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    You are in: Home / Doug Mc's Public Recipes
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    14 Recipes

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    1 Reviews |  By Doug Mc

    Like a creamy dressing AND a slimmer figure? Yes, you can have both. This absurdly simple "recipe" does both AND supplies some friendly phytonutrients to boot.

    Recipe #416501

    Jalapenos too hot for you? Here's a simple way to tone them down but keep some of the interesting flavor in your dishes. Also, it's a great way to use the rest of a pepper when your recipe calls for less than one. Any pepper works here but I would favor hotter peppers such as jalapeno, serrano or fresno peppers over cubanelle, poblano or green/red peppers.

    Recipe #416588

    A combination of both healthy and familiar foods with a twist

    Recipe #518084

    1 Reviews |  By Doug Mc

    Grocery to table in under 10 minutes and under $4 per person! Here's a recipe to warm the cockles of anyone's heart: cheap, flavorful, low in carbohydrates and calories, high in fiber, calcium, vitamin A and omega-3's. The spices can be adjusted up or down or omitted to your liking. One-half a spaghetti squash makes a large portion for one person or a moderate portion for two people.

    Recipe #416500

    A recipe from my "too tired to cook' collection which is tasty and quick with the ingredients probably already at hand. I used a stale hamburger bun for the bread and regular California almonds. Purists would use blanched Marcona almonds and a portion of a crusty baguette. Red wine vinegar would also be traditionally substituted for the lemon juice but this was what I had available.

    Recipe #416248

    1 Reviews |  By Doug Mc

    A delightful holiday-themed recipe from scratch ingredients. The recipe may be cut in half or doubled according to the size of your team.

    Recipe #469862

    1 Reviews |  By Doug Mc

    A recipe from Penzey's catalog (Back to School 2013) with rich but not overpowering flavor. To make cashew butter grind about 1 cup cashew pieces in a food processor until creamy to yield about 3/4 cups cashew butter

    Recipe #505153

    2 Reviews |  By Doug Mc

    This is a simple, quick and delicious somewhat fancy dinner, suitable for company. I confess to using off-the-shelf products to make preparation easier.

    Recipe #464147

    the tofu in this chowder provides a richness surprisingly similar to that of cream without the fat and calories. You and your guests will never know! Source: Gourmet Magazine, 1992

    Recipe #481197

    A tasty way to add the green leafy vegetables we all need more of in our diets. This recipe is of my own creation and serves as a nice side dish for a wide range of proteins. Replace the bacon with vegetable oil and the chicken stock with vegetable stock to make the recipe vegetarian.

    Recipe #450987

    1 Reviews |  By Doug Mc

    A flavorful combination with millet, a healthy whole grain of African/Asian origin. I used a rice cooker to prep the millet which was easy as pie. The vegetables were chopped in a food processor. [3 1/2 cups of millet is the amount resulting from cooking my 3/4 cup of raw millet as listed.]

    Recipe #505161

    Middle Eastern Tabbouleh with a Mexican riff. An interesting addition to the usual sides for southwestern fare. This one was my own experiment and I think you will enjoy it. Some substitutions: 1 used Penzey's Southwestern seasoning for the chili powder and reduced the salt. I used Cacique brand Queso Fresco. I used corn oil instead of olive oil for a more traditional southwestern flavor profile.

    Recipe #473262

    Your crock pot is your friend with a variety of mixed fruits and a few other seasonings. Apples are the major beginning point and fresh apples are a must but you can vary the other fruits to your liking. Great over ice cream, angel food cake, mixed with yogurt or used to glaze chicken or ham.

    Recipe #519819

    Panna Cotta is traditionally milk, cream, sugar and flavorings set with gelatin. You can use commercial eggnog to make a delightful holiday treat great on flavor if hard on calories. This recipe is of my own design riffing off of other traditional p.c. recipes on this site. Sugar is reduced as most eggnogs are already loaded with sugar.

    Recipe #468317

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