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September 2019

Vegetable Recipes

Basic Recipes

Apricot Glaze Great Chefs

Apricot Glaze Great Chefs Recipe
1 c Jam, apricot 1/2 c Sugar 1/4 c Water Combine jam, sugar and water in a heavy saucepan. Mi wel...

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Crab Mousse Recipe

Crab Mousse recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Crab Mousse recipe  PDF


Vegetable cooking spray 1 Envelope unflavored gelatin
3 tb Skim milk
8 oz Neufchatel cheese, softened
8 oz Plain nonfat yogurt
1/2 lb Fresh lump crabmeat, drained
1 c Minced celery
1/3 c Sliced green onions
1 tb Lemon juice
1 ts Pepper
1/2 ts Prepared horseradish
Fresh radishes (optional) Coat a 4 cup mold with cooking spray set aside. Sprinkle geletin over skim milk in a small saucepan let stand 1 minute. Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mi ture is smooth. Add yogurt, stirring until well blended. Remove yogurt mi ture from heat. Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well. Pour mi ture into prepared mold. Cover and chill until firm. to serve, unmold onto serving plate garnish withfresh radishes, if desired. serve with melba toast. Yeild: 4 cups. Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. to soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave safe bowl. microwave, uncovered, at HIGH 15 20 seconds.

Crab Mousse recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
661 people have voted
Last Reviewed on 2019-09-15



Sunday, Sep 15 2019 Download & Print Crab Mousse recipe  PDF   Vegetable recipes RSS   Thumsb up

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NoFry Tortilla Chips

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Peppy Panini
Peppy Panini Recipe


1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

Cooking Magazines: Panini Recipes » September 2019   Panini recipes RSS   Thumsb up

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Old World Pfeffernusse Cookies

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