Posted on 10/21/2003 7:14:49 AM PDT by carlo3b
SUGARLESS CHOCOLATE CHIP COOKIES
1) Combine butter, egg, Sugar Twin, vanilla, and milk.
2) Beat 1 minute at medium speed. Add flour and soda; beat 2 minutes at low speed.
3) Fold in chocolate bar.
4) Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake 20-25 minutes until golden brown.
Bwhahahhhahahahah gulp! . . {:|
You can sub vegetable, or beef consommé for the chickin broth, and add a 1/2 tsp of poultry seasoning for flavor. I rarely check which canned broth I use in most recipes, because they are so favorless anyway.
Ditto, my dearest friend, always fighting my battles for me in my absence.. sigh.. HUGGGG
That sounds like a good plan, it's always good to have around with this diet. I have a few more recipes that use it, and I will post them when I dig them up.. a am still trying to reindex my recipes as LowCarb, now that we are steeped into that concept.. :)
Frozen clams in that recipe will be outstanding.. As for salted vs unsalted is debatable. Many cooks use it so they know exactly how much salt is in each recipe.. especially in desserts.
Also salt restricted diets are fashionable in heart and blood pressure matters. There is one drawback with unsalted butter, that is without salt, butter is more perishable as salt acts as a natural preservative.
I forgot to tell you that I have been making your fried cheese recipe for a great snack, I will try your new combinations ASAP.
I haven't got the colby in my fridge at the present time. I am going to try a couple of stronger Italian cheeses as well, provolone is one of them.. I like a little bite in the flavor of my snacks, it seems to satisfy my hunger a little more.. but I agree wholeheartedly with you, I do enjoy the crunchy texture, it satisfies as well.. Keep us informed of your experiments.. :)
THE BEST MANHATTAN CLAM CHOWDER IN CANADA I had a stubborn but wonderful French Canadian Sous Chef that would prepare this for us on special occasions, but would not give me the recipe until I retired. He wanted to save it for his own restaurant sometime in the future, and serve it as a featured dish. However, he retired to help his wife sell Mary Kay, and eventually returned to Quebec... LOL
1) Render the salt pork in the soup pot, then add the onions, carrots, celery, leeks and green peppers to the fat and cook.
- 12 oz. little neck clams, drained (if canned, reserve juice)
- 3 cups clam juice (or water)
- 3 ounces salt pork, finely minced (you won't regret this addition)
- 1 cup diced onion
- 1/2 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced leeks (whites only)
- 1/2 cup diced green bell peppers
- 2 cloves garlic, mashed to a paste
- 1 can diced tomatoes
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 2 medium potatoes, peeled and diced
- 1 tsp. salt (to taste)
- 1/2 tsp. white pepper (to taste)
- 1/2 tsp. Tabasco sauce (to taste)
- 1/2 tsp. Worcestershire sauce (to taste)
- 1/2 tsp. Old Bay Seasoning (I added this as an option, but it really adds to the taste)
Stir frequently, until the vegetables are tender.
2) Add the minced garlic and cook another 2-3 minutes, then add the clam juice or water, plus the reserved juice from the clams. Add the diced tomatoes, and the remaining spices, the bay, thyme, and oregano, simmer for 30 minutes.
3. Add the diced potatoes and continue stirring and simmering until everything is tender, about 20-30 additional minutes.
4. Chill to allow the fat to rise then remove, or skim the soup for fat as it settles, discard bay leaf.
5. If chilled, heat through, then add clams and seasonings salt, pepper, Tabasco, Worcestershire, and Old Bay.
6. Serve when hot, about 2-3 minutes after adding clams.
ENJOY!This great recipe is from, Chef Carlo's new "SOUP, SEX, and the SINGLE MAN" Cookbook.
By the way, I made those egg noodles today with Hungarian goulash. My husband loved them. That is the very first time I ever tried to make pasta. I ate about 3 noodles-- the first thing that contained flour that I have eaten since August. That was fun and I'm already making my Christmas list to include 1 pasta maker.
I am going to post my ketchup recipe again for the newbies on Atkins. I'm due to make another batch. I have found it to be very versatile and easy to use. A little liquid smoke and some heat added to it makes great barbeque sauce. As well as the base for cocktail sauce, or in my meatloaf, etc.
I think my lack of using the pasta machine is just laziness on my part, I really hate cleaning that machine, and all of those parts. Mixind the dough is easy and I like to get a feel for the texture
I know you'd do the same for me....smootches, Babe!
1 can diced tomatoes
What size can of tomatoes ?
14.5 oz - 16 oz
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