Cookout Recipes (Most Popular)6702 results - showing 5811 to 5820
1.Empty the eggplant from inside and also the green pepper
2.Put the the tomato juice in bowl with salt and black peper till you feel it becomes a sauce then add the rice for 10 mins on the cook.
3. Then staff the eggplants and the green pepper with the ingredients.
4. Put the eggplants and the green peppers in a big pan and immerse them with the vegetable soup and a glass of water .
5. Let the cook to be at its low temprature and cover them with the pan's cover .
6. Donot open the cover except after 30 mins.
No of servings can be from 2 pieces to 3Submitted by HAGERMONIEM
My Husband makes this really yummy cheese dip which our family LOVES! Its great for a light dinner when you're not TOO hungry or for a party.Submitted by WTHLOVEX87
I often cook for myself, so the serving size is just for one. But it's easy to adjust for more people.
Condiments were left off, so feel free to add nonfat mayo or your favorite mustard and any veggies!
Scallions can be lessened or increased according to preferenceSubmitted by EWELLR
this is really nice, it is a slimming world recipe and each portion is 3 1/2 syns
satisfies the chocolate urge and very quick to makeSubmitted by CROWNQUEEN
It goes fast! Always a big hit wherever I take it. The original recipe calls for sugar but I use Splenda with minimal difference in taste. Shoepeg corn can be easily found in any grocery store, shelved with the canned vegetables. Nutritional information does not account for the draining of liquids which further
reduces the total calories and fat content. Submitted by DGRENIER125D
I cut the sugar using sugar-free maple syrup and Splenda Brown Sugar blend. Still tastes like BBQ!Submitted by MOTIV8D2CHANGE