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Amount Per Serving * * Calories: * * Calories from Fat: 78 8. 7g 3. 2g 20. 1g 0.

7g 2.

5g 4.

5g Percent Daily Values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Apr 12, 2010 My mom loves anything w/ pineapple so I decided and my dad loves anything w/ beef, so I decided to try this recipe : ) It turned out great. I had some time on my hands while my daughter napped so I made the meatballs and put them in the slow cooker on low w/ only the liquid ingredients ( pineapple juice, cider vinegar, soy sauce) and the cornstarch for 3 hours. I chopped the green pepper and about 1/ 4 C red onion and put them in the fridge w/ the pineapple chunks. After the 3 hrs I turned the cooker up to high for 1 hr. It helped reduce the sauce so it was thicker and gooier. I turned it back to low and added the green pepper, onion and pineapple for 1 last hour. They were delicious!

The sauce was a good consistency, the veggies were still slightly crisp, the pineapple was a little tender and the meatballs had time to absorb the flavors : )

Autumn Soup, ( the Classic 1000 Italian Recipes, by Christina Gabrielli. ) Borscht - Ukrainian Red& nbsp; . . Egg Drop Soup ( Better than Restaurant Quality ) . . Guiness Beef Stew& nbsp; ( adapted from & quot; Great British Cooking& quot; and & quot; Tea and Sympathy. & quot; ) Habitant Soup& nbsp; ( Ball Home Preserving cookbook, reduced to 4 servings. ) Irish Parsnip and Apple Soup& nbsp; ( by marriedanirishman. com) Jambalaya II& nbsp; . . Lentil Soup with Garlic and Anchovies& nbsp; ( winged it, I guess. . . ) Matzo Ball Soup& nbsp; . .

Red Pepper Soup with Cheddar Dumplings& nbsp; ( from the & quot; net& quot; somewhere. . . ) Saxe- Coburg Soup& nbsp; ( Great British Cooking. . . ) Tomato Anchovy Soup& nbsp; ( from the & quot; net. . . & quot; ) Ultimate Potato Soup& nbsp; . . Xavier Soup& nbsp; There you have it, folks! & nbsp; 26 soups from A to Z, spanning what, 3 mths ( or has it been 6? lol) & nbsp; I' ve learned a lot about soup making. . . & nbsp; One surprising thing is that they go together so quickly. & nbsp; Perhaps slow simmered all day over a low flame would improve the taste of a pot of soup - at least I would think so! & nbsp; I can' t say however, that by making a soup start to finish in the morning, and eating it for lunch detracted from the flavors. & nbsp; I' m also happy to have found a couple of recipes calling for Anchovies/ paste ( which I ABSOLUTELY hated, until I first tried one a couple years ago! ) & nbsp; They certainly do lend a unique flavor! Where will Crazy. Cook' s adventures lead next. . . ? & nbsp; Who knows, I canned jam yesterday ( it was only 108 outside! ) & nbsp; It' s the time of year for cold side dishes, from garden salad to coleslaw, potato salad to cold beans. . . Have a great summer, be happy, be healthy, cook crazy!

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Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth. Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.

Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium- high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes.

Serve over brown rice and sprinkle with sesame seeds.

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed. In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat.

When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

Puree in batches until smooth and pour into a clean pot.

Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium- heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup.

Season with pepper and serve.

These were delicious! After switching to a real food diet over 3 years ago, this is JUST what we needed to satiate Hubba' s " need" for the store bought fudge pops! ! We left out the choco chips ( though he asked to try them the next time) & I used raw organic sugar. He said they may very well be the best fudge pops he' s EVER had. High praise coming from a man that was a processed food " freak. " Thank you!