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Written by Lyn
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Tuesday, 19 May 2009 |
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This dish can be incredibly low in sodium content if you stick with a low salt pasta sauce and select a low sodium grated cheese. If you like a little spice to your food, this dish is mouth watering and easy to prepare in a pinch. 1 cup Egg noodles per person 1/2 cup Low sodium pasta sauce (like Francesco Rinaldi no salt added) per person Crushed red pepper to taste (the more the hotter!) 2 Tbsp fresh grated Parmesan or Pecorino cheese
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Written by Lyn
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Tuesday, 19 May 2009 |
1 Lb Ground beef 2 Large tomatoes diced, with pulp 1/2 Onion minced 1/2 Bottle Newcastle Brown Ale (or substitue with water) 1/2 Tsp Black pepper 1/2 Tsp Crushed red pepper 1/2 Cup Shredded lite cheddar cheese 2 Large garlic cloves minced 1 Tbsp olive oil 1 Cup Macaroni Jalapeno pepper slices to garnish
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Last Updated ( Sunday, 14 February 2010 )
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Written by Lyn
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Monday, 18 May 2009 |
 Brandied Anjou Pear Tart I use individual 5" ramekins or soufflet dishes for these so that each person gets their own. This recipe os portioned for four - cut in half if there are just two of you.
2 Anjou Pears Diced 1 Tsp Allspice 1/2 Cup Brandy 4 Tbsp Honey 2 Tsp Granulated brown sugar Dash Powdered sugar 3 - 4 Tbsp melted no-salt butter Vanilla Pastry x 2 quantity
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Written by Lyn
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Monday, 18 May 2009 |
100% Organic, Panquehue cheese is the number one selling cheese in Chile and the first import under the Free-Trade Agreement. Made from the milk of their own cows which are fed on home-frown feed, Panquehue cheese is 100% natural with no artificial ingredients. Panquehue is yummy on it's own, served with crackers and wine or in the occasional ravioli. Most importantly, it's a cheese lower in sodium than most. If you do not have access to Panquehue cheese (a South American variety) use another soft, mild low in sodium cheese. This recipe is for two or can be for four as an appetizer or accompaniment.
Home-Made Pasta Dough 1/2 Cup Slices baby bell mushrooms 3 Oz Panquehue cheese, cut in 1" x 1" pieces 12 Fresh lemon thyme sprigs, 1" long
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Last Updated ( Tuesday, 19 May 2009 )
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