To toast coconut, bake uncovered in an ungreased shallow pan in a 350 degree oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
- diced mango
- ground nutmeg
- egg
- about 2 tablespoons milk
- finely chopped macadamia nuts
- about 2 tablespoons sugar
- vegetable oil for frying
- large green plantains
- large potatoes
- pearl onions
- plain fat-free yogurt
- white pepper
- Shredded Cheddar cheese
- tangerines
- olive oil
- thinly sliced red onion
- crumbled goat cheese
- whole milk ricotta cheese
- sour cream
- bacon slices
- thinly sliced fennel bulb
- freshly grated Parmesan
- sliced green onions
- mayonnaise
- minced garlic
Calories 210
- baby spinach leaves
- halved seedless red grapes
- fresh lime juice
- canola oil
The saying “cool as a cucumber” has the ring of truth to it, as this refreshing vegetable has the ability to cool an overheated body on the most torrid of summer days. A chilled cucumber soup sounds appealing, but most recipes turn out quite bland. Here’s what we discovered:
Test Kitchen Discoveries
- Pureeing the cucumbers into a base of sour cream and buttermilk makes the most of the subtle cucumber flavor. Add a diced cucumber for texture.
- Accent the soup with a little Dijon mustard and garlic. Make sure to mince the garlic very fine or press it through a garlic press so that it completely blends into the soup.
Adding a pound of small cooked shrimp makes this soup a perfect main course for a luncheon or light summer dinner. This soup should be eaten the same day it is made.
- Dijon mustard
- minced fresh dill
- sour cream
- Table salt and ground black pepper
- buttermilk
- baking soda
- baking powder
- beaten eggs
- warm buttermilk
- sesame seeds
- vinegar
- season packet from Ramen
