Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
OLD-FASHIONED SOUTHERN BANANA PUDDIN' 6 servings
4 eggs or the equivalent of 4 eggs in egg substitute, IE, Egg Beaters
1egg yolk or egg white
4 cups half-and-half (see note)
½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute or to taste
2 tablespoons cornstarch
2 teaspoons vanilla extract
Vanilla wafers or lady fingers, each split in half, or squares of sponge or pound cake as needed
3 to 4 firm ripe large bananas
Sweetened flavored whipped cream or other desired whipped topping for garnish (optional)
Combine the first 5 ingredients in a blender container; cover and blend at medium speed for 30 seconds. Transfer mixture to the top of a double boiler; cook, stirring frequently, over boiling water until thickened and bubbly hot. Remove from heat and stir in vanilla. Cool.
Line the bottom and sides of a buttered 2-quart casserole (or lightly coated with butter-flavored non-caloric vegetable cooking spray) with vanilla wafers or lady finger halves or sponge or pound cake squares. Peel and thinly slice bananas and arrange a layer of sliced bananas in the prepared casserole dish. Spoon one-half of the cooled pudding over the banana layer in dish. Repeat layers, ending with a layer of pudding. Cool thoroughly and then chill until ready to serve.
To serve, garnish with sweetened flavored whipped cream or other whipped topping, if desired
Note: May omit half-an-half; use 4 cups milk or reduced-fat or skim milk. However, the flavor will not be as rich.
Variations: Add some chunky pieces of semi-sweet or milk chocolate to the cooled pudding.
Add segments of clementines to the cooled pudding.
Add toasted coconut to the cooled pudding; or, sprinkle the top of the pudding with toasted coconut or chopped pecans or English walnuts.