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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Texas Beef Council
MARINADE
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 large garlic cloves -- crushed
PICO DE GALLO
1 cup tomato -- seeded and chopped
1/2 cup zucchini -- diced
1/4 cup fresh cilantro -- chopped
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice
Remove steak from marinade; discard marinade. Place steak on grid over
medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes
(10 to 12 minutes for top sirloin steak) for medium-rare to medium
doneness, turning occasionally. During last 5 minutes, place tortilla
packet on outer edge of grid, turning occasionally.
Trim fat from steak; carve crosswise into very thin slices. Garnish with
lime and cilantro, if desired.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:45"
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Per serving: 411 Calories (kcal); 13g Total Fat; (29% calories from fat); 31g
Protein; 41g Carbohydrate; 67mg Cholesterol; 497mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In a large bowl mix 1 1/2 cups flour, sugar, salt, instant minced onion
and undissolved yeast. Heat milk, water and butter until very warm (125�
to 130�F). Gradually add to dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2
cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir
in enough additional flour to make a soft dough. Knead on lightly floured
surface until smooth, about 4 minutes. Cover; let rest 10 minutes.
Divide the dough into 12 equal pieces. Form into smooth balls. Place on 2
greased baking sheets. Flatten balls with hand to 3 1/2-inch rounds;
cover. Place 2 large shallow pans on counter; half-filled with boiling
water. Place baking sheets over pans. Let dough rise for 20 minutes.
With sharp knife, cut 1/4-inch deep "X" on top of each roll. Brush with
remaining egg. Sprinkle with instant minced onion or poppy seeds. Bake at
400�F for 15 minutes or until done. Remove from baking sheets; cool on
wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 242 Calories (kcal); 5g Total Fat; (18% calories from fat); 7g
Protein; 41g Carbohydrate; 57mg Cholesterol; 408mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt.
Heat milk, water and butter until very warm (125� to 130�F). Butter does
not need to melt. Stir into dry ingredients. Mix in egg and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough in half. Roll to fit two greased 8- or 9-inch square pans.
Place dough in pans. With sharp knife, cut dough in each pan into 16
rolls; cover. Place large, shallow pan on counter; half-fill with boiling
water. Place baking pans on wire rack over large pan; let rise 20 minutes.
Dust tops with remaining 1 tablespoon flour. Bake at 400�F for 15 minutes
or until done. Remove from pans; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"32 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g
Protein; 17g Carbohydrate; 11mg Cholesterol; 120mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Melt 1/4 cup butter; stir in Parmesan cheese, basil, parsley, chives and
garlic; set aside.
Combine 2 cups flour, undissolved yeast and salt. Stir water and 1
tablespoon butter into dry ingredients. Mix in enough remaining flour to
make soft dough. Knead on floured surface until smooth, about 6 minutes.
Roll dough to 15- � 12-inches. Spread herb mixture to within 1/2 inch of
edges. Roll up tightly from long end as for jelly roll; pinch seam and
ends to seal. Taper ends. Place loaf, seam side down, on greased baking
sheet. With sharp knife, make one lengthwise cut, 1/8-inch deep, to within
1 inch of ends. Cover. Place large, shallow pan on counter; half-fill with
boiling water. Place baking sheet over pan; let rise 10 minutes.
Bake at 400�F for 25 minutes or until done. Remove from sheet; cool on
wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"
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Per serving: 113 Calories (kcal); 4g Total Fat; (29% calories from fat); 3g
Protein; 17g Carbohydrate; 9mg Cholesterol; 195mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 222 0 2154 0 0 0 14 26366 0 5472
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast/ Brunch Cakes
Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Heat milk
and butter until hot to touch (125� to 130�F); butter does not need to
melt. Stir into dry ingredients. Stir in egg and enough remaining flour to
make stiff batter. Spread batter in bottom and 1-inch up sides of greased
9-inch springform pan; cover.* Fill large shallow pan with boiling water.
Top with rack. Place springform pan on rack; let rise 15 minutes.
While batter rises, prepare your choice of streusel. Spoon streusel into
center of batter. Bake at 400�F for 15 to 20 minutes or until golden. Cool
on base of pan on wire rack.
____________________
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Cake"
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Per serving: 496 Calories (kcal); 24g Total Fat; (41% calories from fat); 11g
Protein; 65g Carbohydrate; 53mg Cholesterol; 231mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizer/Snack Florida Tomato Committee
Preheat oven to 350 degrees. Make sure the rack is in the center of the
oven.
Spread out bacon slices in the baking pan. Put on oven mitts and place pan
in the oven. bake for 10 minutes, until crispy. Remove, wearing oven
mitts, and place pan on a heatproof surface to cool. When the bacon has
cooled remove with a fork and place on paper towel to drain excess grease.
When bacon is cool to the touch, crumble and set aside.
On a cutting board cut the tomatoes into thick slices with a utility
knife.
Place the slices of bread on a cookie sheet Arrange two slices of tomato
on each slice of bread, sprinkle bacon crumbs over the tomato and top with
grated cheese.
Put on oven mitts and place cookie sheet in center of oven. Bake for
approximately 7 minutes, until cheese. melts. Remove from oven, wearing
oven mitts, and transfer to a cutting board using a spatula.
Description:
"Slices of fresh tomatoes topped with bacon and cheese are a perfect
snack for friends on a rainy day."
Source:
"Florida Tomato Committee"
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Per serving: 213 Calories (kcal); 12g Total Fat; (47% calories from fat); 11g
Protein; 17g Carbohydrate; 31mg Cholesterol; 374mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
After-the-Game Pizza
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pizza Rag�
Preheat oven to 425 degrees F. Evenly spoon sauce over toasted bread.
Evenly top with pepperoni, mushrooms, green peppers and cheese. Bake 20
minutes or until heated through.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
Yield:
"1 pizza"
T(Baking Time):
"0:20"
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Per serving: 752 Calories (kcal); 39g Total Fat; (53% calories from fat); 29g
Protein; 47g Carbohydrate; 80mg Cholesterol; 2245mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizer/Snack Rag�
In a blender, combine eggs, olive oil, 1/2 cup vegetable oil, mustard,
salt and sugar; cover and blend 5 seconds. With blender on high speed,
pour 1/2 cup vegetable oil in a very slow, thin stream; stir occasionally
until thickened. Stir in garlic; chill.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
Yield:
"2 1/2 Cups"
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Per serving: 195 Calories (kcal); 22g Total Fat; (98% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 110mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Burgers/ Sandwiches
Fish and Seafood
Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and
Brie in a saut� pan; warm over medium heat until crab is warm and cheese
starts to melt.
Lay out the warm tortillas and spread 1 ounce of the dill mayonnaise
mixture over each. Top each with 1/4 of the crab and Brie mixture, 1 cup
of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly
chopped. Fold in the ends and roll up like a cigar. Cut in half on the
bias and serve.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 629 Calories (kcal); 27g Total Fat; (37% calories from fat); 43g
Protein; 55g Carbohydrate; 145mg Cholesterol; 1171mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Thirty or Less
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Angel Hair or Capellini pasta -- uncooked
2 tablespoons vegetable oil
1 tablespoon minced garlic
5 cups tomatoes -- diced
1/2 teaspoon basil
3/4 cup low-sodium chicken broth
5 tablespoons Parmesan cheese
Salt and freshly ground pepper -- to taste
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 378 Calories (kcal); 8g Total Fat; (18% calories from fat); 14g
Protein; 64g Carbohydrate; 3mg Cholesterol; 102mg Sodium
Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
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Per serving: 276 Calories (kcal); 9g Total Fat; (29% calories from fat); 23g
Protein; 27g Carbohydrate; 71mg Cholesterol; 112mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Add asparagus to boiling, salted water and cook, covered, about 2 minutes
or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme
and salt; mix well. Pour over cooked asparagus.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 2g Protein;
17g Carbohydrate; 0mg Cholesterol; 324mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads/ Muffins Ontario White Bean Producers
In a medium bowl, combine the flours, baking powder, soda, cinnamon and
nutmeg. Set aside.
In another medium bowl, place the mashed banana. Using an electric mixer
on medium speed, add the eggs to the banana and beat until smooth.
Continue to beat, adding the sugar, buttermilk, applesauce and vegetable
oil. Add the dry ingredients to the wet beating until just combined. Stir
in the raisins.
Spoon into 10 greased muffin tins and bake in a preheated 375 F (190 C)
oven for 18 - 20 minutes.
Description:
"Using the New White Bean Flour!"
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
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Per serving: 172 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g
Protein; 28g Carbohydrate; 38mg Cholesterol; 361mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
The Texas Beef Council
OPTIONAL
Lettuce -- chopped
Tomatoes -- chopped
Green onion -- sliced
In large nonstick skillet, brown ground beef and onion over medium heat 8
to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch
crumbles. Pour off drippings.
Sprinkle seasoning mix and salt over beef. Stir in tomato sauce. Simmer 10
minutes, stirring occasionally. Stir in beans; heat through.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:25"
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Per serving: 377 Calories (kcal); 16g Total Fat; (38% calories from fat); 18g
Protein; 40g Carbohydrate; 43mg Cholesterol; 829mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
NOTES : Quicker than the fast food shop! Simmer lean ground beef and Spicy
Seasoning Mix 10 minutes, then combine with convenient canned
pinto beans. Spoon into tortillas and serve with fresh vegetable
accompaniments.
Nutr. Assoc. : 0 0 0 0 0 26002 1666 0 0 0 0 0
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 103 Calories (kcal); 5g Total Fat; (32% calories from fat); 4g
Protein; 18g Carbohydrate; 0mg Cholesterol; 235mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pizza
The Texas Beef Council
Heat oven to 400�F. Brown ground beef and onion in skillet over medium
heat 8 to 10 minutes or until beef is no longer pink. Pour off drippings.
Stir oregano and salt into beef.
Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets
in 400�F oven for 3 minutes.
Spoon beef mixture evenly over top of each tortilla; top with an equal
amount of tomato. Sprinkle with basil and cheeses.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:27"
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Per serving: 665 Calories (kcal); 37g Total Fat; (51% calories from fat); 35g
Protein; 45g Carbohydrate; 114mg Cholesterol; 1170mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Beef Cherry Marketing Institute
Main Dishes
In a skillet over medium heat, cook ground beef until browned. Drain fat.
Add pork and beans, kidney beans, ketchup, dry onion soup mix, water,
mustard and vinegar to meat; mix well. Stir in cherries (it is not
necessary to thaw them). Pour meat mixture into a 2 1/2-quart baking dish.
Bake in a preheated 400� oven 30 minutes, stirring occasionally. Serve
hot.
Description:
"One-dish meal is perfect for potlucks, family gatherings or camping."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
T(Baking Time):
"0:30"
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Per serving: 152 Calories (kcal); 6g Total Fat; (32% calories from fat); 8g
Protein; 18g Carbohydrate; 20mg Cholesterol; 613mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : 1 cup dried tart cherries can be substituted for frozen tart
cherries.
Nutr. Assoc. : 0 4546 3815 0 993 0 20203 0 1085
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1"
pieces. Heat oil in Dutch oven over medium-high heat until hot. Add beef
and onion; cook and stir 3 minutes.
Stir tomatoes, pasta and water into beef. Bring to a boil; reduce heat to
low. Cover tightly and simmer 20 minutes or until pasta is tender.
Sprinkle with cheese before serving.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
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Per serving: 453 Calories (kcal); 23g Total Fat; (47% calories from fat); 30g
Protein; 28g Carbohydrate; 85mg Cholesterol; 337mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry Salads
Prepare pasta according to package directions. Drain and rinse under cold
water; drain again.
Rub chicken with Creole seasoning. Coat a large, heavy skillet with
cooking spray. Add oil and place over medium-high heat until hot. Add
chicken and cook 5 to 7 minutes on each side or until chicken is done.
Remove chicken from skillet, and let cool. Cut chicken into 1/2-inch
pieces and set aside.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 337 Calories (kcal); 3g Total Fat; (9% calories from fat); 21g
Protein; 55g Carbohydrate; 35mg Cholesterol; 742mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
BLT Burgers
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Burgers/ Sandwiches Nat. Pork Producers Council
Pork
Mix first four ingredients and shape into 4 patties, about 1/2-inch thick.
Grill or broil for 4 minutes on each side. Place patties on bottom half of
toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato.
Top with remaining half of bun.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 362 Calories (kcal); 19g Total Fat; (47% calories from fat); 23g
Protein; 24g Carbohydrate; 63mg Cholesterol; 786mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizer/Snack Popcorn
The Popcorn Institute
Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"2 1/2 Quarts"
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Per serving: 79 Calories (kcal); 5g Total Fat; (54% calories from fat); 1g
Protein; 8g Carbohydrate; 12mg Cholesterol; 52mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Thirty or Less
In a large saucepan over medium flame, heat pasta and chicken stock. Once
pasta mixture has reached a boil, add remaining ingredients and heat
quickly, about 2-3 minutes. Remove asparagus spears from pasta mixture and
arrange wagon wheel style around each plate (five spears per plate). Add
pasta mixture to center of each plate and garnish with additional Parmesan
cheese if desired.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 475 Calories (kcal); 28g Total Fat; (52% calories from fat); 16g
Protein; 42g Carbohydrate; 54mg Cholesterol; 1175mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Breakfast Wrap
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs
Warm tortilla.
Scramble eggs.
Fill tortilla with hash browns, scrambled eggs and cheese.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 482 Calories (kcal); 17g Total Fat; (33% calories from fat); 26g
Protein; 52g Carbohydrate; 384mg Cholesterol; 619mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
NOTES : Wraps are the hottest new concept around. Meals that can be eaten
out of hand, wraps make use of the wonderful, new flavored
tortillas. Versatile eggs can star as centerpiece of wraps twenty
four hours a day and can be used with other ingredients to add
protein and flavor. Perfectly hot!
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Microwave Side Dishes
The Rice Council
Cook mushrooms and onions in oil in large skillet over medium-high heat
until tender. Add rice. Stir until thoroughly heated.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 138 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g
Protein; 25g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Combine cornmeal and chili powder; dip cutlets to coat both sides. Heat
olive oil in large skillet over high heat until hot; brown cutlets 1
minutes on each side. Pour enchilada sauce over cutlets. Cover and heat
for 3 to 4 minutes. Top with cheese; serve.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 207 Calories (kcal); 13g Total Fat; (54% calories from fat); 13g
Protein; 10g Carbohydrate; 50mg Cholesterol; 130mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Casseroles Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large California Fresh Eggs
1 cup whole milk
1 1/2 cups biscuit mix
1/2 pound cooked, crumbled sausage
2 cups grated Cheddar cheese
Preheat oven to 350�F. In a large bowl, break eggs and add milk. Blend
well. Add remaining ingredients, mix and pour into a greased 9" � 13" pan.
Bake about 40 minutes (or until eggs are set).
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
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Per serving: 529 Calories (kcal); 38g Total Fat; (65% calories from fat); 23g
Protein; 22g Carbohydrate; 259mg Cholesterol; 945mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates
January, 1998
Nutr. Assoc. : 3218 0 0 4841 0
Cashew Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
In hot cooked rice, stir in 1 teaspoon grated ginger, saut�ed green onion
and garlic, and 1/2 cup cashews.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 63 Calories (kcal); 5g Total Fat; (69% calories from fat); 2g
Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0
Champagne Chops
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Fast 'n Fancy Main Dishes
Nat. Pork Producers Council Pork
Combine flour, salt and pepper. Lightly dredge chops in flour mixture.
Heat oil and butter in nonstick skillet; add chops and saut� about 2
minutes on each side. Add champagne; cook over medium heat about 4-5
minutes. Remove chops, set aside and keep warm. Add mushrooms and cream to
skillet; cook over low heat,stirring constantly, just until thickened.
Return chops to pan,cook just to reheat and serve immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
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Per serving: 334 Calories (kcal); 24g Total Fat; (70% calories from fat); 18g
Protein; 4g Carbohydrate; 100mg Cholesterol; 340mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Main Dishes
Poultry
Flatten chicken breasts with mallet between two sheets of foil, plastic
wrap or waxed paper. Place in shallow bowl. Pour marinade over chicken.
Cover and chill for several hours or overnight. Remove chicken from
marinade, reserving remaining liquid. Spread 1/3 cup olive mixture over
each breast. Roll into tight cylinders and place seam side down on baking
sheet treated with non stick spray. Bake at 400�F for 20 minutes, or until
chicken is firm to the touch. Baste frequently with remaining marinade.
Slice into 3/4" slices, if desired.
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"
T(Baking Time):
"0:20"
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Per serving: 531 Calories (kcal); 7g Total Fat; (13% calories from fat); 57g
Protein; 53g Carbohydrate; 137mg Cholesterol; 1637mg Sodium
Food Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2
Other Carbohydrates
In a large saucepan combine water, carrot, celery, onion and dry potatoes
from mix. Bring to boiling; reduce heat, cover and simmer 20 minutes. Stir
in milk and packet of sauce mix. Stir well and return to boil. Boil gently
for 2 minutes. Stir in ham and lemon juice; heat through. If desired,
garnish with shredded Cheddar cheese, snipped parsley or cilantro.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 236 Calories (kcal); 7g Total Fat; (26% calories from fat); 11g
Protein; 33g Carbohydrate; 28mg Cholesterol; 942mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Spray a large skillet with nonstick coating. Cook pork over medium-high
heat for 4 minutes. Turn over and cook 4 minutes more or until pork is
done (slightly pink in the center). Remove pork from skillet; keep warm.
Carefully add broth to hot skillet. Stir in fine herbs, leeks and
mushrooms. Boil gently 4-6 minutes or until vegetables are tender and
mixture is reduced, about 5 minutes. Stir in cheese until melted. Add
wine. Serve Gruy�re Sauce with pork.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 243 Calories (kcal); 12g Total Fat; (47% calories from fat); 28g
Protein; 2g Carbohydrate; 75mg Cholesterol; 307mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Breakfast/ Brunch
Cherry Marketing Institute
Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing
bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small
bowl. Pour buttermilk mixture into oats mixture; stir just to moisten
ingredients. Quickly stir in cherries (it is not necessary to thaw
cherries before chopping and adding to batter).
Spray muffin pan with nonstick spray. Fill muffin cups two-thirds full.
Bake in a preheated 400� oven 15 to 20 minutes.
Description:
"Perfect for breakfast-on-the-run or lunchbox treats."
Source:
"Cherry Marketing Institute"
S(Internet recipes):
"http://www.cherrymkt.org/index.html"
Yield:
"12 muffins"
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Per serving: 170 Calories (kcal); 6g Total Fat; (29% calories from fat); 3g
Protein; 27g Carbohydrate; 16mg Cholesterol; 86mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : 1 cup canned tart cherries, drained and coarsely chopped, may be
substituted for 1 cup frozen tart cherries.
Nutr. Assoc. : 20223 0 0 0 0 0 0 0 0 3447
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Radish Council Thirty or Less
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Per serving: 467 Calories (kcal); 16g Total Fat; (31% calories from fat); 34g
Protein; 46g Carbohydrate; 66mg Cholesterol; 1034mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma's Indian Recipes Poultry
SET TWO
1 tablespoon coriander seeds powder
5 whole clove
5 garlic pods
1 piece cinnamon stick (1 inch)
1/2 pound fenugreek leaves -- without stems
1/4 cup oil
Boil all the items of Set 1 in a pot until the water evaporates.
In a skillet heat oil and add fenugreek leaves. On high heat fry the
leaves for 5 minutes and then add the contents of the above pot. Again, on
medium heat fry for 5 minutes. Crush items of Set 2 and add to the
skillet. Keep frying on low heat for another two minutes and remove from
heat
Always serve hot.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
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Per serving: 941 Calories (kcal); 54g Total Fat; (48% calories from fat); 60g
Protein; 66g Carbohydrate; 170mg Cholesterol; 237mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 7 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 1/2
Fat; 0 Other Carbohydrates
Serving Ideas : Is great as a stuffing for sandwiches. Also, goes well with puri,
nan, plain white rice, chapathi, etc.
Nutr. Assoc. : 0 3056 0 0 0 3577 1549 2614 0 0 0 415 0 3506 2705 3271 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Main Dishes
Poultry
SET ONE
3 cups altogether of the following vegetables -- cut into bite-
size pieces
Capsicum
Cauliflower
Carrots
French beans
Heat oil on medium in a skillet and when oil is hot add cumin seeds,
cashew nuts and cloves. Fry until the nuts turn light brown and then add
onion, ginger pieces, garlic paste, salt, turmeric and red chili powder.
Fry for three minutes.
Next add vegetables and sugar. Fry for 5 minutes on medium heat and later
add chicken pieces, stir well, cover and let cook on low heat for 15
minutes.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:25"
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Per serving: 596 Calories (kcal); 49g Total Fat; (72% calories from fat); 28g
Protein; 15g Carbohydrate; 94mg Cholesterol; 118mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a nonstick skillet over medium-high heat. Brush chops lightly with
oil and brown chops on both sides, turning once, about 3-4 minutes.
Sprinkle chops with pepper, add broth and lemon juice. Reduce heat to low,
cover and simmer gently for 5 minutes. To serve, top with applesauce and
cinnamon candies.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 255 Calories (kcal); 7g Total Fat; (24% calories from fat); 22g
Protein; 26g Carbohydrate; 67mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
NOTES : *In small saucepan, stir together 1 1/2 cups applesauce and 2
tablespoons candies. Heat over medium heat, stirring often, until
candies are melted; stir well to thoroughly combine.
Nutr. Assoc. : 5788 0 0 0 0 31 0 905868
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Add peaches and mustard to pan, cook and stir, scraping up any brown bits
from surface of pan. Return chops to pan, cover and simmer 5 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Baking Time):
"0:20"
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Per serving: 203 Calories (kcal); 7g Total Fat; (29% calories from fat); 22g
Protein; 13g Carbohydrate; 67mg Cholesterol; 335mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 5788 0 0 0 0 0 0 0 0
Cinnamon-Pineapple Pork
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch
thickness. Heat 1 tablespoon margarine in large skillet over medium heat.
Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place
pork pieces on serving plate; keep warm. Add remaining 1 tablespoon
margarine and red bell pepper to same skillet; cook about 3 minutes or
until crisp-tender. Reduce heat to low. Stir in pineapple and juice, wine,
ginger root, jalape�o pepper and cinnamon; simmer until liquid is reduced
to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with
cilantro.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 251 Calories (kcal); 10g Total Fat; (37% calories from fat); 24g
Protein; 11g Carbohydrate; 74mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat;
0 Other Carbohydrates
Citrus Chops
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in a large skillet. Add pork chops and brown on one side over
medium heat; turn chops and add remaining ingredients. Cover and simmer
for 3-4 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 149 Calories (kcal); 6g Total Fat; (39% calories from fat); 19g
Protein; 2g Carbohydrate; 47mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Side Dishes
The Rice Council
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Per serving: 466 Calories (kcal); 35g Total Fat; (65% calories from fat); 7g
Protein; 34g Carbohydrate; 154mg Cholesterol; 623mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes
Heat oil over medium heat. Add ginger and garlic and saut� until fragrant.
Add mushrooms and green onions and cook about 3 minutes. Add bok choy and
cook 2 minutes.
Break eggs into bowl and scramble. Pour into pan and stir with vegetables
until eggs are almost set.
Mix together soy sauce, sherry, cornstarch and water. Add bean sprouts and
soy sauce mixture to pan and stir together until slightly thickened. Spoon
into warm flour tortillas. Enjoy with plum sauce or soy sauce.
Description:
"Light, crispy and crunchy this burrito is perfect for an after-climb
snack."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
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Per serving: 275 Calories (kcal); 13g Total Fat; (42% calories from fat); 13g
Protein; 26g Carbohydrate; 281mg Cholesterol; 539mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Coriander Chops
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Brown coriander seeds in fry pan over medium heat. Cool. Crush or grind;
mix with pepper and set aside. Combine vegetables, rosemary and bay
leaves, set aside. Sprinkle both sides of chops with crushed coriander and
pepper. Heat oil in heavy fry pan, add chops and brown on both sides. Add
vegetables, wine and broth to fry pan; cover and simmer 12-15 minutes.
Remove chops and keep warm. Thicken sauce with 2 teaspoons cornstarch
mixed with 2 teaspoons white wine. Serve sauce with chops. Sprinkle with
fresh cilantro or parsley, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 241 Calories (kcal); 11g Total Fat; (41% calories from fat); 23g
Protein; 11g Carbohydrate; 54mg Cholesterol; 55mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
In small bowl stir together 1/4 cup stock and cornstarch, set aside. In
4-quart saucepan, bring remaining stock to a boil; add noodles and cook
for 5 minutes.
Stir in bell pepper, peas and black pepper. When noodles are soft, stir in
cornstarch slurry. Cook and stir until slightly thickened; stir in pork
and butter. Heat through.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 270 Calories (kcal); 5g Total Fat; (19% calories from fat); 22g
Protein; 30g Carbohydrate; 84mg Cholesterol; 1510mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
In large skillet heat olive oil. Cook pork over medium heat for 4 minutes.
Turn over and add pepper strips to skillet. Cook 4 more minutes or until
pork is nicely browned and just slightly pink in the center. Remove pork
from skillet. Cook peppers 1-2 minutes more if necessary until tender.
Serve pork with peppers.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 9g Total Fat; (38% calories from fat); 22g
Protein; 9g Carbohydrate; 51mg Cholesterol; 300mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Nat. Pork Producers Council
Pork Seasonal/Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 can jellied cranberry sauce
1/8 teaspoon ground cloves
1 teaspoon dry mustard
1 tablespoon cider vinegar
12 ounces boneless ham -- cut into 16 -1/2 inch cubes
1 red pepper -- cut into 1" squares
1 green pepper -- cut into 1" squares
1 20-ounce can juice-packed pineapple chunks -- drained
In small bowl, mix together cranberry sauce, cloves, mustard and vinegar.
Pour mixture over kabobs. Bake in 400�F oven 15-20 minutes, basting often.
Serve immediately.
Description:
"Serve ham this holiday and really give thanks for delicious
leftovers. These kabobs are easy to prepare and combine leftover ham
and cranberry sauce."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 271 Calories (kcal); 9g Total Fat; (30% calories from fat); 16g
Protein; 32g Carbohydrate; 48mg Cholesterol; 1133mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates
Cranberry-Onion Chops
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
In large nonstick skillet, brown pork chops on one side over medium-high
heat. In a medium bowl, stir together remaining ingredients to mix well.
Turn chops; pour cranberry mixture over chops in skillet, bring to a boil.
Lower heat, cover and simmer for 10 minutes, until chops are just done and
still tender.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 438 Calories (kcal); 14g Total Fat; (27% calories from fat); 21g
Protein; 62g Carbohydrate; 44mg Cholesterol; 1990mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 4
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry
Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt
and pepper, and Tabasco sauce. Toss with vegetables and garnish with
roasted hazelnuts.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
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Per serving: 1420 Calories (kcal); 108g Total Fat; (64% calories from fat); 49g
Protein; 84g Carbohydrate; 95mg Cholesterol; 2437mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 19
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Turkey Federation
Poultry
On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper.
Dip butterflied tenderloins into mixture, coating both sides well.
Remove tenderloins and place on cutting board. Thinly slice across the
grain. Serve with salsa.
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"
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Per serving: 248 Calories (kcal); 12g Total Fat; (43% calories from fat); 26g
Protein; 8g Carbohydrate; 74mg Cholesterol; 602mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Cumin-Scented Rice
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
In medium saucepan, bring rice, water, salt and cumin seed to boil. Cover,
lower heat and simmer 12-15 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 113 Calories (kcal); trace Total Fat; (2% calories from fat); 2g
Protein; 25g Carbohydrate; 0mg Cholesterol; 271mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Salads
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Per serving: 351 Calories (kcal); 18g Total Fat; (43% calories from fat); 21g
Protein; 29g Carbohydrate; 10mg Cholesterol; 1274mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
In nonstick skillet, heat oil over medium heat. Add cutlets and onion to
skillet and saut� pork quickly, about 2 minutes per side, until golden
brown. In medium bowl, stir together remaining ingredients. Pour mixture
over pork cutlets. Cook and stir gently, over low heat, until sauce
thickens, about 8-10 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 219 Calories (kcal); 7g Total Fat; (27% calories from fat); 22g
Protein; 18g Carbohydrate; 51mg Cholesterol; 321mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Saut� chopped onion and curry powder in butter. Stir in can of chicken
soup, yogurt, milk, lemon juice and halibut.
Serve over rice or noodles. Garnish with tomato slices and parsley, or
chopped unsalted peanuts, currants and chutney.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 186 Calories (kcal); 11g Total Fat; (53% calories from fat); 15g
Protein; 6g Carbohydrate; 44mg Cholesterol; 365mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Burgers/ Sandwiches Nat. Pork Producers Council
Pork
In skillet, cook and crumble ground pork. Stir in beer, garlic, onion and
salt; simmer for 20-30 minutes. Sprinkle remaining spices over pork
mixture, mix well and simmer for 5-10 minutes more to allow flavors to
blend. Serve on buns, topped with mustard and chopped onion.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 319 Calories (kcal); 18g Total Fat; (51% calories from fat); 16g
Protein; 21g Carbohydrate; 54mg Cholesterol; 454mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Place each loin slice between two pieces of plastic wrap, flatten to
1/8-inch thickness.
Dredge cutlets in seasoned flour. Heat butter and oil in large skillet
over medium-high heat. Brown cutlets quickly, about 2-3 minutes on each
side. Remove from pan and keep warm. Add vinegar and broth to skillet,
bring to boil and stir until reduced to about 1/2 cup. Lower heat, stir in
sour cream and mustard and whisk until smooth. Add pepper corns, simmer
and stir gently until sauce thickens slightly. Pour sauce over cutlets.
Garnish with sweet gherkins, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 267 Calories (kcal); 15g Total Fat; (49% calories from fat); 19g
Protein; 14g Carbohydrate; 67mg Cholesterol; 340mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
In a small bowl, stir together mustard, lemon juice and dill weed. In a
large heavy skillet, melt butter over medium-high heat. Brush cutlets on
both sides with mustard sauce; cook quickly until browned on both sides,
turning once. Serve hot.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 178 Calories (kcal); 9g Total Fat; (46% calories from fat); 22g
Protein; 1g Carbohydrate; 72mg Cholesterol; 175mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5788 0 940 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Salads
Toss greens and water chestnuts in salad bowl. Spoon shrimp into center of
greens. Toss just before serving.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 179 Calories (kcal); 9g Total Fat; (43% calories from fat); 18g
Protein; 7g Carbohydrate; 129mg Cholesterol; 248mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main Dishes
Poultry Rag�
Preheat oven to 400 degrees F. Place chicken in an 11" � 7" baking dish.
Add sauce, stirring to coat chicken evenly. Cover tightly and bake 35 to
40 minutes or until chicken is thoroughly cooked.
Remove chicken from oven and immediately add rice to casserole; stir to
mix well. Cover tightly and let stand 5 minutes or until rice is tender.
Serves 4 to 6.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 163 Calories (kcal); 18g Total Fat; (54% calories from fat); 19g
Protein; 14g Carbohydrate; 46mg Cholesterol; 193mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Main Dishes
National Pasta Association Pasta
Poultry
When pasta is done, drain well. Return pasta to the pot and add chicken,
mushroom mixture, pimentos, cheese and pepper. Combine all ingredients
together and transfer to a 2-quart casserole dish. Bake for 15 minutes or
until heated through. Serve immediately.
Serves 4 to 6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 487 Calories (kcal); 15g Total Fat; (27% calories from fat); 31g
Protein; 56g Carbohydrate; 51mg Cholesterol; 791mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat nonstick skillet over medium-high heat. Brush chops lightly with
vegetable oil. Cook for 6 minutes, turning once, until evenly browned.
In a small bowl, stir together stir-fry sauce, pineapple juice and brown
sugar; add to skillet with vegetables. Reduce heat to low; cover and cook
for 8-10 minutes or until vegetables are crisp-tender.
Stir in pineapple. Cook for 3-5 minutes or until sauce thickens slightly.
- - - - - - - - - - - - - - - - - - -
Per serving: 288 Calories (kcal); 7g Total Fat; (21% calories from fat); 27g
Protein; 32g Carbohydrate; 54mg Cholesterol; 617mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2
tablespoons of water.
In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter
or margarine until just hot enough to sizzle a drop of water. Pour in egg
mixture. Mixture should set immediately at edges.
While drawing cooked portions toward center, tilt pan and move cooked
portions as necessary.
While top is still moist and creamy-looking, spoon about 1/2 to 1 cup
filling on one side of omelet. With pancake turner, fold unfilled side of
omelet over filling. Don't worry if it tears. When flipped onto plate,
tears won't be visible.
Slide omelet from pan onto plate or invert onto plate with a quick flip of
the wrist.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 omelet"
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g
Protein; 1g Carbohydrate; 405mg Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Side Dishes Soups/ Stews/ Chowders
Thirty or Less
In a medium saucepan, heat the chicken broth to a boil. Stir in the egg
noodles and cook according to package directions. Meanwhile, beat the eggs
and water together until blended. Beat in the Parmesan cheese and pepper.
Stir the spinach into the broth and reheat to boiling. Pour the egg
mixture into the soup slowly while stirring constantly with a fork. Cook
30 seconds. Check the seasoning and add salt if desired. Serve hot.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 4g Total Fat; (14% calories from fat); 26g
Protein; 24g Carbohydrate; 78mg Cholesterol; 968mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Thirty or Less
Prepare egg noodles according to package directions. While egg noodles are
cooking, stir the water, soy sauce, vinegar, sugar and cornstarch together
in a small bowl until the sugar and cornstarch are dissolved. Set aside.
When noodles are done, drain well. Heat the vegetable oil in a wok or
large, deep skillet over high heat. Add the scallions, garlic and ginger
and stir until the garlic and ginger are fragrant, about 15 seconds. Add
the snow peas and toss just until they begin to change color, about 10
seconds. Add noodles and toss with the seasoned oil. Stir in the soy sauce
mixture and pour all into the wok. Stir well until the sauce is thickened
and the noodles are evenly distributed. Transfer immediately to a serving
dish. Serve hot.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 5g Total Fat; (25% calories from fat); 5g
Protein; 26g Carbohydrate; 27mg Cholesterol; 309mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 530 0 4026 0 0 0 0 0 0 631 0
Place fillets in a baking dish and sprinkle with dill weed. Mix the sour
cream, seafood seasoning, and pepper together and use a rubber scraper to
"frost" the mixture over the fillets. Sprinkle with the chopped onion and
the grated Cheddar cheese. Bake at 400� degrees until lightly browned and
the fish flakes easily with a fork when tested in the center.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 298 Calories (kcal); 15g Total Fat; (45% calories from fat); 36g
Protein; 4g Carbohydrate; 88mg Cholesterol; 242mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped Oregon hazelnuts
1 cup butter
1 cup creamy peanut butter
1 12-ounce bag butterscotch chips
5 cups pastel mini-marshmallows
1 3/4 cups flaked coconut
Toast nuts in 350� oven for 5 to 8 minutes. Melt butter, peanut butter and
chips together over low heat. Cool slightly. Add marshmallows, nuts and
3/4 cup coconut. Mix well. Pat mixture into a buttered 9x13-inch pan.
Sprinkle on remaining coconut, press into top slightly. Cool in
refrigerator until firm. Cut into bars.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"16 bars"
- - - - - - - - - - - - - - - - - - -
Per serving: 408 Calories (kcal); 29g Total Fat; (60% calories from fat); 6g
Protein; 37g Carbohydrate; 33mg Cholesterol; 227mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2
Fat; 2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat large nonstick skillet over medium-high heat. Add oil, heat until
hot. Toss pork strips, onion and pepper slices into skillet and stir-fry
quickly 4-5 minutes. Roll up portions of the meat mixture in flour
tortillas and serve with purchased salsa, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 356 Calories (kcal); 11g Total Fat; (29% calories from fat); 19g
Protein; 43g Carbohydrate; 41mg Cholesterol; 397mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads/ Muffins Ontario White Bean Producers
Mix raisins with boiling water, stir and set aside. Beat eggs, oil, sugar,
vanilla and beans until beans are broken. Add flour, remaining
ingredients, including raisins and water. Mix well. Spoon batter into
large paper muffin cups. Bake at 325 degrees F (160 degrees C) for 30
minutes.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"24 muffins"
T(Bake):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 245 Calories (kcal); 10g Total Fat; (35% calories from fat); 3g
Protein; 37g Carbohydrate; 25mg Cholesterol; 188mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1
Other Carbohydrates
Firecracker Shrimp
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 696 Calories (kcal); 7g Total Fat; (9% calories from fat); 44g
Protein; 111g Carbohydrate; 259mg Cholesterol; 1291mg Sodium
Food Exchanges: 5 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Flash Primavera
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Thirty or Less
In a small bowl, dissolve the cornstarch in 1/4 cup of water. Put the
garlic in a large saucepan with chicken broth. Simmer over medium heat for
3 minutes. Whisk in the cornstarch. Stir in the mixed vegetables and
spinach and cook until hot, about 5 minutes. Toss the sauce and vegetables
with the pasta, season with salt and pepper and sprinkle with Parmesan
cheese and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 423 Calories (kcal); 7g Total Fat; (13% calories from fat); 23g
Protein; 72g Carbohydrate; 10mg Cholesterol; 352mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 323 2130706543 0 26556 0 0 0 0 0 3472 0 0
Fresh Green Salad with Orange Segments and Fat-Free Honey Dressing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads The National Honey Board
Combine water, vinegar and honey in small jar; cover and shake to mix
ingredients. Arrange lettuce and radicchio on 6 salad plates. Divide
orange segments among salad plates; drizzle each with dressing.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 85 Calories (kcal); trace Total Fat; (2% calories from fat); 2g
Protein; 21g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Melt butter in skillet over medium flame; when very hot but not smoking,
brown steaks quickly, 2 minutes on each side; add lemon juice and sherry;
season with pepper to taste; heat 1 minute only; remove from heat.
Place halibut in shallow glass dish; pour pan juices over; garnish with
nuts and smoked salmon. Bake at 350� for 10 minutes or until fish flakes
with a fork.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 516 Calories (kcal); 31g Total Fat; (56% calories from fat); 51g
Protein; 2g Carbohydrate; 138mg Cholesterol; 469mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer/Snack Florida Tomato Committee
Side Dishes
In a small bowl, mix oil, lemon juice, mustard, salt and sugar until well
blended. In a medium bowl, toss greens with about 1 tablespoon of the
dressing.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 170 Calories (kcal); 14g Total Fat; (71% calories from fat); 5g
Protein; 8g Carbohydrate; 13mg Cholesterol; 208mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Salads The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 210 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 56g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 2
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads The National Honey Board
Whisk together yogurt, mayonnaise, honey, orange peel and mustard in small
bowl until blended. Gradually mix in orange juice and vinegar. Toss fruit
gently with dressing. Cover and refrigerate until ready to serve.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 167 Calories (kcal); 1g Total Fat; (4% calories from fat); 2g
Protein; 41g Carbohydrate; 2mg Cholesterol; 212mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Fruit Smoothie
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beverages Indiana Soybean Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10.5-ounce package soft lite silken tofu
1 medium banana
2 cups unsweetened orange-pineapple juice -- chilled
1 8-ounce can unsweetened crushed pineapple -- chilled
Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
Yield:
"5 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 53 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein;
10g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a large skillet over medium-high heat. Brush chops lightly with oil
and brown on each side; remove from pan. Add all remaining ingredients to
skillet, stir to blend and bring to boiling. Return chops to skillet.
Cover tightly; cook over low heat for 5-6 minutes, until chops are just
done.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 267 Calories (kcal); 10g Total Fat; (32% calories from fat); 20g
Protein; 27g Carbohydrate; 40mg Cholesterol; 903mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
1 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lawry's Side Dishes
Description:
"These potatoes are so fast and easy to prepare, smell wonderful while
baking and are irresistible when served!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 113 Calories (kcal); 5g Total Fat; (35% calories from fat); 2g
Protein; 17g Carbohydrate; 0mg Cholesterol; 518mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : May be cooked over the grill. Wrap potato mixture in heavy-duty
foil that has been sprayed with nonstick cooking spray� seal edges
thoroughly. Place on grill and cook for 30 minutes then turn foil
'package' over and cook 15 minutes more.
Nutr. Assoc. : 0 0 0 3508 4871
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta
Prepare pasta according to package directions. Drain and rinse under cold
water.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 591 Calories (kcal); 3g Total Fat; (4% calories from fat); 22g
Protein; 120g Carbohydrate; 0mg Cholesterol; 737mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:12
Categories : Main Dishes Nat. Pork Producers Council
Pork
Dust chops lightly with flour. Melt butter in nonstick fry pan and saut�
chops over medium-high heat until brown on both sides, about 2-3 minutes
per side. Remove chops and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling and
scraping loose browned bits on bottom of pan. Add ginger and cook,
stirring frequently, 2 minutes. Stir in mustards and scallions. Season
with salt and pepper. Spoon sauce under chops.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 191 Calories (kcal); 10g Total Fat; (42% calories from fat); 24g
Protein; 5g Carbohydrate; 38mg Cholesterol; 687mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Ginger-Plum Pork
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in large nonstick skillet over medium-high heat. Brown chops on
one side, turn; stir together remaining ingredients and add to skillet.
Cover skillet, lower heat and simmer 5 minutes. Serve with roasted potato
wedges, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 304 Calories (kcal); 7g Total Fat; (22% calories from fat); 22g
Protein; 38g Carbohydrate; 54mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit The N. A. Blueberry Council
In a large bowl combine honey, lime juice, lime peel and ginger until well
blended. Add blueberries and cantaloupe. Toss to coat. Serve at room
temperature or chilled over ice cream, pound cake, cut-up fruit, etc.
Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
Yield:
"3 "
- - - - - - - - - - - - - - - - - - -
Per serving: 43 Calories (kcal); trace Total Fat; (4% calories from fat); 1g
Protein; 11g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Clean snow peas, trimming if necessary. In large skillet, heat the oil
over medium heat; stir in snow peas, garlic and ginger. Saut� for 1-2
minutes, until peas are tender. Toss with sherry and serve immediately.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 78 Calories (kcal); 2g Total Fat; (31% calories from fat); 3g
Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/ Sandwiches Nat. Pork Producers Council
Pork
Stir together pork strips and Caesar dressing; place in a shallow pan and
roast in a preheated 450�F oven until pork is crisp and lightly browned,
about 10 minutes.
Open each pita half to form a pocket. Distribute pork among each half. Top
each sandwich with a tablespoon of the cucumber dressing and some sliced
red onion.
Cuisine:
"Greek"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 394 Calories (kcal); 24g Total Fat; (56% calories from fat); 17g
Protein; 24g Carbohydrate; 39mg Cholesterol; 650mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Green and White Fettuccine, Arugula, Goat Cheese and Roasted Peppers
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizer/Snack National Pasta Association
Pasta Thirty or Less
Heat oil in a large frying pan. Saut� shallots, red pepper flakes and
garlic, about 2 minutes. Add roasted red peppers and simmer 5 minutes on
medium heat. Add arugula leaves, basil and chopped parsley. Saut� for 2
minutes.
Pour sauce over pasta and toss lightly. Add goat cheese and stir
thoroughly. Serve immediately.
Serves 6 or 8 as an appetizer
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 306 Calories (kcal); 8g Total Fat; (18% calories from fat); 12g
Protein; 64g Carbohydrate; 10mg Cholesterol; 40mg Sodium
Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Sprinkle in 1 teaspoon ground coriander and toss well. Return to stove and
cook over low heat, covered, 10 to 15 minutes, until vegetables are
crisp-tender, stirring occasionally.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 85 Calories (kcal); 8g Total Fat; (77% calories from fat); 1g
Protein; 4g Carbohydrate; 21mg Cholesterol; 86mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 33 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 211mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Halibut Delight
Combine flour, garlic powder, curry powder, marjoram, baking powder, and
lemon pepper. Mix well. Slowly add enough flat beer to make a thick
batter.
Dip halibut in batter and then roll in Panko. Let stand for 2 minutes.
Deep fry in 375�F fat until golden brown. Drain on absorbent paper and
serve with a tartar sauce or a zesty tomato, horseradish sauce for
dipping.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 896 Calories (kcal); 52g Total Fat; (54% calories from fat); 56g
Protein; 43g Carbohydrate; 119mg Cholesterol; 1793mg Sodium
Food Exchanges: 2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1/2
Other Carbohydrates
Halibut Italiano
Place fish in oiled baking pan. Top with mushrooms and olives. Pour
spaghetti sauce over top and bake for 10 minutes at 400 degrees.
Remove from oven and sprinkle with cheese. Bake 10 more minutes, or until
fish flakes easily with a fork. Serve with chopped parsley over the top
and a lemon wedge on the side.
Other types of white fish may be substituted.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 380 Calories (kcal); 14g Total Fat; (34% calories from fat); 41g
Protein; 21g Carbohydrate; 67mg Cholesterol; 841mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Halibut Soup
Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil
until potatoes are tender. Add halibut and cook until fork goes into
halibut easily, about 5 to 7 minutes.
Add milk and soup and simmer for 5 minutes. Add pepper to taste.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 195 Calories (kcal); 5g Total Fat; (24% calories from fat); 22g
Protein; 14g Carbohydrate; 41mg Cholesterol; 183mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
Side Dishes The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 447 Calories (kcal); 39g Total Fat; (73% calories from fat); 5g
Protein; 27g Carbohydrate; 13mg Cholesterol; 638mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Main Dishes Microwave
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 6g Total Fat; (32% calories from fat); 19g
Protein; 8g Carbohydrate; 60mg Cholesterol; 109mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Salads The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 121 Calories (kcal); 4g Total Fat; (24% calories from fat); trace
Protein; 24g Carbohydrate; 0mg Cholesterol; 123mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board
Cut pork into thin strips; set aside. Combine orange juice, honey, soy
sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon
oil in large skillet over medium-high heat. Add carrots and celery;
stir-fry about 3 minutes. Remove vegetables; set aside. Pour remaining 1
tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return
vegetables to skillet; add sauce mixture and nuts. Cook and stir over
medium-high heat until sauce comes to a boil and thickens. Serve over
rice.
- - - - - - - - - - - - - - - - - - -
Per serving: 286 Calories (kcal); 12g Total Fat; (35% calories from fat); 22g
Protein; 26g Carbohydrate; 44mg Cholesterol; 587mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Honey of a Dressing
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Salads
The National Honey Board
Combine vinegar and honey in small bowl; mix well. Stir in remaining
ingredients.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"3/4 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 30 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 8g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Combine tomato juice, orange juice, honey, horseradish and celery salt in
large pitcher; stir until well blended. Season to taste with hot pepper
sauce, Worcestershire sauce and black pepper. Serve over ice in tall
glasses. Garnish with celery sticks, if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"5 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 122 Calories (kcal); trace Total Fat; (1% calories from fat); 2g
Protein; 31g Carbohydrate; 0mg Cholesterol; 1088mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salads
The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1/2 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 67 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 18g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Saut� pork chops in hot oil in skillet until golden brown on both sides.
Add tomatoes, onion, garlic, ginger, and half of the cinnamon and honey;
heat to a simmer; cover and simmer just until chops are cooked, about 8-10
minutes. Remove chops with tongs or slotted spoon. Heat sauce to a boil.
Reduce heat to a simmer; simmer until sauce thickens. Add pork chops with
sesame seeds and remaining honey and cinnamon. Simmer 1 minute to heat
through.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 263 Calories (kcal); 9g Total Fat; (28% calories from fat); 21g
Protein; 27g Carbohydrate; 47mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1 Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:05
Categories : Burgers/ Sandwiches Nat. Pork Producers Council
Thinly slice pork roast and heat in a shallow saucepan with your favorite
barbecue sauce�doctor the sauce with a splash or two of hot pepper sauce.
Serve on sandwich buns.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizer/Snack
Fish and Seafood Microwave
Stovetop Directions: Reserve a few shrimp and 1 tablespoon green onion for
garnish. Soften cream cheese; stir together in saucepan with mayonnaise,
catsup, 2 tablespoon green onion and shrimp. Heat and stir until
thoroughly heated and bubbly. Garnish with reserved shrimp and green
onion. Serve with crackers.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 104 Calories (kcal); 10g Total Fat; (86% calories from fat); 3g
Protein; 1g Carbohydrate; 25mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main Dishes
The Idaho Potato Commission
Add frozen vegetables. Return to boiling and cook 2 minutes (or to desired
tenderness). Drain.
In saucepan stir in soup, tuna and seasonings. Add hot, drained potato
mixture. Stir and serve. (Note: If necessary, re-heat on very low heat.
Add water if needed.)
4-6 servings
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 302 Calories (kcal); 5g Total Fat; (14% calories from fat); 22g
Protein; 44g Carbohydrate; 29mg Cholesterol; 620mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes The Idaho Potato Commission
OPTIONAL
1/2 cup chopped cilantro
OR
1/2 cup chopped parsley
1/2 cup chopped celery
OR
1/2 cup chopped radish
1 cup shredded low-fat cheese
1/2 cup chopped green onions
1/2 cup non-fat sour cream
In boiling water, cook diced potatoes about 5 minutes, or until tender
when pierced with a fork. Drain potatoes well and set aside.
In a large mixing bowl, combine lime juice with salsa. Add potatoes, black
beans and bell pepper, stirring to combine well. Add optional ingredients,
if desired, and stir to combine.
Place one warm tortilla on a plate. Top tortilla with 1/4 of potato
mixture, placing it to one side of tortilla. Roll up tortilla, folding in
ends so that mixture doesn't fall out. Serve as is or place all four
filled tortillas seam side down on a microwave-safe dish and microwave 2-3
minutes, turning wraps over after each minute.
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 427 Calories (kcal); 6g Total Fat; (12% calories from fat); 14g
Protein; 80g Carbohydrate; 0mg Cholesterol; 1114mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Side Dishes
Description:
"Instant mashed potatoes never tasted so good!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 191 Calories (kcal); 10g Total Fat; (47% calories from fat); 4g
Protein; 22g Carbohydrate; 6mg Cholesterol; 920mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in nonstick skillet over medium-high heat. Add chops. Reduce heat
to medium-low and cook for 8-10 minutes, turning once, until evenly
browned.
Serve with tomato and cucumber salad with Italian dressing and crusty
breadsticks.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 201 Calories (kcal); 10g Total Fat; (45% calories from fat); 21g
Protein; 5g Carbohydrate; 42mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Add rice, cover and simmer 20 minutes until rice is tender but not mushy.
Stir in shrimp and heat until just heated through.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 705 Calories (kcal); 32g Total Fat; (42% calories from fat); 45g
Protein; 55g Carbohydrate; 199mg Cholesterol; 1726mg Sodium
Food Exchanges: 3 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : Serve with a cool, tangy coleslaw and plenty of cold beer-or
something else to quench the fire!
NOTES : Those with timid palates may want to substitute regular sausage
for the hot; those with cast-iron palates can use all hot sausage
or add Tabasco sauce to taste. This recipe is moderately hot.
Nutr. Assoc. : 0 0 0 0 27137 4578 0 0 0 0 0 0 0 0 2130706543 0 0 3406
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Main Dishes
Cut crab legs into 2-1/2 to 3-inch pieces. Saut� mushrooms, onion and
garlic in oil until slightly softened. Add crab, pea pods and tomato;
stir-fry until vegetables are crisp-tender and crab is thoroughly heated.
Blend cornstarch and water; stir into pan juices. Cook and stir until
juices are thickened and clear.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 337 Calories (kcal); 15g Total Fat; (40% calories from fat); 35g
Protein; 15g Carbohydrate; 71mg Cholesterol; 1434mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oven to 375�F. Line a 15 � 10 � 1-inch baking pan with foil; spray
with nonstick cooking spray. In a shallow dish, combine bread crumbs,
butter, lemon peel and basil. In small bowl, combine egg and lemon juice.
Brush chops with egg, then dip in crumb mixture to coat top and sides.
Bake for 25 minutes or until nicely golden brown, turning halfway through
baking.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 259 Calories (kcal); 14g Total Fat; (48% calories from fat); 23g
Protein; 11g Carbohydrate; 95mg Cholesterol; 1071mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Rice Council
Heat oil in large skillet over medium-high heat until hot. Add chicken and
garlic; cook and stir until browned. Stir in rice and broth. Cover and
cook 15 minutes or until liquid is absorbed. Stir in lemon peel and
pepper.
Serve immediately.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 6g Total Fat; (15% calories from fat); 32g
Protein; 38g Carbohydrate; 66mg Cholesterol; 403mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Melt butter in large skillet over medium-high heat. Stir in garlic. Season
pollock fillets on both sides with lemon pepper. Place fillets in pan and
cook for 10 minutes per inch of thickness, measured at thickest part, or
until fish flakes when tested with a fork. Flip fillets halfway through
cooking to brown on both sides. Sprinkle with lemon juice before serving.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 201 Calories (kcal); 12g Total Fat; (56% calories from fat); 20g
Protein; 2g Carbohydrate; 112mg Cholesterol; 400mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood Main Dishes
National Pasta Association Pasta
When pasta is done, drain it well. Toss pasta with sauce, season with salt
and pepper, top with Parmesan cheese and serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 602 Calories (kcal); 4g Total Fat; (6% calories from fat); 34g
Protein; 107g Carbohydrate; 32mg Cholesterol; 1033mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/ Stews/ Chowders The Idaho Potato Commission
Combine potatoes, celery, carrot, onion, thyme, clam juice and tomatoes in
a deep 3-quart microwave-safe casserole dish; cover with microwaveable
plastic wrap and microwave at HIGH 15 to 18 minutes, or until potatoes are
tender, stirring every 5 minutes.
Description:
"Chock-full of Idaho� Potatoes and crunchy vegetables, just serve with
a loaf of crusty bread for a well-balanced, quick and easy meal,"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 157 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g
Protein; 30g Carbohydrate; 16mg Cholesterol; 297mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Texas Beef Council
Heat half the seasoned oil in large nonstick skillet over medium-high
heat. Add bell pepper, onion and jalape�o pepper; stir-fry 2 to 3 minutes
or until crisp-tender. Remove and reserve.
Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 19g Total Fat; (58% calories from fat); 23g
Protein; 7g Carbohydrate; 58mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe may also be prepared using beef top sirloin or top round
steak cut 1 inch thick.
Nutr. Assoc. : 3298 0 0 3133 0 2236 0 26360 0
Mexican Chalupas
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes
Cuisine:
"Mexican"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 449 Calories (kcal); 30g Total Fat; (59% calories from fat); 27g
Protein; 18g Carbohydrate; 429mg Cholesterol; 690mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Mexican Frittata
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs National Pasta Association
Pasta Thirty or Less
Spray a 9-inch non-stick skillet with cooking spray and heat over
medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and
cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a
plate, invert the skillet over the frittata on the plate, and flip the
frittata back into the skillet. Cook another 3 to 4 minutes, covered.
Remove to a serving dish and keep warm. Repeat with remaining mixture. Top
each frittata with salsa and serve immediately.
Cuisine:
"Mexican"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 400 Calories (kcal); 9g Total Fat; (21% calories from fat); 25g
Protein; 52g Carbohydrate; 9mg Cholesterol; 631mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads The National Honey Board
Combine vinegar and honey in small bowl; mix well. To serve, drizzle 2 to
3 tablespoons vinegar-honey mixture, oil and oregano over lettuce greens.
Toss to coat. Garnish with fruit if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 125 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g
Protein; 24g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
NOTES : Vinegar-honey mixture may be stored in covered jar for future use.
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizer/Snack California Olive Industry
Pizza
Measure ripe olive wedges and reserve. Separate crescent dough into
wedges. Place on baking pan(s) treated with non stick spray. Spread
mustard (about 1/2 tsp.) over each crescent. Bake at 375�F for 5 minutes.
Remove from oven. Top each slice with sausage, then olive wedges, then
grated Muenster cheese. Finish baking at 375�F for 10 more minutes, or
until crust is golden and cheese is melted. If desired, place under
broiler for 1 minute more. Serve hot.
Cuisine:
"German"
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"
Yield:
"24 pieces"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 32g Total Fat; (63% calories from fat); 15g
Protein; 26g Carbohydrate; 44mg Cholesterol; 1167mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pizza Rag�
Evenly top pizza crust with 1/2 jar sauce. Sprinkle with cheese. Top with
sausage mixture. Bake 10 minutes or until bubbly.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 783 Calories (kcal); 32g Total Fat; (45% calories from fat); 26g
Protein; 62g Carbohydrate; 68mg Cholesterol; 1987mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Soups/ Stews/ Chowders
Melt butter in large saucepan over medium heat. Stir in flour, seasonings,
chicken broth and water. Cook and stir until mixture thickens and boils.
Stir in potatoes, carrots and onions. Bring to a boil; simmer 5-10 minutes
or until vegetables are crisp-tender. Stir in corn, Canadian-style bacon
and half and half. Cook until very hot but not boiling.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 350 Calories (kcal); 20g Total Fat; (51% calories from fat); 15g
Protein; 29g Carbohydrate; 69mg Cholesterol; 964mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
National Pasta Association Pasta
Soups/ Stews/ Chowders
In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms,
tomatoes, wine, bay leaf, parsley and red pepper flakes. Cover and simmer
over low heat for 1 1/2 hours, stirring occasionally. Stir in salt, black
pepper and pasta. Cover and cook 10 minutes, stirring occasionally. Add
peas and stir to mix. Serve hot.
Serves 4-5
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 581 Calories (kcal); 19g Total Fat; (31% calories from fat); 35g
Protein; 58g Carbohydrate; 123mg Cholesterol; 436mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat heavy skillet over medium-high heat. Brush with a little oil.
Sprinkle lemon pepper on both sides of each pork chop. Add chops to heated
skillet and panbroil about 5 minutes per side. Remove chops from pan; keep
warm.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 213 Calories (kcal); 10g Total Fat; (40% calories from fat); 19g
Protein; 14g Carbohydrate; 40mg Cholesterol; 811mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Beef Pasta
The Texas Beef Council
Return beef to skillet; heat through. Stir in green onion before serving.
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 477 Calories (kcal); 26g Total Fat; (50% calories from fat); 26g
Protein; 32g Carbohydrate; 78mg Cholesterol; 1095mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Tomato Commission Side Dishes
Heat oven to 300 degrees F. Line two baking sheets with aluminum foil;
generously rub with oil. Arrange tomato slices in a single layer on
prepared baking sheets. Sprinkle with salt, pepper and sugar. Roast until
the tomatoes shrivel, the edges start to turn brown and most of the liquid
around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will
keep 4 or 5 days in the refrigerator.
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
T(Roast):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 26 Calories (kcal); trace Total Fat; (11% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Stash Tea
Combine tea concentrate, papaya nectar and honey. Pour into ice-filled
glasses.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 69 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 18g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2
Other Carbohydrates
Tea Concentrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea
For each tea concentrate, steep 12 tea bags in 4 cups of boiling water.
Squeeze tea bags to retain all of the liquid. Cool concentrate in the
refrigerator at least 3 hours and up to 2 weeks.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein;
5g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Parmesan Potatoes
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
Description:
"The scrumptious flavor of Idaho� Potatoes is an excellent complement
to the rich, sharp taste of Parmesan cheese."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 410 Calories (kcal); 22g Total Fat; (47% calories from fat); 9g
Protein; 45g Carbohydrate; 8mg Cholesterol; 1261mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company
Combine cheese, Italian seasoning, salt and pepper in small dish. Place
cheese mixture on plate and coat each cutlet. Spray large nonstick skillet
with nonstick cooking spray and heat over medium-high heat. Add several
cutlets and cook until no longer pink, about 2 minutes per side. Keep
cooked cutlets warm. Wipe out skillet, spray again and continue cooking
remaining cutlets. Serve over hot angel hair pasta with prepared spaghetti
sauce, if desired.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 137 Calories (kcal); 2g Total Fat; (11% calories from fat); 28g
Protein; trace Carbohydrate; 71mg Cholesterol; 157mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish and Seafood Main Dishes
Pasta Rag�
In 3-quart saucepan over medium heat, melt vegetable oil spread; add
onion. Cook 5 minutes or until tender.
Stir in garlic and shrimp; cook, stirring frequently, until shrimp just
turn pink.
Stir in pasta sauce, red pepper and lemon peel; heat to boiling. Reduce
heat; simmer 3 minutes.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 256 Calories (kcal); 3g Total Fat; (8% calories from fat); 15g
Protein; 43g Carbohydrate; 58mg Cholesterol; 531mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Thirty or Less
SAUCE
3 tablespoons smooth peanut butter
1/3 cup lime juice
1/4 cup low-sodium soy sauce
1/4 cup low-sodium, defatted chicken broth
Black pepper -- to taste
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 563 Calories (kcal); 9g Total Fat; (14% calories from fat); 21g
Protein; 100g Carbohydrate; 0mg Cholesterol; 724mg Sodium
Food Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta
When pasta is done, drain well. Return pasta to cooking pot, add the
tomato sauce and heat over low heat until sauce is simmering and the pasta
is coated with sauce. Remove pot from heat and stir in Ricotta and
Parmesan cheeses until evenly distributed. Divide among serving plates and
top with chopped fresh basil or parsley.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 380 Calories (kcal); 6g Total Fat; (13% calories from fat); 17g
Protein; 65g Carbohydrate; 15mg Cholesterol; 315mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
Preheat oven to 350�F. Lightly spray 2-quart casserole dish with cooking
spray.
In a small skillet over medium heat, melt margarine. Add onion and celery;
cook, stirring occasionally, for about 5 minutes or until onions are
translucent and celery has softened. Add onions and celery to potato
mixture; mix to combine.
Add beaten eggs, parsley, salt and pepper to potato mixture; mix to
combine. Transfer potato mixture to bowl with the bread pieces, stir by
hand to combine well.
Description:
"June Schlentner from Reading, Pennsylvania delights her children and
grandchildren at Thanksgiving with this regional favorite."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 8g Total Fat; (27% calories from fat); 7g
Protein; 41g Carbohydrate; 47mg Cholesterol; 362mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
Cut 1/2 inch from long side of each potato into bowl; scoop inside of
potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash
cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until
well-blended. Spoon potato mixture into potato shells, dividing evenly,
heaping on top if necessary.
Lightly spray cookie sheet with nonstick cooking spray; place stuffed
potatoes on cookie sheet. Bake until golden brown and heated through,
about 10 to 15 minutes.
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 249 Calories (kcal); 13g Total Fat; (45% calories from fat); 8g
Protein; 25g Carbohydrate; 13mg Cholesterol; 326mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Burgers/ Sandwiches Dundee Hazelnuts
The Oregon Hazelnut Industry
Toast the bread and spread with the pesto mayonnaise (1 tablespoon pesto,
mixed with 1/2 cup mayonnaise). Fill with the meats and cheese and top
with the lettuce and tomatoes.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 1012 Calories (kcal); 61g Total Fat; (54% calories from fat); 65g
Protein; 51g Carbohydrate; 148mg Cholesterol; 3460mg Sodium
Food Exchanges: 3 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lawry's Poultry
Description:
"This baked chicken recipe looks beautifully glazed and has a delicate
sweet and savory blend of flavors. It also is incredibly fast and easy
to make!"
Cuisine:
"Asian"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 374 Calories (kcal); 6g Total Fat; (15% calories from fat); 53g
Protein; 23g Carbohydrate; 144mg Cholesterol; 1272mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat;
1/2 Other Carbohydrates
Pollock Caribbean-Style
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Main Dishes
Saut� onion, green pepper and garlic in butter; remove from skillet and
set aside.
Place Alaska pollock in skillet; season with salt and pepper. Spoon
tomatoes and saut�ed vegetables over fillets. Sprinkle with lime juice.
Bring to a boil; simmer, covered, 5 minutes or until fish flakes easily
when tested with a fork.
Cuisine:
"Caribbean"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 168 Calories (kcal); 7g Total Fat; (36% calories from fat); 20g
Protein; 6g Carbohydrate; 96mg Cholesterol; 253mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Mix in the halibut and pour into 6 individual dishes and sprinkle with
Parmesan cheese and bread crumbs, and a dash of paprika. Bake at 450� for
5-10 minutes, or till heated through. Garnish with fresh parsley.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 240 Calories (kcal); 9g Total Fat; (35% calories from fat); 33g
Protein; 4g Carbohydrate; 97mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
Partially freeze pork; slice across grain into 1/4-inch slices. Clean
broccoli, slice stalks into 1/4-inch slices; cut off the flowerettes.
Remove stem and seeds from pepper and cut into thin strips. Set aside.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 9g Total Fat; (52% calories from fat); 14g
Protein; 5g Carbohydrate; 27mg Cholesterol; 734mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
In a large nonstick skillet cook mushrooms and green onions in the butter
over medium heat until tender. Remove from skillet; set aside.
Sprinkle chops with salt and pepper. In the same skillet brown chops on
each side. Return mushrooms to skillet and add wine, dill, and
Worcestershire sauce. Cover tightly; cook over low heat for 5-6 minutes
until chops are just done. Remove chops from skillet, keep warm.
In a small bowl combine sour cream, water and flour. Stir into skillet;
cook over low heat, stirring constantly, until sauce thickens. Serve pork
chops over fettucine, if desired, spooning sauce over chops.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 8g Total Fat; (35% calories from fat); 25g
Protein; 7g Carbohydrate; 74mg Cholesterol; 165mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat oil in a heavy fry pan; brown chops on both sides. Remove from pan
and set aside.
Melt butter in pan. Add onion and garlic, cook until light brown. Stir in
curry powder, apple nectar and undrained pineapple; bring to a boil.
Return chops to pan. Cover and simmer 15 minutes or until tender. Add salt
and pepper to taste.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 273 Calories (kcal); 10g Total Fat; (33% calories from fat); 23g
Protein; 23g Carbohydrate; 72mg Cholesterol; 195mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5789 0 0 0 0 0 25 26134 0 0
Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Heat a heavy skillet over medium-high heat. Brush chops lightly with oil
and generously sprinkle both sides of chops with garlic pepper. Cook chops
for 5-6 minutes, turning occasionally, until evenly browned on both sides.
Remove chops to a serving platter; keep warm.
Add onion, sugar and garlic to skillet. Cook and stir over medium-high
heat until onion is lightly browned. Stir in roasted peppers and vinegar;
heat through. Serve onion mixture over chops.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 244 Calories (kcal); 12g Total Fat; (42% calories from fat); 22g
Protein; 13g Carbohydrate; 59mg Cholesterol; 49mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork leg cutlets -- pounded to 1/8" inch thick
2 eggs -- beaten
2 cloves garlic -- minced
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1/8 teaspoon salt
Dash black pepper
4 teaspoons butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
Combine eggs, garlic, cheese, parsley, salt and pepper. Heat butter in
large skillet over medium-high heat. Dip pork cutlets in flour, then into
egg batter. Saut� cutlets quickly until golden brown, about 2-3 minutes
per side, turning once. Serve sprinkled with lemon juice.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 292 Calories (kcal); 18g Total Fat; (56% calories from fat); 25g
Protein; 6g Carbohydrate; 165mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 182 Calories (kcal); 10g Total Fat; (45% calories from fat); 25g
Protein; 2g Carbohydrate; 71mg Cholesterol; 332mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
In a nonstick skillet heat corn oil over high heat, add pork slices, cook
over medium-high heat 2-3 minutes, turn and sprinkle pork with garlic,
pepper and nam pla. Cook 2 minutes more, shaking pan to prevent garlic
from burning. Serve pork immediately with pan juices.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 170 Calories (kcal); 8g Total Fat; (45% calories from fat); 20g
Protein; 2g Carbohydrate; 52mg Cholesterol; 42mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Potatoes Lyonnaise
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Side Dishes
The Idaho Potato Commission
Description:
"A hearty side dish of Idaho� Potatoes combined with sliced onions,
makes serving Potatoes Lyonnaise at any gathering a guarantee for
applause."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 129 Calories (kcal); 4g Total Fat; (26% calories from fat); 3g
Protein; 22g Carbohydrate; 0mg Cholesterol; 229mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
Pasta Rag�
In large skillet over medium heat, crumble meat; cook until browned.
Drain. Add pasta sauce, cream and wine; heat to boiling. Reduce heat;
simmer 10 minutes.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 435 Calories (kcal); 18g Total Fat; (38% calories from fat); 18g
Protein; 48g Carbohydrate; 56mg Cholesterol; 48mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt
and herbs. Heat milk, water and butter until very warm (125� to 130�);
stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make
stiff batter.
Spoon batter into 12 greased 2 1/2- � 1 1/2-inch muffin cups. Cover with
wax paper; let rise in warm, draft-free place until almost doubled in
size, about 30 minutes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 6g Total Fat; (34% calories from fat); 4g
Protein; 20g Carbohydrate; 31mg Cholesterol; 195mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Soups/ Stews/ Chowders
In large saucepan, cook and stir pork with onion and garlic until pork is
cooked, about 6 minutes. Stir in remaining ingredients, bring to a boil,
cover and simmer for 15 minutes, until flavors are blended and chili is
hot. Serve with shredded Cheddar cheese and warmed flour tortillas, if
desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 326 Calories (kcal); 17g Total Fat; (46% calories from fat); 19g
Protein; 26g Carbohydrate; 54mg Cholesterol; 1272mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Main Dishes
Cut cod into serving-size pieces; place in buttered baking dish. Sprinkle
with salt and pepper. Combine tomato, onion and seasonings; spoon over
cod.
Dot with butter. Bake at 450�F 8 to 10 minutes or until cod flakes easily
when tested with a fork. Sprinkle with cheeses; bake until melted.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 189 Calories (kcal); 8g Total Fat; (38% calories from fat); 25g
Protein; 3g Carbohydrate; 69mg Cholesterol; 209mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Side Dishes
In large skillet, heat oil over medium-high heat. Add onion and bell
pepper and cook 3 minutes. Stir in Garlic Powder with Parsley, cumin,
oregano and black beans; mix thoroughly. Reduce heat to low and cook 4 to
5 minutes.
Description:
"A quick and easy recipe with a Cuban flair."
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 317 Calories (kcal); 6g Total Fat; (17% calories from fat); 18g
Protein; 46g Carbohydrate; 0mg Cholesterol; 983mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Soups/ Stews/ Chowders
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven;
brown meat over medium-high heat. Add onions and garlic. Cook and stir 5
minutes. Stir in remaining ingredients. Bring to a boil. Cover; cook over
medium-low heat for 40 minutes or until meat is very tender.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 7g Total Fat; (30% calories from fat); 23g
Protein; 11g Carbohydrate; 51mg Cholesterol; 495mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Vegetarian
When pasta is done, drain well. Transfer to a serving bowl. Add contents
of pot and toss gently until well combined. Sprinkle Cheddar on top and
serve immediately.
Serves 4 to 6
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 305 Calories (kcal); 5g Total Fat; (13% calories from fat); 13g
Protein; 55g Carbohydrate; 9mg Cholesterol; 648mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Heat milk, water, honey and butter until hot to touch (125� to 130�F);
stir into dry mixture. Mix in egg and enough reserved all-purpose flour to
make stiff batter. Stir vigorously 30 strokes. Batter will be very stiff
and sticky. Cover; let rest 10 minutes.
Bake at 375�F for 30 minutes or until done. Remove from pan; cool on wire
rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 162 Calories (kcal); 3g Total Fat; (15% calories from fat); 5g
Protein; 30g Carbohydrate; 18mg Cholesterol; 160mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Indiana Soybean Board
Salads
Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 85 Calories (kcal); 9g Total Fat; (92% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.
Heat sour cream, water and butter to 120� to 130�F; add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 2 eggs and 1/2 cup flour; beat at high speed 2
minutes, scraping bowl occasionally. With spoon, stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Cover; let rest on board 20 minutes
(10 minutes for Rapid Rise Yeast).
To make cloverleaf rolls: divide each piece into 3 small pieces; shape
into balls. Place 3 balls in each section of 24 greased muffin pan cups;
cover.
To make bow-knot rolls: roll each piece to 10 inches. Loosely tie knot in
center of each piece. Place on greased baking sheets; cover.
Place large shallow pan on counter; half-fill with boiling water. Place
muffin pans or baking sheets on pan. Let rise until light and puffy, about
15 minutes.
Lightly beat remaining egg; brush on rolls. Sprinkle with poppy or sesame
seed. Bake at 350�F for 20 minutes or until done. Remove from pan and cool
on rack.
Description:
"Tender, light rolls you can mix, shape and bake in about one hour."
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 rolls"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 7g Total Fat; (32% calories from fat); 4g
Protein; 27g Carbohydrate; 38mg Cholesterol; 141mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
Heat water, milk and butter until very warm (120� to 130�F); stir into dry
ingredients. Stir in egg and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. Roll each half to fit two greased 8- or 9-inch
square pans. Place dough in pans. With sharp knife, cut dough in each pan
into 16 rolls; cover. Place large, shallow pan on counter; half-fill with
boiling water. Set wire rack over pan; place baking pans on rack. Let
rolls rise 20 minutes.
Dust tops with 1 tablespoon flour. Bake at 400�F for 15 minutes or until
done. Remove from pans; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 Rolls"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 190 Calories (kcal); 4g Total Fat; (18% calories from fat); 5g
Protein; 33g Carbohydrate; 21mg Cholesterol; 240mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Side Dishes
The Idaho Potato Commission
Description:
"The key to great potato salad is to gently toss the potatoes with
dressing while the potatoes are still warm. This allows for better
absorption of flavors."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 17g Total Fat; (52% calories from fat); 3g
Protein; 30g Carbohydrate; 20mg Cholesterol; 937mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer/Snack Breads/ Muffins
Fleischmann's Yeast
- - - - - - - - - - - - - - - - - - -
Per serving: 108 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g
Protein; 21g Carbohydrate; 0mg Cholesterol; 97mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads/ Muffins Ontario White Bean Producers
Mix raisins with boiling water, stir and set aside. Beat eggs, oil, sugar,
vanilla and beans. Add flour, remaining ingredients, including raisins and
water. Mix well.
Spoon batter into large paper muffin cups. Bake at 325�F (160� C) for 30
minutes.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"24 muffins"
T(Bake):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 193 Calories (kcal); 5g Total Fat; (24% calories from fat); 3g
Protein; 34g Carbohydrate; 25mg Cholesterol; 198mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
Other Carbohydrates
Ranch-Style Topping
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Condiments The Idaho Potato Commission
In a small bowl, combine cottage cheese and ranch dressing; stir until
well blended.
Cut baked potatoes in half length-wise, cutting almost to the base of the
potato. Mash slightly with fork, leaving in skins. Spoon cottage cheese
mixture into potatoes, dividing evenly. Sprinkle with bacon bits.
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
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Per serving: 131 Calories (kcal); 2g Total Fat; (10% calories from fat); 7g
Protein; 23g Carbohydrate; 1mg Cholesterol; 196mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Burgers/ Sandwiches Nat. Pork Producers Council
Pork
In large skillet, cover pork with water; simmer until done, breaking apart
as it cooks. Pork will be completely white. Drain well; add beer, sugar,
dry mustard and pepper and simmer for 10 minutes. Salt to taste. Place on
sandwich buns; serve with dill pickles, chopped onion and mustard, if
desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 308 Calories (kcal); 15g Total Fat; (46% calories from fat); 15g
Protein; 25g Carbohydrate; 44mg Cholesterol; 286mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Radish Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Italian seasoning
1 pound boned and skinned chicken breast halves -- cut in half
crosswise
8 ounces small new potatoes -- quartered (about 1-1/2 cups)
2 large green and yellow bell peppers -- cut in chunks (about 2
cups)
1 6-ounce bag radishes -- halved (about 1-1/2 cups)
1 large zucchini -- halved lengthwise and cut in 1-inch pieces
(about 1-1/2 cups)
12 cloves garlic -- peeled
Preheat oven to 400�F. In large bowl stir olive oil, salt, pepper and
Italian seasoning. Add chicken, potatoes, peppers, radishes, zucchini and
garlic; toss until well coated. Place in a large shallow roasting pan,
arranging the chicken on one side and the vegetables on the other side.
Roast until chicken and vegetables are tender, about 25 minutes, turning
every 10 minutes.
Description:
"Rosy radishes provide the perfect counterpoint to chicken and other
fresh vegetables in Roasted Chicken and Radish Medley."
Source:
"The Radish Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 334 Calories (kcal); 15g Total Fat; (41% calories from fat); 29g
Protein; 20g Carbohydrate; 66mg Cholesterol; 624mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
NOTES : To prepare this trendy, one-dish meal, radish halves are tossed
with bell peppers, zucchini, garlic cloves and boneless chicken,
then roasted at 400�F so that in a mere 25 minutes, the veggies
have developed a sweet, mellow flavor and the chicken is fork
tender.
Nutr. Assoc. : 0 0 0 0 2314 4219 3572 0 0 0
Roasted Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer/Snack Florida Tomato Committee
Preheat oven to 200 degrees. Core tomatoes and rub outside with oil.
Sprinkle salt in center. Place on sheet pan and roast for approximately 4
hours. When cool enough to handle, peel the thin, papery skin and process
tomato until smooth.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
NOTES : Cooking tomatoes the low, slow way takes out the water, leaving
you with a caramelized tomato. The intense, rich flavor of the
processed pulp provides a vibrant backdrop to a wide variety of
dishes. Use it to your heart's delight!
Nutr. Assoc. : 5296 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Main Dishes
Cut sablefish in 1-1/2 inch chunks; sprinkle with salt and pepper.
Stir-fry sablefish, vegetables and thyme in hot oil 8 to 10 minutes or
until sablefish flakes easily when tested with a fork and vegetables are
crisp-tender. Serve with Parmesan cheese.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 358 Calories (kcal); 28g Total Fat; (69% calories from fat); 18g
Protein; 10g Carbohydrate; 56mg Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Serving Ideas : Alaska Sablefish and Vegetable Stir-Fry may be served with hot
green pasta.
Sablefish Salad
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Salads
VINAIGRETTE DRESSING
3 tablespoons oil
3 tablespoons wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano -- crushed
3 drops hot pepper sauce
Combine sablefish, tomato, avocado, cucumber and onions. Toss gently with
Vinaigrette Dressing. Serve on lettuce-lined platter.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 663 Calories (kcal); 59g Total Fat; (78% calories from fat); 23g
Protein; 14g Carbohydrate; 75mg Cholesterol; 374mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 10 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Beef The Texas Beef Council
Heat large nonstick skillet over medium heat until hot. Place beef patties
in skillet; cook 7 to 8 minutes or until no longer pink and juices run
clear, turning once. Remove from skillet; keep warm.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 411 Calories (kcal); 26g Total Fat; (58% calories from fat); 24g
Protein; 18g Carbohydrate; 87mg Cholesterol; 782mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Salmon Italianne
Cut salmon into about six pieces (each about 3" � 3"). Cover the pieces
with a thick layer of mayonnaise (about 1/3" thick). Cover the mayonnaise
with a very thin layer of ketchup. Sprinkle minced onion over each serving
and divide the bacon evenly over the fish. Bake at 400 degrees for 20 to
25 minutes.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 207 Calories (kcal); 7g Total Fat; (33% calories from fat); 32g
Protein; 2g Carbohydrate; 82mg Cholesterol; 169mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Santa Fe Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Side Dishes
The Rice Council
Heat oil in a large skillet over medium-high heat. Add green peppers and
onions; cook until tender-crisp. Add salsa, beans, corn and rice. Cook
until thoroughly heated.
For each serving, place 1 cup lettuce on serving plate. Surround lettuce
with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup
cheese evenly on top of each serving. Garnish with sour cream.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per serving: 750 Calories (kcal); 27g Total Fat; (30% calories from fat); 25g
Protein; 109g Carbohydrate; 30mg Cholesterol; 1580mg Sodium
Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Blend soy sauce, vinegar, oil, garlic and ginger in shallow dish. Add
pork; soak for 10 minutes.
Spray large nonstick skillet with vegetable spray. Heat skillet over
medium-high heat until hot. Add pork; stir-fry for 3 minutes.
Stir vegetables and water into mixture. Cover and cook 5 minutes or until
vegetables are crisp-tender.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 219 Calories (kcal); 8g Total Fat; (34% calories from fat); 26g
Protein; 9g Carbohydrate; 73mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Thirty or Less
In a large pot, heat chicken broth; add noodles and bring to a boil. Cover
and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a
separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red
pepper flakes; slowly stir into pot. Stir until well combined and
thickened. Serve immediately.
Cuisine:
"Asian"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 320 Calories (kcal); 8g Total Fat; (19% calories from fat); 19g
Protein; 53g Carbohydrate; 54mg Cholesterol; 365mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Main Dishes
Heat garlic in oil in large skillet or wok 1 minute; remove garlic. Add
celery, onion and ginger; cook and stir 2 minutes. Add pea pods and
mushrooms; cook and stir 1 minutes.
Combine water, soy sauce, sherry, lemon juice and cornstarch; add with
shrimp to vegetable mixture. Cook and stir until sauce boils and thickens.
Salt to taste. Serve over hot rice.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 196 Calories (kcal); 8g Total Fat; (37% calories from fat); 20g
Protein; 10g Carbohydrate; 166mg Cholesterol; 491mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
**One package (10 ounce) frozen peas or 1-1/2 cups fresh, shelled
peas may be substituted.
Nutr. Assoc. : 0 0 20195 0 0 0 5020 2130706543 4977 0 0 0 797 0 4812 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Preheat oven to 350�F. In a large saucepan, cover the onions, carrots and
celery root with water. Bring to a boil. Lower the heat and simmer,
covered, for 10 minutes; drain. Transfer vegetables to a 5-quart
casserole.
Combine oil, vinegar and 1 tablespoon sage; pour over the vegetables,
tossing to coat.
Combine bread crumbs, horseradish, the remaining sage and chipotle chile,
set aside.
Spread mustard over top of pork chops. Press bread crumb mixture evenly
over mustard. Place chops on top of vegetables; bake for 45 minutes or
until crust is golden brown.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 413 Calories (kcal); 16g Total Fat; (35% calories from fat); 27g
Protein; 41g Carbohydrate; 51mg Cholesterol; 631mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Smorgasburgers
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Burgers/ Sandwiches Main Dishes
Poultry The Rice Council
Heat 1 tablespoon oil in a large skillet over medium-high heat until hot.
Add onion, apple, garlic and sage; cook 3 to 5 minutes or until onion is
tender. Remove from heat.
Combine onion mixture, turkey, rice, ketchup, salt and pepper in large
bowl. Shape into patties. Heat remaining 1 tablespoon oil in same skillet
over medium-high heat until hot. Cook burgers 6 minutes per side or until
thoroughly cooked. Serve on buns with condiments.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
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Per serving: 412 Calories (kcal); 14g Total Fat; (30% calories from fat); 19g
Protein; 51g Carbohydrate; 60mg Cholesterol; 551mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Main Dishes
ORANGE-GINGER SAUCE
3/4 cup orange juice
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 clove garlic -- pressed
1/2 teaspoon fresh ginger root -- grated
1/2 teaspoon crushed red pepper flakes
Cut Alaska Snow Crab into 2-inch pieces; score shells using serrated
knife. Heat 1 tablespoon oil in frying pan over high heat. Add crab,
cover, and stir-fry 4-5 minutes, stirring occasionally. Remove from pan;
keep warm. Add 1/2 tablespoon oil and broccoli. Cook, stirring constantly,
1-2 minutes. Remove from pan; keep warm.
Add remaining 1/2 tablespoon oil and remaining vegetables to pan. Stir-fry
1 minute. Add cooked crab and broccoli. Pour in Orange-Ginger Sauce; stir
to coat vegetables. Continue to stir until sauce thickens. Remove from
heat and serve with cooked rice.
Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 236 Calories (kcal); 8g Total Fat; (29% calories from fat); 25g
Protein; 17g Carbohydrate; 48mg Cholesterol; 1122mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Texas Beef Council
Brown ground beef and onion in large skillet over medium heat 8 to 10
minutes or until no longer pink. Pour off drippings.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
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Per serving: 389 Calories (kcal); 24g Total Fat; (55% calories from fat); 22g
Protein; 20g Carbohydrate; 85mg Cholesterol; 652mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Southwestern Stir-Fry
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Combine sherry, cornstarch, cumin, garlic and salt in a medium bowl; add
pork slices and stir to coat. Heat oil over medium-high heat in heavy
skillet. Add pork mixture and stir-fry about 3-4 minutes. Add remaining
ingredients, cover pan and simmer for 3-4 minutes. Serve hot with green
chile salsa, if desired.
Cuisine:
"Southwest"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 213 Calories (kcal); 8g Total Fat; (33% calories from fat); 25g
Protein; 8g Carbohydrate; 74mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta
When pasta is done, drain well. Toss sauce with pasta. Serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 519 Calories (kcal); 3g Total Fat; (5% calories from fat); 28g
Protein; 94g Carbohydrate; 6mg Cholesterol; 555mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry
Combine orange juice, water, sherry, sugar and crushed red pepper. Add
turkey and set aside.
Heat oil in a non-stick skillet. Add sweet red pepper, snow peas, orange
rind and ginger. Stir-fry 2 minutes.
Drain turkey, reserving marinade. Add corn starch to marinade and stir to
combine.
Add turkey, marinade and water chestnuts to skillet and cook, stirring
constantly, until thickened. Serve on a bed of rice and garnish with
orange wedges and parsley.
Cuisine:
"Asian"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
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Per serving: 230 Calories (kcal); 7g Total Fat; (28% calories from fat); 22g
Protein; 17g Carbohydrate; 53mg Cholesterol; 55mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork
Partially freeze pork. Thinly slice across the grain into bite-size
strips. Place pork in shallow baking dish or heavy plastic bag.
For marinade, combine soy sauce, water and cornstarch; pour HALF the
marinade over pork. Marinate in refrigerator 30 minutes; reserve the
remaining marinade.
Preheat nonstick skillet over high heat; add vegetable oil, chili powder
and cumin. Stir-fry HALF the pork until browned; remove. (Add more oil to
pan, if necessary.) Stir-fry the remaining pork; remove. Add bok choy,
carrots and red pepper to wok; stir-fry 2 minutes or until crisp-tender.
Add pork, walnuts and the reserved marinade; stir-fry 1-2 minutes or until
heated through.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 300 Calories (kcal); 18g Total Fat; (51% calories from fat); 28g
Protein; 11g Carbohydrate; 35mg Cholesterol; 1279mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�
Vegetarian
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 325 Calories (kcal); 9g Total Fat; (24% calories from fat); 13g
Protein; 47g Carbohydrate; 27mg Cholesterol; 311mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rag� Side Dishes
Serves 4-6.
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 171 Calories (kcal); 11g Total Fat; (55% calories from fat); 3g
Protein; 16g Carbohydrate; 0mg Cholesterol; 440mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Salads The Butterball Turkey Company
Stir together turkey strips and barbecue sauce in medium bowl. Let stand 5
minutes. Heat large nonstick skillet over medium-high heat. Add turkey and
sauce; stir-fry until turkey is no longer pink, about 6 minutes. Add water
to turkey and bring to a simmer. Arrange spinach, onion and oranges on 4
individual plates. Top with turkey and sauce. Serve immediately.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 323 Calories (kcal); 2g Total Fat; (6% calories from fat); 51g
Protein; 23g Carbohydrate; 121mg Cholesterol; 516mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
NOTES : *To reduce preparation time, use one 11-ounce can mandarin
oranges, drained, in place of the fresh oranges.
Nutr. Assoc. : 27022 85 0 3407 4712 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Fruit
Salads The Oregon Hazelnut Industry
In a large bowl, mix the jicama with orange and lemon juices, poppy seeds
and sugar. Add the rest of the fruit and toss. Top with the hazelnuts and
serve.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
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Per serving: 246 Calories (kcal); 12g Total Fat; (41% calories from fat); 5g
Protein; 34g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Florida Tomato Committee Main Dishes
Poultry
In a colander, rinse sliced leek well tinder warm water to remove sand. In
a large bowl combine leek, chicken, garlic, tomatoes, zucchini, tarragon,
parsley, cheese and 1/2 cup of the breadcrumbs. Salt and pepper to taste.
Toss with 1/4 cup of the olive oil.
Grease the bottom of an oven proof dish with 1 tablespoon of olive oil.
Stuff the pepper halves with the chicken-vegetable mixture, top with the
remaining 1/2 cup bread crumbs and place in the baking dish. Drizzle the
remaining 1 1/4 cup olive oil over each stuffed pepper.
Bake in upper third of the oven, until peppers are tender, about 45
minutes.
Remove from oven and moisten with juices from the pan. Serve immediately
or at room temperature.
Description:
"Tasty and colorful ingredients are blended together to stuff sweet
red, yellow or green peppers for a quick one dish meal, served with
crusty country bread."
Source:
"Florida Tomato Committee"
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Per serving: 446 Calories (kcal); 26g Total Fat; (52% calories from fat); 28g
Protein; 26g Carbohydrate; 68mg Cholesterol; 371mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta
When pasta is done, drain it well. Toss sauce with pasta, season with salt
and pepper, and sprinkle with Romano cheese.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 538 Calories (kcal); 6g Total Fat; (10% calories from fat); 20g
Protein; 99g Carbohydrate; 7mg Cholesterol; 254mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry The National Honey Board
Rinse chicken breasts under cold water and pat dry with paper towels;
place in shallow baking dish. Combine remaining ingredients in small bowl.
Pour half the sauce over chicken and bake at 350�F 20 minutes. Turn
chicken and pour remaining sauce over top. Bake 15 to 20 minutes more or
until chicken is no longer pink in center.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
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Per serving: 229 Calories (kcal); 1g Total Fat; (5% calories from fat); 26g
Protein; 28g Carbohydrate; 66mg Cholesterol; 76mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood Florida Tomato Committee
Main Dishes
On a cutting board, cut off the top 1/2 Inch of 4 tomatoes with a utility
knife. Cut around the inside of the tomato wall and scoop out seeds and
pulp with your fingers and discard. Sprinkle the shell with salt and drain
upside down on a paper towel for 20 minutes.
With a utility knife, core the remaining tomatoes and dice together with
the celery and olives on the cutting board. In a medium-size bowl, mix
diced vegetables together with the tuna, relish, lemon juice, mayonnaise
and pepper to taste. Fill each tomato with this mixture.
Sprinkle bits of parsley for garnish. Place each stuffed tomato on a bed
of lettuce and serve.
Description:
"Beautiful bright red stuffed tomatoes are easily prepared and always
a family favorite."
Source:
"Florida Tomato Committee"
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Per serving: 444 Calories (kcal); 34g Total Fat; (65% calories from fat); 25g
Protein; 16g Carbohydrate; 38mg Cholesterol; 745mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 3 Fruit; 3 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood Ocean Produce International
Soups/ Stews/ Chowders
Heat the oil in a large heavy-bottomed saucepan and saut� the onions and
garlic over a medium heat for 1 minute, until softened but not browned.
Stir in the chicken stock, cream-style sweetcorn, prawns and chili paste
or sauce, if using. Bring the soup to the boil, stirring occasionally.
Remove from heat and add the chopped or whole Sea Parsley�. Season to
taste and sprinkle with fresh coriander leaves to garnish.
Cuisine:
"Asian"
Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"
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Per serving: 172 Calories (kcal); 2g Total Fat; (9% calories from fat); 18g
Protein; 21g Carbohydrate; 144mg Cholesterol; 1812mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes
For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2
tablespoons of water.
In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter
or margarine until just hot enough to sizzle a drop of water. Pour in egg
mixture. Mixture should set immediately at edges.
While drawing cooked portions toward center, tilt pan and move cooked
portions as necessary.
While top is still moist and creamy-looking, spoon 1/2 to 1 cup filling on
one side of omelet. With pancake turner, fold unfilled side of omelet over
filling. Don't worry if it tears. When flipped onto plate, tears won't be
visible.
Slide omelet from pan onto plate invert onto plate with a quick flip of
the wrist.
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 omelet"
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Per serving: 102 Calories (kcal); 11g Total Fat; (99% calories from fat); trace
Protein; trace Carbohydrate; 31mg Cholesterol; 118mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Tomato Sandwiches
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Burgers/ Sandwiches Florida Tomato Committee
Vegetarian
Slice each tomato to obtain 1/2-inch thick slices from the widest portion
of the tomato making sure to avoid the core.
Dip each sandwich into the beaten egg mixture and then the bread crumbs.
Gently shake off any excess bread crumbs. Set sandwiches aside.
In a large heavy saut� pan, warm the butter and olive oil over medium
heat. Slip each sandwich into the pan and fry until golden brown, about 3
minutes on each side. Remove and serve immediately.
Serves 6-8
Description:
"These delicious treats are deceptively simple. Serve them as a light
lunch or versatile side dish."
Source:
"Florida Tomato Committee"
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Per serving: 235 Calories (kcal); 21g Total Fat; (77% calories from fat); 3g
Protein; 11g Carbohydrate; 63mg Cholesterol; 293mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
In skillet, lightly brown ground pork and onion. Add taco sauce, salt and
chili powder; cover and cook over low heat 15 minutes or until pork is
done and flavors blended. Stir in ripe olives.
For each tostado place a heated tortilla on a plate. Top with layer of
lettuce, then hot pork mixture (about 2/3 cup). Sprinkle with cheese, if
desired. Garnish with tomato wedges and dollop of sour cream. Serve with
additional taco sauce, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 497 Calories (kcal); 34g Total Fat; (59% calories from fat); 26g
Protein; 27g Carbohydrate; 91mg Cholesterol; 1267mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5830 0 0 0 0 0 0 2883 0 2130706543 4924 26152 0 2130706543
26367 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Pasta Poultry
Saut� garlic in oil until soft, but not brown. Add tomatoes, parsley,
basil and salt and simmer 8-10 minutes. Add turkey to tomato mixture and
heat through. Spoon over pasta and serve with Parmesan cheese and pepper
to taste.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
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Per serving: 685 Calories (kcal); 10g Total Fat; (12% calories from fat); 40g
Protein; 108g Carbohydrate; 56mg Cholesterol; 371mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Place oil in skillet or wok and heat until very hot. Add garlic and
stir-fry for 30 seconds.
Add red and yellow pepper strips, pea pods and mushrooms. Stir-fry for 1
minute, then add 2 tablespoons water, cover and cook 2 minutes longer,
stirring frequently until vegetables are crisp-tender.
Add Alaska surimi and green onions. Stir-fry 1 minute longer. Season to
taste with salt and pepper. Sprinkle with sesame seeds and serve on hot
cooked rice.
Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 227 Calories (kcal); 10g Total Fat; (40% calories from fat); 20g
Protein; 14g Carbohydrate; 35mg Cholesterol; 174mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked turkey -- cubed
1 package or large bunch of fresh spinach
1 cup fresh mushrooms -- sliced
1/4 cup bacon bits
1/4 cup olive oil
2 cloves garlic (2-3 cloves) -- minced
1 sweet red pepper -- chopped
1/4 teaspoon pepper
DRESSING
1/4 cup cider vinegar
1/4 cup brown sugar
2 tablespoons water
1/2 teaspoon ginger
Wash and stem spinach, tearing leaves into small pieces. Place in a large
bowl and set aside. Heat oil in a fry pan over medium-high heat. Add
garlic and cook until transparent.
Lower heat to medium-low and add mushrooms and peppers. Mix well, then add
turkey cubes and cook until heated through (1-2 minutes). Spoon hot
mixture over spinach. Add bacon bits and toss well. Divide salad into 4
serving plates. Heat dressing ingredients in fry pan to boiling. Drizzle
hot dressing over salad.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
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Per serving: 326 Calories (kcal); 16g Total Fat; (43% calories from fat); 32g
Protein; 15g Carbohydrate; 78mg Cholesterol; 226mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast/ Brunch Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
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Per serving: 3 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Thirty or Less
Remove from heat. Stir in Italian seasoning, horseradish sauce, milk and
cheese. Cook over medium heat until thickened. Stir in cooked vegetables
and heat. Place pasta in a large, heated bowl, and toss with sauce.
Serves 4-6.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per serving: 241 Calories (kcal); 5g Total Fat; (20% calories from fat); 13g
Protein; 35g Carbohydrate; 6mg Cholesterol; 304mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates