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Recipes I've Shared:
This is a compilation of a couple of recipes plus my changes.
You can use anything relatively sharp to score a cucumber. However, the handiest tools are a fork, for thin lines; a knife, for thicker lines and precise shapes; and a vegetable peeler, for the thickest lines. Scoring a cucumber with a fork adds a decorative edge, but doesn’t remove enough skin to alter the taste. Scoring the cucumber with a knife or peeler tends to remove enough skin to slightly lessen the bitter flavor of the peel in the overall dish. Whatever you use, scoring involves cutting lightly into the cucumber and dragging the cutting tool across the skin.
The original recipe is from Woman's Day http://www.womansday.com/recipefinder/hear
ty-clam-chowder-recipe-122306 but I have tweaked it quite a bit. In the first place, the original recipe was not prepared in a slow cooker and only served four. From Woman's Day http://www.womansday.com/recipefinder/hear
This is a compilation of various French toast recipes, August 25, 2014
An easy, tasty, and spicy way to accompany way to accompany your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp.
Again, this is a compilation of various recipes.
“This sirloin steak is pan-fried with onions, mustard, and a mushroom cream sauce.”
This recipe is a compilation of various recipes.
Literally "cheese and pepper", this minimalist pasta is like a stripped-down mac and cheese.
I changed the original recipe so much that I am not giving the website.
A - If you're camping, wrap stuffed banana in foil and place on hot coals for about 5-10 minutes.
B – Other options are chocolate chips and marshmallows, peanut butter and chocolate chips or whatever you think you would enjoy with the banana.
This is a compilation of many recipes.
I had a box of Chef’s Cupboard® Gourmet Tuscan Parmesan Slice Potatoes and wanted to transform it a bit. Here is my version on Pommes Anna using a box of sliced potatoes.
This is a compilation of various recipes that I found on the internet.
This is really a compilation of a couple of recipes plus my own ideas
This is a compilation of several recipes.
Have looked and looked and have no idea where I found this recipe. It, also, listed no servings so I calculated the number based on information on the internet.
I bought a pound of Chia seeds on March 23, 2014. That is a bunch of those EXPENSIVE little stinkers so I started looking for recipes to use them. Found a banana bread recipe but, of course, I tweaked it. YUMMO!
These roasted potato wedges, blistered and brown from the heat of the oven, beautifully combine the rich flavors of potato and garlic. Lighten Up Homemade Fries. Tossing hand-cut fries in oil and baking them in the oven drastically reduces both fat and calories.
I tweaked this recipe quite a bit.
Original recipe from http://allrecipes.com/recipe/7-up-biscuits
/ but, of course, I tweaked it.
This, as usual, is an assemblage of several recipes.
This is a compilation of a few recipes.
I have made this recipe from a compilation of two or three different recipes.
I was wanting to make biscuits and gravy but had no sausage or ground beef so I used franks and it turned out tasting really good.
Avocados are loaded with B vitamins, which stress quickly depletes and which your body needs in order to maintain healthy nerves and brain cells. Guacamole isn’t the only way to get your avocado fix—try this Brazilian-inspired smoothie recipe, courtesy of Dr. Oz, a cardio thoracic surgeon and the host of The Dr. Oz Show.
Vegetable juice brings fantastic flavor to slowly simmered Swiss Beef Roast
These are so flavorful...just plain YUMMO!
This is a copulation of a few recipes.
Just had these sliders at The Hungry Farmer LLC, 1502 S. 3rd St., Ozark, MO 65721. They were wonderful...probably not too healthy but delicious.
I kept forgetting to buy cornmeal to make cornbread so I searched the Internet for recipes. I could not find any to suit me so I compiled this version. Then I looked at my Bob’s Red Mill Masa Harina and saw that it is “golden corn flour”.
I know this is NOT the actual name for this recipe but over 65 years ago, my cousins introduced me to it.
My mother prepared it for my three brothers and myself. My children and some of my grandchildren enjoy it as much as I do.
Of course, you can easily increase the ingredients for more than one egg serving.
I tweaked the original recipe quite a bit. Copied from http://www.flatoutbread.com/tomato-basil-f
This is an easy soup to make plus yummo to eat.
The original recipe was for Crab-Filled Crescent wontons but, of course, I tweaked it to make one dish. I, also, changed some of the ingredients. http://www.bettycrocker.com/recipes/crab-f
I did not have a recipe for this so I decided throw this together and it is yummy.
This is my estimate of ingredients in the Autumn Harvest Salad from The Pickled Pepper in Nixa, MO. http://www.pickledpepperdeli.com/menu/
This is my estimate of ingredients in the Apple Maple Vinaigrette from The Pickled Pepper in Nixa, MO. http://www.pickledpepperdeli.com/menu/
This is decadent.
I halved and modified this recipe from: http://beta.abc.go.com/shows/the-chew/reci
This cocktail is for chocoholics everywhere.
The original recipe is from: http://www.drinkoftheweek.com/drink_recipe
day, October 5, 2008
Brownies are not usually part of a healthy diet, but Chef Rocco Dispirito’s version is the best thing he ever ate under 100 calories. The secret ingredient is canned black beans, which add texture and moisture – creating a delicious fudge-like brownie.
© 2011 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/94031 Original Nutritional Facts for Philly Cheesesteak Sandwich (((Authentic))) Per Serving Calories 965.3
Read more: http://www.food.com/recipe/philly-cheesest
But the revised recipe Per Serving Calories to 425.4
...REVISED TO REDUCE CALORIES, ETC.
Addicted to your salt shaker? Dr. Oz has a solution with this salt-free spice mix. This blend of flavors will satisfy your taste buds to help you avoid the harmful effects of excess sodium in your diet.
Read more at Wholeliving.com: Snacks on the Go - Healthy Eating and Recipes - Whole Living
This recipe creates a more bread-like texture, chewy yet crisp. This dough can be made within 2 hours of use and no aging is necessary.
Makes 2 or 3 large pizza crusts and can be kept up to 3 days in the refrigerator or a month in the freezer.
Colorful to the eye, delightful texture and full-bodied flavor and aroma all come together in this blend of long grain brown rice, sweet brown rice, Wehani®, Black Japonica™ and select wild rice pieces. Wild Blend® is versatile, so serve it up with hearty meals or subtle seafood dishes.
This is a meal in itself.
Original Recipe courtesy http://www.foodnetwork.com/recipes/emeril-
-with-pickled-cabbage-recipe/index.html (Of course I tweaked it.)
An easy, refreshing and healthy salad, made of taboule wheat, finely chopped parsley, mint, sun-dried tomatoes and scallions dressed simply with lemon juice and olive oil. The dish goes by various spellings including tabbouleh, taboule, taboulleh, tabouleh, and tabboulleh.
The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of the berries. For a special presentation, garnish with additional berries.
Read more at Wholeliving.com: Snacks Under 200 Calories - Healthy Eating and Recipes - Whole Living
I revised this recipe slightly by using turkey sausage rather than pork sausage as well as substituting 8 egg whites for 6 eggs.
Warm your house with the smell of delicious breakfast, Jimmy Dean® Sausage, eggs and cheese slow-cooked to perfection.
What’s Changed: I used 1 egg plus 2 egg whites to reduce calories and cholesterol.
Original Recipe By: Susan Adair
"'This is a great way to make a quick-and-easy breakfast for one person,' reports Susan Adair of Muncie, Indiana. 'I love to fix this flavorful omelet for my husband, who rarely has time at all to prepare or clean up!'"
4 ½ Star Rating 10,876 people have saved this
This is a REVISED SparkPeople.com Recipe
This is an elegant entree of tuna is bathed in an herb-infused white wine sauce, served on a bed of couscous.
Recipe courtesy Tyler FlorencePhoto: The Burger Bar Originally from FoodNetwork.com
An Italian or Mexican flavored oil. Achiote oil is annatto seeds and olive oil. It is used to flavor and color many dishes such as yellow rice. This recipe is so simple; you will wonder why you have not tried it before.
Original Recipe from Best Choice® Original cream cheese packaging July 31, 2011
ORIGINAL RECIPE SUBMITTED BY: CHEF_MEG
"Love your breakfast sausage but cannot handle all the sodium? Try this lower sodium version."
A 2-ounce sausage patty can have 170 calories and 15 grams of fat, plus 355 mg sodium! Chef Meg’s version has 25% less fat, and 1/10th of the sodium. Chef Meg’s sausage: 147.9 calories, 11.1 grams of fat plus 35.7 mg. Sodium.
Nutritional Info per Low-Sodium Breakfast Pork Sausage Makeover: Calories 76.8, Total Fat 2.4 g, Sat Fat .8 g, Poly Fat 0.0g, Mono Fat 0.0g, Cholesterol 35 mg, Sodium 28 mg, Potassium 21.6 mg, Carb 1.6g, Fiber 0.5g, Sugar 0.5g, Protein 12.1g, Vitamin A 0.5%, Vitamin B-6 0.4%, Vitamin C 1.0%, Vitamin E 0.0%, Calcium 0.5%, Copper 0.3%, Folate 0.2%, Iron 1.7%, Magnesium 0.4%, Manganese 2.0%, Niacin 0.1%, Phosphorus 0.2%, Riboflavin 0.2%, Selenium 0.1%, Thiamin 0.2%, Zinc 0.1%.
The brats come out so tender that they just melt in your mouth!
My personal version!
This was a sandwich that my mother introduced around 1943. It has become a family favorite.
I have tweaked this recipe so many times. This process seems the easiest way so far.
This is a recipe very similar to the Village Inn's "It’s All Greek to Me Omelet" that I ate on May 14, 2011.
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.
A few years ago, my husband and I were in Ft. Smith, Arkansas, for the day where we lunched at Lewis' Restaurant, 5901 Hwy. 71 South, Ft. Smith, AR.; telephone number 479-646-4309.
I choose a "pancake batter coated deep fried corn on the cob" as a side dish. It was positively delicious. I have unsuccessfully searched the internet for a comparable recipe until now October 22, 2010, and I think that I found a comparable recipe at: http://www.cdkitchen.com/recipes/recs/317/
Batter_Fried_CornOnTheCob45948.shtmlR>Recipe Submitted by: Nita Holleman rec.food.recipes
Note: Onion Magic and Garlic Magic are available in the Spice section of supermarkets.
This recipe from CDKitchen for Batter Fried Corn-On-The-Cob
The original recipe is from: http://www.ellenskitchen.com/recipebox/ara
Recipe submitted by SparkPeople user CONNIE563.
Of course I tweaked it!
From Season 10: An Austrian Supper
Tweaked, of course!
An adaptation of Spicy Baked Chickpeas
Email from Campbell's Community, Monday, July 19, 2010
"This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher."
Recipe from Indian Regional Classics (Canada, UK), by Julie Sahni.
Revised recipe from http://www.foodnetwork.com/recipes/robin-m
Revised recipe, of course.
Of course, I have modified this!
Always Save "Apple Cinnamon Muffin Mix" package.
I took the liberty of making a few changes: http://www.bettycrocker.com/recipes/lamb-b
This is, also, Pico de Gallo.
Recipe from Season 7 of Mexico - One Plate at a Time
On package and at: http://indiabasmati.com/product_cranberrie
Nutritional Info Zahtar only. Doesn't include pita or flatbread or whatever you want to eat with the spread.
Zahtar AKA za'atar, predominately ground sumac, roasted sesame seeds, and green herbs, Zahtar is used to flavor meats and vegetables, or mixed with olive oil and used as a marinade for olives or as a spread for pita or flatbread- a tangy, slightly sour Middle Eastern replacement for a PBJ! The taste of a za'atar mixture can be herbal, or nutty, or toasty.
LADIWOLF59 sparkmailed this recipe as I wasn't impressed with the plain Fava Bean recipe that I had tried.
Original recipe calls for oven at 350º F. This burnt the beans within the first 30 minutes. If I ever try this again, lower oven to 275º F.
Modified recipe from http://www.tasteofhome.com/recipes/Apple-R
"When I was growing up, we couldn't afford to have meat very often, so it was a special evening when we had these tender chops. The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance." —Shirley Joan Helfenbein, Lapeer, Michigan
This is a modified recipe from Everyday Food, a Martha Stewart Magazine. Oct 2009, page 70
1 1/2 cups=Nutritiontal Info is: FAT 18.0g, Carbohydrates 35.5g, Calories 387.0 ab=nd Oriteub 19.5g
Adapted recipe from By John Schenk on The Today Show http://today.msnbc.msn.com/id/
od_and_wine/ [Did not include bearnaise sauce.]
By John Schenk on The Today Show http://today.msnbc.msn.com/id/32542390/ns/
By Jeff Henderson on The Today Show
This recipe was halved and tweeked for fewer calories, etc. Original recipe from: http://www.starkist.com/pouch/recipes.html
Recipes I've Rated:
- Grilled Onions
- Taco Salad, Low Sodium
- Garden Potato Salad
- Parmesan Fries
- Homemade Peanut Butter
- Easy & Wholesome Zucchini Muffins
- Blueberry-Honey Popsicles
- Tomato and basil salad
- Mexican Whole Wheat Flour Tortillas
- Chipotle Crusted Pork Tenderloin
- LIght Thousand Island Dressing
- Asian Chicken Salad
- Soft-Serve Banana 'Ice Cream'
- Vanilla Flavoring
- Baked Egg Cups
- Chicken Escondido
- Breakfast Muffin Bonanza
- Chicken Marsala
- Linguine with Spicy Shrimp
- Balsamic Strawberries with Ricotta Cream
- Caribbean Chicken
- Breakfast Casserole
- Mediterranean Salmon with Pasta
- Taco Seasoning
- Simple Salmon Patties
- Egg Nestled in Toast
- Bread Pudding
- Pong Pong Pork Chops
- Oriental Cole Slaw
- Healthy Moussaka
- Quinoa Primavera
- Garlic Pita Chips
- Herbed Grape tomatoes
- hummus low fat version w/ tahini
- Honey Mustard Roasted Chicken
- Steve Reynolds' Texas Goulash