Ingredients:

1-1/2 lbs. beef round steak, cut 3/4 inch thick
3 teaspoons flour
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 teaspoon Worcestershire sauce
1/4 water

Method

Cut meat into pieces that will fit in your crockpot. Combine flour, salt, mustard,
pepper, and garlic powder. Pound 2 tablespoons of the flour mixture into the meat.
Brown the meat in the shortening on both sides. After browning meat, transfer to crockpot.
Stir remaining flour into pan drippings in the skillet.
Stir in the remaining ingredients and cook until thick and bubbly.
Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Servewith hot cooked
noodles or rice.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

4 c  quick oats
3 c  whole wheat flour
1 c  white flour
1 c  wheat germ
1 c  coconut
2 t  salt
1 1/2 c  chopped nuts
1 c  vegetable oil
1 c  honey
1/2 c  water

Method

Preheat oven to 275F.
 
Mix dry ingredients. Add wet ingredients and stir. Mix with
hands. The mixture should be nice and crumbly. More water can
be added to make bigger crumbs.
 
Spread mixture out over 2 cookie sheets. Put in oven for about
1 hour or until golden brown.

Source: garvick.com

Ingredients:

oysters
parsley
celery
thyme
pepper
garlic
oil
lemon

Method

Prepare the oysters as above, but rub each shell with a little garlic.
Put on each oyster a mixture made of chopped parsley, a little thyme,
pepper, and bread crumbs. Then pour a few drops of oil on each shell,
put them on the gridiron on an open fire, grill for a few minutes,
and add a little lemon, juice before serving.

Ingredients:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Method

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet
over medium heat, heat the vegetable oil and brown the seasoned beef strips.
Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved,
then mix in cornstarch until dissolved. Pour into the slow cooker with meat.
Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover
and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

4 oz unsweetened chocolate
16 pks sugar twin
2 oz crushed pork rinds

Method

How to Prepare:
Melt chocolate in microwave
Add sugartwin and microwave about 1 1/2 mins
Add crushed pork rinds
Pout into pan and let set up
Cut into 1 inch squares
makes about 30 pieces

Carbs per serving: 27 total recipe

Ingredients:

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Method

Peel onions and cut top-to-bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top-to-bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2″ thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare-ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved to reheat.

Source: The Grill Master

Ingredients:

1 large onion, chopped
1 lb. super lean ground beef
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 cup chopped nuts (optional)
1 stick of butter
1 egg
1 cup milk
1 package frozen Fillo dough sheets (thawed overnight)

Method

Saute the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and
let it cook until all the water has evaporated. If you decide to use
nuts add them at this time.
Open the Fillo dough package and divide the sheets in half (they
are usually sheets of 10X20″ rectangles, you want to end up with
2 stacks of 10X10 sheets. In a greased 9×12x3″ baking dish layer
2 to 3 sheets at a time and sprinkle them with a few drops of the
melted butter, and so on until you finish the first half of the
sheets. Spread the meat and nut mixture on it and start doing the
same thing with the other half of the sheets. Don’t worry about
spreading the butter on the sheets. When you finish with all the
dough, cut the feteer in 2X1″ squares with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and
a pinch of salt (not much) beat it with fork. Pour the egg mixture
gently over the feteer and bake, uncovered, in a 375F oven for about
20 minutes or until the milk is absorbed and the feteer turns gold yellow.

Ingredients:

1 Pound Beef flank steak; sliced into 1/2-inch slices
Salt
Freshly ground black pepper
1 Cup Sesame oil
2 Cup Soy sauce
1 Tablespoon Chopped garlic
1 Tablespoon Chopped fresh ginger
Crushed red pepper; to taste
2 Cup Cooked white long grain rice
1 Tablespoon Snipped chives
1/2 Fat; 0 Other Carbohydrates

Method

Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy
sauce, garlic and ginger. Season with crushed red pepper to taste. Place the
meat in a shallow bowl. Pour the marinade over the meat. Cover and
refrigerate for at least 1 hour or overnight. Remove and bring to room
temperature. Preheat the hibachi. Remove the meat from the pan, reserving
the marinade. Place the marinade in a saucepan, over medium heat. Bring to a
boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4.
Remove, set aside, and keep warm. Grill the meat for a couple of minutes on
each side, for medium rare. To serve, spoon the rice in the center of each
plate. Lay the strips of meat around the rice. Drizzle the sauce over the
meat. Garnish with chives.

Yield: 4 servings

Source: The Very Best of Emeril