Poori (puffy breads)

½ c. whole wheat flour
¾ c. self rising flour
pinch of salt
1 tbsp. vegetable oil
1 c. very cold water (you may not need all of this)
oil for deep frying

Sift or stir together the flours and salt. Drizzle in the vegetable oil and rub it into the flour with your fingers until it is very distributed. Add the water, a little at a time, until just slightly soft dough forms. Knead this a few times until it comes together. It should be the same consistency as dough for flour tortillas.
Cover and let rest for about 10 minutes. Form into 1 inch balls and roll out into 3 to 4 inch rounds, about ¼ to 1/8 inch thich. Fry in very hot oil, about 30 seconds to 1 minutes per side. The dough should puff up like small pitas, but don't worry if it doesn't, its still good. Drain on paper towels and serve warm.

Cutlets

4 small potatoes, peeled and cubed
1 small onion, finely chopped
1 small hot green pepper, finely chopped
2 small tins sardines (optional)
3 tsp. curry powder
1 tsp. cayenne powder
½ tsp. cumin seeds
1 egg
juice from ½ lime or lemon
salt to taste
bread crumbs for coating
oil for frying

Fry the onion and pepper in 1 tbsp. oil over medium heat until the onion is translucent. Add the cumin seeds, cook 1 minute, then add curry and cayenne. Fry 30 seconds, then remove from the heat and set aside. Boil the potatoes until soft, drain, then add to the onion mixture with the sardines and lime juice and mash slightly. If it is too wet, add bread crumbs to bind it together. Form into 1 1/2 inch balls, flatten slightly, dip in egg, roll in bread crumbs, and deep
fry until golden brown.

Chicken Skewers

3-4 Boneless, skinless chicken breasts, cut into approx. 4 equal
pieces each.
1-2 cloves garlic, crushed to a paste
1/2 c. plain yogurt
1-2 TB garam masala (spice mix, can get in any Indian grocery)
1/2 tsp. cumin seeds, roasted and crushed
1 tsp turmeric (optional--for color)
1/2-1 tsp cayenne (optional)
salt to taste
fresh ground black pepper
juice from 1 lime

Sprinkle the chicken with the lime juice and salt and let sit for 20 minutes. Mix the remaining ingredients, add the chicken and juices and marinate at least 4 hours. Remove the chicken, skewer, and grill or broil until done.

Lamb Skewers (can also use beef)
1 1/2 lb lamb (leg or tenderloin), cut into strips about 4 inches
long, 1 inch wide, and 1/4 inch thick.
1/2 small onion, finely chopped
1 inch piece of ginger, peeled and grated
1-2 cloves garlic, crushed to a paste
1/2 c. yogurt
1-2 TB curry powder
1/2 tsp. cumin seeds, roasted and crushed
1/2 tsp. brown mustard seeds, roasted and crushed
1 cinnamon stick, cut into pieces
salt and pepper to taste
juice from one lime.

Mix all the marinade ingredients and add the lamb strips. Marinate at least 4 hours, skewer, and grill or broil until done to taste (I like medium to medium rare, Shan likes well done).

Cabbage Varay

½ small green cabbage, finely chopped
½ onion, finely chopped
2-3 dried hot peppers, chopped
pinch mustard seeds
1 tsp. turmeric
pinch chili powder
2-3 tsp. garam masala
½ c. fresh grated coconut
salt to taste

Saute the onion and dried pepper in a little oil over medium-high heat for a couple of minutes, until the onion just starts to brown. Add the mustard seeds and cabbage. Cook, stirring, until the cabbage starts to wilt, then add all the other ingredients. Stir and continue to cook until the cabbage is tender. Serve as a side dish with curry and rice or poori.

As taste-tested at Detroit TASTEfest. Two words: Ba. Con.

Serves: 12
Preparation time: 15 minutes
Total time: 40 minutes

"The recipe for this deliciously sweet and spicy dish, a favorite at Detroit's Sweet Georgia Brown, was given to the white-tablecloth restaurant by Pastor Marvin Winans of Perfecting Church. Make it right; only corn cut off the cob will do."

12 ears of corn
5 to 8 strips of bacon
1/2 cup diced green pepper
1/2 cup diced yellow pepper
1/2 cup diced red pepper
1/4 cup diced red onion
2 cloves garlic, peeled, minced
1 tablespoon black pepper
1 tablespoon seasoned salt
1/2 cup sugar
1/2 cup cornstarch
Chopped parsley for garnish, optional

Shuck the corn, then rinse and shave the kernels off the cob scraping to release the milky juices; set aside. You should have about 8 cups of kernels.

In a large skillet fry the bacon until crisp and reserve the bacon drippings.

Transfer bacon drippings to a saute pan and heat over medium heat. Add the green, yellow and red pepper to the pan along with the corn, onion, garlic, pepper and seasoned salt. Let it cook, while stirring, for 10 to 15 minutes or until the corn and peppers are tender, then stir in the sugar and cornstarch. Cook about 3 to 5 minutes until the sugar and cornstarch are incorporated. Chop the bacon and add it to the pan. If the corn begins to stick, just add a little butter.

196 calories (30% from fat), 7 grams fat (3 grams sat. fat), 33 grams carbohydrate, 4 grams protein, 298 mg sodium, 7 mg cholesterol, 9 mg calcium, 3 grams fiber

Ground beef, potatos diced very small, tomato, onion, raisins, andflour tortillas.

brown beef, potatos, tomato, white onion and raisins in medium heat. Season with salt and pepper. Cook until onion clear and potatoes thorougly cooked. Warm tortillas and make burritos.

It makes the ground beef go far, and the raisins and potatoes add a nice touch.

Thanks V!

Preheat your waffle iron.

Whisk together in large bowl:
3 large eggs, lightly beaten
1/4 cup milk
2 tbs. unsalted butter, melted
1/8 tsp. salt

Cut 5 slices of bread into pieces to fit a waffle iron. Coat the bread well in the egg mixture. Place on the hot iron and close the lid. Bake until the bread is a light golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree oven while you finish cooking the rest.

I like to add a splash of vanilla extract and about 1/8 tsp. of cinnamon to the egg mix when I make French toast. Almond extract is a good substitute for the vanilla if you like it better, but I use a smaller splash of that.

~ Via Casey ~

Makes eight 6 oz. servings

3/4 cup parsley leaves
3 tbs. butter or margarine
1 small onion, cut into 1" pieces
3/4 lb. asparagus, trimmed, cut into 1" pieces
3 c. chicken stock or broth
1 c. half and half
3 tsp. cornstarch
1.5 c. cold water*
Salt and white pepper, to taste

Place parsley in food processor, pulse until coarsely chopped.
Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about 3 minutes. Add asparagus, stock, and all but one tablespoon of parsley. Cover; bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until asparagus is tender, about 10-12 minutes.
Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and half the solids to your blender jar. (Yes, the blender.) Blend until smooth, about 30 seconds. Return the pureed vegetable mixture to the saucepan. Repeat with 1 cup liquid and remaining vegetables. Add remaining cooking liquid and half and half to pureed vegetables in the saucepan, stir to combine. Stir cornstarch into water, and add to soup. Cook, stirring often, over medium heat until soup thickens, about 6-8 minutes. Do not boil. Adjust seasonings to taste, garnish with remaining parsley.

*If I had it to do over again, I'd reduce the 1.5 cups cold water to a half cup, then add an additional half cup of half and half. I like a thicker, creamier soup.

Fry up two slices of bacon, set them aside to drain. Dump a bunch of mushrooms and garlic in the grease, cook. Dump shrimp in, sautee until pink. (If the shrimp have a lot of water in them and it cooks out, drain the pan.) Crumble bacon and add it back to the pan, add about 1/2 cup white wine, 1/4 cup heavy or whipped cream. Optional: add 1-2 tbs. of capers. Simmer (stirring frequently) until thick. Serve over pasta.

(These are really good and you can control the spiciness)
1 c. taco salsa
½ c. French dressing
½ c. barbeque sauce
1 tsp. Worcestershire sauce
½ stick butter, melted
1-4 tsp. cayenne powder (to taste)
1 lb. Chicken wings (I’m just assuming 1 lb. here, mom uses a large bag of frozen ones)

Fry the wings in shallow oil for about 10 minutes on each side. Drain well and set aside. Mix together all the sauce ingredients. Dip the wings in the sauce and place in a shallow baking dish. Pour the leftover sauce over the wings. Bake at 425 for 20-25 minutes.

{via Kathy}

(I got this one off some Sri Lankan website, but it is really good. You can probably find most of the spices and such in an Indian grocery)

1 lb. shrimp, peeled and de-veined
2 onions, finely chopped
½ c. chopped tomato
2 cloves garlic, finely chopped
1 in. piece of ginger, peeled and chopped
5-6 curry leaves
juice from 1 lime
2 tsp. cayenne powder (or some other hot chili)
½ tsp. turmeric
1 tsp. black mustard seeds
½ tsp. cumin seeds
salt to taste

Crush the ginger and garlic with the cumin and mustard seeds. Set aside.
Fry the onion and curry leaves in a bit of oil until the onion is golden. Add the tomato, cayenne, and turmeric with about ¼ c. water and cook until the tomatoes are soft. Add the crushed spices and fry about 5 minutes. Add the shrimp and salt and mix well. Add enough water to just barely cover and simmer 10 minutes. Add the lime juice and cook until the sauce is slightly thickened. Serve with rice.

{via Kathy}

(This is one of my favorite things to snack on, and its really easy. It depends on having the right kind of flour and cornmeal)

1 c. self rising flour (I like Martha White or Hudson Cream, but those are hard to find outside of the south)
1 c. self rising cornmeal mix (again, the best kind is hard to find here, but try to use the same as the flour)
1 egg
½ c. buttermilk
1 c. milk

Preheat the oven to 450 and melt 1 spoonful of shortening in a 9 inch round pan. Cast iron is best, but use whatever you have. Mix the flour and cornmeal. Stir together the liquids and add to the dry. Stir well and add a bit more milk if it is dry. Add the melted shortening and mix well. Pour the batter into the pan and bake for about 25 minutes, until the top is golden brown. Turn out onto a plate and serve with butter.

{via Kathy}

From Steven Raichlen's "How to Grill" book.

4 Lg. portobello mushrooms
2 large cloves garlic, cut into slivers
1 oz. Romano, Parmigiano-Reggiano or other firm cheese, cut into slivers
1 sprig fresh rosemary leaves or 2 tsp. dried rosemary
2 tbs. pine nuts
1/2 cup plus 2 tbs. balsamic vinegar
1/2 tsp. coarse salt
1/2 tsp. black pepper
1 1/3 cups extra-virgin olive oil
12 fresh basil leaves, thinly slivered

1. Trim the stems off the portobellos. Using a sharp object, make a series of holes in the portobellos in the gill side of the mushroom caps, 1/2 inch apart. Insert garlic and cheese slivers, rosemary leaves and pine nuts in these holes.

2. Combine 1/2 cup vinegar and the salt and pepper into a nonreactive (glass, I assume) mixing bowl and whisk until the salt is dissolved. Whisk in the oil and basil. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the portobellos. Let marinate in the fridge, covered, for as little as 30 minutes or as long as 3 hours.

3. Preheat grill to high (this always means medium on my grill).

4. When ready to cook, remove the mushroom caps from the marinade. Strain the marinade if the basil looks wilted. Whisk the remaining 2 tbs. vinegar into the marinade. Arrange the portobellos on the hot grate, gill side down. Grill for 3 minutes, then invert the portobellos and spoon on some of the reserved marinade. Continue grilling until the caps are browned and very tender, 4 to 6
minutes, rotating the caps 45 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer to a platter and serve at once.

The recipe also says you can try different things to insert into the shrooms like prosciutto, chorizo, lemon zest, olives, almonds, etc.

{via Casey}

1 C rice
1 can of red beans
1 can water
Sausage

Chop up some of the link sausage (like Ekrich smoked) Jack it up with some garlic, pepper, onion salt to taste

Bring to a boil, cook for 20 minutes (add sausage after like 10 minutes)

{via Tea}

1 package fudge/devils food cake mix
1 can (21 oz) Cherry pie filling
1t Almond Extract
2 eggs beaten

1. Grease and flour 15 X10 cake pan
2. In large bowl combine incgredients, stir by hand until mixed
3. Bake at 350 fro 20-30 minutes until toothpick comes out clean
4. Pour on frosting while warm (let set before cutting)

Frosting:
1 cup sugar
5 T butter
1/3 cup milk
6 oz semi sweet choc chips

In saucepan combine sugar, butter and milk. Boil stirring constantly for 1 minutes remove from heat stir in chips until smooth

{Via Chris}

My mom always used to make this when I was a kid. I never really liked it much, but everyone else loved it. She usually served it with cornbread or biscuits)

2 lb. Beef cubes
1 or 2 sticks of pepperoni, sliced
1 onion, chopped
1-2 cans of tomato soup
1-4 cans mixed vegetables
1 can corn
3 or 4 potatoes, peeled and cubed

In a large pot, add the beef, pepperoni, and onion and enough water to just cover. Bring to a boil and then reduce to a simmer for 1 hour. Add the potatoes and continue for an additional 30 minutes. Add the tomato soup and stir until it is mixed evenly, then add the canned vegetables and corn. Let simmer another 30-45 minutes.

{via Kathy}

1 c. sugar
1/3 c. cocoa powder
¼ c. all purpose flour
pinch salt
2 ¼ c. skim (or 2%) milk
1 tb. Butter
1 tsp. vanilla extract
1 pastry shell (9 in) baked and cooled. (Chocolate pie crust or graham cracker are good)

In a large saucepan, combine the sugar, cocoa, flour, and salt; gradually add the milk, whisking. Cook and stir over medium heat until the mixture comes to a boil. Cook and stir for a few minutes more, until the mixture thickens. Remove from heat and stir in the vanilla and butter. Pour into the pie crust and refrigerate 2-3 hours until set. Serve with whipped cream. (This one is just heavenly, and very easy)

{Via Kathy}

Finely chop two leeks and saute until translucent. Add 1 TB. of flour, sook and stir for a couple of minutes. Add 2-3 potatoes, cut into large chunks, and enough water (or vegetable broth) to cover. Salt and pepper to taste. Simmer for about 30-45 minutes, until the potatoes are tender. Remove from heat and break up the potatoes with a masher, so that you have a chunky soup, or you can puree until smooth. Add a large spoonful of sour cream or yogurt, stir in, and serve.

{Via Kathy}

Get some frozen mixed vegetables (whatever you like, really) and a couple of potatoes. Cut the potato into 1/2 inch cubes and soak in cold water until you are ready for it. Chop some onion, garlic, ginger, and hot green chilies (if you have them). Fry this in a bit of oil until the onion is golden and a bit soft, then add mustard seed and dillseed.

Drain and add the potatoes and cook for a couple of minutes. Add the mixed vegetables, curry powder, and turmeric. Stir for a minute, then add enough water to cover. Reduce the heat to a simmer and cook until the potatoes are almost done. Add a bit of milk (maybe 1/4 cup or so) and bring back to a boil. Cook until the potatoes are tender and the veggies are done. Serve with
rice.

{Via Kathy}

Kat shares:

Recipe courtesy Alton Brown

Recipe Summary
Yield: Yield: 10 to 12 servings
1 (14-16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves of sage
Canola oil

Combine all brine ingredients, except ice water, in a stock pot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

(from December 2003 issue of Gourmet magazine)
Makes about 4 dozen

2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1/2 tsp vanilla
2 Tblsp fresh lemon juice
1 Tblsp finely grated lemon zest

Whisk together flour, baking powder and salt in samll bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with a paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Mix in lemon juice and zest.

From dough into a 12 inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours (or freeze up to one month, wrapped in double layer of plastic wrap).

Put oven racks on upper and lower thirds of of oven and preheat to 375.

Cut enough 1/8 - 1/4 inch thick sllices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart. Return remaining dough to fridge. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes, then transfer with a metal spatula to racks to cool completely.

{via Sherri}

1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is 1/4 inch thick. Cut into desired shapes using cookie cutters. Place on cookie sheet and prick with a fork.

Bake for 5 to 8 minutes or until light brown at the edges. (This is what the recipe says, but I had to bake almost 30 minutes to get them to be a bit crispy. 5 - 8 minutes leaves them REALLY doughy and gross.)

{via Sherri}

3/4 pound ground lamb
3/4 pound ground beef or ground veal
1 small yellow skinned onion, minced or grated with hand grater
A handful flat-leaf parsley, chopped
Salt and pepper
1 tablespoon butter
1 tablespoon (1 turn of the pan) extra-virgin olive oil
1 cup dry white wine
1/2 lemon

Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.

Serve in a bowl.

{via Malia}

Diabetic cookie recipe
Submitted by: Sherry Lewis - AllRecipes.com
I have spent years looking for good sugar free recipes - this is one of them.
Servings: 24

Ingredients:
1/2 cup shortening
3 tablespoons granulated artificial sweetener
1 egg
2 1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup skim milk
2 tablespoons water
1 teaspoon vanilla extract

Directions:
1. Cream shortening, add sugar replacement and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.

2. Chill dough 2 to 4 hours.

3. Preheat oven to 325 degrees F (165 degrees C).

4. Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 mins. Cool. Keep in air tight container.

{via V}

Diabetic cookie recipe
Submitted by: Jenn Hall - All Recipes.com
A delicious holiday cookie that diabetics can enjoy as well.
Servings: 20

Ingredients:
1/2 cup butter
2 cups all-purpose flour
1 cup granulated artificial sweetener
1/3 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup ground almonds
1/2 cup raspberry preserves

Directions:
1. In a large mixing bowl, cream together butter and sugar substitute with an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.

4. To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!

{via V}

1 1/2 c. flour
1 1/2 sticks butter, melted
1 c. chopped nuts (pretty much any kind you like will work)

Mix the crust ingredients together and press evenly into a 9 x 13 pan. Bake at
350 for about 15 to 20 minutes, then let cool completely.

8 oz. cream cheese
1 c. powdered sugar
1 1/2 c. cool whip or whipped cream (measure after whipped)

Whip the cream cheese and powdered sugar together until fluffy, then fold in the
whipped cream or cool whip (you can make this pretty low fat if you use low fat
cream cheese and cool whip, it's still good that way). Pour over the cooled
crust and spread evenly.

2 small boxes instant pudding flavor of your choice (chocolate and lemon are
really good).

Follow the pie filling directions on the pudding. Pour over the cream cheese
and let set.

Cover the whole thing with Cool Whip or whipped cream and refrigerate overnight.

{via Kathy}

I don't use a recipe. I used to just always watch my mom makes hers...so here goes...

2-3 medium/large eggplants
3-4 cups bread crumbs (I use plain, sometimes italian flavored, doesn't matter)
1-2 cups flour
2-3 eggs
1/2 cup milk
oil for frying (I use corn oil)
large jar of tomatoe sauce (I use Prego)
1 lb. mozarella cheese (shredded)

extra flavor (parmesan, oregano, basil, garlic, parsley)

Take skin off one eggplant (I do one at a time, to avoid them turning brown) and then cut into circles, about a 1/4 thick.

Mix in one bowl, eggs and milk. In another bowl, flour and bread crumbs. Take one circle of eggplant at a time and dip into egg/milk mixture, coat both sides, then dip into breadcrumb/flour mixture, and bread both sides. Continue to do this until all eggplant circles are gone. Then take the next eggplant, take off skin, and repeat, until all your eggplant is breaded. (you may need to add more egg or milk depending on how much eggplant you have, same goes with the breadcrumb and flour mixture. I always end up making "more" breadcrumb/flour mixture later.)

Coat bottom of a large frying pan with a good amount of oil and heat on medium/med-high. Fry eggplant. (this is what takes the effin longest) I usually change the oil after each whole eggplant is fried. So, if I have 3 eggplants, I change the oil three times.)

Heat oven to 350-375 -

Once all the eggplant is fried, get out large baking dish (I use a 9X11)

Coat bottom with a nice thin layer of tomatoe sauce, then on top of sauce, layer fried eggplant, then layer on top of eggplant, shredded mozarella cheese. Then sprinkle some "extra flavor" (this is up to you. I use those particular things, but you can edit that as you wish. It's all a matter of preference. Sean loves him some garlic, so my eggplant parm tends to be quite garlicy). Then sauce. Repeat. Eggplant, cheese, extra flavor, sauce, eggplant, cheese, extra flavor...until there is no more left or you have no more room in the dish.

Cover baking dish with tinfoil and cook in oven for 30-35 minutes or until bubbling (my mom used to remove the tinfoil for the last 5 minutes or so, and the top would get all nice and toasty brown. mmmmm :9)

{via Mel}

3/4 C Butter
1/2Cup sugar
1 t almond extract (vanilla works too)
1 egg yolk
1 1/2 cup flour1/4 cup cocoa

cream butter, sugar together, add egg and almond mix. Add flour and cocoa, stir
till well mixed bake at 375

Itsays to do them either in rolled balls or shapes...we always roll them into
log shapes in our hands....but that's teh recipe

optional: Mom does this, I don't, melt choc. chip and dab of butter in
microwave, stir together then glaze or dip cookies.

{via Chris}

What could be more fitting for Christmas than a South Beach Diet-
friendly Angel Food Cake? This delicious, Phase 2 recipe was
contributed by online member Kathy from Sequim, Washington.

Whole Wheat Spice Angel Food Cake

Ingredients
1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract

Directions:
Carefully separate eggs, making certain there is no yolk in the egg
whites (otherwise the whites will not beat into peaks). In a large
bowl, let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375°F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour
along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting
two more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft
peaks form. Add remaining 3/4 cup Splenda to egg white mixture a
tablespoon at a time, beating well after each addition. Continue
beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over
the egg whites. Gently fold in with 15 under-and-over strokes.
Repeat, turning bowl so that everything gets blended well. After
last addition, scrape and double check that all the flour mixture is
well blended into egg whites. You want to keep the egg white mixture
as fluffy as possible, so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel
food cake pan). Do your best to make certain there are no air
pockets. Bake for about 30 minutes or until the edges of the cake
just start to pull away from the pan. Invert the pan over the neck
of a wine-type bottle; let it cool completely. Carefully remove from
pan.

{via Jona}