western u.s. and low fat

308

Recipes

Ww Fire-And-Ice Melon Soup - 2 Pts

Posted by TeresaS  

This is out of a really old Weight Watchers Magazine. Cook time includes chilling time. MORE»

Recipe #398336

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Black Cod Sake Kasu

Posted by lazyme  

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by... MORE»

Recipe #392782

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Sneaky Chef's Make-Ahead Green Puree

Posted by Sharon123  

You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3... MORE»

Recipe #390699

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Lemonade for the Master Cleanse

(2 reviews) Posted by BBCFan  

Here's the recipe for that Lemonade/Master Cleanse diet. You drink this and ONLY THIS for 10 days. (that means NO EATING ANYTHING, not even 1 blueberry!!!!!) I know. This diet sucks. But it WORKS! I'm on day 5 and I want to rip someone's head... MORE»

Recipe #383396

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Great Grape Pops

(1 reviews) Posted by Sharon123  

What a cool idea. Pop those grapes in a popsicle mold(or small paper cups), pour in grape juice and freeze. Cook time is freezing time. Yum! Adapted from Pops! Icy Treats for Everyone by Krystina Castella. MORE»

Recipe #381162

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Spicy Black Bean Dip

Posted by blueyedwineaux  

If jalapeños are too hot for your palate, use another type of chili. MORE»

Recipe #380766

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Sweet Apple Bites

(1 reviews) Posted by Pengukay  

I made this a few years ago and thought it was a fast and great idea! Enjoy! MORE»

Recipe #380672

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Country Caramel Apples Around the Campfire

Posted by Debber  

Here's a recipe that is sure to draw some oohs and aahs from your favorite diners! An easy-to-make, simple way to end the day while camping or on the back deck. The hardest part is coring the apples. Try stuffing the core with other melty... MORE»

Recipe #377503

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Sam's Smoked Sockeye

Posted by Secret Agent  

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. MORE»

Recipe #375918

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Strawberry-Rhubarb Deep-Dish Pie

Posted by SpchTeachCooks  

Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good... MORE»

Recipe #375864

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Pan De Tomate

(10 reviews) Posted by momaphet  

This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it,... MORE»

Recipe #369679

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Apple Marmalade

Posted by Molly53  

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it... MORE»

Recipe #366056

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Kumquat Marmalade

Posted by Molly53  

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar... MORE»

Recipe #366029

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Baked Papaya

Posted by Molly53  

Simple and easy! For a variation, sprinkle with salt and lemon juice and dot with butter instead of the cinnamon and sugar. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #364794

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Lemon Ginger Flip

(2 reviews) Posted by Molly53  

A light, fruity refresher for any time of year, but especially nice during hot times. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you can find Meyer lemons, the taste is sublime,... MORE»

Recipe #364724

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Hilo Sherbet

Posted by Molly53  

Frosty pineapple sherbet inspired by the Hawaiian islands. From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. MORE»

Recipe #364315

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Top Secret Original Orange Julius

(5 reviews) Posted by kittycatmom  

My DH bought me a new cookbook, so of course I have to share this recipe with all of my Zaar friends! I haven't tried this yet, pregnant lady and raw eggs are a no-no, but I'm still posting! I hope it is as good as it claims to be!! From... MORE»

Recipe #363602

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Sweet and Salty Chicken Tenders

Posted by Lord Bezoar  

This is an adaptation of an Alton Brown recipe. I don't recall which episode it was, but I must say that these have become one of our favorites. We will often serve these with the Mac-Daddy Mac and Cheese recipe We have found that you can fine... MORE»

Recipe #360241

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Lemon Sherbet

Posted by Molly53  

Meyer lemons make a sublime sherbet, but any lemons will do. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in the preparation time. MORE»

Recipe #358031

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Prune Whip - Gluten Free

Posted by Molly53  

Serve this dessert cold with cream, whipped cream or soft custard. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #358018

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