mdivanisova/recipes_data_food.com huggingface dataset:
Vegetable Fried Rice
By elly9812


Category: Rice
Keywords: Vegetable, Healthy, Free Of..., < 30 Mins
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 4

Ingredients: light soy sauce, rice wine, dry sherry, salt, garlic, eggs, carrot, red bell pepper, rice

Instructions:
Combine the ingredients for the sauce in a small bowl.
Mix to blend well and set  aside. Place a small skillet over medium heat. When it begins to smoke, add 2  tablespoons of peanut oil and the lightly beaten eggs.
Stir until the eggs are  firm but moist. Transfer the eggs from the skillet to a small bowl and break  them into small curds.
Set aside. Bring 1 quart of water to a boil in a small  saucepan.
Add the carrot and boil 1 minute. Drain and rinse in cold water.
Drain  again and reserve. Place a wok over medium-high heat. When it begins to smoke,  add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly.
Add the  carrots, celery, red pepper, and peas.
Stir-fry 1 minute. Stir in the rice and  stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through,  about 5 minutes, stirring frequently.
Serve hot.

Nutrition per serving: 970.8 calories, 24 g fat (4.5 g saturated), 93 mg cholesterol, 1383.7 mg sodium, 162 g carbohydrate (4.7 g fiber, 3.2 g sugar), 19.3 g protein.
Rating: 4 stars from 5 reviews
Yang Chow Fried Rice
By elly9812


Category: Rice
Keywords: Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: green onion, eggs, green peas, shrimp, rice, barbecued pork, ham, light soy sauce, dark soy sauce

Instructions:
Swirl vegetable oil around bottom and sides of a heated wok.
Add onions and  eggs, quick-fry, then add peas and shrimp and blend together.
Immediately add  rice and press gently to sides and bottom to separate kernels.
Add pork or ham,  salt, and soy sauces.
Mix together quickly and serve. Serves 4 people

Nutrition per serving: 649.9 calories, 10.3 g fat (1.9 g saturated), 133.4 mg cholesterol, 363.1 mg sodium, 118.3 g carbohydrate (2.7 g fiber, 0.9 g sugar), 16.9 g protein.
Rating: 3.5 stars from 2 reviews
Young Jewel Fried Rice (Yeung Chau Chow Faan)
By elly9812


Category: Rice
Keywords: < 30 Mins
Prep time: 5M | Cook time: 15M | Total time: 20M
Servings: 6

Ingredients: rice, shrimp, chicken, fresh bean sprouts, scallions, lettuce, eggs, pepper, soy sauce

Instructions:
Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan  hot and dry.
Add one half of the oil.
Turn heat to medium.
Add the eggs, and  stir lightly so the whites and yolks are mixed slightly.
Remove from pan while  still a little soft, and put aside. Turn up heat; add remainder of oil and add  the meats, bean sprouts and scallions.
Stir fry for 2 minutes.
Add the hot rice. Pour soy sauce mixture and mix thoroughly.
Put back the scrambled eggs.
Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area.
You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups.
A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.

Nutrition per serving: 647.8 calories, 14.3 g fat (2.5 g saturated), 83.3 mg cholesterol, 715.5 mg sodium, 106.6 g carbohydrate (2.8 g fiber, 1.9 g sugar), 20.3 g protein.
Rating: 5 stars from 1 reviews
Nectarine and Blueberry Tart
By Joel Schwarz


Category: Dessert
Keywords: Berries, Fruit, Low Protein, Oven, < 4 Hours
Prep time: 20M | Cook time: 45M | Total time: 1H5M

Ingredients: all-purpose flour, salt, sugar, butter, water, sugar, cornstarch, nectarines, blueberries

Instructions:
To make tart, place flour, salt and sugar in processor and pulse several  times.
Cut butter into tiny pieces and pulse until mixture looks like  bread crumbs.
Add water and bring dough into ball.
Knead lightly and  place in plastic and chill at least 20 minutes.
In large bowl whisk sugar  with cornstarch and gentle toss in nectarines (and optional blueberries.
Sprinkle with lemon juice. Roll out dough on lightly floured board to  about a 12-inch round.
Fold in half and then half again and place on  ungreased baking sheet. Unfold.
Pour fruit and juice into pastry and mound  in middle. Gently fold up edges around filling leaving 6-inch opening in  middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar.
Bake in preheated 375°F oven 35-45 minutes until golden.
Note: You can easily substitute blackberries for blueberries in this  recipe.

Nutrition per serving: 431 calories, 15.9 g fat (9.8 g saturated), 40.7 mg cholesterol, 525.4 mg sodium, 69.5 g carbohydrate (1.8 g fiber, 37.9 g sugar), 4.3 g protein.
Rating: 4 stars from 2 reviews
Campanile Rustic Fresh Peach Tart
By Joel Schwarz


Category: Dessert
Keywords: < 60 Mins, < 15 Mins, Oven
Prep time: 0S | Cook time: 50M | Total time: 50M
Yield: 1 tart

Ingredients: cake flour, all-purpose flour, salt, sugar, butter, vanilla

Instructions:
(Filling)  2 cups peeled, sliced peaches  3 Tbsp sugar  1 Tbsp corn starch  1/8 tsp ground cloves  To make dough combine flours, sugar and salt in electric mixer with butter  and mix with dough paddle at lowest speed until it resembles coarse  cornmeal.
Combine ice water and vanilla and sprinkle over dough.
Mix on  lowest speed with paddle until dough forms rough ball and pull totally  away from sides.
This takes 3-4 minutes.
Place on well-floured board and  gently knead until dough is smooth, 2-3 minutes.
Form into disk, wrap  with plastic and refrigerate until very cold, at least 30 minutes.
Preheat  oven to 375 degrees and half hour before dough is to be rolled out take  out of refrigerator.
On well-floured board roll out in a circle to about 1/8  inch thick (or rectangle for 8 smaller tarts). Transfer to ungreased bake  sheet.  Combine peach filling ingredient until cornstarch is not visible and place  in middle of dough.
Fold up dough and pinch joints.
Bake at 375 for 10  minutes then at 350 for another 35-40 minutes until crust is golden.
--Campanile and LA Times.

Nutrition per serving: 1886.5 calories, 94.5 g fat (58.7 g saturated), 244 mg cholesterol, 815.2 mg sodium, 228.6 g carbohydrate (5.7 g fiber, 27.1 g sugar), 25.1 g protein.
Beef with Green Peppers
By Cindy Hartlin


Category: Meat
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: beef, cornstarch, sherry wine, soy sauce, fresh ginger, ground ginger, shortening, bell peppers, salt, soy sauce, sugar

Instructions:
Dredge beef with cornstarch, sherry, 1 Tbsp soy sauce and ginger.
Heat
oil and saute beef strips.
When beef changes color, remove to a plate and  in remaining oil saute bell peppers for 1 minute; add salt. Combine  beef, peppers, 1 Tbsp soy sauce & sugar.
Heat well.
Serve on rice.  MRS R.W.

Nutrition per serving: 765.2 calories, 76.4 g fat (29.1 g saturated), 84.2 mg cholesterol, 819.1 mg sodium, 8.1 g carbohydrate (1.4 g fiber, 3.7 g sugar), 8.6 g protein.
Rating: 5 stars from 1 reviews
Ground Beef Stuffed Green Bell Peppers
By Cindy Hartlin

Green peppers stuffed with Lean ground beef, onions and Celery.

Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.

Category: Vegetable
Keywords: Low Cholesterol, Oven, < 4 Hours
Prep time: 10M | Cook time: 1H | Total time: 1H10M
Servings: 4

Ingredients: green bell peppers, water, lean beef, onion, celery, tomato sauce, salt, Worcestershire sauce, water

Instructions:
Heat the oven to 350 degrees F.
Cut each bell pepper lengthwise in  half.
Wash the insides and outsides of the peppers after removing the  seeds and membranes.
Cook the peppers in the boiling salted water  for 5 minutes then drain and set aside. Cook and stir the meat,  onion and celery in a large skillet until the meat is brown.
Drain  off the excess fat. Stir in half of the tomato sauce and the  remaining ingredients, heat to boiling then reduce the heat and  simmer, covered, for 5 minutes.
Place the peppers, cut sides up, in  an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
Spoon the meat  filling into each of the pepper half evenly and then cover the pan  with aluminum foil.
Bake for 25 minutes then uncover and top with  the remaining tomato sauce and bake an additional 5 minutes.

Nutrition per serving: 295.3 calories, 13.5 g fat (5.8 g saturated), 79.4 mg cholesterol, 1011.8 mg sodium, 20.3 g carbohydrate (3.6 g fiber, 6.2 g sugar), 24.7 g protein.
Rating: 4.5 stars from 32 reviews
Marinated Green Peppers
By Cindy Hartlin


Category: Lunch/Snacks
Keywords: Vegetable, < 30 Mins
Prep time: 10M | Cook time: 10M | Total time: 20M
Yield: 1 batch

Ingredients: green peppers, white wine vinegar, water, olive oil, bay leaf, salt, sugar, peppercorns, garlic cloves

Instructions:
Wash peppers, cut in half,  remove seeds and fibrous linings.
Dry the pepper halves and place them  under high heat in the broiler.
Broil until the skins are brown.
Remove from fire and peel off burnt surface.  Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns  and garlic in a jar.
Shake well to blend.
Put peppers in a jar.
Pour marinade over them.
Store in the  refrigerator for at least 3 hours.
These are usually served as a pickle or relish.

Nutrition per serving: 1123.7 calories, 109.3 g fat (15.3 g saturated), 0 mg cholesterol, 2351.1 mg sodium, 39.5 g carbohydrate (12.4 g fiber, 21.4 g sugar), 6.6 g protein.
Rating: 5 stars from 1 reviews
Stuffed Green Bell Peppers II
By Cindy Hartlin

You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use.

Category: Vegetable
Keywords: Microwave, < 60 Mins
Prep time: 10M | Cook time: 22M | Total time: 32M
Servings: 4

Ingredients: green peppers, lean beef, quick-cooking white rice, salt, pepper, dried oregano leaves, garlic powder, milk, tomato juice, egg, tomato sauce with onion

Instructions:
Cut green pepper in half lengthwise; remove core and seeds.
Place peppers, hollow-side-up, in a shallow, heat-resistant,  non-metallic baking dish.
In a medium-sized bowl, crumble beef.
Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2  cup of tomato sauce. Mix until thoroughly combined.
Spoon mixture  into pepper halves.
Spoon remaining tomato sauce over peppers.
Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven  or until meat is cooked and peppers are as tender as desired.
Allow to stand 4 minutes, covered, before serving.

Nutrition per serving: 316 calories, 14.6 g fat (6.2 g saturated), 125.9 mg cholesterol, 1008.9 mg sodium, 21.3 g carbohydrate (3.4 g fiber, 2.9 g sugar), 26.2 g protein.
Baked Lemon Haddock
By Sean Coate


Category: < 60 Mins
Keywords: Oven
Prep time: 15M | Cook time: 25M | Total time: 40M
Servings: 4

Ingredients: haddock fillets, butter, margarine, dried parsley flakes, lemon juice, garlic powder, cayenne pepper

Instructions:
Cut fish into serving-size pieces.
Place in a greased 11x7x2" baking  dish.
Combine remaining ingredients.
Sprinkle over fish.
Bake at 350 F  for 25 minutes or until fish flakes easily with a fork.
- - - - - - - - - - - - - - - - - -  NOTES : Recipe from Jean Ann Perkins of Newburyport, MD.
A very quick and  easy dish, pretty enough for company.

Nutrition per serving: 171.6 calories, 12.2 g fat (7.5 g saturated), 57.6 mg cholesterol, 343.6 mg sodium, 6 g carbohydrate (0.6 g fiber, 0.6 g sugar), 9.6 g protein.
Rating: 5 stars from 7 reviews
Lemon Garlic Roast Chicken
By Sean Coate


Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Roast, < 60 Mins, Oven
Prep time: 15M | Cook time: 45M | Total time: 1H
Servings: 8

Ingredients: chicken, lemon, garlic, dried fine herb, lemon juice

Instructions:
Season chicken with herbs, salt and pepper.
Place 1/2 of lemon slices and 2/3 of  garlic in roasting pan.
Loosen chicken skin over breasts; push remaining lemon  and garlic slices under the skin.
Place chicken over lemon and garlic in pan.
Sprinkle with lemon juice. Roast at 400 F for approximately 45 minutes per kg.  or until juices run clear when chicken is pierced with a fork.

Nutrition per serving: 252.2 calories, 17.4 g fat (5 g saturated), 86.2 mg cholesterol, 80.9 mg sodium, 1.4 g carbohydrate (0.3 g fiber, 0.3 g sugar), 21.6 g protein.
Rating: 4.5 stars from 18 reviews
Lemon Herb Butter
By Sean Coate


Category: Very Low Carbs
Keywords: Low Protein, < 15 Mins, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 4

Ingredients: butter, fresh lemon juice, fresh parsley, fresh chives, tarragon, heavy cream

Instructions:
Cream all ingredients together in order given.
Heap into a glass  dish and chill.
- - - - - - - - - - - - - - - - - -  Serving Ideas : Serve with grilled or broiled fish, or vegetables.

Nutrition per serving: 231.8 calories, 25.8 g fat (16.3 g saturated), 71.3 mg cholesterol, 167.6 mg sodium, 0.8 g carbohydrate (0.1 g fiber, 0.1 g sugar), 0.5 g protein.
Rating: 5 stars from 1 reviews
Lemon Marinade and Sauce for Poultry
By Sean Coate


Category: Poultry
Keywords: Meat, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: brown sugar, cornstarch, lemon juice, water, soy sauce, green onion, garlic, margarine, lemon pepper

Instructions:
Mix the cornstarch and brown sugar in a small saucepan.
Stir in the  remaining ingredients except the onions.
Blend well and heat to boiling.
Add the onions and immediately turn heat down.
Stir constantly until  sauce is thickened and bubbling.
Use this sauce to baste poultry during  last few minutes of grilling.
You can also use this sauce as a marinade. Put sauce in a heavy  plastic bag along with 2 to 3 pounds of chicken pieces and marinate for  from 2 hours to overnight, turning bag to coat all sides of meat. Use the  leftover sauce to brush on chicken while grilling.
This recipe doubles  nicely.

Nutrition per serving: 391.4 calories, 23 g fat (4.8 g saturated), 0 mg cholesterol, 3298.8 mg sodium, 43.4 g carbohydrate (1.5 g fiber, 29.9 g sugar), 7.1 g protein.
Rating: 4 stars from 2 reviews
Lemon Oil Drizzle
By Sean Coate


Category: Very Low Carbs
Keywords: Low Protein, < 15 Mins, For Large Groups, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 16

Ingredients: extra virgin olive oil, fresh lemon juice, kosher salt, cracked black pepper

Instructions:
Add the lemon juice to the oil and mix.
Add the salt and pepper (herbs,  capers, etc.) and drizzle over steamed vegetables.
Lemon Caper Sauce:      2 tsp.
fresh Italian parsley, finely chopped      2 tbsp.
capers      1/4 tsp.
crushed red pepper flakes Add capers, herbs, and pepper flakes.
Let flavors set up for 5 minutes  before serving.
- - - - - - - - - - - - - - - - - -  NOTES : This incredibly simple sauce transforms cooked vegetables.
The  lemon brings out subtle flavors and the oil provides just enough sheen.
I add the salt, pepper, herbs or capers just before or as I put it on the  vegetables.
Make a pint or so at a time and keep it in the refrigerator.
Microwave  it for 10 seconds to liquefy the oil.

Nutrition per serving: 110.1 calories, 12.4 g fat (1.7 g saturated), 0 mg cholesterol, 18.4 mg sodium, 0.1 g carbohydrate (0 g fiber, 0.1 g sugar), 0 g protein.
Linzer Bar
By Kim D.

I adopted this recipe from Recipezaar in August 2006.  I haven't tried the recipe, but I hope to very soon.  Here is what the original poster said about this recipe: &quot;You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out.  You can skip the lattice and simply crumble the top crust dough over the jam and bake.  It will look more like a cobbler.  Either way will taste just fine!&quot;

Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, < 60 Mins, Oven
Prep time: 30M | Cook time: 30M | Total time: 1H
Servings: 12

Ingredients: unsifted flour, sugar, brown sugar, baking powder, salt, cinnamon, butter, margarine, dark corn syrup, egg, flour

Instructions:
In a large bowl stir together flour, sugar, brown sugar, baking  powder, salt and cinnamon.
With a pastry blender or two knives use scissor  style, cut in butter or margarine until coarse crumbs form.
With a fork stir  in corn syrup and egg just until mixed.
Reserve 1/2 cup batter.
Press  remaining batter into a 9x9x2-inch baking pan.
spread with jam.
Stir 2  tablespoons flour into the reserved batter.
If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out.  If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
On a floured surface roll out to  1/4-inch thickness.
Cut into 1/4-inch wide strips.
Lattice strips over jam.
Bake in 375-degree oven 30 minutes, or until set. Cool.
Cut into bars. Serving size is really up to you - cut into as many bars as you want.

Nutrition per serving: 235.4 calories, 8.3 g fat (5 g saturated), 35.8 mg cholesterol, 202.1 mg sodium, 38.2 g carbohydrate (0.7 g fiber, 17 g sugar), 2.7 g protein.
Rating: 4 stars from 2 reviews
No-Bake Fudge Nougats
By peppermintkitty


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: sugar, butter, evaporated milk, flour, graham cracker crumbs, vanilla

Instructions:
In a saucepan combine sugar, butter and milk.
Cook, stirring constantly, until mixture comes to a boil.
Boil, stirring occasionally, for 10 min.
Remove from heat. Blend in chocolate chips, flour, cracker crumbs, nuts and vanilla.
Beat until thick.
Spread in well greased 9" square pan.

Nutrition per serving: 4824.9 calories, 223.8 g fat (108.2 g saturated), 317.1 mg cholesterol, 2190.3 mg sodium, 695.3 g carbohydrate (24 g fiber, 522.5 g sugar), 58.4 g protein.
Rating: 5 stars from 1 reviews
Biscotti Di Anise
By elly9812


Category: Dessert
Keywords: Cookie & Brownie, European, High In..., < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8

Ingredients: butter, sugar, eggs, anise seeds, vanilla, flour, baking powder

Instructions:
In a large bowl place the butter and sugar, and cream them together.
One at a  time add the eggs and beat them in.
Add the anise seeds and mix them in.
Add  the vanilla and anisette and beat them in.
In a mixing bowl place the flour and  baking powder, and mix them together.
Add the flour to butter mixture. Combine  the ingredients together well.
Add the almonds and stir them in well.
Form the  dough into a flat loaf.
Cover it and place it in the refrigerator overnight.  Preheat the oven to 375xF.
Place the loaf on a cookie sheet and bake it for 20  minutes, or until it is firm.
Remove the loaf and let it cool.
Slice it  diagonally into 3/4" thick slices.
Preheat the oven to 375xF.
Place the slices  on a cookie sheet and bake them for 15 minutes, or until they are golden brown.
Let them cool before serving.

Nutrition per serving: 962.5 calories, 46.4 g fat (17.3 g saturated), 219.6 mg cholesterol, 636.7 mg sodium, 120.1 g carbohydrate (6.4 g fiber, 52.3 g sugar), 21.6 g protein.
Rating: 4.5 stars from 2 reviews
Boerenkool (Kale with Potatoes and Meat)
By Carol H


Category: Meat
Keywords: Low Cholesterol, Healthy, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: kale, potatoes, salt

Instructions:
Strip the kale, wash, and boil for about 1 hour.
Drain, and mince very  fine. Use a large pot; place potatoes in it and half cover with water.
Add  kale, fat, and salt. Simmer.
cover and cook for 30 minutes, or until  mixture is rather dry.
Serve with knackwurst on top of kale and potatoes.

Nutrition per serving: 712.2 calories, 34 g fat (13.8 g saturated), 49.5 mg cholesterol, 1385.4 mg sodium, 84.5 g carbohydrate (12.7 g fiber, 2.4 g sugar), 24.9 g protein.
Rating: 4.5 stars from 6 reviews
Dutch Mayonnaise
By Carol H


Category: Dutch
Keywords: European, Very Low Carbs, Low Protein, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 1/4 cups

Ingredients: white pepper, salt, mustard powder, canola oil, vinegar

Instructions:
Beat the eggs in a mixing bowl.
Add the salt, pepper and mustard powder.
Using an electric mixer, beat the egg yolk mixture at a consistent speed.
Add a little oil and a little vinegar on an alternating basis.
If the oil  separates from the mixture, add a touch of warm water.

Nutrition per serving: 1627.2 calories, 181.1 g fat (14.7 g saturated), 302.1 mg cholesterol, 477.1 mg sodium, 1.4 g carbohydrate (0.2 g fiber, 0.2 g sugar), 4.1 g protein.
Rating: 3 stars from 1 reviews
Erwtensoep (Green Pea, Pigs Feet &amp; Frankfurter Soup)
By Carol H


Category: Pork
Keywords: Vegetable, Meat
Prep time: 8H | Cook time: 3H | Total time: 11H
Servings: 6

Ingredients: green peas, water, bacon, leeks, onions, butter, parsley, celery, celery root, celeriac

Instructions:
Cook peas in the water until tender.
When peas are tender press mixture  through a sieve or whirl in blender.
To this, add pig's feet and simmer for  2 hours.
Add extra water when necessary.
Remove pig's feet, bone and cube  meat, and add to soup.
Add bacon.
Clean and slice leaks and onions.
Melt  butter and saute leeks and onions until tender but not brown.
Add to soup  with parsley, celery, and celery root. Simmer, covered, for 1 hour.
Cut  frankfurters into crosswise slices and add to soup.
Remove from heat the  let stand overnight. Reheat the next day.
Add salt and pepper.
Stir well  since standing will make it thicker, and add a little more water if  necessary.
Remove bacon and cut into slices.
Serve bacon slices on  pumpernickel with the soup which has been reheated until piping hot. Makes  6 generous servings, for this is served as the whole meal.
formatted by Pamela Creeden (Busty the Happy Cooker)   - - - - - - - - - - - - - - - - - -.

Nutrition per serving: 609 calories, 49.6 g fat (18.3 g saturated), 81.7 mg cholesterol, 1138.1 mg sodium, 22.8 g carbohydrate (5.4 g fiber, 9 g sugar), 18.2 g protein.
Rating: 4 stars from 1 reviews
Slavinken
By Carol H


Category: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: salt, mace, pepper, nutmeg, bacon

Instructions:
Mix the pork, salt, spices and bread crumbs well.
Form 4 cylinder-shaped  rolls.
For each roll, place 2 slices of bacon parallel on the counter.
Roll the bacon slices around the meat roll, then fold a third slice of  bacon lengthwise around the meat roll to cover the ends.
Fasten this slice  with 2 toothpicks, 1 at each end.
Place the bacon rolls on a cookie sheet.   Bake in a preheated oven at 350 degrees F.
for 1/2 hour.
Remove  toothpicks and serve.   - - - - - - - - - - - - - - - - - -  NOTES : Slavinken are traditionally served with boiled potatoes and  vegetables such as cauliflower, peas, spinach or endive and, of course, a  Dutch-style salad.
MasterCook Formatted by Carol H.

Nutrition per serving: 125.4 calories, 11.1 g fat (3.7 g saturated), 16.3 mg cholesterol, 806.2 mg sodium, 2.9 g carbohydrate (0.3 g fiber, 0.2 g sugar), 3.3 g protein.
Rating: 5 stars from 1 reviews
Dutch Buttercake
By Carol H


Category: Dessert
Keywords: Dutch, European, < 60 Mins, Oven
Prep time: 35M | Cook time: 10M | Total time: 45M
Servings: 10

Ingredients: flour, baking powder, sugar, unsalted butter, salt

Instructions:
Grease a 1 1/2 X 8" round cake pan and dust it with flour.
Mix the flour, baking powder and sugar.
Cut in the butter.
Make very sure  that the butter is neither too hard nor too soft (remove from refrigerator 1  hour  before using.) Mix well.
Add almond extract, salt and egg yolk.
Mix well  or just grease your hands and knead the dough, until it is very smooth.
Place the dough into the prepared pan and press down firmly.
Brush the top  generously with the egg white.  Slivered almonds may be placed on the top of the cake for extra flavor.
Bake 350 F. for 30-35 minutes.
Allow to cool thoroughly before serving.

Nutrition per serving: 312.7 calories, 19.1 g fat (11.8 g saturated), 65.4 mg cholesterol, 58.5 mg sodium, 32.7 g carbohydrate (0.7 g fiber, 13.5 g sugar), 3.2 g protein.
Rating: 4.5 stars from 2 reviews