Recipes brought to you from Hermiti from the OT forum

[Spook]

Hey Hermiti, I hope you don't mind me pasting these here but I thought this would be a good place to put these recipes. They look pretty tasty.

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake
Crust:
1/4 cup almond or walnut flour (finely ground nut meal)
4 Keto Chocolate Biscotti Cookies - finely crushed
2 Tablespoons Splenda
4 Tablespoons butter - melted
Filling:
5 (8-oz) packages full fat cream cheese, softened
1 cup Splenda
1/2 cup DaVinci Sugar Free Vanilla Syrup
1 Tablespoon Oat Flour
1 Tablespoon sugarfree vanilla extract
3 eggs
1/2 cup sour cream
1 cup Sugar Free Chocolate Chips

Preheat oven to 350°F.

Mix the crust ingredients and press into bottom of springform or cheesecake pan.

Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream.

Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.)

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.

This makes a LARGE cake! Total carbs in cake: 102 At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice.

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Dr. Pepper Cake


1 1/2 cups high gluten flour
1 cup almond flour
1 cup granulated Splenda
1/4 cup Diabetisweet
1 Tablespoon baking powder
1 1/2 teaspoons cinnamon
4 Tablespoons Dutch-Process Cocoa powder
1/2 teaspoon salt
8 large egg whites (room temp)
1/2 teaspoon cream of tartar
3/4 cup cold Diet Dr. Pepper *
2 Tablespoons Buttermilk
4 large egg yolks
1/3 cup oil
2 teaspoons vanilla extract
Grease and flour (use the gluten flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together high gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, cinnamon, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In small bowl, mix cold Diet Dr. Pepper with egg yolks and whisk well. Add oil, buttermilk, and vanilla extract. Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't overbake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting. (A chocolate/peanut butter/cream cheese frosting is great on this cake!)

* I use my local Kroger brand "Diet Dr. K" which is their store brand Diet Dr. Pepper. It's Splenda sweetened and Splenda works better for baking than aspartame (NutraSweet.) If you want to use a Splenda sweetened soft drink for this cake and can't get a Dr. Pepper clone, try making it with Diet Rite. It's still quite good.

Total carbs in whole cake: 96. Cut into 16 pieces for 6 grams per slice or 12 pieces for 8 grams per slice.

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Key Lime Delight

Tastes similar to key lime pie. Feel free to substitute the Sweet 'n Low with Splenda

Ingredients
1 large box lime Jell-O (0.6 oz-sugar free)
3 cups boiling water
2 cups sour cream
2 teaspoons Nellie & Joe's Key Lime Juice
1 packet Sweet 'n Low®


Directions
1 Mix package of Jell-O with boiling water and add 1 tsp of lime juice. Stir well (2 minutes). Refrigerate 30 minutes (this is important otherwise it will separate).
2 Mix into Jell-O, 1 cup of the sour cream using an electric mixer. Pour into 6 ramekins. Refrigerate for 2 hours.
3 Mix 1 cup sour cream, 1 tsp lime juice and the Sweet'n Low. After the Jell-O has set, spoon sour cream mixture on top. Refrigerate or serve.

Servings Per Recipe: 6

Calories 176
Protein 3.6g
Total Fat 16.1g
Sodium 113mg
Cholesterol 34mg
Carbohydrates 3.6g
Fiber 0g

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Coconut Cream Pudding

Ingredients

1/2 cup shredded coconut meat, unsweetened
4 ounces cream cheese
1 egg, beaten
1 cup heavy cream
3 packets Sweet 'n Low® sweetener
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract


Directions
1 Mix 1/4 cup of cream with sweetener, extracts and coconut. Heat in microwave for 1 minute. Let stand for 15 -20 minutes.

2 Beat egg with 1/4 cup of cream.

3 Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stir constantly, until cream cheese melts.

4 Add coconut and heat through. Add beaten egg, stir constantly, until thicken.

5 Pour into 4 small ramekins and refrigerate for at least 1 hour. Serve.


Servings Per Recipe: 4

Calories 408
Protein 5.7g
Total Fat 40.7g
Sodium 126mg
Cholesterol 166mg
Carbohydrates 6.3g
Fiber 1.9g

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Mock Mashed Potatoes

Ingredients
2 cups cauliflower, finely chopped
1 tablespoon sour cream, or more to taste
1 tablespoon butter
salt and pepper to taste


Directions
1 Steam or microwave cauliflower until very soft.
2 Put cauliflower in blender or food processor with butter and sour cream, blend.
3 Add salt and pepper to taste. Serve hot.


Servings Per Recipe: 2

Calories 91
Protein 2.3g
Total Fat 7.5g
Sodium 92mg
Cholesterol 19mg
Carbohydrates 5.5g
Fiber 2.5g

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Sweet & Sour Spareribs

Ingredients

2 pounds spareribs, country style
1/3 cup vinegar
2 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons fresh ginger root, grated
1 packet Sweet 'n Low® sweetener


Directions

1 Preheat oven to 350 degrees F.
2 Parboil spareribs for 3 minutes.
3 Mix remaining ingredients together.
4 Place spareribs in casserole dish, cover with sauce. Bake for 1 hour, basting occasionally. Serve.

Servings Per Recipe: 2

Calories 1113
Protein 77.9g
Total Fat 84.9g
Sodium 1223mg
Cholesterol 313mg
Carbohydrates 3.3g
Fiber 0.2g

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Grilled Pork Chops with Chive Cream

Ingredients
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
1 shallots, crushed
3 pounds pork chops (4 large chops)

CHIVE CREAM:
1 cup whipping cream
1/4 teaspoon lemon extract
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives


Directions
1 In a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2 Chive Cream: In a small saucepan over medium heat, place cream and lemon extract. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
3 Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm. Serve chops immediately, drizzled with Chive Cream.

Servings Per Recipe: 4

Calories 906
Protein 71.1g
Total Fat 65.7g
Sodium 897mg
Cholesterol 279mg
Carbohydrates 4.1g
Fiber 0.3g

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Myra's New York-Style Cheesecake

Crust:

1 1/4 cups finely ground almonds

OR

1 1/4 cups finely ground cashews

Sweetener equal to 1 tablespoon sugar
6 tablespoons butter, melted

Topping:

2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar

Filling:

3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
4 eggs
1 teaspoon vanilla

In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and melted butter until combined. Press into bottom of a 9-inch springform pan. Chill in the refrigerator at least 15 minutes. In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate. In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend in the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and centre comes clean. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes. Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring. Keep chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with cashews.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:10 PM
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Strawberry Cheesecake

Serves 6-8

Cream cheese, 8 oz
Half-and-half, 4 oz
Sweet 'n Low or Canadian Splenda, 4 packets
Eggs, 2
Vanilla extract, 2 tsp.
Strawberries, 1 cup sliced
Sour Cream, 1/2 cup

Preheat oven to 350 degrees. In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Sweet N Low or Canadian Splenda, eggs and vanilla extract. Blend until completely smooth. Pour into an 8" ceramic or Pyrex pie pan. Bake for 25 minutes. Chill well. Garnish with sliced strawberries and sour cream (to which 1 packet Sweet N Low or Canadian Splenda is added).

Nutritional Values per Serving: (this is with the strawberries included)

Carbs - 3.4 g
Protein - 4.0 g

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:13 PM
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Quickie Dessert

1 large package cottage cheese (1/2cp--4 grams carbohydrate)
1 small package sugar-free Jello undissolved
1 tub Cool Whip
Pineapples optional

Mix all together and eat.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:15 PM
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Peanut Butter Pie

1 Tbsp. cocoa
8 packs of Equal (or sweetener of choice)
6 Tbsp. butter
4 oz. cream cheese
4 oz. heavy cream
2 Tbsp. heavy cream
5 Tbsp. Simply Jiff peanut butter
6 Tbsp. spoonable Splenda (if you don't have this, it measures like sugar so use your favorite sweetener)
1 cup crushed pecans
16 Tbsp. Cool Whip
1 square of unsweetened chocolate

Crust:

Mix pecans and 4 Tbsp. melted butter. Pour in pie plate, spread out to cover bottom of plate. Put in freezer.
Chocolate Layer:

Melt 2 Tbsp. butter and unsweetened chocolate in microwave on low setting for approximately 2 min. Mix in 2 Tbsp. cream and 1 tsp. vanilla. Stir well. Add in 8 packs of Equal. Pour over frozen pie crust. Put back in refrigerator.

Peanut Butter Layer:

Mix together:

Peanut Butter
4 oz. cream cheese,
1/3 cup Splenda.

Mix with blender. Spread over frozen pie.

Chocolate Whipped Topping:

Mix 1 cup of Cool Whip, 1 tsp. vanilla, and 1 Tbsp. cocoa with spoon. Spread on top of pie. Refrigerate. Cut pie into 12ths. Each piece has 5.3 carb. This pie is delicious! It's very rich so 1/12 is more than you think.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:17 PM
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Flan/Custard

In blender, mix:

5 eggs
1 cup heavy cream
1 cup water
1 tsp. vanilla / or almond extract
Sweetener of choice (heat resistant)

Blend on high for a minute - pour into pie plate or individual custard cups. Set into baking pan filled 3/4 " deep with water. Set all in oven and bake at 350 for 40 minutes. Cool and keep refrigerated. I also sprinkle mine with a Splenda/cinnamon mix.

Add a packet of diet swiss miss cocoa mix and substitute coffee for some of the water for chocolate mocha custard!

Variation: Add 2 packets of Nestle's Choc-o-bake for chocolate custard. I then slice it and keep it in a plastic container to eat for breakfast at work

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[Spook]

Microwave Cheesecake

Crust:

1/4 cup butter (4 Tbsp. or half of a stick)
1 cup crushed nuts (or part nuts, part crushed All-Bran Extra Fiber cereal)
2 Tbsp. Splenda or 3 packets sweetener

Filling:

1 pound (2 8 oz packages) cream cheese
1 cup Splenda or 24 packets sweetener
1/4 tsp salt
1/3 cup cream
4 eggs
1 tsp. vanilla
2 Tbsp. lemon juice (optional, I don't care for the lemon taste myself)

Topping: either 1 cup sour cream or 2 cups fresh berries

Put butter in microwave baking dish and microwave at High for 45 to 60 seconds until butter melts. Stir in nut/cereal crumbs and sweetener. Mix well and press evenly in bottom of dish. Microwave at High for 1 1/2 minutes.

Place cream cheese in medium mixing bowl. Microwave at 50% (medium) power for 1 minute or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs, vanilla and lemon juice. Microwave at High for 4 to 7 minutes or until very hot. (be careful...or you'll end up cooking it in the mixing bowl). Stir and pour over crust.

Microwave cheesecake at 50% (Medium) power for 7 to 15 minutes, until almost set in center. Cool slightly and spread with desired topping. Refrigerate at least 8 hours before serving

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:20 PM
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Another Simple Dessert

8 oz cream cheese beaten
Add 1 cup heavy cream, beat
Add 1 cup cold water
Add 1 small package of sugar free white chocolate pudding. Chill or freeze.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:23 PM
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Pancakes

1/4 cup 0-carb egg protein powder, vanilla or plain
2 tbsp. flax meal
1 egg
2 tsp. baking powder
1/4 cup heavy cream (or coconut milk)
1/2 cup water (approximate)
1/2 tsp. vanilla
Pinch of sweetener

Mix ingredients and cook in melted butter on a griddle just as you would regular pancakes. Entire recipe has 6g carbohydrates and 1g fibre.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:26 PM
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Mock Blintez

Take 2 eggs, and beat them well. Add a little water to thin them out. Add cinnamon and nutmeg and beat well again. In a separate bowl, take half a package (or so) of warmed cream cheese (nuke it for a few seconds), and add sweetener and vanilla... as much as you see fit, but 3 or 4 packets of nutrasweet do fine for me, plus about a teaspoon of vanilla. Melt some butter in a large omelette pan and pour in the egg mixture. Tilt the pan so it's nice and thin. You’re not making a real omelette here, more like crepes. When it's set, spoon the cream cheese mixture in the centre. I add a sliced strawberry or two. Fold the sides of the "crepe" over the centre and place on a plate. I swear - it's almost as good if not better than the real thing. =)

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:28 PM
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Homemade Tortilla's

These are 4 carbs each - for if you are really ambitious and want to make them right away and can handle a teeny bit of flour-- (approximately 2 tsp. per tortilla)

1 Cup soy protein isolate (unflavoured),
½ Cup almond flour, or ground almonds
½ Cup all purpose or whole wheat flour (the creator says their efforts to not use SOME white flour haven't been successful)
1 tsp. salt
½ tsp. baking powder
1 tbsp. oil,
½ package sweetener
Enough warm water to make a consistency like cookie dough--at least 1 cup.

Mix dry ingredients together and add oil and water. (can use food processor if you have one, or, by hand will work too). Knead about 3 minute and separate into 12 balls. Dust counter and rolling pin with extra soy protein isolate as often as you need to keep the dough from sticking. Roll each ball as big and thin as you can....shoot for about 8" across. Place in ungreased frying pan preheated to medium heat. Cook until brown spots appear, turn and cook other side. Repeat till all are cooked. Put in plastic bag while still slightly warm to keep them nice and soft and store in fridge. Each one has 4 carbs. Fry each in oil to crisp if you are going to make tacos or taco salad with them!

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:30 PM
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Hot Artichoke and Spinach Dip

1 pkg. Cream Cheese
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach, frozen chopped, or steamed
1/4 cup Mayonnaise (do not use Miracle Whip)
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. fresh basil (dry 1 tbsp. Basil)
1/4 cup Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with with cucumber slices, pork rinds or sliced celery).

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:30 PM
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Tuna Dip

1 six ounce can of tuna/pink salmon/sockeye salmon
1 eight oz. brick of cream cheese, warmed to room temperature (or a maybe even little warmer, so that it's really soft)

Mash the cream cheese and the tuna together, put into a nice bowl, and serve with pork rinds, celery sticks, cauliflower, etc.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:32 PM
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EZ Meat Loaf

1 lb. ground chuck
1 cup pork rinds
1 egg
1/2 cup heavy cream
2 tbsp. Worcestershire sauce
3/4 cup shredded cheese
Salt

Crunch the pork rinds up into crumbs. Put the meat in a microwave-safe baking dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and cheese. Add salt to taste. Stir until all ingredients are mixed thoroughly and shape into a loaf. Put into microwave and cook for 14 minutes (or until internal temp rises to 150).

Makes 4 large servings -- about 3 grams carbohydrates/serving.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:33 PM
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Cotes de Porc a l'Auvergnate

4 thick pork chops
Small head of cabbage
1 cup cream
1/2 cup white wine
Parmesan cheese
Butter
Pinch of sage
Salt and pepper

Slice cabbage into 1/2" slices. Boil in salted water for about 3 min. Drain thoroughly. Add salt and pepper and cream. Cover and simmer for about 10 or 15 min.

Meanwhile, sauté pork chops in butter until they are brown and cooked through. Remove the chops and season them with salt and pepper. Stir white wine into the pan juices and add a pinch of sage. Simmer wine for a couple of minutes, and then stir this juice into the creamed cabbage.

Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, and then cover them with the rest of the cream and cabbage. Sprinkle generously with Parmesan cheese and a little melted butter. Bake uncovered at 350 degrees for 20 min. or until top is golden brown

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:34 PM
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Heavenly Beef

1 eye of round roast, any weight
1 to 1 1/2 cups White Zinfandel
1 to 1/2 cups water
1/2 onion, chopped
1/2 cup Worcestershire Sauce
Seasoned salt, garlic powder and black pepper to taste

Place liquid ingredients and spices into a slow cooker (crock-pot). Add beef tenderizer if you like--it's not really needed. Cook using medium setting for 8-12 hrs or until tender. It depends on your crock-pot. Remove meat from liquid and flake or shred with a fork.


Sauce Bar-B-Q

6 oz tomato paste (no sugar added)
1 Tbsp. Liquid Smoke
3/4 cup of liquid that roast was cooked in
1 Tbsp. dried onion
1/4 cup Splenda (or 6 packets sweetener)
1/2 stick butter
2 Tbsp. Worcestershire sauce

Place butter in saucepan and melt. Add rest of ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if you wish, like seasoned salt and pepper.

Place shredded beef in skillet with other half of butter stick and fry until slightly crispy brown (don't burn it). Add 3 or 4 Tbsp. of the Sauce and brown a little more.

I've used this recipe on shoulder roast, or thick shoulder steak, brisket, rump roast cut into slabs.... any sort of pot roast meat.

While it was intended as a shredded beef recipe, we prefer to barbecue the meat briefly with the sauce after the pot-cooking part. We found shredding it too saucy for our tastes. The original recipe called for eye round roast, which seemed a little bit of an expensive cut, considering that cheaper cuts would tenderize during cooking. I also use blush wine in a box (my generic cooking wine) instead of the Zinfandel. Once I tried a cheap burgundy, but that made it too acidic-tasting. I don't own a crock pot anymore, so I just use a soup pot on the stove for 1 to 3 hours, depending on the thickness of meat I'm using (take it out slightly before tender, too tender falls apart on the grill).


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8D~
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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:36 PM
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Dry Rub

Barbecued Beef Rib Rub

1/3 cup ground black pepper
1/4 cup paprika
1 tablespoon salt
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder

Danny's General Purpose Dry Rub

3/4 cup paprika
1/4 cup black pepper
1/4 cup salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.

Jack's Dry Rub

1tsp.sage
1tsp. salt
1tsp. pepper
½ tsp. ground cumin

Combine all ingredients, and mix well.

Gary Howard’s Rub

3 tbsp. paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. ground basil
1.5 tbsp. dry mustard
1 tbsp. red pepper
1/2 tsp. black pepper

Combine dry rub ingredients and rub onto ribs or meat.

Cajun-flavoured Steak Rub

Scrape a halved garlic bulb on both sides, then rub in a half-teaspoon of home-made Cajun mix:

1 tsp. dried basil
1 tsp. thyme
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. hot red pepper or cayenne.

Jerk Dry Rub from Andrew Gnoza

Pastes made of spices, herbs, and onions are the authentic jerk flavouring method. You rub the paste into the uncooked meat to add flavour. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the

peppers before grinding them. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder, or more readily available jalapeno or serrano peppers.

1 onion, finely chopped
1/2 cup scallions, finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 to 6 hot peppers, finely ground
1 teaspoon fresh ground black pepper

Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.

Jerk Dry Seasoning

This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as strong flavour as the rub and the marinade. To increase the heat, add more cayenne.

1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar ( substitute EQUAL )
1 teaspoon black pepper, coarsely ground
1 teaspoon cayenne pepper
2 teaspoons dried chives, OR
2 teaspoons green onions, dried

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:37 PM
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Three-Cheese Bacon Burgers

1 pound lean ground beef (minimizes shrinkage) 812 cals 0 carbs
2 tablespoons Worcestershire sauce 20 cals 4 carbs
1 tsp. Tabasco sauce 0 0
1 teaspoon salt 0 0
1/2 teaspoon pepper 0 0
2 tbsp. grated onion (about half of a 2" onion) 10 cals 2.4 carbs
4 tablespoons cream cheese 106 cals 0.6 carbs
8 teaspoons BBQ Sauce 2 carbs (I used Chuck Dudeck's)
8 slices bacon, halved and cooked 344 cals 1.6 carbs
1/2 cup Cheddar cheese, shredded 105 cals 0.5 carb
1/2 cup Monterey Jack cheese, shredded 100 cals 1 carb
2 teaspoons salsa 2 cals 0.4 carb

Thoroughly mix first five ingredients. Separate mixture into four quarters. Separate each quarter into two and pat into two thin patties. On one patty place a flattened tablespoon of cream cheese. Place second patty on top and carefully seal edges. Repeat with other three quarters of ground beef mixture. Brush top of each patty with a teaspoon of BBQ Sauce. Broil or barbecue patties five minutes per side, repeating application of BBQ sauce after flipping patties. Meanwhile grate cheeses and mix together.

When burgers are done, top each burger with 2 pieces bacon, and a quarter of the mixed Cheddar/Monteray Jack cheese. Continue to cook just until cheese melts. Top each burger with 1/2 teaspoon of salsa and serve on lettuce leaves. You can garnish with thin slices of raw onion and cherry tomatoes.

Total Recipe – 1,500 calories, 12.5 grams of carbohydrate
Per burger – 375 calories, 3.2 grams of carbohydrate

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:38 PM
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Alikat’s Marinated, BBQ Lamb

The morning before the BBQ I would marinate as many lamb chops as needed (with leftovers to take home!)

First pressed virgin olive oil
A splash of red wine vinegar
Lots of fresh, chopped garlic
Lots of fresh rosemary sprigs
A bunch of LiteSalt
Fresh ground black pepper

Place chops in a shallow baking pan, cover with marinade, cover with plastic wrap, and place in bottom of refrigerator for 24 hours). Get those coals hot, place chops on well-heated grill, wait long enough to go completely crazy and eat!

You can use this recipe to marinate lamb shanks too, and then slow roast them (shanks are especially cheap for those of you on a budget and you can definitely eat an entire shank by yourself), or just broil the chops if you are at home or it is raining.

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***

[CHIQUITITA]

Originally Posted by Spook

Sweet & Sour Spareribs

Ingredients

2 pounds spareribs, country style
1/3 cup vinegar
2 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons fresh ginger root, grated
1 packet Sweet 'n Low® sweetener


Directions