Favorite Cooking Links

Dive Into This

Way Too Much Time?

It is not all about cooking but much of what you find here will be from the kitchen.

It is also my dive so no telling what you may find.

Mastercook

My personal favorite cooking software is Mastercook. I have cookbook listings for download as time permits me to supply.

You must have Mastercook 4 or higher to use these downloadable cookbooks. All recipes in my cookbook collections have not been tested unless specified, so you be the judge.

Southern Living Magazine- A small collection of old Southern Living Magazine recipes. Short download of about 37 recipes.
Web Collection 1-A collection of about 125 recipes taken from free recipe web sites.
Web Collection 2-Another collection of about 96 recipes taken from free recipe web sites.
Web Collection 3-And still another collection of about 106 recipes taken from free recipe web sites.

Hors d' oeuvre d' horrid Award

In trying to cook low fat I have tried some pretty nasty stuff...so I have elected certain recipes for the Hors d' oeuvre d' horrid award.

This space is dedicated to an award winner that imitates a little green mess called guacamole.

Now I have nothing against guacamole...except when it is made with asparagus!

This faux mexican dish gets a big zero and our coveted award.

Asparagus Guacamole (1 Point)

Recipe By :unknown
Serving Size : 12
Categories : Dips
Amount Measure Ingredient – Preparation Method
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1 can asparagus spears, canned – drained well
2 tablespoons Plain nonfat yogurt
1 tablespoon Lemon juice
1 cup Tomato – seeded & diced
2 tablespoons onion
1 teaspoon Ground cumin
1 Clove garlic clove – minced
1/2 teaspoon Dried oregano
1/4 teaspoon Salt
1/4 teaspoon Cayenne
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon chili peppers, canned

Rinse aspargus with cold water;drain. Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill, if desired.

Serve with raw veggies or tortilla chips. Makes 12 servings.

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Per serving: 8 Calories (kcal); trace Total Fat; (13% calories from fat); trace Protein; 2g Carbohydrate; trace Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

I am one to want to eat healthy. The thing about it is I love my carbs. I would rather lower fat anyday than go without carbs.

I also have a hard time pretending cauliflower is mashed potatoes. So with that I give you another Hors d' oeuvre d' horrid award award winner.

Stay tuned to more big winners later.

Faux Mashed Potatoes (cauliflower and goat cheese puree)

Serving Size : 4

1/2 large cauliflower head -- cored, and cut into 1 pieces
1 salt -- as needed
2 tbsp whipping cream
2 tbsp unsalted butter
2 tbsp freshly-grated parmesan cheese
2 tbsp goat's cheese

Cook the cauliflower over medium heat in a large pot of lightly salted water until completely tender, 20 to 30 minutes.

Drain the cauliflower into a colander. With a bowl or small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish.

Transfer the cauliflower to a food processor. Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after the cauliflower is mashed. Return to the pot.

When you are ready to serve the puree, heat over low heat, stirring constantly. Add the butter, Parmesan and goat's cheese. Stir until incorporated and season with salt if necessary. Serve immediately.

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Per serving: 76 Calories (kcal); 9g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 26mg Cholesterol; 536mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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