entree recipes

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entree
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Base:
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Ethnicity:
Afghan cuisine
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Holiday:
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Health:
Diabetic
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Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

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Course	Base	Ethnicity	Preparation Time	Keywords

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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 with Bacon Submitted by Chef	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). Source: Betty's Crocker's New American Cooking by WHOM(1983)
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	Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
ASPARAGUS WITH RED PEPPER SAUCE Submitted by Chef	Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Asparagus with Strawberry Vinaigrette 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
BARLEY AND BEAN WITH FRESH MINT (VEGAN) Submitted by Chef	entree recipe
BARLEY PILAF WITH PEAS 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
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.
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 PILAF Submitted by Chef	entree recipe
BROWN RICE ROYAL Submitted by Chef	entree recipe
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	Source: Indonesian Cooking
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	Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES. (Again it calls for 1/2 cup oil, but cut back on the fat to make it at even less then 1 fat exchange.) SOURCE: Southern Living Magazine, sometime in 1973.
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
Garlic-Roasted Potatoes and Greens Submitted by Chef	entree recipe
GARLICKY PORTOBELLO MUSHROOMS 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-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	entree recipe
HARVEST RICE Submitted by Chef	entree recipe
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
ITALIAN ASPARAGUS Submitted by Chef	Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE
Italian Macaroni and Cheese Submitted by Chef	entree recipe
JERRY MARTIN'S KICK-BACK, RELAX & STIR-UP-A-SUCCESS 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	Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE + (If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;
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
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
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
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	Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE From: "Taste of Home" Magazine
Pate Submitted by Chef	entree recipe
PEACH & MINT CHUTNEY 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
Prawns a la Greque 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
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 Onions Balsamic Submitted by Chef	entree recipe
Roasted Tomatoes 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
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
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	Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE From: "Taste of Home" Magazine
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
Swordfish with Balsamic Brown Butter Sauce Submitted by Chef	entree recipe
Tamarind Chicken in White Curry Sauce 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
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	Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;
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	entree recipe
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
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