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Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

puree the salmon in a food processor, using a steel blade. add the lemon, garlic and butter; this procedure will take about 60 seconds "processing time". place pate in a large serving bowl, cover and refrigerate for at least 6 hours. serve on crackers.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: puree the salmon in a food processor, using a steel blade. add the lemon, garlic and butter; this procedure will take about 60 seconds "processing time". place pate in a large serving bowl, cover and refrigerate for at least 6 hours. serve on crackers.

empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. heat olive oil in a medium skillet over medium heat. in batches, cook patties about 5 minutes on each side, until lightly browned.

empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a saucepan over medium heat and then add flour and stir for a minute or two until combined. remove pan from the heat and add milk and cream and stir until combines and then return to the heat. stir with a wooden spoon until the sauce boils. reduce the heat and simmer for 2 minutes. remove from the heat and stir in the wine and season with the salt and pepper and then add the mustard and mix well. sprinkle the gelatine over the water and when dissolved or softened add to the sauce and stir. return the pan to the heat and stir for 4 minutes but do not boil. put the sauce in a mixer bowl and add the salmon and mix on medium speed until smooth. put into serving bowl and cover and refrigerate overnight.

empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain salmon, discard bones and skin. combine salmon, green onion, celery, bread crumbs, egg, mustard and lemon rind. mix well. form into two patties. chill one hour or until ready to cook. in lightly greased skillet, cook patties over medium-high heat 3-5 minutes on each side, until lightly browned.

empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl mix together all ingredients (starting with 1/4 cup breadcrumbs) until combined adding in a little more breadcrumbs if needed to hold the mixture together. season with more seasoned salt and black pepper to taste if desired. form into about 2-inch balls. heat oil in a skillet over medium heat; add in the balls and press down with a fork to flatten. cook the patties about 5 minutes on each side or until lightly browned.

empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: blanch spinach drain well. place in the bottom of a pyrex loaf pan that has been sprayed with cooking spray. season with nutmeg, salt and pepper. sauté mushrooms till nice and golden. season with thyme, salt and pepper. place over spinach. melt butter in saucepan. add flour and cook till flour loses its rawness. stir in milk and cook and stir until thickened. add salt and pepper, mustard, dried dill, lemon juice and tabasco. gently fold in salmon. place over mushrooms. top with mashed potatoes. bake at 350°f about 25 min or until potatoes are nice and golden.

empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place salmon into a bowl. gently flake, removing the bones and skin. toss with eggs, potatoes, onion, crackers, baking powder, lemon pepper and tabasco. using your hands, form into 4 loosely packed patties and gently coat both sides and edges with cornmeal. add oil to frying pan and heat to medium high. brown patties 2-3 minutes on each side, trying to turn them only once. **note 1: i use the frozen hash browns for convenience only. (1) small to medium potato, peeled and grated, could be substituted for them. *** note 2: sometimes i "raise the spice bar" and add chopped parsley or diced jalapenos or whatever else appeals to my palate at the moment of mixing.

empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: empty 1 can salmon with juice into a large bowl and remove bones. add 2 eggs. add lemon juice. stir well. add onion, pepper, crackers. stir. form into 5 - 6 patties 3/4 to 1" thick. set aside. let set 5 minutes. in large frying pan heat 1/2 inch cooking oilto medium high temperature when oil is hot, place patties in pan and cook 4 - 5 minutes per side. make sure they cook all the way through. serve with more lemon juice.

roll out the pastry and use it to line an 8" quiche pan. mix the cornstarch with a little milk. bring the remaining milk to a boil and stir in the cornstarch mixture, then return to the pan and cook for 1 minutes, stirring. season with the salt and pepper. mix the butter and garlic into the fresh salmon, or drain the canned salmon and flake the fish removing any bones or skin you find. remove the sauce from the heat and beat in the egg, then fold the slamon and spoon the mixture into the pastry shell. bake in a preheated oven at 375º for 40 minutes. serve garnished with dill sprigs.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

line an 18-cm(7-in) flan tin or sandwich cake tin with the pastry. place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up. mix the eggs with the cayenne pepper, nutmeg, and cream or milk. then pour over the cheese and bacon mixture in the flan case. bake near the top of the oven at 200c(400f) gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set. serve hot or cold.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

prepare pie crust, sprinkle crumbled bacon and cheese on the bottom of pie crust. put remaining ingredients in blender container, blend on high for 10 sec, don't over-blend. pour into pie crust over bacon and cheese. to freeze: flash freeze pie and container. when frozen, cover with aluminum foil and seal in jumbo freezer bag. to prepare: thaw quiche completely before baking. bake in preheated oven at 350 - degrees for 30 minutes, until top is golden brown and mixture is set. serve warm.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

heat oven to 450°f. sprinkle bacon, cheese and onion in pastry-lined pie pan. whisk eggs slightly, beat in remaining ingredients. pour mixture into pie pan. bake for 15 minutes at 450°f. reduce oven temperature to 300°f. bake an additional 30 minutes. quiche is done when knife inserted 1 inch from edge comes out clean. important--let stand 10 minutes before cutting.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

preheat oven to 375 degrees. line pie crust with foil and prebake crust for 8 minutes. let cool while you are preparing filling. following package instructions, microwave pre-cooked bacon until crisp. crumble the entire package into small pieces. this makes about 1 cup. mix bacon, cheese, onion and parsley in a medium bowl. whisk together eggs, mayonnaise, pepper and evaporated milk in smaller bowl. put cheese bacon mixture evenly in pie shell. pour egg mixture evenly over cheese bacon mixture. bake for 35 to 40 minutes. let stand 5 minutes (or more) before serving. makes 4 large or 6 moderate servings.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

preheat oven at 350°f. precook pie crust 10-15 minutes. cover bottom of crust with meat, and onions and peppers sautéed in butter. sprinkle cheese over evenly. beat eggs, add cream, nutmeg and cayenne pepper. pour mixture over meat evenly. bake for 40-45 minutes. let set a few minutes before cutting. viola. i have substituted with crab, shrimp and scallops instead of the ham, with 1/4 tsp salt, and this too is a winner.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

heat oven to 425°. sprinkle bacon, cheese and onion in bottom of pie crust. beat eggs slightly and pour whipping cream, salt and sugar into eggs. pour egg mixture into pie pan. bake 15 minutes. reduce oven temperature to 300° and bake additional 30 minutes. let stand for 10 minutes before cutting.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

heat oven to 425 degrees. prepare pastry. sprinkle bacon, cheese and onion in pastry lined dish. beat eggs slightly; beat in remaining ingredients. pour into quiche dish. bake 15 minutes.reduce oven temperature to 300 degrees. bake 30 minutes longer. let stand 10 minutes before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

preheat oven to 400 degrees. crumble bacon and sprinkle into piecrust. arrange cheese slices over bacon. combine eggs, cream, flour, nutmeg, salt, pepper and cayenne in a mixing bowl and beat briskly with wire whisk for at least 1 minute. pour into piecrust. bake for 15 minutes. reduce heat to 325 degrees and bake for additional 30 minutes or until knife inserted comes out clean. the pie will be slightly puffed and golden.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

preheat the oven to 350 degrees. place the pie crust in a large tart pan. you may have to roll out a store-bought crust to fit. place it in the refrigerator. cut up the bacon into small pieces. in saucepan, boil the bacon for 1 minute and remove it. in a frying pan, fry the bacon for 5 minutes. place the bacon bits on a paper towl. in a mixing bowl, beat the eggs with the cream, paprika, salt and pepper. add the bacon and ham. put the egg mixture into the tart pan. cover with the cheese. bake for 40 minutes. eat at room-temperature or cold.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

saute onion, green pepper in a skillet sprayed with cooking spray until tender. set aside to cool. shred cheese. beat eggs. add cracker crumbs, cheese, mushrooms, meat, sauteed vegetables, salt and pepper. spray mini muffins tins very well with cooking spray. fill tins to top. bake at 350'f for 25 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f using a fork prick the inside of the frozen pie crust. bake for 8 minutes. remove from the oven and lower oven to 325f. meanwhile cook the bacon in a medium skillet on medium heat. drain on paper towels. add chopped onion and salt and pepper to bacon fat. saute over medium heat about 5 minutes. increase to heat to high and cook onions until golden. transfer onion to pie shell. in a large bowl, beat the eggs with the half and half. stir in the cheese and cooked bacon. pour this mixture into pie shell. bake until set, about 40 minutes. let stand 10 minutes before slicing.

preheat oven to 450°f. line pie crust with 2 layers of foil and bake for about 8 minutes or until crust is dry but not brown(otherwise it will have a very soggy crust). once pie crust is dry, reduce oven heat to 350°f. meanwhile, fry bacon till crisp and reserve 1 tbsp of bacon drippings for the onions. chop onion into small pieces and fry in 1 tbsp bacon drippings until soft. in a medium bowl, beat eggs with milk and flour and salt. crumble bacon into egg mixture and stir in onions and cheese. pour into pie crust and bake in 350f oven for 40-50 minutes or until knife inserted in center comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large bowl, mix sesame oil, vinegar, salt and sugar substitute. add bok choy, chicken, green onions and carrot. toss gently to combine ingredients. serve and top with cilantro and peanuts. if you don't like topping, serve plain (just as good). net carbs: 5. 5 per serving.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil noodles until just tender, about 3 minutes. pan fry cubed chicken with oil. when the pasta is done, drain it, add the chicken. mix in celery, carrots, peas and nuts. wisk the dressing with the ginger and coat chicken and vegetables with the dressing.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place yogurt and spices in a large mixing bowl. add chicken in bowl and stir to evenly coat chicken. cover and marinate over night. the next day take chicken out of the marinade and place on the grill. cook until juices run clear and meat is fully cooked. squeeze lemon juice over finished chicken. enjoy.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear. combine the next nine ingredients (from warm water to five-spice powder). stir until sugar is dissolved. pour over the chicken and bring to a boil. reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally. combine cornstarch and cold water until smooth and gradually stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. serve with rice if desired. garnish with green onions.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the chicken, sesame oil,chili sauce, garlic, ginger,and lime juice in a bowl. cover and refrigerate for 2 hours, tossing once. cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side. cool slightly, then cut into thin strips. place in a large bowl; add the cabbage, snow peas, scallions, bell peppers and cilantro; reserve. prepare the dressing: place all the dressing ingredients in a blender;process on high until smooth.adjust the seasonings to taste. makes 1 cup. refrigerate, covered, until ready to use. toss the salad with 1/3 cup of the dressing or as desired. transfer to a serving bowl and serve immediately. *extra dressing may be stored in the refrigerator for two days.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse your chicken in cold water. rub chicken with dry mix. pre-heat oven to 350 degrees. pre-heat cast iron skillet to high on stovetop. add oil. after oil is hot - add chicken and reduce to medium-high. sear both sides of chicken. splash half of wet mix over chicken and let chicken simmer on both sides (flip 'em) for about 15 seconds each. pour all but the last 1/3 cup of liquid over chicken and move to oven. baste with the rest of the wet mix after 15 minutes. start your rice to eat this with! cook for 10- 15 more minutes in the oven, depending on the size of your chicken.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

preheat a non-stick frying pan. dry fry the onion for 2-3 minutes until soft. add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides. add the spices with 2-3 tbs of broth and sprinkle the flour over. mix well, 'cooking out' the flour for 1 minute. gradually mix in the remaining broth. add the oregano, tomatoes, orange peel and juice. cover and simmer gently for 20 minutes. season to taste and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat a non-stick frying pan. dry fry the onion for 2-3 minutes until soft. add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides. add the spices with 2-3 tbs of broth and sprinkle the flour over. mix well, 'cooking out' the flour for 1 minute. gradually mix in the remaining broth. add the oregano, tomatoes, orange peel and juice. cover and simmer gently for 20 minutes. season to taste and serve.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat grill or grill pan to medium high. make the dressing; whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl. then add the oils in a slow stream, whisking until combined. in another bowl put the chicken and 1/4 c of the dressing and allow to marinate for 10 minutes at room temperature. grill the chicken and discard the marinade. cook chicken for 4 -5 minutes on each side or until cooked through. remove from heat and let rest. while the chicken is resting, combine the cabbage, carrots, scallions and snow peas in a bowl with the rest of the dressing. cut the chicken into 1/2 inch pieces and toss with the salad. season with salt. top with chow mein noodles and serve.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare pasta according to package directions; set aside. whisk sauce ingredients together in small mixing bowl; set aside. steam red pepper, snow peas and broccoli for 4-5 minutes until crisp/tender. in a large bowl combine pasta, sauce, steamed veggies, chicken, green onions, almonds and sesame seeds. allow to blend for 5 minutes; serve hot or cold.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in a large nonstick skillet over medium-high heat. add broccoli slaw and mushrooms to pan, and cook 3-4 minutes (or until crisp-tender), stirring occasionally. add chicken, broth, and garlic-pepper; stir. cover and cook over medium heat for 3 minutes, until hot. stir soy sauce and cornstarch together until smooth; add to skillet mixture. stir constantly for 1 minute or until thickened. place chicken mixture on tortillas and roll up.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine sauce ingredients (everything but wings) in a large pot and bring to a boil. place wings in a large casserole dish or pan. pour sauce over wings and make sure they are coated evenly. cover with foil and refrigerate overnight. drain off sauce before grilling, and reserve about one cup of the marinade. cook wings on a gas or charcoal grill, turning and basting every 10 minutes or so, for about 30 or 40 minutes, or until the skin on the wings appears slightly carmelised. serve warm or at room temperature.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

to prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. slice the grilled chicken breasts. preheat oven to 350°f spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. cool. in a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. toss with dressing, sprinkle with sesame seeds and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: to prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. slice the grilled chicken breasts. preheat oven to 350°f spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. cool. in a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. toss with dressing, sprinkle with sesame seeds and serve.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

mix all ingredients in a 3 quart or larger slow cooker. cover and cook on high 4 hours or on low 7-9 hours, until chicken is tender. carefully lift chicken (it's fall off the bone tender) onto serving platter. top with the sauce and vegetables, sprinkle with scallions and cashews.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients in a 3 quart or larger slow cooker. cover and cook on high 4 hours or on low 7-9 hours, until chicken is tender. carefully lift chicken (it's fall off the bone tender) onto serving platter. top with the sauce and vegetables, sprinkle with scallions and cashews.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

bake, poach or grill the chicken breasts until done, slice thinly and set aside. while the chicken is cooking, make the dressing by combining the honey, rice wine vinegar, mayo, mustard and sesame oil. toss the lettuce, cole slaw mix (or shredded cabbage) carrot, green onion and mandarin oranges and most of the dressing. top with cooked chicken slices and almonds.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bake, poach or grill the chicken breasts until done, slice thinly and set aside. while the chicken is cooking, make the dressing by combining the honey, rice wine vinegar, mayo, mustard and sesame oil. toss the lettuce, cole slaw mix (or shredded cabbage) carrot, green onion and mandarin oranges and most of the dressing. top with cooked chicken slices and almonds.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

melt half the butter in a heavy skillet or dutch oven. brown chicken in batches, adding remaining butter as necessary. remove and set aside. add onions and garlic and cook for 5 minutes. return chicken to pan. stir in salt, ginger, chili powder, tomatoes and broth. cover and cook 15 minutes. stir in cashews and coconut. cover and cook over low heat until chicken is tender, about 10 minutes. slowly stir cornstarch and cream together. stir cornstarch mixture into pan. bring to a boil, stirring constantly. reduce heat to low and simmer 5 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt half the butter in a heavy skillet or dutch oven. brown chicken in batches, adding remaining butter as necessary. remove and set aside. add onions and garlic and cook for 5 minutes. return chicken to pan. stir in salt, ginger, chili powder, tomatoes and broth. cover and cook 15 minutes. stir in cashews and coconut. cover and cook over low heat until chicken is tender, about 10 minutes. slowly stir cornstarch and cream together. stir cornstarch mixture into pan. bring to a boil, stirring constantly. reduce heat to low and simmer 5 minutes.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

mix milk, melted butter, mustard, honey, curry powder and salt in a large bowl. roll chicken pieces in mixture. place in roasting pan in 350° oven. baste often. bake one hour and fifteen minutes or until golden brown. after chicken is removed from oven, sprinkle with sesame seed.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

preheat oven to 350°f. spread almonds in one layer on ungreased shallow baking pan. bake for 10-15 minutes, stirring occasionally, until golden. set aside. whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend. in large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds. pour dressing over salad just before serving; toss to coat.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. spread almonds in one layer on ungreased shallow baking pan. bake for 10-15 minutes, stirring occasionally, until golden. set aside. whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend. in large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds. pour dressing over salad just before serving; toss to coat.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix marinade ingredients, stir and marinade chicken for about 2 hours, or overnight. remove chicken, discard marinade and grill until juices run clear. for salad, crush ramen noodles, and add together broccoli, and cabbage slaw, and cashews. mix well. mix the dressing ingredients well. add to salad and toss. slice chicken into thin strips and top the salad with them. top with scallions and serve.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

preheat oven to 350 degrees. place chicken in a 9 x 13-inch baking dish. heat russian dressing, barbecue sauce, orange juice, brown sugar and onion soup mix to boiling in seperate sauce pan. mix 1/2 cup water and cornstarch together and add to boiling mixture to thicken. pour over chicken. bake covered, for 1 hour. uncover and bake 1/2 hour longer.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. place chicken in a 9 x 13-inch baking dish. heat russian dressing, barbecue sauce, orange juice, brown sugar and onion soup mix to boiling in seperate sauce pan. mix 1/2 cup water and cornstarch together and add to boiling mixture to thicken. pour over chicken. bake covered, for 1 hour. uncover and bake 1/2 hour longer.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

cook the rice. stir drained peas into rice. keep rice and peas warm. mix the garam masala and turmeric in a freezer bag. coat the chicken in the spices. heat oil over medium heat in a large frying pan. pan fry chicken for 3-4 minutes on each side or until just cooked. mix the coriander through the rice. serve the chicken with rice and peas, pappadums, yoghurt and chutney.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the rice. stir drained peas into rice. keep rice and peas warm. mix the garam masala and turmeric in a freezer bag. coat the chicken in the spices. heat oil over medium heat in a large frying pan. pan fry chicken for 3-4 minutes on each side or until just cooked. mix the coriander through the rice. serve the chicken with rice and peas, pappadums, yoghurt and chutney.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

prepare grill or broiler. combine hoisen sauce and vinegar in bowl. add chicken, and toss to coat. marinate for 15 minutes. thread chicken onto wooden skewers. discard marinade. cook 10 minutes or until chicken is cooked through, turning occasionally. sprinkle with sesame seeds.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare grill or broiler. combine hoisen sauce and vinegar in bowl. add chicken, and toss to coat. marinate for 15 minutes. thread chicken onto wooden skewers. discard marinade. cook 10 minutes or until chicken is cooked through, turning occasionally. sprinkle with sesame seeds.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

sauce: whisk ingredients, set aside. wraps: make instant brown rice as package directs, omitting butter. cook beef, garlic and ginger in large nonstick skillet over medium high heat for 3 minutes. add red pepper strips, cook minute more until heated. remove from heat stir in scallions and hoisin sauce. divide rice then beef mixture among the lettuce leaves, top with radish sprouts, drizzle sauce on top.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauce: whisk ingredients, set aside. wraps: make instant brown rice as package directs, omitting butter. cook beef, garlic and ginger in large nonstick skillet over medium high heat for 3 minutes. add red pepper strips, cook minute more until heated. remove from heat stir in scallions and hoisin sauce. divide rice then beef mixture among the lettuce leaves, top with radish sprouts, drizzle sauce on top.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

spray counter lightly with non-stick cooking spray. combine rolls into a ball and roll into a 13-inch circle. cover with plastic wrap and let rest 15 minutes. remove wrap and place dough on a sprayed 12-inch pizza pan. spread dough evenly with 2 tablespoons hoisin sauce. combine chicken with remaining hoisin sauce and stir until evenly coated. sprinkle crust with 2/3 cup cheese. top with chicken, green onions, red and yellow peppers and remaining cheese. bake at 425°f 8-12 minutes. remove from oven and top with carrots and cilantro.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: shred the chicken and put into a large bowl. seed the peppers and then cut them into long strips. add that to the bowl with the lettuce or cabbage. in your small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly. add soy sauce, red pepper flakes, sugar and ginger and stir till well blended. pour the dressing over the chicken and mix well. warm your tortillas and add the mixture. fold two sides of wrap over filling, then roll tightly, ending seam sides down.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

place the chicken in a ziplock with 2 t sesame oil and 2 garlic cloves. let marinade for 20 minute. whisk all dressing ingredients together till well incorporated, set aside. place wonton strips onto sprayed baking sheet (or you can just fry them) bake just till browned at 350° (watch closely). grill chicken breasts till no longer pink. cool and slice into strips. toss romaine, carrots, cilantro, and onions. then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the chicken in a ziplock with 2 t sesame oil and 2 garlic cloves. let marinade for 20 minute. whisk all dressing ingredients together till well incorporated, set aside. place wonton strips onto sprayed baking sheet (or you can just fry them) bake just till browned at 350° (watch closely). grill chicken breasts till no longer pink. cool and slice into strips. toss romaine, carrots, cilantro, and onions. then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. serve.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken wings apart at joints and discard the wing tips. combine soy sauce, brown sugar, dry mustard and garlic powder in large roasting pan. add chicken wings and bake at 300 degrees for 2 and 1/2 hours. stir every half hour or so. transfer to a crock-pot set at low to keep warm, if desired.

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

mix the russian dressing, apricot jelly, (mayo if applicable) and french onion soup. stir until well combined in separate bowl. place chicken in glass baking pan. pour dressing mix over chicken and bake uncovered at 350°f for 40-50 minutes, until chicken is cooked through. served best over jasmine rice. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix the russian dressing, apricot jelly, (mayo if applicable) and french onion soup. stir until well combined in separate bowl. place chicken in glass baking pan. pour dressing mix over chicken and bake uncovered at 350°f for 40-50 minutes, until chicken is cooked through. served best over jasmine rice. enjoy!

add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. let marinate about 30 minutes – 2 hours. drain chicken and reserve marinade. preheat a large skillet or wok. drizzle wok or skillet with oil and add chicken. stir fry until browned. add marinade. stir to combine and bring to a boil. reduce to a simmer and simmer for 15-20 minutes. dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. bring back to a boil and continue to simmer until thickened. serve chicken over rice and garnish with chopped green onions if desired.

in a preheated 300 degree oven, toast the almonds and sesame seeds, stirring occasionally, until lightly browned. in a large bowl, toss the shredded chicken with the sesame seeds, almonds, and scallions. cover and refrigerate. just before serving, fry the rice sticks according to the package directions. add the rice sticks and lettuce to the chicken mixture. toss with the dressing. combine the oil, vinegar, sugar, salt, and pepper. blend well and pour over the chicken mixture, using just enough dressing to coat lightly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk. bake at 450 for 5 minutes. fill the baked pie shell with sliced tomatoes and sprinkle with salt and pepper. combine mayonnaise, parmesan cheese, and minced garlic; spread on tomatoes. bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie is done. note: let the tomatoes drain well, if they are soft they will make the pie shell soggy. use firm tomatoes. also this is not a dish you want as a left over, it gets soggy in the refrigerator.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

get a pot that will be large enough to hold ingredients. put pot on stove on medium high heat. add oil to pot and allow to heat up. sauté garlic and onions for approximately 5 minutes, enough for onions to become soft. put puree and paste into pot. take puree cans and fill with water and pour water into pot. stir well. add parmesan, parsley, basil, salt and pepper and stir ingredients inches. wait for pot to come to a boil, cover and lower to medium/medium low so that sauce is gently boiling. cook, stirring every 15 minutes for approximately 3 hours. taste sauce to see if cooked. will be complete when it doesn't have a sour taste to it. for thicker sauce, boil at a higher rate and stir frequently.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: get a pot that will be large enough to hold ingredients. put pot on stove on medium high heat. add oil to pot and allow to heat up. sauté garlic and onions for approximately 5 minutes, enough for onions to become soft. put puree and paste into pot. take puree cans and fill with water and pour water into pot. stir well. add parmesan, parsley, basil, salt and pepper and stir ingredients inches. wait for pot to come to a boil, cover and lower to medium/medium low so that sauce is gently boiling. cook, stirring every 15 minutes for approximately 3 hours. taste sauce to see if cooked. will be complete when it doesn't have a sour taste to it. for thicker sauce, boil at a higher rate and stir frequently.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

preheat oven to 400°. roll out pastry to the desired square shape, either a 14-inch square or cut into 6 to make smaller tarts. to form the border, score a square, ½ inch from the edge, which will keep the tomatoes in place during baking. cut and twist the edges as desired for a little flair. brush the edge and twisted ends with egg white to seal the pastry. spread the pastry (not the edges) with dijon mustard, cover with sliced tomatoes, brush with olive oil, sprinkle with shallot salt and basil and bake for roughly 11 minutes for small tarts, 20 minutes for a large tart, until puffy and golden.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400°. roll out pastry to the desired square shape, either a 14-inch square or cut into 6 to make smaller tarts. to form the border, score a square, ½ inch from the edge, which will keep the tomatoes in place during baking. cut and twist the edges as desired for a little flair. brush the edge and twisted ends with egg white to seal the pastry. spread the pastry (not the edges) with dijon mustard, cover with sliced tomatoes, brush with olive oil, sprinkle with shallot salt and basil and bake for roughly 11 minutes for small tarts, 20 minutes for a large tart, until puffy and golden.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix spinach with lemon juice, sour cream, and mushrooms. season with salt and pepper to taste. place in a greased casserole dish and cover with tomato slices. dust top with salt and pepper to taste, and a thick layer of parmesan cheese (you may have to use more than the recipe calls for). bake in a preheated 300 degree f oven until brown and bubbly, usually about 15 minutes.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil; saute onions and carrots until onions are wilted. add celery and green peppers and cook another 3 minutes, add garlic and cook 30 seconds. add broth, peeled and chopped tomatoes, paste, bay leaves and salt/pepper. bring to boil and simmer 30 minutes, add herbs and simmer 5 minute longer, remove bay leaves. process lightly in food processor or food mill so it still has some texture. place the bowl in ice water so it will cool quickly, when it falls to room temperature, fill freezer containers, cover and chill in refrigerator before freezing.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan, heat the oil, garlic, onion and red pepper flakes over medium-high heat cooking for 5 minutes. reduce heat to medium-low and cook for 10 minutes stirring every 5 minutes. add tomatoes, basil, oregano and salt stirring well and cook 5 minutes over medium-high heat. add reserved tomato juice and bring to a boil over high heat. reduce heat and simmer for 30 minutes, stirring occasionally. let cool to room temperature and process to a smooth consistency in a food processor. sauce can be frozen for up to one month.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook onions and garlic in 2-6tbs of olive oil depending on how rich you want it. optional: remove inner stem of tomato. crush tomatoes with your hands and add to pot, you can all add them to the pot and then mash them with a potato masher. add wine and carrot which should be cut into 4 large pieces. add salt, pepper and red pepper flakes. cook on medium for 1.5hrs-2hrs until it is reduced by half and thick. add basil leaves 30minutes before it is done cooking.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place onion slices in 3-quart saucepan and add 3 1/2 cups tomato juice and garlic. cover and cook over medium heat until onion is completely soft, about 35 to 40 minutes. stir in the chopped tomatoes,honey,salt, allspice and pepper. cover and continue cooking for 15 minutes. strain vegetables, reserving liquid. transfer vegetables to food processor with 1/2 cup liquid, then return remaining liquid to saucepan. puree vegetables 1 minute, stopping machine as necessary to scrape down sides of work bowl. add puree to saucepan and stir, adding more tomato juice if soup is too thick;taste and adjust seasonings. serve hot or chilled, garnish each serving with sour cream or yogurt, if desired. snipped chives also make a nice garnish for this.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot, pour both cans of tomatoes and heat. add the whole stick of butter. as the butter starts to melt, add the onions. stir and bring to a boil then set the heat to low. cook for 1 1/2 hours. serving suggestion: pour over linguini and top with fresh grated parmesan cheese.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large pot, and saute the onions and green pepper until soft. add the garlic and saute another minute or two. coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. the contadina tomato sauce and paste have significantly better flavor than any others i know of. if you can't get contadina, then a small shake of tabasco will help (not enough to make it hot, just enough to give it a little sparkle).

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dip tomatoes in boiling water to split the skin, then spear with a fork and peel. quarter tomatoes and set aside. in a medium heavy-based saucepan, heat oil over a low heat. sauté onions and celery until onions are golden. add tomatoes and any juice, tomato paste, bay leaf, basil, sugar and salt and pepper. bring to a boil. reduce heat and simmer gently, uncovered, for 45 minutes, stirring occasionally. remove bay leaf and discard.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large saucepan. add the garlic and gingerroot and cook briefly then add the onion and cook until soft. add the tomatoes and puree breaking up the tomatoes with a wooden spoon. reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. run the sauce through the coarse blade of a food mill and save until needed. to serve, reheat and correct seasonings to taste. for a milder sauce, reduce the sambal. may be stored for brief periods if refrigerated. serve with cabbage rolls, spaghetti, steamed fish.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook the pasta in boiling salted water, according to the package instructions, until just tender. while the pasta is cooking, quarter the tomatoes and remove the seeds, the chop the flesh into small cubes. slice the mozzarella into similar-size pieces. mix together the balsamic vinegar, grated lemon zest, 1 tbs. of the lemon juice and the basil. season with salt and pepper. add the tomatoes and mozzarella and let stand until the pasta is cooked. drain the pasta and toss with the tomato mixture. serve immediately, garnish with fresh basil leaves, if desired.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large, preferably stainless-steel, saucepan or flameproof casserole. add the onion and carrot and cook over medium heat for 3 to 4 minutes until just soft, stirring occasionally. add the quartered tomatoes, chopped garlic, and herbs. lower the heat and simmer, covered, for 30 minutes. discard the bay leaf. strain the soup. stir in the cream or yogurt and season. leave to cool, then chill in the refrigerator.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: roll out the pastry on a lightly floured surface. cut each sheet into an 8-inch circle, using a salad-size plate as a guide. remove to an ungreased baking sheet. prick the pastry all over with a fork. whisk together the egg yolks, corn oil, and water; brush lightly on the pastry. arrange the tomatoes in concentric circles, leaving a 1/2-inch edge. preheat the oven to 400°f. drizzle the tarts evenly with the olive oil, sugar, and pepper. bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized. sprinkle parmesan over the tomatoes in the last 5 minutes. serve immediately, with a dollop of pesto.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: puree tomatoes and garlic together (i use a hand blender). heat puree and wine in medium saucepan until gently boiling. cook for 20 minutes (for pasta sauce) to 30 minutes (pizza topping) over medium heat or until desired consistency is reached. stir in basil and seasonings.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put tomato slices in a blender and blend until only small chunks remain or smooth based on your consistency preference. add tomatoes, olive oil, garlic powder, sugar, and salt into a saucepan and heat on low stirring occasionally. once ingredients begin to steam gradually add the milk while stirring. beat eggs and add them to the mixture and cook for another 4-5 minutes until the mixture begins to thicken. stir in vinegar and remove from heat. serve cold.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the diced tomatos with the good seasons dressing and 1/4 cup olive oil in a glass bowl. let stand at room temperature for 30 minutes. put cooked angel hair in a large bowl and spoon tomato mixture on top. mix. add basil and mozzerella balls if desired. serve.

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a dutch oven. bring to boil and then simmer for 30 minutes, stirring occasionally. remove from heat. put in blender or food processor to puree. pour into appropriate sized containers and freeze. you can even add italian seasonings to taste!

combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until"al dente". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place sliced cucumbers in strainer and sprinkle salt on them. set aside. crush garlic and mash together with mint with mortar and pestle or with wood spoon. combine yogurt and garlic/mint mixture together. stir well. fold in cucumber slices and serve cold, with a mint garnish.

to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. if that is the case, make sure to cover the top and leave it in the fridge. this can be skipped if you can get your hands on real greek yogurt, which is thicker than most commerical brands. place the now thickened yorgurt to a bowl and add the other ingredients. best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before. you may keep leftovers in the fridge, but i find the raw garlic can get a bit intense upon sitting. not that that is a bad thing, but consider yourself warned.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fill a 6" x 10" (i use a 9" x 13") baking pan with sliced apples. mix the flour, salt, sugar, egg, baking powder together with two knives or pastry blender until crumbly; spread over the apples. pour 1/2 cup melted butter (real butter please) over top and sprinkle with cinnamon. bake at 350 degrees fahrenheit for 30 minutes or until apples are done and topping is crisp.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees f grease an 8 x 8 x 2 inch baking dish. set aside. for topping: place all the topping ingredients in a food processor and process until the mixture is crumbly and there are no large pieces of butter visible. set aside while you prepare the filling. place apples in a large bowl, along with the berries and lemon zest (if using), and add the brown sugar. gently combine and then transfer to your prepared baking dish spread the topping evenly over the apples. bake for approximately 35-45 minutes or until the topping is golden brown. remove from oven and place on a wire rack to cool for about 30 minutes before serving. serve with softly whipped cream or vanilla ice cream.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put peeled apples into 8-cup baking dish. in small bowl, combine sugar, flour and cinnamon. add to apples and toss to mix. topping. combine rolled oats, sugar and cinnamon into a bowl. cut in margarine until crumbly. sprinkle over top of apples. bake in 350 oven for 55 minutes. serve warm or cold.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

preheat oven to 375 degrees. peel, core and slice the apples. put the apples in a bowl. mix in 1/2 cup brown sugar. in another bowl, mix 1 cup flour, 3/4 cup sugar, cinnamon and 1/4 tsp salt. take another bowl. in this, beat the egg and butter. add to the dry ingredients. this is the topping for your apple crisp. now put the apples in the baking dish and pour the topping over them. bake for 30-40 minutes. once it's done, you'll find that the apples are soft and the topping is golden and crisp. remove it from the oven and let it cool. apple crisp is ready to be served!

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fill a 13 x 9 x 2 pan with sliced apples. mix ingredients together with two knives or pastry blender until crunchy and spread over apples. pour ½ cup melted butter over top and sprinkle with cinnamon. bake at 350 for 30 minutes or until apples are done and topping is crisp.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400 . place the apples in the pie shell. in a small bowl mix the sugar and flour, stir in the cream until smooth and pour over apples . sprinkle with the cinnamon and nuts . bake at 400 for 40 minutes or until a knife comes out clean . cool on a wire rack-chill in the fridge .

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. peel and core apples and cut each apple into 8 pieces. separate crescent rolls into 8 triangles. put 2 pieces of apple onto each triangle and roll up wide end first. place in a 9x13 pyrex baking dish. mix white sugar, orange juice and corn starch together and pour over apple crescents. melt butter and pour over the apple crescents. bake for 30 minutes and remove from oven. baste apple crescents with the orange juice from the pan to wet the tops. mix brown sugar and cinnamon together and sprinkle over the crescents. bake for 15 minutes more.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash, peel and slice apples into a greased baking pan loaf or casserole. mix together sugar and cinnamon and sprinkle on apples. to make topping: cream butter or margarine and brown sugar well. add in flour and rolled oats and mix well until crumbly. sprinkle the topping over the apple mixture. bake in preheated oven of 375f for 25-30 minutes. color should be golden brown and apples are soft and bubbly. serve warm.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a blender combine all wet ingredients (milk, butter, eggs, vanilla) and mix on low for 1 minute. combine all dry ingredients (flour, sugar, baking powder, salt) in a bowl. turn blender up to highest speed and slowly add dry ingredient mixture. blend on high for 2-3 minutes. pour into bowl and let "rest" (until most of the bubbles are gone) for 4 minutes. coat a large non-stick pan with non-stick cooking spray or butter. place pan over high heat for 1-2 mins or until hot. pour just less than 3/4 cup of batter into pan and remove from heat while rotating pan to cover bottom with batter. let sit for 5 minutes off of heat. remove crepes onto plate and cover with favorite filling, roll up and dust with powdered sugar if desired.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fill a 9x13 baking dish with the peeled and sliced apples. mix the water and cinnamon together and pour over the apples. topping:. put all three ingredients into a bowl and work it with your fingers till it is well blended. with your fingers still messy, crumble this topping all over the apples till it is all used. bake 400 degrees till the apples are done. the tops will be golden and crunchy and apples soft. serve with vanilla ice cream or whipped cream. also, good with cheddar cheese (just like apple pie is good with it).

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put rack in bottom of oven. preheat to 350°f. crisp: in a bowl, mix oat, flour and brown sugar. add butter and stir well. set aside. garnish: in another bowl, mix brown sugar and cinnamon. add apples, lemon juice and stir well. spread the garnish in a square baking dish of 8 inches. cover with the crisp. cook in oven about 50 minutes. let cool. serve lukewarm or at room temperature. delicious with vanilla ice cream.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: butter dutch oven or 9x12 inch pan. mix together oats, brown sugar, flour, baking soda, and salt. add melted butter and combine. cover bottom of dutch oven or pan with half of crust mixture. mix apples with cinnamon and nutmeg. layer in dutch oven or pan about 2 inches thick over bottom crust. spread remaining crust mixture on top. bake for 40 to 50 minutes with coals on top of and beneath dutch oven. for conventional cooking, bake in 350 oven for 40 to 50 minutes.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crepes: mix all crepe ingredients together in a blender or mixer until smooth and allow batter to stand for 1 hour or longer. heat an 8-inch nonstick skillet, grease lightly and add 1/4 cup batter. tilt skillet to spread batter thinly in pan. brown lightly on both sides. fold in quarters. (makes 12 crepes). sauce: combine 1/4 cup drained pineapple syrup, cornstarch, sugar, cinnamon, rind and butter in a hot chafing dish or saucepan. stir-cook until sauce is thickened and clear. add pineapple. place warm crepes around edge of hot chafing dish. to flame, pour 3 tbsp warm brandy (heated in small saucepan) over sauce and ignite. serve immediately.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees fahrenheit. to make filling: combine apples, lemon zest, lemon juice, sugar and flour in a large bowl. to make topping: in another bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, ginger, cloves, and nuts. add butter pieces and quickly work them into the mix using your fingertips, until they are evenly distributed and about the size of peas. butter and flour a 9x12 inch baking pan; spoon in apple mixture. spread topping over apples, patting down with your hands making sure fruit is covered. bake until top is golden brown, 40 to 50 minutes. serve immediately with vanilla ice cream on top.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f mix oats, graham crumbs, 1/3 cup each of the brown sugar and flour, the walnuts, butter and 1/2 teaspoons of the cinnamon until well blended; set aside. mix 1/2 cup brown sugar, 2 tablespoons flour and remaining 1/2 teaspoons cinnamon in large bowl. add apples; toss to coat. place in 8-inch square baking dish; sprinkle with the oat topping. bake 35 to 40 minute or until apples are tender. cool slightly.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend the milk, eggs and butter in an electric blender just long enough to combine. add the flour, sugar and salt. blend for 30 seconds on high speed. scraped down the sides of the container and continue to blend for 30 seconds longer. refrigerate for at least 2 hours or overnight. heat a 6-inch crepe pan or frying pan (preferably non-stick) over medium heat. brush the pan with melted butter. pour approximately 1/4 cup batter in to the pan and swirl around the pan to distribute evenly. cook until brown; turn and cook for approximately 30 seconds more. remove from the pan and repeat until the batter is used up.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f. mix the flour, oats, sugar, salt, soda and butter with a pastry blender or leave out the oats and mix with a food processor until the butter is reduce to pieces smaller than a pea. then add the oatmeal in and give it a couple more pulses. mix the apples with the sugar and spices then put it all in the bottom on a buttered 9x9-inch pan add the oatmeal mixture on top. bake 50 minutes or until done. this recipe will fill a 9x9-inch pan right up to the top and maybe then some, but discretion is advised. busdav.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

sieve flour and salt into a large mixing bowl. make a well in the centre and add half of the milk with the egg. beat and add the water and remaining milk with a slosh of oil. let the mixture stand for a good 30 minutes or so. fry in batches, 2/3 minutes either side depending on size and how many you want to cook.