mdivanisova/recipes_data_food.com huggingface dataset:
Blue Mountain Blueberry Pie
By Nancy Van Ess


Category: Pie
Keywords: Dessert, Berries, Fruit, Low Protein, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 45M | Total time: 1H30M
Servings: 8

Ingredients: blueberries, lemon juice, sugar, all-purpose flour, lemon zest, cinnamon, nutmeg, salt, margarine

Instructions:
Have an 8-inch double crust pie shell ready.
Sort, rinse and drain blueberries.
Sprinkle lemon juice over berries.
Combine sugar, flour, lemon peel, cinnamon,  nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
Put  berry mixture into pie shell; dot with margarine. Place second crust on top of  pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in  preheated 450°F oven for 10 minutes.
Lower heat to 350°F and continue  baking 30-35 minutes more. Cool pie before slicing.
NOTES : This is an old fashioned pie recipe that is juicy, fragrant and  delicious.  It is important to use the freshest blueberries you can find.

Nutrition per serving: 155.8 calories, 3.2 g fat (0.6 g saturated), 0 mg cholesterol, 70.7 mg sodium, 32.9 g carbohydrate (2 g fiber, 26.2 g sugar), 1 g protein.
Rating: 5 stars from 50 reviews
Cherry-Pistachio Biscotti
By Nancy Van Ess


Category: Dessert
Keywords: Cookie & Brownie, Fruit, European, Weeknight, Oven, < 4 Hours
Prep time: 1H35M | Cook time:  | Total time: 1H35M
Yield: 80 biscotti

Ingredients: flour, sugar, lime peel, baking powder, butter, dried tart cherry, eggs, pistachio nuts

Instructions:
Oven to 350 degrees.
Lightly grease a large cookie sheet. In a food processor,  process flour, sugar, lime peel and baking powder until blended.
Add butter and  cherries.
Pulse until cherries are coarsely chopped.
Spoon off and reserve 1  tablespoon of beaten eggs.
Add remaining eggs and pistachios and pulse until  dough is evenly moistened.
Turn dough out onto on a well-floured surface.(Dough  will be sticky). Divide dough in 1/4s.
With hands, roll each portion into a 9"  log.
Place logs crosswise 3" apart on prepared baking sheet. Press logs to  flatten to 2" wide. Brush with reserved egg.
Bake 25 min.  or until golden brown.
Let cool on sheet on a wire rack 10 min.
Loosen with a spatula and remove to a  cutting board.
Let cool 10 min.  longer.
Using a large heavy knife, cut each log  diagonally in 1/2" thick slices.
Arrange slices upright on clean cookie sheet  (no need to grease sheet). Bake 14-16 min.
longer until crisp.
Remove to wire  rack to cool (cookies will get even more crisp).   - - - - - - - - - - - - - - - - - -

Nutrition per serving: 40.4 calories, 1.6 g fat (0.5 g saturated), 9.5 mg cholesterol, 11.4 mg sodium, 5.6 g carbohydrate (0.3 g fiber, 2.8 g sugar), 1 g protein.
Rating: 4 stars from 2 reviews
Orange Hazelnut Biscotti
By Nancy Van Ess


Category: Dessert
Keywords: Cookie & Brownie, Fruit, Nuts, Weeknight, For Large Groups, Oven, < 4 Hours
Prep time: 1H30M | Cook time:  | Total time: 1H30M
Servings: 36

Ingredients: flour, baking powder, baking soda, salt, olive oil, eggs, sugar, toasted hazelnuts, bittersweet chocolate, shortening

Instructions:
Oven to 350 degrees.
Lightly grease baking sheets.
Combine flour, baking powder, baking soda and salt in a bowl.
Beat oil, orange peel, orange juice, eggs and  sugar in large bowl until smooth.
On low speed, beat flour mixture into orange  mixture. Add hazelnuts.
Divide dough in half; shape each half into 10x1 1/2" log on floured work surface. Place logs on prepared sheets.
Bake for about 30 min.
Cool on baking sheets on racks for 10 min.
Slice diagonally into 1/2" thick  slices.
Lay slices back on baking sheets.
Bake 10 min.
Remove baking sheets from oven; turn biscotti over.
Bake another 10 min.
remove biscotti from baking  sheets to wire racks to cool.
Chocolate Glaze: Combine chocolate and vegetable  shortening in small saucepan.
Melt over low heat, stirring frequently, until  smooth.
Cool slightly.
Dip cooled biscotti into chocolate mixture. Cool on wire  rack.

Nutrition per serving: 91.3 calories, 3.8 g fat (0.5 g saturated), 11.8 mg cholesterol, 64 mg sodium, 13 g carbohydrate (0.6 g fiber, 5.9 g sugar), 1.8 g protein.
Rating: 4.5 stars from 2 reviews
Alaskan Blueberry Pie
By Nancy Van Ess


Category: Pie
Keywords: Dessert, Berries, Fruit, Low Protein, < 15 Mins, Stove Top, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 8

Ingredients: sugar, cornstarch, water, blueberries, butter, lemon juice, lemon, rind of, blueberries

Instructions:
Cook the first seven ingredients until very thick.
Fold in the 2 cups fresh or frozen blueberries and pour into a baked pie shell.
Let pie cool and top with whipped cream.

Nutrition per serving: 259.5 calories, 9.1 g fat (2.8 g saturated), 3.8 mg cholesterol, 131.1 mg sodium, 44.4 g carbohydrate (2 g fiber, 29.6 g sugar), 1.8 g protein.
Rating: 5 stars from 6 reviews
Calzones II
By icetea


Category: European
Keywords: High In..., < 30 Mins, Oven, Easy
Prep time: 15M | Cook time: 10M | Total time: 25M
Servings: 4

Ingredients: part-skim ricotta cheese, mozzarella cheese, ham, ham, oregano leaves

Instructions:
Preheat oven to 400F and spray baking sheet with cooking spray.
In bowl combine first four ingredients; set aside.
Roll  each biscuit between 2 sheets of floured wax paper, forming  four 6-inch circles.
Spoon 1/4 of cheese mixture onto center of  each.
Moisten edges of dough slightly, then fold each circle in half over the cheese filling (the edges can be attractively crimped with the times of a fork).
Bake ten minutes or until golden brown.

Nutrition per serving: 289.5 calories, 14.5 g fat (7.7 g saturated), 56.2 mg cholesterol, 876 mg sodium, 17.9 g carbohydrate (0.4 g fiber, 0.5 g sugar), 21.5 g protein.
Rating: 5 stars from 1 reviews
Tamarillo Steak Casserole
By Doreen Randal


Category: New Zealand
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 10M | Cook time: 2H30M | Total time: 2H40M
Servings: 12
Yield: 1 casserole

Ingredients: flour, bacon, tamarillos, onions, potatoes, butter

Instructions:
Toss cubes of steak in a mixture of flour and salt and pepper.
Place in a casserole and cover with the bacon.
Cover with a layer of tamarillos, a layer of onions, then a layer of potatoes.
Cover tightly and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 2 hours.
About 30 minutes before the end of cooking remove the lid and dot the potatoes with butter.

Nutrition per serving: 198.1 calories, 9.3 g fat (3.8 g saturated), 45.5 mg cholesterol, 75.4 mg sodium, 12.1 g carbohydrate (1.6 g fiber, 1.6 g sugar), 16 g protein.
Rating: 5 stars from 1 reviews
Fha Chicken Chilies Casserole
By peppermintkitty


Category: Poultry
Keywords: Meat, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 2H | Total time: 2H35M
Servings: 6

Ingredients: chicken breasts, milk, tortillas, green chilies, cheddar cheese

Instructions:
Bake chicken, wrapped in foil, at 400 degrees Fahrenheit for 1 hour.
Cut into bite sized  pieces.
Blend cream of celery soup, cream of mushroom soup and milk in a bowl.
Layer 1/3 of the soup mixture, half the tortillas, chicken, onion, green chilies and cheese in a 9 x l3-inch baking dish.
Repeat with half the remaining soup mixture, remaining tortillas, chicken,  onion, green chilies, remaining soup mixture and cheese.
Bake at 350 degrees Fahrenheit for  1 hour.

Nutrition per serving: 1078.3 calories, 54.6 g fat (23.7 g saturated), 177.8 mg cholesterol, 2165.2 mg sodium, 81.7 g carbohydrate (4.9 g fiber, 5.5 g sugar), 62.5 g protein.
Apricot Chicken Casserole
By Doreen Randal


Category: Chicken Thigh & Leg
Keywords: Chicken, Poultry, Meat, Weeknight, Oven, < 4 Hours
Prep time: 15M | Cook time: 55M | Total time: 1H10M
Servings: 6

Ingredients: chicken drumsticks, cornflour, ground ginger, apricot puree, chives

Instructions:
Place chicken drumsticks in a casserole dish.
Mix onion soup mix, cornflour and ginger into the apricot puree.
Season with salt and pepper.
Pour over the chicken.
Cover and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 50 to- 55 minutes or until chicken is cooked.
To serve, sprinkle with chopped chives.

Nutrition per serving: 298.9 calories, 13 g fat (3.5 g saturated), 118.3 mg cholesterol, 880.9 mg sodium, 14.3 g carbohydrate (1.9 g fiber, 5.5 g sugar), 29.8 g protein.
Luscious Applesauce Bars
By GrandmaIsCooking


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Weeknight, Oven, < 4 Hours
Prep time: 1H15M | Cook time: 31M | Total time: 1H46M
Yield: 24-36 bars

Ingredients: brown sugar, butter, unsweetened applesauce, egg, flour, baking soda, cinnamon, salt, ground cloves, ground nutmeg, butter, brown sugar, powdered sugar

Instructions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 13x9-inch pan.
In a large bowl, cream brown sugar and butter until light and fluffy.
Add applesauce and egg; blend well.
Stir in flour, baking soda, cinnamon, salt, cloves and  nutmeg until well mixed.
Stir in cereal.
Spread mixture into prepared pan.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out  clean.
Prepare glaze:
Melt butter over low heat and stir in brown sugar.
Cook about 1  minute or until mixture bubbles, stirring constantly.
Remove from heat and stir in powdered sugar.
While glaze is still hot, drizzle it over warm bars.
Cool completely; cut into squares.

Nutrition per serving: 122.7 calories, 5.1 g fat (3.1 g saturated), 21.5 mg cholesterol, 118.6 mg sodium, 18.5 g carbohydrate (0.4 g fiber, 11.2 g sugar), 1.1 g protein.
Rating: 4 stars from 2 reviews
Remarkable Rhubarb Bites
By Dancer


Category: Bar Cookie
Keywords: Dessert, Lunch/Snacks, Cookie & Brownie, Fruit, Summer, Weeknight, For Large Groups, Oven, < 4 Hours, Easy
Prep time: 30M | Cook time: 45M | Total time: 1H15M
Servings: 24

Ingredients: rhubarb, sugar, shortening, brown sugar, egg, baking soda, salt, cinnamon, flour, vanilla, confectioners' sugar

Instructions:
Preheat oven to 350°F.
Mix together rhubarb and 1/2 cup sugar.
Set aside.  Cream shortening, remaining 1/2 cup sugar and brown sugar.
Add egg and then  stir in baking soda, salt, cinnamon and flour.
Stir in vanilla, then rhubarb  mixture. Place batter in a greased and floured 13x9" baking pan and bake for  40-45 minutes.
Let cool, sprinkle with confectioners' sugar and cut into 2" squares.
Nancy {:-).

Nutrition per serving: 148.4 calories, 4.6 g fat (1.1 g saturated), 7.8 mg cholesterol, 82.9 mg sodium, 25.9 g carbohydrate (0.5 g fiber, 17.4 g sugar), 1.4 g protein.
Rating: 5 stars from 32 reviews
English Sherry Trifle
By Julesong

This layered dessert is best presented in a clear glass bowl. It looks very  elegant but is so easy to prepare.  (An adopted recipe.  I have not prepared this particular version, myself, but I do love trifle.)

Category: Dessert
Keywords: European, Weeknight, < 4 Hours
Prep time: 55M | Cook time: 45M | Total time: 1H40M
Servings: 1

Ingredients: sherry wine, bananas, fresh strawberries, frozen strawberries, eggs, lemon juice, sugar, flour, butter, salt

Instructions:
Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup  puried strawberries, and finally half of the sponge cubes.
Pour 1 cup of Sherry over cake cubes.
Put 1/3 whipping cream on top, and repeat with alternate layers  of fruit cocktail, banana, strawberry, and cubes with Sherry.
Top with remaining whipped cream, and whole berries for garnish.
Sponge Cake:  beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
Stir 1/4 of the whites into yolk mixture.  Spoon the rest carefully into yolk.
Sift flour on top, fold in melted butter until blended.
Preheat oven to 350 degrees F.
Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean).  Invert and cool.

Nutrition per serving: 5527.5 calories, 238.5 g fat (136.2 g saturated), 2108.3 mg cholesterol, 3757.8 mg sodium, 744.8 g carbohydrate (22.4 g fiber, 481.2 g sugar), 85.6 g protein.
M&amp;m Super Snack Bars
By Bekah


Category: Bar Cookie
Keywords: Dessert, Lunch/Snacks, Cookie & Brownie, Kid Friendly, Weeknight, For Large Groups, Oven, < 4 Hours
Prep time: 40M | Cook time: 1H15M | Total time: 1H55M
Servings: 32

Ingredients: granulated sugar, brown sugar, margarine, butter, vanilla, eggs, all-purpose flour, pecans, quick-cooking oats, baking soda, baking powder, salt

Instructions:
Heat oven to 350 degrees Fahrenheit.
Mix granulated sugar, brown sugar, margarine, vanilla and eggs in large bowl until well blended.
Stir in flour, corn flakes, 3/4 cup of the pecans, 2/3 cup M&M candies, oats, baking soda, baking powder and salt.
Spread mixture in an ungreased 13x9x2 inch rectangular pan.
Sprinkle remaining pecans and 1/3 cup M&M candies.
Bake until golden brown 35 to 40 minutes; cool.
Cut into 2" x 1-1/4 inch bars.
High Altitude Directions (3500 to 6500) feet:
Heat oven to 375 degrees Fahrenheit.
Decrease granulated sugar to 2/3 cup and brown sugar to 2/3 cup.
Bake 30 to 35 minutes.

Nutrition per serving: 143 calories, 7.2 g fat (1.2 g saturated), 11.6 mg cholesterol, 143.7 mg sodium, 18.3 g carbohydrate (0.8 g fiber, 10 g sugar), 1.9 g protein.
Spice Scones
By Barefoot Beachcomber


Category: Scones
Keywords: Quick Breads, Breads, Low Protein, < 60 Mins, For Large Groups, Oven
Prep time: 45M | Cook time: 6M | Total time: 51M
Servings: 60

Ingredients: all-purpose flour, ginger, nutmeg, vegetable shortening, light brown sugar, molasses, brandy

Instructions:
Preheat oven to 350 degrees Fahrenheit.
Combine the flour, ginger, and nutmeg.
In a large mixing  bowl, cream vegetable shortening and brown sugar.
Beat in the molasses and brandy.
Gradually blend in the dry ingredients.
Drop the dough by spoonfuls 2-1/2 inches apart onto ungreased cookie sheets.
Bake 5 to 6 minutes until golden brown.
As  soon as the cookies are cool enough to handle, remove them from the baking sheet and roll up around metal cone shapes.
Place seam side down on wire racks to cool.
Nancy {:-).

Nutrition per serving: 23.6 calories, 1.3 g fat (0.4 g saturated), 0 mg cholesterol, 1.3 mg sodium, 2.9 g carbohydrate (0 g fiber, 2.6 g sugar), 0 g protein.
Fruit Loop Cookies and Orange Icing
By Kim D.

I adopted this recipe from Recipezaar in February 2005.  I made several changes based on the review posted by Jenna Marie.  I'm really happy with the changes I've made to the recipe.  These cookies are great with or without icing and would be perfect for a child's party.

Category: Dessert
Keywords: Cookie & Brownie, < 60 Mins, For Large Groups, Oven
Prep time: 55M | Cook time:  | Total time: 55M
Servings: 36

Ingredients: butter, shortening, sugar, brown sugar, eggs, all-purpose flour, confectioners' sugar

Instructions:
Preheat oven to 375°F.
Cream together butter, shortening, sugar and brown sugar.
Add eggs one at a time, beating well after each addition.
Add flour, baking powder, baking soda, salt, and orange extract; mix well.
Stir in Fruit Loops.
Drop by level tablespoonfuls onto a baking sheet or baking stone.
Bake for 10-12 minutes, until light golden brown.
Remove baking sheet from oven and allow cookie to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
For orange icing, combine confectioners' sugar and orange juice together in a small bowl, mixing until smooth.
Ice cookies and garnish with additional Fruit Loops.

Nutrition per serving: 103.5 calories, 5.7 g fat (2.4 g saturated), 18.5 mg cholesterol, 27.5 mg sodium, 12.5 g carbohydrate (0.1 g fiber, 9.4 g sugar), 0.8 g protein.
Rating:  stars from 1 reviews
Gado Gado: Indonesian Salad
By Carol H


Category: Indonesian
Keywords: Asian, Low Protein, Low Cholesterol, Healthy, < 60 Mins
Prep time: 40M | Cook time: 5M | Total time: 45M
Servings: 6

Ingredients: water, salt, green cabbage, Chinese cabbage, bean sprouts, green beans, potatoes, eggs, English cucumber

Instructions:
Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
Boil vegetables for 5 minutes; drain.
Boil potatoes in a separate pot until tender then peel them.
Cut potatoes, eggs and cucumber into slices.
Heat peanut sauce on low heat.
Arrange the green vegetables on a very large platter.
Cover them with the sliced potatoes, eggs and cucumbers.
Pour the peanut sauce over the entire platter and serve.
Serving Ideas : Serve with white rice and a meat dish.
NOTES : The peanut sauce may be made by hand or bought.
We put the Gado Gado in a large casserole dish.

Nutrition per serving: 139.6 calories, 2.7 g fat (0.9 g saturated), 93 mg cholesterol, 452.4 mg sodium, 23.3 g carbohydrate (5.3 g fiber, 6.7 g sugar), 8.1 g protein.
Rating: 5 stars from 3 reviews
Greek Lemon Potatoes
By Barbara Heller


Category: Potato
Keywords: Vegetable, Greek, European, Free Of..., Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 1H15M | Total time: 1H45M
Servings: 6

Ingredients: potato, olive oil, lemon, water, garlic, bay leaves, rosemary sprigs, fresh thyme, dried oregano, sugar, parsley

Instructions:
Preheat the oven to 200C/400F/Gas 6.
Cut the potatoes into bite sized  chunks and put them in a large ovenproof dish.
Add the olive oil, lemon  rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano,  sugar, salt and pepper.
Stir well.
Bake the potatoes for 1-1 1/4 hours or  until they are cooked through and crispy.
Stir every now and then during  cooking to coat with the herby oil.
Finally sprinkle with the chopped  parsley.

Nutrition per serving: 176.3 calories, 4.7 g fat (0.7 g saturated), 0 mg cholesterol, 11.8 mg sodium, 31.2 g carbohydrate (4.1 g fiber, 1.6 g sugar), 3.7 g protein.
Rating: 5 stars from 15 reviews
Pastitsio
By Barbara Heller


Category: Greek
Keywords: European, Weeknight, Oven, < 4 Hours
Prep time: 1H10M | Cook time: 1H25M | Total time: 2H35M
Servings: 8

Ingredients: butter, nutmeg, flour, salt, milk, white pepper, macaroni, butter, salt, onion, pepper, ground beef, cinnamon, tomato paste, red wine, parmesan cheese, nutmeg

Instructions:
Preheat oven to 350°F.
Melt 1 oz of butter in large skillet and saute onion til soft and transparent. Add the meat, cook until browned.
Mix tomato paste with wine and add to meat. Continue cooking, adding nutmeg, salt, pepper, and cinnamon.
Cook about 15 minutes, take off heat, cool and mix in half the breadcrumbs and half the grated cheese. Set aside. Do not allow meat to "bulk", keep it separated.
Cook the macaroni in boiling water with oil til soft. Drain and set aside. Make crema: melt butter, add flour, cook briefly stirring constantly.
Gradually add milk stirring constantly until it starts to boil and thickens   slightly.
Add seasonings.
In a separate bowl, beat eggs.
Add about 1 cup of   the hot sauce to the eggs, stirring constantly.
Add the egg mixture back into   the saucepan, stirring constantly.
Stir in 1/4 cup cheese. To Assemble: Grease a baking dish (LIKE A LASAGNA PAN) and sprinkle it with breadcrumbs.
Spread half the cooked pasta over the bottom of the dish and sprinkle it with 1/4 cup reserved cheese. Spread all of the meat over the pasta.
Pour half the sauce over the meat and spread the rest of the pasta over it. Sprinkle it with 2 tablespoons of cheese.
Pour the rest of the sauce on top and smooth with a spatula.
Sprinkle with the rest of the cheese and breadcrumbs and bake in the preheated oven 50-60 minutes.
Let stand 10 minutes before cutting into squares.

Nutrition per serving: 604.4 calories, 34.6 g fat (17.9 g saturated), 196 mg cholesterol, 330.9 mg sodium, 41.3 g carbohydrate (2 g fiber, 2.7 g sugar), 27 g protein.
Rating: 4.5 stars from 3 reviews
Summer Corn and Tomato Pasta
By Strawberry Girl


Category: Corn
Keywords: Vegetable, Low Cholesterol, Healthy, Summer, < 60 Mins
Prep time: 20M | Cook time: 23M | Total time: 43M
Servings: 6
Yield: 10 side dish servings

Ingredients: fresh corn kernels, frozen corn kernels, tomatoes, black beans, fresh coriander, basil, extra virgin olive oil, garlic clove, green onions, salt, pepper, penne, feta cheese

Instructions:
In large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeno, green onions, salt and pepper.
Let stand at room temperature for 15 minutes or for up to 2 hours.
In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
Add tomato mixture; stir over medium heat just until heated through.
Serve sprinkled with feta.
Make ahead:
To serve cold, rinse hot pasta  under cold water and add to tomato mixture; cover and refrigerate for up to 1  day.

Nutrition per serving: 324.6 calories, 9.4 g fat (4.4 g saturated), 22.2 mg cholesterol, 682.9 mg sodium, 52.1 g carbohydrate (9.3 g fiber, 7.1 g sugar), 11.7 g protein.
Rating: 4.5 stars from 3 reviews
Lentil Dal
By Strawberry Girl


Category: Lentil
Keywords: Cauliflower, Beans, Vegetable, Asian, Indian, Low Cholesterol, Healthy, Free Of..., < 60 Mins
Prep time: 5M | Cook time: 38M | Total time: 43M
Servings: 6

Ingredients: olive oil, onion, fresh ginger, cumin seed, turmeric, garlic cloves, cauliflower florets, tomatoes, water, dried lentils, fresh lime juice, fresh cilantro, salt, cooked basmati rice, long grain rice

Instructions:
Heat olive oil in large saucepan over medium-high heat.
Add onion, ginger, cumin, turmeric, red peppers, and garlic.
Saute 2 minutes.
Add cauliflower and tomatoes; saute 1 minute.
Stir in water and lentils; bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
Stir in lime  juice, cilantro, and salt.
Serve 1 cup lentil mixture with 1 cup rice.

Nutrition per serving: 376.4 calories, 3.4 g fat (0.6 g saturated), 0 mg cholesterol, 313.3 mg sodium, 72 g carbohydrate (12.5 g fiber, 4.3 g sugar), 14.3 g protein.
Rating: 4.5 stars from 46 reviews
Macadamia Nut Lemon Squares
By Ann Marie F


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Fruit, Nuts, Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 43M | Total time: 1H43M
Yield: 16 squares

Ingredients: flour, butter, margarine, eggs, brown sugar, baking powder, vanilla, granola-type cereal, powdered sugar, lemon juice, lemon, rind of

Instructions:
Combine flour and butter and mix until crumbly.
Press into greased 8-inch square pan.
Bake at 350 degrees F for 16 minutes.
In a mixing bowl combine eggs, brown sugar, baking powder and vanilla; beat with an electric mixer for 2 minutes.
Stir in 3/4 cup macadamia nuts and cereal.
Pour over hot crust and spread evenly.
Return to oven and bake 25 minutes or until firm in center when touched.
Remove from oven and partially cool.
Combine powdered sugar, lemon juice and lemon peel; beat well.
Spread over macadamia nut crust. Sprinkle with the remaining 1/4 cup macadamia nuts.
Cool.
Cut into 2-inch squares.
Recipe courtesy of Macadamia Nut Festival, Hilo, Big Island HI.

Nutrition per serving: 234.6 calories, 12.2 g fat (3.9 g saturated), 33.4 mg cholesterol, 54.3 mg sodium, 29.5 g carbohydrate (1.5 g fiber, 20.5 g sugar), 3.2 g protein.
Basic Crepes II
By Gilcat2


Category: Breakfast
Keywords: Dessert, < 4 Hours, Easy
Prep time: 5M | Cook time: 1H | Total time: 1H5M
Servings: 10

Ingredients: eggs, flour, milk, butter, salt

Instructions:
Combine all ingredients in a blender.
Whirl one minute; scrape down and blend 15 seconds more.
Refrigerate at least one hour before making crepes.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.

Nutrition per serving: 100.1 calories, 4.5 g fat (2.5 g saturated), 52.7 mg cholesterol, 74.6 mg sodium, 11 g carbohydrate (0.3 g fiber, 0.1 g sugar), 3.6 g protein.
Rating: 5 stars from 1 reviews