mdivanisova/recipes_data_food.com huggingface dataset:
Trifle
By Dancer

After steamed puddings, trifle is the most traditional of English Christmas  desserts. The cake base uses only egg white substitutes, while the custard  eliminates eggs completely.

Category: Dessert
Keywords: Pears, Fruit, Weeknight, Oven, < 4 Hours
Prep time: 1H30M | Cook time: 25M | Total time: 1H55M
Servings: 8

Ingredients: egg white substitute, granulated sugar, soymilk, lemon juice, whole wheat pastry flour, baking powder, salt, cornstarch, granulated sugar, soymilk, vanilla extract, lemon juice, sweet sherry, port wine, pear

Instructions:
Preheat the oven to 350 degrees.
Beat the egg white substitutes until stiff  with an electric mixer.
Fold in the sugar, milk, and lemon juice and beat again.
Combine the flour, baking powder, and salt in a small mixing bowl.
Sprinkle into  the egg white mixture, a bit at a time, beating in each time with the mixer  until velvety smooth.
Pour into a lightly oiled, 9- by 13-inch baking pan.
Bake  for 25 minutes, or until the top is golden and a knife inserted into the center  tests clean.
This cake may be made well ahead of time; let it cool completely,  then store in an airtight container or proceed with the remaining steps.
For  the custard, combine the cornstarch and sugar in a heavy saucepan.
Pour in  enough soy milk to dissolve them.
Whisk in the remaining milk.
Place over  moderate heat and bring to a simmer, whisking almost continuously, so that the  cornstarch does not lump on the bottom.
Let the mixture simmer gently, whisking  frequently, until thick.
Remove from the heat. Stir in the vanilla and lemon  juice. Let the custard cool to room temperature.  Before assembling the trifle, cut the cake base into 4 to 6 sections, then  carefully split the sections in half through the center so that they are half  the thickness.
Spread the bottom halves with the raspberry preserves , then  cover with the tops.
Cut the sandwiched cake into approximately 1- by 2-inch  fingers.
Assemble the trifle in a trifle dish or a IO-inch round, preferably  clear-glass casserole dish at least 3 to 4 inches deep: half the cake fingers,  sprinkled with half of the sherry or port, half of the custard, the pear s  lices, the remaining cake fingers, the remaining sherry or port, the remaining  custard.
Sprinkle the top with the sliced almonds and decorate with small dots  of raspberry jam, either in an irregular or regular pattern.
Chill thoroughly  before serving.

Nutrition per serving: 253.8 calories, 3.9 g fat (0.4 g saturated), 0 mg cholesterol, 172.5 mg sodium, 48.9 g carbohydrate (3.9 g fiber, 27.9 g sugar), 6.2 g protein.
Rating: 4 stars from 3 reviews
Suffolk Trifle (English)
By Chef Hels

Okay, this isn't my recipe, although I do intend on making it soon.  It's one of the ones I acquired when the elves were clearing out the Recipezaar account.  Please tell me what it's like if you make it.

Category: Dessert
Keywords: < 60 Mins
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 4

Ingredients: white wine, brandy, egg, cornflour, caster sugar

Instructions:
Put the macaroons in a glass bowl and pour over the wine and brandy.
Leave macaroons to soak, adding extra wine or brandy if they appear   dry.
Pour the single cream into a pan and warm gently until just on   the point of boiling.
Beat together the egg, egg yolk and cornflour   in a bowl, pour on the cream and whisk Iightly.
Return to a clean   saucepan and cook gently, without boiling, until custard has   thickened, stirring continuously.
Stir in the sugar and allow the   custard to cool a little. Pour over the soaked macaroons and set in   a cool place. Carefully smooth the jam over the custard,  then    sprinkle  with  almonds  and candied peel.
Whip the double cream   until it stands in soft peaks and pipe or pile on top of trifle.   Serve decorated with extra blanched almonds and candied peel, if   desired.

Nutrition per serving: 625.7 calories, 43.4 g fat (25 g saturated), 210.8 mg cholesterol, 142.4 mg sodium, 49.5 g carbohydrate (1.7 g fiber, 37.8 g sugar), 7.8 g protein.
Twice-Baked Potatoes (Microwave)
By HELEN PEAGRAM_40951


Category: Potato
Keywords: Vegetable, Low Protein, Weeknight, Microwave, < 4 Hours
Prep time: 50M | Cook time: 27M | Total time: 1H17M
Servings: 8

Ingredients: baking potatoes, bacon, butter, margarine, green onions, milk, salt, pepper, paprika

Instructions:
Pierce well-scrubbed potatoes twice.
Place 1 inch apart on paper towel in microwave oven.
Microwave at HIGH 10-1/2 to 12-1/2 minutes, or until  just softened, rearranging and turning over after half the cooking  time.
Let stand, covered with a bowl, for 5 minutes.
Place bacon on paper towel lined plate. Cover with paper towel.
Microwave at HIGH 5 to 6 minutes, or until crisp.
Drain bacon on paper towel; crumble.
Place butter and green onion in 2 quart casserole; cover.
Microwave at HIGH 1-1/2 to 2 minutes, or until butter is melted and onion is tender.
Cut potatoes in half lengthwise.
Scoop out center; place in casserole with onion-butter and bacon.
Add milk, salt and pepper; mash until fluffy.
Spoon into potato shells.
Arrange on paper towel-lined microwaveable baking sheet.
Sprinkle with paprika.
Microwave at HIGH 3 to 7 minutes, or until heated, rotating 1/2 turn.
Garnish with additional chopped green onion, if desired.

Nutrition per serving: 154.5 calories, 9.1 g fat (4.9 g saturated), 21.5 mg cholesterol, 257 mg sodium, 16.1 g carbohydrate (1.4 g fiber, 0.7 g sugar), 2.7 g protein.
Rating: 4.5 stars from 6 reviews
Twice Baked Potatoes
By HELEN PEAGRAM_40951


Category: Potato
Keywords: Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 50M | Cook time: 1H45M | Total time: 2H35M
Yield: 8 halves

Ingredients: baking potatoes, milk, butter, egg, parmesan cheese, nutmeg, chives, green onion top, paprika

Instructions:
Heat oven to 400 degrees Fahrenheit.
Scrub potatoes; prick several times with a fork.
Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
Remove and cool 15 minutes; half potatoes length wise (carefully).
Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
Save the best 8 shells.
Freeze the remaining shells for French fries or stuffed potato skins.
Simmer milk and butter until butter melts.
Pour over potato pulp and mash or beat until almost smooth.
Add egg, half of cheese,salt, pepper and nutmeg.
Mash until almost smooth.
Fill shells using about 1/3 cup mixture per shell.
Sprinkle with chives or green onion, remaining cheese and a little paprika.
Reduce oven heat to 350 degrees Fahrenheit.
Place shells on cookie sheet.
Bake for 30 minutes until puffed and brown.

Nutrition per serving: 186 calories, 8.8 g fat (5.3 g saturated), 49.3 mg cholesterol, 156.8 mg sodium, 21.6 g carbohydrate (1.9 g fiber, 1 g sugar), 5.7 g protein.
Rating: 5 stars from 26 reviews
Spiced Pear Butter
By Sean Coate


Category: Pears
Keywords: Fruit, Weeknight, Stove Top, < 4 Hours
Prep time: 30M | Cook time: 1H30M | Total time: 2H
Yield: 5 cups

Ingredients: pears, cinnamon sticks, allspice, cloves, sugar

Instructions:
Combine pears and apple juice in a large Dutch oven.
Tie broken cinnamon  spices, gingerroot, allspice and cloves in a piece of cheese cloth; add  to pear mixture. Bring to a boil; cover, reduce heat, and simmer for 45  minutes to 1 hour or until pears are tender.
Drain pears, and discard  spice bag.
Mash pears or process in food processor until smooth.
Return  pear puree to Dutch oven, and add sugar.
Cook, uncovered, over medium  heat for 30 to 40 minutes or until mixture thickens, stirring frequently.
Remove from heat, and quickly pour hot pear mixture into hot sterilized  jars, leaving 1/4-inch headspace; wipe jar rims.
Cover at once with  metal lids, and screw on bands.
Process in boiling water bath for 5  minutes.

Nutrition per serving: 851.6 calories, 0.8 g fat (0.1 g saturated), 0 mg cholesterol, 10 mg sodium, 221.9 g carbohydrate (17.1 g fiber, 189.6 g sugar), 2.2 g protein.
Rating: 5 stars from 9 reviews
Lemon Curried Lamb Chops
By Doreen Randal


Category: Lamb/Sheep
Keywords: Meat, Very Low Carbs, Weeknight, < 4 Hours, Easy
Prep time: 2H | Cook time: 20M | Total time: 2H20M
Servings: 4

Ingredients: lamb chops, lemon juice, salt, curry powder, sugar, butter

Instructions:
Combine lemon juice, curry powder, salt and sugar.
Brush mixture over the chops and let stand for 2 hours to absorb the flavors.
Heat the  butter in a frying pan, cook until golden brown on both sides.

Nutrition per serving: 381.7 calories, 34.1 g fat (16.7 g saturated), 93.2 mg cholesterol, 696.8 mg sodium, 2.9 g carbohydrate (0.6 g fiber, 0.8 g sugar), 15.9 g protein.
Rating: 5 stars from 15 reviews
Lemon Mint Lamb Chops
By Doreen Randal


Category: Lamb/Sheep
Keywords: Meat, Very Low Carbs, < 30 Mins
Prep time: 25M | Cook time:  | Total time: 25M
Servings: 4

Ingredients: lamb chops, butter, onion, lemon, lemon juice, sugar, mint

Instructions:
Grill chops until tender.
While chops are under the grill, prepare the sauce:
Melt butter in pan; add finely chopped onion, saute until tender.
Add lemon rind, lemon juice, sugar and mint, heat gently.
Spoon over hot chops.
Cheers, Doreen Doreen Randal, Wanganui, New Zealand.

Nutrition per serving: 706.5 calories, 62.2 g fat (29.6 g saturated), 171.1 mg cholesterol, 189.7 mg sodium, 5.5 g carbohydrate (1.6 g fiber, 1.3 g sugar), 31.6 g protein.
Rating: 5 stars from 3 reviews
Winter Pear Butter
By Sean Coate

Smooth, delicate pear butter is delicious on toast, popovers, biscuits and other light breads. Try it on waffles and pancakes, too.

Category: Pears
Keywords: Fruit, Low Protein, Low Cholesterol, Healthy, Winter, Christmas, < 60 Mins, Canning, Easy
Prep time: 40M | Cook time: 15M | Total time: 55M
Servings: 1
Yield: 4 cups

Ingredients: pears, sugar, brandy, water

Instructions:
Peel, quarter and core the pears; chop in 1/2-inch pieces.
Put all the ingredients in a large heavy pot; bring to a boil.
Reduce the heat and cook, stirring often, for 15 minutes, or until the  pears are soft.
Puree the mixture in a food processor or blender.
Return the  puree to the pot.
Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.
Be careful not  to let it scorch.
Remove from the heat.
Stir the hot pear butter for a minute or two to release more heat.
Spoon into clean hot jars, leaving 1/4 inch of space at the top of  each jar.
Wipe the rim of each jar.
Cover and allow to come to room  temperature. (You'll notice that the pear butter is a rather gray-green  color; this is the correct color.)
Label the jars and refrigerate for up to three weeks.
(Remember: The label should include the name of the recipe and the  date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).

Nutrition per serving: 2059.7 calories, 2.2 g fat (0.1 g saturated), 0 mg cholesterol, 23.5 mg sodium, 484.4 g carbohydrate (57 g fiber, 379.9 g sugar), 7 g protein.
Rating: 5 stars from 3 reviews
Meatballs in Cheese Pastry
By Doreen Randal


Category: Cheese
Keywords: Meat, Oven, < 4 Hours
Prep time: 55M | Cook time: 1H15M | Total time: 2H10M
Servings: 8

Ingredients: flour, cayenne pepper, butter, cheese, egg, sesame seeds, beef, lime rind, lime juice

Instructions:
Process flour, pepper and butter until combined.
Add cheese, process until mixture forms a ball.
Knead dough on a lightly floured surface until smooth; cover and refrigerate 30 minutes.
Roll pastry between sheets of greaseproof paper until 2mm thick.
Cut into 4cm rounds, top each with a meatball.
Fold pastry to enclose meatballs completely, roll into balls.
Brush top with egg, sprinkle with seeds, place about 3cm apart on greased oven trays.
Cover and refrigerate 30 minutes.
Bake in a moderately hot oven about 15 minutes or until lightly browned; cool before serving.
MEATBALLS:- Combine all ingredients in a bowl; mix well.
Roll level teaspoons of mixture into balls.
You can make three hours ahead of time and cooked balls freeze well.

Nutrition per serving: 273.2 calories, 21.1 g fat (11.5 g saturated), 68.1 mg cholesterol, 270.5 mg sodium, 14.1 g carbohydrate (0.7 g fiber, 0.1 g sugar), 7 g protein.
Rating: 5 stars from 1 reviews
Basic Habanero Sauce
By Michael D. King

WARNING, WHEN HANDLING HABENEROS, WEAR RUBBER GLOVES AND GLASSES or GOGGLES.  WHEN COOKING ALWAYS COVER, OR USE THE STOVE'S VENT FAN.       Basic Habenero Sauce

Category: Low Protein
Keywords: Low Cholesterol, Free Of..., < 60 Mins
Prep time: 25M | Cook time: 12M | Total time: 37M
Yield: 8-9 oz

Ingredients: habanero peppers, carrot, onion, distilled vinegar, garlic cloves, lime juice

Instructions:
Saute onion and garlic until soft.
Add carrots with a small amount of water.
Bring  to a boil, reduce heat and simmer until carrots are soft.
Place in a blender with the peppers; puree until smooth.
Mix puree with vinegar and lime juice and simmer for 5 minutes.
Seal in sterilized bottles/jars.  Makes 2 cups.
You can also try: My recipe.
I'm allergic to onions, so I make mine somewhat differently
24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer  to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
Saute Garlic in oil until soft.
Add carrots and stir-fry for a minute or two to  distribute the garlic well.
Add enough water to come just short of covering the  carrots.
Bring to a boil, and simmer until carrots are soft, and liquid is  reduced to about 1/2 of what you started with.
Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
Return to the stove and simmer 5 to 7 minutes.
For smooth Tabasco style sauce, strain through cheesecloth (pressing out  all the liquid) and bottle in sterilized bottles.
For a thicker basting type sauce, bottle as is.
Makes 8 or 9 ( 4 oz) canning jars.

Nutrition per serving: 55 calories, 2 g fat (0.3 g saturated), 0 mg cholesterol, 12.6 mg sodium, 8.5 g carbohydrate (1.4 g fiber, 4.5 g sugar), 1.5 g protein.
Rating: 5 stars from 1 reviews
Greek Phyllo Seafood Rolls
By Queen Dragon Mom

From spanakopita to baklava, the Greeks know how to use phyllo! Here the flaky dough encloses a mixture of spinach, cheese and shrimp, lightly seasoned with lemon. The rolls are easy to make and delicious to eat, particularly with a  Greek salad of tomatoes, feta, olives and bell peppers alongside.

Category: Savory Pies
Keywords: Greek, European, Weeknight, Oven, < 4 Hours
Prep time: 1H40M | Cook time: 34M | Total time: 2H14M

Ingredients: frozen spinach, part-skim ricotta cheese, feta cheese, lemon, dried dill weed, fresh dill weed, pepper, olive oil, onion, garlic cloves, garlic cloves, large shrimp, phyllo dough, butter

Instructions:
Squeeze the spinach with your hands to remove excess liquid.
Put the spinach in  a large bowl with ricotta, feta, lemon zest, dill weed and pepper.
Stir to mix  well.
Heat the olive oil in a medium frying pan over medium heat.
Add the onion and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes.
Add  the garlic and stir 20 to 30 seconds.
Add the onion-garlic mixture to the bowl with the spinach; stir until well mixed.
Stir in the shrimp and set aside.
Preheat the oven to 375 degrees Fahrenheit.
Separate 1 sheet of the phyllo dough; lay it on the work surface with the long side toward you.
(Keep the stack of remaining dough covered with plastic wrap to prevent it from drying.).
Lightly brush the sheet with a little of the melted butter; lay another sheet evenly on top.
Lightly brush half of the top sheet with more butter; fold the other half over to make a rectangle 8 x 11 inches.
Lightly brush with a little more melted  butter.
Spoon a generous 1/4 cup of the filling along the bottom edge, leaving 1 inch of phyllo clear on all sides.
Lift the bottom end of the sheet and fold it over the filling.
Fold the sides over and press lightly; gently roll up.
Set the roll seam-side down on a lightly greased baking sheet (you will need 2  baking sheets).
Repeat to use the remaining filling and phyllo.
Brush the tops  of the rolls with melted butter.
Bake until golden, 25 to 30 minutes.
Serve  hot or warm.

Nutrition per serving: 527.4 calories, 25.6 g fat (13 g saturated), 112.1 mg cholesterol, 978.9 mg sodium, 53.5 g carbohydrate (5.1 g fiber, 3.6 g sugar), 22.4 g protein.
Rating: 5 stars from 6 reviews
Ouzo-Marinated Greek Cheese
By Jacques Lorrain


Category: Cheese
Keywords: Greek, European, Weeknight, Broil/Grill, Oven
Prep time: 45M | Cook time: 4H4M | Total time: 4H49M
Servings: 4

Ingredients: kasseri cheese, olive oil, fresh parsley, fresh thyme, pepper

Instructions:
Cut cheese lengthwise into four 1/2-inch thick pieces.
Arrange in single layer in shallow dish.
Mix ouzo, olive oil, parsley, thyme and pepper in small bowl.
Pour over cheese.
Marinate at least 4 hours and up to 8 hours, turning once.
Preheat broiler.
Remove cheese from marinade; transfer to 4 small broiler proof gratin dishes.
Drizzle 2 teaspoons marinade over each piece of cheese.
Broil until cheese is soft and just begins to melt, about 4 minutes.
Serve with bread.
Notes: This starter is an easy version of the fried cheese dish, saganaki, which is traditionally paired with a glass of ouzo.
Serve with freshly grilled pita bread.

Nutrition per serving: 121.3 calories, 13.5 g fat (1.9 g saturated), 0 mg cholesterol, 0.9 mg sodium, 0.5 g carbohydrate (0.2 g fiber, 0 g sugar), 0.1 g protein.
Rating: 3 stars from 1 reviews
Greek Spinach Triangles
By Dancer


Category: Vegetable
Keywords: Greek, European, Weeknight, For Large Groups, Oven, < 4 Hours
Prep time: 1H5M | Cook time: 1H | Total time: 2H5M
Servings: 50

Ingredients: frozen spinach, eggs, onion, cream cheese, pepper, feta cheese, butter, margarine, phyllo pastry

Instructions:
* To cut calories, you can use butter-flavored cooking spray in place of the  butter.
Cook spinach according to directions; drain well.
Mix spinach, eggs, onion, cream cheese, pepper and feta cheese together.
Refrigerate mixture at least 1 hour.
Open package of phyllo pastry; cut a strip 2" wide, cutting through all layers.
Cover remaining dough with a damp cloth to prevent cracking.
Separate dough so that you have 2 sheets for each triangle.
Brush the dough with melted butter.
Put 1 rounded teaspoon of spinach mixture at the top of the strip.
Fold pastry over like folding a flag.
Place on well-buttered baking sheet; brush top with butter.
Bake at 375 degrees Fahrenheit  for 20 minutes.
Serve warm.
To freeze the triangles before cooking, butter both sides of triangle and wrap well.
Bake when needed.

Nutrition per serving: 163.2 calories, 8.4 g fat (4.4 g saturated), 26.3 mg cholesterol, 264.6 mg sodium, 18 g carbohydrate (1 g fiber, 0.6 g sugar), 4 g protein.
Rating: 5 stars from 15 reviews
Grand Marnier Cake
By Tonkcats


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 40M | Cook time: 55M | Total time: 1H35M
Servings: 8

Ingredients: butter, sugar, Grand Marnier, flour, baking soda, baking powder, sour cream, walnuts, sugar, Grand Marnier

Instructions:
Cream sugar and butter.
Add egg yolks and 1 teaspoon  Grand Marnier.
Continue to beat. Sift flour, baking soda and  baking powder.
Add flour to mixture with sour cream, beginning  and ending with dry ingredients.
Add orange rind, walnuts and  stiff beaten egg whites.
Butter and flour an angle food cake  pan.
Bake at 350 degrees for 55 minutes.
Spoon topping over baked  cake while still in hot pan.
Cool and invert onto serving  plate.

Nutrition per serving: 641.3 calories, 35.8 g fat (19.4 g saturated), 144.5 mg cholesterol, 536.2 mg sodium, 65.4 g carbohydrate (1.4 g fiber, 39.1 g sugar), 16.4 g protein.
Rating: 5 stars from 1 reviews
Spanish Potato Omelet (Tortilla a la Espanola)
By kenk1492


Category: Breakfast
Keywords: Lunch/Snacks, Potato, Vegetable, Spanish, European, Low Protein, Free Of..., < 60 Mins, Easy
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 4

Ingredients: olive oil, potatoes, onion, coarse salt, eggs

Instructions:
Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
Alternate layers of potatoes with layers of onions.
Cook slowly over medium heat, turning the potatoes until tender, not brown.
Drain potatoes in a colander, save oil.
Make sure skillet is very clean for later use.  In a bowl, beat eggs with a fork until slightly foamy.
Salt to taste.  Add the potatoes, press down to cover potatoes completely with egg.  Return to skillet, heat 2 tablespoons of saved oil until smoking point.  Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
Shake the pan often to avoid sticking.
When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

Nutrition per serving: 848 calories, 59.1 g fat (9.1 g saturated), 186 mg cholesterol, 95.7 mg sodium, 68.3 g carbohydrate (8.8 g fiber, 4.7 g sugar), 14.2 g protein.
Rating: 4.5 stars from 28 reviews
French Pecan Pie
By Tonkcats


Category: Pie
Keywords: Dessert, Fruit, Nuts, European, Low Cholesterol, < 60 Mins, Oven
Prep time: 25M | Cook time: 30M | Total time: 55M
Servings: 8

Ingredients: sugar, vanilla, pecans, German chocolate

Instructions:
Beat egg whites until stiff but not dry.
Gradually add sugar.
Add vanilla, broken crackers and pecans.
Bake in a 10-inch buttered pie pan for 30 minutes at 300 degrees Fahrenheit.
Cool.
Top with sweetened whipped cream (spread over cooled pie).
Garnish with shaved chocolate.

Nutrition per serving: 207.8 calories, 10.2 g fat (0.9 g saturated), 0 mg cholesterol, 36.9 mg sodium, 28.2 g carbohydrate (1.4 g fiber, 25.8 g sugar), 2.7 g protein.
Rating: 5 stars from 3 reviews
Thai Coconut Chicken Soup
By Gilcat2


Category: Chicken Breast
Keywords: Chicken, Poultry, Coconut, Fruit, Nuts, Meat, Thai, Asian, < 30 Mins
Prep time: 30M | Cook time:  | Total time: 30M
Servings: 4

Ingredients: boneless skinless chicken breast halves, coconut milk, green onions, serrano chilies, nam pla, lemongrass, lime

Instructions:
Bring 1 cup coconut milk to boil.
Add chicken, lemon grass, and Laos.
Cover  and simmer til chicken is tender.
Add remaining 1 cup coconut milk, green  onions and chilis.
DO NOT BOIL.
Stir in lime juice and fish sauce just before  serving.

Nutrition per serving: 368.9 calories, 27.2 g fat (22.1 g saturated), 75.5 mg cholesterol, 507.1 mg sodium, 6.3 g carbohydrate (0.9 g fiber, 0.9 g sugar), 27.9 g protein.
Rating: 5 stars from 4 reviews
Salt Cod Chowder
By Julesong

Salt cod is used for cooking in Scandinavian and Spanish cooking, but isn't very well known in the United States.  Here's a tasty chowder to introduce it to the uninitiated.

Category: Chowders
Keywords: Potato, Vegetable, < 60 Mins
Prep time: 1H | Cook time:  | Total time: 1H

Ingredients: salt cod fish, fat salt pork, onion, raw potatoes, raw carrot, boiling water, salt, pepper, canned corn niblet, milk

Instructions:
Freshen salt cod by soaking it overnight in cold water to cover.
Drain, place in a stewing pot, and cover with fresh water.
Bring to simmer with low heat.
Check to see if the fish is still too salty - if so, drain, add fresh cold water, and bring to simmer again, and drain.
Fry salt pork in stewing pot until crisp; remove fried pork scraps and reserve for garnish.
Cook onion in pork fat until tender.
Add potatoes, carrots, water, salt, and pepper and cook covered for about ten minutes, or until vegetables are tender.
Add corn or hominy, heated milk, and freshened salt cod.
Bring chowder to a simmering temperature, but do not boil.
Garnish with the pork scraps.
Serve hot, with freshly baked home made bread or rolls and butter.

Nutrition per serving: 295.6 calories, 5 g fat (2.4 g saturated), 99.2 mg cholesterol, 4410.7 mg sodium, 20.8 g carbohydrate (2.4 g fiber, 2.3 g sugar), 40.7 g protein.
Rating: 5 stars from 2 reviews