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French Onion Soup
By scottsdalejulie
none
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- Invalid e-mail formatRecipe & Cooking CommunityPoll: Food Fight!French Onion Soup
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- Source: Cooking.com
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- 1 5 1 Hour 5 Minutes
- 1 50 1 Hour 50 Minutes
- 6 Serves 6
- 2 INGREDIENTS 2 tablespoons (1/4 stick) butter
- 10 10 5 cups thinly sliced onions (from about 5 large)
- 1 1 1 cup dry white wine
- 10 10 10 cups chicken broth or water
- 3-inch 3-inch pieces Three 3-inch pieces baguette, halved diagonally
- 1 1 1 cup grated gruyere cheese
- You May Also Like Spaghetti With Tomatoes, Basil, Olives, And Fresh Mozzarella See More Similar Recipes »
- 1 TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.
- 6 1 1 soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.
- ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve
Italian Roast Beef
By scottsdalejulie
none
- Italian Roast Beef
- 3-4 lb rump roast
- 4 cloves (3 or 4 sliced)
- bottled italian dressing
- pepper
- grated parmesan cheese
Cashew Chicken
By scottsdalejulie
none
- 4 4 4 chicken breasts, sliced into bite-size pieces (I didn't wanna throw away the skin so we just used it)
- 1 1 1/2 cup snow peas, sliced 1/2 inch pieces
- 1 1 1 cup young corn, sliced diagonally into thin pieces
- 1 1 1 cup red bell peppers, sliced into small cubes
- 1 1 1 tablespoon minced garlic
- 2 2 2 tablespoons sliced onions
- 100 100 100 grams cashew nuts
- Olive oil
- Soy Sauce
- Splenda
- Salt
- Pepper
- 1 1. 1. Salt and pepper chicken pieces. Heat olive oil in a wok or pan. Cook chicken in batches until browned. Set aside.
- 2 2. 2. Add more oil and let it get hot. Saute garlic until fragrant then add onions and saute some more.
- 3 3. 3. Add the vegetables. I did the corn and peas first because they're tougher. Add the cashews and stir while on medium high heat.
- 5 5. 5. Serve.
English Muffin, tastes like a bisquit
By scottsdalejulie
none
- English Muffin Biscuit by Maru
- OK, this is what I do now. They taste almost like Red Lobster biscuits to me and no more grainy texture.
- 1/2 cup golden flax
- 1/4 cup oat fiber
- 1/4 cup unflavored whey protein
- 1/4 cup wheat bran
- 1 T vital wheat gluten
- 2 tsp baking powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp xanthan gum
- 2 large eggs
- 3 T vegetable oil
- 1/2 cup hoods calorie count down milk ( I suppose you could use 1/4 cup cream and 1/4 cup of water)
- 1 T cider vinegar
- 1 drop liquid splenda
- 1 cup shredded cheddar cheese ( I'm guessing because I used 2 handfuls)
- preheat oven to 350, spray muffin top pan with nonstick spray. Bake on middle shelf 10 to 12 minutes. makes 12 to 14 muffins.
Easy Chicken Enchiladas
By scottsdalejulie
none
- 8 Recipe Yield 8 servings
- Ingredients
- 4 4 4 skinless, boneless chicken breast halves
- to salt to taste
- 18 18 inch) 18 (6 inch) corn tortillas, torn in half
- 1 1 ounce) can 1 (28 ounce) can green chile enchilada sauce
- 1 1 ounce) package 1 (16 ounce) package shredded Monterey Jack cheese
- 1 1 ounce) container 1 (8 ounce) container reduced fat sour cream
- Directions
- 1 1.Preheat to 350 to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- 2 2.Season 45 chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- 3 3.With 1 metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- 5 5.Cover, 45 and bake 45 minutes in the preheated oven. Cool slightly before serving.
chilie relleno cassarole
By scottsdalejulie
none
- to to to say that I tried the green chile stew posted by greatdanes last week. It was wonderful! My husband brought leftovers to work with him one day and his native Texan coworkers liked it too.
- Chile Relleno Casserole
- 1 27 1 27 1 27 ounce can whole, peeled green chiles
- 1 1 1 lb Monterey Jack and sharp cheddar cheese (mixed together)
- 6 6 6 eggs, separated
- 12 12 can 12 ounce can evaporated milk
- Salsa (measurements are estimates)
- 1 1 1 can whole, peeled tomatoes
- 3-4 3-4 3-4 jalapenos (or less, depending on how hot you like it)
- 1/4 1/4 1/4 of a medium-sized onion
- cilantro (I probably use around a teaspoon)
- 1 1/2 2-3 1/2 tsp minced or 2-3 cloves)
- 1/2 (about 1/2 tsp)
- Chop jalapenos, garlic and onion in food processor. Add tomatoes; chop.
- Add spices and blend
- Read more: http://www.city-data.com/forum/new-mexico/3926-new-mexican-recipes-albuquerque-santa-fe-9.html#ixzz1dWp30mLG
Mexican Fruit Cake ala Kevin
By scottsdalejulie
none
- Mexican Fruit Cake
- 1 (20 ounce) can crushed pineapple, undrained
- 1 1/4 cups CQ
- 1/4 cup WPI 8000
- 1/2 cup WPI 5000
- 1 tsp baking soda
- 4 TBLS melted Butter
- 1 Splenda quick pack, 3 TBLS Erythritol, 1 TBLS DiabetiSweet Brown
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1/2 cup sf coconut flakes/shreds
- Happy baking, Y'all
Waffles
By scottsdalejulie
done
- to 10 my FAVORITE recipe - in fact I'm going to be making them in about 10 minutes! Even people who would gag if you TOLD them they were low-carb think these are excellent waffles!
- "BettyR's Amazing Waffles
- Preheat your waffle iron.
- 1 8 oz. package cream cheese, cubed
- 3 eggs
- 2 pkt. Splenda
- 1 tsp. or pkt. Stevia Plus
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup vital wheat gluten
- 1 tsp. cider vinegar
- 1/4 cup cream
- 1 cup shredded Mozzarella cheese
- 60 all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!
- Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.
- 7 3.6 large waffles, approx. 3.6 carbs each
- You can reduce the calories by using part-skim ricotta cheese in place of cream cheese and Hood's LC milk in place of the cream, if you like."
- to don't bother to put the sweetener in because we use the leftovers like bread for sandwiches.
Ranch Style Dressing Mix
By scottsdalejulie
none
- Mix well and store in an airtight container in the refrigerator (see my comments below). This makes about 7 teaspoons dry mix. To prepare the dressing, whisk the mix into:
- ANCH-STYLE SALAD DRESSING MIX
- 1 tablespoon buttermilk powder
- 1 packet True Lemon *
- 1/2 teaspoon granular Splenda
- 1/8 teaspoon xanthan gum
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dill
- 1 teaspoon freeze-dried chives
- Pinch cayenne
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup water
- Chill a couple hours to allow the flavors to develop and for the dressing to thicken. Add 1 tablespoon minced fresh parsley, if desired.
- Makes about 2 cups dressing
- * The equivalent of 1 1/2 teaspoons lemon juice or vinegar. If you can't get True Lemon, just add 1 1/2 teaspoons real lemon juice or white vinegar when you add the wet ingredients.
- NOTE: 1 packet of dry Hidden Valley Ranch Dressing mix has 16 net carbs.
- Per Batch Dry Mix: 42 Calories; trace Fat; 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
- Per Batch Prepared Dressing: 1948 Calories; 209g Fat; 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 18g Net Carbs
- Per 1 Tablespoon Dressing: 61 Calories; 7g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb
- Per 2 Tablespoons Dressing: 122 Calories; 13g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Crack Slaw
By scottsdalejulie
none
- HAMBURGER CABBAGE STIR-FRY
- 1 1 1 pound ground beef
- 2 2 2 cloves garlic, minced
- 16 16 bag 16 ounce bag coleslaw mix *
- 8 8 8 ounces fresh mushrooms, sliced
- 2 2 2 tablespoons soy sauce
- 1 1 1 tablespoon sesame oil
- Pinch Pinch ginger, optional
- Pinch Pinch cayenne, optional
- to and pepper, to taste
- 2 2 2 teaspoons granular Splenda, optional
- 1 1 8 3 green onions, cut on the bias, about 8 onions or 3 ounces after trimming
- 6 6 servings