SKINNY DIPPER
I have to give credit to "Mamma's Kitchen" for her nude beach cocktail - it is the inspiration for this drink.
Provided by GotBoxer
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first four ingredients in a pitcher and stir.
- Pour over ice and add a splash of grenadine.
Nutrition Facts : Calories 254.7, Fat 0.3, Sodium 3.4, Carbohydrate 20, Fiber 0.4, Sugar 15.4, Protein 0.9
SKINNY DIPPERS (BAKED POTATO SKINS FOR DIPPING)
Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery.
Provided by Millereg
Categories Lunch/Snacks
Time 1h25m
Yield 48 skinny dippers, 12 serving(s)
Number Of Ingredients 10
Steps:
- ----ToMake Garlic Dip----.
- In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
- Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
- As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
- Add the lemon juice, salt and pepper.
- ----ToMake Potato Skins----.
- Scrub potatoes and pat dry.
- Pierce in several places with fork.
- Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
- Cool slightly and then cut in half.
- Scoop out flesh leaving in 1/8 to ¼ inch thick shell.
- (Keep the potato flesh for recipes calling for mashed potatoes).
- Turn oven up to 500F.
- Using a kitchen shears or very sharp vegetable knife, cut the shells in half and then in half again giving you 8 sections for each potato.
- Brush both sides of skins with melted butter and sprinkle with coarse salt.
- Place on a baking sheet.
- Bake about 10 to 12 minutes or until crisp.
- Serve with garlic dip.
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CRISPY SKINNY SEASONED POTATOES DIPPERS
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- Slice the potatoes into 1/4” rounds (leaving the skin on) with either a mandolin (see notes for the best mandolin!) or a sharp knife. Place the potatoes in a bowl of ice water and allow to soak for 30 minutes.
- Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil and set aside.
- Drain the potatoes and then pat dry. Place the potatoes on the baking sheet in a single layer. Mix together the olive oil and butter then drizzle half of the mixture over top.
- Sprinkle 3/4 tsp of salt and parsley over top of the potatoes, flip the potatoes over and drizzle the remaining butter and oil mixture, salt and parsley.
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