By on Oct 31, 2007 in Home Decorating | Comments Off
Contrary to popular belief, Halloween is not about skeletons, pumpkins or costumes. Just ask your little one what the holiday is all about and you’ll find your answer: candy — and lots of it!
So in honor of The True Meaning of Halloween™, snack on this eye candy until its trick-or-treating time. Photos from our Rate My Space community members.
by fleamarkettrixie
by coriology
by nikkicrumpet
by rmemom
by lover32
Happy Halloween from all of us at HGTV.com!
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By on Oct 31, 2007 in Recipes and Cooking | Comments Off
4 Servings
Pasta
American-South
Meatless Bake Main Dish Pasta American-South
1 1/2 cups Elbow Macaroni Noodles
2 tablespoons Butter
2 tablespoons Flour
1/4 cup Milk
1 cup Light cream
1/4 teaspoon Paprika
1/2 teaspoon White pepper
2 1/2 cups sharp Cheddar cheese grated
Salt
Preheat oven tp 350?. Boil macaroni according to package directions; drain and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly. Gradually stir in milk and cream. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from hear and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted. Gentl stir in macaroni and salt to taste. Place in a buttered 1-quart casserole dish. Garnish top with remaining ? cup of cheese and dot with additional butter. Bake 25 to 30 minutes. Serves 4 to 6.
from BigOven Recipe Software and 160,000 Recipe Archive
By on Oct 31, 2007 in Recipes and Cooking | Comments Off
8 Servings
Turkey
Chinese
Low Fat Weight Watchers 3 Points Appetizers Turkey Chinese
Dipping sauce:
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
2 garlic cloves minced
Dumplings:
1 cup sliced shiitake mushroom caps
1/2 cup sliced green onions
1/4 cup sliced carrot
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
3 large egg whites lightly beaten
2 cups chopped skinned cooked turkey
24 (4-inch) gyoza skins
2 teaspoons vegetable oil divided
1/2 cup water divided
To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk. To prepare dumplings, place mushrooms, onions, carrot, ginger, and vinegar in a food processor; pulse until coarsely chopped, scraping sides. Combine mushroom mixture and egg whites in a large bowl; add turkey, stirring until combined. Working with 1 gyoza skin at a time (cover remaining skins to keep from drying), spoon about 1 tablespoon turkey mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in pan; cover and cook 5 minutes or until lightly browned. Turn dumplings; add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan; keep warm. Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.
from BigOven Recipe Software and 160,000 Recipe Archive
By on Oct 31, 2007 in Recipes and Cooking | Comments Off
4 Servings
Walnut
Uncategorized
Diabetic Vegetables Walnuts
2 c Fresh Brussels sprouts;
1/4 c Walnuts; chopped
1 tb Margarine;
1/4 ts Ground nutmeg;
Cut the sprouts in half and steam until tender. Meanwhile, saute the walnuts in the margarine until golden. Pour over the sprouts in a serving dish. Sprinkle on nutmeg. 1/4 recipe - 100 calories, 1 vegetable exchange, 1 1/2 fat 6 grams carbohydrate, 4 grams protein, 8 grams fat 44 mg sodium, 27 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
from BigOven Recipe Software and 160,000 Recipe Archive
By on Oct 31, 2007 in Recipes and Cooking | Comments Off
6 Servings
Chicken
Tex-Mex
Main Dish Snacks Christmas Spring Summer Winter Low Fat Low Carb Diabetic Low Sugar Chicken Tex-Mex
2 pound Chicken thighs boneless
1 large Onion peeled, quartered
5 clove Garlic peeled and lightly crushed
2 each Bay leaf
1 tablespoon Cumin
1 each Ancho chile or other mild dried chili, optional
Salt and pepper to taste
Combine all the ingredients in a saucepan and add water to cover. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover, and adjust the heat so the mixture simmers steadily. Cook until the meat is very tender, about 30 minutes. Remove from the liquid and cool. Shred the meat with your fingers. Taste and adjust seasonings; use as taco filling within a couple of days.
from BigOven Recipe Software and 160,000 Recipe Archive
