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Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
fruit sugar lemon juice liqueur strawberries
1 pint strawberries fresh, ripe 2 teaspoons fruit sugar 1 teaspoon lemon juice fresh 1 x liqueur raspberry
Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold.
Bread Cheese Pecan Strawberries
Trans-fat Free, High Fiber
baking powder baking soda butter egg flour, all-purpose orange pecans salt strawberries sugar
2 cups flour, all-purpose 2/3 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 each orange 2 tablespoons butter 1 each egg 1 1/2 cups strawberries fresh 1 cup pecans chopped
IN MIXING BOWL, STIR 1. 75 C FLOUR, SUGAR, BAKING POWDER, SALT AND BAKING SODA. FREELY SHRED PEEL FROM ORANGE TO MEASURE 3 TSP. SQUEEZE JUICE FROM ORANGE INTO MEASURING CUP. ADD BUTTER AND BOILING WATER TO MEASURE 3/4 C LIQUID. ADD BEATEN EGG AND ORANGE PEEL TO FLOUR MIXTURE. STIR JUST TILL DRY INGREDIENTS ARE MOISTENED. IN SMALL BOWL, TOSS STRAWBERRIES, NUTS AND LAST 1/4 CUP FLOUR. CAREFULLY STIR INTO BATTER. TURN INTO GREASED 8X4X2 INCH LOAF PAN. BAKE IN 350 DEGREE OVEN FOR 55 TO 60 MINUTES. SERVE WARM WITH CREAM CHEESE OR WRAP AND STORE.
Dessert Low Calorie Strawberries
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
gelatin pineapple strawberries vanilla ice milk water
1 tablespoon gelatin unflavored 1/3 cup water cold 1 cup vanilla ice milk 1/2 cup pineapple unsweetened, crushed 3/4 cup strawberries frozen, unsweetened
Sprinkle gelatin over cold water. Place over low heat, stirring constantly until gelatin dissolves. Drain pineapple and thaw strawberries. Add ice milk and fruits. Stir gently until mixed. Portion into 4 individual dishes. Refrigerate until serving time. Do not freeze.
Sweet Mango Chutney
Delicious chutney is good with the delicious Indian dishes.
Indian Main Dish Mangoes Side Dish
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
cardamom seeds chili powder cloves garlic ginger golden raisins mango mustard seeds salt sugar vinegar
225 grams mango 100 grams sugar 2 cloves garlic 3 slices ginger 2 teaspoons mustard seeds 2 each cloves 2 each cardamom seeds 75 millilitres vinegar 1/2 teaspoon chili powder 1/4 teaspoon salt 50 grams golden raisins sultanas
Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar. Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Mix all these ingredients together and add the vinegar, chilli powder and salt. Put in a pan, add the remaining sugar and cook for 10 - 15 minutes. Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas.
Bananas Cheese Jello Salad Strawberries Walnuts
Trans-fat Free, Low Carb, Low Sodium
banana cream cheese jello pineapple sour cream strawberries walnuts water
3 ounces jello strawberry-banana 1 cup water boiling 10 ounces strawberries sliced 1 each banana mashed 8 3/4 ounces pineapple crushed 3 ounces cream cheese 1 cup sour cream 1/2 cup walnuts chopped
Combine in bowl, strawberry/banana jello and 1 cup boiling water. Stir until jello dissolves. Add sliced frozen strawberries and stir until strawberries break apart. Add 1 can crushed pineapple, well drained, and 1 mashed banana. Mix until blended. Spoon half of jello mixture into an 8-inch square pan. Chill until set. Set other half aside at room temperature. Combine 1 package of cream cheese, 1 cup sour cream, and 1/2 cup chopped walnuts. Mix until well blended. Spread evenly over set jello. Pour remaining jello mixture over cheese mixture. Chill until set. Cut into squares and serve on crisp lettuce leaves.
Sugar Cane Shrimp
Main Dish Seafood Shellfish Shrimp Tofu
Trans-fat Free, Good source of fiber
basil chili oil daikon (chinese white radish) dill weed garlic lemon juice olive oil parsley leaves red pepper flakes salt scallions, spring or green onions shallots shrimp sugar sugar cane tarragon tofu water
1/2 cup sugar 1/2 cup water 1 cup olive oil 1 teaspoon chili oil 2 tablespoons lemon juice 2 teaspoons shallots minced 1 teaspoon garlic minced 3 tablespoons dill weed minced fresh 1 1/2 tablespoons parsley leaves minced 2 teaspoons tarragon minced fresh 2 teaspoons basil minced fresh 1 d salt 1 dash red pepper flakes ground 12 large shrimp shelled and cleaned 4 each sugar cane spears, 6 x 1/4 x 1/4 inch 8 ounces tofu firm, drained 1 cup daikon (chinese white radish) shredded 1/4 cup scallions, spring or green onions chopped
In a saucepan, bring the sugar and water to a boil; remove from heat. Add oils, lemon juice, shallots, garlic, the herbs, and the seasonings. Marinate shrimp in mixture for at least 1 hour. Using the sugar cane spears, skewer 3 shrimp on each; reserve remaining marinade for the dressing. Broil or saut? skewers until shrimp is done. Cut tofu into 8 cubes. Broil or saut? tofu until golden brown. Place 2 tofu cubes on each plate; top with a shrimp skewer. Garnish with daikon and green onions. Serve with Balsamic Vinaigrette. Makes 4 servings.
Stir-fried mixed vegetables
This is a very easy and quick to make Chinesse vegetables recipes, can be used as a side-dish.
Asian Chinese Healthy Low Calorie Low-Fat Stir-Fry Vegetables Vegetarian Wheat Free
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
asparagus carrots chinese leaves ginger root greens peanut oil rice wine salt sesame oil shallots sugar water
1 1/2 teaspoons peanut oil or groundnut oil 2 tablespoons shallots roughly chopped 2 tablespoons ginger root fresh, finely chopped 2 teaspoons salt 225 grams carrots cut on the diagonal into 5mm thick slices 225 grams asparagus cut into 4cm pieces 2 tablespoons water 225 grams chinese leaves cut into 4cm strips 225 grams greens bok choy, Chinese flowering cabbage or spinach, cut into 4cm strips 2 teaspoons sugar 1 tablespoon rice wine 2 teaspoons sesame oil
Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the shallots, garlic ginger and salt and stir-fry for 1 minute. Add in the carrots and asparagus and stir-fry for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes. Add the Chinese leaves and greens together with the sugar and rice wine. Stir-fry for 3 minutes or until the greens are thoroughly wilted. Add the sesame oil, tossing well, and serve at once.
Strawberry Jam 1
Apricots Fruits Preserves Strawberries
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
fruit pectin, dry lemon juice strawberries sugar water
2 cups strawberries finely mashed or sieved 4 cups sugar 1 package fruit pectin, dry 1 cup water or 24 ounces strawberries unsweetened, frozen, sliced 4 tablespoons lemon juice 3 cups sugar 1 package fruit pectin, dry 1 cup water minus 2 tablespoons
Combine berries; lemon juice (if needed) and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze: Yield: about 6 half pints. Cherry Jam: Follow recipe for Strawberry jam, except sour cherries are pitted and put through a food chopper before measuring. Apricot Jam: Follow recipe for Strawberry Jam, except 1 tsp. powdered citric acid is added to the finely mashed apricots. Mild Plum (Prune Jam): Follow Recipe for Strawberry Jam, except plums are pitted and put through a food chopper before
Strawberry Balm Syrup
Beverages Cheese Fruits Herbs and Spices Jellies and Jams Potatoes Strawberries
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
lemon balm strawberries sugar
2 pints strawberries 3 cups sugar approximately 10 each lemon balm sprigs
Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling. Store in the refrigerator.
Corn Meats Mushrooms
beef liver cornstarch garlic clove mushrooms onion peanut oil scallions, spring or green onions soy sauce
1 pound beef liver calf 1 each onion small 4 each mushrooms 4 each scallions, spring or green onions 1 each garlic clove 1 teaspoon cornstarch 2 tablespoons peanut oil 1 teaspoon soy sauce
Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests.
Straw and Hay
Cheese Mushrooms Pasta Regional Cuisine
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
black pepper cornstarch green peas ham milk, skim mushrooms nutmeg parmesan, parmigiano-reggiano cheese, grated pasta, linguine salt scallions, spring or green onions
3 ounces pasta, linguine or fettuccine 3 ounces pasta, linguine or fettucine, green 1 cup mushrooms fresh, sliced 1/2 cup green peas frozen 1/4 cup scallions, spring or green onions sliced 1 cup milk, skim 1 tablespoon cornstarch 1/4 teaspoon salt 1/8 teaspoon nutmeg ground 1/8 teaspoon black pepper 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated 1/4 cup ham cooked, finely chopped (2 oz)
In a large kettle bring 2 quarts water to a rolling boil. Add pastas. Cook, uncovered, for 8 minutes. Add mushrooms, peas, and green onion. Cook for 4 to 5 minutes more until pasta is al dente and the vegetables are just tender. Drain well. Meanwhile, for cheese sauce, in a saucepan combine milk, cornstarch, salt, nutmeg, and pepper. Cook and stir until thickened and bubbly. Cook and stir an additional 2 minutes. Add Parmesan cheese and ham. Combine pasta mixture and cheese sauce. Toss to coat. Makes 6 side-dish servings. [LOW CALORIE RECIPES; Summer 1988]
Stuffing for Veal Medallions
Main Dish Meats Mushrooms Mushrooms Mushrooms Mushrooms Stuffings Veal
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
black pepper butter chives foie gras pate garlic mushrooms salt shallots stock wine
2 tablespoons butter 1 tablespoon shallots pureed 3/4 cup wine white 2 tablespoons mushrooms button, chopped 2 tablespoons mushrooms cepes, chopped 2 tablespoons mushrooms shitake, chopped 2 tablespoons mushrooms chanterelle, chopped 1 teaspoon garlic pureed 1/2 cup stock veal 1 x salt 1 x black pepper coarse ground 1 tablespoon chives chopped 2 ounces foie gras pate
In a sauté pan, melt the butter over medium heat. Add shallot puree and let the mixture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse-ground pepper, and chopped chives. Remove the contents from the pan into a bowl. Deglaze the sauté pan with 1/4 cup white wine and add the contents of the deglazed pan to the stuffing in the bowl. Add foi gras to the rest of the stuffing and set aside. Stuff veal medallions and cook at 350 until cooked through, but still slightly pink in the middle. Let rest for 10 minutes with foil tented on top; serve with deglazed pan juices.
Fruits Jellies and Jams Strawberries
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
500 grams strawberries 1 1/2 cups sugar
Wash & drain fruit, then remove stalks. Cover friuit with 1/2 cup of sugar & stand overnight. Strain liquid from strawberries. Place in pot, add remaining sugar & stir over low heat for 10 minutes. Do not allow to boil. Add fruit & cook till setting point is reached, about 20 to 30 minutes. Ladle into warm sterile jars.
Stir-Fry Springdish (Roergebakken Lenteschotel)
German Pork Tomatoes
Trans-fat Free, High Fiber
cherry tomatoes garlic ginger green peas ketchup pork red wine vinegar salt sesame seeds sugar vegetable oil
2/3 pound pork 1 x vegetable oil 1 teaspoon ginger powder 1 clove garlic 7 ounces green peas pods 1 tablespoon sesame seeds 2 tablespoons ketchup 2 tablespoons red wine vinegar 2 tablespoons sugar 12 each cherry tomatoes 1 x salt
Cut the meat in very small strips, fry the meat in the hot oil in a wok, constantly stirring, add after 1 minute the gingerpowder and pressed garlic and stir-fry another 2 minutes, add the pods, sesamseed, ketchup, vinegar, sugar and tiny tomatoes, stir-fry another 2 minutes, add salt to taste. Serve.
Sticky Pecan Bars
Baked Goods Bars Cookies Corn Dessert Eggs Pecan
Trans-fat Free, High Fiber
brown sugar butter corn syrup, dark egg yolk eggs flour, all-purpose pecan halves salt sugar vanilla extract
crust 1 1/2 cups flour, all-purpose 1/4 cup sugar 1/8 teaspoon salt 3/4 cup butter unsalted, cold , cut into pieces 1 large egg yolk filling 1/2 cup brown sugar packed 2 tablespoons flour, all-purpose 3/4 cup corn syrup, dark 3 large eggs 1 teaspoon vanilla extract 2 cups pecan halves
Heat oven to 400 F. Grease a 9 inch square pan. For crust: Put flour, sugar and salt in a food processor and pulse until blended. With the processor running, gradually add butter through the feed tube; process until blended. Turn out into prepared pan and gather dough. Flatten and press evenly over the bottom of the pan, forming a 1/2 inch edge up the sides of the pan. Bake for 10 minutes. For filling: Stir brown sugar and flour in a medium bowl until blended. Add corn syrup, eggs and vanilla; whisk until well blended. Spread pecans in an even layer over the partially baked crust. Pour filling over pecans. Reduce oven temperature to 350 F. Bake for 25 minutes or until filling is firm. Cool on a wire rack before cutting into bars.
Strawberry Oatmeal Muffins
Baked Goods Muffins Oats Raisins Strawberries
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
baking powder brown sugar cake flour candied ginger cinnamon egg whites milk, skim oatmeal raisins, seedless strawberries
1 cup oatmeal instant 1 cup cake flour 1 tablespoon baking powder 1 teaspoon cinnamon 1/3 cup brown sugar 2 tablespoons candied ginger dried 1/4 cup raisins, seedless 1 1/2 each egg whites 1 cup milk, skim 1/2 cup strawberries diced
Preheat oven to 400 deg f. Spray muffin cups with nonstick spray. Combine oatmeal, flour, baking powder, cinnamon, and brown sugar in a bowl. Mix ginger, raisins, egg whites, milk and strawberries in another bowl. Add to dry mix and stir to combine. Divide the batter between the 12 muffin cups. Bake 15 minutes or until golden. Remove from oven and cool before serving.
Sweet And Spicy Garbanzo Stew
If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.
Beans and Grains Broccoli Hot and Spicy Main Dish Potatoes Stews Sweet Potatos and Yams Vegetables
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
beans broccoli florets carrot cayenne pepper celery coriander cumin horseradish leek lemon juice onion red hot pepper sauce (eg. Tabasco) soy sauce sweet potatoes, or yams water
1 cup beans garbanzo 7 cups water 1 each onion coarsely chopped 2 each sweet potatoes, or yams whole, cut in chunks 1 each carrot sliced 1 each celery stalk, sliced 1 each leek whole, washed, sliced 2 cups broccoli florets cut in florets 1 tablespoon lemon juice 1 tablespoon soy sauce 1 teaspoon coriander ground 1/2 teaspoon cumin ground 2 teaspoons horseradish prepared 1/8 teaspoon red hot pepper sauce (eg. Tabasco) 1 x cayenne pepper dash
Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2-3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8-10 hours. Be sure to soak the beans overnight before you begin.
Sunshine Poached Fish with Sorrel
Fish Rice Seafood Spinach Vegetables
Trans-fat Free, Sugar-Free
arrowroot flour black pepper fish fillets leek lemon juice olive oil orange juice salt shallots sorrel leaves white wine
1 pound fish fillets (preferably a firm, white fish) 1 x salt to taste 1 x black pepper to taste 1 cup orange juice fresh squeezed 1 tablespoon lemon juice 1 each shallots chopped 1 each leek halved, thinly sliced 2 ounces white wine 3 cups sorrel leaves or spinach, fresh, chopped 1 teaspoon olive oil 1 teaspoon arrowroot flour arrowroot dissolved in 2 teaspoons white wine
Saute shallots and leek in 1 ts olive oil lightly or until just clear. Add orange juice and white wine. Bring to boil. Sprinkle fish very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes. Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough). Remove fish and spinach to warm plates. Thicken sauce with arrowroot dissolved in white wine and serve with saffron rice.
Strawberry Souffle with Fresh Strawberries
This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.
Dessert Fruit Light Low-Fat Souffles Strawberries Summer
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
cornstarch egg whites orange zest strawberries sugar
24 ounces strawberries hulled 8 tablespoons sugar 1 tablespoon cornstarch 1 teaspoon orange zest freshly grated 4 large egg whites
Preheat oven to 400°F. Coat 6-cup souffle dish with cooking spray or grease with butter. Coarsely puree half of berries, 3 tablespoons sugar and cornstarch in processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, 2 to 4 minutes. Whisk in orange zest. Let cool completely. Slice remaining strawberries. Transfer to medium bowl. Toss in 2 tablespoons sugar until mix well. Beat egg whites in large bowl with an electric mixer until soft peaks form. Gradually add 3 tablespoons sugar, beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake puffed and golden, 16 to 20 minutes. Serve right away with fresh strawberries.
Dessert Fruits Potatoes Strawberries
Trans-fat Free, Very low in sodium, Low Sodium
egg whites gelatin heavy whipping cream strawberries sugar water
2 c Strawberries; s strawberries sliced, hulled 1/2 cup sugar 1 envelope gelatin 3/4 cup water cold 2 each egg whites 1 cup heavy whipping cream
Place berries and sugar in a bowl. Partially crush berries with a fork or potato masher, set aside. In a 1 quart pan, stir together gelatin and water; let stand for 5 min or until gelatin has softened. Stir in strawberry mixture. Bring just to a boil, stirring constantly. Pour into a large bowl and let cool thoroughly until mixture is thick but not set. In another bowl, beat egg whites until soft peaks form. Fold beaten egg whites into strawberry mixture. In the same bowl you just beat whites, whip cream; fold into strawberry mixture. Pour into 6 dessert glasses. Cover and refrigerate for at LEAST 4 hours or, better yet, until the next day.