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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the bacon to your liking, drain and then crumble and set aside. dice the onion, drain the olives and set aside. cook the macaroni and drain with cold water (it helps to run the cold water over the macaroni until it is all cold, this helps when adding the dressing and mayo). toss all ingredients into a large bowl and add a little of the ranch and mayo at a time. add until desired taste and consistency. chill before serving for best flavor. number of servings really depends on who's eating it. | 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 noddles according to package directions, cool with water in strainer. dice tomatoes, onion, cucumbers and bell pepper into small bite sized pieces. slice olives. put all ingredients in large bowl. coat lightly with italian dressing, put in enough to coat all ingredients, or to your taste. sprinkle with garlic powder and pepper. toss lightly until all ingredients are coated well. cool for at least and hour or two, but i suggest to refrigerate overnight for best taste! | 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: dressing: combine apricots, white wine vinegar and 1 tablespoon sugar in blender; whirl until blended. with blender running, slowly add vegetable oil until thick and smooth. stir in basil. pasta: cook pasta as package directs; drain and let cool. combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. toss with dressing, and 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: fry bacon until crisp, place on paper toweling to drain. cook pasta following package directions. while pasta is cooking crumble bacon, chop tomatoes, and green onion. drain pasta and run under cold water. add pasta, tomatoes, bacon, and green onion to a large bowl and stir to combine. place all dressing ingredients in a small bowl and mix well. pour dressing over pasta and stir until thoroughly combined. shred lettuce just before serving. add it to the salad; giving it one last good stir. 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: mix dry seasonings according to the directions on packet, adding the appropriate amount of vinegar, oil and water. cook pasta. rinse with cold water, drain. mix all ingredients together( except for the sunflower seeds), cover and refrigerate. this has to sit overnight for the flavors to meld. add salt and pepper to taste. mix in the sunflower seeds right 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 pot of boiling salted water, cook pasta until al dente according to package instructions. drain and rinse pasta under cold water; leave in colander and set aside. meanwhile, in a small saucepan, heat oil and garlic over medium heat. cook, stirring, until garlic is fragrant and sizzling, about 1 minute. remove from heat; let stand 10 minutes. pour garlic oil through a sieve into a large bowl; discard garlic. add pasta and herbs to oil. season generously with salt and pepper; toss to combine. cover and refrigerate until ready to serve, chilled or at room temperature. (salad may be made up to 2 days in advance; before serving, taste and adjust seasoning if necessary.). | 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 tablespoons of the oil in a large saucepan over medium-high heat. add the celery and cook, 3 minutes. stir in the eggplant and tomatoes. in a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. stir into the eggplant. cover and reduce heat to medium-low. cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. remove from heat and stir in the capers, pine nuts (if using), and parsley. meanwhile, cook the penne according to the package directions. toss with the remaining oil, let cool, and cover. combine the eggplant with the pasta 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 and rinse in cold water. in a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos, and onion. combine the mayonnaise and salt and fold into salad. cover and refrigerate salad for at least 2 hours or until chilled. | 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 til al dente; drain. mix italian dressing with hot macaroni; cool. blend together mayonnaise, lemon juice and mustard. stir in onions, olives, parsley, cucumber, celery, garlic salt and pdpper. add drained salmon, broken into chunks; mix lightly. chill 2 hours or more before serving on crisp greens. you can substitute tuna if you don't care for salmon. cook time is chill time. | 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 the pasta in salted water for 8 mins then add the peas, return the water to the boil and cook for 2 more mins until the pasta and peas are tender. tip into a colander over the sink, cook the pasta and peas under cold water and drain very well. while the pasta is boiling, roughly chop the tomato and put into a food processor with half the sundried tomatoes, olive oil, vinegar, garlic and 8 basil leaves. season with plenty of salt and black pepper and whizz until smooth. tip into a large salad bowl. add the pasta and peas to the dressing, roughly slice the rest of the sundried tomatoes and add to the pasta with the remaining basil leaves. tear in the prosciutto or salami and toss everything together. | 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. add brocolli and asparagus for last few minutes of cooking. drain and rinse under cold water until cooled. mix all ingredients in a bowl or tub with a lid, and refrigerate. freshen with extra dressing when 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: mix all but the last ingredient in a large bowl for easy mixing, until well blended. you want the salad to be creamy without being overloaded with dressing so add more if needed. transfer to a smaller bowl and top with sprinkles of paprika. cover with plastic wrap and chill at least 2-3 hours. 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 as directed on package. rinse with cold water; drain. mix pasta and remaining ingredients except cheese in glass or plastic bowl. cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours. top salad with cheese. substitution: for a more intense flavor, substitute 1 cup sliced, pitted kalamata olives for the sliced ripe olives. serving size: 1 serving. calories 395 (calories from fat 160); fat 18g {saturated 4g): cholesterol 15mg; sodium 700mg; carbohydrate 50g (dietary fiber 5g); protein 13g. % daily value: vitamin a 6%; vitamin c 16%; calcium 14%; iron 22%. diet exchanges: 1 1/2 starch, 1 medium-fat meat, 3 fat. | 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.) combine mayo, lemon juice, sugar, pepper, green onion, bacon fat, diced tomatoes chopped fine and 3 strips bacon(chopped fine) for the dressing. let set overnight for best flavor! 2.) bring water to boil, and add chicken soup base paste and turmeric and cook pasta as directed. (my pasta is bright yellow and presentation is very colorful). 3.) combine all remaining ingredients except lettuce. season with salt if needed. reserve some bacon and tomato for garnish on top of lettuce. layer lettuce first then garnish on top when 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: fill a large pan with water, add 1 tsp oregano, evoo, and salt generously. bring to a boil. add pasta and cook to taste over medium high heat. use this time to chop the peppers and slice the cherry tomatoes in half (optional). strain and cool pasta by running it under cool water. add pasta to the bowl and add the bottle of dressing. add the cheese, and remaining oregano. mix. salt and pepper to taste. | 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. boil water and add pasta and egg. 2. while you are waiting for pasta and egg to cook, chop onion and bell pepper and grate carrot. 3. mix onion, bell pepper, carrot and tuna in a bowl. 4. when pasta is done, drain and add to the bowl. 5. mix in mustard and mayonnaise. 6. season with ground pepper. 7. slice egg and lay it on top of salad. chill in refrigerator for about an hour. | 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 rotini pasta as directed on box. allow to cool for 5-10 minutes in a large bowl. finely chop basil. set aside. pour caesar salad dressing into bowl containing pasta. add black pepper, salt, and basil. mix thourougly, until well combined. chill for atleast a half an hour. 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: in a large 3 qt pot, mix can of chicken broth with enough water to cook pasta. add 2 t. salt to pot. put in package of rotini and follow package directions for minimum cook time. drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely. set aside. in a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice. add pasta to mayonnaise mixture. drain can of tuna completely and add to pasta. add chopped onions, celery, and carrots. stir well until everything is combined. refrigerate for at least two hours; add salt to taste and stir. | 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, drain and rinse with cold water. in large serving bowl, mix together mayo, zest, lemon juice, salt and pepper. stir well. add capers, tomatoes and onion. stir well and set aside. add cooked pasta and shrimp to the bowl. toss to mix well. let stand at room temperature for 15 minutes for flavors to develop, then 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 orzo pasta according to directions. rinse with cool water to stop the cooking process. drain thoroughly. in a large bowl, toss the remaining ingredients with pasta. cover and chill at least 1 hour - overnight is even better. serve chilled 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: one day before serving, cook pasta according to package directions. in a large bowl, mix pasta, accent, lemon juice, oil and seasoned salt. refrigerate and marinate overnight. on the day of serving, fold the shrimp and remaining ingredients into pasta. cover and refrigerate for at least 2 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 rice according to package directions. meanwhile, combine the corn, beans, onions, and jalapenos. in a jar with a tight-fitting lid, combine the remaining ingredients; shake well. (this is written exactly as the original recipe was written; i'm assuming you could also whisk the dressing ingredients if you didn't have a jar like it calls for.). stir the rice into the corn mixture. add dressing; toss to coat. cover and refrigerate at least 12 hours (yes, it actually said 12 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: mix dressing ingredients thoroughly. cook and chill pasta. mix pasta and vegetables together, pour dressing over it and chill. store in an air tight container so you can turn it over every once in awhile and re-distribute the dressing over the pasta and vegetables. this salad is better after sitting for a couple of days. | 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 skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside. bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl. in a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, sesame oil, sweetener, sesame seeds, ginger, and pepper. shake well. pour sesame dressing over pasta, and toss to coat evenly. gently mix in cabbage, cilantro, and green onions. | 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 rice, corn, red pepper, onions, cranberries, carrots and parsley. in a separate bowl blend garlic, soy sauce, lemon juice and olive oil. pour olive oil mixture over salad to evenly coat. add roasted nuts, sunflower seeds and black pepper to taste. | 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: empty contents of pasta pouch (from salad mix) into a 3 quart saucepan 2/3 full of boiling water. gently boil uncovered 12 minutes stirring occasionally and adding broccoli during last 2 minutes of boiling time. in a large bowl, stir contents of seasoning mix packet(from salad mix),the dressing, and cold water, until blended, set aside. drain pasta with broccoli, rinse. shake to drain well. add`pasta to broccoli, chicken, and tomatoes into dressing mixture. stir. serve , or 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 and allow to cool fully. add some olive oil after cooking so pasta doesn't stick. once pasta has cooled add all other ingredients and mix. taste test to confirm you like the flavor. refrigerate 1-2 hours or 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 pasta and drain well. combine with chopped vegetables, cheese and parsley. mix dressing ingredients in a container with a lid; shake vigorously until sugar has dissolved. pour dressing over salad and toss to combine. cover and refrigerate at least 2 hours before eating, in order to allow the pasta to soak up some of the dressing. | 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, let cool for a few minutes. in a large bowl, add pasta, tuna and spices, stir until tuna and seasonings are distributed evenly. add salad dressing and miracle whip, stir until mixed well. let sit in fridge for a few hours prior to eating for best taste. | 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: blanch broccoli and string beans for around 5 minutes to soften them up. take out boiled vegetables and place in iced water to stop cooking. boil penne for 5/7 minutes until it becomes al dente. don't forget to salt the water. rinse cooked penne in cold water to stop cooking. cut all the veggies and combine with cooked pasta in a large bowl. mix in dressing and spices. adjust seasoning to taste. 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: cook the pasta 5-6 minutes. rince cold water. add pesto, pepper, salt. cut the asparagus small pieces. cut tomatoes in small pieces. cut the feta small pieces. cut the basil in small pieces. cut the celery leaves in small pieces. mix all together in a bowl with bits of olive oil, salt and pepper. enjoy your 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: cook pasta according to package directions and let cool. put pasta in a large bowl and add all other ingredients. for dressing: place all dressing ingredients in a jar and shake. pour over pasta salad and toss gently. adjust to taste 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: melt butter in med saucepan. whisk in flour. cook 2 or 3 minutes, stirring but not browning. whisk in milk. bring to a boil. reduce heat. simmer gently 5 minutes. whisk in pureed tomatoes, salt and pepper. cook 5 minutes. melt butter in a skillet. cook onions until tender. add mushrooms. cook until any moisture evaporates. add chicken and broccoli. add half the cheese, salt and pepper. stir in 1 cup tomato cream sauce from step 1. fill cooked cannelloni with chicken mixture. arrange in bottom of a buttered 9x13 baking dish. pour sauce over top. sprinkle with remaining cheese. bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling. | 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: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely. | preheat oven to 350°f. in a medium mixing bowl beat together oil, peanut butter, eggs, vanilla extract, and butterscotch flavoring. stir in water. sift flour, stevia, and baking powder together. mix half of the dry ingredients into the peanut butter mixture. stir in the rest of the dry ingredients. briefly chop coconut in a blender, if the pieces are large. fold into cookie dough- mixture will be stiff. drop by rounded teaspoons onto ungreased cookie sheets. flatten with a fork in an "x" pattern. bake 9-10 minutes or until golden. leave cookies on baking sheet 2 minutes to cool and remove to racks to finish cooling. store in an airtight container. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely. | in a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 c whipped topping, stir in the peanut butter cups. pour the mixture into the pie crust, then spread the remaining 1/2 c whipped topping over the pie. cover and chill for at least 4 hours, or until ready to serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely. | set oven to 375 degrees. grease a cookie sheet. in a bowl combine flour, splenda or sugar twin and baking powder. add in peanut butter, oil, egg, water and vanilla; mix well to combine. shape into 1-inch balls and place on the cookie sheet. flatten each cookie with a fork. bake for about 10-12 minutes, or until lightly browned. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely. | thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of splenda. roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart. dip fork into brown sugar blend and flatten cookies using a cross hatch pattern. top with a few chocolate chips (pressed in), if desired. bake at 350f for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely. | preheat the oven to 350 degrees f. grease a large baking sheet. in a mixing bowl, combine the peanut butter, 1 cup of splenda, the egg, and vanilla. stir well with a spoon. roll the dough into balls the size of walnuts. place the balls on the prepared cookie sheet. with a fork dipped in optional 1/3 cup of splenda to prevent sticking, press a criss-cross design on each cookie. bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of splenda. cool slightly before removing from the pan. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely. | preheat oven to 350°f. in a large mixing bowl combine peanut butter, 1 cup splenda, egg, and vanilla. stir well. roll dough into balls about the size of walnuts, or however big you want your cookies to be. place on a prepared cookie sheet. with a fork dipped in remaining splenda, press a criss cross design on each cookie. bake at 350f for 12 minutes. let cool slightly before removing from cookie sheet. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425 degrees. cut cheese into 10 cubes. press a cube of cheese into each biscuit, pinching to seal. place seam side down on an ungreased baking sheet. spread the top of each biscuit with about a teaspoon of pizza sauce. sprinkle with parmesan cheese and oregano. bake for about 15 minutes or until golden brown. | preheat oven to 450°f. spray small baking sheet with nonstick coating. set aside. in custard cup, mix together tomato sauce and italian seasoning. set aside. open biscuit carton, separate, and place on baking sheet. with small spoon, spread tomato sauce mixture on the biscuits dividing evenly. top with parmesan cheese. bake in centre of oven 8-10 mins til golden. serve hot. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350f degrees. mix the flour, salt, nutmeg, baking soda and cinnamon together in a medium bowl and stir thoroughly. cream the sugar and butter together in a large bowl. beat in the eggs and whisk until smooth. stir in the shredded apples and dates until they are completely distributed throughout. slowly stir in the dry ingredients and mix thoroughly into the batter. spray the bottom and sides of a 9 inch square baking pan with nonstick cooking spray or grease it with butter and pour in the batter. bake in the preheated oven for about 45 minutes. put the confectioners' sugar in a sifter and dust it over the cake a few times until all the sugar is gone. | preheat oven to 350. mix together the sugar and butter until well blended. core, peel and dice the apples. beat the egg, mix in vanilla and walnuts then add to the apples. mix splenda/butter with the apple mix. sift remaining ingredients and mix into the batter*. grease an 8" square pan and pour batter into it. cook for 45 minutes, let cool thoroughly before cutting into squares. *batter will look like it has disappeared with all of the apples mixed in, fear not, it's just hiding and the end result is pretty nifty! i cut into 12ths, stats are based on 1 square. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small mixing bowl, whisk the oil and vinegar together. add the shallots and garlic. season with salt and pepper, whisk well. fold in the blue cheese and continue to whisk until well blended. in a medium mixing bowl, combine the cabbages and onion. add the dressing and mix well. season with salt and pepper. add the parsley and mix well. cover with plastic wrap and refrigerate until ready to use. | ---to prepare the mayonnaise---. in a food processor fitted with the metal blade, combine the egg, lemon juice, mustard, and vinegar. turn on the motor and process for 30 seconds. with the motor running, slowly add the oil in a thin stream. when the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds. press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use. ---to prepare the slaw---. toss the cabbage with enough mayonnaise to coat. add the green onion and bleu cheese. season to taste with salt and pepper. toss again. refrigerate. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 3 ingredients; beat at medium speed of electric mixer until smooth. add bleu cheese and beat well. stir in chives and olives. mixture will be soft. shape mix into a ball and roll into pecans. refrigerate several hours or overnight. garnish with olives and parsley. cook time - 2 hours - is minimum refrigeration time. 5 hours or more is best. | ---to prepare the mayonnaise---. in a food processor fitted with the metal blade, combine the egg, lemon juice, mustard, and vinegar. turn on the motor and process for 30 seconds. with the motor running, slowly add the oil in a thin stream. when the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds. press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use. ---to prepare the slaw---. toss the cabbage with enough mayonnaise to coat. add the green onion and bleu cheese. season to taste with salt and pepper. toss again. refrigerate. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the salad: finely chop/grate the vegetables by hand or in a food processor. tip the contents into a large serving bowl and crumble in the blue cheese in small chunks. for the dressing: whisk together all the dressing ingredients in a small bowl or measuring jug, pour over the salad and toss to combine. | ---to prepare the mayonnaise---. in a food processor fitted with the metal blade, combine the egg, lemon juice, mustard, and vinegar. turn on the motor and process for 30 seconds. with the motor running, slowly add the oil in a thin stream. when the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds. press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use. ---to prepare the slaw---. toss the cabbage with enough mayonnaise to coat. add the green onion and bleu cheese. season to taste with salt and pepper. toss again. refrigerate. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray large saucepan with non-stick cooking spray. saute carrots, onion and garlic over low heat until softened, about 5 minutes. add broth, cabbage, beans, tomato paste, basil, oregano and salt. bring to a boil. lower heat and simmer, covered, about 15 minutes or until green beans are tender. stir in zucchini and heat 3-4 minutes. serve hot. | unroll cresent roll dough into a long rectangle. press onto a bottom of a 13*9*2 pan coated with a non stick spray. seal seams and preformations. bake at 375 for 11 minutes or until golden brown. cool completely. in a mixing bowl, beat the cream cheese and salad dressing and milk until smooth. spread over crust. sprinkle with vegetables. cover and refrigerate at least 1 hour. cut in to 16 pieces. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: #1 - preheat oven to 350 degrees f (175 degrees c). spray a jellyroll pan with non-stick cooking spray. #2 - pat crescent roll dough into a jellyroll pan. let stand 5 minutes. pierce with fork. #3 - bake for 10 minutes, let cool. #4 - in a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. spread this mixture on top of the cooled crust. arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. cover and let chill. once chilled, cut it into squares and serve. | unroll cresent roll dough into a long rectangle. press onto a bottom of a 13*9*2 pan coated with a non stick spray. seal seams and preformations. bake at 375 for 11 minutes or until golden brown. cool completely. in a mixing bowl, beat the cream cheese and salad dressing and milk until smooth. spread over crust. sprinkle with vegetables. cover and refrigerate at least 1 hour. cut in to 16 pieces. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want! | cut each biscuit into quarters. mix sugar and cinnamon. grease a round pan, roll dough into sugar and cinnamon mix, layer bottom of pan. drizzle with 1 tablespoon of melted butter, sprinkle with nuts, if desired (i use pecans). do remaining layers as above ending layer with rest of butter, remaining sugar and optional nuts. bake according to biscuit instructions. serve with optional dunking sauces of fudge, caramel or maple syrup. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the wafers in a microwave safe bowl and top with the applesauce. microwave on high for 15 seconds. top with cool whip and sprinkle with cinnamon. note: you may want to break the wafers into smaller pieces to make this easier for smaller children. | in a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.add apples and orange juice.toss to coat.tranfer to a 11x7x2 pan coated with non cook spray. for topping combine the flour,1/3 cup splenda,baking powder and salt.cut in butter and mixture resembles crumbs.stir in milk until moistened. drop mounds on to apples and spread. sprinkle remaining splenda on top. bake at 375. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spoon apple filling into a greased 8-inch round baking dish. stir in cinnamon. bake, uncovered, at 375f for 15-20 minutes or until filling is hot. separate rolls and place over hot filling. return to oven for 20-25 minutes. cool 5 minutes. drizzle with icing. serve warm. | in a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.add apples and orange juice.toss to coat.tranfer to a 11x7x2 pan coated with non cook spray. for topping combine the flour,1/3 cup splenda,baking powder and salt.cut in butter and mixture resembles crumbs.stir in milk until moistened. drop mounds on to apples and spread. sprinkle remaining splenda on top. bake at 375. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray. top with the rosemary sprigs. bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered. don't turn off the oven. skin the tomatoes and peppers. throw out the rosemary. scoop out the middle of the bread to make a well for your vegetables. mix the yogurt cheese, dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl. spread on cut sides of bread. arrange the vegetables on the bread and wrap the sandwich in aluminum foil. bake in oven for about 15 minutes. slice into 3-4 slices and serve. | preheat oven to 400°f in a large roasting pan, combine mushrooms, bell peppers, zucchini, yellow squash, carrots, oil, vinegar and salt. toss to coat. bake, stirring occasionally 20 to 30 minutes or until vegetables are tender and browned. meanwhile soak tomatoes in hot water 10 minutes, or until soft. drain and finely chop. in a medium bowl, combine tomatoes, yogurt, ricotta, garlic and black pepper. warm tortillas in a microwave oven 15 to 20 seconds. spread 1/6th of the yogurt mixture onto a flour tortilla. spoon 1/6th of the vegetable mixture along the center of the tortilla. sprinkle vegetables with the basil. fold like an envelope to form a closed package. cut in half on the diagonal. repeat with remaining ingredients. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a blender, combine orange juice, diet mountain dew and splenda. cover and process on blend for 10 seconds. add strawberries. cover and process on blend for 30 seconds. add ice. cover and process on blend for 15- 20 seconds or until smooth. evenly pour into 2 glasses. serve at once. | in a large bowl,mash strawberries with a fork.stir in yogurt. in a small bowl dissolve gelatin in boiling water, add lemon juice.stir into strawberry mixture.transfer to a freezer proof container. cover and freeze for 4 hours or until firm. remove from freezer 15 minutes before serving. to serve scoop 1/2 cup frozen mixture into a glass fill with 1 cup soda. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 500°f (260°c). rinse, drain and hull berries. turn into bowl and sprinkle with sugar and lemon juice. toss gently to coat. turn coated berries into shallow casserole or 10-inch ovenproof skillet and arrange in a single layer. roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes. remove from oven. stir in framboise. let cool 5 to 10 minutes. divide ice cream between 4 bowls. spoon warm berries and sauce over top. serve immediately. | in a large bowl,mash strawberries with a fork.stir in yogurt. in a small bowl dissolve gelatin in boiling water, add lemon juice.stir into strawberry mixture.transfer to a freezer proof container. cover and freeze for 4 hours or until firm. remove from freezer 15 minutes before serving. to serve scoop 1/2 cup frozen mixture into a glass fill with 1 cup soda. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift flour, cinnamon, soda and salt in a mixing bowl. add sugar, strawberries, eggs and oil. mix well. pour into 3 well greased and floured small loaf pans. bake at 350 for 1 hour. in a smaller bowl,combine powdered sugar and enough milk to create an icing. drizzle icing over tops of bread loafs after they have cooled. | in a large bowl,mash strawberries with a fork.stir in yogurt. in a small bowl dissolve gelatin in boiling water, add lemon juice.stir into strawberry mixture.transfer to a freezer proof container. cover and freeze for 4 hours or until firm. remove from freezer 15 minutes before serving. to serve scoop 1/2 cup frozen mixture into a glass fill with 1 cup soda. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the chicken in 1 in pieces. spray a large fry-pan or dutch oven with cooking spray. sear the chicken until browned on all sides. remove from pan. add onions and saute for 5 minutes. add garlic, and saute for another 2 minutes. add curry paste and corrinder and cook 1 minute until fragrant. return the chicken to the pot, and add the next 9 ingred. stir, and bring to a boil. reduce to med-low, cover and simmer for 1 hour. stir cornstarch and water and add to pot. let cook until thick. serve over rice with garnishes. yumpy. | puree red pepper with vinegar in a blender or food processor. pour into a saucepan, add red pepper flakes, and bring the mixture to a boil. reduce to a simmer and cook for 3 minutes. remove from the heat and let the sauce cool. when cooled, stir in the sweetener. broil chicken breasts for 10 minutes or until browned; turn chicken and broil approximately 5 minutes more. place each chicken breast on a bed of rice. divide spicy sauce and ladle over the top of the chicken. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the chicken in 1 in pieces. spray a large fry-pan or dutch oven with cooking spray. sear the chicken until browned on all sides. remove from pan. add onions and saute for 5 minutes. add garlic, and saute for another 2 minutes. add curry paste and corrinder and cook 1 minute until fragrant. return the chicken to the pot, and add the next 9 ingred. stir, and bring to a boil. reduce to med-low, cover and simmer for 1 hour. stir cornstarch and water and add to pot. let cook until thick. serve over rice with garnishes. yumpy. | combine all ingredients in a bowl large enough that the wings on top of the pile have a chance to 'air dry'. (the repeated drying and soaking really helps the flavours bind). marinate for 2 hours, turning every 15 minutes or so. spread wings in a single layer on a broiler pan, tightly packed but not overlapping. i always start them outside-skin side up (as opposed to underside-skin). broil an inch or two below element for 16 - 18 minutes, then turn and broil for an additional 5 - 7 minutes. they should be dark but not burnt. if you use the pan a second time, clean-up is greatly shortened if you empty and rinse the lower (drip) pan after the first batch is done. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the chicken in 1 in pieces. spray a large fry-pan or dutch oven with cooking spray. sear the chicken until browned on all sides. remove from pan. add onions and saute for 5 minutes. add garlic, and saute for another 2 minutes. add curry paste and corrinder and cook 1 minute until fragrant. return the chicken to the pot, and add the next 9 ingred. stir, and bring to a boil. reduce to med-low, cover and simmer for 1 hour. stir cornstarch and water and add to pot. let cook until thick. serve over rice with garnishes. yumpy. | sprinkle chicken with the salt. in a medium skillet heat oil over medium-high heat. add chicken; reduce heat to medium. cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. remove chicken from skillet; cover to keep warm. add ginger and garlic to skillet; cook about 30 seconds or until fragrant. in a small bowl whisk together coconut milk, 1 tablespoons cilantro, peanut butter, black pepper and crushed red pepper flakes. add mixture to skillet. cook and stir over medium-high heat until bubbly. slice chicken and serve over rice (see recipe for coconut rice with snow peas, if desired). top chicken with coconut-peanut butter sauce. sprinkle with remaining cilantro and chopped peanuts. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the chicken in 1 in pieces. spray a large fry-pan or dutch oven with cooking spray. sear the chicken until browned on all sides. remove from pan. add onions and saute for 5 minutes. add garlic, and saute for another 2 minutes. add curry paste and corrinder and cook 1 minute until fragrant. return the chicken to the pot, and add the next 9 ingred. stir, and bring to a boil. reduce to med-low, cover and simmer for 1 hour. stir cornstarch and water and add to pot. let cook until thick. serve over rice with garnishes. yumpy. | heat a grill pan over high heat. rub chicken breasts with oil, and sprinkle with salt and pepper. add chicken to the pan, and reduce heat to medium. cook 6 minutes on each side (depending on thickness of meat) or until cooked through. remove from pan, let sit for 5 minutes, and sliced diagonally into pieces. combine the cucumber slices and chopped cilantro in a bowl. assemble the wraps just before you are ready to serve. heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side. spread 1 tablespoon satay sauce on each tortilla. top each with chicken slices and 1/4 of the cucumber mixture. fold in sides of tortillas, and serve immediately. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the chicken in 1 in pieces. spray a large fry-pan or dutch oven with cooking spray. sear the chicken until browned on all sides. remove from pan. add onions and saute for 5 minutes. add garlic, and saute for another 2 minutes. add curry paste and corrinder and cook 1 minute until fragrant. return the chicken to the pot, and add the next 9 ingred. stir, and bring to a boil. reduce to med-low, cover and simmer for 1 hour. stir cornstarch and water and add to pot. let cook until thick. serve over rice with garnishes. yumpy. | start rice according to package directions. heat oil in large non-stick skillet or wok over high heat. cut chicken into thin strips and chop into bite-sized pieces. add chicken and stir fry until golden, 2-3 minutes. push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. stir fry 2-3 minutes, then combine with meat. add the garlic, bean sprouts and pepper, stir 1 minute, then add tamari and fish sauce. adjust seasonings to taste and wilt in basil. remove from heat and serve over rice. garnish with chopped, salted peanuts and cilantro. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pierce meat with a fork several times. place in a plastic bag. mix other ingredients and pour over meat. marinate in fridge 12 hours or overnight. broil or grill steak over medium high heat 5 to 6 minutes per side. let meat rest 5 minutes when done. boil marinade in saucepan for 5 to 10 minutes until slightly thickened. slice steak into thin strips and top with sauce. | pierce steak several times with fork; place in resealable plastic bag or in shallow dish. combine remaining ingredients; mix well and pour over meat. seal bag tightly or cover dish. let meat marinate in refrigerator, turning occasionally, for at least 12 hours. remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness; remove from heat and allow to rest 5 minutes. transfer marinade to small saucepan and boil for 5 to 10 minutes until slightly thickened. to serve, slice steak in thin strips across the grain and top with sauce, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat eggs (or egg substitute) with flour until smooth. squeeze spinach to dry then add to egg mixture along with cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg. mix well. pour into 13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray. sprinkle with wheat germ and bake in preheated 350-degree oven for about 45 minutes. let stand 10 minutes then cut into 1-1/2 inch squares. | cook spinach, drain, squeeze dry and chop fine. add the remaining. ingredients and chill for several hours. shape into small balls,. (bite size) and freeze. when ready to use, place spinach balls on cookie sheet sprayed with. oil spray and lined with foil. bake at 350 degrees for 20 minutes. and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice strawberries in half- smaller pieces if berries are very large- reserve 2 for garnish. sprinkle with sugar. cut cake into bite sized cubes and moisten with orange juice. mix strawberry sauce into cool whip. shave chocolate with vegetable peeler or finely chop. in a large clear bowl layer 1/2 the cake,1/2 the berries, 1/3 of the cool whip and 1/3 of the chocolate. repeat layers and top with the rest of the cool whip and chocolate. garnish with reserved strawberries. refrigerate for several hours. | mix the first three ingredients with a mixer for 1-2 minutes until light and fluffy. line an 8 inch pan with graham crackers. spread the egg/sugar/butter mixture on top of the graham crackers. place another layer of graham crackers on top of this mixture. dissolve the 3 oz package of jello with 1 cup boiling water. add the package of frozen strawberries and stir until jelled. spread this mixture on top of the graham crackers. put in fridge and let set (an hour or more). once set, top with whipped cream. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper. place a generous dollop on each flattened chicken breast, then roll up. place chicken in crockpot, seam side down. top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce. cover and cook on low for 6-7 hours. | preheat oven to 350 degrees f. combine spinach, cheeses, and seasonings. lift up skin of each chicken breast and divide mixture evenly among them; be careful not to tear skins. smooth skin over stuffing; tuck skin edges underneath to form a neat package. brush chicken with melted margarine. place in 2-quart baking dish. bake uncovered for 45-50 minutes. remove skin before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 6 ingredients in a large mixing bowl; mix well. pack half of meat mixture into a 9x5 inch loafpan. place cheese slices on top of meat mixture. spoon remaining meat mixture over cheese, covering cheese layer and pressing lightly on sides to seal; set aside. combine chili sauce and mustard; mix well. spread sauce over top of loaf. bake at 350 degrees for 1 hour and 20 minutes. | in a small stockpot, heat the oil over medium heat. add the ground beef, onion, carrots and garlic, breaking up meat until brown. add the spices and flour. cook another two minutes, stirring often. slowly add the stock, stirring constantly, then stir in the potato. bring to a boil and simmer 20 minutes. stir in the cheese and evaporated milk; cook another 2 minutes. ladle soup into bowls, and top with the lettuce and tomato. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 6 ingredients in a large mixing bowl; mix well. pack half of meat mixture into a 9x5 inch loafpan. place cheese slices on top of meat mixture. spoon remaining meat mixture over cheese, covering cheese layer and pressing lightly on sides to seal; set aside. combine chili sauce and mustard; mix well. spread sauce over top of loaf. bake at 350 degrees for 1 hour and 20 minutes. | preheat oven at 375 degrees f. in a skillet, brown the ground beef and the onion. add the garlic, dill pickle, ketchup, water and mustard. stir to combine. pour into a 9"x9" baking pan. put the cheese on top of the beef. open the crescent roll container and roll all of the dough into a ball. take a rolling pan and roll the dough out until you have the size to fit the top of the baking pan. lay out the dough on top of the baking pan. cut several slits in the dough to allow steam to escape. brush milk on the top of the dough and then add the sesame seeds. bake 25 to 30 minutes. allow to sit 5 minutes before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: puree strawberries in container of an electric blender; set aside. combine condensed milk and cool whip; stir until well blended. stir in strawberry puree, pineapple, and lemon juice. spoon mixture into a 13x9 inch pan; freeze until firm. let stand at room temperature 15 minutes before serving. | mix the first three ingredients with a mixer for 1-2 minutes until light and fluffy. line an 8 inch pan with graham crackers. spread the egg/sugar/butter mixture on top of the graham crackers. place another layer of graham crackers on top of this mixture. dissolve the 3 oz package of jello with 1 cup boiling water. add the package of frozen strawberries and stir until jelled. spread this mixture on top of the graham crackers. put in fridge and let set (an hour or more). once set, top with whipped cream. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef and onion in a skillet, add sliced mushrooms last five minutes of cooking. drain meat mixture of fat. add sauces and soup, stir well to combine. season with salt, pepper, and cumin to taste. place two cups of mixture in bottom of 9x13" baking dish spread evenly. add layer of tortillas. add another two cupps of mixture followed by tortillas. place remaining mixture in dish and spread evenly. cut two tortillas into thin strips and mix with cheese. sprinkle on top. bake in pre-heated 350 oven for 30 minutes or until cheese melts. allow it to sit for 5 minutes before serving. | 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: brown ground beef and onion in a skillet, add sliced mushrooms last five minutes of cooking. drain meat mixture of fat. add sauces and soup, stir well to combine. season with salt, pepper, and cumin to taste. place two cups of mixture in bottom of 9x13" baking dish spread evenly. add layer of tortillas. add another two cupps of mixture followed by tortillas. place remaining mixture in dish and spread evenly. cut two tortillas into thin strips and mix with cheese. sprinkle on top. bake in pre-heated 350 oven for 30 minutes or until cheese melts. allow it to sit for 5 minutes before serving. | boil chicken breast with 2 tsp garlic salt. shred into small pieces. reserve water. combine chicken, onion, green chilie, evaporated milk, cream of chicken soup and reserved water to desired consistency. add salt pepper and garlic to taste. bring to boil, reduce heat and simmer for 10 minutes. layer six tortillas, sauce mix to cover and 1 cup of cheese three times in a 15 x 10 casserole dish. bake for 30 minutes at 350°f. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl combine beef, eggs, bread crumbs, cheese, steak, jamaican blend, salt, pepper, worcestershire sauce and ketchup and mix together thoroughly. refrigerate 1 hour. saute mushrooms, onions, and garlic together with butter about 10 minutes over medium high heat. add saute pan contents to previously prepared ingredients and mix together thoroughly. mold meatloaf into a bread pan, smoothing top. cover with a light coating of a1 sauce. bake at 375 degrees 30-45 minutes until done. | preheat oven to 350°f combine 1st ten ingredients, mix well and place into a loaf pan (lining the bottom of your loaf pan with bread slices will soak up excess fat.). combine the remaining ingredients and pour over the top of the meatloaf. bake for about 90 minutes or internal temperature reaches 165°. note: game meats are notoriously low in fat. using the ground pork will help make a moister meatloaf. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in a large bowl, combine fruit cocktail (juice included), sugar, eggs and vanilla and stir until well mixed. combine flour, salt and soda and gradually add to fruit mixture. stir until well combined. pour into a greased and floured 9 x 13 inch baking pan and bake for about 45 minutes or until cake starts to pull away from the sides of the pan. cool completely and frost with included recipe or just top with whipped cream or cool whip. frosting: combine whipped topping and pudding mix until well mixed. fold in mandaring oranges with juice until well combined. frost cooled cake. store in refrigerator. | in a large mixing bowl stir cream cheese with a spoon until soft. add dry pudding mix, dry milk powder and water. mix well using a wire whisk. fold in 1/2 cup cool whip lite. add fruit cocktail. mix gently to combine. pour mixture into piecrust. refrigerate until ready to serve. when serving, top each piece with 1 tablespoon cool whip lite. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a soup pot or large saucepan, cook the ground beef, onion, and garlic over medium heat, stirring often,for about 8 minutes. add the dried herb seasoning and continue to cook for 1 minute. place the tomatoes in a blender and break them into smaller chunks and then add to the pot. add the water-mixed beef broth or beef cube and bring to a boil. reduce the heat to medium and simmer, partially covered for 15 minutes so the flavors can blend. add the vegetables and conchiglie. simmer uncovered over medium heat until they are tender, maybe 10 minutes. season the soup with salt and pepper and stir in the parsley. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown meat in small amount of oil. remove and cook onions and celery till tender. add all ingredients. cook until carrots are tender at a low simmer. **you can add cabbage or potatoes. **potatoes will thicken it like a stew. add any diced potatoes at the same time as the rest of ingredients. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry ground meat until well done; drain grease. in a 6 quart dutch oven, add all ingredients; bring to a light boil and then simmer for several hours or until tender to your liking. i simmer mine 2 to 3 hours, but it is not necessary. add bay leaf's. salt and pepper to taste. if you like it spicy, use cajun seasoning. you can use roast beef for meat and other veggies if they are what you like; as much as needed. adjust broth and tomato sauce as needed for consistency of soup. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large stockpot filled halfway with water, add beef, bouillion, tomato, onions, and garlic. bring to a boil, and boil for one hour. add all other ingredients except potatoes, and water up to 2 inches from top of pot. (you have to have a pot large enough to cover vegetables with enough water to boil). reduce heat to meduim-low and cover. cook for 4 hours, stirring occasionally to prevent vegetables from sticking to bottom. remove what you will be eating and set stock pot aside to cool. add potatoes to soup you will be eating and another cup of water. cook until potatoes are soft. i freeze the remainder in quart bags. when i reheat, sometimes i add macaroni noodles instead of potatoes. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: season meat well with creole seasoning. in large heavy stock pot heat oil over medium heat until hot. add seasoned stew meat and chopped onion and saute until browned. add water, garlic, beef base, tomato sauce, tomato paste and diced tomatoes and seasoning to taste. simmer meat mixture until meat starts to tenderize around 1 hour. add carrots and turnips and continue to simmer until these start to tenderize, about 15 minutes. add all remaining ingredients and simmer about 20-30 minutes. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot, brown beef in hot oil. add bouillon, spices, and water. bring to a boil; reduce heat. cover and simmer for 1 1/2 hour. add remaining ingredients. return to boiling; reduce heat. cover and simmer 1/2 hour or until vegetables are done. season to taste with salt and black pepper. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut half the meat from the bone and brown in shortening. add remaining meat and bone to 2 quarts if cold water. add browned meat, onion and 1 teaspoon salt, 1/4 teaspoon of pepper; cover and cook slowly 2 hours. add remaining ingredients. cook 1 hour longer. you can other vegetables too. you can also add additional spices such as the cajun spice. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil hamburger in water (i feel this gets out more fat than frying)until browned. rinse to get more fat out. in large stock pot boil all raw vegetables - carrots, potatoes, onions, cabbage and celery in broth until soft. add all other ingredients. simmer. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a crockpot, place 9 cups water and vegetable base. stir until dissolved. turn the crockpot on high. remove 1/4 cup of the broth. in a large, heavy saucepan, place 1/4 cup broth and turn on high until it boils. add the fresh vegetables, cooking until wilted, about 5 minutes. when wilted, but not soft, add to the broth in the crockpot. saute the garlic in a skillet. coat the meat in a flour, garlic salt, pepper, seasoned salt mixture. add the meat mixture to the saute. cook until browned. add to the crockpot soup base. continue to cook on high for 6-8 hours. serve hot. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large stockpot, heat the oil. add onions and leeks and sauté until translucent. add ground beef and sauté until browned. drain fat from stockpot. add garlic, celery, carrots, potatoes, mushrooms, corn and tomato paste. mix well. add red wine and simmer, stirring, for 4 or 5 minutes or until potatoes are cooked. add the beef stock or broth to the pot, along with the water. stir in remaining ingredients. simmer for at least 10 minutes, until the soup is steaming hot. taste and adjust seasonings if needed. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in slow cooker. do not drain vegetables. add water to fill slow cooker to within 3 inches of top. cover. cook on low 8 hours, or until meat is tender and vegetables are soft. variation: add 1 large onion, sliced, 2 cups sliced carrots, and 3/4 cup pearl varley to mixture before cooking. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the first nine ingredients in a large soup kettle. cover and simmer for two hours. strain broth and skim off excess fat.* cut meat from bones into large cubes. discard bones, return meat to broth. add celery, carrots and potatoes; cover and simmer for 30-40 minutes. add fresh or frozen corn and peas, cook an additional 5-10 minutes. *i cool the strained broth, covered in the kettle, till the fat solidifies; then scoop it off the top! often, i will do this much of the soup a day in advance, then finish it with the vegetables the following day. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place stew meat in slow cooker. add tomatoes, carrots, celery and onion. combine water, salt, pepper and bouillon. pour over meat in slow cooker. cover and cook on low for 10 hours. add mixed frozen vegetables during last hour of cooking. remove from slow cooker and let cool. place in freezer bag. label and freeze. to serve: heat until hot and bubbly. serve with crusty french bread. | on med. heat, heat olive oil in a large soup pot. when the oil is hot, add beef and onions. stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). when the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. bring to a boil, then add celery, carrots, turnip,potatoes. cook 10 min. add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 hr. or until the vegetables are cooked to your desired tenderness. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. combine cake mix and sugar. add sour cream, water, yogurt, egg substitute and lemon juice. beat at medium speed for 5-6 minutes. stir in poppy seeds by hand. spray a bundt pan with cooking spray and pour in the batter. bake about 40 minutes or til a toothpick in center of cake comes clean. cool in pan for 10 minutes. stir glaze ingredients together and drizzle over warm cake. | preheat oven at 200°celcius. mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed. grind some lemon peel into the dough. butter the baking tray (any form will do but i like to have it in a long one or a gugelhupf one) and put the dough mixture in it. bake the cake for about 45 minutes. check on a needle if it is ready. you can also use orange marmalade--that works great as well. if you use sugar-free jam, this cake is sugar-gluten-and all but happiness free! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all dry ingredients together in a bowl (i use a 4 cup measuring cup). mix milk, oil and egg in smaller bowl (i use 2 cup measuring cup). mix liquid ingredients into dry ingredients. make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan. cook until golden brown. serve with butter and syrup or your favorite topping. | combine all ingredient in a bowl until well moistened. let stand in refrigerator for 30 minutes to 1 hour. spray fry pan with nonstick coating. heat fry pan over medium heat. scoop batter into pan to form pancakes of whatever size you prefer. cook until bubbles form, flip and cook for one more minute. enjoy with maple syrup, or fresh fruit. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all dry ingredients together in a bowl (i use a 4 cup measuring cup). mix milk, oil and egg in smaller bowl (i use 2 cup measuring cup). mix liquid ingredients into dry ingredients. make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan. cook until golden brown. serve with butter and syrup or your favorite topping. | combine everything but the butter and water in a bowl. add water until a smooth consisitancy. melt butter in a skillet. fry by large spoonfuls, flipping when browned. serve with fruit, syrup, butter -- anything that tickles your fancy! enjoy!:). note: to get ground seeds, just process whole seeds in a food processor or blender for a few seconds. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all dry ingredients together in a bowl (i use a 4 cup measuring cup). mix milk, oil and egg in smaller bowl (i use 2 cup measuring cup). mix liquid ingredients into dry ingredients. make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan. cook until golden brown. serve with butter and syrup or your favorite topping. | sift the flour and baking powder into a bowl and stir in the sugar or sweetener and make a well in the centre. whisk together the eggs, apple puree and milk and pour into the well and whisk until smooth. lightly spray a fry pan with olive oil spray. pour 1/4 cup (60ml/2fl oz) of the batter into the pan and cook over medium heat until bubbles appear on the surface and then turn and cook the other side,. keep warm while you cook the remaining batter. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut vanilla bean in half lengthwise. scrape seeds into a small bowl, discard bean (or place in a container of sugar for a very pleasant vanilla scented sugar) add sugar, and stir well. place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat. dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums are tender, stirring once. | place the pears in a large saucepan and pour apple juice in to cover the pears. add vanilla bean and bring the pears to a simmer over medium heat. simmer until tender, being careful not to burn. allow pears to cool, then serve in the center of a dessert plate. spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint. enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the crust in a 9-inch pie plate and flute the edges. place a layer of green tomatoes in bottom of pie. cover with a layer of lemon slices, sprinkle with a layer of sugar. layer tomatoes, lemon and sugar until pie is full. bake at 350ºf until brown and bubbly, about 50 to 60 minutes. | partially bake your pie crust. i use whole wheat pastry four, but you can use your favorite recipe. mix the mayo with the cheddar cheese. layer the pie as follows: 1/2 the tomatoes, 1/2 the onion, 1/2 the basil, 1/2 the mushrooms, 1/2 the swiss cheese, all the mayo and cheddar mixture, then repeat layers. bake at 350 for 35 to 40 minutes until golden. share with friends and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. arrange asparagus in single layer on baking sheet and coat with cooking spray. sprinkle with salt and pepper. bake for 12 minutes. melt butter in a small skillet over medium heat. cook for 3 minutes or until lightly browned. remove from heat, stir in soy sauce and vinegar. drizzle over asparagus, toss well to coat. | preheat oven to 400f. dry asparagus on paper towels. place spears in a shallow roaster. drizzle spears with oil and turn to coat. sprinkle with salt if desired. roast 10 mins til spears are tender. remove to a plate and sprinkle with parmesan cheese. serve on toasted italian bread slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well. stir in salmon, peas, onion, and noodles; toss lightly. pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°f for 30 minutes. uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly. | melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in a medium size pot over medium heat. add onion and garlic and sautee until tender. next add celery, leaves and carrots and sautee for 5 minutes longer, stirring occasionally. then add chicken broth (or vegetable bouillon if vegetarian), potato (peeled or not), ginger, salt and pepper. simmer on low heat for 1 hour. i have a stainless steel garlic press and i find it wonderful to mince ginger. it saves a lot of time and releases the juices better. | peel ginger and slice thinly. season salmon with pepper. mix everything but the salmon in a pan and bring to a boil. once the water boils, place salmon into pan and reduce to a simmer. cook thoroughly. the fish browns and falls apart in the sauce when it is ready. this is wonderful served over a salad. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325. put egg and applesauce into large mixing bowl. mix with a spoon. add honey, and vanilla. mix. add bananas, flour, baking powder, and water. mix well. add cereal. mix. pour into 11 by 7 glass baking dish, lightly sprayed. sprinkle top with cinnamon. bake in oven at 325 for 25-30 minutes. check with knife, it should come out almost clean, but be slightly warm and gooey inside. if not done then check every 3 or so minutes. cool 30 minutes. freezes superbly. | boil raisins and water together to get 1/4 cup raisin juice. cream together butter and and powdered milk. add bananas, raisin water, vanilla, lemon juice eggs and finely chopped nuts. blend in dry ingredients bake in 9x10-inch cake pan at 350° for 30-40 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat. heat oil in a large skillet over medium-high heat. add chicken and cook until lightly browned; then add curry powder and toss to coat. remove from pan. add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste. return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened. garnish with cilantro and a dollop of yogurt. serve with quick cooking minute rice, if desired. | in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the zucchini in half lengthwise (you can also use yellow summer squash). spread butter or margarine on one half of the squash. sprinkle the garlic, cheese's and spices on the other half. (use as much or as little as you like) place the buttered half on top of the half with the cheese and spices. slice in half or if squash is real big, cut in thirds or fourths. wrap each portion in aluminum foil and place on grill. grill for about 10 to 15 minutes turning often. | cut zucchini lengthwise in half. scoop out pulp, leaving 1/4 inch wall; chop pulp and reserve. place zucchini shells cut sides down in dish. cover loosely and microwave on high (100%) until crisp-tender (about5-6 minutes.) cover and microwave reserved pulp, onions, and butter in a 1 1/2 quart casserole or bowl on high until tender (6-7 minutes.) stir in cheese, tomato, salt and pepper. turn zucchini shell cut sides up; spoon mixture into shells. cover loosely and microwave on high until hot (2-3 minutes.). |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt. note that minute tapioca requires no soaking. cook in double boiler until transparent. core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar. pour over the tapioca and bake in a moderate oven till apples are soft. serve with sugar and cream or a custard sauce. recipe note: rhubarb or pineapple may be substituted for apple, and sugar added to taste. | mix milk, tapioca, 2 tablespoons splenda, and egg yolk in medium saucepan. let stand 5 minutes. beat egg white with electric mixer to soft peaks. gentle add 2 tablespoons splenda. cook milk mixture over medium heat, stir constantly until it comes to a full boil. remove from heat. combine with egg white mixture. add vanilla. use elect. mixer quickly to combine whites and milk mixture. cover with plastic wrap over surface of pudding. let stand 20 minutes. uncover and mix with elect. mixer once more. recover and refrigerate. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt. note that minute tapioca requires no soaking. cook in double boiler until transparent. core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar. pour over the tapioca and bake in a moderate oven till apples are soft. serve with sugar and cream or a custard sauce. recipe note: rhubarb or pineapple may be substituted for apple, and sugar added to taste. | put the 6 first ingredients in a casserole. cook at medium heat, stirring constantly, about 15 minutes or until it thickens. let cool to room temperature. add the applesauce and whisk. put in indivudual dessert dishes and put in the fridge at least 2 hours. serve cold, with a slice of apple as a garnish. it's important to stir constantly if you don't want your tapioca to stick together. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: butter and flour a 9 inch pie pan. preheat over to 350°f. for the crust: cream the butter and sugar. add the egg and blend well. combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. with floured fingers, pat the sticky dough into the bottom of the pie pan. push the dough up the sides of the pan. refrigerate as you make the filling. filling: mix all the filling ingredients, except the blueberries until smooth. put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. bake for 50-60 minutes until the crust is browned and the custard has set. chill well. | spray 9 inch pie pan; sprinkle graham cracker crumbs on bottom and sides. set aside. combine jello and water mixing til dissolved; cool. stir in yogurt, splenda mix well. combine blueberries and powdered sugar fold into yogurt. pour into prepared pie pan; chill several hours til firm. serve with whipped topping. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl bowl fold blueberry yogurt into whipped topping. reserve 18 whole blueberries. coarsely chop remaining blueberries. fold chopped blueberries into yogurt mixture. spread in crust. top with reserved blueberries. freeze at least 4 hours or until firm. let stand at room temperature for 15 minutes before cutting. garnish as desired. store in freezer. | spray 9 inch pie pan; sprinkle graham cracker crumbs on bottom and sides. set aside. combine jello and water mixing til dissolved; cool. stir in yogurt, splenda mix well. combine blueberries and powdered sugar fold into yogurt. pour into prepared pie pan; chill several hours til firm. serve with whipped topping. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour, 2/3 c sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth. beat egg whites at high speed til foamy, add 1/4 c sugar 1 tablespoon at a time, beating til stiff peaks form. gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries. pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch. bake 350 degrees f for 35 minutes or til cake springs back when lightly touched in the center. let cool; serve warm, shift powdered sugar over top. | beat egg yolks til creamy. add lemon juice, milk, lemon peel, sugar substitute, salt and flour. beat to blend thoroughly. stiffly beat egg whites. gently fold egg yolk mixture into egg whites. pour mixture into 1 qt well greased baking dish. set dish in pan and add 1/2 inch of water to the pan. bake 350f 30 mins or til lightly browned and puffy. to microwave:. cook on defrost 15-17 minutes. turn dish 1/4 turn every five minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line a 9x13 buttered pan with graham crackers. mix 2 boxes of pudding with milk. let set. add cool whip to pudding and put 1/2 of it over crackers. continue topping with more crackers and pudding with the last layer being crackers. ice over top of crackers with chocolate fudge icing. | prepare pudding according to package directions. fold in the container of lite cool whip. line the bottom of a 9x13 pan with the graham crackers. spread half of the pudding mixture on top of the graham crackers. put another layer of graham crackers. spread remaining pudding mixture on top put another layer of graham crackers microwave frosting for 20-30 seconds to thin slightly. pour/spread over the top of the graham crackers. refrigerate for 6-8 hours to allow graham crackers to soften. |