mdivanisova/recipes_data_food.com huggingface dataset:
Light Easy Crisp
By Strawberry Girl


Category: Dessert
Keywords: Low Protein, Weeknight, Oven, < 4 Hours, Easy
Prep time: 35M | Cook time: 1H10M | Total time: 1H45M
Servings: 8

Ingredients: cinnamon, fresh blueberries, frozen blueberries, all-purpose flour, rolled oats, brown sugar, butter

Instructions:
Preheat oven to 350F.
Peel and core apples, if using.
Cut peaches or apples into  1/2-inch wedges and place in a bowl.
Sprinkle with cinnamon and toss until  evenly coated.
If using peaches, mix in berries.
(Blueberries will turn the  apples gray.) Press down firmly in a 9-inch pie plate.  In a medium-sized bowl, stir flour with rolled oats and brown sugar.Slowly add  butter, working in with a fork.
Carefully mound on top of fruit and gently press  into surface. Bake in centre of preheated oven for 60-70 minutes or until fruit  is tender when pierced with a skewer.
This crisp is wonderful served warm with  ice cream or yoghurt cheese

Nutrition per serving: 195.9 calories, 6.5 g fat (3.8 g saturated), 15.2 mg cholesterol, 46.9 mg sodium, 33.3 g carbohydrate (2.4 g fiber, 20.5 g sugar), 2.8 g protein.
Rating: 5 stars from 1 reviews
Giant Baked Hero
By Nancy Van Ess


Category: Lunch/Snacks
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 1H5M | Cook time:  | Total time: 1H5M
Servings: 6

Ingredients: olive oil, garlic cloves, garlic cloves, dry basil leaves, dry oregano leaves, dry thyme leaves, ham, fontina, monterey jack cheese, onion, olive oil

Instructions:
Pat loaves together.
On a lightly floured board, roll dough into a 12" x18"  rectangle.
Garlic Oil: Combine 3 tablespoons olive oil with 2 cloves garlic, minced or  pressed and 1/2 teaspoon each dry basil leaves, dry oregano leaves and dry thyme  leaves. Brush surface with 2 tablespoons garlic oil.
Cover half dough lengthwise with overlapping layers of salami, ham, coppa, cheese, onions and  peppers.
Lift plain half of dough over filling (if dough sticks, loosen with a  spatula). Press edges firmly together to seal.
Using 2 wide spatulas, transfer  packet to an oiled 12" x17" baking sheet; tuck ends of dough under.
Brush with remaining oil.
Let rise in a warm place until puffy, about 20 minutes.
Bake at 400 degrees Fahrenheit until richly browned, 15 to 20 minutes.
Cut sandwich lengthwise in half then  crosswise into 3" slices.
Grilled Onion: In an 8-10" frying pan over medium high heat, combine 1 tablespoon olive oil, 2 tablespoons balsamic or red wine vinegar and 1 large onion, sliced. Stir often, until onion begins to brown, 8 to 10 minutes; set aside.

Nutrition per serving: 313.8 calories, 23.6 g fat (9.9 g saturated), 72.7 mg cholesterol, 1528.6 mg sodium, 4.7 g carbohydrate (0.8 g fiber, 1.4 g sugar), 20.8 g protein.
Brown Sugar Shortbread
By Nancy Van Ess


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Scottish, European, Christmas, < 60 Mins, For Large Groups, Oven, Easy
Prep time: 50M | Cook time:  | Total time: 50M
Servings: 42

Ingredients: butter, brown sugar, flour

Instructions:
In a mixing bowl, cream butter and brown sugar.
Gradually stir in the flour.
Turn onto  a lightly floured surface and knead until smooth, about 3 minutes.
Pat into a 1/3"  thick rectangle measuring 11" x8".
Cut into 2" x1" strips.
Place 1" apart on ungreased cookie sheets.
Prick with a fork.
Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown.
Cool for 5 minutes.
Remove to a wire rack to cool completely.

Nutrition per serving: 73 calories, 4.5 g fat (2.8 g saturated), 11.6 mg cholesterol, 32.3 mg sodium, 7.7 g carbohydrate (0.2 g fiber, 2.5 g sugar), 0.7 g protein.
Rating: 5 stars from 34 reviews
Pork Sate With Peanut Dipping Sauce
By Jacques Lorrain


Category: Pork
Keywords: Fruit, Nuts, Meat, Weeknight, Broil/Grill, Oven, < 4 Hours
Prep time: 50M | Cook time: 39M | Total time: 1H29M
Servings: 6

Ingredients: fresh lemongrass, fresh lime juice, dark brown sugar, soy sauce, garlic cloves, fresh lemongrass, chicken broth, creamy peanut butter, onion, jalapeno chile, green onion top

Instructions:
Mix 1 Tbsp lemon grass, 1 Tbsp lime juice, 1 Tbsp dark brown sugar, soy sauce, and garlic in large bowl.
Add pork; toss to coat with marinade.
NOTE: Pork tenderloins should be trimmed, cut into 3-inch long, 1/2-inch wide, 1/4-inch-thick slices.
Let stand 30 minutes to 1 hour.
Meanwhile, mix remaining 1/3 cup lemon grass, remaining 2 Tbsp lime juice, remaining 1 Tbsp sugar, 1 cup chicken broth, peanut butter, onion, coriander and jalapeno in heavy medium saucepan.
Bring to boil, whisking frequently.
Transfer mixture to blender and puree.
Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids.
Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
Preheat broiler.
Thread 3 pork strips on each skewer.
Broil until cooked through, about 3 minutes per side.
Pour sauce into bowl; set in center of platter.
Sprinkle with green onion.
Surround with pork skewers and serve.
Serves 6 as an appetizer.

Nutrition per serving: 236.2 calories, 13.3 g fat (3 g saturated), 36.9 mg cholesterol, 422.9 mg sodium, 12.9 g carbohydrate (2 g fiber, 7.4 g sugar), 18.7 g protein.
Eight Layer Shortbread Slices
By Nancy Van Ess


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Pineapple, Tropical Fruits, Fruit, Scottish, European, Christmas, Weeknight, For Large Groups, Oven, < 4 Hours
Prep time: 1H30M | Cook time: 1H | Total time: 2H30M
Servings: 36

Ingredients: flour, cornstarch, butter, margarine, confectioners' sugar, vanilla

Instructions:
Sift together flour and cornstarch onto a sheet of waxed paper. Set aside.
Beat butter and confectioners' sugar in a medium bowl until blended.
Stir in vanilla.
Gradually beat in flour mixture to make soft dough.
Divide dough in half.
Knead cocoa  powder into 1/2 of dough in bowl.
Flatten both doughs; wrap separately in plastic wrap or waxed paper.
Chill 1 hour or until easy to handle.
Roll each  batch of dough between 2 sheets of wax paper into 10" square.
Push sides in to  make absolutely even, using ruler or long-bladed knife.
If dough becomes too  soft or sticky, refrigerate on cookie sheet.
Remove top sheet of wax paper from nonchocolate dough; brush top with egg white.
Remove paper from top of chocolate dough; invert onto nonchocolate dough, matching sides up exactly.
Peel off  remaining sheet of wax paper.
Cut into 4 equal strips, each 10 x 2 1/3".
Brush  lightly with egg white.
Stack dough strips neatly to make 8 alternating layers.
Wrap stack in plastic wrap.
Chill several hours or overnight.
Dough can be  refrigerated for up to 1 week.
Preheat oven to 375 degrees Fahrenheit.
Cut dough crosswise into slices slightly less than 1/4"  thick.
Place slices on cookie sheets 1" apart.
Bake 10 minutes.
Transfer cookies to wire rack to cool completely.
Store cookies in  tightly covered containers in cool, dry place.

Nutrition per serving: 107.2 calories, 6.5 g fat (4.1 g saturated), 16.9 mg cholesterol, 58.3 mg sodium, 11.3 g carbohydrate (0.4 g fiber, 3.3 g sugar), 1.1 g protein.
Oktoberfest Spinach Strudel
By Julesong


Category: Vegetable
Keywords: German, European, Weeknight, Oven, < 4 Hours
Prep time: 40M | Cook time: 30M | Total time: 1H10M

Ingredients: onion, parsley, frozen spinach, fat free parmesan, nutmeg, black pepper, phyllo dough, skim milk

Instructions:
Simmer onion and parsley in stock until tender; set aside.
Cook spinach  according to package directions. Drain, squeezing out excess liquid.
Add onion  mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
Place  two phyllo sheets on a damp towel on work surface.
Work quickly so that phyllo does not dry out.
Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
Brush top and sides with skim milk.
With sharp knife, cut several slits on top to vent steam.
Place on baking sheet prepared with nonstick spray.
Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
Cut each roll into six pieces.

Nutrition per serving: 233.2 calories, 4.2 g fat (1.2 g saturated), 1.9 mg cholesterol, 453.3 mg sodium, 38.9 g carbohydrate (4.7 g fiber, 4.8 g sugar), 11.1 g protein.
Rating: 2 stars from 1 reviews
Thai Fish Curry
By Jacques Lorrain


Category: Bass
Keywords: Thai, Asian, Very Low Carbs, < 60 Mins
Prep time: 40M | Cook time: 15M | Total time: 55M
Servings: 2

Ingredients: onion, fresh cilantro stems, fresh lemongrass, turmeric, fresh ginger, cumin, garlic cloves, sea bass fillet, canned unsweetened coconut milk, bottled clam juice, fresh cilantro, rice

Instructions:
Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared  3 days ahead. Cover and chill.)
Heat vegetable oil in a medium non-stick skillet over medium-high heat.
Add 2  rounded tablespoons spice paste; stir 1 minute.
Add fish and cook 2  minutes, turning occasionally with tongs.
Add coconut milk and clam  juice; simmer until fish is cooked through, turning occasionally, about 6 minutes.
Transfer fish to plate.
Boil liquid until reduced to thick sauce, about 8 minutes.
Season with salt.
Return fish to sauce and heat through.
Sprinkle with cilantro.
Serve over rice.
The mild spice paste is also great used as a base for chicken and  shrimp curries.

Nutrition per serving: 498.5 calories, 35.4 g fat (23.3 g saturated), 72.3 mg cholesterol, 311.9 mg sodium, 12.8 g carbohydrate (1.6 g fiber, 1.4 g sugar), 35.5 g protein.
Spinach Phyllo Casserole
By Julesong

The layers of this low-fat phyllo pastry are coated with a mixture of egg whites  and olive oil instead of melted butter.

Category: Vegetable
Keywords: Greek, European, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 45M | Total time: 1H45M
Servings: 8

Ingredients: onion, chicken broth, all-purpose flour, skim milk, low-fat cheddar cheese, fresh spinach, frozen spinach, phyllo pastry, olive oil

Instructions:
Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has  evaporated.
Stir flour into milk until dissolved.
Add to onions and stir  constantly over medium heat until thickened.
Blend in cheese until melted.
Remove from heat and stir in spinach.
Beat 6 egg whites until frothy and blend  into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
Whisk together remaining egg white and the olive oil.
Blend well.
Cut sheets of  phyllo pastry in half.
Top the casserole with one piece of phyllo pastry.
Brush  with egg white mixture. Continue layering phyllo sheets, brushing each with the  mixture. Bake for 35 to 45 minutes.

Nutrition per serving: 140.6 calories, 6.1 g fat (1.9 g saturated), 6.3 mg cholesterol, 319.9 mg sodium, 8.7 g carbohydrate (1.1 g fiber, 0.8 g sugar), 12.7 g protein.
Rating: 5 stars from 4 reviews
Mango Salsa
By tristitia


Category: Sauces
Keywords: Fruit, Low Protein, Low Cholesterol, Healthy, Free Of..., < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Yield: 2 cups

Ingredients: serrano chili, mango, tamarind pulp, garlic, fresh cilantro, raw red bell pepper

Instructions:
mix together all ingredients in a bowl, makes about 2 cups
From: Salsa by Reed Hearon

Nutrition per serving: 100.4 calories, 0.5 g fat (0.1 g saturated), 0 mg cholesterol, 5.8 mg sodium, 25.8 g carbohydrate (3.2 g fiber, 21.5 g sugar), 1.3 g protein.
Rating: 5 stars from 1 reviews
Grilled Pineapple Salsa
By tristitia


Category: Sauces
Keywords: Pineapple, Tropical Fruits, Fruit, Low Protein, Low Cholesterol, Healthy, Free Of..., < 15 Mins, Easy
Prep time: 0S | Cook time: 10M | Total time: 10M
Servings: 2

Ingredients: fresh pineapple, anaheim chilies, jalapeno chile, olive oil

Instructions:
In a bowl, toss pineapple, anaheim and jalapeno chilies, and onion slices together in the olive oil.
Grill until soft and browned, about 10 minutes.
Pull tops off chiles.
Puree all ingredients in a food processor or  blender.

Nutrition per serving: 86.2 calories, 2.5 g fat (0.3 g saturated), 0 mg cholesterol, 4.5 mg sodium, 16.7 g carbohydrate (2.2 g fiber, 10.9 g sugar), 1.6 g protein.
Country Fried Yellow Squash
By GrandmaIsCooking

Adopted Recipe...I worked through all my adopted recipes and made changes to suit my tastes and cooking habits. I do not cook with bacon grease, so I changed the recipe from bacon grease to butter. (Note added 2/5/06).

Category: Vegetable
Keywords: Low Protein, Free Of..., < 60 Mins
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 8
Yield: 1 batch

Ingredients: butter, onions, salt, water, sugar

Instructions:
Wash tender yellow squash; remove stem and blossom ends.
Cut into 1/2-inch rounds.
Place squash, butter, onions and salt into heavy skillet.
Add water.
Cover and cook on medium low heat until water is absorbed and squash is tender.
Lightly mash with a fork.
Add sugar and cream.
Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.

Nutrition per serving: 67.7 calories, 5.4 g fat (3.3 g saturated), 15.9 mg cholesterol, 325.4 mg sodium, 4.5 g carbohydrate (0.8 g fiber, 3.6 g sugar), 1.2 g protein.
Rating: 5 stars from 4 reviews
Tangy Marinated Yellow Squash (No Cooking)
By peppermintkitty


Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Free Of..., Weeknight, No Cook, Refrigerator, Easy
Prep time: 20M | Cook time: 12H | Total time: 12H20M
Servings: 4

Ingredients: green onion, green pepper, celery, wine vinegar, sugar, salt, pepper, cider vinegar, garlic clove

Instructions:
Toss yellow squash, green onion, green pepper, and celery together.
Mix the marinade ingredients together.
Pour marinade over squash mixture.
Refrigerate for at least 12 hours.

Nutrition per serving: 359.6 calories, 18.9 g fat (2.5 g saturated), 0 mg cholesterol, 612.3 mg sodium, 46.7 g carbohydrate (3 g fiber, 43.5 g sugar), 3 g protein.
Rating: 5 stars from 10 reviews
Secret Salsa
By love4culinary

I rescued this salsa recipe by adopting it from the recipezaar account, and plan to nurse it back to health when i get the chance :)  I think with a bit of tweaking, this recipe could be really good!

Category: Sauces
Keywords: Weeknight, < 4 Hours
Prep time: 1H30M | Cook time: 2H | Total time: 3H30M
Yield: 6 cups

Ingredients: whole tomatoes, tomato sauce, cumin powder, whole cumin seed, chili powder, msg, onion

Instructions:
Get out the blender.
assemble the ingredients: At this point you should  barely have enough room to put  the lid on the blender.
Now the trick is to turn the blender on and off  quickly on "chop" speed if you have one with variable speeds.
That is  real slow.
Best if you got one with a pulse button.
This is one ya really  don't want all over the kitchen.
You can do this with a blender that has  only on/off by not leaving it on till you got spicy tomato soup.
However,  a good stiff shove to the bottom with a wooden spoon of the tomatoes  that are floatin to the top tryin to get away from the Jalapenos will help  things along quite nicely.
All you wanna do is get them broken into large  pieces and mixed thoroughly.
No more than fifteen seconds on total.
This should be about a Quart and a half.
I would recommend you put this  Gem in Glass jars and Lid/ring them and refrigerate for a while but it is  ready right now just gets better after sittin a spell.
It'll keep a week or so  in the icebox, most likely won't last that long anyhow.
Only problem,  which I have a solution to, Is that after a period of time there is so much  acid in this it starts attacking the metal lid/ring.
Solution: I have recently  come across some rather sturdy white plastic screw on lids by "BALL"  (r) that work very well.

Nutrition per serving: 96.5 calories, 5.2 g fat (0.7 g saturated), 0 mg cholesterol, 343.7 mg sodium, 12.5 g carbohydrate (3.4 g fiber, 6.4 g sugar), 2.4 g protein.
Rating: 2 stars from 1 reviews
Mashed Sweet Potato Pie
By Marg CaymanDesigns


Category: Dessert
Keywords: Potato, Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 15M | Cook time: 50M | Total time: 1H5M
Servings: 8

Ingredients: sweet potatoes, eggs, sugar, salt, ginger, nutmeg, vanilla, evaporated milk, butter

Instructions:
Bake sweet potatoes until tender; peel and mash. Make sure all lumps are  removed, straining if necessary.
Mix mashed sweet potatoes, eggs, sugar, salt, ginger, nutmeg, vanilla, cream or evaporated milk and melted butter together.
Pour into unbaked pie shell.
Bake at 400 degrees Fahrenheit for 50 minutes or until knife inserted one inch from edges of pie comes out clean.

Nutrition per serving: 435.2 calories, 29.9 g fat (15.6 g saturated), 116.4 mg cholesterol, 399.9 mg sodium, 37.9 g carbohydrate (1.9 g fiber, 20.4 g sugar), 5 g protein.
Rating: 3 stars from 2 reviews
Potatoes Tapas in Garlic Mayonnaise (Potatoes Aioli)
By kenk1492

&quot;Tapas, The Little Dishes of Spain&quot; By Penelope Cases Alfred A. Knopf 1986  This book contains more than 200 recipes for tapas. The word &quot;tapa&quot; in  Spanish means top or cover( there are other meanings) Spain has many bars  one for every 120 persons. They are usually small and run by families.  Coffee, water, soft drinks and liquor. They serve food also. They have  the time and ingredients for these small dishes. In the early days tapas  were served on small dishes placed as a cover over drinks. The tapas were  small and sometimes they were free or sold for a small price. Today the  dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

Category: Potato
Keywords: Vegetable, Spanish, European, Low Protein, Low Cholesterol, Free Of..., < 30 Mins, Easy
Prep time: 10M | Cook time: 10M | Total time: 20M
Servings: 4

Ingredients: salad potatoes, mayonnaise, garlic cloves, parsley, salt

Instructions:
Boil potatoes in salt water until tender; peel and cut into 3/4 inch  chunks.
In a bowl, combine mayonnaise, garlic, and parsley.  (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).
Fold the potatoes into the sauce gently, season with salt to taste, serve  at room temperature.

Nutrition per serving: 184.2 calories, 9.9 g fat (1.5 g saturated), 7.6 mg cholesterol, 215.4 mg sodium, 22.8 g carbohydrate (2 g fiber, 2.6 g sugar), 2.2 g protein.
Rating: 5 stars from 31 reviews
Roasted Tomato and Mint Salsa
By Jim Weller


Category: Sauces
Keywords: Tex Mex, Southwestern U.S., Free Of..., Weeknight, Roast, Oven, < 4 Hours
Prep time: 45M | Cook time: 30M | Total time: 1H15M
Servings: 3

Ingredients: roma tomatoes, garlic clove, lime juice, extra virgin olive oil, cilantro, spearmint, lime zest, orange zest, salt

Instructions:
With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over.
While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped.
Cool to room temperature.
Add lime juice, olive oil, peppers, cilantro, spearmint, lime zest, orange zest, and salt.
Mix together and let stand at least 30 minutes before using.
Mark Miller writes: "Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes.".

Nutrition per serving: 154.8 calories, 13.9 g fat (1.9 g saturated), 0 mg cholesterol, 62.4 mg sodium, 8 g carbohydrate (2.5 g fiber, 4.3 g sugar), 1.7 g protein.
Raspberry Tapioca With Vanilla Sauce
By Anne Edgell


Category: Dessert
Keywords: Raspberries, Berries, Fruit, Weeknight, < 4 Hours
Prep time: 25M | Cook time: 2H10M | Total time: 2H35M
Yield: 1 batch

Ingredients: frozen raspberries, granulated sugar, lemon, rind of, water, port wine, quick-cooking tapioca, cornstarch, water, vanilla flavoring, salt, milk, water

Instructions:
In a medium-size saucepan combine raspberries, sugar, lemon peel and  water.
Bring to a boil while stirring.
Simmer for about 10 minutes.
Stir  in tapioca, bring back to boiling, reduce heat, cook stirring constantly  until mixture becomes thick and translucent. Pour into a glass mold or  individual dessert dishes.
Refrigerate until chilled (about 2 hours).  Serve with vanilla sauce or whipped cream.
Vanilla Sauce: Mix the cornstarch with the water, add sugar, vanilla flavor and salt.
In medium sized saucepan boil the milk, take saucepan off the heat.
Add  cornstarch mixture, stirring constantly.
Return to heat, stir in the egg yolk/water, and cook on low heat, stirring constantly, until sauce thickens.
Serve cold.

Nutrition per serving: 1404.2 calories, 25.4 g fat (14.4 g saturated), 245.7 mg cholesterol, 805.5 mg sodium, 276.6 g carbohydrate (12.7 g fiber, 208.5 g sugar), 23.2 g protein.
Rating: 2 stars from 1 reviews
Spaetzle - Basic Recipe - Art Culinaire Issue
By Melody


Category: German
Keywords: European, Healthy, < 30 Mins, Easy
Prep time: 30M | Cook time:  | Total time: 30M
Servings: 4

Ingredients: eggs, flour, milk, salt, baking powder

Instructions:
Bring a saucepan of salted water it a boil, reduce the heat, and  maintain a simmer.
In a bowl, stir all the ingredients together.
Place a  colander over the pan, pour about 1/4 of the batter into the colander,  and press through the holes with a plastic spatula into the  hot water.
When the spaetzle starts to float to the surface, cover the  pan and keep covered until the spaetzle appears to swell and is fluffy.
Remove the dumplings and repeat the procedure with the remaining batter.

Nutrition per serving: 227 calories, 4.1 g fat (1.5 g saturated), 110 mg cholesterol, 654.9 mg sodium, 37.5 g carbohydrate (1.3 g fiber, 0.3 g sugar), 9 g protein.
Rating: 3.5 stars from 7 reviews
Home-Style Meatballs (Albondigas Caseras)
By kenk1492

The word &quot;tapa&quot; in  Spanish means top or cover (there are other meanings) Spain has many bars - one for every 120 persons. They are usually small and run by families.  Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas  were served on small dishes placed as a cover over drinks. The tapas were  small and sometimes they were free or sold for a small price. Today the  dishes are larger and expensive. (4) recipes of the most commonly found  tapas all over Spain.

Category: Meat
Keywords: Spanish, European, Weeknight, < 4 Hours
Prep time: 20M | Cook time: 45M | Total time: 1H5M
Yield: 1 batch

Ingredients: beef, pork, garlic cloves, eggs, nutmeg, salt, pepper, flour, olive oil, onion, green pepper, tomatoes, dry white wine, chicken broth, salt, pepper

Instructions:
In a bowl, combine the beef, veal, and pork with bread crumbs, 4 cloves of  garlic, the eggs, nutmeg, salt, and pepper.
Form into cocktail-size  meatballs. Dust with flour.
Saute the meatballs in a casserole with olive oil until well browned on all sides.
Add onion, remaining clove of  garlic, and green pepper.
Cook until onion is wilted.
Add the tomato, wine, broth, salt and pepper.
Cover and simmer for 45 minutes.

Nutrition per serving: 3702.5 calories, 268.9 g fat (97 g saturated), 1159.1 mg cholesterol, 6523.8 mg sodium, 88.8 g carbohydrate (9.6 g fiber, 17.5 g sugar), 200.2 g protein.
Rating: 5 stars from 3 reviews
Banana Orange Ice Cream
By Nancy Van Ess


Category: Frozen Desserts
Keywords: Dessert, Low Protein, Free Of..., < 15 Mins, Small Appliance, Easy
Prep time: 5M | Cook time:  | Total time: 5M
Servings: 6

Ingredients: bananas, fresh lemon juice, salt, sugar, confectioners' sugar, heavy cream

Instructions:
Peel and mash bananas.
Combine with lemon juice, salt, sugar and fresh orange juice.
Fold confectioners' sugar into lightly whipped heavy cream.
Add to banana  mixture.
Churn-freeze.

Nutrition per serving: 728.9 calories, 44.7 g fat (27.6 g saturated), 163 mg cholesterol, 144.4 mg sodium, 84.6 g carbohydrate (4.3 g fiber, 63 g sugar), 4.6 g protein.
Rating: 5 stars from 6 reviews