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Hot Fudge Sauce
1 package semi sweet chocolate chips
2 tbs butter
1 can condensed milk
2 tbs water
1 tsp vanilla extract
In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla. Cook and stir constantly until thickened,
about 5 min. Serve warm over ice cream. Refrigerate leftovers.
Hush Puppies
Ingredients
1 cup cornmeal
1/4 cup all-purpose flour
2 teaspoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup buttermilk or sour milk (see tip, page 000)
1/4 cup sliced green onions (2)
Shortening or cooking oil for deep-fat frying
Directions
1. In a medium bowl stir together cornmeal, flour, sugar, baking powder,
baking soda, and salt. Make a well in center of flour mixture; set
aside.
2. In another bowl combine egg, buttermilk, and green onions. Add egg
mixture all at once to flour mixture. Stir just until moistened (batter
should be lumpy).
3. Drop batter by tablespoons into deep, hot fat (375 degrees F). Fry
about 3 minutes or until golden, turning once. Drain on paper towels.
Serve warm. Makes 14 to 18 hush puppies
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.
Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.
Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.
Famous Recipes cooks up Low-Fat Roasted Cauliflower
Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot
Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.
Roasted Corn And Green Chile Soup.
Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.
April Fools Carnival of the Recipes
The April Fools Carnival of the Recipes comes with a special surprise. The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes
Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for April 1, 2007. To get the Award Code you can visit the Award Code Page
Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.
Some featured Recipes include: Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes Heavenly Hots posted at Pancake Recipes Buffalo Chicken Wings posted at Chicken Recipes Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes. Tailgate Potato Salad posted at Famous Recipes Fruit and Nut Easter Eggs Huckleberry Merlot Sauce posted at Diabetic Recipes Basic Fried Chicken Recipe posted at Famous Recipes
Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes
Hearts-Full-of-Love Pre-Valentine’s Day Carnival of the Recipes
The Valentine’s Day Carnival of the Recipes is up at Morning Coffee
This week for your gustatory pleasure we have a bevy of treats guaranteed to make your heart go pitter pat, whether you to cook, or to eat, or both! Sweets for Your Sweetie (or your own Sweet Tooth)
Slow Cooker Recipes will be hosting in a couple of weeks so get out your crock pot or slow cooker and get something spectacular cooked up for the Slow Cooker and Crockpot Carnival of the Recipes.
Fresh Vegetable Antipasto – 7g Carbs, 2g Fiber
Makes 4 servings
Low cholesterol and Diabetic
1 8-oz (240 g) red bell pepper
12 pencil-thin asparagus spears, about 4 oz (20 g)
total, woody ends removed
4 oz (120 g) fresh mushrooms, cleaned
Olive oil cooking spray
3 small curls Paremesan cheese
2 Tbsp (30 ml) balsamic vinegar
Freshly ground pepper
Fresh basil for garnish (optional)
Preheat the broiler. Place the pepper under the broiler and char on all sides. Remove from oven and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds. Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.
Place the asparagus and mushrooms on a foil-lined cookie sheet.
Lightly coat with cooking spray and broil, turning often, until
cooked al dente. Transfer asparagus and mushrooms to the antipast dish. Top with cheese curls.
Spray the venetables with cooking spray and drizzle with the
vinegar. Grate pepper on top and garnish with fresh basil,
if using.
Per serving:
33 calories (6% calories from fat), 2g protein, trace total fat
(0 saturated fat), 7g carbohydrate, 2g dietary fiber,
0 cholesterol, 5mg sodium
Diabetic exchanges: 1 vegetable
is up at New Hampshire State of Mind Carnival of the Recipes #125
CARNIVAL OF THE RECIPES, NEW HAMPSHIRE Edition!! Next week, our host will be Diabetic Recipes so be sure to get your DIABETIC recipes submissions to recipe.carnival@gmail.com by 12 p.m CST Saturday.
The 100th Edition of the Carnival of the Recipes
is up at Trub. The sediment of life.
Includes Mango Salsa, Chicken recipes, fish burritos cucumber salad, rice pudding and plenty more.
Inside Turkey Tips from a Master Chef: Prepare to Impress Without the Stress
Want to set your Thanksgiving dinner apart from the rest but still have time to enjoy the company of family and friends? According to the National Turkey Federation, 97% of Americans eat turkey at Thanksgiving. Yet, many cooks, especially new ones, struggle with how to orchestrate the perfect turkey, timed right with just the right side items. Make this holiday season one to remember with the inside scoop from former Presidential chef and Certified Master Chef, Stephen Giunta.
Former White House Chef Shares Top Tips for a Simple, Yet Elegant Holiday Dinner
Want to set your Thanksgiving dinner apart from the rest but still have time to enjoy the company of family and friends? According to the National Turkey Federation, 97% of Americans eat turkey at Thanksgiving. Yet, many cooks, especially new ones, struggle with how to orchestrate the perfect turkey, timed right with just the right side items. Cooks’ fears range from not having enough turkey to serving turkey that tastes like cardboard.
Did you know?
* You should figure to buy at least two pounds of turkey per guest – This allows for second helpings and some leftovers.
* Savory rubs and rich glazes – added at different stages of preparation – are a way to give your turkey a new twist.
* Cooking a turkey doesn’t have to be difficult. Sometimes the best results come from simpler techniques.
Make this holiday season one to remember with the inside scoop from former Presidential chef and Certified Master Chef, Stephen Giunta. One of only 60 Certified Master Chefs in the United States, Chef Giunta shares his suggestions on preparing a Thanksgiving suitable for a President’s table, or your own! Throughout his career, Chef Giunta has prepared hundreds of turkeys using every cooking style and approach, and can share his tried and true techniques and tips to make your Thanksgiving meal a success.
How to Feed an Army with Recipes from NTIS; Popular Recipes from the Military Make Cooking for Large Groups Easy
When the prospect of cooking for large groups leaves you wondering what to serve, let the National Technical Information Service help. NTIS takes the guesswork out of planning and preparing menus with time-tested recipes used by the U.S. Army. The Armed Forces Recipe Cards with Index (on CD-ROM) is available from NTIS.
These terrific, sure-fire recipes provide culinary inspiration along with instructions for cooking to make portions for 100 people or more. Whether your job is to feed small or large groups, or you just need a new idea, the Armed Forces Recipe Cards with Index can easily be decreased or increased to suit your serving needs. These recipes are ideal for scouting organizations, prisons, schools, non-profit organizations, churches, or any other establishments that cooks for large groups. This CD contains more than 1,300 recipes from appetizers to desserts, and many recipes include the nutritional value of food.
Find all your favorite recipes fast with an easy-to-use index arranged by topic including:
– Appetizers
– Salads
– Beverages
– Sandwiches
– Breads, Pasta
– Sauces
– Cheese and Eggs
– Gravies
– Cakes, Frostings, Cookies
– Pastries, Puddings
– Meats, Fish, Poultry
– Vegetables
Armed Forces Recipe Cards with Index (on CD-ROM with Search and Retrieval Software) is available from NTIS, call 1-800-553- 6847 or 703-605-6000, for $79 plus $5 handling fee, quote order number TM10412KTJ. Most major credit cards accepted. Fax orders to 703-605-6900. Order online at http://www.ntis.gov/products/bestsellers/recipes.asp.
Through a special arrangement with the U.S. Army Publishing Agency, NTIS promotes and distributes over 27,000 Army publications, including Technical Bulletins, Technical Manuals, Field Manuals, Army Regulations and similar publications to the general public. Search the NTIS Web site at http://www.ntis.gov/products/families/military.asp.
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The National Technical Information Service is the federal government’s central source for the sale of scientific, technical, engineering, and related business information produced by or for the U.S. government and complementary material from international sources. NTIS also offers thousands of multimedia, training, and educational programs produced by federal agencies. Approximately 3 million products are available from NTIS in a variety of formats: electronic download, online access, computer products, multimedia, microfiche and paper.