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Post by Jay on Feb 20, 2004 21:15:54 GMT -6
Mushrooms Florentine
1 10-oz. package frozen spinach, thawed 1 egg 1 cup herb stuffing mix 1/4 cup butter, melted 1/4 cup Parmesan cheese, grated Salt and pepper to taste 1/2 tsp thyme 20 large mushrooms, stems removed and cleaned
Squeeze out excess water from spinach, Combine spinach with egg, stuffing, butter, cheese, salt and pepper and thyme and mix well. Spoon some of mixture into each mushroom cap and place on a baking sheet. Bake at 350 degrees for about 15 minutes
The Skinny: Use your favorite egg substitute. Jay
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Post by Jay on Jan 28, 2004 13:41:54 GMT -6
Smoked Salmon Spread 5 oz. container garlic and herb flavored cheese spread 6 oz. smoked salmon, chopped 2 Tbsp. fresh dill chopped 1/2 tsp. lemon zest Combine all ingredients in a bowl and mix well. Serve with assorted crackers. The Skinny: Use low fat cheese spread. Jay _ ______________________________________
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Post by Jay on Jan 28, 2004 10:00:41 GMT -6
: HOT N' HONEY CHICKEN WINGS INGREDIENTS: 17 chicken wings 3/4 cup Picante Sauce 2/3 cup honey 1/3 cup soy sauce 1/4 cup dijon-style mustard 3 Tbsp. vegetable oil 2 Tbsp. ginger, finely shredded 1-1/2 tsp. finely shredded orange peel DIRECTONS: Cut off and discard wing tips; cut each wing in half at joint. Place in 13 x 9 inch baking dish. Combine remaining ingredients; mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours or overnight. Place chicken wings and sauce in a single layer on foil-lined 15 x 10 inch jelly roll pan. Bake at 400 degrees 40 to 45 minutes or until well browned. Serve warm or at room temperature with additional Picante Sauce. Yield: 34 Appetizers Jay
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Post by Jay on Jan 20, 2004 21:28:48 GMT -6
:)HOT STUFFED PEPPER & TOMATO BITES INGREDIENTS: 1 11-ounce jar pickled jalapeno peppers, drained 1 8-ounce package cream cheese, softened 1 container cherry tomatoes 1/2 small onion, grated 4 slices bacon, cooked & crumbled 1/4 c. green olives, chopped 1/4 c. grated cheddar cheese 1 dash Worcestershire sauce 1 dash celery salt 1 dash cayenne pepper DIRECTIONS: Cut peppers in half and remove seeds. Beat cream cheese and add remaining ingredients. Stuff each pepper half with mixture. Cut a slice off stem end of each tomato; scoop out seeds with a small spoon or melon ball tool and fill with remaining cheese mixture. Garnish each with olive slices, pimento strips or bacon. Serve cold Jay
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Post by Jay on Dec 6, 2003 20:36:09 GMT -6
Deviled Ham and Cheese Ball 2 4 and 1/2-oz. cans deviled ham 1 cup sharp cheddar cheese, shredded 1 8-oz. package cream cheese, softened 2 Tbsp. minced onions 1 tsp. parsley 1 Tbsp. lemon juice 1 clove garlic, minced 1/2 tsp. celery seed Combine all ingredients and shape into a ball. Chill until ready to serve. Serve with assorted crackers. The Skinny: Use low fat cheeses. Jay
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Post by Jay on Dec 5, 2003 21:29:45 GMT -6
Cheese Stuffed Mushrooms 16 - 20 large fresh mushrooms, cleaned and stems removed 8 oz. cream cheese, softened 2 cloves garlic, minced 1/4 cup green onion, chopped 1/4 cup fresh parsley, chopped 1/2 tsp. Worcestershire sauce Salt and pepper to taste 1 cup Parmesan Cheese, grated Combine cream cheese, garlic, green onion, parsley, Worcestershire sauce and salt and pepper and mix well. Fill each mushroom and sprinkle with Parmesan cheese. Bake at 350 degrees for about 20 minutes. Serve warm. The Skinny: Use low fat cream cheese. Jay _______________________________________
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Post by Jay on Nov 29, 2003 21:39:17 GMT -6
CHICKEN CHEESE BALL INGREDIENTS: 1 (5 oz) can chunk chicken, drained 1 (0.4 oz) Ranch-Style salad dressing mix 2 (8 oz) pkgs. cream cheese, softened 1 c. pecans, chopped DIRECTIONS: Combine chicken, salad dressing mix & cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill. Jay
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Post by Jay on Jul 18, 2003 20:44:07 GMT -6
Hello Have you made this recipe ? I have eaten Fried pickles before and they are good. Have a good evening Jay
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Post by Jay on Jun 27, 2003 9:23:07 GMT -6
Zucchini Fritters (can be served as a side dish) Serve these as an appetizer with your favorite Italian-style tomato sauce for dipping. Serves: Makes about 18 Ingredients: 6 medium Zucchini, sliced ¾ cup Flour ¾ cup White cornmeal, self-rising ½ teaspoon Salt ¼ teaspoon Cayenne pepper 1 Egg ½ cup Buttermilk Oil for frying Preparation: Boil the zucchini until soft. Drain and mash. Set aside. Mix together the flour, cornmeal, salt and cayenne. In a separate bowl, lightly beat the egg. Add the buttermilk and squash. Stir well. Add to the dry mixture. Heat the oil to 350. Drop spoonfuls of the mixture into the hot oil. Cook about 2 ½ minutes per side. Drain on paper towels. Serve warm. Jay
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Post by Jay on Jun 14, 2003 19:31:31 GMT -6
These are so good, sweet and tangy. They disappear fast . Saucy Bacon Rollups 1 lb bacon 1 can water chestnuts, drained toothpicks 1/4 cup chili sauce 1/4 cup mayonnaise (not Miracle Whip) 1/2 cup brown sugar Preheat oven to 350. Seperate bacon into slices;cut each slice in thirds. Wrap each cut slice of bacon around a water chestnut. Secure with a toothpick. In a bowl combine chili sauce, mayonnaise, and brown sugar. Pour sauce over bacon roll ups and bake in the preheated oven for 35 to 40 minutes. Jay
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Post by Jay on Jun 9, 2003 11:49:24 GMT -6
RECIPE: MEXICAN ROLL-UPS INGREDIENTS: 6 Large Flour Tortillas 8 ounces cream cheese 8 ounces sour cream 8 green onions chopped 16 ounces of salsa DIRECTIONS: Let cream cheese warm to room temperature. Mix cream cheese with sour cream and chopped green onions. Spread on flour tortillas evenly, avoiding the edges. Roll up and refrigerate in large gallon size bags (won't take up to much room in your refrigerator that way) for at least two hours (may store overnight). Slice half of the tortilla roll-ups into one-inch circles. Arrange on platter. When your supply runs low slice the remaining tortilla roll-ups and serve. It's best not to cut up the roll-ups too far in advance, as they may dry out if left on the serving table for over two hours. Yield: 20 Appetizer portions Jay
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Post by Jay on Jun 5, 2003 10:24:09 GMT -6
HORSERADISH DEVILED EGGS Ingredients 6 hard-cooked eggs 1/4 cup SCD mayonnaise 1-2 Tablespoon legal horseradish (I used 1 Tablespoon) 1/2 teaspoon dill weed 1/4 teaspoon ground mustard 1/8 teaspoon salt dash pepper dash paprika Instructions 1. Cut eggs in half lengthwise. 2. Remove yolks; set whites aside. 3. In a bowl mash the yolks. 4. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. 5. Pipe or spoon into egg white halves. 6. Sprinkle with paprika. 7. Refrigerate until ready to serve. Jay
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Post by Jay on Dec 19, 2003 15:18:01 GMT -6
Hello Brenda.That would be 1 stick Jay
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Post by Jay on Mar 20, 2005 13:48:39 GMT -6
Flank Steak with Peanut Sauce
3 pound flank steak, trimmed of fat 1/4 teaspoon crushed red pepper 2 tablespoons soy sauce 1 tablespoon olive oil 2 teaspoons soy sauce 1/4 cup peanut butter, no sugar added 1/4 teaspoon garlic powder 1 tablespoon rice wine vinegar 1/4 teaspoon black pepper Preheat broiler. Place steak on rack set in broiler pan. Brush top side with the 1 tablespoon soy sauce. Season with black pepper; set aside.
In a small saucepan, stir together the red pepper, oil and garlic powder. Heat on medium for 1 minute. Add peanut butter, rice wine vinegar and the 1 teaspoon soy sauce with 1/2 cup water. Cook until smooth, stirring constantly, for 2 minutes. Keep sauce warm.
Broil steak 3 inches from heat for about 7 minutes. Turn over, brushing with remaining soy sauce and seasoning with black pepper. Broil for 7 minutes more. More time will be needed if you want steak well done. Let stand for 5 minutes before slicing.
To serve, slice thin across the grain. Serve sauce in a small bowl beside meat dish. Serve with peppered vegetables for a complete meal. Yield: 8 servings
Per Serving: 419 Cal (51% from Fat, 47% from Protein, 2% from Carb); 49 g Protein; 23 g Tot Fat; 2 g Carb; 1 g Fiber; 16 mg Calcium; 5 mg Iron; 468 mg Sodium; 114 mg Cholesterol Jay
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Post by Jay on Jan 22, 2005 21:40:12 GMT -6
Bacon Cheese Ball (Low Carb)
1 pound bacon 8 oz cream cheese – softened 8 oz cheddar cheese – shredded 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1 teaspoon worcestershire sauce 1/4 cup chopped pecans or walnuts Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form into ball. Roll in nuts.
Entire cheese ball has 13 grams carbohydrates. Jay
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Post by Jay on Nov 18, 2004 20:32:26 GMT -6
Taco Meatballs ( Low Carb)
1 1/2 lb ground beef (pretty lean) 1 package taco seasoning mix (Taco Bell, Ortega, etc.) 1 green onion, finley diced 2 eggs 1 clove garlic, minced 1 block sharp cheddar cheese, cut into small cubes
Preheat the oven to 425°F.<br> Beat eggs and mix all ingredients except the cheese together. Mold a Tablespoon of meat around a cube of cheese to form a small shaped meatball. Repeat with all meat. Place on edged cookie sheet (sprayed with PAM) and bake at 425°F for 7 - 10 minutes or until meat is done and cheese has melted.
Serves 10-15 people. Less than 1 carb per meatball.
Jay
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Post by Jay on Nov 7, 2004 21:42:08 GMT -6
Low Carb Biscuits
2 cups wheat gluten flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup shortening 3/8 cup cream 3/8 cup water (combine cream and water to make 3/4 cup "milk" substitute) Preheat oven to 450F.
Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal". Stir in almost all of the "milk". If dough is not pliable, add just enough milk to make a puffy, easy to roll dough.
Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a "binder" - just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10-12 minutes or until golden brown.
Makes 16 biscuits. 3.5 carbs per biscuit. Jay
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Post by Jay on Sept 8, 2004 20:04:56 GMT -6
Belgian Waffles
4 large eggs, separated 4 Tbsp (1/2 stick) unsalted butter (slightly chilled) 1/4 cup oat flour 1 cup sour cream 1/2 tsp pure vanilla extract 1/2 tsp salt grated nutmeg, optional Beat the egg whites with an electric mixer until they form soft peaks. Set aside in another bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks -- one at a time. Add the flour and sour cream alternately, beating well after each addition. Stir in the vanilla, salt and nutmeg, if desired. Fold in the egg whites. Bake in a preheated waffle iron according to manufacturer's directions.
Makes 3 very large belgian waffles. 7.3 carbs per full waffle.
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Post by Jay on Feb 28, 2004 11:44:04 GMT -6
Low Carb Chicken Florentine
1/2 pound fresh spinach, stems removed, washed 4 tablespoons butter 1 large onion, cut into rings 6 ounces mushrooms, sliced 1/3 cup dry white wine 1 tablespoon soy flour 1 cup sour cream 1 pinch garlic powder 4 ounces sharp Cheddar cheese, grated 2 boneless, skinless chicken breasts Steam spinach until wilted; drain and chop.
Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350F for 20 to 30 minutes. Yield: 4 servings
Per Serving: 390 Cal (77% from Fat, 13% from Protein, 10% from Carb); 12 g Protein; 33 g Tot Fat; 10 g Carb; 3 g Fiber; 367 mg Calcium; 2 mg Iron; 376 mg Sodium; 86 mg Cholesterol Jay
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Post by Jay on Mar 12, 2004 13:28:54 GMT -6
Campfire Meatloaf
1 Meatloaf Recipe 4 - 6 large sweet onions Hollow out the middle of the onions. Mix your favorite meatloaf recipe using the LEANEST beef. Stuff the onions with as much hamburger mixture that will fit. Place onion in middle of square piece of foil. Pull sides of foil to top and twist. Bake on grill until beef is no longer pink. Usually 45 minutes or so, depending on size of onion. You can mix, stuff and freeze at home Jay
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Post by Jay on Mar 12, 2004 13:24:43 GMT -6
Baked Bean Sandwiches: 27oz. Boston baked beans, drained 3tbs. grated red onion 5tbs. country Dijon mustard 1/2c. butter 16 slices pumpernickel In med. bowl, mash together beans, onion, and mustard. Spread butter on one side of each slice of bread. Spread bean mixture evenly over 8 slices, and cover with remaining slices. The kids love the sweet taste of this sandwich. Makes 8 Jay
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Post by Jay on Aug 4, 2003 12:03:15 GMT -6
MAKING VEGGIE POCKETS FOR THE CAMPFIRE:
Before leaving for the camping trip take frozen vegetables and place into foil packets with margarine and ice cubes, packet will be hard. Double wrap the packet in case of leakage on the grill. Place the foil packets in a plastic zip storage bag to put into the cooler. Remove from the plastic bag when ready to use. Cook over the grill until packet becomes softer. After a couple of times you will know when it is done, it usually takes 15 - 20 minutes. The margarine and ice cubes steam the vegetables over the grill. Jay
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Post by Jay on Aug 4, 2003 12:01:16 GMT -6
SAUSAGE CAMPFIRE PACKETS INGREDIENTS: 1 lb. skinless polish sausage cut in 1" pieces 3 potatoes, peeled & diced 1 onion, diced 1/2 cup baby carrots 1/4 head of green cabbage, shredded salt & pepper to taste 1/2 cup of margarine DIRECTIONS: Cut 12" X 12" squares of aluminum foil. Layer the vegetables and polish sausage in each square and add approx. 1/4 cup of water per package. Leave enough room to bring the foil to the top and fold and seal. Then do the same with the ends. Repeat until all vegetables and sausage have been used. Cook on grill on low approx. 1/2 hour. The carrots seem to take the longest time. Jay
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Post by Jay on Jun 16, 2004 20:24:37 GMT -6
Hi Craftyoldcookie Let me say welcome to the board,hope you enjoy your stay here.I don't know if this is a Aussie recipe or not, but it sound's mighty good !!! Jay
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Post by Jay on May 27, 2007 12:21:04 GMT -6
Hi ,Welcome to the kitchen.Go to Google.com.Type in Seventh Day Recipes,Lot's of recipes there. Also go to Amazon.com. Type in Seventh Day Diet Cookbooks. They have new and used one's there Hope you find what you are looking for.Again Welcome!!!! Jay (Ky)
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Post by Jay on May 15, 2006 8:24:50 GMT -6
Pickled Sugar Snap Peas
1 1/4 cups white wine vinegar 1 1/4 cups water 1 tablespoon pickling salt 1 tablespoon sugar 1 pound sugar snap peas, stemmed and strung 4 garlic cloves, sliced 1 or 2 small dried chile peppers, slit lengthwise 2 tarragon sprigs In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months. Jay(Ky)
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Post by Jay on Feb 12, 2006 20:52:33 GMT -6
Cheddar Garlic Stuffed Potatoes
1 medium head of garlic 4 medium russet (baking) potatoes (2 lb) 3 tablespoons unsalted butter, softened 1/3 cup sour cream 6 oz Cheddar, coarsely grated (1 1/2 cups)
Preheat oven to 400F. Cut off and discard top third of garlic and wrap remainder in foil. Prick potatoes with a fork and bake with garlic on middle rack of oven 45 minutes. Remove garlic to cool and continue baking potatoes until tender, about 20 minutes more. (Leave oven on.)
Squeeze garlic cloves into a bowl and discard skins. Stir in butter, sour cream, and 1 cup Cheddar. Cutting lengthwise, remove top fourth of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with a fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining Cheddar, then bake until heated through, 15 to 20 minutes.
Jay
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Post by Jay on Feb 5, 2006 21:22:20 GMT -6
Creamed Baby Spinach
1-1/2 pounds baby spinach 1/2 small onion, finely chopped 2 T unsalted butter 2 T all-purpose flour 1 cup plus 2 T warm milk 2 T freshly grated Parmesan 1/2 teaspoon salt Pinch of freshly grated nutmeg
Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.
Makes 4 servings. Jay
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Post by Jay on Aug 22, 2005 20:14:50 GMT -6
Zucchini "Crab" Cakes
2 1/2 cups grated zucchini 1 egg, beaten 2 tablespoons butter or margarine, melted 1 cup seasoned bread crumbs 1/4 cup minced onions 1 teaspoon Old Bay Seasoning (may add more) 1/4 cup all-purpose flour 1/2 cup vegetable oil (for frying) In a large bowl, combine zucchini, egg, butter or margarine. Stir in seasoned bread crumbs, minced onion and seasonings. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides.
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Post by Jay on Aug 22, 2005 20:13:16 GMT -6
Asparagus with Parmesan Butter
1 pound asparagus, ends trimmed 3 tablespoons butter, room temperature 1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces) 1 tablespoon chopped fresh basil or 1 teaspoon dried 1 large garlic clove, chopped 1 1/2 teaspoons fresh lemon juice Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.
Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot. Jay
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