o SS Recipes - Jan. 2001

Posted by rondaren on Mon, Jan 1, 01 at 14:04

Welcome to the Somersizing Recipe thread. Please note the following:

*Remember to type Recipe Title in Subject!
*State wheter recipe is a level one or level two pro/fat, carb, veggie, or veggie/fat.
*If you post a recipe with Splenda, please put the actual sugar amount in () if you know it, so that those not using Splenda can make their own substitutions.

For more Somersizing recipes, visit one of these sites:
**Peachy's "Somersizing Recipes" -http://catlady99.tripod.com/somersizing..hhtm
**Rondaren's "SS Forum Archives" which includes recipes not yet included in Peachy's recipe book - http://www.oocities.org/gnrbernstein/somersize.html

*Rondaren*

Follow-Up Postings:

o Cabbage un-Rolls

This was posted at Ivillage by Andy. I do not want to take credit for it. I do not know if this has been posted here before but it is yummy. I plan on doubling the recipe and putting some in the freezer. Level 1 Protein

1# ground chuck

1/2# pork sausage. I use Jimmy Dean

1/2 Cup Chopped Onions

15 oz canned chopped tomatoes

3 ox tomato paste

2 TBSP cider vinegar. I am going to leave this out next time

1 1/2 tsp chili powder

1 tsp garlic powder

1/4 tsp red pepper flakes..or to taste

1/2 head cabbage....sliced thin

1 1/2 Cups shredded sharp cheddar cheese

salt and pepper to taste.

Brown beef, sausage with onions in oil or butter. Season w/s&p, chili powder to taste. Mis remaining ingredients except cabbage and cheese. Taste for seasoning. Layer one half meat mixture in square baking pan. Top with half of cabbage, then half the tomato mixture and half the cheese. Repeat layers. Bake at 350 for one hour uncovered.

I sprinkled a little parmesan cheese on top. I did not use Sharp chedder as I did not have any. I ended up with cabbage on top but next time will save some meat mixture to top with instead. This is very tasty and fast. Enjoy

o RE: SS Recipes - Jan. 2001

I found this website with alot of low carb recipes that we can use on Somersizing. The lady is on Atkins but she says that any low carb woe can use these recipes.

Linda

Here is a link that might be useful: Low-Carb Luxury

o RE: SS Recipes - Jan. 2001

NOTE: When using other low-carb recipes, watch out for funky foods like nuts and soy that may be allowed on other programs but not on SS.

*Rondaren*

o RE: SS Recipes - Jan. 2001

Rondaren:

I did notice she used almond flour so I figured I would pick out the recipes I could use and leave the rest. I hope no one goes on that site and thinks they can eat everything she makes. That wasn't my intention.

Everyone should think of it as looking through another cookbook and choosing the recipes you can use and disregarding the ones you can't.

Thanks!!

Linda in AL

o Burnt Custard

I located this recipe in QUICK COOKING I have not made it yet, but looks good. PRO FAT Level 1

2 C. Whipping Cream
4 Egg Yolks
1/2 Cups Splenda (my change)
3 tsp. Vanilla

In a saucepan, heat cream over med low until amost simmering; remove from heat. In mixing bowl, beat egg yolks ad 1/2 C. splenda until thick and lemon colored. Gradually beat in cream; add vanilla. Pour into six ungreased 6 oz. custard cups. Place cups in a 13x9" baking pan. Fill pan with boiling water to a depth of 1 inch. Bake at 350 for 45 minutes or until custard center is almost set.

Sprinkle with nutmeg, splenda, cinnamon, etc.

o Spaghetti Squash Romanoff

Pro/Fat/Veggie - Level 1

1/2 half of a large spaghetti squash, cooked and water drained out.
1 1/2 cups cottage cheese
1 1/2 cups sour cream
3 Tbsp. cream
3 Tbsp. finely chopped onion
2 tsp. worchestershire sauce
1/2 tsp. salt
1/8 tsp. garlic powder or more
6 to 8 drops hot pepper sauce
Paprika

Combine all ingredients except paprika in a buttered 3-quart casserole. Sprinkle paprika on top. Bake at 325* for about 35 to 40 minutes. Refrigerate leftovers. Much better made ahead to let flavors combine. (added some ham bits for lunch the next day)

o Outer Banks Clam chowder

This is probably not the kind of clam chowder that y'all are used to having. This has a clear broth, not cream or tomato based. It's my fav.

Pro-Fat Level 1

Outer Banks Clam chowder

2 c. diced cauliflower (potatoes are a no-no!!)
1 (32 oz) can or 40 top neck clams
1/2 salt pork (or bacon) cubed
1/2 c chopped celery
1/2 c chopped onions
cracked pepper
salt
1/4 tsp (or more) thyme
1 bay leaf
fresh parsley for garnish (optional)

Drain clams,reserving liquid. Brown salt pork in a litlle oit (bacon needs no oil). Add vegetables, herbs & spices. Stir & let sweat for a minute or two. Add the clam juice. Make sure that everything is covered w/ about 3" of liquid; if not, add water or bottled clam juice. Right before serving, add clams & cook until warmed through. Garnish w/ fresh parsley.

*When I make this, a little wine gets spilled into the pot. tee hee!! I also go a little heavy with the pepper, it seems to bring out the flavors a little more.

o RE: SS Recipes - Jan. 2001

Boneless Buffalo Wings

2 lbs. Chicken Breasts cut as tenders
2-3 eggs beaten
Grated Parmesean/Romano Cheese
Canola Oil

Dip Chicken in beaten eggs and then in grated cheese. Fry in Canola Oil until brown and crispy. Top each tender with sauce. Serve with Blue Cheese Dressing. Yummy!

Buffalo Sauce
8 T Prepared Buffalo Chicken Wing Sauce, most have no sugar, but check ingredients
2 T Butter

Heat Buffalo Sauce in microwave. Add butter until melted.
Top wings with Sauce. I serve with the Roquefort dressing recipe from SS books. You can use any legal bleu cheese.

o RE: SS Recipes - Jan. 2001

Baked Chicken

Level 1 – Pro/Fat

Pour olive oil in a baking dish, enough to cover bottom of pan. Take pieces of chicken and dredged through olive oil skin side down, then place the skin side up. Sprinkle with any spices you like as long as they are legal I have even used parmesan cheese. Bake for 1 hour uncovered. This makes the skin crunchy and it tastes delicious, goes with any vegetables. We had it with sautéed onions and broccoli with mock hollandaise sauce.

Ham and Broccoli Bake

Level 1 – Pro/Fat

Take broccoli spears and wrap slices of ham around. Place seam side down in baking dish. Pour hollandaise sauce on top and bake until hollandaise sauce begins to brown. Very yummy! You could have a green salad along side this dish and it would be wonderful.

o Magnificant Bean Supper

Carbo Level 1
I would tell you the name of this dish in Italian (which is is) but I can't remember the proper words. Oh well. At any rate, I got it from the inside wrapper of a can of beans, and I love it! Great for a super-filling lunch that really keeps you going!

1 19 oz can mixed beans (garbanzo, navy, pinto, kidney, etc.)
1 14 oz. can sugar-free/fat free tomato sauce
1 medium onion, finely minced
3 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
3/4 cup mushrooms, chopped (optional)
1 tsp basil, dried
1/2 tsp oregano, dried
1/2 tsp onion powder
1/2 tsp garlic powder

Whole Wheat bread

Combine all ingredients and place in a small casserole. Bake at 400 degrees for 45 minutes, until beans are bubbly and somewhat crusty on top. Remove and spread on WW toast. Makes about 2 cups.

o Ratatouille From Heaven

Pro/Fat/Veggie Level 1

This is from The Joy Of Cooking. I tried it the other day and it is THE BEST recipe I have EVER made of ratatouille! I tweaked it a bit, and I think it improved it!

Preheat oven to 400 degrees

1/4 cup olive oil
1/2 tsp salt
1 medium 1-lb eggplant, peeled and sliced into 1/2 inch slices
1 medium 1-lb zuchinni, peeled and sliced into 1/2 inch slices

Oil a cookie sheet and place slices on sheet. Sprinkle the oil on the slices of eggplant and zucchini liberally and then salt the eggplant with the salt. (Not the zuchinni). Bake for about 15 minutes until one side is golden brown, then flip until the other is the same. Remove & slice into 1/2 inch cubes. Set aside.

While the slices are cooking, in a large skillet or dutch oven carmelize the following over medium-low heat:

1 leek, white part only, washed and sliced
1 large white or vidalia onion, sliced
3 tbsp olive oil

This will take about 20 minutes. When the onions are brown and sweet, add:

2 large bell peppers, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp fresh ground black pepper
1 cup chopped mushrooms

Saute until the peppers are tender but not browned, 8-12 minutes. Then add:

1 1/2 cups chopped seeded peeled fresh tomatoes (about three beefsteaks. Make sure they are nice and ripe - it makes a big difference in the taste!)
2-3 sprigs fresh thyme or 1/2 tsp dried
1 bay leaf.
1 tsp dried basil

Reduce the heat to low, cover and cook for five minutes. Add the eggplant and zucchini and simmer 20 minutes. Taste and adjust the seasoning.

Wonderful fresh and even better the next day! I like serving mine with a dollop of sour creme on top. Enjoy!

ps - if you don't know how to peel tomatoes, just boil enough water in a pot that will cover them and throw them in for a minute or two. Remove and let cool a bit and the peels just slip off.

o Cheesy Cauliflower Soup

Crock Pot

Pro/fat/veggie - Level 1

1 med. head of cauliflower, separated into flowerets
1 med. onion, chopped
1 stalk celery, chopped
4 cups chicken stock
2 cups cream
1/2 tsp. Worcestershire sauce
1 cup Cheddar Cheese, grated
salt and peppper
chopped chives

Put cauliflower, onion, celery and chickne stock in crock-pot. Cover and cook on low for 6-8 hours. Puree in blender. Return to crock-pot. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through, garnish servings with chopped chives.

No idea who or where this recipe came from. But real yuuumy! Even 8 month old GS likes it.

o Mile High Spinach Pie

Pro/fat/veggie - Level 1

1 med. white onion chopped
small package of mushrooms chopped
1 3/4 of a pound chunk of Swiss Cheese, shredded
1 bunch of spinach with the stems cut off, chopped.
3 eggs
1 1/2 cups cream
salt and pepper

Mix spinach (remember to chop first) onion, mushrooms and cheese in a vary large bowl or stockpot and combine thoroughtly. Spray a deep-dish pie pan thoroughtly with cooking spray. Put all ingredients in the pie pan and pile it high, (It'll look very high and about to overflow - just keep stacking it up into a big pile.
Mix eggs, cream and salt and pepper. Pour over your mound of veggies/cheese. Bake for 1 hour and 10 minutes at 350 degrees. The mound of ingredients will bake down and its done when the middle doesn't jiggle.

As before, not sure who this came from or where I borrowed it from but real yummy. Love to get recipes from Ivillage. com also. (Can also sub broccoli)
Enjoy all.

o Faux Mushroom Risotto

Faux Mushroom Risotto

1 head Cauliflower or 1 bag frozen cauliflower, cooked
2 T butter
2 t minced garlic
1 C sliced mushrooms
1/2 C parmesan cheese
1/2 C heavy cream

Run cooked cauliflower thru food processor using shredding disk...this makes the cauliflower look a little like grains of rice.

Melt butter in large skillet. Lightly saute minced garlic and sliced mushrooms. Add shredded cauliflower; season w/salt and pepper. Let this cook over med heat for about 8 mins. Add parm cheese and cook another 3 mins or so. Add heavy cream, stir and cook another few mins to blend.

Luvyalotz......Delta

o Crock Pot Recipes

(All recipes listed below are Level 1 Pro/Fat - courtesy of Southern Living)
------------------------------------
> ROAST BEEF WITH HORSERADISH SAUCE

1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 (3-pound) eye-of-round beef roast
Horseradish Sauce (see below)

Combine seasonings in a small bowl, and rub mixture over e roast. Place roast in a 3- or 4-quart electric slow cooker. (Cut in half to fit in slow cooker, if necessary.) Cover and cook on Low 8 to 10 hours.

Remove roast to a cutting board, reserving juices in slow cooker. Let roast stand 15 minutes; cut diagonally across the grain into thin slices. Serve with Horseradish Sauce and, if desired, au jus (with meat juices). Yield: 8 servings.

HORSERADISH SAUCE

1 (8-ounce) carton sour cream
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon beef bouillon granules
1 clove garlic, crushed, or 1/8 teaspoon garlic powder

Combine all ingredients in a small bowl; cover and chill, if desired. Yield 1 ½ cups.
-------------------------------------- SAUCY DRUMSTICKS AND THIGHS

1 (14½-ounce) can diced tomatoes with roasted garlic, undrained
1 6-ounce) can tomato paste cup
¼ dried chopped onion or 1 small onion, chopped
2 teaspoons chicken bouillon granules
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried crushed red pepper
6 chicken drumsticks, skinned
6 chicken thighs, skinned

Combine first 8 ingredients in a 4-quart electric slow cooker; add chicken pieces, pushing them down into sauce. Cover and cook on HIGH 3-1/2 to 4 hours or on LOW 6-1/2 hours. Yield: 6 servings.

·This is fall-off-the-bone tender chicken after it simmers in a well-seasoned, thick tomato sauce.
·Use all chicken thighs, if you’d prefer.
-------------------------------
ROASTED CHICKEN
Prep: 10 Minutes Slow Cook: 4 To 8 Hours

·No liquid’s added and no tending’s required when roasting this whole chicken.
·Let this flavorful roasted bird cool completely, and then chop the meat to use in recipes that call for chopped cooked chicken.
·Save the juices that accumulate in the slow cooker for making soup. Just skim off the fat.

1 (4 to 5-pound) roasting chicken
Salt and pepper
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon paprika
2 tablespoons olive oil
1 large clove garlic, minced

Remove giblets from chicken. Remove as much fat and skin as possible. Rinse and drain chicken; pat dry. Sprinkle cavity of chicken generously with salt and pepper.

Combine lemon-pepper seasoning and remaining 5 ingredients. Rub mixture all over chicken, coating the top well. Place chicken, breast sic up, in a I-quart electric slow cooker. Cover and cook on HIGH 4 to hours or on LOW 7 to 8 hours. Remove chicken from slow cooker, and let cool to touch. Remove meat from bones, and chop. Yield: 4-1/2 cup chopped cooked chicken.

o Roast Chicken Marinated in Saffron, Orange & Garlic

Whoa Rondaren! Crock-pot Recipes! Thanks for remembering. They look particularily good too! :)

Saw this recipe on TV. It looked SO good! Is the orange juice OK? I hear tumeric is often substituted for saffron.

ROAST CHICKEN MARINATED IN SAFFRON, ORANGE AND GARLIC

Marinade:
6 cups freshly squeezed orange juice
6 cloves garlic, thinly sliced
Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.

Chicken:
1 chicken (4 to 5 pounds)
Orange marinade
1 orange, quartered
4 cloves garlic, peeled and smashed
1 small onion, peeled and quartered
Salt and coarsely ground pepper
1 cup white wine
1 cup orange juice
2 cups chicken stock
2 tablespoons unsalted cold butter
3 tablespoons finely chopped chives

Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste.

o RE: SS Recipes - Jan. 2001

Lisa,

I don't think the orange juice in the Roasted Chicken Recipe is legal. You can't have fruit or fruit juice with anything.

~Banx

o Eggplant and Sausage and Penne Casserole (just not at the same time)

This recipe can be modified 4 ways for either a Level 1 Pro/Fat or Level 1 Carb

Ingredients (Read instructions to know which to use):
1 tablespoons oil
1 pounds sweet Italian sausage, cut in 1-inch diagonal pieces
1 medium eggplant (3/4 pounds), cut in 1/2-inch cubes
1 small Spanish onion, chopped
1 clove garlic, chopped
1 teaspoons paprika
1 28-ounce can of crushed tomatoes
1 6-ounce can tomato paste
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil leaves)

8 ounces ricotta cheese
1/2 pound mozzarella cheese, shredded
8 oz Whole Wheat Penne Pasta

------------------------------------------
Variation #1: Eggplant and Sausage, Level 1 Pro/Fat
In a large skillet, heat oil, saute sausage eight minutes. Add eggplant, onion and garlic; cook five minutes, or until tender. Stir in paprika and cook one minute. Add tomatoes, tomato paste, basil, and 1 teaspoon salt. (Add a small amount of water if sauce seems too thick.) Bring to boiling. Simmer, partially covered, stirring occasionally for 35 minutes, or until slightly thickened.
-------------------------------------------------
Variation #2: Eggplant and Sausage Casserole, Level 1 Pro/Fat
Prepare as directed in Variation #1. Then in a 2 quart (11x7x2) shallow baking dish, arrange half of eggplant mixture, top with ricotta and half of mozzarella. Top with remaining eggplant mixture. Sprinkle with remaining mozzarella.

Bake 40 minutes at 350 degrees or until heated through. Remove from oven, let stand 10 minutes for easier serving.
---------------------------------------------------
Variation #3: Whole Wheat Penne with Eggplant Sauce, Level 1 Carb
Prepare as in Variation 1 but without the sausage. Serve over cooked WW Penne.
---------------------------------------------------
Variation #4: Eggplant and WW Penne Casserole, Level 1 Carb
Prepare Eggplant as directed in Variation #3. Also cook WW Penne according to package. Mix Penne with Eggplant sauce and layer according to Variation #2. Be sure to use FF Ricotta and leave out the mozzarella cheese as FF “cheese” doesn’t melt well.
-----------------------------------------------------
Serves 6-8

(Hint: Try it with mushrooms instead of the eggplant too.)

o Cream of Broccoli Soup

3/4 cup chopped onion
1 carrot, sliced
2 t mustard seeds (I usually only use 1)
2 T unsalted butter
3/4 lb. broccoli, chopped
2 cups chicken stock/broth
1 cup water
1.5 t fresh lemon juice (I usually use .5 t only)
1/4 cup sour cream

Cook onion, carrot and mustard seeds in butter over moderate heat and add salt and pepper to taste. Stir until onion is soft and then add broccoli, broth and water. Simmer the mixture, covered, for 15-20 minuutes. If you have a hand-held, just puree the soup in the pan, otherwise puree in a blender until smooth. Put into another saucepan and whisk in the lemon juice and more salt and pepper (to taste). You can either whisk in the sour cream or garnish the soup with a dollop when served.

(Note: This is not level 1 (it has a carrot). If you're going to omit the carrot, I'd omit the mustard seeds, too, as the sweetness from the carrot counteracts the bitterness of the mustard seeds. )

o 3 Cheese Sauces

Hiya. Here's a great cheese sauce that is as creamy and smooth as the real thing! I used it on veggies, but you could do LOTS with it!

THE BASIC RECIPE:

1/2 cup mayo
1/3 cup heavy creme
Finely shredded cheese (amount varies)

Combine mayo and creme in a sml saucepan over low heat. Cook for about five minutes, until slightly thickened. Add cheese and stir. HEat, stirring occasionally until cheese is melted and sauce is smooth. Makes 1 cup.

THE VARIATIONS:

Cheddar: Use 1 cup shredded cheddar in the recipe.
Mornay: Add 2 tbsp dry white wine and use 1/2 cup shredded swiss cheese.
Alfredo: Add 1 clove minced garlic (1/8 tsp powder) and 2 tbsp dried parsley (or minced fresh). Use 1/3 cup grated FRESH parmesan cheese.

Enjoy!

o RE: SS Recipes - Jan. 2001

Fill a big glass with crystal lite OR diet root beer OR diet cream soda with crushed ice.. pour heavy whipping cream in last and stir.. great for curbing my sweet urges!

o German Sauce

Level 1 - Pro/Fat
My sister sent this to me who is also SSing.

Sauté two chopped green onions, one portobella mushroom in two tablespoons
of butter, add 1 cup sour cream, 1 tsp paprika, 1 tsp Worcestershire sauce
and a little salt. Don't boil it just simmer it. Pour that over steak or
veal.....you would just die it tastes so good.

Since I don't have the exact ingredients, I am going to use shallots and shiitake mushrooms.

Linda in AL

o pizza soup

I saw this in a magazine and made it last night. It helped my pizza craving!

PIZZA SOUP
1 1/4 c. sliced fresh mushrooms
1/2 c. chopped onion
1 tsp. vegetable oil
2 c. water
1 15 oz. can (sugar free) pizza sauce
1 c. chopped pepperoni
1 c. chopped fresh tomatoes
1/2 c. cooked Italian sausage
1/4 c. grated Parmesan cheese
1/4 tsp. Italian seasoning
shredded mozzarella to your liking

In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes. Add water, sauce, pepperoni, tomatoes and Italian seasoning. Bring to boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Before serving, stir in Parmesan cheese. Garnish with mozzarella.

The magazine says this is best accompanied by "Savory Cheese Bread" but I'll spare you the gory details of the recipe!! :-)

o Crock Pot Spicy Beef Roast

Crock Pot Spicy Beef Roast
Level 1 Pro/Fat
Serves 4
2-3 pound beef roast
15 oz can tomato sauce (Hunts has no sugar in the ingredients)
1 tablespoon Cajun Seasoning (ingredients: dehydrated garlic, spices, salt, paprika, dehydrated onion, red pepper)
2 tablespoons Brown Sugar Twin
Salt and Black Pepper to taste
Spray Crock Pot with Pam, Place frozen or defrosted beef roast in the bottom. Pour tomato sauce over the roast, sprinkle with spices and sugar twin. Cover and cook on low for 8 to 10 hours. I like to use frozen roasts because they cook tender but don't completely fall apart. I served this with steamed cauliflower.

o Ranch Salad Dressing

Pro/Fat Level 1

RANCH SALAD DRESSING

Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1 In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

o baked tarragon chicken thompson

BAKED TARRAGON CHICKEN THOMPSON

Recipe courtesy Gourmet Magazine

1 cup crème fraiche
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
Freshly ground black pepper, to taste
8 boneless skinless chicken breast

Preheat oven to 350 degrees. In a 13 by 9 -inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in 1 layer. Bake chicken in middle of oven 30 minutes, or until cooked through.

Yield: 8 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Difficulty: Easy

o Creme Fraiche

There are a few variations in creating Creme Fraiche. Many call for roughly 3 parts cream to 1 part buttermilk. I've also seen some with yogurt instead of buttermilk. This sits overnight in a warm place. I don't believe buttermilk is legal so...

This is the other recipe floating around:

Equal parts heavy cream & sour cream.
Mix together and place in room temp area for 2-5 hours.
Stir - refridgerate.

Sounds wacky leaving dairy products out for so long huh?

I imagine that one could make the Baked Tarragon Chicken recipe with just the Sour cream/heavy cream combo.

Anyone know if the sitting out for 5 hours part is completely necessary?

o RE: SS Recipes - Jan. 2001

MILKSHAKE-YUMMY!!!!!

1 1/2 cups crushed ice
1 c. Heavy whipping cream
1/2 c. egg beaters- any product like this OR 2 raw eggs
1 tsp. + a little more of vanilla extract-dont limit yourself though- I will try banana, lemon, and coconut eventually
8 packets of sweetner- I used Splenda- recipe says Equal
Make in blender.
This makes 1 large - almost 32 oz shake- treat yourself to a straw- yummy and are you sure this isnt cheating its so good! Suzanne in Ky

o Homemade Cheese Whiz

I was craving Cheez (sp?) Whiz in my celery and came up with this alternative. I liked it, no guarantees that anyone else will ::grin::

Ingredients:

almost 1/3 c Heavy Cream
2 Tbsp. butter
3 slices of American Cheese (torn into pieces)

In a small saucepan over medium heat combine cream and butter. Heat until hot, but not boiling. In small amounts, add American cheese until it is all in the saucepan. Stir continually. When the mixture is totally combined and smooth, remove from heat. Pour into a small custard cup (or similar glass dish). Refrigerate until cold.

P.S.- My ingredient amounts are approximate.

When it is cold, I spread it on celery sticks...yum! You can probably get creative and add other ingredients to *flavor* the cheese mixture.

Hope someone else enjoys this, too!

Kimberly :)

o Salad Dressing to use with Carb meal

I have just started SS for the 2nd time (this time for good!) and wanted to share this great tasting salad dressing that can be used when eating salad and a carb meal. Mix equal parts of Soy Sauce and Lemon Juice. That's all and it is excellent.

o RE: SS Recipes - Jan. 2001

Tender Pot Roasted Beef
Pro/Fat/Veggie Level 1

1-2lb bottom round or rump roast, trimmed
Juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
2 medium turnips, peeled and quartered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 teaspoon dry mustard
1 teaspoon dried thyme
2 cups tomato juice

Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350. Prepare beef in oven cooking bag according to pakage directions,(calls to shake bag with tablespoon flour, I used about 1 teaspoon with no problem, this is the only illegal thing about reciepe but I don't think much flour is actually consumed) Return to roasting pan. Arrange onions and turnips around beef. Top with celery and bell pepper. Sprinkle beef with garlic, mustard, and thyme. Pour tomato juice around beef in cooking bag. Seal bag, cut slits. Roast for 1 hour or until very tender. Remove beef from oven cooking bag and let stand covered for about 5 min, cut into slices. Arrange vegetables around beef on serving platter.

o RE: SS Recipes - Jan. 2001

I am wondering if someone can answer my question
What exactly is Whole Wheat Pasta? Is is simply pasta made with Durum Semolina?

Thanks

o RE: SS Recipes - Jan. 2001

The pasta must say whole wheat not duram semolina.

o Roast Broccoli - Yes.... Roast Broccoli

I cannot begin to tell you how delicious this is. I've never roasted broccoli before & it saddens me that I've been missing the boat. I love roasted veggies. They sort of carmelize and the sweetness comes out but I never thought to do broccoli.

Toss pieces in some olive oil or spray w/Olive oil Pam, etc. However you want to do it as long as it is coated a bit w/oil. I added fresh garlic. Salt pieces and place in a single layer on a sheet pan.

Roast at 500 degrees for approx. 10-12 min.

It is so delicious. Like candy.

o cheese cake dessert

2 pkgs. cream cheese softened
1 envelope unflavored gelatin
1 cup boiling water
1 tsp. vanilla
6 packets of sweetner of your choise.

Put sweetner and gelatin in a large bowl. Add boiling water. Add cream cheese and vanilla and beat on low until smooth. Pour into dessert dishes and chill for about 3 hours.

This is from Vickie A. at iVillage.com

o Simmering Steak

Brown any type of steak in a little bit of olive oil on each side. Add 1 cup of red wine, garlic, sliced mushrooms, chopped onion, and chopped green and/or red peppers. Cover and simmer for 1 1/2 hours. Delicious!!!!!! I can't believe how tender the meat was.

o RE: SS Recipes - Jan. 2001

I'm having steak tonight. NY Strip is my favorite and I loaded up on them with a $2.99/pound sale.

I've been using my cast iron pan.
coat steak with fresh, coarse-ground pepper. Season w/coarse kosher salt. Press into steak.
Put some olive oil in pan. Crank the heat. When hot place steaks in pan to sear. Flip. When done, remove from pan and pour red wine into pan to deglaze it. Let reduce, add a bit of heavy cream & maybe a pat of butter. To die for.

o Pork Chops with Lemon Pepper

Level 1 Recipe

Pork Chops
Lemon Pepper
Garlic Powder
Olive Oil
2 Garlic Cloves - minced
1 Lemon
1/4 cup White Wine

Heat about 1/4 cup olive oil in pan. Sprinkle lemon pepper and garlic powder on pork chops. Fry in oil until nicely browned. Continue cooking on low heat until chops are cooked. Remove pork chops and add minced garlic, cook slowly, then turn up heat and deglaze pan with wine. Squeeze fresh lemon in pan and spoon over pork chops.

I really rubbed the lemon pepper into the chops and had a nice coating on them.

o Shrimp and Feta Cheese

Yum! Yum! Yum!

3 T. olive oil
1 1/2 lbs. large shrimp, peeled
1 c. finely chopped onions
2 t. minced garlic
1 28 oz. can diced tomatoes, drained
1/2 c. white wine
1 T. lemon juice
1 t. salt
1/2 t. black pepper
1/8 t. cayenne pepper
1/2 lb. feta cheese, crumbled

Preheat oven to 400 degrees.
In a large skillet, warm oil over med. heat. Saute shrimp for 15-30 seconds per side, or until they just turn pink. Remove shrimp and set aside.
Add onions and cook until softened, 3-5 minutes.
Add the garlic and cook for 1 minute, stirring constantly.
Add the tomatoes, wine, lemon juice, salt, black pepper, cayenne pepper and stir to combine. Bring to a boil. Cook for 5-8 mins stirring frequently.
Spread tomato sauce in baking dish. Arrange the shrimp on top of the sauce. Cover with the feta cheese.
Bake for 10-15 mins, or until the tomatoes are bubbly, the shrimp is cooked through, and the feta has melted. For added browning, place under the broiler for 1-2 mins.

o Cream of Tomato Soup

I stole this from the Official Somersizing Site. Seems simple.
------------------------
Be sure to check the label on the tomatoes for sugar content, some have more than others. I look for about 2 grams or less. It is so easy to make!

1 large can of crushed tomatoes
3 Tbs. butter
1/2 pint of heavy cream
shredded cheese to top the soup
Salt and Pepper to taste

Heat together the cream and butter so they thicken in consistancy. Then add the can of tomatoes, salt and pepper. Heat up and enjoy topped with cheese. Yumm......

o Breakfast Muffins

Breakfast Muffins
Level 1
Pro/Fat Veggie

1/2 lb sausage meat
1/2 cup onion -- chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
12 eggs
1/4 cup green pepper -- chopped
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

In a skillet brown the sausage and drain well. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes, or until a knife inserted near center comes out clean.

I did find this on a website but don't remember what it was.
I used mild sausage but next time will use one with more kick. Also, I would probably add some mushrooms. I think as long as you stay with 3/4 cups of veggies you can use whatever you want. They do puff up, but deflate quickly. You could probably top with sourcream and some crystal hot sauce. Yummy!

Linda in AL

o Flourless Brownies

Passover (Flourless) Brownies

•3/4 cup unsalted butter, softened
•3/4 cup sugar
•6 ounces bittersweet chocolate, melted
•5 eggs, separated
•pinch of salt

--------------------------------------------------------------------------------
1.Cream together butter and sugar.
2.Add egg yolks and combine.
3.Stir in chocolate and salt.

4.Fold in egg whites.
5.Bake in 350 oven 40 minutes, then remove immediately to refrigerator.

Taken from Dr. Rogers page (thought I would give credit to whoever this man is).

I have not made these, but I thought it might be easy to convert the sugar to whatever sweetener you use.

Linda in AL

o RE: SS Recipes - Jan. 2001

AAAAAnnnd the brownies have chocolate. That is definitely a Level 2 recipe. Sounds good, though. I would keep it for a special occasion!

o Thousand Island Dressing

This is from the "Moosewood Cookbook"....I found my stash of old vegetarian cookbooks (I was once vegetarian) and this was such a great dressing I used to crave it. Caution: don't eat this unless you like horseradish.

1 cup mayonaise
1 medium tomato or equivalent amount of canned tomatoes, drained
scallions
horseradish
Tabasco or cayenne to taste (optional)

Peel the tomato and squeeze out the juice and seeds. Mince the pulp. Or mince seeded and drained canned tomatoes. I would usually use about 2-3 of them out of the can. Add to mayonaise with chopped scallions and horseradish to taste. Dash of Tabasco or cayenne if you like. Mix together. The color will not look like bottled 1000 Island Dressing. It will be pale, but the taste of each ingredient is really distinct and makes for a great dressing. Keeps about one week (maybe longer) in refrigerator...if it lasts that long.

Kary

o Chocolate Ricotta 'Moose'

I know of the controversy of ricotta cheese. But for those who are still eating it...here's a different way. Yum.

3 oz. unweetened chocolate, melted
1 pound ricotta cheese
1 tsp Vanilla extract
Splenda to taste (recipe calls for Honey to taste, about 1/3 cup)
Whipped Cream

Blend the melted chocolate, ricotta cheese, vanilla and splenda in a blender or food processor until very smooth. Pour into dessert cups and chill.

To serve, mound whipped cream on top. You can mix a little unsweetened cocoa and splenda together and sprinkle on top for garnish.

o Pots de Creme Au Chocolat

Don't be afraid by the name. Its EASY

2 cups heavy cream
8 ounces of unsweetened chocolate
Splenda to taste (I like my "dark", others may like their's more sweet, so use splenda according to your own sweet tooth.)
6 egg yolks
1 tsp Vanilla Extract
heavy cream, whipped

In a double boiler, heat the cream and chocolate until the chocolate has melted and the mixture is a smooth and uniform color. Remove from heat and add splenda to taste. In a blender, whip the eggs and then pour the milk-chocolate mixture slowly into the whirling blender until smooth and thick.

If it doesn't thicken enough, pour the mixture back into the saucepan and cook on low heat, stirring constantly unti thick. If it is cooked too long or too rapidly, it may become slightly curdled. Another quick whirl in the blender will smooth it.

Add Vanilla and stir. Pour into dessert cups (wine glasses are nice), filling about half full. Chill. Serve with plenty of the freshly whipped cream on top. Awesome and rich and looks like you slaved for hours..........oui, oui.

o Tzatziki Sauce

Greek Yogurt sauce, good with the humous and for dipping vegees when you need a carbo meal.

2 large cucumbers, peeled, seeded and grated
2 garlic cloves, pressed or minced
2 cups plain FF yogurt
1 TBSP fresh mint or 3/4 tsp dried
salt and pepper to taste

Lightly salt the cucumbers, place in a colander or strainer, and set aside to drain out the water for about an hour.

In a bowl, combine the drained cucumbers with the remaining ingredients. Chill for about 30 minutes.

Serve with humus, vegees and/or with the WW pita bread

Tzatziki Sauce #2

Cucumber, same as above
Garlic gloves, same as above
Parsley, chopped
Small amount of chopped onion to taste
2 cups of FF yogurt or a mixture of 2 cups FF yogurt and FF sour cream
Dash of cumin, coriander, oregano and salt & pepper.

Mix and serve as above.

o Hot Dried Beef Dip

HOT DRIED BEEF DIP

Level 1 Pro/fat

1 8 oz. cream cheese, softened
3 T cream
1- 2½ oz. jar dried beef
2 T minced onion
2 T chopped green pepper
1/8 tsp. black pepper
½ C sour cream

Blend cream cheese and cream. Stir in dried beef, onion, green pepper and black pepper. Mix well. Stir in sour cream; spoon into baking dish. Bake 15 minutes at 350 degrees F.

Serve with cut up veggies.

o Hummus

HUMMUS

Level 1 - Carb

1 Can Garbanzo Beans
1 8-oz. container FF plain yogurt
1 tsp. Dijon mustard
1-2 cloves garlic, minced

Puree until smooth and chill.

Serve with toasted WW pita chips.

o WW Pasta for Extruders

Found this at IVillage.com by Kwvegan Vegan I think. Sorry if I am not giving credit to correct person. Copied this word for word.
"Whole Wheat Pasta for Extruders: 2 cups of whole wheat flour or any whole grain flour, 8 oz of egg whites or 12 oz. water. I "cheat" a bit by running the dough through a food processor first. In a matter of moments you can see the pea-sized dough form. You can, of course, just use your machine to mix. It's a tad slower, but when we're talking about great-tasting pasta what's a few extra moments? You will find that the WW will extrude faster than the semolina because there is nothing but WW and moisture. If you're going to dry the pasta for later use make sure to dry it well, else just cook it up (cooks up very quickly). WARNING: If you use egg whites, be prepared to have a sudden foaming (from the eggs cooking out of the pasta). VARIETIES: Add some freshly cracked pepper and finely chopped basil or maybe a litle oregano into the pasta dough. One of my favorites is to really do a number on some sun-ripened tomatoes(I run it through a small food processor to get it as finely chopped as possible) and add some of that incredible flavor along with a few pinches of oregano. Sona bona(so good). Oh, make sure that you soak your die in very hot water and ignore the advice about spraying it with oil. I've never found it necessary, but the soaking? You bet! kwvegan vegan"

o Another Cheesecake Recipe

A friend of mine gave me this recipe...made it last night and DH loved it! The only thing missing is the crust and sugar..which I substituted with Splenda!

3 8oz Pkg.s Cream Cheese
1 cup Splenda
6 XL Eggs
1 pt. Sourcream
1 tsp fresh lemon juice
1 tsp vanilla

Soften cream cheese and mix with Splenda using mixer. Separate eggs..put yolks in with creamcheese and put egg whites in separate bowl. Mix yolks and cheese mixture then add sourcream, lemon juice, and vanilla.

Beat egg whites in other bowl until stiff, but not dry....at highest speed. Fold egg whites in the cheese mixture.

Pour into 9" spring pan and bake at 450 degrees for 10 minutes. Turn oven down to 250 degrees and bake for another 1 1/2 hours. Then shut oven off and leave in oven with door shut for another hour. Remove and refridgerate!

It tastes very good when it is real cold from the fridge.

Enjoy!

o RE: french vanilla ice cream

This is from my Ice Cream maker manufacturer. I made some substitutions for Sommersizing. Ingredients are: 1 1/4 cup light or table cream and 1/2 cup water (I substitute this for, the 1 3/4 cup whole milk), 1/2 cup egg substitute (I use this because the eggs are raw), 2/3 cup of splenda (or equivilent--original recipe uses 2/3 cup of sugar) 2 cups heavy or whipping cream, 1 Tablespoon vanilla. Whisk eggs and sugar about a minute or two until eggs are light and sugar is dissolving. Mix in light cream and heavy cream and vanilla until it is well combined. Pour into ice cream freezer and follow manufacturers instructions. This would be pro/fat.

o RE: SS Recipes - Jan. 2001

I made my own recipe the other night for the Tzatziki Sauce. God, I had forgotten how good this was. I sort of combined the two recipes and took the first one, yet added ground cumin and oregano. I used to wait on tables in a Greek Restaurant. Except for the fact that they made their's with low fat or regular fat yogurt (as opposed to fat free) it tasted identical. Tastes GREAT on vegees, (raw or I had mine with steamed broccoli) and as a fat-free salad dressing. I also warmed up a slice of WW pita bread, sliced it into quarters and dipped it in the sauce. Really good and totally legal.

Kary