10,000 lowfat recipes

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

Green bean and garlic soup with ten cloves of garlic, fresh thyme, and a beaten egg ribbon for body. A simple Mediterranean-style soup that comes together in 30 minutes.

Cheese buns baked in a muffin tin with sharp cheddar spread kneaded right into the yeast dough. Golden, tangy, and quicker than most dinner rolls with only one rise.

Reva's molasses sugar cookies: chewy, crackle-topped molasses cookies rolled in sugar before baking. Spiced with cinnamon, ginger, and cloves. The old-fashioned holiday cookie your grandma kept in a tin.

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

Santa Claus cookies are soft drop cookies with bright lemon zest, baked then frosted and decorated into jolly Santa faces. A Christmas cookie tray classic for kids.

Chinese sweet and sour soup with chicken: a quick 30-minute soup of thin-sliced chicken, mushrooms, and beef broth balanced with vinegar and sugar. Served with lemon slices.

.

The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty. After they a e made, they are dipped into the Honey Barbecue Dipping Sauce . If you don’t want the honey barbecue wings just serve them as the regular wings.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.

Battered fried oysters with a simple egg-milk dip and breadcrumb or cornmeal coating. Pan-fried or deep-fried, then quick-baked for an extra crispy finish.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.