Guest guest Posted September 3, 2000 Report Share Posted September 3, 2000 Your mission was successful! I am glad to see that you are finally able to send in recipes, and I look forward to more recipes from your kitchen, home, and cookbook collection! (^.^) Danell mrudnick [mrudnick] Sunday, September 03, 2000 6:42 PM veg-recipes Test Recipe OK folks, I think I MAY have figured out at least part of the exporting problem, so I am going to just pick a recipe at random, and see if it gets to the list! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2000 Report Share Posted September 4, 2000 OK folks, I think I MAY have figured out at least part of the exporting problem, so I am going to just pick a recipe at random, and see if it gets to the list! * Exported from MasterCook * Artichokes with Pesto-Cannellini Spread Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : April '98 Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 artichokes 2 tablespoons lemon juice 1 (16-ounce) can cannellini or other white beans -- drained 1/4 cup chopped fresh parsley 2 tablespoons italian-seasoned breadcrumbs 2 tablespoons finely grated Parmesan cheese (1/2 ounce) 2 tablespoons water 1 tablespoon commercial pesto sauce 1 tablespoon balsamic vinegar Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add juice to water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of artichoke pulls out easily. Place artichokes, stem sides up, on a rack to drain. Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon. Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes. Serving Size: 1/3 cup spread and 1 artichoke Source: " Cooking Light, April 1998, p.96 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 4g Total Fat; (11% calories from fat); 18g Protein; 52g Carbohydrate; 4mg Cholesterol; 360mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 46 0 5512 0 4866 3562 0 4449 0 Quote Link to comment Share on other sites More sharing options...
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