I usually find that this recipe needs more than an 1/8 tsp of pepper.
ready in about 20 minutes;
serves 4
You might need to buy:
- vegetable oil
- boneless chicken breast halves
- Campbell's Cream of Asparagus Soup
- milk
- lemon juice
- black pepper
makes 30+
ready in about 30 minutes
You might need to buy:
- grated sharp yellow Cheddar
- egg yolks
- flour
- freshly cracked black pepper
ready in about 30 minutes;
serves 24
You might need to buy:
- chopped papaya or mango
- thawed orange juice concentrate
- thawed snow crab legs
- shredded Dolfino Jalapeno Havarti cheese
- sliced green onions
ready in about 35 minutes;
serves 4
You might need to buy:
- white flour
- wheat flour
- baking powder
- sugar
- rind of 1 lemon
- butter
- milk
- lemon juice
- glaze:
- lemon juice
- sugar
serves 1
You might need to buy:
- Kraft Mayo Real Mayonnaise
- Oscar Meyer Oven Roasted Turkey Breast
- tomato
- Fresh Express lettuce leaves
ready in about 35 minutes;
serves 6
You might need to buy:
- garlic clove
- canned diced tomatoes
- serving WW cheese
CALORIES 142(10% from fat); FAT 1.5g (sat 0.4g,mono 0.1g,poly 0.2g); PROTEIN 20.2g; CHOLESTEROL 30mg; CALCIUM 28mg; SODIUM 508mg; FIBER 0.8g; IRON 1.2mg; CARBOHYDRATE 12g
ready in about 45 minutes;
serves 3
You might need to buy:
- Cooking spray
- chopped onion
- dry breadcrumbs
- chopped fresh parsley
- Worcestershire sauce
- freshly ground black pepper
- ground turkey breast
- large egg white
Low fat
ready in about 25 minutes;
serves 2
You might need to buy:
- Choice Ramen
- sesame oil
- low-sodium soy sauce
- lean beef round
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.
You might need to buy:
- sour cream
- minced fresh dill
- sugar
- Dijon mustard
- buttermilk
- Table salt and ground black pepper