The Never Ending Recipe Thread

[Weighless]

LOL....was a bit bored this morning and came up with this.

This probably could be posted elsewhere...but...since this is my number one stop when coming here I thought maybe we could do this here.

How bout a never ending recipe thread?

1. Where one member will post a recipe and

2. Then the next member will take one ingredient out of the posted recipe and post a recipe with that ingredient included in it.

And it continues on and on....generating many new recipes for all of us. Kind of like the threads on some boards that have the never ending stories...we could have the never ending recipe thread. Tried and true recipes I think would be the best.

I'll start:

Mock-Cauli Fried Rice

1/2 head raw cauliflower, (grated to make 3 1/2 cups)
3 green onions
1 clove garlic, minced or 1/2 tsp garlic powder
1/2 teaspoon ginger
3 Tablespoons REDUCED SODIUM soy sauce
3 eggs, beaten
Olive oil
cooked chicken, beef, pork, shrimp, ham, turkey (Your choice of a mix)
In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions about 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy sauce, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat.

Serves 3-4 About 5-7 carbs per serving Stores and re-heats great!
(Also peas or pods can be added but be sure to add those carbs.)


This was posted by Tom (thanks Tom! ) here:

http://www.lowcarbrecipes.org/recipe...=Side%20Dishes

This is one of my fav's.



Next?

[Starmaker]

Re: The Never Ending Recipe Thread

Zucchini, Sour Cream and Jack Cheese Bake

Serves 4

• 4 Tbsp. unsalted butter
• 1/2 cup finely chopped green onion
• 1 clove garlic, minced
• 1 lb. zucchini, trimmed and sliced 1/8-inch thick
• 1/2 cup grated Jack cheese - hot pepper is good!
• 1 egg
• 1/2 cup sour cream
• 1/2 tsp. salt
• 2 Tbsp. chopped fresh basil or I tsp. dried

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.

Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.

• Total Calories: 1008
• Fat: 93 grams
• Carbs: 16 grams
• Fiber: 3 grams
• Protein: 27 grams

Recipe by Karen Barnaby

[Bugaboo]

Re: The Never Ending Recipe Thread

Here's one I never get tired of....found here first... http://users3.ev1.net/~fontlady/index.html

SPINACH LASAGNA
10 ounces frozen chopped spinach, thawed & drained
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)

Brown the hamburger with the onion; drain off fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread spinach mixture over the meat; top with the mozzarella, then the rest of the meat (it may not completely cover the top, but that's ok). Sprinkle with the parmesan cheese. Cover with plastic wrap and vent one corner. Microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.

Makes 6-9 servings
Can be frozen

Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 246 Calories; 19g Fat; 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

My variations: no onion...I slice up 3 garlic cloves in place of it. I sprinkle a little garlic powder into the cream cheese mix along with the pepper and I sprinkle Italian Seasoning onto to the meat mixture after I add the sauce. These are tiny variations so this recipe is still Linda Sue's...It's one I make regularly and I never get tired of it.

[yemenitegreen]

Re: The Never Ending Recipe Thread

One of my favorites... got it in alt.support.diet.low-carb a long time ago

Parmesan Chicken Wings

1 cup Freshly grated parmesan cheese
1 tablespoon finely chopped fresh Parsley
1 tablespoon Fresh oregano or marjam Chopped or 1 tsp.of either dried
1 teaspoon Salt
1/2 teaspoon Fresh ground pepper
2 pounds Chicken wings cut up
1/2 cup Butter melted

Preheat oven to 375 deg. Mix cheese,parsley,oregano,salt and pepper
together and place on a dry tray.

Dip each piece of chicken into the butter,then roll in the cheese
mixture,coating well.

Place on a greased baking sheet.Bake for 45 minutes,turning when brown.
Wings will freeze well.Thaw in refrigerator,and heat in a 375 deg. oven.


yemenitegreen

[Bugaboo]

Re: The Never Ending Recipe Thread

Something I just made...my sister sent me a Harry & David gift basket that had some smoked salmon and this is the recipe they had on the package:

Harry & David Smoked Salmon Spread

8 oz cream cheese-room temperature (I nuked mine for 30 sec)
4 oz smoked salmon
1 tablespoon fresh lemon juice
1 teaspoon fresh dill-chopped (I only had dried dill weed)
1 tablespoon minced scallions (don't like so I didn't add)
pinch salt & pepper (used kosher salt and fresh ground pepper)

Blend all in a bowl and chill 1 hr before serving. I imagine this will be good with veggies...I'm going to experiment.

eta~I tried it with celery which was good but I thought lettuce leaves might be better. I also cut up some medium cheddar cheese slices into rectangles and really liked it that way.

[Terry]

Re: The Never Ending Recipe Thread

I dont remember where I got this recipe but I made it once a long time ago. Its the only salmon recipe I have. Im not big on a lot of pepper so I went lightly with it.

Broiled Salmon with Lemon Dill Sauce

1 1/2# Salmon Steaks
2 tb mayonnaise
2 tb lemon juice
1 tsp dijon mustard
3/4 tsp dillweed
1 tsp black pepper

Preheat broiler. Skin salmon, sprinkle pepper over all.

Prepare sauce with mayo, lemon juice, mustard and dillweed in a small bowl until blended.

Place Salmon on sprayed broiler pan. Broil 3 minutes each side or until fish is flakes easily.

Spoon sauce over salmon when serving.

[Finelly]

Re: The Never Ending Recipe Thread

This should become a sticky to which we can keep adding.

Crustless quiche:

The foundation:

4 eggs, beaten
1 small container heavy cream
salt, pepper
2/3 cup grated cheese (your favorite)

Fillings to mix in:

1 small can sliced waterchestnuts; or
1 small can bamboo shoots; or
1/2 cup chopped brocolli; or
1 small can chopped green chiles; or
sliced mushrooms and extra cheese; or
bacon and swiss cheese; or
chopped onions with any of the above; or
(your favorite veggie)

Mix together. Pour into a round cake pan. Bake at 350 or 375 until firm and golden brown on top.

[Bugaboo]

Re: The Never Ending Recipe Thread

Another favorite from Linda's site...we have this a lot when it's not too hot to turn on the oven...

BACON & SWISS QUICHE
3-4 slices bacon, chopped
6 eggs
1 cup heavy cream
1/2 teaspoon salt
8 ounces Swiss cheese, shredded

Fry the bacon pieces until brown and crispy; drain on paper towel. In a medium bowl, beat the eggs. Add the cream and salt; mix well. Arrange the cheese and bacon evenly in the bottom of a greased 9-10 inch glass pie plate. Pour the egg mixture over the cheese. Bake at 350º, 35-40 minutes, until a knife inserted in the center comes out clean.

Makes 6 servings
Can be frozen

Per Serving: 378 Calories; 32g Fat; 19g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

[Finelly]

Re: The Never Ending Recipe Thread

Jicama fried apples:

Slice up a large jicama into thin slices. Melt about 1/4 cup or 1/3 cup of butter in a large frying pan.

Fry up the jicama until golden brown. It's nice if it gets a little crispy on the edges.

Add splenda to taste, and a ton of cinamon.

Serve warm.

[Weighless]

Re: The Never Ending Recipe Thread

And yet another from Linda's These are the first and only muffin recipe I have tried. I only had hazelnut DaVinci syrup. Mmm..they turned out good!

KIM'S FLAXMEAL CINNAMON MUFFINS

3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci (I used brown sugar flavored)
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)


In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.

Makes 12 muffins
Can be frozen

Per Serving: 85 Calories; 7g Fat; 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs
These taste remarkably like bran muffins, but with a lighter texture. Mine had pointy peaks on them, so they look a little funny, but they taste fine. They sliced nicely even when still hot from the oven. They freeze quite well. I thawed one and reheated it very briefly in the microwave and it was perhaps a bit spongier, but still good.

-----------------------
Some mighty tasty looking recipes above.

[Finelly]

Re: The Never Ending Recipe Thread

Flax cracker:

3 tablespoons flax seed meal, 1 dash salt, 3 tablespoons water.

Mix the ingredients until it forms a thick paste. Take out a small square of parchment paper and spread the paste with a fork (works better with fork, for some reaspon) until it is thin enough to be a cracker.

Microwave for 2 1/2 minutes (no more, unless it isn't crispy when done.)

I eat it with cream cheese, or melt cheese on it. Or tuna salad.

[Finelly]

Re: The Never Ending Recipe Thread

Sara's famous "Sour Cream Thingy"

1 16 oz container sour cream.
8 -10 eggs
2 tablespoons vanilla
Splenda to taste

Mix it all together. Pour into a greased 9x11 inch pan. Bake at 375 until firm and slightly golden. Can be eaten warm but is actually better cold.

Variations:

1. Add a block of cream cheese and it tastes more like cheesecake.

2. Add sugar-free syrup before cooking or after for a fruity version.

3. Once you are in owl and can eat fruit, frozen raspberries or frozen cherries are marvelous mixed in.

4. Some people like it with cinamon and nutmeg.

[Finelly]

Re: The Never Ending Recipe Thread

Pumpkin souffle:

1 large can of pumpkin (not pumpkin pie mix)
6 eggs, separated (or more, depending on how you like this)
1/2 cup heavy cream
Splenda to taste
Cinamon, nutmeg, cloves and ginger or Pumpkin pie Spice

Mix all of the ingredients except the egg whites.
Beat the egg whites until stiff
Fold gently into the mixture
Pour into a casserole dish.

Bake at 350 until firm.

Good warm and cold.

[Finelly]

Re: The Never Ending Recipe Thread

Warm Spinach "salad":

1 or 2 cups of raw spinach
Olive oil
dash of lemon juice OR dash of vinegrette dressing
feta cheese (optional)

Warm the olive oil in a frying pan. Add the spinach. Fry until JUST wilting - not cooked!

Remove from pan, put on a plate or in a bowl. Add the lemon juice or vinegrette. Mix in feta cheese. Serve while still warm.

Note: You can also add real bacon and I hear it's good.

[Finelly]

Re: The Never Ending Recipe Thread

I got this off the Atkins.com web page and it is SO delicious! I am NOT an eggplant fan, but this I will eat any time!

Eggplant Gratin

For best flavor, dont skip step 1 - salting the eggplant eliminates bitterness. The recipe can be halved easily.

2 medium eggplants (about 2 pounds)
2 tablespoons butter
1/2 onion, finely chopped
2 cloves garlic, pushed through a press
1/4 teaspoon ground nutmeg
1 1/2 cups heavy cream
3/4 cup Atkins Bread Crumbs
metric





1. Heat oven to 375°F. Peel eggplant and slice lengthwise into 1/2" thick slices. Sprinkle with salt and place in a colander for 15 minutes to drain.
2. In a saucepan melt butter over medium heat. Add onion and garlic; cook 3-4 minutes until softened. Mix in nutmeg and cream; cook 1 minute.
3. Rinse eggplant slices and pat dry. Arrange slices in 9" x 13" baking dish. Pour cream mixture over eggplant. Sprinkle evenly with breadcrumbs.
4. Bake 45 minutes until the cream is thickened, browned and bubbly and the eggplant is tender.