44 no salt make Recipes

whole wheat pasta (spaghetti is what the original recipe called for, but i would think you could use something similar), pine nuts, toasted and chopped, parmesan cheese, grated (no green can, and make sure to use grated, no shredded in the package), garlic, minced, olive oil, lemons (zested and juiced), fresh parsley, fine chopped, salt, pepper

ground beef, ground pork, water, cornstarch, wondra flour (a must), tomato paste (do not get carried away and add a whole 6 oz can, it makes it to sweet), white vinegar, chili powder, salt, dried onion flakes, granulated sugar, garlic powder, ground black pepper, ground cumin (no more no less)

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

blueberries, flour, baking powder, baking soda, salt, granulated sugar (also works well 1/2 cup sugar and 1/2 cup splenda), butter, egg, mayonnaise (the mayo makes it moist, but if no mayo, you can add another egg), vanilla, buttermilk (or add 1 tbsp vinegar to 1 cup milk, wait for 5 minutes & voila!), rolled oats (approx ), butter, brown sugar, your favourite yogurt (suggest vanilla or blueberry, but whatever you have will work)

white basmati rice, canola oil, green cardamom pods, crushed, cinnamon, ginger-garlic paste , recipe follows, scallions, white and light green parts, chopped (should make 1/2 cup), green ends sliced thinly and kept separate for garnish, diced tomatoes (no salt added), water, kosher salt, for seasoning, peanuts, garlic, whole, fresh ginger, peeled , 1/2-inch slices, canola oil

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chopped dates or whole raisins (dark or golden), all-purpose flour, eggs, sugar, vegetable oil, salt, baking soda, cinnamon, ground allspice, pure vanilla extract, apples, peeled, cored, and cut into 1/2-inch chunks, chopped walnuts, glaze , recipe follows, maple syrup, powdered sugar, bundt muffin tins (makes mini bundt cakes with no hole) or 1 regular muffin tin, buttered and floured (or use nonstick)

vegetarian ground beef (mock ground beef), mozzarella cheese (if making vegan) or 3 cups soy (if making vegan), olive oil, onion, diced fine, minced garlic cloves, firm tofu, flour, frozen chopped spinach (cook according to package), no-boil lasagna noodles (the kind you do not need to precook), pasta sauce, salt, pepper, oregano

this all-seafood stew from california comes together rather quickly , so there s no place to break up the work and do something ahead. since the cioppino can be on the table in less than hour, this isn tsp much of an obstacle to making this dish. serve with crusty bread to soak up any extra tomato broth., extra-virgin olive oil, garlic , coarsely chopped (about 20 cloves), dry vermouth, dozen littleneck clams , shells scrubbed, dozen mussels , shells scrubbed and beards removed (see illustration below), unsalted butter, onion , chopped medium, hot red pepper flakes, bottled clam juice, diced tomatoes, bay leaf, fresh oregano leaves , minced, fresh thyme leaves, tabasco sauce, salt and ground black pepper, sea scallops , tendons removed, shrimp , peeled

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

lasagna noodles (boiled per instruction on the package and strained), eggplant, shredded cheese, divided (i used jalapeno jack, you can use any other per your choice), no. 1 onion (sliced thin and long), spicy marinara sauce (or you can make your own sauce, i didn tsp have time in hand), crushed red pepper flakes, dried basil, dried oregano, garlic salt, salt , for sprinkling on eggplant, black pepper (for sprinkling on eggplants), olive oil

elbow macaroni , undercooked in boiling,salted water &,drained, butter, flour, dry mustard (colman s), cayenne pepper, cheddar cheese soup, melted butter, salt, milk (skim is okay, higher fat is better), heavy cream, grated medium cheddar, grated colby cheese, plain breadcrumbs , very coarsely grated from a stale loaf of crusty white bread (good country bread is best but if you use store bought crumbs, make sure they are roughly grated, no)

jumbo shrimp, peeled and deveined (leaving tail on is optional but makes for a beautiful presentation), real butter (1 stick no substitute), oregano, garlic cloves, minced, black pepper, lemon, juiced, seasoning salt (like season-all ), warm french bread

toasted, dry bread crumbs, cornbread (make with no sugar in it), salt (or use 1 tsp adobo seasoning without cumin), black pepper, melted butter or margarine, chopped onions, chopped celery, poultry seasoning, ground sage ( or to taste), hard-boiled eggs; chopped, garlic cloves; minced, cream chicken soup, enough chicken broth to moisten dressing

prunes, cooked, cooled, pitted and mashed. (we stewed em in water with a cinnamon stick, a clove or two and a strip of lemon peel), flour, baking soda, salt, allspice, nutmeg , please use fresh ground, it makes all the difference, cinnamon, ginger, sugar, eggs, vegetable oil, vanilla or, brandy extract, buttermilk, chopped pecans, glaze, powdered sugar, bourbon, a little bit of lemon juice mixed with water to make the glaze thin enough to pour, no more than 2 tsp at best.

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

white onion, unpeeled , plus 1 medium-sized white onion, garlic cloves, unpeeled, bay leaves, salt, shrimp (any preferred size), in shell, cleaned squid , bodies only, cut into 1/4-inch dice to make about 1 cup, lump crabmeat , picked over to remove bits of shell and cartilage, sized ripe tomatoes (about 1 lb), peeled and seeded, jalapeno chiles, seeded, italian parsley, leaves chopped, cilantro, mint, leaves only, mediterranean oregano, leaves only, crushed soda cracker crumbs or best-quality fine-dry breadcrumbs from good french or italian bread (no substitutes), eggs, separated, olive oil

easy soft waffle mix, flour, nonfat dry milk, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, whisk together all ingredients in medium bowl. layer mixture into 1-pint jar with tight-fitting lid, 1-fifth at a time, packing down lightly before adding the next layer., cover top of jar with fabric; attach gift tag/recipe car with ribbon., gift tag/recipe card, easy soft waffles, makes 3 9-inch waffles, easy soft waffle mix, sparkling or still water, corn or vegetable oil, egg, orange extract, preheat and prepare waffle iron according to manufacturers directions., place contents of jar in medium mixing bowl; add water, oil, egg and orange extract. stir with wire whisk or fork until most lumps are gone. let mix rest for 5 minutes., pour 1/3 cup batter ( a generous 1/3 cup portion) onto prepared waffle iron. cook until there s no longer any steam coming from the waffle. repeat with remaining batter. serve immediately with your favorite waffle toppings.