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* Exported from MasterCook *
Easy Greens with Orange Juice
Recipe By : 5 a Day the Minnesota Grow Way!
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-01 Jan 2007
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 onion -- chopped
2 bunches fresh leafy greens
1/2 cup orange juice
or more as necessary
Several grinds of pepper
Rinse leafy greens in fresh, cool water and shake dry. Rip or cut out thick
stalks if desired. Roll greens up together and chop (chiffonade).
Heat olive oil in large fry pan over medium heat.
Stir in chopped onion and cook until onion is clear. Add the greens and
toss all ingredients together. When greens are wilted, pour orange juice
into the pan and let cook on medium to low heat until desired tenderness,
usually about 10 minutes, depending on the greens. Add pepper to taste.
Serves 4
Source : 5 a Day the Minnesota Grow Way!
Formatted by Chupa Babi in MC: 10.27.06
Contributed to the FareShare Gazette by Chupa; 23 January 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 84 Calories; 7g Fat (71.6% calories from
fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg
Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
* Exported from MasterCook *
Egg Information
Recipe By :The Alberta Egg & Fowl Marketing Board
Serving Size : Preparation Time :0:00
Categories : Volume 10-01 Jan 2007
Amount Measure Ingredient -- Preparation Method
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(See Below)
Which is best - white, brown or cream shells?
The colour of the shell has no bearing on the quality or flavour of the
egg as it is due only to the breed of the hen laying it.
Are blood spots in eggs harmful?
No, just remove them with a clean piece of egg shell or tip of a spoon.
In very fresh eggs when the egg white or albumin is very thick it is
possible for the blood spot to pass undetected during candling.
Chalazae (those fuzzy looking little twisted cords) are actually extensions
of the case enclosing the egg yolk. They are of material similar to egg
white and are strong enough to anchor the yolk in place in the shell. If
you cut them out the yolk will probably break and run out. Many recipes for
baked custard, custard sauce, eggnogs or other egg drinks call for
straining the beaten egg and liquid mixture to remove the Chalazae because
they may appear tougher than the rest of the custard when cooked and don't
disintegrate when the egg drinks are beaten; in other cookery they just
disappear.
Many cook books advise taking eggs out of the refrigerator long enough
before using them to allow them to warm up to room temperature. This is
only necessary if making recipes where fat, sugar and eggs must be blended
together. Cold eggs will harden the fat and the batter looks curdled; this
may affect the texture of the finished product.
Eggs, slightly beaten: beat eggs with fork just enough to blend whites and
yolks.
Eggs, well beaten: beat eggs (yolks and whites) until light and frothy.
Egg yolks, well beaten: beat yolks until thick and light coloured.
Egg whites, beaten stiff: beat egg whites until they stand in peaks when
beater is lifted out; points of peaks droop over a bit and the surface is
still moist and glossy.
Egg whites, beaten very stiff: beat egg whites until peaks stand upright
without drooping when beater is removed and surface looks dry.
Fold into beaten egg whites: it is usually recommended that a heavy mixture
be folded INTO beaten egg whites rather than whites into the mixture as
less air is forced out of the whites in the process.
To fold: gradually add mixture to stiffly beaten egg whites with up, over
and down movement of spoon or wide rubber or plastic scraper; if mixture is
stirred into the whites, air is driven out and the whites collapse.
Add slightly beaten yolks or eggs to hot mixture: always blend a few
spoonfuls of hot mixture into yolk then stir THIS INTO the remaining hot
mixture; the egg will blend more evenly and won't lump or curdle (or cook).
This is just a small smattering of information; there are reams of it
available in print and on the internet. Most countries have their own
regulations for the grading and handling of eggs.
Contributed to the FareShare Gazette by Hallie; 13 January 2007.
www.fareshare.net
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