Meringues: Chocolate Chip Meringue Drops | Submitted By: S.N. Noble

2 egg whites1/2 cup white sugar1 teaspoon vanilla extract3 tablespoons unsweetened cocoa powder1/2 cup semisweet chocolate chipsPreheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside. In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container. Amount Per Serving  Calories: 22 | Total Fat: 0.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 40

Amount Per Serving

Calories: 22

Total Fat: 0.7gCholesterol: 0mgSodium: 3mgTotal Carbs: 4.1g    Dietary Fiber: 0.2gProtein: 0.3g VIEW DETAILED NUTRITION
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Thanksgiving Recipes: Merritt's Butternut Squash Gratin | Submitted By: Merrittorious

3 tablespoons butter1 yellow onion, diced2 cloves garlic, minced1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks1 teaspoon brown sugar1 cup chicken broth8 ounces shredded Gruyere cheese8 ounces shredded extra-sharp Cheddar cheese1 cup dry bread crumbs1 tablespoon chopped fresh thyme1 tablespoon chopped fresh rosemary1/4 cup grated Parmesan cheesePreheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown. Amount Per Serving  Calories: 269 | Total Fat: 16.1g | Cholesterol: 50mg Powered by ESHA Nutrient Database

Merritt's Butternut Squash Gratin

Servings Per Recipe: 12

Amount Per Serving

Calories: 269

Total Fat: 16.1gCholesterol: 50mgSodium: 305mgTotal Carbs: 19.8g    Dietary Fiber: 2.5gProtein: 13.4g VIEW DETAILED NUTRITION
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Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying an Emmentaler for the Gruyere, as I remember someone recommending it. It was actually slightly cheaper than the regular Gruyere, not that it mattered - it was not as outrageously priced here as it is in other areas, apparently, and if it was I simply would not have made this for a typical Sunday dinner, nor would I have reviewed it. Only changes I made were to use panko bread crumbs, vegetable stock and thyme that I had dried a few weeks ago, all substitutions based on what I had on hand. I can't say enough about this - it was absolutely delicious! A golden, crunchy crust over delicious sweet butternut squash - just heavenly! Kept trying to think of something to add or change, but the best I could do was to sprinkle some freshly cracked pepper before eating it. Thanks for coming up with a new favorite! Was this review helpful? [ YES ]
45 users found this review helpful Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying... 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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Custards and Puddings: Sweet Heavenly Rice Dessert | Submitted By: M D H

1 (15 ounce) can crushed pineapple, drained with juice reserved1/2 cup instant rice1 (3 ounce) package non-instant vanilla pudding mix2 cups milk1/2 cup miniature marshmallows1/3 cup chopped pecansBring 3/4 cup reserved pineapple juice to a boil in a medium saucepan. Stir in instant rice and simmer 2 minutes. Remove from heat, cover and let steam, 5 minutes. Prepare pudding mix with milk according to package directions. Fold marshmallows into hot pudding. Stir in pineapple, pecans and rice mixture. Chill until serving. Amount Per Serving  Calories: 130 | Total Fat: 2g | Cholesterol: 7mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 130

Total Fat: 2gCholesterol: 7mgSodium: 75mgTotal Carbs: 24.5g    Dietary Fiber: 0.7gProtein: 4g VIEW DETAILED NUTRITION
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Sugar-Free Recipes: Beverage Cubes | Submitted By: Erin

Pour the cold tea into an ice cube tray and freeze. Pop out a few whenever you're ready for a tall cool drink. Amount Per Serving  Calories: < 1 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: < 1

Total Fat: 0gCholesterol: 0mgSodium: 1mgTotal Carbs: 0.1g    Dietary Fiber: 0gProtein: 0g VIEW DETAILED NUTRITION
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Casserole Recipes: Southern Squash Casserole | Submitted By: alicia

6 cups thinly sliced yellow squash1 cup shredded carrots1 chopped onion1 chopped red bell pepper1 cup sliced fresh brown or white mushrooms1 (8 ounce) container light dairy sour cream1 (14.5 ounce) can chicken broth1 (10.75 ounce) can condensed cream of chicken soup2 eggs1 tablespoon Italian seasoning blend1 dash ground red pepper3 cups chopped cooked chicken4 cups crumbled cornbread3 cups shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place the squash, carrots, onions, bell pepper, and mushrooms in a pan. Pour in enough water to cover, and bring to a boil. Reduce heat and simmer until tender and easily pierced with a fork, about 10 minutes. Remove from heat, and drain well using a sieve or colander. Mix the sour cream, chicken broth, cream of chicken soup, eggs, Italian seasoning, and red pepper together in a large bowl. Toss the sour cream mixture with the chicken, cornbread, and 2 cups Cheddar cheese until evenly blended. Stir in the vegetable mixture. Spread the mixture evenly over the bottom of the prepared baking dish. Bake in preheated oven until the center sets, about 50 minutes. Sprinkle with the remaining 1 cup of Cheddar cheese. Bake until the cheese melts, about 10 minutes more. Serve immediately. Amount Per Serving  Calories: 250 | Total Fat: 14.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 250

Total Fat: 14.3gCholesterol: 83mgSodium: 416mgTotal Carbs: 14.1g    Dietary Fiber: 2.2gProtein: 16.3g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Strawberry Sensation Smoothie | Submitted By: MW

3/4 cup frozen strawberries1/2 orange, peeled1/2 cup apple juice1/4 cup vanilla yogurt1 teaspoon finely ground almondsBlend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth. Amount Per Serving  Calories: 209 | Total Fat: 2.9g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Servings Per Recipe: 1

Amount Per Serving

Calories: 209

Total Fat: 2.9gCholesterol: 3mgSodium: 46mgTotal Carbs: 43.7g    Dietary Fiber: 4.9gProtein: 5.1g VIEW DETAILED NUTRITION
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Ribs: World's Best Ribs | Submitted By: John Gerald Gleeson

2 (2 pound) slabs pork baby back ribs1 onion, chopped1 cup barbecue sauceSoak 2 cups hickory wood chips in water for an hour or so. Prepare the grill for indirect cooking, and position a drip pan under the grate. Drop a handful of soaked hickory over coals when ready to barbeque. Brush grate lightly with oil. Position ribs on grill directly above the drip pan. Cover with onions. Close the lid, and cook for 1/2 hour. After the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. Add more coals and/or hickory chips as needed. Carve the ribs, and serve. Amount Per Serving  Calories: 1385 | Total Fat: 107.3g | Cholesterol: 368mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 1385

Total Fat: 107.3gCholesterol: 368mgSodium: 1041mgTotal Carbs: 25.2g    Dietary Fiber: 0.8gProtein: 73.5g VIEW DETAILED NUTRITION
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Burgers: Jalapeno-Blue Cheese Burgers | Submitted By: MRSTEWART

2 pounds ground beef6 jalapeno peppers, seeded and chopped8 ounces crumbled blue cheese2 tablespoons onion powder2 tablespoons garlic powder2 tablespoons tamari or soy sauce2 teaspoons salt, or to taste4 slices Swiss cheese4 hamburger buns, splitPreheat a grill for high heat. In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties. Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings. Amount Per Serving  Calories: 870 | Total Fat: 53.2g | Cholesterol: 207mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 870

Total Fat: 53.2gCholesterol: 207mgSodium: 2886mgTotal Carbs: 31.9g    Dietary Fiber: 2.4gProtein: 63.7g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Boniet | Submitted By: The Iron Chef -- Suzi-Q

2 bunches fresh parsley, finely chopped1 (2 ounce) can anchovy fillets, chopped3 cloves garlic, minced1 1/2 tablespoons tomato paste4 tablespoons distilled white vinegar1/2 cup extra virgin olive oilIn a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature. Amount Per Serving  Calories: 148 | Total Fat: 14.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 148

Total Fat: 14.7gCholesterol: 5mgSodium: 239mgTotal Carbs: 1.9g    Dietary Fiber: 0.6gProtein: 2.3g VIEW DETAILED NUTRITION
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Purim: Sun-Dried Tomato Hummus | Submitted By: MARKCOSENZA

4 cloves garlic1 teaspoon salt3 tablespoons tahini paste1/4 cup fresh lemon juice2 (15.5 ounce) cans garbanzo beans, drained1/2 cup olive oil1/2 cup oil-packed sun-dried tomatoes, drained1/4 cup finely shredded fresh basil2 tablespoons olive oil1/8 teaspoon paprika (optional)Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving. Amount Per Serving  Calories: 163 | Total Fat: 10.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 163

Total Fat: 10.6gCholesterol: 0mgSodium: 349mgTotal Carbs: 14.6g    Dietary Fiber: 2.9gProtein: 3.5g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Low-Carb Chocolate Swirl Cheesecake | Submitted By: Syd

1 cup low-carb chocolate cookie crumbs1/4 cup butter, melted3 tablespoons SPLENDA® Granular1/2 cup finely chopped macadamia nuts, pecans, or almonds3 eggs, separated3 (8 ounce) packages cream cheese, at room temperature1 cup sour cream1 cup SPLENDA® Granular2 tablespoons low-carbohydrate baking flour substitute6 ounces low-carbohydrate, dark chocolate, melted3 ounces low-carbohydrate, dark chocolate, melted3 tablespoons finely chopped macadamia nuts, pecans, or almondsCombine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C) In a large bowl, whip egg whites until stiff but not dry. In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect. Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake. Amount Per Serving  Calories: 381 | Total Fat: 34.5g | Cholesterol: 104mg Powered by ESHA Nutrient Database

Low-Carb Chocolate Swirl Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 381

Total Fat: 34.5gCholesterol: 104mgSodium: 230mgTotal Carbs: 9g    Dietary Fiber: 3.1gProtein: 8.3g VIEW DETAILED NUTRITION
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Dessert Gelatins: Strawberry Whip | Submitted By: Emily

2 (6 ounce) packages strawberry flavored gelatin4 cups water1 cup frozen strawberries, thawed1 (8 ounce) container frozen whipped topping, thawedCombine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate. Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled. Amount Per Serving  Calories: 134 | Total Fat: 3.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 134

Total Fat: 3.8gCholesterol: 0mgSodium: 98mgTotal Carbs: 24.1g    Dietary Fiber: 0.3gProtein: 2.3g VIEW DETAILED NUTRITION
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Egg-Free Recipes: Betsy's Mandarin Orange Salad | Submitted By: DOREENB

1/2 cup vegetable oil1/4 cup cider vinegar1/4 cup white sugar2 teaspoons dried parsley1 teaspoon salt1 pinch ground black pepper1/2 cup sliced almonds1/4 cup white sugar1 head red leaf lettuce - rinsed, dried and torn1 red onion, chopped1 cup chopped celery2 (11 ounce) cans mandarin orange segments, drainedIn a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated. Amount Per Serving  Calories: 397 | Total Fat: 26.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 397

Total Fat: 26.8gCholesterol: 0mgSodium: 509mgTotal Carbs: 38.2g    Dietary Fiber: 3.4gProtein: 4g VIEW DETAILED NUTRITION
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New Year: Orange Blossom Trifle | Submitted By: CHEFBETHPHX

1/4 cup orange juice3 eggs, lightly beaten1/2 cup white sugar1/4 cup cold butter, cubed1 cup whipping cream, whipped to soft peaks1 (10 inch) angel food cake, cut in cubes2 (15 ounce) cans Mandarin oranges, drained and patted dryStir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve. Amount Per Serving  Calories: 253 | Total Fat: 12.7g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 253

Total Fat: 12.7gCholesterol: 90mgSodium: 266mgTotal Carbs: 32.4g    Dietary Fiber: 0.9gProtein: 4.1g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Spiced Chicken Loaf | Submitted By: Sara

1 pound ground chicken2/3 cup herb stuffing mix, crushed into fine crumbs1/4 cup grated Parmesan cheese1 egg1 cup diced onion1/2 teaspoon salt1/2 teaspoon ground black pepper1 pinch garlic pepper seasoning2 teaspoons ketchup2 teaspoons barbeque saucePreheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan. Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes. Amount Per Serving  Calories: 177 | Total Fat: 3.7g | Cholesterol: 82mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 177

Total Fat: 3.7gCholesterol: 82mgSodium: 595mgTotal Carbs: 14.7g    Dietary Fiber: 1.2gProtein: 20.2g VIEW DETAILED NUTRITION
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Reviewed on Jan. 10, 2004 by Elvis    Super recipe! I love meatloaf, but my wife doesn't eat beef, so I never get to have any. I made this (my wife didn't want me to at first), and she loved it. So did I! I didn't have stuffing mix, so I took salad croutons, and ground them up in the food processor to make 2/3 cup. To this, I mixed 1/2 tsp of sage, to give the crumbs flavour. It was superb!!! Was this review helpful? [ YES ]
5 users found this review helpful Super recipe! I love meatloaf, but my wife doesn't eat beef, so I never get to have any. I...

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Healthy Dessert Recipes: Jo-Ann's Power Bars | Submitted By: Arielle

1 cup quick-cooking rolled oats1/2 cup whole wheat flour1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)1/2 teaspoon ground cinnamon1 beaten egg1/4 cup applesauce1/4 cup honey3 tablespoons brown sugar2 tablespoons vegetable oil1/4 cup unsalted sunflower seeds1/4 cup chopped walnuts1 (7 ounce) bag chopped dried mixed fruitPreheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan. Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator. Amount Per Serving  Calories: 197 | Total Fat: 6.6g | Cholesterol: 18mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 197

Total Fat: 6.6gCholesterol: 18mgSodium: 40mgTotal Carbs: 33.4g    Dietary Fiber: 2.3gProtein: 4.1g VIEW DETAILED NUTRITION
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