M
MERINGUE COOKIES
See DESSERTS
MIRACLE NOODLES AND SHRIMP
See NOODLES
MUSTARD
See CONDIMENTS
Recipes-N
N
NOODLES
LOBSTER SAUCE OVER PASTA - See FISH
MIRACLE NOODLES AND SHRIMP
homemade chicken broth
green onions
garlic powder
black pepper
I am a cook that doesn't measure... so you have to go by your taste. I also put a little red pepper flakes to add a kick! -by Malakai
*NOODLES - "POPPED" - SNACK FOOD
Like popcorn?
Take your miracle noodles (rinse very well), towel dry. Then sprinkle with seasonings, put in your oven on the lowest setting
and bake for half an hour or until crunchy. Have fun with it. You can do a spicy batch (kinda like pork rinds), salt and pepper, garlic and salt. Think about what kind of chips you like to eat. - by Lindsey
RAMEN NOODLES
This recipe is for a 7oz pack of Shirataki Noodles.
NOODLES - SHIRAGHETTI
Recipe soon to come. Be inspired by the photo. :D - by Bethany
NOODLES - "SPAGHETTI"
Any allotted meat choice. I like ground beef or shrimp with this.
Italian Sauce:
Diced tomatoes
Minced Garlic
Basil
Red Chili Pepper flakes
Italian Seasoning Herbs
Cook meat separately so the grease drains out. Combine sauce ingredients in a small sauce pan and allow to simmer, add meat.
Serve over a bed of miracle noodles. -by Debbie
O
ONIONS
CARAMELIZED ONIONS and APPLES
1 onion
1 apple
season to taste
Slice both very thin. Over med heat in a non-stick skillet, cook onion for about 8-10 minutes until softened. Add apple and continue cooking another 10 minutes. After all is softened, turn heat up to med-high to caramelize. I kept a very close eye on this dish, and stirred frequently. At the end I used some water to get them all to brown nicely. I seasoned with salt, pepper and thyme while they were cooking. By - Mary
CHEESY ONION RINGS
I just made "cheesy" onion rings by dipping the rings in Walden Farms Alfredo Sauce then coating them with crushed up Melba. I "toasted" them in the toaster oven. Tasty! - By Nena
ONIONS - GRILLED
Have you tried grilled onions? That's my favorite. Just broil them uncovered in the oven - they get all caramelized and sweet and yummy. - by Rob
ONION RINGS
I just ate some onion rings sooo good! I preheated at 425 degrees, used 2 egg whites, beat them until they made peaks, cut up my onion into rings. dipped onion pieces into egg white shook off extra egg white, and put on non stick cookie sheet single layer, baked for about 11 minutes, brown and crunchy.... - by Becky Sue
Additions to Onion Rings recipe:
You could also crunch up your melba toast and throw your egg covered onion in a baggie with the crunched melba (like shake and bake) and really make crunchy onion rings...worth a try. - by Jennifer
(You can take the remaining egg whites and add the rest of your egg allotment (1 whole egg + 3 whites) and make an omelette to go with those! - by Suzanne)
Recipes-P
P
PICKLES
1/4 teaspoon black peppercorns crushed
1/4 teaspoon coriander seeds crushed
1 bay leaf
1 garlic clove chopped
1 quart pickling cucumbers (3-5 inches)
1 dill weed
1 chili pepper slit lengthwise, (optional)
1 1/2 tablespoons pickling salt
3 cups water
Put the peppercorns, coriander, bay leaf, and garlic into a quart jar. Gently wash the cucumbers, and remove the blossom ends. Pack the jar with the cucumbers, adding the dill head and chili pepper. Add the salt to the water, and pour the brine over the cucumbers, leaving 1 1/2 inches head space. Push a quart freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Keep the jar at room temperature, with a dish underneath if the seeping brine might do some damage otherwise. Within 3 days you should see tiny bubbles rising in the jar; this means that fermentation has begun. If scum forms on top of the brine, skim it off daily, and rinse off the brine bag. If so much brine bubbles out that the pickles aren't well covered, add some more brine made in the same proportion of salt to water. The pickles should be ready within a week, when they taste sour and when the tiny bubbles have stopped rising. Skim off any scum at the top of the jar, cap the jar, and store the pickles in the refrigerator for about 3 days, after which time they should be olive-green throughout. They are best eaten within about 3 weeks. Makes 1 quart
Source: The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds -submitted by New White Shoes
*"POP"- NOODLES - SNACK FOOD
See NOODLES
R
RADISHES
RADISH RELISH
6-7 large red radishes
3 tablespoons of apple cider vinegar
Dash of garlic powder
Dash of onion powder
Salt and pepper to taste
Stevia to taste (optional)
Directions
Combine liquid ingredients with powdered spices. Finely dice radishes and marinate in liquid mixture for 1-3 hours or overnight. Use as a topping on your protein servings or as a side dish. Makes 1-2 servings (1 vegetable) -by Debbie
© 2009-2011 KetoMist.com / HCG Clinic USA
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