Low Fat Butter Lemon Spaghetti Kosher Dairy Recipes

Steps:

• Cook spaghetti as directed, make sure it's el dante (=ready but still a bit firm).
• Sieve - do not rinse.
• In the same pot, melt butter - make sure it stays white - add garlic, lemon and parsley and stir.
• Add spaghetti and mix it all together.
• Add salt as desired.
• Enjoy!

Steps:

• Preheat over to 400°F.
• Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
• Peel eggplants, and cut crosswise into ~1/4"-thick slices.
• Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
• Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
• Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
• Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
• Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
• Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
• Place half of eggplant over sauce.
• Spoon 1/2 of remaining Tomato sauce over eggplant.
• Sprinkle half of mozzarella on top.
• Repeat with remaining eggplant, tomato sauce and mozzarella.
• Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
• Serve hot.
• Enjoy!

Steps:

• Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
• While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
• Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.

Steps:

• The Crust:.
• Mix crumbs in a bowl with melted butter.
• Add egg white and lemon peel and mix.
• Flat into a 9.5-inch round pie pan.
• Bake for 5 minutes in a preheated oven at 410°F.
• The Filling:.
• Cook all ingredients in double boiler until thickened.
• Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
• Top with meringue which has been beaten stiff with sugar.
• Bake for 10 minutes in a preheated oven at 410F or until golden brown.
• Leave to cool in oven.
• Serve when totally cooled down.
• Another option to The Crust:: 1 cup Flour. 4-5 Ice-Cold Water. 1/2 ts Cider Vinegar. 1/2 Tbs Powder Sugar. dash salt. 3 1/2 Tbs. Butter or Canola Oil. To Prepare: Mix 1/2 of the flour with water and vinegar. Mix rest of ingredients and add to first mixture. Work well with a fork till crust is formed and flat in pie pan. Bake in a preheated oven 450F for 10-15 minutes or until golden brown. Follow the rest of the steps as described.
• The Filling is based on Jeff Hixson's recipe.

Steps:

• Preheat oven to 350°F (175°C).
• Mix flour, baking soda and salt.
• In a large bowl mix brown sugar, powder sugar, butter and vanilla extract.
• Add bitten egg whites to sugar mixture.
• Gradually alternate and add milk and dry ingredients to the sugar + egg mixture.
• Mix in the chocolate chips.
• Using two spoons, place cookie portions onto baking sheet lined with baking paper. Make sure to leave a lot of space between cookies.
• Bake for 10-12 minutes, until center of cookie is stable - DO NOT over bake!.
• Place baked cookies on cooling net.
• * When cookies are ready they are moist and soft - they are not supposed to be dry and hard.
• Enjoy!
• Remarks:.
• * When using a mixer follow the same order of directions: first the sugar mixture, egg-whites and lastly the dry ingredients and the chocolate chips.
• * If you'd like the recipe to be Pareve, you can use margarine instead of butter, and water instead of milk - but I am not sure about the taste -- .

Steps:

• Preheat oven to 390 degrees F. (180 C).
• Grease baking pan with a little bit of the margarine.
• Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
• Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
• Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
• When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
• To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
• Enjoy!
• *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
• 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!