Ingredients:

10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser (cherry brandy)
1 clove Garlic
3 teaspoons Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread

Method

Cut bread into 1/2 − 3/4 inch cubes. Rub serving dish with
garlic, and add bread cubes.
Mix cornstarch and Kirschwasser together.
Heat wine until it starts to boil. Then add the grated cheeses,
stirring constantly until the cheese has melted. Do not boil.
Add the cornstarch − Kirschwasser mixture to the melted cheese,
stirring until it is a creamy consistency. Add nutmeg and pepper.
Serve at once in a fondue pot.

Source: e-cookbooks.net

Ingredients:

veal
salt
pepper
butter
bacon
carrots
flour
chablis
water
lemon

Method

Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put them in a wide low stewpan. Add two ounces of butter, a cut-up carrot, and some bits of bacon also cut up. When they are browned, add a spoonful of flour, half a glass of Chablis, and half a glass of water, and cook on a slow fire for half an hour, then take out the cutlets, reduce the sauce, and pass it through a sieve. Put it back on the fire and add an ounce of butter and a good squeeze of lemon, and when hot pour it over the cutlets.

Ingredients:

3 tablespoons cold pressed olive oil
4 cloves garlic, chopped
1-1/2 cups brown rice
3-1/2 cups water
14 sun dried tomato halves
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon parsley
1/2 teaspoon oregano

Method

Place sun dried tomatoes in a blender with 1 cup of water. Grate at slow speed until tomato pieces are small. In a 6-quart pot, sauté garlic in oil until slightly brown. Add rice and sauté for another minute. Add tomato mixture, 2 1/2 cups of water, and the remaining ingredients. Bring to a boil. Cover, lower heat, and simmer for 45 minutes.

Source: Dr. Allocca Recipes

Ingredients:

2 cups romaine lettuce, chopped
2 cups bok choy, chopped
½ cup endive, chopped
½ cup spinach, stems removed and chopped
½ cup red cabbage, chopped
½ cup cucumbers, peeled and sliced
½ cup celery, sliced
½ cup mushrooms, sliced
¼ cup carrot shreds (I use jicama!)

Method

Toss everything together. The book suggests a poppyseed dressing, but I have not found one that was low-carb/low-sugar, so I usually use a good Italian and it’s fine.

Serves: 1 – count for entire recipe
CarbsPerServing: 22g carbs /10g fiber
Prep Time: Just chopping
Effort: Easy

Source: Atkins Diet Recipes

Ingredients:

anchovies
fennel
flour
spices
parsley
marjoram
garlic
lemon juice
vinegar
cream

Method

Wash three anchovies in vinegar, bone and pound them in a mortar with a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice, a teaspoonful of flour, half a gill of boiled cream and the bones of the fish for which you will use this sauce. Pass through a sieve, add a clove of garlic with a cut in it, and boil. If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce. Take out the garlic before serving. Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.

Ingredients:

2 Tablespoon Olive oil
3/4 Cup Julienned yellow onions
1 Teaspoon Minced garlic
1 Tablespoon Finely−chopped parsley
1 Tablespoon Rice wine vinegar
Salt; to taste
Freshly−ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates

Method

In a saute pan, over high heat, heat the olive oil. Add the onions and saute
until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice
wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper. This
recipe yields about 1 cup of marmalade.

Source: The Very Best of Emeril

Ingredients:

A copy of The Times (London, New York, Chicago, or LA, your choice)
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

Method

Open out the paper to the middle page, and scatter
half the herbs over it.
Place the salmon in the middle of the paper and
season inside and out and rub with olive oil.
Scatter over the lemon slices, spring onions, fennel
seeds and remaining herbs, tucking some inside the fish.
Drizzle with a little extra olive oil.
Wrap the paper around the salmon, securing it well
with lots of string.
Dampen the paper well under the tap. Place parcel
directly on the top shelf of a preheated 425 degrees
F (220 degrees C) oven, for 35 minutes, or
preferably, cook on the barbecue or on a rack over a
camp fire for about 25 minutes on each side.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Source: Jamie Oliver Cook Book

Ingredients:

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2″cubes
1 large Green pepper, cut in 1″pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Method

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

Source: The Grill Master cook book