General kitchen advice

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Losing weight

The Atkins’ Diet
Now nearly 5 decades old, the famous atkins diet is still widely used today. Although not accepted by all scientists, it enables weight reduction whilst allowing you to eat many of the foods you love, for example lamb and egg and cheese.
Unlike other diets, with the atkins diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Manas Spinach Ricotta Roll

	Category	Cheese Recipes
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Ingredients And Procedures

12 oz Spinach, cooked

-(fresh or frozen) 2 c Ricotta cheese

1 T Fresh parsley, chopped

3 Egg whites

1 c Flour, all-purpose

1 1/3 c Water

1/2 c Parmesan cheese,

-finely grated 2 c Marinara sauce

Olive oil Preheat oven to 325 degrees F. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside. MAKE THE CREPE BATTER: Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. COOK THE CREPES: Lightly coat a crepe pan with olive oil and heat to medium. Ladle 2 1/2 T crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through,remove crepe and stack on a plate. Continue until all the batter is used. When the crepes are cooked, assemble the rolls: spoon 2 rounded T of ricotta cheese mixture and 1 T spinach mixture on each crepe. Fold or roll each crepe to seal in mixture. MAKE AND COOK THE CASSEROLE: Place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 325 degrees F. for 15 to 20 minutes. Serve with grated Parmesan cheese. If you don't have a crepe pan, you can use a small (6-inch) frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce. NOTES: * An Italian vegetable casserole with spinach and cheese -- Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do. : Difficulty: moderate. : Time: 1 hour preparation, 20 minutes baking. : Precision: approximate measurement OK. : Kathy Blain : Organization: California State University, Chico, California, USA : kgb@csuchico.EDU lll-crg!csuchico!kgb : Copyright (C) 1986 USENET Community Trust

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<h1>Manas Spinach Ricotta Roll</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 oz Spinach, cooked <P>-(fresh or frozen) 2 c Ricotta cheese <P>1 T Fresh parsley, chopped <P>3 Egg whites <P>1 c Flour, all-purpose <P>1 1/3 c Water <P>1/2 c Parmesan cheese, <P>-finely grated 2 c Marinara sauce <P>Olive oil Preheat oven to 325 degrees F. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside. MAKE THE CREPE BATTER: Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. COOK THE CREPES: Lightly coat a crepe pan with olive oil and heat to medium. Ladle 2 1/2 T crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through,remove crepe and stack on a plate. Continue until all the batter is used. When the crepes are cooked, assemble the rolls: spoon 2 rounded T of ricotta cheese mixture and 1 T spinach mixture on each crepe. Fold or roll each crepe to seal in mixture. MAKE AND COOK THE CASSEROLE: Place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 325 degrees F. for 15 to 20 minutes. Serve with grated Parmesan cheese. If you don't have a crepe pan, you can use a small (6-inch) frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce. NOTES: * An Italian vegetable casserole with spinach and cheese -- Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do. : Difficulty: moderate. : Time: 1 hour preparation, 20 minutes baking. : Precision: approximate measurement OK. : Kathy Blain : Organization: California State University, Chico, California, USA : kgb@csuchico.EDU lll-crg!csuchico!kgb : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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