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Ancho Macho Chili
Beachgirl's Basic Cheesecake Cajun Pork Chops Canadian Cheddar Soup Chili Relleno With or Without Chicken Earl Grey-Chocolate Pots De Creme Fillet of Sole in White Wine Mashed "Faux-Tatos" Seafood Bisque Sour Cream Chicken Steph's Yummy Chicken Stuff - Mexican Version Some of our favorites * Exported from MasterCook * Ancho Macho Chili Recipe By :Atkins, The Complete Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds boneless beef chuck stew meat 2 teaspoons salt 1/2 teaspoon freshly ground pepper 2 tablespoons olive oil or vegetable oil -- divided 1 medium onion -- chopped 3 tablespoons ancho chile pepper powder or Mexican-style chili powder 14 1/2 ounces can diced tomates with green chiles 3/4 cup dry red wine or chicken broth 4 large roasted garlic cloves -- minced Heat oven to 325:. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third beef and brown on all sides, about 5 minutes. Transfer to bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic. Bring to a simmer. Return beef and accumulated juices to dutch oven. cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef in very tender. * Exported from MasterCook * Beachgirl's Basic Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces cream cheese 1 cup splenda 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs plus 1 egg yolk 3 tablespoons sour cream With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don't believe any one who tells you it is normal for a cheesecake to be cracked; it isn!&t.) Always treat the batter gently. Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly. It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan. (may substitute 1 cup of Davinci Syrup which reduces carb count to 3 for each serving!) * Exported from MasterCook * Cajun Pork Chops Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon rubbed sage 1/2 teaspoon freshly ground pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper -- to taste 1/2 tablespoon butter 1/2 tablespoon oil 4 boneless center-cut pork chops -- 1/2" thick Combine paprika, salt, sage, pepper, garlic powder, and cayenne on a plate. Coat chops with seasoning mixture on both sides. Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 8 to 9 minutes, turning once halfway through cooking time. Net Carbs: 1 grams * Exported from MasterCook * Canadian Cheddar Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/4 cup onion -- chopped 1/4 cup chopped celery 2 tablespoons soy flour 1/4 teaspoon dry mustard 1 pinch nutmeg 1 pinch pepper 3 cups chicken stock 1 1/2 cups heavy cream 1 cup water 1 1/2 cups Cheddar cheese -- shredded 1 dash Worcestershire sauce In a heavy saucepan, melt butter. Cook onion and celery for about 5 minutes or until tender. Do not brown. Stir in flour, mustard, nutmeg and pepper. Cook for 2 to 3 minutes. Stir in chicken stock. Simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy!) Add cream and water and bring almost to a boil. Add cheese. Heat until just melted, stirring constantly. Add Worcestershire and a little salt. Per Serving: 2 g Carb * Exported from MasterCook * Chili Relleno With or Without Chicken Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Casseroles Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chedder cheese -- grated 1 pound Monterey jack cheese -- grated 3 cans diced green chiles -- (7 ounces each) 5 eggs -- beaten 2 chicken breast cooked and diced (opional) -- (2 to 3) Mix cheese, cooked chicken and green chilies together in 9x13 inch baking dish. Pour eggs over and bake at 350: for 45 minutes * Exported from MasterCook * Earl Grey-Chocolate Pots De Creme Recipe By :Atkins, The Complete Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces unsweetened baking chocolate 1 cup heavy whipping cream 2/3 cup water 3 Earl Grey tea bags 4 large egg yolks 5 tablespoons granular sugar substitute (I use Splenda) Heat oven to 325:. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup). Add tea bags to remaining cream mixture in pan. Steep 10 minutes. Squeeze tea bags over mixture. Remove. Whisk chocolate mixture until smooth. Whisk egg yolks and sugar substitute into warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth. Pour mixture into four 4-ounce ramekins or custard cups. Place cups in a large roasting pan (I just used a 13 x 9" baking pan). Place pan in oven and carefully pour boiling water into pan until water comes halfway up sides of cups. Cover entire pan with foil and bake 33-35 minutes until custard are set but slightly jiggly in center. Let stand in pan at room temperature 15 minutes. Remove cups, cover with plastic wrap and refrigerate until cold. * Exported from MasterCook * Fillet of Sole in White Wine Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fillets sole -- (8 ounce) 1 1/4 teaspoons salt 1/2 teaspoon white pepper 2 green onions or scallions -- chopped 4 tablespoons melted butter 1/2 cup dry white wine 1 tablespoon chopped parsley 1/2 teaspoon thyme 2 bay leaves -- crushed 1 tablespoon butter 1 1/2 teaspoons flour 2 tablespoons heavy cream Preheat oven to 375:F. Wash and dry fillets and season with salt and pepper. Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsley, thyme, and bay leaves. Cover with greased paper facing down, then cover dish, and back 20 minutes. Carefully remove fillets from baking dish. Strain pan juices into a small saucepan, add 1 tablespoon butter, and let melt. Blend in the flour, add the cream, and cook 4 minutes. Pour over fish and serve. 6.2 grams of carbohydrate in entire recipe, if serving 4, each serving contains 1.6 grams of carbohydrate. * Exported from MasterCook * Mashed "Faux-Tatos" Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cauliflower florets 4 tablespoons cream cheese 1 tablespoon butter Salt and freshly ground pepper -- to taste Steam cauliflower until soft. Measure cream cheese into a bowl and cut into small pieces. Drain cauliflower and add to cream cheese in bowl. Using potato masher, mash the cauliflower and cheese together until mixed. Or if you prefer a smoother consistency, use electric mixer. Add butter and salt and pepper and continue mashing or beating until thoroughly mixed and/or the texture you prefer for mashed potatoes. * Exported from MasterCook * Seafood Bisque Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Seafood Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup finely chopped shallots (about 2) 1/4 cup finely diced celery 1 cup butter 1 quart water 1 tablespoon chicken base a sprinkle or two of instant flour -- or your favorite lc thickener 2 cans chopped clams with juice -- (6.5 oz.) 1/2 pound uncooked shrimp -- cleaned, shelled, deveined 1/3 pound cod (leave in one piece) 1/3 pound salmon (leave in one piece-remove skin) 4 cups heavy cream 1 small can crab meat 1/2 cup dry sherry chives for garnish -- optional Saute shallots and diced celery in butter, until soft. Add thickener, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside. Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil. Lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired. 3 carbs per serving. * Exported from MasterCook * Sour Cream Chicken Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless, skinless chicken breasts 12 slices bacon 2 cups sour cream 1/4 cup heavy cream 4 tablespoons soy sauce 1/4 teaspoon ground ginger salt and pepper -- to taste 3 tablespoons butter Preheat oven to 325:F. Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish. In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325:F oven for two hours the first hour foil or lid-covered and then uncover for the second half of the cooking time. 4 carbs per serving. * Exported from MasterCook * Steph's Yummy Chicken Stuff - Mexican Version Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boned and skinned chicken breast halves 1/3 cup sour cream 1/3 cup mayonnaise 1 teaspoon cumin powder 3 tablespoons Tabasco green pepper sauce 2 tablespoons heavy cream 3 cans mushroom stems and pieces -- drained 4 ounces green chiles 1/4 cup shredded Colby-Jack cheese Place chicken breasts in a single layer baking dish. Spread mushrooms and chiles over the chicken, trying to keep them on the chicken. Mix together the sour cream, mayonnaise, cumin, tabasco sauce and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle cheese on top until covered. Bake at 375: until the top is starting to get brown and crusty, about 45-60 minutes. 3g Carbohydrate -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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