mdivanisova/recipes_data_food.com huggingface dataset:
Tricolor Crustless "Quiche"
By Julesong


Category: Savory Pies
Keywords: Breakfast, Vegetable, European, Spring, Summer, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: spinach, carrots, potatoes, low-fat cream cheese, cream cheese, swiss cheese, all-purpose flour, milk, eggs, white pepper, hot paprika

Instructions:
Preheat oven to 375 degrees F (190 C).
For frozen spinach:  cook over low heat until liquid evaporates.  Fresh spinach:  wash and boil only in water clinging to the leaves until tender.  Drain, chop, and place in bowl.
In a separate bowl, mash the cooked carrots.
In another bowl, mash the cooked potatoes.
In yet another bowl, mix the cheeses, flour, milk, eggs, white pepper, paprika, salt, and pepper.
Divide into 3 equal portions and place a portion into each of the other bowls of spinach, carrot, and potatoes.
Mix contents of all three bowls well.
Butter a deep 14x4-inch pan.
Spoon in potato mixture and bake in 375 degrees F (190 C) for 8 minutes.
Spoon in the carrot mixture and bake 8 more minutes.
Now spoon in the spinach mixture and bake 45 minutes or until everything sets.
Turn off the oven, but leave the quiche in the oven for 5 minutes.
Remove from oven, then let cool for at least 5 minutes before serving.

Nutrition per serving: 508.2 calories, 27 g fat (16.1 g saturated), 183.4 mg cholesterol, 362.9 mg sodium, 46.6 g carbohydrate (5.9 g fiber, 4.3 g sugar), 21.3 g protein.
Rating: 5 stars from 2 reviews
Twice Baked Potatoes II
By Brewer


Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, < 60 Mins, Oven, Easy
Prep time: 15M | Cook time: 30M | Total time: 45M
Yield: 12 halves

Ingredients: potatoes, milk, margarine, cheddar cheese

Instructions:
Bake potatoes until almost done. Remove from oven and let cool long enough so that you can handle them.
Cut them in half lengthwise and scoop out the insides and place in a bowl.
Mash the potatoes with a masher, add some milk (for 6 potatoes I add about 3-4 tbsp.) and about 2 tablespoons of margarine.
Mash some more to mix in the milk and margarine. Add about 1/2 cup of grated cheddar cheese , how much depends on how cheesy you want them, and mix the cheese in thoroughly.
Place the potato mixture back into the skins and bake at 350% for about 30 minutes.

Nutrition per serving: 120.3 calories, 3.7 g fat (1.5 g saturated), 5.5 mg cholesterol, 59.7 mg sodium, 18.9 g carbohydrate (2.3 g fiber, 0.9 g sugar), 3.5 g protein.
Rating: 4 stars from 1 reviews
No Bake Chocolate Cookies
By Mutende


Category: Dessert
Keywords: Cookie & Brownie, < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Yield: 1 batch

Ingredients: rolled oats, sugar, milk, butter, margarine, vanilla essence, salt

Instructions:
Simmer sugar, milk, butter, cocoa and salt over a low heat until well blended, then add rolled oats, chopped nuts, coconuts and vanilla and remove from heat.
Beat mixture well until stiff, then drop in spoon-fuls onto greased baking sheet.
Leave until set.

Nutrition per serving: 2522.8 calories, 136.6 g fat (44.5 g saturated), 95.2 mg cholesterol, 1569.7 mg sodium, 265.6 g carbohydrate (48.1 g fiber, 32.3 g sugar), 72.9 g protein.
Unusual Chicken
By Alan1


Category: Chicken
Keywords: Poultry, Meat, Very Low Carbs, Low Protein, Low Cholesterol, < 15 Mins, Deep Fried
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: chicken piece, chili powder, ginger, salt, garam masala, soy sauce, plain yogurt, curry leaf, ginger, garlic, green chili, spring onion, coriander leaves

Instructions:
Mix together and marinate chicken for about 5 to 6 hours or overnight in a covered dish in the refrigerator.
Add one beaten egg and corn flour to cover. Place some ground nut oil in a wok heat oil and deep fry on a low heat. The meat is now ready to eat.
If a hotter dish is required: Take some curry leaves, ginger, garlic, green chilies, spring onions, coriander leaves. Place all the above in a wok with hot oil and fry for a couple of minutes.
Add some yogurt and tomato sauce and stir. Now add the chicken and some red food coloring and stir fry again to cover all the meat with the sauce.

Nutrition per serving: 0 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g carbohydrate (0 g fiber, 0 g sugar), 0 g protein.
Vegetarian Baked Stuffed Red Bell Peppers
By Strawberry Girl


Category: < 30 Mins
Keywords: Oven
Prep time: 0S | Cook time: 20M | Total time: 20M
Servings: 4

Ingredients: long-grain rice, salt, sweet peppers, butter, margarine, onion, celery, sunflower seeds, parsley, eggs, dried oregano leaves, black pepper, sharp cheddar cheese

Instructions:
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
Drain if necessary.
Set aside. Cut peppers in half.
Remove seeds and white  membrane.  Parboil peppers in boiling salted water for 5 minutes.
Arrange in  slightly oiled, shallow 1-1/2 quart baking dish.
Melt butter in small skillet.   Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove  from heat.  Stir into rice.  Add parsley, eggs, oregano, jalapeno pepper, black  pepper, and salt to taste.  Fill peppers with mixture.  Sprinkle cheese on top.
Put about 1/3 cup hot water in bottom of dish.
(I use the water used to parboil the peppers.)  Bake at 400  F for about 20 minutes.

Nutrition per serving: 423.6 calories, 25.5 g fat (10.1 g saturated), 130.7 mg cholesterol, 803.5 mg sodium, 36.1 g carbohydrate (6.3 g fiber, 9.1 g sugar), 14.3 g protein.
Rating: 4.5 stars from 17 reviews
Chili With Biscuits
By Carole Reu


Category: Beans
Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins, Stove Top
Prep time: 45M | Cook time: 12M | Total time: 57M
Servings: 8

Ingredients: garbanzo beans, kidney beans, celery, onion, apple cider, low sodium chicken broth, chili powder, garlic, dried oregano, pepper, nonfat cheddar cheese, all-purpose flour, whole wheat flour, baking powder, salt, skim milk, low-fat sour cream

Instructions:
Stir together undrained tomatoes, garbanzo beans, kidney beans, celery, onion,  apple juice, chicken broth, chili powder, garlic, oregano, and pepper in a 4  quart Dutch oven or kettle.  Bring to boiling; reduce heat. Sour Cream Biscuits: stir together both flours, baking powder, and salt in a medium bowl.
Add milk  and sour cream,  stirring until just moistened.
Drop biscuit dough in 8 mounds  onto simmering soup mixture.  Cook, covered, about 12 minutes or until a  toothpick inserted into biscuits comes out clean.
Ladle soup into soup bowls.
Place a biscuit on top of each serving and sprinkle with cheese.

Nutrition per serving: 200.2 calories, 2.4 g fat (0.8 g saturated), 3.3 mg cholesterol, 458.2 mg sodium, 37 g carbohydrate (7 g fiber, 3.6 g sugar), 8.8 g protein.
Vidalia Onion Casserole
By Mr. Bill


Category: Vegetable
Keywords: < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: butter, herb stuffing mix, butter, eggs, milk, cheddar cheese

Instructions:
Preheat oven to 350F.
Cut onions in quarters and slice very thin.
Set aside.     Melt 1/4 cup butter in saucepan and pour over stuffing.
Mix   thoroughly and line 1 quart casserole dish with stuffing mixture.     Melt 2 tablespoons butter in pan and saute onions until tender.
Pour   over stuffing in casserole dish.
Mix eggs, milk, salt and pepper.
Pour mixture over onions and   sprinkle cheese over top.
Bake for 45 minutes or until slightly   brown.

Nutrition per serving: 354.4 calories, 28.5 g fat (17.2 g saturated), 180.2 mg cholesterol, 315.2 mg sodium, 14.7 g carbohydrate (1.7 g fiber, 5.5 g sugar), 11.2 g protein.
Rating: 4.5 stars from 5 reviews
Lemon Whipped Cream
By Carole Reu


Category: Low Protein
Keywords: Free Of..., < 15 Mins, For Large Groups, Easy
Prep time: 5M | Cook time:  | Total time: 5M
Servings: 48

Ingredients: heavy cream, sugar, lemon juice, lemons, zest of

Instructions:
Whip heavy cream.
Fold in sugar, lemon juice and zest.

Nutrition per serving: 21.5 calories, 1.8 g fat (1.1 g saturated), 6.8 mg cholesterol, 1.9 mg sodium, 1.3 g carbohydrate (0 g fiber, 1.1 g sugar), 0.1 g protein.
Rating: 5 stars from 3 reviews
Whole Grain Buttermilk Pancakes
By Carole Reu


Category: Breakfast
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 12

Ingredients: whole wheat flour, cornmeal, brown sugar, baking powder, baking soda, salt, buttermilk, eggs

Instructions:
In a medium size bowl, combine the whole wheat flour, oat bran, cornmeal, sugar, baking powder and baking soda, and salt.  In another bowl, combine the  buttermilk, egg yolks and oil.
In a large bowl, beat the egg whites until stiff  peaks form.
Stir in the buttermilk mixture into the flour mixture.  Fold in the egg whites.
Lightly coat a skillet with cooking spray and set over moderate  heat.  When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup  batter for each.
Cook for about 2 minutes on one side or until bubbles appear  on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through.

Nutrition per serving: 61.5 calories, 2 g fat (0.5 g saturated), 36.1 mg cholesterol, 154.2 mg sodium, 8.9 g carbohydrate (1.2 g fiber, 2.2 g sugar), 3 g protein.
Rating: 5 stars from 11 reviews
Yolkless Noodles
By Carole Reu


Category: Low Cholesterol
Keywords: Healthy, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8
Yield: 14 oz. fresh pasta

Ingredients: all-purpose flour, salt, water, olive oil, all-purpose flour

Instructions:
In a large mixing bowl stir together the 2 cups flour and salt.  Make a well in  the center of the dry mixture.  In a small mixing bowl combine egg white, water, and oil.
Add to the dry mixture.  Mix well.
Sprinkle kneading surface with 1  Tbsp of the remaining flour.
Turn dough out onto floured surface.  Knead till  dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp  additional flour as needed.
Cover and let the dough rest for 10 minutes.
Divide dough into 4 equal portions.
On a lightly floured surface, roll each  portion into a 12" square, (about 1/16" thick).  Let stand, uncovered, about 20  minutes.
Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
Shake the strands to separate and cut into 2 to 3" lengths.
If using a pasta  machine, pass each portion through machine according to manufacturer's  directions till dough is 1/16" thick.
Cut into 1/4" wide strips.
Cut strips  into 2 to 3" lengths.
To store cut noodles, spread them on a wire cooling rack.
Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
Or, dry the noodles for at least 1 hour and  seal in  a freezer bag or freezer container; freeze up to 8 months.
Cook  noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few  more minutes for dried or frozen noodles.
Drain noodles well.

Nutrition per serving: 138.2 calories, 1.5 g fat (0.2 g saturated), 0 mg cholesterol, 160 mg sodium, 26.1 g carbohydrate (0.9 g fiber, 0.1 g sugar), 4.4 g protein.
Rating: 5 stars from 3 reviews
Yorkshire Pudding Popovers
By Ian  Carol Rice

This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to  suit larger or smaller groups is dead easy. I always use a yogurt container to  measure it but you could use a bucket if you've a large group for which to  cater.

Category: European
Keywords: < 15 Mins, Oven, Easy
Prep time: 0S | Cook time:  | Total time: 15M
Servings: 4

Ingredients: plain flour, egg, milk, salt

Instructions:
Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or  dripping in each of several muffin tins or, to be truly Yorkshire, a couple of  tablespoonsful in a larger roasting tin and place in the oven until the fat is  really hot and beginning to smoke.  Meanwhile combine the rest of the  ingredients and beat to form a batter of the consistency of double cream.
If  you wish you can add mixed dried herbs to add a savoury flavour.
When the fat  is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin  tins don't over fill.
Remember that the puddings will rise and puff up.
Put  the tin back into the top of the oven as soon as possible and leave for about  20-25 minutes by which time they will be puffed up and crisp.
When my  grandmother used to make Yorkshire pudding to go with the Sunday  roast we would eat it in the true Yorkshire way.
That is, as a first course with just a  savoury gravy poured over it.  After all, the idea of Yorkshire pudding is to  fill you up so that you don't want so much of the more expensive meat!  If there was any of the pudding left over as a treat we  kids would have it as a desert  with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Nutrition per serving: 239.7 calories, 8.3 g fat (3.3 g saturated), 234.5 mg cholesterol, 116.8 mg sodium, 27.1 g carbohydrate (0.8 g fiber, 0.3 g sugar), 12.9 g protein.
Rating: 5 stars from 102 reviews
Zesty Fried Chicken
By Carole Reu


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, < 60 Mins, Deep Fried, Easy
Prep time: 10M | Cook time: 35M | Total time: 45M
Servings: 4

Ingredients: cornmeal, paprika, salt, garlic powder, pepper, cumin, boneless skinless chicken breast halves

Instructions:
Combine cornmeal, paprika, salt, garlic, powder, pepper, and cumin in a shallow  dish or on a sheet of waxed paper.
Rinse chicken, do not pat dry; coat chicken  evenly on all sides with the cornmeal mixture.
Spray an unheated large skillet  with cooking spray.
Preheat skillet over medium high heat.
Add chicken; cook  for 8 to 10 minutes or until tender and no longer pink, turning occasionally to brown evenly on all sides.

Nutrition per serving: 152.4 calories, 3.3 g fat (0.7 g saturated), 75.5 mg cholesterol, 429.8 mg sodium, 3.8 g carbohydrate (0.6 g fiber, 0.1 g sugar), 25.6 g protein.
Rating: 4.5 stars from 10 reviews
Zucchini Lasagna (Lasagne) - Low Carb
By Marg CaymanDesigns

Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

Category: Vegetable
Keywords: Meat, European, < 60 Mins, Oven
Prep time: 20M | Cook time: 40M | Total time: 1H
Servings: 4

Ingredients: zucchini, lean ground beef, onion, tomatoes, tomato paste, garlic clove, dried oregano, dried basil, dried thyme, water, pepper, egg, low fat cottage cheese, mozzarella cheese, flour

Instructions:
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

Nutrition per serving: 261.1 calories, 11.6 g fat (5.1 g saturated), 98.7 mg cholesterol, 631 mg sodium, 16.1 g carbohydrate (3.4 g fiber, 10.5 g sugar), 24.5 g protein.
Rating: 5 stars from 198 reviews
Zucchini Squash With Parmesan
By Jjortikka


Category: Vegetable
Keywords: < 30 Mins, Stove Top, Easy
Prep time: 0S | Cook time: 20M | Total time: 20M
Servings: 4

Ingredients: zucchini, margarine, onion, parmesan cheese

Instructions:
Slice your squash and saute it in a little margarine with sliced onion.  Salt & pepper to taste.
After it's done (approx. 15 to 20 min.), sprinkle with Parmesan cheese.

Nutrition per serving: 101.4 calories, 6.7 g fat (2.8 g saturated), 11 mg cholesterol, 232.8 mg sodium, 4.9 g carbohydrate (1.2 g fiber, 3.1 g sugar), 6.2 g protein.
Rating: 4 stars from 1 reviews
Tofu Lasagna
By Ed Paulhus


Category: Soy/Tofu
Keywords: Beans, < 60 Mins, Oven
Prep time: 0S | Cook time: 45M | Total time: 45M
Servings: 8

Ingredients: butter, fresh mushrooms, garlic cloves, salt, pepper, wheat germ, tofu, parmesan cheese, mozzarella cheese, fresh parsley

Instructions:
Cook and drain lasagne noodles; set aside.
Melt butter in large skillet.  Add  mushrooms, garlic salt and pepper.  Cook until mushrooms are tender.
Stir in sauce and wheat germ; heat through.
Combine tofu and Parmesan cheese in a  bowl.
Combine mozzarella and parsley in another bowl.
In a 9x12-inch pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella  mixture.  Repeat.  Bake at 350°F for 45 minutes or until hot and bubbly.
Let stand for 15 minutes before cutting.

Nutrition per serving: 350.5 calories, 16.7 g fat (8.6 g saturated), 41.4 mg cholesterol, 626.4 mg sodium, 34.4 g carbohydrate (3.5 g fiber, 6.1 g sugar), 16.8 g protein.
Rating: 5 stars from 3 reviews
Tofu Mayonnaise
By Carole Reu


Category: Soy/Tofu
Keywords: Beans, Vegan, Low Cholesterol, Free Of..., < 15 Mins, For Large Groups, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Servings: 16
Yield: 1 cup

Ingredients: silken tofu, lemon juice, sugar, prepared mustard, apple cider vinegar, salt

Instructions:
Combine all ingredients in a blender and beat until smooth and creamy.

Nutrition per serving: 47.4 calories, 4.1 g fat (0.5 g saturated), 0 mg cholesterol, 79.3 mg sodium, 1.6 g carbohydrate (0 g fiber, 1.1 g sugar), 1.2 g protein.
Rating: 5 stars from 17 reviews
Tom's Double Barrel Habanero Hot Sauces
By mail.lynks.com


Category: Low Protein
Keywords: Low Cholesterol, Healthy, < 30 Mins
Prep time: 30M | Cook time:  | Total time: 30M
Yield: 1 batch

Ingredients: habaneros, onion, garlic cloves, canola oil, carrot, vinegar, fresh lime juice

Instructions:
Saute the onion and garlic in the oil until soft.
Add the carrots with a small  amount of water.
Bring to a boil, reduce the heat, and simmer until the carrots are soft.
Place the chilies, vinegar and lime juice in a blender and blend until peppers are finely minced.
Add the onion, garlic and carrots and  puree the mixture until smooth.
Return the mixture to the stove and simmer for 5 minutes.
Strain the mixture into an empty hot sauce bottle.  You'll get about 4  ounces.
This is a fiery hot sauce that you need to use with care.
Place the  ingredients that were strained out into a jar and refrigerate.
It  will have  the consistency of finely grated horseradish and the flavor of  habanero fruit.
I love this on just about everything.

Nutrition per serving: 469.7 calories, 15.5 g fat (1.2 g saturated), 0 mg cholesterol, 133.9 mg sodium, 77.9 g carbohydrate (13.4 g fiber, 38.1 g sugar), 13.5 g protein.
Rating: 5 stars from 3 reviews
Tortilla Beef
By foxysnana


Category: Meat
Keywords: Mexican, Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: garlic, salt, pepper, limes, lemon juice, onion, carrot, marjoram, beef broth, tomatoes

Instructions:
Spread minced garlic on round steak and  sprinkle with salt, pepper and  lime  juice. Place in the slow cooker and add  remaining ingredients.
Set   cooker on  low and cook for 8 hours.
Meat  should be fork tender and shred  easily.
Fill  tortillas with favorite fillings and  meat.

Nutrition per serving: 1933.3 calories, 106.3 g fat (41.6 g saturated), 662.3 mg cholesterol, 3394.9 mg sodium, 41.4 g carbohydrate (10.9 g fiber, 21.7 g sugar), 195.7 g protein.
Rating: 5 stars from 3 reviews
Beef Liver and Bacon 'n' Onion Sauce
By Cindy Hartlin


Category: Beef Organ Meats
Keywords: Beef Liver, Meat, < 30 Mins, < 15 Mins
Prep time: 0S | Cook time: 25M | Total time: 25M
Servings: 6

Ingredients: bacon, onion, flour, chicken bouillon mix, milk, beef liver

Instructions:
Cook bacon in a saucepan until crisp.
Drain, reserving 3 tablespoons drippings; set bacon aside.
Saute onion in reserved drippings until tender.
Blend in flour and bouillon mix.
Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
Keep warm.
Pan fry or broil liver to desired degree of doneness.
To serve pour sauce over individual servings of liver and top with crisp bacon.

Nutrition per serving: 318.4 calories, 16.7 g fat (6.2 g saturated), 335.9 mg cholesterol, 421.7 mg sodium, 12.2 g carbohydrate (0.4 g fiber, 1.3 g sugar), 28.3 g protein.
Lobster Newburg
By Tracey Hammonds


Category: Lobster
Keywords: Very Low Carbs, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: live lobsters, unsalted butter, medium-dry sherry, medium-dry sherry, brandy, brandy, heavy cream, nutmeg, cayenne pepper

Instructions:
Into a large kettle of boiling salted water plunge lobster, head first, and boil covered for 8 minutes from the time the water returns to a boil.
Transfer lobsters using tongs to cutting board, cool till they can be handled.
Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces.
Remove the rest of the meat and do the same.  In heavy sauce pan cook the meat in butter over moderate heat, stirring occasionally, for 2 minutes.
Add 2 tbsp. sherry and 3 tbsp. brandy and cook the mixture , stirring, for 2 minutes.
Transfer meat with a slotted spoon to a bowl.
Add the cream to the sherry mixture and boil till it is reduced to about a cup.
Reduce heat to low and stir in the 1 tsp. sherry and brandy, nutmeg, cayenne and salt to taste.
Whisk in the egg yolks.
Cook the mixture, whisking constantly, until it registers 140* on a deep fat thermometer,, and cook it whisking, for 3 minutes more. Stir in meat and serve over toast.

Nutrition per serving: 409.6 calories, 33.4 g fat (19.8 g saturated), 312.9 mg cholesterol, 251.7 mg sodium, 3.3 g carbohydrate (0 g fiber, 0.6 g sugar), 17.2 g protein.
Lots of Berries Pie
By Dancer


Category: Pie
Keywords: Dessert, Low Protein, < 60 Mins, Oven
Prep time: 15M | Cook time: 45M | Total time: 1H
Servings: 8

Ingredients: sugar, salt, cornstarch, cinnamon, blueberries, strawberry, blackberry, red raspberries, water, lemon juice, butter, margarine

Instructions:
In a saucepan, combine sugar, salt, cornstarch, and cinnamon.
Stir in berries.
Add water and lemon juice.
Cook over medium heat just to the boiling point.
Pour into pie shell; dot with butter.
Top with lattice or full crust.
If using a full crust, cut slits in the top, brush with milk and sprinkle with sugar.
Bake in oven preheated to 350F for about 45 minutes or until the crust is golden.

Nutrition per serving: 394.3 calories, 18.1 g fat (5.6 g saturated), 7.6 mg cholesterol, 280.2 mg sodium, 56.3 g carbohydrate (4 g fiber, 29 g sugar), 3.4 g protein.
Rating: 4.5 stars from 3 reviews
Low-Fat Strawberry Butter
By Dancer


Category: Strawberry
Keywords: Berries, Fruit, Free Of..., < 15 Mins, Stove Top, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 1/2 cups

Ingredients: strawberry, apple cider, honey, vanilla, cinnamon

Instructions:
Combine all of the ingredients in a medium saucepan.
Bring to a boil, reduce to a simmer and cook until berries are soft. Drain, reserving the juices.
Place the berries in a food processor or blender and puree until smooth.
Pass through a fine strainer.
If too thick, add a few drops of reserved juices to thin.

Nutrition per serving: 135.9 calories, 0.5 g fat (0 g saturated), 0 mg cholesterol, 2.7 mg sodium, 34.9 g carbohydrate (3.1 g fiber, 30.1 g sugar), 1.1 g protein.