I have to parse the following file in C and call like specific things like ingridients, time and stuff, so how do I go about storing it in a file. The recipes repeat over and over in same format.
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Recipe: "Creamy" Salmon Over Pasta
By: Skinny One-Pot Meals, Ruth Glick (Deb Kirwan)
Prep Time: 0:54
Categories: Eat-Lf Mailing List
Fish & Seafood
Pasta
Ingredients:
3/4 pound Atlantic salmon -- fillets or steaks
cut into 2" pieces
1 large onion -- finely chopped
1 large carrot -- peeled and grated
or shredded
1 clove garlic -- minced
3 tablespoons nonfat chicken broth
1 tablespoon diet margarine
2 tablespoons white flour
1 3/4 cups 1% milk -- or skim
2 tablespoons dry sherry
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
1/3 cup nonfat sour cream
salt -- to taste, optional
1 thin spaghetti -- (8 oz) cooked
according to package directions (8 to 10)
chopped parsley for garnish (optional)
Instructions:
I tried a new recipe over the weekend that was an excellent "creamy" salmon over pasta. While
it was great over pasta, I think it would be just as good (maybe better?) as a filling for crepes.
[Deb]
Remove skin from salmon. In large, non-stick, spray-coated skillet, cook salmon, breaking up large
pieces, until cooked through, about 11 to 12 minutes. Remove from pan and set aside.
In same pan, combine onion, carrot, garlic, broth, and margarine. Cook over medium heat, stirring
frequently, 6 to 7 minutes or until onion is tender.
Mix in flour and stir to make a smooth paste. Gradually add milk, stirring constantly to make sure
mixture remains smooth. Add sherry, lemon juice, dill, mustard, and pepper. Simmer 3 or 4
minutes longer, stirring frequently, until sauce thickens.
Meanwhile, flake salmon and fold into sauce. Stir in sour cream. Cook over very low heat an
additonal 3 or 4 minutes.
Arrange pasta on serving platter. Top with salmon and sauce. Or serve individual portions over
pasta. Garnish with chopped parsley, if desired.
Now, instead of serving this over pasta, you could use it to fill
crepes. I think this would be a pretty elegant filling. Then, a favorite crepe filling of mine is
ratatouille, the summer vegetable medley. Most recipes call for more olive oil than you need,
but that is easily remedied.
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Recipe: "Dump" Salad
By: Susan Jennings <JENNINGSSL@CONRAD.APPSTATE.EDU>
Prep Time: 1:02
Categories: Desserts
Eat-Lf Mailing List
Fruit
Vegetarian
Ingredients:
1 container Cool Whip(r) -- nonfat
8 ounces lowfat sour cream -- (I use Breakstone's)
1 can condensed milk, sweetened -- nonfat
1 can crushed pineapple -- with juice, (8 oz)
1 can cherry pie filling -- or strawberry
1 cup chopped nuts -- optional
--and/or coconut
OPTIONAL!)
Instructions:
Mix and chill in the refrigerator thoroughly....
Serve as either a "salad" or a dessert...
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Recipe: "Grilled" Glazed Tuna Steaks
By: (Annice Grinberg)
Prep Time: 1:45
Categories: Eat-Lf Mailing List
Fish & Seafood
Grilled, Smoked, Bbq
Ingredients:
1/3 cup Dry Sherry
10 milliliters Garlic -- minced
1 tablespoon ginger root -- minced
1 pound Tuna Steaks -- cut in quarters
1 tablespoon Low Sodium Soy Sauce
Pieces
1 teaspoon Honey
Instructions:
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure.
Microwave Uncovered At High 1 Min. OR Until Mixture
Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour
Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade,
Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For
8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The
outside.
Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade.
Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
