18 stable Recipes

unsweetened cocoa powder, heat stable sugar substitute , equal to 1/4 cup sugar or 1/4 cup sugar, striped round peppermint candies, finely crushed, nonfat milk

while grasshopper pie is most commonly known these days as a type of ice cream pie , it started off as a mint and chocolate chiffon pie based on a prohibition-era cocktail. a chiffon pie filling involves stabilizing flavored and sweetened whipped egg whites or whipped cream with gelatin. the results are light, airy, and delicate. we wanted to go retro and bring back the original chiffon version of this pie and here s what we discovered, test kitchen discoveries, use two liqueurs to flavor the filling : creme de menthe and white creme de cacao. we found no substitute that contributed a similarly intense flavor., make sure to fully hydrate the gelatin or tough bits may punctuate the otherwise silky smooth texture of the filling. once dissolved in the cream, the gelatin should be heated until it s very hot, but below a boil., beat the cream to smooth-looking stiff peaks. a chunky or grainy texture is indicative of the cream being overbeaten. for the most stable whipped cream, start beating the cream slowly, and then increase the mixer s speed once the cream is beginning to build in volume., make sure the pie is fully set before serving; otherwise the filling may ooze once sliced. six hours should be sufficient; overnight is better.

beaten eggs, low-fat milk, heat-stable granular sugar substitute, vanilla, ground allspice

quaker oats, nonfat milk, mashed very ripe banana (about 3 medium), liquid egg substitute or 4 egg whites, lightly beaten, vegetable oil, all-purpose flour, granulated sugar (or heat-stable sugar substitute equal to 1/4 cup sugar), baking powder, ground cinnamon, baking soda, salt (optional), ground nutmeg

chicken legs (drumsticks and thighs), kosher salt and pepper, olive oil, low-sodium chicken broth, smoked or hot paprika (found in the spice section of the supermarket), yellow onions, cut into wedges, gnocchi (refrigerated or shelf-stable)

boneless skinless chicken breasts or 6 -8 boneless skinless chicken thighs, garlic salt, cornstarch, eggs, beaten well, vegetable oil or 2 tbsp peanut oil, sugar (or temperature-stable substitute such as granular splenda *), rice or 1/2 cup white vinegar, chicken stock, salt, catsup , to taste, soy sauce

olive oil, gnocchi , shelf-stable (used sweet potato wheat), onion, chopped, garlic cloves, minced, frozen chopped spinach, thawed and squeezed dry, diced tomatoes, white beans, rinsed, black pepper, part-skim mozzarella cheese, shredded, parmesan cheese, shredded

potatoes (peeled and diced ), stock (i use 2 cups fish and 2 cups chicken for richer flavor), bay leaf, salt pork (cut into small pieces), onion (peeled and diced ), evaporated milk , or 3 cups light cream (i use the cream, but she says that if you re going to leave this on the heat for a while, use the evap. milk, as it s more stable and won tsp curdle.), butter, salt and pepper to taste, dried thyme, dried parsley, shrimp (peeled and deveined ), bay scallops, chopped clams, good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

natural peanut butter, rolled oats, soy protein isolate, milk, dried blueberries, dried apricots, raisins

light sour cream or 8 oz nonfat sour cream or 1 (7 oz) carton purchased creme fraiche, bananas, mashed (1/3 cup) or 1/3 cup mashed mango, granulated sugar (or granulated heat-stable sugar substitute,splenda) (optional), raspberries, semisweet chocolate (optional), all-purpose flour, salt, shortening, water, divided

crushed shredded wheat crackers, chopped pecans, heat stable artificial sweetener, butter, softened, light cream cheese, softened, peanut butter

gnocchi (frozen or shelf stable), marinara sauce (or 32 oz homemade sauce), meatballs, mozzarella cheese, shredded (optional)

chopped noins, chopped celery, chopped carrots, olive oil, chicken, chopped, drained black-eyed peas, chicken bouillon, rubbed sage, frozen chopped spinach, thawed, salt and pepper to taste

eggs, separated, cream cheese, softened at room temperature, splenda sugar substitute or 1 tbsp other heat stable artificial sweetener, vanilla, cinnamon, chopped pecans, butter (for frying ), butter, divided (1/2 cup melted and 1/2 cup simply softened at room temperature ), maple extract (to taste), artificial sweetener (1 packet to taste), brown sugar twin (to taste)