55 Recipes Created by MILADYTRACY
Recipes in this Collection
This is made just like the regular cobbler ,except I use Splenda instead of sugar. It don't brown as well but brush egg white on top of crust after it forms and it is terrific.Submitted by CHUBBYMAMAW
This was my maternal Grandma's--Aaji's forte.She was an expert Cook and this was a Puneri Delicacy that she picked up when they moved to Poona/Pune in the late 1950s.In the old days these would be steamed first in Steamers and then cooled and cut into Squares.These Squares would then be deep fried in Oil to give these Squares a crispy, crackly touch.Today I either steam these and fry in Pam Spray in a Frying Pan or bake these in a Pre-heated Oven to reduce the Oil Content of this Recipe.This is a very light preparation and one of my Favourite Snacks with Mugfulls of hot,Milky Tea---specially when it is pouring heavily outside!!!Submitted by KOMAL53
This has no eggs or mayo so is great for picnics and cookouts since it doesn't have to be refrigerated. We make it the day before to really meld the flavor. Great-Grandfather Bornkessel, a waiter, brought this recipe with him when he left Germany, worked in Switzerland then came to USA. Super high in potassium if you are restricted be careful.Submitted by DAKOTATURTLE
A friend taught me how to make this one time and OH MY....it is delicious. You can save on calories by using fat free ranch dressing and weight watchers mexican shredded cheese. It is a salad that will have you wanting to make it over and over again. You do not have to use all of the ingredients. It is pretty much put in the salad what you like. We love vegetables, so we use them all. It is also good when you add alflafa sprouts. ENJOY!!!Submitted by WANT2BSKINE
Zabaglione [zah-bahl-YOH-nay], is a famous Italian custard dessert that is usually served with sliced fresh fruit or berries. The French refer to this as Sabayon and it is used as a dessert or a sauce. It is light and refreshing and perfect as warm weather dessert. Submitted by SANDY576
I first made this when I was about 17 and I had decided to become a vegetarian. When the recipe called for "garlic cloves," I had no idea what that meant. I knew about garlic and I knew about the spice called "cloves" but didn't know garlic came in "cloves." So -- I just added both. Eventually, of course, I learned what was meant, but by that time, I'd grown used to the clove taste!
The original recipe also called for the lentils to be put into a blender or food press, too, and that does make for a nice sauce, but being lazy, I normally leave them whole.Submitted by LINJHA
An incredibly versatile soup that has a little bit of everything - vegetables, wheat products and dairy, plus there is a variety of color in the ingredients which means more vitamins! This is a very hearty soup that doesn't have any meat or excess fat to thicken it! Tomatoes are also an extremely low calorie food and is the bulk of this recipe, so this hearty soup ought to fill you up without the guilt of calories, but the pleasures of nutrients!
And in only 5 minutes of your time!