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Jean B Hot Wings Posting
Hi Jean
You mentioned Hot and Sour Soup....my all time favorite!!! You don't happen to have a LC recipe do you??? You mention Asian recipes a lot would you care to share some of your LC favorites with the group....I'd be interested in any you have which don't contain chicken - I'm allergic. TIA MsDee |
#2
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Jean B Hot Wings Posting
Diane,
You could look in http://www.peppers.com/recipes.cfm There outa be something to suit your palette here... I looked at this Recipes from Peppers SCORNED WOMAN BREAKFAST & BRUNCH FRITTATA Ingredients: a.. 12 eggs b.. 1 cup milk or half & half cream c.. 2 oz. water d.. ½ teaspoon salt, ¼ teaspoon white pepper e.. ¼ teaspoon fresh parsley & basil f.. 1 tablespoon olive oil g.. 2 oz. butter h.. 1 jar OAK HILL FARMS SCORNED WOMAN SALSA i.. 1 bottle OAK HILL FARMS SCORNED WOMAN HOT SAUCE (to taste) j.. 1 large yellow onion - chopped (LC - small, or 2 green onions chopped) k.. 6 large mushrooms - sliced l.. ½ large green bell pepper - diced m.. 6 slices Swiss cheese, 6 slices cheddar cheese n.. ½ pound ricotta cheese o.. 6 strips of well done crumbled bacon Directions: Combine and beat eggs, milk, water, salt, pepper, parsley, basil and olive oil. Heat up 10" non-stick fry pan and ladle just enough egg mixture to cover the bottom of the pan. Let the eggs "set" (the edges will dry) then turn over with a spatula to dry the other side. Remove from pan onto a plate. Continue making these thin egg layers until you have 5 or 6 of them. Set aside. Sauté onions, peppers, and mushrooms in butter. When onions are clear, add Scorned Woman Salsa and Scorned Woman Hot Sauce to taste. Let mixture cool slightly. Place one egg layer on serving plate and spread a layer of ricotta cheese to seal the egg. Next add onion, peppers, and mushroom mixture, slices of cheese, crumbled bacon and cover with the next egg layer. Continue with next egg layer and fillings until your frittata is five layers high. On the top layer place two spoons of Scorned Woman Salsa in the center and spread slightly. Add a dollop of sour cream to the center and garnish with a tomato rose and parsley. Cut in half, then in quarters, then in eight wedge shaped servings. Serve warm or at room temperature. Enjoy this meal with a Scorned Woman Bloody Mary made with their Award Winning Bloody Mary Mix. Added Tuesday, February 12 2002 -- Ken "I was ecstatic they re-named French Fries as Freedom Fries. Grown men and women in positions of power in the US government showing themselves as idiots." - Johnny Depp. 9/3/03 "Diane" wrote in message om... : Hi Jean : : You mentioned Hot and Sour Soup....my all time favorite!!! You don't : happen to have a LC recipe do you??? You mention Asian recipes a lot : would you care to share some of your LC favorites with the : group....I'd be interested in any you have which don't contain chicken : - I'm allergic. : : TIA : MsDee |
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REC: Beef and Broccoli was: Jean B Hot Wings Posting
8 carbs, 2 grams of fiber.
* Exported from MasterCook * Beef and Broccoli (with variations) Recipe By amsel in dis Dress Serving Size : 6 Preparation Time :0:00 Categories : low-carb main dish stir-fry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Beef Prep---- 1 pound beef flank 1 tablespoon vegetable oil 1 teaspoon cornstarch 1 teaspoon soy sauce 1/8 teaspoon white pepper 1 teaspoon ginger root -- finely minced 1 teaspoon garlic -- finely minced ---Vegetable Prep--- 1 1/2 pounds broccoli 3 whole green onions -- with tops ---Cornstarch Mixture--- 1/4 cup chicken broth 1/4 cup oyster sauce 2 tablespoons cornstarch ---Cooking---- 3 tablespoons vegetable oil 2 tablespoons vegetable oil 1/2 cup chicken broth 1. Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon of oil, 1 teaspoon of cornstarch, sugar, soy sauce, white pepper, ginger, and garlic in a glass or plastic bowl. Cover and refrigerate for 20 minutes or longer. 2. Cut broccoli into florets; place into boiling water. Cover and blanche for 1 minute; drain. Immediately rinse under cold running water; drain. Cut green onions into thin slices at the white end, and 2-inch pieces at the green end. 3. Combine 1/4 cup chicken broth, oyster sauce, and 2 tablespoons of cornstarch in small bowl. Set aside. 4. Heat wok until 1 or 2 drops of water sizzle and dissipate when sprinkled into wok. Add 3 tablespoons of oil, rotating wok to coat sides. Add beef mixture and stir-fry until beef is browned, about 3 minutes. Remove beef from wok. 5. Add 2 tablespoons oil to wok, rotating wok to coat sides. Add broccoli and stir-fry for 1 minute. Stir in 1/2 cup chicken broth; heat to boiling. Stir in beef and heat to boiling again. Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds. Garnish with green onions. Cuisine: "Chinese" Source: "adapted from a recipe in Betty Crocker's Chinese Cookbook" Copyright: "1991" - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 22g Total Fat; (66% calories from fat); 18g Protein; 8g Carbohydrate; 39mg Cholesterol; 298mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : May replace beef with 1 pound lean pork loin. Alternative vegetables: Boy choy, cut on the diagonal; leaves roughly chopped (1 pound) Green beans, cut into 1-inch pieces (1 pound) Pea pods, ends and string removed (8 ounces) Combination julienned carrots, red peppers, and onions Additional vegetables: mushrooms water chestnuts bamboo shoots -- 226/196/150 October Challenge Goal - 191 http://photos.yahoo.com/carol_arie/ Atkins since January 26, 2003 Type 2 Diabetic since May 15, 2001 |
#4
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Jean B Hot Wings Posting
Diane wrote:
Hi Jean You mentioned Hot and Sour Soup....my all time favorite!!! You don't happen to have a LC recipe do you??? You mention Asian recipes a lot would you care to share some of your LC favorites with the group....I'd be interested in any you have which don't contain chicken - I'm allergic. TIA MsDee Heh. I haven't been doing any LC experiments yet, except my shirataki one a few weeks ago. It's about time to do some more. IIRC, the only problematic thing in hot and sour soup would be the cornstarch, and that is not totally necessary IMO. I probably do have an H&S soup I worked out a long time ago--back in the days when it actually was hot and sour when you ordered it. Shall I hunt for it? I also have quite a few Asian recipes that I have played with that could easily be LC if one subbed AS for sugar.... It's true that I especially like Asian food.... -- Jean B., 12 miles west of Boston, Massachusetts, USA |
#5
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Jean B Hot Wings Posting
"Ken Kubos" wrote in message ...
Diane, You could look in http://www.peppers.com/recipes.cfm There outa be something to suit your palette here... Thanks Ken!!! I added Peppers to my bookmarks. I'm a "hot stuff" fiend!!! A group of us use to buy things from a guy who had a catalog of over 300 products. We'd call him with our order (usually about $400) he'd package each order separately and deliver the goodies to where we worked. A-h-h-h the good ole days!!! |
#6
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Jean B Hot Wings Posting
"Jean B." wrote in message ...
Diane wrote: Hi Jean You mentioned Hot and Sour Soup....my all time favorite!!! You don't happen to have a LC recipe do you??? You mention Asian recipes a lot would you care to share some of your LC favorites with the group....I'd be interested in any you have which don't contain chicken - I'm allergic. TIA MsDee Heh. I haven't been doing any LC experiments yet, except my shirataki one a few weeks ago. It's about time to do some more. IIRC, the only problematic thing in hot and sour soup would be the cornstarch, and that is not totally necessary IMO. I probably do have an H&S soup I worked out a long time ago--back in the days when it actually was hot and sour when you ordered it. Shall I hunt for it? I also have quite a few Asian recipes that I have played with that could easily be LC if one subbed AS for sugar.... It's true that I especially like Asian food.... Oh please share MsDee |
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