Évaluations - 3, GPA: 4
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Facilité d'utilisation
In small saucepan, sprinkle gelatin over water. Let stand 5 minutes until softened. Heat over low heat, stirring until gelatin is dissolved. Cool slightly. Place mayonnaise and gelatin mixture in medium bowl. Beat on Speed 1 about 30 seconds, or until smooth. Add remaining ingredients, except salmon. Beat on Speed 1 for 30 to 60 seconds, or until smooth. Stir in salmon. Pour into mold. Refrigerate at least 4 hours, or until firm. Remove mousse from mold. Serve with crackers or cocktail breads, if desired. Yield: 16 servings (1.4 cup per serving). Per serving: About 72 cal, 7 g pro, 2 g carb, 4 g total fat, 1 g sat fat, 11 mg chol, 243 mg sod. 12 Beer Cheese Bread 21.2-31.2cups all-purpose flour 1 package active dry yeast 2 tablespoons sugar 1 teaspoon salt 1 cup beer 2 tablespoons margarine or butter 1 egg 1.teaspoon hot pepper 2 sauce 11.cups shredded 2 reduced-fat sharp Cheddar cheese Attach dough hooks to mixer. Combine 2 cups flour, yeast, sugar, and salt in large bowl. Set aside. Place beer and margarine in small saucepan. Heat over medium heat until margarine melts. Continue heating to 120°F to 130°F. Add to flour mixture. Beat on Speed 3 about 1 minute, or until blended. Add egg and hot pepper sauce. Beat on Speed 3 about 20 seconds, or until combined. Continuing on Speed 3, add cheese and remaining flour, 1.4 cup at a time, until dough cleans sides of bowl, scraping sides of bowl. Knead on Speed 3 about 2 minutes, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down. With lightly oiled hands, shape dough into 9x5-inch loaf. Place in greased 9x5x3-inch baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 375°F for 30 to 40 minutes, or until golden brown. Remove from pan immediately and cool on wire rack. Serve warm. Yield: 16 servings. Per serving: About 132 cal, 6 g pro, 18 g carb, 4 g total fat, 2 g sat fat, 21 mg chol, 248 mg sod. 13 Basic White Bread 1 cup lowfat milk 1 tablespoon sugar 1 teaspoon salt 2 tablespoons margarine or butter 1 package active dry yeast 2-31.cups all-purpose 2 flour Attach dough hooks to mixer. Combine 2 cups flour and yeast in large bowl. Set aside. Place milk, sugar, salt, and margarine in small saucepan. Heat over medium heat until margarine melts and sugar dissolves, stirring frequently. Continue heating to 120°F to 130°F. Add to flour mixture. Beat at Speed 3 about 1 minute, or until blended. Continuing on Speed 3, add remaining flour, 1.4 cup at a time, until dough cleans sides of bowl, scraping sides of bowl. Knead on Speed 3 about 2 minutes, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down. With lightly oiled hands, shape dough into 8x4-inch loaf. Place in greased 81.2x41.2x21.2-inch baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F for 30 to 40 minutes, or until golden brown. Remove from pan immediately and cool on wire rack. Yield: 16 servings. Per serving: About 81 cal, 2 g pro, 14 g carb, 2 g total fat, 0 g sat fat, 1 mg chol, 168 mg sod. 14 Mashed Potatoes 2 pounds (about 6 medium) russet potatoes, peeled, cut into quarters, and boiled 1.cup margarine or 4 butter, softened 1.teaspoon salt 2 1.teaspoon black 8 pepper 1.4-1.cup lowfat milk, 3 warmed Drain potatoes well. Return to hot saucepan. Add margarine, salt, and pepper. Beat on Speed 1 about 20 seconds, or until potatoes are broken up. Continuing on Speed 1, slowly add milk. Beat about 45 seconds, or until smooth. Serve immediately. Yield: 8 servings (about 1.2 cup per serving). Per serving: About 137 cal, 3 g pro, 19 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 221 mg sod. VARIATIONS Garlic Mashed Potatoes Add 6 to 8 large, peeled cloves garlic to potatoes before boiling. Yield: 8 servings (about 1.2 cup per serving). Per serving: About 140 cal, 3 g pro, 20 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 222 mg sod. Carrot and Leek Mashed Potatoes Add 2 medium carrots, cut into 1-inch pieces, and 1 medium leek, cut into 1-inch pieces, to potatoes before boiling. Cook until tender. Yield: 10 to 12 servings (about 1.2 cup per serving). Per serving: About 154 cal, 3 g pro, 23 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 231 mg sod. Pesto Mashed Potatoes Prepare potatoes as directed. Add 1.4 cup prepared pesto. Beat on Speed 1 about 15 seconds, or until blended. Yield: 8 servings (about 1.2 cup per serving). Per serving: About 176 cal, 4 g pro, 20 g carb, 10 g total fat, 2 g sat fat, 1 mg chol, 276 mg sod. 15 Squash and Apple Bake 1 cup reduced-sodium chicken broth 1.teaspoon cloves 4 2 acorn squash (about 31.2 lbs.), ...
Ce manuel est également adapté pour les modèles :Mélangeurs - KHM5TBWH4 (225.12 kb)