In shallow bowl, combine Egg Beaters, milk, cinnamon and vanilla.
In skillet or griddle, over medium heat, allow pan to get hot.
Put bread slices in egg mixture and turn them so they are soaked.
Spray cooking surface and place bread slices on griddle.
Brown about 2 to 4 minutes on each side.
Respray cooking surface each time you turn or add bread slices.
Keep in 150\u00b0 warm oven until all are done.
f pan & sprinkle with 1/4 of the cheese.
Next
Day before serving. Mix the brine
hem; reheat them the next day.
Greenspan's Stuffing Ideas
Brown meat (drain grease).
Cut up vegetables.
Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
That's it.
xcept the paprika garnish. Stir good, make sure everything is covered
Combine oats, All-Bran, and cranberries in a small bowl to make muesli mixture.
Place 1/3 c muesli in each bowl; top with milk and berries.
Store remaining muesli mixture in an airtight container for Day 12 and Day 20 (the muesli is used in recipes on those days.).
hich case, it is a good idea to have a bowl
DAY 1 Dissolve sugar in 1/
hop onions and saute in 4 tbs olive oil until caramelized
First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.
nd cut cucumbers into 3/4-inch chunks.
Place in
This is a very old recipe and didn't include all of the directions that present day recipes do.
Bake at a low temperature for a more moist cake.
isquick, about 3/4 of the packet of Good Seasons (reserve 1
turn once or twice a day (this tastes best). Overnight works
stirring frequently, for 3 to 4 minutes, until the garlic is
nd eat, it's so good! *Remember if you left any
In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda.
Put the ribs in the slow cooker. (It's okay if they're frozen, you don't have to bother thawing them). Slice the onion and place it on top of the ribs. Pour the sauce over the onion and ribs.
Set the slow cooker on Low and cook for 8-9 hours. (If you put the ribs in thawed, cut about 1 hour off the cooking time).
This recipe came from the book \"500 Low-carb Recipes\" by Dana Carpender.
Heat onions and garlic in oil until they are tender.
Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
Add peas, rest of sage , spinach cook for a while.
Add turkey and tomato when rice is cooked.
Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.
In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
Sprinkle reserved 1 tspn flour on sliced nuts.
Stir in nuts.
Spread in buttered 9-inch pan.
Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.