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

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

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

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

"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!!!

"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