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Dannon Recipes from AB

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Alton Brown's Yogurt Pumpkin Pie

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Alton Brown's Olive Spread

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Alton Brown's Curried Beef Stroganoff

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Alton Brown's Orange–Cranberry Muffins

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Alton Brown's Black & White Brownies

Alton Brown's Yogurt Pumpkin Pie

Yield: 8 servings

1 1/2 cups of DANNON Plain Yogurt
15 oz can of Pumpkin puree
3/4 cup dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon of nutmeg
5 egg yolks
1/8 teaspoon salt
One 9 inch frozen pie shell
  1. 1. Heat oven to 350ºF.
  2. In a large mixing bowl combine all ingredients and whisk until smooth. Pour this batter into the pie shell and place on a sheet pan.
  3. Bake for 50 to 55 minutes.
  4. Remove and cool for one hour.
  5. Cover and refrigerate 2 hours before cutting.
Using Dannon Plain Nonfat Yogurt each serving provides:
Serving size 143 g
Calories 230
Calories from Fat 80
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 135 mg
Sodium 320 mg
Carbohydrates 30 g
Dietary Fiber 2 g
Protein 6 g
Calcium 15% DV
Using Dannon Plain Lowfat Yogurt each serving provides:
Serving size 143 g
Calories 230
Calories from Fat 80
Total Fat 9 g
Saturated Fat 2.5 g
Cholesterol 135 mg
Sodium 320 mg
Carbohydrates 30 g
Dietary Fiber 2 g
Protein 6 g
Calcium 10% DV
Using Dannon Natural Plain each serving provides:
Serving size 143 g
Calories 230
Calories from Fat 90
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 140 mg
Sodium 310 mg
Carbohydrates 29 g
Dietary Fiber 2 g
Protein 5 g
Calcium 10% DV
 

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Alton Brown's Olive Spread

Yield: 40 2-tablespoon servings

1 quart DANNON Plain Yogurt
1 cup mixed olives, pitted and chopped fine
2 cloves garlic minced and sautéed in 2 teaspoons olive oil
1 tablespoon parsley, chopped fine
2 teaspoons finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
  1. Combine all ingredients except salt and pepper in a large mixing bowl.
  2. Line another bowl with a double thickness of cheesecloth approximately 16 inches square and spoon the new mixture into the middle of it.
  3. Pull the corners of the cheesecloth together to form a pouch of the yogurt. Tie off the pouch with string or a strong rubber band. Using string or a rubber band, connect a wooden spoon, skewer or chopstick to the top of the pouch and place the pouch inside a bowl or pitcher narrow enough for both ends of the spoon to rest on and deep enough for the pouch to hang free. Refrigerate for 12 hours.
  4. Untie the pouch and remove the firm yogurt cheese. Stir in salt and pepper (using more or less to taste). Discard the liquid or whey that drained into the bowl.
  5. Serve with crackers.
Using Dannon Plain Nonfat Yogurt each serving provides:
Serving size 29 g
Calories 15
Calories from Fat 0
Total Fat 0.5 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 65 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 1 g
Calcium 4% DV
Using Dannon Plain Lowfat Yogurt each serving provides:
Serving size 29 g
Calories 20
Calories from Fat 10
Total Fat 1 g
Saturated Fat 0 g
Cholesterol < 5 mg
Sodium 65 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 1 g
Calcium 4% DV
Using Dannon Natural Plain each serving provides:
Serving size 29 g
Calories 25
Calories from Fat 15
Total Fat 1.5 g
Saturated Fat 0.5 g
Cholesterol < 5 mg
Sodium 60 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 1 g
Calcium 4% DV
 

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Alton Brown's Curried Beef Stroganoff

Yield: 6 servings

2 cups DANNON Plain Yogurt (bring to room temperature)
1 1/2 pounds beef (top sirloin or bottom sirloin)
1 teaspoon kosher salt
1/2 cup all purpose flour
4 tablespoons butter
2 tablespoons peanut or canola oil
1 tablespoons curry powder
1/3 cup white wine
3-4 green onions (white and 1/2 of green) sliced thin
1 can (10 3/4 oz) cream of mushroom soup
1/2 pound white mushrooms, sliced thin
1/2 teaspoon fresh ground pepper
  1. Place meat in freezer for 45 minutes to 1 hour. (makes slicing easier.) Slice meat into strips no more than 1/3 inch thick. Place strips in bowl, toss with salt. Place flour in plastic container with tight fitting lid. Add a third of the meat, cover and shake to coat. Heat large straight sided saute pan (make sure it has a lid) over high heat.
  2. When hot, add half the butter with half the oil. When butter stops foaming, shake excess flour off meat and add it to the pan in a single layer. Allow to brown, 1–2 minutes. Meanwhile, dredge the next third of meat. Remove meat to a plate or clean bowl and repeat steps until all the meat is well browned. (You’ll need to add the remaining butter and oil after the second batch.)
  3. When the last batch of meat is removed from the pan, add green onions and curry powder and lower heat to medium, stirring constantly. After one minute, add the wine. Scrape the pan with a wooden spoon spatula to loosen any browned bits left by the meat. Add mushrooms and toss for 2 minutes. Add the soup and the browned beef stir to combine. Cover with lid, drop the heat to low. Cook 15 minutes.
  4. Place the yogurt in a wide, deep bowl. Using a ladle measuring cup, spoon approximately 1/2 cup of the hot sauce into the yogurt and whisk it in thoroughly. Continue whisking the sauce into the yogurt in doses. (This will prevent the yogurt from curdling from the heat.) When half the sauce has been incorporated, add the rest of the sauce along with the meat.
  5. Season with pepper and more salt if desired and serve over wide egg noodles or rice.
Using Dannon Plain Nonfat Yogurt each serving provides:
Serving size 379 g
Calories 510
Calories from Fat 310
Total Fat 34 g
Saturated Fat 14 g
Cholesterol 100 mg
Sodium 880 mg
Carbohydrates 21 g
Dietary Fiber 1 g
Protein 29 g
Calcium 20% DV
Using Dannon Plain Lowfat Yogurt each serving provides:
Serving size 379 g
Calories 520
Calories from Fat 320
Total Fat 36 g
Saturated Fat 15 g
Cholesterol 105 mg
Sodium 880 mg
Carbohydrates 21 g
Dietary Fiber 1 g
Protein 29 g
Calcium 15% DV
Using Dannon Natural Plain each serving provides:
Serving size 379 g
Calories 520
Calories from Fat 330
Total Fat 37 g
Saturated Fat 16 g
Cholesterol 110 mg
Sodium 870 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Protein 28 g
Calcium 15% DV
 

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Alton Brown's Orange–Cranberry Muffins

Yield: 12 muffins

1 cup DANNON Plain Yogurt
2 cups flour
1 teaspoon baking soda
1/2 cup unsalted butter (room temp.)
2 eggs
1 teaspoon orange extract
1 tablespoon finely chopped orange zest
3/4 cup dried cranberries soaked for half an hour in 1/4 cup cranberry juice then drained and chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
  1. 1. Heat oven to 350ºF.
  2. Grease a standard 12–hole muffin pan with no–stick spray, shortening or butter.
  3. Combine flour, baking powder, and salt in a large mixing bowl and set aside.
  4. In a second bowl, mix yogurt and baking soda. Set aside.
  5. In a third bowl, beat butter with sugar until creamy with stand mixer.
  6. Add eggs one at a time, then extract.
  7. Stir in yogurt mixture.
  8. Stir wet mixture into dry just enough to moisten the dry ingredients. Fold in cranberries and zest. Don't over mix.
  9. Pour into lightly greased muffin tin and bake 30 to 35 minutes.
Using Dannon Plain Nonfat Yogurt each serving provides:
Serving size 91 g
Calories 260
Calories from Fat 80
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 55 mg
Sodium 510 mg
Carbohydrates 40 g
Dietary Fiber 1 g
Protein 4 g
Calcium 10% DV
Using Dannon Plain Lowfat Yogurt each serving provides:
Serving size 91 g
Calories 260
Calories from Fat 80
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 60 mg
Sodium 510 mg
Carbohydrates 40 g
Dietary Fiber 1 g
Protein 4 g
Calcium 10% DV
Using Dannon Natural Plain each serving provides:
Serving size 91 g
Calories 270
Calories from Fat 90
Total Fat 10 g
Saturated Fat 5 g
Cholesterol 60 mg
Sodium 500 mg
Carbohydrates 40 g
Dietary Fiber 1 g
Protein 4 g
Calcium 10% DV
 

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Alton Brown's Black & White Brownies

Yield: 12 brownies

2 cups DANNON Plain Yogurt
4 large eggs
8 ounces melted butter
1 cup sugar, sifted
1 cup brown sugar, sifted
1 1/4 cup coca, sifted
1 tablespoon vanilla extract
1/2 cup all purpose flour, sifted
1/2 teaspoon Kosher salt
1/2 cup chopped walnuts

FOR THE TOP LAYER:
1/3 cup sugar
3 eggs
1/4 cup all purpose flour
1 teaspoon vanilla extract

  1. 1. Heat oven to 350° F.
  2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients and mix to combine. Pour the batter into a greased and floured eight–inch square pan. Reserve five small spoonfuls.
  3. In a separate bowl, combine ingredients for the top layer. Whisk until smooth. Pour over top of chocolate layer. Top with the reserved five spoonfuls of brownie mixture and swirl together with a spoon.
  4. Bake for forty–five minutes or until a toothpick inserted into the center of the pan comes out clean. Remove to a rack to cool. Resist the temptation to cut into it for at least half an hour.
  5. When completely cool, cover tightly and store at room temperature for up to three days ... if they last that long.
Using Dannon Plain Nonfat Yogurt each serving provides:
Serving size 148 g
Calories 480
Calories from Fat 240
Total Fat 27 g
Saturated Fat 14 g
Cholesterol 175 mg
Sodium 160 mg
Carbohydrates 49 g
Dietary Fiber 4 g
Protein 9 g
Calcium 10% DV
Using Dannon Plain Lowfat Yogurt each serving provides:
Serving size 148 g
Calories 480
Calories from Fat 250
Total Fat 28 g
Saturated Fat 14 g
Cholesterol 180 mg
Sodium 160 mg
Carbohydrates 49 g
Dietary Fiber 4 g
Protein 9 g
Calcium 10% DV
Using Dannon Natural Plain each serving provides:
Serving size 148 g
Calories 480
Calories from Fat 250
Total Fat 28 g
Saturated Fat 15 g
Cholesterol 20 mg
Sodium 150 mg
Carbohydrates 48 g
Dietary Fiber 4 g
Protein 9 g
Calcium 10% DV
 

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