mdivanisova/recipes_data_food.com huggingface dataset:
Mallow Topped Sweet Potatoes
By Nancy Van Ess


Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8

Ingredients: sweet potatoes, butter, margarine, brown sugar, salt, cinnamon, nutmeg, marshmallows

Instructions:
Heat oven to 350 degrees.
Pour sweet potatoes in a 10x6" (1 1/2 quart) baking  dish coated with cooking spray.
In a separate bowl, combine butter, orange  juice, brown sugar, salt and spices.
Mix thoroughly.
Pour mixture over sweet  potatoes.
Top with marshmallows.
Bake for 18-20 min.
or until hot and  marshmallows are lightly browned.

Nutrition per serving: 306.1 calories, 5.9 g fat (3.7 g saturated), 15.2 mg cholesterol, 303.6 mg sodium, 62 g carbohydrate (5.1 g fiber, 30.9 g sugar), 3.3 g protein.
Rating: 4.5 stars from 3 reviews
Heavenly Chilled Orange Cheesecake
By Anne Edgell


Category: Cheesecake
Keywords: Dessert, Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 10M | Total time: 1H10M
Yield: 1 springform pan

Ingredients: butter, unflavored gelatin, cream cheese, sugar, orange zest

Instructions:
Soften gelatin in juice. Combine crumbs and butter.
Press into bottom of 9 spring form pan.
Bake at 350 F for 10 minutes.
Cool.
Stir over low heat until dissolved.
Combine cream cheese and sugar, mixing well on medium.
Gradually add gelatin.
Chill until slightly thickened, fold in whipped cream and peel.
Pour over crust. Chill until firm.
Garnish with orange slices and fresh mint, if desired.

Nutrition per serving: 775 calories, 62.7 g fat (38.5 g saturated), 194.7 mg cholesterol, 502.4 mg sodium, 45 g carbohydrate (0.8 g fiber, 32.5 g sugar), 11.8 g protein.
Rating:  stars from 1 reviews
Chicken Livers in Black Bean Sauce
By Doreen Randal


Category: Chicken
Keywords: Poultry, Black Beans, Beans, Meat, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: chicken livers, soy sauce, sherry wine, salt, sugar, white pepper, red capsicum, bok choy, cornflour

Instructions:
Trim livers, discarding any core part.  Cut into 2cm pieces.
Place livers in a bowl with the soy sauce, sherry, salt, sugar, pepper and stock powder.
Marinate 5 minutes.
Heat the oil in a large frying pan and quickly cook the chicken livers over a high heat until almost cooked.
This is best done in two batches.
Transfer to a plate.  Add the capsicum to the pan and cook 1 minute.  Tear the large bok choy leave in halve lengthwise.  Add all the leaves to the pan and sprinkle the livers on top.
Cover and cook 1 minutes.
Mix together the sauce ingredients and pour into the pan.
Toss until the sauce is hot and the bok choy has wilted and the livers just cooked.
Season with salt and pepper if wished and serve on noodles.

Nutrition per serving: 1216.9 calories, 53.5 g fat (10.9 g saturated), 1383.6 mg cholesterol, 4282.5 mg sodium, 77.1 g carbohydrate (28.3 g fiber, 39.6 g sugar), 111.9 g protein.
Rating: 4 stars from 1 reviews
Home Fries
By Tonkcats


Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, < 15 Mins, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: potatoes

Instructions:
Boil potatoes with jackets on until the fork goes in  fairly easily.
Peel potatoes after they cool.
Put small  amount of oil in skillet. Slice and fry until brown.

Nutrition per serving: 820 calories, 1 g fat (0.3 g saturated), 0 mg cholesterol, 63.9 mg sodium, 186.1 g carbohydrate (23.4 g fiber, 8.3 g sugar), 21.5 g protein.
Rating: 4 stars from 1 reviews
Home Fried Potatoes
By Tonkcats


Category: Potato
Keywords: Vegetable, Low Protein, < 60 Mins, Easy
Prep time: 10M | Cook time: 25M | Total time: 35M
Servings: 4

Ingredients: potatoes, salt, pepper, paprika, bacon drippings

Instructions:
Press potatoes between paper towels; sprinkle with seasonings.
Heat  drippings in heavy skillet; add potatoes.
Cover and cook over low heat 5  minutes.
Remove cover and fry over medium heat for about 20 minutes,  turning to brown evenly.

Nutrition per serving: 401.7 calories, 17.4 g fat (6.8 g saturated), 16.3 mg cholesterol, 626.6 mg sodium, 56.2 g carbohydrate (7.2 g fiber, 2.5 g sugar), 6.5 g protein.
Rating: 5 stars from 8 reviews
Home-Fried Potatoes
By Tonkcats


Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, < 15 Mins, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 2

Ingredients: onions, potatoes

Instructions:
Peel and cube potatoes.
Cook in oil in covered skillet, turning often  about 5 minutes.
Add onions, salt and pepper to taste and continue to cook  over l  ow heat until potatoes are almost cooked, turning often.
Remove  cover and continue cooking until well browned and slightly crisped.
Serves  2 to

Nutrition per serving: 751.5 calories, 14.4 g fat (2 g saturated), 0 mg cholesterol, 48.8 mg sodium, 144.1 g carbohydrate (18.3 g fiber, 12.2 g sugar), 16.3 g protein.
Rating: 5 stars from 11 reviews
Sweet Potato Casserole
By Tonkcats


Category: Potato
Keywords: Vegetable, < 60 Mins, Oven, Easy
Prep time: 10M | Cook time: 35M | Total time: 45M
Servings: 8
Yield: 1 batch

Ingredients: sweet potatoes, eggs, vanilla, butter, milk, coconut, brown sugar, pecans, flour, butter

Instructions:
Preheat oven to 350F and grease a 3 quart casserole.
Mix together mashed sweet potatoes, eggs, vanilla, butter, milk and coconut.
Pour into greased 12-inch round casserole.
For topping, mix together brown  sugar, nuts, flour and butter.
Crumble over the sweet potatoes (not too thick as it's sweet).
Bake for 25 to 35 minutes.

Nutrition per serving: 560.1 calories, 41.3 g fat (22.1 g saturated), 108.9 mg cholesterol, 264.6 mg sodium, 46 g carbohydrate (4.7 g fiber, 30.2 g sugar), 5.5 g protein.
Rating: 4 stars from 1 reviews
Grandma's Apple Muffins
By Tonkcats


Category: Quick Breads
Keywords: Breads, Apple, Fruit, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 24 muffins

Ingredients: flour, sugar, baking powder, cinnamon, baking soda, clove, apple, walnuts, eggs, buttermilk, butter, flour, brown sugar, cinnamon, butter

Instructions:
Prepare Streusel Topping by mix topping ingredients in small bowl until crumbly.
Set aside.
In large bowl, mix flour, sugar, baking powder, cinnamon, soda and cloves.
Add apple and walnuts; toss to coat.
In small bowl, beat eggs with fork; beat in buttermilk and butter.
Add to flour mixture; stir just until blended.
Fill greased pans 2/3 full.
Sprinkle with Streusel Topping.
Bake in preheated 400 degrees oven until pick inserted in center comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for 9-inch square coffee cake.

Nutrition per serving: 160.4 calories, 7.9 g fat (4 g saturated), 33.1 mg cholesterol, 136.4 mg sodium, 20.9 g carbohydrate (0.7 g fiber, 12.2 g sugar), 2.2 g protein.
Rating: 5 stars from 8 reviews
Pumpkin Soup
By Dale Goodman


Category: Vegetable
Keywords: European, Low Protein, Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: pumpkin, potato, onion, butter, margarine, milk, leeks, parsley

Instructions:
Peel and dice pumpkin and potatoes Melt half the butter or margarine in a  saucepan and saute the onion until golden brown.
Add the diced pumpkin and  potatoes and milk.Bring to a boil,reduce heat and simmer for about 40 minutes.
Sieve or puree in an electric blender.
Season to taste with salt and pepper.
Saute the leeks in the remaining butter or margarine. Add to the soup with the  chicken stock.Bring to a boil.
Reduce heat and simmer for five minutes.
Before  serving,stir in cream and chopped parsley.

Nutrition per serving: 324.2 calories, 21.5 g fat (13 g saturated), 66.4 mg cholesterol, 299.9 mg sodium, 26.4 g carbohydrate (2.1 g fiber, 4.9 g sugar), 8.6 g protein.
Rating: 5 stars from 12 reviews
Carrot Apple Casserole
By JANIC412


Category: Apple
Keywords: Fruit, Vegetable, Low Protein, Low Cholesterol, Healthy, Oven, < 4 Hours
Prep time: 15M | Cook time: 1H | Total time: 1H15M
Servings: 4

Ingredients: carrots, apples, brown sugar, cornstarch, cinnamon, butter

Instructions:
Cook carrots in boiling water until barely tender.
Do not overcook them because they are going into the oven.
Drain and mix the carrots and apples in a baking dish that has been lightly buttered.
Combine sugar, cornstarch and cinnamon, sprinkle over the carrot and apple mixture. Dot with the butter.
Pour the orange juice over all and bake 350: for about an hour.
This dish can be expanded very easily.

Nutrition per serving: 244.7 calories, 6.1 g fat (3.7 g saturated), 15.3 mg cholesterol, 91.4 mg sodium, 49.5 g carbohydrate (3.9 g fiber, 40.9 g sugar), 1 g protein.
Rating: 5 stars from 1 reviews
Cucumber Raita
By Dancer


Category: Asian
Keywords: Indian, Low Protein, Low Cholesterol, < 15 Mins, Refrigerator
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: cucumbers, plain yogurt, cumin, fresh ginger, paprika

Instructions:
Combine cucumbers with yogurt in a bowl.
Fry cumin in a dry pan for 1 minute until fragrant, then add to yogurt mixture with the ginger.
Season with salt and pepper.
Place in a bowl and dust with paprika.
Serve chilled.
Can be refrigerated up to 2 days.

Nutrition per serving: 124.2 calories, 4.5 g fat (2.7 g saturated), 15.9 mg cholesterol, 64.2 mg sodium, 17.2 g carbohydrate (1.6 g fiber, 10.8 g sugar), 6.4 g protein.
Rating: 3.5 stars from 3 reviews
Chocolatetown Special Cake (Chocolate Cake)
By Marg CaymanDesigns

Very rich because of the addition of buttermilk. I like to use Recipe #261024 for the icing. Or Recipe #95416 if I need to decorate the cake.

Category: Dessert
Keywords: < 60 Mins, Oven
Prep time: 10M | Cook time: 35M | Total time: 45M
Servings: 12

Ingredients: boiling water, shortening, sugar, vanilla, eggs, flour, baking soda, salt, buttermilk

Instructions:
In small bowl combine cocoa and boiling water, set aside. Heat oven to 350 degrees F.
Grease and flour 2 9-inch round pans. (Don't use 8-inch pans or they will overflow!).
Cream shortening, sugar, and vanilla until light and fluffy.
Add eggs, beat well.
Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans.
Bake for 35-40 minutes or until they test done. Cool and frost with a icing of your choice.

Nutrition per serving: 331.1 calories, 13.2 g fat (3.6 g saturated), 36.3 mg cholesterol, 295.9 mg sodium, 50.4 g carbohydrate (1.8 g fiber, 30.7 g sugar), 5.1 g protein.
Rating: 5 stars from 3 reviews
Dark Chocolate Cake
By Marg CaymanDesigns

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with  both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.)
My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants &quot;a piece of cake&quot;. He claims they are as good as when they are fresh. 
(Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Category: Dessert
Keywords: < 60 Mins, For Large Groups, Oven
Prep time: 10M | Cook time: 50M | Total time: 1H

Ingredients: sugar, flour, baking powder, baking soda, salt, eggs, milk, vanilla extract, boiling water

Instructions:
Heat oven to 350°F.
Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
Pour into prepared pan.
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
Cool 10 minutes; remove from pan to wire racks.
Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition per serving: 189.1 calories, 6.9 g fat (1.4 g saturated), 20.3 mg cholesterol, 252.4 mg sodium, 30.9 g carbohydrate (1.4 g fiber, 20.1 g sugar), 2.8 g protein.
Rating: 5 stars from 542 reviews
Pumpkin Pie Crunch
By Marg CaymanDesigns

Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)

Category: Pie
Keywords: Dessert, Thanksgiving, For Large Groups, Oven, < 4 Hours
Prep time: 15M | Cook time: 50M | Total time: 1H5M
Servings: 20

Ingredients: solid pack pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, salt, pecans, butter

Instructions:
Preheat oven to 350°F.
Grease bottom of 13x9x2-inch pan.
Combine pumpkin,  evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Top with  pecans.
Drizzle with melted butter.
Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
Cool completely. Serve with whipped topping. Refrigerate leftovers.

Nutrition per serving: 318.5 calories, 18.2 g fat (7.7 g saturated), 57.8 mg cholesterol, 336.3 mg sodium, 36.7 g carbohydrate (1 g fiber, 24.1 g sugar), 4.1 g protein.
Rating: 5 stars from 75 reviews
Chocolate Pumpkin Spice Cake
By Marg CaymanDesigns

Chocolate Pumpkin Spice Cake  This very moist, smooth cake combines the typ  ical flavor of pumpkin pie with  the sensual charms of chocolate.

Category: Dessert
Keywords: < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: unsalted butter, sugar, pumpkin puree, vanilla extract, eggs, baking powder, baking soda, salt, cinnamon, ginger, clove, nutmeg, flour, pecans, walnut pieces, golden raisin, confectioners' sugar

Instructions:
Preheat the oven to 350 degrees F.
Grease and flour a 10-inch bundt pan  or tube pan.
In a large heavy saucepan over medium heat, melt the butter.
Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
Add the baking powder and baking soda in pinches, breaking up any lumps  with your fingers.
Stir in thoroughly.
Stir in the salt, cinnamon,  ginger, cloves, nutmeg, and cocoa.
Stir in the flour, just until blended,  then the nuts and raisins.
Pour and scrape the batter into the pan.
Smooth the top.
Bake for 45 minutes.
Cool in the pan on a rack for 10  minutes.
Remove from the pan and cool on the rack for about 15 minutes  more. When cool, dust top with confectioners' sugar, if desired.

Nutrition per serving: 6583.2 calories, 335.5 g fat (139.3 g saturated), 1334 mg cholesterol, 2917.6 mg sodium, 868.2 g carbohydrate (57.2 g fiber, 503.8 g sugar), 99.1 g protein.
Rating: 4 stars from 4 reviews
Pumpkin Bundt Cake
By Marg CaymanDesigns


Category: Dessert
Keywords: Vegetable, Winter, Halloween, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: eggs, sugar, fresh pumpkin, canned pumpkin, vanilla extract, cinnamon, cloves, allspice, salt, baking soda, baking powder, whole wheat flour, all-purpose flour, walnut pieces

Instructions:
Preheat oven to 350 degrees F.
Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, mix the eggs with a large fork until well blended.
Mix in the sugar.
Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
Mix in the  pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
Stir in thoroughly.
Stir in the whole wheat and all-purpose flours just until blended.
Stir in the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Invert, remove the pan, and cool on the rack for about 15 minutes more.  (Makes 10-12 servings)

Nutrition per serving: 674.6 calories, 41.2 g fat (5.3 g saturated), 74.4 mg cholesterol, 412.6 mg sodium, 71.3 g carbohydrate (4 g fiber, 40.8 g sugar), 9.6 g protein.
Rating: 5 stars from 8 reviews
Pumpkin Roll
By Marg CaymanDesigns

An impressive recipe that really isn't that hard to make. Everyone always raves about how good it is. One tip, use a linen towel to wrap it in. A terry cloth one will stick...don't ask me how I know. ;o)

Category: Vegetable
Keywords: Weeknight, For Large Groups, Oven, < 4 Hours
Prep time: 30M | Cook time: 1H | Total time: 1H30M
Servings: 16

Ingredients: eggs, sugar, pumpkin, flour, baking soda, salt, cinnamon, confectioners' sugar, cream cheese, margarine, vanilla, powdered sugar

Instructions:
Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
After you take it out of  the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
Place in container or Reynolds Wrap. Refrigerate or you  may freeze for up to 4 months.

Nutrition per serving: 192.7 calories, 8.7 g fat (3.5 g saturated), 50.5 mg cholesterol, 319.1 mg sodium, 26.2 g carbohydrate (0.5 g fiber, 20.6 g sugar), 3.2 g protein.
Rating: 5 stars from 34 reviews
Lite or Light Pumpkin Chocolate Chip Muffins
By Marg CaymanDesigns


Category: Quick Breads
Keywords: Breads, < 60 Mins, Oven
Prep time: 15M | Cook time: 18M | Total time: 33M
Yield: 24 muffins

Ingredients: eggs, unsweetened applesauce, pumpkin, sugar, flour, baking soda, baking powder, cinnamon, salt

Instructions:
Mix first 5 ingredients together; separately, mix dry ingredients.
Blend the  two mixtures together, fold in chips.
Generously fill 24 greased or  paper-lined muffin cups. (I have found the paper liners don't work very well.).
Bake at 400 degrees F. for 16-20 minutes.

Nutrition per serving: 235.4 calories, 9.8 g fat (3.4 g saturated), 31 mg cholesterol, 246.3 mg sodium, 36.2 g carbohydrate (1.6 g fiber, 21.5 g sugar), 3.5 g protein.
Rating: 5 stars from 47 reviews
Pumpkin Pie Spice Bread
By Marg CaymanDesigns

Nothing says AUTUMN quite like pumpkin with the warming notes of spices! A moist delicious bread that is wonderful &quot;as is&quot; or with cream cheese spread on it. YUM! I've also included healthier ingredient alternatives.

Category: Quick Breads
Keywords: Breads, Vegetable, Winter, For Large Groups, Oven, < 4 Hours
Prep time: 15M | Cook time: 1H | Total time: 1H15M
Yield: 2 loaves.

Ingredients: sugar, eggs, solid-pack pumpkin, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, clove, allspice, water

Instructions:
In a large bowl, combine sugar, oil and eggs.
Add pumpkin and mix well.
Combine dry ingredients; add to the pumpkin mixture alternately with water.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
Bake at 350 F for  60-70 minutes or until bread tests done. Cool in pans 10 minutes before  removing to a wire rack; cool completely.

Nutrition per serving: 392.1 calories, 15.2 g fat (2.3 g saturated), 46.5 mg cholesterol, 344.8 mg sodium, 60.7 g carbohydrate (1 g fiber, 38 g sugar), 4.7 g protein.
Rating: 5 stars from 67 reviews
Zesty Punch Sipper
By Marg CaymanDesigns


Category: Punch Beverage
Keywords: Beverages, Pineapple, Tropical Fruits, Fruit, Low Protein, Low Cholesterol, Healthy, Kid Friendly, < 15 Mins, For Large Groups, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Servings: 29

Ingredients: ginger ale, pineapple, orange, lime

Instructions:
Combine all ingredients in a large punch bowl or two large pitchers.

Nutrition per serving: 54.8 calories, 0.1 g fat (0 g saturated), 0 mg cholesterol, 5.6 mg sodium, 14.2 g carbohydrate (0.5 g fiber, 12.6 g sugar), 0.2 g protein.
Rating: 5 stars from 3 reviews
Cauliflower with Lemon
By Dancer


Category: Cauliflower
Keywords: Vegetable, Lactose Free, Low Protein, Low Cholesterol, Healthy, Free Of..., < 15 Mins, Easy
Prep time: 5M | Cook time: 5M | Total time: 10M
Servings: 4

Ingredients: cauliflower floret, lemon juice

Instructions:
Place cauliflower in a steamer basket over boiling water.
Cover saucepan and steam 7-8 minutes or until cauliflower is tender.
Transfer cauliflower to a serving dish.
Add lemon juice and season with salt and pepper to taste. Toss gently before serving.

Nutrition per serving: 32.2 calories, 0.1 g fat (0 g saturated), 0 mg cholesterol, 34.3 mg sodium, 7.3 g carbohydrate (2.9 g fiber, 3.1 g sugar), 2.3 g protein.
Rating: 4 stars from 3 reviews
Honey and Garlic Dressing
By Doreen Randal


Category: Low Protein
Keywords: < 15 Mins, Easy
Prep time: 5M | Cook time:  | Total time: 5M
Yield: 1/2 cup

Ingredients: lemon juice, lime juice, fresh lemon rind, lime rind, honey, garlic clove, chives

Instructions:
Combine in a screw top jar all ingredients and shake until well combined.
Pour over tossed green salad.

Nutrition per serving: 1235.4 calories, 108.1 g fat (18.3 g saturated), 0 mg cholesterol, 5.4 mg sodium, 76.7 g carbohydrate (1.1 g fiber, 70.1 g sugar), 1.1 g protein.
Baked Apples in Maple Syrup
By Dancer


Category: Apple
Keywords: Fruit, Canadian, Low Protein, Low Cholesterol, Healthy, < 60 Mins, Oven
Prep time: 15M | Cook time: 45M | Total time: 1H
Servings: 4

Ingredients: baking apples, lemon juice, dried currant, pure maple syrup, ground cloves, ground cinnamon

Instructions:
Preheat oven to 375 degrees.
Core apples, remove seeds, peel away a bit of skin, and stuff with currants.
Set in oven-proof baking dish.
Combine lemon and apple juice with spices and maple syrup and pour over apples.
Bake uncovered for about 45 minutes, basting often.
Serve warm.

Nutrition per serving: 280.4 calories, 0.6 g fat (0.1 g saturated), 0 mg cholesterol, 8.7 mg sodium, 73.1 g carbohydrate (6 g fiber, 61 g sugar), 1.1 g protein.
Rating: 4.5 stars from 3 reviews
Oatmeal Squares
By Dancer


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, < 30 Mins, Oven, Easy
Prep time: 15M | Cook time: 15M | Total time: 30M
Yield: 25 squares

Ingredients: margarine, vanilla extract, brown sugar, rolled oats

Instructions:
Melt margarine, combine with extract and sugar.
Add oats and mix well.
Press into 8-inch square baking pan.
Bake at 350°F for 15 minutes or until bubbling and golden brown.
Cool and cut into 25 squares.

Nutrition per serving: 74.3 calories, 4.1 g fat (0.8 g saturated), 0 mg cholesterol, 44.5 mg sodium, 8.8 g carbohydrate (0.7 g fiber, 4.3 g sugar), 0.9 g protein.
Rating: 4 stars from 11 reviews