Asparagus stir-fry
CarbsPerServing:29 total recipe
Effort:Easy
Ingredients:
1 pound asparagus — fresh spears
1 can bamboo shoots
1 can waterchestnuts — sliced
2 stalks celery — sliced 1/2″ thick1 cup fresh mushrooms — sliced
4 tablespoons oil — for cooking
1 each salt and pepper — to taste

How to Prepare:
Cut all vegetables about the same thickenss to promote even cooking.
Heat oil in wok or large skillet. Stir fry asparagus for about 2
minutes. Reduce heat to medium, cover and cook for 5 more minutes,
stiring occasionally to prevent burning. Add all the other
ingredients and raise heat to med/high, stir fry 3 - 5 minutes,
making sure to stir often.

Bacon Flavored Asparagus
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
Asparagus
REAL Bacon Bits
Extra Virgin Olive OilButter
Pepper

How to Prepare:
Simply melt a little butter in a large frying pan.
Add a little bit of olive oil and heat.
Add asparagus and sprinkle REAL bacon bits over top.
Cover and let simmer for about 5-8 minutes, turning asparagus
twice.
Pepper to taste - serve warm.
Bacon-Stuffed Cherry Tomatoes
CarbsPerServing:18 total recipe
Effort:Easy

Ingredients:
1 pound bacon
1/4 cup mayonnaise1/4 cup green onions
1 pint cherry tomato

How to Prepare:
Cook bacon until very crisp.
Crumble up bacon and mix with mayonnaise (add more if you need it)
and green onions.
Cut off top and scoop out inside of cherry tomatos. (Trick to make
tomatos stand still cut a small sliver off the bottom).
Fill with bacon mixture. Better when they sit a while so the flavors
meld and they taste like a little BLT without the L!

The carb count for a cherry tomato is .8 per tomato with .2 fiber,
but you are scooping out the guts so it should be less.
So under 1 carb per treat. I used to serve them for parties and
never had any left. Enjoy.

>From Dawn:
I make this too but instead of mayonnaise, I use a package of cream
cheese. I cut the tomatoes in half, scoop out the insides,
sprinkle them with salt and pepper and let them drain cut side down
on papertowels. You have to whip the cream cheese
until light & fluffy (use a bit of heavy cream to thin out the
mixture) and then mix in the onion and bacon. I use a pastry bag to
fill the cups to give a nice finishing touch. If you use a bag, then
you have to make sure the onion and bacon are chopped fine so they
can pass through the pastry tip. Or, you can fill them with a
teaspoon. Baked Cheese-Zucchini
CarbsPerServing:16 total recipe
Effort:Easy
Ingredients:
2 medium Zucchini — sliced very thin
1 Egg
1 tablespoon prepared mustard
1/8 teaspoon Ground white pepper1/8 teaspoon Ground nutmeg
1 Green onion — sliced thin
1/2 cup Swiss cheese — grated

How to Prepare:
Put the zucchini in a colander or on towels to drain off the
moisture. Combine the remaining ingredients.
Add the zucchini and mix well. Pour into a lightly oiled 2-quart
casserole. Bake at 350 F for 40 to 45 minutes.

Tags: free online recipes, webkinz recipes, cooking light recipes, slow cooker recipes, crock pot recipes

Red Swiss Chard with Bacon
Serves:3 or 4

CarbsPerServing:Don’t know
Prep Time:20 - 30 minutes
Effort:Easy
Ingredients:
10 or so stalkes of red Swiss chard
1 small onion
1 tsp balsamic vinegar3 or 4 slices of bacon
black pepper to taste

How to Prepare:
Chop the bacon into small pieces and render in a skillet over low
heat. When nearly crisp add diced onion and black pepper. Gather and
chop the chard stalks into 1/2″ long pieces and the leaves into 1/2″
wide strips. When the onion is translucent add chard. Cook the chard
until tender stirring several times. Add vinegar and toss. Serve hot.

mock potato casserole
Serves:2 to

CarbsPerServing:?
Prep Time:20 min
Effort:Easy
Ingredients:
16oz frozen cauliflower
2tbs butter
4 oz cream cheese
1lb bacon cooked and crumbled
8 oz shredded cheddar
thing of green onions chopped?

How to Prepare:
steam or boil cauliflower until totally tender. mash and add butter
and cream cheese. add remaining ingredients, and place in a
casserole dish and bake at 350 degrees for about 30-45 min until
bubbly.

Tags: german recipes, free recipes, healthy cooking, low fat recipes, Healthy Food

HUSH PUPPIES
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
3 Tablespoons Keto Ketato
Mix (2 gms carbs)
1/2 ounce Hot water
1 1/2 Tablespoons Heavy
Cream
2 shakes garlic powder1 shake onion powder
1 teaspoon parmesan
cheese
salt and pepper
Oil for frying

How to Prepare: Combine all ingredients
well. Mixture will be heavy
like cookie dough. Heat
oil for frying. Form into
small (1/2″ - 3/4″) balls and
drop into hot oil -
a few at a time. Only takes
about 20 seconds to cook.
Remove with slotted
spoon and drain. Enjoy!
Fluffy Cinnamon Muffins
Serves:10,8
CarbsPerServing:14g carbs total
Effort:Easy
Ingredients:
4 eggs
1/2 teaspoon cream of
tartar
1/4 cup cottage cheese
2 tablespoons soy flour — or
atkins bake mix, both work
1 tablespoon artificial
sweetener1/2 teaspoon cinnamon
1 tablespoon artificial
sweetener
1/2 teaspoon cinnamon
4 tablespoons butter —
softened

How to Prepare:
Spray a muffin tin with
cooking spray. Preheat
oven to 300. Beat egg
whites with cream of tartar
until stiff. Set aside.
Mix cottage cheese, egg
yolks,1T splenda and
1/2tsp cinnamon until well
blended (can use blender
if desired). Add soy flour /
baking mix & blend well.
Gently fold into egg whites
and spoon into muffin tins
makes 8-10.
Bake at 300f until lightly
browned and springs back
when touched -about 25
minutes.

Mix butter, splenda and
cinnamon well. When
muffins are done and
cooled slightly, spread the
butter mixture over each
one. You could make a
cream cheese frosting
(cream cheese, splenda,
vanilla and some cream
-beaten well) and bake this
in a small loaf pan (4×8?)
and have a cinnamon
coffee cake out of it:)

Tags: cooking recipes, crockpot recipes, french cooking, healthy recipes, super foods recipes

CHEESY TOMATO GARLIC CHICKEN BREASTS
CarbsPerServing:no counts provided Effort:Easy
Ingredients:
COLBY CHEESE (OR ANY KIND OF CHEESE YOU WISH)
FRESH TOMATOES - SLICED INTO ROUNDS
BONELESS CHICKEN BREASTS
GARLIC POWDER
BUTTER

How to Prepare:
SPREAD YOUR BUTTER OVER YOUR CHICKEN BREASTS AND SPRINKLE THE GARLIC
OVER
THE BREASTS. COVER WITH ALUMINIUM FOIL AND COOK IN YOUR OVEN AT 400
DEGREES
UNTIL DONE. MAKE SURE THEY ARE JUST DONE AND NOT OVERLY DONE! TAKE
OFF THE
ALUMINIUM FOIL AND COVER EACH CHICKEN BREAST WITH SLICES OF CHEESE
TILL THE
BREAST IS COVERED THEN PLACE THE TOMATO SLICES ON TOP OF CHEESE
USUALLY TWO
SLICES IS ALL THAT WILL FIT. BAKE A LITTLE LONGER UNTIL CHEESE IS
MELTED
ABOUT TEN MINUTES LONGER. REMOVE AND SERVE. I DO NOT HAVE THE COUNTS
ON THIS
RECIPE…..JUST MADE IT UP MYSELF, BUT THE ONLY CARBS WOULD BE IN
THE
TOMATOES WHICH WOULD ONLY BE ABOUT 6-7 CARBS FOR A WHOLE TOMATO SO
THE
SLICES WOULD ONLY BE A FEW CARBS.
I ENJOYED THIS RECIPE … I HOPE YOU DO TOO

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Veal Steaks
CarbsPerServing:17g carbs total
Effort:Easy
Ingredients:
2 tablespoons whole wheat
flour
1/4 teaspoon pepper —
freshly ground
4 boneless veal loin steaks (1 inch thick) — (4oz)
Vegetable cooking Spray
1 teaspoon Olive Oil1/2 cup canned
no-salt-added beef broth —
undiluted
1 1/2 tablespoons Capers
2 teaspoons Dijon Mustard
1/2 cup sour cream

How to Prepare:
1. Combine flour and
pepper; dredge veal steaks
in flour mixture. Coat
large nonstick skillet
w/cooking spray; add oil.
Place over medium-high
heat untilhot. Add veal and
cook 2 minutes on each
side or until
browned. Remove from
skillet. Drain and pat dry
with paper towels. Wipe
drippings from skillet
w/paper towel. Return veal
to skillet.

2. Combine beef broth,
capers and mustard; pour
over veal. Bring to a
boil; cover, reduce heat, and
simmer 25 minutes oruntil
veal is tender.
Transfer veal to serving
platter and keep warm.

3. Bring broth mixture to a
boil; cook, uncovered, over
medium heat 5
minutes or utnil mixture is
reduced by 1/2. Remove
from heat; add sour
cream, stirring until
blended. Spoon over veal.

Tags: southern cooking, super foods recipes, healthy recipes, diabetic recipes, copycat recipes

Juicy Pork Tenderloin CarbsPerServing:12g carbs total Effort:Easy
Ingredients:
2 pounds pork tenderloin 1/4 cup vermouth
2 cloves garlic — minced 3 tablespoons artificial
sweetener 1 teaspoon worcestershire
sauce1/2 teaspoon salt 1/2 teaspoon red pepper
3 tablespoons sugar free ketchup
2 teaspoons rosemary –fresh, finely chopped

How to Prepare:
cut tenderloin into 2 strips, lengthwise. Mix marinade
and rub into meat.Refrigerate for 2-4 hours.
Place on roasting rack in pan. Roast for 35-45 mins
or until juices run clear. Let stand 10
minutes, cut into slices and pour pan juices over meat.
4-6 servings

NOTES : Carbs for sugar free ketchup not included in above total - adjust accordingly
Pork Casserole Serves:4,10 CarbsPerServing:8.75g
Effort:Easy
Ingredients:
12 ounces fresh mushrooms 1/4 cup chopped onion
3 tablespoons butter 1 pound pork browned and drained
1 package frozen spinach — thawed1 pinch seasoning
3/4 cup heavy cream 2 eggs 1 cup Swiss cheese

How to Prepare:
Preheat oven to 375 and grease casserole dish with butter. In a bowl,
combine cream, egg, and the egg yolks. Pour cream/egg mixture over
everything else, browned and simmering. Bake 30 minutes.

Servings: 4

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BAVARIAN CHERRY CAKE. Half a pound of fine, juicy black cherries, five tablespoonfuls of fine bread crumbs, five tablespoon- fuls of powdered sugar, five eggs and one ounce of sweet chocolate grated. Put the grated chocolate in a mixing bowl, break an egg into it and add one tablespoonful of bread crumbs and one of sugar, beat light and break another egg into it, adding another tablespoonful of bread crumbs and one of sugar. Then separate the three remaining eggs, the yolks from the whites, adding one yolk at a time alter- nately with bread crumbs and sugar until all are used. Add the cherries. Beat the three whites of eggs to a stiff froth and fold it in lightly. Butter thick a cake mould, sift dried bread crumbs over it, turn the cake into it and bake about three-quarters of an hour in a moderate oven. Test it as other cake. In Bavaria it is served cold, but I think it would also be nice hot with fruit sauce. CRANBERRY BAVARIAN CREAM. Stew one quart of cranberries; while hot rub through a sieve ; measure out half a pint, and add to it a half cup of granulated sugar. Have a quarter of a box of gelatine soaked in a quarter of a cup of water one hour, set the bowl over steam entirely to dissolve the gelatine, then add the cranberries. Turn it into an earthenware bowl, set in a pan of ice water and beat until it is perfectly cold and begins to thicken, then add half a cup of rich milk and beat again, and at the last add half a cup of whipped cream. Beat it thoroughly and turn it into a mould and set on the ice to congeal. Serve with cream. Do not use a tin mould for cranberries. A MOULD OF FRESH FRUIT. Take enough fresh, ripe currants and raspberries to make half a cupful of juice of each, and press through a sieve fine enough to retain the seeds ; or the fruit may be strained and squeezed through cheese cloth. Take also enough ripe cherries to make a cupful of juice and mix all together. Put a quart of boiling water in a saucepan over the fire with four ounces of sugar and two ounces of almonds blanched and cut fine. Mix five ounces of arrowroot or the same quantity of potato flour with the cold fruit juices, stir it into the boiling water and let it boil about five minutes, turn it into a wet mould, and when cold set on the ice. This should be made the day before it is to be served. Serve with cream.

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Desserts* APPLE BETTY. Two cups of tart cooking apples, chopped, a cup and a half of stale bread crumbs bakers ‘bread is the best ; four heaping tablespoonfuls of sugar, one gen- erous tablespoonful of butter, and the grated rind of one lemon. Butter a pudding dish, divide the ingre- dients into four layers, beginning with apples and finishing with bread crumbs. Sprinkle the sugar and lemon over the apples and cut the butter into tiny lumps and scatter over the crumbs. Bake three- quarters of an hour in a moderate oven. Serve with cream or hard sauce. APPLE CHARLOTTE. Pare, core and quarter eight or nine good cook- ing apples, put them into a double boiler with two tablespoonfuls of butter, half a cup of sugar, the juice and grated rind of a lemon ; cook until tender. Take a plain mould that holds three pints, butter it well, line the bottom and sides with very thin slices of home-made bread. Remove the crust, dip each slice in melted butter, fit them evenly together in the mould, fill with the apples, cover with the bread, dredge it with sugar and bake three-quarters of an hour in a quick oven. Have a hot platter, lay it over the top of the charlotte, turn it over, and lift off the mould. Serve hot with or without sauce or cream. APPLE CROQUETTES. Peel, core and quarter four good-sized cooking apples, cut in thin slices and put them in a granite ware saucepan over the fire with a small tablespoon- ful of butter, a heaping tablespoonful of sugar, the grated rind of half a lemon and a saltspoonful of cin- namon ; cover tightly and cook until tender, taking care that it does not burn. When done add an even tablespoonful of Groult’s potato flour, mixed with a very little water, then stir in one beaten egg, and remove from the fire. Turn into a deep plate to get cold, form in cylinders, dip in egg and dried bread crumbs and fry in boiling fat. Sift powdered sugar over them and serve hot, with or without cream.

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STEAK A LA DUCHESSE.

Trim the steak, making it into a fair oval or round. Cut oft’
altogether not less than a quarter of a pound. Kun all that is
cut off through a mincing-machine twice ; add to the mince an
equal amount of breadcrumbs, an uncooked onion chopped very
fine, and a small pinch of some fine herb most agreeable to the
taste. I prefer sage, and some pepper and salt ; mix thoroughly,
then put into a brazing-pan, with a small lump of butter, and
let it brown well. If put on the fire about five minutes before
the steak, and kept well stirred, both will be done together.
Take one egg, a tablespoonful of salad oil, a tablespoonful of
white wine or Taragon vinegar, a little mustard, or some grated
horseradish, if it is to be had ; and beat up the whole well.
Heat, but do not boil : this in a little saucepan. When the
steak is broiled sufficiently, (it should not be overdone,) put into
a hot dish, place the mince all round it, and if mashed potatoes
are served, put them as an outer wall all round the mince. Just
before serving, pour the sauce gently on to the centre of the
steak.

STEAK AUX LEGUMES.

Take a pound of steak, not top fat, cut thick ; insert a sharp-
pointed knife in the edge and divide in two, with the exception
of a small space round the edge. The steak should now form a
sort of bag. Care should be taken to keep the external opening
as small as possible. Have ready two small onions cut in slices
and fried a nice brown ; also a fried mushroom minced finely.
Put the onions and mushroom, with a little salt and pepper, into
the opening made, (taking care to preserve the original shape
of the steak,) and grill over a clear fire for five or seven minutes,
turning with the tongs, and being careful to catch the gravy.
Take a carrot, cut it in slices of an inch long, and with a sharp
knife cut each of these as if peeling them round and round in a
continuous strip, so as to form a ribbon ; cut a turnip in tbe
same way. Boil these carefully, and when the steak is suffi-
ciently cooked, put it on a hot dish, pour over it the gr*vy, and
garnijh with ribbons of carrot and turnip.

SOUP A LA CONNAUGHT.

Ingredients : Five pounds lean beef, three onions, three car-
rots, one head of celery, a little parsley, a sprig of thyme, two
blades of mace, a few allspice, some seasoning, a little soy, five
quarts of water, tin of preserved peas, two ounces rice, and four
ounces lean ham. Cut up the onions, carrots and celery into
pieces, and lay them on the “bottom of a stewpan ; cut the beef
into small pieces, and place on the top of the vegetables ; sprinkle
some pepper and salt over it, and stand it on the stove to cook
the meat for about one hour, then add five quarts of water, and
let it boil ; take off the scum as it rises, and add half a pint of
cold water, a little soy, a little parsley, a sprig of thyme, a few
allspice, and two blades of mace, and let all simmer together for
four hours ; strain the soup through a fine cloth, and take off
any remaining fat with a piece of paper laid lightly on the soup.
Cook two ounces rice in boiling water until tender, make a tin
of peas hot by standing in boiling water, and cut four ounces
lean cooked ham into very fine dice, and place in the tureen
with the rice and peas ; pour the boiling soup over them, and
serve immediately.

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MARION CAKE.

Put together in a pan fourteen ounces of sifted loaf sugar, the
yolks of eight eggs, eight ounces of fine white flour, and a table-
spoonful of orange-flower water. Beat all together till thoroughly
mixed. Whip a pint of cream till light, and whisk the whites
of the eight eggs to a thick froth. Beat these into the other in-
gredients, and put in a pan lined with buttered paper. Bake in
a quick oven half an hour.

BAKED RICE PUDDING.

Boil together in a sauce-pan one pint of milk and the grated
peel of a small lemon. In another sauce-pan boil a teacupful of
rice until tender, and, when done, drain off all the water. Beat
four eggs till light, stir them into the milk with an ounce of fresh
butter, a quarter of a pound of stoned raisins, a quarter of a
pound of sugar, a little grated nutmeg, and two tablespoonfuls of
rose-water. Add the rice. Stir all well together, and bake in a
buttered tin half an hour.

POTTED MEAT.

Take any well-roasted or boiled meat, remove all gristle, hard
pieces and fat from it, mince, and then pound it in a mortal*
with a little butter, reduced gravy, and a spoonful of Worcester-
shire sauce; beat it to a smooth paste, seasoning during the pro-
cess with pounded cloves and allspice, mace or grated nutmeg,
salt and a little cayenne. Put the mixture into pots, press it
close down, cover with clarified butter, and keep it in a cool, dry
place.

TO CURE TONGUES.

For a tongue that weighs seven pounds, put one ounce of salt-
petre, half an ounce of black pepper, two ounces of sugar, and
three ounces of juniper berries. In two days it will be fit for
cooking. Take care to have the gullet cut away before it is
cooked.

HANI TOAST.

Scrape or pound some cold ham, mix it with beaten egg,
season with pepper, lay it upon buttered toast, and place it in a
hot oven for three or four minutes. Dried salmon, smoked
tongue, potted meats, or any other relishing viands, answer
equally well upon toast.

FINE PANCAKES.

Take a pint of cream, eight eggs, (leave out two of the
whites,) three large spoonfuls of orange-flower water, a little
sugar and grated nutmeg ; melt a small quantity of butter with
the cream over the fire, then add three spoonfuls of flour, and
mix well together ; butter the frying-pan for the first ; let them
run as thin as you can in the pan, fry them quick, and send
them up hot.

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