Side Items Recipes (Most Popular)
Mix all together. Kneed for about 8 minutes or until smooth and elastic. Cover and let rest for about 30 minutes. Divide dough into 8 equal parts. Roll as thin as you can on a floured surface. Heat a cast iron griddle on high. Place each roti on the hot griddle and fry for about 30 seconds on each side.
Crunchy, salty/sweet strips!
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I created this recipe for my Un-Chained Recipe Contest Quesadilla Explosion Salad.
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http://www.recipezaar.com/recipe/Microwave
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Scalloped Corn
Quick Info:
Servings
Vegetarian
GERD-Friendly
Nutritional Info (Per serving):
Calories: 150, Saturated Fat: 1g, Sodium: 621mg, Dietary Fiber: 1g, Total Fat: 4g, Carbs: 26g, Sugars: 11g, Cholesterol: 36mg, Protein: 5g
Exchanges: Starch: 1.5, Fat: 0.5
Carb Choices: 1.5
Ingredients
17 ounce(s) corn
1 cup(s) milk, fat-free
1 egg(s)
1 cup(s) crackers
2 tablespoon pimento
1/4 cup(s) onion(s)
1/2 teaspoon salt
1 dash(es) pepper, black ground
2 teaspoon margarine
Preparation
1. Preheat the oven to 350 degrees F. Prepare a 1-quart casserole with nonstick pan spray.
2. In a medium bowl, combine the corn, milk, and egg; stir to mix well. Add 3/4 cup of the crumbs, the pimiento, onion, salt, and pepper. Mix well; pour into the prepared casserole.
3. Melt the margarine in a small skillet. Add the remaining 1/4 cup cracker crumbs; stir to distribute the margarine through the crumbs. Sprinkle the crumbs over the corn mixture.
4. Bake for 35 minutes. Serve hot.
Simple yet tasty. A celebration of the greatest vegetable on earth - the brilliant potato. Let the yumminess begin!
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