mdivanisova/recipes_data_food.com huggingface dataset:
Red Onion and Black Olive Sauce
By rosasharn


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

Ingredients: olive oil, red onions, sugar, black olives, butter, fresh parsley

Instructions:
Heat the oil in a heavy based pan and stir in the onions to coat them  with oil, then sprinkle with the sugar and cook for 5 minutes or until  translucent. Add the vinegar and olives, season and simmer for a  further 2 minutes.
Remove from he heat and stir in the butter.
Sprinkle with parsley,  then check the seasoning and toss with hot pasta.
This sauce can also be served with cold pasta.

Nutrition per serving: 99.2 calories, 8.7 g fat (3.1 g saturated), 10.2 mg cholesterol, 57.5 mg sodium, 5.2 g carbohydrate (0.7 g fiber, 3.1 g sugar), 0.5 g protein.
Rating: 2 stars from 1 reviews
Roasted Garlic Basil Sauce
By rosasharn


Category: Sauces
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Free Of..., Roast, < 30 Mins, Oven, Small Appliance
Prep time: 10M | Cook time: 15M | Total time: 25M
Yield: 1 batch

Ingredients: garlic cloves, zucchini, basil leaves, parsley, water, lemon juice

Instructions:
Preheat oven to 425°F.
Cut zucchini into 1/4-inch slices.
Wrap zucchini and  garlic in foil on a baking sheet. Roast in middle of oven about 15  minutes.
Unwrap and cool.
Blanch basil and parsley 10 seconds and drain.
Drop in ice water.
Blend all.

Nutrition per serving: 73.8 calories, 1.2 g fat (0.2 g saturated), 0 mg cholesterol, 32.4 mg sodium, 13.4 g carbohydrate (3.8 g fiber, 5.6 g sugar), 5.7 g protein.
Spicy Herb Sauce
By rosasharn


Category: Sauces
Keywords: Low Protein, Free Of..., Spicy, < 15 Mins, Stove Top
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: olive oil, garlic, onion, fresh parsley, of fresh mint, cinnamon, lemon juice, fresh cilantro, pine nuts

Instructions:
Heat the oil in a heavy based pan and fry the garlic and onion for 5  minutes or until golden.
Add the parsley, mint, cinnamon and lemon  juice and mix together well.
Season, toss with hot pasta, and sprinkle  with cilantro and pine nuts.
This sauce can also be served with cold pasta.

Nutrition per serving: 60.9 calories, 5.5 g fat (0.7 g saturated), 0 mg cholesterol, 2.3 mg sodium, 3 g carbohydrate (0.6 g fiber, 0.9 g sugar), 0.6 g protein.
Sweet and Sour Pork Chops
By GrandmaIsCooking


Category: Pork
Keywords: Meat, Free Of..., < 60 Mins, Oven, Easy
Prep time: 10M | Cook time: 45M | Total time: 55M
Servings: 6

Ingredients: butter, brown sugar, vinegar, allspice, cloves, salt, black pepper

Instructions:
Brown the pork chops in the oil or butter and place in a single layer in a baking dish.
Combine the remaining ingredients in a bowl,  mixing to combine, and pour over the pork chops.
Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.

Nutrition per serving: 315.8 calories, 16.5 g fat (5.2 g saturated), 75 mg cholesterol, 74.8 mg sodium, 18.1 g carbohydrate (0.1 g fiber, 17.6 g sugar), 22.6 g protein.
Rating: 3.5 stars from 8 reviews
Strawberry Lemonade
By Paula Maguire


Category: Beverages
Keywords: Strawberry, Berries, Fruit, Low Protein, Low Cholesterol, Healthy, Free Of..., < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Servings: 8

Ingredients: water, fresh strawberries, sugar, lemon juice, lemon slice

Instructions:
Place water, strawberries & sugar in a blender; cover & blend until smooth.
Stir in lemon juice.
Blend in soda; serve immediately, garnished with lemon if desired.

Nutrition per serving: 100.6 calories, 0.3 g fat (0 g saturated), 0 mg cholesterol, 16.2 mg sodium, 25.9 g carbohydrate (1.5 g fiber, 22.8 g sugar), 0.6 g protein.
Rating: 5 stars from 43 reviews
Viv's Raisin Pie
By Vina7737


Category: Pie
Keywords: Dessert, Low Protein, < 60 Mins, Oven
Prep time: 15M | Cook time: 25M | Total time: 40M
Yield: 1 9-inch pie

Ingredients: raisins, water, brown sugar, cornstarch, cinnamon, salt, water, vinegar, butter

Instructions:
Boil raisins, first amount water, and juice, for 5 minutes in a covered pot. Combine the following:  brown sugar, cornstarch,  cinnamon, orange rind, salt (dissolved in second amount of water).  Add to cooked raisins.
Bring to boil, stirring.
Remove from heat. Add vinegar and butter.
Pour into unbaked pie shell.
Top with other pastry.
Bake in  hot oven (425 F) for 25 min or until done.  From: Vivian Hillier, Martensville SK.

Nutrition per serving: 2526.4 calories, 84.4 g fat (29.7 g saturated), 61.1 mg cholesterol, 1505.2 mg sodium, 449.7 g carbohydrate (19.3 g fiber, 289.2 g sugar), 21.4 g protein.
Rating: 5 stars from 3 reviews
Twice Baked Potatoes III
By HELEN PEAGRAM_40951


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

Ingredients: baking potatoes, butter, salt

Instructions:
Bake potatoes until done.
Cut potatoes in half lengthwise; scoop out   insides leaving a thin shell.
Mash potatoes with butter and salt.   Gradually add soup and beat until light and fluffy.
Spoon into   shells.
Bake in a 2 1/2 qt. shallow baking dish (9 x 13") at 450 for   15 minutes or until hot.

Nutrition per serving: 191 calories, 6.2 g fat (3.9 g saturated), 16.6 mg cholesterol, 389.9 mg sodium, 30.6 g carbohydrate (2.8 g fiber, 1.4 g sugar), 4.2 g protein.
Fiesta Yellow Squash
By Winnipeg Mel


Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 4

Ingredients: margarine, fresh onion, green pepper, salt, pepper, thyme, lemon juice

Instructions:
Melt butter in skillet; add onion and green pepper.
Cook until tender.
Add squash and seasonings.
Mix well.
Cook, covered, over moderately low heat for 10 to 15 minutes  until crisp-tender.

Nutrition per serving: 90.4 calories, 6.3 g fat (1.4 g saturated), 0 mg cholesterol, 373.6 mg sodium, 7.7 g carbohydrate (2.3 g fiber, 5.6 g sugar), 2.6 g protein.
Rating: 5 stars from 10 reviews
Yellow Squash Pie
By Julesong


Category: Dessert
Keywords: Vegetable, Healthy, Free Of..., Thanksgiving, < 15 Mins, Oven, Easy
Prep time: 0S | Cook time:  | Total time: 0S

Ingredients: eggs, granulated sugar

Instructions:
Preheat oven to 350 degrees F.
Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.
In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.
Add lemon extract.
Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency.  Let cool and chill in refrigerator.
Serve cold.  Tastes like lemon custard.
Note:  recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).

Nutrition per serving: 167 calories, 3 g fat (0.9 g saturated), 124.1 mg cholesterol, 45.5 mg sodium, 26.8 g carbohydrate (0.5 g fiber, 25.9 g sugar), 4.2 g protein.
Rating: 3.5 stars from 6 reviews
Italian Salad Dressing Mix
By Sean Coate


Category: Salad Dressings
Keywords: European, Free Of..., < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: dry parmesan cheese, garlic powder, onion powder, paprika, celery seed, sesame seeds

Instructions:
Mix ingredients and store in an air-tight container.
Will keep for  several months.
To use in an oil-and-vinegar dressing:  Mix 1 Tbsp mix with 1/4 cup vinegar, 2 Tbsp water, and 2/3 cup oil (or a  combination of oils to equal this amount) in a covered container.
Shake  vigorously.
To use with mayonnaise or yogurt as a salad dressing:  Mix 1 Tbsp mix with 1/4 cup mayonnaise and 1 Tbsp water in a covered  container.
Shake vigorously.
To use with mayonnaise, yogurt or sour cream as a dip:  Mix 1 Tbsp mix with 1/4 cup of spread.
(You can also add some Dijon  mustard and other herbs to your preference.) Serve with raw vegetables.

Nutrition per serving: 295.4 calories, 16.7 g fat (6.7 g saturated), 29.3 mg cholesterol, 536 mg sodium, 22.3 g carbohydrate (6.1 g fiber, 1.8 g sugar), 18.9 g protein.
Rating: 5 stars from 22 reviews
Maple Salad Dressing
By Sean Coate


Category: Salad Dressings
Keywords: < 15 Mins, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: pure maple syrup, lemon juice, paprika, celery seed, salt, onion powder, mustard

Instructions:
Combine all ingredients in a jar with tight-fitting lid; shake well.
Serve over salad greens.

Nutrition per serving: 1092.6 calories, 28.1 g fat (3.7 g saturated), 0 mg cholesterol, 626 mg sodium, 218.7 g carbohydrate (0.6 g fiber, 192.4 g sugar), 0.4 g protein.
Rating: 2 stars from 1 reviews
Peppy Salad Dressing
By Sean Coate


Category: Salad Dressings
Keywords: < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 8
Yield: 1/2 cup

Ingredients: sugar, dry mustard, pepper, water, vinegar, garlic

Instructions:
Combine pectin, sugar, mustard and pepper.
Stir in water, vinegar and garlic.  Cover and chill for 1 hour.
Chill to store two or three days.
Variations:
Herbed Salad Dressing: Prepare as above, except add 1/8 teaspoon  dried basil, crushed and 1/8 teaspoon paprika to the dry pectin mixture.  Continue as directed.
Parmesan Salad Dressing: Prepare as above, except add 1  tablespoon grated Parmesan cheese and 1/4 tsp. dried oregano, crushed to the dry  pectin mixture. Continue as directed.
Creamy Onion Dressing: Prepare as above  except increase the sugar to 1 tablespoon and stir in 1/4 cup sliced green onion  and 1/4 cup plain Low-Fat yogurt with the water. Continue as directed.


Nutrition per serving: 9.1 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 4 mg sodium, 2.3 g carbohydrate (0.2 g fiber, 0.5 g sugar), 0 g protein.
Rating: 5 stars from 1 reviews
Versatile Salad Dressing
By Sean Coate


Category: Salad Dressings
Keywords: Low Protein, Healthy, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 3 cups

Ingredients: sugar, all-purpose flour, salt, mustard, eggs, vinegar, water, mayonnaise

Instructions:
In a saucepan, combine sugar, flour, salt and mustard; stir in eggs.
Gradually stir in vinegar and water until smooth.
Bring to a boil over  medium heat, stirring constantly; cook and stir for 2 minutes.
Cover and  refrigerate. Just before serving, combine desired amount of base with an  equal amount of mayonnaise. Serve as a dressing for potato salad,  coleslaw or salad greens.
Refrigerate leftovers.

Nutrition per serving: 629.6 calories, 4.9 g fat (1.6 g saturated), 186 mg cholesterol, 861.1 mg sodium, 139.5 g carbohydrate (0.2 g fiber, 133.3 g sugar), 7.1 g protein.
Zucchini or Yellow Squash Patties and Dressing
By GrandmaIsCooking


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

Ingredients: zucchini, salt, sugar, egg, flour, onion, onion, green pepper, celery, butter, milk, salt, pepper

Instructions:
Mix all non-dressing ingredients well and drop by teaspoon into hot oil.
Fry until golden brown.
YELLOW SQUASH DRESSING:
Saute onion, pepper and celery in butter until tender.
Add to cornbread and stir well.
Stir in remaining ingredients  mixing well.
Pour into a greased 13 x 9 x 2-inch baking dish.
Bake at 400 degrees for 50 minutes or until lightly browned.

Nutrition per serving: 248.3 calories, 16.9 g fat (9.6 g saturated), 65.3 mg cholesterol, 1001.3 mg sodium, 19.6 g carbohydrate (1.6 g fiber, 6.5 g sugar), 5.9 g protein.
Yellow Squash Bake
By Barefoot Beachcomber


Category: Oven
Keywords: < 4 Hours, Easy
Prep time: 15M | Cook time: 1H | Total time: 1H15M
Servings: 6
Yield: 1 batch

Ingredients: sour cream, Pepperidge Farm stuffing, pimientos, onions, margarine

Instructions:
Blend cream of chicken soup and sour cream together; set to the side.
Melt margarine; saute onions till translucent.
Stir in Pepperidge Farm stuffing and pimientos.
Alternate layers of soup mix, stuffing mix and squash, with the final layer being stuffing.
Bake 1 hour at 350°F.

Nutrition per serving: 358.2 calories, 19.7 g fat (7.3 g saturated), 25 mg cholesterol, 998.7 mg sodium, 38.8 g carbohydrate (2.4 g fiber, 7.6 g sugar), 7.2 g protein.
Rating: 5 stars from 1 reviews
"Chicken
By Gilcat2


Category: Chicken Breast
Keywords: Chicken, Poultry, Black Beans, Beans, Meat, Mexican, Healthy, < 60 Mins, Oven
Prep time: 0S | Cook time: 35M | Total time: 35M
Servings: 6

Ingredients: boneless skinless chicken breast half, bacon, garlic cloves, red bell pepper, cumin, salt, green onion, monterey jack cheese, black beans, flour tortillas

Instructions:
Julienne chicken.
Saute bacon until crisp, reserving 2 Tbsp drippings.
Saute  chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante  sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.
Stir in green onions and crumbled bacon.
Top each tortilla with 1/4 cup  chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.
Top with  remaining 1 cup picante sauce. Bake at 350F for 15 minutes.
Top with  remaining cheese and bake 3 minutes more.   - - - - - - - - - - - - - - - - - -.

Nutrition per serving: 645.2 calories, 21.2 g fat (8.6 g saturated), 64.2 mg cholesterol, 1464.4 mg sodium, 78 g carbohydrate (10 g fiber, 5.4 g sugar), 35.2 g protein.
Rating: 5 stars from 24 reviews
Chicken-Chile Enchiladas
By Gilcat2


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

Ingredients: chicken breast, onion, garlic, sour cream, cheddar cheese, corn tortillas

Instructions:
Cook chicken; reserve broth.
Chop chicken.
Grate onion and garlic into sour  cream.
Add a little stock to thin cream.
Soften tortillas in hot oil; drain  on paper towels.
Wrap chicken and all but 1/2 cup cheese in tortillas.
Place  enchiladas in large baking dish.
Mix green chilis into sour cream mixture and  spread over enchiladas.
Refrigerate at least 8 hours.
Bake at 350F for 30-40  minutes.

Nutrition per serving: 663.7 calories, 42.8 g fat (22.7 g saturated), 157.5 mg cholesterol, 528.1 mg sodium, 27.5 g carbohydrate (3.5 g fiber, 1.6 g sugar), 42.7 g protein.
Rating: 4.5 stars from 2 reviews
Chicken Enchiladas De Jocoque
By Gilcat2


Category: Mexican
Keywords: < 30 Mins, Oven
Prep time: 0S | Cook time: 20M | Total time: 20M
Servings: 2
Yield: 4 enchiladas

Ingredients: water, onion, celery, bay leaf, peppercorns, salt, sour cream, butter, corn tortillas, monterey jack cheese, black olives

Instructions:
Combine chicken and water in pan; bring to boil over high heat; skim off foam.
Coarsely chop 1/2 the onion and all the celery; add onion, celery, bay leaf,  peppercorns and salt to chicken; simmer, partially covered, 30 minutes.
Remove  chicken and strain broth.
Reduce broth to 1/2 cup; season.
Stir in sour cream  Set aside. Dice cooked chicken.
In skillet melt butter.
Add remaining  onions; cook 5 minutes.
Stir in chilis.
Remove from heat. Add chicken and 1/2  cup sour cream mix.
Toss gently.
Soften tortillas.
Fill each with 1/4 meat  mixture; place in heavily buttered baking dish.
Pour sour cream mixture over.
Top with a strip of cheese and some olives.
Bake at 375F for 20 minutes   - - - - - - - - - - - - - - - - - -.

Nutrition per serving: 764.1 calories, 54.7 g fat (27.6 g saturated), 197.8 mg cholesterol, 917.7 mg sodium, 32.4 g carbohydrate (4.4 g fiber, 9.2 g sugar), 37.4 g protein.
Rating: 5 stars from 1 reviews
Enchiladas Pollo With Green Chilies Cream Sauce
By Gilcat2


Category: Mexican
Keywords: < 30 Mins, Oven
Prep time: 0S | Cook time: 20M | Total time: 20M
Servings: 6

Ingredients: chicken breast half, onion, bay leaf, peppercorns, parmesan cheese, monterey jack cheese, egg, corn tortillas

Instructions:
Place breasts in Dutch oven.
Add water to cover, half of onion, bay leaf,  peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain.
Shred  chicken; mix with 1/2 onion, Parmesan and 4 oz. jack.
Set aside. In  blender, combine Ortegas, tomatillos cream and egg.
Blend till smooth.
Salt to  taste; set aside. Preheat oven to 350.
Soften tortillas in oil.
Place 1/8  chicken mixture in each tortilla; roll and place in baking dish.
Pour  chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack.
Bake 20 minutes at 350.
Top enchiladas with guacamole and serve.   - - - - - - - - - - - - - - - - - -.

Nutrition per serving: 807.9 calories, 52 g fat (20.7 g saturated), 230 mg cholesterol, 453.8 mg sodium, 28.9 g carbohydrate (4.7 g fiber, 4.1 g sugar), 56.4 g protein.
Rating: 5 stars from 1 reviews
Enchiladas Pollo Verde
By Gilcat2


Category: Poultry
Keywords: Meat, Mexican, < 15 Mins, Stove Top
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 3

Ingredients: chicken breasts, onion, peppercorns, garlic, olive oil, corn tortillas, monterey jack cheese

Instructions:
Place chicken in saucepan cover with water.
Add 1/4 of onion, salt to taste  and peppercorns.
Simmer 45 minutes.
Cool chicken in broth.
Drain, reserving  1/4 cup broth.
Bone and shred chicken.
Wash husked tomatillos and place in  medium sauce pan.
Add 1/2 inch water.
Bring to a boil, reduce heat, cover and  simmer 10 mins. or until tender.
Drain and cool slightly.
Place cooked  tomatillos, remaining onion and garlic in blender and puree.
Heat olive oil in  medium saucepan.
Add tomatillo mixture, reserved broth and 1/2 tsp. salt.
Simmer covered 15 mins.
Soften tortillas in oil.
Place 1/6 chicken on each  softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top  with cheese and more sauce.

Nutrition per serving: 376 calories, 16.4 g fat (3.6 g saturated), 61.9 mg cholesterol, 85.4 mg sodium, 34.3 g carbohydrate (6.4 g fiber, 8 g sugar), 24.7 g protein.
Rating: 5 stars from 1 reviews
Green Chicken Enchiladas
By Gilcat2


Category: Chicken
Keywords: Poultry, Meat, Mexican, < 60 Mins, Oven
Prep time: 10M | Cook time: 40M | Total time: 50M
Servings: 6

Ingredients: serrano chilies, garlic clove, chicken broth, corn tortillas, chicken, onion, sour cream, monterey jack cheese, queso fresco

Instructions:
In a saucepan, barely cover tomatillos and chilis with water; simmer until tender.
Drain, reserving 1/4 cup cooking liquid.
Puree in blender together with reserved cooking liquid and garlic.  Heat 1 Tbsp oil in saucepan; add sauce and stir 5 minutes.
Add broth and salt to taste; cook 5 minutes more.  Soften tortillas in oil.
Dip tortillas into green sauce, top with evenly divided chicken, sour cream, and a little onion.
Roll up enchiladas and place in a 9 X 13 glass baking dish,
pour remaining sauce evenly over enchiladas and top with cheese.
Preheat oven to 325 to 350 degrees, bake till cheese is melted and enchiladas are heated through. Approximatley 40 minutes.

Nutrition per serving: 222.4 calories, 10.4 g fat (4.3 g saturated), 14 mg cholesterol, 109.2 mg sodium, 28.4 g carbohydrate (4.7 g fiber, 4.2 g sugar), 6.1 g protein.
Rating: 5 stars from 1 reviews
Pedernales River Chili Con Carne
By tranch


Category: Meat
Keywords: Free Of..., < 4 Hours
Prep time: 15M | Cook time: 1H10M | Total time: 1H25M
Servings: 8

Ingredients: beef, onion, garlic cloves, salt, dried oregano, cumin, water, tomatoes, hot red chili peppers, red chilies

Instructions:
Melt the lard or bacon drippings in a large saute pan over medium heat.  Add the meat to the pan.
Break up any lumps with a fork and cook, stirring  occasionally until the meat is evenly browned.~ 2.
Add the onions and  garlic and cook until the onions are translucent.~ 3.
Stir in the salt,  oregano, cumin, water, and tomatoes.~ 4.
Gradually stir in the ground  chili, testing until you achieve the degree of hotness and flavor the  suits your palate. Bring to a boil, then lower heat and simmer,  uncovered, for 1 hour.
Stir occasionally.~   - - - - - - - - - - - - - - - - - -.

Nutrition per serving: 1603.9 calories, 166.1 g fat (68.8 g saturated), 229.3 mg cholesterol, 940.2 mg sodium, 6.6 g carbohydrate (1.8 g fiber, 3.9 g sugar), 20 g protein.
True Texas Chili Con Carne
By tranch


Category: Tex Mex
Keywords: Southwestern U.S., Free Of..., < 60 Mins
Prep time: 5M | Cook time: 55M | Total time: 1H
Servings: 4
Yield: 8 cups

Ingredients: beef, onions, garlic cloves, tomatoes, beer, chili powder, jalapeno chiles, cumin, paprika, sugar, cayenne pepper, cheddar cheese, red onion, avocado

Instructions:
Heat oil in 6-quart saucepan.
Add ground beef, onions and garlic and saute  until meat is browned.
Stir in next 7 ingredients and bring to boil over  medium-high heat. Reduce heat to medium-low and simmer, uncovered, about  45-55 minutes.
Taste and season with salt, pepper and cayenne pepper, if  desired.
Ladle into bowls.
Garnish with cheese, onion and avocado, if  desired.

Nutrition per serving: 1731.8 calories, 170.1 g fat (68.1 g saturated), 224.7 mg cholesterol, 242.6 mg sodium, 24.3 g carbohydrate (7.6 g fiber, 9.8 g sugar), 23.4 g protein.
Rating: 5 stars from 1 reviews
Walter Mcilhenney's Chili Con Carne
By tranch


Category: Southwestern U.S.
Keywords: Free Of..., < 4 Hours
Prep time: 15M | Cook time: 1H30M | Total time: 1H45M
Servings: 4

Ingredients: lean beef chuck, onion, garlic cloves, chili powder, cumin, salt, Tabasco sauce, water, green chilies, rice, onion, cheese, sour cream

Instructions:
In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high  heat. In three batches, brown the beef well, removing each batch with a  slotted spoon.
Set aside. Add the onion and garlic to the pot and cook for  5 minutes, or until tender, stirring frequently.
Stir in the chili powder,  cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and  chilies; bring to a boil.
Return the beef to the pot. Reduce the heat and  simmer uncovered, 1 1/2 hours, or until the beef is tender.
Serve the  chili over rice with onion, cheese and sour cream, if desired.

Nutrition per serving: 172.4 calories, 14.8 g fat (2 g saturated), 0 mg cholesterol, 1287.1 mg sodium, 10.7 g carbohydrate (3.4 g fiber, 3.6 g sugar), 2.2 g protein.
Chicken Fried Rice
By elly9812


Category: Chicken
Keywords: Poultry, Rice, Meat, Chinese, Asian, Free Of..., < 30 Mins
Prep time: 10M | Cook time: 15M | Total time: 25M
Servings: 4

Ingredients: egg, chicken, onion, water chestnut, bamboo shoot, celery, fresh bean sprout, mushroom, rice, soya sauce, salt, pepper

Instructions:
Cut up and prepare all ingredients.
Reserve. Heat wok up with 1 tablespoon oil  and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons  more oil to wok.
Heat until smoking.
Stir fry chicken and onion together until  cooked.
(If leftover meat is used, just heat through.) Add bean sprouts, peas,  celery.
Stir and cook 2 minutes with wok covered.
Uncover wok, add all the rest  of the vegetables.
Stir fry and cook covered for 2 additional minutes.
Add  cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
Take  your turner and break up clumps of rice as finely as possible. Make sure rice  takes up soya sauce and does not remain white. Keep stir-frying until all rice  is broken up and heated through.
Shut heat off.
Cut up sheet of egg into small  pieces and stir into rice, or remove rice to serving platter and garnish with  egg slivers

Nutrition per serving: 851 calories, 12.7 g fat (2.1 g saturated), 46.5 mg cholesterol, 35.4 mg sodium, 164 g carbohydrate (4.8 g fiber, 3.8 g sugar), 16.4 g protein.
Rating: 5 stars from 9 reviews