Recipe By:  Tiffany
                  Servings: 4
                  Category:  Beef
 
 

                  ** Concentrated Boullion Paste recommended: Orrington Farms - Gourmet Beef, No MSG.

Heat no-stick frying pan at medium heat until butter or oil begins to sizzle.  Throw in beef cubes, garlic and onion.  Allow to cook until beef is browned and tender.  Then add wine, boullion, Worcester Sauce, and spices.  Cook until a gravy forms.  Remove from heat. Stir in Sour Cream until mixture is creamy brown.  Serve with celery on the side as garnish.

Prep Time: 7 minutes!

                  Recipe By : Carol Williams
                  Servings  : 10 
                  Categories : Cheesecakes
 
 

 -In large mixer bowl, beat the cream cheese until creamy.
-Add the splenda,eggs, vanilla,chocolate extract, corn starch & hot cocoa mix; beat well.
-Mix the coffee granules with the sour cream until coffee is dissolved; pour into mixer bowl, beat well until very creamy.
-Pour batter into prepared 10" springform pan.
-Place pan into a larger baking pan & pour hot water about 1" around the springform pan.
-Place in a 300*F oven & bake for 45-55 minutes or until set.
-Remove from oven, place on a wire rack & cool to room temp.
-Place in the fridge for about 5 hours then remove the sides of the pan.
-Chill for at least 8 hours, preferably overnight.

-Carb count for 10 slices:5.6 minus 0.2= 5.4 carbs & 7.9 grams protein
-Carb count for 12 slices:4.7 minus 0.2= 4.5 carbs & 6.6 grams protein
-Carb count for 16 slices:3.5 minus 0.1= 3.4 carbs & 4.9 grams protein

**This is similar to my Rich Chocolate Cheesecake but with a few minor changes.
***The base idea for this was taken from my oldest son's favorite cheescake recipe.
****I decorated it with kisses made from my hot fudge sauce.Bring the sauce to room temp then beat with a spoon till creamy.Put in a piping bag with a large star tip & pipe rosette kisses around the border & a cluster in the center.Chill again .When ready to serve remove from the fridge about 10 minutes or so to soften the rosette kisses enough to cut through.There might be a bit less than 1 T. of sauce per serving.

This recipe was taken from the Low-Carb Cafe Recipe Board #2.

                  from Luana Ige 
 
 

                  ** Pork can be substituted with chicken or beef.
                  * Memmi Sauce should be enough to marinate meat.
 

Slice pork into 1-inch strips. 
Marinate with Memmi sauce and smashed garlic. 
Cut tofu into 1/2-inch blocks. Soak in salt water for 10 minutes to keep 
firm. 
Fry pork with oil until done (add a little water if needed). 
Add cut tofu on top and turn to simmer for 3 minutes. Cover pork and let sit 
a few minutes. 
Add onions or other vegetables
 
 

                  Recipe By     : Carol Williams
                  Servings  : 14 
                 Categories    : Desserts
 
 

-In blender container add the eggs, cream cheese, sour cream, butter &
extracts, blend on high till very creamy.
-Mix the dry ingredients together; add to the egg mixture, then blend on
high until well mixed & creamy.
-Spray or grease 14 muffin cups, divide batter evenly.
-Bake in a preheated 350*F oven for approximately 20 minutes or until
lightly browned.
-These are small muffins baked in a regular sized muffin tin.
-Carb count per cupcake:2 minus 0.3 grams fiber=1.7 carbs & 5.7 grams
protein.
-Carb count for entire recipe if making smaller cupcakes:28.4 and 3.9
grams fiber{figure carb count on how many you make}
-Frost with icing of choice but ADD the extra carbs!!!
-Enjoy!!!

                  Recipe By:  Tiffany
                  Servings: 2
                  Categories: Breakfast   Beverages   Desserts
 
 

Blend everything in food processor or blender until ice is Almost crushed.  You want some texture so don't blend too much. Allow ice chunks to remain.  Pour into glass and serve.

Recipe By : Carol
Serving Size : 20 
Preparation Time :0:00 
Categories : Condiments 
 
 

              
-Place all the ingredients in a jar & stir together until well mixed;store in the fridge because of the wheat germ. -When coating chicken or steak measure out 2 or 3 T & divide it evenly over your meat so it only has a light dusting. -Calculate each serving of carbs by how many pieces of meat or poultry that you coat. -Lightly brown meat & cook until done.Chicken may be browned & then baked until juices run clear. 
                   - - - - - - - - - - - - - - - - - - 
NOTES : A very good, light coating for chicken or' chicken fried' steak. Recipe makes approximately 20 Tablespoons at 2.8 carbs minus 0.7 grams dietary fiber=2.1 carbs per T. 

I took Carol's recipe from the Low Carb Cafe Recipe Board #2.