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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. bring to a boil the soup, water, and tomatoes. cook onion with ground beef. place layer of slightly crushed doritos in the bottom of a casserole. add a layer of ground beef, a layer of soup mixture and a layer of doritos. continue until all ingredients are used. top with cheese. bake in 350 degree oven for 25-30 minutes. serve and enjoy. you can also add canned beans and cooked rice to this casserole! if you can't get rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).

preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease muffin cups and the top of the muffin pan. sprinkle with cornmeal. in a bowl, stir the flour, shredded cheese, sugar, baking powder, salt and ground pepper together. make a well in the center of the mixture. combine the egg, milk and oil in a small bowl. add the egg mixture all at once to the flour mixture, stirring just until moistened. (the batter should be lumpy). fold in crumbled bacon. fill prepared cups even with the top of the muffin pan. bake in a 400°f oven for 20 to 25 minutes (or until muffins are golden). remove muffins from pan and serve warm.

heat oven to 400°f. mix all ingredients except bacon. shape into loaf in 9x5-inch loaf pan; top with bacon. bake 1 hour or until done (160°f). let stand 5 minutes before removing from pan and slicing to serve. kitchen tips: serving suggestion: serve this cheesy entree with a mixed green salad and steamed vegetables, such as green beans. fun idea: for an attractive presentation, arrange bacon slices in a criss-cross patter on top of meatloaf before baking. keeping it safe: cook meatloaf until instant-read thermometer inserted into center of loaf registers 160°f, or when center of loaf is no longer pink.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. cook macaroni according to package directions and drain, rinse and set aside. in a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling. in a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved. slowly add this to the hot milk mixture, stirring constantly with a whisk. when mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted. pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes. mix well until macaroni is well coated. pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese. bake for 35 to 45, or until golden brown.

boil water with 1 tsp salt in 3-qt saucepan. add macaroni and cook until tender but firm. drain. grease 2-qt baking dish and preheat oven to 350°f. in 1-qt saucepan over medium heat, melt 2 tbsp butter and toss in breadcrumbs. set aside. in 2-qt saucepan over medium heat, melt remaining butter. add onion and cook until tender, about 5 minute. blend in flour, mustard, pepper and 1 tsp salt. stir in milk; cook until thickened - stirring continuously. remove from heat, stir in cheese. pour macaroni into baking dish and pour cheese over macaroni. sprinkle crumb mixture over top. bake for 20 minutes uncovered.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blend soy sauce, water, olive oil, garlic, oregano leaves, ground cumin and ground cayenne pepper; pour over chicken breasts in a large plastic food storage bag. press air out of bag; close top securely. turn bag over several times to coat pieces. refrigerate 1 hour, turning bag over once. remove chicken from marinade and place on grill about 5 inches from hot coals. cook chicken 5 minutes on each side, or until no longer pink in center. (or, place chicken on rack of broiler pan. broil 4 to 5 inches from heat 5- 6 minutes on each side, or until no longer pink in center.).

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix broth, soya sauce, vinegar, sugar, garlic and red pepper. reserve 3/4 cup of mixture for basting; refrigerate. pour remaining mixture into shallow non metallic dish. add chicken and turn to coat. cover and refrigerate 1 hour. discard marinade. grill (moderate heat) or broil chicken 20 minutes or until cooked through, turning and brushing often with reserved basting mixture.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean and wash the chicken breasts. make slits in them with a knife. hang the curds to drain in a muslin cloth for about 20 mins. grind the coriander leaves, mint leaves, ginger, garlic and green chilli to a coarse paste. mix this paste into the hung curd. add salt and oil and mix well. marinate the chicken breasts in this paste for 2 hours or more. pre-heat the oven to 160c and grill the chicken till it is cooked. you can baste with the marinade at regular intervals and turn the chicken breasts over when they are cooking. serve hot.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (i use lots of it), sesame oil and sake in a bowl. spread the chicken slices in a dish and pour this marinade over it. keep for an hour atleast. when ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take. cook till lightly browned on both sides. remove to a warm serving dish. now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute. pour over the chicken pcs. and serve hot.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together bbq sauce, zest of 1 orange and 1 lime with the juice of the orange and lime with garlic. reserve 1/2 cup for later use. place 6 boneless skinless chicken breasts (can be flattened if you prefer) in large bag or glass bowl. pour sauce over chicken and let marinate for 30 minutes. remove chicken and discard used sauce. season with salt and pepper. grill over medium heat till done; basting often with reserved sauce.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. add chicken and turn to coat. cover and refrigerate 1 hours remove chicken from marinade. grill or broil chicken 15 minute or until done, turning and brushing often with marinade. heat remaining marinade to a boil and serve with chicken.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in a large baggie or plastic or glass pan. combine all other ingredients and mix well; pour over chicken. cover and chill for at least 6 hours or overnight. remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork). ***if grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl whisk together all the marinade ingredients (adding in the onions after mixing). place marinade in a large resealable plastic bag (reserve 1/4 to 1/3 cup of the marinade and refrigerate to baste the chicken with while cooking). add in chicken pieces, turn bag to coat. refrigerate for of 8-10 hours turning occasionally. set grill to medium heat. remove the chicken and discard marinade. place the chicken on the grill and sprinkle lightly with more seasoned salt and lemon pepper or black pepper if desired. cook chicken pieces for about 45 minutes or until cooked through basting with reserved marinade every 10 minutes. delicious!

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the orange juice, peanut butter and curry powder in blender container; blend until smooth. place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine. cover the chicken and place in refrigerator for 1 hour. remove the chicken from the marinade; discarding marinade,. spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center. spoon cooked chicken on top of rice and garnish with coconut and raisins.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using a sharp knife, make 2-3 slits in the flesh of each chicken breast. insert a slice of garlic in each slit. season each breast with salt and pepper to taste. combine paprika, brown sugar, red pepper, oregano, sage and thyme. rub chicken with spice mixture; chill 2-24 hours. preheat grill to medium. mix together oil and lemon juice and brush onto chicken. grill for 12-15 minutes or until juices run clear, turning once, basting with any remaining lemon and oil mixture.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken breasts in a deep dish. in small bowl, whisk together all other ingredients except lettuce. pour half of this mixture over chicken, reserving remaining halv as dressing. cover breasts and refrigerate for 30 minutes. preheat broiler or prepare grill. place chicken under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side. slice chicken into short strips and serve over lettuce, topped with reserved dressing.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix lea and perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl. place chicken in a zipper type plastic bag. pour marinade over chicken. remove as much air as possible. let sit in marinade for 3 hours, or even overnight in the refrigerator. remove chicken from marinade. place on a grill heated to medium heat. pour a little of the bag marinade on each chicken piece; discard the rest. grill until done.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare grill. pound chicken out to ¼ inch thickness. grill chicken until cooked through. remove to plate and set aside. in food processor, combine lime juice, ¼ cup cilantro, sugar, garlic, chili powder, salt, and pepper. pulse until garlic and cilantro are chopped. add olive oil and any juices from the chicken. in salad bowl, combine beans, corn, red pepper and scallions. toss to mix. arrange lettuce on plates, spoon corn and beans over lettuce. place chicken on top. drizzle with dressing.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat grill to medium. remove giblets and neck from chicken; rinse and pat dry. combine paprika, salt, pepper, and lemon rind in a small bowl. rub mixture over chicken. open beer and remove half. place garlic, rosemary, thyme, lemon juice and crushed pepper in beer can and pierce 2 holes in top of can. place chicken cavity over beer can. place chicken on grill balanced by the can. cover and grill 1 to 1½ hours or until thermometer reads 180 degrees in thigh.

pound chicken breasts to 1/2" thickness. mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. if you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. mix together all the filling ingredients. layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips. top with 1/3 chicken filling and 1/3 cheddar cheese. repeat layering with remaining ingredients. then for the topping: pour can of enchilada sauce over all and sprinkle with grated monterey jack cheese. bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is). enjoy!

preheat oven at 350°f. brown ground beef and drain. add the next 11 ingredients. simmer for about 5 minutes. layer a 9x13-inch pan with quartered tortillas. add about half of the meat mixture. add 1 cup of the cheese. repeat steps 4-6. put foil on top and bake on 350°f for 30 minute or till bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. beat pumpkin, sugar, oil and vanilla in a large mixing bowl. add eggs and mix well. combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended. fold in nuts. pour into a greased 9 x 13 inch baking pan/dish. bake for 35- 40 minutes or until center tests done. cool completely before frosting. (i keep mine in the pan-- i use a glass pyrex baking pan). for the frosting: beat cream cheese, butter and vanilla until smooth. gradually add sugar and mix until well combined and smooth. add milk and beat until frosting is the spreading consistency you desire. frost cake and sprinkle with chopped nuts if you like.

spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside. preheat oven to 350 degrees. in a large bowl begin mixing the cake by adding the splenda, brown sugar, oil, egg substitute and pumpkin. mix until well blended. add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well. pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean. cook cake completely before frosting. prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, splenda and confectioners sugar in a medium bowl with electric mixer until well blended. frost cake, sprinkle with crystallized ginger and chopped walnuts.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine the flour and baking powder. add the eggs, 3-1/2 cups monterey jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper. pour into a greased 13x9x2-inch baking dish. sprinkle with remaining monterey jack cheese. bake uncovered at 400 degrees for 15 minutes. reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean. let stand for 5 minutes before cutting into squares. serve with salsa if desired.

mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat together the eggs, milk and sugar. add the cheeses, butter and basil. mix well then add the flour and baking powder. pour into greased 9x13 baking dish. bake in a 325 degree oven for approximately 50 minutes or until knife inserted in the center comes out clean.

mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f lightly grease a 9×13-inch baking/casserole dish. in a large bowl, or the bowl of a stand mixer, beat together eggs, flour, baking powder, salt and milk. stir in cottage cheese, cream cheese and shredded monterey jack cheese. pour into prepared baking dish. bake for about 45 minutes, until eggs are set and casserole is not “wet” in the middle. dish will deflate slightly as it cools. cool for at least 10 minutes before serving to make slicing easier.

mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shake together oil, vinegar, lemon juice, salt and pepper. pour over very thinly sliced mushrooms. toss lightly until mushrooms are thoroughly coated. cover and refrigerate at least 1 to 2 hours, or overnight if preferred. to serve, place drained mushrooms on lettuce, endive, or watercress. garnish with green onion, chives, or anchovies.

in a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. cover; bring to a boil; simmer until mushrooms are soft, about 5 minutes. stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,season.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix rub ingredients together and apply rub to ribs. refrigerate in a plastic bag for at least 4 hours or overnight. cook ribs in 200 degree oven wrapped in 2 layers of foil for 3 to 4 hrs or until tender (can be done a day ahead to this point). grill about 5 to 7 minutes per side.

pre-heat the oven to 350 f. blend everything together till it reaches a paste like consistency. pour on top of the ribs. cover and let marinade for as long as possible (optional). cover with foil and bake for 2 hours at 350°f. cook the meat till tender uncover and brown on the top till a crust forms.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add the beans to a pan, cover with water and add salt. boil until tender, approximately 15 to 20 minutes. strain the beans in a colander and set aside. add the flour and milk to a bowl with a tight fitting lid and shake until mixed. add the butter to the pan and melt. add the shredded cheese and the flour and milk mixture, heat until thickened. be sure to stir often to keep from burning. the burner should be between medium to medium high heat to get mixture to thicken. once the mixture has thickened add the beans and stir to coat.

bring water to boil and add salt. drop beans in slowly so that the water continues to boil. when all beans are in the pot, add 1 tablespoon of baking soda. keep a close eye on the pot as soda will cause it to boil up and over, which means you might have to reduce the heat a bit. scum will gather on the top of the water, and this must be scooped off with a spoon. continue skimming and stirring until the beans are done, which should take about 8 to 12 minutes. drain and serve. ---to prepare the dressing---. melt butter in microwave or in a small pan and stir in the herbs. pour over beans. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil green beans until they are still a little crunchy but fork tender. drain. heat olive oil in a big skillet then add garlic. cook about 30 seconds or 1 minute (make sure you do not burn it). add green beans to skillet and saute about 7 minutes, tossing frequently. squeeze with fresh lemon juice and serve.

bring water to boil and add salt. drop beans in slowly so that the water continues to boil. when all beans are in the pot, add 1 tablespoon of baking soda. keep a close eye on the pot as soda will cause it to boil up and over, which means you might have to reduce the heat a bit. scum will gather on the top of the water, and this must be scooped off with a spoon. continue skimming and stirring until the beans are done, which should take about 8 to 12 minutes. drain and serve. ---to prepare the dressing---. melt butter in microwave or in a small pan and stir in the herbs. pour over beans. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour both cans of beans liquid and all in a pot. add 1 tbs. of oil for each can of beans you use. add salt and pepper to taste. boil at a hard boil till all the liquid has evaporated and serve. this recipe works the same for one can of green beans or ten! this recipe/technique gets the waxiness and squeaky taste out of canned green beans and makes them taste more homemade.

bring water to boil and add salt. drop beans in slowly so that the water continues to boil. when all beans are in the pot, add 1 tablespoon of baking soda. keep a close eye on the pot as soda will cause it to boil up and over, which means you might have to reduce the heat a bit. scum will gather on the top of the water, and this must be scooped off with a spoon. continue skimming and stirring until the beans are done, which should take about 8 to 12 minutes. drain and serve. ---to prepare the dressing---. melt butter in microwave or in a small pan and stir in the herbs. pour over beans. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 450*. lightly grease a large sheet pan or shallow roasting pan with oil. arrange the green beans in a single, uncrowded layer on the prepared pan. drizzle the oil over the beans and roll to coat evenly. roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking. transfer the beans to a shallow serving bowl or platter and sprinkle with salt . serve immediately.

bring water to boil and add salt. drop beans in slowly so that the water continues to boil. when all beans are in the pot, add 1 tablespoon of baking soda. keep a close eye on the pot as soda will cause it to boil up and over, which means you might have to reduce the heat a bit. scum will gather on the top of the water, and this must be scooped off with a spoon. continue skimming and stirring until the beans are done, which should take about 8 to 12 minutes. drain and serve. ---to prepare the dressing---. melt butter in microwave or in a small pan and stir in the herbs. pour over beans. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook green beans in boiling salted water to cover 8 to 10 minutes or until crisp-tender. drain and plunge into ice water to stop the cooking process; drain. sauté sliced red bell pepper in 2 tablespoons hot oil in a large skillet over medium heat 5 minutes or until crisp-tender; add minced garlic, and sauté 2 more minutes. add green beans; sprinkle with 1 teaspoon creole seasoning, and cook, stirring constantly, until vegetable mixture is thoroughly heated. note: for testing purposes only, we used tony chachere's creole seasoning.

bring water to boil and add salt. drop beans in slowly so that the water continues to boil. when all beans are in the pot, add 1 tablespoon of baking soda. keep a close eye on the pot as soda will cause it to boil up and over, which means you might have to reduce the heat a bit. scum will gather on the top of the water, and this must be scooped off with a spoon. continue skimming and stirring until the beans are done, which should take about 8 to 12 minutes. drain and serve. ---to prepare the dressing---. melt butter in microwave or in a small pan and stir in the herbs. pour over beans. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375°f in a large bowl, combine green beans, oil and salt. toss to coat. spread out beans in a single layer on 2 jelly roll pans or shallow baking pans. roast beans 20 minutes, until lightly browned and crisp-tender. flip beans halfway through cooking time for even browning.

bring water to boil and add salt. drop beans in slowly so that the water continues to boil. when all beans are in the pot, add 1 tablespoon of baking soda. keep a close eye on the pot as soda will cause it to boil up and over, which means you might have to reduce the heat a bit. scum will gather on the top of the water, and this must be scooped off with a spoon. continue skimming and stirring until the beans are done, which should take about 8 to 12 minutes. drain and serve. ---to prepare the dressing---. melt butter in microwave or in a small pan and stir in the herbs. pour over beans. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat outdoor grill, stove-top grill pan or broiler. coat eggplant with cooking spray. (note: if you can’t find any japanese eggplants, buy regular eggplants that are small in size.). grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes. whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended. drizzle over grilled eggplant and sprinkle with scallions. 2 points per serving - yields about 3/4 cup per serving.

bring seasoning ingredients to a boil in a small saucepan and let cool. bring sauce to a boil in a small saucepan and let cool. grill eggplants whole on a wire rack on grill until they are soft and feel tender. test with your finger or a toothpick to see how soft it is. place in cold water to cool; then peel and pat dry. put eggplant in seasoning liquid; allow to sit for at least 10 minutes. remove eggplant and cut into bite-size pieces. place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degree f. using kitchen spritzer, lightly spray valtrompia bread tube and caps with vegetable oil. cap bottom of bread tube; fill with dough. place cap on top. bake upright 50 to 60 minutes; cool 10 minutes. remove bread from tube; cool completely. cut into 1/4-inch slices; place on 15" round baking stone. increase oven temperature to 425 degree f. slice tomatoes; set aside. thinly slice cheese; set aside. snip basil. in a 1 quart bowl, combine mayonnaise and basil. press garlic into bowl; stir until well mixed. spread 1 tablespoon of mayonnaise mixture over each bread slice. top each bread slice with zucchini, tomato, and cheese slices. bake 10 to 12 minutes or until cheese is melted and golden.

preheat oven to 375. lay the piece of bread on a cookie sheet or other pan. arrange vegetables in layers on the bread. sprinkle with herbs and lay cheese on top. place in oven and bake 12-15 minutes, or until cheese is melted and bubbly. enjoy your hot sandwich.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

if frozen thaw the fish overnight in the refrigerator. turn on oven and allow to preheat to 350 degrees. while the oven is preheating: assemble all necessary ingredients to work area. grate the lemon rind and place in a bowl. cut the lemon and squeeze. measure 4 tsp and place in a bowl. measure butter, salt, pepper and rosemary and add to bowl. microwave or place in oven until butter is melted. mix well. divide the fish into 6 servings and place in a single layer in a baking dish. pour the butter seasoning mixture evenly over the fish. bake for 25 minutes or until the fish flakes easily.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

combine butter and lemon juice; dip each fish filet in butter mixture, and arrange in 13x9-inch baking dish. sprinkle with pepper and parsley. arrange lemon slices over filets. bake at 350°f for 30 minutes or until fish flakes easily when tested with a fork.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

preheat oven to 375 degrees. finely chop chives and dill. crumble the feta cheese and mix with the herbs and breadcrumbs. add oil. sprinkle salt and pepper over each fish fillet. coat fish in bread crumb mixture, evenly on both sides. place on greased baking sheet. bake in pre-heated oven. check at 15 minutes, if not ready, add another 5 minutes until thoroughly cooked. serve with steamed vegetables or a salad.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. place pie crust in your pie pan, prick with a fork and bake the crust for three minutes. mix all pie filling ingredients together in large bowl. remove partially baked crust from oven and place the filling in the crust. (if there is extra filling, freeze for another recipe such as omelettes). bake for one hour or until the top has browned and the filling has completely set.

very lightly spray pam on pizza crust, or spread 1-2 teaspoons olive oil on crust. spread the baby spinach leaves over the crust in a single layer, to within 1/2" of the edge. spread the mushrooms on the spinach leaves. sprinkle the onions over mushrooms and spinach. spread the cheese over the vegetables. sprinkle with oregano. bake at 425 15-18 minutes, until cheese is bubbly and beginning to brown.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. place pie crust in your pie pan, prick with a fork and bake the crust for three minutes. mix all pie filling ingredients together in large bowl. remove partially baked crust from oven and place the filling in the crust. (if there is extra filling, freeze for another recipe such as omelettes). bake for one hour or until the top has browned and the filling has completely set.

decrust bread and flatten with roller. put bread on bottom of greased glass pie plate (cut to size). mix milk, water and cornstarch together. add rest of ingredients and mix well. pour into pie plate. (you can use regular unbaked pie shell instead). bake in preheated 375 degree oven 15 minutes. lower to 350 degrees for around 10 minutes till done. sprinkle extra cheese on top if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut bagel into 2 half-circles. cut each half-circle hoizontally into 1/4-inch thick slices. place bagel slices on a baking sheet coat with cooking spray. bake at 300 for 25 minutes or until lightly browned and crisp. set aside then combine lettuce, cheese, and pepper in a large bowl. toss well, then combine lemon juice and next 4 ingredients. stirring well, add yogurt, add to lettuce mixture,toss gently to coat. break bagel chips into small pieces. add to lettuce mixture and toss gently, serve immediately.

place romaine lettuce in large salad bowl. pour about 1/2 cup garlic flavored olive oil over the romaine. toss gently. add salt and pepper and toss slightly. squeeze lemon juice over salad and add the worcestershire sauce. add chopped eggs over salad and the remaining 1/4 cup olive oil and cheese and toss again until leaves are well coated. add croutons last and toss slight. note: cooking time is for boiling the eggs.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: divide the sliced fruit into 2 equal portions. place one portion in a glass baking dish and sprinkle half of the powdered sugar over it, and then cover with the second portion of apples. in another bowl, run the butter into the flour with your fingertips until it resembles fine bread crumbs. stir the remaining sugar into it and mix well. sprinkle this crumble mixture evenly over the top of the fruit and press down lightly with your fingertips. bake in preheated oven at 175 degrees celcius (347 degrees f) for 55 minutes. serve warm with whipped cream or ice cream.

toss the sliced apples in the lemon juice as your are cutting them. combine the barley flour and cinnamon with the apple mixture. place in a 9 inch pie plate and dot the top with butter. combine the flax seeds, wheat germ, oats, almonds, flour, sugar, and cinnamon in a bowl and stir together. stir in the canola oil to make it look like crumbles. you can add some water if it's not moist enough. place the crumble topping on the pile of apples in the pie plate. bake at 350°f for 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: divide the sliced fruit into 2 equal portions. place one portion in a glass baking dish and sprinkle half of the powdered sugar over it, and then cover with the second portion of apples. in another bowl, run the butter into the flour with your fingertips until it resembles fine bread crumbs. stir the remaining sugar into it and mix well. sprinkle this crumble mixture evenly over the top of the fruit and press down lightly with your fingertips. bake in preheated oven at 175 degrees celcius (347 degrees f) for 55 minutes. serve warm with whipped cream or ice cream.

preheat the oven to 400 degrees f. combine the apples, apple juice, 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, and 1/8 tablespoon nutmeg in a large mixing bowl. in a separate bowl, combine the oats with the remaining 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg, plus the salt. add the butter and work the mixture with your fingertips until it comes together in moist clumps. add the almonds and work them in as well. place apple mix evenly in 4 (5 oz) custard ramekins or creme brulee dishes. spread crumble mix over top of apple. bake for 30 minutes, or until crumble topping is slightly browned.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place zucchini, potato, green pepper, celery, leek, bread crumbs, cheese, eggs and dill weed in a large bowl and mix to combine. season to taste with black pepper. spoon mixture into a lightly greased baking dish and bake at 400ºf, 200ºc for 45- 50 minutes or until firm.

preheat oven to 350. coat a 2-quart square baking dish with nonstick cooking spray. arrange thawed vegetables in dish. set aside. in a medium saucepan, whisk together evaporated milk, onion, flour, garlic, and black pepper. cook and stir over medium heat until thickened and bubbly. remove from heat. add cheddar cheese and cream cheese, whisking until smooth. pour cheese mixture evenly over vegetables. toss gently to coat vegetables with sauce. sprinkle with bread crumbs. lightly coat crumbs with additional cooking spray. bake 40-45 minutes or until mixture is bubbly and crumbs are lightly browned. let stand 5 minutes before serving. if desired, sprinkle with parsley.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: the night before, put the beans in the pot you will use, and fill the pot to the top with water. in the morning, drain the water. add fresh water, to a height of 4# over the beans. add the pork, onion, garlic, and seasonings. simmer on low on the stove all day, or in a crockpot. you may need to add water. the beans are done when they are soft if you smoosh one between you finger and thumb. it won't hurt them to cook longer, because even if they get mooshy they have their uses! if you should burn the beans, immediately drain them and switch to a new pot with new water. add one raw potato, cut in half, to the beans. when the beans are done toss the potato, because the burnt taste will be in it.

soak the beans overnight in cold water. heat the olive oil in a heavy soup pot over moderate heat. add the onions, garlic, and jalapeno. cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf. add the stock or water. drain the soaked beans and add them to the pot. cover and simmer until the beans are just tender. add the tomatoes. continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. add salt and hot pepper sauce, to taste. carefully mix together the diced avocado, chorizo and tomato. garnish each portion of the soup with a spoonful of this mixture.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine 4 tablespoons butter and brown sugar until coarsely blended. add the rhubarb. distribute evenly into (12) greased muffin tin. cream softened butter and 1/4 cup sugar, beat in egg. sift together the five dry ingredients. add to the creamed mixture alternately with the milk. stir in orange rind. do not over mix. distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes. remove from oven and let stand for five minutes, then invert to remove. leaving the muffins up side down so the sticky glaze is now on top.

beat the blue agave nectar and butter together until light and very well mixed ( it will not become "fluffy" , but should be light and smooth. add in the yogurt and eggs mix until well blended. in a small bowl whisk together flour, baking soda, and 1/2 tsp cinnamon until well blended. add flour mixture to the yogurt mixture and mix with whisk until just moistened. with a rubber spatula fold in chopped rhubarb. i like to use mini muffin pans, so drop by tablespoon full into greased mini muffin tins. mix together sugar and remaining cinnamon and sprinkle over muffin batter. bake at 375 for 25-30 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. cut squash in half and remove seeds. place each half, cut-side down on a nonstick baking sheet. bake for 45 to 60 minutes until soft and tender. meanwhile mix pineapple with spices and set aside. now place squash into a baking dish. divide pineapple mixture in half and place inside squash cavity. return to oven and bake 5 more minutes or until pineapple mixture bubbles. serve hot. you may want to try half the amount of spices first, then add the rest if needed.

preheat oven to 400 degrees. cut each squash in half,remove seeds and place the 4 halfs cut side up in a baking dish filled with 1/2 inch water. put 1 tablespoon each of honey,butter and 1 teaspoon of sherry in the center of each piece. sprinkle with salt and pepper. bake for 40 minuites or until tender when pricked with a fork.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put sharp cheddar cheese in medium bowl. add enough mayo to moisten cheese, it should be a spreadable consistency but not too moist. spread cheese mixture on one slice of raisin bread, top with another slice of bread. slice each sandwich in quarters diagonally. keep making sandwiches until you run out of bread or spread.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: butter both sides of bread. lay 8 slices in a 9x13 inch pan. spread mustard on top. cover each slice with velveeta cheese. cover with remaining bread slices. in seperate bowl mix together eggs, milk, salt and pepper. mix well. pour over bread and place in refrigerator overnight, or for at least 6 hours. bake at 325 degrees for 1 hour. cut into serving size pieces and serve hot.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet over medium low heat melt 2 tablespoons butter. spread 1 tablespoon butter on both sides of each slice of bread. add bread to skillet, toasting both sides of bread until golden brown. in a separate small skillet, sauté onions in 1 tablespoon butter for 1 1/2 minutes or until crunchy. place one slice of cheese on each slice of bread. place one poblano chili over the cheese on 4 of the slices of bread, covering with 2 cooked onion slices and then close each sandwich. reheat skillet over low heat, covering pan and cook until cheese melts (5-10 minutes). remove sandwiches from skillet, open and fill with cilantro. close sandwiches. serve sandwiches with salsa.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine cheeses in a bowl. brush top side of each bread slice with melted butter. flip 4 slices over, sprinkle with cheese and compact lightly with hand. cover with remaining bread slices, buttered side up. heat large nonstick skillet or griddle over medium-low heat for 1 minute. place 2 sandwiches in pan on the griddle. weight them down with a round cake pan, pressing lightly. leave cake pan on top and cook until first side is golden brown, about 3 to 5 minutes. flip sandwiches, press again with cake pan and cook until golden brown, about 2 minutes. repeat with remaining sandwiches. variations: add one very thin slice of red onion, rings separated, while filling sandwiches. or, add slices of very thinly sliced salami.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread 1 side of each slice of bread with mustard. using a cheese slicer, thinly slice cheese; arrange half on half of the bread slices. top with onion and remaining cheese. sandwich with remaining bread, mustard sidedown. spread butter over both sides of sandwich. place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 10 minutes. cut in half.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a skillet over medium. spread cream cheese on both slices of bread. top each bread slice with a slice of cheese and close the sandwich. butter the outside of the bread and fry briefly until golden brown on both sides. once you've put cream cheese on your grilled cheese sandwich, you'll never have it any other way.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the vegetable oil in a small skillet. once the oil begins to bubble, crack egg into skillet. break the yolk a little so the sandwich isn't runny. toast the bread while the egg is cooking. flip the egg over when cooked to desired consistency. put toast on plate when done, add cheese so it melts and put egg on top. put the other slice of bread on top and cut in half if desired. enjoy!

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set oven to broil. cut pita pockets in half. divide the cheese and stuff in the pockets. drizzle extra virgin olive oil on the cheese and pita. broil just until pita starts to brown and cheese barely begins to melt. *watch* broiling carefully! if desired, sprinkle sandwich with parsley or oregano.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brush one side of each bread slice with oil; brush other side with mustard. top mustard side with four slices of cheese, cucumber, spinach and onion. top with remaining bread slices, mustard side down. preheat indoor electric grill. place sandwiches on grill. if using covered grill, close lid. grill sandwiches until bread is golden; 3 to 5 minutes. for uncovered grill, allow 6 to 8 minutes, turning once halfway through grilling. serve immediately.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). place cheeses on one side of each rectangle. fold dough over cheeses; press edges with fork to seal. place on ungreased cookie sheet. brush tops with melted butter; sprinkle with sesame seeds.

combine cheese, cucumber, onion, sour cream and seasonings. toast bread lightly and place each slice of bread on a paper plate. arrange a tomato slice and 2 pickle slices on each slice of bread. divide the cheese mixture over the 4 slices and sprinkle with paprika. cook each sandwich separately in a microwave, at high for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated. serve immediately with a tall glass of fruit juice!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. line 9 inch pie pan with pastry. in large bowl combine all filling ingredients except butter and toss lightly. spoon filling into crust lined pan. cut butter into small pieces and dot top of filling. top with second crust, seal edges, and flute. cut 4 slits in top of crust. bake for 40 to 45 minutes or until crust is golden brown. cover edge of crust with strips of foil after 20 minutes of baking to prevent excessive browning.

thaw and drain strawberries, saving juice. bring 1/4 cup strawberry juice to boil. pour jello into a large bowl. pour strawberry juice over it and stir until well dissolved. stir in yogurt and 1/2 to 3/4 cup (or desired amount) strawberries. mix well. then fold in cool whip. last, pour mixture into crust. chill in refrigerator at least two hours. best overnight. any berries left over, arrange on top.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare chocolate glaze: microwave chocolate, water and butter in a large bowl on high for 1 to 2 minutes or until chocolate is melted. stir until chocolate is completely melted. stir in sugar and vanilla until smooth. if too thick, add a bit more water. mix strawberries, sugar and vanilla. spoon half of the strawberries on 1 cake layer. drizzle with half of chocolate glaze and top with half of whipped topping. repeat layers. garnish top with chocolate dipped whole strawberries, if desired. refrigerate until serving time.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. combine baking mix, cocoa and nutmeg in med bowl. add yogurt, honey and oil; stir until a soft dough forms. drop by lg spoonfuls onto lightly sprayed baking sheet, 1 inch apart, forming 6 shortcakes. bake for 15 minutes, or until a pick comes out clean. cool on wire rack. mix berries and sugar. slice each shortcake in half; divide berries among bottom halves. put on the tops. dust with powdered sugar.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 180°c. line and grease a round 20cm sandwich tin. beat butter and sugar until light and fluffy, then add egg yolks and flour and beat well. press mixture into the base of the tin. bake for 15- 20 minutes or until golden and firm. allow to cool slightly, remove from tin and cool completely. arrange strawberries over the surface, starting with an outside circle and working inwards with more circles, until cake is covered. combine jam and water in a saucepan and heat until liquid thickens. strain, then brush over strawberries and refrigerate until serving time. serve with whipped cream sprinkled with cinnamon.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using already prepared angel food cake of your choice (cooled). slice horizontally into 3 layers. whip cream till soft peaks form (or use spray-on whipped cream) and cover bottom layer with cream. layer of peaches or strawberries on top of cream. put on next layer and do same way. top with last layer and repeat. slice and enjoy.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice strawberries and sugar to sweeten. cover and chill until serving shortcake. sift together dry ingredients. add shortening and mix, add milk to egg (beat) add slowly to make soft dough. spread dough evenly in a greased 9" round cake pan. bake at 425* for 10 to 12 minutes. serve warm with strawberries and milk on top.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour. in a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt. blend in the butter. add the milk and vanilla and mix well. grease two 8-inch (20 cm) round cake pans and divide the batter between them. bake in a preheated 450°f (230°c) oven for 12 to 15 minutes, until golden brown. remove from the oven and cool. place one cake upside-down on a serving platter and top with half the strawberries. top with the remaining cake layer and the rest of the strawberries. serve garnished with whipped cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place 1 and a 1/2 cups of the wafers into the bottom of a glass casserole dish. top wafers with pie filling. top pie filling with the rest of the wafers. top wafers with cool whip. refrigerate for 2 hours and serve. i top the cool whip with a few wafer crumbs and a few strawberries, for presentation, if i take it to a party! enjoy!

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for sauce: remove stems and any blemishes from strawberries. wash and mash strawberries with a potato masher. add evaporated milk and mash again to mix. add sugar to taste. refrigerate. for shortcake: combine bisquick,sugar,melted butter or margarine and milk. put batter into an 8x8 ungreased glass baking dish and bake at 425 degrees for 18 minutes or until golden brown. ladle cooled sauce over a piece of warm shortcake and enjoy!

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°; grease 12 muffin cups. combine flour, 1/4 cup of the sugar, baking powder and salt in a large bowl; stir in the milk, egg and butter, stirring only enough to dampen all the flour, the batter should not be smooth. spoon into prepared muffin cups, filling each about 2/3 full. press strawberry slices into the batter, pointed side up; sprinkle each muffin with 1 teaspoon sugar. bake until golden, 15-18 minutes.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut strawberries into quarters. allow 2 to 3 hours for strawberries to bleed before using. mix the bisquick, milk, sugar, and butter in a mixing bowl. roll out to 1/2 inch thickness, use a 4" biscuit cutter. bake at 425 degrees for 8-10 minutes. to serve: cut shortcake in half, place one half in a bowl, top with 1/2 cup of strawberries (with plenty of juice), then top with whipped cream or cool whip. place other half of shortcake on top, then 1/2 cup of strawberries (with plenty of juice), top with whipped cream or cool whip.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat softened butter and sugar in a stand mixer until light and fluffy. gradually add eggs. mix in vanilla, salt and flour. spread 1/2 of batter in a greased 13 x 13 x 9 pan. spread 1/2 of the strawberry topping over the batter. layer with the remaining batter. bake in a 350 degree oven for 1/2 hour. pour cheesecake batter over the top of partially baked shortcake/strawberry batter. bake until toothpick inserted in center comes out almost clean approximately 30- 45 minutes more-don't overbake. remove from oven and let cool. spread whipped cream over the top of the bars and cover with an even layer of sliced fresh strawberries. cut into 12 bars.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine strawberries, oranges, sugar and triple sec, stir. cover and chill 2 hours. combine bisquick mix, sugar, cinnamon and milk. stir until moistened. knead 4 or 5 times on floured surface. place on greased baking sheet. press into a 7 x 3/4-inch round. bake at 425°f for 15 minutes or until done. cool on wire rack. beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form. split biscuit round in half horizontally. place bottom half on a serving dish. drain fruit, reserving liquid. spoon 2/3 of fruit on bottom round; drizzle with reserved liquid. spoon half of whipped cream mixture over fruit. add top biscuit. top with remaining fruit and whipped cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set; set aside. slice the twinkies in half lengthwise; place filling side up in an ungreased 13x9x2 inch dish. spread the pudding over the top of the sliced twinkies. arrange sliced strawberries over the pudding and then spread the whipped topping over the strawberries. cover and refrigerate at least 1 hour before cutting. garnish with strawberry halves if desired. refrigerate any leftovers.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. stir bisquick mix, milk, sugar and butter until soft dough forms. drop by 6 spoonfuls onto ungreased cookie sheet. bake 10 to 12 minutes or until golden brown. split warm shortcakes; fill and top with strawberries and whipped topping. (sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium bowl, mix flour, baking powder, and sugar. cut in butter with a pastry blender or fork. in a small bowl, mix egg, cream, and vanilla. add egg mixture all at once to flour mixture and mix with spoon. gently fold in strawberries. spoon batter into greased muffin tins. sprinkle with sugar, if desired, and bake at 350 degrees for 25 minutes. remove from oven and cool before removing from pan. if muffins weren't sprinkled with granulated sugar prior to baking, you can dust tops with confectioners' sugar before serving. yields: 12 to 15 muffins.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean and mash strawberries. add sugar and water let set for about 1 hour to make juice on berries. when ready to serve, place a twinkie in a dessert bowl and top with some of the strawberry mixture. top with cool whip. drizzle with magic shell--make sure you get a few stripes on the bowl to make it look fancy. place in the fridge for about 10 minutes, or until the magic shell hardens. serve.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. grease and sugar two 9" cake round pans. in a large bowl, combine cake mix, eggs, water, and butter. mix on medium speed for 2 minutes. pour evenly into prepared pans. bake for 30-35 minutes. cool in pans for 10 minutes, then transfer to cooling racks. combine strawberries, sugar, and vanilla in a medium bowl. to assemble, place one cake layer on serving plate. top with half of the cool whip. arrange 3/4 of the strawberries on the cool whip. carefully place second cake layer on strawberries. cover cake with 1/4 of the remaining cool whip. arrange remaining strawberries. top with the last of the cool whip in a dollop. garnish with a whole strawberry and mint leaves, if desired.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut cake into 1/4-inch slices. arrange half of the slices on bottom of a 9-by-13-inch pan or baking dish. in mixer bowl, combine sweetened condensed milk and water; mix well. add pudding mix and beat until well blended. chill 5 minutes. stir in extract. fold in whipped cream. pour half the cream mixture over cake slices; arrange the berry slices on top. repeat layering cake then pudding mixture. can top with additional whip cream. chill 4 hours or until set.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare pudding mixes with milk in large bowl as directed on package. gently stir in whipped topping. place cake cubes in large bowl. drizzle orange juice over cake, then toss to coat. place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate. refrigerate at least 30 minute or until ready to serve. store leftover dessert in refrigerator.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and slice the strawberries and sweeten if desired. preheat oven to 325 degrees. line a cookie sheet with parchment paper. place the melted butter in a bowl and the sugar in a separate bowl. separate the biscuits. using the layers as a guide, peel the biscuits in half. dip each in butter and roll in sugar. place each half back together and place on the parchment. bake until golden brown, but do not rely on the time on the can. (due to the sugar, these burn easily). let cool completely. to serve, peel the biscuit halves back apart, fill with berries, replace top and dollop on the topping.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: break the angel food cake into small pieces. cook the glaze following package directions, stir in the sliced strawberries, set aside. beat the softened cream cheese with the sugar, then fold in the cool whip. place half the cake pieces into the bottom of a large trifle bowl. spoon 1/2 the cream cheese mixture over the cake. place 1/2 the strawberry mixture over the cream cheese, then repeat all three layers. garnish with cool whip and whole berries, chill for several hours. note: this can also be made in a 9x13 pan.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut up strawberries and cover with sugar. let sit in the refrigerator for several hours. blend cream cheese, sugar, and vanilla. add cool whip to the mixture. spread on top of cake. top cake with strawberries. be careful to not put too much of the juice on the cake, or else it will be too moist. refrigerate for an hour.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice up the strawberries and raspberries and put in a large bowl. add sugar and mix (i use a tupperware bowl with a lid and shake the mixture up, it's quicker this way). let the strawberry mixture stand in the refrigerator for at least 3 hours or until the juice and sugar has made a syrup. top the shortcakes or angel food with the strawberries. top with whipped cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice strawberries. place strawberries in a bowl and sprinkle sugar on top. place bowl in fridge so sugar will create a syrup with the strawberries (this can be done the night before but should be done no less than one hour before to allow the sugar time to "do it's thing"). preheat oven according to instructions on biscuit package. remove biscuits from can and spread on a baking sheet. pull biscuits apart into a top and bottom section. cut slices of cream cheese and put between the two biscuit halves and mash sides together with your thumb to create a pocket around the cream cheese. bake according to biscuit package instructions. place warm biscuits in bowls and spoon strawberries on top. top with whipped cream and enjoy!

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. stir bisquick mix, milk, sugar and butter until soft dough forms. drop by 6 spoonfuls onto ungreased cookie sheet. bake 12 minutes or until golden brown. split warm shortcakes. fill and top with strawberries and whipped topping. (sweeten strawberries before making shortcakes so sugar has time to dissolve;for each quart of sliced strawberries, stir in 1/2 cup sugar).

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut strawberries in quarters, set aside. whip heavy cream with vanilla and confectioners sugar. 1 case strawberries puree with one cup sugar, one cup water and raspberry liquor. cube poundcake. layer poundcake, strawberry sauce strawberries, and whipped cream; then layer again. garnish with shaved chocolate.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425°f. thinly slice strawberries, toss with sugar, and slightly crush. set aside. sift together flour, salt, and baking powder; cut in shortening until mixture resembles coarse crumbs. stir in milk and egg. mix lightly. grease 11x8-inch baking pan. divide dough in half; roll each piece out to fit baking pan. place 1st portion of rolled out dough in greased pan; brush with melted butter. place the remaining portion of rolled out dough onto the first one and brush with more melted butter. bake until browned, about 25 minute let cool then cut into 8 serving pieces. for each shortcake, split cake portion and spread sweetened, slightly crushed strawberries between and on top of split cake. serve with whipped cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat your oven to 425. put paper cupcake molds into your cupcake pan. mix together your flour, sugar, and powder well. add your soft butter.stir.add your buttermilk (or milk). pour into 6 paper cups. let them cook for 10 minutes, until a toothpick comes out clean. pull out half your berries, and chop them (these are the garnished ones). the other half should be pureed in the blender with a drizzle of water. whip your whipping creme until it forms peaks. take your shortcake, remove the rapper, cut in half, add a dollop of creme. put on top, but some strawberries cut up around the shortcake, and drizzle some strawberry puree on and around your shortcake. bon appetite.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425°f in a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt. process until mixture looks like coarse meal. add milk, pulse just until moistened, 4 or 5 times. turn out dough onto lightly floured surface, with floured hands, gently pat dough into a 4 by 8 rectangle. cut dough into 8 squares and place on baking sheet. sprinkle with remaining sugar. bake until golden, about 25-30 minutes. to serve, split biscuits and layer strawberries and whipped cream between the top and bottom. enjoy!

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 400 degrees. grease two 9 inch cake pans. combine first 6 ingredients. but in butter until mixture resembles coarse crumbs. add milk, until just moistened. bake at 400 degrees for 15 minutes. cool. strawberries and 1/4 c sugar, let stand 10 minutes. cover shortcake with strawberry mix and whipped cream. lay shortcake on top and add remaining strawberries and cream. drizzle with chocolate syrup.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fill one shortcake cup with sliced strawberries. roast the marshmallow. quickly assemble by topping the strawberries with the marshmallow and remaining shortcake cup, which you have inverted, so the cup side is down on top of the marshmallow. (i really think it would be better with 2 roasted marshmallows, but would be very messy.).

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450°f. in a small bowl, stir together strawberries and 1/4 cup sugar and set aside (sometimes i add a little rum to soak). in medium bowl stir together remaining sugar, flour, and baking powder. cut in butter until it resembles coarse crumbs. combine egg and milk and add to flour mixture. stir to moisten. drop dough into 8 mounds on ungreased baking sheet. flatten mound with back of spoon until about 3/4 inch thick. bake about 10 minutes ad let cool for 10 minutes. cut shortcakes in half horizontally and spoon in some strawberry mixture and add some whipped cream. replace top halves of shortcakes and top with more strawberry mixture and whipped cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice strawberries into bowl. sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour. heat oven to 425 degrees. mix remaining ingredients with fork to a soft dough. turn dough onto lightly floured cloth-covered board; smooth dough into ball and knead 8 to 10 times. roll 1/2 in ch thick. cut into two 3-inch circles. place on ungrased baking sheet. bake 10 to 12 minutes. split warm shortcakes; spoon strawberries between layers and on top. serve with cool whip. variation:. omit strawberries and sugar. before baking, brush soft butter on circles; sprinkle brown sugar on tops. fill and top with sweetened sliced peaches.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl stir together the strawberries and 1/4 cup of the sugar; set aside. stir together remaining sugar, flour, and baking powder. cut in butter until mixture resembles coarse crumbs. combine egg and milk; add to flour mixture. stir just to moisten. spread the dough in a greased 8x 1 1/2-inch round bakng pan. bake in a 450 and #730; oven for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. cool in pan for 10 minutes. remove from pan. split into 2 layes. spoon half of the whipped cream and strawberries over bottom layer. replace the top layer. top with remaining berries and whipped cream. cut into wedges to serve.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crush 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. press firmly onto bottom of 13x9-inch baking pan; set aside. pour milk into large bowl. add dry pudding mixes. beat with wire whisk 2 minute or until well blended. gently stir in whipped topping. spread half of the pudding mixture over crust; top with remaining 24 wafers. cover with remaining pudding mixture. refrigerate at least 3 hours. meanwhile, toss strawberries with remaining 1 tablespoons sugar. cover and refrigerate until ready to serve. cut dessert into 24 squares. serve each square topped with about 2 tablespoons of the strawberry mixture. refrigerate leftovers.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400º f. cut strawberries in half and combine with 1/4 cup sugar. set aside. in a large bowl combine flour, baking powder, 3 tablespoons sugar, and salt. add the cold butter pieces and use a pastry blender, fork, or your fingertips to combine until the mixture resembles a coarse meal. add the cream a little at a time combining with a fork. place dough on a floured work surface and knead gently just until the dough is not sticky. roll the dough out 1/2 thick and cut with a 3 inch cutter. bake for 10 to 15 minutes until lightly golden. cool slightly. split biscuits and top with strawberries and whipped cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: you need : 4 daiquiri glasses, put in the freezer (or martini glasses). in a bowl, whisk heavy cream, lemon zest and honey until firm peaks. set aside in the fridge. in a blender, puree fresh and frozen strawberries, apple juice, rum, sugar and lemon juice. put the graham crumbs in a plate. remove the glasses from the freezer. with the wedge of lemon, moisten the edges of each glass, them dip in the graham crumbs. distribute the cocktail in each glasses. garnish with whipped cream. garnish with slices of strawberries.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a ceramic bowl (retains the cold) sprinkle sugar and lemon juice over strawberry slices, mix until combined. cover bowl with saran wrap and place in the refrigerator for about one hour. place one slice of angel food cake on plate, top with 2 oz strawberry mixture and 1/4 cup of whipped topping. place second slice of cake over whipped topping, top with 2 oz strawberries and 1/4 cup of whipped topping. garnish with mint sprig if desired. repeat with second shortcake.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: filling. mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2tb sugar. mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix. place strawberry mixture in refrigerator for 1 hour to chill. whipped cream. in a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form. spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: snow egg whites with sugar, mix in vanilla, oil, orange juice, baking powder and flour. bake in two round pans on 350 for 15-20 minutes - be careful not to over-bake! to make topping:. cut the strawberries into tiny pieces and whip together with rich's whip and powdered sugar. chill frosting while cake cools. frost cake. you may keep the cake refrigerated. you can decorate the top of cake with fresh strawberries, or serve by the slice with strawberries on the side.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix strawberries and `/2 cup sugar, set aside. heat oven to 425 degrees. stir bisquick mix, milk, 3 tapblespoons sugar and butter until soft dough forms. drop by spoonfuls onto ungreased cookie sheet. bake 10 - 12 minutes or until golden brown. split warm shortcakes, fill and top with strawberries and whipped topping.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix strawberries and 1/4 c sugar. set aside. heat oven to 425°f. mix bisquick, 2 t sugar and milk until soft dough forms. divide dough into fourths. drop each fourth onto an ungreased cookie sheet. bake 10-12 minutes until golden brown. split warm shortcakes. fill and top with strawberries and whipped topping.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1/2 into each pan). bake as directed on box, allow to cool. mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1/2 over each cake). layer sliced strawberries over pudding layer (1/2 on each cake). spread cool whip over top of strawberries (1 carton for each cake). refrigerate 1+ hours before serving.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350. grease two 9x13 pans. mix together cake meal, egg yolks, and sugar. beat egg whites until stiff and fold into the batter. pour into prepared pans and bake for 1/2 hour. allow cakes to cool on a rack and then remove from the pans. spread a layer of whipped cream and strawberries on one cake. top with the other cake. cover the top cake with another layer of cream and strawberries.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450°f. wash, trim, and slice strawberries. (i use an entire carton) place in a medium size bowl. add a 1/4 cup of sugar and mix gently, and place in the refrigerator. in a mixing bowl; measure flour, baking powder and salt. cut in shorting until mixture looks like cornmeal. stir in almost all of the milk. if dough is not pliable add enough milk to make soft and puffy. round up dough and place on a lightly floured board, kneed lightly for 20 -25 seconds. i use a cookie scoop to measure out biscuits instead of rolling them out. place an ungreased baking sheet. bake 10 to 12 minutes or until golden brown. server warm or cold. top with milk or ice cream and whip cream.

preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.