Healthy Weight Loss Recipes

Strawberry Salad with Walnuts & Goat Cheese

2008-02-04T09:16:00.000-05:00

This is a wonderful strawberry salad with walnuts and goat cheese added for a delicious twist.

For the pomegranate vinaigrette:
2 tablespoons oil
2 tablespoons pomegranate molasses (available at Middle Eastern groceries)
1 1/2 to 2 teaspoons red wine vinegar
1 teaspoon finely minced shallot
salt to taste

For salad:
6 cups mesclun
1 cup strawberries, hulled and thinly sliced
1/4 cup chopped walnuts, toasted
3 ounces soft goat cheese, crumbled (also known as chevre cheese)
Freshly ground pepper, to taste

Whisk all the vinaigrette ingredients together and set aside. Arrange greens on plates. Top with berries, drizzle with dressing and top with walnuts and crumbled goat cheese. Season with freshly ground pepper. Serve immediately. Serves 4

Variations
* Don't worry if you can't find the pomegranate molasses. Just add the same amount of crushed strawberries and a bit of sugar (about 1/2 a teaspoon). It won't taste exactly the same, but it will still be delicious.

From: http://www.cookingnook.com/strawberry-salad.html

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Fluffy Fruit Salad

2008-01-25T10:45:00.000-05:00

SUBMITTED BY: Christine Halandras

PREP TIME: 10 Min
READY IN: 10 Min
SERVINGS: 14 servings

INGREDIENTS
* 1 (20 ounce) can unsweetened pineapple tidbits, drained
* 1 (16 ounce) can whole berry cranberry sauce
* 1 (11 ounce) can mandarin oranges, drained
* 1 (8 ounce) carton frozen whipped topping, thawed
* 1/2 teaspoon grated orange peel
* Lettuce Leaves (optional)
* 1/2 cup pecan halves, toasted

DIRECTIONS

1. In a bowl, combine pineapple, cranberry sauce and oranges. Fold in whipped topping and orange peel. Serve on lettuce if desired. Garnish with pecans just before serving. Store leftovers in the refrigerator.

Source: http://allrecipes.com/Recipe/Fluffy-Fruit-Salad/Detail.aspx

Chinese Salad

2007-10-12T12:31:00.000-04:00

My version of Chinese salad, fresh and crispy with a nice crunch from the toasted nuts and crispy noodles. A commercial honey-soy dressing gives a great salty/sweet taste that compliments this salad.

15 min - 15 min prep - 2-4 servings

INGREDIENTS:
1 1/2 cups bean sprouts, fresh
3-4 cups Chinese cabbage, I use sugarloaf
1/4 cup roasted sunflower seeds, shelled of course
1/4 cup crispy hokkein noodles
2 carrots, julienned
1/4 English cucumber, bite sized chunks
2 green onions, sliced on the diagonal
honey soy dressing (Kraft makes an excellent one)

DIRECTIONS:
Thinly slice cabbage.
Toss in bean sprouts, julienned carrots, cucumbers and green onions.
Just prior to serving toss through the crispy noodles and toasted nuts so they don't go soggy.
Add salad dressing to taste and enjoy!
If you want this as a main dish, add cooked, crumbled chicken mince or shredded chicken for a nicely rounded meal.

FROM: http://www.recipezaar.com/258652

Spicy Diced Vegetables

2007-10-05T13:39:00.000-04:00

This yummy vegetarian recipe was give to us by some friends. They have their own restaurant so we knew it would be good. I'm really not sure how long prep time is so I've just put in a rough guess.

45 min - 15 min prep - 4 servings

INGREDIENTS:
2 carrots
2 potatoes, Large
2 tomatoes
250 g green beans
2 tablespoons vegetable oil
2 teaspoons black mustard seeds
2 onions, finely chopped
2 garlic cloves, chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon garam masala
salt

DIRECTIONS:
Peel carrots, potatoes and tomatoes and dice.
Trim beans and cut into small pieces.
Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
Add salt to taste.
Add 3 tablespoons water, cover and cook for 15 minutes or until vegetables are tender.
Stir gently every 5 minutes and add a little more water if necessary.
Sprinkle with garam masala just before end of cooking.
Serve with rice or bread of your choice.

FROM: http://www.recipezaar.com/257189

Marinated Roasted Vegetables

2007-10-02T11:49:00.000-04:00

Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!

2¾ hours - 2 hours prep - 6 servings

INGREDIENTS:
1 1/2 lbs potatoes, medium-sized, peeled and halved
6 carrots, peeled and cut into thirds
2 medium onions, peeled and halved
3 celery ribs, cut into 3-inch lengths
1/2 cup soy sauce
2 teaspoons prepared mustard (I like Heinz)
1 teaspoon garlic salt
2 tablespoons malt vinegar (or balsamic vinegar)
1 teaspoon dried sweet basil leaves
1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery)
1 tablespoon honey
2 tablespoons extra virgin olive oil

DIRECTIONS:
Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
Serve hot.
TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

FROM: http://www.recipezaar.com/256612

Super Budget Macaroni Cheese

2007-09-30T10:11:00.000-04:00

This is a favourite around this house because it is so cheap to make and freezes well. I like to pack this as part of my boyfriend's lunches, along with things like chicken drumsticks, fruit, and corn fritters. Note: there are weeks when we can't afford cheese. Never fear, just leave it out! You should add a little more seasoning in this case, and perhaps a pinch of dried herbs over the top to lend it more character.

45 min - 15 min prep - 4 servings

INGREDIENTS:
500 g macaroni
1 1/2 cups low-fat milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup grated low-fat cheese
1-2 cup fresh breadcrumbs (reserve the ends of bread if your family doesn't eat them, or keep stale bits ready to whizz in the)

DIRECTIONS:
Cook pasta; drain; set aside.
Warm milk in saucepan. When it is just warm to the touch, whisk in half the flour. Let the milk begin to simmer, whisking all the time. You be the judge of the thickness - we like it really thick. If you want it thicker, add the remaining flour and continue to whisk until smooth and thick. Stir through the cheese and the salt and pepper until the cheese is melted. Take off the heat.
Pour into a baking dish and sprinkle the breadcrumbs over the top. Bake for 30 minutes at 180 degrees Celcius.

FROM: http://www.recipezaar.com/256257

Carribean Black Beans

2007-09-28T14:36:00.000-04:00

Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.

25 min - 5 min prep - 5 servings

INSTRUCTIONS:
1 1/2 medium sweet onions, chopped
3 garlic cloves, chopped fine
2 tablespoons olive oil
1 tablespoon fresh grated gingerroot
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
4 1/2 cups drained cooked black beans or 3 (16 ounce) cans black beans
3/4 cup orange juice
salt & freshly ground black pepper

DIRECTIONS:
Saute the onions and garlic in olive oil until barely soft.
Add the spices and saute until very soft.
Stir in the beans and orange juice and saute for about 15 minutes, stirring occasionally to prevent burning.
Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

FROM: http://www.recipezaar.com/255938

Layered Red Potatoes With Swiss Cheese

2007-09-26T12:20:00.000-04:00

Who needs scalloped potatoes from a box? These are awesome!

55 min - 15 min prep - 8 servings

INGREDIENTS:
2 1/2 lbs red potatoes, peeled
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, finely chopped
1/2 teaspoon oregano, crumbled
1/2 teaspoon marjoram, crumbled
1/2 teaspoon thyme, finely chopped
2 cups chicken stock
1 1/2 cups swiss cheese, coarsely grated

DIRECTIONS:
In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.
Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick.
While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat.
Add the onions and saute, stirring occasionally, for 5 minutes, or until softened.
Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat.
Preheat the oven to 425.
In a small bowl, combine the garlic and herbs and toss together to mix evenly.
Grease a 9x13 baking dish and place one layer of sliced potatoes, slightly overlapping, in the bottom.
Distribute about 1/4 of the sliced onions
evenly over the potatoes, then scatter a little of the garlic herb mixture over the top and drizzle with a little olive oil.
Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil.
Bake 30 minutes, until the potatoes are tender.
Remove the foil and scatter the cheese over top. cook for 10 minutes more.

FROM: http://www.recipezaar.com/255379

Basil Potato Soup

2007-09-23T12:20:00.000-04:00

This is an old one from BH & G--a nice cold day soup and pretty healthy too.

1 hour 20 min prep - 6 servings - 1 sidedish

INGREDIENTS:
1 large onion, finely chopped
4 shiitake mushrooms or button mushrooms, sliced (about 1/2 cup)
2 teaspoons olive oil
3 large potatoes, peeled and thinly sliced (about 4 1/2 cups)
14 1/2 ounces beef broth
14 1/2 ounces reduced-sodium chicken broth
1/2 cup buttermilk
1 tablespoon cornstarch
2 slices Canadian bacon, chopped
1 tablespoon basil, chopped (or 1 teaspoon dried)
1/4 cup reduced-fat sour cream (or plain low fat yogurt)
fresh basil leaves (optional)

DIRECTIONS:
Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender.
Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture.
Stir in bacon and basil.
Cook and stir until thickened and bubbly.
Top each serving with sour cream or yogurt and garnish with basil if desired.
FROM: http://www.recipezaar.com/254658

Ground Beef Chow Mein

2007-09-20T10:54:00.000-04:00

Reminds me of my childhood.

35 min 15 min prep

INSTRUCTIONS:
1 lb lean ground beef
1 1/2 cups celery, sliced
1 (16 ounce) can bean sprouts, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushroom stems and pieces
1 (14 ounce) can beef broth
1 (2 ounce) jar diced pimentos, drained
2 tablespoons soy sauce
1/2 teaspoon fresh ginger, minced (or paste)
2 tablespoons cornstarch
3 tablespoons water
4 cups chow mein noodles (or hot cooked rice)

DIRECTIONS:
Brown and drain ground beef.
Add celery, bean sprouts, water chestnuts, mushrooms, broth, pimientos, soy sauce and ginger; heat over medium heat and mix well.
In a small bowl or jar, mix cornstarch and water until smooth.
Stir cornstarch mixture into beef mixture. Cook until it is bubbly and slightly thickened.
Serve over chow mein noodles or cooked rice.

FROM: http://www.recipezaar.com/254255

Easy and Tasty Hambuger Gravy

2007-09-18T10:26:00.000-04:00

I was at the grocery store yesterday and was going through their 3 marked down items carts. I found some cans of "Campbell's Beefy Mushroom Soup" in one of them. I have never seen that kind of soup before. I grabbed a couple of cans of it, figuring that I could come up with a recipe to use one of them them in. Even though there is some beef in the soup, I still used it with hamburger. This is very easy to make. It's more like a Stroganoff without added mushrooms. I am allergic to black pepper, so I don't add it to my recipes. Use however much you want to. You can use more onion and garlic if you want to. Prep time and cook time are appx.

45 min - 15 min prep - 2-3 servings

INGREDIENTS:
1/2 lb lean ground beef
2 tablespoons chopped onions
2 tablespoons chopped garlic
1 (10 1/2 ounce) can Campbells low-salt beefy mushroom soup
1/4-1/2 cup low-fat sour cream

DIRECTIONS:
Brown the ground beef in a medium sized skillet on med-hi heat.
Drain fat.
Add the chopped onion and garlic to the hamburger.
Cook on medium heat until the onion and garlic are tender and the hamburger is done.
Add the can of soup.
If desired, add 1/2 can of water, using the soup can.
Bring to a boil.
Lower heat to medium to med-lo and simmer for about 10 or 15 minutes, stirring occasionally.
Add the sour cream and stir.
Heat until it just barely starts to boil.
Thicken if necessary, using your own method.
Keep hot until ready to serve.
Serve over noodles, mashed potatoes or rice.
Or add cooked noodles to it when it is completely done.

FROM: http://www.recipezaar.com/253447

My Lamb Stew! (Crock Pot)

2007-09-16T15:02:00.000-04:00

I hadn't made Lamb Stew in quite some time, but with the weather changing from warm to cold from warm to cold...so, I made some for my boyfriend! It was a big hit (and he has never had Lamb before)! So, just to tell you my "measurements" aren't exactly 100%, but close enough!

6½ hours - 20 min prep - 6-8 servings

INGREDIENTS:
2 lbs stewing lamb (bone in)
2 cups white wine (or red)
4 garlic cloves
2 (12 ounce) cans chicken broth
2 cups water (enough to fully cover lamb)
2 bay leaves
2 tablespoons flour
2 red potatoes
1 yukon gold potato
2 carrots
1 celery rib
5 ounces baby peas
2 plum tomatoes
3 tablespoons tomato paste
1/2 medium onion
parsley (optional)
paprika (optional)
pepper (optional)
rosemary (optional)

DIRECTIONS:
Take Lamb out of package and put into crock pot.
Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
Add 2 garlic cloves, preferably use a garlic press.
Put the Lamb on high for 4 hours.
Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
Chop up onion, potatoes, carrot, celery and tomato.
Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
Bake at 350 degrees for 30 min and remove from oven.
Skim off any fat from the top of the liquid in the crock pot.
Add, 2 Tablespoons flour and whisk with the cooled liquid.
Use a garlic press to press the last 2 garlic cloves.
Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
Use parsley as a garnish!
Enjoy!

FROM: http://www.recipezaar.com/253216

Fried Potatoes and Eggs

2007-09-14T10:37:00.000-04:00

This was one of my favorite dishes as a child. After I was grown, my mother told me it was just her way of "stretching" leftover baked potatoes when there weren't enough to go around. I am guessing on the times.

15 min - 10 min prep - 4 servings

INGREDIENTS:
4 medium potatoes, baked and cooled
4 eggs, slightly beaten
1/2 small onion, chopped
4 crusts of bread, cubed
salt and pepper

DIRECTIONS:
Cube potatoes and place in hot oil.
Add remaining ingredients.
Fry until eggs are cooked and onions tender.

FROM: http://www.recipezaar.com/252928

Spaghetti, Tomato Juice & Cheese

2007-09-11T12:44:00.000-04:00

A very quick and inexpensive meal that kids especially love. My son is now 20 yrs old and he still requests this meal all the time. Do not forget the bread.

20 min - 5 min prep - 6-8 servings

INGREDIENTS:
500 g vermicelli
3 (540 ml) cans of heinz tomato juice
8-10 slices of kraft processed cheese
salt and pepper, to taste

DIRECTIONS:
Cook pasta according to package.
Drain and return to pot on stove.
Over low heat add tomato juice and cheese until cheese is melted and well blended.
Turn off heat and let sit until juice is mostly absorbed.
enjoy!

FROM: http://www.recipezaar.com/252005

Cotton Candy Cookies

2007-09-10T11:38:00.000-04:00

These are my youngest son's very favorite! While fooling around in the kitchen one weekend, I came up with these cookies. Ben said they tasted just like cotton candy, so the name was born! You can easily vary these by changing the flavoring extract. I've included Ben's favorite, raspberry, but these are easily made with coconut extract & taste just like coconut macaroons!

25 min - 5 min prep - 2-3 dozen

INGREDIENTS:
2 egg whites
1 dash salt
1/8 teaspoon cream of tartar
1/2 teaspoon raspberry extract
1/8 teaspoon vanilla extract (Mexican vanilla is the best-especially Danncy brand!)
3/4 cup granulated sugar

DIRECTIONS:
Preheat oven to 325 degrees.
Beat egg whites, cream of tarter, & extract until soft peaks form.
Add sugar gradually, beating to stiff peaks.
Cover cookie sheets with plain brown paper (from a brown paper bag) or parchment paper.
Drop cookie mixture from teaspoon onto paper.
Bake in slow oven (325 degrees) for 20 to 25 minutes.
Allow to cool slightly on paper (will stick to paper if tried to remove while still hot).
Cool on wire rack until completely cool.

FROM: http://www.recipezaar.com/251795

Easy Homemade Salsa

2007-09-07T11:31:00.000-04:00

This salsa is quick and easy with great flavor. You can put your own spin on it with adjusting the ingredients to your personal taste. Great with tortilla chips and on mexican dishes.

10 min - 10 min prep - 12 servings

INGREDIENTS:
1 (28 ounce) can diced tomatoes
1 medium sweet onion
1 large jalapeno pepper
1 garlic clove
1 lime, juice of
1/4 bunch fresh cilantro
salt
pepper

DIRECTIONS:
Finely dice onion by hand.
Chop jalapeno and garlic in food processor, then add cilantro and lime juice and process, then add diced tomatoes. Mix in chopped onion and salt and pepper. Chill for several hours or over night for flavors to blend.
Enjoy!

FROM: http://www.recipezaar.com/251445

French Fudge Squares

2007-09-06T12:05:00.000-04:00

Maida Heatter; more like fudge than cake. Similar to brownies but the technique is different. Make the day before you want to serve it. The cake should stand to mellow before it is served. This one is more trouble than I am willing to go to, but mom asked me to post.

2½ hours 1½ hours prep - 16 squares

INGREDIENTS:
8 ounces unsweetened chocolate
4 large eggs, separated
1/2 lb sweet butter
2 cups sugar
2 cups sifted all-purpose flour
1 pinch salt

Fudge Glaze
2 tablespoons unsweetened cocoa powder (Dutch process)
1/4 cup sugar
1/4 cup water
1 ounce unsweetened chocolate, coarsely chopped
1 ounce sweet butter, cut into pieces (1/4 stick)
1 tablespoon vegetable oil

DIRECTIONS:
Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
Place the chocolate in the top of a small double boiler over hot water on low heat.
Cover until partially melted, then uncover and stir occasionally until completely melted.
Remove the top of the double boiler and set aside, uncovered, to cool slightly.
In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
Now you need a clean, small mixer bowl and clean beaters.
Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
Decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
The chocolate mixture will be quite stiff.
First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
The chocolate mixture will seem too stiff, but don’t worry—first continue to fold until the whites disappear.
Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
Bake for 50 minutes (no test for doneness).
Remove the cake pan from the hot water and let stand until completely cool.
Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
Add the chocolate and stir until it melts.
Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
Add in the oil and stir until completely blended.
Now, immediately, while the glaze is hot, pour it onto the top of the cake.
With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
Then cut into 16 squares.

FROM: http://www.recipezaar.com/251326

Dill & Parsley Dressing/Dip (Vegan)

2007-09-05T09:49:00.000-04:00

Serve over baked potatoes/vegetables or use in potato salad etc.
NOTE you can add 1-2 tbsp oil to make it more creamy.
Yield: about 1 cup dip or about 2 cups dressing.

35 min - 5 min prep - 4-6 servings

INGREDIENTS:
1 (12 ounce) box silken tofu
1-2 tablespoon lemon juice, freshly squeezed
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper, to taste
water
3-4 tablespoons fresh dill, chopped
1-2 tablespoon fresh parsley, chopped

DIRECTIONS:
Combine silken tofu, lemon juice, seasonings (and oil) in a food processor. Blend till smooth.
Adjust consistency with water.
Taste, add more seasoning/lemon juice, if you like.
Stir in dill and parsley.
Cover and refrigerate at least 30-60 minutes. Stir before serving.

FROM: http://www.recipezaar.com/251040

Basque Cornbread (Pain De Maïs)

2007-09-04T11:02:00.000-04:00

Columbus took cornbread back to the Old World in the 15th century, and thanks to some of his Basque crew, cornbreads took hold and are still produced in local bakeries. Nice with a hearty soup or stew.

4¾ hours - 30 min prep - 20 servings - 2 loaves

INGREDIENTS:
1/4 cup honey
3 cups water (warm 100-115 F, too hot will kill the yeast)
4 1/2 teaspoons active dry yeast (1/2 oz)
4 1/2-5 cups bread flour
3 cups cornmeal or polenta (plus extra cornmeal to dust baking sheet)
1 tablespoon salt
1/4 cup olive oil (plus olive oil to coat bowl)
1 egg
2 tablespoons milk

DIRECTIONS:
In a large mixing bowl, whisk together honey, water, and yeast until smooth (1 minute); let stand in a warm spot until a thin layer of foam covers the surface (5-10 minutes).
Add 1 cup of the bread flour and the cornmeal and salt; mix well.
Cover bowl, and let dough rise for 1 1/2 hours.
Stir in oil and 3 cups flour, scraping and folding until the dough comes away from sides of bowl and gathers into a single mass.
Turn out onto a lightly floured surface and knead until smooth and elastic (10 minutes), adding flour as needed to keep dough from sticking.
Lightly oil a large bowl, turning to coat all sides; transfer dough to bowl.
Cover and let rise for 1 hour.
Preheat the oven to 350°F.
Punch dough down, cover, and let rise for 35 minutes.
Lightly grease a baking sheet and dust with cornmeal if making rounds or grease 2 (9-inch) loaf pans if making loaves.
Cut dough in half and shape each half into either a round or a loaf.
Let dough rest, covered loosely with a towel, for 20 minutes.
Beat eggs with milk to use as a glaze; brush dough with egg mixture.
Bake until bread is browned and sounds hollow when tapped on the bottom (50 minutes).
Remove from pan and cool on rack

FROM: http://www.recipezaar.com/250781

Matt's Red Beans & Rice

2007-09-03T10:44:00.000-04:00

This a scaled down, simple version of the Louisiana favorite. My hubby, Matt, likes it really hot, but I like it a bit more mild so pay attention to the ranges on various ingredients.

50 min - 20 min prep - 6 servings

INGREDIENTS:
1 medium onion, diced
1/2 cup green peppers, diced
2 tablespoons vegetable oil
1 tablespoon worcestershire sauce
3 garlic cloves, minced
1/4-1 tablespoon louisiana hot sauce
1/4-1 teaspoon ground cayenne pepper
1 teaspoon ground sage
1 teaspoon cumin
2 (8 ounce) cans tomato sauce
1 lb smoked sausage
1 lb ground sausage
2 (15 ounce) cans red beans, drained and rinsed

DIRECTIONS:
Heat oil in a large pot, sautee onion, green pepper and garlic until olions are translucent and tender.
Add remaining ingredients to pot and simmer for 10 minutes or until it reaches your desired consistency.
Serve over rice.

FROM: http://www.recipezaar.com/250411

Chicken Thigh Saltimbocca

2007-09-02T10:50:00.000-04:00

Savory Chicken Thighs stuffed with cheese and sage leaves and bacon wrapped around it.

25 min - 10 min prep - 4 servings

INGREDIENTS:
4 boneless skinless chicken thighs
4 fresh sage leaves
4 slices Fontina cheese (each 1/2 inch wide, 2 inches long, 1/4 inch thick)
4 slices bacon
1/4 cup flour
1 tablespoon olive oil
1/2 cup chicken broth
1 teaspoon lemon juice

DIRECTIONS:
Pound each chicken piece between pices of wax paper to 1/4 thickness. Place 1 sage leaf in center of cut side of each thigh. Top sage with cheese strip. Fold Thigh in half to enclose filling. Wrap bacon slice around each thigh and secure with wooden picks. Coat Chicken in Flour.
Heat oil in skillet over medium heat. Add chicken. Brown 5 minutes per side. Remove chicken. Add broth to skillet and scrape up browned bits. Return chicken to skillet.
Reduce heat to low. Cover skillet and simmer chicken 5 minutes or until tender and no longer pink. (170 F). Stir in lemon juice. Serves 4.

FROM: http://www.recipezaar.com/250185

Chocolate Cinnamon Bread

2007-09-01T10:46:00.000-04:00

From world-famous chef Marcus Samuelsson for Starbucks. DELICIOUS blend of flavors.

1½ hours - 30 min prep - 16 servings

Chocolate Batter Ingredients:
1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch-processed cocoa powder
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract

Cocoa-Spice Sugar Crust
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
1 pinch ground ginger
1 pinch ground cloves
1/4 cup decorator sugar or sparkle sugar

Directions:
Preheat oven to 350°F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
In another bowl, whisk together buttermilk, water and vanilla.
With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
Divide batter between the two pans, shake pans to even tops and set aside.
Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
Sprinkle surfaces of both batters with decorating sugar.
Sprinkle with cocoa sugar mixture, dividing evenly.
Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
Let cool completely, run thin knife around sides to release breads and remove from pans.

FROM: http://www.recipezaar.com/250187

Cajun Pot Pie

2007-08-31T08:28:00.000-04:00

This is a cross between a pot pie and gumbo. I love the combo of the crispy puff pastry and the saucy filling.

2½ hours 20 min prep

INGREDIENTS:
1/2 cup unsalted butter
1/2 cup flour
2 large onions, coarsely chopped
2 bell peppers, coarsely chopped
4 celery ribs, coarsely chopped
1 garlic clove, minced
4 cups hot chicken stock
4 ounces tomato paste
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper
Tabasco sauce, to taste
1 lb chicken breasts, diced
1/2 lb andouille sausages
2 lbs shrimp
1 sheet puff pastry

DIRECTIONS:
Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat.

Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish.

Cover with the buff pastry. Bake in a 400 degree farenheit oven for 30 minutes

FROM: http://www.recipezaar.com/250027

Kobe Beef Marinade

2007-08-30T08:58:00.000-04:00

I usually use this on flank steak but it's also great on chicken and pork chops.

2¼ hours 10 min prep

INGREDIENTS:
1/2 cup sesame oil
1/2 cup low sodium soy sauce
2 teaspoons minced garlic
4 green onions, sliced (green tops only preferred)

DIRECTIONS:
Combine all ingredients in a large ziploc plastic bag.
Shake to mix.
Add desired meat to bag and marinate in the regrigerator perferably overnight, but at least 1 hour.
Makes enough for 2-3 pounds.

FROM: http://www.recipezaar.com/249812

Pete's V-8 Vegetable Juice

2007-08-29T09:22:00.000-04:00

This is a friend's home canned version of V-8 that we love. Use it for a pick me up or a great bloody mary. The vegetables can be altered to taste. You could add horseradish if you like. We personally don't add the leak or lemon juice, but add fresh lemon juice or lime when we drink it.

1½ hours 30 min prep

INGREDIENTS:
8 quarts tomatoes, quartered
8 stalks celery & leaves, chopped
1/4 cup fresh parsley, minced
3 small onions, chopped
1 tablespoon worcestershire sauce
2 hot peppers
1 leek
1 cup carrots, chopped
1 cup green peppers, chopped
1/2 cup lemon juice
salt
pepper
allspice

DIRECTIONS:
Mash your tomatoes a bit with a potato masher or even just squeeze to make some juice to cook inches.
Simmer all ingredients except for lemon juice for 30 minutes or until veggies are soft enough to grind. (This is why your carrots, peppers, and celery need chopped small).
Once soft, run though a fine sieve, juicer, or food mill.
Return juice to pot, stir in lemon juice and bring to a boil.
To each quart jar add:.
1/2 teaspoon allspice.
1 teaspoon salt.
dash of pepper.
Pour into clean hot quart jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.

FROM: http://www.recipezaar.com/249487

Best Guacamole Ever!!!!

2007-08-28T10:22:00.000-04:00

This recipe has never failed! There really is never enough of it....the best part of all, it's soooo easy. Enjoy!

15 min - 15 min prep - 4-6 servings

INGREDIENTS:
6 ripe avocados
1-1 1/2 lime, juice of
1 medium purple onion (chopped fine)
2 garlic cloves (crushed)
salt
pepper

DIRECTIONS:
Combine Avocado, Garlic Cloves, and Onion.
Add lime juice, but taste as you add it -- the one thing that could potentially kill this recipe is too much lime.
Add salt and pepper to taste (you can add this before the lime juice too).

FROM: http://www.recipezaar.com/249336

Minestrone Hamburger Soup

2007-08-27T10:14:00.000-04:00

This is my Mother's recipe. It has lots of memories for me. I will often double this recipe and cook in the crock pot. Very easy and hearty soup that's even better on the second day

1½ hours 20 min prep

INGREDIENTS:
1 lb ground chuck
1 cup chopped onions
1 cup raw chopped potatoes
1 cup chopped celery
1 cup raw sliced carrots
1 cup shredded cabbage
28 ounces whole tomatoes
2 cups water
3 bay leaves
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 cup macaroni
1 quart water
salt & pepper, to taste

DIRECTIONS:
Brown ground chuck with chopped onions. Drain well.
Place all ingredients and cook over low heat for 1-1/2 to 2 hours; stirring often.
Can place cook in crock pot over low heat 5-6 hours or until vegetables are tender

From: http://www.recipezaar.com/248934

Smack Your Lips Honey Glaze or Marinade

2007-08-26T10:17:00.000-04:00

This recipe is tried and true. Outstanding on chicken, ribs, pork and vegetables baked or on the grill.

5 min 5 min prep

INSTRUCTIONS:
1/2 cup honey
1/4 cup cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon thyme
2 tablespoons soy sauce
2 tablespoons garlic powder
2 tablespoons olive oil
1/3 cup brown sugar
1/4 teaspoon cayenne pepper (or to taste)
ground pepper (to taste)

DIRECTIONS:
To use on the grill.
Combine all ingredients in a medium bowl, whisk well.
Grill meat on both sides until almost done.
Brush each side liberally with glaze and cook for a few more minutes, remove from grill and enjoy.
To use as a marinade for cooking in oven.
Combine all ingredients in a medium bowl, whisk well.
Place meat in a 9x13 pan
Pour marinade over meat.
Cover and refrigerate for 6 hours or overnight.
Bake accordingly.

FROM: http://www.recipezaar.com/248812

Ww Creamy Lemon Pie

2007-08-25T11:12:00.000-04:00

A Low-fat, low point, fulfilling dessert. Approx. 3 points per serving (according to WW)

INGREDIENTS:
6 low-fat cinnamon graham crackers
2 tablespoons butter
11 ounces fat-free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon lemon zest

DIRECTIONS:
Preheat oven to 350 degrees.
Crush graham crackers either in food processor or using rolling pin.
Place graham cracker crumbs into small bowl.
Melt butter and pour over crumbs, mixing with a fork until completely moistened.
Press crumbs evenly onto bottom of a 9" pie pan. Place crust in refrigerator while preparing filling.
In a mixing bowl, add milk and eggs, mixing until smooth.
Add lemon juice and zest and stir until incorporated.
Pour milk mixture into prepared pie crust.
Bake for 15 minutes.
Cool completely. Can be frozen for up to two weeks before serving.
For best flavor, serve chilled.

From: http://www.recipezaar.com/248670

Creamy Chicken Soup

2007-08-24T13:03:00.000-04:00

This is our family's favourite chicken soup - it is thick, healthy and hearty. This is always a favourite with friends when they come visit during winter - fills you up and keeps you warm!

6-8 servings - 1¼ hours - 15 min prep

INGREDIENTS:
500 ml chicken stock
2 chopped onions
2 large cubed potatoes
375 ml milk
1/2-1 cup cooked chicken
3 tablespoons butter
4 chopped carrots
3 tablespoons flour
2 tablespoons chopped parsley
salt
pepper

DIRECTIONS:
Melt butter.
Saute onions, carrots and potatoes.
Add flour and mix.
Blend in stock.
Bring to the boil and simmer covered for 45 minutes.
Liquidise and add milk, chicken and seasoning.
Bring to the boil and simmer for 5 minutes.
Add parsley before serving.

From: http://www.recipezaar.com/248481

Fresh Pumpin Soup

2007-08-22T11:16:00.000-04:00

One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin

Prep: 50 min 20 min prep

INGREDIENTS:
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (roasted and diced, see note below)
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream
salt & freshly ground black pepper

DIRECTIONS:
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.

COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

From: http://www.recipezaar.com/248005

Party Nut Loaf

2007-08-21T12:20:00.000-04:00

Tried this the other night, it came out very well, takes a bit of pre-preparation, but then goes quickly. If you are not vegetarian, then just use regular cheese and milk. We had it with gravy, baby roasted potatoes and caramelised onions. It is recommended to serve it with Roasted Red Pepper Sauce, also posted here, although I did not do that on this occasion due to the prohibitively high cost of red peppers! From Linda McCartneys World of Vegetarian Cooking

INGREDIENTS:
4 ounces butter
1 large onion, finely chopped
1 1/2 tablespoons plain flour
4-5 tablespoons milk or soya milk
3 large free range eggs, separated
7 ounces unsalted cashews, finely ground
6 ounces brazil nuts, finely ground
2 ounces mature vegetarian cheddar cheese, grated
1 tablespoon freshly chopped parsley

Filling:
4 shallots, chopped
3 ounces mushrooms, chopped
1 medium courgette, grated
1 teaspoon freshly chopped thyme
1 teaspoon rosemary
1 teaspoon sage
2 tablespoons freshly chopped parsley
2 tablespoons chives
1/4 teaspoon ground nutmeg
sea salt and black pepper

1¼ hours 30 min prep

DIRECTIONS:
Butter a 2lb loaf tin and line it with well-greased non-stick baking parchment.
In a medium saucepan, melt 1 oz of the butter and soften the onion over a medium heat for about five minutes.
Stir in the flour and cook for a further minute. Gradually add the milk, stirring continuously until the mixture thickens. Simmer for two minutes, then remove the pan from the heat.
Cool, the beat in the egg whites (put the yolks to one side for the filling), nuts, breadcrumbs, cheese and parsley, and mix well.
Put aside until you have prepared the filling.

Filling :
Cook the shallots in the remaining butter until soft, then add the mushrooms and cook over a high heat until browned.
Add the courgette to the pan and cook over a medium heat for 2-3 minutes until the juices run, then add the herbs and nutmeg. Season to taste with salt and pepper and remove from the heat. Allow to cool slightly, then stir in the egg yolks.
Spread half of the nut mixture into the prepared loaf tin, spoon the mushroom and courgette filling on top, and cover with the remaining nut mixture.bake at 180c/350F/gas 4 for 40 minutes, or until firm. Leave to stand for 10 minutes before turning out the loaf on to a serving plate and slice it using a very sharp knife.

From: http://www.recipezaar.com/247761

Apricot Chicken Thighs

2007-08-20T11:20:00.000-04:00

Ingredients:
1/2 c Apricot nectar
1/4 c Dry sherry
2 tb Soy sauce
1 tb Lemon juice
1 tb Prepared mustard
1/2 ts Ground ginger
6 x Chicken thighs(2 lb),skinned
12 x Dried apricot halves

Instructions:
Combine all but Chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse Chicken with cold water, pat dry. Place Chicken in a 12x8x2" Baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes.

Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until Chicken is tender. Remove Chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately.

PER SERVING:
192 calories,
18 g protein,
7.7 g fat,
8.5 g carbohydrates,
65 g cholesterol,
1.3 mg iron,
290 mg sodium,
16 mg calcium.

From: http://www.free-recipes.co.uk/free-recipes/recipe-01909.asp

Spicy Mango Salsa

2007-08-19T12:08:00.000-04:00

"This is the best mango salsa I have ever tasted! It's a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! You'll love it! If you're feeling adventurous, use fresh cilantro instead of basil--wonderful!"

Original recipe yield: 4 1/2 cups
PREP TIME 10 Min
READY IN 2 Hrs 10 Min

INGREDIENTS
2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
1/4 cup chopped fresh basil
2 serrano chile peppers, diced
1/4 cup fresh lime juice

DIRECTIONS
In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

NUTRITION INFORMATION
Servings Per Recipe: 10
Amount Per Serving
Calories: 44
Total Fat: 0.1g
Cholesterol: 0mg
Sodium: 1mg
Total Carbs: 11g
Dietary Fiber: 1.7g
Protein: 0.7g

From: http://allrecipes.com/Recipe/Spicy-Mango-Salsa/Detail.aspx

Aussie Omelet

2007-08-18T11:30:00.000-04:00

"A great hearty Aussie omelet (well, we think it is!). Well worth the effort."

Original recipe yield: 4 servings
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
1 onion, diced
1 clove garlic, crushed
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell pepper
12 medium shrimp - peeled and deveined
5 eggs
1/2 cup milk
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
4 ounces shredded Cheddar cheese
1 tomato, sliced

DIRECTIONS
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a medium saucepan over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 297
Total Fat: 20.2g
Cholesterol: 325mg
Sodium: 301mg
Total Carbs: 8.4g
Dietary Fiber: 1.2g
Protein: 20.7g

From: http://allrecipes.com/Recipe/Aussie-Omelet/Detail.aspx

Tropical Salad with Pineapple Vinaigrette

2007-08-17T11:17:00.000-04:00

"An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired."

Original recipe yield: 6 servings
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min

INGREDIENTS
6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
1/2 cup chopped and toasted macadamia nuts
3 green onions, chopped
1/4 cup flaked coconut, toasted

DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well.
In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 257
Total Fat: 23.2g
Cholesterol: 8mg
Sodium: 258mg
Total Carbs: 10g
Dietary Fiber: 2.4g
Protein: 4.8g

From: http://allrecipes.com/Recipe/Tropical-Salad-with-Pineapple-Vinaigrette/Detail.aspx

Sunflower Seed Spread

2007-08-16T10:31:00.000-04:00

"Nutty tasting spread for use with salad sandwiches."

Original recipe yield: 2 cups

INGREDIENTS
2 cups sunflower seeds
1/2 cup tahini
1/4 cup lemon juice
1 clove garlic, minced
2 tablespoons soy sauce
1 stalk celery, finely chopped
1 tablespoon minced onion
1/2 cup water

DIRECTIONS
Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature.
While cooling, combine juice and garlic in a small bowl. Set aside.
Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water.

NUTRITION INFORMATION
Servings Per Recipe: 16
Amount Per Serving
Calories: 154
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 119mg
Total Carbs: 5.3g
Dietary Fiber: 2.7g
Protein: 5.8g

From: http://allrecipes.com/Recipe/Sunflower-Seed-Spread/Detail.aspx

Simple Lemon Herb Chicken

2007-08-15T10:28:00.000-04:00

"This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!"

Original recipe yield: 2 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

INGREDIENTS
2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

DIRECTIONS
Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

NUTRITION INFORMATION
Servings Per Recipe: 2
Amount Per Serving
Calories: 212
Total Fat: 8.6g
Cholesterol: 68mg
Sodium: 94mg
Total Carbs: 7.9g
Dietary Fiber: 3.7g
Protein: 28.8g

From: http://allrecipes.com/Recipe/Simple-Lemon-Herb-Chicken/Detail.aspx

Sweet and Sour Chicken Salad

2007-08-14T13:17:00.000-04:00

"This tangy chicken salad is a snap to prepare and will delight your taste buds with creamy, apricot and green onion-studded sweet and sour dressing."

Original recipe yield: 4 servings
PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
1/3 cup sour cream
3 tablespoons mayonnaise
1 tablespoon white vinegar
1 tablespoon apricot jam
1/4 cup sliced green onion
3 fresh apricots, pitted and diced
1 cup chopped celery
1 pound diced cold, cooked chicken

DIRECTIONS
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 395
Total Fat: 26.7g
Cholesterol: 103mg
Sodium: 174mg
Total Carbs: 8.8g
Dietary Fiber: 1.4g
Protein: 29.5g

From: http://allrecipes.com/Recipe/Sweet-and-Sour-Chicken-Salad/Detail.aspx

Cajun Blackened Redfish

2007-08-12T16:04:00.000-04:00

"Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!"

Original recipe yield: 4 servings
PREP TIME 5 Min
COOK TIME 30 Min
READY IN 35 Min

INGREDIENTS
1/4 cup butter, melted
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 1/4 cups Italian-style salad dressing
4 (4 ounce) fillets red drum

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
Dip the filets into the melted butter, then coat with the seasoning mixture.
In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 584
Total Fat: 52.6g
Cholesterol: 103mg
Sodium: 1476mg
Total Carbs: 8.7g
Dietary Fiber: 0.4g
Protein: 20.5g

From: http://allrecipes.com/Recipe/Cajun-Blackened-Redfish/Detail.aspx

Ham and Cheese Omelet Casserole

2007-08-09T11:23:00.000-04:00

"Delicious one dish meal. Breakfast for breakfast, for lunch or for dinner! Serve hot with hash browns if desired."

Original recipe yield: 4 servings

INGREDIENTS
8 eggs
1 cup milk
salt and pepper to taste
2 cups diced ham
1 cup shredded American cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 441
Total Fat: 31.9g
Cholesterol: 492mg
Sodium: 1434mg
Total Carbs: 4.7g
Dietary Fiber: 0g
Protein: 32g

From: http://allrecipes.com/Recipe/Ham-and-Cheese-Omelet-Casserole/Detail.aspx

Lucy's Tomato and Peach Chutney

2007-08-07T16:07:00.000-04:00

"A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!"

Original recipe yield: 8 cups
PREP TIME 35 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 35 Min

INGREDIENTS
15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 1/2 cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth

DIRECTIONS
Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

NUTRITION INFORMATION
Servings Per Recipe: 64
Amount Per Serving
Calories: 21
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 114mg
Total Carbs: 5g
Dietary Fiber: 0.9g
Protein: 0.4g

From: http://allrecipes.com/Recipe/Lucys-Tomato-and-Peach-Chutney/Detail.aspx

Bacon Wrapped Water Chestnuts I

2007-08-06T13:17:00.000-04:00

"These are delicious, easy treats that are just like Rumaki minus the liver."

Original recipe yield: 24 wraps
PREP TIME 2 Hrs 25 Min
COOK TIME 20 Min
READY IN 2 Hrs 45 Min

INGREDIENTS
2 (8 ounce) cans water chestnuts
2 cups teriyaki sauce
1 pound bacon

DIRECTIONS
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.

Preheat oven to 350 degrees F (175 degrees C).

Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.

Place in oven until bacon is crispy. Remove from oven and enjoy.

NUTRITION INFORMATION
Servings Per Recipe: 24
Amount Per Serving
Calories: 135
Total Fat: 10.9g
Cholesterol: 13mg
Sodium: 1060mg
Total Carbs: 6.2g
Dietary Fiber: 0.5g
Protein: 3.2g

From: http://allrecipes.com/Recipe/Bacon-Wrapped-Water-Chestnuts-I/Detail.aspx

Fry Sauce

2007-08-05T10:09:00.000-04:00

"It's the infamous Utah fry sauce! May substitute barbecue sauce for ketchup. Serve with French fries or onion rings."

Original recipe yield: 1 cup
PREP TIME 5 Min
READY IN 5 Min

INGREDIENTS
1/3 cup ketchup
2/3 cup mayonnaise

DIRECTIONS
Mix ketchup and mayonnaise together in a small bowl until thoroughly blended

NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 142
Total Fat: 14.6g
Cholesterol: 11mg
Sodium: 223mg
Total Carbs: 3.2g
Dietary Fiber: 0.1g
Protein: 0.4g

From: http://allrecipes.com/Recipe/Fry-Sauce/Detail.aspx

Seven Layer Dip III

2007-08-04T08:34:00.000-04:00

"This is a great appetizer for Christmas parties. The Mexican-inspired layers look great and taste even better. Serve it with tortilla chips."

Original recipe yield: 1 - 12 inch dip
PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
2 chopped fresh red chile peppers
1/4 cup sliced green onions
1 (8 ounce) container sour cream
2 fresh jalapeno peppers, finely diced
1 teaspoon grated lime zest
1 cup chunky salsa
1/2 avocado - peeled, pitted and diced
2/3 cup shredded Monterey Jack cheese
1/3 cup chopped black olives, drained
1 tablespoon chopped fresh cilantro

DIRECTIONS
Layer shredded lettuce on a 12 inch serving platter.

In a medium bowl, stir together black beans, red chile peppers and green onions. Spoon the mixture on top of the lettuce. Gently spread sour cream over beans. Sprinkle with jalapeno peppers and lime zest.

Drain excess liquid from salsa. Place salsa in a medium bowl. Stir in avocado. Spoon the mixture over sour cream layer. Sprinkle with Monterey Jack cheese. Top with black olives and cilantro. Serve immediately, or chill in the refrigerator.

NUTRITION INFORMATION
Servings Per Recipe: 32
Amount Per Serving
Calories: 47
Total Fat: 2.9g
Cholesterol: 5mg
Sodium: 116mg
Total Carbs: 3.7g
Dietary Fiber: 1.4g
Protein: 1.9g

From: http://allrecipes.com/Recipe/Seven-Layer-Dip-III/Detail.aspx

Best Beef and Broccoli

2007-08-03T09:50:00.000-04:00

"I've had this recipe for years. It's a great way to use leftover beef or you can buy an inexpensive cut and do it from scratch. My kids love it because of the soup. Tenderize the steak with a mallet prior to cooking, if desired."

Original recipe yield: 4 servings
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 45 Min

INGREDIENTS
1 tablespoon olive oil
1 pound round steak, thinly sliced into 2 inch pieces
salt to taste
ground black pepper to taste
1 large onion, thinly sliced
2 cups fresh broccoli florets, chopped
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 cup water
3 tablespoons soy sauce

DIRECTIONS
In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.

Reduce heat and cover. Cook to desired doneness.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 243
Total Fat: 13.7g
Cholesterol: 42mg
Sodium: 1198mg
Total Carbs: 12.7g
Dietary Fiber: 2.6g
Protein: 17.4g

From: http://allrecipes.com/Recipe/Best-Beef-and-Broccoli/Detail.aspx

Green Beans with Anchovies

2007-08-02T15:31:00.000-04:00

"This accompanies Italian pasta dishes very well when you are looking for a 'different' flavor to add to the table."

Original recipe yield: 4 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS
1 (9 ounce) package frozen cut green beans
1 clove garlic, peeled and crushed
1/4 cup water
1 teaspoon fresh lemon juice
3 anchovy fillets, oil reserved
freshly ground black pepper to taste

DIRECTIONS
Place the green beans in a medium saucepan, and mix in the garlic, water, and lemon juice. Cover, and bring to a boil. Cook, stirring occasionally, 8 to 10 minutes, until tender but crisp. Drain, and transfer to a medium bowl.

In a small bowl, mash the anchovy fillets and about 1 tablespoon reserved oil. Toss into the bowl with the green beans. Season with pepper. Serve immediately.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 29
Total Fat: 0.3g
Cholesterol: 3mg
Sodium: 111mg
Total Carbs: 4.6g
Dietary Fiber: 1.7g
Protein: 1.8g

From: http://allrecipes.com/Recipe/Green-Beans-with-Anchovies/Detail.aspx

Baked Lemon Chicken with Mushroom Sauce

2007-07-31T12:57:00.000-04:00

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!"

Original recipe yield: 4 servings

INGREDIENTS
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C).

Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.

In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 369
Total Fat: 17.7g
Cholesterol: 134mg
Sodium: 432mg
Total Carbs: 8.3g
Dietary Fiber: 2g
Protein: 44.7g

From: http://allrecipes.com/Recipe/Baked-Lemon-Chicken-with-Mushroom-Sauce/Detail.aspx

Slow Cooker BBQ Pork Chops

2007-07-29T10:07:00.000-04:00

"This is a no fuss slow cooker recipe that produces a very tender and flavorful pork chop."

Original recipe yield: 6 servings
PREP TIME 2 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 2 Min

INGREDIENTS
8 pork chops
1 (18 ounce) bottle barbecue sauce

DIRECTIONS
Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.

Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 481
Total Fat: 36.9g
Cholesterol: 106mg
Sodium: 764mg
Total Carbs: 10.8g
Dietary Fiber: 1g
Protein: 24.7g

From: http://allrecipes.com/Recipe/Slow-Cooker-BBQ-Pork-Chops/Detail.aspx

Pesto Scrambled Eggs

2007-07-28T14:43:00.000-04:00

"What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want."

Original recipe yield: 1 serving
PREP TIME 5 Min
COOK TIME 5 Min
READY IN 10 Min

INGREDIENTS
1 tablespoon vegetable oil
1 egg, lightly beaten
1/4 cup shredded Cheddar cheese
salt and pepper to taste
1/2 teaspoon pesto

DIRECTIONS
Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

NUTRITION INFORMATION
Servings Per Recipe: 1
Amount Per Serving
Calories: 321
Total Fat: 29.2g
Cholesterol: 243mg
Sodium: 839mg
Total Carbs: 1.1g
Dietary Fiber: 0.1g
Protein: 13.7g

From: http://allrecipes.com/Recipe/Pesto-Scrambled-Eggs/Detail.aspx

Ham Rolls

2007-07-27T11:30:00.000-04:00

"A tray of these mouth-watering ham roll appetizers is sure to put a smile on everyone's face at your next party."

Original recipe yield: 25 ham bites
PREP TIME 10 Min
READY IN 10 Min

INGREDIENTS
5 slices cooked ham
1 (8 ounce) package cream cheese, softened
5 green onions

DIRECTIONS
Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 99
Total Fat: 8.6g
Cholesterol: 32mg
Sodium: 63mg
Total Carbs: 1g
Dietary Fiber: 0.2g
Protein: 4.7g

From: http://allrecipes.com/Recipe/Ham-Rolls/Detail.aspx

Chicken with Red Grapes And Mushrooms

2007-07-25T11:02:00.000-04:00

"Chicken breasts in a thyme cream sauce. Serve over bow tie pasta or wide egg noodles. The recipe lists red wine, but you can also use white - either one is fine."

Original recipe yield: 4 servings
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min

INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 cup sliced fresh mushrooms
1 cup red wine
1 cup heavy cream
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 cup seedless red grapes, rinsed and dried

DIRECTIONS
Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.

Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan.

Simmer for 5 minutes.

Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.

Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

NUTRITION INFORMATION
Servings Per Recipe: 5
Amount Per Serving
Calories: 396
Total Fat: 26.4g
Cholesterol: 132mg
Sodium: 595mg
Total Carbs: 9.2g
Dietary Fiber: 0.9g
Protein: 23.5g

From: http://allrecipes.com/Recipe/Chicken-with-Red-Grapes-And-Mushrooms/Detail.aspx

Accidental Grilled Chicken Salad

2007-07-24T09:58:00.000-04:00

"Was expecting a few hungry friends to walk in as I started cooking, but they called and had an emergency. Fortunately nothing bad, but there I was with too much food. Chopped everything up, added mayo, and a generous slurp of hot sauce (the way I like it). Not your run-of-the-mill chicken salad. Good way to finish up those leftovers! I put the onion slices and mushrooms in a grill basket so they could be turned without falling apart as they cooked. Hope you like it!"

Original recipe yield: 6 servings
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 2 Hrs

INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons lemon pepper
2 Vidalia onions, thickly sliced
4 large mushroom caps, chopped
1 cup mayonnaise
hot sauce to taste (optional)
salt and pepper to taste

DIRECTIONS
Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.

In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 424
Total Fat: 35.7g
Cholesterol: 66mg
Sodium: 404mg
Total Carbs: 8.7g
Dietary Fiber: 1.6g
Protein: 18.1g

From: http://allrecipes.com/Recipe/Accidental-Grilled-Chicken-Salad/Detail.aspx

Indian Tomato Chicken

2007-07-21T12:32:00.000-04:00

"Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too."

Original recipe yield: 6 servings
PREP TIME 15 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 15 Min

INGREDIENTS
1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1 (1 inch) piece cinnamon stick, chopped
1/4 teaspoon ground cloves
2 bay leaves
1/4 teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed

DIRECTIONS
Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.

Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.

Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 134
Total Fat: 5.4g
Cholesterol: 57mg
Sodium: 550mg
Total Carbs: 7g
Dietary Fiber: 1.6g
Protein: 14.8g

From: http://allrecipes.com/Recipe/Indian-Tomato-Chicken/Detail.aspx

Cream Cheese Pickles

2007-07-05T08:35:00.000-04:00

"These tasty snacks are whole kosher dill pickles that are covered with cream cheese and wrapped with thin slices of cooked beef."

Original recipe yield: 8 servings
PREP TIME 10 Min
READY IN 8 Hrs

INGREDIENTS
8 kosher dill pickles, patted dry
2 (8 ounce) packages cream cheese, softened
2 1/2 ounces thin-sliced beef luncheon meat

DIRECTIONS
Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, slice before serving.

NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 235
Total Fat: 20.1g
Cholesterol: 65mg
Sodium: 2024mg
Total Carbs: 7.6g
Dietary Fiber: 1.6g
Protein: 7.6g

From: http://allrecipes.com/Recipe/Cream-Cheese-Pickles/Detail.aspx

Cheese Ball I

2007-07-04T08:28:00.000-04:00

"This is the best cheese ball I've ever had! It's full of delicious spices. You can serve it either inside a loaf of black Russian rye bread (with the center cut out), or you can roll the cheese ball in nuts of your choice."

Original recipe yield: 10 servings
PREP TIME 5 Min
READY IN 2 Hrs 5 Min

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried chives
1/2 teaspoon garlic powder

DIRECTIONS
In a medium-size mixing bowl, combine cream cheese, Parmesan cheese, mayonnaise, oregano, Worcestershire sauce, chives and garlic powder. Mix well. Shape the mixture into a ball and refrigerate it until ready to serve.

NUTRITION INFORMATION
Servings Per Recipe: 10
Amount Per Serving
Calories: 219
Total Fat: 21.5g
Cholesterol: 56mg
Sodium: 260mg
Total Carbs: 1.7g
Dietary Fiber: 0g
Protein: 5.6g

From: http://allrecipes.com/Recipe/Cheese-Ball-I-2/Detail.aspx

Mom's Sausage Roll

2007-07-03T07:33:00.000-04:00

"Mom's Sausage Roll is a great appetizer during the holidays or anytime. You may slice it and eat it right out of the oven, or you may serve it cooled. Give it away as gifts during the holidays by packaging the rolls in colored aluminum foil."

Original recipe yield: 3 sausage rolls
PREP TIME 45 Min
COOK TIME 45 Min
READY IN 5 Hrs

INGREDIENTS
3 (1 pound) loaves frozen bread dough
2 pounds pork sausage
12 eggs
1 pound pepperoni sausage, diced
2 pounds provolone cheese, shredded
5 eggs, well beaten

DIRECTIONS
Thaw the frozen bread dough.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large skillet over medium heat, rapidly cook and stir the eggs until solid. Remove from heat and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
One loaf at a time on a lightly floured surface, roll the bread dough into a sheet approximately 1/4 inch or less thick. Spread 1/3 of the sausage, 1/3 of the eggs, 1/3 of the pepperoni and 1/3 of the Provolone cheese evenly over each dough sheet. Roll into a loaf.
One at a time, place rolled loaves into the prepared baking dish, brush with 1/3 of the beaten egg mixture and bake in the preheated oven 30 to 45 minutes, until golden brown. If desired, form loaves into a U shape before baking.

NUTRITION INFORMATION
Servings Per Recipe: 18
Amount Per Serving
Calories: 584
Total Fat: 49.6g
Cholesterol: 290mg
Sodium: 1353mg
Total Carbs: 3g
Dietary Fiber: 0g
Protein: 30g

From: http://allrecipes.com/Recipe/Moms-Sausage-Roll/Detail.aspx

Bacon and Cheddar Stuffed Mushrooms

2007-06-28T10:25:00.000-04:00

"Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal."

Original recipe yield: 8 servings
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese

DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove mushroom stems. Set aside caps. Chop the stems.
In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 120
Total Fat: 11g
Cholesterol: 22mg
Sodium: 164mg
Total Carbs: 0.8g
Dietary Fiber: 0.4g
Protein: 4.4g

From: http://allrecipes.com/Recipe/Bacon-and-Cheddar-Stuffed-Mushrooms/Detail.aspx

Slow Cooker London Broil

2007-06-27T08:28:00.000-04:00

"The steak is cooked with condensed tomato soup mixed with cream of mushroom soup. Dry onion soup mix is sprinkled over the top. Easy by any standard."

Original recipe yield: 8 servings
PREP TIME 10 Min
COOK TIME 10 Hrs
READY IN 10 Hrs 10 Min

INGREDIENTS
2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix

DIRECTIONS
Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
Cover, and cook on Low for 8 to 10 hours.

NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 205
Total Fat: 11.7g
Cholesterol: 36mg
Sodium: 819mg
Total Carbs: 10g
Dietary Fiber: 0.5g
Protein: 14.9g

From: http://allrecipes.com/Recipe/Slow-Cooker-London-Broil/Detail.aspx

Guacamole

2007-06-26T10:04:00.000-04:00

"You can make this avocado salad smooth or chunky depending on your tastes."

Original recipe yield: 4 servings
PREP TIME 10 Min
READY IN 10 Min

INGREDIENTS
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 264
Total Fat: 23.3g
Cholesterol: 0mg
Sodium: 601mg
Total Carbs: 16.4g
Dietary Fiber: 8.8g
Protein: 3.7g

From: http://allrecipes.com/Recipe/Guacamole/Detail.aspx

Slow Cooker Barbeque

2007-06-25T09:07:00.000-04:00

"This is an old recipe my mom used to make for us kids. It is so good it almost melts in your mouth! Serve on sub rolls."

Original recipe yield: 8 servings
PREP TIME 10 Min
COOK TIME 9 Hrs

INGREDIENTS
1 (3 pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 (18 ounce) bottle barbeque sauce

DIRECTIONS
Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.

Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 297
Total Fat: 18.9g
Cholesterol: 74mg
Sodium: 704mg
Total Carbs: 8.5g
Dietary Fiber: 0.8g
Protein: 21.6g

From: http://allrecipes.com/Recipe/Slow-Cooker-Barbeque/Detail.aspx

Mother's Pot Roast

2007-06-24T12:40:00.000-04:00

"The best vegetable gravy you ever tasted and the roast isn't bad either."

Original recipe yield: 4 to 6 servings
PREP TIME 10 Min
COOK TIME 7 Hrs
READY IN 7 Hrs 10 Min

INGREDIENTS
2 1/2 pounds tip round roast
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste

DIRECTIONS
Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.

After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.

Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

NUTRITION INFORMATION
Servings Per Recipe: 5
Amount Per Serving
Calories: 557
Total Fat: 36.7g
Cholesterol: 150mg
Sodium: 638mg
Total Carbs: 11.6g
Dietary Fiber: 1.7g
Protein: 45.3g

From: http://allrecipes.com/Recipe/Mothers-Pot-Roast/Detail.aspx

Cheese Ball III

2007-06-23T08:21:00.000-04:00

"This cheese ball is one our family has had and used for 20 years. We love it. It's simple, and most of the ingredients are kept on hand. Roll it in nuts or parsley, if desired. Serve with an assortment of crackers."

Original recipe yield: 2.5 cups
PREP TIME 15 Min
READY IN 3 Hrs 15

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon lemon juice concentrate
1 (8 ounce) package shredded Cheddar cheese
1/4 cup chopped onion
1/2 cup chopped green olives

DIRECTIONS
In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

NUTRITION INFORMATION
Servings Per Recipe: 20
Amount Per Serving
Calories: 95
Total Fat: 8.7g
Cholesterol: 24mg
Sodium: 209mg
Total Carbs: 0.7g
Dietary Fiber: 0.1g
Protein: 3.7g

From: http://allrecipes.com/Recipe/Cheese-Ball-III-2/Detail.aspx

Country French Cheese

2007-06-22T09:49:00.000-04:00

"This recipe can also be made with fat-free equivalents of cream cheese, shredded Cheddar and salad dressing to reduce the amount of calories. Serve with your favorite crackers."

Original recipe yield: 20 servings

INGREDIENTS
1/2 pound bacon - cooked and crumbled
1 pound cream cheese
1/2 pound shredded sharp Cheddar cheese
1/2 cup French dressing
1 cup chopped fresh parsley
1 cup chopped walnuts

DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, combine the bacon, cream cheese, Cheddar cheese and salad dressing. Mix together well and form into a ball.

In a shallow dish, mix together the parsley and chopped walnuts. Roll cheese ball in mixture to coat. Refrigerate until chilled.

NUTRITION INFORMATION
Servings Per Recipe: 20
Amount Per Serving
Calories: 264
Total Fat: 24.3g
Cholesterol: 47mg
Sodium: 376mg
Total Carbs: 2.9g
Dietary Fiber: 0.5g
Protein: 9g

From: http://allrecipes.com/Recipe/Country-French-Cheese/Detail.aspx

Midwest Brisket

2007-06-21T13:16:00.000-04:00

"This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound."

Original recipe yield: 6 servings
COOK TIME 5 Hrs
READY IN 13 Hrs

INGREDIENTS
4 tablespoons liquid smoke flavoring
4 tablespoons Worcestershire sauce
2 tablespoons garlic salt
1/2 cup chopped onion
2 tablespoons celery seed
5 pounds beef brisket

DIRECTIONS
Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.

Preheat oven to 300 degrees F (150 degrees C).

Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 1284
Total Fat: 109.9g
Cholesterol: 276mg
Sodium: 2169mg
Total Carbs: 4.7g
Dietary Fiber: 0.5g
Protein: 64.7g

From: http://allrecipes.com/Recipe/Midwest-Brisket/Detail.aspx

Sausage Gravy

2007-06-20T08:23:00.000-04:00

Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!"

Original recipe yield: 12 servings
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

INGREDIENTS
1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk

DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.

Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.

Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving
Calories: 195
Total Fat: 16.4g
Cholesterol: 31mg
Sodium: 283mg
Total Carbs: 4.8g
Dietary Fiber: 0.1g
Protein: 6.7g

From: http://allrecipes.com/Recipe/Sausage-Gravy/Detail.aspx

Moutabel

2007-06-19T07:23:00.000-04:00

"Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread."

Original recipe yield: 8 cups
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

INGREDIENTS
4 medium eggplants
4 cloves garlic
1/4 cup fresh basil
2 fresh green chile peppers
1/4 cup tahini
4 tablespoons fresh lemon juice
1 teaspoon salt
1 sprig fresh mint
1 teaspoon olive oil

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
In a food processor, grind together garlic, basil and green chile peppers.
Scoop eggplant from skins and mix with garlic mixture in the food processor.
Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.

NUTRITION INFORMATION
Servings Per Recipe: 64

Amount Per Serving
Calories: 16

Total Fat: 0.6g
Cholesterol: 0mg
Sodium: 39mg
Total Carbs: 2.6g
Dietary Fiber: 1g
Protein: 0.6g

From: http://allrecipes.com/Recipe/Moutabel/Detail.aspx

Lisa's Easy Chicken

2007-06-18T08:43:00.000-04:00

"I made this recipe with what was left in the fridge at college. It turned out a big success and everyone loves it! The tomatoes reduce to make a juice that's heavenly with crusty bread."

Original recipe yield: 4 servings
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min

INGREDIENTS
2 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon ground black pepper
1 teaspoon Old Bay® Seasoning
1 teaspoon seasoning salt
4 skinless, boneless chicken breast halves
2 medium green bell peppers, chopped
2 large tomatoes, chopped
1 red onion, chopped

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving
Calories: 241

Total Fat: 8.8g
Cholesterol: 68mg
Sodium: 1812mg
Total Carbs: 11.7g
Dietary Fiber: 2.9g
Protein: 29.1g

From: http://allrecipes.com/Recipe/Lisas-Easy-Chicken/Detail.aspx

Tomato Dill Soup

2007-06-16T08:18:00.000-04:00

"This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired."

Original recipe yield: 4 servings

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min

INGREDIENTS
2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can peeled and diced tomatoes
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10.5 ounce) can condensed chicken broth
1 bay leaf

DIRECTIONS
Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.

Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving
Calories: 128

Total Fat: 6.6g
Cholesterol: 16mg
Sodium: 981mg
Total Carbs: 10.1g
Dietary Fiber: 2.2g
Protein: 5.4g

From: http://allrecipes.com/Recipe/Tomato-Dill-Soup/Detail.aspx

White Cheese Sauce

2007-06-15T09:22:00.000-04:00

"This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers."

Original recipe yield: 3 cups

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

INGREDIENTS
1 cup butter
3 cups shredded Monterey Jack cheese
1 cup sour cream
2 (4 ounce) cans diced green chilies, drained

DIRECTIONS
Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

NUTRITION INFORMATION
Servings Per Recipe: 20

Amount Per Serving
Calories: 172

Total Fat: 16.8g
Cholesterol: 45mg
Sodium: 322mg
Total Carbs: 1.2g
Dietary Fiber: 0.1g
Protein: 4.7g

From: http://allrecipes.com/Recipe/White-Cheese-Sauce/Detail.aspx

Sour Cream Roast

2007-06-12T07:29:00.000-04:00

"Yummy sour roast with delicious cream gravy to top on dumplings or mashed potatoes. This has been in my family for over 60 years."

Original recipe yield:
6 servings

PREP TIME 20 Min
COOK TIME 4 Hrs

INGREDIENTS
1/2 cup vinegar
1 tablespoon whole allspice berries
2 cups water
salt and pepper to taste
3 pounds beef chuck roast
3 bay leaf
1 onion, chopped
2 tablespoons cornstarch
1 cup cold whipping cream

DIRECTIONS
In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator.

Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves and onion.

Cover, and roast for 3 to 4 hours in the preheated oven, or until the roast is fork tender.

Let the roast sit, and remove 1/3 cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream, and stir into the meat juices. Add 1 cup of water, and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes or meat.

NUTRITION INFORMATION
Servings Per Recipe: 6

Amount Per Serving
Calories: 499

Total Fat: 40.3g
Cholesterol: 158mg
Sodium: 147mg
Total Carbs: 5.9g
Dietary Fiber: 0.6g
Protein: 27.5g

From: http://allrecipes.com/Recipe/Sour-Cream-Roast/Detail.aspx

Ethiopian Chicken

2007-06-11T10:06:00.000-04:00

"This is a fragrant and spicy chicken dish that can be served as either a main meal or an appetizer."

Original recipe yield:
4 servings

PREP TIME 10 Min
COOK TIME 50 Min

INGREDIENTS
16 chicken wings, split and tips discarded
1 onion, chopped
2/3 cup soy sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger

DIRECTIONS
Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.

Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving
Calories: 157

Total Fat: 8.4g
Cholesterol: 34mg
Sodium: 2473mg
Total Carbs: 6.4g
Dietary Fiber: 1.1g
Protein: 13.7g

From: http://allrecipes.com/Recipe/Ethiopian-Chicken/Detail.aspx

Meatless Loaf

2007-06-10T09:00:00.000-04:00

This is a yummy vegetarian version of meatloaf! You can top it off with a ketchup glaze if you like. Be sure to select a beef onion soup mix that does not contain any beef of beef products."

Original recipe yield:
8 servings

PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min

INGREDIENTS
1 (12 ounce) package vegetarian burger crumbles
1 (1 ounce) packet beef and onion dry soup mix
1/2 cup bread crumbs
1 1/2 teaspoons vegetable oil
2 eggs, beaten
1/2 teaspoon garlic powder, or to taste
salt and pepper to taste

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, mix together the burger crumbles, onion soup mix and bread crumbs. Stir in oil and eggs, and season with garlic powder, salt and pepper. Mix well to blend in seasoning. Spread into the prepared loaf pan.

Bake for 30 to 45 minutes in the preheated oven, or until firm.

NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving
Calories: 126

Total Fat: 4.7g
Cholesterol: 53mg
Sodium: 504mg
Total Carbs: 10.3g
Dietary Fiber: 1.9g
Protein: 10.3g

From: http://allrecipes.com/Recipe/Meatless-Loaf/Detail.aspx

Best Shrimp Toast Ever!

2007-06-08T10:33:00.000-04:00

"This shrimp toast is always the most popular appetizer! I have used this recipe at every party, and it has been the talk of the night. The most delicious shrimp toasts that are so simple to make!"

Original recipe yield:
24 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 1 Hr 45 Min

INGREDIENTS
1 pound cooked shrimp - peeled, deveined and chopped
1 teaspoon grated fresh ginger root
1 teaspoon salt
4 teaspoons cornstarch
2 teaspoons oyster sauce
2 eggs, beaten
12 slices day old bread, crusts removed
1 quart canola oil for frying

DIRECTIONS
In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.

NUTRITION INFORMATION
Servings Per Recipe: 24

Amount Per Serving
Calories: 95

Total Fat: 4.9g
Cholesterol: 56mg
Sodium: 224mg
Total Carbs: 6.7g
Dietary Fiber: 0.3g
Protein: 5.5g

From: http://allrecipes.com/Recipe/Best-Shrimp-Toast-Ever/Detail.aspx

Dilly Beans

2007-06-07T08:39:00.000-04:00

"Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!"

PREP TIME 30 Min
COOK TIME 5 Min
READY IN 35 Min

INGREDIENTS
6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed

DIRECTIONS
Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.

Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.

In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.

Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.

NUTRITION INFORMATION
Servings Per Recipe: 32

Amount Per Serving
Calories: 42

Total Fat: 0.9g
Cholesterol: 0mg
Sodium: 3481mg
Total Carbs: 7.2g
Dietary Fiber: 2.9g
Protein: 2.1g

From: http://allrecipes.com/Recipe/Dilly-Beans/Detail.aspx

Garlic Feta Dip

2007-06-06T09:54:00.000-04:00

"For serious garlic lovers! Start with 2 cloves garlic in this creamy, tangy dip and add more if you can handle it. Totally addictive. Serve with toasted Greek pita and raw vegetables."

PREP TIME 5 Min
READY IN 5 Min

INGREDIENTS
1 cup crumbled feta cheese
1/2 cup sour cream
1/2 cup plain yogurt
2 cloves garlic, peeled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with salt and pepper.

NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving
Calories: 125

Total Fat: 10g
Cholesterol: 35mg
Sodium: 443mg
Total Carbs: 3.3g
Dietary Fiber: 0g
Protein: 5.8g

From: http://allrecipes.com/Recipe/Garlic-Feta-Dip/Detail.aspx

A Little Bit of Everything

2007-06-05T09:09:00.000-04:00

"Spicy, with the tang of vinegar, lots of garlic and a very full flavor."

PREP TIME 1 Hr 45 Min
READY IN 1 Hr 45 Min

INGREDIENTS
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup balsamic vinegar
1 teaspoon garlic powder
4 tablespoons hot sauce
1 1/4 cups beer
3 cloves garlic, minced

DIRECTIONS
In a tall glass combine barbeque sauce, steak sauce, vinegar, garlic powder, hot sauce and beer. Mix well.

Place the meat of choice in a container and rub the diced garlic firmly into it.
Pour the marinade over the meat until fully covered, and marinate for about 5 hours; cover and refrigerate while marinating. Cook as desired.

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving
Calories: 34

Total Fat: 0.3g
Cholesterol: 0mg
Sodium: 364mg
Total Carbs: 5.9g
Dietary Fiber: 0.5g
Protein: 0.6g

From: http://allrecipes.com/Recipe/A-Little-Bit-of-Everything/Detail.aspx

A Good Easy Garlic Chicken

2007-06-04T13:56:00.000-04:00

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!"

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min

INGREDIENTS
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

DIRECTIONS
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

SUBMITTED BY: Julia Green

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving
Calories: 214

Total Fat: 10.1g
Cholesterol: 92mg
Sodium: 395mg
Total Carbs: 1.7g
Dietary Fiber: 0.2g
Protein: 27.6g

From: http://allrecipes.com/Recipe/A-Good-Easy-Garlic-Chicken/Detail.aspx

Alice's Sour Cream Chicken Breasts

2007-06-03T09:03:00.000-04:00

"Chicken breasts in a white wine, sour cream sauce. A microwave recipe!"

INGREDIENTS
4 skinless, boneless chicken breasts
12 ounces sour cream
1/4 cup grated Parmesan cheese
1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper

DIRECTIONS
Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.

In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.

Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving
Calories: 357

Total Fat: 21.3g
Cholesterol: 111mg
Sodium: 456mg
Total Carbs: 4.2g
Dietary Fiber: 0g
Protein: 32.7g

From: http://allrecipes.com/Recipe/Alices-Sour-Cream-Chicken-Breasts/Detail.aspx

Egg Puff-Muffins

2007-06-02T09:37:00.000-04:00

Ingredients:
3 large eggs
1/2 cup half-n-half (or heavy cream mixed with water to make 1/2 cup)
1/4 cup chopped green onions with tops
1/4 cup (1 oz.) shredded cheese
2 tablespoons jalapeno nacho slices, drained OR
2 tablespoons chopped ripe olives plus generous shake of Tabasco
1/3 cup Carbquik Bake Mix
1/4 teaspoon baking powder
Additional chopped green onions with tops (optional)

Directions:
In preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups.

In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired.

Bake until puffed and lightly browned, about 10 minutes.

Makes 24 puff-muffins. Approx 2 carbs per puff.

From: http://www.lowcarbluxury.com/recipes/recipe-eggs04.html

Herb 'n Garlic Cheese Biscuits

2007-06-01T07:33:00.000-04:00

Ingredients:
1 1/2 cups Carbquik Bake Mix
3 teaspoons baking powder
2 Tablespoons light olive oil
1/2 cup cream
1/4 cup water
1 1/2 teaspoons butter flavoring
4 ounces cheddar cheese, grated
1/2 teaspoon garlic powder
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
1/4 teaspoon dried chopped parsley

Preheat oven to 375°F.

Directions:
Sift Bake Mix together with baking powder, herbs, and garlic powder until evenly distributed. In separate bowl, mix oil, water, butter extract and cream. Add to dry mixture a little at a time until it resembles a cookie dough. Sprinkle grated cheddar over dough and mix well (this is best done by pushing the cheddar through the dough with your fingers till well mixed.)

Drop by tablespoonfuls onto greased cookie sheet, to resembled small uneven mounds. Bake for 10 to 15 minutes until golden brown.

These are delectable warm with fresh butter and are very reminiscient of those served at Red Lobster restaurants.

Can't find butter flavoring? Use 1 Tablespoon melted butter and 1 Tablespoon light olive oil instead of all oil.

Makes 12 biscuits. 3.8 grams net carbohydrate per biscuit.

From: http://www.lowcarbluxury.com/recipes/recipe-bread14.html

Tangy Warm Chicken Salad

2007-05-31T08:13:00.000-04:00

Ingredients:
1/4 cup (1/2 stick) butter, divided
2 whole chicken breasts (skinned, boned and cut into thin strips)
1/3 cup chopped red pepper
1 cup cooked asparagus pieces
2 tablespoons minced shallots
1 teaspoon dried tarragon (OR 1 tablespoon fresh tarragon, minced.)
1 cup whipping cream
1 tablespoon Dijon-style prepared mustard
1/4 cup toasted almonds

Directions:
Over low heat, melt 2 tablespoons butter in large skillet. Sauté chicken pieces until cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside. Add whipping cream to chicken. Heat to boiling, stirring frequently. Reduce heat to low, stirring constantly until cream is reduced and thickened, about 5 minutes. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Sprinkle with almonds and serve immediately.

Makes 5 servings. 2.1 carbs per (2/3 cup) serving.

From: http://www.lowcarbluxury.com/recipes/recipe-salad06.html

Batter Fried Veggies

2007-05-30T08:21:00.000-04:00

Ingredients:
1/4 cup soy flour
1 egg, beaten well
1/4 tsp baking soda
2 tbsp heavy cream
1 tsp lemon juice
3 Tbsp olive oil
1 tsp Mrs. Dash
very cold water
Sliced eggplant, zucchini, veggies of your choice
vegetable oil for frying

Directions:
Slice, rinse and blot dry the veggies you'll be frying. If you're using eggplant, try soaking the slices in a bowl of buttermilk for 15 minutes beforehand; then blot dry but don't rinse.

Heat vegetable oil in large skillet to about 1 1/2 to 2 inches. While it heats, mix first seven (7) ingredients in a deep bowl. This will make a pasty mixture. Then begin adding COLD water very slowly and mixing after each little bit until you get the consistency of thin pancake batter. This usually takes a bit less than 1/2 cup water.

Toss a snippet of batter into the skillet or fryer to test the heat of the oil. If it sizzles, you're ready. Dip each vegetable slice into the batter to evenly coat and then place directly into the hot oil. Work quickly and in batches, turning as needed. Have paper towels at the ready for draining each batch. You can keep batches warm in a 250°F oven if you like.

When done, serve veggies ringed around the outside edges of pretty salad plates with a small dipping cup in the center filled with bleu cheese, ranch dressing, sour cream, or your favorite low-carb dip. For extra prettiness, sprinkle each 'round' with paprika as they first come out of the skillet.

Makes 8 Servings. 4-7 carbs per serving depending on veggie type. (Dip not included)

From: http://www.lowcarbluxury.com/recipes/recipe-vegcomboside02.html

Steak and Roasted Pepper Salad

2007-05-29T07:36:00.000-04:00

Ingredients:
1-1/2 lb. beef flank steak
2 roasted red peppers *
6 Tbsp vegetable oil
1 Tbsp balsamic vinegar
3 Tbsp white vinegar
1 Tbsp minced garlic
1-1/4 tsp dry mustard
2 cups chopped watercress
1/4 cup chopped red onion
1 cup cherry tomatoes, halved (or chopped red tomatoes)

Directions:
Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.

Cut roasted peppers into thin strips. Halve strips crosswise.

Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.

* Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store.

Makes 6 servings. 5 net grams of carbohydrate per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-salad02.html

Kentucky Bourbon Barbeque Chicken

2007-05-27T11:36:00.000-04:00

Ingredients:
8 pcs. chicken (breasts, thighs, legs or your favorites)
1/4 cup butter
1/4 cup Kentucky Bourbon whiskey
1/4 cup unsweetened tomato sauce
2 teaspoons molasses
2 packets Splenda
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon onion powder or sprinkling of finely diced onion
Preheat oven to 325°F.

Directions:
Melt butter in a skillet and brown chicken on all sides. Transfer chicken to baking dish. Add other ingredients to pan/skillet, stirring to loosen browned particles that cling to bottom. Warm completely; then pour over chicken in baking dish. Try to distribute sauce as evenly as possible. Cover and bake chicken at 325°F for 45 minutes. Uncover, baste and cook uncovered an additional 15 minutes.

Serves 4. Approx. 3.8 carbs per chicken piece.

From: http://www.lowcarbluxury.com/recipes/recipe-chicken14.html

Swiss Chocolate Ice Cream

2007-05-26T11:49:00.000-04:00

Ingredients:
1 pint heavy whipping cream
4 egg yolks
1/2 tablespoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sugar free chocolate syrup
1/4 cup Splenda
1 scoop low carb chocolate shake mix

Directions:
Heat heavy whipping cream in saucepan over low heat. Separate 4 eggs and whisk — one yolk at a time — into heavy whipping cream. Whisk in extracts, sugar free syrup, Splenda, and chocolate shake mix. When totally blended, remove from heat and let cool completely. Place in prepared ice cream maker. Stir until frozen.

Makes 6 1/2-cup Servings. 3.5 net grams of carbohydrate per serving.

NOTE: To get a firmer set, refrigerate mixture for 1-2 hours before placing in your ice cream maker.

From: http://www.lowcarbluxury.com/recipes/recipe-frozen06.html

Scalloped Cauliflower

2007-05-25T09:15:00.000-04:00

Ingredients:
2 bags frozen cauliflower
1/2 small white onion, finely chopped
12 oz bag finely shredded cheddar cheese (sharp, if you like)
1/2 pint whipping cream
salt and white pepper
1/4 cup butter (1/2 stick)
crumbled cooked bacon (optional)

Preheat oven to 350°F.

Directions:
Open frozen cauliflower bags one at a time into a collander and run cool water over each to separate the pieces and slightly thaw, but don't use warm water.

Spray large casserole dish with Pam (or butter it well) and layer 1/2 (1 bag's contents) of cauliflower across bottom of dish. Season with salt and pepper; then layer with bits of onion, thinly sliced "pats" of butter, and 1/2 of cheddar cheese. Repeat. Pour cream over top and place dish in oven. If dish is very full, put a cookie sheet under it to prevent bubble-over in oven.

Bake 45 minutes. 10 min before completion, add crumbled bacon if you opt to. Bubbly and delicious — this will cure your craving for scalloped potatoes!

Makes 10 Servings. 4 net grams of carbohydrate per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-vegcomboside04.html

Quick and Easy Sweet Pickles

2007-05-24T11:40:00.000-04:00

Ingredients:
One jar whole dill pickles (no garlic variety)
3/4 cup cider vinegar
1 1/2 cups Splenda

Directions:
Drain pickles well, rinse in cool water and drain again. Cover with cool water a second time and allow to sit for 15 minutes. Remove from water and drain well. Cut each pickle into 1/4" chunks and place back in cleaned pickle jar.

Combine vinegar and Splenda in saucepan and bring to a boil. Remove from stovetop and cool 5 minutes. Pour over pickles in jar and seal tight. Allow pickles to refrigerate a minimum of 48 hours.

Approximately 2 carbs per whole pickle.

From: http://www.lowcarbluxury.com/recipes/recipe-nibbles04.html

Lemon Spare Ribs

2007-05-23T10:32:00.000-04:00

Ingredients:
3 lbs Pork Spare Ribs
Salt and White Pepper
6 Tablespoons Malt Vinegar
4 packets Splenda
1 1/2 teaspoon Dark Soy Sauce
1/2 teaspoon grated Lemon Zest
1/2 cup pre-made sugarfree Lemonade (KoolAid, Crystal Light, etc.)
2 Eggs, beaten
Soy Flour for dusting

Directions:
Chop the spare ribs into 3 inch lengths. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, Splenda, 1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and Lemonade. Add the spare ribs and leave to marinate for several hours.

Dip the spare ribs into the beaten egg, then dust with soy or oat flour. Heat the oil to 320°F in a wok or deep-fryer and deep-fry the spare ribs in batches for 2 minutes until the pork is cooked through and a good rich color. Drain in a wire sieve/colandar. Serve hot.

The addition of lemon zest and lemonade gives spareribs a deliciously tangy, different flavor.

Serves 4. 3 carb grams per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-pork01.html

Low Carb Pasta

2007-05-22T14:36:00.000-04:00

Ingredients:
1/2 cup whole wheat flour
1/4 cup vital wheat gluten
1 tablespoon soy flour
Dash of salt
1 egg
1/4 cup water or chicken broth

Directions:
Mix first 4 ingredients together in bowl.

In a separate bowl, slightly beat egg and and water (or chicken broth.) Add egg mixture to dry ingredients and mix well to get a bread-type dough. Roll out thin and cut into strips, like fettuccini, or pinch off into little pieces (for spaetzel.)

Drop into boiling water. Let boil 1 to 2 minutes. Watch carefully and do not overboil as strips may become gummy. Drain well, butter if you like, and top with your favorite low-carb sauce.

Makes 2 servings. 7 net grams of carbohydrate per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-pasta01.html

Festive Ribbon Brie

2007-05-21T08:15:00.000-04:00

Ingredients:
1 ripe, round Brie cheese (8 ounces)
1/4 cup butter, softened
1/3 cup Sonoma Dried Tomato Halves, reconstituted
as package directs, drained and chopped
1 small clove garlic, pressed
1/4 cup chopped, toasted walnuts
2 teaspoons chopped parsley

Directions:
Place wrapped cheese in freezer. Chill until firm but not frozen, about 1 hour. With sharp knife, halve cheese horizontally; set aside. Beat butter, then beat in tomatoes and garlic. Mix in walnuts. Spread tomato mixture evenly on cut side of one cheese half. Cover with remaining cheese, cut side down; press gently. Roll cheese on its side in parsley to coat tomato layer. Cover and chill until firm. Serve cut into thin wedges.

Makes 8 to 10 appetizer servings. Approximately 3 net grams of carbohydrate per serving.

NOTE: Completely assembled Brie can be wrapped and frozen up to 1 week.

From: http://www.lowcarbluxury.com/recipes/recipe-nibbles03.html

Tropical Orange Creamsicle

2007-05-20T10:53:00.000-04:00

Ingredients:
8 oz unsweetened canned lite coconut milk
5 ice cubes
1/2 cup heavy cream (very cold)
1 scoop vanilla protein powder
3 Tablespoons DaVinci Gourmet sugar free Vanilla syrup
1/2 teaspoon Sugarfree Tang or Orange Kool Aid

Directions:
Mix coconut milk, ice cubes and heavy cream in blender until ice is crushed well. Add remainder of ingredients and enjoy this tropical creamy treat!

Serves 1. 5 grams net carb per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-beverage04.html

Jellied Cranberry Sauce

2007-05-19T10:44:00.000-04:00

Ingredients:
1 pint fresh cranberries
1 1/2 cups Splenda
1 small box Jello Sugar Free Cranberry Gelatin
Dash of allspice
Dash of cloves
2 drops of red food color

Directions:
Cook cranberries in water for ten minutes (or until they "pop"). Add Splenda and spices and cook an additional 15 minutes, keeping water level covering berries. Press through a colander, strainer or cheesecloth (or add entire mix to blender or food processor.) Set aside.

Prepare Cranberry Jello according to directions on package, skimping on the cold water just a bit. Add food color and stir well.

Pour into mold or loaf pan* and refrigerate well till set. Slice and serve with Roast Turkey or chicken dishes.

* For a slice of nostalgia, pour into empty cans (the kind canned vegetables come in... well cleaned, of course) and you'll have cranberry sauce that looks like it slid right out of the can! ;)

Makes 6 servings. 3.5 gram per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-vegcomboside06.html

Pork Chops and Sauerkraut

2007-05-18T12:21:00.000-04:00

Ingredients:
16 center-cut pork chops, 1/2-inch thick
2 Tablespoons bacon drippings
Salt and freshly ground pepper
2 Tablespoons prepared hot mustard (Dijon or Dusseldorf)
2 pounds sauerkraut, drained
1 cup diced peeled tart green apples
1 teaspoon caraway seeds
8 slices of crisp bacon, diced

Directions:
Brown well-trimmed chops on both sides in bacon drippings. Sprinkle with salt and pepper and rub mustard into both sides of chops. Combine sauerkraut, apples, and caraway seeds in large casserole and arrange chops, slightly overlapping, on top.

Preheat oven to 350°F. Tightly cover and back 1/2 hour. Uncover and back 1/2 hour longer. Transfer chops and sauerkraut to deep, heated platter and sprinkle with crisp bacon.

Makes 8 servings, 7.4 carbohydrate grams per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-pork10.html

Philadelphia Style Vanilla Ice Cream

2007-05-17T10:15:00.000-04:00

Ingredients:
1 cup heavy cream
2 cups half 'n half
1 cup Splenda
1 Tbsp vanilla extract
1/8 teaspoon salt

Directions:
Put all ingredients in a bowl and use mixer until Splenda is well mixed and dissolved. Then pour into your rotating ice cream freezer. (Most ice cream makers take 30-40 minutes to freeze properly.)

It's an amazingly rich, good tasting ice cream for such simple ingredients and as good as anything bought at the grocery. Changing extracts and flavors will allow this simple recipe to be the base for many other varieties.

Each 1/2-Cup Serving — 5 carbs.

From: http://www.lowcarbluxury.com/recipes/recipe-frozen07.html

Chocolate Hazelnut Soup

2007-05-16T10:49:00.000-04:00

Adapted from an award winning Farmer's Almanac Recipe, this unusual and delicious Chocolate Hazelnut Soup makes a statement with guests or for times you want to spoil yourself a little!

Ingredients:
3 cups light cream
1 cup water
6 ounces unsweetened chocolate
1 cup Splenda
4 egg yolks
1/2 cup sugar free hazelnut chocolate spread
1/2 cup heavy cream, whipped, for topping
1/2 cup flaked, toasted hazelnuts, for topping

Directions:
Combine cream, water, chocolate, and Splenda in a saucepan over medium heat, stirring until chocolate melts. Add sugar free hazelnut chocolate spread and stir to melt into mixture. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Serve hot or cold, garnished with whipped cream and nuts.

Makes 8 servings. 6.9 net grams of carbohydrate per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-soup18.html

Newberg Sauce

2007-05-15T11:22:00.000-04:00

Ingredients:
1/2 cup sweet butter
1/4 cup straight sherry
2 teaspoons chopped shallots
1/4 teaspoon paprika
1 cup heavy cream
4 egg yolks

Directions:
In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender. Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened. Serve at once. Makes 1 1/2 cups.

Total net grams of carbohydrate in recipe: 18.5 grams.

From: http://www.lowcarbluxury.com/recipes/recipe-sauce17.html

Sweet Potato Casserole

2007-05-13T09:19:00.000-04:00

Sweet potatoes?! On a low-carb diet?! Many of us miss the flavor of sweet potatoes in casseroles and more — especially in the Fall. The good news is that by adding just 1/2 cup of real baked sweet potato to a couple of more carb-friendly relatives (pumpkin and squash), we can extend the dish and fool the tastebuds! A finishing sprinkling of our low-carb marshmallows and you'll think you're cheating — but you're NOT!

Ingredients:
1 small sweet potato (baked, cooled and mashed to make 1/2 cup)
1/2 cup canned pumpkin
1 medium summer squash (halved, seeded, baked and mashed to make 1 cup)
4 eggs
2/3 cup heavy cream
1 tsp xanthan gum
1/2 stick butter
1/2 tsp salt
1 tsp cinnamon
Dash of allspice
Dash of cloves
1/2 cup Splenda
1 Tbsp molasses
4 drops of yellow and 1 drop red food color
Marshmallows for topping (See Low Carb Marshmallows recipe)

Directions:
Prepare sweet potato and squash to their recipe ready condition as listed above. Ingredients should be room temperature. Preheat oven to 325°F.
Butter a 9-12" casserole dish.

In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed squash (any summer squash is acceptable here). If some lumps remain, don't worry about it, they add a little character to the dish! In a separate bowl beat eggs with xanthan gum, Splenda and molasses. Add heavy cream and mix (with hand mixer) until well mixed and beginning to thicken.

Add egg/cream mixture to sweet potato mixture and stir by hand to mix lightly. Add salt, spices and food color. Mix to distribute. You may wish to taste here for your sweetness and spice preference. If more is needed, add it now.

Spoon mixture into buttered casserole dish and smooth to even out. Cut remainder of 1/2 stick butter (after using some to butter dish) into thin pats and distribute them over top of casserole. Optionally, you can sprinkle a bit of extra cinnamon on top. Bake for 35-45 minutes until browned at edges and cracking a bit. Remove from oven and cool 10 minutes before sprinkling with marshmallows.

NOTE: You can top this dish with artificially sweetened meringue instead of marshmallows if you prefer. If you use meringue, give the dish a few moments under the broiler to brown the meringue tips before serving.

40 grams carbs (allowing for fiber) in entire recipe.
Makes 6 servings. 6.5 grams per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-vegcomboside07.html

Spinach-Filled Stuffed Eggs

2007-05-12T08:17:00.000-04:00

Ingredients:
12 hard-cooked eggs
1 (10-ounce) package frozen chopped spinach or 1 bunch fresh spinach, cooked and chopped
1/4 cup mayonnaise
2 Tablespoons olive oil
2 Tablespoons freshly grated parmesan cheese
Salt and freshly ground pepper to taste

Directions:
Cook the spinach. Drain and squeeze dry, getting out as much water as possible so spinach doesn't dilute the filling.

Peel eggs and cut in half. Mash yolks with spinach, mayonnaise, oil, cheese, salt and pepper. Carefully fill each egg white half with the yolk mixture. Cover with plastic wrap and refrigerate until well chilled.

Serves 6. 3 grams per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-eggscold02.html

Molded Cherry Coke Salad

2007-05-11T11:43:00.000-04:00

Ingredients:
1/2 cup very cold water
3 pkg. Knox unflavored gelatin
4 cups flat Diet Rite cola *
1 pkg. unsweetened Black Cherry Kool Aid
3 packets Splenda
8 oz. cream cheese
1/2 cup fresh grated coconut
1/2 cup chopped celery
1/2 cup pecans

Directions:
Soften gelatin in cold water for about 2 minutes in a glass measuring cup. Set cup in the microwave and cook on high for 1 1/2 minutes. Stir well and check to see if you can see through it. If not, microwave for a few more seconds. Pour into a large bowl. Add flat cola, sweetener, and Kool-Aid. Stir until there is no fizz at all.

Place 1 cup of this liquid mixture into blender with cream cheese and whip until the cheese is completely blended. Pour cream cheese mixture back into the bowl with rest of mixture. Stir to blend. Place in the refrigerator and watch it for the beginning signs of gelling. Stir occasionally to keep cream cheese blended. When mixture begins to thicken, add pecans, coconut, and celery. It should be thick enough to suspend the chopped ingredients at this point. Now is the time to pour it in an elegant mold if you like. Return to refrigerator and allow to set firm. Serve with low-carb whipped cream and/or diced strawberries.

* To flatten Diet Rite, pour from bottle or can into glass rapidly and then into another glass. Go back and forth between glasses until very little fizz is left.

Makes 8 servings. 4.2 net grams of carbohydrate per serving.

From: http://www.lowcarbluxury.com/recipes/recipe-salad01.html