Recipe 4 All: Baked Stuffed Potatoes Recipe — Every recipe in the World on this site.

Recipe 4 All: Baked Stuffed Potatoes Recipe

Baked Stuffed Potatoes

Yield: 1 servings
3  Potato
1tablespoon Cream
1tablespoon Milk
1/8teaspoon Pepper
1tablespoon Butter
½teaspoon Salt
1  Egg white, stiffly beaten
Bake large potatoes at 450-F about 40 minutes or until soft. Remove
from oven and cut in half lengthwise and scoop out inside. Mash,
adding the butter, salt, pepper and cream. Mix well. Fold in the
stiffly beaten egg white and blend. Refill potato shells, return to
the oven to brown about 10 minutes at 450-F.

----- Recipe via Meal-Master (tm) v8.05

Title: Szechuan Bean Curd(tofu)
Categories: 1 dish, Asian, China, Vegetables, Diabetic
Yield: 4 servings

4 oz 85% lean ground beef
1 c Green onions w/tops chopped
1 Clove garlic minced
¾ c Chicken broth
2 T Light soy sauce
1 T Chili sauce
1 t Sesame oil
¼ t Hot oil
¼ t Red pepper flakes
2 T Corn starch
2 T Cold water
1 c Bean curd(tofu) ½" cubes

Place ground beef, green onions, & garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes.
* Sesame oil & hot oil may be found
in Asian markets and in cooking specialty stores. Nuitritive values
per serving:
Carbohydrates 9 gm Protein 15 gm Fat 7 gm
Calories 149 Fiber .9 gm Sodium 518 mg
Cholesterol 18 mg Food Exchange per Serving:
2 Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton,
Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA

----- Recipe via Meal-Master (tm) v8.05

Title: Marinated Cucumbers
Categories: Vegetables, Marinade, Thai
Yield: 4 servings

1/3 c White Disttilled Vinegar
¼ c Sugar
¼ c Water
¼ ts Salt
1 lg Cucumber
¼ c Chopped Roasted Peanuts

This simple condiment from Thailand provides a cooling counterpart to
a spicy entree.

In a small pan, combine vinegar, sugar, water and salt. Cook over medium heat, stirring, until liquid boils and sugar is dissolved; remove from heat and let cool to room temperature.

Peel or score cucumber, if desired. Cut lengthwise into quarters; then cut quarters crosswise into 1/8 inch thick slices. Place in a serving bowl. Pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate for up to 2 hours. Top with peanuts, if desired.

Your Baked Stuffed Potatoes is ready. Buon appetito!

Related recipes: Penndutch, Vegetables

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