{1} Low Carb Snicker Doodle Cookies, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.comCookies Ingredients:1/2 cup unsalted butter2 eggs2 1/2 cups bob's red mill almond meal/flour1 1/2 cup stevia in the raw1 tsp cream of tartar1 tsp vanilla extract1 tsp baking soda1 pinch saltCoating:2 tbsp Stevia in the raw2 tsp ground cinnamonMelt the butter and mix in the Stevia and eggs till smooth.Then combine remaining ingredients until you get a dough like texture.Chill the dough in the fridge for about 15 minutes.After 10 minutes, start your stove to pre-heat it to 350.Mix coating ingredients in a small dish.Shape the dough into rounded spoonfuls and roll it in the coating.Place on greased baking sheet and flatten a bit with a fork.Bake for about 10 minutes or until set. Cool and Enjoy!!*This made 33 cookies.Tips:I didn't flatten the first batch with a fork and they came out almost like little donut holes! So this can make a good breakfast or treat!############################Yield: 4 servingsServing Size: Approximately 1 cupThis luscious, spicy soup has all of the flavors found in classic buffalo wings.It's highly addicting so consider yourself warned. Good thing it's so easy to makeand low carb – you'll be enjoying this one all winter long!2 cups cooked chicken, shredded4 oz cream cheese3 Tbsp butter1/3 cup Frank's Red Hot Sauce see example4 cups chicken broth½ cup Half and HalfSalt and pepper to taste¼ cup celery, chopped (optional)1 Tbsp blue cheese dressing (optional)Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blender and puree until smooth.Transfer to a small saucepan and cook until hot but don't let it come to a boil.Just before serving add the shredded chicken, celery and blue cheese if using.Taste and season with salt and pepper as desired.Notes:Approx nutrition info per serving: 406 calories, 27g fat, 5g net carbs, 29g protein###########################1 egg1/2 cup almond flourpinch of salt2 tablespoon butter1 cup shredded cheddar cheesePreheat oven at 400 degrees.Blend all ingredients together until they are well combined.Spread cracker batter over a parchment paper lined cookie sheet.Place another piece of parchment paper on top of mixture and use arolling pin to thinly spread batter. Gently pull off the parchmentpaper.Bake crackers for 10 minutes. Take the cracker out of the oven andscore them with a knife or pizza cutter.Return to oven and continue to bake until they are lightly brown andcrisp for about 5 minutes or so.<><><><><><><><><><><><><><><><><><><><><>{2} Potato Kielbasa Skillet, submitted by Nadine in Mo1 pound red potatoes, cubed3 tablespoons water3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices1/2 cup chopped onion1 tablespoon olive oil2 tablespoons brown sugar2 tablespoons cider vinegar1 tablespoon Dijon mustard1/2 teaspoon dried thyme1/4 teaspoon pepper4 cups fresh baby spinach5 bacon strips, cooked and crumbledPlace potatoes and water in a microwave-safe dish.Cover and microwave on high for 4 minutes or until tender; drain.In a large skillet, saute kielbasa and onion in oil until onion is tender.Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet.Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.<><><><><><><><><><><><><><><><><><><><><>{3} Tina's "No Fail" Tenderloin, submitted by Vicki in SarasotaThis is a recipe I got from a friend in GA where we escaped HurricaneFrances in 2004.....My friend swears by this recipe for both dinner and cocktail parties, andwith the holidays coming on, thought I would share.....Tina's "No Fail" Tenderloin....the hit recipe from Albany, GABuy any size tenderloin you want. It will work with any size. Always!Trim the tenderloin, but leave some of the fat on for "sizzle".Put the tenderloin ON heavy duty tin foil large enough to eventuallycompletely wrap it up.Slather the tenderloin with too much soy sauce, and too much fresh groundpepper. If the soy sauce doesn't completely cover the meat, turn it occassionally.Leave it on the counter all day long. It will NOT spoil.Pre-heat the oven to 500º. You want a really really HOT oven.Cook, with the foil open, for 20 minutes. Do not open the oven during that20 minutes, it will crackle and pop, and this is what you want.Remove it from the oven, wrap it tightly and let it "rest" on the counterfor another 20 minutes.Open it, and slice for dinner, or refrigerate for slicing the next day.To serve, for a dinner party, cut it in large thick slices, like a filetmignon.For a cocktail party, half it, and then slice it, and serve with small rollsor breads with hot mustard and /or horseradish.<><><><><><><><><><><><><><><><><><><><><>Recipe By: Madhur JaffeyServing Size: 4Ingredients:1 1/2 pounds green cabbage, half a large head1/4 cup vegetable oil1/4 teaspoon cumin seeds1/2 teaspoon fennel seeds1 teaspoon sesame seeds1 medium/large onion, 7 ounces, peeled and cut1 teaspoon salt1/8-1/4 teaspoons cayenne pepper1 tablespoon lemon juice1/2 teaspoon garam masalaDirections:Remove coarse outer leaves of the cabbage.If you have a cabbage half, cut it in half again lengthwise, and then core the sections.Cut each section lengthwise into very fine, long shreds.A bread knife or chef's knife is ideal for this. (you can use a food processor.)Put the oil in a wide, preferably nonstick or cast iron pan, and set over medium high heat.When the oil is hot, put in the cumin, fennel, and sesame seeds.As soon as the sesame seeds begin to pop, out in the onion.Stir and fry for 3 to 4 minutes or until the onion has browned a bit.Put in the cabbage.Stir and fry for about 6 minutes or until the cabbage has browned somewhat.Put in the salt and cayenne.Turn down the heat to medium-low and cook, stirring now and then for another 7 to 8 minutesor until the onions appear caramelized and soft.Note: you may need to do this in a couple batches.Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.I didn't have garam masala. Not sure I would use it.We just loved this recipe without it.Delicious. Even 1 year old Jaxon loved it. So cute.<><><><><><><><><><><><><><><><><><><><><>{5} Bubble Up Pizza, submitted by John in New York2 Tbsp olive oil1 16 oz. can of Pillsbury Grand Biscuits (cut into eighths or bite size pieces)1 14 oz jar pizza sauce6 oz pepperoni slices, cut in half1/4 teaspoon Italian seasoning1/4 teaspoon Oregano1 teaspoon garlic powderPinch of crushed red pepper flakes1/4 cup parmesan cheese1 cup shredded Italian Mix Cheese1 cup shredded 2% Mozzarella cheeseOptional Toppings of Choice: Jalapeños, Sauteed Mushrooms, Onions, Italian Sausage, Bacon, Black olives, Green peppers, Pineapple, Ham, etc.Pre-heat the oven to 350 F.Grease 10 X15 baking dish with olive oil and set aside.Place cut Biscuit pieces in bottom of baking dish, top withpepperoni slices, drizzle pizza sauce over the top of pepperoniand biscuits with a spoon, sprinkle with italian seasoning, oregano,garlic powder, parmesan cheese, add toppings of your choice, andsprinkle with 1 cup Italian cheese mix. Bake for 25 minutes.Remove from oven and sprinkle the 1 cup Mozzarella over the top.Return to the oven for another 15 minutes or until hot and bubbly.4-6 servings<><><><><><><><><><><><><><><><><><><><><>{6} Chicken Doritos Casserole, submitted by Pam in Kentucky3 cooked and shredded chicken breasts1 can of cream of mushroom (or your choice of cream of xxx soup)2 cans of Rotel (tomato's with chili's)1 (8 oz) bag of shredded cheese1 bag of DoritoPreheat oven to 350 degrees.Combine the shredded chicken, cream of mushroom soup and Rotel.Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13casserole dish. Spread chicken mixture over the top of the crunched up Doritos.Add remaining Doritos over the top of the chicken mixture.Add shredded cheese over the top.Cook at 350 degrees until heated through and cheese is melted and slightly browned.<><><><><><><><><><><><><><><><><><><><><>{7} Sweet Potato Casserole, submitted by Claudette in CAServes 12Prep Time - 10 minCook Time - 2 hrTotal Time - 2 hrTopping:1 cup brown sugar2/3 cup flour5 tbsp. butter, meltedCasserole:60 oz canned yams, drained1/2 cup sugar1 tsp salt2 tsp vanilla2 eggs, lightly beaten1/4 cup heavy creamPreheat oven to 350Spray a 3 quart casserole dish with nonstick spray, set asideIn a small bowl combine brown sugar, flour and butter until crumbly, set asideIn the bowl of a stand mixer combine sweet potatoes, sugar, salt, vanilla, eggs& cream until just combined - I like my casserole to still have some pieces ofsweet potatoes, for a smooth casserole mix until smoothPour sweet potato mixture into prepared casserole dishCrumble topping over casseroleBake for 50-60 minutes or until top is browned and casserole is setRemove and let stand for 10 minutes before serving<><><><><><><><><><><><><><><><><><><><><>{8} Cream Cheese Banana Nut Bread, submitted by Harold in New York3/4 C. Butter, softened8 oz. pkg. cream cheese, softened2 C .Sugar2 large eggs3 C. all-purpose flour1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 1/2 C. mashed bananas (about 4 bananas)1 C. Chopped Nuts1/2 tsp. VanillaBeat butter and cream cheese until creamy.Gradually add sugar, beating until light and fluffy.Add eggs, one at a time.Combine flour and next three ingredients.Gradually add to butter mixture; beating on low just until blended.Stir in bananas, nuts and vanilla.Spoon batter into 2 greased loaf pans.Bake at 350 degrees for about 1 hour or until a wooden pickinserted in center comes out clean.Cool before slicing, if possible!<><><><><><><><><><><><><><><><><><><><><>Yield: 8-10 servings1 1/4 cups sugar2 1/4 cups heavy cream2 teaspoons flaky sea salt such as Maldon2 teaspoons pure vanilla extract1 cup whole milk3 large eggsHeat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirringwith a fork to heat sugar evenly until it starts to melt.Stop stirring and cook until it is dark amber, swirling skillet occasionally so sugar melts evenly.Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved.Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.Meanwhile, bring milk, remaining cup of cream and remaining 1/4 cup sugar just to a boil in asmall heavy saucepan, stirring occasionally.Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whiskingconstantly to temper.Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon,until custard coats back of spoon and registers 170° F on an instant-read thermometer (do not let boil).Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker(it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
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TheKittyKonnection-subscribe@yahoogroups.com<><><><><><><><><><><><><><><><><><><><><>the crust1 17.5-oz pkg frozen puff pastry dough1 egg1 Tbsp waterConfectioners' sugar to dust on topApple Filling4 1/2 cups apples, cored, peeled, and chopped (I use 2 large Granny Smith and 2 Fuji or Gala apples)1/2 cup raisins or craisins1 Tbsp lemon juice1/3 cup brown sugar1/4 cup flour1/4 tsp each of cinnamon, cardamon, salt, and nutmegThaw puff pastry, according to package directions.Place chopped apples in a large mixing bowl and mix in the raisins.Sprinkle fruit with lemon juice to keep apples from browning.Using clean hands, toss fruit to cover with lemon juice.In a small bowl, mix sugar, flour, spices, and salt.Sprinkle over fruit and mix well.Preheat oven to 400 degrees F. with rack in middle position.Set aside.Roll half of thawed dough into a 12-inch square on a floured board(Repeating with the second half.)Use a sharp knife to make one horizontal line through the middle of thesquare and one vertical line through the middle of the square.This will divide the dough into 4 equal pieces.In a small bowl, place egg and water and mix well.Line a cookie sheet with a piece of parchment paper.Transfer one cut square of dough on the cookie sheet at a time.Using a pastry brush, coat egg wash on the inside edges, so they stick together,when you fold it.With a slotted spoon, pick up approximately 1/2 cup filling and place in center ofsquare and form a triangle, pressing edges together.Using a fork, flute the edges together.Using the pastry brush, coat the top of the turnover with egg wash and sprinkle withConfectioners' sugar.Cut two slits on the top with a sharp knife to vent the steam during baking.Repeat above with the rest of the squares.Bake for 25 minutes, or until they turnovers are golden brown on top.Remove the cookie sheet to a wire rack and let cool for 5 minutes,then pull the parchment paper with the turnovers off the cookie sheet and continue coolingon the wire rack. Makes 8 turnovers.<><><><><><><><><><><><><><><><><><><><><>{11} Peanutbutter Log, submitted by Hilda in Kentucky, hpalfrey@mrtc.com1 box powdered sugar (set aside 1/4 cup)
1/2 tsp sat
1 stick butter softened to room temperature
1 jar peanut butter (you won't need all of it)Melt butter and add butter to sugar until mixture is right texture to be
firm enough to roll out. Break the ball into and make two balls because it
is too long to handle if you don't. Roll the mixture out on wax paper with
some powdered sugar sprinkled on it to keep it from sticking. Try to make
large rectangular shape.It should be comparable to 6 x 12. Spread a layer
of peanut butter onto the rolled out mixture. You will not need the whole
jar. Roll it up tightly using wax paper to complete the rolling process.
Life using the wax paper and freeze immediately. Do the other half same
way. Slice into about 1/4 inch thick slices after about 30 minutes in the
freezer and then refrigerate. Eat and enjoy!<><><><><><><><><><><><><><><><><><><><><>3 cups Bisquick1-1/2 cups grated sharp cheddar cheese1 Tablespoon sugar1-1/4 cups milk1 egg, lightly beaten1 Tablespoon vegetable oil1/2 teaspoon dill weed1/2 teaspoon dry mustard1/2 teaspoon saltPreheat oven to 350 degrees.Generously grease a 9-by-5-inch loaf pan.In a large bowl combine Bisquick, cheese, and sugar.In a second bowl, combine the remaining ingredients and mix well.Stir liquid mixture into dry mixture, blending thoroughly to remove lumps.Turn batter into prepared pan and bake until golden, about 40 minutes.Makes one loaf.<><><><><><><><><><><><><><><><><><><><><>Makes 1 2/3 cupsServes 9Source: ChoiceMenus by Marjorie H. Hollands & Margaret Howard 1993Canadian Diabetes Assoc1 cup Low-fat cottage cheese2/3 cup Low-fat plain yogurt2 Green onions, chopped1 tsp Dijon mustard1/2 tsp Garlic powder1/2 tsp Dried basil1/4 tsp Dried oreganoIn food processor or blender, process cottage cheese and yogurt until smooth.Pour into bowl and stir in onions and seasonings.Cover and refrigerate for at least 30 minutes so flavors develop.Store for up to one week.Stir before serving.1 serving 3 tbsp, 1/2 Milk Choice (2%) 3g carb 5g protein 1g fat 37 caloriesCOMPARISON: 3 tbsp commercial Ranch-style dressing 216 cal.<><><><><><><><><><><><><><><><><><><><><>1 1/2 lbs (675 g) ground beef or meatloaf mix1/2 cup (125 ml) uncooked rice1 Tbs (15 ml) finely chopped onionSalt and freshly ground pepper to taste1 15-oz (425 g) can tomato sauceCombine the beef, rice, onion, salt, and pepper in a bowl and mixThoroughly. Form into 1-inch (3 cm) balls. Place the tomato sauceIn a covered pan or skillet large enough to hold the meatballs inA single layer and bring to a simmer. Add the meatballs and simmerCovered, adding a little water from time to time if necessary, for 1Hour.Serves 6 to 8.<><><><><><><><><><><><><><><><><><><><><>{15} Southwestern Chicken Soup, submitted by Rosemarie in rural Kansas CityThe weather we've been having is perfect soup weatherAnd this is a little different chicken soup that we really likeHope you try it an enjoy it as much as we do1/2 lb. Boneless skinless chicken breasts cut into 1/2 inch cubes1/4 C finely chopped onion2 cloves garlic, minced2 T olive oil1 can whole kernel corn (15 1/4 oz)1 can black beans rinsed and drained (15 oz)1 can chicken broth (14 1/2 oz) or the equivalent of soup base or boullion1 can diced tomatoes and green chiles, undrained (10 oz)1 t ground cumin1/2 t salt (optional)1/2 t chili powder1/8 t cayenne pepperPlain yogurt or sour creamMinced fresh cilanto, choppedIn large skillet over medium heat, cook the chicken, onion and garlic in oil until lightlyBrowned and onion is tender. Stir in corn, beans, broth, tomatoes, cumin, chili powderand cayenne. Bring to a boil, reduce heat and simmer for 15 minutesGarnish with yogurt or sour cream and cilantro.I also make toasted tortilla strips to garnish.And I usually put all ingredients in the crockpot on low and just let it simmer away to blendflavors better.Source "Taste of Home February, March 2005"<><><><><><><><><><><><><><><><><><><><><>1# ground turkey (not breast meat)4 green onions minced2 T minced fresh cilantro2 t low sodium soy sauce1 t minced peeled fresh gingercoarsely ground black pepper 4 hamburger bunsCombine all ingredient except buns in a large mixing bowl;gently divide meat mixture into 4 equal portions, shaping each into a patty.Grill, broil, pan-fry until thoroughly cooked serve on buns<><><><><><><><><><><><><><><><><><><><><>Serving size: Serves 41kg (2 pound) piece boneless lamb shoulder6 cloves garlic, peeled, halved2 tablespoons finely chopped coriander (cilantro) root and stem mixture2 teaspoons ground cumin1 teaspoon ground coriander1 teaspoon sweet paprika2 tablespoons olive oil1 medium brown onion (150g), sliced thickly1 cup (250ml) chicken stock1 cinnamon stick2 tablespoons honey1/3 cup coarsely chopped fresh coriander (cilantro) leaves1 tablespoon quince pasteLamb with Quince and HoneyRoll and tie lamb with kitchen string at 5cm (2 inch) intervals.Using mortar and pestle, crush garlic, coriander root and stem mixture,spices and half the oil until almost smooth.Rub garlic mixture all over lamb; cover, refrigerate 2 hours.Heat remaining oil in large frying pan; cook lamb, until browned all over.Remove from pan. Add onion to same pan; cook, stirring, until onion softens.Place stock, cinnamon and onion mixture in 4.5-litre (18-cup) slow cooker;top with lamb, drizzle with honey. Season with salt and pepper.Cook, covered, on low, 8 hours.Stand lamb 10 minutes; stir quince paste into sauce.Thickly slice lamb, serve with sauce; sprinkle with chopped coriander.Lamb can be covered and refrigerated overnight at the end of step 1.Serve lamb with couscous.
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