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Recipes
Rubarb Crumble
By scottsdalejulie
none
- Set the rhubarb out while you make CarolynF's crumble:
- 6/03 5/06 6/03 & Goal! 5/06 I made the Suzanne Somers' recipe posted above and the family didn't like the spongy consistency although the flavor was very nice!
- Rhubarb Crumble
- 8 8 8 servings
- 4 4 4 c. rhubarb, diced
- 1/8 1/8 1/8 tsp. salt
- 1/4 1/4 1/4 c. equivalent of liquid splenda
- 8x8 375 5 salt. Let stand a half hour; put in shallow 8x8 baking dish. Sprinkle with liquid splenda. Bake at 375 degrees for 5 minutes.
- 1 1 1 tsp. cinnamon
- 1/2 1/2 1/2 cup of melted butter
- 1/2 1/2 1/2 cup chopped almonds
- 1/2 1/2 1/2 cup Carbquik
- 1/2 1/2 1/2 cup almond flour
- 1 1 1 beaten egg
- 1/2 1/2 1/2 tsp. almond extract (I used hazelnut which I had on hand)
- 1/4 1/4 1/4 tsp. salt
- 1/2 1/2 1/2 cup sweetener
- to 325 to 325
- In a bowl, mix the crumble ingredients. This should resemble a wet crumble
- topping..Then plop this on top of the rhubarb so it is evenly dispersed.
- 325 30 to to 30 minutes..until the top is done and filling is bubbly..According to Carolyn, hers started to brown a bit,so she placed foil over the top for the last few minutes.
- Best served with a little sweetened whipped cream.
Slow Cooker Split Pea Soup
By scottsdalejulie
none
- Ingredients
- 1 pound dried split peas
- 10 cups water
- 1 pound smoked sausage of your choice, sliced
- 5 cubes chicken bouillon
- 1 1/2 cups chopped carrot
- 1 cup chopped celery
- 2 potatoes, peeled and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 1 onion, chopped
- Directions
- 1 .In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
- 2 .Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
Baked Omelet
By scottsdalejulie
easy and great for Holidays
- Ingredients
- 8 eggs
- 1 cup milk
- 1/2 teaspoon seasoning salt
- 3 ounces cooked ham, diced
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon dried minced onion
- Directions
- 1 .Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
- 2 .Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
- 3 .Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes
Frostings
By scottsdalejulie
none
- Frosting:
- 1/2-cup butter – 1 stick – room temp
- 1 large egg – room temp
- 1/3 cup granular Erythritol – powdered – I use my coffee bean grinder
- 1/3 cup Splenda
- 2 packets Stevia Plus
- 8 ounces cream cheese – room temp
- 1 teaspoons vanilla
Dipping Sauce for Pot Stickers
By scottsdalejulie
none
- DIPPING SAUCE
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- Read more: http://www.food.com/recipe/chinese-pot-stickers-13320#ixzz1FNJ8ISUt
Stuffing
By scottsdalejulie
Uses pork rinds and get's high marks
- googled THIS sounds wonderful *drools* (not sure if it's the OP recipe)
- Rani's Pork Rind Stuffing
- (Will stuff a small roaster, double or triple the recipe if you want more.)
- 1 3-4-ounce bag plain pork rinds, lightly crushed
- 1 egg, beaten
- 1/2 can chicken broth
- 1/2 onion, diced
- 2-3 stalks celery, diced
- herbs to taste (suggestion: thyme and sage)
- 2-4 tablespoons butter
Chicken Marsala
By scottsdalejulie
none
- .Full RecipeReviews (84)Photos (4)Ingredients [ View Metric ] 4 Chicken boneless skinless half-breasts (pounded to even thickness)
- 1/3 cup Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Oregano
- 4 tablespoon olive oil
- 4 tablespoon Butter
- 1 clove Garlic
- 1 cup mushrooms (fresh, sliced)
- 1/2 cup Marsala wine
- Italian parsley
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
- Combine flour, salt, and oregano in a shallow bowl.
- Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet.
- Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely .
- Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper.
- Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve
Indian Butter Chicken
By scottsdalejulie
none
- DelhiBelli's Indian Butter Chicken
- I've made this on numerous occasions ~ very very good
- Indian Butter Chicken
- by member DelhiBelli
- Being Indian, I'm definately an Indian food lover!
- Ingredients
- 1 1 1 onion (1/2 lb.), peeled and chopped
- 2 2 2 tablespoons chopped fresh ginger
- 1 1 1 fresh chili (about 1 oz.), rinsed, stemmed, seeded, and chopped
- 1 1 1 tablespoon salad oil
- 2 2 2 teaspoons garam masala
- 1 1 1 can (6 oz.) tomato paste
- 2 2 2 cups chicken broth
- 1/2 1/2 1/2 cup whipping cream
- 1 1/2 1 1/2 3/4-inch pounds chicken, cut into 3/4-inch chunks
- 1/2 1/2 1/2 teaspoon coarse-ground black pepper
- Salt
- 1/4 1/4 1/4 cup (1/8 lb.) butter or margarine
- Preparation
Sticky Chicken
By scottsdalejulie
done
- 1. In a small bowl combine:
- ROAST STICKY CHICKEN posted 10-08-2001 03:47 PM
- Hi Guys!
- This recipe is to-die-for, I make it at least once a week, found the recipe a few years ago...left overs are wonderful for sandwiches or salads.
- Roast Sticky Chicken
- 4 t. salt
- 2 t. paprika
- 1 t. cayenne pepper
- 1 t. onion powder
- 1 t. thyme
- 1 t. white pepper
- 1/2 t. garlic powder
- 1/2 t. black pepper
- Remove giblets from:
- 1 large roasting chicken
- 2. Clean the cavity well and pat dry with paper towels
- 3. Rub the spice mixture into the chicken, both inside and out, under fat and evenly distributed (Note: I poke my chicken all over with a fork so the seasonings will go deep)
- 5. Place in a resealable bag seal and refrigerate overnight.
- 7. Place in shallow baking pan 8. Roast, uncovered at 250 degrees (F) for 5 hours (Yes 250 degrees for 5 hours!)
- 9. Let chicken rest for 10 minutes before carving.
- *Loretta noted that she also did this recipe with cut up chicken pieces and it worked just fine that way as well.
Fluffy LC Bisquits
By scottsdalejulie
none
- Ingredients:
- Fluffy Biscuits
- My daughter sent me this recipe...I was skeptical but I tried it anyway and they are wonderful!!!
- Fluffy Biscuits
- Adapted from a recipe by Laura Dolson
- Makes four biscuits
- 1 1 1/2 and 1/2 tablespoons of unsalted butter
- 1 1 1 cup plus two tablespoons of almond flour
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 teaspoon baking soda
- 4 4 4 egg whites
- Preparation:
- to 400 to 400 degrees Fahrenheit.
- to technique for these biscuits is simple. All you need is a fork and couple of bowls. Follow these easy steps to biscuit perfection!
- 1 1. 1. Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.
- 2 2. 5-10 Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be.
- ~2.5 grams net carbs per biscuit!