mdivanisova/recipes_data_food.com huggingface dataset:
Bread Pudding
By Duckie067


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 20M | Cook time: 45M | Total time: 1H5M
Servings: 4

Ingredients: milk, eggs, sugar, salt, real vanilla, unsalted butter

Instructions:
Mix bread and milk together.
Add the 2 eggs and the 2 egg yolks with 5 tbsp of sugar and salt.
Add to the milk mixture will be the vanilla and butter.
Mix well and pour into a slightly greased 1 1/2 quart casserole.
Bake in a pie pan of water at 350° oven for 45 minutes.
For the Meringue topping: Beat the egg whites until stiff and add the 4 tbsp of sugar to it.
Pour in slowly
Top the already baked pudding with it--making swirly peaks for decorations.
Bake again at 300° until a golden brown.

Nutrition per serving: 487.1 calories, 25.6 g fat (14.5 g saturated), 264.8 mg cholesterol, 597.1 mg sodium, 49.3 g carbohydrate (0.4 g fiber, 29.6 g sugar), 15.6 g protein.
Rating: 5 stars from 4 reviews
Brazilian Empadinhas
By Leon  Miriam Posvol

The empanadas in Brazil are different from those in other  Latin american countries and are called empadas or empadinhas. They look more like mini pies

Category: Brazilian
Keywords: South American, Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 2H37M | Total time: 3H37M
Servings: 8

Ingredients: butter, flour, salt, margarine, milk, water, shrimp, onion, tomatoes, parsley, lemon, salt, pepper, Tabasco sauce, garlic, cornstarch, olive oil, cumin, bell peppers

Instructions:
DOUGH Cut butter into salt and flour.
Stir in rest of the ingredients and knead to  combine or just process everything until it forms a ball.
Let rest covered 1  hour Make balls the size of a walnut, from 2/3  of the dough and line small  muffin tins with the dough.
Place 2 tsp. of the cold filling into the lined  tins.
Make small balls with the rest of the dough.
Flatten them to make lids for the mini pies.
Brush tops with egg yolk Bake in preheated 350 F oven for 30 to  35 minutes or until golden brown.
SHRIMP FILLING Clean and devein shrimp, saving heads and shells.
Make a broth with the shells  and heads and 2 cups water.
Cook 1 hour, uncovered over low heat. Strain broth  and cook it down to 1/2 cup.
Cook onions and garlic in olive oil until they  start changing color.
Add bell pepper and cook 2 minutes, Add tomatoes, broth  and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water.
Stir until thick.
Add parsley.
Let cool before using
NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro

Nutrition per serving: 329.7 calories, 16.7 g fat (3.4 g saturated), 77.5 mg cholesterol, 446.8 mg sodium, 35.6 g carbohydrate (2 g fiber, 1.9 g sugar), 9.3 g protein.
Rating: 3.5 stars from 3 reviews
Bubble and Squeak
By tranch


Category: Breakfast
Keywords: European, Weeknight, Broil/Grill, Oven, Stove Top, < 4 Hours
Prep time: 30M | Cook time: 2H27M | Total time: 2H57M
Servings: 4

Ingredients: baking potatoes, unsalted butter, heavy cream, bacon, onion, celery, sage, white pepper, Brussels sprout

Instructions:
Wash potatoes under cold running water then place in a large saucepan.
Cover with salted water, bring to a boil, reduce heat and simmer until soft, uncovered, about 15 minutes.
Drain and set aside and allow to cool slightly.
Peel potatoes and mash.
Add butter and cream and mix well.
Meanwhile fry bacon until crisp.
Drain on paper towel and set aside. In the same skillet add onion to bacon drippings and saute until soft, about 3 - 5 minutes.
Stir in celery, sage and pepper and saute 2 minutes longer.
Add lemon juice. Combine vegetables with mashed potatoes, stir well to combine and refrigerate for 2 hours.
Shape potato mixture into 10 patties.
Melt 2 tablespoons butter in a large skillet and saute patties until brown and crispy, about 5 minutes per side. Crumble bacon over top and serve.                    - - - - - - - - - - - - - - - - - -

Nutrition per serving: 480.7 calories, 24.9 g fat (11.5 g saturated), 54.9 mg cholesterol, 286.1 mg sodium, 56.9 g carbohydrate (7.6 g fiber, 4.9 g sugar), 11.1 g protein.
Rating: 3 stars from 3 reviews
Braised Brussels Sprouts With Vinegar and Dill
By Cindy Hartlin


Category: Vegetable
Keywords: < 60 Mins, Oven, Easy
Prep time: 25M | Cook time: 23M | Total time: 48M
Servings: 12

Ingredients: Brussels sprouts, fresh dill, wine vinegar

Instructions:
Trim sprouts; halved if desired.
In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
Drain, refresh under cold running water and drain again.
In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
Bake, covered, in 350°F oven for 10 minutes.
Uncover and bake for 5 minutes longer.

Nutrition per serving: 40.9 calories, 0.6 g fat (0.1 g saturated), 0 mg cholesterol, 23.9 mg sodium, 8.1 g carbohydrate (3 g fiber, 2 g sugar), 2.9 g protein.
Rating: 5 stars from 5 reviews
Butter Madeira Cake
By Doreen Randal


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 1H10M | Cook time: 1H45M | Total time: 2H55M
Servings: 8

Ingredients: flour, baking powder, caster sugar, butter, eggs, milk, vanilla essence

Instructions:
Grease lined tin with melted butter.
Sift flour and baking powder into  processor and add all remaining ingredients.
Run machine for 20 counts.
Scrape  down sides.
Run machine for a further 30 counts.
Transfer to prepared tin and spread evenly with a spatula.  Bake at 160° C for 1 1/2 hours.
Leave in tin 15 minutes  before turning onto a rack.
VARIATIONS Seed cake = Add 2-3 tsp caraway seeds after scraping down the sides.
Orange Cake = omit vanilla.
Add 1 tsp orange peel.
Lemon Cake = Add 1 tsp lemon peel.
Chocolate Speckle Cake = Add 1 crushed Chocolate Flake Bar after scraping down sides.
Raisin Cake = Add 3 oz raisins after scraping down sides.
Spicy Cake = Add 2-3 tsp Mixed Spice with the other ingredients.

Nutrition per serving: 373.8 calories, 19.9 g fat (11.8 g saturated), 126.3 mg cholesterol, 243.8 mg sodium, 43.9 g carbohydrate (0.8 g fiber, 22.2 g sugar), 5.5 g protein.
Rating: 5 stars from 2 reviews
Butter Dips
By Will Parkinson


Category: Breads
Keywords: High In..., Weeknight, Oven, < 4 Hours
Prep time: 1H5M | Cook time: 20M | Total time: 1H25M
Yield: 32 Butter dips

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

Instructions:
Heat oven to 450.
Melt butter in oven oblong 13 x 9 1/2 x 3 inch pan.
Remove when butter is melted.
Sift dry ingredients into bowl.
Add milk.
Stir slowly with a fork until dough just clings together.
Knead lightly about 10 times.
Roll out 1/2 inch thick into rectangular 12 x 8 inch pan.
Cut in half lengthwise, then crosswise into 16 strips.
Dip each strip on both sides in melted butter.
Place close together in two rows.
Bake 15-20 minutes until golden brown.
Serve piping hot.

Nutrition per serving: 64.1 calories, 3.2 g fat (2 g saturated), 8.7 mg cholesterol, 118.6 mg sodium, 7.6 g carbohydrate (0.2 g fiber, 0.4 g sugar), 1.2 g protein.
Rating: 5 stars from 4 reviews
Brownies
By Karina Isabel Caputi


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 30M | Total time: 1H5M
Servings: 12

Ingredients: bittersweet chocolate, butter, sugar, flour, eggs, vanilla extract, rum, filter coffee

Instructions:
Preheat oven.
It must be hot to begin the baking.
Cut the chocolate and the butter into small pieces and put together in a pan.
Cook until butter and chocolate are well melted and mixed (one  or two minutes). Don't let the chocolate burn or it will become too much bitter! I suggest to use always wooden tablespoons, if possible. Add the two cups of sugar and let the preparation get cold.
Incorporate the eggs, mixing very well after each one of them.
Parfum with the vanilla, the rum and the coffee. Add the nuts and the flour, mixing always very well.
Put this heavy cream into a rectangular bakery pan and bake it for approximately 30 minutes.
Serve cold (room temperature).          Serves: about 12 big brownies (for tea time)                 about 24 small ones  (for coffee, after a meal).

Nutrition per serving: 355.1 calories, 19.5 g fat (10.6 g saturated), 111.2 mg cholesterol, 164.1 mg sodium, 42.6 g carbohydrate (0.7 g fiber, 33.7 g sugar), 4.2 g protein.
Rating: 4.5 stars from 4 reviews
Breakfast Burritos
By lindaWWJD


Category: Breakfast
Keywords: Mexican, < 60 Mins, Easy
Prep time: 35M | Cook time:  | Total time: 35M
Servings: 4

Ingredients: eggs, country sausage, flour tortillas

Instructions:
Scramble eggs with a small amount of milk.
In another pan, crumble sausage and brown.
Combine with cheese; cook over low flame until cheese melts.
Mix in just enough ketchup until mixture holds together.
Warm tortillas in microwave on medium for about 30 seconds until soft enough to roll up without cracking.
Place about 1/4 cup egg mixture in tortilla and roll up.
Serve with salsa.

Nutrition per serving: 1974 calories, 112.2 g fat (41.1 g saturated), 656.1 mg cholesterol, 4146 mg sodium, 150.2 g carbohydrate (8.8 g fiber, 9.3 g sugar), 84.7 g protein.
Rating: 3.5 stars from 3 reviews
Almond Joy Cake
By Queen of Everything


Category: Dessert
Keywords: Low Protein, Weeknight, Oven, < 4 Hours
Prep time: 20M | Cook time: 1H | Total time: 1H20M
Servings: 12

Ingredients: margarine, milk, sugar, marshmallows, coconut, sugar, margarine, evaporated milk, vanilla flavoring, marshmallow creme

Instructions:
Cake:  Bake according to directions on Super Moist Betty Crocker German Chocolate Cake Mix in 9"x13" pan. Grease and flour pan. After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay top half aside carefully.
Center:  Cut up marshmallows with kitchen shears, (rub blades with margarine to prevent  sticking).
Boil margarine, milk, and sugar together for 3 minutes.   Pour over marshmallows until melted.   Add coconut and stir.
Spread this mixture over bottom half of cake. Sprinkle generously with chopped almonds, if desired.
Replace top half of cake.
Icing:  Combine sugar, milk and margarine, cook to soft ball stage or until candy  thermometer reaches 238 degrees.  Stir constantly to prevent scorching.    Remove  from heat, stir in chocolate chips, add marshmallow creme and vanilla flavoring.   Beat until well blended.
Cool, (not very much). Spread on cake. Sprinkle entire  cake generously with almond  pieces.
Cake is better if it sits overnight.

Nutrition per serving: 1001.4 calories, 50.4 g fat (27.8 g saturated), 6.2 mg cholesterol, 634.9 mg sodium, 141.6 g carbohydrate (7.8 g fiber, 110.2 g sugar), 6.7 g protein.
Rating: 5 stars from 2 reviews
Almond Paste
By Barbara5


Category: Dessert
Keywords: Fruit, Nuts, Lactose Free, Vegan, Low Cholesterol, Egg Free, Free Of..., Weeknight, Refrigerator, Easy
Prep time: 15M | Cook time: 168H | Total time: 168H15M
Yield: 2 pounds

Ingredients: fresh lemon juice, water, sugar

Instructions:
Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice.
Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool.
Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.
NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.

Nutrition per serving: 2123.5 calories, 119.8 g fat (9 g saturated), 0 mg cholesterol, 49.1 mg sodium, 244 g carbohydrate (22.6 g fiber, 210.7 g sugar), 48.9 g protein.
Rating: 4 stars from 2 reviews
Brown Rice and Vegetable Pilaf
By Robb Dabbs


Category: Brown Rice
Keywords: Rice, Vegetable, Weeknight, < 4 Hours
Prep time: 30M | Cook time: 2H | Total time: 2H30M
Servings: 6

Ingredients: brown rice, chicken broth, unsalted butter, oregano, marjoram, summer savory, unsalted butter, celery, fresh snow pea, broccoli floret, green onion, lemons, coconut

Instructions:
Preheat oven to 325 degrees F.
Heat chicken broth to boiling.
Combine broth   with brown rice, butter, oregano, marjoram, and summery  savory in 3 quart  casserole and bake, covered, for 1-1/2 hours or until  rice is tender.
Keep  hot.   Melt butter in large skillet or dutch oven.
Add celery, snow peas,  broccoli, green onion, and ginger and stir fry until crisp-tender.
Add  vegetables, lemon rind, and toasted coconut to rice.  Toss lightly  to combine.  Adjust seasonings.

Nutrition per serving: 412.6 calories, 24.4 g fat (16.3 g saturated), 40.7 mg cholesterol, 410.7 mg sodium, 42.1 g carbohydrate (4.4 g fiber, 2.7 g sugar), 8.1 g protein.
Rating: 5 stars from 8 reviews
Brown Bag Apple Salad
By Dancer


Category: Oranges
Keywords: Apple, Berries, Grapes, Citrus, Fruit, Nuts, Lactose Free, Low Protein, Low Cholesterol, Egg Free, Healthy, Kosher, Free Of..., Sweet, < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Servings: 4

Ingredients: oranges, grapefruit juice, seedless grapes, honey, oranges, grapefruit section, lemon juice, lime juice, walnuts, apple

Instructions:
In medium-size bowl, stir together orange juice, honey and lemon juice.
Add apples, grapes, orange sections and walnuts; toss to coat with juice mixture.
Refrigerate or pack into individual containers for lunches and snacks.

Nutrition per serving: 141.4 calories, 5 g fat (0.5 g saturated), 0 mg cholesterol, 1.5 mg sodium, 25.4 g carbohydrate (3.3 g fiber, 20.6 g sugar), 2.1 g protein.
Rating: 5 stars from 6 reviews
Blue Stuffed Mushrooms
By Dancer


Category: Free Of...
Keywords: < 15 Mins, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 4

Ingredients: blue cheese, cream cheese, half-and-half, mushrooms, pecan halves, fresh basil leaves

Instructions:
In a medium bowl, combine the blue cheese and the cream cheese.
Beat them together with an electric mixer so that they are smooth.
Add the half & half and beat it in so that the mixture is fluffy.
Fill the mushroom caps with the cheese mixture.
Top each with a pecan half and a basil leaf.

Nutrition per serving: 246.3 calories, 22.2 g fat (12.1 g saturated), 53.8 mg cholesterol, 482.8 mg sodium, 3.5 g carbohydrate (0.9 g fiber, 1 g sugar), 9.9 g protein.
Rating: 5 stars from 11 reviews
Blueberry Buttertarts
By Strawberry Girl


Category: Dessert
Keywords: Berries, Fruit, < 60 Mins, Oven
Prep time: 15M | Cook time: 25M | Total time: 40M
Servings: 12
Yield: 12 tarts

Ingredients: egg, corn syrup, lemon juice, vanilla, brown sugar, all-purpose flour, blueberries

Instructions:
Preheat oven to 375F.
Leave shells in foil cups and place on a baking sheet. In  large bowl, whisk egg with syrup, juice and vanilla.
In another bowl, stir sugar with flour.
Divide berries among shells.
Pour in egg mixture, filling each shell right to top.
Bake on bottom rack at 375F oven until bubbly and top is a bit  crusty, from 18-23 minutes.Tarts will firm up when cool and can be refrigerated  2 days.

Nutrition per serving: 337.9 calories, 18.4 g fat (4.7 g saturated), 17.6 mg cholesterol, 125.7 mg sodium, 40.2 g carbohydrate (1.2 g fiber, 11.5 g sugar), 4.2 g protein.
Rating: 5 stars from 4 reviews
Calzone
By Lynn Macom

Calzone has the same flavors as pizza, but it is made like a  huge turnover with the meat, sauce and melting cheese sealed inside. It can  stand alone as a substantial snack, or, combined with a green salad and soup, it makes an easy supper.

Category: Pork
Keywords: Meat, European, < 60 Mins, Oven
Prep time: 35M | Cook time: 6M | Total time: 41M
Servings: 4
Yield: 2 Calzones

Ingredients: tomato sauce with onion, basil leaves, oregano leaves, Italian pork sausage, water, olive oil, mozzarella cheese, romano cheese, parmesan cheese

Instructions:
Open rolls and let stand until they reach room temperature. Heat tomato sauce  with basil and oregano; set aside. Simmer sausages in water to cover for 20  minutes; drain, cool, remove the casings and slice thinly.
For each Calzone,  compress half the rolls into a flat cake and roll on a floured board to make an  11-inch diameter circle. Brush lightly with oil and spread half the tomato sauce over half the dough circle to within 1/2 inch of edge. Top sauce with half the  sausage; sprinkle with half the Mozzarella cheese and Romano cheese. Fold plain  half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over  top edge; pinch or crimp together to seal.
Brush with oil.
Repeat to make second Calzone. Transfer both Calzones with a wide spatula to a greased baking sheet,  placing slightly apart. Pierce tops in a few places with a fork.
Bake in a 500  degrees oven for 6 minutes or until golden brown.
*Any brand of biscuits refrigerated dough may be substituted.

Nutrition per serving: 622.8 calories, 50.6 g fat (21.5 g saturated), 125.9 mg cholesterol, 1504.2 mg sodium, 8.9 g carbohydrate (1.2 g fiber, 0.9 g sugar), 33.1 g protein.
Capsicum, Tomato and Crunchy Bread Salad
By Doreen Randal

I've made this one with stale toast bread it worked ok. My friends enjoyed this. Didn't have any egg tomatoes so used ordinary ones (not too big)   Any type of dry Italian-style bread can be used pagnotta was used in this recipe.

Category: Low Protein
Keywords: Low Cholesterol, Weeknight, < 4 Hours
Prep time: 1H10M | Cook time: 40M | Total time: 1H50M
Servings: 6

Ingredients: garlic, egg tomatoes, olive oil, olive oil, red capsicums, yellow capsicum, fresh basil leaf, red wine vinegar, brown sugar, olive oil

Instructions:
DRESSING:Separate garlic bulbs into cloves, don't peel.
Combine garlic, tomatoes and oil in baking dish.
Bake uncovered, in moderately hot oven about 30 minutes, or until tomatoes are soft, gently turning tomato occasionally; cool.
Reserve garlic for the dressing.
Cut bread into 2 cm squares, combine in a bowl with extra olive oil; mix well.
Place bread in single layer on oven tray, toast in moderate oven about 10 minutes.
Quarter capsicums, remove seeds and membranes.
Grill capsicums, skin side up, until skin blisters and blackens.
Peel away skin, slice capsicums into thick strips.
Combine tomatoes, capsicums, basil in a large bowl; toss gently.
Add crunchy bread to salad just before serving.
DRESSING Squeeze pulp from garlic.  Blend with vinegar and sugar until smooth.
Add oil gradually in a thin stream while motor is running.
Blend until thick.

Nutrition per serving: 283.9 calories, 26 g fat (3.6 g saturated), 0 mg cholesterol, 11.1 mg sodium, 12.4 g carbohydrate (3.2 g fiber, 7.4 g sugar), 2.3 g protein.
Chaat Masala
By Carole Reu

Asafoetida, mango powder and black salt distinguish the chaat masala from other  masalas, giving the blend a sourness that makes it a welcome accompaniment to  fresh fruit and other snacks.    

&quot;Chaat&quot; refers to various snacks and to the North Indian cafes that serve them. 

Fresh fruit often is sprinkled with lime juice  and chaat masala.    

Black salt (which is actually a reddish gray), available at  Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt.  

The garam masala is the wild card in this recipe; either one of  the Tamil Nadu Curry Powder or Punjabi-Style Garam Masala may be used.

Category: Asian
Keywords: Indian, < 30 Mins, Easy
Prep time: 25M | Cook time:  | Total time: 25M
Yield: 1/2 cup

Ingredients: cumin seeds, fennel seeds, garam masala, mango powder, black salt, cayenne pepper, asafoetida powder, ginger

Instructions:
Toast and grind cumin and fennel seeds and combine with remaining ingredients.

Nutrition per serving: 125.3 calories, 6.9 g fat (0.5 g saturated), 0 mg cholesterol, 13999.9 mg sodium, 16.4 g carbohydrate (6 g fiber, 0.9 g sugar), 5.7 g protein.
Rating: 5 stars from 1 reviews
Bread Pudding with Jack Daniels Sauce
By Linda Johansen


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 50M | Cook time: 1H52M | Total time: 2H42M
Servings: 8

Ingredients: milk, eggs, evaporated milk, butter, sugar, vanilla, nutmeg, cinnamon, butter, sugar, water, butter, sugar, water

Instructions:
Cube bread.
Set aside in a large mixing bowl.
Combine all ingredients except butter.
Mix well and pour over bread.
Soak bread in milk mixture for 15 minutes.
Pour into a 13x9 buttered pan.
Top bread mixture, with cut up butter.
Bake at 325 for 60-90 minutes or until pudding mixture has risen 1 inch.
Serve warm Sauce over bread pudding.
Sauce
combine ingredients and add sugar and water until dissolved.
Add butter, and simmer until melted.
Cook over high heat of 2 minutes.
Add Jack Daniels, and simmer for 3-5 minutes.

Nutrition per serving: 517.6 calories, 25.4 g fat (14.7 g saturated), 130.4 mg cholesterol, 521.2 mg sodium, 55.5 g carbohydrate (1.4 g fiber, 25.6 g sugar), 9.2 g protein.
Rating: 3.5 stars from 5 reviews
Braised Chicken with Onions and Tomatoes
By Dancer


Category: Chicken Breast
Keywords: Chicken Thigh & Leg, Chicken, Poultry, Meat, Free Of..., Weeknight, < 4 Hours
Prep time: 20M | Cook time: 42M | Total time: 1H2M
Yield: 6

Ingredients: onions, gingerroot, garlic, green serrano chilies, tomatoes, black cardamom pods, cinnamon sticks, cloves, black peppercorns, bay leaves, cumin, cayenne pepper, turmeric, plain yogurt, dark rum, salt, cilantro, chicken pieces

Instructions:
Heat oil in large saucepan over high heat. Add onions and sauti 2 minutes.
Stir in ginger, garlic and chiles.
Add chicken pieces and brown lightly.
Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through.
Serve with cilantro and rice. With leftovers.
Freezes well.

Nutrition per serving: 184.2 calories, 8.4 g fat (1.4 g saturated), 2.6 mg cholesterol, 413.1 mg sodium, 20.9 g carbohydrate (3.9 g fiber, 10.1 g sugar), 3.9 g protein.
Cheesy Scalloped Potato Side Dish
By GrandmaIsCooking

--Adopted Recipe--
This is a simple scalloped potato recipe.  Everyone has their own way of preparing them, and I guess some people will like it and some won't, but this method is very similar to the way I make them.  The original directions gave the crockpot cooking method as the preferred method, with oven baking as an option.  I have reversed this option, since I don't do much cooking in the crockpot.  I hate to leave any electric appliance on when no one is at home.

Category: Potato
Keywords: Cheese, Vegetable, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 25M | Cook time: 1H30M | Total time: 1H55M

Ingredients: potatoes, flour, half-and-half, cheddar cheese, parmesan cheese, paprika

Instructions:
Layer potatoes, flour, milk, and salt and pepper (if desired) in a large casserole dish in several layers, then top with cheeses and paprika.
Bake at 350°F for 1 1/2 hours.
Optional crockpot method:  Spray crock pot with non-stick spray.  Layer ingredients in crockpot as directed for oven method.  Cook on high about 5 hours, until potatoes are tender.
All cooking times are approximate.  Preparation time allows for peeling and slicing potatoes.  Cooking time is for oven method.

Nutrition per serving: 332 calories, 10.5 g fat (6.5 g saturated), 32.3 mg cholesterol, 260.7 mg sodium, 46 g carbohydrate (5.2 g fiber, 4.3 g sugar), 14.2 g protein.
Rating: 4 stars from 25 reviews
Borscht
By Linda Sundbye


Category: Vegetable
Keywords: Russian, European, Low Protein, Low Cholesterol, Healthy, Free Of..., < 60 Mins
Prep time: 20M | Cook time: 30M | Total time: 50M
Yield: 1 batch

Ingredients: cabbage, onion, celery, butter, beets, tomato sauce, brown sugar, bay leaf, rosemary, lemon juice

Instructions:
Saute cabbage, onion and celery in butter until soft in large saucepan.
Add  tomato sauce, beets with juice, herbs, sugar and enough water to cover  ingredients.
Bring to boil, reduce heat, simmer 25-30 minutes.
Add lemon  juice  a few minutes before serving.
Serve with chopped boiled eggs, sour cream  and pumpernickel bread.

Nutrition per serving: 631.8 calories, 24.7 g fat (14.9 g saturated), 61.1 mg cholesterol, 1759 mg sodium, 100.9 g carbohydrate (18.3 g fiber, 70.5 g sugar), 14.3 g protein.
Rating: 3 stars from 3 reviews