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Recipes
Splenda Trifle
By AnnieMro
Custard: Mix Splenda, cornstarch and salt and stir in milk over medium heat until boiling
- Custard:
- 2/3 cup Splenda granular
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 3/4 cups skim milk
- 2 eggs, lightly beaten
- 1 tsp. vanilla
- 1 tsp. grated orange zest
- Trifle:
- 1/2 pkg. low fat pound cake
- 2 tbsp. no-sugar added strawberry jam
- 1 tbsp. orange juice
- 3 cups assorted fresh or canned fruit
Darbari Subzi
By AnnieMro
Place the sesame seeds on a microwave-proof plate and microwave on HIGH for 1 minute
- 1 cup cooked and diced potatoes
- 1/2 cup boiled green peas
- 2 tsp sesame seeds
- 1/2 tsp cumin seeds
- 1/4 cup onion rings
- 1 tbsp cashewnuts
- 1/3 cup ready-made tomato puree
- 1/4 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp chilli powder
- 1 tbsp milk
- a pinch of sugar
- 2 tsp oil
- salt to taste
- For the garnish
- 1 tbsp chopped coriander
Black Bean Brownies Lite
By AnnieMro
Preheat oven to 350 F. Line cupcake tin with foil liners
- 15 oz. black beans, drained and rinsed
- 1/3 cup brown sugar Splenda
- 3/4 cup + 1 tbsp. egg whites
- 1/3 cup cocoa powder
- 1 tsp. baking soda
- 2 tsp. vanilla extract
- (add applesauce if mixture is too dry)
Sweet and Sour Meatballs
By AnnieMro
This sweet & sour sauce is a real winner! With it's smooth, fresh flavors it would be delightful on other meats as ...
- 1/3 c vinegar
- 1/2 c sugar
- 3/4 c water
- 1/2 c ketchup
- 1 Tbsp soy sauce
- 2 tsp minced ginger
- 3 Tbsp cornstarch
- 1 Tbsp oil
Grilled Potato Wedges with Fresh Herb Pesto
By AnnieMro
Place slices in a steamer for 5 mins
- 4 medium sized potatoes, cleaned, thickly sliced
- 1/4 cup finely chopped fresh herbs: parsley, rosemary, thyme, basil
- 4 large cloves minced garlic
- 1/4 cup olive oil
Salata me Pasta
By AnnieMro
Cook the pasta in a pot of salted boiling water
- Dressing:
- 4 cups uncooked rotini pasta
- 1 6 oz jar marinated artichokes
- 1 250 ml jar marinated mushrooms, drained
- 1/2 cup feta cheese, crumbled
- 12 Kalamata olives, pits removed, chopped
- 12 + cherry tomatoes
- 1/4 cup marinated artichoke liquid
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1/4 tsp each: salt and pepper
- 1/4 cup each: fresh basil and oregano, chopped
Dauphinoise Scalloped Potatoes
By AnnieMro
In heavy saucepan, combine ingredients except potatoes
- 1 cup each: milk and whipping cream
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 clove garlic, minced
- 2 lb. yukon gold potatoes
Romaine, Spinach and Red Cabbage Salad
By AnnieMro
Combine dressing ingredients
- Dressing:
- 1 head romaine lettuce
- 1/2 bunch spinach
- 1/2 small head red cabbage
- 3/4 cup rice-wine vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp grated onion
- 1 tsp sugar
- 1 tbsp celery seed
Italian Mixed Potato Salad
By AnnieMro
Cook potatoes in pot of salted boiling water for ~15 mins
- 12 oz. new potatoes, peeled
- 6 oz. green beans, trimmed
- 1 tbsp. olive oil
- 1 head romaine lettuce
- 2 large tomatoes, cut into wedges
- or 15 cherry tomatoes, halved
- 3 green onions, sliced
- 1/2 cucumber, sliced
- 1/2 cup celery, sliced
- 1/2 tsp. oregano
- 3 tbsp. chopped fresh parsley
- sea salt and fresh ground pepper
- 1 tbsp. red wine vinegar
Moroccan Lentils
By AnnieMro
Place all ingredients except parsley in a medium saucepan and bring to a boil over med-high heat
- 2 cups green lentils
- 1 onion, finely diced
- 1 tbsp each: ginger powder, paprika, cumin
- 1 tsp. each: turmeric (or curry powder), cinnamon, pepper, salt
- 2 ripe tomatoes, peeled and diced
- 2 tbsp. tomato paste
- 5 cups water
- handful of chopped parsley