Évaluations - 3, GPA: 4
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Facilité d'utilisation
Try it as a dip for celery the next time you serve buffalo-style wings. Preparation: 10 minutes or less. Makes about 2 cups dressing 1 clove garlic, peeled and chopped 1/2 ounce shallot, peeled and chopped 1 cup nonfat yogurt 1/2 cup lowfat buttermilk 1/3 cup lowfat mayonnaise 3/4 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1/4 teaspoon white pepper 3 ounces crumbled blue cheese Dash hot sauce – to taste Place the garlic, shallot, buttermilk, yogurt, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix using speed 2/Low until smooth and creamy, 30 to 40 seconds. Add the crumbled blue cheese and hot sauce. Mix using speed 2/Low for 20 to 30 seconds Let stand for minutes before develop. Cover and unused portions. Keeps 1 week. Nutritional information per serving Calories 27 (54% from fat) • carb. • fat 1g • sat. fat 0g • chol. 2mg • sod. • calc. 29mg • fiber 0g Garlic & Chive Mashed Potatoes Old fashioned comfort food at its best. For basic mashed potatoes, omit the garlic and chives. Preparation: 20 minutes or less, plus cooking time for potatoes. Makes 7 cups (12 servings) 3 pounds russet or Yukon gold potatoes 4 - 6 cloves garlic, peeled and halved 2 teaspoons kosher salt, divided 1 teaspoon white wine vinegar 3/4 cup whole milk 1/2 cup half-and-half 3 tablespoons unsalted butter 1/2 cup (1/4 ounce) chopped fresh chives 1/4 teaspoon freshly ground white or black pepper Peel the potatoes and cut in 1/2-inch slices. Place the potatoes, garlic, 1 teaspoon kosher salt, and wine vinegar in a 3-3/4 quart saucepan* and cover with 1 inch of cold Cover loosely bring to a boil reduce heat to medium gently until potatoes falling apart, about 15 While potatoes are cooking, milk, half-and-half, butter, and half the chives in a 1-1/2 quart saucepan. Simmer over low heat until butter completely melted. Keep warm. Drain the cooked potatoes and garlic, return to the saucepan, and place over low heat for 1 minute. Remove from the heat, and use speed 1/Low to mash the potatoes and garlic until somewhat smooth, about 30 seconds. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on speed 3/Medium until fluffy, about 1 minute. Add the remaining salt and pepper; mix to blend, 15 seconds. Scrape down sides of pan with rubber spatula as necessary. Transfer the potatoes to a warm serving bowl and sprinkle with the remaining chopped chives. Serve immediately. Nutritional information per serving: Calories 149 (28% from fat) • carb. 24g • pro. 3g • fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg • calc. 42mg • fiber 2g * Do not use nonstick cookware with the hand mixer. Tip: For a “lighter” evaporated fat free place of the milk and Souffled Sweet Potatoes Praline Topping For easy entertaining, you may potatoes ahead of time. Make the just before putting them into the oven. Preparation: 20 – 25 minutes, plus cooking and baking times. Makes 8 - 12 servings Cooking spray 3-1/2 pounds sweet potatoes or yams, peeled, cut in 1/2-inch slices zest of 1 lemon, finely chopped 2 tablespoons fresh lemon juice 1/2 cup brown sugar (light or dark), firmly packed, divided 5 tablespoons butter, room temperature, divided 1/2 cup evaporated fat-free milk 3 large eggs 1-1/2 teaspoons kosher salt, divided 1/2 teaspoon freshly ground pepper 1/3 cup half-and-half 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg pinch cayenne 2/3 cup coarsely chopped pecans Preheat the oven to 350°F. Coat an 8-cup shallow casserole/baking dish with cooking spray. Place the sweet quart saucepan cold water. Bring to a boil over heat, reduce heat to until potatoes are fork about 15 to 18 minutes. Drain and large bowl. Add lemon zest and juice. Mash potatoes 2/Low until smooth, about 40 seconds. Add half the brown sugar and 2 tablespoons of the butter; mix until well-blended, about 40 seconds. Add the evaporated fat-free milk; mix on speed 3/Medium until blended, 30 seconds. Mix in the eggs one at a time on speed 2/Low until smooth and blended, 30 seconds. Add 1 teaspoon of the salt and the pepper; mix on speed 1/Low for 30 seconds. Transfer the sweet potato mixture to the prepared baking dish and spread evenly. Place the remaining butter in a 1-1/2 quart saucepan and melt over medium heat. Stir in the remaining brown sugar, half-and-half, remaining salt, cinnamon, nutmeg, and cayenne. Stir over medium heat until sugar is dissolved. Stir in the pecans and simmer until slightly thickened. Spread this mixture over the sweet potatoes in the casserole. Bake the preheated 350°F oven for 25 to 30 minutes, until heated through and lightly browned on top. Serve hot. Nutritional information Calories 308 (32% fat 11g • sat. fat 4g • chol. calc. 76mg • fiber 6g Three Cheese Souffle Full of rich cheese flavor, this souffle makes a wonderful supper or brunch. Preparation: 25 – 30 minutes, plus baking time. Makes 8 servings Unsalted butter for dish 1/2 cup grated Reggiano Parmesan cheese, divided 1...