triple-tested at the Good Housekeeping Research Institute
We've trimmed the fat from a family favorite by using creamy Yukon Gold potatoes as the base of this dish.
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Nutritional Information
Calories 95
Total Fat 3g
Saturated Fat 2g
Cholesterol 6mg
Sodium 305mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars --
Protein 6g
Calcium --
broccoli gratin
Tara Donne
Serves: 8
Yields: About 4 cups
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Ingredients
U.S. Metric Conversion chart
1 pound(s) broccoli florets
1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
2 cup(s) water
Pinch ground nutmeg
3/4 cup(s) (about 21?2 ounces) freshly grated Parmesan cheese
Salt and coarsely ground black pepper
Directions
In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In shallow, broiler-safe 1- to 1 1/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
2015年4月28日星期二
2015年4月21日星期二
Decadent Chocolate Espresso Pie
Inspired by Anna Jones's winning pie at the 2013 state fair of Texas.
By Lyda Jones Burnette
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
decadent chocolate espresso pie
Romulo Yanes
Serves: 10
Total Time: 7 hr 40 min
Prep Time: 40 min
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) milk, divided
1/3 cup(s) cornstarch
3/4 cup(s) sugar
1/2 teaspoon(s) salt
1 teaspoon(s) instant espresso powder
3 large egg yolks
1 teaspoon(s) vanilla extract
1 bar(s) (4 ounces) semisweet chocolate, chopped
1 bar(s) (4 ounces) bittersweet chocolate, chopped
4 ounce(s) milk chocolate, chopped
1 recipe baked Perfect Piecrust
Espresso Whipped Cream
1 1/2 cup(s) heavy whipping cream, divided
2 teaspoon(s) heaving whipping cream, divided
2 teaspoon(s) instant espresso powder
6 tablespoon(s) powdered sugar
Grated chocolate, for garnish
Directions
Whisk together 1 cup milk and cornstarch in a small mixing Information Security bowl until smooth.
coffee machines In a 3 1/2-quart saucepan combine sugar, salt, and remaining 1/2 cup milk. Cook over low-heat, stirring frequently until sugar is dissolved. Whisk in espresso powder and cornstarch mixture. Cook over medium heat until mixture thickens, about 5 to 7 minutes.
Whisk about 1/2 cup cornstarch mixture into egg yolks in a Best Restaurants in Hong Kong large mixing bowl. Whisk this back into espresso mixture in saucepan and cook over medium-low heat 5 minutes, or until mixture is thickened further.
Remove from heat and whisk in vanilla and chopped chocolate. Transfer to one prebaked and cooled Perfect Piecrust. Place plastic wrap directly onto filling (to prevent film from forming). Let stand 1 hour; then refrigerate for 6 hours.
Microwave 2 teaspoons cream in a small microwave-safe bowl for 10 seconds. Stir in espresso powder. Place remaining cream in a chilled mixing bowl. Beat at medium-high speed until soft peaks from. Add powdered sugar, 1 tablespoon at a time, until medium firm peaks form. Add espresso mixture, beating just until incorporated. Spread over chilled pie and top with grated chocolate.
2015年4月14日星期二
Shrimp-and-Papaya Summer Rolls
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Nutritional Information
Calories 437
Total Fat 6g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 76g
Dietary Fiber --
Sugars --
Protein 29g
Calcium --
shrimp and papaya summer rolls
James Baigrie
Serves: 4
Yields: 12 rolls
Prep Time: 45 min
Ingredients
U.S. Metric Dream beauty pro Conversion chart
1/2 cup(s) Thai-style sweet chili sauce
2 tablespoon(s) fish sauce
2 tablespoon(s) fresh lime juice
2 teaspoon(s) reduced-sodium soy sauce
1 teaspoon(s) grated fresh ginger
4 ounce(s) vermicelli rice noodles
2 carrots, finely shredded or grated
1/2 cup(s) mint leaves, chopped
1/4 cup(s) chopped salted cocktail peanuts
12 (8 1/2-inch) rice-paper wrappers
12 large leaves Boston lettuce (from 2 heads), thick ribs removed, washed, and dried
3/4 pound(s) cooked, peeled, and deveined medium shrimp
1 (3/4-pound) red-fleshed papaya, peeled, seeded, and cut into 24 strips
1 red bell pepper, cut into 24 strips
Directions
In a medium bowl, whisk chili sauce, fish sauce, lime juice, soy sauce,Dream beauty pro and ginger; set sauce mixture aside.
Bring 6 cups water to a boil in a 2-quart glass measure in microwave; remove measure from microwave; carefully add noodles. Place back in microwave; microwave 5 minutes longer, or until noodles are translucent and tender. Drain in a colander; rinse under cold water. Using scissors, cut noodles into 4-inch lengths. Place noodles in a bowl with carrots, mint, and peanuts; add 1/4 cup of the sauce and toss to combine. Reserve the remaining sauce for dipping.
To make rolls: Fill a large bowl with hot water; immerse wrappers, 2 Dream beauty pro at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between each wrapper.
Place a lettuce leaf on lower third of a rice wrapper, lining up both edges. Spoon 1/4 cup of the noodle mixture in a row on lettuce; top with 3 shrimp, 2 papaya strips, and 2 bell pepper strips. Lift edge of rice paper closest to you up and over filling just to cover; fold in sides. Roll into compact cylinders and place on a platter; cover with damp towels. Make the remaining rolls. Serve with the remaining dipping sauce.
2015年4月8日星期三
Cookies with Lemon Glaze
Recipe courtesy of Giada De Laurentiis
By Giada De Laurentiis
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
giada de laurentiis's lemon ricotta cookies with lemon dr max glaze
Jim Franco
Yields: 44 cookies
Ingredients
U.S. Metric Conversion chart
Cookies
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Glaze
1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Directions
Heat oven to 375°F. Line two baking sheets with parchment paper.
Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, dr max beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto dr max prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container.
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