I usually find that this recipe needs more than an 1/8 tsp of pepper.
- lemon juice
- milk
- Campbell's Cream of Asparagus Soup
- boneless chicken breast halves
- vegetable oil
- black pepper
- shortening
- evaporated milk
- eggs
This is a recipe of my own devising so many of the measurements aren’t exact – just to taste. But, once you learn what you like, it is delicious and much lighter than meat sauces.
- whole unpeeled tomatoes
- tomato paste
- Oregano
- Basil
- Sweet 'n Lo
- Coarse ground black pepper
- Sea or kosher salt
- Garlic salt or pepper if needed
- large or 3 small zucchini cut into "coins"
- large onions; chopped
- large tablespoons minced garlic
- olive oil
- lean boneless chuck roast
- tomato ketchup
- Dijon-style mustard
- brown sugar
- garlic clove -- crushed
- Worcestershire sauce
- red wine vinegar
- liquid smoke flavoring
- salt
- pepper
- reduced-calorie white bread-- torn into medium-size pieces
- unsweetened apple juice
- diet lemon-lime soda
- sugar
- apple pie spice
This is my grandmother’s recipe. Its got lost so many times, that several of my family members try and keep a few copies hidden in their recipe books. I hate to post it on a public board, but I know I will never lose it here.
- Pierogi:
- water
- flour
- salt
- Cheese filling:
- salt and pepper to taste
- scallions to taste
I made this for Thanksgiving and it was awesome.
If you love pumpkin pie, but not all the calories, you’ll love this recipe.
If you hate all things pumpkin pie, you will like this. The recipe doesn’t use a whole lot of pumpkin pie spice, so it become more sweet rather than “spice”. And the oatmeal topping definitely gives it more of a coffee cake like flavor.
Serving 1/8th of pie- Calories: 190 (Calories from Fat: 20g), Total Fat: 2g (Saturated Fat: 0g, Trans Fat: 0g), Cholestrol: 0mg, Sodium: 170mg, Total Carbohydrates: 37g (Dietary Fiber: 2g, Sugars: 26g), Protein: 6g, Vitamin A: 180%, Vitamin C: 4%, Calcium: 20%, Iron: 10%
- packed brown sugar
- quick cooking oats
- egg whites or 1/2 cup of fat-free egg product
- granulated sugar
- all purpose flour
- 1&1/2-tsp pumpkin pie spice
- baking powder
- salt
- grated orange peel
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
- - 8 ounce packages cream cheese
- - 16 ounce bottle of Ranch dressing
- chopped celery
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
This recipe is great.. its easy to make and very light. If you don’t like a salad that’s heavy on the mayo, this one’s for you!
Don’t sub or skip out on the fresh herbs, it makes the dish very refreshing.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18577,00.html?rsrc=search
- cider vinegar
- mustard powder
- chopped parsley
- chopped fresh tarragon
- very thinly sliced garlic
- fine chopped cornichons
- small dice red onion
- thinly sliced celery
- kosher salt
- freshly ground black pepper
- graham cracker crumbs
- melted margarine
- chopped nuts
- coconut
- sweetened condensed milk