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Miscellaneous |
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| Recipe | Rating |
| Windsor's Penne with Sausage And Peppers
In a large pot of boiling salted water, cook the penne until just done. Drain, then toss with the tomato mixture and ricotta. Serve. Contributor: Windsor Vineyards Posted to MM-Recipes Digest by "Jack Elvis" |
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| Windsor's Four Cheese Fusilli
about 5 minutes. Remove from heat and toss with the pasta and cheeses. Put the entire mixture in the baking dish and broil for about 3 minutes, or until the top turns golden brown. Contributor: Windsor Vineyards Posted to MM-Recipes Digest V4 #14 by jackelvis@moonlink.net on Apr 30, 1999 ----- ---------- |
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| Wilton Stabilized Whipped Cream Icing
whipped cream mixture. Whip at high speed until stiff. Posted to MM-Recipes Digest V4 #8 by Rebecca Bowden |
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| Wilted Swiss Chard
© 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Wilted Spinach-Leek Salad
Per serving: 270 calories, 11 g fat, 55 mg cholesterol, 390 mg. sodium, 31 g carbohydrate, 9 g fiber, 11 g protein Dietary Exchanges: 1 starch, 3 vegetables, 1/2 very lean meat, 2 fat Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 p. 73 Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart |
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| Wilted Spinach Salad with Warm Apple Cider And Bacon Dressi
and sprinkle the salad with the bacon. Serves 4. Gourmet October 1991 ----- ---------- |
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| Wilted Spinach Salad with Tangerines
*[From _New Directions: Healthier Eating with Sunkist Fresh Citrus (1996) Booklet No. 5196 from the Sunkist Growers, Inc. Sherman Oaks, CA 91423 | Sunkist CitrusLine: 1-800-Citrus-5 Recipe by: Sunkist (1996) Flavorful Fresh Citrus Posted to EAT-LF Digest by Pat Hanneman |
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| Wilted Spinach Salad
Per serving (excluding unknown items): 370 Calories; 33g Fat (78% calories from fat); 9g Protein; 12g Carbohydrate; 14mg Cholesterol; 480mg Sodium By Patty |
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| Wilted Spinach Frittata
heat to medium. If egg mixture begins to bubble, lower heat further. As soon as the eggs start to set, scatter croutons and then cheese evenly over the surface. When edges look cooked and the surface trembles only slightly when skillet is shaken, slide pan under broiler for 2 to 3 minutes until eggs puff up and croutons are crisp and browned. Cut in wedges to serve. Yields: 4 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: President's Choice Magazine. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9, 1999 ----- ---------- |
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| Wilted Red Cabbage And Bell Pepper Slaw
about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight. Serves 4. Gourmet June 1994 ----- ---------- |
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| Wilted Mustard Greens Salad with Bacon
immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well. Serves 2. Gourmet November 1992 ----- ---------- |
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| Wilted Lettuce Salad (Vegan)
with salt and herbs. Stir to mix. Dump warm veggies over lettuce and sprinkle with vinegar. Posted to bbq-digest by Lloyd |
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| Wilted Lettuce Salad
Yield: 1 entree salad or 2 side salads VEGETABLES ----- ---------- |
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| Wilted Lettuce Salad
Mince the egg and set aside. When the dressing is ready, pour the hot concoction on the lettuce and toss to coat thoroughly. Sprinkle the minced egg over the top and serve immediately. Serves four. Posted to bbq-digest by "Robert Pyle" |
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| Wilted Lettuce Salad
mustard. Pour over lettuce and onion. Sprinkle bacon on top and serve immediately. Serves: 6 Posted to bbq-digest by Lloyd |
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| Wilted Lettuce Salad
hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad. Toss gently. Crumble the bacon and sprinkle on top. Posted to bbq-digest by Lloyd |
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| Wilted Greens, Grilled Portobellos And Cherry Vinaigrette
Comments: The original recipe title as listed is "Wilted Greens With Grilled Portobello Mushrooms And Dried Cherry Vinaigrette". Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "American Bistro" From the TV FOOD NETWORK - (Show # CL-9113 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-28-1998 Recipe by: Diane Worthington ----- ---------- |
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| Wilted Cucumber Salad
covered and chilled. Serve the salad chilled or at room temperature. Serves 10 as part of a buffet. Gourmet February 1993 ----- ---------- |
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| William Pear Tart
Recipe by: Food & Drink ----- ---------- |
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| Will This Be Our Waterloo
11 Heat 25g/1oz butter in a frying pan, add the breadcrumbs and cook until golden brown. Allow to cool slightly. 12 Whip 150ml/ 1/4 pint double cream until thick, add the yoghurt, breadcrumbs, honey, 1 tbsp marmalade and 1/2 tbsp whisky and fold in. Spoon into the desert glasses and serve. 13 For the Bread and Butter Pudding: Heat the milk and remaining cream in a pan. Whisk together 4 egg yolks and 1/2 tbsp whisky and stir into the hot milk mixture. Spread the softened butter and remaining marmalade over the slices of bread and halve diagonally. 14 Put the bread in the bottom of a gratin dish and pour over the custard mix. Bake in the oven for 10-12 minutes, until set and golden brown, and serve. Per serving: 816 Calories (kcal); 73g Total Fat; (80% calories from fat); 14g Protein; 26g Carbohydrate; 646mg Cholesterol; 702mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Ready Steady Cook ----- ---------- |
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| Will His Dough Win the Dough
1 Mash the cheese with the softened butter. Season well and mix in 15ml/1 tbsp of the chives, leek and nutmeg. Spoon the mixture into ramekins, top with the remaining chives and serve. SPINACH SALAD: 1 Reduce the wine by a third in a small pan. Stir in the cream, butter and nutmeg. Bring the mixture back to the boil and add the spinach. Season well and add the speck. Serve with the sliced egg and leeks. Per serving: 998 Calories (kcal); 59g Total Fat; (54% calories from fat); 47g Protein; 63g Carbohydrate; 156mg Cholesterol; 3677mg Sodium Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook ----- ---------- |
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| Wildman's Poultry Mop
Combine all ingredients in a saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Use as a marinade for poultry. Posted to bbq-digest by PhantomBBQ@aol.com on Sep 9, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Wildberry Blast
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| Wild-For-You-Rice Pilaf
Cover saucepan, reduce heat to low and simmer 20 minutes. Remove from heat and let stand 5 minutes. Stir in cooked wild rice and reserved pine nuts. Yield: 2 servings Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Quick Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" |
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| Wild Turkey with Lemon-Buttermilk-Madeira Gravy
Meanwhile, pour the pan drippings into a bowl or a gravy separator. Skim off or pour off as much fat as possible. Add the remaining 3 tablespoon butter to the roasting pan and set over moderate heat. Sprinkle on the flour and cook, stirring with a wooden spoon, for 2 minutes. Whisk in the Madeira and bring to a boil, scraping up the brown bits from the bottom of the pan. Whisk in the degreased pan drippings and the remaining turkey stock and bring to a boil. cook, whisking, until the gravy is smooth and thickened, about 2 minutes. Whisk in the buttermilk and return to a boil, whisking until smooth. Squeeze the juice from the remaining lemon half into the gravy and season with additional salt and pepper to taste. Carve the turkey and pass the gravy on the side. Serve 6 to 8. Recipes from Cooking From a Country Farmhouse by Susan Wyler (copyright 1993 Susan Wyler). Recipe by: Good Morning America ----- ---------- |
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| Wild Thyme Pork Chops
Serves 2 This is very, very good!! NOTES : Cal 284.9 Total Fat 7.9g Sat Fat 1.7g Carb 18.6g Fib 1g Pro 33.8g Sod 366mg CFF 25.3% Recipe by: Lick Your Chops! Posted to EAT-LF Digest by Reggie Dwork |
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| Wild Striped Bass with Heirloom Tomato Vinaigrette And Prove
pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil. Per serving: 2251 Calories (kcal); 255g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 384mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 51 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# IN0003 ----- ---------- |
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| Wild Strawberries And Cream
Yield: 6 to 8 servings Recipe Courtesy of Emeril Lagasse Per serving: 2201 Calories (kcal); 76g Total Fat; (31% calories from fat); 27g Protein; 348g Carbohydrate; 1029mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 14 1/2 Fat; 20 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC30 ----- ---------- |
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| Wild Salmon with Beurre Blanc Nantais
Brush each salmon fillet with melted butter and season with salt and white pepper. Place under a preheated grill for 5-6 minutes. Allow to rest for 2 minutes. Serve with the beurre blanc and freshly steamed new potatoes. NOTES : This classic salmon dish comes from Nantes. Served simply with new potatoes and a green salad, this is a real summer treat. ----- ---------- |
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| Wild Salmon Sandwich
tortilla and serve. Posted to Digest bread-bakers.v097.n, ----- ---------- |
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