Low-Cholesterol Recipes: Sweet Tamarind Chutney

1 tablespoon canola oil1 teaspoon cumin seeds1 teaspoon ground ginger1/2 teaspoon cayenne pepper1/2 teaspoon fennel seeds1/2 teaspoon asafoetida powder1/2 teaspoon garam masala2 cups water1 1/8 cups white sugar3 tablespoons tamarind pasteHeat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. Amount Per Serving  Calories: 113 | Total Fat: 1.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 113

Total Fat: 1.5gCholesterol: 0mgSodium: 3mgTotal Carbs: 25.7g    Dietary Fiber: 0.3gProtein: 0.2g VIEW DETAILED NUTRITION
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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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Halloween Recipes: Sweet and Salty Caramel Apples | Submitted By: Allrecipes.com Staff

6 Granny Smith apples6 wooden sticks1 (14 ounce) package individually wrapped caramels, unwrapped2 tablespoons water1/2 teaspoon vanilla extract1 1/2 tablespoons coarse sea salt1 cup semisweet chocolate chipsInsert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve. Amount Per Serving  Calories: 445 | Total Fat: 13.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Sweet and Salty Caramel Apples

Servings Per Recipe: 6

Amount Per Serving

Calories: 445

Total Fat: 13.7gCholesterol: 5mgSodium: 1485mgTotal Carbs: 85.1g    Dietary Fiber: 4.3gProtein: 4.6g VIEW DETAILED NUTRITION
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Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart, salty is to die for. We prefer to omit the chocolate. You really just need to strategically place a few large grains of the salt on the caramel. That is A LOT of salt on the apples that are pictured. Fleur de sel is always a treat, if you have it. And always use a tart variety apple, NEVER Red Delicious. Was this review helpful? [ YES ]
8 users found this review helpful Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart,... 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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Healthy Dinner Recipes: Sweet Sausage Marsala | Submitted By: Jennifer Russell

1 (16 ounce) package farfalle (bow tie) pasta1 pound mild Italian sausage links1/3 cup water1 clove garlic, minced1/2 large onion, sliced1 medium green bell pepper, sliced1 medium red bell pepper, sliced1 tablespoon Marsala wine1 (14.5 ounce) can Italian-style diced tomatoes, undrained1 pinch dried oregano1 pinch black pepperBring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice. Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta. Amount Per Serving  Calories: 509 | Total Fat: 16.1g | Cholesterol: 30mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 509

Total Fat: 16.1gCholesterol: 30mgSodium: 741mgTotal Carbs: 66.1g    Dietary Fiber: 5gProtein: 21.9g VIEW DETAILED NUTRITION
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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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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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Main Dish Salads: Sweet and Sour Chicken Salad | Submitted By: sal

1/3 cup sour cream3 tablespoons mayonnaise1 tablespoon white vinegar1 tablespoon apricot jam1/4 cup sliced green onion3 fresh apricots, pitted and diced1 cup chopped celery1 pound diced cold, cooked chickenIn a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves. Amount Per Serving  Calories: 396 | Total Fat: 26.7g | Cholesterol: 101mg

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Easter Recipes: Gourmet Sweet Potato Souffle | Submitted By: Tina Hayes

3 1/2 pounds sweet potatoes, peeled and diced1 tablespoon white sugar1/2 cup butter, melted3/4 cup white sugar1 cup heavy cream5 eggs1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1 teaspoon vanilla extract1 teaspoon saltBring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C). Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature. Amount Per Serving  Calories: 251 | Total Fat: 12.9g | Cholesterol: 102mg

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