My Corner of the World

My Corner of the World -

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet 🙂 I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets


Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips




Soups and Stews


Chocolate Sauce

chocosauceI don’t think I’ll ever buy chocolate sauce again.  I found a very good recipe for it and modified it.  Instead of using sugar, I use Splenda (1:1 ratio).  It truly is fantastic and I find it thicker and chocolatier than Hershey’s, for example.  I made a double batch of it and it yielded about a half litre.  I used it in my homemade Irish Cream 🙂  So here’s my take on it…


  • 1 cup good quality unsweetened cocoa powder (I used Fry’s)
  • 1 cup Splenda (1:1 ratio)
  • 1 cup cold water
  • 1/2 teaspoon kosher salt (I used course grey salt)
  • 1 tablespoon vanilla extract


In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.

Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.

Remove from heat and stir in the vanilla. Cool.

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Ranjiv’s Grandparents Beet Salad

Ranjiv’s grandparents would always make this when they cooked fish.  His tip for removing the beet’s skin:  boil the beets with the skin on….  After boiled, let cool and just sqeeze the beet in your hand and the skin will just slide off.


  • Finely sliced green onions or chives
  • Beets
  • Salt
  • Pepper
  • Pinch of sugar, vinegar, caraway seeds, olive oil
  • Small spoon of horseradish


Boil beets, let cool, grate on coarse side of box grater, add salt/pepper/pinch of sugar/vinegar/caraway seeds/olive oil/onions or chives and a wee spoon of horseradish…  Mix and let sit for a while.

Elaine’s Horseradish Sauce

This is a tasty sauce that goes well with beef.


  • 1 c sour cream (I used regular sour cream with a normal fat content, not fat-free since it’s too watery)
  • 1 pearl onion
  • 4 tsp prepared horseradish
  • 1 baby dill pickle


Blend all ingredients well in a food processor (a Magic Bullet works well) until it reaches a smooth, creamy consistency. Ensure the pickle is not in chunks and has blended in with the other ingredients completely. Serve cold, room temperature or heated with beef.

Honey Mustard Dressing

This recipe contains 0 grams of fat. Makes 1 1/2 cups


  • 1/2 c lemon juice
  • 1/4 c honey
  • 2 tbsp prepared mustard
  • 1 tsp salt (I use No Salt)
  • 1/2 tsp paprika
  • 2 cloves garlic, finely chopped
  • 2/3 c water


Mix all ingredients and shake well. Store in a covered container for at least 1 hour before serving.

Creamy Garlic Dressing

This recipe contains 1 gram of fat per serving. Makes about 2 c.


  • 1/2 c skim milk
  • 2 tbsp lemon juice
  • 1 tbsp canola oil (I’d just use olive oil)
  • 1 1/2 c fat-free cottage cheese, drained
  • 1/4 c chopped onion
  • 2 cloves garlic, finely chopped
  • 1/2 tsp salt (I use No Salt)
  • 1/4 tsp pepper
  • 1/4 tsp paprika


Combine all ingredients and mix well. Refrigerate in a covered container at least 1 hour before serving.


This recipe contains 1 gram of fat per 3/4 c. serving. Serves 2.


  • 1 c. bulgur or cracked wheat
  • 2 c. boiling water
  • 4 tsp lemon juice
  • 2 tsp olive oil
  • 2 med. ripe tomatoes, chopped
  • 3 tbsp minced parsley
  • 1/2 small red onion, chopped
  • 2 green onions, including tops, finely chopped
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/8 tsp hot pepper sauce


Place bulgur or cracked wheat in a large bowl and pour boiling water over it. Cover and let stand for 30 min. Drain off any liquid that remains. In another bowl, mix the remaining ingredients. Add the bulgur or cracked wheat and toss well.

Amazing Warm Potato Salad

I was watching some cooking show and the hostess had a couple of great recipes that I intend on trying. Without a doubt, they will taste amazing. This is a simple potato salad that would be rich in flavour and I’m adding a couple of modifications to it. The other is a potato tort that was making my mouth water just looking at it. Both are extremely simple, there’s no messing them up really. The measurements weren’t giving so use your best judgment based on the amount of people you’re cooking for.


  • Several potatoes (waxy potatoes are best for retaining their shape)
  • Bacon – cut into finger-width slices before cooking
  • Minced garlic
  • Thinly sliced red onion
  • White wine vinegar
  • Chicken Stock
  • Grape seed or olive oil
  • Salt (I use No Salt)
  • A little pepper
  • Green peas (I will substitute with chick peas)
  • A generous amount of parsley (not originally called for but I think it will make a good addition)


Boil potatoes until tender throughout and let cool (if they’ve been chilled in the fridge, they’ll be easier to dice). Dice them into bite-sized pieces and put into a large mixing bowl.

In a pan, fry bacon until crisp. Once cooked, drain most of the fat but not all (leave a few tablespoons in it). Place back on heat and add garlic and onion. Sautee for about 5 minutes.

Add the white wine vinegar to release the browned bacon bits stuck on the bottom of the pan. Once the bottom of the pan is cleaned, add the chicken stock. peas, and grape seed oil. Warm thoroughly, remove from heat and pour over the potatoes.  Add salt and pepper to taste.  Add parsley and mix all ingredients well then serve.

Sesame Ginger Dressing


  • 2 cloves garlic – coarsely chopped
  • 1 tbsp. fresh ginger – coarsely chopped
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. soy sauce
  • 2 tsp. sesame oil
  • 3 tbsp. tahini
  • 2 tbsp. vegetable oil


Process garlic, ginger, rice wine vinegar, soy sauce and sesame oil in a food processor until well combined. Add tahini pulse until dressing appears thick. Add oil in a thin stream until dressing is emulsified. You can add water, a tablespoon at a time if the dressing is too thick.