recipe exchange

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Comment by HILDA MICHAEL on September 22, 2009 at 9:45pm

HELLO EVERYONE, I LOVE TO COOK, LOOKING FOR RECIPES THAT MY GRANDCHILDREN CAN MAKE THEMSELVES, I HAVE SOME RECIPES THAT ARE SIMPLE AND FEED A BIG FAMILY. LOOKING

Comment by JUBY-DU on September 22, 2009 at 10:51am

Hey folks hmm how is the garden doing if u have tomatoes and peppers why not make a pot of chile mm just get yor beans and puree and spices and go to town if u need any thing let me know always here to help hugs .

Comment by Catherine Louis on September 18, 2009 at 6:24pm

Hello everyone. I love to cook but as I look at these wonderful recipes on here I am not sure how much imput I will have. I am full of questions at times so I will be asking them. Blessings on all of you.

Comment by George Stella on September 15, 2009 at 6:17am

Remember, all my recipes have no sugar, white flour or simple white carbs of any kind! Enjoy!

APPLE WALNUT PANCAKES

For some reason breakfast seems to be the one meal that people have trouble keeping exciting. Even I fall into the ho-hum fried egg routine at times and that’s why we came up with a flour and sugar-free pancake mix. Because you can never really have too much of a good thing, we’ve made this tasty variation on our classic pancake recipe. Plus, the apples will keep doctors from coming into your kitchen and eating your lunch out of the fridge.

PREP TIME: 15 MINS
COOK TIME: 6 MINS
SERVES: 4

NET CARBS: 5g
CALORIES: 200
FAT: 15g
PROTEIN: 9g
FIBER: 4g

shopping list
vegetable oil spray

BATTER
2 large eggs
1/4 cup water
1 tablespoon vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup sugar replacement
1 teaspoon baking powder
1/8 teaspoon salt

FILLING
1/4 teaspoon cinnamon
1/4 cup sugar replacement
1/2 cup fresh diced apple
1/4 cup coarse chopped walnuts

SPECIAL EQUIPMENT: griddle or large nonstick pan

directions
1. Mix all the batter ingredients in a bowl with a rubber spatula or kitchen spoon until well blended and then scrape into a large measuring cup.

2. In a separate bowl mix together the filling ingredients.

3. Grease a griddle or nonstick pan with vegetable spray or butter and heat over medium heat for 2 minutes.

4. Pour 8 medium size cakes onto the hot griddle or pan and let cook on one side for 2 minutes. Before flipping, sprinkle each cake evenly with the filling and let cook for about 2 minutes more until golden brown on the bottom. Then flip the cakes and cook for about 2 minutes more to finish. Serve topped with a pat of butter and garnished with fresh apple slices if desired! Do I dare recommend sugar-free whipped cream? You bet I do!

GEORGE’S TIPS:
Make sure to have the griddle heated up and do not turn the pancakes over too soon; take a peek at the bottom and if it comes up easily and looks golden brown go ahead and flip ‘em!
Watching cholesterol? Eggbeaters or egg whites may be used in place of whole eggs.

Comment by George Stella on September 15, 2009 at 6:11am

HAM “MOCK MAC” AND CHEESE CASSEROLE
From GEORGE STELLA’S GOOD CARB FAMILY COOKBOOK
by George Stella

With this recipe I am revisiting an old favorite my Mother used to make for me. Casseroles are not only true comfort foods but a great way to use leftovers and get the most for your dinner dollar as this filling casserole turns a side dish into the main course!

PREP TIME: 15 MINS
COOK TIME: 20 MINS
SERVES: 8

NET CARBS: 4g
CALORIES: 210
FAT: 16g
PROTEIN: 8g
FIBER: 3g

shopping list
vegetable oil spray
kosher salt for water
1 large head cauliflower, cut into small florets and pieces
3/4 cup heavy cream (may use unsweetened soy milk, recommended: Silk brand)
4 ounces cream cheese, cut into small pieces (may use low-fat)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese, plus 1/2 cup more for topping the casserole
6 ounces baked ham, cubed

SPECIAL EQUIPMENT: 8 x 8 inch oven-proof casserole dish

directions
1. Place the rack in the center position and preheat the oven to 375 degrees F. Bring a large pot of water to a boil and season with salt. Spray the casserole dish with vegetable oil.

2. Cook the cauliflower in the boiling water for about 5 minutes until crisp yet tender. Drain well, pat between layers of paper towels to dry and transfer to the baking dish.

3. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese, mustard, salt, pepper and garlic until smooth.

4. Stir in 1 1/2 cups of the cheese and whisk for just a minute until the cheese melts. Remove from the heat and pour into the casserole dish, covering the cauliflower.

5. Sprinkle the cubed ham over all, top with the remaining 1/2 cup cheese and bake for about 15 minutes until browned and bubbly hot. Let cool for a bout 5 minutes and serve.

GEORGE’S TIPS:
Although I suggest using the leftovers from a ham dinner to make this casserole, packages of fully cooked, cubed ham are available in the meat department of grocery stores sold above the baked hams.

Comment by George Stella on September 15, 2009 at 6:03am

This is an easy one and I would even make them for Bonne--anytime! Enjoy! ;)
George Stella (there are other no-sugar and no flour recipes attached also and the "mac and cheese" recipe is made with cauliflower and no pasta!)

RICOTTA CARNIVAL FRITTERS
FROM GEORGE STELLA’S GOOD CARB FAMILY COOKBOOK BY GEORGE STELLA

Who doesn’t remember going to the carnival and drooling over the intoxicating smell of Elephant Ears or Fried Dough? You couldn’t help but follow your nose only to see them being made and then laid out in front of you blanketed with an addicting glow of white confectioners’ sugar and others better yet smothered in tempting toppings from jams to fudge! We’re talkin’ real American comfort food here! And don’t get me started about how coming from an Italian family these fritters also taste like “Zeppole” another fried dough delicacy of a comfort confection!

Yield: 10 Servings; Approximately 30 fritters, about 1 tablespoon each
Prep Time: 10 minutes
Cook Time: 3-4 minutes per batch
CALORIES: 150
TOTAL FAT: 12 GRAMS
SATURATED FAT: 3 GRAMS
CARBOHYDRATES: 6 GRAMS
NET CARBOHYDRATES: 4 GRAMS
FIBER: 2 GRAMS
PROTEIN: 7 GRAMS

2 cups canola oil
1 cup soy flour (recommend: Arrowhead Mills brand)
1/2 cup sugar replacement
1 tablespoon baking powder
1 cup whole milk ricotta cheese
3 large eggs
SPECIAL EQUIPMENT: portable deep-fryer recommended, sheet pan with paper towels.

1. Fill and preheat a portable deep fryer to 350* F or place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat the oil to 350* F; it is important to monitor and maintain the temperature or the fritters will burn before the inside is cooked. (Never overfill the fryer or pot with oil. You must leave room for it to bubble up when the fritters are added.)

2. In a medium bowl, combine the soy flour, all but 1 tablespoon of the sugar replacement and the baking powder. (1 tablespoon sugar replacement is reserved for dusting the cooked fritters.)

3. Next add the ricotta and eggs and mix well with a rubber spatula.

4. Using 2 regular tablespoons and working quickly, carefully drop scant tablespoons of the batter into the hot oil using one spoon to scrape the batter off the other. Stop putting more into the oil when the first ones start to brown. Once they are a dark golden brown on the bottom side use a slotted metal spoon to turn each fritter over and continue to cook until dark golden brown on that side. Remove with the slotted spoon and drain on the paper lined sheet pan. Repeat process for remaining batter.

5. While hot, sprinkle the fritters with the reserved sugar replacement and serve. Fritters may also be served cold the same day, but do not refrigerate.

GEORGE’S TIPS
Try filling these fritters with fresh whipped cream (made without sugar, of course) to make little cream puffs! Or stuff them with just a tad of sugar free all natural jelly for delightfully decadent mini jelly donut!!!
You may use low fat ricotta cheese to reduce the fats in this recipe and even egg beaters may replace fresh eggs to reduce cholesterol.

Comment by Ben an Jessica Miller on August 10, 2009 at 2:44pm

COCO LOPEZ CAKE

1 box butter cake mix
1 sm. pkg. coconut
1 can Coco Lopez (coconut milk used in Pina Coladas)
1 sm. tub Cool Whip

Combine cake mix with 1/2 package of coconut and bake in 13 x 9 inch pan. Allow to cool, then poke holes with handle end of wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool Whip and remaining coconut. Keep refrigerated.

Comment by Ben an Jessica Miller on August 10, 2009 at 2:29pm

Comment by Ben an Jessica Miller on August 10, 2009 at 2:27pm

SOUR CREAM RAISIN PIE
3/4 c. sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
3 lg. eggs, separated
1 1/2 to 2 c. sour cream (I use 2 c.)
1 c. raisins, soaked in boiling water and drained
1 lg. pie shell

MERINGUE:

1/4 c. sugar
1/4 tsp. cream of tartar

In heavy saucepan, stir together 3/4 cup sugar, cornstarch and salt. Beat egg yolks slightly and mix with sour cream. Stir into cornstarch mixture, cook over low heat, stirring constantly until thick. Using a wooden spoon, remove from heat and stir in drained raisins. Cool slightly. Pour into baked pie shell.

Beat egg whites with cream of tartar until real frothy. Slowly beat in 1/4 cup sugar a little at a time. Beat until firm peaks form. Spread on pie and bake at 350 degrees for 12 to 15 minutes. Serve.

Comment by Suzanne Mourer on August 4, 2009 at 1:28pm

Lemonade Salad using Ritz


Prep: 20 minutes
Makes: 24-30 servings
Ingredients:
60 Ritz crackers crushed
1/4 cup powdered sugar
1 cube oleo melted
1 can Borden’s sweetened condensed milk
1 (8 oz) container Cool Whip
1 (6 oz) can frozen lemonade
Mix crackers, powdered sugar and oleo together in a bowl. Press in bottom of 9 x 13-inch pan. Stir together Cool Whip and condensed milk. Add lemonade and stir well. Mixture will become stiff. Pour over cracker crust.
Refrigerate.
Best if made the day before.

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