Download Low-Fat Top Secret Recipes by Todd Wilbur PDF

By Todd Wilbur

Dozens of awesome new fat-conscious recipes are the following from the grasp of most sensible mystery kitchen concoctions.

Todd Wilbur, the irrepressible eating place recipe knockoff artist, is again. due to Wilbur's most up-to-date most sensible mystery mission--to re-create a few of America's most well liked nutrients items with out the fat--readers can now banquet guilt-free on their favourite snacks. The easy-to-follow recipes, besides Wilbur's patented blueprint illustrations, are certain to produce more fit do-it-yourself treats that style just like the genuine thing--like Nabisco(r) Reduced-Fat Oreo(r) Cookies or Entenmann's Light(r) Low-Fat Cinnamon Rolls. Wilbur additionally tackles a few generic eating place delights, together with Bennigan's(r) Buffalo poultry Sandwich, McDonald's(r) Arch Deluxe(r) and Egg McMuffin(r), and Wendy's(r) fowl Caesar clean filled Pita(r)--concocting all of them at a fragment of the energy and at a fragment of the associated fee. once more, the intrepid Todd Wilbur is going the place no nutrition author has long past before--and proves that once it involves offering recipes for nutrients that diners really need to devour, he's the peoples' choice.

Praise for Todd Wilbur
"The challenge: Decode the key recipes for America's favourite junk meals. gear: normal kitchen home equipment. target: Leak the implications to a starving public." --USA Today

"There's whatever virtually magically compelling concerning the suggestion of constructing such meals at domestic . . . The attract is indisputable . . . crammed with tidbits and lore you're not likely to discover wherever else." --Boston Herald

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Prep = 10 minutes Cook = 10 to 14 minutes Yield = 4 servings Salad Dressings and Salads 53 Strawberry-Merlot Citrus Salad The recipe makes a generous serving of dressing, so there are plenty of leftovers. This sweet, fruity dressing complements any combination of greens and pairs especially well with chicken. 1 ⁄2 1 ⁄2 1 ⁄2 3 1 1⁄2 2 1 2 2 1 2 ⁄3 1 cup (240 ml) extra-virgin olive oil cup (120 ml) hazelnut oil cup (120 ml) Merlot cup(142 g) frozen orange juice concentrate tablespoons (45 ml) fresh lemon juice teaspoons grated orange peel cloves garlic, crushed tablespoon (4 g) fresh minced thyme bags (10 ounces, or 280 g, each) baby spinach navel oranges, peeled and sectioned pint (290 g) strawberries, hulled and halved cup (90 g) toasted hazelnuts* Combine olive oil, hazelnut oil, Merlot, orange juice concentrate, lemon juice, orange peel, garlic, and thyme in a bowl and blend with a wire whisk.

Season with salt and pepper to taste. Arrange each slice of romaine lettuce, cut side up, on individual salad plates and drizzle with dressing. Prep = 15 minutes Cook = N/A Yield = 6 servings Salad Dressings and Salads 51 Sautéed Chicken Salad with Sherry This recipe was inspired by a hot chicken salad once served at Maxwell’s Plum in New York City. During its heyday, the Back Room became a favorite lunch hangout after taping cooking spots on Midday Live at WNEW. 4 boneless, skinless chicken breast halves Salt and pepper 1 ⁄4 cup (60 ml) olive oil 1 clove garlic, crushed 1 ⁄4 cup (40 g) minced shallots 2 tablespoons (28 ml) tarragon vinegar 1 teaspoon (5 g) Dijon mustard 1 ⁄2 cup (120 ml) sherry 8 cups (240 g) mesclun mix Cut chicken breast into strips and sprinkle lightly with salt and pepper.

Bring to a boil, cover, and simmer for 11⁄2 hours, or until meat is tender. Remove bouquet garni. Melt butter in a large skillet and sauté mushrooms and pearl onions until tender. Blend in flour and transfer the mushrooms and pearl onions into the Beef Bourguignon. Add bacon. Blend together and continue cooking for about 10 minutes, or until sauce has thickened. 6 g) dried marjoram in a cheesecloth and tie with a string. Prep = 20 minutes Cook = 13⁄4 hours Yield = 6 servings 58 The Gourmet's Guide to Cooking with Wine Beef Filet Stroganoff Once considered exotic, beef stroganoff was the fare of fine restaurants in the 1960s—at about the same time that Dr.

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