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Name: Egg Roulade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 c Ricotta cheese drained; 1/3 c Unsifted all purpose; 1 Egg white; Spinach thawed and squeezed; 1/4 ts Pepper; 1 ts Lemon Rind grated; 1/4 c (1/2 stick) unsalted; Flour; 1 pk (10-oz) frozen chopped; Butter; Inch dice; 1/8 ts Pepper; Seeded and cut into 1/2; 1 1/3 c Warmed milk; 1 1/4 c Grated Parmesan cheese; 1/8 ts Sugar; 1 md Fine chopped onion; 6 Separated eggs; Dry; 1/4 ts Salt; 2 tb olive oil; 1 md Size sweet red pepper cored

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INGREDIENTS

3/4 c Ricotta cheese drained
1/3 c Unsifted all purpose
1 Egg white
Spinach thawed and squeezed
1/4 ts Pepper
1 ts Lemon Rind ; grated
1/4 c (1/2 stick) unsalted
Flour
FILLING
1 pk (10-oz) frozen chopped
Butter
Inch dice
1/8 ts Pepper
Seeded and cut into 1/2
ROULADE
1 1/3 c Warmed milk
1 1/4 c Grated Parmesan cheese
1/8 ts Sugar
1 md Fine chopped onion
6 Separated eggs
Dry
1/4 ts Salt
2 tb olive oil
1 md Size sweet red pepper cored

Servings

INSTRUCTIONS

FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. 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 ax paenly.~ 2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not 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 add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.~

NOTES

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Egg Roulade

3/4 c Ricotta cheese drained
1/3 c Unsifted all purpose
1 Egg white
 Spinach thawed and squeezed
1/4 ts Pepper
1 ts Lemon Rind grated
1/4 c (1/2 stick) unsalted
 Flour
 FILLING
1 pk (10-oz) frozen chopped
 Butter
 Inch dice
1/8 ts Pepper
 Seeded and cut into 1/2
 ROULADE
1 1/3 c Warmed milk
1 1/4 c Grated Parmesan cheese
1/8 ts Sugar
1 md Fine chopped onion
6 Separated eggs
 Dry
1/4 ts Salt
2 tb olive oil
1 md Size sweet red pepper cored

FILLING: Saute onion in oil in large skillet, stirring often, until soft  and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add  spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl.  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 ax paenly.~ 2.  Add the salt and garlic, stirring well. Remove from the heat and stir in  the ground chile and oregano, coating the meat evenly with the spices. (If  you are using a combination of mild and hot chile, do not 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 add broth, a little at a time,  stirring, until the chili is smooth, then reduce the heat and simmer,  uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding the  ground hot chile to taste at this point. To add, remove the pot from the  heat, sprinkle the chile over the top, and stir well.~ 5. Serve the chili  with a bowl of freshly stewed pinto beans on the side.~

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 1 Servings

Calories: 785
Calories from Fat: 331 (42%)

Amt Per Serving		% DV

	Total Fat 36.8g	49 %
	Saturated Fat 19.1g	96 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 1.9g
Cholesterol 85.5mg		26 %
Sodium 1099.4mg		38 %
Potassium 407.2mg		11 %
Total Carbohydrate 85.8g		25 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 82.3g
Protein 32.6g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 785

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