Spinach Bacon Salad
Date: Dec 30th, 2004 8:27:25 pm - Subscribe
Mood: ,...
This is a recipe that I got from a friend that is really yummy. Try it, even if you don't think you like spinach.
-= Exported from BigOven =-
Spinach Bacon Salad
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Vegetables, Salads
-= Ingredients =-
1 1/2 pound Spinach
2 Eggs; hard-boiled
3/4 c Parmesan cheese ; grated
1/2 pound Bacon ; crumbled
1/3 c Sunflower seeds
~~ -- SALAD DRESSING -- ~~
1/2 c Sugar
1 teaspoon Dry mustard
1 teaspoon Salt
1/3 c Vinegar
1 c Vegetable oil
-= Instructions =-
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Comments: (0)
Chicken and Broccoli Stir-Fry
Date: Dec 28th, 2004 8:49:48 pm - Subscribe
Mood: ho-hum
-= Exported from BigOven =-
Chicken And Broccoli Stir-Fry
Recipe By:
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Ginger, Rice, Carrot, Broccoli, Sesame, Chicken Broth, Chicken, Corn, Vegetables, Poultry
-= Ingredients =-
12 ounce Fat-free chicken broth
1 tb Teriyaki sauce; low sodium
1 med. onion ; chopped
1 tb Cornstarch
1/2 ts Sugar; or honey
1 ts Ginger root; minced
1/4 c. water
2 ts Canola oil
1/2 lb Chicken breasts; boneless
2 c Broccoli florets
1 c Baby carrots
1 ts Sesame oil
2 c Cooked rice; hot
-= Instructions =-
Whisk together broth, teriyaki marinade, cornstarch and sugar. Stir-fry gingerroot in hot oil in a large skillet or wok for 1 minute. Add chicken and stir-fry until golden brown and cooked through, 5 to 7 minutes. Transfer chicken to a plate. Stir-fry broccoli and carrots in same skillet or wok for 3 minutes. Stir in sesame oil, chicken and broth mixture. Cover and cook for 5 to 7 minutes. Serve immediately over rice. Serves 2 POINTS: 10 According to the Cookbooklet Per serving about: 530 Calories, 9.2g Total Fat, 66 mg Cholesterol, 423 mg sodium, 7.3 g Dietary Fibre MC formatted and WW points added by hdeacey@sympatico.ca Recipe by: Recipe from Quick & Healthy Summer 1996 Posted to EAT-LF Digest by "Helen Deacey"
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Comments: (1)
BBQ Pork
Date: Dec 27th, 2004 11:31:07 pm - Subscribe
Mood: active
-= Exported from BigOven =-
Barbecue Pork Roast
Recipe By: Southern U.S. Cuisine (crockpot collection) at htt
Serving Size: 0
Cuisine:
Main Ingredient:
Categories: Pork, Main Dish
-= Ingredients =-
1 pork roast (or beef)
Juice of 1 lemon
1 small onion ; cut up
1 teaspoon sugar
1 bottle barbecue sauce
8 Hamburger buns
-= Instructions =-
Cook roast covered in water (start with hot water) in crock pot overnight on LOW for 10 to 12 hours. Pour off water and pull meat into shredded pieces.
Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crock pot and cook on HIGH for 1 1/2 to 2 1/2 hours, or on LOW for 3 to 6 hours.
This recipe yields ?? servings.
Formatted for MC5 08-09-1999 by Joe Comiskey - joecomiskey@netzero.net
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This is one of my family's favorite dinners. Tonight I'm serving it with my husband's favorite macaroni salad. I usually just throw the ingredients together, but I've tried to write down what I put in.
-= Exported from BigOven =-
Jennifer's Cheddar Macaroni Salad
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Salad
Categories: Kid Friendly, Celery, Mayo, Mustard, Cheese, Onion, Salads
-= Ingredients =-
3 c Medium shell macaroni
2 c Cubed cheddar cheese
1 c Chopped celery
1/4 c Chopped onion
1 c Mayonnaise or salad dressing
1/2 c Sweet pickle relish
4 ts Vinegar
1 1/2 ts Prepared mustard
3/4 ts Salt
-= Instructions =-
In a large kettle cook macaroni in a large amount of boiling salted water until tender; drain. Cool to room temperature. Toss with cheese, celery, green pepper and onion. Combine mayonnaise or salad dressing, relish, vinegar, mustard and salt. Toss with macaroni mixture. Cover and chill for several hours.
** This recipe can be pasted directly into BigOven. BigOven.com ID= 56223 **
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Comments: (0)