LowCarbRecipeBox : Messages : 9474-9503 of 13555

Ham Bone Soup

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 48-oz. can chicken broth

ham bone

bay leaf

1 head cauliflower

5 stalks celery -- chopped

1 small onion -- chopped

1 carrot -- grated

marjoram

thyme

parsley

celery salt

pepper

Simmer broth, bone, and bay leaf for a couple of hours. Remove bone and bay

leaf. Add cauliflower, broken up. Simmer until the cauliflower is falling

apart. Blend (I use a handheld blender).

Add celery, onion, and carrot (for color, mostly). Herbs: whatever you

like. I use marjoram, thyme, parsley, celery salt and pepper.

Add leftover ham. Cook until vegetables are tender. If you can take the

carbs, a 16 oz. can of northern beans added toward the end is delicious -

becomes Ham and bean soup! If you can't take the carbs... then try a can of

Eden's Soy Beans.

This makes a very tasty soup.

- - - - - - - - - - - - - - - - - -

#9502

From: glassmurf@...
Date: Wed Dec 29, 2004 2:40 pm
Subject: Basic Best Salmon Loaf

glassmurf

Offline

* Exported from MasterCook *

                          Basic Best Salmon Loaf

Recipe By     :Adapted by Melissa Cathey/Loginasme 4/9/04
Serving Size : 4     Preparation Time :0:00
Categories    : Carbs 01-05                     Low Carb
                Meats                      Seafood

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/4 ounces canned salmon -- (or 2 pouches, 7.1 ounces each)
     1/2      cup crushed pork rinds
     1/2           cup unprocessed wheat bran
     1/3           cup finely minced onions
     1/4           cup Hood Carb Countdown dairy beverage -- regular
2                     eggs
2        tablespoons chopped parsley -- or 2 tsp dried
1         tablespoon lemon juice
     1/4      teaspoon dill weed
1             Dash black pepper

Drain and flake salmon. Combine flaked salmon with remaining ingredients.

Place in well-greased 8 1/2 4 1/2 ( 2 1/2 inch loaf pan and pat level or
shape into loaf on greased baking pan. Bake at 350F for 45 minutes.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:35"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 242 Calories; 11g Fat (41.6% calories
from fat); 29g Protein; 7g Carbohydrate; 3g Dietary Fiber; 159mg
Cholesterol; 730mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 20220 0 3218 0 0 0 0

#9501

From: glassmurf@...
Date: Wed Dec 29, 2004 2:39 pm
Subject: Tammy's Chocolate "Chip" Cookies

glassmurf

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Tammy's Chocolate "Chip" Cookies

To make "chips":

Melt 1/2 tbsp. butter, add 1 tbsp. granulated Splenda and 1 1/2 tbsp. Cocoa,
mix well.
Put in a small greased container, place in the refrigerator to harden.
Overnight is best.
Cut into little "chips".

To make cookies:

1/4 cup butter (softened)
2 tbsp. granulated Splenda
1/2 tbsp. Brown Sugar Twin
1 egg yolk (if doubling recipe, use 1 whole egg)
1/2 tsp. vanilla
1/4 cup + 2 tbsp. Miller's bran
1/4 cup soy protein isolate
1/4 cup ground almonds
1/4 tsp. baking powder
1/4 tsp. baking soda.

Mix butter, sweeteners and vanilla. Add dry ingredients. Mix well, (may have
to mix with hands). Roll into little balls (1") and place on greased cookie sheet.
Press a few "chips" into each cookie. Bake for approximately 9 minutes at 350F.

#9500

From: glassmurf@...
Date: Wed Dec 29, 2004 2:38 pm
Subject: Sunflower Cheddar Crackers

glassmurf

Offline

SUNFLOWER CHEDDAR CRACKERS

USE THESE W/ DIPS!
Miss Cheese Nips? Try these.

1 cups raw, shelled sunflower seeds
1 cups grated Cheddar cheese
tsp salt, plus additional for sprinkling
cup water

1. Preheat oven to 325.
2. In a food processor with the S blade attached, grind the sunflower seeds to a fine meal.
3. Add the Cheddar and salt, and pulse the processor 6 to 8 times to blend. Add the water, and pulse until a dough ball forms.
4. Cover your cookie sheet w/ a piece of baking parchment. Turn the dough out onto the parchment, tear off another sheet of parchment, and put it on top of the dough.
5. Through the top sheet of parchment, use your hand to press the dough into as thin and even a sheet as you can. Take the time to get the dough quite thin - the thinner, the better, so long as there are no holes in the dough. Peel off the top layer of parchment. Sprinkle a little salt over the surface and gently press it into place. Use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds.
6. Bake for about 30 minutes. Peel off the parchment, break along the scored lines, and let the crackers cool. Store them in a container with a tight lid.

Yield: About 6 dozen crackers, each w/ 1 gram of carbs and 0.5 gram of fiber, for a total of 0.5 gram of usable carbs and 1 gram of protein

from Low Carb Recipes 500 Low-Carb Recipes, Dana Carpender 2002

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#9499

From: glassmurf@...
Date: Wed Dec 29, 2004 2:37 pm
Subject: Pork Rillettes

glassmurf

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Pork Rillettes

2 pounds pork butt (about 1/3 fat), cut in 1 1/2-inch cubes
2 cups finely diced onion
12 medium garlic cloves, crushed
2 large sprigs thyme
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon allspice
1 1/2 teaspoons cracked black pepper
1/2 teaspoon allspice
2 bay leaves
1 cup white wine

Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree F. oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary.

When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck, chicken or pork fat over the top to seal. Keep in the refrigerator up to 10 days.)

Note: Serve rillettes on WASA or Bran-A-Crisp (or your favorite low-carb cracker.) Serve with sliced green onions and whole grain or dijon mustard.

Makes 16 average serving slices. Approx 3 carbs per serving (not counting cracker or accompaniment.)

#9498

From: glassmurf@...
Date: Wed Dec 29, 2004 2:37 pm
Subject: Sherrie's Savory Burger Bun

glassmurf

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Sherrie's Savory Burger Bun

*Preheat the waffle iron

1 8 oz Pkg cream cheese
3 eggs
3 tsp Splenda
1/2 cup Atkins Bake Mix **
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley flakes
1/4 cup buttermilk

Beat cream cheese with mixer until blended smooth, add the remaining ingredients. Spray pan with a light coat of olive oil flavored non stick spray and pour in pan about 1 tbps of mix. It will make a perfect round bun! You can freezed them and reheat them in the toaster! My hubby says this is the best bread yet.

It should come out to about 1 carb per bun!
------------------------------------------------------
**Make your own Atkins Bake Mix

1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

3 carbs per 1/2 cup serving

I have also made these in muffin top pans (shallow muffin tins that look like only the muffin tops). Bake at 375 for 20 minutes. Also like to sprinkle tops with dried minced onion before baking.

#9497

From: glassmurf@...
Date: Wed Dec 29, 2004 2:36 pm
Subject: Breakfast Meatballs

glassmurf

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Breakfast Meatballs

2 lbs sausage
1 lb ground beef
3 eggs
2 TBS instant minced onion
1/2 lb shredded cheddar cheese
black pepper to taste

Preheat oven to 350 degrees.

Combine all ingredients and mix well. Roll into 1-1/2" balls and place on cookie sheet. Bake 20-25 minutes. Makes about 50 meatballs. They freeze well after cooking for an anytime snack.

One meatball (approx.) Calories: 87 Carbs: 0.137 Protein: 5.36

I made these with soy cheese (because I am allergic to cheese) and they were still good. I like baking them on a cookie sheet, it makes them less greasy.

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#9496

From: glassmurf@...
Date: Wed Dec 29, 2004 2:36 pm
Subject: Rani's No-Cornbread Muffins�

glassmurf

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Rani's No-Cornbread Muffins

1 cup almond flour
2 eggs
1 tsp baking powder
1/4 cup butter, melted
1 tbsp cream
2 tbsp water
2-3 drops liquid AS (I use stevia)
can add up to 1/4 tsp salt, if you like it on the salty side.
Pam
Mix together all ingredients, spoon into a Pam-sprayed muffin tin.
Bake for 15 minutes at 350 till the edges are lightly browned.
Makes 5-6 corn muffins. Can be made in a loaf pan as well.
Variation: add about 1/3 cup of grated cheddar or jack cheese to the batter.
Variation: add in a few chopped baby Chinese ears of corn... which are surprisingly low in carbs.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#9495

From: glassmurf@...
Date: Wed Dec 29, 2004 2:35 pm
Subject: Thousand Island Dressing

glassmurf

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Thousand Island Dressing

3 eggs
1/4 cup Worcestershire sauce
1 tablespoon plus 2 teaspoons Splenda
1/4 cup white vinegar
1 pinch ground cloves
1 quart mayonnaise
3/4 cup finely chopped dill pickles
1/2 cup chopped black olives
1/2 cup diced red bell pepper

Place eggs in a saucepan and cover with cold water. Bring water to a boil
and immediately remove from heat. Cover and let eggs stand in hot water for
10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a medium bowl, whisk together the chopped eggs, Worcestershire sauce,
Splenda, vinegar, cloves, mayonnaise, chopped dill pickles, olives, and red
pepper until evenly blended. Chill and serve spooned over fresh greens.
Store in the refrigerator.

Makes 16 servings.

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#9494

From: glassmurf@...
Date: Wed Dec 29, 2004 2:34 pm
Subject: Parmesan Chicken-Fried Steak

glassmurf

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Parmesan Chicken-Fried Steak

Posted by Toni Smith at the Atkins Lowcarb List Ingredients

1/3 c ProForMix (Vanilla) ( 0 gr.)
1/2 t salt
1/2 t garlic pwd ( .25 gr.)
1/4 t pepper (trace)
1/3 c cream (2.2 gr.)
1/3 c crushed pork rinds (0 gr.)
1/3 c grated parmesan cheese ( trace)
1/2 t oregano (.25 gr.)
1 lb. beef round steak cut into 4 pieces oil Preparing

Dish #1 mix ProForMix, salt,garlic and pepper
Dish #2 cream
Dish #3 Pork rinds, grated cheese, oregano
Pound steak until 1/4 in thick.
Roll each steak in #1(Pro & spices)...then dip in #2(cream), then dip in #3(crumbs)
Heat oil in lg. skillet. Add steak, cook over med. heat 10-15 min, turn once.
Remove from skillet.

Parmesan Chicken-fried Steak

#9493

From: glassmurf@...
Date: Wed Dec 29, 2004 2:32 pm
Subject: MEXICAN QUICHE

glassmurf

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MEXICAN QUICHE

8 ounces cheddar cheese, shredded
4 ounce can chopped green chiles
1/2 cup cream
3 eggs
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon salt

Grease a large glass pie plate. Beat the eggs with the cream and seasonings. Put the cheese in the bottom of the pie plate; sprinkle chiles evenly over the cheese. Slowly pour the egg mixture evenly over the cheese.

Bake at 350 for 30-35 minutes until knife inserted in the center comes out clean. Makes 6 servings

Can be frozen Per Serving: 242 Calories; 20g Fat; 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

This is based on a recipe I've made for years, but it had tortillas as the crust.

Linda's Low Carb Menus & Recipes

#9492

From: glassmurf@...
Date: Wed Dec 29, 2004 2:31 pm
Subject: BARBARA'S FRUIT-LESS LOWCARB HOLIDAY FRUITCAKE

glassmurf

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BARBARA'S FRUIT-LESS LOWCARB HOLIDAY FRUITCAKE

Recipe By : Barbara Pollack
Serving Size : 16 Preparation Time :35:00 or
15:00 if microwaved

Introduction

Yes, it's possible. Just remember the phrase "nuttier than a fruitcake" and concentrate on the nuts. It tastes good by itself, or you can add lots of nuts, seeds, coconut, or whatever you like. If you can afford the carbs, add a (very) small amount of fruit, but you'll probably find that it doesn't need it.

You can also "pickle" it with the alcoholic beverage of your choice.
My favorite is bourbon, what's yours? Just remember that, alcohol notwithstanding, without sugar it probably won't keep for weeks at room temperature, so if you are going to make it ahead, store it tightly-wrapped in the freezer.

If made without the extra nuts, this recipe makes an approximately 1 1/2 pound loaf which makes at least 16 slices. If you add a lot of nuts, you'll need a larger pan (or use two) and you'll get more servings.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Wise CHOice Cake-ability Baking Aid (50g)
1/2 pound ground pecans (225g or about 2 cups)
pinch salt
3/4 cup sugar equivalent (equivalent to 150g)
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves, ground
1/4 teaspoon black pepper, ground
1 cup coffee
3 eggs
3 tablespoons oil (45ml)
nuts, seeds, coconut shreds, etc. -- to taste

1. Mix (or grind) dry ingredients together, breaking up any lumps.

2. Line baking pan with parchment or foil; or grease and "flour" with mixture from Step 1.

3. Combine liquid ingredients.

4. Stir liquid and dry ingredients together until thoroughly wet -- no need to beat!

5. Immediately pour into prepared pan, swirl nuts in, and microwave (around 7 minutes) or bake at 350F (175C) -- loaf pans 40-50 minutes, round pans 25-35 minutes, cupcakes/muffins 15-25 minutes -- or until center springs back.

To add an alcoholic beverage, wait until the baked cake has cooled.
Place on sheet of plastic wrap, slowly pour your favorite potent potable over the cake. You won't need much to flavor the cake, but if you prefer your fruitcake stronger, keep adding until the cake has difficulty absorbing more liquid. Stop, wrap it tightly, refrigerate for at least a day to allow the addition to spread evenly through the cake, and repeat as desired. After last addition, allow to rest several days in
refrigerator before serving, or freeze cake until needed.

Nutrition per serving* (calculated by Mastercook-- without the extra nutsor alcohol): 134 calories; 12.2g fat (1.3g sat); 4.3g carb (of which 2.2g is fiber); 3.5g protein.

*based on no-calorie sweetener

This recipe can be found on the web at
www.expertfoods.com/Recipes/rec-fruitcake.php.

#9491

From: glassmurf@...
Date: Wed Dec 29, 2004 2:30 pm
Subject: RICOTTA-PEPPERONI SPREAD

glassmurf

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RICOTTA-PEPPERONI SPREAD

(from the Sorrento Cheese "Easy * Quick" Cookbook)

1 15-oz carton ricotta cheese
1/2 cup grated parmesan cheese
3 oz sliced pepperoni, chopped
1 1-oz package Parmesan-Italian salad dressing mix
2 tbsp cream

Combine all ingredients and blend well.
Chill till serving time.
Serve with veggies, pork rinds, or other LC dippers.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#9490

From: glassmurf@...
Date: Wed Dec 29, 2004 2:29 pm
Subject: Eggdrop Soup

glassmurf

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Eggdrop Soup

1 quart chicken broth
1/4 tsp. guar gum
1 tbsp. soy sauce
1 tbsp. rice vinegar
1/2 tsp. grated fresh ginger
1 scallion, sliced
2 eggs

Put a cup or so of the chicken broth in your blender, turn it on low, and add the guar. Let it blend for a second, then put it in a large saucepan with the rest of the broth.
Add the soy sauce, rice vinegar, ginger, and scallion. Heat over medium-high heat, and let it simmer for 5 minutes or so to let the flavors blend.

Beat your eggs in a glass measuring cup or small pitcher--something with a pouring lip. Use a fork to stir the surface of the soup in a slow circle and pour in about 1/4 of the eggs, stirring as they cook and turn into shreds (which will happen almost instantaneously). Repeat three more times, using up all the egg, then serve.

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#9489

From: glassmurf@...
Date: Wed Dec 29, 2004 2:28 pm
Subject: Pecan Pie

glassmurf

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Pecan Pie

1/4 cup butter
1 cup Log Cabin Diet Syrup made with Splenda
1/4 cup Splenda (optional)
3 eggs
1 cup pecan halves
1 pie shell made from pecans chopped fine in the blender or food processor.
Press into the pie pan like you would a crumb crust.

Cream butter and syrup in mixer. Add eggs one at a time beating after each. Stir in pecans. Pour into pie shell. Put more pecans on top if you like.
Bake at 350 until knife comes out clean, approximately 45 min.

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#9488

From: glassmurf@...
Date: Wed Dec 29, 2004 2:26 pm
Subject: Broccoli and Cauliflower with Walnut Crust

glassmurf

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* Exported from MasterCook *

                Broccoli and Cauliflower with Walnut Crust

Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories    : Casseroles                      Low Fat
        Side Dishes                     Vegetables

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/4           cup chopped walnuts
2        tablespoons butter -- (25 ml.)
     1/2           cup bread crumbs -- (125 ml.)
1              clove garlic -- minced
1         tablespoon fresh parsley -- (15 ml) chopped
1                cup broccoli florets -- (250 ml.)
1                cup cauliflower flowerets

Melt butter in a skillet over medium heat. Add the walnuts and stir for one
minute.

Add the bread crumbs, minced garlic and cook for another minute or until the
bread crumbs are lightly toasted. Remove from heat and stir in parsley.

In a pot of boiling, salted water, cook the broccoli and cauliflower florets
for three to five minutes depending on how firm you like your veggies. Drain
well. Place the veggies in a baking dish and sprinkle with the crumb
mixture. Place under a preheated broiler for a minute or two, just until the
topping begins to brown.

Source:
"http://groups.yahoo.com/group/CarbSmartRecipeExchange/"
S(Posted By):
"Pauline jazzyfolks@... 10/5/04"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 11g Fat (57.9% calories
from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol;
188mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2
Fat.

NOTES : With lower carb bread (7 net grams per slice, assuming 2 slices to
make 1/2 cup): Per Serving (excluding unknown items): 129 Calories; 11g Fat
(67.2% calories from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber;
16mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

#9487

From: glassmurf@...
Date: Wed Dec 29, 2004 2:25 pm
Subject: Red Velvet Cake

glassmurf

Offline

Red Velvet Cake
Low Carb Recipe

Ingredients:
1 cup oat flour
1/2 cup high gluten flour
1 cup almond flour
1/3 cup Dutch processed cocoa
1 tablespoon baking powder
1 cup Splenda
1/2 cup Diabetisweet
1/2 teaspoon salt
Eight large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup cold water
1 Tablespoon white vinegar
1/2 cup soured cream
Four large egg yolks
1/3 cup oil
2-1/2 tablespoons red food color
2 teaspoons vanilla extract
1 teaspoon liquid sweetener

Directions:
Grease and flour (use gluten flour or oat flour) two 8 or 9-inch round cake pans. Preheat oven to 325-degrees.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.

Add egg yolk mixture to flour mixture and beat until smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325-degrees for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for ten minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:

White Frosting

Ingredients:
4 ounce package of cream cheese - at room temperature
1/2 cup unsalted butter, softened
1/2 teaspoon white vanilla (to keep frosting pure white)
1/2 cup Splenda
1/2 cup heavy whipping cream Whip all ingredients together until smooth. Frost cake as usual.

Total carbs in entire cake: 110. Cut into 20 pieces for 5.5 grams per slice, or 16 pieces for 6.8 grams per slice.

Low Carbohydrate Red Velvet Cake Recipe

#9486

From: glassmurf@...
Date: Wed Dec 29, 2004 2:25 pm
Subject: Crustless Mexican Pizza

glassmurf

Offline

* Exported from MasterCook *

                         Crustless Mexican Pizza

Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories    : Meats and Main Courses

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2            lb. ground beef
1 egg
1           envelope taco seasoning mix
4      Tablespoons Salsa
2               cups Cheddar cheese -- grated
8 ounces Sour Cream

Mix ground beef, seasoning and egg together. Pack into baking dish and bake
for 20 minutes. Drain juice. Cover with salsa and grated cheese and bake for
another 10 minutes or until cheese is melted. Serve with sour cream.

                                  - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 924 Calories; 77g Fat (75.7% calories
from fat); 46g Protein; 9g Carbohydrate; 1g Dietary Fiber; 276mg Cholesterol;
1164mg Sodium. Exchanges: 6 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 12
Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve with taco vegetables on the side - lettuce, tomato,
black olives

NOTES : 8 NetCarbs per serving

Nutr. Assoc. : 0 0 0 0 0 0

#9485

From: glassmurf@...
Date: Wed Dec 29, 2004 2:24 pm
Subject: Green Beans Suisa

glassmurf

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Green Beans Suisa

2 Tablespoons butter
1/8 teaspoon pepper
1/2 teaspoon salt
1 packet Splenda
1 Tablespoon dry chopped onion
1 teaspoon dry dill
8 ounces sour cream
1/4 cup cream cheese, cut into cubes
1 pound grated Swiss cheese
2-15 ounce bags frozen French style green beans
1/2 cup water

Cook green beans in 1/2 cup water (covered) for about 10
minutes, until tender. Save any broth that doesn't cook out.

Spray and heavily butter a 2 quart casserole. Add green
beans and any remaining broth to casserole, making an even
layer.

Dot beans with additional 2 Tablespoons butter. Layer on the
Swiss cheese. In a separate container, place the sour
cream, salt and pepper, cream cheese, Splenda, dill and
dried onion; mix well. Layer it over the green beans, cover
and bake for 30 minutes at 375 F. Remove cover and allow to
brown slightly. (another 3-5 minutes) Let rest for 5 minutes
before serving. Serves 6 to 8 as a side dish

#9484

From: glassmurf@...
Date: Wed Dec 29, 2004 2:23 pm
Subject: Holiday Beef Logs

glassmurf

Offline

SugarBane's Low Carb Holiday Recipes

Holiday Beef Logs

Ingredients:

5 Lbs Ground Chuck (or ground beef)

3 Tbsp Salt (Morton's Tender Quick)

2-1/2 Tsp Mustard Seed

2-1/2 Tsp Garlic Powder

2-1/2 Tsp Black Pepper (suggested: coarse ground)

2-1/2 Tbsp lc Hickory-flavored Sauce

Mix all ingredients in a large bowl with tight fitting lid and refrigerate. Stir once a day for 3 days. On the 4th day mix and roll into 5 logs not over 2 inches in diameter (you may be able to get 6 logs). Bake in large roaster pan with rack in bottom of pan (to avoid sticking and keep logs out of fat). Bake @ 200 degrees for 4 hrs. Turn logs over on rack and bake 4 hrs more. Cool, then individually wrap for gifts, or to freeze (In the freezer they will keep up to 3 months). Thaw in refrigerator, then slice/serve with favorite cheeses, dips, Wasa crackers, salads, pizza. Not your usual Hickory Farms Beef Stick but pretty close at a fraction of the cost.

#9483

From: glassmurf@...
Date: Wed Dec 29, 2004 2:21 pm
Subject: Poached Salmon with Irish Butter Sauce

glassmurf

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Poached Salmon with Irish Butter Sauce

(from Darina Allen's Festive Food of Ireland, a wonderful book of ideas for all of Ireland's important festivities. Salmon, the king of the Irish river, has been written about endlessly in Irish poems and legends. The season opens in Ireland on March 17, St. Patrick's Day. This is one of the most delicious ways to eat it)

2 lb. center cut fresh salmon

salt (use 1 tablespoon salt to every 2 pints water)

Irish Butter Sauce

2 egg yolks free range if possible

2 teaspoons cold water

1 stick (1/2 C) butter, diced

1 teaspoon lemon juice

flat parsley, fennel leaves and lemon wedges for garnish

Serves 8

1. Choose a saucepan that will barely fit the piece of fish: an oval cast-iron saucepan is usually perfect. (If a small piece of fish is cooked in a large pan of water, much of the flavor will escape into the water, so it is important to use the smallest saucepan possible.

2. Half fill the saucepan with salted water and bring to a boil. Put in the piece of fish, bring back to a boil, cover and simmer very gently for 20 minutes.

3. Turn off the heat and allow the fish to sit in the water while you make the sauce (do not let sit for more than 20 minutes or so).

4. Put egg yolks in a heavy stainless steel saucepan on low heat or in a bowl over hot water (double boiler).

Add the water and whisk thoroughly.

5. Add the butter, bit by bit, whisking all the time. As soon as one piece melts, add the next.

The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from heat immediately and add a little cold water.

Do not leave the pan or stop whisking until the sauce is made. If the sauce is too slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to a coating

consistency.

6. Add lemon juice to taste.

7. Just before serving, skin the salmon and lay it on a hot serving dish.

Garnish with parsley, fennel leaves and lemon wedges and serve with the Irish

butter sauce.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#9482

From: glassmurf@...
Date: Wed Dec 29, 2004 2:19 pm
Subject: RANI'S CHEESE-SCONES

glassmurf

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RANI'S CHEESE-SCONES

1 CUP PLAIN PROTEIN POWDER (I USED SOY/WHEY BLEND)

1/4 CUP BUTTER, MELTED

2 TBSP SOUR CREAM

1 EGG

1/4 CUP GRATED PARMESAN CHEESE

1/4 TSP SALT

1/4 TSP BAKING POWDER

1/2 TSP THYME

WATER (START WITH 2 TBSP)

MIX PROTEIN POWDER, CHEESE, THYME, SALT, AND BAKING POWDER, WHISK TO AERATE.

ADD ALL OTHER INGREDIENTS, BLEND.

ADD ENOUGH WATER TO MAKE A THICK DOUGH.

PAT IT INTO AN 8" CIRCLE ON A COOKIE SHEET OR CAKE PAN SPRAYED LIGHTLY WITH PAM.

PRICK INTO 8 WEDGES.

BAKE IN A 400* OVEN FOR 20 MIN. UNTIL LIGHTLY BROWNED.

Nutritional Info: Protein - 135.5 gm Carbs - 14.3 gm Fat - 64.1 gm Fiber - 1.7 gm

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

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#9481

From: glassmurf@...
Date: Wed Dec 29, 2004 2:21 pm
Subject: PARMESAN SQUASH

glassmurf

Offline

PARMESAN SQUASH

Ingredients
3 cups mashed, cooked squash (acorn or butternut)
1 cup grated Parmesan cheese
1/2 cup chopped green onions
2 tablespoons butter
4 eggs, beaten
1 to 2 tablespoons lc honey (or sugar substitute)
1/2 teaspoon dry mustard
1/4 teaspoon pepper

Instructions
1. Heat oven to 350 degrees. Oil a 3-quart casserole dish.
2. In small skillet, cook onions in butter until tender; set aside.
3. In large bowl, combine squash, Parmesan cheese, eggs, honey, dry mustard and pepper; mix well.
4. Add onions; stir gently. Spoon into prepared dish. Bake for 30 to 40 minutes until set.

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#9480

From: glassmurf@...
Date: Wed Dec 29, 2004 2:18 pm
Subject: White Barbecue Sauce

glassmurf

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* Exported from MasterCook *

                           White Barbecue Sauce

Recipe By     :
Serving Size : 8     Preparation Time :0:00
Categories    : Sauces & Seasonings

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2           cups mayonnaise
     1/3           cup cider vinegar
     1/4           cup lemon juice
2 tablespoons Splenda Liquid
2        tablespoons freshly ground pepper
2        tablespoons Worcestershire sauce
1           teaspoon salt

Whisk together all ingredients in a small bowl until blended.

Yield:
"1 "
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 306 Calories; 35g Fat (95.5% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol;
539mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 3 Fat; 0 Other
Carbohydrates.

NOTES : In North Alabama, a mayonnaise-based sauce is synonymous with
barbecue chicken.
Mayonnaise-based sauces are for brushing on at the end of cooking, chopping
into the meat, or pouring on a sandwich.

Nutr. Assoc. : 0 0 0 0 0 0 0

#9479

From: glassmurf@...
Date: Wed Dec 29, 2004 2:16 pm
Subject: Raspberry Cognac Cream Parfaits

glassmurf

Offline

Raspberry Cognac Cream Parfaits
from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle

INGREDIENTS:

8 ounces cream cheese, softened
1/8 teaspoon salt
4 egg yolks
1/2 cup sugar substitute
2 Tablespoons cognac
2 Tablespoons sour cream
1 pint raspberries or 16 ounces frozen raspberries, defrosted

TO PREPARE:
1. With a mixer or food processor, combine cream cheese and salt until smooth. Add egg yolks, 1 at a time, blending after each until mixture is smooth and creamy. Add sugar, cognac and sour cream and beat until thick and creamy. Store in refrigerator until serving time.
2. To serve, place raspberries in parfait glasses until glasses are 1/4 filled. Top with cream sauce. Layer raspberries and cream sauce until glasses are full.
Note: Other fruit may be substituted.
.
SERVES: 4
Copyright 1999 by The Junior League of Pasadena, Inc. All rights reserved. Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

#9478

From: glassmurf@...
Date: Wed Dec 29, 2004 2:04 am
Subject: Faux Rice (aka Cauli-rice or Caulirice)

glassmurf

Offline

* Exported from MasterCook *

                  Faux Rice (aka Cauli-rice or Caulirice)

Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories    : Carbs 06-10                     High Fiber
          Low Carb                        Vegetables

   Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2             pounds cauliflower -- (1 large head)
                         butter (to taste)
                    salt (to taste)
                         pepper (to taste)

Wash, clean, and trim the cauliflower, discarding any green leaves. (Save
the leaves for soup if desired.)

Shred the cauliflower by hand using the largest holes of your grater to
produce rice-like little nubbins, or process it on "pulse" in your food
processor.

Place the cauliflower nubbins in a microwave container with a lid or a bowl
tightly coveredwith microwave-safe plastic wrap and steam in the microwave
until just tender. No additional water is needed. (The amount of time will
depend upon your microwave's power, so you will need to experiment. 6-7
minutes does it in a 650-watt microwave.)

Add butter, salt, and pepper according to your individual taste and serve
hot.

Note: If using the Faux Rice with a flavorful sauce or as a base for a
flavorful stew, you may not need to add the butter or pepper, but will
probably still need to use salt.

Source:
   "CarbSmartRecipeExchange@..."
                                - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 57 Calories; trace Fat (6.2% calories
from fat); 4g Protein; 12g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
68mg Sodium. Exchanges: 2 1/2 Vegetable.

NOTES : You can adjust the amount of cauliflower or the quantity of
servings, making more or less as needed (at times perhaps a whole head is
not necessary); one large head usually weighs 2-2 1/2 lbs. Weight of
cauliflower and servings sizes given only as a guide for nutritional values.

Nutr. Assoc. : 0 0 0 0

#9477

From: glassmurf@...
Date: Wed Dec 29, 2004 2:00 am
Subject: Steak and Peppers

glassmurf

Offline

* Exported from MasterCook *


Steak and Peppers

Recipe By     :
Serving Size : 4
Preparation Time :0:00
Categories    : Beef
Carbs 06-10

Entrees                         Low Carb     Meats

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2           cup low sodium beef broth
1         tablespoon tomato paste
1/4           cup light soy sauce
2        tablespoons sherry
1         tablespoon peanut oil
1             green pepper -- cut in thin strips
1             red pepper -- cut in thin strips
1/2           cup thinly sliced onion -- (to 1 cup)
2             cloves garlic -- minced
1              pound round steak -- thinly sliced, cut in 1/4-1/2 inch strips
1 1/2      teaspoons ThickenThin not/Starch -- or thickener of choice dissolved in
2        teaspoons water

Combine beef broth, tomato paste, soy sauce, and sherry in a small bowl.

Heat the peanut oil in a large nonstick skillet over medium high. Add the
green and red pepper strips and onion, and cook, stirring, for 3 to 4
minutes, or until softened. Add the garlic and beef and cook, stirring, 1
to 2 minutes, or until the meat just loses its pinkness. Stir in the sauce.

Slowly stir in the thickener slurry and cook the sauce 2 minutes, or until
it is thick and shiny.

Description:
"Tasty steak strips and peppers in a nicely thickened sauce."
Source:
"low-carb-recipe-exchange@yahoogroups.com
2003"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown
items): 304 Calories; 17g Fat (53.2% calories
from fat); 25g Protein; 9g
Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol;
704mg Sodium.
Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

Serving Ideas :
Makes great sandwiches with cheese slice over the top, or
serve over lc noodles, or caulirice.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
0

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#9476

From: glassmurf@...
Date: Wed Dec 29, 2004 2:02 am
Subject: CHILI FOR CHILLY WEATHER

glassmurf

Offline

CHILI FOR CHILLY WEATHER

3 LBS GROUND BEEF
1 LARGE ONION, CHOPPED
1 GREEN PEPPER, DICED
2 CLOVES GARLIC, CHOPPED
1 CAN DICED TOMATOES - WE LIKE RO-TEL BRAND (pick the lowest carb-count you can find, 4 gm per half-cup serving is good)
2 TBSP CHILI POWDER
1 TSP CUMIN
1 5.5 oz CAN OF V-8 JUICE
1 CAN OF EDENSOY BLACK SOYBEANS (NOT BLACK BEANS)
1 CAN OF WATER

COOK THE BEEF, ADD ALL OTHER ITEMS EXCEPT BEANS AND COOK TILL IT'S COOKED DOWN.
DRAIN AND ADD BEANS AND HEAT THROUGH.
THIS IS GOOD TOPPED WITH CHEDDAR CHEESE.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#9475

From: glassmurf@...
Date: Wed Dec 29, 2004 1:58 am
Subject: Almond Pound Cake

glassmurf

Offline

ALMOND POUND CAKE (LOW CARB)

1 cup butter softened
1 cup Splenda
5 eggs
2 cups almond flour
1 tsp baking powder
1 tsp lemon extract
1 tsp vanilla extract

Preheat oven to 350F.

Cream butter and Splenda. Add eggs, one at a time, beating after each. Mix almond flour with baking powder; add to egg mixture a little at a time. Add extracts.

Pour into 9" greased cake pan. Bake for 50-55 minutes. 8 slices come to about 5.8 carbs each.

Optional: Serve with whipped cream or strawberries.

Some variations were:

1. Add cocoa and eliminate lemon extract for chocolate pound cake.

2. Add banana extract instead of lemon and some chopped nuts for a banana nut cake.

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#9474

From: glassmurf@...
Date: Wed Dec 29, 2004 2:01 am
Subject: Chinese "Noodle" Soup

glassmurf

Offline

Chinese "Noodle" Soup

8 cups chicken broth or stock
1/2 head green cabbage, sliced into 1/2 in strips
2 eggs

Bring broth to a boil. add sliced cabbage and reduce heat. Cook cabbage
until color is bright green. Do not overcook. In a separate bowl, whisk
eggs well, then add to the soup, stirring continuously until the eggs
cook and form strings in the soup. Serve immediately.