375�F. Fill each zucchini shell with 1/2 cup pasta
mixture. Sprinkle each with 1 tablespoon cheese. Bake on cookie sheet 8 to
10 minutes or until cheese is melted and filling is hot. Serve
immediately. Garnish with fresh basil leaves, if desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 396 Calories (kcal); 10g Total Fat; (22% calories from fat); 20g
Protein; 57g Carbohydrate; 31mg Cholesterol; 643mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 184 Calories (kcal); 10g Total Fat; (48% calories from fat); 23g
Protein; trace Carbohydrate; 75mg Cholesterol; 198mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 26441 4817 0 2478 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Preheat oven to 400�F. Lightly season the Alaska salmon fillets or steaks
with salt and pepper. Heat an oven-proof saut� pan 2 minutes, then add 1
tablespoon of olive oil. Sear the salmon fillets/steaks on one side for 2
to 3 minutes. Turn salmon fillets/steaks over and place the entire pan
into the oven. Bake 4 to 8 minutes, or until fish flakes easily when
tested with a fork.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 273 Calories (kcal); 10g Total Fat; (32% calories from fat); 35g
Protein; 11g Carbohydrate; 88mg Cholesterol; 558mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3404 0 0 0 20015 0 25018 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork Seasonal/ Holiday
Melt butter in large skillet. Brown pork chops over medium heat. Place
pork chops in 13 � 9-inch baking pan. Combine yams, pineapple, maple
syrup, cinnamon and salt; mix well. Spoon mixture onto pork chops.
Sprinkle with nuts. Pour pineapple liquid into pan. Bake uncovered at
350�F for 25-30 minutes or until yams are thoroughly heated.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
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Per serving: 339 Calories (kcal); 13g Total Fat; (34% calories from fat); 23g
Protein; 33g Carbohydrate; 58mg Cholesterol; 187mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
Party Potatoes
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Idaho Potato Commission Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Idaho� Potatoes -- peeled and quartered
1/2 pint sour cream
1 8-ounce package cream cheese
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1 teaspoon salt (or to taste)
1/4 teaspoon onion salt
2 tablespoons butter
Paprika
Description:
"These Party Potatoes from the "Junior League of Kansas City,
Missouri" are a Thanksgiving tradition on Bunni Copaken's holiday
table."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
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Per serving: 328 Calories (kcal); 15g Total Fat; (40% calories from fat); 7g
Protein; 42g Carbohydrate; 41mg Cholesterol; 395mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Serving Ideas : For an autumn touch to your Thanksgiving buffet, heap potatoes
into a hollow pumpkin or squash shell.
Passion Potion
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alcoholic Beverages The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups pink grapefruit juice -- chilled
3 tablespoons honey
Ice cubes
1/4 cup rum*
OR
1/4 cup vodka*
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 43g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
NOTES : *If desired, omit rum or vodka and top each glass with 1/4 cup
club soda.
Nutr. Assoc. : 0 0 0 4793 0 2130706543
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Add tea to syrup mix. Add club soda. Shake with a topping of half-&-half.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"9 ounces"
- - - - - - - - - - - - - - - - - - -
Per serving: 372 Calories (kcal); 3g Total Fat; (7% calories from fat); 14g
Protein; 76g Carbohydrate; 10mg Cholesterol; 171mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 3
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Side Dishes
In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add
zucchini, squash, carrots and onion and stir-fry until tender-crisp, about
5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl,
toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish
with Parmesan cheese and parsley and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 363 Calories (kcal); 8g Total Fat; (19% calories from fat); 14g
Protein; 61g Carbohydrate; 4mg Cholesterol; 186mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4785 986 0 2130706543 0 4714 3568 0 0 0 0 4017 2154 1448 0
0
Pasta Souffl�
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Main Dishes Pasta
Preheat oven to 400�. Cook the ravioli in boiling water until barely done
and still firm. Drain, rinse and drain again.
Melt butter in small saucepan. Add flour and stir until smooth. Add milk
salt and pepper and cook over medium heat until thickened. Add egg yolks
and Swiss cheese to sauce and mix well. Whip the egg whites into peaks and
fold into the sauce. Place ravioli in souffl� dish and pour sauce over.
Fold together gently. Bake 45 minutes.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
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Per serving: 1357 Calories (kcal); 61g Total Fat; (41% calories from fat); 65g
Protein; 132g Carbohydrate; 816mg Cholesterol; 3787mg Sodium
Food Exchanges: 8 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other
Carbohydrates
Rosalie Hope has two inns across the street from each other. This
is one of her unusual and delicious recipes.
Nutr. Assoc. : 26957 0 0 0 0 3854 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Pork
Soups/ Stews
Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no
longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and
black pepper in a bowl; set aside.
Add 1/4 cup beef broth to pot; add onion and celery, and cook until
tender. Add pork, remaining beef broth, rosemary and salt. Bring to a
boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10
to 15 minutes or until pasta is done. Stir in spinach and lime juice.
(Stew will continue to absorb liquid.) Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 333 Calories (kcal); 5g Total Fat; (13% calories from fat); 28g
Protein; 44g Carbohydrate; 34mg Cholesterol; 261mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
In a medium saucepan, bring 1 cup of water to a boil. Add the onions and
bouillon cube. Cook until onions are soft, about 3 minutes. Drain and
reserve liquid. Pur�e the onions with margarine and 1/2 cup of the
reserved liquid in a food processor or blender until smooth. Season with
freshly ground black pepper to taste. Toss with pasta.
In a medium non-stick saut� pan, heat oil over medium-high heat. Add bell
pepper and saut� until tender, about 3 to 4 minutes. Arrange pasta on a
platter and top with chicken and bell pepper. Toss lightly. Garnish with
parsley and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 497 Calories (kcal); 6g Total Fat; (10% calories from fat); 31g
Protein; 78g Carbohydrate; 49mg Cholesterol; 1955mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
When pasta is done, drain well. Toss the pasta with diced peppers. Season
with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with
Parmesan cheese and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 371 Calories (kcal); 7g Total Fat; (17% calories from fat); 14g
Protein; 63g Carbohydrate; 3mg Cholesterol; 96mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry
Heat vegetable oil in a deep skillet over medium heat. Add garlic and
rosemary and cook 15 seconds. Add chicken and cook, tossing well, until
lightly browned, about 3 minutes.
Add asparagus, chicken broth, parsley and pasta to skillet. Increase heat
to high and boil, stirring occasionally, until liquid has reduced enough
to lightly cover pasta.
Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 354 Calories (kcal); 6g Total Fat; (16% calories from fat); 28g
Protein; 46g Carbohydrate; 43mg Cholesterol; 199mg 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 National Pasta Association
Pasta
Place the salmon in a non-reactive baking dish; season with pepper. Cover
with aluminum foil and bake for 25 minutes. Remove the foil and cool.
Remove the skin and bones; discard. Flake the salmon into large pieces and
place in a large mixing bowl (if using canned salmon, place directly in
the bowl and season with pepper). Add dill, celery, onion, carrot and
pasta. In a small bowl, whisk together oil, lemon juice and vinegar. Add
salmon and pasta and toss gently. Serve well chilled.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 449 Calories (kcal); 11g Total Fat; (21% calories from fat); 25g
Protein; 61g Carbohydrate; 42mg Cholesterol; 61mg Sodium
Food Exchanges: 4 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 : Florida Tomato Committee Main Dishes
Pasta
In a medium frying pan warm 3 tablespoons of the olive oil over medium
heat, add sausages, cover with lid and saut� until golden brown. Remove
from pan and set aside. Add remaining 2 tablespoons oil to pan, warm over
medium heat, add onion and saut� until golden. Add peppers and cook,
turning them from time to time, for 5 to 7 minutes. Add tomatoes and cook
for another 10 minutes. Salt and pepper to taste.
Bring 5 quarts of salted water to a boil. Add pasta and cook until tender,
(firm to the bite), drain and transfer to a warm bowl. Add the vegetable
mixture and basil, toss. Dust with cheese. and serve.
Description:
"Absolutely fabulous as it is or add favorite vegetables to create
your own dish."
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 718 Calories (kcal); 39g Total Fat; (49% calories from fat); 25g
Protein; 66g Carbohydrate; 64mg Cholesterol; 1795mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 330 Calories (kcal); 8g Total Fat; (21% calories from fat); 15g
Protein; 50g Carbohydrate; 7mg Cholesterol; 127mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Side Dishes
Open the foil and mash the garlic lightly with a spoon. Toss with the
pasta and zucchini, season with salt and pepper and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 512 Calories (kcal); 9g Total Fat; (15% calories from fat); 17g
Protein; 91g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta
Spray a saut� pan with cooking spray, add garlic, dill, shallot and 2
tablespoons of wine and cook for 2 minutes. Add the clam juice, liquid
smoke and 3/4 of the salmon; cook for 5 minutes. Remove to a blender or
food processor and process to your desired consistency. Add the cooked
pasta and toss; cook to heated through. Taste, adding salt and pepper as
needed. Serve, garnished with additional dill.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 329 Calories (kcal); 4g Total Fat; (11% calories from fat); 20g
Protein; 49g Carbohydrate; 30mg Cholesterol; 445mg 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 : Meatless National Pasta Association
Pasta Side Dishes
Vegetarian
Heat butter and oil together in large skillet until mixture begins to
bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook
1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup
of grated Parmesan cheese. Heat 1 minute more.
When pasta is done, drain well. Toss skillet mixture with pasta. Top with
additional Parmesan, if desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 579 Calories (kcal); 15g Total Fat; (23% calories from fat); 21g
Protein; 89g Carbohydrate; 26mg Cholesterol; 318mg Sodium
Food Exchanges: 5 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 :0:25
Categories : Beef Kabobs
Texas Beef Council
Combine peppercorns, salt, paprika and garlic in shallow dish. Add beef,
toss to coat.
Thread an equal number of beef pieces onto each of four 12-inch skewers
along with three onion wedges.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 252 Calories (kcal); 16g Total Fat; (59% calories from fat); 21g
Protein; 4g Carbohydrate; 72mg Cholesterol; 326mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
NOTES : Beef kabobs may also be grilled. Place on grid over medium coals.
Grill 8 to 11 minutes.
Nutr. Assoc. : 2210 0 0 0 0 0 2557
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Pork
Swift & Company
To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar
and cilantro. Mix well. Cover and chill several hours or overnight.
Preheat oven to 250 degrees. Rub pepper and garlic salt into pork roast,
covering all surfaces. Place pork in a shallow pan and roast for 1 hour or
until internal temperature reached 155-160�F. Slice and serve with cherry
salsa.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 313 Calories (kcal); 8g Total Fat; (23% calories from fat); 30g
Protein; 31g Carbohydrate; 71mg Cholesterol; 887mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Mix together Ricotta cheese, 1/2 cup Parmesan cheese and egg substitute.
Stir in remaining ingredients except tomato sauce. Spoon the cheese
mixture into the manicotti shells and lay in a 9 � 13-inch pan and a 9 �
9-inch pan, or a pan large enough to hold all stuffed manicotti.
Cover with tomato sauce and sprinkle with the remaining 1/2 cup Parmesan
cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15
minutes, until cheese is golden brown.
Serves 6 to 8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 369 Calories (kcal); 11g Total Fat; (27% calories from fat); 32g
Protein; 34g Carbohydrate; 63mg Cholesterol; 372mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, 2 tablespoons oil, salt and 2 cups
flour; blend well. Stir in enough remaining flour to make soft dough.
In small bowl, combine remaining oil, parsley, Parmesan cheese, basil and
garlic; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll each to 15- � 12-inch rectangle. Spread each with 1/2 basil mixture
to within 1/2-inch of edges. Beginning at long end of each, roll up
tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by
gently rolling back and forth. Place loaves, seam sides down, on large
greased baking sheet sprinkled with cornmeal.
With sharp knife, make one lengthwise cut (1/8-inch deep) on top of each
loaf to within 1- inch of ends. Cover; let rise in warm, draft-free place
until almost doubled in size, about 30 to 45 minutes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 154 Calories (kcal); 4g Total Fat; (23% calories from fat); 5g
Protein; 24g Carbohydrate; 2mg Cholesterol; 224mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Sandwiches and Burgers
Texas Beef Council
Combine yogurt, cucumber, 1/2 teaspoon herb mix and salt in a small bowl;
reserve.
Shape ground beef into four 1/2 inch thick patties. Sprinkle remaining 1
1/2 teaspoons herb mix over both sides of patties. Meanwhile, heat large
nonstick skillet over medium heat 5 minutes. Place patties in skillet and
cook 6 to 8 minutes, turning once.
Season with salt, if desired.
To serve, place a burger in each pita half; add 2 tomato slices and yogurt
sauce as desired.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:18"
- - - - - - - - - - - - - - - - - - -
Per serving: 340 Calories (kcal); 15g Total Fat; (39% calories from fat); 27g
Protein; 24g Carbohydrate; 72mg Cholesterol; 634mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Pepper-Herb Mix
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/"
- - - - - - - - - - - - - - - - - - -
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 : 2 Preparation Time :0:00
Categories : Poultry Turbana Corporation
Boil chicken pieces until tender in about 2 cups of water. Remove from
heat, strain chicken and save broth. Cut chicken into bite size cubes. In
a sauce pan, saut� onions and apples in butter. Add bay leaf, coconut
flakes, and curry powder. Sprinkle with flour and saut� for 3 minutes.
While stirring, add reserved broth (should be about 1 1/2 cups). When
sauce is smooth, add salt and pepper to taste. Add Cream, plantain and
chicken. Simmer for 10 minutes. Serve over a bed of rice and garnish with
coconut flakes.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 889 Calories (kcal); 60g Total Fat; (59% calories from fat); 35g
Protein; 57g Carbohydrate; 236mg Cholesterol; 359mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fruit; 9
Fat; 0 Other Carbohydrates
Plantain Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Plantains
Turbana Corporation
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe plantains
3 sweet potatoes
8 ginger snap cookies -- crushed
2 ounces raisins
1/3 cup water
2 tablespoons butter or substitute
1/3 cup orange juice
2 tablespoons sugar
Cook sweet potatoes. Peel and slice 1/3 inch thick. Cook ripe plantains in
water. Peel and slice in eight pieces crosswise. In a casserole arrange
one layer of sweet potatoes, mix ginger snap crumbs and raisins and
sprinkle with crumbs mixture; dot layers with butter or substitute. Place
one layer of plantains, sprinkle with the crumbs mixture. Alternate using
all potatoes and plantains, and ginger snap crumbs. Boil together orange
juice, water and sugar and pour over layers. Bake covered in a 400�
degrees oven for 25 minutes. Uncover and leave in oven for and additional
5 minutes. Serve with roast pork or lamb.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 301 Calories (kcal); 5g Total Fat; (15% calories from fat); 3g
Protein; 65g Carbohydrate; 10mg Cholesterol; 114mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Salads
The Rice Council
Combine rice, chicken, green onions and sliced plums in large mixing bowl.
To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour
over rice mixture and toss lightly. Chill until served.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
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Per serving: 230 Calories (kcal); 9g Total Fat; (33% calories from fat); 17g
Protein; 21g Carbohydrate; 39mg Cholesterol; 207mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in nonstick skillet over medium-high heat. Brown pork on both
sides. Add remaining ingredients, cover and simmer 10-12 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 6g Total Fat; (18% calories from fat); 21g
Protein; 39g Carbohydrate; 51mg Cholesterol; 214mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/ Snacks
Fish/ Seafood
Mix salsa, pineapple chunks and 1/2 teaspoon cilantro together; taste,
adding salt and pepper as needed. Refrigerate.
Preheat oven to 450�F. Mix 1 ounce oil, the cracked pepper and a pinch of
salt in a bowl. Add the Alaska pollock fillets; toss to coat. Heat an
oven-proof saut� pan. Sear the Alaska pollock fillets in the hot saut� pan
for 30 seconds on each side. Place the entire pan in the oven and cook 10
minutes; remove pan from the oven. Flake fillets into a large bowl.
Return the saut� pan to the stove. Add bell pepper and onion strips; cook
over medium-high heat until lightly browned. Place pepper and onion strips
in bowl with Alaska pollock flakes. Add remaining cilantro and mix well,
adding salt and pepper to taste. The tortillas will be folded over. With
this in mind, sprinkle 2 ounces of cheese onto the lower half of each
tortilla. Top with 2-3 ounces of Alaska pollock and pepper mixture. Fold
over tortillas and fry in the remaining oil until the cheese melts and the
tortilla is crisp on both sides, turning once. To serve, cut each
quesadilla into 3 wedges and place on a plate with 3/4 cup of chilled
salsa mixture.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 637 Calories (kcal); 33g Total Fat; (46% calories from fat); 35g
Protein; 51g Carbohydrate; 104mg Cholesterol; 1006mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes
SEASONED FLOUR
1/4 cup flour
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/8 teaspoon pepper
Combine orange juice, lemon juice, onion and mint. Marinate Alaska pollock
in mixture 15 minutes. Remove fillets from marinade, dip in seasoned
flour. Pan-fry in oil on medium-high heat allowing 10 minutes total
cooking time per inch of thickness measured at its thickest part until
fish flakes easily when tested with a fork; turn fillets halfway through
cooking time. Remove fillets to platter; keep warm.
Add marinade to skillet; reduce volume by half to about 1/3 cup. Spoon
mixture over Alaska pollock. Garnish with orange slices and parsley.
Seasoned Flour: Combine flour, grated orange peel, salt and pepper; mix
well. Makes 1/4 cup.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 168 Calories (kcal); 4g Total Fat; (24% calories from fat); 21g
Protein; 10g Carbohydrate; 81mg Cholesterol; 247mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Partially freeze pork tenderloin to firm; slice across the grain into
1/4-inch thick strips. Combine soy sauce, dry sherry, ginger, and garlic.
Place pork strips and marinade in plastic bag or utility dish, turning to
coat. Close bag securely or cover dish and marinade in refrigerator 1
hour. Drain off marinade; reserve. Heat oil in large nonstick frying pan
over medium-high heat. Stir-fry pork strips (1/2 at a time), turning
constantly. Remove pork from pan with slotted spoon; reserve. Add
asparagus and red pepper strips; stir-fry 1 to 2 minutes or until heated
through. Stir cornstarch into reserved marinade. Add marinade mixture to
pan; cook and stir until sauce thickens. Return pork to pan and heat
through. Garnish with almonds. Serve immediately.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 13g Total Fat; (44% calories from fat); 28g
Protein; 9g Carbohydrate; 74mg Cholesterol; 515mg 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 :0:20
Categories : Nat. Pork Producers Council Pork
Salads
Place pork chops between two layers of plastic wrap; pound to 1/4-inch
thickness. Place pork in a shallow bowl. In a small bowl, combine oil,
lemon juice, orange peel, sugar and salt; mix well. Remove 1/2 tablespoon
of oil mixture and brush on both sides of pork.
In a medium nonstick skillet, brown pork over medium-high heat 3-4 minutes
on each side.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 317 Calories (kcal); 13g Total Fat; (36% calories from fat); 17g
Protein; 33g Carbohydrate; 36mg Cholesterol; 201mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Oregon Raspberry & Blackberry
Pork
Add small amount of oil to pan. Brown chops on both sides; reduce heat and
continue cooking until no pink remains, and meat is well-cooked. Remove to
platter and keep warm.
Melt butter in saucepan. Add onion and saut� until transparent. Add sherry
and simmer until reduced by 1/3. Mix unsweetened blackberry pur�e, currant
jelly, chicken stock and cornstarch together. Add to hot sherry in small
amounts, mixing and stirring until thickened. Remove from heat and gently
fold in blackberries. Pour over pork chops to serve.
Description:
"This versatile sauce is delicious over pork chops, curried chicken,
or braised chicken breasts."
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 404 Calories (kcal); 21g Total Fat; (50% calories from fat); 24g
Protein; 22g Carbohydrate; 89mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in a nonstick skillet. Add green onion and orange peel; saut� 3
to 4 minutes or till onion is almost tender. Remove onion and orange peel;
set aside. Add pork chops and brown on both sides over medium heat; add
onion and orange peel.
Add half of the orange liqueur, the orange juice and basil. Cover and
simmer 8 to 10 minutes or till chops are done. Transfer the pork chops to
a chafing dish, if desired. In a small saucepan gently heat the remaining
orange liqueur. (Do not boil.) Ignite with a long match and pour over
chops.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:12"
- - - - - - - - - - - - - - - - - - -
Per serving: 235 Calories (kcal); 7g Total Fat; (35% calories from fat); 22g
Protein; 8g Carbohydrate; 67mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a skillet over medium-high heat. Brush each chop lightly with olive
oil and sprinkle with salt and pepper. Brown chops on each side; remove
chops from pan.
With a slotted spoon, transfer the chops and grapes to a serving platter;
keep warm. Stir the butter into the sauce until melted. Cook, uncovered,
over medium-high heat until the sauce thickens slightly. Spoon the sauce
over the chops and grapes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 17g Total Fat; (51% calories from fat); 21g
Protein; 15g Carbohydrate; 75mg Cholesterol; 110mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place 1 pork chop between 2 pieces of plastic wrap. Working from center,
lightly pound chop with flat side of meat mallet or rolling pin until
1/4-inch thick; remove plastic wrap. Repeat with remaining chops.
In small bowl, combine salt, cinnamon, cloves and pepper; blend well.
Sprinkle seasoning mixture over each flattened chop. Heat oil in large
skillet over medium-high heat. Add chops; cook 3 minutes per side or until
pork is tender. Place chops on serving plate; keep warm.
In same skillet, add onion and garlic; cook over medium heat 3-4 minutes,
stirring frequently. Reduce heat to low. Add orange juice, raisins and
capers; cover and simmer about 5 minutes, stirring occasionally. Spoon
onion-raisin mixture over cooked chops. Garnish with orange slices and
parsley sprigs, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 235 Calories (kcal); 10g Total Fat; (40% calories from fat); 23g
Protein; 12g Carbohydrate; 66mg Cholesterol; 193mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company
Sprinkle each pork slice with pepper. Heat oil in large skillet over
medium heat. Add pork slices; brown 3 to 4 minutes per side. Remove from
skillet; drain well. Wipe skillet with paper towel to remove excess oil.
Return pork slices to skillet.
Meanwhile, combine orange juice, soy sauce, honey, mustard, ginger root
and garlic. Pour mixture over pork. Cover and simmer over low heat 10 to
12 minutes or until pork is tender. Place pork slices on serving plate.
Continue to cook sauce to desired thickness; spoon 1/2 over pork. Garnish
with orange slices and watercress, if desired. Pass remaining sauce.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 208 Calories (kcal); 11g Total Fat; (42% calories from fat); 23g
Protein; 9g Carbohydrate; 35mg Cholesterol; 798mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a heavy skillet over medium-high heat. Brush chops lightly with oil
and sprinkle with salt and pepper. Cook chops for 5-6 minutes, turning
occasionally, until evenly browned on both sides. Remove pork chops; keep
warm.
Melt butter in skillet over medium heat, cook orange slices and green
onions in butter until oranges are heated through. Arrange oranges on top
of pork chops; keep warm. Stir together orange juice, flour and
seasonings, add to skillet. Cook, stirring constantly, until sauce
thickens. Spoon sauce over chops and oranges.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 240 Calories (kcal); 8g Total Fat; (30% calories from fat); 22g
Protein; 20g Carbohydrate; 59mg Cholesterol; 76mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a large skillet over medium-high heat. Brush chops lightly with olive
oil and season on both sides with salt, cayenne and black pepper. Brown
chops on each side; remove chops from pan.
Heat 1 tablespoon olive oil in the same skillet. Add onions, fennel seed
and crushed red pepper. Cook over medium-high heat until onions are tender
but not brown, stirring. Add the vinegar and water; cook for 1 minute
more, stirring occasionally. Return chops to skillet. Cover tightly; cook
over low heat for 5-6 minutes or until chops are just done. Serve onion
mixture with chops.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 9g Total Fat; (37% calories from fat); 21g
Protein; 10g Carbohydrate; 51mg Cholesterol; 46mg 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 :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Slice each chop lengthwise almost in half to butterfly. Between two pieces
of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On
half of each chop, place 1 ounce prosciutto and 1 piece of cheese.
Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with
flour, dip in egg wash and roll in bread crumbs.
In large frying pan, melt butter. Add pork and cook 10-12 minutes, turning
frequently to brown all sides. Garnish with lemon wedges and parsley.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 357 Calories (kcal); 14g Total Fat; (36% calories from fat); 33g
Protein; 23g Carbohydrate; 126mg Cholesterol; 611mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork
Meanwhile, cook onion and garlic in hot oil until tender; remove from
heat. Press well-drained spinach between several sheets of paper towels to
remove moisture. Add to onion mixture along with crumbled bacon, Parmesan
cheese, mustard, basil and pepper. Mix well. Spread spinach mixture on
pork rectangle. Roll up into a spiral. Tie with kitchen string to secure.
Place pork in shallow pan and roast in a 350 degree F. oven for 45-50
minutes, until internal temperature (measured with a meat thermometer)
reads 155�F. Remove from oven, let rest 5 minutes. Slice to serve,
removing string.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 282 Calories (kcal); 17g Total Fat; (51% calories from fat); 33g
Protein; 2g Carbohydrate; 55mg Cholesterol; 810mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 254 Calories (kcal); 6g Total Fat; (20% calories from fat); 22g
Protein; 29g Carbohydrate; 53mg Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut each tenderloin crosswise into six 1-inch thick slices. With a meat
mallet or cleaver, pound each slice to 1/2-inch thickness.
In a large skillet cook pork medallions in hot butter over medium heat
about 3-4 minutes on each side. Remove pork to a warm platter; season with
salt. Keep warm.
For the sauce, add wine to skillet drippings. Bring to boiling, scraping
up any browned bits in skillet. Add cream, garlic and pepper. Cook and
stir 3 minutes or until thickened. Remove from heat, stir in capers. To
serve, pour sauce over pork.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 241 Calories (kcal); 13g Total Fat; (52% calories from fat); 25g
Protein; 1g Carbohydrate; 102mg Cholesterol; 222mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut tenderloin into thin slices and put in plastic ziplock bag. Add next
four ingredients.
Rub to coat pork well. Chill for several hours. Remove pork, reserving
marinade.
Dip pork slices in flour and shake off excess. Heat olive oil in large
heavy skillet. Saut� pork slices just until golden on both sides. Add
orange peel just at the end of cooking.
Arrange pork medallions on plates. Spoon warm sauce over pork. Garnish
with orange slices, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 533 Calories (kcal); 21g Total Fat; (37% calories from fat); 27g
Protein; 54g Carbohydrate; 74mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat;
2 1/2 Other Carbohydrates
Pork Piccata
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Slice Armour Trim & Tender Pork loin into 4 equal pieces. Pound cutlets
thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper.
Melt butter in large skillet over medium-high heat. Quickly saut� cutlets,
turning once, until golden brown, about 5-6 minutes. Add wine and lemon
juice to skillet; shake pan gently and cook 2-3 minutes, until sauce is
slightly thickened. Serve cutlets garnished with lemon slices and capers.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 188 Calories (kcal); 10g Total Fat; (49% calories from fat); 15g
Protein; 7g Carbohydrate; 51mg Cholesterol; 303mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4575 0 0 0 0 0 3903 0
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar,
1/2 teaspoon nutmeg, and dash of salt. Score top of roast if desired. Rub
vinegar mixture onto surface of meat. Place on rack in roasting pan. Roast
in a 350 degree F. oven for 50 minutes or until internal temperature
reaches 155-160�F. Remove from pan; cover with foil while preparing sauce.
Deglaze pan with water; pour into a small saucepan. Combine pineapple
juice, 2 tablespoons vinegar, 1 tablespoon brown sugar, cornstarch,
chicken bouillon granules, 1/4 teaspoon nutmeg and pepper. Add to
saucepan. Cook and stir until thickened and bubbly. Stir in cherries. Cook
and stir 2 minutes more.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 223 Calories (kcal); 8g Total Fat; (31% calories from fat); 23g
Protein; 18g Carbohydrate; 35mg Cholesterol; 530mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 888 0 0 0 0 0 0 0 0 0 26441 0 0 26525
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat butter in nonstick skillet over medium-high heat. Season pork with
salt and pepper and saut� quickly, about 2-3 minutes per side. Remove pork
from pan and keep warm.
Add wine and lime juice to pan; deglaze pan. Bring to a boil; add chicken
broth, milk, ginger and cayenne. Lower heat and cook over medium heat,
stirring constantly, about 2 minutes. When sauce has reduced and
thickened, season to taste with salt, if desired.
Spoon some sauce over each cutlet and sprinkle with lime zest to serve.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 9g Total Fat; (40% calories from fat); 24g
Protein; 5g Carbohydrate; 73mg Cholesterol; 204mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut pork into eight 1 1/2-inch slices. Using fingers, press each slice to
a 1-inch thickness. Heat butter and olive oil in a large skillet until
butter melts. Add pork, cook over medium heat about 5 minutes on each side
or until done. Remove pork, reserving drippings in skillet. Cover pork and
keep warm.
Heat brandy over high heat in a small saucepan until simmering. Pour
heated brandy over pork; ignite with a long match. Gently stir pork until
flames subside. Remove pork to a serving platter and spoon on sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 197 Calories (kcal); 6g Total Fat; (32% calories from fat); 26g
Protein; 2g Carbohydrate; 76mg Cholesterol; 241mg Sodium
Food Exchanges: 0 Grain(Starch); 3 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 : Main Dishes Pork
Swift & Company
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 175 Calories (kcal); 9g Total Fat; (46% calories from fat); 17g
Protein; 6g Carbohydrate; 51mg Cholesterol; 599mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Barbecue Main Dishes
Nat. Pork Producers Council Pork
Blend together orange juice, wine, soy sauce and garlic. Marinate
tenderloin, covered in refrigerator, for 8-24 hours.
Remove pork from marinade, and add butter, marmalade and honey to
marinade. Bring marinade mixture to boil, stirring constantly until
slightly thickened, making basting glaze. Roast tenderloins in covered
grill, over indirect heat, about 20 minutes, or until internal temperature
reaches 155-160�F, basting often with glaze.* Slice to serve.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 6g Total Fat; (24% calories from fat); 25g
Protein; 16g Carbohydrate; 79mg Cholesterol; 768mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Combine flour and half and half; beat until smooth. Gradually stir into
boiling liquid in skillet. Cook and stir until thickened. Stir in cheese,
pork and asparagus. Cook over low heat until thoroughly heated.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 297 Calories (kcal); 13g Total Fat; (43% calories from fat); 30g
Protein; 8g Carbohydrate; 102mg Cholesterol; 210mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Combine oil and 1 tablespoon butter in a heavy skillet over medium heat;
stirring to mix as butter melts. Add tenderloin and cook until brown on
all sides, turning occasionally. Sprinkle with freshly ground pepper.
Add water and red wine to skillet. Cover tightly and cook over low heat
for 12-15 minutes or until done. Set aside and keep warm.
Meanwhile, combine vinegar, white wine, green onion, dried tarragon and
parsley flakes in a small saucepan. Cook over medium-high heat for 10-15
minutes or until reduced by half.
Place egg yolks, mustard and vinegar mixture in blender container. With
motor running, gradually add melted butter in a slow steady stream. Blend
until thickened. Stir in capers.
Pour sauce onto heated serving platter. Place whole tenderloin on top.
Garnish with fresh basil, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 460 Calories (kcal); 37g Total Fat; (74% calories from fat); 26g
Protein; 2g Carbohydrate; 303mg Cholesterol; 376mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
Pour excess butter from skillet. Add currants, vinegar and Cassis; bring
to a boil over medium heat, scraping to dissolve any brown bits. Cook
until liquid is reduced by half. Add the stock and again reduce by half.
Whisk in butter, 1 tablespoons at a time, until the sauce thickens. Remove
pork from oven and allow to stand 10 minutes. To serve, slice into 1/2"
slices, arrange on individual plates and spoon sauce over slices.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 365 Calories (kcal); 24g Total Fat; (62% calories from fat); 19g
Protein; 13g Carbohydrate; 73mg Cholesterol; 495mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
NOTES : To make clarified butter, melt over low heat and reserve yellow
liquid, discarding the milky residue in the pan. The yellow liquid
is the clarified butter. You may substitute raisins for currants
in this recipe.
Nutr. Assoc. : 2130706543 0 0 4575 1326 3108 0 26030 2130706543 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Cut pork tenderloin crosswise into 1/2-inch slices. In small bowl, combine
garlic salt, poultry seasoning and nutmeg. Sprinkle seasoning mixture over
each pork slice; coat both sides lightly with peppercorns. Heat margarine
in 12-inch skillet over medium-high heat. Add apple slices; cook 3-4
minutes or until crisp-tender. Remove apples; set aside. Heat oil in same
skillet over medium heat. Add pork slices; brown about 2 minutes per side.
Remove pork from skillet.
- - - - - - - - - - - - - - - - - - -
Per serving: 271 Calories (kcal); 11g Total Fat; (37% calories from fat); 25g
Protein; 14g Carbohydrate; 74mg Cholesterol; 449mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Drain plums, reserving 3/4 cup of the juice. Remove pits and discard.
Coarsely chop plums. Place plum juice, plums, garlic, brown sugar, soy
sauce, lemon juice, cinnamon and ginger in blender container or food
processor; pur�e or process till smooth.
In a large skillet combine pork and plum mixture. Bring to boiling over
medium-high heat. Reduce heat and simmer, uncovered, for 30-40 minutes or
until sauce is reduced enough to just coat pork.
Spoon pork mixture onto tortillas. Sprinkle cabbage, cheese and green
onion atop.
- - - - - - - - - - - - - - - - - - -
Per serving: 580 Calories (kcal); 19g Total Fat; (28% calories from fat); 42g
Protein; 60g Carbohydrate; 94mg Cholesterol; 1023mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat;
1/2 Other Carbohydrates
Pork Waldorf
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Cut tenderloin into 1/4-inch slices, slice each into strips. Heat one
teaspoon oil in nonstick skillet, stir-fry pork for 3 minutes, remove from
pan. Heat remaining oil and stir-fry celery, onion and pecans for 2-3
minutes. Add raisins and apples, cook one minute longer. Return pork to
pan.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 387 Calories (kcal); 23g Total Fat; (53% calories from fat); 27g
Protein; 19g Carbohydrate; 106mg Cholesterol; 130mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Idaho Potato Commission
Soups/ Stews
Combine salmon, chicken broth, skim milk, green onions, green pepper,
lemon rind and pepper in a deep 3-quart microwave-safe casserole dish;
cover with microwaveable plastic wrap and microwave at HIGH 5 to 6
minutes, or until thoroughly heated.
Description:
"Potato Salmon Bisque is a velvety soup that's low in fat and high in
flavor."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 137 Calories (kcal); 3g Total Fat; (17% calories from fat); 17g
Protein; 11g Carbohydrate; 29mg Cholesterol; 418mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
TOPPING
1 egg -- lightly beaten
Sesame or poppy seeds -- crushed
OR
Additional rosemary
To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast,
sugar, rosemary and salt. Heat milk, potato flakes, water 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 10 minutes.
Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil
each rope and tuck end under coil. Place rolls, 2 inches apart, on greased
large baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 40 minutes.
To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375�F for
15 to 20 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:
"12 rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 152 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g
Protein; 26g Carbohydrate; 18mg Cholesterol; 193mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 14 26366 0 0 0 0 4603 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ocean Produce International Side Dishes
Preheat the oven to 350�F. In a 10-inch nonstick skillet, heat the oil
over moderately high heat. Stir in the green onions and potatoes and
saut�, stirring constantly, for 2 minutes. Add the stock, wine, thyme,
salt and pepper and cook for 2 to 3 minutes or until the liquid boils.
Spoon the potatoes and liquid into a lightly greased 9-inch square baking
dish and cover with aluminum foil. Bake for 1 hour. Uncover, sprinkle the
top with the cheeses and Sea Parsley� and bake, uncovered, for 15 minutes
more or until the potatoes are tender. Serve with a roast or fish.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g
Protein; 29g Carbohydrate; 1mg Cholesterol; 589mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:10
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"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 16g Total Fat; (32% calories from fat); 25g
Protein; 51g Carbohydrate; 79mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
3 Other Carbohydrates
Recipe By :
Serving Size : 3 Preparation Time :0:30
Categories : Appetizers/ Snacks Fish/ Seafood
In a skillet heat oil and add cloves, pepper corns and bay leaves. Lower
heat and fry for one or two minutes. Add green chile sliced lengthwise,
salt, turmeric, mint leaves, coriander seeds powder, prawns and stir for
heat minutes on medium heat. Then add coconut milk and cook on low heat
for 20 minutes. When the sauce thickens, garnish with coriander leaves and
remove from heat.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
- - - - - - - - - - - - - - - - - - -
Per serving: 895 Calories (kcal); 79g Total Fat; (76% calories from fat); 35g
Protein; 19g Carbohydrate; 230mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 15
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Divide dough into 6 equal pieces. Roll each piece to 7-inch circle. Place
a rounded 1/2 cup prosciutto mixture on one half of each circle. Fold
dough over filling; pinch seam or press with tines of fork to seal. Place
on large baking sheet brushed with oil and sprinkled with cornmeal. With
sharp knife, make 3 (3/4-inch) slits across top of each calzone. Brush
tops with oil. Cover; let rise in warm, draft-free place until doubled in
size, about 30 to 45 minutes.
Bake at 400�F for 25 minutes or until done. Remove from sheet to serving
platter. If desired, brush with additional oil. Serve warm.
Source:
"Fleischmann's Yeast"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 472 Calories (kcal); 20g Total Fat; (37% calories from fat); 20g
Protein; 54g Carbohydrate; 43mg Cholesterol; 998mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dough Fleischmann's Yeast
Pizza
In large bowl, combine 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. Knead dough on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
On lightly floured surface, form dough into smooth ball. (If desired,
freeze dough as directed below.) Divide and roll to fit desired pan or
pans*. Top as desired.
Bake each pizza in preheated 400�F oven for 20 minutes or until done. Time
depends on size and thickness of crust and selected toppings; deep dish
pizzas can take up to 50 minutes.
____________________
Dough Variations:
HERB: Add 2 teaspoons Italian herb seasoning, basil, oregano or rosemary
leaves and 1 clove finely minced garlic along with dry ingredients.
WHOLE WHEAT: Replace 1 cup all-purpose flour with whole wheat flour.
CHEESE: Add 1/2 cup grated Parmesan cheese along with dry ingredients.
____________________
TOPPINGS:
Use your favorite toppings or select new combinations from the following
suggestions.
Quick Tomato Sauce: Combine 1 can (8-ounce) tomato sauce and 1 can
(6-ounce) tomato paste. Stir in 2 teaspoons oregano or basil leaves and 1
clove garlic, minced. Makes 1 1/2 cups.
Note: To prevent a soggy pizza, slice raw vegetables thinly and do not
overload your pizza. Or, use lightly saut�ed or cooked, drained
vegetables.
4) Spread with sauce and toppings and bake at 450�F for 12 minutes or
until cheese is melted and lightly browned.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 pizza"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g
Protein; 24g 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
NOTES : *Master Pizza Dough can be divided and/or shaped to fit the
following pans
THIN - 2 (12-inch) round pizza pans
THICK - 1 (14-inch) round pizza pan (could try 2 very thin)
THIN - 1 (10- � 15-inch) baking pan
THICK - 1 (13- � 9-inch) baking pan
THIN - 2 baking sheets (make six 7-inch round individual pizzas)
THIN - 1 (14-inch) or 2 (9-inch) deep-dish pizza pans
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast
In large bowl, combine 3 cups flour, undissolved yeast, and salt. Stir
very warm water, 1/4 cup olive oil and olives into dry ingredients; blend
well. 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.
Heat remaining 3 tablespoons olive oil and garlic over medium heat for 1
minute or until fragrant. Remove from heat and stir in basil. Grease
12-cup (10-inch) pan with small amount of garlic oil.
Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip
balls garlic oil and arrange in pan, making 2 layers of balls. Drizzle any
remaining garlic oil over balls. Cover with oiled plastic wrap;
refrigerate for 2 to 24 hours.*
Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at
375�F for 35 to 45 minutes or until done. Let cool in pan on rack for 20
minutes. Invert onto rack to cool completely.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 169 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g
Protein; 27g Carbohydrate; 0mg Cholesterol; 237mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : *To bake immediately: Cover; let rise in warm, draft-free place
until doubled in size, about 30 minutes. Bake as directed.
Nutr. Assoc. : 14 26366 0 3728 986 2678 620 87
Pumpernickel Rolls
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
TOPPING
1/4 cup butter -- melted
Fennel seeds
Sift the flours, cocoa and salt into a large bowl. Heat the water in a
microwavable container for 30 seconds on HIGH and add the yeast. Stir the
shortening, molasses and egg into the yeast mixture. Pour into the dry
ingredients and add the fennel seeds. Stir well to incorporate all the
ingredients.
Turn out onto a floured surface and knead 6 minutes, until the dough is
smooth and elastic. Form the dough into a ball and put into a lightly
greased bowl. Turn to coat all sides. Cover with plastic wrap or a clean
towel. Leave in a warm place to rise for 1-1 1/2 hours or put the bowl in
the microwave oven and heat on MEDIUM for 1 minute. Leave to stand for 10
minutes. Repeat the process until the dough has doubled in bulk.
To shape the dough punch it down, turn it out of the bowl and knead
lightly for 2 minutes. Divide into 16 pieces and shape into round rolls
and knots. Place the rolls in a circle on microwave baking sheets. Cover
loosely with greased wrap and leave in a warm place for 30 minutes, or
until the rolls have doubled in size. The microwave rising method may also
be used.
Melt the butter for 30 seconds on HIGH and brush over the surface of the
rolls. Sprinkle on the fennel seeds and cook on HIGH for 3 to 4 minutes,
turning the rolls over once during cooking. Cook in 2 batches. When the
rolls are cooked, transfer to a cooling rack and serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 184 Calories (kcal); 7g Total Fat; (33% calories from fat); 4g
Protein; 27g Carbohydrate; 19mg Cholesterol; 170mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
TOPPING
1 1/2 cups shredded Gruy�re or Swiss cheese (6
ounces)
1/4 pound sliced fully-cooked ham -- cut in 2 � 1/4-inch strips
3 eggs
3/4 cup sour cream
2 tablespoons chopped green onion
1/4 teaspoon salt
1/4 teaspoon freshly ground whole black pepper
To top: Sprinkle cheese and ham evenly over dough. In medium bowl, beat
eggs lightly. Add sour cream, green onion, salt and pepper; beat until
smooth. Spoon egg mixture over cheese and ham to within 1 inch of edge.
Bake at 425�F on lowest oven rack 20 to 25 minutes or until done and knife
inserted in center comes out clean. Serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 pizza"
- - - - - - - - - - - - - - - - - - -
Per serving: 302 Calories (kcal); 19g Total Fat; (56% calories from fat); 15g
Protein; 18g Carbohydrate; 108mg Cholesterol; 519mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 2339 0 26366 0 3728 0 0 0 26154 3657 0 0 2665 0 3369
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta Salads
While pasta is still warm, mix in vegetable oil. Season with freshly
ground black pepper. Set pasta aside to cool.
In a small bowl, combine the jalape�o, cilantro, both vinegars and hot
sauce. Toss the pasta with the dressing and refrigerate. Serve well
chilled.
Serves 6-8
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 397 Calories (kcal); 13g Total Fat; (30% calories from fat); 19g
Protein; 50g Carbohydrate; 30mg Cholesterol; 47mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place ham on rack in a shallow roasting pan. Bake in a 325�F oven for 2
hours (allow 15 minutes per pound) or until thermometer registers 140�F.
Spoon glaze over ham once or twice during the last 30 minutes of cooking
time.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 353 Calories (kcal); 12g Total Fat; (29% calories from fat); 39g
Protein; 23g Carbohydrate; 0mg Cholesterol; 2196mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Raspberry Tonic
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Alcoholic Beverages Oregon Raspberry & Blackberry
Description:
"For the vodka lover on your list, this tonic may be imbibed with or
without a mixer."
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 83 Calories (kcal); trace Total Fat; (8% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Razza Colada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alcoholic Beverages Fruit
Oregon Raspberry & Blackberry
Combine all ingredients except lemon slices in blender and blend until
slushy, adding more ice if necessary. Pour into glasses and garnish with
lemon wheel slices. (Other garnish options might be whole partially thawed
berries and/or fresh sliced pineapple on a cocktail skewer.) For
non-alcoholic drink, replace rum with reconstituted orange juice.
Description:
"A refreshing tropical drink accented with coconut and enhanced by the
addition of red raspberry."
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"5 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 307 Calories (kcal); 6g Total Fat; (19% calories from fat); 1g
Protein; 51g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 2
Other Carbohydrates
Red Cactus
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alcoholic Beverages Oregon Raspberry & Blackberry
Combine all but last two ingredients in blender and blend until slushy,
adding more ice if necessary. To prepare glasses, moisten rims with lime
slice and dip in plate of sugar. Fill glasses and garnish with lime wheel
slices. For non-alcoholic version, omit Tequila and replace Triple Sec
with reconstituted orange juice.
Serves 4 - 6
Description:
"A south-of-the-border sipper also known as a "Margarita," this
delicious drink is transformed by the color and flavor of red
raspberry."
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"6 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 60g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
Add diced, roasted red pepper and 1 blended, hydrated ancho chile to 1 cup
of fat-free mayonnaise, 1/2 cup white wine, 1 1/2 teaspoons ground cumin
and 1 tablespoon lemon juice. Cover and chill.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 29 Calories (kcal); trace Total Fat; (6% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; 255mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 27213 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Barbecue Main Dishes
Nat. Pork Producers Council Pork
Stir together catsup, cocoa, garlic salt, cinnamon and cayenne pepper.
Stir in water until smooth. Place chops on broiler rack, brush lightly
with mixture. Broil 4-5 inches from heat for 4 minutes. Turn over and
brush again. Broil about 4-6 minutes more or to desired doneness, slightly
pink inside. Garnish with peppers or tomato roses.
To Grill: Prepare medium-hot coals. Grill chops directly over coals for 4
minutes. Brush lightly with sauce. Turn chops over; brush other side
lightly with mixture. Grill for 5-7 minutes more or to desired doneness.
Serve as above.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 6g Total Fat; (38% calories from fat); 19g
Protein; 4g Carbohydrate; 48mg Cholesterol; 374mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb National Pasta Association
Pasta Sauces
Ask the grocery butcher to remove fat from the meat and coarsely grind the
lamb for you. Or, remove the fat and bone and coarsely chop the meat in a
food processor. Place the plum tomatoes in a bowl and break up with a fork
until coarsely crushed.
Heat oil in a medium saucepan over medium-high heat. Add the lamb and
garlic and cook until the meat begins to brown, about 3 minutes. Add the
onion, rosemary and thyme; cook 1 minute. Add the crushed tomatoes, wine,
nutmeg, cloves and salt and pepper to taste. Heat to a boil and reduce the
heat to simmering. Cook, uncovered, until the lamb is very tender, about
45 minutes. Check the lamb occasionally. There should always be enough
liquid to cover the meat. If not, add a small amount of water.
Serves 4 to 6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 504 Calories (kcal); 15g Total Fat; (28% calories from fat); 20g
Protein; 63g Carbohydrate; 36mg Cholesterol; 208mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
NOTES : *If using dried rosemary, soften it as follows: Place the rosemary
in a heatproof bowl and pour about 1 cup boiling water over it.
Let stand 5 minutes. Drain before using.
Nutr. Assoc. : 310 26532 0 2130706543 2130706543 0 0 0 0 2130706543 0 0 0
0 3152 0 0 2130706543 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
In small bowl, mix together all seasonings, then rub this mixture on all
surfaces of the pork roast. Place roast in shallow pan and roast in a
350�F oven for 1 1/2 hours, or until meat thermometer inserted reads
155�F. Remove roast from oven, let rest 5-10 minutes before slicing to
serve.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 173 Calories (kcal); 8g Total Fat; (44% calories from fat); 22g
Protein; 2g Carbohydrate; 53mg Cholesterol; 844mg 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 :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Rub pork loin with olive oil, pepper, HALF of the ginger, nutmeg and
cinnamon.
Combine the other half of the spices with the wine, honey, lemon juice and
apple wedges.
Roast pork loin in shallow pan in a 350�F oven for 45 minutes to an hour,
until internal temperature (measured with a meat thermometer) reads 155�F.
Remove from oven, let roast rest for 10 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 282 Calories (kcal); 9g Total Fat; (30% calories from fat); 27g
Protein; 20g Carbohydrate; 68mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Brush chops lightly with a little olive oil. Brown on both sides in a
large nonstick skillet.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 285 Calories (kcal); 14g Total Fat; (42% calories from fat); 22g
Protein; 19g Carbohydrate; 41mg Cholesterol; 772mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Idaho Potato Commission Salads
Side Dishes
OPTIONAL
3 ounces peppercorn goat cheese
Preheat oven to 500 degrees (note: do not set for broil). Move top oven
rack to uppermost position in oven.
In a small bowl, combine cumin, garlic powder and black pepper. Place pork
tenderloin on a clean counter or cutting board; with clean hands, rub
spice mixture onto tenderloin. Lightly spray tenderloin and a baking pan
with cooking spray; place pan into oven on the top rack. Roast tenderloin
about 20 - 22 minutes until medium doneness (28 - 30 minutes for well
done). When tenderloin is done, remove from oven and set aside.
While tenderloin is cooking, cut each potato lengthwise into eight wedges.
Cut zucchini and red pepper the same way.
Line two large baking trays with heavy-duty aluminum foil. Spray foil with
cooking spray. On one tray, arrange potato and zucchini wedges so they
don't overlap. On second tray, arrange red peppers (skin side down),
onions and mushrooms, making sure vegetables aren't crowded or
overlapping. Spray vegetables on both trays lightly with cooking spray.
Place both trays in the oven to roast for 20 minutes. Remove the tray with
the red peppers, leaving the tray with the potatoes in to roast another 15
minutes. Remove potato tray and sprinkle lightly with salt.
Thinly slice the pork tenderloin. To assemble the salads, place a cup of
the greens on each of four plates and divide vegetables and pork slices
evenly among the plates. Drizzle balsamic vinegar on the salads. If
desired, top each serving with crumbled peppercorn goat cheese.
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 408 Calories (kcal); 11g Total Fat; (24% calories from fat); 32g
Protein; 48g Carbohydrate; 78mg Cholesterol; 282mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
VINAIGRETTE
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 78 Calories (kcal); 7g Total Fat; (75% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 141mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Preheat oven to 400�F. Dredge pork lightly with flour, shaking off excess.
Heat oil in heavy skillet. Add pork and brown about 3-4 minutes per side.
Season with salt and pepper. Pour off fat from skillet. Press rosemary
onto both sides of each medallion. Transfer to baking dish and roast for
8-10 minutes.
Meanwhile, deglaze skillet with stock and brandy over medium heat,
stirring up brown bits, reducing to 1/2 cup. Pour sauce over pork, garnish
with lemon and parsley and serve immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 6g Total Fat; (34% calories from fat); 25g
Protein; 1g Carbohydrate; 74mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
GARNISH
12 cherry tomatoes
8 ounces green beans -- blanched and refreshed in cold water
16 black olives
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 644 Calories (kcal); 17g Total Fat; (23% calories from fat); 39g
Protein; 86g Carbohydrate; 54mg Cholesterol; 604mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 239 Calories (kcal); 6g Total Fat; (22% calories from fat); 13g
Protein; 32g Carbohydrate; 12mg Cholesterol; 173mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council
MARINADE
1/2 cup rum
OR
1/2 cup bourbon
1/4 cup olive oil
1 tablespoon chili powder
2 medium garlic cloves -- finely chopped
1 teaspoon ground oregano
1/4 teaspoon hot pepper sauce
Mix rum or bourbon with next 5 ingredients for marinade. Marinate steaks
30 minutes to 2 hours. Grill steaks 4-6 inches from medium coals for 9-12
minutes, turning once. (Test temperature of coals by holding palm over
grill at cooking height. If the heat forces you to pull away in 4 seconds,
coals are medium.)
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 646 Calories (kcal); 50g Total Fat; (78% calories from fat); 29g
Protein; 2g Carbohydrate; 111mg Cholesterol; 119mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates
Salad Ni�oise
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Idaho Potato Commission Salads
Side Dishes
Arrange lettuce leaves on a large platter. Top with potato wedges and
green beans. Arrange tuna, tomato and egg wedges on platter. Drizzle with
dressing.
Description:
"Fresh and nutritious, this Salad Ni�oise can be prepared in a snap by
using staples from the refrigerator and pantry."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 277 Calories (kcal); 11g Total Fat; (35% calories from fat); 18g
Protein; 27g Carbohydrate; 125mg Cholesterol; 830mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Salmon
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Lightly brush salmon with oil and season with salt and pepper.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 1476 Calories (kcal); 95g Total Fat; (58% calories from fat); 64g
Protein; 85g Carbohydrate; 268mg Cholesterol; 1676mg Sodium
Food Exchanges: 2 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 16 1/2 Fat; 3
1/2 Other Carbohydrates
Serving Ideas : Serve with rice and fresh steamed vegetables, such as artichoke,
green beans, asparagus, summer squash, or red bell peppers.
Nutr. Assoc. : 4817 0 0 0 0 0 2130706543 0
Pickled Ginger
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiments New Zealand Wasabi Limited
Let mixture cool to room temperature and chill overnight. (Pickled ginger
keeps for several months in the refrigerator.)
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 18 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Soy-Wasabi Sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons Hot NAMIDA wasabi paste
1/2 cup vegetable oil
1 egg yolk
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sake or dry sherry
In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to
make a thick mayonnaise.
Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 131 Calories (kcal); 11g Total Fat; (81% calories from fat); trace
Protein; 6g Carbohydrate; 21mg Cholesterol; 293mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews
Heat oil in a saut� pan; add the garlic, onion and oregano and saut� until
the onion is translucent. Add the zucchini, carrot and Worcestershire
sauce; stir and saut� for 3 to 4 minutes.
Drain beans, saving liquid. Add the beans to the saut� along with the bean
liquid and enough water to equal a total of 4 cups of liquid. Add the
sherry, salt and pepper. Bring to a boil; reduce to simmer and cook 5
minutes. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until
salmon is heated through. Place into 4 warm serving bowls, and top with 1
tbsp. of Parmesan cheese and serve.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 641 Calories (kcal); 7g Total Fat; (10% calories from fat); 47g
Protein; 95g Carbohydrate; 41mg Cholesterol; 500mg Sodium
Food Exchanges: 6 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Salmon Calzone
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Preheat oven to 400�F. Mix Alaska salmon with barbecue sauce and onion,
hold aside.
Cut each piece of puff pastry dough in half. Lightly flour a work surface
and roll each piece of dough into an 8 inch by 8 inch square, trimming as
necessary.
Place 1/4 salmon mixture into a corner of each pastry square, not close to
the edge (you will be folding each square into a triangle). Top salmon
mixture with 1 tablespoon of red pepper and 1/4 cup of Mozzarella cheese.
Beat the egg, brush each edge of the 4 pastry squares with egg. Fold
pastry over into triangles and crimp the edges well to seal tightly.
Carefully place triangles onto an oiled or parchment paper covered sheet
pan.
Lightly brush the tops with olive oil and place into the oven, cook for 20
to 25 minutes until golden brown. Remove from oven. Drizzle extra barbecue
sauce over 4 serving plates. Top with a warm calzone and serve.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 335 Calories (kcal); 17g Total Fat; (47% calories from fat); 31g
Protein; 12g Carbohydrate; 120mg Cholesterol; 1027mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
Combine sour cream and milk in a large deep skillet; heat over medium
heat. Add artichoke hearts, capers, dill and tarragon; heat through,
stirring frequently. Drain pasta; add to skillet, tossing well. Add cheese
and salmon mixture, tossing lightly. Arrange on four serving plates,
sprinkle with pepper. Serve with additional cheese if desired.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 483 Calories (kcal); 14g Total Fat; (25% calories from fat); 37g
Protein; 51g Carbohydrate; 73mg Cholesterol; 993mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 0 0 2130706543 0 0 0 1409 2478 3360 0 2130706543 3412
0 2130706543 20086 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International Pasta
Cut the salmon into bite-sized pieces, arrange on a heatproof plate and
cover with foil. Bring a large pan of salted water to the boil, add the
pasta and return to the boil. Place the plate of salmon on top and simmer
for 10-12 minutes, until the pasta is cooked and salmon are cooked.
Drain the pasta and toss with the tomatoes and salmon. Mix together the
cr�me fra�che, Sea Parsley�, orange rind and pepper to taste, then toss
into the salmon and pasta and serve hot or cold.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 541 Calories (kcal); 17g Total Fat; (28% calories from fat); 34g
Protein; 62g Carbohydrate; 95mg Cholesterol; 103mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Meanwhile, in a small saucepan, melt the butter and add the garlic and
spices. Cook, stirring over medium low heat, for 2-3 minutes to extract
the flavors. Remove from heat and add the wine and lemon juice. Pour this
sauce over the fish. Bake at 400�F for 10 minutes. Serve over rice,
spooning pan juices over all. Garnish with lemon wedges and finely chopped
parsley.
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: 434 Calories (kcal); 30g Total Fat; (65% calories from fat); 34g
Protein; 2g Carbohydrate; 142mg Cholesterol; 328mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
NOTES : Variation: Substitute dry white wine for the Marsala for a
lighter, less rich dish.
Nutr. Assoc. : 3404 0 0 0 1016 1492 1484 0 4106
Cut 4 large heart shapes 15" � 14" from heavy duty foil. Brush one half of
each heart with margarine. Arrange salmon steak on each buttered half of
foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon
portion. Fold foil over fish, folding edges together. Pleat to form a
tight seal. Place on baking sheet. Bake in preheated 500� oven for 10
minutes, or until packets puff. Fish should just begin to flake when
touched with a fork.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 321 Calories (kcal); 14g Total Fat; (42% calories from fat); 36g
Protein; 6g Carbohydrate; 98mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 4821 0 20083 20029 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
DILL SAUCE
1 1/2 tablespoons margarine
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
1 1/2 cups skim milk
3 tablespoons finely snipped fresh dill
OR
2 teaspoons dried dill weed
Combine eggs, Ricotta cheese, onion, bell pepper, parsley, lemon peel,
salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled
9 � 12 � 2-inch baking dish.
Fill each pasta shell with a heaping tablespoon of filling. Arrange shells
in casserole; cover with aluminum foil. Bake at 350�F for 30 to 35
minutes, or until hot and bubbly.
While shells are baking, melt margarine in small saucepan over medium
heat; stir in flour, salt and pepper. Remove saucepan from heat; gradually
add skim milk, stirring until mixture is smooth. Return to medium heat;
bring to boiling, stirring constantly. Reduce heat, simmer 1 minute.
Remove from heat; stir in dill and lemon juice.
Remove casserole from oven; arrange shells on serving platter. Serve with
dill sauce.
Serves 4 to 6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 404 Calories (kcal); 14g Total Fat; (31% calories from fat); 29g
Protein; 40g Carbohydrate; 111mg Cholesterol; 541mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Salmon Turnovers
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and
dill; stir until blended.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"16 rolls"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 346 Calories (kcal); 20g Total Fat; (52% calories from fat); 16g
Protein; 24g Carbohydrate; 42mg Cholesterol; 819mg Sodium
Food Exchanges: 1 1/2 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 : Fish/ Seafood Main Dishes
Oregon Raspberry & Blackberry
FOR SALMON
1 lemon -- quartered
Fresh mint
2 cups white wine
3 cups fish stock
4 6-ounce salmon fillets
For Hollandaise: Whisk egg yolks and lemon juice in top pan of double
boiler. Place pan onto double boiler. (Water in bottom of double boiler
should be simmering, and not touching top pan.) Whisk continuously until
sauce just begins to thicken. Remove from heat and slowly pour melted
butter in steady stream, continuing to whisk until all butter is
incorporated. Add salt and white pepper. Set aside.
In a fresh saucepan, combine quartered lemon and one sprig of mint with
white wine and fish stock. Bring to a boil, then reduce to simmer. Using a
spatula, carefully place the salmon fillets in saucepan, and poach for
8-10 minutes. Remove fillets with spatula so that they retain their shape.
Spoon some Blackberry Hollandaise into the center of each serving plate,
then drizzle a thin circular line of reserved pur�e. Lightly draw the back
of a spoon across it, making a scallop effect toward the outside of the
plate. Place a salmon fillet in the circle and garnish with mint flowers
or borage flowers and 3-5 whole blackberries.
Description:
"This recipe adapted from THE NEW ARK COOKBOOK by Jimella Lucas and
Nanci Main, chef/owners of The Ark restaurant, Nahcotta, Washington"
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 777 Calories (kcal); 50g Total Fat; (67% calories from fat); 39g
Protein; 17g Carbohydrate; 406mg Cholesterol; 672mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1 Fruit; 8 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Seasonal/ Holiday
Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, warm milk, sugar, butter, salt,
saffron and 1 1/2 cups flour; blend well. Stir in 2 eggs and enough
remaining flour to make soft dough.
Punch dough down. Remove dough to lightly floured surface; reserve 1/3 of
dough for top of crown. Divide remaining dough into three equal pieces;
roll each to 25-inch rope. Braid ropes. Place braid on greased baking
sheet. Form braid into circle; pinch ends together to seal.
To shape top of crown, divide reserved dough into three equal pieces; roll
each to 16-inch rope. Braid ropes. Place braid on separate greased baking
sheet. Form braid into circle; pinch ends together to seal. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.
Lightly beat remaining egg; brush on braids. Bake at 375�F for 15 minutes
or until done (small braid) and 25 minutes or until done (large braid);
cover large braid with foil during last 10 minutes to prevent excess
browning. Remove braids from baking sheets; cool on wire racks. Makes 1
crown.
____________________
To Decorate Crown:
Make 6 holes for candles in small braid. Place small braid on top of large
braid. If desired, drizzle with Powdered Sugar Frosting and garnish with
red and green candied cherry halves. Insert candles in prepared holes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 292 Calories (kcal); 6g Total Fat; (17% calories from fat); 7g
Protein; 53g Carbohydrate; 59mg Cholesterol; 238mg 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 :0:30
Categories : Beef Pasta
Texas Beef Council
Cut beef steak lengthwise in half and then crosswise into 1/8 inch thick
strips. In medium bowl, combine beef and 2 tablespoons teriyaki sauce;
toss to coat.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 455 Calories (kcal); 17g Total Fat; (33% calories from fat); 36g
Protein; 39g Carbohydrate; 82mg Cholesterol; 979mg Sodium
Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar
Pork
Trim excess fat from the pork chops. Brown chops on both sides. Dissolve
bouillon cube in water, add cornstarch and mix until smooth. Add remaining
ingredients and mix well. Drain fat from chops and pour sauce over them.
Cover and cook slowly for 1 hour.
Description:
"A citrus twist for an old dinner favorite!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 330 Calories (kcal); 15g Total Fat; (40% calories from fat); 23g
Protein; 25g Carbohydrate; 74mg Cholesterol; 549mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut pork crosswise into 12 slices; lightly pound each slice with meat
mallet. Combine flour, salt and pepper; dredge pork.
In nonstick fry pan brown half of the pork in hot cooking oil over medium
heat. Remove from skillet; brown the remaining pork. Pour off pan
drippings. Return all pork to skillet; add chicken broth, wine, orange
juice, water, lemon juice and tarragon. Bring to a simmer. Reduce heat;
cover tightly and simmer 8 minutes.
Transfer pork to a warm platter; keep warm. Cut banana in half lengthwise;
cut each half into 2-inch pieces; set aside. To skillet, add cream; cook
and stir over medium-low heat 3 minutes. Add banana and cook till heated
through, about 2 minutes. Remove banana and arrange atop pork medallions;
keep warm. Continue cooking sauce 3-4 minutes more or till thickened and
bubbly, stirring constantly. Serve sauce over pork; sprinkle with cashews.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 259 Calories (kcal); 13g Total Fat; (46% calories from fat); 22g
Protein; 11g Carbohydrate; 72mg Cholesterol; 364mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 629 Calories (kcal); 40g Total Fat; (57% calories from fat); 23g
Protein; 44g Carbohydrate; 89mg Cholesterol; 1582mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Nat. Pork Producers Council
Side Dishes
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 787 Calories (kcal); 48g Total Fat; (65% calories from fat); 4g
Protein; 54g Carbohydrate; 163mg Cholesterol; 585mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 9 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Cut pork loin into six slices and put into a shallow pan. Combine next six
ingredients. Add to pan with pork. Mix well. Chill several hours. When
ready to cook, remove pork from marinade; reserving marinade.
Heat oil in heavy skillet over medium-high heat. Saut� pork until well
browned on both sides. Remove from pan and keep warm. Pour off all oil.
Add marinade to pan; heat to boiling, reduce heat and simmer a few
minutes. Add butter and swirl pan to melt butter.
Season to taste.
To serve, put pork on plates; strain sauce over the pork slices.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 13g Total Fat; (50% calories from fat); 23g
Protein; 5g Carbohydrate; 41mg Cholesterol; 594mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Turbana Corporation
Dredge fish fillets lightly in flour. Saut� until golden brown, about 3
minutes each side. Remove to warm platter. Pour off excess oil and wipe
down sauce pan. Place pan back on stove over high head; add butter. When
foamy and just starting to brown, add bananas and pecans. Toss and cook
for 1 minute. Add lime juice and wine. Cook for another 2 minutes. Add
fresh herbs. Pour sauce and bananas over fish. Garnish with additional
banana slices and lime wedges.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 469 Calories (kcal); 31g Total Fat; (60% calories from fat); 32g
Protein; 13g Carbohydrate; 94mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Beef Texas Beef Council
Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1
tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a
time) and brown evenly, stirring occasionally. Pour off drippings. Season
with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil;
reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until
beef is tender.
Bring beef stew to a boil over medium-high heat. Add cornstarch mixture;
cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
Stir in roasted vegetables and remaining 2 teaspoon vinegar.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 377 Calories (kcal); 13g Total Fat; (30% calories from fat); 35g
Protein; 30g Carbohydrate; 77mg Cholesterol; 289mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with couscous.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Fish/ Seafood
Main Dishes Side Dishes
Saut� the shallots and garlic in the oil until the shallots are
translucent. Add 3 cut up Belgian Endives (reserve one for later),
tomatoes, scallops, spices, sherry, and butter. Saut� until the scallops
are done (about five minutes) and remove from heat. Add the reserved cut
up endive and stir.
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 399 Calories (kcal); 18g Total Fat; (40% calories from fat); 36g
Protein; 26g Carbohydrate; 72mg Cholesterol; 453mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta
CREAM SAUCE
1/4 cup shallots -- minced
1 1/2 teaspoons garlic -- minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
Salt and white pepper
Saut� mushroom in butter about 1 minute. Add Alaska scallops and continue
cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce; bring
to simmer and cook 1 minute. Arrange well-drained noodles on serving plate
and top with creamed scallops. Garnish with cheese and parsley.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 661 Calories (kcal); 65g Total Fat; (87% calories from fat); 7g
Protein; 14g Carbohydrate; 238mg Cholesterol; 143mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0
Other Carbohydrates
Scampi
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Rag�
In a large skillet, lightly saut� garlic in oil. Add shrimp and saut�
until just pink, about 3 minutes. Add wine, lemon juice, parsley, oregano,
salt, and pepper; simmer until heated through. Serve over rice.
Serves 4 to 6.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 269 Calories (kcal); 18g Total Fat; (61% calories from fat); 23g
Protein; 2g Carbohydrate; 173mg Cholesterol; 169mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Alcoholic Beverages Beverages
Stash Tea
Combine 1 quart cold water and 3 tea bags of Stash English Breakfast tea
in a large container. Let brew either outside or in refrigerator about 1
hour.
Meanwhile, remove rind from the lemons. Cut the rind into thin strips. Add
the rind and juice of the lemons to the brewed tea. Cover and store
overnight at room temperature.
Just before serving, pour tea mixture, rum, pineapple juice, and both
brandies over a block of ice in a punch bowl.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 159 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Nancy Edwards from Winnetka, CA, says this punch is a real crowd
pleaser. Makes 2 qts. punch (16 4-oz. servings) May be tripled for
a larger group.
Nutr. Assoc. : 2350 3896 3040 0 2330 0
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers/ Snacks Fish/ Seafood
Ocean Produce International
Sieve (or use ricer) eggs. Mix the eggs with the butter and put the
mixture into a glass souffl� dish. Refrigerate for one hour.
Add a layer of chopped onion. Add a layer of caviar. Add finely chopped
Sea Parsley� to the sour cream and spread it over the caviar. Serve cold
with water biscuits, melba toast or dark rye/pumpernickel bread.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
T(Refrigerate Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 21g Total Fat; (78% calories from fat); 10g
Protein; 3g Carbohydrate; 281mg Cholesterol; 480mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers/ Snacks Fish/ Seafood
Ocean Produce International
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.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
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ocean Produce International Salads
OPTIONAL GARNISH
Fresh dill sprigs and/or Sea Parsley�
In a large saucepan of boiling unsalted water, cook the orzo for 6 minutes
over moderately high heat. Add the artichoke hearts and cook, stirring
occasionally, 3 to 4 minutes more or until the pasta and artichoke hearts
are tender. Drain, rinse with cold water and drain again. Transfer to a
large salad bowl and add the tomatoes, onion, cheese and olives.
Pour the dressing over the salad and toss gently until well coated. If
desired, garnish each serving with sprigs of Sea Parsley� and/or dill.
Other small pasta shapes and green vegetables can be substituted for the
orzo and artichoke hearts.
Serves 4 to 6
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 196 Calories (kcal); 6g Total Fat; (26% calories from fat); 7g
Protein; 30g Carbohydrate; 8mg Cholesterol; 261mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 26367 0 0 0 0 0 2130706543 0 0 0 0 0 524 4826
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Ocean Produce International
Spreads
Put butter, Sea Parsley� and garlic into a food processor and mix until
Sea Parsley� has been chopped into little pieces. Spread on slices of
French bread and put under the broiler until golden brown. Refrigerate
unused Sea Parsley� butter.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 23g Total Fat; (98% calories from fat); trace
Protein; trace Carbohydrate; 62mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International
Preheat the oven to 375�F. Cut the haddock into bite-sized pieces and toss
in cornflour to coat evenly.
Place the fish, prawns, sweetcorn and peas in an ovenproof dish. Beat
together the milk, fromage frais, Sea Parsley� and seasonings, then pour
into the dish. Mix together the breadcrumbs and grated cheese, then spoon
evenly over the top. Bake for 25-30 minutes, or until golden brown. Serve
hot with fresh vegetables.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 10g Total Fat; (24% calories from fat); 36g
Protein; 34g Carbohydrate; 129mg Cholesterol; 805mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 4049 435 196 2842 26495 2885 524 0 0 161
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes
RELLENO BATTER
12 California Fresh Eggs -- separated
OR
8 1/2 ounces liquid or frozen egg yolk
AND
14 ounces liquid or frozen egg white
3/4 cup All purpose flour
FOR RELLENO FILLING: Heat oil in saut� pan. Add shrimp and saut� until
heated through.
Add eggs and cook, stirring constantly until eggs are softly scrambled.
Remove from heat.
RELLENO BATTER: With whip, beat whites until stiff peaks form.
Cook over medium heat 2 to 3 minutes or until bottom is light brown. Flip
over and cook on other side for one minute. Flip back.
Description:
"Chile Rellenos cornucopia-style filled with shrimp, eggs and Jack
cheese."
Cuisine:
"Mexican"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 234 Calories (kcal); 14g Total Fat; (55% calories from fat); 15g
Protein; 11g Carbohydrate; 259mg Cholesterol; 1026mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Seafood Lasagne
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
In a small bowl, whisk together 1/4 cup skim milk and the flour. In a
large saucepan, heat the remaining milk until it steams. Whisk the flour
mixture into the saucepan and continue to cook, whisking constantly, until
the milk simmers and thickens. Remove from heat and whisk in the cottage
cheese, salt and pepper.
When lasagne is done, drain well. Preheat the oven to 375�F. Spray a 9 �
13-inch baking dish with non-stick cooking spray. To assemble the lasagne,
spread 1/2 cup of the cheese sauce on the bottom of the baking dish. Cover
with 4 pieces of lasagne. Spoon on half of the tomato sauce and then 1/3
of the remaining white sauce. Sprinkle with 1/2 cup Mozzarella. Top with
another 4 pieces lasagne. Spoon on the rest of the tomato sauce, another
1/3 of the white sauce and sprinkle with 1/2 cup Mozzarella.
Cover with the last 4 pieces of lasagne. Spread the remaining white sauce
on top and sprinkle with Parmesan. Bake uncovered for 40 to 45 minutes,
until brown and bubbling. Let stand 10 minutes before serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 314 Calories (kcal); 6g Total Fat; (18% calories from fat); 28g
Protein; 36g Carbohydrate; 54mg Cholesterol; 1062mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Ocean Produce International
Heat the oil in a large, non-stick pan and fry the rice and turmeric over
a low heat for about 1 minute. Add the red pepper, onion, courgettes and
mushrooms. Stir in the stock and orange juice (or dry white wine). Bring
to a boil. Reduce the heat and add the fish. Cover and simmer gently for
about 15 minutes, until the rice is tender and the liquid is absorbed.
Stir in the mussels and heat thoroughly. Adjust the seasoning, sprinkle
with orange rind and Sea Parsley� and serve hot.
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 221 Calories (kcal); 3g Total Fat; (14% calories from fat); 14g
Protein; 31g Carbohydrate; 28mg Cholesterol; 140mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Remove crusts from bread. Cube 6 slices and spread on bottom of 9" � 13"
baking dish. Mix fish, celery, onion, chestnuts, mushrooms. Spread atop
bread cubes, salt and pepper. Cube remaining bread and place on mixture.
Mix beaten eggs, milk and mayonnaise. Pour over casserole and refrigerate
overnight (covered). When ready to bake, remove from refrigerator. Cover
with cream of chicken soup. Bake at 325� for 45 minutes (uncovered).
Remove from oven, cover with cheese. Bake 15 minutes longer. Excellent for
a potluck or crowd. Good with crab, shrimp or halibut.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 693 Calories (kcal); 47g Total Fat; (59% calories from fat); 36g
Protein; 35g Carbohydrate; 195mg Cholesterol; 1094mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Salads
Add pickled ginger and all but 2 tablespoons of spring onions (scallions).
Combine well.
Garnish with reserved spring onions (scallions) and black sesame seeds.
Serve immediately.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 598 Calories (kcal); 31g Total Fat; (46% calories from fat); 18g
Protein; 61g Carbohydrate; 22mg Cholesterol; 1256mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2
Fat; 1/2 Other Carbohydrates
Wasabi Vinaigrette
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Salads
Blend sesame oil and corn oil and, in a slow steady stream, incorporate
oils into other ingredients to form an emulsion.
Can be blended in food processor.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 124 Calories (kcal); 11g Total Fat; (78% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 477mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company
MANGO CHUTNEY
1 mango -- peeled, pitted and chopped
4 teaspoons chopped green onion
2 teaspoons fresh lime juice
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoon minced jalape�o pepper
Preheat oven to 370�F. Combine crumbs, seeds, paprika, parsley, pepper and
thyme in a shallow dish. Place milk in second shallow dish. Dip pork into
milk, coating both sides, dredge in crumbs to coat. Spray 8" square baking
dish with nonstick cooking spray; place pork in dish. Bake 15 minutes,
turn chops over and bake an additional 10 minutes or until pork reaches an
internal temperature of 160�F. Serve chops with Mango Chutney.
____________________
MANGO CHUTNEY: In a small bowl, combine all ingredients. Cover and chill.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 260 Calories (kcal); 13g Total Fat; (42% calories from fat); 22g
Protein; 17g Carbohydrate; 40mg Cholesterol; 718mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 710 Calories (kcal); 4g Total Fat; (5% calories from fat); 39g
Protein; 129g Carbohydrate; 166mg Cholesterol; 540mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : If you do not plan to serve immediately, do not add the pineapple,
mangoes or peaches. Stir the fruit into the pasta just before
serving.
Nutr. Assoc. : 4365 2842 2603 27017 2130706543 0 4390 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); 5g Total Fat; (26% calories from fat); 25g
Protein; 7g Carbohydrate; 74mg Cholesterol; 196mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission Eggs
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 493 Calories (kcal); 35g Total Fat; (63% calories from fat); 39g
Protein; 5g Carbohydrate; 678mg Cholesterol; 726mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Pasta
Meanwhile, in a large skillet warm oil over low heat. Add garlic; cook and
stir until golden, about 4 minutes. Increase heat to medium-high; add
shrimp in a single layer; cook until pink on the bottom, about 2 minutes.
Turn and cook until flesh is white in the center, about 2 minutes longer.
Stir in radishes, green onions, salt, pepper and lemon juice; cook and
stir 30 seconds longer.
- - - - - - - - - - - - - - - - - - -
Per serving: 463 Calories (kcal); 16g Total Fat; (32% calories from fat); 31g
Protein; 47g Carbohydrate; 173mg Cholesterol; 576mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Shrimp Quiche
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Main Dishes
Preheat oven to 350�. Saut� onion in butter until tender. Whisk together
eggs, cream, milk, salt, lemon peel, nutmeg and onion. Add shrimp, cheese
and flour. Pour into pie shell. Bake for 30-40 minutes or until knife
inserted in center comes out dean.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 465 Calories (kcal); 35g Total Fat; (68% calories from fat); 19g
Protein; 18g Carbohydrate; 234mg Cholesterol; 674mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
NOTES : Blue Quail Inn * Bed and Breakfast * 1908 Bath Street * Santa
Barbara, CA 93101 * (805)687-2300
Nutr. Assoc. : 2010 0 0 3854 0 0 0 20084 0 27018 916 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Fish/ Seafood
Salads Side Dishes
CUCUMBER SAUCE
Mix in a bowl:
1 cup yogurt
OR
1 cup sour cream
1 tablespoon horseradish
1 small cucumber -- pared and grated
Juice of lemon or lime -- to taste
2 tablespoons dill -- chopped
Salt and pepper -- to taste
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 338 Calories (kcal); 6g Total Fat; (15% calories from fat); 44g
Protein; 29g Carbohydrate; 267mg Cholesterol; 410mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 5 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
In a 4-quart pot saut� onions, green pepper and garlic in oil until
tender. Add tomato sauce, spices and water. Simmer covered for 2 hours
stirring occasionally. Add wine, cook uncovered 10 minutes.
Add fish and clams and cook until clam shells pop open (approximately 10
minutes). Add shrimp, and crab until well heated. Avoid stirring as it
will break up the fish chunks. Serve with garlic bread and a green salad.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 371 Calories (kcal); 13g Total Fat; (34% calories from fat); 40g
Protein; 14g Carbohydrate; 157mg Cholesterol; 1721mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Melt butter in saucepan over low heat. Add whole garlic, seasonings and
herbs. Remove from heat and let steep for an hour.
Place halibut in baking dish. Discard garlic and pour herb butter over
fish. Warm up in microwave or oven at 350� for 15 minutes.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 653 Calories (kcal); 48g Total Fat; (66% calories from fat); 54g
Protein; trace Carbohydrate; 199mg Cholesterol; 2807mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Seasonal/ Holiday
Place ham in shallow baking pan. Bake, uncovered, in a 325�F oven for 1 to
1-1/2 hours, or until meat thermometer registers 140�F. 2. Remove from
oven, slice thinly to serve.
Servings: 8-12
Description:
"Avoid turkey trauma - serve Thanksgiving ham with the traditional
taste of cranberries."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 8g Total Fat; (26% calories from fat); 32g
Protein; 21g Carbohydrate; 0mg Cholesterol; 1832mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Melt butter or margarine in a saucepan over low heat. Add garlic; cook 1
minute. Add flour, stirring constantly. Gradually stir in milk; cook,
stirring constantly, until thickened. Add Parmesan cheese and sour cream;
cook and stir until cheese melts. Stir in dill. Set aside and keep warm.
- - - - - - - - - - - - - - - - - - -
Per serving: 361 Calories (kcal); 9g Total Fat; (21% calories from fat); 22g
Protein; 47g Carbohydrate; 27mg Cholesterol; 625mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 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
Pasta
Add smoked salmon, tomatoes and chives; heat thoroughly over low heat
about 2 minutes. Season with salt and pepper.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 557 Calories (kcal); 31g Total Fat; (49% calories from fat); 21g
Protein; 50g Carbohydrate; 90mg Cholesterol; 926mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 45 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 12g Carbohydrate; trace Cholesterol; 57mg 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 : Breads Cakes
Desserts Fleischmann's Yeast
Pastries
In small bowl, blend together sour cream and cream cheese. Stir in dates;
set aside.
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in warm milk, butter, sugar, and 2 cups flour. Mix in eggs
and enough additional flour to make soft dough. Place in greased bowl,
turning to grease top. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Bake at 375�F for 30 to 35 minutes or until done. Cool cake in pan on wire
rack. Drizzle with confectioners' sugar glaze; top with pecan halves. Cut
into squares to serve.
____________________
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 squares"
- - - - - - - - - - - - - - - - - - -
Per serving: 366 Calories (kcal); 16g Total Fat; (39% calories from fat); 6g
Protein; 50g Carbohydrate; 65mg Cholesterol; 151mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2
Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 1394 0 2662 5472 26366 4138 0 0 0 0 0 0 0 0 0 1582 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads The Radish Council
Source:
"The Radish Council"
Yield:
"12 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 132 Calories (kcal); 6g Total Fat; (36% calories from fat); 9g
Protein; 13g Carbohydrate; 61mg Cholesterol; 443mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 747 1223 3673 3815 26006 0 2130706543 0 2118 20030 0 0 1325
0 0 20085
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 498 Calories (kcal); 20g Total Fat; (35% calories from fat); 27g
Protein; 54g Carbohydrate; 39mg Cholesterol; 280mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
In a medium skillet, heat oil. Add garlic. Stir in reserved liquid from
clams and parsley; cook and stir 3 minutes. Add clams, wine, basil and
pepper. Simmer on low heat for 5 minutes.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 317 Calories (kcal); 5g Total Fat; (15% calories from fat); 19g
Protein; 45g Carbohydrate; 31mg Cholesterol; 58mg 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 : 4 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta Side Dishes
Prepare pasta according to package directions. Drain and rinse with cold
water; drain again.
Preheat oven to 500�F. Spray 2 large cookie sheets with vegetable oil
cooking spray. Lay the zucchini on the sheets and spray them with cooking
spray. Roast the zucchini 8 to 10 minutes, until tender.
In a medium, non-stick skillet warm the vegetable oil over medium heat.
Add the onion and garlic and saut� it until lightly browned, about 5
minutes. Add the onion and garlic to the zucchini and stir in the roasted
peppers, olives, red pepper flakes and pasta. Season with salt and pepper
and sprinkle with Feta cheese.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 539 Calories (kcal); 7g Total Fat; (11% calories from fat); 19g
Protein; 102g Carbohydrate; 8mg Cholesterol; 236mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alcoholic Beverages Oregon Raspberry & Blackberry
Divide juice and liqueur evenly between 4 wine glasses. Fill glass with
Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if
desired.
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"4 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 17g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Sparkling Punch
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Stash Tea
Brew Stash tea bags in 1 cup (8 oz.) boiling water. Let steep for 5
minutes. Add honey. Remove tea bags. Cool tea.
Place 1/2 ounce or more of tea in champagne flute and fill with sparkling
water. Makes 8 or more servings. Caffeine-free.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 23 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef New Zealand Wasabi Limited
PASTRY TOPPING
2 cups plain flour
1/4 teaspoon salt
4 ounces butter
Cold water
Cover pie with short crust pastry and cook in moderate oven for 1 hour, or
until pie golden brown.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 1136 Calories (kcal); 96g Total Fat; (76% calories from fat); 26g
Protein; 40g Carbohydrate; 175mg Cholesterol; 1455mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 17 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 1398 0 0 0 1685 922 4838 0 2130706543 1394 2130706543 0 568
0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission Eggs
Preheat oven to 350�. Grease a 9" � 12" baking dish. Make a single layer
of bread cubes in dish. Cover evenly with spinach and sliced mushrooms.
Sprinkle with Cheddar cheese. Make another layer of bread cubes. Whisk
together eggs, milk and seasonings. Pour over layers making sure that all
of top layer of bread is moistened. (At this point dish can be
refrigerated overnight Bake for 1 hour until puffed and lightly browned. A
knife inserted in the center should come out clean. 10 minutes before
serving, sprinkle with jack cheese and return to oven to melt.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 629 Calories (kcal); 39g Total Fat; (54% calories from fat); 42g
Protein; 30g Carbohydrate; 464mg Cholesterol; 925mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
NOTES : The Philo Pottery Inn * Bed & Breakfast and Pottery Gallery * 8550
Highway 128 * P.O. Box 166 Philo, CA 95466 * (707) 895-3069
Sue Chiverton says she serves this recipe regularly at her inn and
it always pleases her hungry guests. It's great for a group and is
especially convenient as it can be prepared ahead of time and
baked just before serving.
Nutr. Assoc. : 27256 0 0 0 3854 20000 0 938 26152
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Seasonal/ Holiday
CRUST
3 cups all-purpose flour (3 to 3 1/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120� to 130�F)
1 tablespoon vegetable oil
To make crust: In large bowl, combine 2 cups flour, undissolved yeast and
salt; stir in water and 1 tablespoon 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.
Bake at 400�F on lowest oven rack for 15 minutes. Remove from oven; top
with corned beef, remaining Swiss cheese and Parmesan cheese. Return to
oven; bake 5 to 10 minutes or until cheese is melted.
Cuisine:
"Irish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 pizza"
- - - - - - - - - - - - - - - - - - -
Per serving: 229 Calories (kcal); 8g Total Fat; (32% calories from fat); 10g
Protein; 29g Carbohydrate; 19mg Cholesterol; 200mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Seasonal/ Holiday
Stash Tea
Brew Stash tea bags in 1 cup (8 oz.) boiling water. Steep for 5 minutes.
Remove tea bags. Cool tea.
Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well.
Serve in mugs. Top each mug with whipping cream and ground nutmeg.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"7 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 478 Calories (kcal); 27g Total Fat; (50% calories from fat); 13g
Protein; 46g Carbohydrate; 161mg Cholesterol; 289mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Stash Tea
Steep Ruby Mist tea bags in boiling water for 10 minutes. Gently squeeze
tea bags and remove. Add cold water, apple juice and lemon juice. Garnish
and serve over ice.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"8 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 13g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Stash Tea
In a sauce pan, saut� the turkey strips with 2 tablespoons butter and the
contents of 2 Stash Apple Cinnamon tea bags. Preheat oven to 350 degrees.
Add the slices of two apples to the turkey and continue cooking for 1 to 2
minutes. Add chicken stock and mix. Let simmer for another couple of
minutes. Transfer turkey to casserole dish and garnish the top with
contents of 1 Apple Cinnamon tea bag, bake for 40 minutes.
Sauce: In a small dish blend the cornstarch, cream and contents of 1 Apple
Cinnamon tea bag. Add this mixture to the casserole and return it to the
oven for 10 minutes to allow sauce to thicken. Serve plain, over rice,
over your favorite pasta or with other side dishes.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 479 Calories (kcal); 39g Total Fat; (74% calories from fat); 26g
Protein; 5g Carbohydrate; 210mg Cholesterol; 1613mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Beef Salads
Texas Beef Council
MARINADE
1/3 cup steak sauce
1/4 cup lime juice
2 teaspoons brown sugar, packed
1 tablespoon jalape�o -- seeded/minced
SALAD DRESSING
1/4 cup lime juice
2 tablespoons honey
OR
2 tablespoons brown sugar
1 tablespoon jalape�o -- seeded/minced
1 teaspoon fresh cilantro -- minced
1/8 teaspoon lime zest (optional)
Cut steak and fruit as directed above. Combine steak sauce, lime juice,
brown sugar and jalape�o. Add beef cubes, apple, orange and nectarine
wedges to marinade. Marinate 15 - 30 minutes. Do not marinate plum wedges.
Thread skewers with alternating beef cubes and fruit wedges, including
plums.
Toss salad greens with dressing (last 5 ingredients listed above). Place
steak and fruit over greens on plates or a platter.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 373 Calories (kcal); 17g Total Fat; (39% calories from fat); 24g
Protein; 34g Carbohydrate; 72mg Cholesterol; 379mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
Steak Jamaican
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
The National Honey Board
Whisk together all ingredients except steak and lime wedges in small bowl.
Score steak across top and place in shallow baking pan. Pour marinade over
steak; turn to coat all sides. Refrigerate 6 to 8 hours, turning
occasionally. Broil 4 to 6 inches from heat source 3 minutes per side for
medium-rare or continue to cook to desired doneness. Slice thinly on the
diagonal. Serve with lime wedges.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 375 Calories (kcal); 19g Total Fat; (44% calories from fat); 32g
Protein; 20g Carbohydrate; 71mg Cholesterol; 316mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef New Zealand Wasabi Limited
Bring to boil.
Preheat broiler.
Add onions and saut� until tender and golden brown, about 15 minutes.
Broil until cooked to requirements, about 4 minutes per side for medium
rare.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 973 Calories (kcal); 73g Total Fat; (68% calories from fat); 50g
Protein; 26g Carbohydrate; 215mg Cholesterol; 1299mg Sodium
Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4017 0 0 26439 0 0 0 20183 1685 926658 0 0 196 0 0 5274 0
222
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Arrange Alaska pollock on chard, sprinkle with lemon juice, salt and
pepper. Place a lemon slice and tomato slice on each portion; sprinkle
with basil. Return water to boil; steam about 10 minutes or until chard is
tender and fish flakes when tested with a fork.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 74 Calories (kcal); 1g Total Fat; (9% calories from fat); 14g
Protein; 3g Carbohydrate; 55mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Turbana Corporation
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork loin
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 8-ounce package Cornbread Stuffing Mix
2 large bananas -- peeled and diced
1/4 cup firmly packed light brown sugar
1/2 teaspoon dry mustard
1/2 cup bourbon
Cut pockets in loin between ribs. In large skillet, melt butter over
medium heat; saut� onion and celery just until tender, about 5 minutes.
Add salt, and stuffing mix, blend well. Gently fold in bananas. Stuff
dressing into cut pockets. Use wooden picks to secure openings if
necessary. Place roast on a wire rack in shallow roasting pan. Roast in
325� degrees F. over for 1 and 1/2 hours or until meat thermostat
registers 170 degrees F. Sprinkle brown sugar and dry mustard over meat.
Pat into place. Pour bourbon over meat. Return to oven and roast 15
minutes longer or until glazed. Serve with glazed prunes and bananas.
GLAZED PRUNES AND BANANAS: Soak prunes in hot water for 30 minutes until
plump. Drain. Place prunes and banana chunks in pan with pork loin during
last 15 minutes of roasting. Baste with pan juices occasionally. Serve
with pork loin.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 552 Calories (kcal); 19g Total Fat; (32% calories from fat); 26g
Protein; 63g Carbohydrate; 84mg Cholesterol; 669mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 2 1/2 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds double pork loin roast
15 shredded wheat crackers
1/3 cup finely chopped onion
2 tablespoons horseradish
1 1/2 teaspoons caraway seed -- divided
2 teaspoons brown sugar -- divided
1/2 cup plus 2 tablespoons beer
2/3 cup water
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
1 teaspoon Worcestershire sauce
For stuffing, crush crackers to form 2/3 cup crumbs. Stir together crumbs,
onion, horseradish, 1 teaspoon caraway seed and 1 teaspoon brown sugar.
Add 2 tablespoons beer; toss to mix.
Untie roast. Pat stuffing mixture on one of the loins. Place second loin
on top; re-tie to secure. Place in roasting pan. Sprinkle with salt and
pepper. Roast in 325�F oven for 65-75 minutes or until done, internal
temperature reaches 155-160�F and meat is just slightly pink in center.
Remove roast from pan.
Deglaze roasting pan with the 1/2 cup remaining beer. Strain into small
saucepan. Stir together water, cornstarch, bouillon granules, 1 teaspoon
brown sugar, Worcestershire sauce and 1/2 teaspoon caraway seed. Stir into
beer in saucepan. Cook and stir until thickened and bubbly. Cook 1 minute
more. Slice roast to serve. Serve with Beer Sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 243 Calories (kcal); 9g Total Fat; (33% calories from fat); 31g
Protein; 7g Carbohydrate; 77mg Cholesterol; 166mg 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 : 16 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork
Melt butter in medium heavy skillet over medium-high heat. Reduce heat,
add onion, cover and cook, stirring occasionally, about 10 minutes.
Transfer onion to food processor and add pecans, bread, ham, salt and
pepper. Mince using on/off turns.
Preheat oven to 350�F. Spread 1/4 - 1/2 of stuffing over pork loin, fold
and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack
in roasting pan; place in oven and roast until internal temperature (use
meat thermometer) registers 155 - 160�F, about 1 1/2 hours.
Let roast stand 10 minutes before slicing thinly to serve. Serve pork,
with extra stuffing on the side, with cranberry sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 269 Calories (kcal); 13g Total Fat; (43% calories from fat); 22g
Protein; 16g Carbohydrate; 60mg Cholesterol; 263mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Cook celery and onion in butter in large skillet over medium-high heat
until onion is transparent. Stir in rice, apple, walnuts, salt, pepper and
sage; remove from heat.
Fill tenderloin with rice mixture; roll and tie with string at 1-inch
intervals. Prepare glaze by whisking together honey, vinegar, sugar,
mustard and paprika in small bowl.
Place tenderloin in a shallow roasting pan. Brush with glaze. Roast at 375
degrees 25 to 30 minutes or until internal meat temperature registers 160
degrees. Brush with remaining glaze after 15 minutes. Slice before
serving.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 410 Calories (kcal); 12g Total Fat; (25% calories from fat); 28g
Protein; 49g Carbohydrate; 82mg Cholesterol; 418mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1
1/2 Fat; 1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry Seasonal/ Holiday
Stuffing
CRANBERRY GLAZE
1 6-ounce can cranberry sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
Stuffing: Melt butter in a skillet heated to medium. Add onion, celery and
carrots and saut� until onion is transparent (5 minutes). Add broth and
seasonings and mix well. Remove from heat and add bread cubes. Mix
thoroughly and set aside to cool.
Cranberry Glaze: Mix all ingredients well in a medium-size bowl. Set aside
one half the glaze in a small dish to serve with meat.
Preheat oven to 325 degrees F. To prepare turkey breast, place breast flat
on a cutting surface and slice through meat with knife parallel to cutting
board. Leave last inch intact and open up breast like a book. Cover turkey
with plastic wrap and pound to an even thickness with a meat mallet.
Spoon stuffing onto one side of breast. Fold other side over and secure
with toothpicks along cut edges. Place on a greased roasting pan. Pour
half the cranberry glaze over stuffed turkey spreading it out over top of
the breast. Bake in oven for 1 - 1 1/2 hours, until juices are no longer
pink when you slice into meat. Remove from heat and let sit 5 minutes
before slicing.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 2111 Calories (kcal); 85g Total Fat; (36% calories from fat); 191g
Protein; 138g Carbohydrate; 593mg Cholesterol; 1711mg Sodium
Food Exchanges: 3 Grain(Starch); 25 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5
Fat; 5 1/2 Other Carbohydrates
Surimi Quiche
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Eggs
Fish/ Seafood
Combine Alaska surimi, cheese and green onion in bowl; portion half of
mixture into each of the pie shells. Mix eggs, half-and-half, sherry, salt
and pepper. Pour half of mixture over ingredients in each shell. Bake 10
minutes; reduce heat to 350 F. Continue baking 40 to 45 minutes or until
knife inserted near center comes out clean. Let stand five minutes before
slicing.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"2 quiches"
- - - - - - - - - - - - - - - - - - -
Per serving: 556 Calories (kcal); 38g Total Fat; (61% calories from fat); 26g
Protein; 27g Carbohydrate; 274mg Cholesterol; 544mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission Eggs
Preheat oven to 350�. Cut thin slice from top of each tomato. Using a
grapefruit knife make a circular cut (do not Pierce skin) and scoop out
pulp gently with a spoon. Invert tomatoes on paper towels and allow to
drain. Grease 10-4" individual souffl� dishes. Sprinkle the inside of each
tomato with basil, salt and pepper and place upright in souffl� dishes.
Gently break an egg into each shell and bake 35-40 minutes or until egg
whites have set. Remove from oven.
Blend melted butter, cheese and bread crumbs together. Sprinkle the tops
of each egg liberally with this mixture. Return to oven and bake until
crumbs are browned, about 3-5 minutes.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 249 Calories (kcal); 16g Total Fat; (56% calories from fat); 12g
Protein; 15g Carbohydrate; 245mg Cholesterol; 492mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
NOTES : The Headlands Inn * P.O. Box 132 * Mendocino, CA 95460 * (707)
937-4431
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 250 Calories (kcal); 4g Total Fat; (14% calories from fat); 36g
Protein; 16g Carbohydrate; 54mg Cholesterol; 351mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
SAUCE
2/3 cup vinegar
1/2 cup sugar
1 tablespoon soy sauce
1/4 teaspoon Tabasco sauce
8 tablespoons water
1 tablespoon cornstarch
Dash seafood seasoning (to taste)
Cut halibut into 1-inch cubes. Mix together flour, salt and pepper. Dust
fish with flour mixture and set aside while you prepare the sauce.
Sauce: Mix cornstarch and water together in ajar and shake well. Add to
rest of sauce ingredients in small saucepan. Cook over medium heat,
stirring constantly until mixture thickens slightly and comes to a boil.
Keep warm over a double boiler.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 588 Calories (kcal); 19g Total Fat; (29% calories from fat); 51g
Protein; 52g Carbohydrate; 73mg Cholesterol; 651mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Sauces
In a medium saucepan, combine sugar and cornstarch; mix well. Add enough
water to reserved cherry juice to make 1 cup; gradually stir cherry juice
into sugar mixture. Cook, stirring, over medium heat until thickened and
bubbly. Add cherry pepper mixture; reduce heat and simmer 10 to 15
minutes. Use as a glaze on smoked chicken breasts, roast duck or baked
ham.
Description:
"A taste treat you have to try to believe!"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 69 Calories (kcal); trace Total Fat; (5% calories from fat); 1g
Protein; 16g Carbohydrate; 0mg Cholesterol; 10mg 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
Tea Eau-de-Vie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Alcoholic Beverages Beverages
Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.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
Tea Sangria
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
In a teapot, pour boiling water over tea bags; cover and brew 5 minutes.
Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour
tea over fruit; stir in juice. Serve in ice-filled glasses.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 115 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 29g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Let cool.
Prepare tempura batter by whisking rice flour and cumin with enough club
soda to resemble pancake batter. Dip entire roll in batter and fry until
golden brown, about 5 minutes. Be careful not to overcook the trout.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 488 Calories (kcal); 7g Total Fat; (12% calories from fat); 24g
Protein; 78g Carbohydrate; 46mg Cholesterol; 192mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meatless National Pasta Association
In a small bowl, stir together 1/4 cup of the chicken broth and the
cornstarch until cornstarch dissolves. Stir the remaining chicken broth
into the teriyaki sauce mixture and bring to a boil. Slowly stir in
dissolved cornstarch and let simmer for 3 minutes. Add mushrooms, water
chestnuts and peas to sauce and cook until vegetables are heated through.
Toss the sauce with cooked pasta and serve.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 420 Calories (kcal); 10g Total Fat; (19% calories from fat); 19g
Protein; 70g Carbohydrate; 0mg Cholesterol; 678mg Sodium
Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
NOTES : *Straw mushrooms can be found with the Asian foods in your
supermarket.
Nutr. Assoc. : 26044 0 0 2130706543 0 631 0 0 20113 0 2461 1586 0
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Beef Kabobs
Texas Beef Council
Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper
in large bowl; add beef, bell pepper and mushrooms, stirring to coat.
Alternately thread pieces of beef, bell pepper and mushrooms on each of
four 12-inch skewers. Place kabobs on rack in broiler pan so surface of
meat is 3 to 4 inches from heat.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 338 Calories (kcal); 23g Total Fat; (61% calories from fat); 27g
Protein; 6g Carbohydrate; 84mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Serving Ideas : Serve with hot, cooked long grain and wild rice
NOTES : Beef kabobs may also be grilled. Place on grid over medium coals.
Grill 8 to 11 minutes.
Nutr. Assoc. : 39733 0 0 0 0 731 3133 0 2236 0
Three-Pepper Calzones
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers/ Snacks Fleischmann's Yeast
Sandwiches and Burgers
DOUGH
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
1/4 cup cornmeal
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120� to 130�F)
1 tablespoon olive or vegetable oil
Crushed red pepper (optional)
Make filling: In large skillet, combine peppers, onion, pepperoni and
garlic. Cook over medium heat until tender, stirring frequently. Set aside
to cool.
Divide dough into 4 equal pieces. Roll each to 8-inch circle. Stir cheeses
into filling. Place about 1 cup filling on one half of each circle;
moisten edges. Fold dough over filling and press with tines of fork to
seal. Place on large greased baking sheet. With sharp knife, make 3
(1-inch) slits across top of each calzone. If desired, brush tops with
water and sprinkle with crushed red pepper.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"4 calzones"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 661 Calories (kcal); 30g Total Fat; (40% calories from fat); 29g
Protein; 69g Carbohydrate; 81mg Cholesterol; 1088mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork
On a sheet of waxed paper combine seeds and pepper. Brush pork roast with
teriyaki sauce and roll in seed mixture to coat well on all sides.
Place pork in shallow pan and roast at 350�F for 45-50 minutes, until
internal temperature (measured with a meat thermometer) reaches 155�F.
Remove from oven, let rest.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 10g Total Fat; (47% calories from fat); 23g
Protein; 2g Carbohydrate; 35mg Cholesterol; 582mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Alcoholic Beverages Beverages
Stash Tea
Add tequila to Stash Herbal Spiced Cider. Shake in cocktail shaker and
serve over ice.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.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. : 5276 0
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauces
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:
"2 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 11g Total Fat; (81% calories from fat); 2g
Protein; 3g Carbohydrate; 19mg Cholesterol; 355mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Tomato Vinaigrette
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Salads
Take off heat and beat in lemon juice, "NAMIDA" New Zealand Wasabi Paste
and seasonings.
Keep warm.
Pour "NAMIDA" Tomato Vinaigrette over prepared dish, garnish with basil
and tarragon sprigs, serve at once.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 40 Calories (kcal); 3g Total Fat; (61% calories from fat); trace
Protein; 4g Carbohydrate; 0mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Florida Tomato Committee Rice
Preheat oven to 400�F. Use tomatoes held at room temperature until fully
ripe. Cut a slice from the top of each tomato; remove pulp, leaving a
1/4-inch thick shell; set aside. Chop tomato pulp (makes about 3-1/2
cups). In a large skillet over high heat, heat oil until hot. Add
mushrooms and onion; cook and stir until tender, about 10 minutes. Add
spinach, reserved chopped tomatoes, garlic, basil, salt and pepper. Cook
over low heat, stirring occasionally, until flavors blend, about 10
minutes. Stir in rice. Remove from heat; cover and let stand for 5
minutes. Stir in 1/4 cup Parmesan cheese. Place tomato shells in a 13 � 9
� 2-inch baking pan. Spoon hot mixture into shells, dividing evenly.
Sprinkle 1 teaspoon Parmesan cheese on top of each. Bake until tomatoes
are hot and filling is golden, about 15 minutes. Serve as an accompaniment
to grilled chicken or pork or as a main dish.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 6g Total Fat; (35% calories from fat); 6g
Protein; 21g Carbohydrate; 3mg Cholesterol; 293mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : When you think about some of the coziest childhood dishes, recipes
made with juicy, red tomatoes often come to mind. Take Tomatoes
Stuffed with Vegetables and Rice, for example. Tomatoes still make
fun, tasty filling holders for grown-up palates, this time with a
creamy-smooth mix of garlicky spinach and quick-cooking rice
tucked inside. They're perfect as a side dish for grilled or
roasted foods, or serve two stuffed tomatoes as a vegetarian
entree at dinner or brunch.
Nutr. Assoc. : 3872 0 4977 0 0 0 3091 0 0 2130706543 0 752 3562
Tri-Color Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Salads
Side Dishes
DRESSING
2 tablespoons balsamic vinegar
1/2 teaspoon salt -- to taste
1/4 teaspoon pepper -- to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
Juice of one large garlic clove
Combine Belgian Endive with radicchio, oakleaf lettuce, or red beets for
the red ingredients and with arugula, romaine lettuce, m�che, or Boston
lettuce for the green ingredients.
Combine the dressing ingredients and pour them over the bowl of cleaned
salad ingredients. Toss salad and serve.
Description:
"Make the Tri-Color Salad a delight for both the eye and the palate."
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 19g Total Fat; (68% calories from fat); 5g
Protein; 14g Carbohydrate; 0mg Cholesterol; 387mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
NOTES : This recipe is only one version. Depending on your fantasy and
taste preferences, several others are possible.
Nutr. Assoc. : 27098 4710 3583 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Appetizers/ Snacks Pastries
Pepperidge Farms
Unfold pastry on lightly floured surface. Cut each sheet into 3 strips
along fold marks. Cut each strip into 2 rectangles. Set aside 8
rectangles. Cut remaining rectangles into 32 thin strips. Decorate 8
rectangles with strips to form a lattice pattern and brush with egg
mixture. Place 2 inches apart on baking sheets. Bake 15 minutes or until
golden. Remove from baking sheets and cool on wire racks.
Split pastries into 2 layers. Arrange baked-side down on baking sheets and
bake at 400�F. for 3 minutes. Remove from baking sheets and cool on wire
racks.
In large skillet over medium-high heat, heat oil. Add onion and cook
about 5 minutes. Add zucchini, tomatoes, parsley,garlic, salt and pepper
and cook until zucchini is tender and liquid is evaporated.
Place about 1/2 cup vegetable mixture on each of 8 pastry layers. Top with
remaining layers.
Source:
"Pepperidge Farms"
Yield:
"8 napoleons"
T(Thaw time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 68 Calories (kcal); 6g Total Fat; (72% calories from fat); 2g
Protein; 3g Carbohydrate; 23mg Cholesterol; 144mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Triple Berry
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: 125 Calories (kcal); trace Total Fat; (0% calories from fat); 0g
Protein; 17g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Alcoholic Beverages Beverages
Turbana Corporation
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 336 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Turkey Federation
Poultry
Re-spray pan. Add onion and garlic and saut� about 2 minutes or until
onion is tender. Add squash and carrots and cook about 1 minute.
Add lemon, capers and olives, stirring to combine. Pour in chicken broth
and bring to a boil; reduce heat and simmer for 25 minutes.
Stir raisins into cooked couscous. Arrange on large platter and top with
turkey mixture. Sprinkle with Feta cheese.
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 1110 Calories (kcal); 20g Total Fat; (16% calories from fat); 57g
Protein; 176g Carbohydrate; 83mg Cholesterol; 1336mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2
Fat; 1/2 Other Carbohydrates
Turkey Gravy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry Side Dishes
The Butterball Turkey Company
Pour drippings from roasting pan into large measuring cup. Place 1/4 cup
fat from drippings into saucepan or roasting pan. Discard any remaining
fat from drippings. To drippings add enough broth to make 4 cups. Stir
flour into fat in saucepan. Gradually blend in broth. Bring to a boil,
stirring constantly. Continue cooking 3 to 5 minutes. Season with salt and
pepper. Add giblets.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 228 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g
Protein; 48g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
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"
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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
Turkey Tetrazzini
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
Stir milk and cornstarch together in a small bowl until the cornstarch is
dissolved. Stir milk mixture into the saucepan. Heat to boiling, stirring
constantly. Reduce heat to simmering.
When pasta is done, drain well and return to pot. Remove bay leaf from
sauce and pour sauce into pot. Stir until pasta is coated with sauce.
Transfer mixture to the prepared baking dish.
Mix the bread crumbs, oil and Parmesan cheese together in a small bowl
until evenly blended. Sprinkle mixture over pasta. Bake until crumbs are
golden brown and edges are bubbling, about 20 minutes. Serve hot.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 327 Calories (kcal); 6g Total Fat; (15% calories from fat); 32g
Protein; 39g Carbohydrate; 94mg Cholesterol; 148mg Sodium
Food Exchanges: 2 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 : Desserts Oregon Raspberry & Blackberry
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream
In a glass measuring cup, sprinkle gelatin over cold water and allow
mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and
allow to stand for 2 minutes, or until granules are completely dissolved.
(Alternatively, place cup in a bowl of hot water and stir until completely
dissolved.) In a small saucepan bring milk to the simmering point. Remove
from heat and add white chocolate. Stir occasionally until chocolate is
melted and mixture is smooth. Blend gelatin into chocolate mixture and
refrigerate until slightly thickened but not gelled � about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate
mixture into whipped cream . Beginning with raspberry sauce, alternate
layers of mousse with raspberry sauce into tall parfait glasses.
Refrigerate 1-2 hours. To serve, garnish with partially frozen whole
berries, or fresh if available.
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
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Per serving: 724 Calories (kcal); 46g Total Fat; (54% calories from fat); 5g
Protein; 80g Carbohydrate; 124mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 9 Fat; 2
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�
Veal
In a large saucepan, saut� red peppers, garlic and onions in olive oil;
remove and set aside.
Thoroughly brown meat on all sides; drain fat. Return peppers to pan; add
mushrooms, sauce and seasonings. Cover and simmer gently 1 hour or until
meat is tender. Serve over noodles.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
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Per serving: 176 Calories (kcal); 9g Total Fat; (47% calories from fat); 17g
Protein; 5g Carbohydrate; 70mg Cholesterol; 132mg 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 : 4 Preparation Time :0:00
Categories : Main Dishes Rag�
Veal
In a large bowl, combine bread crumbs and Parmesan cheese. Dip veal into
egg, then into bread crumb mixture. In a large skillet, brown veal
thoroughly on both sides in oil. Drain on paper towels.
Pour 1/2 cup sauce in a shallow baking pan. Place cutlets in pan and spoon
remaining sauce over cutlets. Evenly sprinkle with Mozzarella cheese. Bake
10 to 15 minutes, or until heated through.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
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Per serving: 359 Calories (kcal); 12g Total Fat; (31% calories from fat); 35g
Protein; 24g Carbohydrate; 204mg Cholesterol; 1474mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
Salads The Oregon Hazelnut Industry
In a large bowl, combine the celery, apple, chicken, dates and hazelnuts.
Blend together the mayonnaise, sour cream, lemon juice and hot pepper
sauce. Add salt and pepper, to taste. Fold into chopped mixture and serve
on a chilled lettuce leaf.
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: 599 Calories (kcal); 51g Total Fat; (72% calories from fat); 17g
Protein; 26g Carbohydrate; 58mg Cholesterol; 304mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Chocolate Manufacturers Assn.
Procedure for vanilla bean sauce: Place cream, milk, and vanilla into
sauce and bring to boil. Remove vanilla seeds from pod, add back to milk
and discard pod. In separate bowl, beat together egg yolks, sugar and
temper cream into yolks. Place back on heat and cook, whisking constantly
until mixture thickens. Remove, strain and cool in bowl in ice bath.
Procedure for chocolate fondant cake: In double boiler, melt butter and
chocolate, place into bowl and whisk in sugar, then eggs, then flour,
being sure that each item is incorporated before adding next.
Butter and sugar 5 ounce molds, being sure that butter is soft and a good
coating is achieved.
Pour batter into molds 4/5" high and bake at 425 degrees F in convection
oven 7 minutes. Remove, let set 1 minute, unmold, sprinkle with powdered
sugar and serve with vanilla bean sauce, shaved chocolate and whipped
cream� garnish with mint.
Source:
"Chocolate Manufactures Association"
S(Internet address):
"http://www.candyusa.org/"
Yield:
"1 cake"
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Per serving: 892 Calories (kcal); 58g Total Fat; (56% calories from fat); 13g
Protein; 88g Carbohydrate; 488mg Cholesterol; 86mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 4 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Salads Swift & Company
Spray nonstick skillet with vegetable cooking spray; stir-fry pork strips
until cooked through, about 4 minutes. Set aside; keep warm. In large
serving bowl, toss spinach, watercress, celery, grapes, green onions,
water chestnuts and apple; toss to mix. In small saucepan, combine salad
dressing, white wine, mustard and brown sugar; heat just until brown sugar
is dissolved, stirring constantly. Stir cooked pork into dressing to coat
well. Remove pork; pour half of dressing over greens mixture in bowl; toss
well. Place pork strips on top of salad. Sprinkle with sesame seed, if
desired. Pass remaining dressing.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
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Per serving: 292 Calories (kcal); 11g Total Fat; (33% calories from fat); 19g
Protein; 30g Carbohydrate; 39mg Cholesterol; 709mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 4575 5085 0 20195 3582 20030 1586 3531 3993 0 0 0 1357
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Blend in a blender with lemon or lime rind and cognac until smooth
Transfer to bowl.
Beat in egg whites, tarragon, "NAMIDA" New Zealand Wasabi Paste and pepper
Take fish pur�e from fridge and sit down in larger bowl with crushed ice.
Gradually beat in the cream until mixed with the fish pur�e and put into
greased scallops dishes.
Place dishes in roasting pan and bake until firm to touch. Remove from
oven and leave for 5 minutes.
Pour Tomato Vinaigrette over the mousse, garnish with basil and tarragon
sprigs, serve at once.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 320 Calories (kcal); 18g Total Fat; (52% calories from fat); 25g
Protein; 12g Carbohydrate; 46mg Cholesterol; 1086mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Tomato Vinaigrette
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Salads
Take off heat and beat in lemon juice, "NAMIDA" New Zealand Wasabi Paste
and seasonings.
Keep warm.
Pour "NAMIDA" Tomato Vinaigrette over prepared dish, garnish with basil
and tarragon sprigs, serve at once.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 40 Calories (kcal); 3g Total Fat; (61% calories from fat); trace
Protein; 4g Carbohydrate; 0mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Wasabi Aioli
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces
Combine yolks, mustard and vinegar together. Whisk then slowly add oil and
wasabi paste.
Season to taste.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 257 Calories (kcal); 28g Total Fat; (98% calories from fat); 1g
Protein; 1g Carbohydrate; 43mg Cholesterol; 49mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces
Place bread, "NAMIDA" New Zealand Wasabi Paste, garlic, lemon juice and
cayenne in a blender and blend to make thick paste.
Gradually add in oil little by little to form thick sauce thinning with 2
- 3 tablespoons. boiling water if too thick.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 113 Calories (kcal); 10g Total Fat; (81% calories from fat); 1g
Protein; 5g Carbohydrate; trace Cholesterol; 73mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Salads
Add to tuna, onion and celery stir to mix and break up tuna.
Serve on a French roll.
Serves 4 - 6
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 134 Calories (kcal); 5g Total Fat; (31% calories from fat); 20g
Protein; 3g Carbohydrate; 24mg Cholesterol; 526mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Wasabi Vinaigrette
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Salads
Blend sesame oil and corn oil and, in a slow steady stream, incorporate
oils into other ingredients to form an emulsion.
Can be blended in food processor.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
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Per serving: 124 Calories (kcal); 11g Total Fat; (78% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 477mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork
When pasta is done, drain well. Pour sauce over cooked pasta; toss.
Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 484 Calories (kcal); 19g Total Fat; (35% calories from fat); 29g
Protein; 49g Carbohydrate; 74mg Cholesterol; 1032mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4365 704 2992 4058 20087 25073 4633 3332 0 2130706543
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salad Dressing Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 46 Calories (kcal); 5g Total Fat; (81% 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
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salad Dressing Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 46 Calories (kcal); 5g Total Fat; (81% 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
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta
Place oil in large skillet. Saut� the shrimp and red bell pepper in the
skillet over medium-low heat for 4 minutes or until shrimp is bright pink
and cooked through.
When pasta is done, drain well and transfer it to a serving bowl. Add the
kale mixture and toss well. Add shrimp and bell pepper, tossing gently.
Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 520 Calories (kcal); 6g Total Fat; (10% calories from fat); 40g
Protein; 73g Carbohydrate; 177mg Cholesterol; 385mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Sandwiches and Burgers
Texas Beef Council
BASIL MAYONNAISE
3 tablespoons reduced-calorie mayonnaise
1 tablespoon fresh basil or -- chopped
1 teaspoon dried basil leaves
1 teaspoon Dijon-style mustard
In medium bowl, combine ground beef, onion, garlic, salt and pepper,
mixing lightly but thoroughly. Shape into four oval 1/2 inch thick
patties.
Heat large nonstick skillet over medium heat until hot. Place patties in
skillet; cook 7 to 8 minutes or until no longer pink and juices run clear,
turning once.
Line bottom half of each roll with spinach and tomato. Place burger on
tomato; top with 1 tablespoon mayonnaise mixture. Close with top half of
roll.
Description:
"Basil Mayonnaise (a blend of mayo, basil and Dijon-style mustard) is
delicious teamed with juicy hamburgers on crusty rolls."
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"4 burgers"
Start to Finish Time:
"0:30"
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Per serving: 509 Calories (kcal); 29g Total Fat; (52% calories from fat); 26g
Protein; 33g Carbohydrate; 89mg Cholesterol; 865mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry
TOPPING
1/4 cup chopped almonds
1/4 teaspoon paprika (optional) -- paprika
2 tablespoons chopped chives
OR
2 tablespoons scallions
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 518 Calories (kcal); 14g Total Fat; (24% calories from fat); 41g
Protein; 56g Carbohydrate; 77mg Cholesterol; 554mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates