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    9 Recipes

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    I do this in a slow cooker and let it go for a long, long time. Gets a nice, carmelly flavor this way.

    Recipe #471333

    I found this recipe on My first time making it, so there may be adjustments as time goes by. Looks like a nice, rich pie filling. In the original recipe, it calls for 4 1/2 c. white sugar, and because I'm keeping refined sugar out of our diet as much as possible, I've substituted 2 c. honey. That may get revised after this attempt, but so far my experience has been that honey in half or less of the amount of sugar called for is about right. After reading the comments folks had left on the recipe I tweaked the amounts on the spices as well. We'll see how this turns out. I'm a rookie canner.

    Recipe #466848

    This is a healthy version of white gazpacho. The recipe is from the Cooks. com site with a few adaptations. The original recipe simply calls for unflavored yogurt. I use stock instead of broth. This version is much lower in fats and naughty carbs than the traditional Spanish version.

    Recipe #435524

    Alton's Gazpacho. Name of the show says it all - Good Eats indeed! I copied it verbatim here in order to get the nutritional information (I'm doing weight reduction and journal what I eat) and figure others would probably appreciate the same information, not to mention having another tasty Alton recipe available!

    Recipe #435295

    I got the idea from a friend at work and made my own version. Totally experimental, but it's smelling good as it's baking in our oven anyway...

    Recipe #420839

    I was given this recipe by a good friend of mine at work. It's really fab! Her recipe calls for sirloin, but we have used both skirt steak and brisket, and once, we used plain stew meat. As long as it's lean, it's fine. Her recipe calls for 3 cloves of garlic, and we generally use more just because we're garlic lovers. The beef broth is our addition. It does add to the flavor. Another variation we've tried is to use a bottle of dark beer for part of the liquid.

    Recipe #349228

    This is a modification of another recipe that calls for the standard butter, white wine and sherry. I substituted cooking spray for the butter, and used a guiness stout in place of the wine and sherry.

    Recipe #330031

    This is adapted from a recipe I found online called Karen's New Mexico Green Chile. If you google it by that title, you'll find it. I've made some adaptations of my own over the years. This one is pretty low in fat and carbs, as there is no thickening agent needed. The consistency is already nice and thick because of the pureed peppers and tomatillos. Feel free to tweak the amounts to taste, of course. And, of course, use chili peppers of whatever heat that you prefer. You can substitute canned or frozen with no trouble at all.

    Recipe #276532

    This is an easy-peasy vinegared cucumber salad that I first had at a genuinely healthy fast-food chain here called Tokyo Joe's. Yummy, and oh, so healthy.

    Recipe #276489

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