Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Corn Dogs

Corn Dogs

We couldn't find corn bread twists so we used garlic bread ones without using the garlic spread and added corn meal to the bread crumb mixture.

1/4 cup toasted wheat germ, divided
2 tablespoons seasoned breadcrumbs
1 (11.5-ounce) can refrigerated corn bread twists
1 tablespoon all-purpose flour
8 teaspoons prepared mustard
1 (14-ounce) package fat-free turkey-and-beef hot dogs
2 large egg whites

Preheat oven to 375°.
Combine 2 tablespoons wheat germ and breadcrumbs in a shallow dish. Set aside.
Unroll dough. Working with 2 dough portions at a time, pinch perforations to seal. Roll dough into a 6 x 3-inch rectangle on a surface sprinkled with 2 tablespoons wheat germ and flour. Spread 1 teaspoon mustard over rectangle. Place 1 hot dog on rectangle. Wrap the dough around hot dog; pinch ends to seal. Repeat procedure with remaining dough, mustard, and hot dogs.
Dip each corn dog in egg whites; dredge in breadcrumb mixture. Place corn dogs on a baking sheet. Bake at 375° for 25 minutes or until golden brown.
Yield: 8 servings (serving size: 1 corn dog)

CALORIES 211(28% from fat); FAT 6.6g (sat 1.6g,mono 2.6g,poly 2.3g); PROTEIN 11.3g; CHOLESTEROL 15mg; CALCIUM 8mg; SODIUM 949mg; FIBER 0.6g; IRON 1.9mg; CARBOHYDRATE 25.3g
Cooking Light, JULY 1999

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