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By: lindaev
Yesterday (8:34 am)

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  lindaev

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Re:Recipes Reply to this message
Creamy Asparagus and potato Soup
1 tbsp olive oil
1 onion, chopped
1 potato, peeled and diced
2 cups veg or chicken stock
2 garlic cloves, chopped
3 bunches asparagus, ends snapped off
1 cup milk
A few drops of Tabasco sauce
ground black pepper


Heat oil in saucepan and stir-fry onion 1 min. Add potato, stock and garlic and bring to boil. Cover and simmer 10 mins.
Cut 4cm tips off asparagus, then cut stalks into 1cm slices. Add all asparagus to pan. Cover and simmer 5 mins.
Reserve some of asparagus tips. Blend soup with milk until smooth. Reheat soup gently and season with Tabasco sauce. Serve topped with reserved asparagus tips and pepper.

By: lindaev
Yesterday (8:33 am)

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  lindaev

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Re:Recipes Reply to this message
CHICKEN CURRY SOUP

30G butter
3 rashers chopped bacon
2 finely chopped chicken breasts or thighs
1 chopped onion
1 crushed clove garlic
2 tsp. curry powder
2 tsp. plain flour
5 cups chicken stock (or water with stock cubes)
1 large grated carrot
1 can creamed corn
3/4 cup rice
pinch dry mixed herbs
salt and pepper
chopped fresh parsley

Melt butter in pot and saute bacon,chicken,onion, garlic and curry powder for 3 minutes. Stir in the flour and the remaining ingredients except parsley. Bring to the boil and simmer gently for 40 minutes. Serve piping hot sprinkled with parsley

By: lindaev
Yesterday (8:31 am)

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  lindaev

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Re:Recipes Reply to this message
Leanne this was my favourite in the soup stage

Creamy bacon and corn chowder
Serving size: Serves 4
Cooking time: Less than 60 minutes
INGREDIENTS
50g butter
2 medium (300g) brown onions, chopped
4 rashers (250g) bacon, chopped
1/4 cup (35g) plain flour
1 litre (4 cups) salt-reduced chicken stock
2 cups (500ml) milk
2 large corn cobs
2 medium (400g) potatoes, peeled, chopped finely
salt and freshly ground black pepper
2 tablespoons chopped fresh chives
METHOD
Heat butter in a large pan, add onions and bacon; cook, stirring, until soft and browned lightly.

Add flour to pan, cook, stirring, for about 1 minute or until bubbling. Gradually stir in stock and milk; bring to the boil.

Cut kernels from corn cobs. Add corn and potatoes to pan; simmer, uncovered, for about 15 minutes or until tender. Season to taste with salt and pepper
Serve soup sprinkled with chives.

Suitable to freeze. Suitable to microwave.

COOK'S NOTE: You can substitute 2 cups frozen corn kernels or a large can of drained corn kernels for the fresh corn if you prefer.
- put it in the blender for all those new bandits!

By: watchthiswaist
Yesterday (7:40 am)

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  watchthiswaist

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Re:Recipes Reply to this message
Thanks tlkooo, You and this website are a god send to me! I'm going to make up two of the soups today and freeze them in small quantities as I go back to work next week and this will make is easier.

Thanks so much again,
Leanne

By: tlkooo
2 days ago (Friday, 11:55 pm)

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  tlkooo

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Re:Recipes Reply to this message
Pea and Vegie Soup

1 medium Potato
2 cloves Garlic
500 grams frozen mixed vegies
1/2 cup dry Lentils
1 stock cube
Pepper


Mix stock cube in water (just enough to cover potato and lentils.)
Boil potato and lentils till soft.
Add vegies and garlic.
Cook till soft
Add pepper.
Blitz till smooth.

By: tlkooo
2 days ago (Friday, 11:54 pm)

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  tlkooo

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Re:Recipes Reply to this message
Cream of Cauliflower Soup



Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 large cauliflower
3 tablespoons butter
1 medium onion, finely chopped
3 tablespoons flour
3 cups milk
1 cup sour cream or plain yogurt
3 vegetable bouillon cubes, crushed
chopped parsley for garnish
Parmesan cheese


Preparation:
Trim cauliflower; cover with water and steam until very tender.
While cauliflower is steaming, sauté onion in the butter until softened.
Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter.
Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened.
Drain cauliflower and blend in a food processor until smooth.
If desired, process the milk mixture for a smoother texture.
Add pureed cauliflower to thickened milk mixture and stir well. Heat through.
Garnish with a little chopped parsley and serve with Parmesan cheese.

By: tlkooo
2 days ago (Friday, 11:50 pm)

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  tlkooo

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Re:Recipes Reply to this message
WatchthisWaist,

Below is my absolute favourite soup recipe, hope you like it too.
You can make it as thick or thin as you like, but the recipe below is quite thick.

Sweet Potato and Pumpkin Soup

Roast in oven ...

1 medium Sweet Potato (peeled and chopped)
1 large Carrot (peeled and chopped)
1/2 large Butternut pumpkin (peeled and chopped)
Till nicely browned

In soup pot fry ...

1/2 cup dry Lentils, 1 medium Onion chopped, 3 cloves Garlic crushed
Then add roast vegetable mix.
Top to just above vegetables with either Vegie stock or water.
Cook for at least ½ hour on simmer until all ingredients are soft, then puree.

Cheers,
Tara

(I'll try to post a couple more tomorrow.)

By: watchthiswaist
2 days ago (Friday, 9:17 pm)

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  watchthiswaist

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Re:Recipes Reply to this message
Does anyone have any recipes for soup for the liquid stage. I need something to help me through this very boring stage.

Leanne

By: marros1960
2 days ago (Friday, 5:11 pm)

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  marros1960

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Re:Recipes Reply to this message
Another thing to try is boiling up equal portions of potatoes and cauliflower in broth. Turns out delicious!

By: tracyhilton69
2 days ago (Friday, 3:11 pm)

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  tracyhilton69

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Re:Recipes Reply to this message
I made up this salad and have become addicted to it.

1 skinless chicken fillet steamed in microwave and sliced up into small pieces
1 small can of chickpeas
1 small deli tub pitted kalamata olives
½ small deli tub fat free semi dried tomatoes (coles deli)
1 red chilli thinly sliced (optional)
½ Red onion sliced
1 yellow capsicum seeded and sliced
100g low fat fetta
Salt and pepper

Throw it all in a bowl, crumble fetta and add some salt and pepper. It’s lovely nurtricious, low fat and low cal. No dressing required and no lettuce to get stuck. Makes 3 bandit sized portions + 1 large portion.

By: storminateacup74
1/11/2009
2:08 pm

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  storminateacup74

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Re:Recipes Reply to this message
Thanks for the recipes girls.
It msut be just philly I used to use..... for some reason I thought I used sour cream and some mayo!

I will try all of them and see how I go.
Thanks again.

By: mspurrfect_au
1/11/2009
11:46 am

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  mspurrfect_au

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Re:Recipes Reply to this message
Storm i make one that can be varied many ways,

it is a layer of cream cheese spread on the plate , then i put a layer of spicy red sauce , then a layer of red salmon ( i use a med size tin) and finally a sprinkle of spring onions chopped finely.

You can alter this in any way using cream cheese as a base, replace salmon with tuna, crab, even those tiny prawns .
The sauce can be altered for salsa , bbq , etc.
One that is popular is the cream cheese , couple of spoons of chilli jam spread over then sprinkle chopped coriander.
Just put the knife with the dip and crackers/bread etc next to it and watch it v a n i s h.

Vic

By: talusha2283
29/10/2009
10:15 pm

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  talusha2283

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Re:Recipes Reply to this message
I make a tuna one with philly cheese, a tin of tuna, and spring onions, mix all together, and serve in a bowl, or a cob loaf! delish!! most people dont think its tuna! i had someone who HATES tuna eat it and comment on it i didnt tell them it was tuna tho lol
Mel.!

By: storminateacup74
29/10/2009
2:52 pm

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  storminateacup74

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Re:Recipes Reply to this message
Girls....... I need a "full fat" dip recipe!

I used to make a dip years ago and have forgotten how!
It is sour cream or cream cheese and mayo???? With crab meat on top and you squirt it with sweet chilli sauce. I used to make one with salmon or tuna too.
I can't remember what I used as the cream portion.... must have been sour cream and something as it was really soft and creamy!
Any help would be great. In the meantime I will Google!

By: losingitbigtime
28/10/2009
10:36 pm

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  losingitbigtime

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Re:Recipes Reply to this message
Egg flip;

1 egg
250ml warm or cold milk [3/4 cup]
4 drops vanilla
nutmeg

Beat egg, milk and vanilla with an electric blender. Pour into a glass and sprinkle with nutmeg

By: huntersuzanne@y7mail.com
28/10/2009
10:29 pm

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  huntersuzanne@y7mail.com

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Re:Recipes Reply to this message
Sorry to be a pain but can someone post the egg flip recipe again looked back a few pages but can't find it. Thanks

By: storminateacup74
22/10/2009
9:48 am

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  storminateacup74

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Re:Recipes Reply to this message
gunabhealthy
I made your tomato soup for my father who is also banded. He loved it. Thanks!

By: lindaev
11/10/2009
8:17 am

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  lindaev

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Re:Recipes Reply to this message
Hi guys, thought that I would share a recipe that I tried today out of desperation for something sweet but lower in fat. Its a cookie recipe from "Symply Too Good To Be True" vol 1. I'm rather impressed, they are crunchy and yummy!!

Chocolate Snap Cookies
makes 15 cookies

6 tablespoons (90)g flora light margarine
1/3 cup sugar
1 egg white
2 tablespoons of desiccated coconut
1/2 cup of chocolate chips
1 cup self raising flour
2 tablespoons skim milk
2 cups of rice bubbles
cooking spray

Directions
Preheat oven to 180 degrees celcius fan forced
In a large mixing bowl cream margarine and sugar. Add egg white and beat, fold in coconut, chocolate chips, flour and milk, mix together. Fold in rice bubbles until ingredients are combined. Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray. Flatten each cookie. Bake 20 minutes or until golden brown. Cool on wire rack

Fat per cookie: 5g
cals per cookie: 117

I think you have to cook them slowly and well so that they get nice and brown and crispy, flattening them helps, i'm very pleased with the batch I made, you can also sustitute corn flakes for the rice bubbles which would be nice.

Jen

By: shadesailundies
10/10/2009
7:22 pm

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  shadesailundies

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Re:Recipes Reply to this message
Hi guys, thought that I would share a recipe that I tried today out of desperation for something sweet but lower in fat. Its a cookie recipe from "Symply Too Good To Be True" vol 1. I'm rather impressed, they are crunchy and yummy!!

Chocolate Snap Cookies
makes 15 cookies

6 tablespoons (90)g flora light margarine
1/3 cup sugar
1 egg white
2 tablespoons of desiccated coconut
12 cup of chocolate chips
1 cup self raising flour
2 tablespoons skim milk
2 cups of rice bubbles
cooking spray

Directions
Preheat oven to 180 degrees celcius fan forced
In a large mixing bowl cream margarine and sugar. Add egg white and beat, fold in coconut, chocolate chips, flour and milk, mix together. Fold in rice bubbles until ingredients are combined. Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray. Flatten each cookie. Bake 20 minutes or until golden brown. Cool on wire rack

Fat per cookie: 5g
cals per cookie: 117

I think you have to cook them slowly and well so that they get nice and brown and crispy, flattening them helps, i'm very pleased with the batch I made, you can also sustitute corn flakes for the rice bubbles which would be nice.

Jen

By: gunnabhealthy
3/10/2009
6:40 pm

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  gunnabhealthy

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Re:Recipes Reply to this message
Chicken and Silverbeet Rissoles

1 bunch silverbeet
500g chicken mince
1 cup fresh breadcrumbs
1 onion finely chopped
2 tabs pine nuts
2 tabs finely chopped parsley
1 tsp graqted lemon rind
1 egg

Remove white stalk from silverbeet and finely shred.
Mix all ingredients together, add salt and pepper to taste. Shape into patties and lightly brown on each side in frying pan. Finish cooking in oven, 180 degrees for 20 mins.

By: gunnabhealthy
3/10/2009
6:33 pm

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  gunnabhealthy

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Re:Recipes Reply to this message
Tomato Vegetable Soup

Good for people with tight restriction (like me!)

1 onion diced
zuchini grated
carrot grated
potato grated
cauliflower finely chopped
small can tomato paste
packet of chicken noodle soup
can tomato soup
2 chicken stock cubes (I like the OXO brand)
6 cups water

Saute onion in a little oil, add other vegetables. Stir for about 5 mins. Add tomato paste, cook slightly. Add water, stock cube, chicken noodle soup and tomato soup. Simmer gently for about 45 mins until vegies are very soft. Add salt and pepper to taste.

By: talusha2283
27/09/2009
7:45 pm

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  talusha2283

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Re:Recipes Reply to this message
Paul,
I dont mind, i got it from the taste website, it is really nice!

Mel.!

By: pansole
27/09/2009
3:53 pm

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  pansole

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Re:Recipes Reply to this message
Hi talusha2283,
Just read your post on your recipe for Chicken Pie which sounds delicious. We are looking for a 'Recipe of the Month' to put on our Band Buddies website at www.bandbuddies.com.au and was wondering if you would mind if we used this recipe for October 09? Cheers, Paul (banded 2/08) Band Buddies.

By: darlinfatfaceisleavingthisbody
20/09/2009
10:41 am

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  darlinfatfaceisleavingthisbody

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Re:Recipes Reply to this message
looking forward to the mushie stage im am so going to make this yummmo

Reposting Jem's recipe....

I'm just bringing this recipe for Labne forward. I had never tasted it until I went to Dubai for a holiday over Easter. It really is delicious and can be teamed with so much for a yummy snack or side dish.

One of my favourite combos is a teaspoon of Labne on a fresh (or dried) date topped with a walnut half. You could team this stuff with any fruit or nut and it's superb.

Enjoy, Jan

Jem says......

I just wanted to add this one. Its called Labne and is good to spread on cruskits or rice crackers whatever you like.

take a 1kg tub fat free greek yoghurt, mix in 2 tsp sea salt. then take 2 large clean chux cloths and line a small bowl. pour the yoghurt in and tie the cloths tightly at the top with string. Then hang it over the bowl overnight. I tie it to the shelf in the fridge hanging over the bowl. All the liquid will drain out of the yoghurt and you will be left with a philly like spread! you may need to leave it for 2 days if its not hard enough.
Now you can eat this as is, or mix in some or all the following...
*grated lime zest
*grated lemon zest
*tiny bit of minced chilli/sweet chilli(but this is full of sugar)
*minced garlic (fresh is best of course)
*cracked black pepper
*finely choped coriander
*some finely chopped pickles
*finely chopped onion or caramelised onion is nice too

My favourite way to have Labne is to mix in garlic, chilli, black pepper, lime zest and coriander. YUMMO!

By: raspberryswirrrl
19/09/2009
11:52 am

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  raspberryswirrrl

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Re:Recipes Reply to this message
my fav food pre-banding was big salad sammiches. I cant really eat them anymore. I can eat bread, but only about 1/2 a slice without anything on it.

sooo... Ive taken to make something similar wrapped in a lettuce leaf.

I just chop up tomato/cucumber/ mung beans/carrot/avocado/fres h beetroot/white raddish/etc etc

and put it in an iceberg lettuce cup with a bit of salt and pepper.... then roll/fold it up in the cup like a kebab.

its REALLYYY yummo, and almost fat free (not that id care to be honest haha).
I can eat 1/2 - 1 at a sitting, depending on how much i fill it.

~ Lilly
.
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