Food Ilike To Make

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Foolproof Dark Chocolate Fudge

 

3 C semisweet chocolate chips

1 can (14 oz.) sweetened condensed milk

dash salt

1 C chopped walnuts

1 1/2 tsp. vanilla

 

 

 

 

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

 

 

 

 

 

©2003 FabulousFoods.com

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Passover Brownies

Note from Cheri:

These delicious brownies are perfect for Passover since they use no flour. Follow this link for more Passover recipes and information.

 

 

3/4 C unsalted butter, softened

3/4 C sugar

5 eggs, separated

6 oz. bittersweet chocolate

6 oz. almonds, finely ground

pinch of salt

 

 

 

Makes 24 Brownies

 

Pre-heat oven to 350°F.

 

Cream butter and sugar together. Mix in egg yolks. Set aside.

 

Melt chocolate in double boiler. Cool, then mix into butter mixture. Mix in finely ground almonds.

 

Beat egg whites until stiff but not dry, then fold into batter. Pour mixture into 9" square greased baking pan. Bake for 45 min. Cool and cut into squares.

 

©2003 FabulousFoods.com

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Quick & Easy 2-Minute

Microwave Fudge

Note from Cheri:

This ingeniously easy recipe was given to us by Kellie Head and Loretta Casteen of LazyGourmets.com.

 

This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!

 

Click here for more Lazy Gourmet Microwave Candy Recipes!

 

 

 

 

 

 

 

1/2 cup butter

3 1/2 cups powdered sugar

1/2 cup cocoa

1/4 cup milk

1 tsp. vanilla

1/2 cup chopped nuts

 

 

 

 

 

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15-20 minutes until set.

 

 

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Quick Cook Microwave Cooking Covers

 

Specifically designed to make microwave cooking safer and more efficient, these durable cooking covers speed up cooking time, eliminate spattering and automatically vent steam. Most importantly, the Quick Cook Microwave Cooking Covers are non-toxic, unlike a lot of plastic and foam that many people regularly use in their microwave ovens. Dishwasher safe and reusable, each set comes with two (2) cooking covers (10" x 10" and 8" x 8").

 

 

 

 

 

 

©2003 FabulousFoods.com

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Triple Chocolate Fudge

 

Note from Cheri:

Heidi Ott, owner of the Crafter's Community web site, shared this decadent fudge recipe with us. You can follow this link to visit Crafter's Community to find hundreds of craft ideas, tutorials, and resources.

 

 

3 1/3 C sugar

1 C butter

1 C packed dark brown sugar

1 can (12 oz) evaporated milk

32 large marshmallows, halved

2 cups (12 oz) semisweet chocolate chips

2 milk chocolate candy bars (7 oz each), broken

2 squares (1 oz each) semisweet baking chocolate, chopped

1 tsp. vanilla extract

2 C chopped pecans

 

 

Makes about 5 1/2 pounds

 

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.

 

 

©2003 FabulousFoods.com

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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

 

 

 

 

 

 

Makes 10 individual cheesecakes

 

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.

 

 

 

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Chocolate-Peanut Butter S'mores Fondue

 

Prep: 5 min Cook: 5 min Servings: 3 Presented by:

 

 

 

 

Ingredients

 

• 1/2 cup milk

• 1 2/3 (11-oz pkg)cups NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Mors

els

• 1 (7 oz.) jar marshmallow creme

• 1 cup graham cracker crumbs

• 8 Granny Smith apples

 

 

Directions

 

HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (d

o not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshm

allow creme until smooth. Remove from heat.

 

 

POUR chocolate mixture into fondue pot or serving bowl. Place graham cracker cru

mbs in separate serving bowl. To serve, dip apple slices into warm chocolate mix

ture, then dip into graham cracker crumbs.

 

 

NOTE: 1 pkg. (11.5 to 12 oz.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels or Semi-S

weet Chocolate Morsels may be used in place of Peanut Butter & Milk Chocolate Mo

rsels.

 

 

Recipe and photo courtesy of Nestle Toll House® and www.Meals.com

http://houseandhome.msn.com

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This is one I just made Last night It's great <_< I know you will just love this! Idid.

 

Stroganoff-Style Chicken

 

Prep Time: 10 min. Cooking Time: 10 min

Ingredients

 

6 cups water

5 ounces noodles (about 3 cups)

Nonstick spray coating

1/2 cup chopped onion

1 tablespoon cooking oil

12 ounces boned skinless chicken breast halves, cubed

1 8-ounce carton plain low-fat yogurt

2 tablespoons all-purpose flour

1 teaspoon paprika

1/4 teaspoon salt

2 4-ounce cans sliced mushrooms

 

Directions:

 

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.

Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.

Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.

In a small bowl stir together yogurt, flour, paprika, and salt.

Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.

 

Nutritional facts per serving

 

calories: 321 , total fat: 10g , cholesterol: 90mg , sodium: 369mg , carbohydrate: 29g , protein: 27g

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Now this one is a real easy and fun one to do it's good as a snak or as a breakfast

 

<_<

Zucchini Omelet

Ingredients

 

3 cups grated Zucchini

1/2 cup Parmesan cheese

3/4 cup Bisquick

4 Eggs

1/2 cup chopped Onion

1/3 cup parsley

Dash Oregano

5 Tablespoons oil

salt&pepper to taste

Directions:

 

 

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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Salmon-in-a-Snap

 

Ingredients

 

Nonstick cooking spray

4 1-inch-thick salmon fillets (about 1 pound)

1/2 teaspoon lemon-pepper seasoning or 1/4 teaspoon freshly ground black pepper

1 to 2 teaspoons reduced-sodium soy sauce

1 medium orange, halved and very thinly sliced

2 cups small broccoli florets

1 cup reduced-sodium chicken broth

3/4 cup water

1 teaspoon bottled minced roasted garlic or minced garlic

1 cup couscous

 

Directions:

 

1. Lightly coat a shallow baking pan with cooking spray; set aside.

2. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 degree F oven for 8 to 12 minutes or until fish just flakes easily when tested with a fork.

3. Meanwhile, in a 2-quart saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous and broccoli. Makes 4 servings.

 

Nutritional facts per serving

 

calories: 316 , total fat: 5g , saturated fat: 1g , cholesterol: 20mg , sodium: 290mg , carbohydrate: 43g , fiber: 10g , protein: 25g , vitamin C: 85% , calcium: 5% , iron: 12%

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POTATO CHOWDER :blink:

 

Ingredients

 

 

 

2cups chopped potato

1 large onion chopped

1/4 lb bacon chopped

2 cups water

2cups Milk

Directions:

 

 

 

 

Saute bacon and onion in pan until tender.

Add 2 cups chopped potato’s, and waterand salt if needed .

Cover and bring to boil reduce heaat and simmer 20 minutes or until potato’s are tender.

Add 2 cups milk and heat soup until very hot season with pepper to taste.

 

Ad ins :

1 cup chopped celery or you can add mushrooms , shredded carrots, peas, and or Clams

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DAVID EYRES PANCAKES

Ingredients

 

 

 

2 cup flour

 

1 cup milk

 

4 tablespoons Butter

 

2 teaspoons confections sugar

 

 

2 eggs lightly beaten

 

1/8 tsp, freshly grated nutmeg, I use regular Nutmeg

 

2 Tablespoon lemon juice

Directions:

 

Preheat oven to 425*, In mixing bowl combine flour, milk, eggs and nutmeg. Beat lightly leave batter a little lumpy. Melt the butter in a 12 inch skillet with heat prof handle, When the butter is melted and not brown, pour in batter. Bake 15 to 20 minutes or until Golden brown.

 

Sprinkle with confections sugar and return briefly to Oven. Sprinkle with lemon juice, and serve

 

with favorite toppings.

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Hot Chocolate :blink:

Ingredients

 

1 cup nonfat dry milk powder

5 Tablespoons sugar twin

3 tablespoons baking cocoa

1/4 tea spoon ground cinnamon

dash salt

3 cups boiling water

Directions:

 

 

 

In a saucepan, combine the milk powder, sugar,

cocoa, cinnamon and salt.

Yields: 5 servings

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SALMON JOLLY :blink:

 

Ingredients

 

1 Tbsp Butter

2 Onions Sliced

1 can Salmon

1/2 tsp salt

1/2 tsp pepper

1 can mushroom soup (or cerlery soup)

 

 

Directions:

 

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.

 

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this is a good one

 

 

Chicken Stew

Diabetic Recipe

 

Ingredients:

1 pound of boneless skinless chicken breasts, cubed

One, (14-1/2 ounce) can diced tomatoes, undrained

Two potatoes, peeled and cut into 1/2-inch cubes

Five medium carrots, chopped

Three celery ribs, chopped

One large onion, chopped

One medium green bell pepper, chopped

Two, 4-ounce cans mushroom pieces, drained

Two low-sodium chicken bouillon cubes

One packet artificial sweetener

1 teaspoon chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cups cold water

 

Directions:

In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

 

Recipe makes ten servings.

 

Nutrition Information per Serving:

Calories 123

Fat 1g

Saturated Fat 2g

Cholesterol 25mg

Carbohydrates 16g

Protein 11g

Sodium 209mg

Fiber 3g

 

 

Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch

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Brownie Bottom Cheese Cake

 

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Ingredients

 

5 eggs, divided

 

4 squares bakers chocolate

 

2 1/4 sugar divided

 

1/4 cup milk

 

2 teaspoon vanilla divided

 

1 cup flower

 

½ teaspoon salt

 

3 packages (8oz each) Philadelphia cream cheese softened

 

½ cup sour cream

 

Procedure

 

 

 

 

Melt butter and chocolate in heavy sauce pan over low heat, stirring constantly: Cool. Blend in 1 ½ cups sugar .

 

ADD 2 of the eggs, 1 at a time mixing on low speed after each addition until blended. Blend in mild and 1 teaspoon Vanilla, mix flour and salt, Add to chocolate mixture, mixing just enough until blended. Spread evenly onto bottom of greased an floured 9inch spring form pan, Bake at 325*F for 25 minutes.

 

MIX cream cheese, and remaining 1/4 cup sugar and 1 teaspoon vanilla, with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time mixing on low speed after each addition, just until blended. Blend in sour cream pour over brownie bottom.(filling will almost come to top of pan)

 

BAKE at 350*F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or over night. Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired.

 

</DIR></DIR>

HELPFUL HINTS:

 

To quickly soften and 8-ounce package of cream cheese, unwrap it and place on a microwave able plate. Microwave at Medium (50% power) for 30 to 40 seconds. Let stand for 1 minute before useing.

 

Use a boxed brownie mix instead doing 1& 2

 

Serving Information

 

Serves: 12

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Decadent Chocolate Chunk Cheesecake

 

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Ingredients

 

1 ½ cup Oreo Chocolate Cookie Crumbs

 

1/4 cup melted butter

 

3/4 cup sugar

 

3 eggs

 

½ cup sour cream(or plain yogurt)

 

12 squares(1 ½ pkg, 8 squares each) Simi-Sweet Baking Chocolate divided

 

½ cup whipping cream

 

Procedure

 

 

Preheat: oven to 350* if useing a silver springform pan(Or preheat oven to 325*F if useing a nonestick springform pan) Combine crumbs and butter Press firmly in to bottom of 9-in pan.

Beat: cream Cheese and sugar in a large mixing bowl with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing until blended after each addition. Stir in the sour cream (plain yogurt) and 8 chunks of chopped chocolate pour over crust.

 

Bake: 45 to 50 minutes or until center is almost set , Run a knife(or spatula ) around the side of pan to loosen cake. Cool completely.

 

Bring: cream (using double boiler) to simmer on low heat. Add 4 squares chopped Chocolate chunks stir until completely melted. Cool slightly. Pour over Cheesecake. Refrigerate at lest 3 hours or over night . Remove from pan

 

Makes 16 servings

 

Prep time: 10 minutes

 

Baking time: 50 minutes

 

[WEAREBORG4102 0]

:biggrin:

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Chicken and Prosciutto Roll-Ups

Prep Time: 20 minutes

 

Ingredients

 

1/4 cup dry white wine

2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

4 medium skinless, boneless chicken breast halves (about 1 pound total)

4 thin slices prosciutto (about 1 ounce total), trimmed of fat

2 ounces fontina cheese, thinly sliced

1/2 of a 7-ounce jar roasted red sweet peppers, cut into thin strips (about 1/2 cup)

Fresh thyme (optional)

 

Directions:

 

1. For sauce, in a small bowl combine wine and the 2 teaspoons fresh or 1/2 teaspoon dried thyme. Set aside.

2. Place a chicken piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken pieces.

3. Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange one-fourth of the roasted pepper strips on cheese near bottom edge of chicken. Starting from bottom edge, roll up jelly-roll style; secure with wooden toothpicks. (At this point, chicken may be individually wrapped in plastic wrap and refrigerated up to 4 hours.)

4. Grill chicken on the rack of an uncovered grill directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce. Garnish with additional fresh thyme, if desired. Makes 4 servings.

 

Nutritional facts per serving

 

calories: 214 , total fat: 9g , saturated fat: 4g , cholesterol: 76mg , sodium: 294mg , carbohydrate: 2g , fiber: 0g , protein: 27g , vitamin A: 14% , vitamin C: 85% , calcium: 7% , iron: 7%

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Philadelphia Cheese Steak Sandwich

Ingredients

 

1 12-ounce boneless beef rib eye steak

2 tablespoons margarine or butter

2 medium onions, thinly sliced and separated into rings

1 medium red or green sweet pepper, cut into thin strips

4 French rolls or hoagie buns, split

4 ounces thinly sliced cheddar cheese

 

Directions:

 

1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.

3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.

 

Nutritional facts per serving

 

calories: 484 , total fat: 25g , saturated fat: 10g , cholesterol: 81mg , sodium: 615mg , carbohydrate: 34g , protein: 30g

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Taco Burger

 

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Ingredients

 

1 lb. ground beef

1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix

1/4 cup TACO BELL HOME ORIGINALS Salsa

1/4 cup MIRACLE WHIP Dressing

4 hamburger buns, split

1/2 cup KRAFT Shredded Cheddar Cheese

Lettuce

4 tomato slices

 

Procedure

 

MIX ground beef and seasoning mix; shape into 4 patties. Place on grill over medium coals. Grill 8 to 10 minutes or until cooked through, turning after 4 minutes.

MIX salsa and salad dressing.

PLACE burgers in buns; top with salsa mixture, cheese, lettuce and tomatoes.

 

Great Substitute

To get more whole grains in your diet, serve burgers in whole wheat buns.

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Pot Luck Pork Chop and Potato Casserole

 

Ingredients

2 cans (10 3/4-ounces each) 98% fat free cream of mushroom soup

6 medium (6 - 9 ounces each) Idaho Potatoes, scrubbed

6 pork loin chops (about 2 1/2-pounds), about 1-inch thick

1 bunch broccoli, washed and cut into long spears

1 tablespoon olive oil

2 medium onions, chopped

4 large cloves garlic, minced

1 tablespoon poultry seasoning

1 teaspoon ground black pepper (optional)

 

 

 

Preparation

Preheat oven to 400° F.

 

In a large mixing bowl, combine soup and 2 cans of water until blended; set aside. Slice half of the potatoes and place them in a 12X18X4-inch roasting pan (or other large, deep pan).

 

In a large skillet, sauté the pork chops over high heat about 5 minutes, or until nicely browned on both sides.

 

Arrange chops over the potatoes in the pan. Place broccoli spears in the pan around the chops. In the same pan that the chops were sautéed, heat the olive oil over high heat, add onions and garlic and cook, stirring often for 5 minutes or until lightly browned. Stir in poultry seasoning. Spoon the mixture over the chops and broccoli, and sprinkle with pepper, if desired.

 

Add the soup mixture to the hot skillet. Turn off the heat and scrape up all browned bits from the pan; set aside. Slice the remaining potatoes and arrange over all in the pan. Pour the soup mixture over all, scraping all browned bits onto the casserole. Cover pan tightly with foil and bake for 45 minutes. Remove foil and continue to bake another 15 minutes.

 

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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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Cabbage Roll

 

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Ingredients

 

1 cabbage

 

2 pounds ground beef chuck

 

1/4 cup rice, uncooked

 

1 onion, grated

 

1 carrot, grated

 

1/2 teaspoon salt

 

 

Sauce

 

 

1 cup tomato sauce

 

1/2 cup lemon juice

 

3/4 cup brown sugar

 

 

Combine Sauce Ingredients

Procedure

 

Boil cabbage in a large pot until cabbage leaves are tender. Remove from pot and rinse with cold water. Let cool. Carefully remove cabbage leaves and remove the hard stem.

 

 

Combine meat, rice, eggs, onion, carrot and salt. Place about 1/3 cup of the meat mixture on a cabbage leaf and roll up tight. Continue until all of the meat mixture has been used. Place the cabbage rolls in a deep frying pan with a lid. Pour the sauce over the cabbage rolls to cover. Add some water if necessary. Cover with the lid and boil for 30 minutes on medium heat. Reduce heat to low, and simmer for another 20 minutes. Remove to deep baking pan and place in a 350-degree oven until lightly browned, approximately 20 to 30 minutes

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Breads to make

Crawfish Bread

Ingredients

Makes 1 large loaf, 12 servings

 

 

1 envelope (1/4 ounce) active dry yeast

1 tablespoon sugar

2 tablespoons plus 1 teaspoon vegetable oil

1 1/4 cups warm water (about 110 degrees F)

3 1/2 cups bread flour or bleached all-purpose flour

2 1/2 teaspoons salt

1 tablespoon unsalted butter

1/2 cup chopped yellow onions

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped yellow bell pepper

1/2 teaspoon cayenne

1 1/2 pounds peeled crawfish tails

1/2 pound sharp cheddar cheese, grated

1/2 pound Pepper Jack cheese, grated

1 large egg, beaten

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

 

Preparation

Line a large baking sheet with parchment paper and set aside. Combine the yeast, sugar, and 2 tablespoons of the vegetable oil in the bowl of a stand mixer fitted with a dough hook. Add the warm water. With the mixer on low speed, beat the mixture for about 1 minute to dissolve the yeast. Let sit until foamy, about 5 minutes. (If the yeast mixture doesn't begin to foam after 3 minutes, it means the yeast is not active. You will need to start over with fresher yeast.)

In a large mixing bowl, combine the flour and 1 teaspoon of the salt. Add the flour mixture, 1/4 cup at a time, to the yeast mixture, mixing on low speed until the dough lightly comes together. Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. (Alternately, stir the flour into the yeast mixture with a large wooden spoon, and stir until it comes together into a ball. Turn out onto a lightly floured surface. Knead into a smooth, elastic dough with a slightly tacky surface, 5 to 6 minutes, adding more flour 2 teaspoons at a time as needed.)

Coat a large bowl with the remaining 1 teaspoon vegetable oil. Put the dough in the bowl and turn to coat on all sides. Cover the bowl with plastic wrap, set aside in a warm, draft-free place, and let rise until doubled in size, about 1 hour.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, bell pepper, the remaining 1 1/2 teaspoons salt, and the cayenne. Cook, stirring, for 4 minutes. Add the crawfish and cook, stirring until soft, about 4 minutes. Remove from the heat, drain off any excess liquid from the pan, and set aside to cool.

Remove the dough from the bowl and turn out onto a lightly floured work surface. Push it down, then, using your hands, pat it out to flatten it. Pick it up, dust the work surface with flour, and return the dough to the work surface. Roll or pat it out to a 20x15-inch rectangle, about 1/8-inch thick.

Combine the cheeses in a medium-size mixing bowl. Sprinkle half of the cheese over the upper half of the rectangle of dough, leaving a 1/2-inch border. Spoon the crawfish mixture evenly over the cheese. Top with the remaining cheese. Fold the other half of the dough up over the filling, forming a half-moon shape, and pinch the edges tightly to seal completely. Fold the edges over, seal securely, and then crimp.

Carefully transfer to the prepared baking sheet. With a sharp, pointed knife, make three slits on top, about 6 inches apart. Brush the surface of the dough with the beaten egg and sprinkle with the kosher salt and black pepper. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 1 hour.

Preheat the oven to 400 degrees F. Remove the plastic wrap and bake the bread until golden brown, 30 to 35 minutes. Let cool slightly. Cut crosswise into 12 equal portions and serve warm.

 

 

Rosemary Focaccia

Ingredients

Makes one 9x13-inch bread

 

 

6 tablespoons plus 1 teaspoon extra-virgin olive oil

Three (1/4 ounce) envelopes active dry yeast

2 teaspoons sugar

2 cups warm water (about 110 degrees F)

5 1/2 cups bread flour (or more as needed)

3 teaspoons salt

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

 

 

Preparation

Lightly oil a large bowl with 1 teaspoon of the oil and set aside.

In the bowl of an electric mixer, combine the yeast, sugar, water, and 2 tablespoons of the oil. Stir and let sit until foamy, about 5 minutes. Add the flour and the salt, and mix on low speed until the dough comes together and forms a ball, 2 to 3 minutes. Increase the speed to medium and mix for 8 minutes. If the dough is still sticky, continue mixing and gradually add the additional flour as needed to make a smooth dough. (Alternately, stir the flour into the yeast mixture with a large wooden spoon, and stir until it comes together into a ball. Turn out onto a lightly floured surface. Knead into a smooth, elastic dough with a slightly tacky surface, 6 to 8 minutes, adding more flour 2 teaspoons at a time as needed.)

Form into a ball and place in the prepared bowl. Cover with plastic wrap or a kitchen towel, and let rest in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

Preheat the oven to 450 degrees F. Grease a 9x13-inch baking sheet with 1 tablespoon of the olive oil. Turn the dough out onto the baking sheet, pressing evenly across the bottom of the pan. Cover with plastic wrap and set in a warm, draft-free place until it rises until nearly doubled, 30 minutes to 1 hour. With your fingertips, make dimples in the dough at 3-inch intervals. Sprinkle with the rosemary and salt, and drizzle with the remaining 3 tablespoons of oil. Bake on the lower oven rack until just golden brown, 25 to 30 minutes.

Remove from the oven and, using a spatula, lift from the baking sheet and cool on a wire rack before cutting into squares or other desired shapes. Serve warm or at room temperature.

 

 

Alden's Grandmother's Cornbread

Ingredients

Makes one 10-inch round

 

 

1/4 cup bacon grease, vegetable oil, or shortening

2 cups yellow cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups buttermilk

1 large egg, lightly beaten

5 tablespoons melted unsalted butter

Unsalted butter, accompaniment

 

 

Preparation

Preheat the oven to 450 degrees F. Put the bacon grease in a 10-inch black cast-iron skillet and swirl to coat the sides and bottom evenly. Place the skillet in the oven to heat.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well.

In a small bowl combine the buttermilk, egg, and melted butter. Add to the dry ingredients and stir just to combine.

Remove the hot skillet from the oven, carefully swirl to evenly distribute the hot grease, and quickly pour the cornmeal batter into the skillet. Bake until firm and golden brown on top, 25 to 30 minutes. Remove from the oven. Let sit for 5 minutes, then turn out onto a cutting board.

Cut into wedges and serve hot with unsalted butter passed at the table.

 

[WildStar 0]

This is some thing I found that I thought i woud share with you!

 

Slow Cooker Chicken & Dumplings

Note from Cheri:

The recipe and text below are reprinted with permission from The Gourmet Slow Cooker, by Lynn Alley (2003 Ten Speed Press). This book really takes slow cooker cooking to new levels. Click here to learn more about The Gourmet Slow Cooker and for more sample recipes.

 

 

 

 

Recipes for chicken and dumplings were brought to America by French, German British and eastern European immigrants, just to name a few. And variations can be found among the Pennsylvania Dutch and in the Deep South, the Midwest, and New England. This particular recipe is my mother's, passed down from her mother, the daughter of Irish immigrants.

 

1 cup all-purpose flour

2 teaspoons salt

1 frying or stewing chicken, cut into serving pieces and skinned

3 tablespoons vegetable oil

1 yellow onion, halved and sliced

1 celery stalk, sliced

2 cups chicken stock

3 carrots, peeled and sliced

2 sprigs marjoram

freshly ground black pepper

1 cup fresh or frozen peas

 

Dumplings

2 cups all-purpose flour

1 tablespoon baking power

3/4 teaspoon salt

3 tablespoons unsalted butter

1 cup milk

1/4 cup chopped fresh parsley for garnish

 

 

 

 

 

Serves 4-6

 

Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.

 

Add the onion and celery to the remaining flour in the bag and shake to coat. Set the sauté pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and sauté, stirring frequently, for 10-15 minutes, until browned. Gradually add the stock, stirring to scrape up the browned bits from the bottom of the pan. Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.

 

Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.

 

To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough.

 

Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter.

 

Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew. Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean.

 

Remove and discard the marjoram. Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.

 

To Drink:

A great fit would be the medium-bodies Ca'del Solo Big House White from imaginative winemaker Randall Grahm, owner of Bonny Doon Vineyards in Santa Cruz, California. The wine is named for the vineyards it fruit comes from, close to one of California's state prisons. It's a blend of Sauvignon Blanc, Riesling, Pinot Blanc and Viognier.

 

 

©2003 FabulousFoods.com

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[/color][/i][/b]Pot Luck Pork Chop and Potato Casserole

 

Ingredients

2 cans (10 3/4-ounces each) 98% fat free cream of mushroom soup

6 medium (6 - 9 ounces each) Idaho Potatoes, scrubbed

6 pork loin chops (about 2 1/2-pounds), about 1-inch thick

1 bunch broccoli, washed and cut into long spears

1 tablespoon olive oil

2 medium onions, chopped

4 large cloves garlic, minced

1 tablespoon poultry seasoning

1 teaspoon ground black pepper (optional)

 

 

 

Preparation

Preheat oven to 400° F.

 

In a large mixing bowl, combine soup and 2 cans of water until blended; set aside. Slice half of the potatoes and place them in a 12X18X4-inch roasting pan (or other large, deep pan).

 

In a large skillet, sauté the pork chops over high heat about 5 minutes, or until nicely browned on both sides.

 

Arrange chops over the potatoes in the pan. Place broccoli spears in the pan around the chops. In the same pan that the chops were sautéed, heat the olive oil over high heat, add onions and garlic and cook, stirring often for 5 minutes or until lightly browned. Stir in poultry seasoning. Spoon the mixture over the chops and broccoli, and sprinkle with pepper, if desired.

 

Add the soup mixture to the hot skillet. Turn off the heat and scrape up all browned bits from the pan; set aside. Slice the remaining potatoes and arrange over all in the pan. Pour the soup mixture over all, scraping all browned bits onto the casserole. Cover pan tightly with foil and bake for 45 minutes. Remove foil and continue to bake another 15 minutes.

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Here are some Dog things to make as dog treats

 

Cheddar Dog Biscuits

 

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Ingredients

 

1 C flour

1 C whole wheat flour

1 1/4 C cheddar cheese, shredded

4 garlic cloves, minced

1/2 C vegetable oil

4-6 T water

Procedure

 

Preheat oven to 400°F.

 

Combine flour, cheese, garlic and vegetable oil in food processor. Cover and process to a coarse meal. With machine running, slowly add water until mixture forms a ball. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bone shape using a cookie cutter or cardboard template. Transfer to ungreased cookie sheet. Bake for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.

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CHEESY CARROT MUFFINS FOR DOGS

 

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Ingredients

 

1 cup all purpuse flour

1 cup whole wheat flour

1 tablespoonbacking powder

1 cup grated Cheddar cheese

2 large eggs

1 cup milk

1/4 vegetable oil

 

Procedure

 

Preheat oven to 350* Grease a muffin tin or use paper baking cups.

 

Combine the flours, baking powder & mix well.

 

Add cheese & carrot , use fingers to mix them in to flour until there distribute. In another bowl beat the eggs, with whisk, then in milk & vegetable oil. Pour in to dry mixture, & mix well until combined. Fill muffin tins three quarters full.

 

Bake for 20-25 minutes or until muffins feel springy to touch.

 

Be sure to let cool before letting the dog taste you’re muffins

 

Serving Information

 

Serves: 28

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Peanut Butter Dog Treats

 

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Ingredients

 

1 3/4 C whole wheat flour

1 1/4 C oatmeal

2 T vegetable oil

1 C warm water

1/3 C peanut butter

Procedure

 

Preheat oven to 300°F.

 

Mix the dry ingredients together. Mix water and peanut butter together then blend into dry ingredients until you get a firm dough.

 

Blend both mixtures until a firm dough is achieved. Shape dough into an oblong roll, wrap in plastic wrap, and chill for an hour.

 

Lightly grease two baking sheet. Slice roll into 1/2 inch slices, place on baking sheet and bake for about 50 minutes or until lightly browned. Cool completely before giving them to yur furry friends.

 

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Z-Dog's Power Biscuits

 

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Ingredients

 

1 cup all purpose flour

1 1/2 cups oats (uncooked oatmeal)

1 1/2 cups whole wheat flour

1 1/2 cup corn meal

4 T garlic powder

1/2 cup oat bran

1/3 cup olive oil

3 T honey

1 egg

1 1/4 cups chicken, beef or vegetable stock or broth

 

 

 

Procedure

 

Makes about 3 dozen small biscuits

Preheat oven to 300° F. Grease (or line with parchment paper) 2 large cookie sheets. Mix dry ingredients in a large bowl. Add the egg, oil and stock. Mix well to form a soft dough that is firm enough to roll out. On a floured surface roll out dough to about 1/2 inch in thickness. Cut into desired shapes and place about 1 inch apart on the prepared cookie sheet. Bake for two hours, then turn the oven off and let the biscuits sit for several hours until oven is completely cool in order to dry and harden them. Store at room temperature for several months.

 

Serving Information

 

Serves: 17

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Vanilla Ice Cream Recipe courtesy Paula Deen

 

 

 

 

 

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Inactive Prep Time: 3 hours

Yield: approximately 1 gallon

User Rating: *****

 

 

 

 

4 eggs

2 cups white sugar

2 (12-ounce) cans evaporated milk

1 (14-ounce) can sweetened condensed milk

1 tablespoon pure vanilla extract

Whole milk

 

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

 

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

 

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

 

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."

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Fast-to-Make Menus

Make dinner in less than 30 minutes tonight!

 

 

 

Sauteed Sirloin and Mushrooms

Ingredients

 

1 to 1-1/4 pound boneless beef sirloin steak, cut 1/2-inch thick

3/4 teaspoon herb pepper or 1/4 teaspoon garlic pepper

1 tablespoon margarine or butter

3/4 cup beef broth

1 tablespoon hoisin sauce, teriyaki sauce, or Worcestershire sauce

1 small onion, cut into very thin wedges

1 3/4 cups sliced fresh mushrooms

 

Directions:

 

1. Cut steak into four serving-size pieces. Sprinkle with herb pepper or garlic pepper. In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness (145 degrees F for medium doneness), turning once. Remove steaks from pan; cover and keep warm.

2. For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms. Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop. Makes 4 servings.

Servings Suggestions: Jazz up your dinner plate with broiled sweet peppers. Cut sweet peppers (any color) into wide strips, brush with cooking oil, and broil until charred. Remove peel, if desired. Serve with a basket of toasted garlic bread.

 

Nutritional facts per serving

 

calories: 247 , total fat: 13g , saturated fat: 5g , cholesterol: 76mg , sodium: 410mg , carbohydrate: 3g , fiber: 1g , protein: 27g , vitamin A: 3% , vitamin C: 3% , calcium: 1% , iron: 24%

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Asian Beef and Noodle Bowl

Ingredients

 

4 cups water

2 3-ounce packages ramen noodles

2 teaspoons chili oil or cooking oil*

12 ounces beef flank steak or beef top round steak, cut into bite-size strips

1 teaspoon grated fresh ginger

2 cloves garlic, minced

1 cup beef broth

1 tablespoon soy sauce

2 cups torn fresh spinach

1 cup shredded carrots

1/4 cup snipped fresh mint or cilantro

1/4 cup chopped peanuts (optional)

 

Directions:

 

1. In a large saucepan bring water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.

2. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.

Add noodles, spinach, carrots, and mint to mixture in wok; toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts. Makes 4 servings.

*Note: If using cooking oil, stir 1/8 to 1/4 teaspoon ground red pepper into oil.

 

Nutritional facts per serving

 

calories: 211 , total fat: 10g , saturated fat: 3g , cholesterol: 47mg , sodium: 690mg , carbohydrate: 11g , fiber: 2g , protein: 20g , vitamin A: 101% , vitamin C: 23% , calcium: 4% , iron: 26%

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Ok here are some low fat and low carb breakfast resipies for ya

 

Egg and Vegetable Salad Wraps

 

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Ingredients

 

• 6 hard-cooked eggs, chopped

• 1/2 cup chopped cucumber

• 1/2 cup chopped yellow summer squash or zucchini

• 1/4 cup shredded carrot

• 2 tablespoons chopped red onion

• 1/4 cup mayonnaise or salad dressing

• 2 tablespoons Dijon-style mustard

• 1 tablespoon milk

• 1 teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed

• 1/4 teaspoon salt

• 1/8 teaspoon paprika

• 6 leaf lettuce leaves

• 6 6- to 7-inch low-carbohydrate multigrain or whole wheat flour tortillas or whole wheat flour tortillas

• 2 plum tomatoes, thinly sliced

 

Procedure

 

1. In a large bowl, combine eggs, cucumber, yellow summer squash or zucchini, carrot, and red onion. For dressing, in a small bowl, stir together mayonnaise or salad dressing, Dijon mustard, milk, tarragon or basil, salt, and paprika. Pour the dressing over egg mixture; toss gently to coat.

2. For each sandwich, place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off center. Spoon about 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla; secure with wooden pick, if necessary. Cut the tortilla rolls in half crosswise. Makes 6 sandwiches.

 

Nutritional Information

Nutritional facts per serving

calories: 215, total fat: 15g, saturated fat: 3g, cholesterol: 218mg, sodium: 427mg, carbohydrate: 15g, fiber: 9g, protein: 12g

 

 

Serving Information

 

Serves: 6

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Reduced Fat French Toast

 

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Ingredients

 

This is an easy variation on the basic french toast recipe, except it uses reduced fat substitutes! Serve with fruit or sugar-free maple syrup.

 

Ingredients:

1/2 cup egg substitute

2/3 cup skim milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

6 slices reduced calorie white bread

 

 

 

 

Procedure

 

 

 

Directions:

Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.

 

Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

 

Recipe makes six servings.

 

Nutrition information per serving:

Calories: 77

Protein: 5g

Total Fat: 1g

Sodium: 155mg

Cholesterol: 0

Carbohydrate: 12g

Fiber: 2g

 

Serving Information

 

Serves: 6

Fat: 1.0 g

Calories: 7

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Sugar Free, Low Carb Holiday Brunch Casserole

 

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Ingredients

 

12 eggs

12 oz. Canadian bacon or ham - diced

1/4 pound butter

1/2 cup cream

1 pound shredded cheddar cheese

10 slices low carb bread (Life Style Bread® recommended)

2 tablespoons chopped chives

salt & pepper to taste

Procedure

 

Makes 10 Servings

 

Preheat the oven to 350° F. Prepare a large glass bake dish with spray oil.

 

In a blender, combine the eggs, cream, butter, chives, salt and pepper until smooth. Tear the bread into bite sized pieces. Layer the ingredients in this order: bread, Canadian bacon, 1/2 shredded cheese. Pour the egg mixture evenly over the bread and cheese layers Top off with the remaining shredded cheese. Bake for 1 hour. Allow to cool slightly before serving.

 

Total Carbs: 92

Per Serving: 9.2 carbs each

 

Serving Information

 

Serves: 10

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Oatmeal Raisin Pancakes

 

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Ingredients

 

1/2 cup old fashioned rolled oats

1/2 cup seedless raisins

1 teaspoon cinnamon

1/4 teaspoon vanilla

2 teaspoon honey

2 1/2 cups pastry flour

2 tablespoons (no sodium) baking powder

1/2 teaspoon baking soda

3/4 cup fat-free egg substitute

2 1/2 cups nonfat skim milk

1/2 cup lite pancake syrup

 

Garnish:

twisted orange slice & sprig of mint

 

 

 

 

 

Procedure

 

Makes 8 servings (16 Pancakes)

 

In small bowl, mix together oats, raisins, cinnamon, vanilla, honey and enough water to cover oats; let soak 5 to 10 minutes.

 

Mix flour, baking powder, baking soda, egg substitute and milk in a large bowl; batter should not be too thin. Drain liquid off oat mixture and stir into batter.

 

Use a 1/3 cup measure to ladle out batter. Cook in nonstick skillet or griddle, coated lightly with vegetable cooking spray, if necessary. Serve with lite syrup.

 

Per Serving (2 Pancakes):

243 Cal; 1.3g Total Fat; 49g Carb; 1mg Cholesterol; 123mg Sodium; 115mg Calcium; 9g Protein

 

Exchanges:

2 Bread; 1/2 Fruit; 1/4 Milk; 1/4 Meat.

 

Serving Information

 

Serves: 8