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    13 Recipes

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    A friend posted this recipe today on my FB page (I think from Allrecipes). Just had to make them. I took a picture of them and wanted to it put on someone's recipe for it and lo.......no recipe....so here it is!!! ENJOY!!! Happy Thanksgiving too!!!

    Recipe #469167

    I found this recipe on another site and will give credit to a Joanne from Kaneohe, HI. @ mixingbowl.com. I did change it here to see the values with Splenda instead of sugar as per her original recipe. At this moment, I have not made it yet but want to archive it here for future cravings and reference. I have had something similar to this when I was at my first/only stay at a Bed and Breakfast but it was fresh PEARS!!!. It actually was just sliced pears with balsamic vinegar drizzled on it. Anyways, I have craved these flavors together ever since. Servings and times to prepare are approximate estimations at this time. The two hour prep time is for the refrigeration of the cheese mixture.

    Recipe #450777

    A Facebook challenge to cook something tonight in the Crockpot from the Crockpot FB page. Checked their recipies and tried their version of Chicken Marsala. Wanted to put it here for future reference and caloric/carb values. It is still in the crockpot with an hour to go and the house smells fantastic. I can't wait for my first bite. Serving over rice...haha, had some leftover from the other night...perfect way to use it up. I am low carbing and want to know how bad/good this is for my way of eating right now before I sink my teeth into it. Made a few adjustments to the original recipe....used unsalted butter (although it didn't specify what type of butter), garlic powder instead of garlic SALT (personally and seriously, I think the soup itself has enough salt)....Omitted salt (again) from original recipe. You can always add salt in to taste when you eat. Hope you make it and enjoy it. I will edit this recipe after I actually try it......1/2 hour to go now!!!! Edited on 3/13/11: Changed 1/2 cup butter (Yikes, one stick....now Paula Deen would love this!!) to 1/4 cup butter (1/2 stick unsalted butter). Although, you probably leave it off completely if it is a concern. Also changed the number of servings as well. Edited, yes again, on 4.8.11!! It was brought to my attention (thanks, you know who you are!!) that it maybe unclear on the amount of mushroom soup. Did a bit of investigation....2 smaller (10 3/4 oz.) cans of (Cambell's) mushroom soup is EXACTLY the 21 1/2 oz. needed in this recipe. If you plan to use a FAMILY-SIZED can it is 26 oz. that you would be putting in.

    Recipe #449244

    I pulled this recipe off the net in 2003 when I was initially started low carbing. It has since become my go to recipe for something that will always add that sweet crunch that will keep me on the straight and narrow. If you are really watching your carbs, vanilla, pure or imitation, does have sugar in it. You need to look for the sugar free variety which can get quite expensive. I find they make great toppings for a low sugar ice cream dessert.

    Recipe #353714

    I found this recipe on a bento website..... www.justbento.com Bento is a Japanese lunch that is thoughtfully prepared and placed in a partitioned lunch box. They can get very fancy when the food is prepared to look like characters. Hello Kitty and Totoro ones are my favorite to LOOK at. I can't say that I haven't prepared one yet. We'll see, I may get inspired one of these days. These bento sites have some great simple recipes for food that can be packed into the lunches and this is one of them. I want to archive it before I forget where I saw it. Again, I haven't prepared this one yet but want to get into my 'Zaar cookbook to help me remember to make it. Plus, I want the Nutritional info on it as I am Low Carbing right now. Notes: I put 1 T of Vegetable oil because all it said was "a little cooking oil so my approximation may need to be adjusted. It stated you could also use a cooking spray You can use a combination of black and white sesame seeds or just white alone. Using all black might make them look burnt. I prefer the black/white combo as it looks colorful.

    Recipe #352653

    I found this recipe in a recent AARP magazine and thought I would give it a try. It was so very easy and I wanted to archive it here for furture use and for my daughter if she ever wants to know how to make it. Make it easy on yourself and buy a rotisserie deli chicken and shred that.

    Recipe #286085

    A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 8 minutes active cooking time and 2.5 hours for cooling refrigeration time.

    Recipe #241210

    This was one of my husband's go-to recipies when he was single. It is wonderful from the first serving when it is freshly made to the leftovers the next day. As a leftover suggestion, you can warm it up, put an egg, cheese and salsa over it for breakfast. I am so happy I married a man that can cook. I think I'll keep him because without him I'd probably starve!!

    Recipe #239053

    I don't remember how this concoction came about but it has ALWAYS been a hit whenever I take it anywhere or serve it here or at home for a party. I have putting it together to a science even down to the type of plate product, (Hefty Serve N Store Everyday Large Plates because they "ZIP" up when one plate is inverted onto the other and they stack well) I use these because it makes for easy transportation and storage in the refrigerator also. It is so crazy easy to put together and it always gets everyone asking how you made it. I feign exhaustion *back of hand to forehead* and tell them.........

    Recipe #237025

    A cherished food memory from my childhood. I would stay at my cousin's house on the weekend and this is what her father would make for us in the morning. It is a rolled crepe-like pancake and topped with butter and syrup. As kids, we would unroll them and THEN slather them with butter, roll them back up and THEN pour the syrup. Any way that you eat them, they are wonderful. My dear cousin also mentioned to me that she tried it with flavored syrups like Boysenberry and how her father used to experiment with different flavored extracts. Coconut was one of her favorites.

    Recipe #233842

    This is a recipe that I make from time to time when I NEED to go back to lo carbing. It is simple and lasts for a few days in a plastic container. You can reheat them, just remember to peel off the cupcake liner first, if it is metallic. Nuke it for a minute or less.

    Recipe #230453

    My daughter, who is taking Japanese classes, wanted to make this recipe from her textbook. I can't tell you how proud of her I was watching her put this together and also how perfectly fantastic this hearty dish was on the cold, rainy evening that it was served. A little info from the textbook....Oyako means "parent and child" (look at the ingredients....chicken and eggs!!) Donburi is for the bowl in which it is served. One variation is tanin ("unrelated" or "outsider") donburi made with beef and egg. Another is Katsudon with the meat being a sliced, breaded pork cutlet. *Nori is thin, paper-like seaweed. ** Mirin is a sweet cooking seasoning containing corn syrup, water, rice wine and vinegar. You may substitute 3 tablespoons of rice wine with 1 tablespoon of sugar. It looks labor intensive but I assure you it is not! Enjoy!!

    Recipe #207564

    Here is my FIRST entry at 'Zaar. I am just posting this yummy recipe from a dear friend. I keep meaning to try it out but the little paper it is written on keeps disappearing and reappearing. I found it today and I don't ever want to lose it again so I am putting it safely here. I am posting it as it was given, so it may have to be reworked. If anyone tries it before I do..... reviews will be welcomed!!!

    Recipe #206157


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