Showing posts with label SugarFree. Show all posts
Showing posts with label SugarFree. Show all posts
Tuesday, November 2, 2010
Sugar-Free Recipes: Strawberry Salsa | Submitted By: Melinda
1 pint fresh strawberries, sliced4 roma (plum) tomatoes, seeded and chopped1 jalapeno peppers, seeded and minced2 cloves garlic, minced1 lime, juiced1 tablespoon olive oilIn a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve! Amount Per Serving Calories: 10 | Total Fat: 0.5g | Cholesterol: 0mg view all reviews » 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! ![]()
Saturday, October 30, 2010
Sugar-Free Recipes: Nacho Dip III | Submitted By: KRISTLE
1 pound lean ground beef1 onion, chopped1 (8 ounce) package processed cheese, cubed1 (10 ounce) can diced tomatoes with green chile peppers, drainedPlace ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside. In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm. Amount Per Serving Calories: 32 | Total Fat: 2.4g | Cholesterol: 8mg view all reviews » 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! ![]()
Tuesday, October 26, 2010
Sugar-Free Recipes: Lemon Garlic Tilapia | Submitted By: Eireann
4 tilapia fillets3 tablespoons fresh lemon juice1 tablespoon butter, melted1 clove garlic, finely chopped1 teaspoon dried parsley flakespepper to tastePreheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes. Amount Per Serving Calories: 142 | Total Fat: 4.4g | Cholesterol: 49mg view all reviews » 
This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute the garlic or else it will taste too raw, even after it's baked. I have used this sauce for almost all types of fish- true cod, halibut, basa, tilapia, sole, trout, and salmon. All tasted superb. ALWAYS increase the garlic. For 4 filets, I use 3 large cloves, 3-4 tablespoons butter and 2 tablespoon lemon juice. Just make sure you always have less lemon juice than butter or else it will taste too lemony -even when doubling/tripling it. For a large filet of salmon, I triple the amount. Lightly salt and pepper the fish for more flavor and I sometimes add 2-3 tablespoon of buttered bread crumbs or finely crushed (buttered) ritz crackers for an extra crunch. And of course, fresh parsley is better than dried and use real butter, never margarine. 3 stars for original recipe, 5 stars for slight alterations. Simple and flavorful marinade that still lets the flavor of the fish shine through. TIP- do NOT bake for 30 min, especially tilapia, which is so thin. High temperature, quick cooking time is a rule of thumb for all fish. For this, I did 400 degrees, for 10-12 min (at most!). If filets are super thin, try 8-10 min. Was this review helpful? [ YES ]
1645 users found this review helpful This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute... This was quick and easy. I Melted 2 T. butter in saucepan, then sauteed the garlic, parsley, and lemon juice in the butter. I salted and peppered the bottom of the tilapia fillets, then sprinkled the tops generously with Cajun seasoning (Tony Chachere's). Then I drizzled the butter mixture over fillets, then sprinkled generously with Parmesan cheese. Baked as directed for 15 minutes. Moist, flaky, and delicious! Was this review helpful? [ YES ]
102 users found this review helpful This was quick and easy. I Melted 2 T. butter in saucepan, then sauteed the garlic, parsley,...![]()
This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute the garlic or else it will taste too raw, even after it's baked. I have used this sauce for almost all types of fish- true cod, halibut, basa, tilapia, sole, trout, and salmon. All tasted superb. ALWAYS increase the garlic. For 4 filets, I use 3 large cloves, 3-4 tablespoons butter and 2 tablespoon lemon juice. Just make sure you always have less lemon juice than butter or else it will taste too lemony -even when doubling/tripling it. For a large filet of salmon, I triple the amount. Lightly salt and pepper the fish for more flavor and I sometimes add 2-3 tablespoon of buttered bread crumbs or finely crushed (buttered) ritz crackers for an extra crunch. And of course, fresh parsley is better than dried and use real butter, never margarine. 3 stars for original recipe, 5 stars for slight alterations. Simple and flavorful marinade that still lets the flavor of the fish shine through. TIP- do NOT bake for 30 min, especially tilapia, which is so thin. High temperature, quick cooking time is a rule of thumb for all fish. For this, I did 400 degrees, for 10-12 min (at most!). If filets are super thin, try 8-10 min. Was this review helpful? [ YES ] 1645 users found this review helpful This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute...
This was quick and easy. I Melted 2 T. butter in saucepan, then sauteed the garlic, parsley, and lemon juice in the butter. I salted and peppered the bottom of the tilapia fillets, then sprinkled the tops generously with Cajun seasoning (Tony Chachere's). Then I drizzled the butter mixture over fillets, then sprinkled generously with Parmesan cheese. Baked as directed for 15 minutes. Moist, flaky, and delicious! Was this review helpful? [ YES ] 102 users found this review helpful This was quick and easy. I Melted 2 T. butter in saucepan, then sauteed the garlic, parsley,...
Monday, October 11, 2010
Sugar-Free Recipes: Asian Barbequed Steak | Submitted By: Lesley
1/4 cup chili sauce1/4 cup fish sauce1 1/2 tablespoons dark sesame oil1 tablespoon grated fresh ginger root3 cloves garlic, peeled and crushed2 pounds flank steakIn a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours. Preheat an outdoor grill for high heat. Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture. Amount Per Serving Calories: 160 | Total Fat: 10.7g | Cholesterol: 36mg view all reviews » 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! ![]()
Thursday, October 7, 2010
Sugar-Free Recipes: Butter Flaky Pie Crust | Submitted By: Dana
1 1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup butter, chilled and diced1/4 cup ice waterIn a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Amount Per Serving Calories: 173 | Total Fat: 11.7g | Cholesterol: 31mg view all reviews » Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. See pics of the process. Was this review helpful? [ YES ]
1067 users found this review helpful Excellent crust! I've made this crust many times, and I finally mastered the techniques to... This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my misfortunes, though! This is the best butter crust I've ever tasted, and the only recipe for such that I have ever enjoyed perfect results and consistent success with. Every time I make this it turns out beautifully... I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Yippy! I have been using this crust religiously for nigh on a year, and even if I could get Crisco here, I wouldn't even bother using it for pie crusts because this is my crust recipe for all eternity. Oh, I thought I would mention, too, that in a pinch this morning I had to use baking margarine, as I didn't have enough butter for a double-crust, and it still turned out great... ofcourse not as divinely rich and yummy, but still as flaky and tender as always. Thanks for posting the absolute best pie recipe on earth! :P Was this review helpful? [ YES ]
214 users found this review helpful This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since...![]()
Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. See pics of the process. Was this review helpful? [ YES ] 1067 users found this review helpful Excellent crust! I've made this crust many times, and I finally mastered the techniques to...
This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my misfortunes, though! This is the best butter crust I've ever tasted, and the only recipe for such that I have ever enjoyed perfect results and consistent success with. Every time I make this it turns out beautifully... I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Yippy! I have been using this crust religiously for nigh on a year, and even if I could get Crisco here, I wouldn't even bother using it for pie crusts because this is my crust recipe for all eternity. Oh, I thought I would mention, too, that in a pinch this morning I had to use baking margarine, as I didn't have enough butter for a double-crust, and it still turned out great... ofcourse not as divinely rich and yummy, but still as flaky and tender as always. Thanks for posting the absolute best pie recipe on earth! :P Was this review helpful? [ YES ] 214 users found this review helpful This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since...
Thursday, September 30, 2010
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: 65mgUh-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! ![]()
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: 18mgUh-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! ![]()
Tuesday, September 28, 2010
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 view all reviews » 
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!![]()
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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