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    66 Recipes

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    America's Test Kitchen lightened the calorie and fat content of regular mac and cheese considerably but kept the flavor in this simple, stove-top recipe. Note: Don't be tempted to use either pre-shredded or nonfat cheddar cheese in this dish- the texture and flavor of the mac and cheese will suffer substantially. America's Test Kitchen used Cabot 50% Light Cheddar for this recipe. Posted for safe-keeping.

    Recipe #512557

    Delicious, rich crab cakes with a Creole twist. Great with just a squeeze of lemon, but for an added Creole kick, try them with the quick version of classic remoulade sauce, included in this recipe. Posted for safe-keeping. Prep time includes refrigeration time. Tips: Using saltines is very important- they add more flavor as a binder, and don't make the crab cakes pasty, like breadcrumbs do. Don't be tempted to fry up these crab cakes right after shaping them; it is important to let them chill for at least 30 minutes so they do not fall apart when you dredge them in the cracker crumbs and fry them.

    Recipe #512554

    An easy, flavorful, one-dish supper! Posted for safe-keeping.

    Recipe #512552

    From America's Test Kitchen: "A great, easy alternative to fried shrimp. Spicy, crispy, buttery and plump, these shrimp make a great dinner when served with a small salad or crusty roll." Posted for safe keeping. Tip: Fresh breadcrumbs are preferred, dried breadcrumbs were too gritty. To make fresh breadcrumbs, tear pieces of sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses. One slice of bread should yield about 1 cup fresh crumbs.

    Recipe #512542

    From "The Best of America's Test Kitchen". Nice to have a recipe where everyone can eat at the same time. Posted for safe-keeping. I'm sure this could be adapted to include your favorite veggies or meats.

    Recipe #512454

    A simple, delicious sauce from scratch, with complex but fresh flavors, in less than an hour. A wonderful alternative to unremarkable jarred spaghetti sauce. From "The Best of America's Test Kitchen", posted for safe-keeping.

    Recipe #512453

    Spicy chorizo replaces the ham hock, and sauteing it lends an essential smoky, meaty flavor. No one will guess this soup took only 30 minutes to prepare. From "The Best of America's Test Kitchen." Posted for safe-keeping.

    Recipe #512451

    From American Diabetes Assn. A refreshing and beautiful dish that is easy to prepare. Posted for safe-keeping.

    Recipe #512446

    From the American Diabetes Assn. Posted for safe-keeping. Chef's Tip: For added flavor, bring 1 cup of balsamic vinegar to a boil and cook until it's reduced by half. Drizzle a little of the vinegar over each chicken breast after it has been sliced.

    Recipe #512445

    From the American Diabetes Assn. These spicy-sweet fries are so crisp and tasty you won't miss the traditional variety. Posted for safe-keeping.

    Recipe #512444

    From the American Diabetes Assn. Using a wok for this recipe helps the veggies cook evenly without getting mushy. If you don't have a wok, use a large skillet. Posted for safe keeping.

    Recipe #512443

    From The American Diabetes Assn. Serving size: 2/3 cup. Posted for safe-keeping.

    Recipe #512441

    A dish most people only encounter when out to brunch, this recipe marries a creamy filling with a really crisp exterior. A rich cream cheese mixture holds the bread slices together. This delicious dish can be made with ingredients commonly found in your kitchen. Note: this recipe uses large sandwich bread slices, about 5x4 inches. If you use the smaller, standard-sized sandwich bread, you won't need all of the filling. From "The Best of America's Test Kitchen", posted for safe-keeping.

    Recipe #512427

    From the American Diabetes Assn. Posted for safe-keeping. Dietitian's tip: the color of a meal can usually reveal the quality of its nutrients.

    Recipe #512411

    Satisfies your craving for the full-fat stuff. These guys never disappoint! From "The Best of America's Test Kitchen." Posted for safe-keeping. Prep time includes 1 hour marinating time. What you can do ahead of time: The chicken can be marinated in the buttermilk mixture and refrigerated for up to 24 hours. The dry ingredients can be combined in a zip-lock bag. When ready to cook the chicken, toss the crumb mixture with the oil, coat the chicken, and bake. Note: Prep time includes 1 hour marinating chicken.

    Recipe #512410

    From "The Best of America's Test Kitchen". Posted for safe-keeping. From the cookbook: "This soup has all the creaminess and richness of regular cream of broccoli soup, but with less than half the calories and a fraction of the fat." Notes: Large head of broccoli = about 1 1/2 lbs. For a vegetarian soup, you can us all vegetable broth (the soup will taste sweeter.) Do not boil the soup once the half-and-half has been added. Boiling will cause the half-and-half to curdle.

    Recipe #512407

    From The American Diabetes Assn. Tip: If you don't cook cabbage very often, you might want to reconsider. Stir-frying cabbage with pasta and onions makes a great accompaniment to grilled or broiled meat. Also, don't forget all the health benefits of cabbage!

    Recipe #512405

    Using frozen hash browns is a time saver, plus the baking method makes for a quick, tasty recipe that allows everyone to eat at the same time, instead of making the potato pancakes in batches. From "The Best of America's Test Kitchen", posted for safe-keeping.

    Recipe #512400

    America's Test Kitchen always seems to find the easiest way to make the best food. They found the best results with diced hash browns, sometimes labeled "Southern" style. If you want to use fresh potatoes, (which will add a few extra minutes to the recipe) substitute 1 1/2 lbs. russet potatoes (3-4 medium) scrubbed and cut into 1/2 inch pieces for the frozen potatoes. Increase microwave cooking time to 8 minutes, or until and potatoes are tender around the edges, shaking the bowl halfway through. Proceed with the recipe as directed. Posted for safe-keeping.

    Recipe #512393

    From "The Good Carb Cookbook". Looks like a great comfort dish that is still healthy. Posting for safe-keeping.

    Recipe #512268

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