Search results

Has anyone tried, or are they going to try my low fat sausages? I have some more flavouring recipes that I have developed, including a low fat fresh pepperoni for diet pizzas, and a Texas Hot Link recipe. But if there is no interest I will not type them up.

Does anyone have a genuine German mustard recipe? From family/immigrants that has been handed down, or from any German members? I remember it as being dark brown, somewhat sweet, perhaps a bit beery, perhaps a flavour of dill in the background, with perhaps some mild fruit overtones. And...

I have heard that there was a thread that discussed the large number of regional variations of chilli in the US. Does anyone know where it is?

I have found the last few pounds very difficult to loose. (see my other post). They seemed to go when I actually started eating MORE and being satisfied at mealtimes (not to mention the improved sleep patterns). It has been suggested to me that as you approach the END of a diet you enter an...

Well, I am now under my max BMI weight. In fact, I hit that weight about two months ago, but wanted to be 30% under it before I started to readjust my eating habits to something a little bit more normal, knowing that my weight would start to go up again when I did. So I had to build in a bit of...

Should a classic Manhattan cocktail contain Angostura bitters?

Diet Tips, Tricks And Products I am starting this thread in the hope that it will become a resource for all who are on or need to maintain a diet for whatever reason. The idea is to list tips, tricks and products that you have found helpful through PERSONAL EXPERIENCE in maintaining or...

I can get "no added sugar" fruit squashes in my locality. The REST of it is made up of Aspartame. I can not stand the taste of the stuff, and it has "robust" effects on the lower digestive system of at least one of my friends who needs low sugar. Unfortunately, all the low/non sugar drinks...

For those of you not lucky enough to live in SoCal or Hawaii, or have a heated greenhouse, or a sunny windowsill where you can grow basil at this time of year, here is a recipe for a parsley pasta sauce very simillar to pesto. Parsley is a very robust herb, and I have frequently harvested it...

This is a traditional dessert ravioli from Apullia. I have not tried it very much, and I will not be using it again. But for those of you who can eat it, my memories are that it is not at all bad. Basically a form of southern European confection using a light, thin, relatively low fat type...

When I started my diet, I had to give up so many things that I was forced to invent a whole new cuisine. I was determined that I would still have sausages, even if I had to create an acceptable low fat sausage from scratch myself. The recipe below is for succcessful low fat sausages I have made...

Does anyone have a foolproof recipe for rusks? I mean the light, airy ones.

These dumplings are exteremely difficult to get right. It is one of the few dishes in Italian cuisine which regularly turns out to be quite dreadful, and they can be almost as indegestible as the worst Teutonic or Anglo-Saxon stomach ordnance such as Norfolk Dumplings or steak and kidney...

Gnocchi lit. “ a lump”. A form of dumpling, generally associated with northern Italy, showing it’s Teutonic heritage and the Austrian domination of that area for centuries. In fact, there are in reality two forms of gnocchi, the commonly known dumpling variety, which can be as indegistible a...

I have been trying out Puy Lentils, the small dark green/grey European lentils like a smaller version of the brown ones. They are supposed to have the best flavour of all, but I have found them insipid in comparison to Indian varieties (even without the curry powder), even when flavoured with...

It is posted here because yoghurt is so frequently used in Indian and Middle Eastern dishes that this is really the proper location for it. For those of you who have “Yoghurt Making Machines”, you probably already know how to do it. For those without, you do not need any machine at all...

I know this is probably an impossible question, but does anyone have any recipes for an ultra low sugar jam/fruit preserve that is worth spreading on bread or toasted items? And it cannot be compensated with fat. I have heard of miracle recipes, but could not find any. The normal proportion...

I will deal with as many Italian varieties as I can differentiate. You should note that frequently variations in shape are minor, and often identical forms are called by different names in different towns and in different parts of the country. For that reason my allocation of names to forms is...

In comparison to semi skimmed or full fat milk, what is the price of buttermilk for the same quantity? EG list the price for 1 quart of full/semi milk and one quart of buttermilk. Where I am, buttermilk is 400% more costly, eg if 1 quart of ordinary milk costs 50 cents, then 1 quart of...

Do any of you grow our own vegetables? If so, what, what varieties, how well did you do, and what is your climate ?

Does anyone have a low fat/no fat ice cream recipe? (and little or no sugar) that works and is tasty? Can I use yoghurt? Soy milk? Egg substitute? How do I mix and freeze them? I tried making some with ricota, it was a disaster.

1. Of course, you can stuff ravioli with anything. There are simillar confections in China, Russia, and even the middle east which naturally use different ingredients. They are called wontons, dumplings, piroshki, pirogi, varenyky, borek. Sometimes they use ingredients that are the same the...

Yes. I know most of you have been eating pastrami on rye for the last 20,30,40....years. Patrami is a "new" product where I am at the moment. "Rye" is unknown. Also, my breakfast normally (has to ) consists of a substantial sandwich. NO FAT Bacon sandwich, ham salad/beef salad sandwich...

Which of the following count as "whole" grains for diet puposes? Brown rice - I know this one Burghul? couscous? semolina? polenta/cornmeal?

Does anyone have a low fat pastry recipe that actually works? Ideally one that could be up to half wholemeal flour? I tried this one: 4 oz wholemeal flour 2 oz chick pea (gram) flour 2 oz low fat spread 3 tsp water It is a good substitute for reinforced concrete.