3304 mousse point rest Recipes

bananas, mashed, splenda sugar substitute, natural applesauce, all-purpose flour, whole wheat flour, salt, baking soda

soy sauce, cornstarch (3 points), garlic cloves, minced, beef round steak , cut into thin strips, water, soy sauce, cornstarch (2 points), splenda sugar substitute, diced red peppers, olive oil, divided, carrots, thinly sliced, green onion, cut into 2 inch pieces (separate the white from the green )

old points : 6 pt points+: 7 pt, calories: 259 fat: 12.3 g protein : 10.1 g carb: 29 g fiber: 2.9 g sugar: 1.4 g, sodium: 590.5 mg (without salt), if you make the homemade low-fat buttermilk ranch ad 1 point plus or 52 calories ., potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on), olive oil, smoked paprika, chili powder, onion powder, garlic powder, cumin, coarse salt and fresh cracked pepper, center cut bacon, cooked & finely chopped, sharp shredded cheddar cheese, diced scallions, sliced pickled jalapeno (jarred on canned ), low-fat buttermilk ranch dressing, old points : 1 pts points+: 1 pts, calories: 52.3 fat: 2.0 g carbs : 5.5 g fiber: 0.0 g protein: 3.4 g sugar: 3.7 g, sodium: 288.8 mg, fat free sour cream, fat free greek yogurt, light mayonnaise, garlic powder, onion powder, chopped fresh chives, chopped fresh parsley, salt, freshly ground pepper, white balsamic vinegar, low fat buttermilk

a 1/4-lb piece of prosciutto, cut into 1/4-inch dice (about 2/3 cup), red onion, chopped fine (about 1 cup), olive oil, arugula , coarse stems discarded and the rest washed well, spun dry, and chopped (about 2 cups), four 8 1/2-inch flour tortillas, freshly grated parmesan cheese (about 3 oz)

dried lentils , picked over and rinsed, low-salt chicken broth, water, extra-virgin olive oil, red-wine vinegar, fresh lemon juice, arugula , coarse stems discarded, the rest washed and spun dry, head radicchio, belgian endive, crumbled feta cheese (about 1/3 cup)

skim milk, salt, brown sugar, vanilla, oatmeal (not instant ), banana, cut four slices, save for top of oatmeal, cut rest into small pieces, allspice

olive oil, beef shanks, stalks celery, sliced 1/4 inch thick, carrots, sliced 1/4 inch thick, onion, sliced into thin wedges, roma tomatoes , mush them up a bit-or when in season use 6 fresh and chop them (with juice), dry red wine , drink the rest, beef broth, fresh cracked black pepper, rosemary, stripped and use only the leaves, thyme, stripped and use only the leaves

flour, malted milk balls, 24 left whole ,the rest crushed (maltesers), golden caster sugar, baking powder, salt, egg, sour cream, vanilla extract, unsalted butter, melted, low-fat milk, golden icing sugar , sifted, skim milk, golden syrup, unsalted butter, softened

flour, seasoning salt , i used flavored salt flavored seasoned salt, sweet paprika or 2 tsp hot paprika, your choice, chicken breast , gently pounded with flat side of mallet, luscious olive oil, baby carrots , cut lengthwise, exotic mushrooms or 12 oz button mushrooms, cut into quarters, sweet onion, sliced, garlic cloves, minced, champagne , drink the rest of the bottle with dinner for 2, silky tomato paste , to thicken and give that red valentine color to the dish, fresh parsley, fresh thyme, parsley, thyme

olive oil, onions, sliced thin, gruyere cheese, grated (about 1/4 lb), zucchini , cut crosswise into 1/4-inch slices, loosely-packed fresh basil, chopped, salt, cayenne, red bell peppers , cut crosswise into 1/4-inch rings (cores and seeds discarded), eggplant , cut crosswise into 1/4-inch slices (salted and set aside to rest for several minutes to drain on paper towels), tomatoes , cut crosswise into 1/4-inch slices, fresh thyme leave, coarse fresh breadcrumb

chopped carrot, chopped celery, chopped onion, margarine or 1 tbsp butter, beef broth (if you don tsp have enough, make up the rest with water), chopped cooked boneless beef roast (or steak), diced tomatoes, undrained, quick-cooking barley, salt, pepper, dried basil, dried oregano, frozen peas

red potatoes, sliced green onion, italian dressing, mayonnaise, mustard, salt, sliced celery, hard-boiled eggs, peeled and diced (4 in salad, rest for garnish on top), dill pickle relish

duncan hines fudge brownie mix (each using 2 eggs and milk instead of water), kahlua (coffee-flavored liqueur), chocolate mousse (use your own recipe , or mix up two (4.2-oz. package. chocolate mousse mix), cream (from 1 1/2 cup. heavy , whipped), semi-sweet chocolate shavings, mix brownies according to instructions on box, using the two-egg recipe and, substituting milk for the water. line two 13x9x2 1/2-inch glass or metal, pans with either parchment paper or wax paper (the paper lining makes it, much easier to remove the brownies from the pan.) grease bottoms with oil or spray with pam. pour batter into pans, and bake - either in a convection, oven at 325f for 20 minutes, or in a standard oven for about 24-26 minutes., convection oven is preferred - it makes a chewier brownie). bake until, a toothpick inserted in the middle of the brownie comes out clean ., important - do not overcook. remove from oven and allow to cool completely., loosen the sides with a knife, then remove the brownies in 1 piece from, pans. turn the brownies upside down and return to the pan. peel, off paper, then brush the brownie with half of the kahlua, starting from the, outer edges and working toward the center. spread 2 cups of the chocolate, mousse evenly over the brownie , then spread 2 cups whipped cream over the, mousse ., use a vegetable peeler to shave chocolate, then sprinkle top evenly with, chocolate shavings. remove second brownie from the other pan , brush with, remaining kahlua , and place on top. repeat layers, first spreading the, remaining chocolate mousse , then the remaining whipped cream. (there are no chocolate shavings on top). refrigerate to store.

pine nuts, blue cheese , such as point reyes, maytag blue or 8 oz roquefort cheese, crumbled, heavy cream or 1/3 cup mascarpone, pesto sauce, penne (tubular pasta) or 12 oz tagliatelle pasta noodles (flat noodles)

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

garlic cloves, sliced thin, extra-virgin olive oil, a 19-oz can chick-peas, rinsed and drained, water, broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups), dried hot red pepper flakes, three 6-inch pita loaves , halved horizontally to form 6 rounds, freshly grated parmesan cheese (about 2 oz)

salted water, dried black-eyed peas, watercress , tough stems discarded, the rest washed well, spun dry (2 cups packed), and chopped, firm-ripe peach, peeled and cut into 1/2-inch pieces, scallions, chopped, celery rib, chopped fine, fresh lemon juice, ground cumin

garlic cloves, 1 split , rest chopped, russet potatoes, peeled and thinly sliced, salt and pepper, fresh thyme, onions, very thinly sliced, tomatoes, cored and thinly sliced (about 1 lb), dry white wine, olive oil, leg of lamb, with bone in (about 6 to 7 lb)