More About SPINNYBOO

Very Good (3 ratings)

...if you can get fresh mint, it is SO WORTH using it instead (in that case, use 3 Tbsp.)

Very Good (8 ratings)

This is a favourite in my house. It may sound weird but it is really good. We eat it for dinner, but it would be good for brunch.

(I use the fake crab ... "sea legs" and like it more! I have also made it with cooked chicken)

(no ratings)

An extremely light version of a recipe by Tyler Florence (who uses whipping cream and whole milk!)

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This recipe is from mustardmuseum.com and it calls for "Dulcet Cuisine Madras Curry Mustard" ... if you cannot get that, I made this with honey mustard into which I stirred curry powder.

AFTER mixing it all together, I seasoned to taste with salt, cayenne pepper and black pepper before topping with the grapes.

(no ratings)

...a wonderful treat to have year round, best especially during the holidays. Best made with sharp cheddar ... although I have been known to make them with blue cheese!

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An easy sweet (but not marshmallowy) holiday treat

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A slightly sweet yet spicy and savoury dip perfect for naan bread, crackers or veggies.

Very Good (7 ratings)

There is no "COOKING TIME" --- it is actually "sitting in the fridge time"

A pretty basic low-calorie version of cole-slaw that will not add to your pudge...
I have made this hundreds of times over the years and it is especially a hit at BBQs and picnics.

There are tonnes of recipes on the web for low-calorie coleslaw .. this one is creamier, tasier and yummier than anyone I have found.

(no ratings)

This is a "skinny" version of stuffing to be served with the gravy. It is a lighter version of a Rachel Ray recipe ... without the annoying cook involved. :-)

You will be sauteeing the veggies and making the gravy with extra chicken stock, so you will need to add more to ensure no burning...start with about 8 cups total reserved for the recipe.