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Recipes
Slow Cooked Pepper Steak
By scottsdalejulie
none
- Slow-Cooked Pepper Steak Recipes » Main Dish » Meat - Other
- Love this recipe. I got it from a church social.
- (5, 1) 100% would make again
- 3 people marked it a Favorite, 2 people marked it a Try Soon
- Yield: 5 Servings
- Cuisine: Mexican Main Ingredient: Steak
- Add my photo of this recipe... .Full RecipeReviews (1)Photos (0)Ingredients [ View Metric ] 2 pounds top round steak 1 inch trimmed
- 2 Tablespoons vegetable oil
- 1 can peeled tomato wedges undrained 14.5 ounce can
- 2 large green bell peppers cut into 1 inch wide strips
- 1 cup onion chopped
- 1/4 cup soy sauce
- 1 garlic clove
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon cornstarch
- 1/2 cup cold water
- hot cooked noodles or rice
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
- 1 . Cut steak into 3 inch pieces.
- 2 . In a large skillet over medium high heat, brown in hot oil.
- 3 . Transfer steak to a 4 quart crock pot.
- 4 . Add tomatoes and pepper strips.
- 5 . Combine onion and next 6 ingredients.
- 6 . Pour over mixture in slow cooker.
- 7 . Cover and cook on high setting for 7 hours.
- 8 . Combine cornstarch and water stirring until the mixture is smooth.
- 9 . Stir into mixture in slow cooker.
- 10 . Cook, uncovered, on high 10 to 15 minutes or until mixture is thickened and bubbly.
- 11 . Serve over noodles or rice.
Boneless Chicken Wings
By scottsdalejulie
none
- Ingredients:
- 3, 2011Low 3, 2011Low Carb Boneless Wings
- Regular Wings Mmmmm
- Or you can also try them with sauce!
- 1 1 1 lb of boneless, skinless chicken breasts (about three large breasts) Cut into chunks
- 1 1 1 recipe for Adriana's Basic Breading
- 2 2 1 eggs, beaten with 1 tbsp of water
- 1 1/2 1 1/2 1 1/2 tbsp of Mrs. Dash Garlic and Herb
- oil for frying
- Directions:
- 1 1. to to the low carb breading and add it to a ziploc bag along with Mrs. Dash. Mix well to combine
- 2 2. to to about one inch of oil to a large pan, heat to medium high heat
- 3 3. to to 4-5 to to egg wash, then add them to the bag with the seasoned breading. Shake well to coat. Add about 4-5 pieces of chicken to the bag at a time to ensure even coating. Repeat the process until all the chicken is coated.
- 4 4. to 3-4 to breaded pieces of chicken to pan. Cook until golden brown, then turn and cook on the other side till golden brown. It will take about 3-4 minutes per side to cook.
- If you have any leftover breading take some cheese sticks, dip them into the egg wash and then shake them in the breading. Fry in the pan until golden brown on all sides. Mmmmmm melty, gooey, cheesy mozarella sticks!
- These boneless wings are really good hot, room temperature, and even cold from the fridge as leftovers!
Blueberry Coffee Cake not LCed
By scottsdalejulie
none
- Blueberry Coffee Cake
- Do you think I could make this using almond flour for the flour and sweetner for the sugar. Tia Julie
- 2 [ View Metric ] 2 cups Flour
- 2 2 2 teaspoons Baking Powder
- 1/2 1/2 1/2 teaspoon Salt
- 8 8 8 ounce Cream cheese softened
- 1/2 1/2 1/2 cup Butter melted
- 2 2 2 cups Sugar
- 2 2 2 large EGGS
- 2 2 2 teaspoons Vanilla extract pure
- 2 2 2 cups Blueberries fresh or frozen
- 3 3 3 tablespoons Sugar
- 1 1/2 1 1/2 1/2 teaspoons Cinnamon ground
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
- to 350 13 9 2 Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
- In small bowl stir together flour, baking powder and salt; set aside.
- Batter will be very thick. Pour into prepared pan and smooth the top.
- 3 small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter.
- 50 to 60 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Creamsicle pudding
By scottsdalejulie
none
- Here's an old fav. Creamsicle Jello
- It separates and is pretty and tasty.
- CREAMSICLE JELLO
- 2 Packages sugar-free orange gelatin
- 2 cups boiling water
- 1 cup heavy cream
- 1 cup cold water
- Add 2 cups boiling water to Jell-O mix as per package directions and mix well till fully dissolved. Add cold water to the mixture and stir well. Add heavy cream.
- Pour into 6 dessert cups ,cover and refrigerate at least 4 hours until well set. The cream & jello "separate to make layers.
- NOTE: 1 cup crushed ice can be used in place of the cold water...stir well to dissolve.
- 6 servings @ 1 carb each
- NOTE: different flavors of jello can be used
Kevin's Carbquick Bisquits
By scottsdalejulie
none
- Kevin's Carbquik Biscuits
- I made a small batch as a test but it could easily be doubled.
- 1 cup carbquik
- 1/4 cup resistant wheat starch
- 1/4 cup wheat protein isolate 5000
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon DiabetiSweet (or granular erythritol/splenda mix)
- 2 tablespoons softened butter
- 3/4 cup heavy cream
- In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.
- Carefully roll the dough out to 1/2 inch thick. Then with a 3 inch flour coated cutter, cut dough into bisquits.
- Place on a cooking spray coated baking sheet leaving an inch in between each bisquit.
- Bake in a 500 degree oven for 10 minutes or until golden brown.
- Made 5 bisquits at 2.5 carbs each.
Penne With Vodka Sauce
By scottsdalejulie
none
- Ingredients
- 1 (16 ounce) package dry penne pasta
- 5 tablespoons butter
- 2 cloves garlic, crushed
- 1 cup vodka
- 2 (28 ounce) cans crushed tomatoes
- 1 cup mozzarella cheese, shredded
- 1 pint heavy cream
- Directions
- 1 .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.
- 2 .In a large skillet, saute garlic in the butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix sauce into hot pasta
Zuchinni Bread low carbed
By scottsdalejulie
none
- Widget's Zucchini Bread
- ZUCCHINI BREAD
- 3/4 3/4 3/4 cup almond flour
- 1/4 1/4 2 cup plus 2 tablespoons flax meal OR pork rind flour
- 1 1/2 1 1/2 1/2 teaspoons cinnamon
- 1 1 1 teaspoon baking soda
- 1/8 1/8 1/8 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 15 15 15 pkts. Splenda
- 1 1 1 egg plus 1 yolk
- 1/2 1/2 1/2 cup oil (I used pure olive oil)
- 1 1/2 1 1/2 1/2 teaspoon vanilla
- 1 1 1 packed cup grated zucchini
- 1/2 1/2 1/2 cup chopped walnuts
- (NOTE: If you use pork rind flour, first coarsely chop the rinds, then measure for the recipe, then grind into a flour.)
- to 350 to 350 degrees. Line a bread pan with parchment paper.
- to a small bowl stir together the dry ingredients. In another bowl use a fork to beat together the wet ingredients until well blended. Beat in half of the dry ingredients until smooth, then the other half.
- 40 to 45 zucchini, then the walnuts. Spread in the pan and bake 40 to 45 minutes until the center is set. Remove from pan immediately and let cool completely before slicing with a serrated knife. Freezes well.
CHARSKI'S CRANBERRY SAUCE
By scottsdalejulie
NONE
- Charski's Cranberry Jalapeno Sauce
- This is great stuff, last year, I didn't make it and there was almost war at my house.
- Even If You Do Not Normally Cook With Jalapenos...
- ...you should try Char's Cranberry Jalapeno Sauce. I was a little afraid of it, but I cut out all the seeds and membrane as Char suggested and the end result was the best cranberry sauce I've ever had. DH was blown away.
- Here's the recipe and I might even up the jalapeno flavor next time.
- Char's Cranberry Jalapeno Sauce
- 1 pound cranberries, frozen is fine
- 1/2 cup SF syrup (Char recommends orange, raspberry, pineapple or lime)
- Juice of 1 fresh lime
- 1/4 cup minced onion
- 1/2 to 1 fresh jalapeno, minced (remove seeds and membrane if you want it milder
- 1 tablespoon SF honey or maple syrup or Agave syrup
- 2 packets Splenda or NuStevia
- Combine everything in a 2-quart dish and microwave on high 3 minutes; stir. Microwave another 3 minutes; stir. Then microwave 1-2 minutes until it thickens up a bit. Let cool, then refrigerate overnight to let the flavors develop.
- A couple of notes: I covered the bowl with plastic wrap and vented it when I microwaved it. And I used a little more sweetener than the recipe called for - just personal preference.
- Also, I wasn't sure if it was supposed to be served hot or cold, but found that we like it both ways, which is nice. I think I have a slight preference for it hot.
- I now have frozen cranberries in the freezer for the next time we have turkey, chicken, or ham.
hot and sour soup
By scottsdalejulie
nne
- Easy Chinese Hot and Sour Soup
- Here's a Hot and Sour Soup recipe that we like a lot.
- Easy Chinese Hot and Sour Soup
- 4 4 4 cups of chicken broth
- 4 4 4 tablespoons soy sauce
- 1/4 1/4 1/4 cup cooked shredded chicken or pork (canned chicken ok)
- 1/2 1/2 1/2 cup drained canned mushrooms (type of your choice), sliced or diced
- 1/4 1/4 1/4 cup canned bamboo shoots, drained and julienned
- 1/2 1/2 1/2 tablespoon Thai Chili Garlic Sauce (Tabasco Sauce and a little garlic powder as a substitute is ok)
- 1/4 1/4 1/4 teaspoon ground white pepper
- 2 2 2 tablespoons cornstarch and 2 tablespoons cold water
- 1 1 1 egg, beaten
- 3 3 1/4 oz firm tofu, cut into 1/4 inch dice
- 2 2 2 green onion stalks, diced (including green tops)
- 1/4 1/4 1/4 cup distilled white vinegar
- 1/2 1/2 1/2 teaspoon toasted sesame oil
- to 2-quart broth to a simmer in a 2-quart saucepan.
- Add soy sauce, meat, mushrooms, bamboo shoots, Thai Chili Garlic Sauce and white pepper.
- Simmer for five minutes.
- to two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
- 2 3 2 or 3 minutes until soup is thickened.
- Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
- 30 30 seconds.
- to tofu and green onions to soup. Stir well. Remove from heat.
- Add distilled white vinegar and sesame oil.
- Stir a few times and serve.
- 4 about 4 cups.
Eggplant Parmegiana
By scottsdalejulie
none
- 6 Preparation Time :0:00
- Categories : Vegetables Italian
- Vegetarian
- Amount Measure Ingredient -- Preparation Method
- 2 sm Eggplants -- unpeeled
- cut into 1/4-in rounds
- 2 Eggs -- lightly beaten
- 1 1/2 c Bread crumbs
- 1/2 ts Salt
- 1/8 ts Pepper
- 1 Garlic cloves
- peeled and halved
- 3/4 c Olive oil
- 20 oz Tomatoes, canned
- 1/3 c Tomato paste
- 2 tb Minced basil
- 1 t Salt
- 1/8 ts Pepper
- 1 c Grated Parmesan cheese
- 1/2 lb Mozzarella cheese
- thinly sliced
- DIP EGGPLANT SLICES IN EGGS, then in bread crumbs
- seasoned with salt and pepper. Refrigerate 20 minutes.
- In a large saucepan, saute garlic in 2 tablespoons oil
- for 1-2 minutes. Remove garlic and add tomatoes,
- tomato paste, basil, salt and pepper. Cover and simmer
- 30 minutes. Preheat oven to 350F. Brown eggplant in
- 1/4-inch oil in a large skillet. Drain on paper
- towels. Put a thin layer of tomato sauce into a baking
- dish and layer eggplant, sauce, Parmesan and
- mozzarella, alternately. End with mozzarella on top.
- Bake, uncovered, for 30 minutes