51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: This makes a light refreshing supper on a hot summer evening.
4 Servings
Ingredient
2 Servings
4
Skinless/Boneless Chicken Breasts
2
4 Tbl
Lime Juice
30 Ml
2 Tbl
Chopped Fresh Thyme Or
15 Ml
1 Tsp
Dried Thyme
2 Ml
2 Tbl
Olive Oil
15 Ml
1
Clove Garlic, Minced
1/2
3
Nectarines, Sliced (About 2 Cups)
1 1/2
6 Cups
Salad Greens (Romain, Red Leaf, Spinach)
709 Ml
1/2 Cup
Fresh Raspberries
59 Ml
Preparation
Place chicken in a shallow dish and sprinkle with 1 tbl lime juice, 1 tbl thyme and 1 tsp oil. Season with salt and pepper, turn to coat, cover and refrigerate for 1 to 4 hours. Prepare BBQ and grill until golden brown (about 5 minutes per side). Cool and cut across the grain in thin diagonal slices. Whisk 3 tbl lime juice, 1 tbl thyme, 1 tbl oil and garlic in a large bowl and season with salt and pepper. Place nectarine slices in a small bowl, add 1 tbl of the dressing and toss to coat. Add salad greens to the remaining dressing and toss to coat. Divide salad greens equally, arrange sliced chicken atop each and arrange nectarines around the edge of the plates and garnish with fresh raspberries. Per Serving: 326.9 Cal; 37.7g Protein; 18.5g Carb; 93.5mg Sodium; 4. 3g Fiber; 11.6g Fat; 2.0g SatFat; 96.0mg Chol; 103.6 Fat Cal (31.7%);
Herb Roasted Potatoes
Category = Vegetable
Main Ingredient = Potatoes
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: Easy!
4 Servings
Ingredient
2 Servings
2 Lbs
Red New Potatoes
454 Gr
1
Onion Chopped
1/2
1
Green Pepper Chopped
1/2
1
Red Pepper Chopped
1/2
1/2 Cup
Garlic & Herb Dressing
59 Ml
Preparation
Preheat oven to 400 degrees. Mix all ingredients in a shallow baking pan. Arrange in a single layer and bake 45 minutes or until tender, stirring occasionally. Per Serving: 283.0 Cal; 7.1g Protein; 46.3g Carb; 120.5mg Sodium; 6. 8g Fiber; 7.1g Fat; 0.0g SatFat; 0.0mg Chol; 68.6 Fat Cal (24.3%);
Huckleberry Pie
Category = Dessert
Main Ingredient = Huckleberries
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: If you've never had a huckleberry pie you're in for a treat (as long as you can find huckleberries that is). 6 servings = 1 pie
6 Servings
Ingredient
12 Servings
6 Cups
Huckleberries
2 Liters 837 Ml
1/2 Cup
Flour
236 Ml
1 Cup
Sugar (Or More)
473 Ml
1/4 Cup
Cornstarch
118 Ml
2
Pie Crust Shells (12 Inch)
4
Preparation
Mix together all ingredients and spoon into pie crust shell. Cover with remaining pie dough and bake in a 375 oven for 1 hour and 15 minutes. Per Serving: 294.3 Cal; 1.3g Protein; 48.5g Carb; 51.2mg Sodium; 5. 3g Fiber; 2.4g Fat; 0.4g SatFat; 0.0mg Chol; 16.0 Fat Cal (5.4%);
Irish Stew
Category = Meat
Main Ingredient = Lamb
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
8 Servings
Ingredient
2 Servings
5 Lbs
Lamb Shoulder Chops
567 Gr
20
Baby Red-Skinned Potatoes
5
6
Carrots, Peeled And Quartered
1 1/2
3
Onions, Quartered
3/4
2
Leeks, White & Pale Parts Quartered
1/2
1/3 Cup
Parsley, Chopped
20 Ml
1 1/2 Tbl
Thyme, Fresh, Chopped
6 Ml
2 Cups
Water
118 Ml
Preparation
Trim and reserve fat and bones from lamb. Cut meat into 1 inch pieces. Place fat in a large dutch oven over med-high heat and cook until 3 tbl of fat are rendered. Remove any solid fat from the pot and discard. Sprinkle lamb with salt and pepper and working in batches, add lamb and saute until brown on all sides. Using a slotted spoon, transfer lamb to a plate when browned. Add bones to the pot and cook until brown, about 5 minutes, then transfer to a plate and reserve. Add vegetables, parsley and thyme and stir to coat with the drippings. Return meat and bones to the pot, add water and bring to a boil. Reduce heat to med-low, cover tightly and simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours. Discard bones, place 1 cup of the vegetables in a food processor puree and return to the stew. Season with salt and pepper before serving. Per Serving: 993.8 Cal; 103.0g Protein; 83.6g Carb; 238.6mg Sodium; 9.6g Fiber; 25.6g Fat; 9.6g SatFat; 306.7mg Chol; 239.4 Fat Cal (24. 1%);
Lamb Curry
Category = Meat
Main Ingredient = Lamb
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
2 Servings
Ingredient
4 Servings
1 1/2 Cups
Leftover Lamb, Small Dice
709 Ml
1 1/2 Cups
Chicken Stock
709 Ml
2 Tbl