| 369 | 370 | 371 | 372 | 373 |
| 1 | 95 | 190 | 285 | 380 |
|
betty crocker best of baking recipes.txt
Heat oil in 10-inch skillet over medium-high heat. Cook broccoli, carrot,
onion, and olives in oil about 5 minutes, stirring frequently, until
vegetables are crisp-tender.
Meanwhile beat eggs, milk, parsley, salt and pepper sauce thoroughly with
fork or wire whisk until a uniform yellow color. Pour egg mixture over
vegetables. sprinkle with cheese, reduce heat to low.
Cover and cook about 10 minutes or until set in center. Cut into 4 wedges.
Serve immediately.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"Frittatas are Italian omelets that have the ingredients stirred into
the egg before cooking rather than being folded inside after the eggs
are set."
Copyright:
"
© General Mills, Inc. 1998."
-
- - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 19g Total Fat; (66% calories from fat); 15g
Protein; 7g Carbohydrate; 220mg Cholesterol; 488mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
NOTES : Tip
Substitute 2 cups broccoli slaw for the broccoli flowerets and
carrot. Pick up chopped onion and sliced ripe olives at the salad
bar of your supermarket.
Nutr. Assoc. : 0 2358 0 0 4971 3218 0 0 0 3726 4922 0
*
Exported from MasterCook *
Venetian Scallops
Recipe By
Serving Size : 4
:
Preparation Time :0:00
Categories
: Fish and Shellfish
Main and Side Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
tablespoon margarine or butter
small onion -- thinly sliced
pound sea scallops -- cut in half
cup dry white wine
1
/2
OR
cup chicken broth
cup whipping (heavy) cream
teaspoon freshly grated nutmeg
cup seasoned dry bread crumbs
cup freshly grated Parmesan cheese
1
1
1
1
1
/2
/2
/4
/4
/4
Heat oven to 400º. Melt margarine in 10-inch ovenproof skillet over
medium-low heat. Cook onion in margarine, stirring occasionally, until
tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until
liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs
and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or
until hot and bubbly.
_
___________________
Page 371
Page
Quick Jump
|