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Mayonnaise

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FOOD
May 6, 1987 | By BARBARA GIBBONS, Special to the Daily News
Cutting the calories in mayonnaise by blending it with plain low-fat yogurt is a great idea - especially when you consider mayonnaise is 13 times more fattening than yogurt! Here's an even better idea: Use "light" mayonnaise, only half the calories of the fattening kind. Consider this: A cupful of regular mayonnaise stirred into potato or pasta salad adds 1,580 calories. A cupful of mayonnaise and yogurt - equal parts blended together - adds 850 calories. But a cupful of light mayonnaise mixed with an equal part of plain low-fat yogurt adds only 455 calories.
FOOD
April 8, 1987 | By POLLY FISHER, Special to the Daily News
Dear Polly: Read the recent letter concerning the leftover macaroni salad made with mayonnaise. The reader warmed the dish up, and her mayonnaise-hating husband loved it. Everyone has always raved over the macaroni and cheese casserole that I've made for years. I usually never reveal the secret to them unless they insist on the recipe, which includes the addition of 1/2 cup of mayonnaise; it truly enhances the flavor. When I taste other macaroni and cheese dishes without the mayonnaise, it always seems something is missing.
FOOD
January 2, 1991 | By Polly Fisher, Special to the Daily News
Dear Polly: I've heard that mayonnaise is good for your hair. Is this true? - Janet The oil and egg in mayonnaise can indeed brighten dull, dry hair and add moisture. It's simple, if a bit messy. Once a week, work a generous amount of mayonnaise into your hair, wrap it in plastic wrap, then cover with a hot, damp towel. Relax for half an hour or so, then shampoo out the mayonnaise. You will probably have to shampoo twice. This should give your hair extra shine and gloss. Dear Polly: When buying socks for children, buy each child only one kind of sock.
FOOD
May 29, 1991 | by Barbara Gibbons, Special to the Daily News
What's lighter than "light"? Depends on what you're talking about. In the case of mayonnaise, the answer is "fat-free!" In the last decade, light mayonnaise has become a staple in most waistline- watchers' refrigerators. It weighs in at 50 calories a tablespoon instead of 100 for conventional mayonnaise. But 50 calories is still pretty hefty. Especially if you deal in dollops (a dollup is a unit of measure that means "more than you think!" In fact, a few dollups of light mayo stirred into tuna salad can have more calories than the tuna, light notwithstanding.
NEWS
June 28, 2012
½ cup mayonnaise 2 teaspoons soy sauce 1 teaspoon fresh lime juice ½ teaspoon rice wine vinegar ¼ teaspoon pimenton or smoked paprika 1 medium kosher dill pickle, diced     1. Combine all ingredients except the pickle. 2. Dice the pickle into small cubes, and combine with mayonnaise mixture.   Per serving:   48 calories, trace protein, 3 grams carbohydrates, 1 gram sugar, 4 grams fat, 3 milligrams cholesterol, 222 milligrams sodium, no dietary fiber.
FOOD
September 6, 1989 | By Barbara Gibbons, Special to the Daily News
Time was when you could send anyone old enough to cross the street to the store for mayonnaise. Your choices were limited to brand and size, and most of the time only size mattered! But no more - now even the most savvy shopper can come home with the wrong thing without careful label-reading. Mayo manufacturers responded to our desire for reduced-calorie mayonnaise and salad dressings, so we've become used to picking up that familiar jar of mayonnaise that is 60 calories or less per tablespoon (vs. 100 calories for the regular stuff)
FOOD
September 10, 2009 | By Maureen Fitzgerald, Inquirer Food Editor
Here's a quick and tasty recipe for that weeknight staple: boneless chicken breasts. It comes from Jamie and Bobby Deen, Paula's boys, so you know it's full of flavor and fat. "Coating chicken with mayonnaise and spices before you bake not only makes for a beautifully browned outside," they write about this recipe, "it also helps bring out the flavor of your seasonings. " To cut some of the calories, use light mayonnaise, and instead of slathering the mayo-mixture on the chicken, just lightly coat it. Roasted Spicy Mayo Chicken Breasts Makes 4 servings 1. Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil.
FOOD
August 17, 1988 | By POLLY FISHER, Special to the Daily News
Dear Polly: Why do most recipes for blender mayonnaise call for whole eggs, while recipes for hand-beaten mayonnaise call only for egg yolks? - C.O. Dear C.O.: Egg yolks emulsify the oil better than do whole eggs - which is important when you're whisking the mayonnaise by hand. However, a blender or food processor is so efficient that a good mayonnaise can be easily made from whole eggs. Since it is more convenient to use a whole egg than the yolk alone, blender and processor recipes specify the whole egg. However, I have made food- processor mayonnaise with egg yolks, and the result is a particularly rich and luscious mayonnaise.
ENTERTAINMENT
February 21, 2013
WE KNOW better than to try to pin down the details on Anne Cappelletti's homemades. But a plate of Crabby Snacks sounds like the perfect accompaniment to Sunday's broadcast of the Academy Awards, which starts at 8:30 p.m. on ABC. The finger food - a/k/a Crab Bites, a/k/a Old English Crab Hors D'Oeuvres - is featured in Oscar-nominated, locally filmed "Silver Linings Playbook. " It's a tradition in the household of former Haddonfield teacher Matthew Quick, who wrote the novel. CRABBY SNACKS 7 oz. can crabmeat (well-drained)
FOOD
July 29, 1992 | by Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
Star-Kist Charlie's Lunch Kit. Chunk light tuna in water, and chunk white albacore tuna in water. $1.29 to $1.49 per 5-ounce package of tuna, crackers, mayonnaise and relish. Bonnie: Looking for a pack-and-tote, no-need-for-refrigeration lunch? Well, Charlie the tuna has just introduced a kit containing a single-serve flip-top can of water-packed tuna, mayonnaise, sweet pickle relish, crackers and even a wooden spoon for mixing it all together. Star-Kist unnecessarily included 2 packets of mayonnaise in the package.
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NEWS
January 24, 2014
SO: January 23 - too soon to call 2014 "the year of the vegan"? Not if you're New York Magazine , which noted last week that "news outlets on both sides of the Atlantic" have already declared it. And who am I to argue? Veganism is seeping into everyday life through so many channels, it's hard to keep track of the milestones. Two buzzed-about veganizations recently seen on Delaware Valley grocery shelves range from a jar of plain mayo to a line of artisan soft gourmet cheeses.
ENTERTAINMENT
February 21, 2013
WE KNOW better than to try to pin down the details on Anne Cappelletti's homemades. But a plate of Crabby Snacks sounds like the perfect accompaniment to Sunday's broadcast of the Academy Awards, which starts at 8:30 p.m. on ABC. The finger food - a/k/a Crab Bites, a/k/a Old English Crab Hors D'Oeuvres - is featured in Oscar-nominated, locally filmed "Silver Linings Playbook. " It's a tradition in the household of former Haddonfield teacher Matthew Quick, who wrote the novel. CRABBY SNACKS 7 oz. can crabmeat (well-drained)
NEWS
June 28, 2012
½ cup mayonnaise 2 teaspoons soy sauce 1 teaspoon fresh lime juice ½ teaspoon rice wine vinegar ¼ teaspoon pimenton or smoked paprika 1 medium kosher dill pickle, diced     1. Combine all ingredients except the pickle. 2. Dice the pickle into small cubes, and combine with mayonnaise mixture.   Per serving:   48 calories, trace protein, 3 grams carbohydrates, 1 gram sugar, 4 grams fat, 3 milligrams cholesterol, 222 milligrams sodium, no dietary fiber.
FOOD
September 10, 2009 | By Maureen Fitzgerald, Inquirer Food Editor
Here's a quick and tasty recipe for that weeknight staple: boneless chicken breasts. It comes from Jamie and Bobby Deen, Paula's boys, so you know it's full of flavor and fat. "Coating chicken with mayonnaise and spices before you bake not only makes for a beautifully browned outside," they write about this recipe, "it also helps bring out the flavor of your seasonings. " To cut some of the calories, use light mayonnaise, and instead of slathering the mayo-mixture on the chicken, just lightly coat it. Roasted Spicy Mayo Chicken Breasts Makes 4 servings 1. Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil.
FOOD
May 22, 2008 | By Joyce Gemperlein FOR THE INQUIRER
My life is ruled by this question: What can I put mayonnaise on today? Of course mayo isn't in the forefront of my thoughts every single minute, but it is my subconscious reason for approaching the refrigerator when most people open its door for, say, deli turkey, eggs, bacon, cheese for a quesadilla, salami, arugula, leftover meat loaf, or a pickle - all of which, in my world, go splendidly with a cold emulsification of egg yolks, oil and a...
NEWS
July 1, 2007 | By Rick Nichols, Inquirer Columnist
From her stoop next to Kurth's Seafood, known for its fried fish, Elestine Ashlock, at 82, can see beyond the papers in the gutter and the empty lots, still see the world as it was - the sprawling, brick trolley works at Ninth and Susquehanna, and Silk's grocery (or was it a drugstore?), and the old bookbindery, and a block away, the pretzel factory. There was much more in North Philadelphia, circa 1936, the year Jacob Kurth began selling his 35-cent fish platters (fried flounder, hand-cut fries, and choice of cole slaw or potato or macaroni salad)
ENTERTAINMENT
October 22, 2006 | By David Hiltbrand INQUIRER STAFF WRITER
Although Rachael Ray is one of America's best-known foodies, no one is likely to call her a gourmet. But the maven of 30 Minute Meals certainly qualifies as a gourmand. The 5-foot-3 dynamo loves eating food at least as much as she loves cooking it. On this afternoon, she's in the Manhattan studio of her new chat-and-chop show, Rachael Ray (seen on 6ABC weekdays at 10 a.m.). The overhead light grid is turned off, the audience has filed out, and a staffer is vacuuming the rug in preparation for the day's second taping.
BUSINESS
January 30, 1995 | by Francesca Chapman, Daily News Staff Writer
So, I'm Joe Conventioneer - well, Josephine Conventioneer - down from North Jersey, here to spend a few days working World Widget Expo '95 at the Pennsylvania Convention Center. It's my first trip to the City of Brotherly Love. I'm booked at the new Marriott hotel, around the corner from the Convention Center. I'm eager to have some fun and get to know Philly. Sorry, Jo, but you've just checked into The Generic Hotel. It's no place to learn about Philadelphia. City officials and business leaders have long said it would take the opening of a major hotel, like the 1,200-room Marriott, to ensure bookings at Philadelphia's year-old Convention Center and the economic health of the surrounding neighborhood.
FOOD
May 11, 1994 | by Phyllis Stein-Novack, Special to the Daily News
Jeremiah Goodrich (not his real name) is a finicky eater. Like many senior citizens, he finds comfort in familiar foods and a dining routine that varies little from day to day. Early each morning, the 82-year-old Logan Square dweller downs a shot of prune juice and a small bowl of oatmeal. At 10:45 a.m., he meets friends at a local luncheonette for a "real breakfast": two fried eggs, home fries, two pieces of toast with butter, and coffee. In late afternoon, he'll eat half a can of cream of broccoli soup, or cornflakes and milk.
NEWS
October 6, 1993 | By TOM BALDWIN
Wake up and sniff the oregano, Philadelphia, your beloved hoagie has changed for the worse. The hoagie, Philadelphia's feast in two fists, has lost its ethnic filling. Time was we ordered hoagies and automatically got the whole garden. the only appurtenance left to choice were the peppers: "Hot'r-sweet?" Those were "real" hoagies. Nowadays we have to specify if we want an "Italian" hoagie, which is the real thing, or a cobbled fraud. Only a real hoagie sends up those divine, full-bloom belches.
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