
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 6 |
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Empty onto wax paper and set aside. Baked custard - diabetic Break egg into small mixing bowl and beat slightly. Add remaining ingredients and beat well. Pour into damp (run under water, remove excess, leaving slight film) custard cups and sprinkle well with nutmeg. Bake in 350 oven in a shallow pan of water for 4 Shrimp-stuffed mirliton Chop up all seasonings. Put oil in heavy cooking pot and heat.
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processor. Add salt and pe Baked fish and chips Preheat oven to 425. Place a baking tray in the oven for 10 minutes to heat. Place the potatoes on a piece of baking paper. Place on the hot tray and sprinkle with the oil and salt and bake for 20 minutes. Sprinkle the fish with the lemon rind, salt and p Sundae apples Preheat oven to 350~. Wash & core apples, but DO NOT PEEL. Cut apple
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of apple. Place in shallow, ungreased baking pan. Mix sugar and cinnamon
together in small sauc Stuffed summer squash Depending on size of squash, allow 1/2 per person. Parboil whole squash in
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cheese. Add a little cream or milk, Walnut stuffed pheasant Preheat oven to 425 degrees.
Melt butter in small saucepan and mix in bourbon, thyme, pepper, and
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Mash half the grapes. Mix mashed grapes, whole grapes, and walnuts
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In a shallow bowl, combine the egg, canola oil, sesame oil, water, soy sauce, salt and pepper.
In a small bowl, combine the oat bran and sesame seeds.
Dip the chicken in the egg mixture, then dredge in the bran mixture.
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