mdivanisova/recipes_data_food.com huggingface dataset:
Garam Masala
By Carole Reu

This is one of the spices to be added in preparing food to give it good flavour and is to be used generally in small powdered quantity to give that aroma

Category: Asian
Keywords: Indian, Very Low Carbs, Low Protein, Low Cholesterol, Weeknight, < 4 Hours
Prep time: 45M | Cook time: 33M | Total time: 1H18M
Servings: 1

Ingredients: cinnamon sticks, whole cardamom pod, whole cloves, whole cumin seed, whole coriander seed, whole black peppercorn

Instructions:
Preheat oven to 200.
Spread the cinnamon, cardamom, cloves, cumin, coriander  and peppercorns in one layer in a large shallow roasting pan.
Roast on the  bottom shelf of the oven for 30 minutes, stirring and turning the mixture 2 or 3 times with a large wooden spoon.
Do not let the spices brown.
Break open the cardamom pods between your fingers or place them one at time on a flat surface and press down on the pod with the ball of your thumb to snap it  open.
Pull the pod away from the seeds inside and discard it.  Set the seeds  aside.  Place the roasted cinamon sticks between the 2 layers of a folded linen  towel and pound them with a rolling pin or a kitchen mallet until they are  finely crushed.
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander  seeds and peppercorns in a small pan or bowl and stir them together until they  are well mixed.
Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until  they are completely pulverized and become a smooth powder.
If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending.
As each cupful of the spices is grounded, transfer it to a jar or bottle with a  tightly fitting lid.
Garam Masala may be stored at room temperature in an airtight container, and  will retain its full flavor for 5 to 6 months.

Nutrition per serving: 410.1 calories, 24.8 g fat (3.8 g saturated), 0 mg cholesterol, 215.9 mg sodium, 64.5 g carbohydrate (31.5 g fiber, 2.3 g sugar), 14.2 g protein.
Rating: 4 stars from 1 reviews
Garlic Meatballs in Lemon Sauce
By Doreen Randal


Category: Meat
Keywords: Weeknight
Prep time: 20M | Cook time: 6H | Total time: 6H20M
Yield: 1 batch

Ingredients: beef, garlic, parsley, mint, paprika, salt, pepper, eggs, tomato sauce, lemons, lemon juice, mint

Instructions:
LEMON SAUCE: 8 oz can tomato sauce grated rind of 2 lemons 1/4 cup lemon juice salt and pepper to taste 1 Tbsp minced mint Combine all ingredients for the meatballs and form into walnut-sized balls.
Place in crockpot.  Mix the sauce ingredients together and pour over the meatballs.
Cover and cook on LOW 4 - 6 hours.
Serve with rice.

Nutrition per serving: 5069 calories, 496.2 g fat (204.4 g saturated), 1046.2 mg cholesterol, 4241.4 mg sodium, 73.1 g carbohydrate (11.1 g fiber, 18.2 g sugar), 80.6 g protein.
Rating:  stars from 1 reviews
Garlic Mushroom Sauce
By Doreen Randal


Category: < 60 Mins
Prep time: 30M | Cook time: 6M | Total time: 36M
Servings: 4

Ingredients: garlic, button mushrooms, butter, red wine, green peppercorn, sour cream, salt

Instructions:
Crushed garlic, peel and chop finely.
Wipe mushrooms and slice finely.
Melt butter in a saucepan and add garlic and mushrooms.
Cook 2 minutes.
Add the red wine and peppercorns.
Bring to the boil and simmer 3 - 4 minute.  Stir in the sour cream and salt.  Drizzle sauce over chicken or steaks.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 120.3 calories, 6.5 g fat (4 g saturated), 16 mg cholesterol, 741.5 mg sodium, 4 g carbohydrate (0.5 g fiber, 1.1 g sugar), 1.8 g protein.
Rating: 4 stars from 5 reviews
Garlic Potato Balls
By Ron  Joyce Ripple S


Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Free Of..., < 30 Mins, Easy
Prep time: 5M | Cook time: 15M | Total time: 20M
Servings: 2

Ingredients: butter, margarine, small whole potatoes, fresh parsley

Instructions:
In a skillet, melt butter over medium heat.
Add potatoes and sprinkle with garlic salt.
Cook and stir for 15-18 minutes or until golden brown.
Garnish with parsley.

Nutrition per serving: 208.8 calories, 6 g fat (3.7 g saturated), 15.3 mg cholesterol, 87.4 mg sodium, 35.9 g carbohydrate (5.5 g fiber, 2.6 g sugar), 3.9 g protein.
Rating: 4 stars from 1 reviews
German Onion Cake
By Kathleen1

It actually looks like a pie when its finished.  We would have this in Germany every fall with new wine, it was so good.

Category: Dessert
Keywords: Vegetable, German, European, Weeknight, Oven, < 4 Hours
Prep time: 1H15M | Cook time: 35M | Total time: 1H50M
Servings: 8

Ingredients: onions, butter, salt, black pepper, dried marjoram, all-purpose flour, cornstarch, baking powder, vegetable shortening, milk, egg, sour cream, poppy seeds, paprika

Instructions:
In medium skillet, saute the onions in butter over low heat until they just begin to brown, about 15 minutes.
Season with 1/4 tsp of the salt, the marjoram and the pepper.
Set aside to cool.
Preheat oven to 450°F.
In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt; mix.
Add the shortening and process just until it is the texture of soft crumbs.
Add the milk and mix quickly to form a soft dough.
Oil a 10 inch round cake pan and lightly use your fingers to spread the dough out evenly.
Spread the cooked onion over the top.
Beat the egg and sour cream together.
Spoon the mixture over the onion, and spread it out to the very edge of the pan.
Sprinkle lightly with poppy seeds and paprika.
Bake for 20 minutes.
Let cool slightly, then cut into wedges.

Nutrition per serving: 317.2 calories, 17.5 g fat (7.8 g saturated), 46.8 mg cholesterol, 526.5 mg sodium, 34.4 g carbohydrate (1.6 g fiber, 2 g sugar), 6 g protein.
Rating: 4 stars from 1 reviews
Corn, Onion and Corn Rolls
By Doreen Randal

These are tasty and go down well with visitors.  Corn, Onion and Corn Rolls  Makes about 40 small rolls.

Category: Breads
Keywords: Cheese, Corn, Vegetable, < 60 Mins, Oven
Prep time: 30M | Cook time: 20M | Total time: 50M
Yield: 40 small

Ingredients: lemon juice, cider vinegar, cheese, canned whole kernel corn

Instructions:
Mix 1 can reduced cream, 1 pkt onion soup mix, and spread about 1 Tbsp over each slice of bread.
Roll up and secure with a toothpick. Place on an oven tray,toothpick side down. Brush each roll lightly with melted butter.
Bake in pre-heated oven 200 C for 15-20 minutes or until golden brown.
Remove toothpicks and cut each roll in half before serving.

Nutrition per serving: 42.7 calories, 0.8 g fat (0.3 g saturated), 0.9 mg cholesterol, 177.3 mg sodium, 7.5 g carbohydrate (0.4 g fiber, 0.7 g sugar), 1.4 g protein.
Rating: 1 stars from 1 reviews
Cornbread and Cheese Muffins
By Carole Reu


Category: Quick Breads
Keywords: Breads, Breakfast, Lunch/Snacks, Cheese, < 60 Mins, Oven
Prep time: 30M | Cook time: 5M | Total time: 35M
Yield: 12 muffins

Ingredients: yellow cornmeal, whole wheat flour, baking powder, sugar, salt, egg substitute, nonfat cottage cheese, nonfat cheddar cheese

Instructions:
Preheat oven to 400.
Lightly spray muffin cups with nonstick cooking spray.
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt; mix well.
In a separate bowl, combine egg substitute, creamer, and cottage cheese; blend  until smooth.
Using electric mixer, add egg mixture to flour mixture and blend  until smooth.
Fold in shredded cheese and let stand 5 minutes at room  temperature.  Fill muffin cups 3/4 full and bake 25 to 30 minutes, until  toothpick inserted in center comes out clean.

Nutrition per serving: 137.8 calories, 5 g fat (2.6 g saturated), 14.2 mg cholesterol, 229.1 mg sodium, 17.5 g carbohydrate (2 g fiber, 1.5 g sugar), 6.7 g protein.
Rating: 3 stars from 2 reviews
Bacon and Potato Pie
By Doreen Randal


Category: Breakfast
Keywords: Potato, Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 25M | Cook time: 45M | Total time: 1H10M
Servings: 4

Ingredients: bacon, onion, milk, flour, eggs, potatoes

Instructions:
Trim bacon, chop finely.
Peel potatoes and grate.  Peel and chop onion finely, and mix all together.
Add flour.
Beat eggs and season, add milk.
Blend with bacon mixture.  Melt dripping in shallow pan.
Pour mixture in .
Bake at 400 F for 3/4 hour.
When cooked cut into squares and serve. Cheers, Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 439.1 calories, 24.3 g fat (8.3 g saturated), 140.8 mg cholesterol, 439.3 mg sodium, 41.3 g carbohydrate (4.5 g fiber, 2.4 g sugar), 14 g protein.
Rating: 4 stars from 2 reviews
Flake-and-Fruit Squares
By Dancer


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Fruit, Free Of..., Weeknight, < 4 Hours
Prep time: 35M | Cook time: 1H | Total time: 1H35M
Yield: 16 squares

Ingredients: sunflower seeds, sesame seeds, dried dates, butter, miniature marshmallows, vanilla

Instructions:
Line 9-inch (2.5 L) square pan with foil and grease foil.
In large bowl, combine cornflakes, sunflower seeds, almonds, sesame seeds, dates and apricots.
In large saucepan, melt butter over low heat; stir in marshmallows and heat until melted, stirring constantly.
Stir in vanilla.
Stir into cornflake mixture until well blended; spoon into prepared pan and pack firmly.
Refrigerate until set, about 1 hour.
Remove from pan; cut into squares.
(Store in airtight container in refrigerator for up to 3 days.) Makes 16 squares.

Nutrition per serving: 152.1 calories, 8.6 g fat (2.4 g saturated), 7.6 mg cholesterol, 66.6 mg sodium, 17.8 g carbohydrate (1.8 g fiber, 9.2 g sugar), 3.1 g protein.
Four Treasure Chicken Soup
By Tonkcats


Category: Clear Soup
Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins
Prep time: 45M | Cook time:  | Total time: 45M
Yield: 1 batch

Ingredients: water chestnuts, chicken breast, green onion, soy sauce, flour, Chinese hot mustard, carrot, chicken broth, garlic powder, dry sherry

Instructions:
Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy   sauce, mustard and flour.
Reserve remaining water chestnuts and onions.
In a   large saucepan mix broth, sherry and garlic powder; boil.
Drop chicken  mixture  by teaspoonfuls into broth.
Add carrots and simmer 3 to 4 minute.
until  meatballs  are cooked.
Add remaining water chestnuts, green onions and pea  pods.
heat  through and serve immediately.
From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.

Nutrition per serving: 831.9 calories, 20.9 g fat (5.9 g saturated), 72.6 mg cholesterol, 6059.5 mg sodium, 81.4 g carbohydrate (12.2 g fiber, 20.8 g sugar), 66.6 g protein.
Rating: 4 stars from 1 reviews
Fragrant Lamb Stew with Dried Fruits
By bijoudog


Category: Stew
Keywords: Lamb/Sheep, Fruit, Meat, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 1H38M | Total time: 2H23M
Servings: 6

Ingredients: lamb, onions, garlic, carrot, curry powder, cinnamon, fresh ginger, ginger, clove, lemon, zest of, cayenne pepper, red pepper flakes, fresh rosemary leaf, water, red wine, canned plum tomatoes, fresh lemon juice, fresh cilantro leaves

Instructions:
-Preheat oven to 350 degrees F.
Heat olive oil in bottom of 4 to 5 quart  heavy-bottomed Dutch oven.
Brown cubes of lamb in oil, in batches, remove lamb  to plate. Add onions to pot, scraping up brown bits and stirring.
When  softened, add crushed garlic; stir to incorporate, then add carrots.
Cook 2 to  3 minutes.
Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest,  cayenne or pepper flakes, and rosemary.
Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble.  Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
Add dried fruits, the lemon juice, and the almonds.
Adjust seasonings to taste, adding more water if the stew seems too  thick.
Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90  minutes.
From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part  of the sauce, remove from oven and stir in remaining cilantro.
Let stew rest 5  minutes and serve.

Nutrition per serving: 690.8 calories, 27.9 g fat (9.8 g saturated), 120 mg cholesterol, 352.6 mg sodium, 70.3 g carbohydrate (11.4 g fiber, 11.1 g sugar), 38.1 g protein.
Rating: 5 stars from 14 reviews
Tom's Tomato Soup French Dressing
By itsjustme


Category: European
Keywords: Low Protein, < 15 Mins, For Large Groups, Small Appliance, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 20

Ingredients: vinegar, sugar, onions, paprika, salt, pepper, garlic cloves

Instructions:
Mix in blender until smooth.
Refrigerate in closed container.
Keeps well.

Nutrition per serving: 249.2 calories, 15.4 g fat (2 g saturated), 0 mg cholesterol, 176.4 mg sodium, 28.4 g carbohydrate (0.5 g fiber, 26.7 g sugar), 0.4 g protein.
Rating: 5 stars from 4 reviews
French Roasted Vegetable Sandwiches
By Dancer


Category: Lunch/Snacks
Keywords: Vegetable, European, Low Cholesterol, Healthy, Weeknight, Roast, Oven, < 4 Hours
Prep time: 1H | Cook time: 1H15M | Total time: 2H15M
Servings: 8

Ingredients: eggplant, tomatoes, onion, olive oil, garlic, dried rosemary, nonfat plain yogurt, parmesan cheese

Instructions:
Preheat the oven to 400F.
Coat a large baking sheet with no-stick spray.
Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
Sprinkle with the garlic and rosemary.
Bake for 45 minutes, or until golden brown and tender.
Split the bread horizontally and scoop out the interior, leaving a 1" shell.
(Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
Arrange the vegetables in the bottom of the shell.
Sprinkle with the Parmesan.
Top with the spinach.
Place the top of the bread over the filling.
Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
Cut to 8 wedges.
To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.

Nutrition per serving: 222 calories, 5.7 g fat (1.1 g saturated), 0.4 mg cholesterol, 347.2 mg sodium, 36.3 g carbohydrate (4.6 g fiber, 4.7 g sugar), 6.6 g protein.
Rating: 5 stars from 3 reviews
Fresh Herb Scones
By Nancy Van Ess


Category: Scones
Keywords: Quick Breads, Breads, Breakfast, High In..., < 60 Mins, Oven
Prep time: 50M | Cook time:  | Total time: 50M
Servings: 8

Ingredients: flour, fresh parsley, sugar, fresh thyme, dried thyme, baking powder, fresh rosemary, dried rosemary, salt, butter, margarine, milk, egg

Instructions:
Heat oven to 400 degrees.
Lightly grease cookie sheet. In a large bowl, combine  flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
With  pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Stir in milk and egg just until moistened.
On floured surface, gently knead  dough 10 times.
Place on cookie sheet; roll or pat dough into a 6" round.
Cut 8  wedges; separate slightly.
Bake for 15-20 min.
or until golden brown.
serve  warm.

Nutrition per serving: 208.3 calories, 9.2 g fat (5.5 g saturated), 45.7 mg cholesterol, 367.1 mg sodium, 26.8 g carbohydrate (1 g fiber, 1.7 g sugar), 4.7 g protein.
Rating: 5 stars from 2 reviews
Fresh Salsa
By Linda7

Here is the salsa recipe I use. You can adjust the amount of jalapanos to suit your personal taste. Linda  Fresh Salsa  Fresh Salsa

Category: Sauces
Keywords: Low Protein, Low Cholesterol, Healthy, Free Of..., < 60 Mins
Prep time: 35M | Cook time:  | Total time: 35M

Ingredients: tomatoes, onions, green bell pepper, garlic cloves, cilantro, salt, sugar

Instructions:
Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
Drain, reserving liquid.
Repeat  until all vegetables have been processed.
Mix drained salsa, adding sugar,  cilantro and salt.  Add some of drained liquid to make it desired thickness.
If it is too spicy, add more tomatoes.
Refrigerate in glass container and use on  tortilla chips, tacos, scrambled eggs, or as a relish.
Will keep for up to one  week.

Nutrition per serving: 71 calories, 0.4 g fat (0.1 g saturated), 0 mg cholesterol, 1171.5 mg sodium, 16.6 g carbohydrate (2.9 g fiber, 10.5 g sugar), 2 g protein.
Rating: 4.5 stars from 8 reviews
Fried Green Tomatoes II
By troyh


Category: Vegetable
Keywords: Very Low Carbs, Low Protein, Low Cholesterol, Healthy, < 30 Mins, Easy
Prep time: 15M | Cook time: 5M | Total time: 20M
Servings: 1

Ingredients: green tomato, salt, pepper, white cornmeal, bacon drippings

Instructions:
Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal.
In a large skillet, heat enough bacon drippings to coat the bottom of the pan, and fry tomatoes until lightly browned on both sides.
This recipe was from the back of Fannie Flagg's novel, "Fried Green Tomatoes at the Whistle Stop Cafe".

Nutrition per serving: 28.3 calories, 0.2 g fat (0 g saturated), 0 mg cholesterol, 16 mg sodium, 6.3 g carbohydrate (1.4 g fiber, 4.9 g sugar), 1.5 g protein.
Rating: 5 stars from 10 reviews
Fruit and Tuna Salad
By Carole Reu


Category: Lunch/Snacks
Keywords: Tuna, Fruit, Low Cholesterol, Healthy, < 15 Mins
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 2

Ingredients: tuna, seedless grapes, lemon low fat yogurt

Instructions:
Combine half of the grapes, and the 1/2 cup shredded cabbage mixture in a small  bowl
Stir in the yogurt and tuna.
Line 2 serving plates with remaining 2/3 cup  shredded cabbage mixture.
Spoon tuna mixture on top.
Serve with peach slices  and remaining grapes.

Nutrition per serving: 267.3 calories, 5 g fat (1.4 g saturated), 33.9 mg cholesterol, 65.8 mg sodium, 33.9 g carbohydrate (3.1 g fiber, 29.8 g sugar), 23.7 g protein.
Fried Tomatoes
By June Neil


Category: Vegetable
Keywords: Low Cholesterol, Healthy, < 60 Mins
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 6

Ingredients: tomatoes, all-purpose flour, salt, sugar, pepper, evaporated milk

Instructions:
Wash tomatoes, but do not peel.
Cut into 3/4-inch slices.
Place on paper towels  to drain.
Combine flour, salt, sugar and pepper.
Dust tomatoes in flour mixture  on both sides.
Add evaporated milk to rmaining flour mixture to make a thick  batter.
Dip floured tomatoes in batter.
Fry in hot oil 1/2-inch deep until  golden brown on both sides.

Nutrition per serving: 101.9 calories, 2.6 g fat (1.5 g saturated), 9.1 mg cholesterol, 1006.7 mg sodium, 16.1 g carbohydrate (1.3 g fiber, 3.9 g sugar), 4 g protein.
Rating: 3 stars from 4 reviews
Fruit Salsa
By Carole Reu


Category: Sauces
Keywords: Fruit, Low Protein, Low Cholesterol, Healthy, Free Of..., < 30 Mins, Oven, Easy
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 8
Yield: 4 cups

Ingredients: mango, strawberries, nectarines, fresh raspberries, frozen unsweetened raspberries, salt, fresh ginger, lime juice, cider vinegar, sugar, red pepper flakes

Instructions:
Place the minced mango, strawberries and nectarines, and place them in a medium  size bowl.
Add the remaining ingredients and mix well.
Transfer to a container  with a tight fitting lid and refrigerate.

Nutrition per serving: 53.5 calories, 0.3 g fat (0 g saturated), 0 mg cholesterol, 73.8 mg sodium, 13.2 g carbohydrate (2.4 g fiber, 9.6 g sugar), 0.8 g protein.
Rating: 5 stars from 1 reviews
Fruity Rolled Oats Drops
By Mutende


Category: Dessert
Keywords: Lunch/Snacks, Fruit, < 60 Mins, Oven
Prep time: 15M | Cook time: 25M | Total time: 40M
Servings: 4

Ingredients: rolled oats, treacle, honey, seedless raisins

Instructions:
Thoroughly mix condensed milk, treacle and rolled oats in top of double boiler.
Allow to thicken over boiling water for 10 minutes, stirring frequently.
Allow to cool.
When cool, add nuts and raisins, then drop in spoonfuls onto buttered baking sheet.  Bake for 15 minutes at 180 C (356 F) and remove from pan immediately.

Nutrition per serving: 955.8 calories, 32.7 g fat (10.3 g saturated), 45.5 mg cholesterol, 419.7 mg sodium, 150.2 g carbohydrate (8.5 g fiber, 104.8 g sugar), 24.5 g protein.
Coronation Chicken
By Christin Jamieson


Category: Chicken
Keywords: Poultry, Meat, Broil/Grill, < 60 Mins, Oven, Stove Top
Prep time: 40M | Cook time: 13M | Total time: 53M
Servings: 6

Ingredients: canola oil, onion, curry powder, tomato paste, red wine, water, bay leaf, dried thyme, oregano, fresh lemon juice, mayonnaise, chicken, currants, flat leaf parsley

Instructions:
Heat the oil in a medium stainless steel saucepan.
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add the curry powder and cook for 2 minutes.
Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
Strain the sauce into a large bowl, pressing hard on the solids; let cool.
Add the mayonnaise, the jam and the remaining 1/2 Tbsp of lemon juice to the sauce.  Fold in the chicken and currants, if using, and season with salt and pepper.
Refrigerate until chilled or for up to 1 day.
Sprinkle with the parsley and serve.  NOTE:  Since this is from a wine magazine, you didn't think they would leave out the best wine to serve with this meal, did you?  Their recommendations:  The sweet notes of apricots and currants point to a wine with some fruitiness and spice of its own.

Nutrition per serving: 136.4 calories, 9.1 g fat (1.2 g saturated), 5.1 mg cholesterol, 154.8 mg sodium, 10.5 g carbohydrate (1 g fiber, 3.9 g sugar), 0.7 g protein.
Rating: 5 stars from 1 reviews
Coronation Chicken Salad
By Melody


Category: Chicken
Keywords: Pineapple, Poultry, Tropical Fruits, Fruit, Meat, Weeknight, < 4 Hours
Prep time: 1H | Cook time: 1H20M | Total time: 2H20M
Servings: 10

Ingredients: dark raisin, sherry wine, water, salt, raw wild rice, fresh ripe pineapple, red bell pepper, chicken, scallions, mayonnaise, plain yogurt, red wine vinegar, honey, curry powder, Worcestershire sauce, gingerroot

Instructions:
This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.
In a small non-reactive bowl, combine raisins and sherry to soak.
In a large Dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores.
Drain and let cool to room temperature.  While the wild rice is cooking, combine the wild rice with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium sauce pan.
Bring to a boil over medium heat; stir well.
Cover tightly, reduce heat and simmer 20 minutes undisturbed.
remove from heat and let stand 10 minutes.
Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken.
Add the cooled rices and most of the scallions, reserving a handful for garnish.
Toss well.
Add the Dressing and toss again.
Cover and chill until serving time.  Sprinkle with remaining scallions and serve chilled or cool.
Curried Yogurt Dressing: Combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well combined.
Cover and chill until needed.

Nutrition per serving: 225.9 calories, 6.1 g fat (1.1 g saturated), 5.7 mg cholesterol, 599.4 mg sodium, 36.9 g carbohydrate (2 g fiber, 10.8 g sugar), 3 g protein.
Elderberry Jelly
By I Dunno


Category: Jellies
Keywords: Fruit, < 60 Mins, Canning, Easy
Prep time: 35M | Cook time: 1M | Total time: 36M
Yield: 11 pints

Ingredients: elderberry juice, lemon juice, sugar, honey

Instructions:
To juices, add sugar and honey; mix well.
Place over high heat; bring to a boil, stirring constantly.
At once, stir in pectin.
Bring to a full rolling boil for 1 minute.  Stir constantly.
Remove from heat and skim off foam with metal spoon; pour quickly into glasses.
Cover at once with 1/8 inch hot paraffin.

Nutrition per serving: 591.9 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 11.7 mg sodium, 155.8 g carbohydrate (0.6 g fiber, 150.8 g sugar), 0.2 g protein.