|Mexican So Fat, Low Fat, No Fat|
|by Betty Rohde|
THE BESTSELLING AUTHOR OF SO FAT, LOW FAT, NO FAT GOES SOUTH OF THE BORDER TO BRING YOU MORE THAN 160 EXCITING LOW-FAT RECIPES WITH A MEXICAN ACCENT.
Results 1 - 10 of 133 for fat balls
Dissolve yeast in ... into a soft dough. Let rise in a warm place. Drop dough by spoonful into deep hot fat. Fry until brown. Sprinkle with powdered sugar.
Empty container of ... into 3/4 inch balls, roll in ... 1 or 2 at a time with a few spoonfuls of oil. Serve with pita as a dip or as a breakfast treat.
Use pineapple juice and milk to get 1 1/2 cups. Mix all the above. Heat oil until 300-325 degrees in deep fryer. Drop in and fry until golden brown. ...
Combine honey, peanut butter, non-fat dry milk, and ... dough into small balls and roll in ... aluminum foil may be used interchangeably for this recipe.
Mix and drop by spoonfuls into hot fat (370 degrees). Drain and roll in a mixture of powdered sugar and cinnamon.
In lg pot, ... Shape into 16 balls. With soup ... chicken, discarding bones. Stir into soup. Cook until heated through, 3 minutes. Stir in remaining parsley.
Combine first ingredients and form into balls. Roll in flour and brown in fat. Arrange meat ... barbecue sauce. Bake at 350 degrees F. for 30 minutes. Serves 8.
Mix together and roll into 1-inch balls. Roll in wheat germ and refrigerate until ready to serve.
Mix first 3 or 4 ingredients together. Form into balls and roll in your choice of coating. Chill until firm. Store in refrigerator.
In a large ... Add cooked matzo balls and thoroughly heat ... salted water. Cover pot and simmer for approximately 30 minutes or until puffed up and done.
top of page