Curry Dip or Dressing, about 1 Tablespoon
Use as a dip for raw veggies, rotisserie chicken, or chilled cooked shrimp. Capers and shallots can be added.Submitted by: DAYKAH
CALORIES: 25.8 |
FAT: 2.3g |
PROTEIN: 0.5g |
CARBS: 1.1g |
Pesto, Basil (per Tablespoon)
I freeze these in ice cube trays and pop them out when needed! Use on pasta or on Pizza in place of tomato sauce, or as a snack on crackers.Submitted by: LAURAJEAN13
CALORIES: 121.4 |
FAT: 11g |
PROTEIN: 5.1g |
CARBS: 2.1g |
Apple Butter (serving size 2 tablespoon)
This recipe is modified from an Apple Butter recipe found in an old 1959 Ball Canning Blue Book. It tastes just like my mom's Old Fashioned Apple Butter that I loved as a kid. Submitted by: DRB605
CALORIES: 31 |
FAT: 0.1g |
PROTEIN: 0g |
CARBS: 8g |
Carrot Confiture per tablespoon
By Good Eats, January 23, 2010 5:22 pm
Ever have one of those days where you want a special treat but you just don’t want to leave the house? Well, my lazy state of mind is how this post comes to you today.
While foraging through the refrigerator this afternoon, I happened upon the very last of my carrot comfiture. Confiture being the French word for a confection or preserve of fruit. Personally I like it because it’s a fancy pants word for jam which looked better on the label.
Anyhow, this was part of my first at home canning experience embarked upon just before Christmas as gifts for friends and family.
Now, I know what you’re thinking: carrots + jam = a’roo?? But something happens while cooking which magically shifts the flavor of carrots into a citrusy, light spread resembling marmalade. Mind you, the addition of a small amount of almonds and brandy doesn’t hurt either. “Damn tasty” is how I describe it.
So if you have the inclination and love a wonderful, fresh, sweet spread for toast and other delights, you can check out Laura Calder of French Food at Home’s original Carrot Confiture recipe over at the food network.
if you do feel inspired to make this recipe, my only two comments would be that
It will yield around 5- 250mL jars
I think the directions assume you’ve made jam before as it tells you to cook until it has a “jammy” consistency-whatever that means. For me, cooking around 20 minutes did the trick.
Enjoy your weekend and if you have the chance, take a couple minutes to be lazy and enjoy the simple pleasures you find hiding in your fridge.Submitted by: CHUCKLES0719
CALORIES: 60 |
FAT: 0.2g |
PROTEIN: 0.2g |
CARBS: 14g |
Easy Remoulade sauce serving size 1 Tablespoon
I made this recipe up by looking at the ingredients for Remoulade Sauce in Joy of Cooking and then comparing Thousand Islands dressing with the ingredients that need to be added to mayo to make Remoulade.Submitted by: AUNTIESL
CALORIES: 81.4 |
FAT: 8.7g |
PROTEIN: 0.1g |
CARBS: 0.7g |
Pesto-61 cals per Tablespoon
Looked through all the recipes and saw so many with a ton of oil and cheese. My rule, cheese and oils are flavorings to be used like a spice, a little goes a long way. I used asiago as it has a little stronger flavor. It is a thicker recipe than traditional pesto, but when added to pasta with a splash of pasta water.... you will never miss the extra fat!!!Submitted by: HBALDWIN_1
CALORIES: 61.1 |
FAT: 6.1g |
PROTEIN: 1.5g |
CARBS: 0.8g |