122 good no Recipes

olive oil, white wine vinegar, dried oregano (or to taste), minced fresh garlic (no more than 1 tsp fresh, or use garlic powder), grated parmesan cheese (or to taste), sugar, salt and pepper, arugula or 7 cups romaine lettuce, garbanzo beans (rinsed and well drained ), cucumber (peeled and chopped into about 1/2-inch pieces), red bell pepper, thinly sliced, red onion, thinly sliced, tomatoes, dry italian salami, sliced into thin strips (genoa salami is good to use), kalamata olive (or use canned pitted black or green olives), crumbled feta cheese (or to taste), salt and pepper

cream cheese, no-bean chili (hot is good ), monterey jack cheese, picante sauce

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

carrot, peeled and shredded, onion, peeled and cut into fine shreds, garlic clove, minced, celery , cut into fine shreds, cauliflower , cut into fine shreds, leaves lettuce, shredded (best with a good leaf lettuce), butter , no substitutions, cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish), dry white wine, salt and pepper, to taste (take caution not to over if serving with ham, the meat will be y enough to add piquancy to tsp)

ground beef , make into 1/4 lb burgers of your favorite burger recipe, lump crabmeat (no imitation), fresh breadcrumb, parsley, black pepper, salt, old bay seasoning, dijon mustard, mayonnaise, egg, beaten, bacon, uncooked, cheese, white american, lettuce leaves, tomatoes, hamburger buns, good quality

right , 1 pound) brown sugar, butter, melted (must be butter, no marg.), eggs, vanilla, good-quality unsweetened cocoa, flour, baking powder, salt, chocolate chips (bits of chopped chocolate, whatever you prefer)

butter, softened (no substitutions), white sugar, egg yolks, good quality vanilla, flour

tubes refrigerated buttermilk biscuits (pillsbury is good !), butter, melted (no subs!), bacon, cooked and crumbled, parmesan cheese, onion, finely chopped, green pepper, finely chopped

vanilla bean, heavy cream, milk chocolate, finely chopped (if you are using dark chocolate use 575g chocolate- if you are using milk chocoate, use 650g and no ), butter, soft, as needed milk chocolate (melted , tempered, for coating, approx.300-400g) or as needed white chocolate (melted, tempered, for coating, approx 300-400g), icing sugar, coconut (toasted ), candy canes, finely crushed (blender works good), assorted nuts, chopped to your desire, cocoa powder, your choice of party candy sprinkles

fresh spinach, shredded sharp cheddar cheese, crouton, bacon, crumbled, wine vinegar, sugar or 3/4 cup splenda substitute, grated onion, paprika, salt, good quality olive oil (no substitutes)

butter (no substitutes), maple syrup (it is best to use a good-quality brand of for this), vanilla (can use more ), cinnamon (or to taste)

cake flour (use only), good-quality dutch-processed cocoa powder, salt, baking soda, sour cream, butter, softened (no subs), butter, softened (no subs), white sugar, dark brown sugar , packed, chocolate flavoring, vanilla, eggs, room temperature (leave out 30 minutes at room temperature before using)

potatoes (any kind ), dozen hard-boiled egg, mayonnaise, sweet onion, celery seed, salt & pepper

chopped peperoncini (no stems or seeds), green olives, black olives, chopped garlic, chopped artichoke hearts, chopped tomatoes, fresh basil leaves, freshly ground pepper to taste, lemon juice, good olive oil

ham, white wine, carrot, peeled and shredded, onion, peeled and cut into fine shreds, garlic clove, minced, celery , cut into fine shreds, cauliflower , cut into fine shreds, leaves lettuce, shredded (best with a good leaf lettuce), butter , no substitutions, cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish), dry white wine, salt and pepper, to taste (take caution not to over if serving with ham, the meat will be y enough to add piquancy to tsp)

garbanzo beans , aka chic peas, rinsed and drained, kidney beans, light, rinsed and drained, wax beans, rinsed and drained, good ham , julienned, cubed swiss cheese, sour cream, mayonnaise, lemon juice, fresh , no seeds, dill weed, prepared mustard, salt and pepper to taste

mayonnaise (no substitute), sour cream, dry italian dressing mix (such as good seasoning ), diced red, orange or green bell pepper, grated swiss cheese (gruyere is excellent, too), sliced italian, french, rye , or any hearty bread

frozen spinach leaves (thawed ) or 1 bunch fresh spinach, rinsed and drained, fresh garlic, minced, fresh romano cheese, good virgin olive oil, butter (no exceptions), salt and pepper, fresh nutmeg (if you don tsp have fresh omit)