Fish Tacos and Other Recipes from our Delicious Dinner Parties
We added strawberries and a couple of teaspoons of sugar. Because of the nonfat yogurt, it was missing sweetness.
2007, Ellie Krieger, All rights reserved
Ingredients
2 ripe, sweet mangos
1 1/2 cup plain nonfat yogurt
2 tablespoons honey
2 cups ice (1 tray of ice)
Directions
Peel and dice the mango and puree in the blender. Add the rest of the ingredients and puree until the ice is crushed and the drink is frothy. Serve in tall glasses with additional ice, if desired.
Allrecipes.com
Ingredients
2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
3/4 cup freshly grated Parmesan cheese
3 tablespoons mayonnaise
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8×8 inch baking dish.
3.Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.
Recipe courtesy Sandra Lee, 2007
Show: Semi-Homemade Cooking with Sandra Lee Episode: Indochine Brunch
Ingredients
2 cups frozen mango chunks, chopped (recommended: Dole)
1 large green jalapeno, stemmed, seeded, and finely chopped
2 cups mango nectar (recommended: Kerns)
Directions
Tip: mango chunks are easier to chop if still frozen.
In a large bowl, combine all ingredients and let sit for 30 minutes.
Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer’s instructions.
Serve immediately, or transfer to 1-quart container and freeze for future use.