|Proof of the Pudding|
|by Phil Vickery|
A definitive collection by a young Michelin-starred chef who is passionate about puddings.
Results 1 - 10 of 65 for no sodium
Result Page: 1
In a small saucepan combine water, beef bouillon granules, red wine vinegar, molasses, ginger, pepper and garlic powder. Boil gently, uncovered, ...
Cream sugar and butter; add egg and mix well. Combine dry ingredients and blend into creamed mixture alternately with milk. Add vanilla, lemon ...
Mix and sift dry ingredients. Make a well and add the remaining ingredients (n a medium size bowl). Stir only enough to dampen flour, the batter will ...
Melt fat in water. Put into a large bowl to cool. Add sugar and grated lemon rind. When cooled, add crumbled yeast and stir until smooth. Mix ...
Brown onion and meat in pan sprayed with Pam. Combine with other ingredients and simmer 15 minutes. (NOTE: better made the day before and simmered ...
Trim the chicken of all visible fat and remove skin. Cut into bite-size pieces. Place chicken in a glass bowl and sprinkle with the cornstarch and ...
Combine sugar and oil into mixing bowl. Add egg whites and beat well. Stir in nuts and vanilla. Fold sifted dry ingredients into mixture. Bake in ...
Mix first 4 ingredients and pour over chicken. Marinate 30 minutes. Broil until just done.
1. Preheat oven to 325 degrees. 2. Mix milk and vinegar together. Set aside to sour. 3. Bring water, butter and cocoa to a boil. 4. Mix flour and ...
Preheat oven to ... over top. Bake until fish flakes easily, about 10 to 15 minutes. Sprinkle with parsley and serve. Serves 4 - 83 mg. sodium per portion.
Result Page: 1
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