* Exported from MasterCook * "Buffalo" Style - Stuffed Eggs Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : California Egg Commission Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 California Fresh Eggs 1/2 cup blue cheese -- crumbled 1/4 cup mayonnaise 1 tablespoon parsley -- minced 1/2 teaspoon Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery salt 2 ribs celery -- finely diced Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash yellows and mix well all other Ingredients except diced celery. Spoon yellow mixture back into shells. Garnish with diced celery. Description: "Hot and spicy!!!!" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "24 halves" - - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 5g Total Fat; (74% calories from fat); 3g Protein; trace Carbohydrate; 96mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 0 0 0 0 0 0 0 0 * Exported from MasterCook * Appetizer Braid Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Braids and Wreaths Breads/ Muffins Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 cups bread flour (2 to 2 1/4 cups) 1 package Fleischmann's? Rapid Rise Yeast 2 teaspoons Italian herb seasoning 3/4 teaspoon salt 2/3 cup very warm water (120 to 130?F) 1 tablespoon olive or vegetable oil FILLING 1 6-ounce jar marinated artichoke hearts -- drained and chopped 1/3 cup sliced ripe olives 1/3 cup drained and chopped roasted red peppers OR 1/3 cup sundried tomatoes (packed in oil) 1 cup (4 ounces) shredded Provolone cheese To make dough: In large bowl, combine 1 cup flour, undissolved yeast, Italian herb seasoning and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12 ? 8-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 400?F 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Braid" - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 5g Total Fat; (31% calories from fat); 6g Protein; 20g Carbohydrate; 8mg Cholesterol; 291mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2339 26366 3776 0 5472 986 0 0 42 2678 2130706543 0 1448 1198 * Exported from MasterCook * Appetizer Cream Puffs Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Dundee Hazelnuts Snacks The Oregon Hazelnut Industry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 cup water -- boiling 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400? for 25 minutes. Cool on rack. Cut off the top third of each puff. Remove any soft dough from inside. Yield: 35 to 40 puffs. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "40 puffs" - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g Protein; 2g Carbohydrate; 25mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Apricot Pecan Pat? Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Nat. Pork Producers Council Spreads/ Pat? Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces canned apricots -- pur?e 2 cups water 1/2 cup sugar 1 tablespoon cornstarch 3 tablespoon Cointreau 1 pound pecans -- chopped Drain and pur?e apricots. In heavy saucepan, bring apricot pur?e, water, and sugar to a boil for 5 minutes. Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 31g Total Fat; (71% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2078 0 0 0 0 0 * Exported from MasterCook * Bacon-Wrapped Dates Recipe By : Serving Size : 24 Preparation Time :0:10 Categories : Nat. Pork Producers Council Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices bacon 24 pitted dates Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until bacon is crisp. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:05" - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g Protein; 6g Carbohydrate; 3mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Baked Grits Wedges Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Nat. Pork Producers Council Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups boiling water 3/4 cup grits 1/2 teaspoon salt 1/2 cup shredded sharp Cheddar cheese (2 ounces) 2 tablespoons chopped green onion 1/2 teaspoon prepared mustard In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce heat to medium-low, cover. Cook 5-7 minutes, stirring occasionally. Remove from heat; stir in cheese, onions and mustard, stirring until cheese melts. Pour grits into 9- to 10-inch pie plate, lightly coated with cooking oil spray. Cover; chill until firm. Cut into 8 slices. Arrange grits on baking pan lightly coated with cooking oil spray. Broil 8-10 minutes or until golden brown. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 12g Carbohydrate; 7mg Cholesterol; 184mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 4922 2665 0 * Exported from MasterCook * Barbecue Glazed Turkey Meatballs Recipe By : Serving Size : 20 Preparation Time :0:20 Categories : Poultry The Butterball Turkey Company ...
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