A great dish, which we ate a lot when we were small.
This dumplings are eaten hot with fresh or preserved fruit. It is NOT a dessert! Its a main course - I know it might be strange for some of you, but just give it a try!

Submitted by TRAVEL_YES

Submitted by TSARENKO

Adapted from http://www.applepiepatispate.com/bread/semolina-cornbread-recipe/ - this was such a unique recipe I had to try it! Cornmeal and semolina flour form a toothsome, sweet base that I added vanilla and corn kernels to. Buttermilk keeps it nice and tender, so it won't dry out as fast as traditional cornbread!

Submitted by JO_JO_BA

This is a recipe modified from something I invented a long time ago, back when I did survival training. The original "recipe" was squirrel meat, browned on hot rocks, along with cattail roots, wild-grown carrots (probably an old farm), one mint leaf, some wild spices, and water. I'm sure there was some ash and flies in there somewhere; that's what you get when you make stew on rocks and an uncovered metal container over an open fire. Don't worry; this recipe doesn't contain anything gross.

SparkPeople doesn't have mint, cattail roots, or squirrel as ingredients. Since most of you don't live near wetlands with cattails and you can't buy squirrel meat anyway, I substituted a parsnip and a large (3/4 pound) potato for the cattails and beef chuck for the squirrel. You can use any meat you like. I've seen goat, lamb, and other red meats in stores; go wild!

Please comment, including how many servings you get (I guess-timated four cup-plus servings) and how well it tastes with different combinations of meat and spices. It isn't for everyone, but many will like it.

Submitted by DAN_ODEA

Submitted by MAURIZIA

Submitted by LIZZY63

This is my recipe for meat Tamales. You can use any kind of meat, but for the sake of calculations I used a chuck beef for roast.

Submitted by UNEEKNITTER

No forks needed! These sweet, crunchy and buttery hand pies will have you licking your fingers.

Submitted by CHEF_MEG

Submitted by KITKAT734

A healthier version of lasagna that is Delicious!!

Submitted by APESTEW

Submitted by AUNTIELINDAH

I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!

Submitted by CHEF_MEG

A hearty meal full of protein and fiber. You can make this lighter by decreasing the amount of cheese you use. You can also leave out the chicken for a yummy vegetarian option.

Submitted by ANNE_SP

Sweet Dessert Bake

Submitted by OKIELORA

Low Sodium, satisfying autumn or winter dish.
Good Carbs. Low sugar. Uses Splenda & small amount of maple syrup instead of brown sugar.
Serve with a main course oven meal.

Submitted by 60SIXTY

Submitted by FELICITAS08

This is a really low carb approach to pizza

Submitted by XANADUREALM

A slimmed-down version of sesame chicken from PF Chang's and other Chinese restaurants.

Submitted by PISCESWOMAN87

Submitted by IRONLILYZ