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-   -   TN PigRoast Recipes... (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/352361-tn-pigroast-recipes.html)

cheri 06-05-2005 07:02 PM

TN PigRoast Recipes...
Please post all your yummy recipes here... if you got the recipe off the recipe room please post the link to it... and be sure if you liked one of the recipes to go back and review it!!!

Here are my recipes...

Cheesecakes... (Recipe for both plain and chocolate chip)

This cheesecake is the best that I have tasted thus far. You may make different variations of it. I added a cup of sugarfree mini chocolate chips to the last one I made and it was great as well... remember to add in the carbohydrates of your addins into the cheesecake total.
Don't know where to get Sugarfree products like Chocolate chips, Artificial Sweetners and Flavored Syrups? Go visit Netrition.com. It is THE greatest Premier Nutrition Superstore for your Lowcarb needs! http://www6.netrition.com/


The Chocolate Chips I used: http://www6.netrition.com/nevada_man...hoc_chips.html

I used a Pampered Chef 9" springform pan and the cheesecake rose to the very top.. If you don't have a springform pan and you use a regular pan it might overflow because springform pans are taller.

Baking in a Water Bath

Cheesecakes are custards at heart. They are delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and then crack.



1/4 cup Finely Chopped pecans
1/4 cup Finely Chopped almonds
1/4 cup Finely Chopped walnuts
3/4 cup almond meal (almond flour)
3 packets splenda
3 Tablespoons butter (melt in microwave)


1 1/2 pounds cream cheese
1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)
3 eggs
2 teaspoons vanilla
2 teaspoons lemon juice
16 ounces sour cream.
Cream cheese and eggs should be at room temperature before you start.

How To Prepare: Mix all nuts, almond meal and splenda with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blemded in.Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours. Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched. Nutritional information:Without Crust:Cheesecake without crust 231.5 Calories; 22g Fat (48.5% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium.Cheesecake including Splenda:319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium And this is cheesecake WITHOUT Splenda:311 Calories; 28g Fat (81.7% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium



This recipe tastes just like Pumpkin Pie.. so moist and delicious! I have had many compliments on it and I had a friend make it. Even though they do not like Pumpkin very much they loved it!


CRUST3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)


16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

How To Prepare:


Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!

Nutritional Information:Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.5% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.If you would like to make this recipe without the crust it will work also... Here is the Nutritional information without the crust...Per Serving (excluding unknown items): 148 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

White Dipping Sauce...


Atkins Brownies...

Atkins Brownie Mix with chocolate chips added and some extra splenda.

Strawberry No Bake Cheesecake...

1 pound cream cheese softened
1 pint strawberries pureed
1/2 cup splenda
1 packet knox gelatine
1/8 cup boiling water
splash of vanilla

puree strawberries and sweeten (very sweet) with splenda (i used liquid splenda) let stay in fridge overnight or up to 2 days to release all of the flavors. in a large bowl soften cream cheese, In a separate bowl...mix gelatine in with the boiling water and 1/4 cup strawberry puree until the gelatine is all activated. Mix all together and add more sweetner if needed.

Blend until all is mixed and creamy....let set overnight.

(if you double the recipe you should use 3 packets of the gelatine)

Melly 06-06-2005 05:09 PM

Well dang where is everyone?
Well here are my contributions :D I am bad about measuring and tend to eyeball everything.....but I will try to give approximates

Broccoli Slaw Salad

2 bags broccoli slaw mix
1 - 2 stalks of fresh broccoli
1/2 to 1 lb of cooked crumbled bacon
2 cups sharp cheddar cheese
1/2 cup chopped (very fine) red onion
1/2 cup sunflower seeds (more if you like)
Mayo mixed with splenda

Wash and chop the fresh broccoli, you only want the very heads of the broccoli. I like to chop it into small bite size peices. Mix with the slaw mix, onion, cheese, bacon and sunflower seeds. Mix in the mayo/splenda mixture. I have found it is easier to use a HUGE bowl and use my hands to mix. This tastes WAY better when it sets overnight. I haev yet to take this anywhere that people didn't love it.....lowcarbers or not.

Quiche from breakfast Thurs morning

1 dozen eggs
1 1/2 cup half & half (if you use heavy cream a little less)
1/2 - 1 lb of cooked crumbled bacon
2 - 3 cups chopped frozen broccoli
2 sm cans mushrooms
2 - 3 cups sharp cheddar cheese
season salt
onion powder
garlic powder

Mix eggs and half & half. Add spices. I use alot of onion powder. You could use onions but I prefer to use the powder and skip the extra carbs. Add the remaining ingredients and put in a Pam sprayed casserole dish and bake at 350 for approximately 45 minutes or until the knife comes out clean. DO NOT OVERCOOK!!!!!

mimi 06-06-2005 10:28 PM

My recipe
Chicken Enchilada Dip

1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 - 2 jalapeno peppers, finely diced --depending on your love for *hot*.


Preheat oven to 350 degrees. Place chicken breast halves on a medium baking sheet. IF you're in a hurry boil em.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with or in lowcarb tortillas

Pami 06-07-2005 03:51 AM

2 pounds ground beef
2 medium onions, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
6 ounces tomato paste
14 ounces canned diced tomato
30 ounces canned black soybeans, drained and rinsed
1/2 cup chili powder
12 ounces Michelob Ultra
salt, to taste
Splenda, to taste (I used 2 drops)

Saute ground beef until no longer pink.

Add onion, green pepper and garlic; continue cooking until veggies are soft, but not brown.

Stir in remaining ingredients and bring to boil.

Reduce heat and allow to simmer for at least one hour.

Tastes even better if chilled, then reheated.

Pami 06-07-2005 03:55 AM

Cole Slaw
3 pounds cabbage, finely chopped
1 Tablespoon dehydrated onion flakes
1/3 cup Splenda bulk
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup heavy cream
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 Tablespoons white vinegar
2 1/2 Tablespoons lemon juice
1 teaspoon prepared horseradish

Combine the Splenda, salt, pepper, cream, mayonnaise, sour cream, vinegar, lemon juice and horseradish in a large bowl and beat until smooth.

Add the cabbage and onion, and mix well.

Cover and refrigerate for at least 8 hours, or overnight, before serving.

Pami 06-07-2005 04:07 AM

Tortilla Stacks
8 ounces cream cheese, softened
1/2 cup sour cream
1 package taco seasoning mix
1/2 package Mission Lowcarb Tortillas, soft taco size
Add-ins of your choice

Beat cream cheese, sour cream and taco seasoning until smooth.

Stir in any add-ins. (I used 1/3 cup salsa; I have used green onions, chopped black olives, shredded Cheddar cheese, etc. in the past.)

Divide mixture between 4 tortillas; spread evenly.

Stack the tortillas as evenly as possible, top with the remaining (plain) tortilla.

Cover tightly and refrigerate several hours, or overnight, until cream cheese is firm again.

With a sharp knife, cut stack into 16 wedges.

Pami 06-07-2005 04:11 AM

Drunk Dogs
4 pounds hot dogs
29 ounces tomato sauce
3/4 cup white vinegar
5 packets Splenda
1 teaspoon onion powder
1 Tablespoon salt
1/4 cup SugarSlim brown sugar substitute
1/4 cup brown Sugar Twin
4 Tablespoons whiskey

I used 2 pounds of hot dogs and 2 pounds of lil' smokies.

Cut the hot dogs into 1" chunks; leave the lil' smokies whole.

In a medium saucepan over medium heat, combine all ingredients and stir well.

Heat to boiling.

Reduce heat and simmer 1 hour.

Tippy Toes 06-07-2005 10:14 AM

Just Like Stuffed Baked Poataoes
Just Like Stuffed Baked Potatoes is the recipe I made. You can find it at Linda's Low Carb Recipes. http://users3.ev1.net/~fontlady/index.html. Of course I made some changes and made it easier, lol! Mine comes out just like hers with a lot less effort. :up:

The ingriedients are 1 bag of frozen cauliflower, thawed, 5 scallion onions chopped, 1 pack of bacon bits or 5 slices of cooked and crumbled bacon, 8 oz of cream cheese softened and 8 oz of cheddar.

Chop the cauliflower into chunks and nuke for 10 min in a small casserole dish. Add everything and stir, then smooth out in the dish. Dust with paprika and a little butter if you like. A little pepper on top is good too. Bake at 350 till brown and bubbly, 25 to 40 min. Just keep an eye on it. I do spray the dish with Pam first.

--Tippy Toes

Caro 06-07-2005 12:20 PM

mine was EZ No Bake Cheesecake:

1 package cream cheese (softened)
1 container cool whip (thawed)
1 8oz container sour cream
1/3 cup splenda
2 tsps. vanilla

mix everything together.. put in a pie plate and let chill... you could also crush up nuts and melt butter and make a nut crust...

tastes kinda mousse like..very very good!!

doglady 06-08-2005 09:37 PM

OK im finily getting around to posting my recipe for my stuffed mushrooms
i had better warn you i dont mesure when i make mine so i will make a guess and tell you to ajust to taste.At the pig roast i use button mushrooms but at home i use a portabella, when i use the portabella i grill it first then stuff it and broil it but with the button ones i stuff first and bake.
Pesto stuffed Mushrooms
5 or 6 pieces of sun dried tomatoes (the soft ones) cut into small pieces
a 1/4 cup or so of small diced onion (I use the frozen kind from Walmart
an 1/8 of a cup or so of course parm cheese
1 Tablespoon of oragino
2 tablespoons of basil
garlic and salt to taste
1/4 cup of olive oil
mix together in a bowl and heat a min in the microwave
then mix with about 2 cups of mottzeral cheese
bast mushrooms with oliveoil and stuff with cheese mix
then bake at 3:50 till mushrooms are fully cooked and cheese is a little brown maybe about 25 mins or so .

As i said you will have to ajust to taste i like a lot of basil in mine . well im going to have to try some of these other recipes . I hope i can make them as good as at the pig roast
Doglady :up: :up: :up:

Melly 06-09-2005 07:18 AM

OMG you guys everything was sooooooo good. I have already made the Alomst Loaded Potato.....big hit with my daughter....she loved it. I am thinking of trying the stuffed mushrooms this weekend. Mimi's Chicken Enchilada Dip is wonerful too....OMG and that cool whip thingy that Caro made is scarey.....I will have to stay away from that one or I will be in trouble. Cheri's cheesecake is on that same category.....very very good but not something i need in my house....I would eat it ALL!!!!!!!

Everything was great......thanks to everyone for contributing and also for coming to the gathering and making it wonderful. I even have to say that I enjoyed the ruddabega salad.....how the hell do spell that anyway? :dunno:

sinny 06-09-2005 09:22 AM

The pizza thingy doesn't have a recipe.

I use 1 lb of hamburg,1lb of sauage (sometimes a little more of each)

I brown meat put in chopped peppers and onions if desired then add pepperoni (cut up) and mushrooms (opt) I cook for a while , drain a little then put in a can of pizza sauce (the lowest carb one that you can find)
Place in casserole dish and cover with mozzeralla and bake 30 to 45 minutes.

My whole family loves it and I make it quite often for a side dish to replace the potatoes that they never get anymore.They seem satified. But boys refuse to call it pizza.(without th crust)

cheri 05-21-2006 09:42 PM

2006 TN Pig Roast recipes... Post them here!!!
We had TONS of very yummy food during the pigroast and everyone loves to share recipes because it seems everyone makes the best ones they can think of so please, PLEASE share them with everyone... it is always very appreciated!!

cheri :)

Melly 05-22-2006 02:40 PM

Cream Cheese Muffins

2 8oz pkg's cream cheese (softened)
2 eggs
1 teas vanilla
1/4 cup splenda

Mix all ingredients together until smooth. Fill 12 muffin tins. Top with 1/2 teas sugarfree jam (optional). Bake at 350 for 15 - 20 minutes. These taste better when they are ate the next day.

Spinach Salad

Fresh spinach
chopped green onion
chopped water chestnuts
chopped boiled eggs
crumbled bacon
crumbled feta cheese

Mix all together. Amounts depend on you and how many you are feeding. Take the bacon grease that you cooked the bacon in and add a little splenda and then some balsamic vinegar. Cook 1 - 2 minutes stirring. Let cool for a couple of minutes off the burner and then pour on the salad and toss. Do NOT add dressing until ready to serve.

I am bad about measuring things. I tend to just eyeball it. But this is a salad that is pretty hard to mess up. And it is very good.

Pami 05-22-2006 03:48 PM

I think these are all of the ones I did:

* Exported from MasterCook *

Burgundy Mushrooms

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter
1 quart red wine -- a medium-priced burgundy is fine
2 Tablespoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
4 pounds fresh mushrooms
salt -- to taste

In a large Dutch oven, combine butter, wine, Worcestershire, dill, pepper, garlic, water and bouillon; bring to a boil.

Clean mushrooms with a damp paper towel and trim ends of stems.

Add mushrooms to liquid and reduce heat to simmer.

Cover and cook 5 to 6 hours.

Remove lid and cook 4 more hours. (When ready, liquid should just cover mushrooms.)

Salt to taste.

Serve hot.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 18g Fat (80.3% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 492mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unsweetened coconut meat
1 cup pecans
1 cup walnuts
1 cup almonds
1 cup sunflower seeds
1 cup flax meal
1 cup sesame seeds -- roasted, salted
1 cup Carbquik

2 Tablespoons water
10 drops honey flavor concentrate
liquid Splenda equivalent to 3/4 cup sugar
2/3 cup polydextrose
1/2 cup butter
1 cup SugarSlim -- brown sugar flavor
1 Tablespoon cinnamon

Preheat oven to 250F. Grease bottoms of 2 jelly roll pans; set aside.

Toss coconut, nuts, seeds and Carbquik together in a large mixing bowl.

Combine water, honey flavor, liquid Splenda and polydextrose in a small saucepan.
Heat over low heat until boiling, and mixture is smooth.

Stir in butter until melted.

Add SugarSlim and cinnamon; bring to a boil, stirring occasionally until mixture is smooth; remove from heat.

Pour hot liquid over dry ingredients. Toss until all pieces are coated.

Pour mixture into prepared pans.

Bake for 45 minutes, stirring every 15 minutes.

Remove from oven, stir again and let cool completely.

Once cool, store in airtight container.

"10 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 16g Fat (71.4% calories from fat); 4g Protein; 10g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Noodle Paprika Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Bruce's Catsup
4 Tablespoons oil
4 Tablespoons wine vinegar
1 teaspoon salt
white pepper -- to taste
1 drop liquid Splenda -- or 1 packet

4 ounces Dreamfield's pasta
4 ounces ham -- diced
1 red bell pepper -- diced
1 green bell pepper -- diced
1 red onion -- sliced into rings

Combine first six ingredients in a small bowl. Mix well with wire whisk. Set aside.

Cook pasta as package directs. Rinse with cold water.

Combine pasta with ham and vegetables.

Pour dressing over and toss to combine.

Refrigerate overnight before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 306 Calories; 17g Fat (48.7% calories from fat); 10g Protein; 31g Carbohydrate; 21g Dietary Fiber; 16mg Cholesterol; 1018mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Southwestern-Style Egg and Cheese Breakfast

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sausage -- crumbled
1 onion -- chopped
1 green pepper -- chopped
8 ounces chopped green chiles -- 2 (4 oz. each) cans
1 pound cheese -- Co-Jack, shredded
18 eggs

Layer IN ORDER in crockpot:
1 pound of the sausage
1/2 of the onion
1/2 of the green pepper
1 can of the chilies
half of the cheese
remaining pound of sausage
the rest of the onion
the rest of the green pepper
the second can of chilies
the rest of the cheese

Beat eggs and pour over all.

Cover and cook at LOW for 8 to 10 hours.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5107 Calories; 446g Fat (79.3% calories from fat); 210g Protein; 51g Carbohydrate; 7g Dietary Fiber; 3983mg Cholesterol; 7072mg Sodium. Exchanges: 29 1/2 Lean Meat; 6 Vegetable; 71 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Tortilla Stacks

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
2 teaspoons chili powder
1 1/2 teaspoons dehydrated onion flakes
1 1/4 teaspoons salt
3 3/8 teaspoons beef bouillon granules
1/4 teaspoon Splenda bulk
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
1/4 cup salsa -- hot or mild
8 Mission Carb Balance whole wheat tortillas

Beat cream cheese in a small bowl till smooth.

Add seasonings; blend well.

Slowly stir in enough salsa to make cheese spreadable (may use more or less than 1/4 cup).
At this point, you may add chopped green onion, chilies, black olives, cheddar cheese- just about anything that tickles your fancy.

Set aside 2 tortillas for tops.

Divide cream cheese mixture evenly between remaining 6 tortillas.

Stack 3 of the cheese-covered tortillas on a plastic wrap-covered flat surface.
(A large dinner plate works for this.)

Top with a plain tortilla.

Repeat with remaining tortillas.

Wrap each stack tightly in plastic wrap.

Refrigerate for several hours, or until cream cheese is firm.

Remove from refrigerator and cut each stack into 16 wedges.

2 wedges make a serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 11g Fat (68.7% calories from fat); 4g Protein; 7g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Melly 05-22-2006 04:23 PM

OMG those mushrooms were to die for!!!!!! I can almost taste them NOW!!! I really liked the Noodle Salad too........heck ALL of it was good :D

Bobby 05-22-2006 04:51 PM

Everyone did an awesome job cooking, it was all good.

Pami 05-23-2006 12:50 AM

Oops! forgot the BBQ Sauce (and the pork!)
* Exported from MasterCook *

BBQ Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Diet Rite cola
1 1/2 cups Bruce's Catsup
2 Tablespoons onion powder
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon liquid Smoke flavoring
1 Tablespoon ThickenThin not/Starch
hot pepper sauce -- if desired

In a medium saucepan, combine all ingredients.

Bring to a boil.

Reduce heat to medium-low and simmer, covered, for 30- 45 minutes, or until sauce is thickened, stirring occasionally.

Season with hot pepper sauce, if using.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 290 Calories; 2g Fat (4.3% calories from fat); 9g Protein; 70g Carbohydrate; 16g Dietary Fiber; trace Cholesterol; 6270mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Bruce's Catsup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tomato paste
1/2 cup water
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon onion powder
1 or 2 drops liquid Splenda

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 1g Fat (4.7% calories from fat); 6g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 3480mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

[COLOR=Navy]I don't have a recipe for the pork.
We did this 3 times for the gathering:
(Yep, that started out as 60 pounds!)

We got 2 picnic shoulders (ours were about 10 lbs. each), which fit perfectly in the countertop roaster.
Seasoned them with poultry seasoning and onion powder and roasted, skin side up, for 30 minutes per pound-
(figure the time based on the larger piece of meat- not the combined weight of both pieces-
if you have an 8-pound roast and a 10-pound roast, cook them both for 5 hours)
the first 30 minutes at 425F, and the rest of the time (in our case, about 4 1/2 hours) at 325F.
Let them cool enough to handle and remove the skin, fat and bone.
Strain and chill the juices that accumulate in the pan, and when cold, remove the layer of fat that rises to the top.
We froze the pork and the liquid separately, then combined them to re-heat at the Pig Roast.

roro 05-23-2006 09:40 AM

OK folks, i don't measure anything, so these are estimates:

Chicken Teriaki salad:
mix together about 3/4 cup of soy sauce, 1/3 c rice vinegar ( I didn't have any so I used white) and a dropperful liquid splenda (or 1/2 c powdered)
add about 2-3 cloves garlic, finely minced
add a 2 X 1 1/2 X 1 inch chunk ginger, finely minced or grated
most of the white part of 4-5 scallions, minced, and a few slices of the green part, leave the rest for later
1 pound of chicken cut into small chunks

marinate the chicken in this mixture all day or overnight.

strain out the juice, heat 3 tbsp sesame oil in a skillet. add the strained chicken/spices and fry until chicken in cooked. add the juice back, bring to a boil, and simmer for about an hour. refrigerate this mixture until chilled, or overnight.

chop the rest of the scallions and mix with either sliced cabbage or cold dreamfields linguine in a large mixing bowl. with a slotted spoon, scoop out the chicken from the chicken mixture into the bowl and mix. Add about 1/2 to 3/4 c sesame oil to the liquid, whisk together, and pour into bowl. Add about 1/4 cup toasted sesame seeds. Mix well.

Melly 05-23-2006 10:26 AM

I need Sinny's cracker recipe........OMG!!!!!!!!

becksterinindy 05-23-2006 04:59 PM

NO NO Melly....turn away!!!! Don't let Cindy hook you with the recipe like she did me!!!!!! Hurry.....turn away :p

I am making a batch right now :love:

bablen5 05-23-2006 05:25 PM

I want the cauliflour potato stuff. I loved those burgundy mushrooms

Pami 05-23-2006 05:31 PM


This is the recipe Sinny uses:

* Exported from MasterCook *

Nancy's Ritzy Crackers

Recipe By :Over50Mom
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup almond meal
1/4 cup Carbquik
liquid Splenda equivalent to 2 teaspoons sugar
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame seeds
2 Tablespoons butter -- softened

Mix all ingredients well in a small bowl. Chill dough about 30 minutes.

Drop dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles leaving at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls.

Cover the dough with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet.

Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork.

Bake at 325º for 15-20 minutes, or until golden brown. After 15 minutes, check them every couple minutes to make sure they don't get too brown.

Cool and store in an airtight container at room temperature or freeze for longer storage.

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Per Serving (excluding unknown items): 34 Calories; 2g Fat (54.6% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Loner 05-24-2006 09:27 AM

Spinich Salad
Hi, I really didnt measure anything just threw it together to my liking.

I use one 6 oz bag Dole baby spinich
1 8 oz bag Vermont shredded sharp cheddar cheese
slivered almonds
fresh strawberries sliced
bacon bits
splash of olive oil
splash of peanut oil
splash of salt

Melly 05-24-2006 09:55 AM

Loner it was one of my favorites!!!! So were you :love:

Loner 05-24-2006 10:11 AM

:blush: :blush: :blush: :blush:

Loner 05-24-2006 10:13 AM

stuffed hot peppers (or mushrooms)
I used hot cherry peppers but you can also use mushrooms

bar of philadelphia cream cheese
can of crabmeat
jar of hot cherry peppers

mix, then stuff in pepper or mushroom

bake at 350 for around 15 minutes or until browned.

you can wrap a slice of bacon around them too. I like them better with out the bacon.

Melly 05-24-2006 10:42 AM

When she says hot peppers she means HOT!!!!!!!!!!!!!!

cheri 05-25-2006 02:58 PM


Originally Posted by bablen5
I want the cauliflour potato stuff. I loved those burgundy mushrooms

I am not positive if you mean this recipe sweetie but I think its the one you want...

Almost Loaded Baked Potato:

Ingredients: 1 bag of frozen cauliflower, thawed and chopped
8 oz of softened creme cheese
8 oz of shredded cheddar (shred your own)
5 scallion onions, chopped
5 slices of cooked, crumbled bacon OR 1 pk of Real bacon Bits (not immitation)

How To Prepare: Spray small baking dish. Nuke cauliflower for 13 min. Add cheeses, scallions and bacon. Combine and then smooth out in same dish. Dust top with paprika. Bake in pre-heated oven at 350 for 20 to 40 min until golden brown and bubbly.

Zatara 05-25-2006 06:44 PM

I would also like to see the one for the strawberry fluff! I cant figure out how to make it.

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