172 pie less Recipes

reduced fat graham cracker crust, honey, unsweetened cocoa, unflavored gelatin, boiling water, reduced-fat cream cheese, 1/3 less fat, softened, honey, better n peanut butter spread

phyllo pastry sheets, butter (or olive oil), feta cheese, crumbled (200g), cheddar cheese, mature, roughly grated (100g), mozzarella cheese, roughly grated , pref smoked (125g), pecorino cheese, roughly grated (50g. parmesan or grana padano can be used), walnuts (50 g, roughly broken , or use pine nuts), peppadew peppers, pickled, finely diced (or use pickled , jarred red bell pepper), spring onion, chopped, white and green parts (about 2 bunches), breadcrumbs, dried (shops often sell it), eggs , largest size, tabasco sauce (or other pepper sauce), milk (or less, see directions )

puff pastry , defrosted (or less), eggs, spring onions, chopped, swiss chard, very well drained and as dry as possible, salt, ground nutmeg, milk, flour, grated cheddar cheese, tabasco sauce, chopped crushed garlic, tomato , preferably rosa, torn basil leaves, olive oil (flavored with garlic) or olive oil flavored cooking spray (flavored with garlic)

low-fat graham crackers (8 cookie sheets), granulated sugar, butter, melted, egg white, plain fat-free yogurt, style 1/3-less-fat cream cheese, softened, style fat-free cream cheese, softened, vanilla extract, eggs, granulated sugar, all-purpose flour, salt, eggnog, egg whites, granulated sugar, frozen fat-free whipped topping, thawed, eggnog, bourbon, grated nutmeg

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

apples (i used granny smith), splenda sugar substitute (or reg. sugar if you prefer), water, cinnamon (more or less to taste)

all-purpose flour, low-fat milk, fat-free , less-sodium chicken broth, dry white wine, olive oil, chopped sweet onion, skinless, boneless chicken breast , cut into bite-sized pieces, sliced carrot, thick) slices zucchini, salt, dried tarragon, black pepper, country or peasant rolls

vanilla wafer cookies (about 20 cookies), brown sugar, butter, melted, brown sugar, less-fat cream cheese, reduced-fat peanut butter, vanilla extract, frozen fat-free whipped topping, thawed, sliced banana (about 2 bananas), fat-free chocolate sundae syrup

sugar-free white chocolate or vanilla instant pudding mix, fat-free milk, less-fat cream cheese, softened, reduced-fat creamy peanut butter, sugar, frozen fat-free whipped topping, thawed and divided, sliced ripe banana (1 large banana), reduced-fat graham cracker crust, fat-free caramel ice cream topping

double crust pastry, sugar, all-purpose flour, grated lemon rind, ground cinnamon, more or less to taste, salt, granny smith or jonathan apples, peeled, cored, and thinly sliced, butter, egg white, slightly beaten

pretzel crumbs , about 85 mini pretzel twists, light brown sugar, butter, egg substitute, fat-free sweetened condensed milk, banana, sliced, ripe, better n peanut butter spread, reduced-fat cream cheese (1/3 less fat ), frozen light whipped dessert topping, thawed

chicken sausage (bulk-style, or removed from casings), unsalted butter, all-purpose flour, whole milk, at room temperature, low sodium chicken broth, kosher salt, fresh ground black pepper, freshly chopped sage, shredded cooked chicken , about 5 cups, all-purpose flour, plus extra for rolling, aluminum-free baking powder, baking soda, kosher salt, freshly chopped thyme, freshly chopped sage, cayenne pepper, extra-sharp white cheddar cheese, unsalted butter, frozen, low-fat buttermilk (1 cup less 2 tbsp)

light brown sugar, butter, light corn syrup, bread (more or less ), golden raisin, chopped pecans (divided ), eggs, milk, grated lemon rind, vanilla extract, ground cinnamon, whipping cream

semi-sweet chocolate chips (see note 1), silken tofu or 2 (10 1/2 oz) packages silken firm tofu (see note 2), maple syrup (or other liquid sweetener of your choice; can use less, to taste)

dried apricots, brown sugar , packed, golden raisin, pecans, chopped (or pinon nuts), granulated sugar, cinnamon, all-purpose flour, baking powder, salt, unsalted butter, vegetable shortening, ice water (more or less )

yukon gold potatoes peeled and cubed, milk, butter, salt and freshly ground black pepper, leftover beef stew from beef stew and beer biscuits recipe, celery stalks, chopped, carrots, peeled and sliced into 1-inch thick rounds, red potatoes, chopped into large dice, onion, chopped, chopped fresh thyme leaves, chuck roast, cut into 1-inch cubes, all-purpose flour, less sodium beef broth, diced tomatoes, cider vinegar, minced garlic, hot sauce, salt and fresh ground black pepper

olive oil, butter, chopped yellow onion, minced shallots (about 3), frozen petite green peas, dry white wine, diced cooked turkey, chopped fresh flat-leaf parsley, chopped fresh sage, fat-free , less-sodium chicken broth, all-purpose flour, salt, freshly ground black pepper, divided, refrigerated mashed potatoes (such as simply potatoes), grated asiago cheese

chocolate wafers (such as nabisco s famous, bittersweet chocolate finely chopped, canola oil, less-fat cream cheese softened, powdered sugar, vanilla extract, frozen fat-free whipped topping thawed, seedless strawberry fruit spread, chambord, fresh lemon juice, fresh, small strawberries hulled & cut in half