Cookie glazeCan you pulverize the hell out of granulated sugar in a food processor? Have you got a fp? I wanna see what turns up here that doesn't have powdered sugar in it. * Exported from...
Snowed In 1157Damsel I love that cookbook! (And I should have known that Chris would have it!) Here's a good Christmas-cookie recipe from that book: Cornmeal-Ginger Cookies (from CafŽ Beaujolais) Makes about 55 cookies 1...
Snowed In 1159Let me dig through Mastercook. I think I have 3 different recipes I like. One is a jalapeno and jack cheese recipe which I really, really...
We seldom go out on NYE. If we do, we go for an early dinner and are usually home by 7pm. I'm almost always sound asleep by Midnight ;) We thought we would have some friends over this year. It'll just be 6 of us total. The app recipe came from diabetic-recipes.com.
Partial menu:
Appetizer: (I'm going to 1-2 it-we don't need 40 for 6 people) Avocado in Tortilla Cups (makes 40 pieces)
10 6-inch corn tortillas vegetable cooking spray 3 large ripe avocados 2 cups (456 g) plain nonfat yogurt, drained 1 large plum tomato, seeded and finely minced 2 tablespoons (20 g) minced shallots or red onion 2 large cloves garlic, minced 3 tablespoons (45 ml) fresh lemon juice 2 tablespoons (30 ml) fresh lime juice 1 teaspoon (5 ml) chili powder dash cayenne pepper 10 pitted ripe olives for garnish minced fresh cilantro for garnish
Preheat oven to 375¡F (190¡C), Gas Mark 5. Lightly spray mini-muffin cups with cooking spray. Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack. Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve. Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve. To buttemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter. Per 2-piece serving: 95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium Diabetic exchanges: 1-2 carbohydrate (bread-starch), 1 fat
Beef Roast (I'm not sure what cut yet) Twice baked potatoes or Margaret's party potatoes If I can find decent asparagus I'll make a bernaise sauce Red cabbage Bread
Not sure about dessert yet. I'm thinking a big chocolate cake.
Michael
-- ...Bacteria: The rear entrance to a cafeteria.
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