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Dip for Shrimp, Veggies and/or Pork Rinds
This is from my friend Cheri, from Springfield, IL.
I met her in a low-carb chat room early in 2001.
1 1/2 cup mayo
1/4 cup prepared horseradish
3 Tbls lemon juice
1 teasp onion juice
1 tablespoon worcheshire sauce
1 teasp fresh parsley
1/4 teasp hot sauce or red pepper
1 clove garlic
Mix all together then chill...serve with shrimp, veggies, or porkrinds.
Pepperoni Dip
This one is too easy to be true!
8 oz. pepperoni, finely chopped
2 C. sour cream
Mix together and let sit overnight in refrigerator to blend flavors and soften pepperoni. Serve with pork rinds or raw veggies.
12 servings
Per Serving (excluding unknown items): 175 Calories; 16g Fat (83.3% calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 32mg Cholesterol; 406mg Sodium.
WINGS!
Wings are my new favorite! I only just recently started making wings that I REALLY like. My friend, Cheri, got me started with the basic way of cooking them; I have come up with a couple variations on my own.
10 to 12 wing sections
Oil for deep frying
Your choice of coatings*
Deep fry frozen wing sections for 12 minutes; remove from oil and drain. Place in bowl with coating of choice; toss till well-coated. Arrange in single layer on broiler pan and place in cold oven. Set oven to 400F and set timer for 15 minutes. This is not to cook the wings; this will merely dry the coating so they won't be so messy to eat! Serve with celery sticks and bleu cheese dressing (or ranch- my preference) for dipping. Enjoy!
*Original hot wings: toss fried wings with Frank's Redhot Hot Sauce, and sprinkle with seasoned salt.
*BBQ wings: toss fried wings with your favorite LC barbecue sauce and sprinkle with garlic powder.
*Sweet mustard wings: toss fried wings with 3 Tbsp. SF pancake syrup and 6 Tbsp. yellow mustard. May add hot mustard powder for more "bite".
Saganaki
(Flaming Cheese Appetizer)
1/2 lb Kasseri or Kefalotyri cheese
1/4 cup butter
1/2 cup wheat protein isolate
1/4 cup brandy, warmed for a few seconds in microwave
1/2 fresh lemon
Slice cheese about 1/3 to 1/2 inch thick, then cut into serving-size pieces.
Dredge cheese in wheat protein isolate.
Melt butter. Cook cheese pieces in frying pan with butter. Do not burn; just lightly brown. (I used a non-stick pan for browning the cheese, then transferred to stainless steel for flaming & serving.)
Pour brandy over hot cheese. Ignite brandy. Douse flames with lemon juice. Serve hot.
4 servings.
Per Serving (excluding unknown items): 356 Calories; 30g Fat (79.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 654mg Sodium.
Burgundy Mushrooms 1 1/2 cups butter
1 quart red wine (a medium-priced burgundy is best)
2 Tbsp. Worcestershire sauce
1 tsp. dill seed
1 tsp. pepper
1 tsp. garlic powder
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
4 lbs. fresh mushrooms
salt
In a large Dutch oven, combine butter, wine, Worcestershire, dill, pepper, garlic, water and bouillon; bring to a boil.
Clean mushrooms with a damp paper towel and trim ends of stems. Add mushrooms to liquid and reduce heat to simmer. Cover and cook 5 to 6 hours. Remove lid and cook 4 more hours. When ready, liquid should just cover mushrooms. Salt to taste. Serve hot.
12 to 16 servings
Per Serving- based on 16 servings- (excluding unknown items): 229 Calories; 18g Fat (80.3% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 492mg Sodium.
(This includes ALL the ingredients; you actually only eat the mushrooms, and they DO absorb some of the cooking liquid, but I think this count is a bit on the high side.)
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