Mix dough, fold batters and whisk vinaigrettes with the OXO Good Grips Stainless Steel Mixing Bowls. Set includes: 1.5, 3 and 5 quart sizes. These Stainless Steel Bowls have a non-skid bottom that stabilizes the Bowls while mixing. The Bowls have a brushed stainless steel interior that retains temperature for chilling and marinating and a white plastic exterior that shields your hands from extreme temperatures. The curved interior surface allows for easy mixing and cleaning. 1.5 quart size is convenient for whisking eggs and salad dressings, 3 quart size has higher walls, perfect for use with electric mixers, and 5 quart size ideal for doubling recipes, mixing larger quantities, tossing salads and serving popcorn. All sizes nest for compact storage and all are dishwasher safe.
Customer Reviews:2010-07-26 | Rating: 5
fantastic bowls2010-07-01 | Rating: 5
A Quality Product2010-06-18 | Bond "James Bond" (St. Louis) | Rating: 5


Dips are tailgate mainstays. And there's good reason: they can be made ahead and require little effort. Dips are crowd-pleasing communal appetizers (just don't double dip) and the ones party-goers zero in on.
Dips can be fancy or doctored-up versions of package mixes. They're built on bases of mayonnaise, cream cheese and sour cream. All, of course, spell fat. So it's OK to substitute reduced-fat or nonfat products and bump up the flavor with fresh herbs. Or spice up the taste with a high-flavor profile cheese and fresh or roasted vegetables.
For an ultra low-fat dip, try yogurt cheese as a base. Here's how to make it: Take nonfat or low-fat yogurt and place it in a coffee filter lining a colander. Set it over a bowl in the refrigerator and strain the yogurt for at least 4 hours (or overnight) to release the liquid (called whey). The end result is a texture similar to cream cheese without all the fat.
No matter what's on your menu, when it comes to tailgating the main game plan is to plan ahead and make as much as you can in advance so you can enjoy the party.
SourceFor the antipasto, opt a sprinkling from the following suggested items: *Jarred roasted red peppers, drained *Cured olives, ebon or fresh *Raw mozzarella balls or sheerest today's tofu, diced and sprinkled with vinaigrette *Coddle carrots *Pre-cut broccoli or cauliflower florets *Pepperoncini *Cherry tomatoes *Sliced immature bell peppers and/or cut celery stalks Blueprint: While bringing a open-handed pot of A-one to a ferment and cooking the pasta, fit out a tray or two of antipasto and slice the bread. When the pasta is done, go it and come it to the pot. Stir in the pasta nerve (and if you’ve acquainted with dry pasta, the diced tomatoes). Warm up up as needed. Last the pasta on sole plates and let person study what they upon from the antipasto platters. Archaic on all sides of the Parmesan cheese for topping the pasta.
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