All recipes » American » 200 or fewer calories » Boil

	CANDIED PECANS by GARY ESTESS THIS RECIPE I MADE AND EVERY ONE OF MY FRIENDS GET ON CHRISTMAS. THIS IT SOMETHING YOU CAN NOT STOP EATING. I GIVE THE BASIC RECIPE YOU CAN ADD WHAT FLAVOR YOU WANT. I MAKE THEM HOT,SWEET,RUM,WISKEY,AMARETTO,MANY KINDS OF SEASONINGS.	1 vote 4360 views
	Butternut Squash and Apple Soup (with Pressure Cooker Option) by Salad Foodie Inspired by a recipe from New Paradigm Cooking (Sandbach, Terranova and Ware), I chose to forego the cookbook’s recommended 30 minutes simmering time in a stockpot, for a pressure cooker rendition which cut the cooking time to well under 10 minutes…	3 votes 1 review 7719 views
	Kale with Kalamata Olives by Salad Foodie Kale is hearty and healthy, and often teams in winter soups with potatoes and beans. But in this recipe, based on Deborah Madison’s Vegetarian Cooking for Everyone, it takes center stage. Quick to prepare it is a pleasant change from other green sides. Don’t let the volume of a one pound bunch of kale scare you off - it cooks down!	1 vote 2147 views
	Spicy Deviled Eggs by Courtni Drew Traditional deviled eggs with a kick.	1 vote 4639 views
	New Orleans Butter Pralines by David Gilbert New Orleans pralines -- and that's pronounced PRAH-leens, to set the record straight -- are unique among pralines. They contain butter and milk to give them a softer, almost chewy texture. The taste is addictive.	1 vote 1581 views
	Creamy Lentil and Broccoli Soup by John Spottiswood This is a creamy, flavorful, and incredibly healthy soup. The next time you're in the mood for split pea soup (also very healthy), try this instead. It has a wonderful body and a great hearty flavor. If you haven't had sumac before as a seasoning, this is a great dish to try it with. Sumac is commonly used in the middle east to…	8 votes 2 reviews 4 comments 4074 views
	Deviled eggs with shrimp, yellow mustard and basil. by Helenscooking This recipe is inspired by classic deviled eggs plus spiced up by the deviled eggs seen on Food network. It’s my combination of delicious deviled eggs that conquered the hearts of my family members. I would be happy to see what your favorite deviled eggs recipes are. Go to http://www.helenscooking.info to share your deviled eggs…	1 vote 2501 views
	Midwestern Garden Salsa by FromScratch Sarah This is a more mild salsa that most farmers enjoy eating!	1 vote 2360 views
	Phoebe's Plum Sauce by Salad Foodie This snappy sauce goes well with poultry, pork, beef, meatloaf and as an eggroll dipping sauce. The spices and hot sauce add just the right punch to this ruby red beauty. Make a batch during the peak plum season and you'll enjoy all winter long. Processed jars make attractive holiday gifts too. Recipe can be doubled but the standing…	1 vote 2862 views
	mashed potatoes by david spottiswood These are special, and go well with the pan gravy recipe I am posting. Using Yukon Gold potatoes, you can either leave all the skins on, or, as I do, peel half the potatoes. This recipe is for four. I omit the salt if serving with the pan gravy (the bacon makes the gravy salty enough)	2 votes 1 review 2 comments 1958 views
	Plum Pineapple Jam by Salad Foodie I devised this recipe when I wanted a variation of plum jam and thought why not use canned crushed pineapple? The result was beautiful jewel-tone jam with a pleasing fruit combo of flavors and textures. No added commercial pectin here, so if the thought of standing and stirring, oh about a half hour, scares you away, go with the…	2 votes 1 review 2 comments 12510 views
	Sweet Zucchini Pickles by Salad Foodie Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this recipe as a hostess gift. It is as colorful as it is delicious and lasts about 6 weeks refrigerated. The only thing I added was small cauliflowerettes. What an attractive conversation…	1 vote 3365 views
	Strawberry and Rhubarb Tapioca Pudding by Salad Foodie A delightful tapioca pudding for a special occasion. So ruby-red pretty, and with a small scoop of vanilla ice cream on top, you'll think you died and went to heaven. If fresh rhubarb is not available substitute frozen, and mash or cut up after simmering if necessary.	2 votes 1 comment 10052 views
	Lemonade Syrup Base by Salad Foodie When there's several lemons to either use up or lose out, make Lemonade Syrup Base. This recipe is from Sunkist and I have made it for years and years. It's special because you make the syrup base and refrigerate. Then whenever the dog days of summer get too much for you, make yourself a glass of lemonade without having to make a…	3 votes 1 review 8921 views
	PA pickles by kathleen Skrzypczak This is a recipe my dad used to make in the summer. I completely forgot about it until recently when I went back to my hometown and was served it at dinner.	1 vote 1912 views

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