- chunky peanut butter
- minced fresh ginger
- soy sauce
- rice vinegar
- chile garlic sauce
- peanut oil
- table salt
- dried Asian noodle
Per serving: calories 315, fat 11.4g, 34% calories from fat, cholesterol 99mg, protein 42.6g, carbohydrates 7.9g, fiber 1.8g, sugar 3.6g, sodium 145mg, diet points 7.4.
- Tbs. white wine
- chilli powder
- Tbs. olive oil
“Oh, and I left out the cornstarch and sugar and replaced it with honey. (nervous giggle) And I only cooked 2 chicken breasts, making 2 servings. Somehow, the ratio of meat to vegetables still turned out quite acceptable. And I found that only a handful of cashews was necessary, not 1 full cup as is indicated in the original recipe. "
- medium-dry Sherry
- soy sauce
- Asian sesame oil
- chicken breasts
- honey
- peanut oil
- minced peeled fresh ginger
- minced garlic
- salted roasted cashews
Made with canned spinach, no fear of E-coli. Also, this is a sneaky way to get kids to eat their spinach.
- ground round
- spinach
- Lipton onion soup mix
- eggs
- Hot cooked noodles or rice
Original recipe called for cream but I have substituted low-fat milk.
- spaghetti
- flour
- chicken stock
- low-fat milk
- white wine or sherry
- cooked diced chicken
- parmesan cheese
I make this with chicken & double the sauce
- Salt & pepper to taste
- apricot spreadable fruit
- sliced green onions
- Dijon mustard
- cider vinegar
Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.
- dark brown sugar
- unsalted butter
- tomato paste
- ground allspice
- unbleached all-purpose flour
- chicken stock or canned low-sodium chicken broth
- heavy cream
- brandy or dry sherry
- Table salt
- cayenne pepper
NUTRITION PER SERVING (serving size: 1 cookie)
CALORIES 78(22% from fat); FAT 1.9g (sat 0.7g,mono 0.5g,poly 0.5g); PROTEIN 1.6g; CHOLESTEROL 7mg; CALCIUM 10mg; SODIUM 69mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 13.8g
- orange juice
- granulated sugar
- packed brown sugar
- light-colored corn syrup
- large egg
- all-purpose flour
- baking soda
- baking powder
- salt
- regular oats
- coarsely chopped walnuts
- grated orange rind
- Cooking spray
The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.
- water
- granulated sugar
- grated orange zest
- table salt
Make sure the brown bag is not recycled. You want to make sure there are no chemicals.
- lemon juice
- sugar
- unsifted all-purpose flour
- ground cinnamon
- ground nutmeg
- Pastry:
- unsifted all-purpose flour
- salt
- shortening
- iced water
- Topping:
- unsifted all-purpose flour
- butter or margarine
- sugar