Roast: Slow Cooker Venison Roast | Submitted By: sal

3 pounds boneless venison roast1 large onion, sliced1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 tablespoon garlic salt1/4 teaspoon ground black pepper1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soupPut cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. Amount Per Serving  Calories: 314 | Total Fat: 8g | Cholesterol: 171mg

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Hanukkah Recipes: Cheesy Acorn Squash | Submitted By: Linda

1 acorn squash, halved and seeded3 tablespoons butter1 cup diced celery1 cup finely chopped onion1 cup fresh mushrooms, sliced1/8 teaspoon salt1 pinch ground black pepper1 teaspoon chopped parsley1/2 cup shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles. Amount Per Serving  Calories: 414 | Total Fat: 27.2g | Cholesterol: 75mg

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Oh my, oh WOW, and HOLY COW! Made this last night, and my BF ate an ENTIRE SQUASH!!! He loved it so much he didn't hardly touch the main dish, which was one of his faves. Omitted the butter, started with 4 slices thichk cut bacon (cut into pieces) and sauteed veggies in the grease, used a little less onion and a little more mushrooms, and added a bit more salt. As another reviewer noted, had MORE than enough filling, but I just heaped 'er in!!:) This was a fantastic recipe!!! Was this review helpful? [ YES ]
24 users found this review helpful Oh my, oh WOW, and HOLY COW! Made this last night, and my BF ate an ENTIRE SQUASH!!! He...

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Tacos, Burritos, and Enchiladas: Chicken Enchiladas III | Submitted By: Heather

1 (1 pound) loaf processed cheese food, cubed1 (16 ounce) container sour cream2 (10.75 ounce) cans condensed cream of chicken soup8 fluid ounces evaporated milk1 teaspoon ground cumin1 (10 ounce) can chicken chunks, drained2 cups shredded Cheddar cheese1 (4 ounce) can chopped green chile peppers10 (10 inch) flour tortillasPreheat oven to 350 degrees F (175 degrees C). In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside. In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all. Bake in the preheated oven for 20 minutes. Amount Per Serving  Calories: 885 | Total Fat: 45g | Cholesterol: 136mg

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High-Fiber Recipes: Collards | Submitted By: GrannieGrump56

2 large potatoes, peeled and cubed3 bunches collard greens - rinsed, stemmed and thinly sliced4 slices bacon1/2 onion, diced1/2 cup red wine vinegarPlace potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot. Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour. Amount Per Serving  Calories: 174 | Total Fat: 3.2g | Cholesterol: 7mg

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Purim: Babovka (Poppyseed Rings) | Submitted By: Carol Ponec-Nemec

1/4 cup warm milk1 (.25 ounce) package active dry yeast1/2 cup white sugar1 cup milk1/2 cup margarine1 teaspoon salt2 eggs, beaten1/2 teaspoon vanilla extract1 pinch ground mace1 pinch ground ginger4 cups all-purpose flour42 ounces poppyseed filling2 tablespoons margarine, meltedPlace 1/4 cup milk in a small saucepan and warm over a low flame. NOTE: BE SURE THAT MILK IS WARM, NOT HOT, TO THE TOUCH. Add the yeast and l teaspoon sugar. Cover and let rise until creamy. Heat the 1 cup milk in a small saucepan until it bubbles, then remove from heat. Add butter or margarine and stir until melted; let cool. Add remaining sugar and salt and stir until dissolved; then add beaten eggs, yeast mixture, vanilla, mace and ginger and mix together. Add 3 l/2 to 4 cups flour and stir until smooth. Place dough in a large lightly oiled bowl. Cover tightly with aluminum foil and set in the refrigerator overnight. Preheat oven to 375 degrees F (190 degrees C). Turn dough out onto a lightly floured surface and divide in half. Roll out on floured board like a jellyroll, large and oblong. Evenly spread one can of poppyseed filling over each piece of dough, then roll up each piece and pinch the ends together to form circle two circles. Place each ring in a lightly greased round cake pan with a hole in the center; press rings down to flatten. With kitchen shears, make about 22 cuts, each 3/4 inch deep. Twist each piece slightly so that the rolls fan out from the center of the pan. Brush or drizzle melted butter or margarine on top of the rolls, cover and let rise in a warm place for l l/2 hours, or until doubled in size. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until golden. Amount Per Serving  Calories: 465 | Total Fat: 14.8g | Cholesterol: 28mg

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Passover: Steamed Zucchini | Submitted By: BARBLUVSFOOD

4 zucchini2 cloves garlic1 tablespoon olive oilBring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters. Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender. Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic. Amount Per Serving  Calories: 60 | Total Fat: 3.7g | Cholesterol: 0mg

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Low-Sodium Recipes: Baked Tomatoes Oregano | Submitted By: Michele O'Sullivan

4 large ripe tomatoes, sliced 1/4 inch thick1/8 cup grated Romano cheese1/2 cup fresh bread crumbs1 clove garlic, minced2 sprigs fresh parsley, choppedsalt and pepper to taste1/2 teaspoon dried oregano1 tablespoon olive oilPreheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray. Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil. Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted. Amount Per Serving  Calories: 110 | Total Fat: 5.4g | Cholesterol: 4mg

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I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients! Was this review helpful? [ YES ]
53 users found this review helpful I prepared these exactly as written, right down to the fresh bread crumbs. I did, however,...

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Sugar-Free Recipes: Potted Beef | Submitted By: Heather

1 pound beef stew meat, cut into 1/2 inch pieces1/4 pound buttersalt to tasteground black pepper to tastepaprika to tasteground nutmeg to tasteIn a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid. Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste. In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids. In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten. Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving. Amount Per Serving  Calories: 552 | Total Fat: 47.6g | Cholesterol: 161mg

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Egg-Free Recipes: American Girl's Peach Cobbler | Submitted By: AMERICAN GIRL

1/2 cup reduced-calorie margarine, melted1 1/2 cups all-purpose flour2 teaspoons baking powder1 1/2 cups white sugar1/2 cup skim milk4 (15 ounce) cans sliced peaches packed in juice, drained and juice reservedPreheat the oven to 375 degrees F (190 degrees C). Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter. Bake for 35 to 40 minutes in the preheated oven, or until the top is golden. Amount Per Serving  Calories: 253 | Total Fat: 4.2g | Cholesterol: < 1mg

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Diabetic Recipes: Baked Sweet Potato Sticks | Submitted By: Christine L.

1 tablespoon olive oil1/2 teaspoon paprika8 sweet potatoes, sliced lengthwise into quartersPreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven. Amount Per Serving  Calories: 132 | Total Fat: 1.9g | Cholesterol: 0mg

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Casserole Recipes: Ham and Green Bean Casserole | Submitted By: JENNWING

3 tablespoons butter3 cups cubed bread1 onion, minced3 cups cooked ham, cut into one inch cubes1 (10 ounce) can cream of celery soup, undiluted1/2 cup milk1 1/2 cups instant rice1 1/2 cups water1 (15 ounce) can green beans, drained6 slices American cheesePreheat oven to 350 degrees F (175 degrees C). Oil a 9-inch baking dish with spray cooking oil. Place the bread cubes in a small bowl. Melt the butter in a large skillet, and pour half over the bread cubes. Toss cubes and set the bowl aside. Add the onion to the remaining butter in the skillet and cook over medium heat until softened, about 2 minutes. Add the chopped ham. Stir in the cream of celery soup and the milk. Bring the mixture to a boil, stirring. Remove from heat. Put the rice and water into the baking dish. Top with the drained green beans. Then spoon the ham mixture on top of the green beans. Cover with the slices of American cheese, then sprinkle over all with the bread cubes. Bake uncovered until cheese melts and edges bubble, about 45 minutes. Amount Per Serving  Calories: 707 | Total Fat: 36g | Cholesterol: 123mg

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Pizza Recipes: Gourmet White Pizza | Submitted By: RRADAMS

2 tablespoons butter, melted1 tablespoon olive oil3 tablespoons minced garlic2 tablespoons sun-dried tomato pesto1 teaspoon dried basil1 teaspoon dried oregano1 tablespoon grated Parmesan cheese1 cup Alfredo sauce2 cups chopped cooked chicken breast meat1 (12 inch) pre-baked pizza crust1 medium tomato, sliced1 (4 ounce) package feta cheesePreheat the oven to 375 degrees F (190 degrees C). In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese. Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve. Amount Per Serving  Calories: 926 | Total Fat: 56.2g | Cholesterol: 171mg

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Quiche and Savory Pies: French Leek and Ham Shepherd's Pie | Submitted By: Rita Machado

2 1/4 pounds potatoes, peeled and cut into chunks1/2 cup heavy cream3 tablespoons butter1 pinch ground nutmegsalt and pepper, to taste2 tablespoons olive oil1 onion, chopped1 1/2 pounds leeks, sliced2 medium tomatoes - peeled, seeded, and coarsely chopped1 1/2 pounds cooked ham, thinly sliced1 egg yolk, lightly beaten1/4 cup shredded mozzarella cheese (optional)Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown. Amount Per Serving  Calories: 675 | Total Fat: 40.8g | Cholesterol: 143mg

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New Year: Irish Cream Creme Brulee | Submitted By: Grace Gutberlet

2 cups heavy cream1/3 cup white sugar6 egg yolks1 teaspoon vanilla extract3 tablespoons Irish cream liqueursuperfine sugar as neededPreheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven. Amount Per Serving  Calories: 417 | Total Fat: 33.8g | Cholesterol: 314mg

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Valentine's Day: Cassata Cake | Submitted By: Kevin Ryan

1 1/2 cups cake flour1/2 teaspoon baking powder1/4 teaspoon salt5 eggs1/2 cup cold water1 1/4 cups white sugar1 teaspoon vanilla extract1/2 teaspoon cream of tartar2 pounds whole milk ricotta cheese2 1/4 cups confectioners' sugar1/2 teaspoon ground cinnamon1 1/2 teaspoons vanilla extract2 (1 ounce) squares semi-sweet chocolate1/2 cup candied lemon peel1/3 cup white sugar1/4 cup water2 tablespoons light rum6 (1 ounce) squares bittersweet chocolate, chopped1/3 cup heavy whipping cream3 tablespoons unsalted butter, cubedPreheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. Sift the flour, baking powder, and salt together. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use. To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature. To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake. Amount Per Serving  Calories: 601 | Total Fat: 23.6g | Cholesterol: 144mg

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This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a peice. it took me about 5 hours to make this cake. I only had one cake pan, and one mixer going, and made three instead of 2 layers, regurdless its very time consuming, but very worth it. now the reason i was upset was because the filling is so gewy it does not stay between the layers very well, especially since this is a pretty heavy cake. and i was prepared to do some very nice cake decorating, but the filling kept oozing out and mixing in with the frosting, witch by the way i used cheesecake frosting instead of what this recipe required...and it was a big hit, im sure especially because the filling and the cheescake frosting mixed a bit on the outside as well...yumm...also due to the three layers, witch i decided to do because two didnt look enough...the cake was tipping a little bit, i think if the filling wasnt so slippery and alittle more solid it would have worked better, but hey it taste good...sooo...i am definetly going to make this cake again...however, i am going to use two layers and make each layer with an extra 1/2 the amount to make them alittle bigger...before i put the filling in im gonna hallow the cake alittle bit so the filling will stay in better...and im still gonna use the cheesecake frosting because is was such a big hit...also im gonna buy another cake pan hahaha... Was this review helpful? [ YES ]
25 users found this review helpful This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a...

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Mother's Day: Overnight Caramel Pecan Rolls | Submitted By: ERIBERRY

2 cups milk2 (.25 ounce) packages active dry yeast1/2 cup warm water1/3 cup white sugar1/3 cup vegetable oil1 tablespoon baking powder2 teaspoons salt1 egg7 cups all-purpose flour1 cup packed brown sugar1/2 cup butter2 tablespoons light corn syrup1 cup pecan halves1/4 cup butter, softened1/2 cup white sugar1 1/2 tablespoons ground cinnamonWarm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls. Amount Per Serving  Calories: 327 | Total Fat: 13.3g | Cholesterol: 26mg

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Low-Calorie Recipes: Roasted Brussels Sprouts | Submitted By: JAQATAC

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperPreheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. Amount Per Serving  Calories: 104 | Total Fat: 7.3g | Cholesterol: 0mg

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Reviewed on Feb. 10, 2007 by BAYSIDE    EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout. They're cute to look at, but OMG the stench of cruciferous veggies cooking just makes me gag. Plus I'm not into "mushy middles" (I think reviewers called it "creamy"). But I did want to try this recipe due to all the rave reviews. And now, I want to THANK the person who posted this fabulous recipe! My husband and I LOVED every morsel! I did do 2 changes: 1- we halved them, so that we wouldn't get "mushy middles", lol. And, I read somewhere that if you remove the "choke" that's at the bottom of the sprout (inside), the brussel sprout will not be bitter. Voila! it worked! These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good. No bitterness whatsoever! The super dark carmelized parts of the roasted bsprouts were the best! LUVVVVV this recipe, and will make over and over again! HUGE thanks!! Was this review helpful? [ YES ]
313 users found this review helpful EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout....

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Healthy Side Dish Recipes: Bulgur Wheat with Dried Cranberries | Submitted By: GRAYJETMAN

1 cup water1/2 cup dry bulgur wheat1 1/2 tablespoons chicken bouillon granules1 teaspoon butter1/4 cup dried cranberriesBring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries. Amount Per Serving  Calories: 137 | Total Fat: 2.8g | Cholesterol: 6mg

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St. Patrick's Day: Irish Soda Bread V | Submitted By: Freyja

3 cups all-purpose flour1 teaspoon salt2 teaspoons baking soda4 cups whole wheat flour2 teaspoons white sugar2 cups buttermilk1 cup milk1 tablespoon vegetable oilPreheat oven to 400 degrees F (200 degrees C). In a large bowl, sift together all-purpose flour, salt and baking soda. Add whole wheat flour and sugar; stir to combine. In a separate bowl, mix together buttermilk, milk and oil. Add milk mixture to flour mixture; mix just until combined. Divide dough in half and form into two round, flat loaves. Place loaves on a lightly greased baking sheet. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 25 to 30 minutes, until golden brown. Amount Per Serving  Calories: 144 | Total Fat: 1.5g | Cholesterol: 2mg

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Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is sold in stores around St. Patrick's day and has very similar ingredients. I added an egg to help hold the loaf together, and changed some of the whole wheat flour to oat flour, which unfortunately, made it more crumbly. If you don't have buttermilk (which can be difficult to find in stores), you can go a couple of different directions. You can follow the advice of one of the other reviewers and use vinegar milk. (Not the tastiest option.) You can buy powdered buttermilk in bulk food stores, which is what I used, and is also not terribly tasty. Yogurt mixed with a bit of milk to loosen it up is a good option, although lowfat yogurt can also be a bit bland. The tastiest substitute is probably sour cream, but also the fattiest. I added 2 cups of currents, which gave it a nice sweet flavor. I think next time I'll add more oil or butter to give the loaf more flavor. Was this review helpful? [ YES ]
10 users found this review helpful Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Stuffed Peppers: Stuffed Peppers | Submitted By: KDCG

1/2 cup uncooked white rice3/4 cup water4 green bell peppers1 onion, chopped4 tablespoons olive oil8 ounces textured vegetable protein2 tablespoons chopped fresh parsley2 cups tomato sauce4 ounces shredded mozzarella cheesesalt to tasteground black pepper to tasteCombine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted. Amount Per Serving  Calories: 532 | Total Fat: 20.6g | Cholesterol: 18mg

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Labor Day: Peach Berry Cobbler | Submitted By: Amy Posont

1 cup all-purpose flour1/2 cup white sugar1 1/2 teaspoons baking powder1/2 cup milk1/4 cup butter, softened1/4 cup packed brown sugar1 tablespoon cornstarch1/2 cup cold water3 cups fresh peaches - peeled, pitted and sliced1 cup fresh blueberries1 tablespoon butter1 tablespoon lemon juice2 tablespoons coarse granulated sugar1/4 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean. Amount Per Serving  Calories: 242 | Total Fat: 7.7g | Cholesterol: 20mg

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Low-Carb Recipes: Chicken Marsala II | Submitted By: CMITCHEL97

1/4 cup butter, divided2 cups sliced fresh mushrooms1/4 cup all-purpose flour1/2 teaspoon garlic powder1/4 teaspoon ground black pepper1/2 teaspoon salt1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces2 slices bacon, diced1/4 cup cold water1 teaspoon cornstarch1/2 cup dry Marsala wineMelt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve. Amount Per Serving  Calories: 305 | Total Fat: 15.5g | Cholesterol: 106mg

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Mother's Day: Savory Southwestern Crepes | Submitted By: Amy Storms

1 pound ground pork sausage1 small onion, diced1 red bell peppers, seeded and diced2 cups fresh mushrooms, sliced1/4 cup cilantro, finely chopped5 eggs6 egg whites1/4 cup milk1 cup shredded Cheddar cheesesalt and pepper to taste6 egg yolks3/4 cup butter2 lemons, juiced1 cup all-purpose flour1 egg2 cups milk1 pinch paprika, for garnish1 (16 ounce) jar salsaIn a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil. Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm. In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted. In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used. To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side. Amount Per Serving  Calories: 774 | Total Fat: 61.4g | Cholesterol: 476mg

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Hanukkah Recipes: Sweet and Sour Beetroot | Submitted By: Fast Wellies

1/2 pound beets3 tablespoons vegetable oil1 onion, diced1 tablespoon all-purpose flour1 cup chicken broth2 tablespoons brown sugar6 tablespoons malt vinegarsalt and pepper to tastePlace beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice. Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper. Amount Per Serving  Calories: 171 | Total Fat: 10.5g | Cholesterol: 1mg

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Egg-Free Recipes: Korean Bean Curd (Miso) Soup | Submitted By: Esther

3 1/2 cups water3 tablespoons denjang (Korean bean curd paste)1 tablespoon garlic paste1/2 tablespoon dashi granules1/2 tablespoon gochujang (Korean hot pepper paste)1 zucchini, cubed1 potato, peeled and cubed1/4 pound fresh mushrooms, quartered1 onion, chopped1 (12 ounce) package soft tofu, slicedIn a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender. Amount Per Serving  Calories: 158 | Total Fat: 4.1g | Cholesterol: 0mg

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Healthy Main Dish Recipes: Salsa Chicken Burrito Filling | Submitted By: JUBEEFISH

2 skinless, boneless chicken breast halves1 (4 ounce) can tomato sauce1/4 cup salsa1 (1.25 ounce) package taco seasoning mix1 teaspoon ground cumin2 cloves garlic, minced1 teaspoon chili powderhot sauce to tastePlace chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.) Amount Per Serving  Calories: 107 | Total Fat: 1.5g | Cholesterol: 30mg

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Reviewed on Jan. 31, 2008 by ET    Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet, and omitted the cumin and chili (it's already in the seasoning). Mixed this with the tomatoe sauce and salsa and poured it onto the chicken in a slow cooker. After shredding the meat, I added a can of refried beans and heated that through in the slow cooker. Put mixture in large burrito style shells, added tomatoe, some more salsa, and cheddar cheese. Wrapped 5 of these and placed in 9 x 13 baking pan, topped with enchilada sauce, green onions, monterey jack and cheddar cheese. Baked at 375F for about 15 minutes, and voila! Was this review helpful? [ YES ]
34 users found this review helpful Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet,...

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Labor Day: Blackberry and Blueberry Pie | Submitted By: Debbie Sanchez

2/3 cup shortening2 cups all-purpose flour1 teaspoon salt5 tablespoons cold water3/4 cup white sugar1/3 cup all-purpose flour1/2 teaspoon ground cinnamon4 cups fresh blueberries1 1/2 cups fresh blackberries1 tablespoon lemon juice2 tablespoons butterCut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute. Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking. Amount Per Serving  Calories: 436 | Total Fat: 20.7g | Cholesterol: 8mg

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Meatloaf Recipes: Glazed Tofu Meatloaf | Submitted By: MAKANANI

1 (14 ounce) package firm tofu, drained and mashed2 pounds ground turkey1/2 cup dry bread crumbs1 (1 ounce) envelope dry onion soup mix1/4 cup minced green bell pepper2 eggs, beaten1/4 cup brown sugar1/4 cup soy sauce1 teaspoon prepared yellow mustardPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish. In a bowl, mix the tofu, turkey, bread crumbs, soup mix, green pepper, and eggs. Place the mixture into the prepared pan, and mold into a loaf shape. In a saucepan over low heat, blend the brown sugar, soy sauce, and mustard. Bake the meatloaf 30 minutes in the preheated oven. Drizzle with the sauce mixture, and continue baking 15 minutes, or to an internal temperature of 180 degrees F (80 degrees C). Amount Per Serving  Calories: 212 | Total Fat: 10.3g | Cholesterol: 95mg

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Candy: Bavarian Mints | Submitted By: Kirsten

3 cups milk chocolate chips1 (1 ounce) square unsweetened chocolate, chopped1 tablespoon butter1 (14 ounce) can sweetened condensed milk1 teaspoon peppermint extract1 teaspoon vanilla extractButter an 8x8 inch dish. In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract. Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares. Amount Per Serving  Calories: 168 | Total Fat: 9.1g | Cholesterol: 13mg

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Gluten-Free Recipes: Perfect Cashew and Peanut Butter Gluten-free Cookies | Submitted By: Catherine

1/2 cup brown sugar1/2 cup white sugar1 egg1/4 cup salted natural peanut butter1/4 cup cashew butter1/2 cup gluten free, casein free margarine1/2 teaspoon baking soda1/2 cup corn flour1/2 cup tapioca flour1/4 cup potato flourPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely. Amount Per Serving  Calories: 122 | Total Fat: 6.7g | Cholesterol: 9mg

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Dairy-Free Recipes: Fried Rice with Cilantro | Submitted By: MITCHNSTEVE

4 tablespoons vegetable oil5 cloves garlic, finely chopped2 green chilies, diced2 cups cubed skinless, boneless chicken breast meat2 cups cooked jasmine rice, chilled1 tablespoon white sugar1 tablespoon fish sauce1 tablespoon soy sauce2 teaspoons chopped green onion2 tablespoons chopped fresh basil leaves5 tablespoons chopped fresh cilantroHeat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot. Amount Per Serving  Calories: 634 | Total Fat: 17.3g | Cholesterol: 68mg

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This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The only changes I made this time were: substituted one of the tbl of veg oil with sesame oil, prawns instead of chicken, reserved one of the tbl of cilantro and sprinkled it on top of the rice to serve, and squeezed fresh lime over the entire dish. My husband said it reminded him of the rice he had in Thailand. (I did not know what kind of "green" chile the original recipe calls for. In San Diego, all types of chiles are available, so I used jalapeno.) Next time, I will add an egg, reduce the oil by at least a tbl, and top with chopped roasted peanuts (unsalted). 03/22/09: I have made this recipe several times since this review. Now I use a bit less oil, but still use 2 parts canola to 1 part sesame oil. Before I add the rice I scramble in 1-3 beaten eggs (sometimes I double the recipe). I add the unsalted chopped peanuts before serving. I have also made with just chicken, just shrimp, and a mixture of chicken and shrimp. It is so good. Was this review helpful? [ YES ]
18 users found this review helpful This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The... This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire. Was this review helpful? [ YES ]
15 users found this review helpful This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. ... I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have jasmine rice on hand, mainly because it cooks so quickly but also for that lovely "perfumed" flavor. The cilantro just adds to the perfume! I made a couple of changes, out of necessity only... didn't have any fresh chiles, so chopped up a fresh jalepeno, didn't have fresh basil (wish I did!) so used dried. I left out the chicken as I made Oriental Drummies on the grill for the main course, but added a scrambled egg instead for protein and more body. Even with the changes, this was SO GOOD!! Next time I make it (it will be a regular in this house!) I will make sure that I have fresh basil on hand because I think that would just kick it over the top!! Thanks, Mitch, for the excellent recipe! Was this review helpful? [ YES ]
5 users found this review helpful I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have...
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Casserole Recipes: Sloppy Joe Mac and Cheese | Submitted By: ReneeW.

1 (16 ounce) package elbow macaroni1 1/2 pounds ground beef1 (14.5 ounce) can canned diced tomatoes1 (6 ounce) can tomato paste1 (1.3 ounce) envelope sloppy joe seasoning1/4 cup butter1 small onion, minced1/4 cup all-purpose flour1 teaspoon ground dry mustard1 teaspoon salt1/4 teaspoon ground black pepper3 cups half-and-half1 tablespoon Worcestershire sauce4 cups shredded sharp Cheddar cheeseBring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish. Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly. Amount Per Serving  Calories: 832 | Total Fat: 46.5g | Cholesterol: 160mg

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Sugar Substitute Recipes: Whole Grain Healthy Banana Bread | Submitted By: EILEENMA

3/4 cup SPLENDA® Sugar Blend3/4 cup flax seed meal5 ripe bananas, mashed1/4 cup skim milk1/4 cup low-fat sour cream2 teaspoons egg whites2 cups whole wheat flour1 teaspoon baking soda1/2 teaspoon saltPreheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean. Amount Per Serving  Calories: 217 | Total Fat: 1.4g | Cholesterol: 2mg

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WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste), nonfat vanilla yogurt instead of sour cream, and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans, so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes, including 6.2 grams of fat (from the pecans, chocolate and flax mostly), 32.6 g carbs (including 17 g sugar and 5 g fibre), and 4.5 g protein per muffin... if you left out the choc chips, -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each, but they wouldn't taste as good :) Was this review helpful? [ YES ]
30 users found this review helpful WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even...

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Low Glycemic Impact Recipes: Easy Grilled Chicken Teriyaki | Submitted By: prissycat

4 skinless, boneless chicken breast halves1 cup teriyaki sauce1/4 cup lemon juice2 teaspoons minced fresh garlic2 teaspoons sesame oilPlace chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Amount Per Serving  Calories: 240 | Total Fat: 7.5g | Cholesterol: 67mg

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Halloween Recipes: Pumpkin Roll I | Submitted By: Tammy Elliott

3 eggs1 cup white sugar2/3 cup solid pack pumpkin puree1 teaspoon lemon juice3/4 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt2 teaspoons ground cinnamon1 teaspoon ground ginger1 cup chopped pecansconfectioners' sugar for dusting1 (8 ounce) package cream cheese4 tablespoons butter1 cup confectioners' sugar1/2 teaspoon vanilla extractconfectioners' sugar for dustingPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar. Amount Per Serving  Calories: 229 | Total Fat: 9.4g | Cholesterol: 67mg

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Reviewed on Dec. 21, 2008 by CW2    I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts. Was this review helpful? [ YES ]
214 users found this review helpful I made this for the first time, just this past weekend. The baking part was so easy, but to...

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Healthy Appetizers: Javi's Really Real Mexican Ceviche | Submitted By: JAVI19

4 pounds shrimp1 pound scallops6 large limes, juiced1 large lemon, juiced1 small white onion, chopped1 cucumber, peeled and chopped1 large tomato, coarsely chopped1 jalapeno pepper, chopped1 serrano pepper, chopped1 bunch cilantro1 tablespoon olive oil1 tablespoon kosher saltground black pepper to tasteIn a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. Amount Per Serving  Calories: 204 | Total Fat: 3g | Cholesterol: 253mg

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Reviewed on Sep. 13, 2007 by kxo    I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one lb scallops, and one lb haddock loins (I'm a poor college kid, I can't afford $50 worth of fish), but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day. Was this review helpful? [ YES ]
45 users found this review helpful I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one...

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