Carnival of the Recipes #151 - Special Diet Edition

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.

BOTDA

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

Carnival of the Recipes

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.

Recipes

Carnival of the Recipes #63 is up and running at Everything And Nothing
Carnival of the Recipes

The topic is Tricks, Treats & Eats

“…some dishes are just a tad more complicated than others. It may not always be that they are complicated in the kitchen per se - maybe they have a secret ingredient that’s hard to guess or they offer a unique twist on an old dish. Whatever the case, the tricky part makes the treat part even better”

Everything And Nothing

How America Cooks

How different are younger women from older women
when it comes to cooking?

A new survey has found many differences in entertaining and
cooking habits among women in their 20s and women in their 40s –
many of which can be seen as the holiday entertaining season approaches.

More women in their 20s use convenience foods and
entertain more simply – with fewer guests and fewer foods served.

Meanwhile, women in their 40s tend to cook more traditional
meals for more guests to recreate their holiday memories.

New Survey Reveals The Cooking Habits Of Different-Aged Women

October 2005 (Medialink) - How different are younger women
from older women when it comes to cooking? A new survey has
found many differences in entertaining and cooking habits among
women in their 20s and women in their 40s – many of which can be seen
as the holiday entertaining season approaches.

The survey of 1,550 women, commissioned by
The Betty Crocker Kitchens and conducted by Digital Research,
found that 40-somethings almost never ate out at restaurants,
learned to cook at a younger age, and had more meat and potatoes
meals as children.

Meanwhile, 20-somethings ate out more, did not learn to cook
until an older age and had more ready-to-prepare products as meals.

What can you expect when the holidays come around?
More women in their 20s use convenience foods and entertain
more simply – with fewer guests and fewer foods served.

Meanwhile, women in their 40s tend to cook more traditional meals
for more guests to recreate their holiday memories.

For ideas on entertaining and find helpful recipes and tips
that reflect your cooking style by visiting www.seekyourthing.com.