Recipezaar: Northeastern U.S.,Diabetic recipes

Beef Tenderloins With Roquefort Compound Butter

Thu, 09 Feb 2006 18:58:11 -0500

Anything with cheese and tenderloin steaks can't be bad, can it? This takes no time at all, for a dinner party it is wonderful! -- posted by Manami

Beef Filets With Cognac-Mushroom & Onion Sauce

Fri, 10 Feb 2006 16:12:51 -0500

I love these, I make them from memory - here is my attempt at writing this down and giving you quantities. -- posted by Manami

Sugar Free Chunk Swirled Pie

Mon, 13 Feb 2006 17:17:50 -0500

This is very good and great for that sweet something without doing any damage. Hersheys web site had this. I didn't allow for cooling & chilling time. -- posted by Manami

Bananas a La Raspberry Chantilly

Tue, 14 Feb 2006 13:09:43 -0500

This recipe looks so easy and so great, that I just had to post it. I found it at bbonline.com. It says that these fruit plates make an elegant presentation with little effort. -- posted by Manami

Stuffed Beef Tenderloin

Tue, 14 Feb 2006 13:09:48 -0500

Saw this in Paula Deen's magazine "Cooking with Paula" and it looked scumptious, that I posted it for safekeeping. I, also, took the liberty of changing things a bit. -- posted by Manami

Pureed Raspberries With Champagne

Wed, 15 Feb 2006 12:48:34 -0500

Great at any brunch or a sunny spring morning! Found this on napastyle.com and this is the way I used to make years ago. -- posted by Manami

Mini Pancetta-Wrapped Meatloaf Sandwiches

Thu, 16 Feb 2006 15:54:14 -0500

Looked so good when I saw Giada de Laurentiis eating them on Behind The Bash. -- posted by Manami

Tortellini Pasta Salad With Shrimp

Fri, 17 Feb 2006 14:41:53 -0500

Good and easy to prepare. -- posted by Manami

Gratin of Cabbage

Thu, 23 Feb 2006 14:04:19 -0500

This is usually served as a side, but it can also be served as a first course. It is great reheated, it gives time for the flavors to marry. Use white cabbage or savoy cabbage, whichever is leafier. This was found on Jacquespepin.net. and I tweaked it a bit. -- posted by Manami

My Brownies

Sat, 25 Feb 2006 19:33:19 -0500

So says Karen Barnaby who wrote The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes. They sound awesome! -- posted by Manami

Almond Créme Custard With Raspberries

Mon, 27 Feb 2006 18:27:18 -0500

This is wonderful for a nice summer evening! -- posted by Manami

Chocolate-Berry Cream Pie

Mon, 27 Feb 2006 18:30:15 -0500

Can be made a day ahead but don't put topping on till just before serving. Passive chilling times vary from 4 hours until overnight. -- posted by Manami

Easy Victorian-Style Trifle

Wed, 01 Mar 2006 12:44:56 -0500

This is a copycat of the Victorian-Style dessert and it only takes a few minutes to prepare with high-quality purchased already prepared ingredients. To embellish it use additional fruit, chocolate chips, flaked coconut or whatever else you choose. -- posted by Manami

Northern Italian Pasta Shell Stuffing

Mon, 06 Mar 2006 16:46:29 -0500

This is the recipe I have used as a launching pad, so to speak, which is originally Barbara Piatoni's recipe. -- posted by Manami

Mushrooms Florentine

Wed, 08 Mar 2006 14:04:39 -0500

Found this on Jacquie's Cooking Link and have made a few subtle changes &/or additions. Enjoy! Update 5/16/06 ......... -- posted by Manami

Braised Onion Slices With Bourbon

Wed, 08 Mar 2006 14:46:07 -0500

From Peggy Trowbridge @ Home Cooking. Couldn't resist posting this recipe. It is so good and we served it for the administrative staff,(my guinea pigs), after 5PM. We served it with roast pork tenderloin, asparagus quiche, a tomato salad, and these wonderful onions. -- posted by Manami

Banana Berry Purses

Thu, 09 Mar 2006 17:37:17 -0500

These are cute and easy to make. -- posted by Manami

Eggplant (Aubergine) Supreme

Thu, 09 Mar 2006 20:53:29 -0500

I have taken a few recipes and adjusted them into one. Hope you like it! -- posted by Manami

Polenta Lasagna

Mon, 13 Mar 2006 19:10:13 -0500

Polenta with anything is wonderful! This is from Cooking Light, October 2005. -- posted by Manami

Peppered Steak Sandwiches With Cheddar & Horseradish Mayo

Mon, 13 Mar 2006 19:12:17 -0500

Saw this on one of the Bobby Flay Shows and it looked so very good, I posted it. -- posted by Manami

Tuna Caper Crostini

Tue, 14 Mar 2006 13:32:43 -0500

Recipe courtesy Dave Lieberman. -- posted by Manami

Smoked Salmon W/Avocado & Wasabi Cream Cheese Sandwiches

Wed, 15 Mar 2006 12:30:27 -0500

"This is fun take on my favorite kind of sushi? salmon and avocado with a healthy dose of wasabi. It is open faced here so you can see how pretty it looks on the inside and not too much of the bread." So says Dave Lieberman. -- posted by Manami

Cinnamon Glazed Strawberries

Wed, 15 Mar 2006 12:43:39 -0500

Yum! Found this on mealsforyou.com -- posted by Manami

Mixed Berry Smoothie

Wed, 15 Mar 2006 14:01:42 -0500

Saw this on tv, and got the recipe from there. -- posted by Manami

Roasted Eggplant (Aubergine) Spread

Fri, 17 Mar 2006 12:13:45 -0500

We love this in our family and now we make it for the residents here at the home. They usually eat it is a side. This was originally from Ina Garten, Barefoot Contessa. -- posted by Manami

Salmon Croquettes

Fri, 17 Mar 2006 12:21:13 -0500

Recipe courtesy Paula Deen. One that she used quite a bit in the "old" days! They don't need anything but sometimes we serve them with a horseradish/chive low-fat sour cream. -- posted by Manami

Sautéed Chickpeas With Cinnamon

Thu, 23 Mar 2006 21:52:37 -0500

These were sold in the streets of NYC. Anyway, this is how I remember them. -- posted by Manami

Grilled Eggplant (Aubergine) Provolone With Grilled Salsa

Thu, 30 Mar 2006 12:53:37 -0500

This is so good and addictive my mouth is watering as I post this. -- posted by Manami

Roasted Cauliflower

Thu, 06 Apr 2006 19:04:43 -0400

I'm used to eating cauliflower raw, steamed or pureed. I love cauliflower and will eat it any way it is prepared. But this method makes cauliflower so palatable to any but the most ardent anti-veggie. I hope this will change your mind! -- posted by Manami

Spinach-And-Mushroom Lasagna

Fri, 07 Apr 2006 13:28:37 -0400

This looked so pretty and yummy! Cooking Light, April 1997 -- posted by Manami

Raspberry Butter

Wed, 12 Apr 2006 16:39:39 -0400

From Barefoot Contessa Parties, 2001. -- posted by Manami

Rigatoni With Chicken and Three Pepper Sauces

Sun, 16 Apr 2006 09:16:18 -0400

From ADA Cookbook "Easy & Elegant Entrees". -- posted by Manami

Wheatberry Salad

Mon, 17 Apr 2006 14:38:30 -0400

From the Barefoot Contessa Family Style, 2002. Haven't tried it as yet but it looked good. -- posted by Manami

Sausage Scrambles and Cheese

Tue, 09 May 2006 14:45:41 -0400

. -- posted by Mimi Bobeck

Poached Eggs in Chorizo-Tomato Stew With Garlic Croutons

Tue, 09 May 2006 15:00:37 -0400

. -- posted by Mimi Bobeck

Low Carb Mac and Cheese Dog Casserole

Tue, 09 May 2006 15:25:58 -0400

. -- posted by Mimi Bobeck

Grilled Eggplant Pizza(Vegetarian)

Tue, 18 Jul 2006 12:36:51 -0400

After trying grilled eggplant on a pizza I was hooked! I changed the recipe so much that I have posted my version. Use more or less sauce, I like mine saucy! My DH, DS and DD all said it's one of the best pizzas they have ever had, and my DH doesn't even like eggplant! Enjoy! -- posted by Sharon123

Cranberry Crab Cakes

Mon, 07 Aug 2006 21:47:40 -0400

These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen whole cranberries can be used. No need to thaw. -- posted by mikekey

Devastatingly Delicious Meatloaf - the Best You Ever Had!!!!!!!!

Wed, 30 Aug 2006 16:49:57 -0400

. -- posted by Mimi Bobeck

Apple Cider Marinated Rack of Pork Roast

Sun, 15 Oct 2006 20:16:27 -0400

This is an easy roast for a Sunday dinner. Plan on two chops per serving. Preparation time includes marinating time. -- posted by mikekey

Low Sugar Apple Cake

Sun, 22 Oct 2006 13:14:36 -0400

A very dense, moist cake. Almost like a brownie. Serve with dollop of lowfat vanilla yogurt. Also, very good with Engrossed's Recipe #257192 . -- posted by mikekey

Hot Vanilla

Wed, 22 Nov 2006 19:48:24 -0500

A DELICIOUS alternative to Hot Chocolate. A guilt free drink with almost zero fat! -- posted by Brenda.

Picnic Corn-Zucchini Salad

Wed, 10 Jan 2007 21:00:12 -0500

Cook more than you think youll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine. -- posted by Sharon123

Guilt Free Scrambled Eggs

Wed, 06 Jun 2007 16:16:23 -0400

Egg whites with little fat from the cheese. -- posted by ~Rita~

Cornmeal-Herb Dumplings

Wed, 20 Jun 2007 22:38:14 -0400

Serve with a vegetable stew, or any stew of your choice. I suggest a Braised Spring Vegetables recipe (see below). This can be made 45 minutes to one hour ahead of time. From a 6/20/2007 issue of the New York Times, posted by Melissa Clark. Try this with Braised Spring Vegetables recipe #245062. -- posted by Kumquat the Cat's friend

Broccoli Casserole

Thu, 26 Jul 2007 11:21:52 -0400

People who don't like broccoli like this dish. -- posted by diner524

Spaghetti

Tue, 14 Aug 2007 15:53:18 -0400

I have made this recipe for 5 years and everyone loves it. Just recently I have been trying to make things healthier for my diabetic mother-in-law so you can switch it up. -- posted by MariesMihomecookn

Meat & Cream Cheese Wraps

Wed, 22 Aug 2007 00:49:17 -0400

Fun, easy, on-the-go snack or meal. -- posted by canninfool

Mom's Chili

Wed, 26 Sep 2007 20:27:27 -0400

A mild meaty version of an old favorite. -- posted by Chris Letourneau

Almost Chocolate Chip Cookies

Fri, 26 Oct 2007 20:06:22 -0400

I'm hypoglycemic, so the effort to find dessert foods that don't put me out of commission for the rest of the day has been a long and sometimes messy one. This is the first chocolate chip cookie recipe I feel confident in posting. The cookies are relatively healthy, but still fattening and sweet and tasty enough to qualify as real cookies. And no blood sugar spikes! This will be edited as the great cookie experiment progresses. -- posted by Emmie Gruchow

Schnitzel Eierkuchen - Bacon and Ham Omelet

Wed, 31 Oct 2007 19:54:38 -0400

A hearty breakfast dish from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Duck Und Kraut

Fri, 09 Nov 2007 22:29:29 -0500

Good for hunters. If you don't have a hunter handy, order duck from your butcher. Just lovely served with creamy mashed potatoes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

How to Make Sauerkraut

Sat, 10 Nov 2007 19:47:51 -0500

An heirloom recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Fermentation time not included in preparation time. -- posted by Molly53

How to Make Cottage Cheese - Smierkase

Sun, 11 Nov 2007 10:16:01 -0500

An heirloom recipe impractical for most modern cooks (don't know how this would work with storebought, pasteurized and homogenized milk). If desired, add 1/2 teaspoon of grated onion, caraway seeds, green onion tops, or garlic to the cheese. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Cooking time is approximate draining time. -- posted by Molly53

Souse - Headcheese

Sun, 11 Nov 2007 13:40:29 -0500

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Cooking time is approximate. -- posted by Molly53

York Pot Roast, Spiced

Fri, 16 Nov 2007 01:35:17 -0500

A terrific way to cook those tough cuts of meat in a way very similar to sauerbraten. This comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pennsylvania Dutch Brisket With Sauerkraut and Dumplings

Fri, 16 Nov 2007 13:57:01 -0500

A hearty, rib-sticking meal, this is a terrific way to cook any tough cut of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinalry Arts Institute of Chicago, 1947. -- posted by Molly53

Homemade Cup Cheese

Mon, 10 Dec 2007 18:35:56 -0500

This heirloom recipe is from the days before pasteurization and homogenization, so I don't know how well it will work in these modern times unless you have access to raw milk. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. -- posted by Molly53

Florence's Grilled Chicken

Fri, 18 Jan 2008 18:19:39 -0500

This is such a simple recipe and very economical for a crowd. My Mom made this and served it with roasted potatoes and broccoli. This is great for a picnic. Please note that I did not include the Koshering time. -- posted by Secret Agent

Linda's Fantabulous Baked Potatoes

Tue, 22 Jan 2008 00:43:23 -0500

You have to try these potatoes to see how good they are. Don't rub them with butter or oil or salt before cooking. Don't wrap them with foil and keep the temperature of the oven high. Yummmmmmy! -- posted by Secret Agent

New York Fried Chicken Deli Rolls

Fri, 22 Feb 2008 20:19:50 -0500

This looks so impressive, smells and tastes so delicious, and everyone can make this. This is another winner from my MIL, thanks Mom! Use a packet of .7 oz. dried Italian seasoning; recipe would not allow me to put in that measurement -- posted by scancan

Maryland Style Snow Crab Legs

Thu, 17 Apr 2008 16:11:20 -0400

If you are a north easterner and live in the south, then you know the frustration with boiled seafood vs. steamed. Well this recipe gets you back to Richmond, Baltimore, Philly, NY or Boston... Use 20 qt Stock Pot... Using cheap beer actually adds to the taste of the crab. The bitterness of the beer will counterbalance the sweetness of the crab and will be lit up with the spices in the Old Bay. So don't use expensive beer, your run of the mill standard domestic will do.. Enjoy!!! -- posted by BS in Tampa

Halibut Salad

Wed, 23 Apr 2008 21:58:30 -0400

A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chicken and Oyster Casserole

Fri, 23 May 2008 10:14:51 -0400

A New England delight from that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Katie's Roasted Red Pepper Dip

Sat, 31 May 2008 00:39:52 -0400

Recipe by Katie Lee Joel. -- posted by Sue L

Huntington Scallops

Sat, 31 May 2008 02:19:40 -0400

Use a fork instead of your fingers when breading scallops. This savory dish is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Baked Oysters and Bacon

Mon, 02 Jun 2008 22:28:11 -0400

This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Baked Pickerel

Mon, 02 Jun 2008 23:03:47 -0400

The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Stone Soup

Thu, 05 Jun 2008 02:25:57 -0400

This recipe my mother told me about when I was 5 years old and I am passing it down to you all. The key ingredient is the scrubbed stone which is to be placed in the boiling water. Zaar won't recognize the ingredient so when you scrub yours along side the river bank, just plop it into the pot of boiling water. ONCE UPON A TIME,,, there were two unemployed and very poor men who decided to become beggars so they shouldn't starve to death. 'Well', they thought,'this will be easy'. They were turned down at every door and tavern and were shooed out of town. 'Eureka! I have and idea' said one fellow and he proceded to fill his pot with water from the nearby river. He asked his companion to find a large rock and to scrub it on the rivers edge. The companion did just so and brought it to his friend just as the townspeople were drawing water from the river. The friend put the stone into the boiling water. 'Hey there, you two, just what are you cooking"? The fellow shouted across the river. "Why it's just stone soup! Please my friend, have a taste." So the new friend waded through the water and dipped his spoon into the stone soup. ''Gracious me, this is the best stone soup I have ever tasted! But you know, I have some onions and some beans in my kitchen that would make your stone soup taste spectacular. Would you mind?" ' Why no kind sir if you think it would help my meager soup'. Soon the laundress came over with an apron full of potatoes. 'Excuse me sir but if you are going to put his onions into your stone soup you surely would want my new potatoes to sweeten the taste." ''Well yes, we would...'' One by one the villagers dropped in their offers, a pheasant plucked clean, celery and radishes, rutabagas and turnips and even a haunch of beef. Finally after adding a bottle of fine wine the pot was filled to the top. "Patience dear villagers. As you all know stone soup cannot be rushed, It must simmer the full two hours''. While they waited some went home for honey cakes and loaves of bread and some went for cheese and fruit and even tables and chairs. Soon the hour arrived and the villagers dined on Stone Soup to their hearts content. No one could recall ever eating such delicious stone soup. As dark fell upon them they asked the beggarmen if they would serve stone soup again next midday. No, they lamented, they would be making coin soup and they would love to invite the villagers to dine. Hu-rah! They would bring coins, meat, fowl and cockles and perhaps bread for the coin soup and went home sated and content that they would dine better the next day. -- posted by Secret Agent

Everybody's Turkey Pita

Wed, 18 Jun 2008 00:59:51 -0400

Back when dinosaurs roamed the earth I used to go to a neighborhood restaurant in Sea Girt NJ called Everybody's Cafe. They made a few dishes that were spectacular and their version of a turkey sandwich was wonderful. I tried to duplicate it and over the years and came up with this version. -- posted by Secret Agent

Pork Scraps

Mon, 30 Jun 2008 23:17:08 -0400

These original "bacon" bits are delicious served sprinkled on baked potatoes or your favorite fish dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The recipe is easily multiplied and cooking time is approximate. Save the rendered fat for other cooking uses. Since most of the fat is rendered out, I believe that the calorie count is skewed to the high side. -- posted by Molly53

Baked Halibut

Mon, 30 Jun 2008 23:24:33 -0400

The halibut is the aristocrat of deep-sea fishes. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fantabulously Low Carb, and yet Phony, Rice Pudding,two Ways!

Mon, 07 Jul 2008 15:51:44 -0400

Ok it really isn't rice at all but two low carb variations on Ricotta cheese we came up with out of desperation for a quick dessert. Low carb lovers will enjoy this. Feel free to doll it up anyway you like. Takes seconds to make, a little chill time and helps with those summertime cravings. -- posted by Secret Agent

Broiled Finnan Haddie

Tue, 08 Jul 2008 21:33:53 -0400

Finnan haddie is a smallish haddock caught in the North Sea or the Moray Firth of Scotland, cleaned and split, originally smoked over a peat fire on the beach. Its origin is Findon near Aberdeen, Scotland but found a new home on American shores in the colonies of New England. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Fish Mousse

Wed, 09 Jul 2008 00:37:44 -0400

A light and airy luncheon dish great for using up leftover fish from the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time and cooking time is approximate. -- posted by Molly53

Clam Omelet

Wed, 09 Jul 2008 20:08:21 -0400

A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster Soup

Fri, 11 Jul 2008 01:56:30 -0400

A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Cream of Quahog Soup

Fri, 11 Jul 2008 01:59:13 -0400

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, they are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Quahog Chowder

Fri, 11 Jul 2008 02:51:16 -0400

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Blast from the Past Low Carb Ham and Scallions With Cream Cheese

Fri, 11 Jul 2008 16:54:00 -0400

Put these out on a buffet and they are the first appetizers to vanish. You just might eat more than you serve. -- posted by Secret Agent

Tilapia Corn Chowder

Wed, 13 Aug 2008 12:26:08 -0400

This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. We made this soup and it was delicious! **However, the recipe said it was low in calories 288 and when zaar figured it out it came to be 324** Now, the question is - which one is right? Posted on August 13, 2008 -- posted by Manami

Tilapia Corn Chowder

Tue, 09 Sep 2008 01:26:44 -0400

This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. Low Cal/Low Carb Low Sodium LowSatFat HighPotassium HeartHealthy/HealthyWeight. We made this soup and it was delicious! 09/14/2008 Update: A green garnish or the bacon is very necessary - to please the eye!! ;) -- posted by Manami

Skillet-Seared Tomatoes With Melted Gruyere

Tue, 16 Sep 2008 22:35:51 -0400

We served these as a savory side dish with filet mignon with onions and mushrooms - the meal was aweseome! This type of dish lends itself to complement a meatless meal or as a sandwich on toasted whole-grain bread. A pinch of sugar helps to balance the tomatoes' acidity. EatingWell Magazine, August/September 2005 & August/September 2008 Newsletter. -- posted by Manami

Creamy Chocolate Cheesecake

Tue, 28 Oct 2008 19:17:36 -0400

This a cheesecake that everyone can enjoy, especially for all of thos chocoalte lovers's out there. It's particularly nice and very suitable for people who are diabetic or for people on a low-carb or low-fat diet. It's only 220 calories per slice and fits right into Weight Watchers Points = 5 points. I made this cheesecake to take to my friend's home for an afternoon "tea!" There was nothing left!! After I had convinced them that I had made it with Splenda Granular sugar substitute, if you prefer use Equal Spoonful substitute instead. -- posted by Manami

Poached Eggs/Smoked Salmon/Spinach/Chive Cream Sauce

Thu, 06 Nov 2008 23:31:42 -0500

Canada B&B Hosts offer up this meal to their guests and they love it! It is another take on serving poached eggs. -- posted by Manami

Roasted Red Pepper Involtini

Thu, 06 Nov 2008 23:35:23 -0500

Healthy, Make-Ahead, Vegetarian recipe! Elena Boroli, who co-owns the Locanda del Pilone farmhouse inn and restaurant in Piedmont, "says bell peppers are the best symbol of Piedmontese cucina povera (peasant food). This simple recipe for involtini (little Italian rolls) is all about the deeply flavored, slow-roasted red bell peppers, which get wrapped around fresh ricotta cheese and plum tomatoes." We had occasion to make these here at the home and they looked wonderful - especially with so items and such a rich taste! Recipe by Maurizio Quaranta from Winemakers' Amazing Lunch on the Italian Riviera which appeared in F&W Magazine, 08/2008. -- posted by Manami

Moravian Wafers

Tue, 16 Dec 2008 18:35:09 -0500

This copycat version is close to the recipe used by Winkler Bakery in the preserved Moravian village of Old Salem, North Carolina. -- posted by Celticevergreen

Shrimp Seviche

Wed, 07 Jan 2009 01:41:20 -0500

Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for seviche.:) Seviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish seviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked. -- posted by Manami

Stuffed Cornish Hen

Wed, 07 Jan 2009 19:42:14 -0500

Share the greatest holiday dish with the one you love all in one night -- posted by Chef Youketnuba #2

Whispery Scrambled Eggs With Crabmeat and Herbs

Sun, 08 Mar 2009 00:39:02 -0500

"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results" says Kim Sunee. This recipe is adapted with permission from her book, Trail of Crumbs; Hunger, Love and the Search for Home.;) These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California. -- posted by Manami

Mini Smoked Salmon Pizzas

Tue, 10 Mar 2009 14:52:00 -0400

Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers. They are baked instead of fried! :) Recipe by Julie Grimes Bottcher, Cooking Light Magazine, November, 2006 edition. -- posted by Manami

Healthy Pumpkin Carrot Raisin Muffins

Sun, 12 Apr 2009 01:09:19 -0400

Pumpkin pie flavor, moist muffin, nutrient-rich! I have successfully adapted this gluten free (rice flour/potato starch 50/50, gluten free oats, plus 1 tsp guar gum). No added sugar and you won't miss it! -- posted by Chef #1040203

Citrus-Marinated Shrimp With Grilled-Onion and Orange Salad

Mon, 04 May 2009 14:40:22 -0400

This recipe was created for beauty guru Bobbi Brown by F&W Magazine, published in the January, 2005 edition, Grace Parisi gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice. "Bobbi Bares All" Grilled shrimp needs a tart white for contrast, one with enough fruit to balance the heat of the chiles and the sharpness of the citrus. That means Sauvignon Blanc, especially lively examples from South Africa, such as the 2003 Neil Ellis or the 2003 Kanu. -- posted by Manami

Marie's Strawberry and Gorgonzola Salad

Tue, 30 Jun 2009 00:58:38 -0400

A Salad with Strawberries and Blue Cheese -- posted by Hobittual

Asian Turkey Burgers With Sesame Mayo

Sat, 04 Jul 2009 14:26:27 -0400

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:) -- posted by Manami

Griswold Inn Broccoli, Crab and Cheddar Quiche

Tue, 15 Sep 2009 11:44:11 -0400

Since 1776, The Griswold Inn in Essex, Connecticut has offered weary travelers fine food and shelter. Today, it is one of Americas most comforting links with the past. The inn is renowned for its delicious American cuisine featuring the freshest ingredients. -- posted by Molly53

Pan-Seared Chicken Breasts With Jamaican Curry

Wed, 23 Sep 2009 13:44:08 -0400

Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process! -- posted by Manami

Fresh Clam Chowder

Wed, 23 Sep 2009 15:13:01 -0400

I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor. -- posted by Suzy_Q

My Brother Dave's Stuffed Pickled Peppers

Tue, 01 Dec 2009 16:48:25 -0500

My brother makes these by the gallon and everyone loves them. People have been known to steal them from his stash. Give them a try! Cooking time is waiting time. -- posted by Secret Agent

Low Fat Cranberry Almond Bread

Wed, 09 Dec 2009 18:22:17 -0500

A low fat recipe that produces a very tasty cranberry bread. -- posted by J Mazz