tag:blogger.com,1999:blog-6333306996100014432024-10-04T19:03:02.375-07:00Recipes Vegetarian &amp; Non Vegetarian food to cooktdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.comBlogger422125tag:blogger.com,1999:blog-633330699610001443.post-10655882837376481802011-02-23T23:41:00.000-08:002011-02-23T23:41:00.486-08:00 1/2 cup white sugar1/2 cup butter1 egg1 cup molasses2 1/2 cups all-purpose flour1 1/2 teaspoons baking soda1 teaspoon ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon salt1 cup hot waterPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving. <B>Amount Per Serving</B>  Calories: 281 | Total Fat: 8.4g | Cholesterol: 38mg Powered by ESHA Nutrient Database</P>Favorite Old Fashioned Gingerbread<P>Servings Per Recipe: 12</P><P><B>Amount Per Serving</B></P><P>Calories: 281</P><B>Total Fat: </B>8.4g<B>Cholesterol: </B>38mg<B>Sodium: </B>326mg<B>Total Carbs: </B>49g    <B>Dietary Fiber: </B>0.9g<B>Protein: </B>3.3g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Favorite-Old-Fashioned-Gingerbread/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-22591206935128957022011-02-23T23:38:00.000-08:002011-02-23T23:38:00.312-08:00 3 cups white sugar3/4 cup light corn syrup1 cup water2 egg whites, stiffly beatenCook syrup, sugar, and water to soft ball stage (a small amount dropped into cold water forms a soft ball). Pour half of this mixture over stiffly beaten egg whites. Stir. Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water turns immediately brittle). Add to previous mixture and beat until candy will hold its shape. Beat again by hand to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools. Store in refrigerator with waxed paper between layers. <B>Amount Per Serving</B>  Calories: 508 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 508</P><B>Total Fat: </B>0g<B>Cholesterol: </B>0mg<B>Sodium: </B>70mg<B>Total Carbs: </B>131.4g    <B>Dietary Fiber: </B>0g<B>Protein: </B>1.2g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Dads-Divinity/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-6255739440726952212011-02-23T23:35:00.000-08:002011-02-23T23:35:00.823-08:00 2/3 cup white sugar1/3 cup all-purpose flour1/4 teaspoon salt3 eggs, beaten2 cups milk1/2 teaspoon vanilla extract2 tablespoons butter, softened2 bananas, peeled and sliced1/2 (12 ounce) package vanilla wafer cookiesIn medium saucepan combine sugar, flour and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth. In 9x13-inch dish, layer pudding with bananas and vanilla wafers. Chill at least one hour in refrigerator before serving. <B>Amount Per Serving</B>  Calories: 148 | Total Fat: 6.3g | Cholesterol: 112mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 18</P><P><B>Amount Per Serving</B></P><P>Calories: 148</P><B>Total Fat: </B>6.3g<B>Cholesterol: </B>112mg<B>Sodium: </B>91mg<B>Total Carbs: </B>20.2g    <B>Dietary Fiber: </B>0.6g<B>Protein: </B>3.1g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Banana-Pudding-I/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-30545601968955607882011-02-23T23:32:00.000-08:002011-02-23T23:32:00.452-08:00 1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. <B>Amount Per Serving</B>  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 18</P><P><B>Amount Per Serving</B></P><P>Calories: 253</P><B>Total Fat: </B>10.8g<B>Cholesterol: </B>27mg<B>Sodium: </B>78mg<B>Total Carbs: </B>38.1g    <B>Dietary Fiber: </B>1.7g<B>Protein: </B>2.3g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl01_ReviewItem_imgStars title="The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating." border=0 alt="The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating." src="http://teluguwebinfo.com/tdblog//15833.gif" width=82 height=16> This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ] <BR>191 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!... <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Rhubarb-Strawberry-Crunch/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-7875354521862487772011-02-23T23:30:00.000-08:002011-02-23T23:30:00.476-08:00 4 large Granny Smith apples - peeled, cored and sliced1/2 cup butter, melted3/4 cup packed brown sugar3/4 cup quick cooking oats1/2 cup all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon allspiceSpread the apples evenly in an 8 inch square glass baking dish. A deep dish glass pie plate will also work. In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples. Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife. Enjoy! <B>Amount Per Serving</B>  Calories: 382 | Total Fat: 16.1g | Cholesterol: 41mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 382</P><B>Total Fat: </B>16.1g<B>Cholesterol: </B>41mg<B>Sodium: </B>119mg<B>Total Carbs: </B>60.1g    <B>Dietary Fiber: </B>4.5g<B>Protein: </B>3.1g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl05_ReviewItem_imgStars title="The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating." border=0 alt="The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating." src="http://teluguwebinfo.com/tdblog//15832.gif" width=82 height=16> Reviewed on Feb. 26, 2008 by FooDee   <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl05_ReviewItem_imgListIcon class=listItemReviewImage title="view full review" border=0 alt="view full review" src="http://teluguwebinfo.com/tdblog//icon-plus.gif" width=16 height=16> I liked that this recipe had few ingredients, and included oatmeal in the topping. I used 6 small granny smith apples, instead of 4 large ones, and doubled the quantity of the topping. Also added some nutmeg along with the cinnamon and allspice. An apple corer saved a lot of time getting the peeled apples sliced (not too thin, or the filling turns to mush). It all fit in an 8x8 clear glass baking dish. I microwaved it for the full 12 minutes, and everything was cooked through and cooked evenly. The topping was nice and chewy, not too dry in my opinion. Might decrease the time just a bit for firmer apples next time, as well as use a little less butter and sugar. I agree with a previous reviewer -- the topping did not really crumble, and had to be put in pats on top. With ice cream and extra ingredients, there was enough for 10-12 people. A keeper! Was this review helpful? [ YES ] <BR>21 users found this review helpful I liked that this recipe had few ingredients, and included oatmeal in the topping. I used 6... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Microwave-Apple-Crisp/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-57631647542141642832011-02-23T23:29:00.000-08:002011-02-23T23:29:00.281-08:00 5 eggs, separated1 teaspoon vanilla extract1/2 cup white sugar, divided1/4 teaspoon cream of tartar1/4 teaspoon salt3/4 cup cake flour2 tablespoons orange liqueur1 tablespoon water1 tablespoon white sugarconfectioners' sugar for dusting1 1/4 cups ricotta cheese4 ounces cream cheese1/2 cup confectioners' sugar1/2 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/4 cup mini semi-sweet chocolate chips3/4 cup heavy whipping cream3 tablespoons confectioners' sugar2 tablespoons orange liqueur1/2 teaspoon vanilla extract1/4 cup chopped pistachio nuts1 tablespoon white sugar1 tablespoon mini semi-sweet chocolate chipsPreheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper. Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture. With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger. Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves. Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools. Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter. To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving. <B>Amount Per Serving</B>  Calories: 212 | Total Fat: 9.7g | Cholesterol: 31mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 15</P><P><B>Amount Per Serving</B></P><P>Calories: 212</P><B>Total Fat: </B>9.7g<B>Cholesterol: </B>31mg<B>Sodium: </B>128mg<B>Total Carbs: </B>23.7g    <B>Dietary Fiber: </B>0.4g<B>Protein: </B>6g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl01_ReviewItem_imgStars title="The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating." border=0 alt="The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating." src="http://teluguwebinfo.com/tdblog//15832.gif" width=82 height=16> Reviewed on Aug. 3, 2007 by marianne   <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl01_ReviewItem_imgListIcon class=listItemReviewImage title="view full review" border=0 alt="view full review" src="http://teluguwebinfo.com/tdblog//icon-plus.gif" width=16 height=16> For dessert recipes that use ricotta, I have found that it's essential to have two things: 1)the very best quality ricotta, and 2)all excess moisture drained, using cheesecloth and a strainer. This will give your cannoli cream the texture you want. Just put cheesecloth, a few layers thick, into a strainer or colander, put your ricotta into it (make sure you have it in a bowl to catch the water), and let it drain for an hour or so in the fridge. You should get a nice, dense consistency to the ricotta. Was this review helpful? [ YES ] <BR>49 users found this review helpful For dessert recipes that use ricotta, I have found that it's essential to have two things:... <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl11_ReviewItem_imgStars title="The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating." border=0 alt="The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating." src="http://teluguwebinfo.com/tdblog//15836.gif" width=82 height=16> I would like to say that when I decided to made this cake, I was very excited. I had a feeling that it would turn out perfect after reading all the great reviews about it. But instead, I'm very disappointed. After I wrapped the cake in the towel, and waited for it to cool for exactly 1 hour, I gently unrolled it, and the middle of the cake stuck to the towel, which then made a hole in the cake. I did use confectioners sugar before inverting it onto the towel, so I don't know what the problem was with the cake sticking. And another thing was that the cannoli filling was not at all thick enough from sitting in the refrigerator by the time the cake had cooled for an hour. It should have sat in the fridge for at least a couple of hours. But, in the end, even when the cake did come out looking bad, I ripped the cake apart and put the pieces in dessert bowls, and poured the liquid cannoli filling on top. It did taste good, so that's why i gave it one star. Was this review helpful? [ YES ] <BR>10 users found this review helpful I would like to say that when I decided to made this cake, I was very excited. I had a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Cannoli-Cake-Roll/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-1950117985737452532011-02-23T23:26:00.000-08:002011-02-23T23:26:00.245-08:00 Graham Cracker Crust:1 1/2 cups crushed graham crackers1/3 cup white sugar5 tablespoons butter, melted1/8 teaspoon saltSweet Potato Pie Filling:1 1/2 cups canned sweet potatoes, drained and mashed1 cup packed brown sugar1 cup whipping cream3 large eggs1 teaspoon vanilla extract3/4 teaspoon ground cinnamon1/4 teaspoon ground mace1/4 teaspoon saltMeringue Topping:2 cups miniature marshmallows1 tablespoon milk2 egg whites1/4 cup white sugar1/2 teaspoon vanilla extract1/4 teaspoon saltPreheat oven to 325 degrees F (165 degrees C). Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan. Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack. Preheat oven to 400 degrees F (200 degrees C). To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust. Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack. To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy. Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie. Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes. <B>Amount Per Serving</B>  Calories: 463 | Total Fat: 21.8g | Cholesterol: 139mg Powered by ESHA Nutrient Database</P>Sweet Potato Pie with Marshmallow Meringue Topping<P>Servings Per Recipe: 8</P><P><B>Amount Per Serving</B></P><P>Calories: 463</P><B>Total Fat: </B>21.8g<B>Cholesterol: </B>139mg<B>Sodium: </B>408mg<B>Total Carbs: </B>63g    <B>Dietary Fiber: </B>1.2g<B>Protein: </B>5.8g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Sweet-Potato-Pie-with-Marshmallow-Meringue-Topping/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-82739341084404700132011-02-23T23:23:00.000-08:002011-02-23T23:23:00.252-08:00 2 tablespoons unsweetened cocoa powder1 cup semisweet chocolate chips1/2 cup heavy cream1 teaspoon vanilla extract1 cup confectioners' sugar1 pinch salt1 tablespoon vanilla extract1/4 cup water, or as needed1 quart vegetable oil for deep-frying4 large refrigerated biscuits1/2 cup cinnamon sugar4 scoops vanilla ice creamPlace the cocoa powder and chocolate chips into a medium bowl. Heat the heavy cream in a small saucepan until simmering hot. Pour over the chocolate chips and let stand for a minute, then add vanilla and stir until smooth. Set aside. In a separate bowl, stir together the confectioners' sugar and salt. Mix in vanilla and enough water to achieve a thin icing. Set aside. Heat the oil in a heavy skillet or electric skillet to 375 degrees F (190 degrees C). Use a small biscuit cutter or knife to cut circles in the centers of the biscuits. Fry the donuts in the hot oil until browned on each side, about 4 minutes total. Drain quickly on paper towels, then transfer to a rack. Pour some of the vanilla glaze over the tops of the donuts, let it set up for about a minute, then turn them over and glaze the other side. Sprinkle the donuts with cinnamon sugar while the glaze is still wet. To serve the Grillswith, place one donut in the center of a plate. Top with a scoop of ice cream. Drizzle with hot chocolate sauce. <B>Amount Per Serving</B>  Calories: 873 | Total Fat: 52.4g | Cholesterol: 50mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 4</P><P><B>Amount Per Serving</B></P><P>Calories: 873</P><B>Total Fat: </B>52.4g<B>Cholesterol: </B>50mg<B>Sodium: </B>463mg<B>Total Carbs: </B>103.6g    <B>Dietary Fiber: </B>3.8g<B>Protein: </B>5.5g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Grillswith-Donut-Happiness/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-91945919889774711072011-02-23T23:22:00.000-08:002011-02-23T23:22:00.095-08:00 8 passion fruits1 tablespoon white sugar1 (14 ounce) can sweetened condensed milk2 cups creamBreak passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour. <B>Amount Per Serving</B>  Calories: 515 | Total Fat: 35.2g | Cholesterol: 131mg Powered by ESHA Nutrient Database</P>Brazilian Passion Fruit Mousse (Maracuja)<P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 515</P><B>Total Fat: </B>35.2g<B>Cholesterol: </B>131mg<B>Sodium: </B>120mg<B>Total Carbs: </B>45.4g    <B>Dietary Fiber: </B>2.5g<B>Protein: </B>7.3g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl09_ReviewItem_imgStars title="The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating." border=0 alt="The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating." src="http://teluguwebinfo.com/tdblog//15833.gif" width=82 height=16> I've made this twice now, and had rave reviews both times. The first time I used one can of passionfruit pulp in syrup, because we can't get frozen juice here, and passionfruits are too expensive. I also cut out the sugar. Mine set overnight, you also have to be very careful when folding in the passionfruit mixture not to knock the air out of your cream. The second time I made it, I used two cans of passionfruit, and kept the sugar, and instead of setting in the fridge overnight, used my ice cream machine to make the most awesome icecream anyone in my house has tasted. Next time I make it I will go back to one can, but this is a keeper for my family. Nice mousse, brilliant ice cream! Was this review helpful? [ YES ] <BR>11 users found this review helpful I've made this twice now, and had rave reviews both times. The first time I used one can of... <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl11_ReviewItem_imgStars title="The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating." border=0 alt="The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating." src="http://teluguwebinfo.com/tdblog//15832.gif" width=82 height=16> I have been on the hunt for passion fruit after seeing this recipe, because I want to impress my friend from Brazil who is coming for dinner tonight. (I've dipped a pinky into the refrigerated finished product a couple of times, and already, after chilling for only an hour, it's an out-of-this-world dessert!) Did not change a thing, except that I added half a pkg of gelatin, as one reviewer suggested. The mousse is of perfect consistency, but I also whipped the cream for a long time, as someone else mentioned. I feel that the 1 TBS of sugar is perfect too, because I used only fresh fruit (not frozen concentrate). Later, I will transfer the mousse to individual dessert cups and garnish with fresh mint from the garden. Now for the best part -- I spent half of today combing my city for passion fruit pulp, passion fruit frozen juice, passion fruit anything, to no avail. I finally found the fruit itself at a high-end grocery store and purchased 8 of them for $12. Pricey, and will need to locate more economical sources. The 8 fruits equalled almost 1/2 cup of juice. I had some fresh mangos on hand, so squeezed part of one mango to make a tad over 1/2 cup of juice. I will try other juices in the future as well, to experiment. BTW, the main dish will be Picadinho'A Brasiliera, a rather rich Brazilian meat dish, so this light and fluffy mousse will be perfect! Thank you VALERIEKOOKA! Update: I now use the Goya brand of frozen Passion Fruit Pulp. Search in local Hispanic markets. Was this review helpful? [ YES ] <BR>8 users found this review helpful I have been on the hunt for passion fruit after seeing this recipe, because I want to impress... <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Brazilian-Passion-Fruit-Mousse-Maracuja/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-40274448724905367702011-02-23T23:19:00.000-08:002011-02-23T23:19:00.120-08:00 2 cups mascarpone cheese3 cups heavy whipping cream1/4 cup confectioners' sugar1/2 teaspoon vanilla extract3 tablespoons coffee-flavored liqueur1 teaspoon instant coffee granules1 (10 inch) angel food cake1/4 cup unsweetened cocoa powderIn a large bowl, combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff. Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder. <B>Amount Per Serving</B>  Calories: 349 | Total Fat: 29.9g | Cholesterol: 96mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 16</P><P><B>Amount Per Serving</B></P><P>Calories: 349</P><B>Total Fat: </B>29.9g<B>Cholesterol: </B>96mg<B>Sodium: </B>190mg<B>Total Carbs: </B>17.3g    <B>Dietary Fiber: </B>0.8g<B>Protein: </B>4.4g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl01_ReviewItem_imgStars title="The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating." border=0 alt="The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating." src="http://teluguwebinfo.com/tdblog//15832.gif" width=82 height=16> Reviewed on Aug. 4, 2005 by BREEZER   <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl01_ReviewItem_imgListIcon class=listItemReviewImage title="view full review" border=0 alt="view full review" src="http://teluguwebinfo.com/tdblog//icon-plus.gif" width=16 height=16> This was better than I expected. I wound up substancially modifying the recipe, but it was fabulous anyway. I wanted the tiramisu to be edible for all my dinner guests, including a pregnant woman. I cut the angel food cake into strips to mock ladyfingers, then beat the cream, marscapone, vanilla and sugar until fluffy. I added a fourth cup of strongly brewed decaf coffee to the marscapone mixture, and whipped it again. I then alternated layers of angelfood fingers, the marscapone mixture, and cinnamon sprinklings, topping it off with the last of the marscapone mix and cinnamon. I chilled for about an hour. This was a huge hit and I will definitely make it again! Was this review helpful? [ YES ] <BR>26 users found this review helpful This was better than I expected. I wound up substancially modifying the recipe, but it was... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Tiramisu/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-85616863010121266652011-02-23T23:16:00.000-08:002011-02-23T23:16:00.104-08:00 1/2 cup butter2/3 cup packed brown sugar1 egg1 teaspoon vanilla extract1/2 teaspoon maple flavored extract1/2 teaspoon baking soda1/4 teaspoon salt2 cups all-purpose flour1 cup pecan halvesIn a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight. Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper. Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown. <B>Amount Per Serving</B>  Calories: 260 | Total Fat: 14.8g | Cholesterol: 38mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 12</P><P><B>Amount Per Serving</B></P><P>Calories: 260</P><B>Total Fat: </B>14.8g<B>Cholesterol: </B>38mg<B>Sodium: </B>165mg<B>Total Carbs: </B>29.2g    <B>Dietary Fiber: </B>1.4g<B>Protein: </B>3.6g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Praline-Cookies/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-72163603578941472952011-02-23T23:14:00.000-08:002011-02-23T23:14:00.230-08:00 1 (10 inch) sponge cake, cut in cubes1 (15.25 ounce) can fruit cocktail, drained1 (3 ounce) package port wine flavored gelatin mix2 tablespoons custard powder4 teaspoons white sugar1/2 cup milkPlace the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake. Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set. <B>Amount Per Serving</B>  Calories: 157 | Total Fat: 0.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 10</P><P><B>Amount Per Serving</B></P><P>Calories: 157</P><B>Total Fat: </B>0.5g<B>Cholesterol: </B>< 1mg<B>Sodium: </B>280mg<B>Total Carbs: </B>36g    <B>Dietary Fiber: </B>0.9g<B>Protein: </B>3.3g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Australian-English-Trifle/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-15683593495793475392011-02-23T23:11:00.000-08:002011-02-23T23:11:00.356-08:00 1 pound ground chicken2/3 cup herb stuffing mix, crushed into fine crumbs1/4 cup grated Parmesan cheese1 egg1 cup diced onion1/2 teaspoon salt1/2 teaspoon ground black pepper1 pinch garlic pepper seasoning2 teaspoons ketchup2 teaspoons barbeque saucePreheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan. Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes. <B>Amount Per Serving</B>  Calories: 177 | Total Fat: 3.7g | Cholesterol: 82mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 177</P><B>Total Fat: </B>3.7g<B>Cholesterol: </B>82mg<B>Sodium: </B>595mg<B>Total Carbs: </B>14.7g    <B>Dietary Fiber: </B>1.2g<B>Protein: </B>20.2g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl11_ReviewItem_imgStars title="The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating." border=0 alt="The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating." src="http://teluguwebinfo.com/tdblog//15832.gif" width=82 height=16> Reviewed on Jan. 10, 2004 by Elvis   <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl11_ReviewItem_imgListIcon class=listItemReviewImage title="view full review" border=0 alt="view full review" src="http://teluguwebinfo.com/tdblog//icon-plus.gif" width=16 height=16> Super recipe! I love meatloaf, but my wife doesn't eat beef, so I never get to have any. I made this (my wife didn't want me to at first), and she loved it. So did I! I didn't have stuffing mix, so I took salad croutons, and ground them up in the food processor to make 2/3 cup. To this, I mixed 1/2 tsp of sage, to give the crumbs flavour. It was superb!!! Was this review helpful? [ YES ] <BR>5 users found this review helpful Super recipe! I love meatloaf, but my wife doesn't eat beef, so I never get to have any. I... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Spiced-Chicken-Loaf/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-56811527562989724332011-02-23T23:10:00.000-08:002011-02-23T23:10:00.904-08:00 8 large eggplants8 large potatoes8 green bell peppers8 large onions8 summer squash6 tomatoes1 pound fresh green beans1 pound whole fresh mushrooms2 bulbs garlic, cloves separated and peeled1/4 cup chopped fresh dill weed1/4 cup chopped fresh oregano1/4 cup chopped fresh basil1 (15 ounce) can tomato sauce3/4 cup olive oilsalt and pepper to tastePrepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours. Preheat oven to 375 degrees F (190 degrees C). Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves. Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all. Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist. <B>Amount Per Serving</B>  Calories: 176 | Total Fat: 5.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database</P>Hariton's 'Famous' Vegetarian Casserole<P>Servings Per Recipe: 36</P><P><B>Amount Per Serving</B></P><P>Calories: 176</P><B>Total Fat: </B>5.1g<B>Cholesterol: </B>0mg<B>Sodium: </B>75mg<B>Total Carbs: </B>30.9g    <B>Dietary Fiber: </B>8.4g<B>Protein: </B>5.2g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl07_ReviewItem_imgStars title="The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating." border=0 alt="The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating." src="http://teluguwebinfo.com/tdblog//15832.gif" width=82 height=16> Reviewed on Jan. 18, 2004 by LAURIESUE   <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl07_ReviewItem_imgListIcon class=listItemReviewImage title="view full review" border=0 alt="view full review" src="http://teluguwebinfo.com/tdblog//icon-plus.gif" width=16 height=16> I thought this was wonderful! What a great blend of flavors. I modified it a little, using less eggplant and substituting zucchini, omitting mushrooms, etc. The recipe is very forgiving and works well, staying withing the basic proportions of the ingredients. I decreased cooking time, cranking up the heat a little because I was on a deadline, and it was still great. With the higher heat, mine came out a little on the roasted side, so it was hard to recognize what each of the vegetables were, but I found that to our advantage with the kids. It became a melange of wonderful flavors! Was this review helpful? [ YES ] <BR>26 users found this review helpful I thought this was wonderful! What a great blend of flavors. I modified it a little, using... <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Haritons-Famous-Vegetarian-Casserole/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-22059941536985959862011-02-23T23:07:00.000-08:002011-02-23T23:07:01.170-08:00 1 pound lean ground beef1/2 cup finely chopped onion1/4 cup chopped green bell pepper1 (14.5 ounce) can canned tomatoes1 cup water3/4 cup uncooked long grain rice1/2 cup chile sauce1 teaspoon salt1 teaspoon brown sugar1/2 teaspoon ground cumin1/2 teaspoon Worcestershire sauce1 pinch ground black pepper1/2 cup shredded Cheddar cheese2 tablespoons chopped fresh cilantroPreheat oven to 375 degrees F (190 degrees C). Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro. <B>Amount Per Serving</B>  Calories: 350 | Total Fat: 19.1g | Cholesterol: 67mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 350</P><B>Total Fat: </B>19.1g<B>Cholesterol: </B>67mg<B>Sodium: </B>604mg<B>Total Carbs: </B>24.9g    <B>Dietary Fiber: </B>1.4g<B>Protein: </B>18.5g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Spanish-Rice-Bake/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-6577742154754712192011-02-23T23:06:00.000-08:002011-02-23T23:06:00.206-08:00 8 large fresh mushrooms, sliced8 ounces spinach, rinsed and chopped1 tablespoon crumbled feta cheese4 (4 ounce) fillets flounderPreheat oven to 350 degrees F (175 degrees C). Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally. Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in. To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place. Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil. Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through. <B>Amount Per Serving</B>  Calories: 131 | Total Fat: 2.2g | Cholesterol: 56mg Powered by ESHA Nutrient Database</P>Spinach-Stuffed Flounder with Mushrooms and Feta<P>Servings Per Recipe: 4</P><P><B>Amount Per Serving</B></P><P>Calories: 131</P><B>Total Fat: </B>2.2g<B>Cholesterol: </B>56mg<B>Sodium: </B>164mg<B>Total Carbs: </B>3.6g    <B>Dietary Fiber: </B>1.7g<B>Protein: </B>24.5g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Spinach-Stuffed-Flounder-with-Mushrooms-and-Feta/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-17898266559944666432011-02-23T23:05:00.000-08:002011-02-23T23:05:00.703-08:00 1 1/2 pounds lean ground beef1/2 teaspoon seasoned meat tenderizersalt and pepper to taste2 teaspoons butter2 (4 ounce) cans sliced mushrooms, drained2 tablespoons soy sauce4 slices Swiss cheese6 hamburger bunsPrepare a grill for medium heat. Lightly oil the grate. Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside. Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm. Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns. <B>Amount Per Serving</B>  Calories: 518 | Total Fat: 32.3g | Cholesterol: 106mg Powered by ESHA Nutrient Database</P>Grilled Mushroom Swiss Burgers<P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 518</P><B>Total Fat: </B>32.3g<B>Cholesterol: </B>106mg<B>Sodium: </B>953mg<B>Total Carbs: </B>24.7g    <B>Dietary Fiber: </B>2.1g<B>Protein: </B>30.3g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl09_ReviewItem_imgStars title="The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating." border=0 alt="The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating." src="http://teluguwebinfo.com/tdblog//15833.gif" width=82 height=16> Reviewed on Aug. 26, 2010 by justme   <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl09_ReviewItem_imgListIcon class=listItemReviewImage title="view full review" border=0 alt="view full review" src="http://teluguwebinfo.com/tdblog//icon-plus.gif" width=16 height=16> Great recipe - fantastic touch with the soy in the mushrooms. Some slight variations for my health conscious family: Burgers: - Seasoned with 1 egg, 2 tbsp of water, 1/4 dry multigrain breadcrumbs (can use regular), 1 small onion finely chopped, 2 tsp of dijon mustard, 1/2 tsp salt, 1/4 tsp pepper, 1/2 worcestershire sauce for every 1 lb of lean ground beef. (Didn't use the meat tenderizer since the water kept it moist) - Added swiss cheese to each burger when cooked and on the grill. (Can be done in a pan as well - make sure to drain the fat) Mushrooms: - A little extra virgin olive oil instead of butter - Added 1/4 tsp minced garlic to warm olive oil - Brought the temperature down to medium and lay fresh sliced mushrooms flat on a skillet and let it stew in its own juices rather than stirring. This brings out the full flavour of the mushrooms. - Added the soy at when the mushrooms were near cooked (last minute or two) Additions: - Using the same olive oil in the mushroom skillet, added 1 medium red onion cut into thin rounds and sautéed. Okay to stir. - Used multigrain thin bread bun thins (Earthgrains 100% Multigrain Thin Buns are really good - can be found in any grocery store, Nature's own multigrain sandwich rounds are great too, Dempster's Thinfuls are available in Canada, but not as healthy at the others) - Used baby spinach leaves instead of lettuce on the buns - Added a few hot peppers to top off the burger for a little kick Amazing - will be making more often Was this review helpful? [ YES ] <BR>1 user found this review helpful Great recipe - fantastic touch with the soy in the mushrooms. Some slight variations for my... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Grilled-Mushroom-Swiss-Burgers/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-9724828826495531772011-02-23T23:03:00.000-08:002011-02-23T23:03:00.194-08:00 1 pound lean ground beef1 (1 ounce) package taco seasoning mix1/2 (14.5 ounce) package nacho-flavor tortilla chips2 cups shredded Cheddar cheese1/2 (15 ounce) can kidney beans, drained1/2 cup ranch-style salad dressingchopped tomatochopped lettucechopped green onionPlace ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat. <B>Amount Per Serving</B>  Calories: 626 | Total Fat: 41.5g | Cholesterol: 92mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 626</P><B>Total Fat: </B>41.5g<B>Cholesterol: </B>92mg<B>Sodium: </B>1125mg<B>Total Carbs: </B>33.2g    <B>Dietary Fiber: </B>4.2g<B>Protein: </B>28.2g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Sues-Taco-Salad/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-76060748307516283312011-02-23T23:01:00.000-08:002011-02-23T23:01:00.133-08:00 1 egg2 cups buttermilk2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning1/2 cup all-purpose flour1 1/2 pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips2 1/2 cups all-purpose flour2 teaspoons garlic powdersalt and pepper to taste3 cups canola oil for deep fryingBeat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate. <B>Amount Per Serving</B>  Calories: 826 | Total Fat: 35.4g | Cholesterol: 149mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 4</P><P><B>Amount Per Serving</B></P><P>Calories: 826</P><B>Total Fat: </B>35.4g<B>Cholesterol: </B>149mg<B>Sodium: </B>1685mg<B>Total Carbs: </B>80.1g    <B>Dietary Fiber: </B>2.8g<B>Protein: </B>43.7g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Idaho-Style-Finger-Steaks/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-9753885194395421312011-02-23T22:58:00.000-08:002011-02-23T22:58:00.554-08:00 2 pounds kielbasa sausage, sliced into 1/2 inch pieces2 cups ketchup2 cups brown sugar1 (15 ounce) can pineapple chunks, undrainedPlace the sausage, ketchup, sugar and pineapple in the slow cooker and mix together. Cook on low setting for 5 to 6 hours, until sausage is cooked through. <B>Amount Per Serving</B>  Calories: 866 | Total Fat: 41.6g | Cholesterol: 100mg Powered by ESHA Nutrient Database</P>Island Kielbasa in a Slow Cooker<P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 866</P><B>Total Fat: </B>41.6g<B>Cholesterol: </B>100mg<B>Sodium: </B>2280mg<B>Total Carbs: </B>107.5g    <B>Dietary Fiber: </B>0.8g<B>Protein: </B>20.3g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Island-Kielbasa-in-a-Slow-Cooker/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-18654472928168778552011-02-23T22:55:00.000-08:002011-02-23T22:55:00.128-08:00 3 tablespoons extra-virgin olive oil1/2 large red onion, diced2 cloves garlic, minced1/4 cup cubed pancetta1 (10 ounce) box frozen chopped spinach - thawed, drained and squeezed dry3 tablespoons feta cheese4 (1 ounce) slices Provolone cheese1 sheet frozen puff pastry, thawed1 egg whitePreheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch pie plate. Heat the olive oil in a skillet over medium heat. Add the red onions; cook and stir until tender and transparent, about 5 minutes. Stir in the garlic and pancetta, cook until the pancetta is crispy, about 8 minutes. Reduce heat to low. Mix in the spinach and feta cheese. Remove skillet from the heat. Arrange the Provolone cheese to completely cover the bottom of the prepared pie plate. Spoon the spinach mixture over the cheese. Cover with the puff pastry sheet, trimming the edges to fit the pie plate. Brush top of pastry with the egg white. Bake pie in preheated oven until the crust is golden brown, about 15 minutes. Cool 1 hour before serving. <B>Amount Per Serving</B>  Calories: 314 | Total Fat: 23.8g | Cholesterol: 17mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 8</P><P><B>Amount Per Serving</B></P><P>Calories: 314</P><B>Total Fat: </B>23.8g<B>Cholesterol: </B>17mg<B>Sodium: </B>319mg<B>Total Carbs: </B>16.7g    <B>Dietary Fiber: </B>1.7g<B>Protein: </B>8.9g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Spinach-Pie-with-Pancetta/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-15679890423882828742011-02-23T22:54:00.000-08:002011-02-23T22:54:00.489-08:00 2 tablespoons vegetable oil1/2 pound boneless skinless chicken breasts, cut into cubes2 cloves garlic, chopped2 tablespoons oyster sauce1 cup chopped broccoli1 cup sliced green bell pepper1 cup sliced carrots1 cup sliced napa cabbage1 cup sliced celery1 cup fresh bean sprouts1 cup sliced zucchini1 cup chopped green onions1 teaspoon salt1/2 cup water2 tablespoons mushroom soy sauce1 tablespoon cornstarchHeat oil in a wok or large heavy skillet. Add chicken, garlic and oyster sauce, and stir-fry for 10 minutes. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini and green onions. Season with salt, and stir-fry for 6 to 8 minutes. In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened. <B>Amount Per Serving</B>  Calories: 192 | Total Fat: 8g | Cholesterol: 33mg Powered by ESHA Nutrient Database</P>Stir-Fried Vegetables with Chicken or Pork<P>Servings Per Recipe: 4</P><P><B>Amount Per Serving</B></P><P>Calories: 192</P><B>Total Fat: </B>8g<B>Cholesterol: </B>33mg<B>Sodium: </B>1175mg<B>Total Carbs: </B>14.7g    <B>Dietary Fiber: </B>4.1g<B>Protein: </B>16.9g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl01_ReviewItem_imgStars title="The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating." border=0 alt="The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating." src="http://teluguwebinfo.com/tdblog//15833.gif" width=82 height=16> I stir-fry all the time, and I thought this was delicious, but the cooking times a methods needed a little tweeking! I always blanch my veggies for about 4 minutes in boiling water (everything that is raw, even the celery and onions) and then run cold water over them as soon as they come out of the water. This makes them nice and crisp-tender. Also, the heat should be on almost the hottest setting and preheated well before adding the pork or chicken (I used teriyaki-marinated pork tenderloin sliced thinly). Stir-fry meat for about 3 or 4 minutes, just until no longer pink, then add garlic (I also added fresh ginger at this point) and oyster sauce and cook for 1-2 minutes before adding the blanched veggies. Cook until everything is heated through, then add the water/cornstarch mixture and any canned veggies (I used baby corn and canned bean sprouts) and cook for 1 more minute until sauce is thick. Stir-fry cooks very quickly, so have everything ready and set up on your counter to be tossed right in when needed! I served this over rice, and it was a big hit! Was this review helpful? [ YES ] <BR>46 users found this review helpful I stir-fry all the time, and I thought this was delicious, but the cooking times a methods... <IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl15_ReviewItem_imgStars title="The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating." border=0 alt="The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating." src="http://teluguwebinfo.com/tdblog//15833.gif" width=82 height=16> I tried this recipe a couple of nights ago for dinner, but instead of adding the meat, I used just with the veggies as I already had my meat planned and was looking to stir fry some veggies as my side dish. This turned out to be excellent, I didn't use all the veggies called for as I didn't have everything, so improvised with broccoli, bean sprouts, mushrooms, gr onions, yellow peppers and celery. Luckily it's very forgiving and will adapt well with what you have in the fridge! The only other thing I cahnged was not using the mushroom soy sauce (did not have and have actually never even looked for it). I used just regular reduced sodium soy and it turned out great. I didn't add the salt either and was glad as I found that this recipe did not need the additional salt. Hubby and I both really enjoyed, thanks for sharing! Was this review helpful? [ YES ] <BR>5 users found this review helpful I tried this recipe a couple of nights ago for dinner, but instead of adding the meat, I used... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Stir-Fried-Vegetables-with-Chicken-or-Pork/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-78538566273294944652011-02-23T22:53:00.000-08:002011-02-23T22:53:00.544-08:00 1 cup Worcestershire sauce1/4 cup soy sauce3 cloves garlic, chopped1 sprig fresh rosemary, bruised6 lamb chops2 eggs1 cup bread crumbsMix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish. Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate. Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture. Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness. <B>Amount Per Serving</B>  Calories: 316 | Total Fat: 15.6g | Cholesterol: 127mg Powered by ESHA Nutrient Database</P>Marinated, Breaded Lamb Chops with Rosemary and Garlic<P>Servings Per Recipe: 6</P><P><B>Amount Per Serving</B></P><P>Calories: 316</P><B>Total Fat: </B>15.6g<B>Cholesterol: </B>127mg<B>Sodium: </B>1244mg<B>Total Carbs: </B>23.2g    <B>Dietary Fiber: </B>0.9g<B>Protein: </B>19.4g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P>Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Marinated-Breaded-Lamb-Chops-with-Rosemary-and-Garlic/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-56621472724465570932011-02-23T22:51:00.000-08:002011-02-23T22:51:00.461-08:00 1 cup butter, softened3 tablespoons poppy seeds1 onion, grated1 tablespoon Worcestershire sauce2 tablespoons prepared Dijon-style mustard2 (12 ounce) packages white party rolls1/2 pound chopped cooked ham5 ounces shredded Swiss cheesePreheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard. Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops. Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted. <B>Amount Per Serving</B>  Calories: 416 | Total Fat: 27.2g | Cholesterol: 63mg Powered by ESHA Nutrient Database</P>Easy Ham and Cheese Appetizer Sandwiches<P>Servings Per Recipe: 12</P><P><B>Amount Per Serving</B></P><P>Calories: 416</P><B>Total Fat: </B>27.2g<B>Cholesterol: </B>63mg<B>Sodium: </B>748mg<B>Total Carbs: </B>31.4g    <B>Dietary Fiber: </B>2.1g<B>Protein: </B>12.1g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Easy-Ham-and-Cheese-Appetizer-Sandwiches/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0tag:blogger.com,1999:blog-633330699610001443.post-54418843027219394472011-02-23T22:49:00.000-08:002011-02-23T22:49:00.295-08:00 1 (15 ounce) can pineapple chunks - drained with juice reserved2 skinless, boneless chicken breast halves - cut into bite-size pieces1 teaspoon minced garlic2 (10 ounce) cans refrigerated pizza crust dough1 cup teriyaki sauce1 small sweet onions, thinly sliced1 cup shredded Cheddar cheese1 cup crumbled feta cheeseCombine reserved pineapple juice, chicken, and garlic in a small baking dish. Cover, and refrigerate for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Remove chicken from pineapple. Saute chicken and garlic in a very hot pan, so that the chicken browns just slightly. Roll out pizza dough on a 16 inch pizza pan. Bake dough for approximately 7 minutes, and then remove from oven. Brush dough with a thin layer of teriyaki sauce, then a layer of the onion, and top with Cheddar cheese. Then top with chicken, reserved pineapple chunks, and feta cheese. Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned. <B>Amount Per Serving</B>  Calories: 425 | Total Fat: 14.3g | Cholesterol: 60mg Powered by ESHA Nutrient Database</P><P>Servings Per Recipe: 8</P><P><B>Amount Per Serving</B></P><P>Calories: 425</P><B>Total Fat: </B>14.3g<B>Cholesterol: </B>60mg<B>Sodium: </B>2306mg<B>Total Carbs: </B>49.5g    <B>Dietary Fiber: </B>1.5g<B>Protein: </B>23.4g<IMG class=eshaLogo alt="powered by esha RESEARCH" src="http://teluguwebinfo.com/tdblog//eshalogo.png"> VIEW DETAILED NUTRITION <BR><STRONG>About:</STRONG> Nutrition Info</P> view all reviews » </P><IMG id=ctl00_CenterColumnPlaceHolder_recipe_dprListView_rlvReviews_rptReviewList_ctl03_ReviewItem_imgStars title="The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating." border=0 alt="The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating." src="http://teluguwebinfo.com/tdblog//15832.gif" width=82 height=16> Fabulous!!! I added too much teriyaki sauce, so it was a bit salty, so beware that "a thin layer" really does mean a thin layer. I cooked the chicken all the way through before adding to the pizza and it was still tender! I also forgot to add the pineapple (oops!) but I added sweet red pepper which was delicious! Also I would recommend a sweet, red onion because I didn't think that was overpowering at all!!! I would highly recommend this recipe! Addendum: After making this recipe for awhile, this is still a family favorite! I use Pillsbury pizza crust, cook it at 450 for 7 minutes without toppings, then add the toppings (fully cooked chicken, raw onion, raw red peppers, pineapple, sauce, cheddar cheese, mozzerella cheese) and cook at 350 for about 15 minutes until the cheese is bubbly. The lower temperature allows the veggies to cook. I use the Kikkoman Baste and Glaze teriyaki sauce, which works perfectly! Was this review helpful? [ YES ] <BR>38 users found this review helpful Fabulous!!! I added too much teriyaki sauce, so it was a bit salty, so beware that "a thin... <IMG id=profileImage class=author-photo alt="profile image" width=50 height=50> <br /><p><a href="http://allrecipes.com/Recipe/Teriyaki-Chicken-Pizza/Detail.aspx?src=rss" target="_blank" rel="nofollow">View the original article here</a></p>tdlexpertshttp://www.blogger.com/profile/01846250818993155100noreply@blogger.com0