This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.
- extra-virgin olive oil
- balsamic vinegar
- fresh orange juice
- Salt and black pepper to taste
for toning your upper arms
- salt and pepper to taste.
- medium potatoes OR 1 head of cabbage
- sour cream
- eggs
- flour
- Optional:
- paprika
- dry mustard
- Worcestershire sauce
- sugar
- ketchup
- vinegar
- salt
- pepper
- pork spareribs
- oil
- vegetable oil
- sugar
- diet lemon-lime soda
- unsweetened apple juice
- reduced-calorie white bread-- torn into medium-size pieces
- apple pie spice
Eliminate the Nilla wafers to make this a gluten-free dessert!
- sugar
- Nilla wafers cookies
- eggs
- 8oz packages of cream cheese
This is my grandmother’s recipe. Its got lost so many times, that several of my family members try and keep a few copies hidden in their recipe books. I hate to post it on a public board, but I know I will never lose it here.
- Pierogi:
- water
- flour
- salt
- Cheese filling:
- salt and pepper to taste
- scallions to taste
I made this for Thanksgiving and it was awesome.
If you love pumpkin pie, but not all the calories, you’ll love this recipe.
If you hate all things pumpkin pie, you will like this. The recipe doesn’t use a whole lot of pumpkin pie spice, so it become more sweet rather than “spice”. And the oatmeal topping definitely gives it more of a coffee cake like flavor.
Serving 1/8th of pie- Calories: 190 (Calories from Fat: 20g), Total Fat: 2g (Saturated Fat: 0g, Trans Fat: 0g), Cholestrol: 0mg, Sodium: 170mg, Total Carbohydrates: 37g (Dietary Fiber: 2g, Sugars: 26g), Protein: 6g, Vitamin A: 180%, Vitamin C: 4%, Calcium: 20%, Iron: 10%
- packed brown sugar
- quick cooking oats
- egg whites or 1/2 cup of fat-free egg product
- granulated sugar
- all purpose flour
- 1&1/2-tsp pumpkin pie spice
- baking powder
- salt
- grated orange peel
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
- - 8 ounce packages cream cheese
- - 16 ounce bottle of Ranch dressing
- chopped celery
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
This recipe is great.. its easy to make and very light. If you don’t like a salad that’s heavy on the mayo, this one’s for you!
Don’t sub or skip out on the fresh herbs, it makes the dish very refreshing.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18577,00.html?rsrc=search
- cider vinegar
- mustard powder
- chopped parsley
- chopped fresh tarragon
- very thinly sliced garlic
- fine chopped cornichons
- small dice red onion
- thinly sliced celery
- kosher salt
- freshly ground black pepper