Roast: Jenn's Stuffed Pork Roast and Veggies | Submitted By: JENN_77

1 (4 pound) center cut pork roast, bone-in1/4 cup packed baby spinach7 dried pineapple pieces1 sprig fresh rosemary, chopped1 teaspoon chopped fresh parsley1 teaspoon poultry seasoning1 clove garlic, chopped1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon kosher salt1 teaspoon cracked black pepper1/4 cup butter, melted3 tablespoons olive oil, divided4 carrots, quartered3 Yukon Gold potatoes, peeled and quartered1 onion, quarteredPreheat oven to 350 degrees F (175 degrees C). With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together. In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits. Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes. Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables. Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 160 degrees F (70 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy. Amount Per Serving  Calories: 840 | Total Fat: 43g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Jenn's Stuffed Pork Roast and Veggies

Servings Per Recipe: 6

Amount Per Serving

Calories: 840

Total Fat: 43gCholesterol: 229mgSodium: 578mgTotal Carbs: 48.1g    Dietary Fiber: 4.1gProtein: 65.9g VIEW DETAILED NUTRITION
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Reviewed on Nov. 2, 2010 by Jan    I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have dried pineapple on hand, so I used raisins, which worked out well. I had a huge container of fresh spinach from Sam's Club, so I stuffed as much spinach as possible in each of the slits, along with the raisins from a snack size raisin box. Take note that the recipe contains no liquid. I added about 1/4 C of water to the roaster, but that wasn't enough. Two hours later I returned from running errands to find the smell of something burning. The vegetables were burned black and had to be discarded. However, the roast survived and tasted great. Be sure to add some sort of liquid, probably 1 cup would have done it, to the roaster of pork and vegetables in the oven- water/wine/broth/juice, etc. Perhaps sliced apples roasting with the pork roast would also be good. Great recipe, just needs some tweaking. Was this review helpful? [ YES ]
2 users found this review helpful I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have...

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Stuffed Peppers: Quick and Easy Stuffed Peppers | Submitted By: Jen

2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup quick-cooking brown rice2 tablespoons hot water2 green onions, thinly sliced1/2 cup frozen corn kernels, thawed and drained1/2 (15 ounce) can kidney beans, drained and rinsed1/4 teaspoon crushed red pepper flakes1/2 cup shredded mozzarella cheese1 tablespoon grated Parmesan cheeseArrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving. Amount Per Serving  Calories: 179 | Total Fat: 4.4g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Quick and Easy Stuffed Peppers

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

Total Fat: 4.4gCholesterol: 12mgSodium: 352mgTotal Carbs: 27.6g    Dietary Fiber: 6.6gProtein: 9.2g VIEW DETAILED NUTRITION
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Tacos, Burritos, and Enchiladas: Vegetarian Burrito Casserole | Submitted By: BONF

3/4 cup white rice1 1/2 cups water1 (12 ounce) package frozen soy burger-style crumbles1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved2 1/2 teaspoons chili powder1 teaspoon cumin1 (1.25 ounce) package taco seasoning mix2 (10 inch) burrito-size flour tortillas1 (14.25 ounce) can vegetarian refried beans, divided2 fresh jalapeno peppers - seeded, sliced, and divided1 1/2 cups salsa, divided2 1/2 cups shredded Cheddar cheese, dividedIn a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes. Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately. Amount Per Serving  Calories: 486 | Total Fat: 18g | Cholesterol: 45mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 486

Total Fat: 18gCholesterol: 45mgSodium: 1808mgTotal Carbs: 35.9g    Dietary Fiber: 7.7gProtein: 50.8g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Cabbage Patch Stew | Submitted By: CALEIGHSMOM

1 pound lean ground beef1 onion, chopped1 (15 ounce) can ranch-style beans1/4 teaspoon ground cumin3 cloves garlic, minced2 1/2 cups chopped cabbage1 green bell pepper, chopped1 (14.5 ounce) can stewed tomatoes, with liquid2 stalks celery, chopped1/4 cup picante sauce1 cup watersalt to tastefreshly ground pepper, to tasteIn a skillet over medium heat, brown the ground beef with the onion. Drain fat. Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepperr to taste. Cover and cook for 6 to 8 hours. Amount Per Serving  Calories: 374 | Total Fat: 14.3g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 374

Total Fat: 14.3gCholesterol: 74mgSodium: 914mgTotal Carbs: 31.2g    Dietary Fiber: 8.9gProtein: 29.9g VIEW DETAILED NUTRITION
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Steaks and Chops: Flank Steak a la Willyboy | Submitted By: Willyboyz in the kitchen again

1/4 cup honey1/4 cup soy sauce1/2 cup red wine1 clove garlic, crushed1 pinch dried rosemary, crushed1 pinch hot chili powder (optional)1 pinch freshly ground black pepper1 pound flank steakIn a medium bowl, mix together the honey, soy sauce, and red wine. Stir in garlic, rosemary, chili powder, and pepper. Let stand for 15 minutes to blend the flavors. Place the marinade and the steak into a large resealable plastic bag. Press out most of the air, seal, and lay flat in the refrigerator. Refrigerate for 24 hours, turning once halfway through. Preheat grill for high heat. Brush grill grate with oil. Discard marinade, and grill the flank steak for 7 minutes per side, or to desired doneness. Let stand for 10 minutes before slicing very thinly against the grain. Amount Per Serving  Calories: 232 | Total Fat: 8.3g | Cholesterol: 36mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 232

Total Fat: 8.3gCholesterol: 36mgSodium: 942mgTotal Carbs: 20.1g    Dietary Fiber: 0.4gProtein: 14.6g VIEW DETAILED NUTRITION
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Pesto Recipes: Pesto Polenta Lasagna | Submitted By: Fiffen

1 (18 ounce) package polenta, cut into 1/4 inch thick slices1/2 (24 ounce) jar bottled marinara sauce1/4 cup pesto1/4 cup pine nuts1 cup shredded mozzarella cheesePreheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted. Amount Per Serving  Calories: 179 | Total Fat: 9.1g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 179

Total Fat: 9.1gCholesterol: 12mgSodium: 515mgTotal Carbs: 16.7g    Dietary Fiber: 2.1gProtein: 7.9g VIEW DETAILED NUTRITION
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Very smart base recipe! Polenta works wonderfully as a substitute for noodles, and makes the meal lighter and let the other ingredients used stand with their own flavors. I did mine in this order: layer of polenta, layer of pesto, layer of fresh spinach, layer of onions (1/2 of a white) and fresh tomatoes (about 7 romas), layer of ricotta cheese, layer of sauce, next layer of polenta,layer of mozzarella, then topped with pinenuts and fresh parmesean! It was fantastic and I may never eat noodle lasagna again! Was this review helpful? [ YES ]
63 users found this review helpful Very smart base recipe! Polenta works wonderfully as a substitute for noodles, and makes the... Reviewed on May 27, 2008 by Eblueiz11    This was excellent! I used pizza sauce (that's all I had on hand), sauteed spinach and onion in some olive oil and layered that over the pesto, then added cottage cheese (again, that's all I had on hand), then sauce, polenta and more sauce. Before assembling the lasagna, I sprayed the polenta with Pam and baked it for about 8 mins, then put it under the broiler for about 5 mins each side. That helped with the consistency, I think. And I sprayed my pan with Pam instead of olive oil. This was delicious and I will definitely make again. Was this review helpful? [ YES ]
25 users found this review helpful This was excellent! I used pizza sauce (that's all I had on hand), sauteed spinach and onion...

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Ribs: Ono Spareribs | Submitted By: Luv2bake

1/4 cup rice vinegar1/4 cup soy sauce1/2 cup white sugar3 slices fresh ginger3 pounds pork spareribs, cut into bite size piecesGarlic salt and pepper to tasteall-purpose flour1/4 cup toasted sesame seeds (optional)Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray. Bring the rice vinegar, soy sauce, sugar, and ginger slices to a simmer over medium-high heat. Meanwhile, place rib pieces into a large bowl, and season to taste with garlic salt and pepper. Toss with a little flour to coat, then toss with ginger sauce. Place ribs onto prepared baking sheet in an even layer. Bake in preheated oven for 45 minutes, then turn ribs over, and bake an additional 45 minutes, until tender. Sprinkle with sesame seeds to serve. Amount Per Serving  Calories: 777 | Total Fat: 49.7g | Cholesterol: 180mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 777

Total Fat: 49.7gCholesterol: 180mgSodium: 1124mgTotal Carbs: 34.6g    Dietary Fiber: 1.4gProtein: 46.7g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: Mom's Shepherd's Pie | Submitted By: Missy

9 potatoes - peeled and cubed1 1/2 pounds ground beef1 (6 ounce) can tomato sauce2 tablespoons chopped fresh parsley1 dash Worcestershire sauce1/2 teaspoon salt1/2 teaspoon ground black pepper2 (15 ounce) cans green beans, drained2 tablespoons all-purpose flour2 tablespoons milkPreheat oven to 350 degrees F (175 degrees C). Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat. To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture. Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes. Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking. Amount Per Serving  Calories: 642 | Total Fat: 30.4g | Cholesterol: 97mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 642

Total Fat: 30.4gCholesterol: 97mgSodium: 655mgTotal Carbs: 65.2g    Dietary Fiber: 9.7gProtein: 27.2g VIEW DETAILED NUTRITION
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Good base recipe. Made the first time exactly as recipe states. Wasn't too thrilled; the flavor was a bit too bland for my household's taste. Made again with the following changes and got a WOW from my bf: diced 1med onion and sweat in 2 tblsp olive oil. cook until translucent & add 2 tbsp minced garlic. cook for 2-3 minutes. Add 2lbs ground beef sirloin, parsley, salt and pepper and brown, drain excess. Add 15oz tomato sauce, 1 can peas, 1 can green beans, 1 can corn, mix together. Add flour and water mixture (2.5tblsp flour/4tblsp water), mix well. place into baking dish, top with colby jack or sharp cheddar cheese (I used about 1-2 cups) and then mashed taters (I did cheat and used boxed mashed potatoes that I doctored up with chives, garlic and onion powder) and cook for 20mins. take out and brush top with butter and milk and bake for 5 more minutes. Not sure if this can still be called shepherd's pie after my alterations, but we love it. Was this review helpful? [ YES ]
33 users found this review helpful Good base recipe. Made the first time exactly as recipe states. Wasn't too thrilled; the...

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Pizza Recipes: Buffalo Style Chicken Pizza | Submitted By: BBNELSON

3 skinless, boneless chicken breast halves - cooked and cubed2 tablespoons butter, melted1 (2 ounce) bottle hot sauce1 (8 ounce) bottle blue cheese salad dressing1 (16 inch) prepared pizza crust1 (8 ounce) package shredded mozzarella cheesePreheat oven to 425 degrees F (220 degrees C). In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve. Amount Per Serving  Calories: 785 | Total Fat: 40.7g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 785

Total Fat: 40.7gCholesterol: 83mgSodium: 1840mgTotal Carbs: 66.6g    Dietary Fiber: 2.4gProtein: 37.1g VIEW DETAILED NUTRITION
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Reviewed on Jan. 23, 2006 by RuthieBaby    I agree that the amount of Bleu Cheese listed in this recipe is too much. I took one commenter's advice and just spread a thin layer of it on the pizza dough, which helped a lot. I also disliked how the Boboli crust tasted the first time, so I picked up some fresh (but uncooked) pizza dough at the bakery section in a local market. That tasted MUCH better. I do have one caveat, though, with this pizza, and perhaps someone can give me some useful advice. I've made this twice, and both times, a good quarter of an inch underneath where the cheese meets the bread is soggy, and this just adds an unpleasant texture to the meal. Is there a way to get around this? For instance, putting the chicken above the cheese as opposed to directly on the crust? If I could fix that one thing, it would definitely bump this recipe up to 5 stars because I love the taste of it. I'd appreciate any help anyone could give! Was this review helpful? [ YES ]
23 users found this review helpful I agree that the amount of Bleu Cheese listed in this recipe is too much. I took one...

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Main Dish Fish and Shellfish: Lemon-Pepper Salmon II | Submitted By: CHANELLE315

4 (4 ounce) salmon fillets2 tablespoons butter, melted2 tablespoons soy saucelemon pepper to tastePreheat the oven broiler. Lightly grease a baking sheet. Place salmon on the baking sheet. Mix the melted butter and soy sauce in a small bowl, and brush over the salmon. Sprinkle salmon with lemon pepper. Broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork. Amount Per Serving  Calories: 240 | Total Fat: 16.7g | Cholesterol: 71mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 240

Total Fat: 16.7gCholesterol: 71mgSodium: 892mgTotal Carbs: 0.9g    Dietary Fiber: 0.1gProtein: 20.2g VIEW DETAILED NUTRITION
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Reviewed on Jul. 12, 2005 by darny    Made this for the wife last night. I used brummel and brown yogurt spread stuff instead of butter, and low sodium Kikkoman soy sauce. I tasted the butter/soy sauce combo (I TATSE EVERYTHING!) before applying it to the salmon, it really was delicious. No need to brush the sauce onto the salmon, it's not thick like BBQ sauce. You can just pour it on. It's gonna run off anyhow. I coated the fish with lemon pepper, maybe i should have just lightly sprinkled. The recipe doesn't mention any flipping, so being a man obsessed with computers, photography and not cooking, I naturally didn't flip it either. It began to get black on the top after about 5 minutesin the broiler. I told my wife, and she asked me when I flipped it. HAHAHA So i flipped it. The blackened portion was actually tasty, the lemon pepper was lemony, and i enjoyed the fish. However, it came out of the pan with all kinds of unattractive blackness on it, and it was on the greasy side. I'm gonna try it again, changing the following: Unsalted butter instead of brummel less lemon pepper A dash of olive oil added to the butter/soy mix before applying to fish Was this review helpful? [ YES ]
10 users found this review helpful Made this for the wife last night. I used brummel and brown yogurt spread stuff instead of...

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Main Dish Salads: Holly's Smoked Salmon Pasta Salad | Submitted By: BLUEYEDFRENCHGIRL

1 (8 ounce) package farfalle (bow tie) pasta2 tablespoons extra virgin olive oil1/2 pound cucumber, sliced8 ounces smoked salmon, chopped1 large tomato, sliced1 small red bell pepper, juliennedsalt and freshly ground black pepper to taste1/2 cup shredded Monterey Jack cheese, divided1/2 cup fat free blue cheese salad dressingBring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes. Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve. Amount Per Serving  Calories: 448 | Total Fat: 15g | Cholesterol: 26mg Powered by ESHA Nutrient Database

Holly's Smoked Salmon Pasta Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 448

Total Fat: 15gCholesterol: 26mgSodium: 1033mgTotal Carbs: 56.8g    Dietary Fiber: 4.1gProtein: 22.2g VIEW DETAILED NUTRITION
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Sandwiches: Blue Cheese Surprise | Submitted By: Jack

2 1/4 pounds lean ground beef1 teaspoon dried tarragon1/4 cup chopped parsleysalt and pepper to taste3/4 cup blue cheese, crumbledPreheat grill for high heat. In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper. Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. Seal the edges. Repeat with remaining ingredients.. Lightly oil grate, and arrange burgers on the grill. Cook for 3 to 5 minutes on each side, or until done. Amount Per Serving  Calories: 511 | Total Fat: 40.1g | Cholesterol: 140mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 511

Total Fat: 40.1gCholesterol: 140mgSodium: 354mgTotal Carbs: 0.7g    Dietary Fiber: 0.1gProtein: 33.9g VIEW DETAILED NUTRITION
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Reviewed on Apr. 6, 2008 by brandy    These were excellent. I am giving them a 5 based on how they tasted with the changes I made, but I can't judge the original recipe, just the basic idea. I minced about 4 cloves of garlic and a small chunk of white onion, and mixed this with the parsley, salt, and pepper into ground turkey. Then I added the blue cheese as directed. I pan-fried with olive oil (I don't have a grill). They turned out really well, and reheated nicely in the microwave for lunch the next day. Also, we didn't eat them as hamburgers. We had them as is (no sauce or anything), with a side of vegetables, salad, and pasta. I've had beef burgers with blue cheese before, and I think it tastes too rich. The turkey really mellows things out, so that is why I chose it for this recipe. Also, I think that they would have been bland without the onion and garlic. Was this review helpful? [ YES ]
10 users found this review helpful These were excellent. I am giving them a 5 based on how they tasted with the changes I made,... 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!

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Stir Fry: Rainbow Stir-fry | Submitted By: Sarah Caron

1 large yellow bell pepper, seeded and chopped1/2 large red bell pepper, seeded and chopped1/2 small head cabbage, chopped1 small head purple cauliflower, chopped1 small onion, diced1 cup water1/2 pound boneless chuck, cut into 1-inch cubes2 tablespoons olive oil, divided1 large orange - peeled, sectioned, and cut into large pieces1 tablespoon grated orange zest1 large green onion, chopped1/3 cup teriyaki sauce1 tablespoon oyster saucePlace the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan. Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly. Amount Per Serving  Calories: 315 | Total Fat: 18.6g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 315

Total Fat: 18.6gCholesterol: 41mgSodium: 1027mgTotal Carbs: 24.6g    Dietary Fiber: 6.5gProtein: 15g VIEW DETAILED NUTRITION
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Deep Fried: Crispy Fried Fish | Submitted By: EHIEBERT

1 egg1 1/2 cups beer1 cup all-purpose flour1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon ground black pepper1 pound cod fillets2 cups crushed cornflake crumbs1 teaspoon Cajun seasoning1 quart oil for fryingIn a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork. Amount Per Serving  Calories: 634 | Total Fat: 24.4g | Cholesterol: 102mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 634

Total Fat: 24.4gCholesterol: 102mgSodium: 833mgTotal Carbs: 69.3g    Dietary Fiber: 1.4gProtein: 28.5g VIEW DETAILED NUTRITION
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Reviewed on Mar. 27, 2004 by RUSSIANBLUE    Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter. The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick. Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper. Was this review helpful? [ YES ]
77 users found this review helpful Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed,...

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Meatloaf Recipes: A Firefighter's Meatloaf | Submitted By: Yumbolt

2 slices whole wheat bread2 pounds ground beef1 green onion, chopped2 tablespoons chopped onion1 cup medium salsa2 tablespoons whole grain Dijon mustard1 teaspoon Worcestershire sauce2 tablespoons minced garlicsalt and pepper to taste1 tablespoon barbeque saucePreheat the oven to 375 degrees F (190 degrees C). Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan. Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes. Amount Per Serving  Calories: 520 | Total Fat: 33.4g | Cholesterol: 136mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 520

Total Fat: 33.4gCholesterol: 136mgSodium: 849mgTotal Carbs: 13.9g    Dietary Fiber: 2.3gProtein: 39.3g VIEW DETAILED NUTRITION
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Reviewed on May 12, 2007 by ARCELI6    We improvised on this, instead of bread, we used bread crumbs, 1 cup and a half, instead of barbecue sauce, we used ketchup, these were the ingredients we had on hand. Quick and easy, with pretty much all the ingredients in the fridge, this will not disappoint! Was this review helpful? [ YES ]
49 users found this review helpful We improvised on this, instead of bread, we used bread crumbs, 1 cup and a half, instead of... Easy enough to prepare, but not as flavorful as I would've liked. I followed the recipe exactly, but should've trusted my "scratches-head" instinct at only adding the soggy bread, and not using a breadcrumb/egg as binder. I like my meatloaf to stay together well enough when sliced that I can use it for sandwiches as leftovers, and this one was too crumbly for my liking. I enjoyed the funky change of using BBQ sauce, rather than ketchup or marinara, on top, so that got thumbs-up from the family, but otherwise, I think I'll go w/ a different recipe next go around. Was this review helpful? [ YES ]
9 users found this review helpful Easy enough to prepare, but not as flavorful as I would've liked. I followed the recipe...

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Meatless Main Dishes: Crispy Barbequed Tofu Slices | Submitted By: JILLKEN

1 (16 ounce) package extra firm tofu3 tablespoons olive oil1 egg white1 tablespoon barbeque sauce1 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper1 cup barbeque sauceDrain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping. Amount Per Serving  Calories: 404 | Total Fat: 17.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 404

Total Fat: 17.2gCholesterol: 0mgSodium: 1305mgTotal Carbs: 49g    Dietary Fiber: 1.7gProtein: 15.2g VIEW DETAILED NUTRITION
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Reviewed on Jun. 4, 2007 by amy    I work in food service in a natural foods store, and the trick to getting tofu firm, not mushy, is baking it first. We do that for all tofu we use. You just cut it how you want to, spray a baking sheet with oil, and bake on 375 for about 15 minutes, more depending on how firm and crispy you want it. Anyway, I baked it, coated it in the egg and bbq sauce mixture, rolled in flour mix and fried. It was great. Was this review helpful? [ YES ]
441 users found this review helpful I work in food service in a natural foods store, and the trick to getting tofu firm, not...

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