mdivanisova/recipes_data_food.com huggingface dataset:
Cream Scones
By Linda Johansen


Category: Scones
Keywords: Quick Breads, Breads, High In..., < 30 Mins, Oven
Prep time: 20M | Cook time: 10M | Total time: 30M
Servings: 8

Ingredients: flour, salt, baking powder, sugar, butter, eggs, heavy cream, raisins, water

Instructions:
Preheat the oven to 450.
Mix dry ingredients together, reserving 1 Tbsp sugar.
Cut butter into bits and rub into dry ingredients until thoroughly blended.
(Or pulse in food processor).   Beat 2 eggs with cream, and blend into dry  ingredients with a few swift strokes.
Use only a few more strokes to add  raisins.
Turn dough onto lightly floured surface and knead 10 times; no more.   If it is very sticky, add a little flour, but very little; don't worry if it  sticks a bit to your hands.
Press the dough into a 3/4 inch rectangle and cut  into 2 inch rounds with a biscuit cutter or glass.
Place the rounds on an  ungreased baking sheet.  Gently reshape the leftover dough and cut again; this  recipe will produce 10-14 biscuits.
Beat the remaining egg with 1 tablespoonful  of water and brush the top of each scone; sprinkle each with a little of the  remaining sugar.
Bake 7-9 minutes, or until the scones are a beautiful golden  brown.
These keep better than biscuits, but should still be eaten the same day  you make them.
Seven Easy Additions to Cream Scones:
--Stir one-half cup or more chopped nuts into the prepared batter.
--Use up to fifty percent whole wheat flour.
--Substitute fresh fruit (apples, pears, peaches), whole berries (blueberries, cranberries) or minced dried fruit (figs, apricots) for the raisins.
--Add one teaspoonful or more of cinnamon or ginger, or a pinch of nutmeg or allspice to the dried ingredients.
--Add one-half cup grated cheese along with the eggs and cream; reduce the sugar to one teaspoon.
--Add minced fresh herbs to taste-dill, parsley, and chevril are especially good; reduce the sugar to one teaspoonful.
--Add one-half cup or more of minced cooked meat along with the eggs and cream; reduce the sugar to one teaspoon.

Nutrition per serving: 294.5 calories, 17.5 g fat (10.3 g saturated), 119.4 mg cholesterol, 571.4 mg sodium, 28.3 g carbohydrate (0.8 g fiber, 3.3 g sugar), 6.1 g protein.
Rating: 3.5 stars from 2 reviews
Creamed Beetroot
By Doreen Randal


Category: Vegetable
Keywords: < 60 Mins
Prep time: 35M | Cook time: 9M | Total time: 44M
Yield: 1 batch

Ingredients: butter, onion, flour, milk, mixed herbs, beetroots, tart dessert apple

Instructions:
Melt butter in a pan, add the onion and fry gently for 5 minutes with out browning.
Add the flour and cook a further 2 minutes, stirring all the time.  Remove from the heat and gradually add the milk, beating vigorously after each addition.
Return to the heat and bring to the boil stirring constantly.
Lower the heat and simmer 2 minutes stirring occasionally, then stir in the cream, herbs, and salt and pepper to taste.  Fold in beetroot and apple and simmer a further 5 minutes, stirring occasionally.
Remove from heat and leave to cool, stirring occasionally to prevent skin forming.

Nutrition per serving: 835.7 calories, 41.5 g fat (25.5 g saturated), 127.7 mg cholesterol, 664.9 mg sodium, 104.2 g carbohydrate (15.2 g fiber, 57.5 g sugar), 20.9 g protein.
Rating: 3 stars from 1 reviews
Creamy Smoked Salmon & Dijon Pasta
By Strawberry Girl


Category: < 60 Mins
Prep time: 45M | Cook time: 5M | Total time: 50M
Servings: 4

Ingredients: butter, shallots, garlic, smoked salmon, green onions, sour cream, light sour cream, Dijon mustard, white pepper

Instructions:
Cook the pasta.
Drain but do not rinse. Meanwhile, heat the butter in a large frying pan.
Add the shallots and saute=E9 for about 5 minutes.
Meanwhile, cut the salmon into thin bite-size pieces (I  use thick bite sized pieces) and slice the green onions; set aside.  Then, whisk the sour cream, Dijon and pepper into the sauted shallots.
Remove from the heat and immediately stir into the drained cooked pasta.
Add the salmon and green  onions and toss.
Serve hot or as a cold pasta salad.
The flavour becomes  fuller with a day's refrigeration.
If it's not creamy enough after being  chilled, simply stir in more sour cream.

Nutrition per serving: 438.6 calories, 20.3 g fat (9.7 g saturated), 97.8 mg cholesterol, 596.9 mg sodium, 44.1 g carbohydrate (2.4 g fiber, 3 g sugar), 20.1 g protein.
Rating: 3.5 stars from 2 reviews
Creamy Vegetable Curry with Rice
By Doreen Randal


Category: Long Grain Rice
Keywords: Rice, Vegetable, Vegan, Free Of..., Microwave, < 60 Mins
Prep time: 25M | Cook time: 21M | Total time: 46M
Yield: 1 batch

Ingredients: long-grain rice, salt, onion, curry powder, coconut milk, broccoli, carrot, pumpkin

Instructions:
Place rice in a large microwave-safe bowl with 3 cups boiling water and the  salt.  Cook on HIGH 12 - 14 minutes.
(Do not cover the rice or it will boil  over.)  Set aside. Place the oil and onion in a large dish and cook on HIGH for  2 minutes.
Stir in the curry powder and cook on HIGH 30 seconds.
Pour coconut  milk into the dish so that it is well combined.
Add the vegetables, cover and  cook on HIGH for 10 minutes; stir after 5 minutes.
Reheat the rice and fluff up  with a fork.
Serve the curry over the rice.  Cheers,  Doreen Doreen Randal,  WAnganui.
New Zealand

Nutrition per serving: 1763.4 calories, 65.3 g fat (45.4 g saturated), 0 mg cholesterol, 1288 mg sodium, 270.2 g carbohydrate (12.9 g fiber, 13 g sugar), 32 g protein.
Crisp Flatbread
By Dave5003


Category: Breads
Keywords: Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours, Easy
Prep time: 1H10M | Cook time: 34M | Total time: 1H44M
Yield: 24 rounds

Ingredients: fresh compressed yeast, water, salt, 4 grain bread flour

Instructions:
To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
Pour on the water.
Stir to dissolve the yeast. Add salt and bread flour.
Knead to an elastic dough.
Turn out the dough onto a floured work surface. Cut into 3 parts.
Form each part into a sausage and cut it into 8 pieces.
Form each piece into a round ball.
Cover and let rise for about 30 minutes.
Roll out each ball into a very thin circle. N.B.
Do not knead! Roll and turn the cake several times.
When it is very thin, about 2 mm (1/12"), prick very closely with a fork.
Make a hole in the middle of each cake. Place two cakes on each baking sheet. Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
Cool on a rack.

Nutrition per serving: 107 calories, 0.5 g fat (0.1 g saturated), 0 mg cholesterol, 195.7 mg sodium, 23.1 g carbohydrate (3.2 g fiber, 0.2 g sugar), 3.3 g protein.
Rating: 5 stars from 1 reviews
Crisp Lemon Chicken
By Doreen Randal


Category: Chicken
Keywords: Poultry, Meat, Healthy, < 60 Mins
Prep time: 35M | Cook time: 1M | Total time: 36M

Ingredients: cornflour, water, chicken tenderloins, spring onion, cornflour, lemon juice, lemon, rind of, ginger, brown sugar

Instructions:
Lemon Sauce:-  Mix cornflour with the lemon juice.  Mix the lemon rind, stock, ginger, brown sugar and cornflour mixture together in a saucepan.
Bring to the boil and cook for 1 minutes.
Set aside while preparing chicken.
Crisp Chicken:-  Lightly beat the egg whites, cornflour and water together.
Dip the chicken in this mixture.  Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
Pour over the lemon sauce and served garnished with chopped spring onion.

Nutrition per serving: 236.4 calories, 6.5 g fat (1.2 g saturated), 47.4 mg cholesterol, 210.8 mg sodium, 20.8 g carbohydrate (1.4 g fiber, 5.4 g sugar), 23.2 g protein.
Rating: 4 stars from 8 reviews
Crispy Potato Wedges
By Will Bowden


Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 1H10M | Cook time: 40M | Total time: 1H50M
Yield: 1 batch

Ingredients: russet potatoes, black pepper, salt, garlic cloves, reduced sodium ketchup

Instructions:
Place potatoes in a large bowl; add cold water to cover and let stand 15 min      minutes.
Preheat oven to 425.
Spray a nonstick baking sheet with vegetable cooking spray.
Set aside.
Drain potatoes in colander.
Spread on a double layer of paper towels.
Cover with a second layer of paper towels.
Press down on the towels to dry      potatoes.
Transfer potatoes to a clean large bowl.
Sprinkle with oil, pepper, and salt;      toss gently to combine.  Arrange seasoned potatoes in a single layer on the      prepared baking sheet.
Bake potatoes for 20 minutes.
Using a spatula, turn potatoes; sprinkle with garlic.  Bake until golden, about 20 minutes, turning baking sheet after 10      minutes for even browning.
Serve immediately with ketchup on the side. <NOTE:  For a sweeter flavor, use sweet potatoes instead of the russet potatoes.
Add 1/2 teaspoon of paprika when tossing potatoes with spices.
Bake as previously directed.>.

Nutrition per serving: 777.6 calories, 14.4 g fat (2 g saturated), 0 mg cholesterol, 342 mg sodium, 149.2 g carbohydrate (18.9 g fiber, 6.7 g sugar), 17.3 g protein.
Rating: 5 stars from 4 reviews
Crock Pot Curried Carrots
By Doreen Randal


Category: Vegetable
Keywords: Low Protein, Free Of..., Weeknight, < 4 Hours, Easy
Prep time: 20M | Cook time: 2H | Total time: 2H20M
Yield: 1 batch

Ingredients: carrots, mild curry powder, brown sugar, butter

Instructions:
Arrange carrots in the crock pot and sprinkle with the curry powder, brown sugar, salt and pepper.
Pour the melted butter over the carrots and toss thoroughly to mix all ingredients.
Cover with lid and cook on HIGH 1 1/2 - 2 hours.
Cheers,  Doreen Doreen Randal,  Wanganui, New Zealand.

Nutrition per serving: 493.4 calories, 35.8 g fat (22.1 g saturated), 91.6 mg cholesterol, 582.5 mg sodium, 44 g carbohydrate (11.9 g fiber, 23.5 g sugar), 4.3 g protein.
Rating: 5 stars from 4 reviews
Crock Pot Sweet and Sour Chicken
By Winnipeg Mel

I adopted this recipe from Zaar in Feb/05. There are a lot of yummy vegetables to make this a complete meal, just add rice or noodles.

Category: Chicken Breast
Keywords: Chicken, Pineapple, Poultry, Tropical Fruits, Fruit, Meat, Healthy, Free Of..., Weeknight
Prep time: 45M | Cook time: 12H | Total time: 12H45M
Servings: 4

Ingredients: celery, green pepper, onion, tapioca, chicken breasts, pineapple chunks, dark brown sugar, light brown sugar, soy sauce, light soy sauce, garlic cloves, ginger

Instructions:
CROCK POT: Put vegetables in bottom of crock pot. Sprinkle  tapioca over vegetables. Place chicken next. Combine all other  ingredients and Pour over chicken. Cover crock pot and turn to low  and cook for 8-10 hours.
OVEN: Put vegetables in bottom  of a greased pan.
Sprinkle vegetables with tapioca.
Add chicken to  pan.
Combine all other ingredients. Pour over chicken.
Cover pan  tightly with foil.
Bake in 300 deg.  oven for 2 hours.
The above are basic and easy to do.
You can add the cherries or  mandarin oranges for flavor and attractiveness.

Nutrition per serving: 477.3 calories, 13.7 g fat (3.9 g saturated), 92.8 mg cholesterol, 1127.1 mg sodium, 55.9 g carbohydrate (2 g fiber, 41.7 g sugar), 33.3 g protein.
Rating: 4 stars from 20 reviews
Austrian Sweet Cheese Crepes Baked in Custard
By Dave5003


Category: Breakfast
Keywords: Dessert, Cheese, Austrian, European, Weeknight, For Large Groups
Prep time: 1H5M | Cook time: 4H50M | Total time: 5H55M
Servings: 25

Ingredients: dried currant, boiling water, cream cheese, eggs, lemon, zest of, vanilla, granulated sugar, eggs, granulated sugar, milk, confectioners' sugar

Instructions:
Make filling: In a small heatproof bowl plump currants in boiling-hot water 15 minutes  and drain.
Pat currants dry between paper towels.
In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla.
In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks.
Add sugar to whites and beat meringue until it holds stiff peaks.
Fold cheese mixture into meringue gently but thoroughly and fold in currants.
Preheat oven to 400F.
and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
Working with 1 crepe at a time, spread 2 generous tablespoons filling on  each crepe, leaving a 1/2-inch border all around, and roll up crepes  jelly-roll fashion.
With a sharp knife cut crepes on a diagonal in half  and arrange, overlapping slightly, in layers in baking dish.
Crepes may  be prepared up to this point 4 hours ahead and chilled, covered.
Bring  crepes to at room temperature before proceeding.
In a small bowl whisk together eggs, granulated sugar, and milk and pour  over crepes, letting custard seep between layers.
Bake crepes in middle  of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
Dust crepes with confectioners' sugar and serve with apricot caramel  sauce.

Nutrition per serving: 119.1 calories, 7.5 g fat (4.5 g saturated), 55.2 mg cholesterol, 72.7 mg sodium, 10.8 g carbohydrate (0.2 g fiber, 7.9 g sugar), 2.9 g protein.
Crunchy Pretzel Drops No-Bake Cookies
By Marg CaymanDesigns


Category: Dessert
Keywords: Lunch/Snacks, Cookie & Brownie, < 30 Mins, For Large Groups, Easy
Prep time: 25M | Cook time:  | Total time: 25M
Servings: 24

Ingredients: light corn syrup, milk, butter, vanilla

Instructions:
Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly.
Remove from heat and stir in cereal and pretzels.
Drop by rounded tablespoonful onto wax paper and allow to harden.

Nutrition per serving: 106.3 calories, 3.4 g fat (2.4 g saturated), 2.7 mg cholesterol, 173.4 mg sodium, 17.9 g carbohydrate (0.4 g fiber, 6.3 g sugar), 1.4 g protein.
Rating: 4 stars from 2 reviews
Crunchy Oven Fried Fish
By Carole Reu


Category: < 60 Mins
Keywords: Oven
Prep time: 45M | Cook time: 12M | Total time: 57M
Servings: 4

Ingredients: all-purpose flour, lemon pepper, cornmeal, lemons, rind of, dried basil

Instructions:
Preheat oven to 450.
Cut fish into serving size pieces.
Mix flour, lemon  pepper, and 1/4 tsp salt in a shallow dish.
Beat egg white until frothy; place  in another shallow dish.
Combine bread crumbs, cornmeal, lemon peel, and basil  in a third shallow dish.
Dip top of fillets into flour  mixture; Shake off any  excess.
Dip tops into egg white; coat with crumb mixture.  Spray a shallow  baking pan with nonstick cooking spray.
Place fillets in pan, coating side up;  tuck under thin edges.
Bake for 6 to 12 minutes or until fish flakes easily  with a fork.

Nutrition per serving: 206.6 calories, 1.7 g fat (0.3 g saturated), 62.3 mg cholesterol, 154.4 mg sodium, 16.9 g carbohydrate (1.2 g fiber, 0.6 g sugar), 29.1 g protein.
Rating: 4.5 stars from 8 reviews
Crusty Garlic Bread
By Will Bowden

Serve this Italian bread, fragrant with garlic and herbs, hot from the oven - with pasta please!  :O)

Category: Breads
Keywords: European, Weeknight, Oven, < 4 Hours
Prep time: 1H15M | Cook time: 45M | Total time: 2H
Yield: 10 pieces

Ingredients: garlic cloves, olive oil, fresh parsley, fresh thyme, dried thyme, fresh marjoram, dried marjoram, paprika, parmesan cheese

Instructions:
Preheat oven to 350°F.
In a small bowl, combine the garlic and oil, mix well.
In another bowl, combine parsley, thyme, marjoram and paprika.
Add Parmesan; mix well.
Cut each loaf crosswise into diagonal slices, without cutting all the way through.
Brush cut sides of slices with garlic oil.
Sprinkle herb mixture between slices.
Wrap each loaf in foil, place on a baking sheet.  Bake until heated through, about 10 to 15 minutes.
Unwrap the loaves and place them on a breadboard or in a basket.  Serve immediately.
FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
Freeze up to 1 month.
To heat, preheat oven to 350°F.
Remove foil and plastic wrap from loaves; rewrap in foil.
Place on a baking sheet and bake until heated through, about 25 to 30 minutes.

Nutrition per serving: 71.8 calories, 1.7 g fat (0.3 g saturated), 0 mg cholesterol, 134.1 mg sodium, 11.8 g carbohydrate (0.8 g fiber, 0.2 g sugar), 2.1 g protein.
Rating: 4.5 stars from 5 reviews
Cream of Chicken Soup With Wild Rice
By Mimi Hiller

Good friend Nancy Dooley shared this with me, and it's become a family  favorite...especially good for fall and winter, but we eat it year round.

Category: Whole Chicken
Keywords: Chicken, Poultry, Rice, Meat, Winter, Weeknight, < 4 Hours
Prep time: 1H25M | Cook time: 1H5M | Total time: 2H30M
Servings: 8

Ingredients: wild rice, fryer chickens, water, mushrooms, onion, celery, instant chicken bouillon granules, white pepper, butter, all-purpose flour, milk, dry sherry

Instructions:
*I used Superior Touch Chicken Base and it was heavenly.
Cook wild rice according to package  directions for 30 minutes; drain off  liquid  and rinse thoroughly.
Set partially cooked rice aside.  In a large saucepan,  combine the chicken and water.
Bring to boiling,  reduce heat, and simmer for 40 minutes or until the chicken is tender.
Remove chicken from broth and let stand until cook enough to handle.  Skim fat from broth.
Strain and reserve broth.
Remove chicken meat from bones.
Cut into bite-size pieces.
In the same  saucepan, cook celery and onion in hot oil for 4-5  minutes; add mushrooms and  cover and cook for 5 to 10 minutes or until  everything is tender, stirring now  and then.
Remove from heat.  Return broth to the saucepan.
Add the partially  cooked wild rice to the chicken broth mixture. Stir  in the bouillon granules  and white pepper.
Bring to boiling.
Reduce heat  and simmer, uncovered, for 15  minutes.
In a large separate saucepan, melt the butter.
Stir in flour until it  all clings together and is smooth.
Add the milk all at once and stir and  cook  until it's bubbly and thick.
Add some hot broth mixture to the white  sauce  mixture and stir until smooth; return all to the broth mixture.  Stir in the  chicken pieces and the Sherry.
Heat through.

Nutrition per serving: 610 calories, 31.8 g fat (13.9 g saturated), 123 mg cholesterol, 1117.6 mg sodium, 42.6 g carbohydrate (3.2 g fiber, 2.9 g sugar), 35.2 g protein.
Rating: 5 stars from 5 reviews
Creamed Tuna
By opal Fitzgerald

This is a quick way of fixing it and one that I have used for years as a quick lunch or supper.  Add a salad and drink and it equals a good meal.

Category: Lunch/Snacks
Keywords: Tuna, Low Cholesterol, Healthy, < 15 Mins, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 2

Ingredients: tuna, milk, pimientos

Instructions:
Mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos.
Heat  until hot and serve over toast or biscuits.
Garnish with a couple of small sweet pickles (goes great with this).

Nutrition per serving: 292.2 calories, 15.1 g fat (4.5 g saturated), 43.5 mg cholesterol, 980.8 mg sodium, 12.4 g carbohydrate (0 g fiber, 2.1 g sugar), 25.8 g protein.
Rating: 4.5 stars from 17 reviews
Creamy Mushroom and Onion Rotini
By Cindy Hartlin


Category: Low Cholesterol
Keywords: Healthy, < 30 Mins
Prep time: 10M | Cook time: 16M | Total time: 26M
Servings: 6

Ingredients: rotini pasta, bacon, garlic, cooking onion, mushroom, dried thyme leaves, salt, pepper, dry white wine, fresh parsley

Instructions:
Cook rotini pasta according to package directions.
In large skillet, heat oil over medium heat.  Add bacon and cook until translucent.  Stir in garlic, onion and mushrooms.
Cook, stirring occasionally, for 5 minutes or until mushrooms begin to brown.
Increase heat to high and stir in thyme, salt and pepper.
Stir in cream, stock and wine.  When mixture boils, reduce heat and simmer for 1 minute. Add hot drained pasta and toss.
Garnish with chopped fresh parsley and serve immediately.

Nutrition per serving: 365.7 calories, 8.1 g fat (2.9 g saturated), 12.2 mg cholesterol, 158.7 mg sodium, 58.8 g carbohydrate (3.4 g fiber, 4.5 g sugar), 13.2 g protein.
Auntie Bettys Double Chocolate Cheesecake
By Dave5003


Category: Cheesecake
Keywords: Dessert, Weeknight, Oven, < 4 Hours
Prep time: 1H35M | Cook time: 1H20M | Total time: 2H55M
Servings: 8

Ingredients: butter, cream cheese, sugar, eggs, vanilla extract, sour cream, sugar, vanilla

Instructions:
CRUST     Roll out chocolate cream wafers on wax paper.
Mix crumbled wafers,  butter and nuts in the bottom of a 10" spring form pan.
Using a piece of wax paper, press mixture evenly in the bottom of the pan.
Place pan in refrigerator or freezer while preparing the filling.
FILLING     Preheat oven to 350 degrees.
In a large bowl beat cream cheese until fluffy.
Gradually add sugar.
Beat in eggs one at a time until well blended.
Stir in chocolate and vanilla.
Mix well.
Pour on top of  prepared crust and bake 50 minutes.
Remove from oven.
Turn oven off and close door.
TOPPING     Combine sour cream, sugar and vanilla.
Spread over cheesecake.   Return to oven, but do not reheat oven.
Leave in warm oven for 10 minutes with the door closed.
Open door and leave cake in oven for an additional 20 minutes.
Remove cake from oven.
Allow cake to cool on wire rack.
FINAL TOUCH     Freeze Hershey bar.
When cake is cooled, shave frozen chocolate on  top of cake.  Refrigerate overnight.

Nutrition per serving: 921.2 calories, 70 g fat (39.5 g saturated), 240 mg cholesterol, 403.9 mg sodium, 67.9 g carbohydrate (3.5 g fiber, 56 g sugar), 14.4 g protein.
Green and Gold Chowder
By Doreen Randal


Category: Chowders
Keywords: < 60 Mins
Prep time: 25M | Cook time: 13M | Total time: 38M
Yield: 1 batch

Ingredients: milk, bay leaf, butter, flour, onions, frozen green beans

Instructions:
Arrange fish in a shallow dish in a single layer.
Add half the milk and bay leaf, cover and cook on HIGH for 7 minutes, until it can be flaked.
Reserve cooking liquid.
Flake fish, discarding skin and bones.
Cut the beans into 2 1/2 cm pieces and the baby corn in half if large. Place the butter in a microwave safe bowl cover and microwave on HIGH until melted.
Stir in the flour and whisk in the fish cooking liquid and the remaining milk, a little at a time, until mixture is smooth.
Mix the vegetables into the sauce.  Cover and cook on HIGH for 6 1/2 minutes, stir in fish and pepper to taste and cook for a further 2 minutes, until vegetables are cooked, stirring twice.

Nutrition per serving: 1328.5 calories, 60.7 g fat (36.2 g saturated), 333.3 mg cholesterol, 5702 mg sodium, 53.8 g carbohydrate (5 g fiber, 5.6 g sugar), 138.3 g protein.
Tortilla Peach Cobbler
By Carole Reu


Category: Dessert
Keywords: Fruit, < 30 Mins, Oven
Prep time: 5M | Cook time: 25M | Total time: 30M
Servings: 4

Ingredients: sugar, cornstarch, candied ginger, white flour tortillas, wheat flour tortillas, sugar

Instructions:
Preheat oven to 400 and lightly spray an 8 or 9" round cake pan.
In a mixing bowl, stir together sugar and cornstarch.
Add peaches with juice and ginger.
Toss to combine evenly.
Spread 1/2 of the peach mixture evenly into prepared pan.
Arrange 1/2 of the tortilla strip over peaches.
Top with remaining peach mixture.  Arrange remaining tortilla strips over peaches in a lattice pattern.
Lightly spray lattice with cooking spray and sprinkle with sugar and almonds, if desired.
Bake 25 minutes until filling is bubbly throughout and top is browned.

Nutrition per serving: 232.6 calories, 2.1 g fat (0.5 g saturated), 0 mg cholesterol, 146.7 mg sodium, 52.6 g carbohydrate (2.4 g fiber, 38 g sugar), 2.9 g protein.
Rating: 4.5 stars from 2 reviews