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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: directions: in a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside. in a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. cut in butter until mixture resembles coarse crumbs. combine milk and sour cream; stir into crumb mixture just until moistened. spread batter into a greased 9-in. pie plate (batter will be thick). sprinkle with remaining sugar. bake at 350° for 16-20 minutes or until a toothpick comes out clean. cool on a wire rack for 10 minutes; cut into six wedges. split each wedge in half horizontally. serve warm with berry mixture; garnish with whipped cream 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: mix strawberries, sugar and vanilla. spoon 1/2 of the strawberries on 1 cake layer. drizzle with 1/2 the chocolate glaze; top with 1/2 the whipped topping. repeat layers. garnish with chocolate-dipped strawberries, if desired. refrigerate. to prepare chocolate glaze, microwave chocolate, water and margarine in large microwavable bowl on high 1 to 2 minutes until chocolate is almost melted, stirring once. remove from microwave and stir until chocolate is completely melted. stir in sugar and vanilla until smooth. for thinner glaze, add 1/2 to 1 teaspoon additional water. note: recipe time does not include baking the chocolate cake mix. | 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 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 or remaining cake cubes, pudding mixture, strawberries and chocolate. refrigerate at least 30 minutes or until ready to serve. baker's semi-sweet chocolate also works well in this recipe. to easily grate chocolate, microwave unwrapped squares on medium 15 seconds before grating. | 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: bake cake according to package instruction. cool on a wire rack. while the cake is cooling, gently toss the strawberry slices with sugar (if using). let sit on the counter for 30 minutes. you'll also get some very nice juice to drizzle. to serve, cut cake into individual serving size pieces. then cut each piece horizontally into two layers. spread the bottom layer with cool whip. top with some of the strawberries. do not mound them, or the next layer will slide off. top with second layer of cake and press gently. add a large dollop of cool whip and garnish with more strawberries. yes -- that simple. | 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: pre heat the oven 150c/300f line two cookie sheets with baking parchment. place the softened butter in a mixer and add sugar,beat well together until pale and fluffy. gradually sift in the flour and cornflour and mix into a pliable dough. roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles. lift onto the baking sheet and prick with a fork. bake for 30-35 minutes until pale golden remove from the oven and cool completely. to assemble, whip cream until it forms soft peaks and fold in the yoghurt. put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries. arrange the other half of the shortbread circles on top at an angle. dust with icing sugar and 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: combine strawberries and sugar in small bowl; set aside. spray insides of 2 microwave-safe mugs with cooking spray. whisk together reddi-wip, egg beaters and cake mix in medium bowl. place half of the batter in each mug. microwave each mug individually on high 1 minute 15 seconds to 1 minute 30 seconds. invert each cake onto a plate. spoon half of the strawberries over each cake. top with additional reddi-wip and serve immediately. cook's tips: one fresh egg may be used in place of egg beaters. baking mix may be used in place of cake mix. | 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, combine first 6 ingredients, and beat on low for 30 seconds. switch to medium speed, and beat for 2 minutes. pour into two floured ,and greased 9 inch round baking pans. bake 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes, then remove from pans to wire racks to completely cool. in a small bowl, beat cream cheese, and sugar until smooth. fold in whipped topping, place one cake on a serving plate, and top with half of the cream cheese mixture and strawberries. repeat with other 9 inch cake. store 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: preheat oven to 400°f lightly grease a baking sheet. in a large bowl, combine flour, 3t sugar, baking powder, baking soda and salt. cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. add sour cream. gather together in a rough ball. roll dough out to thickness of 1 inch. cut into eight 3" rounds. place on baking sheet. sprinkle with 1t sugar. bake for 20 minutes. cool completely. top with strawberries, whipped cream, etc. | 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 tops off of the strawberries, and cut the strawberry across the middle about 2/3 from the top, making the tip of the strawberry look something like a hat. place the skewer into the larger portion of the strawberry, so it can stand on it's own. place one cream puff through the skewer. place the strawberry cap on top. melt the white chocolate in the microwave for 60 seconds and stir. add 30 seconds until smooth and melted. place the chocolate in a baggy, and cut one end of the baggy to make a piping bag. drizzle the chocolate over the kabobs. cover and place in the refrigerator until ready to serve; up to 24 hours. | 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 or mash strawberries; place in a bowl. add 2 tablespoons sugar and set aside. in another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. in a small bowl beat egg and milk; stir into flour mixture just until moistened. fill eight greased muffin cups two thirds full. bake at 425 degrees for 12 minutes or until golden brown. remove from pan to cool on a wire rack. just before serving, split shortcakes in half horizontally. spoon berries and whipped cram or ice cream between layers and over the 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: peel cucumbers slice thin into a large bowl, sprinkle with salt and mix well. set aside for 45 minutes. put cucumbers in a strainer and squeeze as much liquid as possible out. discard liquid. mix lemon juice, sugar, and white vinegar, add cucumbers. chill. garnish salad with toasted sesame seeds. | slice the cucumbers lengthwise and remove seeds with a spoon or melon baller. slice each half into 1/2 inch slices. place in a bowl and sprinkle with the salt. toss gently and let sit for 30 minutes. drain well. place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic. toss well. cover and let sit at room temperature for 1 hour before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: the salad: place sliced cucumbers in a shallow dish. with your hands, mix the salt into the cucumbers. cover and let stand for at least thirty minutes. the dressing: while the cucumber are marinating, prepare the dressing which consists of water, vinegar, sugar and paprika. squeeze out all the juice from the cucumbers and rinse well to remove excess salt. mix the dressing into the cucumbers. to serve, it's nice to sprinkle the green onions over the cucumbers, if you like. this will keep for several days in the fridge. | slice the cucumbers lengthwise and remove seeds with a spoon or melon baller. slice each half into 1/2 inch slices. place in a bowl and sprinkle with the salt. toss gently and let sit for 30 minutes. drain well. place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic. toss well. cover and let sit at room temperature for 1 hour before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pull tines of fork firmly down length of cucumber; repeating around cucumber, slice thinly. thinly slice onion; separating rings. combine remaining ingredients. pour over vegetables; marinate at least 1 hour. drain and arrange vegetables on salad greens. | slice the cucumbers lengthwise and remove seeds with a spoon or melon baller. slice each half into 1/2 inch slices. place in a bowl and sprinkle with the salt. toss gently and let sit for 30 minutes. drain well. place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic. toss well. cover and let sit at room temperature for 1 hour before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the cucumbers in a bowl, and weigh down with a plate. let stand at room temperature for 2 hours. drain the cucumbers. in a mixing bowl, combine the vinegar, sugar, white pepper, and dill. pour the mixture over the cucumber slices, cover and chill for 4 hours. | slice the cucumbers lengthwise and remove seeds with a spoon or melon baller. slice each half into 1/2 inch slices. place in a bowl and sprinkle with the salt. toss gently and let sit for 30 minutes. drain well. place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic. toss well. cover and let sit at room temperature for 1 hour before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: halve unpeeled cucumbers lengthwise, then thinly slice cucumbers crosswise. in a shallow dish, combine cucumbers, green onion, and serrano pepper; set aside. for marinade, in a small mixing bowl combine rice vinegar, water, sugar, garlic, salt, and turmeric. stir until sugar dissolves. pour over cucumber mixture. cover and marinate in the refrigerator for at least 2 hours, stirring occasionally. store in the refrigerator for up to 3 days. drain before serving. | slice the cucumbers lengthwise and remove seeds with a spoon or melon baller. slice each half into 1/2 inch slices. place in a bowl and sprinkle with the salt. toss gently and let sit for 30 minutes. drain well. place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic. toss well. cover and let sit at room temperature for 1 hour before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel the cucumbers and slice them very thin. sprinkle the cucumbers with salt and let stand for 30-60 minutes with a plate and a 5 lb weight on top. squeeze out the water on a paper towel. combine the sugar, vinegar, garlic powder, and water. add the cucumbers and marinate for a few hours. to serve, sprinkle paprika on half of the salad and black pepper on the other half. | slice the cucumbers lengthwise and remove seeds with a spoon or melon baller. slice each half into 1/2 inch slices. place in a bowl and sprinkle with the salt. toss gently and let sit for 30 minutes. drain well. place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic. toss well. cover and let sit at room temperature for 1 hour before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a saucepan and saute the onions over low heat for 10 minutes. add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes. add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours. tastes great served with crusty bread. | place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time. add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes. stir the soup, then add salt and pepper to taste. cook 2 to 3 more minutes, or until the vegetables are just tender. remove and let sit, covered, for about 10 minutes. serve hot with the cheese on the side. makes 6 to 8 servings. variations: to make this an even heartier soup, top with croutons or thin slices of french bread. save time by buying prechopped vegetables for this soup. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine eggnog and nutmeg in a shallow dish. place bread slices in dish, turning to coat. melt butter in a large skillet. remove bread slices from eggnog mixture, allowing excess to drain. cook in skillet 3 minutes on each side or until golden. serve immediately with rum sauce. rum sauce: combine ingredients in a saucepan; cook over low heat until heated, stirring often. | whisk all ingredients together except syrup and toast. pour mixture in a preheated skillet and prepare eggs to your preference (omelette-syle, etc. i scramble with a fork). heat up syrup in a microwave. place cooked egg on toast. pour on syrup and sprinkle on some more cinnamon and/or sweetener if desired eat and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine eggnog and nutmeg in a shallow dish. place bread slices in dish, turning to coat. melt butter in a large skillet. remove bread slices from eggnog mixture, allowing excess to drain. cook in skillet 3 minutes on each side or until golden. serve immediately with rum sauce. rum sauce: combine ingredients in a saucepan; cook over low heat until heated, stirring often. | preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat. mix well egg, milk, splenda, vanilla, and cinnamon. soak bread in egg mixture until just absorbed. spray pan lightly with non-stick spray. cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side). |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook linguine according to package directions; keep warm. cook garlic in butter and wine in a large skillet over medium-high heat, stirring constantly, until garlic is tender. add shrimp, and cook over medium heat 3-5 minutes or until shrimp turn pink. add salt and pepper; mix well. in individual serving plates, place linguine noodles; top with shrimp, and sprinkle with chopped parsley. | directions. heat butter and oil in large non-stick skillet over high heat. when butter starts to brown, add garlic. lower heat; cook 1 minute, stirring to prevent garlic from overbrowning. add shrimp; cook 2 minutes, stirring occasionally. add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. stir in bread crumbs and parsley. serve immediately. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugar and brown sugar, beating well. add eggs and vanilla; mixing well. combine oats and baking soda; add to butter mixture, mixing well. stir in morsels; drop by tablespoonfuls onto ungreased cookie sheets. bake at 350° degrees for 9-10 minutes. cool on cookie sheets 5 minutes; remove to wire racks to cool completely. | 1. cream butter and peanut butter. 2. slowly add sugar substitutes. 3. mix in eggs and vanilla. 4. in a separate bowl, combine oats and baking soda. stir into peanut butter mixture. 5. add chocolate chips. 6. drop by tablespoon on baking sheet. 7. bake for 9-10 min at 350. 8. cook on baking sheet for 5 minutes. remove to cooling rack. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: take two pieces of ham and overlap them so that the top slice is halfway onto the bottom slice. spread the whole thing with cream cheese as thick or thin as you like (and no need to get it perfect). place a pickle spear at the end of the bottom ham slice and roll'er up! if this is just for you, have at it. or if you're sharing, roll up as many as you'd like and place in the freezer for 5 to 10 minutes to make them easy to slice. slice into thick pieces, then spear with toothpicks if you'd like. | in a large skillet, bring 1 inch of water to a boil. add the asparagus, cover and cook 3 minutes. drain and immediately place asparagus in ice water till cool. drain and pat dry. place an asparagus spear, red pepper strip and cheese strip on each slicde of ham. roll up tightly and "tie" with a chive. refrigerate until serving. note - i don't like the crunch of raw pepper so i boiled mine with the asparagus, but the kids had theirs raw. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well. add egg and vanilla, beating well. combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. spoon mixture into a greased 8-inch square baking dish. arrange strawberries on top, cut side down. combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly. sprinkle over strawberries. bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. serve warm with ice cream or whipped cream. | in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream). |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the first 3 ingredients in a large bowl; set aside. combine mayonnaise and next 3 ingredients. add to chicken mixture, tossing to coat. cover and chill 1-2 hours. on individual serving plates, place lettuce leaves; arrange apples and next 4 ingredients around outer edge of plate. spoon chicken salad onto lettuce. sprinkle with toasted walnuts. | cut chicken into large pieces and fry in the oil. i had bacon grease on hand and fried it in that, which made it extremely tender and flavorful. cool chicken entirely and shred. add spices (cumin, mustard, pepper, red pepper, garlic, and paprika) to the chicken and mix thoroughly. refrigerate until ready to use. add the bell peppers, mayo, and mustard. mix well. serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the first 3 ingredients in a large bowl; set aside. combine mayonnaise and next 3 ingredients. add to chicken mixture, tossing to coat. cover and chill 1-2 hours. on individual serving plates, place lettuce leaves; arrange apples and next 4 ingredients around outer edge of plate. spoon chicken salad onto lettuce. sprinkle with toasted walnuts. | score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 3 ingredients in a large, heavy saucepan. bring to a boil over medium-high heat, stirring constantly. cover and cook 3 minutes without stirring; uncover and boil 5 minutes (do not stir). remove from heat; add morsels, stirring until morsels melt. stir in marshmallow creme and vanilla. pour into a buttered 13x9 inch pan. place in freezer for 10 minutes or let cool at room temperature. | with a hand mixer beat together all ingredients except fruit. beat until smooth and creamy. scrape the sides and bottom down a few times. great right away but will firm up a little more if refrigerated an hour or more. serve with fresh fruit of choice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 3 ingredients in a large, heavy saucepan. bring to a boil over medium-high heat, stirring constantly. cover and cook 3 minutes without stirring; uncover and boil 5 minutes (do not stir). remove from heat; add morsels, stirring until morsels melt. stir in marshmallow creme and vanilla. pour into a buttered 13x9 inch pan. place in freezer for 10 minutes or let cool at room temperature. | melt the butter and peanut butter in the microwave on high for 2 minutes. stir. microwave for another 1 minute remove and stir in the cream cheese until completely dissolved. stir in the splenda and then stir in the protein powder. grease a 8 x 11 glass casserole. pour in the dish. put in the refrigerator until cool. to speed up this process place in the freezer until cool. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle gelatin over cold water in a large saucepan; let stand 1 minute. cook over low heat, stirring until gelatin dissolves; remove from heat. stir soup and next 4 ingredients into gelatin mixture. chill until mixture is the consistency of unbeaten egg white. fold in chicken, celery, pickle relish, and pimento. spoon into a lightly oiled 6-cup mold; cover and chill until firm. unmold onto a lettuce-lined plate. cut into slices and serve. | season chicken breasts with salt and pepper and/or other seasonings you may like (i use mrs. dash). bake chicken covered at 300 for 1 hour. once cooked allow chicken to cool fully, about 2 hours in fridge. mix the greek yogurt with the 2 ranch packets and garlic powder along with a sprinkle of salt and pepper to taste. using either your hands or a knife chop or shred chicken into tiny pieces. in large bowl mix cut up chicken, greek yogurt mixture, celery and onions and mix well. refrigerate for a couple of hours to let the flavors release. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: quarter onion. chop scrubbed celery and carrot into 1 inch chunks. place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or dutch oven. add 6 cups water. bring to a boil. reduce heat, cover, and simmer for 1 hour. remove chicken and vegetables. strain stock. skim fat off the surface. to clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. separate the egg white from the egg yolk, and reserve the shell. in a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. add to strained stock, and bring to a boil. remove from heat, and let stand 5 minutes. strain again through a sieve lined with cheesecloth. | when you have saved enough chicken bones, its time to make a good rich stock. throw all the bones into a large stock pot (at least 12 qts.). chop up the celery, carrots, onions, and put into the pot. add bay leafs, and parsley stems. fill with 10 to 12 qts of water. salt and pepper to taste. bring slowly to a boil and be sure to skim off the grey scum that will rise to the top. simmer for 3- 4 hours. cool and strain out all solids with a screen or cheese cloth. degrease by using a degreaser or let sit and fat will rise and form on top, skim off. great for soups, and a sautes. i always freeze some in ice cube trays for smaller recipes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat oil and sugar, then add eggs. add and mix the rest of the cake ingredients in the order given beat for 1 minute. pour into 3 9-inch cake pans. bake at 350°f for 35 minutes. icing: mix butter and cream cheese together until smooth, then add sugar a little at a time. beat until smooth. | in a large bowl, combine flour, baking soda, cinnamon, ginger and salt. in another bowl beat eggs, mayonnaise. gradually beat in flour mixture. stir in remaining ingredients. pour into a grease, floured 8 inch square cake pan. bake 30 to 35 minutes. 350°f. cool 10 minutes. remove from pan. cool completely. prepare topping by beating whipped cream til thick. add vanilla and sweetener. spread over cake. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel potatoes and cut into 1" cubes. chop onion. heat iron skillet over high heat until hot to prevent sticking. crumble the corned beef and place in the skillet, add potatoes and onion. cover with water and bring to a boil. turn heat down to barely boiling and cook until the potatoes and onions are done. stir occasionally to prevent sticking and add more water if needed. | in a large dutch oven or deep pot, bring the root vegetables to a boil in 4 cups of water seasoned with 2 tsp salt. reduce heat, and simmer until just tender, about 6 minutes. drain. combine the corned beef, root vegetables, onions, and stock. season to taste with salt and pepper. heat oil in a heavy large skillet over medium heat. add the corned beef mixture, pressing to cover the bottom of the pan. cook, without stirring, until golden brown and most of the liquid evaporates, about 15 minutes. turn hash over. cook until bottom is golden brown, about 10 minutes longer. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce. | put all marinade ingredients in the blender or food processor and liquify. put marinade in a gallon-size zip lock bag and add chicken pieces. turn a few times to distribute marinade. refrigerate for at least 2 hours i leave it for about 10 hours. remove chicken from marinade and place on hot grill. discard marinade. grill, turning occasionally, until chicken is cooked through. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, combine all salad ingredients, blend well. in small bowl blend w/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl. | in a small bowl, combine the first 8 ingredients (vinegar thru coriander). whisk until well blended. in a medium bowl, combine remaining ingredients (beans thru cilantro). pour dressing over bean mixture. stir to coat evenly. serve immediately, or refrigerate several hours, and serve cold. delicious either way! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. place chicken in a 7"x11"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice. | place oil in a large skillet. add onions, celery, garlic, and carrots. cook over a medium-high heat for 5 minutes. add broccoli to skillet and continue cooking over a medium-high heat for 2 minutes. add chicken, broth, parsley and pepper and bring to a boil. reduce heat and simmer for 5 minutes. while broccoli mixture is simmering, combine bread pieces, cheese, olive oil, and garlic powder in a small bowl. spoon broccoli mixture into a greased casserole pan. sprinkle bread mixture over the top. bake at 350°f for 10-15 minutes or until cheese is melted. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1/2-inch circles. add chopped onions to same pot. add 1 1/2 tablespoons of margarine. boil until completely cooked "really well". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1/2 of the cheese into squash and mix well. add 1/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely. | 1. preheat the oven to 350 degrees f. steam the fresh squash until very tender on top of the stove for aobut 10 minutes in 1/4 cup of water, or in the microwave, and drain. 2. mash or puree the squash in a food processor, and in a large skillet saute the bell pepper and onion in the oil until tender. mix the pureed squash, onion mixture, corn, sweetener and cornmeal, and add the salt and pepper (if desired). 3. place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1/2-inch circles. add chopped onions to same pot. add 1 1/2 tablespoons of margarine. boil until completely cooked "really well". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1/2 of the cheese into squash and mix well. add 1/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely. | cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. drain; set aside. preheat oven to 350°f. melt margarine in a medium, heavy saucepan over medium heat. add flour; cook, stirring constantly, 1 minute. gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. remove from heat; add cheese, salt, and pepper, stirring until cheese melts. add squash mixture; stir well. spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. sprinkle squash mixture evenly with breadcrumbs. bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: drain pineapple, reserving 1 cup juice. combine pineapple, remaining fruit, and pecans in a large bowl; toss gently. combine pudding mix and reserved pineapple juice in a mixing bowl. beat on high speed of electric mixer 1 minute. pour pudding mixture over fruit and pecans; toss gently. chill and serve. | put these ingredints in a bowl strawberries and grapes. sprinkle with 2 packs of the sweet n low. cover and keep in refridge over night. the next day mix together cream cheese, vanilla, 3 packs sweet n low and cool whip. add to the strawberrys and grapes. after this is mixed add the bananas and fold into the fruit mix. top with granola cereal. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water. | sift dry ingredients together and set aside. mix pumpkin, oil, honey, eggs, and splenda in separate bowl. add sifted ingredients to pumpkin mixture. add up to 1/3 cup water if necessary to make batter. grease 9x5x3 inch loaf pan. bake at 350 degrees for 1 hour until toothpick comes out clean. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water. | preheat oven to 350°f. butter and flour two 9x5x3 loaf pans or muffin tins. beat sugar and oil in a large bowl to blend. mix in eggs, pumpkin, and apple sauce. sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. stir into pumpkin mixture in 2 additions. divide batter equally among prepared pans (muffin tins). bake until tester comes out clean, about 1 hour for loaves, 20 min for muffins. transfer to cooling racks and cool for 10 minutes. turn out onto racks and cool completely. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water. | preheat oven to 350 degrees. grease a loaf pan, and set aside. combine flours, salt, pumpkin spice, and baking powder in a med sized bowl. combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl. mix wet mixture until well blended, slowly add in dry mixture. when well mixed, pour into loaf pan. bake at 350 degrees for 45 minutes until a toothpick comes out clean. remove from oven and lay loaf pan on it's side to remove the bread. slice into 12 and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients except the wings in a small saucepan, bring to a simmer and cook for 20 minutes. cook the wings according to the package directions, either deep-fried or baked; my family prefers them baked at 425 degrees until the meat is tender and the skin is crispy. put the wings in a large bowl, pour the sauce over, toss to coat well; i like to place them back on a baking sheet at this point and bake for another 15-20 minutes in a 300 degree oven. serve with celery sticks, and either blue cheese or ranch dressing. | preheat oven to 400°f arrange chicken in single layer on baking sheet. bake 12–15 minutes or until crisp and hot. combine in microwave-safe bowl, 1/4 cup wing sauce (for mild), butter, and worcestershire sauce. (increase wing sauce to 1/2 cup for medium or 1 cup for hot.) microwave on high 30–60 seconds or until butter is melted. whisk mixture until well blended. if preparing ahead of time, reduce heat at end of bake time to 200°f drizzle sauce over chicken or reserve sauce to serve for dipping instead. return to oven to keep warm up to 30 minutes. serve with blue cheese dressing and celery. note: prepare additional sauce of each heat level for dipping. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy. | dice cooked chicken. preheat wok. mix all ingredients except vegetables and chicken and heat in wok, stirring constantly until smooth. add stir fry vegetables and cook on medium heat 5-10 minutes, stirring constantly. add chicken and continue cooking until thoroughly heated. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy. | when you have saved enough chicken bones, its time to make a good rich stock. throw all the bones into a large stock pot (at least 12 qts.). chop up the celery, carrots, onions, and put into the pot. add bay leafs, and parsley stems. fill with 10 to 12 qts of water. salt and pepper to taste. bring slowly to a boil and be sure to skim off the grey scum that will rise to the top. simmer for 3- 4 hours. cool and strain out all solids with a screen or cheese cloth. degrease by using a degreaser or let sit and fat will rise and form on top, skim off. great for soups, and a sautes. i always freeze some in ice cube trays for smaller recipes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the tomatoes, onions, peppers and celery in a bowl. whisk the vinegar, honey and cloves slowly while drizzling in the the olive oil. season with hot sauce, salt and pepper. mix into the salad and let it rest in the fridge for at least 4 hours. let it stand at room temp for about 20 minutes before serving. drain salad and sprinkle with cilantro. | combine tomatoes, onion, pepper and cucumber in a bowl. combine fresh herbs, olive oil, vinegar and garlic. pour dressing over vegetable and toss lightly. salt and pepper, to taste. garnish with cheese and/or kalamata olives. garnish with sprigs of fresh herbs if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut your chicken tenderloins and red pepper into bite-sized pieces. cook both in a skillet using half the bottle of italian dressing. after it's cooked, drain about 3/4 of the liquid. the other 1/4 will be added to the pasta. boil pasta until tender and then drain. mix pasta, chicken and pepper mixture, and spices into one casserole dish. add leftover dressing and chill. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions, drain. then in a large bowl that can be covered put pasta, chicken, oranges. for dressing: in a medium mixing bowl stir together bbq sauce, mayo, and enough of the juice to make dressing thin but not runny. carefully fold dressing into salad, chill for a couple hours before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook orzo in large pot of boiling salted water until tender but still firm to bite; drain. rinse with cold water; drain well. transfer to large bowl. toss with 2 tablespoons olive oil. add crumbled feta cheese, chopped bell peppers, kalamata olives, green onions and capers. combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. gradually whisk in remaining 1/2 cup olive oil. season dressing to taste with salt and pepper. add dressing to orzo mixture and toss to blend. season to taste with salt and pepper. (can be prepared 6 hours ahead. cover and refrigerate). garnish salad with pine nuts; serve. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta and drain; allow to cool. combine vegetables in a salad bowl. gently mix the cooled pasta with the vegetables. in a small bowl comine ingredients for dressing; pour over salad and mix well. allow salad to refrigerate for several hours to develop the best flavor before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta per instructions on bag, drain. in very large bowl, combine pasta, shredded art. crab meat, olives, and sliced roma tomatoes. steam cauliflower and brocolli till tender (not mushy be careful). add to bowl. to bowl, add almost all of the bottle of italian dressing, mix very well. refrigerate overnight, for best taste. this pasta is always better the day after! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook orzo according to directions on the package. mix up the dressing and set aside. in a large bowl add cooked orzo, garlic, pepper, and olives mix well. add 1/2 of the dressing and mix it very good. let sit in refrigerator overnight to allow the flavors to blend. mix in the remaining dressing and place salad on a lettuce lined dish, sprinkle with feta cheese. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the pasta in gently boiling water until al dente. remove from heat, drain, rinse and cool. combine all ingredients in a large bowl, using only 2 tbs of toulous seasoning. the dish is best served at room temperature; however, chill thoroughly if preparing ahead of time and allow to stand one hour before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: large pot of salted water to a boil. add orzo and gently stir to prevent sticking. cook for about 10 minutes- add asparagus to pot during last two minutes. drain; rinse with cold water. drain again and bring to room temperature. meanwhile combine vinegar, mustard, garlic, maple syrup, dill, chopped capers, salt and pepper in blend in mix. slowly add oil and blend until mixture emulsifies. place orzo, asparagus in a large bowl and toss with dressing. refrigerate, covered for one hour. remove 30 minutes before serving- gently stir in tomatoes, olives and pine nuts. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl. whisk oil, lemon juice, mustard, zest and garlic in a small bowl. season with salt and pepper to taste. add chopped peppers, feta, scallions, and tomatoes to the pasta. pour dressing over and toss. add basil and parsley and toss. season with salt and pepper. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta until al dente, drain and rinse. put all ingredients except chicken broth in blender jar. pulse until well mixed. pour in chicken broth slowly with blender until mixed in and smooth. the sauce will look very thin, but it works. place pasta and vegetables in a large bowl. toss together, then add sauce and toss well. refrigerate at least 4 hours. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta until al dente. drain. rinse under cold water until completely cool. drain. combine mayonnaise, pickle juice, garlic and mustard powder and whisk to blend well. put all salad ingredients into a big bowl, pour dressing over and combine well. season to taste. chill several hours before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine pasta, green pepper, celery, tomato, and carrot, and toss gently to combine. in a lidded jar, combine all dressing ingredients, and shake thoroughly to combine. set aside for 20 minutes for flavor to develop. pour dressing over pasta mixture, and toss gently to combine. refrigerate salad for 30 minutes, tossing twice. taste for seasonings, and adjust to taste. it may need more vinegar; if so, add a little balsamic vinegar if you have it, otherwise whatever you originally used. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil pasta until cooked firm meanwhile dice tomatoes and cucumbers immediately cool pasta down by holding it under cold tap water. (let cool completely) mix together mayonnaise, salt, and pepper add tomatoes and cucumbers stir into pasta place in serving dish and top with sliced green olives. chill for 1 hour before serving. take a break! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook bacon in skillet on medium heat to desired crispiness. drain bacon, reserving 2 tablespoons drippings. crumble bacon and set aside. mix reserved 2 tablespoons drippings, dressing, sugar and garlic salt in large bowl. add remaining ingredients except bacon; mix lightly. refrigerage for at least 30 minutes before serving. sprinkle with bacon before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta just till done. drain. run cool water over till completely cool. in large bowl, whisk oil, vinegar, mustard and mayonnaise. add pasta and other ingredients to dressing. mix carefully and taste for seasoning. chill thoroughly before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook macaroni and drain, then rinse in cold water, draining well. in a large bowl, combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, olives, and green onions and gently turn with italian dressing. chill overnight. at serving time, fold in avacado and tomato season to taste and add additional dressing if desired. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, whisk together the lemon juice, sugar, pepper, worcestershire, and mayonnaise then slowly whisk in the oil; set aside. boil pasta to preferred texture in salted water and then drain. stir in the sauce with the pasta and let cool for about 20 minutes. add the rest of the ingredients and then refrigerate over night or at least 4 hours before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk the dressing ingredients together until combined. set aside. combine all the salad ingredients, tossing gently in a large serving bowl. pour the dressing over the salad, again tossing gently to coat. cover, and refrigerate 2-3 hours, until flavors are blended. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and core tomatoes, cutting off stems and removing seeds (a grapefruit knife is handy for this procedure). dice tomatoes and put into a large mixing bowl with crumbled feta, basil, garlic, olives, and olive oil, mixing gently but thoroughly. when each ingredient is coated with olive oil, splash on the balsamic vinegar. allow to develop at room temperature for about 20- 30 minutes. meanwhile, cook the pasta in boiling water, drain, and put back into dry cooking pot immediately. toss the fresh sauce in with steaming pasta; cover, let stand for 3- 5 minutes. "deliciousserved with warm, fresh french bread or rolls. serve and enjoy! ". | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil pasta according to instructions on package; drain and rinse with cold water. place cooled pasta in a large bowl and add tuna, scallions, bell pepper, mango, parsley and basil. for the dressing, whisk oil, vinegar, garlic, mustard, salt and pepper together in a small bowl. add dressing to salad and toss well to coat. garnish with some extra basil and serve chilled on 4 plates. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut up peppers, onion and cucumber to your desired size. i usually cut them into little squares. cook the pasta and drain. add to vegetables. mix together 8 tbsp club house greek, 6 tbsp water and 6 tbsp olive oil. add to the salad. crumble feta and work into salad. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large pot with boiling water, cook pasta. drain, rinse pasta with cold water and let drain again. place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well. in a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. whisk together or cover tightly and shake vigorously. pour mixture over pasta and toss gently. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat 2 tbsp olive oil over medium heat in large skillet. add sliced mushrooms and shallots, and saute over medium high heat for 7 - 8 minutes, or until tender. remove from heat. in a large bowl, whisk together the remaining 4 tbsp oil, juice, mayonnaise, and seasoning, blending well. add the pasta and mushroom mixture, the olives, and pimiento. toss to coat. cover and chill 8 hours before serving to incorporate flavors throughout. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the rotini noodles, drain them, and set aside in large bowl. chop up the green bell pepper, red bell pepper, zucchini, summer squash, and purple onion. put all the chopped ingredients in the bowl with the noodles. add the black olives and mix everything well. pour parmesan dressing all over the pasta salad and mix. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a medium nonstick skillet over medium heat. add almonds, sunflower seed kernels, and noodles to pan. cook 3 minutes or until lightly toasted stirring frequently. combine vinegar, broth, sugar, oil, salt and pepper in a small bowl, stirring with whisk. combine toasted noodle mixture, green onions and slaw in a large bowl. add vinegar mixture, tossing well to combine. let stand 5 minutes before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the pasta on the boil as directed on its package. chop the salmon into bite-sized pieces and break the fetta cheese into small pieces. drain the pasta through a colander and rinse with cold water until it is room temperature. throw the pasta in a dish and add the grapes, feta cheese, and salmon, and anything else (eg chopped tomatoes, pepper, etc). pour some of the salad dressing over it as you would over salad and mix it all up in the bowl. enjoy! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil pasta shells until done, drain and place in large bowl to cool. finely chop tomato, red bell pepper, peeled cucumber, green onion and celery and add to pasta in bowl. drain tuna and flake into pasta. add buttermilk ranch dressing and dill to pasta and toss well. chill 30 minutes to 1 hour if possible before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta until done, drain. peel the skin off the cucumbers and cut into small pieces. cut the green pepper and onion in small pieces. mix the vegetables with the pasta. in a separate bowl, add the oil, vinegar, sugar and tomato soup. mix this well, then add to pasta vegetable mixture. chill for several hours. stir before serving. use your imagination and add the fresh vegetables from your garden to your liking. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare the vinaigrette (mix well together, oil, lemon juice, garlic and oregano). in a large salad bowl, mix the pasta, feta cheese, tomatoes, cucumber, olives, green pepper, parsley and green onion. as many black olives your little heart desires! pour the vinaigrette over the pasta and vegetables; mix well. salt and pepper to taste. refrigerate for a few hours to allow flavours to blend. remove from the refrigerator for about a half an hour before serving. you can use many types of pasta ie: rotini, farfalle, penne. you can half the recipe by cutting down the amount of pasta -- but i would still make the same amount of vinaigrette. it's way too yummy! enjoy ! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse and remove skin and bones and other tissue from red salmon, then break into medium-size pieces. cook pasta according to box, then chill. in large bowl, mix together salmon, pasta, carrots, celery, olives, onion and bell pepper. in smaller bowl, combine vinegar, oils, sugar, oregano, salt and pepper and mix well, then pour it over salmon mixture, tossing carefully to coat. serve immediately, or cover, chill and serve later. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring a large pan of salted water to the boil. add the pasta and garlic, and simmer for about 5-7 minutes or until the pasta is al dente, and drain. put the garlic to one side for the dressing. put the pasta in a bowl. cut the tomatoes, cucumber, into small pieces about a quarter the size of the pasta. roughly chop the basil and chives. place the tomatoes, cucumber, black olives, basil, and chives in the bowl with the pasta. using a fork mash the cooked garlic on a cutting board with a little salt, add to the pasta. add the oil, vinegar and seasoning. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to directions on package, drain and cool by running cool water over it. let drain thoroughly. combine pasta with peppers, carrots and parsley. add vinaigrette and mix well. add feta cheese, mix lightly, lifting the pasta and cheese mixture until the cheese is distributed throughout. chill for an hour before serving. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions, drain, rinse and cool. toss the stir-ins with the cooled pasta. mix dressing ingredients together in a small dish. stir well. pour dressing over pasta mixture, toss to coat well, cover and chill at least two hours, best if longer. just before serving, stir in your crumbled bacon. toss to coat. serve with the 'b' and 't' with the 'l' and maybe some extra 't' wedges. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the egg noodles according to package instructions. drain and rinse under cold running water. transfer the noodles to a large bowl. in a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. remove the noodles from the refrigerator and mix with the sesame mixture until well coated. serve cold or at room temperature. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the pasta and drain. while the pasta is cooking put the tuna in a bowl and flake it. add the diced carrot, olives, green pepper, salt, and pepper. add pasta; then the mayonnaise, adding only enough to make you happy. refrigerate at least 4 hours. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions. while pasta is cooking, peel and dice boiled egg and onion. drain cans of ham and place in a bowl. using a fork, shred the ham. once pasta is cooked, drain and transfer to a large bowl. add egg, onion, pickle relish, and mayonnaise. stir. if salad is too dry, add more mayonnaise. add season salt to taste. stir. serve warm with club crackers or cover and chill several hours in the refrigerator and serve cold (preferred). | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta in boiling water 10-12 minutes, or as instructed on package. drain and rinse the pasta. in large bowl whisk the oil, vinegar, mustard and mayonnaise. add the pasta, celery, bacon, eggs, onions, and salt to the dressing and stir gently. chill until ready to serve. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the pasta until al dente. in a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano. drain pasta and place in a large bowl. add broth mixture, feta, spinach, cucumber, and onions, toss well. season with pepper and salt. add the tomatoes and toss gently. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot of boiling water, cook pasta according to package directions. during the last few minutes add the edamame. in a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil. blend. in a medium pan, saute the mushrooms in 2 tablespoons of olive oil until they begin to change color to a light tan, about 4 minutes. toss everything together in a big bowl and refrigerate. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta per package directions; drain; then rinse thoroughly under cold tap water to cool the pasta and stop the cooking process. place the pasta in a large enough bowl that will allow you to toss the salad without spilling anything over the edges of the bowl. add all remaining ingredients to the pasta in the bowl; wash your hands; then with your clean hands, toss the salad to evenly distribute all the ingredients/dressing. chill 2-4 hours before serving and keep salad on ice (a bowl of ice underneath the bowl you have the salad in) when serving. makes approximately 2 lbs. pasta salad. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour the frozen peas into a colander. cook the pasta according to the package directions until 'al dente'. drain the pasta by pouring it into the colander over the peas (the hot pasta will thaw the peas while you complete the preparation of the salad). cube the ham and saute it until lightly browned. mix the warm pasta, peas, tomato, ham, and mushrooms in a large bowl. add the ranch dressing and toss until all salad ingredients are well coated (i usually use almost all of the bottle). chill until ready to serve. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the dressing, place all ingredients in a jar. close lid tightly and shake until blended. for the salad, cook the pasta according to package directions in salted boiling water (about 1-2 tablespoons salt for a big pot of water). while the pasta is cooking, soak the red onion in ice water to mellow its flavor. drain cooked pasta and place in a large bowl. drain onions and pat dry, then add them to the pasta. add the dressing, olives, peppers, feta, sun-dried tomatoes and salami to warm pasta and toss. serve immediately at room temperature or refrigerate until ready to use. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: drizzle cooked pasta with half the olive oil to keep it from sticking. set aside. in a large bowl, combine both vinegars, dijon mustard, remaining olive oil and garlic; whisk. toss pasta in mixture. mix in zucchini and olives. add salt and pepper to taste. top with chopped scallions (optional), cover bowl and refrigerate until ready to serve. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. in large bowl, combine pasta, chicken, grapes, cucumber, green onions and half the orange sections. 2. in small bowl, whisk together orange juice concentrate, oil, vinegar, salt and pepper. pour over pasta mixture and toss gently to combine. 3. arrange lettuce on large platter. mound pasta salad on top and garnish with remaining orange sections. note: i omit step 3 and prefer this salad quite cold so it goes into my fridge for at least an hour before serving. served simply with fresh crusty rolls and butter. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: warm olive oil in a 12-inch skillet over medium-low heat. when the oil is warm, add salt, pepper, garlic, basil and oregano; cook 1 minute, stirring. add tomatoes, red onion and bacon pieces; cook about 1 1/2 minutes. add pasta and toss all together. garnish with lettuce leaves if you wish. otherwise, just enjoy! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the pasta shells until done to desired firmness. drain pasta, running under cold water until pasta is cool. slice 4 or 5 artichoke hearts into small pieces. slice the grape tomatoes in halves (or smaller if desired). add pasta, olives (drained), artichoke hearts, and tomatoes into a large bowl. slowly mix in 3 tablespoons of olive oil. mix thoroughly. add salt and pepper to taste. refrigerate for about 2 hours until cold. serve! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat large pot of water to boiling. salt water. add past and cook according to package directions until tender but still firm to the bite. drain, cool under cold running water, and drain again. toast pine nuts in a small skillet over low heat until golden. transfer pasta to large bowl. in small bowl, combine oil, vinegar, and lemon zest. pour over pasta and toss to coat. add nuts, olives, and parsley and combine thoroughly. gently stir in tomatoes, shrimp, and cheese, season to taste with salt and pepper. you can serve at once, or you can refrigerate and serve cold. (i always prefer to let the flavors blend.). | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. throw in the spinach, stir well and boil for another 2 minutes. drain into a colander or sieve and leave to drip-dry. tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil. toss in the drained pasta and spinach. serve. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook and drain pasta, set aside and alow to cool while prepareing the other ingredients. cut cherry tomatoes in half, slice red onion in thin half moons or in a medium dice, drain olives. when pasta is cool, add all veggies, and chicken. add in the entire bottle of zesty italian salad dressing. mix well and chill. salad will last several days in the ice box, and gets better the longer it sits! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together dressing first and set aside until sugar is dissolved completely. cook pasta according to box directions and rinse under cold water until cool. mix together with pasta and chopped items, except the feta cheese. pour dressing over it all and mix well. chill. add feta cheese to salad shortly before serving, otherwise it gets soggy. it will be a guaranteed hit! enjoy! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the penne till al dente. drain, coat with a little olive oil in a large mixing bowl. add shredded carrots, tomatoes and olive oil and mix well. sliced garlic to be sautéed in olive oil in low heat till garlic is soft but not brown. add the sautéed garlic into the mixing bowl and mix well. add salt to taste and finally add lots of fresh basil. mix together. serve cool. important note: do not wash pasta in cold water. it is a very unnatural thing for the pasta and will alter the texture of it. always drain and add a little olive oil to 'loosen' it. never, never, never rinse pasta in tap water! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to directions on package. in meantime, cook chicken on stove, seasoning it with whatever spices you like. i used italian seasoning and a bit of sea salt and pepper. when pasta and chicken are done cooking, add the other ingredients and stir. let sit in refrigerator for a few hours before eating. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta as per package directions. drain and rinse with cold water for a few minutes. wash, dry and dice veggies while pasta is cooking. pour pasta into a large bowl and add diced veggies and olives. in a jar (with lid) mix vinegar, oil and spices. put lid on the jar and shake it well for about 3 minutes. pour over veggie/pasta mixture and toss well (bowl with a secure lid is perfect for this). refrigerate until ready to serve! enjoy! | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to packet directions, allow to cool. grill, barbecue or poach the chicken breast until cooked through (approx 15 mins), allow to cool, then cut into bite-size pieces. whisk all dressing ingredients together. put cooled pasta in a bowl and add 3 tblsp of the dressing and mix thoroughly. add the rest of the salad ingredients and mix well. add the rest of the dressing and mix well. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pasta salad. fill a saucepan with water and bring to the boil. add pasta to the boiling water and cook for 10 mins. drain and run cold water over the pasta. add the meat and nuts to the pasta and mix together. dressing. put all ingredients into a jug and whisk together with a fork. pour over the pasta salad. cover with cling film and refrigerate for 10 minutes. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, whisk together oil, vinegar, basil, oregano, and salt and pepper. set aside. salad: in a large saucepan, cook pasta in boiling salted water for about 10 minutes or until tender. drain and rinse with cold water. drain well and place in a large bowl. stir in dressing. stir in tomatoes, cucumbers, red and yellow peppers, onions and olives. cover and let stand until serving. refrigerate if longer than 1 hour. top with feta cheese. | in large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and tabasco; stir in cooked pasta, tomato and onions. cover and chill for at least an hour. just before serving, stir in bacon; serve on beds of lettuce. refrigerate leftovers. |