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    You are in: Home / Cookbooks / Nathan's Queue
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    478 recipes in

    Nathan's Queue

    Calorie bombs, cheats, treats, and some good stuff too...for DH.
    « Previous 1 2 3 4 5 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    These are sooooo good! A burger kicked up a notch - just how I like my food. These have a wonderful smokey flavor. THE KETCHUP MAKES THE BURGER - it is so tangy and delicious! I tripled the recipe and took it to a potluck at work...they were the first thing to disappear. This recipe came from a Rachel Ray show, and I tweeked it a bit.

    Recipe #222631

    I saw this on a diet recipe and thought it looked interesting. I will make this soon but thought i would share it first with all you ww junkies!lol. 3 ww points per taquito and 2 1/2 teaspoons of dip. the cooking times were not included so this is just a guess and does not include the freezing time. UPDATE:1-9-09 We made these last night and they are really good! THey have a nice flavor. next time i might spray them with some cooking spray before cooking to give them a even cook other than that they were great! The sauce was good but i wasnt in love with it. hubby loved the sauce and said it had a nice smokey flavor!

    Recipe #339020

    Tastes like a pizza, cuts like a pizza, yet there is no dough....though do have a fork and knife on hand for eating purposes because it can get a little messy if eaten with hands only. I am a South Beach dieter with a love for Italian foods and this is what curbs my craving for pizza. I love mine with the turkey pepperoni slices, onion, green peppers and mushroom. Serve with a tossed salad or marinated veggies.

    Recipe #104354

    This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

    Recipe #398183

    9 Reviews |  By Likkel

    And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! *After reading the first few reviews, I realized that when I had originally made it, I had been using self rising flour! So, I've since updated the recipe and add the baking powder and salt that was missing... not surprisingly, it turned out much better! We always top ours with whipping cream or a scoop of vanilla ice cream!

    Recipe #322859

    10 Reviews |  By Kzim4

    This originally came from Taste of Home magazine, but I've tweaked it just a bit for my family. Cooking time does not include baking time for potatoes; however, you can cook the potatoes in advance and refrigerate until needed.

    Recipe #90874

    7 Reviews |  By WiGal

    Here is another use for leftover ham and the other ingredients I always have on hand. I like this recipe because it has a hint of thyme in it. There are also directions here in the description if you wish to freeze it. If you want to bake it at 325 degrees instead of at 375 degrees notice my directions (you know how sometimes you want a certain oven temperature to orchestrate your menu-lol). If you want to freeze this start the recipe differently by cutting the potatoes in half and then parboiling them for 10 minutes. Drain, cover with cold water and allow potatoes to cool. Slice potatoes and assemble recipe as directed. Don't bake yet if freezing. Cover well with plastic wrap and foil. Label and freeze. Defrost in refrigerate, remove foil and plastic wrap, recover with the foil and then bake. Thank you Chef #128693 for helping me:)

    Recipe #280766

    From Cooking Light magazine. Leave out the Ham for a vegetarian dish.

    Recipe #153751

    Easy, cheesey and very tasty.

    Recipe #16502

    You can substitute a graham cracker crust for the chocolate crust, but it's better with chocolate, this can also be made in a 9 x 9-inch square pan. You could add in 1 cup whipped cream but it will decrease the peanut butter flavor slightly, prep time includes freezing time

    Recipe #235072

    Tuna meatballs is a new one for me but it sounds interesting and I am always up for making comfort food more healthy. I found this recipe in the Autumn 2008 copy of BBC Easy Cook magazine. The recipe states that the meatballs can be frozen.

    Recipe #324151

    These are a hit at my house for even those that aren't fans of baked beans. I think it's the bacon that adds the x-tra somethin somethin. Or maybe the french fried onions. This can also be done in the oven and so reduce the baking time to 1 1/2 hrs.

    Recipe #252226

    39 Reviews |  By Tish

    I love fresh asparagus recipes. Got this one out of 100 Pasta Sauce Recipes. Serve with some crusty bread and a salad and you have a great dinner. It turns out great!

    Recipe #8534

    Found this on the WW boards.

    Recipe #281952

    You'll be surprised at how delicious this is! Adjust all ingredients to taste. Add in two cans tuna if desired and adjust the amount of mayonnaise. This is best if eaten at room temperature.

    Recipe #156179

    This recipe was featured in an email today from the www.kingarthurflour.com website in regard to a recipe for St. Patrick's Day. NOTE: This is NOT for us dieters! LOL :-) "Stout and other dark beers are often described as having chocolatey overtones, so this combination might not be as far-fetched as one might initially think. The flavor of this cake is multi-dimensional: the presence of the stout gives it a much more interesting finish; the hops from the beer act as a counterpoint to the sugar in the cake. It's an incredibly moist cake, too, and its rich, dark color comes mostly from the beer. This recipe makes two tall, imposing layers; be sure your 9-inch cake pans are at least 2 inches tall, or use 10-inch pans if you have them. For a smaller dessert, you could halve the recipe and split one tall 9-inch layer before frosting." TIPS FROM THE KAF BAKERS: If you're using salted butter, decrease the salt in the recipe to 1 teaspoon. If you're buying Guinness in cans (they list 14.9 ounces on the label), use 1 can and make up the difference in volume with water. If you're making 2 layers, be sure your 9" cake pans are at least 2" deep. If they aren't that tall, use three 8" layers instead The batter for this cake weighs 5 pounds, 15 ounces or 95 ounces. If you have a scale, a two layer cake should have 2 pounds, 15 1/2 ounces of batter in each pan. For a 3 layer cake, each layer should weigh 1 pound, 15 1/2 ounces. If you have access to chocolate disks or chips that are pure chocolate, they'll melt more quickly when making the frosting.

    Recipe #358235

    If you enjoy Tex-Mex this is Incredible! I make this often for family get-togethers, as everyone loves and requests this.

    Recipe #441951

    Yummy breakfast or brunch for a crowd. Can kick it up a notch by adding hot sauce, onion, jalapenos-whatever you personally like!

    Recipe #276580

    The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy

    Recipe #360499

    Similar to Eggs Benedict but lower fat, with a provolone cheese sauce and served on wheat toast.

    Recipe #237155

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