good
- capsicum
- medium potatoes
- carrots
- flour
- tin tomatoes
- garlic
- parsley
- celery stalks
- medium onions
- 600g diced topside
- thyme
- glass wine
- anchovies?
- rosemary - one sprig is good
CALORIES 197(38% from fat); FAT 8.4g (sat 3.3g,mono 3.2g,poly 0.4g); PROTEIN 25.9g; CHOLESTEROL 78mg; CALCIUM 36mg; SODIUM 274mg; FIBER 0.3g; IRON 2.1mg; CARBOHYDRATE 3.3g
- freshly ground black pepper
- kosher salt
- Cooking spray
- dry red wine
- freshly ground green peppercorns
- cornstarch
- water
- butter
CALORIES 331(46% from fat); FAT 17g (sat 6.8g,mono 7.9g,poly 0.7g); PROTEIN 30.4g; CHOLESTEROL 79mg; CALCIUM 29mg; SODIUM 366mg; FIBER 3.1g; IRON 5.1mg; CARBOHYDRATE 11.1g
- hot water
- black pepper
- all-purpose flour
- olive oil
- tomato paste
- chopped fresh thyme
- dry red wine
soooooo yummy and a nice kick to it thanks to the hot italian sausage
- pepper
- onion chopped
- lasagna noodles
- Walmart Family Pack of Beef Ribs
- Normal Containers of BBQ Sauce
- 16oz Can of Tomato Puree
- Large Onion
- Fresh Ground Pepper
- Kosher Salt
- Round Steaks
Keep the calories low in this popular hors d’oeuvre by making the meatballs with ground turkey instead of ground beef and by using fat-free barbecue sauce.
POINTS® Value: 1
Level of Difficulty: Easy
- lean ground turkey
- uncooked quick oats
- large onion
- dried oregano
- beef bouillon granules
- black pepper
- barbecue sauce
Nutritional Information, Per Serving:
Calories (k/cal) 637
Protein (g) 71
Carbohydrates (g) 53
fiber (g) 11
sugars (g) 18
Fat (g) 13
SFA (g) 4
MUFA (g) 6
PUFA (g) 2
- Cashew meal
- cumin
- paprika
- celery seed
CALORIES 265 (43% from fat); FAT 12.7g (sat 4.2, mono 5.1, poly 1.7); PROTEIN 25.2g; CARB 12.7g; FIBER 1.9g; CHOL 152mg; IRON 3mg; SODIUM 545mg; CALC 41mg
- dried Italian seasoning
- grated fresh onion
- sliced Shiitake mushrooms
- ground round
- ground turkey
- whole wheat bread
- ketchup
- Dijon mustard
- ground red pepper
If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.
http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856
- For Dough
- sugar
- table salt
- ice water
- For Filling
- olive oil
- tomato paste
- ground cumin
- ground cloves
- cayenne pepper
- percent lean ground chuck
- low-sodium beef broth
- sugar
- Table salt and ground black pepper