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Food Ilike To Make

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this is some of the things I like to fix during a week adn week end

Breakfast Casserole



1 cup chopped green pepper

1 cup chopped red pepper

1/2 cup chopped onion

2 cups cholesterol-free egg product

1 cup fat free milk

3/4 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese

1 tsp. Italian seasoning

1/4 tsp. black pepper

4 slices whole wheat bread, torn




SPRAY medium nonstick skillet with cooking spray. Add peppers and onion; cook on medium-high heat 4 minutes or until tender, stirring occasionally. Place in large bowl. Add egg product, milk, cheese and seasonings; mix with wire whisk until well blended.

SPRAY 2-quart casserole with cooking spray. Place bread in prepared casserole. Cover evenly with egg product mixture, making sure all bread is coated.

BAKE at 350°F for 45 to 50 minutes or until knife inserted near center comes out clean.




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Shrimp Creole Macaroni

1 pkg. (14 oz.) KRAFT Macaroni & Cheese Family Size Dinner

1/2 cup fat free milk

1/2 cup chopped green pepper

1/2 cup chopped onion

1 Tbsp. vegetable oil

1 can (14-1/2 oz.) stewed tomatoes, drained, cut up

1 lb. cleaned medium shrimp, cooked

1/2 tsp. hot pepper sauce




PREPARE Dinner as directed on package, using 1/2 cup fat free milk and omitting margarine; keep warm.

COOK and stir green pepper and onion in hot oil in large saucepan on medium heat until tender-crisp. Add tomatoes, shrimp and hot pepper sauce; cook and stir until heated through. Add macaroni and cheese.


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:wow:Low-Fat Seafood Gumbo






Prep Time: 15 min. Cooking Time: 15 min




1 cup chopped green sweet pepper

1/2 cup chopped onion

1 tablespoon cooking oil

1 tablespoon cornstarch

1 14-1/2-ounce can Cajun-style stewed tomatoes

1 6-ounce can hot-style tomato juice

1 cup frozen cut okra

1 8-ounce package frozen, peeled, and cooked shrimp

1/2 of an 8-ounce package frozen crab-flavored, salad-style fish (about 1 cup)

3/4 cup quick-cooking rice

1-1/4 cups water







1. In a large saucepan or 4-quart Dutch oven cook sweet pepper and onion in hot oil until tender; stir in cornstarch. Add undrained tomatoes and tomato juice all at once. Cook and stir until bubbly; add okra. Bring mixture to boiling; reduce heat. Cover; simmer for 10 minutes.

2. Stir in shrimp, crab-flavored fish, uncooked rice, and water. Return mixture to boiling. Remove from heat. Cover and let stand about 5 minutes or until rice is tender, stirring occasionally. Makes 4 main-dish servings.



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My Tuna Rarbite






2 T spoons butter

2 T spoons flour

1/4 t Worcestershire sauce

Dash cayenne pepper

1 cup milk (or cream)

1/2 cup kraft shredded cheese

1 can tuna

6 slice to toasted bread





Melted butter,Add Flour , Worcestershire sauce, add cayenne pepper and mix well. Add milk slowly stirring contently so not to stick, and bring to a boiling point. Add cheese and stir until melted . Remove from heat beat in egg mix well add tuna into sauce.

Serve on toasted bread



Serving Information


Serves: 6


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Your recipies, WS, sound delicious! I happen to like Cajun food, even though I live in Minnesota. There are some local restaurants that serve some dishes with a Cajun flavor. I recall eating blackened catfish; very tasty.


As for me, I also cook, if its something that I can grill - steaks, brats, burgers, hot dogs. Last weekend I grilled chicken breasts. I would provide a recipie, BUT, I just basically "winged" it. :hug: BTW, I used a dollar store spice called "Grilled Chicken Seasoning".

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Baked Spaghetti


1 cup chopped Onion 1 cup chopped green pepper


1 table spoon butter 1 can tomatoes (28oz)


1can(4oz)mushroom 1can olives sliced


2 teaspoon Oregano 1 pound ground beef


1 can mushroom soup 2 cups Parmesan cheese


1/4 cup water 12oz cooked spaghetti


In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives & oregano.


Add ground beef cook for 10 minutes. Place half of spaghetti in greased 13-inX2-in baking dish.


Top with half of the vegetable mixture. Sprinkle cup cheese and repeat layers. Mix the soup and water until smooth:


Pour over the casserole. Sprinkle with Parmesan cheese.


Bake, Uncovered, at350 fo30-35 minutes or until heated through.


Yields: 12 servings

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Hereis a greate and easy cookie :laugh:


SUGAR FREE Apple suace cookies



1 1/3 cup flour 2 teaspoon’s cinnamon

1 teaspoon baking soda ½ teaspoon salt

½ teaspoon nutmeg ½ teaspoon allspice

1 cup Quicker Oats ½ cup melted butter

2 eggs 2 teaspoons Vanilla

1 cup unsweetened Apple sauce 1 cup raisin’s



Put dry ingredients in bowl, & stir well add remaining ingredients blend well. Drop by tablespoon full on greased cookie sheet.

Put gently 5 raisin’s in each cookie, then bake at 375* in preheated oven for 10 min.


Before cookies cool sprinkle generously with Equal or other sugar sub.



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here is a spicie one :laugh:


Double Chili-Cheeseburger with Grilled Onions Recipe courtesy Emeril Lagasse, 2001






Recipe Summary

Difficulty: Medium

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 4 servings

8 (3-ounce) hamburger patties, about 1/3-inch thick

Essence, recipe follows

Salt and freshly ground black pepper

1 cup thinly sliced yellow onions

4 hamburger buns

Down Home Chili, recipe follows

8 ounces sharp cheddar, cut into 8 slices



Preheat the griddle. Lightly season the patties on both sides with the Essence, salt, and pepper.

Place the patties on the hot griddleand cook for 3 to 4 minutes. Flip the patties, add 1 slice of cheese to each, and continue to cook. Add the onions to the griddle and cook until wilted, about 4 minutes. Season the onions with Essence, salt, and pepper. Meantime, place the hamburger buns, inside down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.

Place one toasted bun on a serving plate. Place one patty on the bottom bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a portion of onions on the chili and top with bun. Repeat with the remaining ingredients, and serve immediately.


Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Down Home Chili:

1 tablespoon vegetable oil

1 1/2 pounds lean ground beef

2 cups chopped yellow onions

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon Emeril's Original Essence

1 teaspoon salt

2 teaspoons ground cumin

1/4 teaspoon ground black pepper

1 (15-ounce) can whole peeled tomatoes

3 tablespoons tomato paste

1 teaspoon sugar

2 cups water

1 1/2 cups shredded mild cheddar, optional


In a heavy 6-quart pot, heat the oil over medium-high heat. Add the meat and stir with a large wooden spoon to break up the meat. Cook, stirring, until the meat is brown and cooked through, 5 minutes. Add the onions, garlic, chili powder, essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes, tomato paste, sugar, and water. Stir well and bring to a boil. Lower the heat to medium-low and simmer uncovered for 30 minutes. Keep warm until ready to serve.

Yield: 6 cups (about 6 to 8 servings)


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:laugh: Chocolate Low Carb Cheesecake






1 lb. (2 - 8 oz. packages) cream cheese

4 oz. dark chocolate, finely chopped

1 tsp. cocoa

3 packets aspartame (such as Nutra Sweet®)

3/4 tsp. liquid stevia

3 tsp. vanilla extract

3 eggs

3 C sour cream








Preheat oven to 375° F.


Finely chop chocolate in a food processor or using a knife. Set aside.


In a large bowl, beat cream cheese and sweeteners until smooth, add eggs one at a time, beating after each addition. Add vanilla and finely chopped chocolate, then beat in the sour cream just until blended. Divide batter between 10 small ramekins.


Prepare a "Bain Marie" by placing the cups in a baking dish, then filling the dish 3/4 the way up the sides of the cups, with warm water. Bake for 50 minutes, then turn off oven and don't open the door for another hour.


Remove from oven, cool and then chill completely before serving



Makes 10 individual cheesecakes

Serving Information


Serves: 20

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Ok i have copyied the one for the apple cookies so tomorrow i will give them try,i did learn how to cook and make cakes at school,i was the only guy to take cooking lessons in my school only i didnt take them for the cooking lessons :laugh: but i did learn a few things.

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same reason i took 4 years of cooking

already could out cook the teacher ah

high school so long ago

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got this one off of

[glow=blue]Stacked Chicken Salad Sandwich



• 4 7- to 8-inch flour tortillas

• 1/2 cup tub-style cream cheese

• 1 cup deli chicken or tuna salad

• 3 leaves iceberg lettuce

• 3 - 4 pimiento-stuffed olives, pitted ripe olives, gherkins, or cherry tomatoes (optional)





1. Spread three tortillas with cream cheese. Top each with some chicken or tuna salad, then a lettuce leaf. Stack tortillas; top with remaining tortilla.



2. Cut stack into wedges to serve. Pierce each wedge with a decorative pick or a toothpick topped with olives, gherkins, or tomatoes, if desired. Makes 3 servings.




Nutritional Information


1 serving:Calories 392;Fat 27g(Saturated 12g);Cholesterol 75mg;Sodium 391mg;Carbohydrate 22g(Dietary Fiber 1g);(Protein 15g)


Recipe source: Better Homes and Gardens®. Copyright 2002. Meredith Corporation. For more recipes, please visit



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California Turkey & Vegetable Sandwich





1 Kaiser roll, partially split

1 Tbsp. MIRACLE WHIP Light or KRAFT Mayo Fat Free Mayonnaise Dressing

Dash cracked black pepper (optional)

1 KRAFT 2% Milk Singles

6 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast

2 tomato slices

1/4 cup mixed green pepper strips and shredded carrot







SPREAD cut sides of roll with dressing. Sprinkle with black pepper.

FILL with remaining ingredients.







Great Substitute

Substitute coleslaw blend or shredded lettuce for the shredded carrot.










Serving Information


Serves: 1



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:o Zucchini Omelet " :dude:


3 cups grated Zucchini


½ cup Parmesan cheese


3/4 cup Bisquick


4 Eggs


½ cup chopped Onion


1/3 cup parsley


Dash Oregano


5 Tablespoons oil


salt&pepper to taste


Mix all togther and bake in greased 9 x 13 pan,


Bake @ 350 Oven 30 to 40 Minutes or until brown

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:dude: you are going to realy love this one



6 boneless pork chops ( 1 inch thick)


1 tablespoon vegetable oil


1 package (6 ounces) stuffing mix


1 can(21 ounces ) apple pie filling or fresh apples


In a skillet, brown the pork chops in oil over medium-high heat.


Meanwhile, prepare the stuffing according to the package directions.


Spread pie filling in to a greased 9-inch, x 2-inch, backing dish.


Place pork on top: spoon stuffing over pork chops.


Cover and bake at 350 for 35 minutes. Uncover and bake 10 minutes longer or until a meat thermometer reads 160 .


Makes : 6 servings

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Well this is a fast and easy one.


Raspberry sauce

mash/mix FRESH raspberries

add a bit water (u'll see how much u need'

add sugar or sweetener after your own taste

and a little lemon (either fresh or from the bottle)


Boil it up and mix it until it tastes perfect :dude:


Eat it warm or cold with icecream, cake, muffins whatever u like :o

Or do as I prefer, drink it!

It's even healthy tehe

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wow thank you for the recipe nachtvogel


Rice Casserole

Total Time: 1 hr 30 min

Makes: 12







1 cup cooked rice

1 pound ground beef

1/3 cup choped red and green bell pepper

1 small or large onion choped

1 can cream ofmushroom



Start by cooking the ground beef and get rid of grease, add Onion and other ingredients cook entil tender,slowly add cream of mushroom and add rice

put in to a cast iron pan and put in to oven at 350* for and hour or entil brown



you may add mixed vegtables to the Casserole I add Shredded zucchini and corn. have fun


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:o Here is a good somer drink well all will love I read that is was a drink that trhe ladys Of the Deep south use to have at tea time


Old Fashion Ice tea




4 tablespoons Lipton instant ice tea

1 tub CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix





spoon in the tea and add water and CRYSTAL LIGHT Raspberry Ice

Mix together and chile for a hour.

for extra flare add sprig of mint on side yummy and cooling on a hot day,




I like to make it with sun tea using 6 lipton tea bags



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:blink: try this cookie recipe. Don't tell your friends and they won't know they are sugar free.


Peanut Butter Diabetic Cookies:


1 c. creamy or chunky peanut butter

1/2 c. shortening

1-1/4 c. Splenda

3 tbs skim milk

1 tbs. vanilla

1/4 c. egg substitute

1-3/4 c. flour

1 tsp baking soda.

Makes 4 dozen cookies. bake at 350 7-10 min, till bottoms are golden.

each cookie is 1/4 fruit and 1/2 a starch exchange

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Total Time: 1 hr 30 min

Makes: 4







1 Tbsp Butter

2 Onions Sliced

1 can Salmon

1/2 tsp salt

1/2 tsp pepper

1 can mushroom soup (or cerlery soup)




Melt butter in backing dish. Flake salmon and spread half in dish. Sprinkle with salt & pepper. Spread half of the onions over. Add remaning salmon and onions. Pour soup over all; bake at 400 for 30 minutes.




serves 4

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this is from the show 30 Minute meals

Chocolate Orange Fondue and Stem Strawberries Recipe courtesy Rachael Ray

See this recipe on air Friday Jul. 23 at 2:30 PM ET/PT.





Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 2 servings, dip for 8 large stem strawberries

User Rating:





8 ounces semisweet chocolate chips

1/2 cup heavy whipping cream

2 tablespoons orange liqueur

8 large stem strawberries


When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil. When water boils, reduce heat to simmer and cover pot with a metal bowl. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes. Stir in orange liqueur. Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately.



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Sneaky Spaghetti Sauce



Total Time: 5 min

Makes: 6







1 pound (480 g) ground lean turkey

1 medium onion, 6 ounces (240 g), chopped

1 medium carrot, 4 ounces (120 g), grated

1 medium rib of celery, 3 ounces (90 g), chopped

1 medium zucchini, 6 ounces (240 g), grated

2 garlic cloves, minced

1/2 tablespoon (7.5 ml) crushed dried oregano

1 teaspoon (5 ml) crushed died basil

1 teaspoon (5 ml) crushed dried thyme

1 teaspoon (5 ml) salt (optional)

1/4 teaspoon (2.5 ml) dried hot red pepper flakes

1 28-ounce (820 g) no salt added Italian-style tomatoes, in puree

1 14 1/2-ounce (435 g) no salt added diced tomatoes, with juice

1/2 cup (120 ml) water






In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.

Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.

Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat for 30 minutes, stirring often.

Serve over cooked pasta.



Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.


Per serving: 151 calories (7% calories from fat), 21 g protein, 1 g total fat (0.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 51 mg cholesterol, 75 mg sodium

Exchanges: 2 very lean meat, 3 vegetable (makes about 6 cups or 6 servings)


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Thisis a resipie from


15 Minute Oriental Chicken & Rice Dinner


Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings



1 Tbsp. oil

4 small boneless skinless chicken breast halves (about 1 lb.)

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 soup can (1-1/3 cups) water

3 Tbsp. soy sauce

2 cups MINUTE White Rice, uncooked

1 pkg. (16 oz.) frozen stir-fry vegetables, thawed




HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through.

REMOVE chicken from skillet. Add soup, water and soy sauce to skillet; stir until blended. Bring to boil.

STIR in rice and vegetables. Top with chicken; cover. Cook on low heat 5 minutes.









Increase oil to 2 Tbsp. if using regular skillet

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Chocolate Peanut Butter Smoothie

Freeze the fruit first to make a thicker, more flavorful smoothie.




1 banana (peel before freezing)

3 T peanut butter (chunky or smooth)

2 T chocolate syrup

3/4 C milk or soy milk




Serves 1



Pina Colada Smoothie


This delicious smoothie makes a quick breakfast or a nutritious snack. Use frozen fruit for an even thicker drink. As with all smothies, you can whirl in a few ice cubes to make your drink frostier and thicker as well.


Serves 2


1 cup frozen pineapple pieces

1 frozen banana (peel banana before freezing)

3/4 cups milk

1/2 cup frozen vanilla or strawberry yogurt

1/2 cup orange juice

3 T coconut





Whirl all ingredients together in a blender until smooth. Serve immediately




Chocolate Monkey Smoothie




1 cup of chocolate soy milk

1 banana peeled

1/2 C cup of ice cubes

1 tablespoon of peanut butter






Whirl away in blender until smooth ! Pour into glasses and serve.






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This is a fun thing to make as a gift for a birthday of other octions


:laugh: Lollipop Cookies :)






Prep Time: 2 hours 40 minutes

Cook Time: 40 minutes


3/4 cup granulated sugar

6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature

2/3 cup vegetable shortening

1 egg

1/4 teaspoon pure vanilla extract

1/2 teaspoons baking powder

3 1/2 cups flour

Lollipop Centers:

1 cup sugar

3 tablespoons glucose

1/2 cup water

Few drops food coloring




Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.

On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.


Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.



Serving Information


Serves: 24

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some one asked for some bread making



ok here are 2 that youmayu find good sorry it toke me so long


Old-Fashioned Bread and Sage Dressing

(makes about 12 cups)



1/4 cup (50 g) reduced-fat margarine

5 celery ribs with leaves, chopped

1 medium onion, chopped

1 teaspoon (5 ml) crushed dried thyme

1/2 to 1 teaspoon (2.5 to 5 ml) crushed dried sage

1 teaspoon (5 ml) salt (optional)

1/4 teaspoon (1.75 ml) freshly ground pepper

2 1-pound (480 g) loaves firm white bread, cut into 1/2-inch slices

1/3 cup (20 g) chopped parsley

2 1/2 to 3 cups (560 to 720 ml) 98% fat-free, no-salt-added canned chicken broth



Preheat oven to 325°F (160°C), Gas Mark 3.

Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (if using), and pepper. Set aside.

Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side. Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point stuffing can be made 1 day ahead, placed in a self-sealing plastic bag, and refrigerated).

In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Pour on hot broth and stir until bread is evenly moistened, starting with 2 1/2 cups broth and adding additional broth to reach desired consistency.

Transfer dressing mixture to a shallow baking casserole. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned and heat through, another 15 to 20 minutes.

Per 1/2-cup (120 ml) serving: 116 calories (20% calories from fat), 4 g protein, 3 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 237 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)


Whole Wheat Soda Bread

(makes 1 loaf, 22 half-slices)



1 1/2 cups (210 g) unbleached all-purpose flour

2 cups (300 g) whole wheat flour

1/4 cup (38 g) wheat germ

1 1/2 teaspoons (7.5 ml) salt

1 teaspoon (5 ml) baking soda

2 tablespoons (25 g) unsalted butter, softened

1 large egg or 1/4 cup egg substitute

1 1/2 cups (360 ml) 1% buttermilk



Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.

Set aside 2 tablespoon (18 g) all-purpose flour. In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda. Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers. Make a well in the center.

In a medium bowl, whisk together the egg and buttermilk. Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.

Turn dough out onto a lightly floured work surface. Sprinkle with the reserved 2 tablespoons (18 g) flour. Gently knead 3 or 4 times. Shape into a 8-inch (20 cm) circle. Place on the prepared baking sheet.

Using a sharp knife or razor blade, cut an X on the top of the loaf all the way to the sides. Bake for 15 minutes. Reduce oven heat to 400°F (200°C). Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom. Transfer to a rack to cool for 10 minutes before slicing.

Per 1 half-slice: 87 calories (13% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 12 mg cholesterol, 237 mg sodium

Exchanges: 1 carbohydrate (1 bread/starch




Hope this help ya

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here are some cool drink Ida's I got off of MSN


The Perfect Lemonade

There are lots of methods to make lemonade in an instant, but nothing refreshes quite like the taste of fresh-squeezed, in all its tart yet sweet lemony gloryIngredients

Makes about 2 quarts (8 servings)



1 cup water

1-1/2 cups sugar

15 to 18 medium lemons (3 cups juice)

5 cups cold water

1 lemon, washed and thinly sliced

14 small fresh mint sprigs




For the sugar syrup, bring water and sugar to a boil in a saucepan, stirring occasionally, until sugar dissolves. Pour into a bowl. Cool.

Microwave 5 or 6 lemons at a time on High 1 to 1-1/2 minutes, just until warm to the touch. Cut lemons in half and squeeze juice. Discard seeds and transfer juice and pulp to a large pitcher. Repeat with remaining lemons. Stir in cooled syrup and water.

Measure 1-1/2 cups lemonade mixture in a 2-cup glass measure. (Stir sliced lemon into remaining lemonade mixture; cover and set aside.) Arrange one sprig of mint per cube in an ice-cube tray; pour in the 1-1/2 cups lemonade mixture. Freeze the lemonade ice-cube tray 4 hours, until firm. Cover and refrigerate lemonade.

Pour lemonade into tall glasses over ice cubes.

Nutritional facts per serving: Calories: 170, total fat: 0g, saturated fat: 0g, cholesterol: 2mg, sodium: 2mg, carbohydrate: 47g, fiber: 0g, protein: 1g



Citrus-Mint Drink

Prep Time: 15 min.



1 cup snipped fresh mint leaves

2 cups water

2/3 cup sugar

1 teaspoon shredded orange peel

2 cups orange juice

2/3 cup lemon juice

Cracked ice

Fresh mint sprigs (optional)




1. Place mint leaves in a medium bowl. Bring water and sugar to boiling in a small saucepan, stirring until sugar dissolves. Remove from heat; pour over mint leaves. Stir in orange peel, orange juice, and lemon juice. Cover; let stand at room temperature for 1 hour. Strain. Cover and chill for 4 to 24 hours. Serve over ice. If desired, garnish with mint sprigs. Makes eight 4-ounce servings.


Nutritional facts per serving


calories: 98 , total fat: 0g , saturated fat: 0g , cholesterol: 0mg , sodium: 3mg , carbohydrate: 25g , fiber: 0g , protein: 1g , vitamin A: 4% , vitamin C: 79% , calcium: 2% , iron: 11%


Garden Tea Punch


• 2 cups water

• 2/3 cup sugar

• 3 tablespoons snipped fresh mint

• 1 cup orange juice

• 1/2 cup lemon juice

• 2 cups strong brewed tea

• 1 1-liter bottle club soda, chilled

• Rose, calendula, or pansy petals (optional)

• 1 large stem lavender or borage (optional)

• Flower ice cubes or ring (optional)


1. Place water, sugar, mint, and lavender or borage, if desired, in a large stainless-steel or nonreactive pan. Bring to boiling; remove from heat and let steep for 20 minutes. Strain mixture through 100 percent-cotton cheesecloth-lined colander.

2. Add orange juice, lemon juice, and tea to flavored water; chill. Just before serving, add chilled club soda. If desired, sprinkle punch with flower petals and serve with flower ice cubes or ring. Makes about 3 quarts or 16 (6-ounce) servings.

Flower Ice Cubes: Fill ice-cube trays half full with water and place an edible blossom or petal on water in each cube. Freeze until firm, then fill the tray with water and freeze again.

Flower Ice Ring: Fill ring mold half full with water and place edible blossoms or petals on water in ring. Freeze until firm, then fill the mold with water and freeze again.

Make-Ahead Tip: Prepare punch except do not add club soda. Cover and chill up to 24 hours. Prepare Flower Ice Cubes or Flower Ice Ring and freeze. Add club soda to punch before serving.


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Breakfast Tortilla Wrap


Total time to prepare: 10 min Servings: 1



• 1 strip turkey bacon, chopped

• 2 tablespoons chopped green sweet pepper

• 1/8 teaspoon salt (optional)

• 1/8 teaspoon ground cumin

• 1/8 teaspoon crushed red pepper (optional)

• 2 large egg whites, slightly beaten, or 1/4 cup refrigerated egg product

• 2 tablespoons chopped tomato

• 3 - 4 dashes bottled hot pepper sauce (optional)

• 1 8-inch fat-free flour tortilla, warmed





In a medium nonstick skillet cook bacon until crisp. Add green pepper, cumin, and salt and crushed red pepper, if desired. Cook for 3 minutes. Add egg whites or egg product; cook for 2 minutes. Stir in tomato and hot pepper sauce, if desired. Spoon onto tortilla and roll up. Makes 1 serving.




Nutritional Information


1 serving:Calories 185;Fat 3g(Saturated 1g);Cholesterol 10mg;Sodium 643mg;Carbohydrate 27g(Dietary Fiber 2g);(Protein 11g)


Recipe source: Better Homes and Gardens®. Copyright 2002. Meredith Corporation. For more recipes, please visit




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