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Recipe Name: Egg Roulade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 Fine chopped onion
2 Tablespoon(s) Olive oil
1 Size sweet red pepper cored
seeded and cut into 1/2
inch dice
1 10-oz frozen chopped
Spinach thawed and squeezed
1 Teaspoon(s) Grated lemon rind
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Sugar
1/8 Teaspoon(s) Pepper
3/4 Cup(s) Ricotta cheese drained
1/4 Cup(s) 1/2 stick unsalted
1/3 Cup(s) Unsifted all purpose
1 1/3 Cup(s) Warmed milk
6 Separated eggs
1 1/4 Cup(s) Grated parmesan cheese
1 Egg white
FILLING: Saute onion in oil in large skillet, stirring often, until
softand golden, about 8 minutes. Add red pepper and cook 4 minutes
longer.Add spinach, lemon rind, salt, sugar and pepper. Transfer to
medium sizebowl. Stir in ricotta cheese. Set aside. Preheat oven to 400
degrees.Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line bottom
withw axpaenly.~ 2. Add the salt and garlic, stirring well. Remove from
the heatand stir in the ground chile and oregano, coating the meat
evenly withthe spices. (If you are using a combination of mild and hot
chile, donot add the hot spice yet.) Add a small amount of broth and
stir well.~3. Return to the heat, add a bit more broth and stir.
Continue to addbroth, a little at a time, stirring, until the chili is
smooth, thenreduce the heat and simmer, uncovered, for about 1 hour.~
4. Taste andadjust seasonings adding the ground hot chile to taste at
this point. Toadd, remove the pot from the heat, sprinkle the chile
over the top, andstir well.~ 5. Serve the chili with a bowl of freshly
stewed pinto beanson the side.~From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 4112
Calories From Fat: 2199
Total Fat: 249.6g
Cholesterol: 1649.2mg
Sodium: 3944.1mg
Potassium: 2116.2mg
Carbohydrates: 309.5g
Fiber: 19.8g
Sugar: 10.5g
Protein: 158.6g

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