Purim: Kolachky | Submitted By: Patricia

2 (8 ounce) packages cream cheese, room temperature2 cups unsalted butter, softened4 cups all-purpose flour1 pound chopped walnuts1 egg1/2 cup honey1 (12 ounce) can poppyseed filling1 egg white1/2 cup confectioners' sugar for dustingIn a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar. Amount Per Serving  Calories: 241 | Total Fat: 17.9g | Cholesterol: 35mg

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Reviewed on Oct. 5, 2008 by Deirdre    My Mom is American born but 100% Hungarian and we both make these, although we also make apricot and prune filled 'cakes' as well as the nut. My family calls them 'little cakes' for some reason. To make a truer apricot filling than pie filling, we buy the dried apricots, then boil them until soft, then mash with sugar and a little vanilla. The prunes get the same method but no vanilla. Much better than pie filling. Also, to keep your cakes neat and not split open, make sure you pinch the corners over the filling. I then twist the dough ends after pinching to make them look pretty. We also bake them at 375 for 9-11 minutes vs. 350 degrees. I've been making these for over 30 years, since I was a small child helping my Mom and Grandma in the kitchen, and they're by far my favorite cookie of all time. Enjoy! BTW--they freeze well, just don't dust with confectioner's sugar until you serve them. Was this review helpful? [ YES ]
34 users found this review helpful My Mom is American born but 100% Hungarian and we both make these, although we also make... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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The Calphalon Kitchen Video

Shows 1-4 Hugh Carpenter teaches cooking using special cookware includes cookbook

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Wellness Complete Health Canned Cat Food, Chicken Recipe (Pack of 12 12.5-Ounce Cans)

Made with 100% Human Grade Ingredients. Wellness Canned Chicken Formula is an excellent source of high quality protein and essential fatty acids, made with chicken free of added growth hormones and steroids. We use USDA chicken as our most plentiful ingredient because it is a delicious, digestible protein source. This recipe also includes delicious sweet potatoes and carrots as an excellent source of vitamins, minerals and beta-carotene. Fresh, whole cranberries and blueberries are added to help maintain proper urinary tract health. Created with exceptional palatability, alternate or mix Chicken Formula with Wellness Dry food to create a special treat, offer a variety for your cat or supplement additional nutritional needs. No other cat diet has a better taste.

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Low-Cholesterol Recipes: Spiced Percolator Punch | Submitted By: SOPHIESTWIN

1 (64 fluid ounce) bottle unsweetened pineapple juice1 (64 fluid ounce) bottle cranberry juice cocktail4 1/2 cups water1 cup brown sugar, packed2 tablespoons whole cloves4 (4 inch) cinnamon sticks, broken1/4 teaspoon saltPour the pineapple juice, cranberry juice, and water into a clean, well-washed coffee percolator. Place the brown sugar, cloves, cinnamon sticks, and salt in the basket of the percolator, and assemble the coffee percolator. Cover, plug in the cord, and perk. Serve hot. Amount Per Serving  Calories: 142 | Total Fat: 0.3g | Cholesterol: 0mg

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4th of July Recipes: Orange Cream Delight (Screwdriver) | Submitted By: Lisa

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Healthy Side Dish Recipes: Black-Eyed Peas Spicy Style | Submitted By: Angela

1 (15.5 ounce) can black-eyed peas with liquid1/2 onion, choppedminced jalapeno pepper to tasteground black pepper to tasteIn a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy! Amount Per Serving  Calories: 119 | Total Fat: 0.8g | Cholesterol: 0mg

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Egg-Free Recipes: Kettle Corn | Submitted By: SUE202

1/4 cup vegetable oil1/4 cup white sugar1/2 cup unpopped popcorn kernelsHeat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps. Amount Per Serving  Calories: 209 | Total Fat: 11.9g | Cholesterol: 0mg

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Cheap, quick, and easy! I put oil and three kernels in the pot, when all three kernels pop I add the sugar and stir it around well, then I add the rest of the popcorn kernels and put the lid on. Then I alternate shaking the pot for three seconds with letting it sit on the burner for three seconds until I hear the popping begin to slow down, then I take off the lid and sprinkle some salt in, replace the lid, give it another shake and pour it out into a bowl. Haven't had a batch burn yet with the "3-second shake and sit" technique. ;-) Was this review helpful? [ YES ]
678 users found this review helpful Cheap, quick, and easy! I put oil and three kernels in the pot, when all three kernels pop I... I don't have one of those neat hand-crank popcorn-making-thingys. I have absolutely zero experience making popcorn on the stove. What I do have is a pot that I normally use for chili and pasta, a fondness for kettle corn, and a heck of a of a nerve on me. Here's what I did, mistakes and all: I did the 3-kernel test, and then added the sugar and the popcorn at the same time. (I'm not going to call that a mistake, but I think next time I'll add the sugar, let it melt, and then add the popcorn - the way I did it this afternoon, the popcorn started to pop before the sugar was melted.) I used canola oil and thought it was fine. I added 1 tsp of salt plus a pinch or two to the sugar; next time I might stick to just 1 tsp, as I found some pieces to be a little salty. I did the three-seconds-on-the-heat/three-seconds-off-the-heat thing, shaking the entire time, and I probably pulled it a little early because I'd rather have a few unpopped kernels than burned sugar and popcorn. The end result was very, very tasty. Some of the pieces carmelized quite a bit, others didn't; I preferred the ones that didn't, but that didn't stop me from eating the entire batch by myself. Cleanup was no problem; the cooled sugar melted right off again with hot water. Thanks for the great recipe! Edit: Later, I tried letting the sugar melt before adding the popcorn. I thought the sugar carmelized too much - it tasted burned instead of sweet. I'll add them at the same time from now on. Was this review helpful? [ YES ]
180 users found this review helpful I don't have one of those neat hand-crank popcorn-making-thingys. I have absolutely zero...

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Low-Sodium Recipes: Manicotti Pancakes II | Submitted By: Carol

3 eggs1 cup milk1 cup all-purpose flourBeat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake. Amount Per Serving  Calories: 67 | Total Fat: 1.7g | Cholesterol: 55mg

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Sugar Substitute Recipes: Crab Salad III | Submitted By: JOYCIE

1 1/2 cups seashell pasta1 (12 ounce) package imitation crabmeat1 small green bell pepper, diced1 sweet onion, diced1/2 cup diced black olives5 radishes, diced1 tomato, seeded and diced1/2 cup diagonally sliced celery3/4 cup mayonnaise1 tablespoon white vinegar1 teaspoon lemon juice1/2 packet artificial sweetener1/2 teaspoon garlic powder1/2 teaspoon dried dill weed1/2 teaspoon dried basil1/2 teaspoon dried oreganoBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain. In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste. Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving. Amount Per Serving  Calories: 291 | Total Fat: 18.5g | Cholesterol: 21mg

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Sugar Substitute Recipes: Aunt Shirley's Dietetic Pie | Submitted By: Debbie

2 (9 inch) pie shell3/4 cup water1 tablespoon cornstarch1/4 cup cold water1 tablespoon butter20 packets aspartame sweetener4 apples - peeled, cored and diced1 teaspoon ground cinnamon (optional)1/4 teaspoon ground nutmeg (optional)Preheat oven to 350 degrees F (175 degrees C). Bring 3/4 cup water to a boil. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Whisk this mixture into the boiling water. Reduce heat and stir until mixture is thickened, about 2 minutes. Remove from heat. Stir butter or margarine and aspartame into cornstarch mixture. Add cinnamon and nutmeg if desired. Mix well. Place fruit in a large bowl and pour aspartame mixture over fruit. Toss until fruit is thoroughly coated. Pour fruit into pastry lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown. Amount Per Serving  Calories: 233 | Total Fat: 12.1g | Cholesterol: 4mg

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Passover: Gorgonzola and Olive Stuffed Grape Leaves | Submitted By: LINDA

3/4 cup chopped green olives3/4 cup chopped kalamata olives1/2 cup crumbled Gorgonzola cheese3/4 cup chopped macadamia nuts5 tablespoons chopped fresh basil leaves4 roma (plum) tomatoes, seeded and chopped1 red bell pepper, chopped3 1/2 tablespoons chopped fresh garlic2 tablespoons brown sugarsalt to tasteground black pepper to taste1 (8 ounce) jar grape leaves packed in brineIn a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper. Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving. Amount Per Serving  Calories: 77 | Total Fat: 6g | Cholesterol: 4mg

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Sugar-Free Recipes: Lavender Pork Steaks | Submitted By: SARAH_14

1 cup vegetable oil4 tablespoons finely chopped fresh lavender3 tablespoons chopped fresh rosemary1 tablespoon chopped fresh thyme4 pork steaksPreheat an outdoor grill for low heat. Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes. Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done. Amount Per Serving  Calories: 217 | Total Fat: 11.9g | Cholesterol: 65mg

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Low-Calorie Recipes: Mainely Fish | Submitted By: Judi

6 (3 ounce) fillets haddocksalt and pepper to taste4 roma (plum) tomatoes, thinly sliced1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 small onion, thinly sliced5 tablespoons capers8 tablespoons chopped fresh parsley6 tablespoons fresh lemon juice6 tablespoons extra virgin olive oilPreheat oven to 400 degrees F (200 degrees C). Center each piece of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion, red and yellow peppers between the 6 pieces of fish, and place on top of the filets. Sprinkle evenly with the capers and parsley. Then Drizzle each filet with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Fold and seal the foil into a packet and place on a baking sheet. Leave 2 inches between each packet to provide heat circulation. Bake in a preheated oven for 20 minutes. Let rest for 5 minutes and unwrap. One packet per person. Amount Per Serving  Calories: 226 | Total Fat: 14.4g | Cholesterol: 48mg

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Very colorful and beautiful presentation. I'm not very good at cooking fish, but this time I was able to turn out a fish dish that was very flavorful and delicious. I did make a few small changes. I used a bigger piece of fish than the recipe calls for, went just a little heavier on the spices,added garlic salt, and drizzled a little bit of butter on my haddock. And, while the recipe does not specify what kind of onion to use, I used a red onion with excellent results. Also, I did not use capers, but instead added artichoke hearts and fresh garlic in addition to the recommended ingredients. Lastly, I took the suggestion found in another review to place the fish on a good-sized bed of fresh spinach drizzled in olive oil before cooking, and I would also recommend this to anyone trying this recipe. Looking forward to making this again! Was this review helpful? [ YES ]
11 users found this review helpful Very colorful and beautiful presentation. I'm not very good at cooking fish, but this time I... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Trevigiane Modiano Regional Italian Playing Cards. Authentic Italian Deck.

This deck of cards is an authentic deck of Italian playing cards. Italian playing cards most commonly consist of 40 cards (4 suits from 1-7 and 3 face cards). The three face cards in each deck are the King, Cavallo (calvary man) and Fante (Infantry Man), except in the French region (see below) which uses a Queen instead of a Cavallo. Playing with Italian playing cards gives any player a wonderful historical perspective on this great country.

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Sugar-Free Recipes: Mango and Mixed Fruit Cake | Submitted By: Jason Osborne

1 (15.25 ounce) can mango slices, with juice1 2/3 cups candied mixed fruit peel2 tablespoons rum1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 egg, beaten1 teaspoon vanilla extract1 cup all-purpose flour1 teaspoon baking powderIn a medium saucepan, combine mango slices and juice, mixed fruit and rum. Add cinnamon and nutmeg. Stir gently on medium-low heat for 10 to 15 minutes. Remove from heat and let stand until completely cool. Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x4 inch loaf pan. Mix together the flour and baking powder; set aside. In a large bowl, combine fruit mixture with egg and vanilla. Stir in flour mixture. Pour into prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Amount Per Serving  Calories: 173 | Total Fat: 0.8g | Cholesterol: 18mg

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Super Foods: Blushing Applesauce | Submitted By: FutureChefShay

5 pounds Macintosh apples, quartered and cored3/4 cup sugar3/4 cup water1/4 cup lemon juice1 teaspoon cinnamon1/2 teaspoon nutmegPlace apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes. Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin. Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold. Amount Per Serving  Calories: 179 | Total Fat: 0.4g | Cholesterol: 0mg

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Events and Gatherings: Cream of Almond Soup | Submitted By: Clinton

2 tablespoons butter1 clove garlic, peeled and crushed1 large stalk celery, thinly sliced3 cups chicken or vegetable broth2/3 cup ground almonds1/8 teaspoon ground mace1 cup heavy creamsalt to taste2 tablespoons toasted slivered almondsMelt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour. Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds. Amount Per Serving  Calories: 350 | Total Fat: 31.7g | Cholesterol: 101mg

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Super Foods: My Chicken Milano | Submitted By: Nicole Forese

4 skinless, boneless chicken breast halves1 tablespoon vegetable oil2 cloves crushed garlic1 teaspoon Italian-style seasoning1 teaspoon crushed red pepper flakessalt and pepper to taste1 (28 ounce) can stewed tomatoes, drained1 (9 ounce) package frozen green beansIn a large skillet heat oil over medium high heat. Add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. Saute for 5 minutes, then add tomatoes and cook for another 5 minutes. Add green beans and stir all together. Cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes. Amount Per Serving  Calories: 237 | Total Fat: 5.4g | Cholesterol: 68mg

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What's Up, Tiger Lily?

What better way for writer-star Woody Allen to cash in on the success of What's New Pussycat? than to write a quickie exploitation comedy that makes fun of quickie exploitation films? In some respects What's Up Tiger Lily? is a forerunner of Mystery Science Theater 3000, only instead of having actors sit back and make sarcastic comments about a cheapo movie, here they dub new dialog onto a ridiculous Japanese spy extravaganza. Allen's exquisite sense of the absurd is in fine form as espionage professionals pursue a top-secret recipe for egg salad. At one point during the planning of a break-in, a spy unfolds a map of their quarry's residence, explaining that the man "lives here." "He lives on that small piece of paper?" questions one of the henchmen. It's that silly. But it's often uproarious. Louise Lasser, Allen's former wife (and co-star of Bananas and future star of TV's Mary Hartman, Mary Hartman) is among the voice actors. --Jim Emerson

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Healthy Appetizers: Pineapple Salsa | Submitted By: Suzanne Porter

1 cup finely chopped fresh pineapple1/2 cup diced red bell pepper1/2 cup diced green bell pepper1 cup frozen corn kernels, thawed1 (15 ounce) can black beans, drained and rinsed1/4 cup chopped onions2 green chile peppers, chopped1/4 cup orange juice1/4 cup chopped fresh cilantro1/2 teaspoon ground cuminsalt and pepper to tasteIn a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving. Amount Per Serving  Calories: 34 | Total Fat: 0.3g | Cholesterol: 0mg

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Custards and Puddings: Banana Oat Bread Pudding | Submitted By: azalia

4 slices whole wheat bread1 cup rolled oats2 1/2 cups lowfat milk1/4 cup butter, softened4 ripe bananas, sliced1/3 cup brown sugar1/4 cup raisins (optional)In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving. Amount Per Serving  Calories: 132 | Total Fat: 4.3g | Cholesterol: 11mg

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Low Glycemic Impact Recipes: Mediterranean Fish Stew | Submitted By: Rachy

4 cloves garlic, minced2 onions, chopped1 tablespoon olive oil1 (28 ounce) can crushed tomatoes6 cups water1/2 cup chopped fresh parsley1/2 cup chopped fresh cilantro2 tablespoons Worcestershire sauce1 teaspoon ground cinnamon1 teaspoon paprika1 1/2 pounds cod fillets, cubed3 ounces dry pastasalt to taste1 tablespoon ground black pepperIn a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper. Amount Per Serving  Calories: 237 | Total Fat: 4.2g | Cholesterol: 66mg

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Low-Fat Recipes: Ty's Barbequed Chicken | Submitted By: Tammy Yerke

2 skinless, boneless chicken breasts1 onion, choppedsalt and pepper to taste4 tablespoons honey4 tablespoons ketchup4 tablespoons brown sugar1 tablespoon soy sauceRinse chicken and pat dry. In a shallow glass bowl combine the onion, salt, pepper, honey, ketchup, sugar and soy sauce. Mix all together. Add chicken, stir to coat. Cover and marinate in refrigerator for 30 minutes. Lightly oil grill and preheat to high. Remove chicken from marinade and grill over high heat for 15 minutes each side or until juices run clear. Amount Per Serving  Calories: 166 | Total Fat: 0.6g | Cholesterol: 27mg

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Reviewed on Nov. 2, 2008 by Meaglet    I followed the recipe, adding an extra tablespoon apiece of honey, ketchup, and brown sugar, and after marinating my 3 chicken breasts, I flung the breasts and marinade in my pyrex and tossed it in the oven at 325F for about 50 minutes, and then flipped the breasts and turned the temp down to 210 to keep it warm for another 45 minutes. Everything caramelized, and it was tremendously delicious. I don't even know how to cook, and I couldn't be happier with how things turned out! Thank you! Was this review helpful? [ YES ]
10 users found this review helpful I followed the recipe, adding an extra tablespoon apiece of honey, ketchup, and brown sugar,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Healthy Breakfast Recipes: Simple Summer Smoothie | Submitted By: Toni Ann

1 banana1 cup frozen strawberries1 cup frozen blueberries1 cup frozen cherries4 ice cubes1/2 cup orange juice3/4 cup vanilla yogurt1/2 teaspoon honey (optional)Place the banana, strawberries, blueberries, cherries, and ice cubes into a blender. Pour in the orange juice, vanilla yogurt, and honey. Puree until smooth. Amount Per Serving  Calories: 139 | Total Fat: 1.2g | Cholesterol: 2mg

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Great flavor and very refreshing! I used frozen banana, blueberries and cherries, and fresh strawberries, plain yogurt and added about 1/2 tsp vanilla extract. I probably used less orange juice, as I was leery of the citrus flavor, but then added a splash of skim milk to get the right texture. I also skipped the ice, as most of my fruit was frozen so I didn't think I needed it, and sweetened to taste with agave nectar. I had frozen fresh cherries specifically to try in a smoothie, and this recipe is a perfect example of how to use them that way! Thanks for sharing! Was this review helpful? [ YES ]
8 users found this review helpful Great flavor and very refreshing! I used frozen banana, blueberries and cherries, and fresh... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Pesto Recipes: Chicken Pesto Pizza | Submitted By: Lisa

1/2 cup pesto basil sauce1 (12 inch) pre-baked pizza crust2 cups cooked chicken breast strips1 (6 ounce) jar artichoke hearts, drained1/2 cup shredded fontina cheesePreheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges. Amount Per Serving  Calories: 457 | Total Fat: 21.9g | Cholesterol: 61mg

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Healthy Main Dish Recipes: Ginger Glazed Mahi Mahi | Submitted By: Diana Fairbanks

3 tablespoons honey3 tablespoons soy sauce3 tablespoons balsamic vinegar1 teaspoon grated fresh ginger root1 clove garlic, crushed or to taste2 teaspoons olive oil4 (6 ounce) mahi mahi filletssalt and pepper to taste1 tablespoon vegetable oilIn a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately. Amount Per Serving  Calories: 259 | Total Fat: 7g | Cholesterol: 124mg

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Reviewed on Oct. 20, 2007 by SUNSETINAZ    Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the ingredients. My adjustments to your already great sauce are for personal preference only: 2 T. balsamic vinegar, 2 t. freshly grated ginger, 1 t. fresh key/Mexican lime or Meyers lemon juice (sweeter than regular lime or lemon juice). As a variation, I add a smidgeon (1/8 t.+/-) of garlic/chili sauce (can be found in Asian food section of most grocery stores) because we enjoy a little heat. To highlight the fish, I usually serve it over a fluffy rice, flecked with bits of color such as minced cilantro, mint, or parsley, grated carrot or citrus peel and add a bright green veggie such as asparagus, green beans, or broccoli. Was this review helpful? [ YES ]
128 users found this review helpful Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the...

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Victory Garden Recipes [VHS]

Dr. Jim Duke is a renowned botanist.

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Low-Sodium Recipes: Penne a la Vodka II | Submitted By: Liarose

2 tablespoons olive oil2 cloves garlic, minced1 (28 ounce) can whole peeled tomatoes1/2 cup chopped fresh basilsalt and pepper to taste1/4 cup vodka1 pound penne pasta1 pint heavy creamIn a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir cream into sauce and cook 10 minutes more. Toss with hot pasta. Amount Per Serving  Calories: 634 | Total Fat: 35.8g | Cholesterol: 109mg

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Vitalicious VitaMuffin Mix, Deep Chocolate, 12.5-Ounce Boxes (Pack of 3)

Home baking has never been easier or healthier. Now you can bake delicious VitaMuffins and VitaBrownies at home. Each VitaMuffin or VitaBrownie is just 100 Delicious, Vitamin-Fortified Calories.

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Dairy-Free Recipes: Fiery Pork Skewers | Submitted By: Lindsay Perejma

2 tablespoons teriyaki sauce1 tablespoon red wine vinegar1 tablespoon vegetable oil1 teaspoon brown sugar1/2 teaspoon red pepper flakes3/4 pound pork tenderloin, cut into 1 inch cubesIn a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat. Preheat an outdoor grill for high heat and lightly oil grate. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness. Amount Per Serving  Calories: 147 | Total Fat: 6.5g | Cholesterol: 55mg

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Tiramisu: Emily's Famous Tiramisu | Submitted By: HBIC

LADYFINGERS5 eggs, separated3/4 cup white sugar, divided1 cup all-purpose flour1 teaspoon vanilla extract3/4 cup confectioners' sugar for dustingSYRUP1 cup white sugar1 cup boiling water1/2 cup strong brewed coffee1/4 cup rumFILLING1 (8 ounce) container mascarpone cheese2 cups confectioners' sugar1/4 cup dark rum1 teaspoon vanilla extract2 cups heavy creamTOPPING2 (1 ounce) squares semisweet chocolate, grated1/8 cup confectioners' sugar for dustingPreheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow. Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall. Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra. Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool. To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside. To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess. To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup. Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours. To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving. Amount Per Serving  Calories: 558 | Total Fat: 27g | Cholesterol: 166mg

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Sugar-Free Recipes: Carne Con Chilies | Submitted By: trooworld

4 large boneless pork chops, fat trimmed and reserved1/4 teaspoon ground black pepper, or to taste1/2 teaspoon garlic powder, or to taste1/2 teaspoon seasoning salt, or to taste1 lime, cut into 4 wedges10 tomatillos, husked and cut in half1 tomato, quartered2 jalapeno peppers, seeded and halved3 dried red chile peppers, chopped1 clove garlic1/2 teaspoon salt, or to tasteSlice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces. Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes. At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth. Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary. Amount Per Serving  Calories: 195 | Total Fat: 13.2g | Cholesterol: 41mg

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Very good, pretty easy, and quick. The pork was still a little tough. It would be better if it were cooked longer. I used canned diced tomatoes instead of fresh, more garlic powder, and some onion flakes. Also, I used vegetable oil instead of the pork fat, which was easier and did not seem to change the taste. I used 3 chipotles and no fresh jalepenos, which resulted in hot lips and warm mouths, but no fire breath. Served it with refried beans, rice and warm flour tortillas plus toppings (sour cream, onions, etc.). My husband loved it! Was this review helpful? [ YES ]
11 users found this review helpful Very good, pretty easy, and quick. The pork was still a little tough. It would be better if it... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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High-Fiber Recipes: Fiesta Grilled Chicken | Submitted By: IIJUAN12

Texas Bean Salsa:1 (15.5 ounce) can black beans, rinsed and drained1 (15.5 ounce) can black-eyed peas, rinsed and drained1 (15.5 ounce) can whole kernel corn, drained1 small red onion, chopped1/2 cup chopped green bell pepper1 (4.5 ounce) can diced green chilies, drained2 ripe tomatoes, diced and drained1 cup Italian-style salad dressing2 tablespoons chopped fresh cilantro2 cloves garlic, minced1/2 teaspoon garlic saltChicken:6 skinless, boneless chicken breast halves3 limes, juiced1/3 cup tequila3 teaspoons paprika2 teaspoons salt1 teaspoon pepper6 Romaine lettuce leaves6 sprigs cilantro leaves, for garnish (optional)6 lime wedges, for garnish (optional)To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight. Preheat a grill for medium-high heat. About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes. Remove chicken breasts from the marinade, and discard remaining marinade. Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes. To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges. Amount Per Serving  Calories: 512 | Total Fat: 15.8g | Cholesterol: 67mg

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Gluten-Free Recipes: Chicken Corn Chowder | Submitted By: MJ West

1 chicken carcass1 bay leaf2 tablespoons butter1 onion, diced3 shallots, diced2 cubes chicken bouillon, crumbled2 tablespoons dried parsleysalt and pepper to taste2 potatoes, peeled and diced1 1/2 cups frozen corn kernels2 tablespoons heavy creamPlace chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces. In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.  view all reviews »

This was very good, although I did alter the recipe a bit to make it healthier. I used 3 cups skim milk and 2 cups of chicken broth, then added my potatoes, corn (a mixture of sweet corn and regular corn), and spices. I sauteed the onion with cut up chicken breasts, then added that to the soup. I also added several dashes of thyme, oregano, and onion powder. If you let this soup simmer for about an hour, the potatoes become mealy and thicken the soup tremendously without having to use heavy cream as the thickener. I felt that it needed quite a bit of pepper, which was nicely offset by the sweet corn. My whole family enjoyed this chowder and I'll gladly make it again. Was this review helpful? [ YES ]
99 users found this review helpful This was very good, although I did alter the recipe a bit to make it healthier. I used 3 cups... I modified this recipe as others have suggested (thanks!). I sauteed the onion and shallots in butter in a soup pot, then added four chicken breasts with all fat removed, a 32 oz box of chicken broth, additional water to cover chicken (about 2 cups), and boiled until the chicken was cooked and tender. Then I shredded the chicken with two forks right in the pot. I added 2% milk to reach the desired consistency, and also added thyme, onion powder, scant cayenne pepper, and a dash or oregano; I upped the potatoes to 4, and simmered for 45 mins. to let soup thicken and flavors meld. We served the soup with finely shredded 2% milk cheddar on top. Not a true chowder but quite delicious, and definitely not a bad bet calorie-wise! Was this review helpful? [ YES ]
15 users found this review helpful I modified this recipe as others have suggested (thanks!). I sauteed the onion and shallots in...

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Easter Recipes: Butter Pound Cake | Submitted By: Diana Moore

1 cup butter6 eggs3 cups white sugar3 cups all-purpose flour1 pint heavy whipping cream1 tablespoon vanilla extract2 teaspoons lemon extractPreheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool. Amount Per Serving  Calories: 532 | Total Fat: 28.1g | Cholesterol: 172mg

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Healthy Salads: Lomi Lomi | Submitted By: SAXONY

2 cups diced salted salmon6 medium tomatoes, diced1 white onion, chopped1/2 cup chopped green onionsea salt to tastecayenne pepper to tasteIn a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled. Amount Per Serving  Calories: 44 | Total Fat: 1.2g | Cholesterol: 5mg

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Frozen Desserts: Quick Flaming Cherries Jubilee | Submitted By: lettrece

1 (21 ounce) can cherry pie filling1/2 cup brown sugar3 tablespoons brandy1/2 gallon vanilla ice creamIn a saucepan, stir together the cherry pie filling and brown sugar. Bring to a boil over medium heat, stirring frequently. When it begins to boil, pour the brandy over the top and do not mix. Carefully touch a lit match to the side of the pan to light a flame. Allow the flame to burn out, then mix the brandy into the cherries. Serve hot over scoops of vanilla ice cream. Amount Per Serving  Calories: 559 | Total Fat: 19.4g | Cholesterol: 77mg

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Low-Cholesterol Recipes: Canned Soup | Submitted By: Karen-Jean Coxe

1 (28 ounce) can stewed tomatoes1 (16 ounce) can vegetarian refried beans1 (15 ounce) can whole kernel corn, drained and rinsed1 (15 ounce) can green beans1 (14.5 ounce) can vegetable broth1 tablespoon dried oregano1 tablespoon garlic powdersalt and pepper to taste1 teaspoon dried basil1 tablespoon dried parsley2 tablespoons dried minced onionPuree stewed tomatoes in an electric blender or mixer. Place tomatoes, refried beans, corn, green beans, and vegetable broth in a large pot. Cook over a medium heat. Refried beans and tomatoes will cook down to create a base for the soup. Stir occasionally to prevent stickiness. Add water as needed to prevent over-thickening. Add oregano, garlic powder, salt and pepper, basil, parsley, and minced onion. Cover and cook until mixture is heated through. Add the onions, and continue cooking until the soup is just boiling. Amount Per Serving  Calories: 162 | Total Fat: 1.5g | Cholesterol: 0mg

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