Party Recipes (Most Popular)
This pizza is great as an appetizer or alongside a bowl of soup or big salad. High in protein. Nutritional Value is calculated with veggies listed but, it's great to mix it up with any variety of fresh veg.
Traditional quiche lorraine with a kosher-for-passover crust. This led to my friends dubbing it "kosher for passover ... but not kosher" (KFPBNK).
A delectable "almost no-cook" recipe that is worth waiting for the water to boil.
I was bummed to see that my favorite brand of whole grain croutons had hydrogenated oils in their ingredient list. Then I thought, "How hard would it be to make my own?" Answer: Not hard at all.
What's also cool is if you slice the flatbread pieces larger and keep them in the oven for a couple minutes more... you have baked chips
The flavors of the two kinds of meat intermingle to create a delicious new flavor. This recipe is said to come from an old Amish recipe. Roasts should be of equal size, plan on 3 oz of each per serving. Using 2 lb. roasts will feed about 10 people. Use equal portions of beef and pork roast any cut, total weight depends crowd size. cooking time depends on size of roasts. A beef rump roast and pork shoulder of same weight work well.
To make the basic dough for cinnamon buns, cardamom buns, Saffron buns or semlor use this recipe.
The dough will keep five days in the refrigerator--just keep it covered and punched down. OR It can be frozen to shape after it thaws, as frozen store bought dough. OR it can be shaped into buns or a braid and frozen for up to two months. (Freeze dough completely. Then when frozen, wrap carefully and place in a freezer bag.) To use allow to come to room temperature, about 1/2 hour for refrigerated dough, 2 hours for frozen dough or place frozen shaped dough on oiled baking sheet and allow to rise, covered, on the kitchen counter for 4 hours before baking.
a better alternative to those jarred salsas with WAY TOO MUCH SODIUM! not to mention its delish!
This is a variation on Kate Battistelli's recipe. It's 'inclusive because of the 2 kinds of beans, 2 kinds of peppers, and the three main meats-- poultry, beef, and pork. I increased the quantities proportionately, except for the jalapeņos (1 to 3), added the bell peppers, did not add chili power-used paprika instead, used the bean broth from cooking the dry beans instead of beef broth. I used 4 lb.. of meat, 1 lb. pork, chorizo, 1 lb. ground turkey, and 2 lb. ground sirloin. I substituted brown rice flour for white wheat flour.
This recipe is a simple derivation from Katie's Spicy Chicken Chili in the SparkPeople recipe database. I used boneless, skinless chicken breasts, and stir-fried cut pieces in olive oil. Also, the cooked chicken was combined with all other ingredients in a Crock pot. Great served with a dollop of sour cream or plain Greek yogurt. Makes 6 quarts, 24 cups.
Found this recipe online. Modified it to cut out calories by using low-fat sweetened condensed milk.
I use vegetarian pepperoni, but obviously normal meat-pepperoni will work just fine.
Great for that sweet tooth, in summer lowfat home made yogurt ice cream is a great addition.