| Dish Name |
Comments |
100% Parmesan Chicken Breasts
Submitted by Chef |
entree recipe |
ABC'S OF VEGETABLES
Submitted by Chef |
entree recipe |
Aligot
Submitted by Chef |
entree recipe |
ALMOND RICE
Submitted by Chef |
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g; |
Anise Pork Roast
Submitted by Chef |
entree recipe |
APPLE BROWN RICE STUFFING
Submitted by Chef |
Each serving provides: 247 calories, 5.3 g. protein, 7.4 g. fat, 43.2 g. carbohydrate, 5.1 g. dietary fiber, 33 mg. sodium, 0 mg. cholesterol |
APPLE STUFFED SQUASH
Submitted by Chef |
entree recipe |
Artichokes in Dipping Sauce
Submitted by Chef |
entree recipe |
ASPARAGUS & PIMENTO
Submitted by Chef |
Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g; |
ASPARAGUS SALAD WITH PECANS
Submitted by Chef |
Food Exchange per serving: 1 VEGETABLE EXCHANGE: CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 |
ASPARAGUS SALAD WITH RASPBERRY VINEGRETTE
Submitted by Chef |
Hint: make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it. |
Asparagus with Bacon
Submitted by Chef |
entree recipe |
ASPARAGUS WITH BACON 2
Submitted by Chef |
* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus.
Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we). |
Asparagus with Hazelnuts & Tarragon Vinaigrette
Submitted by Chef |
entree recipe |
Asparagus with Mushrooms & Fresh Coriander
Submitted by Chef |
entree recipe |
ASPARAGUS WITH RED PEPPER SAUCE
Submitted by Chef |
entree recipe |
Asparagus with Strawberry Vinaigrette
Submitted by Chef |
entree recipe |
Aunt Jeanne's Chicken Salad
Submitted by Chef |
entree recipe |
Avocado & Potato Salad with Horseradish
Submitted by Chef |
entree recipe |
Avocado and Potato Salad with Horseradish
Submitted by Chef |
entree recipe |
Baba Ghanouj
Submitted by Chef |
entree recipe |
BAKED 7 BEANS & BARLEY
Submitted by Chef |
entree recipe |
Baked Fish Chowder
Submitted by Chef |
entree recipe |
BAKED GUAVAS STUFFED WITH MUSHROOMS AND OLIVES
Submitted by Chef |
entree recipe |
Barbecued Beef Sandwiches
Submitted by Chef |
entree recipe |
BARLEY AND BEAN WITH FRESH MINT (VEGAN)
Submitted by Chef |
entree recipe |
BARLEY PILAF WITH PEAS
Submitted by Chef |
entree recipe |
BASIC FREE GREEN SALAD
Submitted by Chef |
entree recipe |
Beef and Pea Pods
Submitted by Chef |
entree recipe |
Beef Fajitas 2
Submitted by Chef |
entree recipe |
Berghoff's Chicago Beer Burger
Submitted by Chef |
entree recipe |
BIT-O-BARLEY STUFFING
Submitted by Chef |
entree recipe |
BITS-O-BARLEY POLENTA
Submitted by Chef |
entree recipe |
Blueberry Potato Salad
Submitted by Chef |
entree recipe |
Bow Tie with Chicken & Vegetables
Submitted by Chef |
entree recipe |
BRAISED LEEKS & GREEN BEANS
Submitted by Chef |
entree recipe |
BRAISED VEGETABLES
Submitted by Chef |
entree recipe |
Breadfruit "Pie" (St Lucia)
Submitted by Chef |
A better dish might result if a proper cheese sauce were made in the usual way. |
Brigitte's Real German Potato Salad
Submitted by Chef |
entree recipe |
BROCCOLI AMANDINE
Submitted by Chef |
entree recipe |
BROCCOLI AND BITS-O-BARLEY BAKE
Submitted by Chef |
entree recipe |
Broiled Tuna
Submitted by Chef |
entree recipe |
BROWN RICE & VEGETABLE SALAD
Submitted by Chef |
entree recipe |
BROWN RICE PILAF
Submitted by Chef |
Per serving: 104 calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol, 105 mg sodium, 205 mg potassium. |
BROWN RICE ROYAL
Submitted by Chef |
Each serving provides:
* 119 calories
* 2.7 g. protein
* 2.7 g. fat
* 20.8 g. carbohydrate
* 292 mg. sodium
* 0 mg. cholesterol |
BROWN RICE SAUTE WITH PARSLEY AND SAGE
Submitted by Chef |
entree recipe |
BUCKWHEAT GROATS
Submitted by Chef |
entree recipe |
BULGUR AND LENTIL PILAF
Submitted by Chef |
entree recipe |
BULGUR WHEAT & VEGETABLES
Submitted by Chef |
entree recipe |
Cajun Snapper
Submitted by Chef |
entree recipe |
CALIFORNIA ALMOND PILAF
Submitted by Chef |
entree recipe |
CAMP TUNA AND RICE
Submitted by Chef |
entree recipe |
Carolina Pulled Chicken
Submitted by Chef |
entree recipe |
Champagne Mushroom Risotto
Submitted by Chef |
entree recipe |
CHEDDAR BAKED POTATO SLICES
Submitted by Chef |
entree recipe |
CHEESE & RICE CASSEROLE FROM JOAN JOHNSON
Submitted by Chef |
entree recipe |
Cheese-Souffle Stuffed Tomatoes
Submitted by Chef |
entree recipe |
CHEESY SPINACH
Submitted by Chef |
entree recipe |
CHESTNUT-STUFFED MUSHROOMS
Submitted by Chef |
entree recipe |
Chicken Broccoli Ziti Casserole
Submitted by Chef |
entree recipe |
Chicken Cooney
Submitted by Chef |
entree recipe |
Chicken Enchiladas 2
Submitted by Chef |
entree recipe |
Chicken Marengo
Submitted by Chef |
Can be easily prepared a day ahead and refrigerated. |
Chicken on the Grill
Submitted by Chef |
entree recipe |
Chicken Romano
Submitted by Chef |
entree recipe |
Chilicdubb
Submitted by Chef |
entree recipe |
CHINESE: STEAMED PORK DUMPLINGS (SHIU MAI)
Submitted by Chef |
entree recipe |
CHINUKU JUSHI (MIXED RICE WITH ARAIMO)
Submitted by Chef |
entree recipe |
Clam Casserole
Submitted by Chef |
entree recipe |
Coconut Cumin Chicken Shish Kabobs
Submitted by Chef |
entree recipe |
Cold Asparagus with Sesame-Ginger Vinaigrette
Submitted by Chef |
entree recipe |
Collard Greens w/Ham & Black-Eyed Peas
Submitted by Chef |
entree recipe |
Couscous
Submitted by Chef |
entree recipe |
COUSCOUS PRIMAVERA
Submitted by Chef |
entree recipe |
CREAMY SCALLOPED YUKON SPUDS
Submitted by Chef |
entree recipe |
Creole Fish
Submitted by Chef |
entree recipe |
crepes, wheat sugar and gluten free
Submitted by Chef |
i made up this recipe to go with the whole wheat crepes, for a friend with some dietary restrictions. they are quite tasty. the recipe and directions are based on the whole wheat crepe recipe, with the following flour and soy milk substitutions: |
crepes, whole wheat
Submitted by Chef |
ve found so far, for making vegan whole wheat crepes. |
CROCK POT PIZZA
Submitted by Chef |
entree recipe |
CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI & MUSHROO
Submitted by Chef |
entree recipe |
Cuban Roast Pork Loin
Submitted by Chef |
entree recipe |
Curried Meatballs with Mango Chutney
Submitted by Chef |
entree recipe |
Curry Beef
Submitted by Chef |
entree recipe |
Deep Fried Spiced Tofu
Submitted by Chef |
entree recipe |
Dill Marinated Salmon Steaks
Submitted by Chef |
*Can also be done under the broiler in the oven. |
Dill Pickles
Submitted by Chef |
entree recipe |
DILLED "CHILLED" CARROTS (SONF GAZAR SUBJI)
Submitted by Chef |
entree recipe |
DILLED ASPARAGUS
Submitted by Chef |
entree recipe |
Dilly Potato Salad
Submitted by Chef |
entree recipe |
DONNA GERMAN'S TURKEY STUFFING
Submitted by Chef |
entree recipe |
DULSE FRIED OYSTER MUSHROOMS
Submitted by Chef |
entree recipe |
Duplicate Garbanzo
Submitted by Chef |
entree recipe |
EASY BAKED BEANS
Submitted by Chef |
entree recipe |
El Paso Pilaf
Submitted by Chef |
entree recipe |
Falafel (Tahini Dressing)
Submitted by Chef |
Yield: 12 servings, 3/4 cup
One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate: 1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg
Exchange: 1 Fat |
FESTIVAL FRIED RICE
Submitted by Chef |
entree recipe |
FETTUCINI & MUSHROOMS
Submitted by Chef |
entree recipe |
Finnan Haddie (Creamed)
Submitted by Chef |
entree recipe |
Fish Chowder
Submitted by Chef |
entree recipe |
FIVE GRAIN PILAF
Submitted by Chef |
entree recipe |
Fluffy Meat Loaf
Submitted by Chef |
entree recipe |
FRIED RICE FIESTA
Submitted by Chef |
entree recipe |
Frittata or Vegeable Pie for a Crowd
Submitted by Chef |
entree recipe |
GARBANZO and RICE SALAD 2
Submitted by Chef |
entree recipe |
Garlic-Roasted Potatoes and Greens
Submitted by Chef |
entree recipe |
GARLICKY PORTOBELLO MUSHROOMS
Submitted by Chef |
entree recipe |
German Onion Cake
Submitted by Chef |
entree recipe |
German Potato Salad (Finsand)
Submitted by Chef |
entree recipe |
Gingered Pineapple Chicken
Submitted by Chef |
entree recipe |
Gnag Ba curry with mushrooms
Submitted by Chef |
NOTE: I make variations of this adding a bunch assorted, cubed
vegetables which I stir-fry for a few moments before adding the
water. Using the vegetables gives a main dish rather than just a
side dish. Good vegetables in this curry are: eggplant, zucchini,
corn, cauliflower, bamboo shoots (I'm not sure how Thai this
ingredient is though) |
GOLDEN CRUMB BROCCOLI
Submitted by Chef |
entree recipe |
Gratin Dauphinois
Submitted by Chef |
entree recipe |
GRATIN OF POTATOES AND PORCINI MUSHROOMS IN CREAM
Submitted by Chef |
entree recipe |
GREEK MUSHROOM SALAD
Submitted by Chef |
entree recipe |
Greek Potato Salad with Dried Tomatoes
Submitted by Chef |
entree recipe |
Greek-Style Pork Loin Roast
Submitted by Chef |
Serve with Spicy Yogurt Sauce. |
GREEN BEAN ALMOND RICE
Submitted by Chef |
entree recipe |
GREEN BEANS IN SPICY MISO SAUCE
Submitted by Chef |
entree recipe |
GREEN BEANS SUPREME
Submitted by Chef |
entree recipe |
GREEN BEANS WITH MUSHROOMS
Submitted by Chef |
entree recipe |
GREEN PEAS & MUSHROOMS
Submitted by Chef |
entree recipe |
Grilled Chicken Breasts
Submitted by Chef |
entree recipe |
GRILLED PORTABELLAS
Submitted by Chef |
entree recipe |
Grilled Sirloin Bracioles Stuffed with Provolone, Parmesan, Parsley & Garlic
Submitted by Chef |
entree recipe |
Gyro Meat (Swedish Kebab)
Submitted by Chef |
HISTORY LESSON ON GYRO: (unknown source)
Hi there! I have lived and worked in Greece for a few years, and worked as a butcher in the U.S. for quite some time, so let me shed a bit of light: Donair (doner or Donar), Gyros, and Schwarma are all pretty much the same thing. The Doner Kebab (probably the closest original ethnic food to the American invention, the Gyro) is originally from Turkey. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat.) The Schwarma is a version from the Middle East that is much larger, uses a similar meat to the Greek kebab, but less meat and more vegetables in the kebab itself.
A traditional gyro should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!). The main flavoring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to oregano and thyme in flavor (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions. Here is the recipe we used where I used to work. |
HARVEST RICE
Submitted by Chef |
Each serving provides:
* 234 calories
* 3.1 grams protein
* 8.3 grams fat
* 38.8 grams carbohydrate
* 189 milligrams sodium
* 0 milligrams cholesterol |
Hash Brown Pie
Submitted by Chef |
entree recipe |
HERBED LENTILS & RICE
Submitted by Chef |
entree recipe |
HERBED LENTILS AND RICE
Submitted by Chef |
entree recipe |
HOME-MADE HOT WINGS
Submitted by Chef |
entree recipe |
HOMESTYLE SCALLOPED POTATOES AND MUSHROOMS
Submitted by Chef |
entree recipe |
Hot Dutch Potato Salad
Submitted by Chef |
entree recipe |
ITALIAN ASPARAGUS
Submitted by Chef |
Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE |
ITALIAN ASPARAGUS RICE SALAD
Submitted by Chef |
Each serving provides: 493 calories, 28 g. protein, 27 g. fat, 4 g. saturated fat, 37 g. carbohydrate, 4 g. dietary fiber, 51 mg. cholesterol, 781 mg. sodium
|
Italian Macaroni and Cheese
Submitted by Chef |
entree recipe |
JERRY MARTIN'S KICK-BACK, RELAX & STIR-UP-A-SUCCESS
Submitted by Chef |
entree recipe |
John's Potato Salad
Submitted by Chef |
entree recipe |
Kalua Pig
Submitted by Chef |
entree recipe |
KASHA STUFFED TOMATOES
Submitted by Chef |
entree recipe |
Khao Pad Krapow (Fried Rice with Basil)
Submitted by Chef |
entree recipe |
KOUSHRY (RICE & LENTILS)
Submitted by Chef |
entree recipe |
KUBA - SHERRY B
Submitted by Chef |
entree recipe |
Kugelis
Submitted by Chef |
entree recipe |
Lemon Dill Sole
Submitted by Chef |
entree recipe |
LENTILS BROWN RICE & BACON
Submitted by Chef |
entree recipe |
Magnus' Mexican Burritos
Submitted by Chef |
entree recipe |
Marinade & Seasoning Sauce B1
Submitted by Chef |
entree recipe |
MARINATED ASPARAGUS
Submitted by Chef |
entree recipe |
Mashed Turnips With Roasted Garlic
Submitted by Chef |
entree recipe |
Matzo Latkes (Pancakes)
Submitted by Chef |
entree recipe |
Meat Maxipad Delight
Submitted by Chef |
Makes a delicious treat! |
Mediterranean Shrimp
Submitted by Chef |
entree recipe |
Memaw's BBQ Roast
Submitted by Chef |
entree recipe |
MEXICAN BEANS AND BARLEY
Submitted by Chef |
entree recipe |
Mexican Rice
Submitted by Chef |
entree recipe |
MEXICAN RICE (MCDOUGALL)
Submitted by Chef |
entree recipe |
MILLET PILAF
Submitted by Chef |
entree recipe |
MIXED GRAIN MUSHROOM CASSEROLE
Submitted by Chef |
entree recipe |
Mixed Salad
Submitted by Chef |
entree recipe |
MONIKA'S DAL
Submitted by Chef |
entree recipe |
Mugwumps
Submitted by Chef |
entree recipe |
Mushroom Barley Bake
Submitted by Chef |
entree recipe |
MUSHROOM BRUNCH RICE
Submitted by Chef |
entree recipe |
MUSHROOM SALAD
Submitted by Chef |
entree recipe |
MUSHROOMS AND CHESTNUTS
Submitted by Chef |
entree recipe |
Mushrooms stuffed with Couscous
Submitted by Chef |
entree recipe |
Mushrooms with onions
Submitted by Chef |
entree recipe |
Natto Spaghetti
Submitted by Chef |
entree recipe |
New Potato Salad with Dried Tomatoes
Submitted by Chef |
entree recipe |
ORIENTAL OATS PILAF
Submitted by Chef |
entree recipe |
ORIENTAL VEGETABLES AND RICE
Submitted by Chef |
entree recipe |
Oven-Browned Potatoes
Submitted by Chef |
entree recipe |
Parmesan Asparagus Spears
Submitted by Chef |
entree recipe |
Parmesan Chicken Breast
Submitted by Chef |
entree recipe |
PASTA WITH ASPARAGUS
Submitted by Chef |
entree recipe |
Pate
Submitted by Chef |
entree recipe |
PEACH & MINT CHUTNEY
Submitted by Chef |
entree recipe |
Pesto Pasta Seafood Salad
Submitted by Chef |
entree recipe |
Picante Potato Salad
Submitted by Chef |
entree recipe |
Pork Chops and Rice Mexicana
Submitted by Chef |
entree recipe |
Pork Roast with Orange Pecan Glaze
Submitted by Chef |
entree recipe |
Portugese Stew with Turkey Sausage
Submitted by Chef |
entree recipe |
Potato Salad (Prodigy)
Submitted by Chef |
entree recipe |
Potato Salad Monte Carlo
Submitted by Chef |
entree recipe |
Prawns a la Greque
Submitted by Chef |
entree recipe |
Presto Potato Salad
Submitted by Chef |
entree recipe |
Queen Lill's
Submitted by Chef |
entree recipe |
QUICK SPANISH STYLE DRESSING
Submitted by Chef |
entree recipe |
QUINOA CASSEROLE
Submitted by Chef |
entree recipe |
QUINOA WITH SHIITAKE GRAVY
Submitted by Chef |
entree recipe |
Red Beet Curry
Submitted by Chef |
entree recipe |
Red Potato Salad with Grainy Mustard Dressing
Submitted by Chef |
entree recipe |
Rice Primavera
Submitted by Chef |
Each serving provides: 255 calories, 7.5 g. protein, 9.5 g. fat, 35.4 g. carbohydrate, 5.4 g. dietary fiber, 607 mg. sodium, 11 mg. cholesterol |
RICE WITH SPINACH HERBS & CHEESE
Submitted by Chef |
entree recipe |
RISOTTO *** (DMDG94A)
Submitted by Chef |
entree recipe |
ROASTED ASPARAGUS
Submitted by Chef |
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg; |
Roasted New Potato Salad with Basil Vinaigrette
Submitted by Chef |
entree recipe |
Roasted Onions Balsamic
Submitted by Chef |
entree recipe |
Roasted Tomatoes
Submitted by Chef |
entree recipe |
Rosy Beet & Potato Salad with Garlic Dressing
Submitted by Chef |
entree recipe |
Rosy Beet and Potato Salad with Garlic Dressing
Submitted by Chef |
entree recipe |
ROTEL CASSEROLE
Submitted by Chef |
entree recipe |
SAUSAGE AND WILD RICE STUFFING
Submitted by Chef |
entree recipe |
Sausage Broccoli Chowder
Submitted by Chef |
entree recipe |
SAUTEED GREEN BEANS AND MUSHROOMS
Submitted by Chef |
entree recipe |
SAUTEED OYSTER MUSHROOMS
Submitted by Chef |
entree recipe |
Savory Zucchini and Tomato Casserole
Submitted by Chef |
You'll need a saute pan and a casserole dish (sprayed with Pam) as well as the ingredients. |
SAVOURY MUSHROOM SAUCE
Submitted by Chef |
entree recipe |
Scalloped Potatoes and Onions #4
Submitted by Chef |
entree recipe |
SEASAME SPINACH SALAD
Submitted by Chef |
entree recipe |
SHIITAKE MUSHROOM AND POTATO GALETTE
Submitted by Chef |
entree recipe |
SIMPLE TOFU VEGETABLES
Submitted by Chef |
entree recipe |
SIMPLE VEGETABLE RAGOUT WITH PARSLEY
Submitted by Chef |
entree recipe |
SKIRLIE WITH MUSHROOMS
Submitted by Chef |
entree recipe |
Slow -cooked Chicken Fried Chops
Submitted by Chef |
entree recipe |
SPAGHETTI SQUASH SALAD
Submitted by Chef |
entree recipe |
Spanish Potato Salad
Submitted by Chef |
entree recipe |
Spanish Rice #4
Submitted by Chef |
entree recipe |
SPANISH SQUASH CASSEROLE
Submitted by Chef |
entree recipe |
Spicy Chicken Enchiladas
Submitted by Chef |
entree recipe |
SPICY OLIVE & CHEESE RICE
Submitted by Chef |
entree recipe |
SPICY RICE & NUTS
Submitted by Chef |
entree recipe |
SPICY RICE AND NUTS
Submitted by Chef |
entree recipe |
Spring Green Pasta
Submitted by Chef |
Nutritional analysis per serving: 250.3 calories; 10.9 grams total fat; (5.1 grams saturated fat); 7.8 grams protein; 29.5 grams carbohydrates; 20.5 milligrams cholesterol; 177.3 milligrams sodium. |
STIR-FRIED ASPARAGUS WITH MUSHROOMS
Submitted by Chef |
entree recipe |
Stir-Fry Broccoli and Mushrooms
Submitted by Chef |
entree recipe |
Strobridge Meat Sauce
Submitted by Chef |
entree recipe |
STUFFED PEPPERS -- THAI STYLE
Submitted by Chef |
entree recipe |
SUGARED ASPARAGUS
Submitted by Chef |
entree recipe |
SUMMER BASIL SALAD
Submitted by Chef |
entree recipe |
Summer Fish Salad
Submitted by Chef |
entree recipe |
Sweet and Pungent Beets
Submitted by Chef |
entree recipe |
Sweet Potato Corn Bread
Submitted by Chef |
entree recipe |
SWEET POTATO RISOTTO
Submitted by Chef |
entree recipe |
Sweet Potato Stew
Submitted by Chef |
entree recipe |
Swordfish with Balsamic Brown Butter Sauce
Submitted by Chef |
entree recipe |
Tamarind Chicken in White Curry Sauce
Submitted by Chef |
entree recipe |
THREE TOMATO SALAD
Submitted by Chef |
entree recipe |
Tiajuana Torte
Submitted by Chef |
entree recipe |
Tofu Scallops
Submitted by Chef |
Replaces any scallop recipe |
Tofu Scallops with Mushrooms and Sherry
Submitted by Chef |
Holiday treat |
Turkey Eggplant Casserole
Submitted by Chef |
entree recipe |
Turkey Tuna
Submitted by Chef |
entree recipe |
Tuscan Chicken
Submitted by Chef |
entree recipe |
Tuscan Potato Salad
Submitted by Chef |
entree recipe |
VEGETABLE & HERB CURRY
Submitted by Chef |
entree recipe |
VEGETABLE ALMOND RICE
Submitted by Chef |
entree recipe |
VEGETABLE AND HERB CURRY
Submitted by Chef |
entree recipe |
Vegetable Marinade
Submitted by Chef |
entree recipe |
VEGETABLE-BULGUR PILAF
Submitted by Chef |
entree recipe |
WALNUT BARLEY
Submitted by Chef |
entree recipe |
WALNUT PILAF
Submitted by Chef |
entree recipe |
Western frittata
Submitted by Chef |
entree recipe |
WILD RICE CASSEROLE
Submitted by Chef |
entree recipe |
WILD RICE PILAU
Submitted by Chef |
Each serving (1 cup) provides:
* 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C.
Per serving:
* 252 cal, 12 g pro, 39 g car,
* 5 g fat: 1 g poly, 2 g mono, 1 g sat;
* 95 mg sod, 156 mg chol. |
WILD STIR FRY VEGETABLES
Submitted by Chef |
entree recipe |
WONDERFUL MILLET VEGETABLE BALLS
Submitted by Chef |
* to cook millet, use 2 1/2 cups water per 1 cup dry millet. It does not usually need prewashing. Cook 40-55 minutes and use as a substitute for rice in rice dishes. This is one of the best grains, high in vitamins and very alkaline. |
YELLOW RICE
Submitted by Chef |
entree recipe |
Yet Another Chicken Enchiladas
Submitted by Chef |
entree recipe |
Yummy Basserole
Submitted by Chef |
entree recipe |