Stuffed Cabbage: Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 599
Calories from Fat: 164

% Daily Value * Total Fat 18.2g 28 % Saturated Fat 6.8g 34 % Cholesterol 125mg 42 % Sodium 1255mg 50 % ** Potassium 1685mg 47 % Total Carbohydrates 82.9g 27 % Dietary Fiber 11.4g 46 % Protein 33.4g 67 % ** Sugars 44.6g ** Vitamin A 47 % ** Vitamin C 195 % ** Calcium 27 % ** Iron 76 % ** Thiamin 46 % ** Niacin 124 % ** Vitamin B6 66 % ** Magnesium 41 % ** Folate 98 % * 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.

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Slow Cooker Recipes: Slow Cooker Thai Peanut Pork

Oct 16, 2009 Fireguy, this is a winner at our house. It turned out so pretty, we enjoyed an impromptu candlelit dinner with chinaware, crystal, silver the works! I had to come up with a homemade concoction to dub teriyaki sauce (Worcestershire sauce, honey, and fresh ginger). This was just the right combination of hot, sweet, and smooth. Don't skip the lime if you can at all help it. Would give it another star, if I could. Served with a puree'd veggie soup, a tossed salad, and rice. Company special and so, so easy! Thanks for posting.

—Hezzy_tant_Cook 

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Deep Fried: Crispy Deep Fried Bacon

Jun 09, 2011 I was excited to make this and serve it with mashed potatoes, white gravy, and mixed veggies. Usually I can never make enough bacon because everyone fights over it and because it lacks so much in nutritional content, I don't make it often. However, I won't make this again. The flour coating is just too bland. I added more pepper and salt than called for and it still lacked flavor. It actually made the bacony flavor of the bacon sort of disappear. My family of seven kinda picked at it and broke it into pieces and mixed it with the gravy. The white gravy is what made this bacon somewhat tolerable. Like I said, we LOVE bacon and I don't even mind greasy foods, but coating and frying this bacon made it bland.

—MYKIDSMOM5 

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Tacos, Burritos, and Enchiladas: Enchiladas Suizas

Jan 22, 2006 My husband, who lived in Mexico for a couple of years and constantly craves good, authentic Mexican food, begs me to make this for him every week. Although the excellent rating speaks for itself, I just had to add our own additions to this fantastic recipe. First of all, we cook our meat in the slow cooker (usually chicken). Spray your crock pot with cooking spray, add your chicken breasts (can double and freeze left over meat), and then add your sauce on top. Now, my personal favorite added in the crock pot is a good BBQ sauce. Many popular Tex-Mex restaurants have their versions of “sweet-meat” enchiladas, but this tastes just as great in this recipe. My husband prefers just adding extra salsa verde from this recipe instead of the BBQ sauce. Cook your chicken for 3-4 hour on high or 6-8 hours on low. Remove chicken and shred with two forks. Return to crock pot and mix with juices. Use this meat with the recipe provided. We also doubled the sauce, reserving a portion for dipping in which I usually add more chilies for my husbands spicier taste. Also make sure to make your tortillas crispy enough because once you add all of the sauces, it can become mushy when cooking. We found that spooning the salsa into the tortillas is just as good as dipping and is so much easier and less messy. We also omitted the green onions and olives for personal preference. We just can't say how much we love this dish! Even my young kids ages 1, 4, and 7 love it! Thanks so much!!!

—fmly1st 

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Main Dish Casserole Recipes: Chicken and Pea Casserole

Sep 27, 2006 This is a good recipe, but its flexibility makes it even better. It was hard for me to keep from giving the recipe four stars, but the taste isn't quite to four star level. The taste is a little better than average and because the recipe works and offers flexibility, it something I will consider making again. Not wishing to run to the store, I substituted with what I had on hand: 1) ziti for rigatoni, 2) mayo for sour cream (this works great, I've done it many times, especially in casseroles, and 3) dried parmesan cheese for fresh. I also added two small cans of mushrooms and a small amount of leftover frozen white corn. With the extra dry ingredients, I also threw in a can of cream of chicken soup to cover the dry ingredients. Because my casserole dish was larger than what was called for in the recipe, it accommodated the extra ingredients perfectly. Bravo!

—CURTISLEE 

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Stir-Fry: S.O.P.P.

Jan 29, 2004 I have made a similar recipe like this for years, but instead of smoked sausage, you MUST try this with Italian sausage (hot or mild). I start this off by heating a little olive oil in a skillet and start cooking my potatoes. After the potatoes have a good start, I add the hot sausage, cut into cubes as well and cook that. This gives the potatoes a WONDERFUL flavor. I then add sliced red and green peppers and sliced onions. I put a lid on it and let it cook so that the potatoes get soft. YUMMY! This is great on a buffet for a party. I haven't made this for a while, but writing this review has made me hungry for it, and now I know what tomorrow's dinner will be!

—CHRISCAT 

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Meatloaf: Amish Meatloaf

Oct 22, 2006 I did make some changes to this recipe, based on what I thought needed to be done. For the meat mixture, I used 1/2 cup ketchup, 1/8 cup brown sugar, 1-1/2 cups crackers, added garlic powder and worcestershire. Made only 1/2 the amount of glaze. Baked the loaf for 15 min. longer than recommended. This was absolutely delicious, both hot and cold. I would make it again in a heartbeat, but only with my modifications. Thanks, Duano.

—~TAYLOR~ 

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