Butter-crunch Baked Scallops

4 Servings
Seafood-Other American
Shellfish Seafood Main Dish Seafood-Other American

4 tablespoon ter melted
1 1/2 pounds bay llops rinsed, drained
1/2 cup seasoned low-carb dry ad crumbs
1 teaspoon on powder
1 teaspoon lic powder
1/2 teaspoon rika
1/2 teaspoon dried sley
3 lic cloves minced
1/4 cup grated mesan cheese

Preheat oven to 400 degrees. Pour melted butter into a 2-quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in pre-heated oven until scallops are firm, about 20 minutes. This recipe yields 4 servings; 7 carb grams per serving. Low Carb Bread Crumbs: We recommend using the pre-made low-carb bread crumbs currently available from Synergy Diet, but you can keep a supply on hand by making them yourself as well. Make a loaf of low-carb bread your choice of which one; then dry the slices and crush by hand or in food processor. Another option is to use crushed pork rinds. And finally, the Plain or Sesame Cheeters crackers also crush well in a blender or food processor to make great "crumbs". Season as you wish. Formatted for MC6 06-10-2003 by Joe Comiskey - Mad's Recipe Emporium Per Serving (excluding unknown items): 283 Calories; 14g Fat (46.5% calories from fat); 31g Protein; 6g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 485mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 2 1/2 Fat.


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Kim's Strawberry Spinach Salad

6 Servings
Spinach American
strawberry spinach Spinach American

2 tbsp ame seeds
1 tbsp py seeds
1/2 cup white granulated ar
1/2 cup ra virgin olive oil
1/4 cup distilled te vinegar
1/4 tsp rika
1/4 tsp cestershire sauce
1 tbsp ced onion
10 oz fresh nach
1 quart awberries sliced into quarters
1/4 cup slivered onds

In a medium bowl, whisk together sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Cover and chill for 1 h. In a large bowl, combine the spinach, strawberries, and almonds. Pour dressing over salad and toss. Refrigerate 10-15 min before serving.


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Italian Style Garlic Toast

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6 Servings
Bread Italian
Quick Bake Side Dish Bread Appetizers Italian

6 slices Italian bread about 1 inch thick
1/2 cup ter
1 clove lic finely minced
1/8 cup zarella shredded
1/8 cup mesan grated
1/2 teaspoon lian seasoning
1/2 tablespoon sley

Preheat oven to 400 degrees F. Mix butter, garlic, mozzarella, parmesan, Italian seasoning and parsley in a mixing bowl. Slightly toast the bread on a toaster or on the oven for 2-3 minutes Divide the butter mixture evenly among the slices and place in the oven for 5 minutes or until butter is melted and cheese starts to brown. Serve immediately


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Garlic-Lemon Shrimp Salad

Cooked shrimp, romaine, spinach and green onion are tossed together and flavored with a dressing that has garlic paste, lemon juice and peel, and pepper.

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Alexandra's Turkey Stuffing

This turkey stuffing has dried cranberries and pine nuts in it. What a great flavor and texture to add to your turkey.

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I Never Sausage (saw Such) Rice

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4 Servings
Rice
American-South
Side Dish Saute Superbowl Rice American-South

1/2 ea on medium size, finely diced
1/2 ea bell pepper very finely diced
1/3 ea l pepper very finely diced
1/2 cup Andouille sage diced into 1/8th inch pieces
1 cup e uncooked, NOT instant
2 cups cken broth

Put the andouille sausage in a pan that has already been heated to medium high heat. Let sizzle for about 30 seconds and then add peppers and onions. Saute until the onions are turning translucent. Add in the rice and saute until the rice starts to turn golden brown, which should just be a minute or two. Add in the chicken broth, stir, and cover. Let simmer for 20 minutes until the liquid is absorbed and the rice is cooked through. (I like to give covered pot a good shake every 5 minutes.)


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Saucy sweet sour chicken wings

24 Servings
chicken wings
appetizer
Sweet and Sour appetizer main dish chicken wings

12 cken wings tips removed
2/3 cup nstarch
1 tsp lic salt
1 well beaten
1/4 cup oil
3/4 cup ar
1/4 cup sup
1/4 cup egar

Cut each chicken wing in half. Place chicken wings in large saucepan; add water to cover. Bring to a boil; reduce heat. Cover; simmer 15 minutes. Drain, reserving 1/2 cup chicken broth. Set aside. Cool wings slightly. Heat oven to 375 degrees. In plastic bag, combine cornstarch and garlic salt. Dip chicken wings in egg; shake in bag to coat. Heat oil in large skillet; brown coated chicken wings. In small bowl, combine reserved 1/2 cup broth, sugar, catsup and vinegar. Place chicken wings in ungreased 13x9 inch pan; pour catsup mixture over chicken. Bake at 375 degrees for 15 minutes or until thouroughly heated, stirring one halfway through baking.


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