Low Carb Bread Recipe

Today we're going to make some awesome Lowcarb bread! I was so happy when i've found that recipe! Ok what you'll need is 4 eggs 120gr almond flour 1tbsp natr... Low Carb Cooking

Posted on: 19 May 2014 | 6:24 pm

Zucchini Curry Vegan Low Carb Recipe cheekyricho

Zucchini Curry its Vegan, Low Carb, budget friendly, quick & simple to make and delicious. We do hope you give it a try. INGREDIENTS: 500g zucchini 75g cheek... Low Carb Cooking

Posted on: 19 May 2014 | 6:13 pm

Atkins Diet Recipes: Low Carb Shepherd's Pie (IF)

In partnership with FaveHealthyRecipes, this is an ideal meal for the wintry weather we are experiencing in Iowa right now. The combination of rich beef and ... Low Carb Cooking

Posted on: 19 May 2014 | 6:09 pm

Sauteed Chicken Livers

Sauteed Chicken Livers This recipe was found in one of the movie fanzines of the 1940s. It was said to be a favorite of actress/pianist Diana Lynn, who usually played the friend of the star during that era. You have to like chicken livers to like this dish and my DH and I certainly do. It is a quick and easy meal, and I hope you enjoy it, too. -- posted by Lorraine of AZ Fish in Red Gravy Almost like a catfish coubillion of which if using this recipe takes a lot less time to prepare. Most Cajun women have to work similar to the rest of American society. Always nice to get a shortcut recipe to Cajun cooking.

Posted on: 17 July 2006 | 11:56 am

Shrimp De Jonghe

Shrimp De Jonghe This is quite simple and impressive! Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree. -- posted by Little Bee Bread Stuffing With Mushrooms and Bacon I first made this dressing a few years ago for Thanksgiving, and it is now our traditional dressing. -- posted by lazyme

Posted on: 14 July 2006 | 10:20 pm

Fish in Red Gravy

Fish in Red Gravy Almost like a catfish coubillion of which if using this recipe takes a lot less time to prepare. Most Cajun women have to work similar to the rest of American society. Always nice to get a shortcut recipe to Cajun cooking. Pineapple Beef Balls From the same international cookbook -- posted by Recipe Junkie Chocolate Chip Cookie Brownies This is like a chocolate chip cookie with a brownie baked on top. It has a huge yield, but they'll go fast. I got the recipe from "One Pot Chocolate Desserts" by Andrew Schloss. Enjoy! -- posted by Aunt Cookie Kashmiri Garam Masala I use this in my Roghan Josh. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used. -- posted by Mischka

Posted on: 12 July 2006 | 4:39 am

Whole Grain Honey Mustard Potato Salad

Whole Grain Honey Mustard Potato Salad Just something I whipped up for dinner. -- posted by Ailsa of New Zealand Glossy Chocolate Sauce This is good on hot or cold desserts, and it freezes well. POur into a freezer proof container, seal and keep for up to 3 months. Thaw at room temp. -- posted by KittyKitty

Posted on: 9 July 2006 | 8:11 am

Finnish Cabbage and Tofu over Rice

Finnish Cabbage and Tofu over Rice This is from "Sundays at Moosewood," with a few minor changes. The recipe as written calls for pressed tofu, but I like to freeze the tofu instead. When it's thawed and the moisture has been squeezed out, the texture changes to chewy and firm, rather than slippery and mushy. I always use the one-pound blocks stored in water, rather than the silken type. -- posted by Aunt Cookie Miss Ollie's Crawfish or Shrimp Etouffee Miss Ollie had been in our household for a long time. She was one of the best cooks around. Our family loved when she prepared this etouffee.

Posted on: 6 July 2006 | 11:11 am

Herbed Pork Medallions

Herbed Pork Medallions This recipe calls for tenderloin and goes through a few steps, but I'm too lazy for PROCESS! I pretty much always just use chops or butt steaks and throw everything into my huge frying pan on the stovetop. Keep the pan covered until the meat is cooked and then continue cooking, uncovered, until all the juice is gone, stirring a few times throughout. Either way, it's delicious!! -- posted by Swan Valley Tammi Olive Tapenade Ala Dawn (Olive Salad) This delicious spread is great on crostini or in a sandwich. I use this on my Bagletta and Tunaletta sandwiches I posted here. You can easily halve this recipe if you desire, but it keeps very well in the refrigerator. -- posted by dawnie2u

Posted on: 6 July 2006 | 11:11 am

Enchiladas De Zucchini

Enchiladas De Zucchini When I got home from vacation my neighbor had picked 10 large zucchini from my garden. I had to use it up so I found this recipe in my apply named cookbook "Too many Tomatoes, Squash, Beans and other good things....a cookbook for when your garden explodes...by Landau and Myers". Really good casserole and I bet it can be frozen (although I haven't had to do it yet). -- posted by mary winecoff Miss Ollie's Crawfish or Shrimp Etouffee Miss Ollie had been in our household for a long time. She was one of the best cooks around. Our family loved when she prepared this etouffee.

Posted on: 4 July 2006 | 4:30 am

Oat Bread for Bread Machine

Oat Bread for Bread Machine Oat bran adds fibre to this delicious bread. You may leave out the gluten but the bread will be denser. Makes a 2 lb. loaf. Recipe from Donna German. -- posted by Cookin-jo

Posted on: 4 July 2006 | 4:30 am

Kerri's Savoury Bread Cases and Fillings

Kerri's Savoury Bread Cases and Fillings Another of my daughter's tasty recipes. These bread cases are meant to have the edges uneven, corners sticking up, but they can be cut off at patty tin level if you want a neater appearance. -- posted by Ninna

Posted on: 2 July 2006 | 1:11 am

Eve's Cake

Eve's Cake I got this out of a cookbook a few years ago. The apples beneath the topping are the reason for the name.It's super simple. -- posted by KittyKitty Borsht Not one of my favorites, but my family likes it,and it's a family recipe, so I thought i would share with you guys. -- posted by KittyKitty

Posted on: 2 July 2006 | 1:11 am

Grilled Pork Chops With Maple-Cranberry Glaze

Grilled Pork Chops With Maple-Cranberry Glaze From Bon Appetit, these chops sound goooood. Paul Kirk, "The Baron of Barbecue" is credited for this recipe. Can't wait to eat these. NOTE: The spice rub and glaze can be made a day ahead. Cover and store spice rub at room temperature. Cover and store glaze in the refrigerator; rewarm glaze just until pourable before using. -- posted by SkinnyMinnie Ivo's Foil Barbecued Potatoes With Rosemary - BBQ A new favorite for the grill -- serve with grilled steaks and veggies. -- posted by Sandi (From CA) Middle Eastern Kibbeh Kabos With Pita For World Tour II--Middle East I thought these pita sandwiches sounded interestng. Recipe source: Sticks & Skewers -- posted by ellie_

Posted on: 27 June 2006 | 7:55 am

Sweet and Sour Chicken

Sweet and Sour Chicken Found on the net very tasty -- posted by Chef #288936 Deep-fried Shrimp Kabobs We sold these at the Saturday Food Festival at the World Championship Gumbo Cook-off and they were a big hit. Low Fat Asian Salad From Annette Sym's guilt-free cookbook "Symply Too Good To Be True". -- posted by Ninna Crockpot Chicken Parmesan This is easy and very tasty. From somewhere online. -- posted by Ninna

Posted on: 24 June 2006 | 9:19 am

Citrus Lamb With Chick Peas

Citrus Lamb With Chick Peas A zesty lemon rind is delicious with the rich lamb and chick peas. You can freeze this dish. I found it in an IPC magazine -- posted by Jane Gib Pomegranate Spritzer From Vegetarian Times. Pomegranate molasses is found in Middle Eastern grocery stores -- posted by NurseDi

Posted on: 24 June 2006 | 9:19 am

Asiago Sun-Dried Tomato Pasta

Asiago Sun-Dried Tomato Pasta From Allrecipes.com - I can't wait to try this! -- posted by Tendoy5

Posted on: 22 June 2006 | 8:18 am

Melt in Your Mouth Meatballs

Melt in Your Mouth Meatballs The title say's it all! Every time I have made these for guests they are always asking for the recipe. -- posted by Becca girl

Posted on: 22 June 2006 | 8:18 am

Tomato Free Ketchup

Tomato Free Ketchup The perfect condiment for people allergic to those pesky tomatoes. -- posted by Molly53 Lemony BBQ-Ed Spareribs Found this today online and want to save it here until I can use it. This sounds very good and very easy as ribs go. Cook time is marinating time. This also sounds like it would lend itself easily to additions to the sauce. -- posted by JanetC-KY

Posted on: 20 June 2006 | 4:30 am

Tapioca Fruit Pudding

Tapioca Fruit Pudding This recipe is a family favorite. It always gets eaten really quickly, and it doesn't seem to matter if the recipe is doubled or even tripled. It takes some planning ahead and effort, but it is well worth it. Preparation time does not include soaking or cooling in refrigerator. -- posted by Hwin Russell's Thai Style Crab and Prawn Cakes We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-) -- posted by JanRoundOz

Posted on: 20 June 2006 | 4:30 am

Cape Malay Sosaties (Kabobs)

Cape Malay Sosaties (Kabobs) Serve these tasty sosaties over rice and chopped fruit such as banana or mango. The marinating time is at least overnight and up to 3 days, plan accordingly. You can also use beef or pork (pork is totally non-traditional) for this recipe. You can use the lemon water as a substitute, however Tamarind is traditionally used in this recipe to add a sour note to balance the sweet flavour. The easiest way to buy tamarind is in packets as a pulp, it looks like pulped dates. You will not be using the pulp, but water made from the pulp. Soak about 100 grams of pulp in water for 10-20 minutes. Squeeze the tamarind pulp with your hand to squeeze out the sour juices. Use the water and keep the pulp in the fridge to reuse. You can reuse the pulp several times until it loses it sourness. -- posted by ncmysteryshopper

Posted on: 17 June 2006 | 7:18 pm

Dakota's Crab, Tuna & Egg Salad

Dakota's Crab, Tuna & Egg Salad Most Cajuns follow the tradition of not eating meat on Friday during the Lenton season. This recipe would be great for Lent. Donald writes - Dakato is the great grandson of Isadore Delcambre, This is my son, 8 yr-old Dakota's 1st easy to make lunch recipe. This salad should be served on your favorite sandwich bread along with your favorite extras: lettuce, cheese, etc... Dakota experienced his first crawfish-boil in Washington! (You should have seen him and his siblings). Master Dakota - you make us Cajuns proud.

Posted on: 15 June 2006 | 11:47 am

Sweet Sauerkraut

Sweet Sauerkraut Sauerkraut, a non traditonal Cajun food, has captured the Cajun's taste buds and is served more and more frequently on the Cajun dinner table.

Posted on: 15 June 2006 | 11:47 am

Sweet Sauerkraut

Sweet Sauerkraut Sauerkraut, a non traditonal Cajun food, has captured the Cajun's taste buds and is served more and more frequently on the Cajun dinner table.

Posted on: 12 June 2006 | 3:15 pm

My Mac-N-Cheese

My Mac-N-Cheese Tasty. And oh, so comforting! -- posted by Lori 13 Indonesian Curried Vegetables Don't let the long list of ingredients intimidate you. This comes from Desperation Dinners...so it's easy! -- posted by Charmie777

Posted on: 12 June 2006 | 3:15 pm