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Miscellaneous / Miscellaneous


RecipeRating
Wok Italiano
MC-Busted By Karen C. Greenlee By "Karen C. Greenlee" on Mar 14, 1999. -----
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Wok Fried Opakapaka
sauce over fish. To order the cookbook - 808-667-5559 or visit: http://www.maui.net/~eatmaui/ ----- ----------
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Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice
~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai ----- ----------
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Wok Charred Tuna And Cucumber Salad
room temperature for at least 1 hour before serving. Season with salt and pepper to taste just before serving. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ----------
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Witches' Brew
Per serving: 843 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 88g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0064 ----- ----------
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Wisconsin State Fair Cream Puffs
NOTE: For a sure way to get perfect whipped cream, chill the bowl and beaters before whipping the cream, and make sure not to overbeat it. NOTES : 1 dozen ----- ----------
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Winter Squash Risotto
and pepper. Gently fold in the reserved caramelized squash, keeping the individual pieces as intact as possible. Divide the risotto among warm bowls, and serve immediately. Serves 6 as an appetizer, or 4 as an entree. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45" Per serving: 368 Calories (kcal); 26g Total Fat; (61% calories from fat); 3g Protein; 34g Carbohydrate; 57mg Cholesterol; 15mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C ----- ----------
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Winter Squash Risotto
seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results. Source: "CHEF DU JOUR - (Show # DJ-9539) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Raymond G. DeForest Jr. ----- ----------
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Winter Squash Risotto
liquid has evaporated. Repeat until the rice is tender, but still Al Dente. Stir in the parsley, check the seasoning and serve. Posted to fatfree digest by "leanne m. reidy" on Sep 9, 1999, ----- ----------
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Winter Squash Ratatouille
parsley leaves. Serve with rice or French bread. Serves 4. Stew: 138 cals, 5g fat (32%). Stew with 1/2-cup brown and wild rice each: 170cals, 6g fat (28% cff) Recipe by: Marlisa Szwillus (1997) Vegetarian Wok Cooking Posted to EAT-LF Digest by Pat Hanneman on Jan 14, 1999, ----- ----------
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