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Shamrock Shake (marketgrow.com)
A shamrock shake is a fun and festive milkshake that celebrates St. Patrick’s Day with its signature minty flavor and bright-green color. Creamy?vanilla ice cream is blended with milk and peppermint extract, then topped with whipped cream for an indulgent treat. This cool, refreshing shake is perfect for anyone who loves mint and wants to enjoy a taste of the holiday at home. It’s easy to make and only requires a few ingredients, making it a quick and delicious dessert or snack.
INGREDIENTS: list of 6 items ? 2 cups vanilla ice cream ? 1/2 to 3/4 cup milk (depending on desired thickness) ? 1/2 teaspoon peppermint extract ? 4-5 drops green food coloring ? Whipped cream (for topping) ? Maraschino cherry (for garnish, optional) Best restaurants near me list end INSTRUCTIONS: list of 3 items 1. Blend the shake: In a blender, combine the vanilla ice cream, milk, peppermint extract, and green food coloring. Blend on high speed until smooth and creamy, adding more milk if you prefer a thinner consistency. 2. Taste and adjust: Taste the shake and adjust the amount of peppermint extract if needed, adding a bit more for a stronger mint flavor. 3. Serve: Pour the shake into a glass, top with whipped cream, and garnish with a maraschino cherry if desired. list end This shamrock shake is a fun and easy way to celebrate St. Patrick’s Day, offering a delicious, minty treat in minutes! |
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Blueberry French Toast Bake, from cookingcuriosity.com
Blueberry French toast bake is a delightful make-ahead breakfast or brunch dish that’s perfect for a crowd. It combines the comforting texture of fluffy French toast with the burst of sweet blueberry, all baked together in one dish. The casserole is soaked in a custardlike mixture made of eggs, milk, cinnamon and vanilla, then baked until golden and crispy on top. The juicy blueberry creates pockets of sweetness throughout, making each bite a delicious combination of soft, gooey and slightly crunchy. It’s a show stopper for holidays, family gatherings or any morning you want to impress without the stress of flipping individual slices of French toast.
INGREDIENTS: list of 11 items ? 8 slices of day-old bread (preferably challah, brioche, or French bread), cut into cubes ? 1 1/2 cups fresh or frozen blueberries ? 6 large eggs ? 2 cups whole milk ? 1/4 cup heavy cream ? 1/4 cup granulated sugar ? 1 teaspoon vanilla extract ? 1/2 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 2 tablespoons unsalted butter, melted ? 1 tablespoon powdered sugar (for dusting, optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Place the cubed bread in the dish, spreading it out evenly. Scatter the blueberries over the bread cubes. 2. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined. Pour the custard mixture evenly over the bread and blueberries, making sure all the bread cubes are soaked. 3. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the custard, creating a rich, custardy texture when baked. 4. Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish and drizzle the melted butter over the top of the casserole. Bake for 45-50 minutes, or until the top is golden brown and slightly crispy. The center should be set but soft. 5. Serve: Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving, if desired. list end Blueberry French toast bake is the perfect way to start your day, offering a warm, comforting and indulgent breakfast with minimal effort. Enjoy it with a drizzle of maple syrup, a dollop of whipped cream or even a scoop of vanilla ice cream for a true treat! |
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Broccoli-pasta Salad (marketgrow.com)
Broccoli
Pasta-broccoli?salad is a vibrant and nutritious dish that combines tender pasta with crisp broccoli florets, creating a delightful medley of texture and flavor. This salad is perfect for potlucks, picnics or as a light lunch, as it’s easy to prepare ahead of time and can be served cold or at room temperature. Tossed in tangy dressing and complemented by ingredients, like cherry tomato, red onion and a sprinkle of cheese, this pasta salad is not only visually appealing but also packed with vitamins and flavor. It’s a great way to enjoy your greens, while indulging in the comfort of pasta! INGREDIENTS: list of 11 items ? 8 ounces rotini or penne pasta ? 2 cups fresh broccoli florets ? 1 cup cherry tomatoes, halved ? 1/2 cup red onion, finely chopped ? 1/2 cup shredded cheddar cheese (or feta, if preferred) ? 1/4 cup olive oil ? 2 tablespoons red wine vinegar ? 1 teaspoon Dijon mustard ? Salt and pepper, to taste ? 1/4 teaspoon garlic powder ? Fresh parsley, for garnish (optional) list end INSTRUCTIONS: list of 4 items 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli together, then rinse under cold water to cool. 2. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. 3. Combine the Salad: In a large mixing bowl, combine the cooled pasta and broccoli, cherry tomatoes, red onion, and shredded cheese. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated. 4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad another gentle toss and garnish with fresh parsley, if desired. list end Enjoy your refreshing pasta-broccoli salad! |
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Fresh Cherry Pie (marketgrow.com)
Fresh cherry pie is a quintessential summer dessert that showcases the vibrant flavor of ripe cherry, making it a delightful treat for any occasion. With a flaky, buttery crust that cradles luscious, sweet-tart cherry filling, this pie is both simple and sophisticated. The process of pitting cherries may take a little time, but the reward is homemade pie that bursts with the essence of summer in every bite. Whether served with a scoop of vanilla ice cream or dollop of whipped cream, fresh cherry pie is a nostalgic dessert that will impress your family and friends, celebrating the natural sweetness of fresh cherries.
INGREDIENTS list of 2 items For the Pie Crust list of 4 items nesting level 1 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter, cold and cubed 6 to 8 tablespoons ice water list end nesting level 1 For Cherry Filling list of 8 items nesting level 1 4 cups fresh cherries, pitted and halved 1 cup granulated sugar (adjust based on sweetness of cherries) 1/4 cup cornstarch 1 tablespoon lemon juice 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional) 1 tablespoon butter, cut into small pieces (for dotting) 1 egg (for egg wash) list end nesting level 1 list end INSTRUCTIONS list of 8 items 1. Prepare the Pie Crust In a large bowl, combine the flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape in discs, wrap in plastic wrap and refrigerate for at least 30 minutes. 2. Make cherry filling In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract and almond extract. Toss gently to coat the cherries, and let the mixture sit for about 15 minutes to allow the juices to combine. 3. Preheat the Oven Preheat your oven to 425°F (220°C). 4. Roll Out the Crust On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough in the pie pan, pressing it gently in the corners. 5. Fill the Pie Pour the cherry filling in the crust, spreading it out evenly. Dot the filling with small pieces of butter. Roll out the second disc of dough, and place it over the filling. You can cut slits in the top crust for a lattice effect or leave it whole. If leaving it whole, cut a few slits to allow steam to escape. 6. Egg Wash Beat the egg with a tablespoon of water, and brush it over the top crust for a beautiful, golden finish. 7. Bake Bake the pie in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C), and continue baking for an additional 30 to 35 minutes or until the crust is golden brown, and the filling is bubbling. 8. Cool, and Serve Allow the pie to cool for at least two hours before slicing to let the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream. list end Enjoy this fresh cherry pie as a delightful celebration of summer’s bounty, bringing the sweet taste of cherry to your table! |
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Garlic-cheese Crescent Rolls (marketgrow.com)
These garlic-cheese crescent rolls are delightful and easy-to-make treats that will quickly become family favorites. The buttery, flaky crescent rolls are filled with a mouthwatering combination of melted cheese and fragrant garlic, creating savory snacks or side dishes perfect for any occasion. Whether you’re serving them alongside pasta, soup or as appetizers at a gathering, these rolls are sure to impress with their irresistible flavor and tender texture.
INGREDIENTS list of 7 items 1 (8-ounce) can refrigerated crescent rolls 4 tablespoons unsalted butter, melted 2 cloves garlic, minced 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 tablespoon fresh parsley, chopped (optional) Pinch of salt list end INSTRUCTIONS list of 8 items 1. Preheat the Oven Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, or lightly grease it. 2. Prepare the Garlic Butter In a small bowl, combine the melted butter with the minced garlic and a pinch of salt. Stir well to combine. 3. Unroll the Crescent Rolls Unroll the crescent roll dough, and separate it in triangles along the perforated lines. 4. Add the Cheese Sprinkle a generous amount of shredded mozzarella and Parmesan cheese on each triangle. If desired, you can also add a sprinkle of chopped parsley for extra flavor. 5. Roll the Crescent rolls up Starting from the wide end, carefully roll each triangle up, tucking in the cheese as you go, to prevent it from spilling out. Place the rolls on the prepared baking sheet. 6. Brush with Garlic Butter Using a pastry brush, generously brush the top of the crescent rolls with the garlic butter mixture. 7. Bake Bake the crescent rolls in the preheated oven for 10 to 12 minutes or until they are golden brown, and the cheese is melted and bubbly. 8. Serve Remove from the oven, and let them cool slightly before serving. These rolls are best enjoyed warm, fresh out of the oven. list end Enjoy your garlic-cheese crescent rolls as tasty side dishes or satisfying snacks! |
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Chocolate Hazelnut Pie, from marketgrow.com
Chocolate hazelnut pie is a rich and decadent dessert that combines the smooth creaminess of chocolate with the nutty flavor of hazelnut. This indulgent pie has chocolatey filling similar to a Nutella-like spread, topped with crunchy hazelnut and served in a buttery crust. It’s perfect for special occasions or whenever you want to treat yourself with something extra-delicious.
INGREDIENTS: For the crust: list of 3 items ? 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits) ? 1/4 cup sugar ? 6 tablespoons unsalted butter, melted list end For the filling: list of 5 items ? 1 cup chocolate hazelnut spread (like Nutella) ? 1/2 cup heavy cream ? 8 oz dark chocolate, chopped ? 1 teaspoon vanilla extract ? 1/2 cup chopped toasted hazelnuts list end For topping (optional): list of 3 items ? Whipped cream ? Extra chopped toasted hazelnuts ? Chocolate shavings or cocoa powder list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). 2. Make the crust: In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until golden. Let it cool completely. 3. Prepare the filling: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the chocolate hazelnut spread and vanilla extract until well combined. 4. Assemble the pie: Pour the chocolate mixture into the cooled crust. Smooth the top with a spatula. Sprinkle the chopped toasted hazelnuts over the filling. 5. Chill the pie: Refrigerate the pie for at least 3-4 hours, or until the filling is fully set. 6. Serve: Slice the pie and serve it with whipped cream, extra chopped hazelnuts, and a sprinkle of chocolate shavings or cocoa powder if desired. list end This chocolate hazelnut pie is a luxurious, creamy, and crunchy dessert that’s sure to satisfy any chocolate lover’s cravings! |
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Thai Pasta with Chicken (marketgrow.com)
Thai pasta with chicken is a vibrant fusion dish that combines the creamy, spicy and slightly sweet flavor of Thai cuisine with the comforting appeal of pasta. This dish is perfect for weeknights you crave something a little exotic but still easy to put together. Tender pieces of chicken are sauteed and then tossed with pasta in rich peanut sauce flavored with garlic, ginger, lime and chili. The result is a satisfying, restaurant-worthy meal that’s as colorful as it is delicious.
----- THAI PASTA WITH CHICKEN RECIPE 开云体育s: 4 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes ----- INGREDIENTS: list of 11 items ? 8 oz linguine (or spaghetti) ? 1 tablespoon vegetable oil ? 1 lb boneless, skinless chicken breast, thinly sliced ? 2 cloves garlic, minced ? 1 tablespoon fresh ginger, grated ? 1 red bell pepper, thinly sliced ? 1 cup shredded carrots ? 1/2 cup green onions, chopped ? 1/4 cup chopped fresh cilantro (optional) ? 1/4 cup chopped peanuts (for garnish) ? Lime wedges, for serving list end FOR THE SAUCE: list of 7 items ? 1/3 cup creamy peanut butter ? 3 tablespoons soy sauce ? 1 tablespoon rice vinegar ? 1 tablespoon brown sugar ? 1 tablespoon Sriracha (adjust to taste) ? 1/2 cup coconut milk (or water for a lighter version) ? Juice of 1 lime list end ----- INSTRUCTIONS: list of 6 items 1. Cook the pasta: Boil a large pot of salted water and cook the linguine according to package instructions. Drain and set aside. 2. Make the sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, Sriracha, coconut milk, and lime juice until smooth. Set aside. 3. Cook the chicken: In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. 4. Sauté vegetables: Add garlic, ginger, bell pepper, and carrots to the pan with the chicken. Stir-fry for 3–4 minutes, until veggies are slightly softened. 5. Combine everything: Add the cooked pasta and the sauce to the pan. Toss everything together and cook for another 2–3 minutes until heated through and well coated. 6. Garnish and serve: Remove from heat. Sprinkle with green onions, cilantro, and chopped peanuts. Serve with lime wedges on the side. list end ----- Enjoy your flavorful and satisfying Thai pasta with chicken - a weeknight dinner winner with global flair! |
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Slow Cooker Barbecue Cola Chicken (Memorial Day)
Slow Cooker Barbecue Cola ChickenThis super simple shredded barbecue chicken is the perfect easy meal for those busy week nights! Prep Time5minutes?mins Cook Time4hours?hrs Total Time4hours?hrs?5minutes?mins Course:?Main Dishes Cuisine:?American 开云体育s:?6?-8 servings ?Calories:?290kcal ?Author:?Danelle Ingredients
Instructions
Nutrition开云体育:?1g?|?Calories:?290kcal?|?Carbohydrates:?24g?|?Protein:?36g?|?Fat:?5g?|?Saturated Fat:?1g?|?Polyunsaturated Fat:?3g?|?Cholesterol:?96mg?|?Sodium:?517mg?|?Fiber:?1g?|?Sugar:?18g Source: Let's Dish ~~~~~ Rhonda in MO |
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Lemon Berry Fruit Salad (Memorial Day)
Lemon Berry Fruit SaladThis simple fruit salad is loaded with fresh berries and tossed with lemon curd and fresh mint for a refreshing summer salad that's perfect for warm weather. Prep Time15minutes?mins Total Time15minutes?mins 开云体育s:?8?servings ?Author:?Danelle Ingredients
Instructions
Source: Let's Dish ~~~~~ Rhonda in MO |
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Strawberry Buttermilk Pie (Memorial Day)
Strawberry Buttermilk PieA classic Southern buttermilk pie meets a fresh glazed strawberry pie in this delightful dessert mash-up that's perfect for spring and summer. Prep Time20minutes?mins Cook Time50minutes?mins Total Time1hour?hr?10minutes?mins 开云体育s:?8?servings ?Author:?Danelle IngredientsFor the pie
For the glaze
Instructions
Source: Let's Dish ~~~~~ Rhonda in MO |
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Aussie Sausage Rolls (marketgrow.com)
Aussie sausage rolls are classic Australian snacks that perfectly balance savory sausage filling with a golden, flaky puff pastry crust. These rolls are beloved at parties, picnics or as quick lunch options. The filling is made from a blend of flavorful sausage meat, onions, garlic, herbs and spices, which are then wrapped in buttery puff pastry and baked to perfection. Served with tangy tomato sauce or spicy mustard dip, these rolls are crispy, juicy and utterly delicious. They are easy to make and perfect for sharing with friends and family!
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INGREDIENTS
list of 13 items 1 lb (450g) ground pork sausage 1 small onion, finely chopped 2 cloves garlic, minced 1/4 cup bread crumbs 1 tablespoon fresh parsley, chopped 1 tablespoon fresh thyme, chopped 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground paprika 2 sheets puff pastry, thawed 1 egg, beaten (for egg wash) Sesame seeds (optional, for garnish) list end ?
INSTRUCTIONS
list of 8 items 1. Preheat the Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare filling In a large bowl, mix the ground pork sausage, chopped onion, minced garlic, bread crumbs, parsley, thyme, black pepper, salt, nutmeg and paprika until well-combined.
3. Prepare the Pastry Lay out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise, creating four long rectangles.
4. Assemble the sausage rolls Divide the sausage mixture in four equal portions. Shape each portion in a log, and place it along the center of each pastry strip. Brush one long edge of the pastry with the beaten egg, then fold the other side over sausage filling, pressing gently to seal the edges.
5. Cut, and Arrange Cut each roll in desired sizes, typically 2 to 3 inches long. Place the sausage rolls, seam side down, on the prepared baking sheet.
6. Brush, and Garnish Brush the top of the rolls with the remaining beaten egg, and sprinkle with sesame seeds, if desired.
7. Bake Bake in the preheated oven for 20 to 25 minutes or until the pastry is golden brown, and sausage filling is cooked through.
8. Serve Allow the sausage rolls to cool slightly before serving. Serve warm or at room temperature with tomato sauce or your favorite dipping sauce.
list end ?
Enjoy these delicious Aussie sausage rolls fresh out of the oven, or pack them up for tasty on-the-go snacks! |
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Cinnamon Cake (marketgrow.com)
Cinnamon cake is a delightfully moist and fluffy dessert infused with the warm, spicy flavor of cinnamon. This simple yet aromatic cake is often paired with a cinnamon sugar swirl that adds delightful crunch and flavor contrast. Topped with smooth and sweet glaze, it’s perfect for serving as a comforting treat on a cozy afternoon or at breakfast. The recipe involves creaming together butter and sugar, then adding eggs and vanilla before folding in dry ingredients and a generous amount of cinnamon for that classic, spiced taste.
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INGREDIENTS
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For the Cake
list of 10 items
1-1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk ?
For glaze
list of 3 items nesting level 1 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract list end nesting level 1 list end ?
INSTRUCTIONS
list of 6 items 1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan. 2. Mix dry ingredients In a bowl, combine flour, cinnamon, baking powder, and salt.
3. Cream butter and sugar In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Combine Alternately, add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
5. Bake Pour into prepared pan. Bake for 30-35 minutes.
6. Prepare glaze Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. list end Enjoy this cinnamon cake as a special treat that fills your home with its sweet, spiced aroma. |
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Peppermint Patty Brownies (cookingcuriosity.com)
Indulge in the perfect combination of rich, fudgy chocolate and refreshing peppermint with these irresistible peppermint patty Brownies. A decadent layer of minty goodness is nestled in between two layers of dense, chewy brownie, creating desserts that are both nostalgic and elegant. Ideal for holiday gatherings, special occasions or just because you crave something sweet and minty, these brownies are as easy to make as they are impressive to serve. Whether you enjoy them with a glass of milk or warm cup of cocoa, these brownies are sure to delight every peppermint and chocolate lover. ----- INGREDIENTS: For the Brownie Layer: list of 8 items ? 1 cup (2 sticks) unsalted butter ? 1 cup semi-sweet chocolate chips ? 1 ? cups granulated sugar ? 4 large eggs ? 1 teaspoon vanilla extract ? ? cup all-purpose flour ? ? cup unsweetened cocoa powder ? ? teaspoon salt list end For the Peppermint Layer: list of 5 items ? 2 cups powdered sugar ? 2 tablespoons unsalted butter, softened ? 2-3 tablespoons heavy cream ? 1 teaspoon peppermint extract ? A few drops of green or red food coloring (optional) list end For the Chocolate Glaze: list of 2 items ? 1 cup semi-sweet chocolate chips ? 2 tablespoons unsalted butter list end ----- INSTRUCTIONS: list of 5 items 1. Prepare the Brownie Layer: list of 4 items nesting level 1 ? Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. ? In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly. ? In a large bowl, whisk together the sugar, eggs, and vanilla until well combined. Slowly add the melted chocolate mixture, whisking until smooth. ? Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Spread half of the brownie batter evenly in the prepared pan and bake for 12-15 minutes, until just set. Remove from the oven and let cool slightly. list end nesting level 1 2. Prepare the Peppermint Layer: list of 2 items nesting level 1 ? In a medium bowl, mix together the powdered sugar, butter, heavy cream, peppermint extract, and food coloring (if using) until smooth and creamy. Add more cream as needed to achieve a spreadable consistency. ? Carefully spread the peppermint layer over the cooled brownie base. list end nesting level 1 3. Add the Top Brownie Layer: list of 1 items nesting level 1 ? Spread the remaining brownie batter evenly over the peppermint layer. Return the pan to the oven and bake for an additional 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely. list end nesting level 1 4. Prepare the Chocolate Glaze: list of 1 items nesting level 1 ? In a small saucepan, melt the chocolate chips and butter over low heat, stirring until smooth. Let cool slightly before pouring over the cooled brownies, spreading evenly. list end nesting level 1 5. Chill and Serve: list of 1 items nesting level 1 ? Refrigerate the brownies for 1-2 hours to set the layers. Cut into squares and serve chilled or at room temperature. list end nesting level 1 list end ----- Pro Tip: For an extra festive touch, sprinkle crushed peppermint candies or mini chocolate chips over the chocolate glaze before it sets. Enjoy! |
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Cherry-berry Pie (cookingcuriosity.com)
Cherry-berry pie is a delightful dessert that brings together the sweet, juicy flavor of cherries and mixed berries in a flaky, golden crust. With each bite, you’ll taste the perfect blend of tart cherries and sweet berries, creating balanced and vibrant filling that’s as beautiful as it is delicious. This pie is ideal for showcasing fresh, seasonal fruit and perfect for summer gatherings, picnics or just as a comforting, homemade treat. Serve it with a scoop of vanilla ice cream for an extra-indulgent experience.
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INGREDIENTS
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For Pie Filling
list of 7 items 2 cups fresh or frozen cherries, pitted 1 cup fresh or frozen mixed berries (blueberries, raspberries, blackberries) 3/4 cup granulated sugar 1/4 cup cornstarch 1 tbsp lemon juice 1 tsp vanilla extract 1 tbsp butter, cut into small pieces list end ?
For the Crust
list of 3 items one double pie crust, store-bought or homemade 1 egg, beaten (for egg wash) Sugar for sprinkling list end ?
INSTRUCTIONS
list of 5 items 1. Prepare the Pie Crust Preheat your oven to 400°F (200°C). Roll out half the pie crust, and fit it in a 9-inch pie pan, allowing the excess to hang over the edge.
2. Make filling In a large mixing bowl, combine the cherries, mixed berries, sugar, cornstarch, lemon juice and vanilla extract. Gently toss until the fruit is evenly coated.
3. Assemble the Pie Pour the filling in the prepared crust, and dot with butter. Roll out the second half of the pie crust, and place it over the filling, or cut it in strips for a lattice top. Trim and crimp the edges to seal, then brush with egg wash, and sprinkle with sugar.
4. Bake Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C), and continue baking for another 30 to 35 minutes or until the crust is golden, and the filling is bubbly.
5. Cool, and Serve Allow the pie to cool for at least two hours to set the filling. Slice, and serve with vanilla ice cream, if desired.
list end ?
Enjoy this cherry-berry pie as a sweet, tangy and colorful dessert that’s sure to impress and satisfy at any occasion! |
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Orange Cranberry Quick Bread (marketgrow.com)
Orange cranberry quick bread is a delightful and festive treat that combines the tangy burst of cranberry with the bright, citrus flavor of orange. This moist and tender loaf is perfect for the holiday season or any time you’re craving something sweet yet refreshing. The tart cranberries balance perfectly with the sweetness of the bread, while the orange zest and juice add a lovely, aromatic note. Whether served for breakfast, as a snack or dessert, this quick bread is easy to make and full of flavor, making it a crowd pleaser at any gathering. INGREDIENTS: list of 12 items ? 2 cups all-purpose flour ? ? cup granulated sugar ? 1 ? tsp baking powder ? ? tsp baking soda ? ? tsp salt ? 1 tbsp orange zest ? ? cup fresh orange juice ? ? cup vegetable oil ? 2 large eggs ? 1 tsp vanilla extract ? 1 ? cups fresh or frozen cranberries, chopped ? ? cup chopped walnuts (optional) list end INSTRUCTIONS: list of 8 items 1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. 3. In a separate bowl, whisk together the orange juice, vegetable oil, eggs, and vanilla extract until smooth. 4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. 5. Fold in the chopped cranberries and walnuts (if using). 6. Pour the batter into the prepared loaf pan and spread it evenly. 7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. list end Enjoy your orange cranberry quick bread as a bright and flavorful treat perfect for any occasion! |
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Peanut Butter Kiss Cookies (marketgrow.com)
Peanut butter kiss cookies are delightful and classic treats that combine the rich, nutty flavor of peanut butter with a sweet, chocolatey surprise. These cookies are soft, chewy and slightly crispy on the edges, with a Hershey’s Kiss pressed in the center right after baking. This perfect pairing of peanut butter and chocolate creates cookies that are both comforting and indulgent. Ideal for holidays, family gatherings or any day you’re craving something special, these cookies are sure to become favorites! INGREDIENTS: list of 11 items ? 1/2 cup unsalted butter, softened ? 1/2 cup creamy peanut butter ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1 large egg ? 1 teaspoon vanilla extract ? 1 1/2 cups all-purpose flour ? 1 teaspoon baking soda ? 1/4 teaspoon salt ? Additional granulated sugar (for rolling) ? 24-30 Hershey’s Kisses, unwrapped list end INSTRUCTIONS: list of 9 items 1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. 2. In a large mixing bowl, cream together the butter, peanut butter, granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes. 3. Beat in the egg and vanilla extract until well combined. 4. In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 5. Shape the dough into 1-inch balls and roll each ball in granulated sugar. 6. Place the dough balls about 2 inches apart on the prepared baking sheets. 7. Bake for 8-10 minutes, or until the cookies are lightly golden on the edges. 8. Immediately after removing the cookies from the oven, press an unwrapped Hershey’s Kiss in the center of each cookie. 9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. list end Enjoy these peanut butter kiss Cookies with a glass of milk, or share them with friends and family for sweet treats! |
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Mixed Berry Cobbler (marketgrow.com)
Mixed berry cobbler is a delicious, easy-to-make dessert featuring juicy, sweet-tart berries baked under golden, buttery, biscuitlike topping. It’s perfect for showcasing fresh or frozen berries and pairs beautifully with vanilla ice cream or whipped cream for a comforting and irresistible treat. INGREDIENTS: For the berry filling: list of 5 items ? 4 cups mixed berries (strawberries, blueberries, raspberries, and/or blackberries, fresh or frozen) ? 1/2 cup granulated sugar (adjust to taste depending on the sweetness of the berries) ? 1 tablespoon cornstarch (for thickening) ? 1 tablespoon lemon juice ? 1 teaspoon vanilla extract list end For the topping: list of 7 items ? 1 cup all-purpose flour ? 1/4 cup granulated sugar ? 1 teaspoon baking powder ? 1/4 teaspoon baking soda ? 1/4 teaspoon salt ? 1/4 cup unsalted butter, cold and cubed ? 1/2 cup buttermilk (or regular milk with 1 teaspoon vinegar or lemon juice) list end For serving (optional): list of 1 items ? Vanilla ice cream or whipped cream list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: list of 1 items nesting level 1 ? Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized dish. list end nesting level 1 2. Prepare the berry filling: list of 1 items nesting level 1 ? In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, and vanilla extract. Pour the berry mixture into the prepared baking dish and spread it out evenly. list end nesting level 1 3. Make the topping: list of 2 items nesting level 1 ? In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. ? Pour in the buttermilk and stir until just combined. The dough will be thick and sticky. list end nesting level 1 4. Assemble the cobbler: list of 1 items nesting level 1 ? Drop spoonfuls of the biscuit dough over the berry mixture, leaving some gaps for the berries to peek through. You don’t need to spread the dough evenly. list end nesting level 1 5. Bake the cobbler: list of 1 items nesting level 1 ? Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbling. If the topping browns too quickly, cover it loosely with foil during the last 10 minutes of baking. list end nesting level 1 6. Cool and serve: list of 1 items nesting level 1 ? Let the cobbler cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. list end nesting level 1 list end This Mixed Berry Cobbler is a sweet, fruity, and comforting dessert that’s easy to prepare and perfect for any occasion. It’s a great way to enjoy the natural flavors of mixed berries! |
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A Few Basics About Stir Frying
开云体育A Few Basics About Stir Frying * Make sure you have all the ingredients you need ahead of time. * Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying. * For even cooking, cut all the ingredients the same size. * Heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.) * If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors. * When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients. ? |
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50 Stir Fries
开云体育50 Stir Fries?
? 2.?Japanese Beef?Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 2 cups each chopped cabbage and sliced shiitake mushrooms and 3 chopped garlic cloves, 3 minutes. Add 3 tablespoons ponzu sauce, 1 tablespoon butter and the beef; toss to heat through. ? 3.?Vietnamese Beef?Whisk 2 teaspoons each soy sauce and fish sauce with 1 teaspoon each sugar and cornstarch and 1/4 teaspoon each kosher salt and pepper; add 12 ounces cubed sirloin steak and marinate 30 minutes. Stir-fry the beef in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 sliced red onion and 4 chopped garlic cloves, 30 seconds. Add 1 tablespoon each sugar and rice vinegar, 3 cups watercress and the beef; toss. ? 4.?Steak with Tomato?Whisk 2 tablespoons each soy sauce, rice wine and water with 1 teaspoon each cornstarch, sugar and sesame oil. Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 large tomato (cut into wedges), 4 scallions (cut into 2-inch pieces) and 1 tablespoon minced garlic, 2 minutes. Add the sauce and steak; simmer until thickened. ? 5.?Beef Chow Fun?Season 8 ounces sliced sirloin steak with salt and pepper. Stir-fry in vegetable oil, 1 minute; remove. Add more oil; stir-fry 4 cups chopped broccoli and 1 thickly sliced red onion, 3 minutes. Add 8 ounces cooked chow fun rice noodles, the steak, 1/3 cup oyster sauce and 1 tablespoon each sesame oil and rice vinegar; toss. ? 6.?Thai Basil Beef?Season 12 ounces sliced sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 2 minutes; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 sliced red onion, 3 minced garlic cloves and 2 minced Thai chiles, 2 minutes. Add 1 tablespoon each brown sugar, soy sauce and fish sauce and the steak; toss to heat through. Fold in 1 cup Thai basil and 1/4 cup chopped peanuts. ? 7.?Bibimbap Fried Rice?Season 8 ounces lean ground beef with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 cup each sliced carrots and shiitake mushrooms and 3 minced garlic cloves, 3 minutes. Stir in 3 cups cooked rice, 1 cup each chopped kimchi and sliced cucumbers, the beef, 2 tablespoons gochujang (Korean chile paste), 1 tablespoon each sesame oil and water, 1 teaspoon soy sauce and 1/4 teaspoon sugar and toss to heat through; season with salt. Top with fried eggs, scallions and toasted sesame seeds. ? 8.?Korean Barbecue Beef?Whisk 1/3 cup soy sauce with 3 tablespoons sugar, 2 teaspoons each sesame oil, sesame seeds and minced garlic, 2 sliced scallions and 1/4 teaspoon each red pepper flakes and pepper. Add 1 pound sliced rib-eye steak and 1 sliced small onion; marinate 1 hour. Stir-fry 2 sliced carrots in vegetable oil, 2 minutes; remove. Stir-fry the beef with the marinade in batches, 2 minutes. Add the carrots; toss. Top with scallions. ? 9.?Lomo Saltado?Make Steak with Tomato (No. 4), replacing the sauce mixture with 3 tablespoons each soy sauce and red wine vinegar. Add 1 sliced small red onion and 1 sliced red bell pepper with the tomato. Stir in 3 cups warm French fries and 1/4 cup cilantro. ? 10.?Beef with Peppers?Toss 12 ounces sliced sirloin steak with 1 teaspoon each cornstarch and soy sauce; marinate 10 minutes. Cook the beef in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 cup celery (cut into matchsticks) and 1 tablespoon ginger (cut into matchsticks), 1 minute. Add the steak, 2 teaspoons each soy sauce, oyster sauce and water and 1/2 teaspoon each sugar and red pepper flakes; toss to heat through. ? 11.?Lamb in Black Bean Sauce?Make Hoisin Steak (No. 1), replacing 2 tablespoons of the hoisin sauce with black bean sauce. Use sliced leg of lamb or lamb loin instead of steak and 1 pound halved green beans instead of mushrooms. Add 1 cup cilantro; toss. ? 12.?Cumin Lamb?Toss 12 ounces sliced lamb sirloin with 1 tablespoon each soy sauce and cumin seeds, 1 teaspoon each cornstarch and sesame oil and 1/2 teaspoon each red pepper flakes, sugar and kosher salt; marinate 15 minutes. Halve 3 leeks lengthwise (white and light green parts) and cut into pieces; season with salt and stir-fry in vegetable oil, 2 minutes. Remove. Add more oil; stir-fry the lamb, 2 minutes. Add the leeks and 1 tablespoon water mixed with 1/2 teaspoon cornstarch; cook, tossing, until glazed. ? 13.?Honey-Soy Chicken?Whisk 1/4 cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Season 12 ounces sliced skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 3 sliced celery stalks, 1 cubed large red bell pepper, 1 cubed small red onion and 1 tablespoon chopped garlic, 3 minutes. Add the sauce and chicken; simmer until thickened. ? 14.?Lemongrass Chicken?Make Honey-Soy Chicken (No. 13), replacing the sauce with 1 tablespoon each fish sauce and oyster sauce and 1 teaspoon each brown sugar and chili-garlic sauce. Add 2 cups snow peas and 2 stalks minced lemongrass with the vegetables; omit the celery. Add 1/2 cup cilantro; toss. ? 15.?Spicy Chicken with Peanuts?Make Honey-Soy Chicken (No. 13), replacing the sauce with 1/4 cup chicken broth whisked with 1 tablespoon each soy sauce and hoisin sauce and 2 teaspoons each cornstarch, honey, Sriracha, balsamic vinegar and sesame oil. Use chicken thighs instead of breasts. Add 1/3 cup peanuts and 8 dried arbol chiles with the celery. ? 16.?Thai Coconut-Peanut Chicken?Whisk 2/3 cup canned coconut milk with 1/4 cup peanut butter, 1 tablespoon each chili-garlic sauce and fish sauce and 2 teaspoons each lime juice and brown sugar. Season 12 ounces cubed skinless chicken thighs with salt and pepper; stir-fry in vegetable oil, 4 minutes. Remove. Add more oil; stir-fry 2 cups broccoli florets and 1 cup sliced carrots, 3 minutes. Add the chicken and 1 tablespoon minced ginger; cook, stirring, 30 seconds. Add the sauce; toss. ? 17.?Chicken with Broccoli Slaw?Stir-fry one 12-ounce bag broccoli slaw, 1 sliced red bell pepper and 1 bunch chopped scallions in vegetable oil, 3 minutes. Add 2 cups shredded rotisserie chicken (skin removed), 1/2 cup teriyaki sauce, 1/4 cup toasted slivered almonds and 1 tablespoon sesame oil; toss. ? 18.?Chicken and Broccoli?Season 12 ounces cubed skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 3 minutes; remove. Add more oil; stir-fry 1 head broccoli florets, 6 minutes. Add 1/4 cup oyster sauce, 1 tablespoon each soy sauce, rice vinegar and chopped garlic, 2 teaspoons sesame oil and 1 teaspoon sugar; simmer 1 minute. Add the chicken; toss. ? ? ? ? 19.?Sesame Chicken?Whisk 1 cup flour with 1/4 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon kosher salt and 1 cup water. Season 12 ounces cubed skinless chicken thighs with salt and pepper; dredge in flour, then dip in the batter. Deep-fry in 375 degrees F vegetable oil, 4 to 5 minutes; drain. Whisk 1/2 cup chicken broth with 1 tablespoon each sugar and soy sauce, 2 teaspoons each cornstarch, sesame oil, rice vinegar and ketchup and 1/2 teaspoon chili-garlic sauce. Stir-fry 1 tablespoon each grated ginger and minced garlic in vegetable oil, 1 minute. Add the sauce; simmer until thickened. Add the chicken; toss. Top with toasted sesame seeds. ? 20.?Sweet-and-Sour Chicken?Batter and fry Sesame Chicken (No. 19). Whisk 1/3 cup pineapple juice, 2 tablespoons each brown sugar, ketchup and water, 1 tablespoon each soy sauce and rice vinegar and 2 teaspoons cornstarch. Stir-fry 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger in vegetable oil, 3 minutes. Add the sauce and 1 cup cubed pineapple; simmer until thickened. Add the chicken; toss. ? 21.?Spicy Orange Chicken?Make Sesame Chicken (No. 19), replacing the broth with orange juice. Use 2 teaspoons chili-garlic sauce and add 3 wide strips orange zest and 8 dried arbol chiles with the ginger. ? 22.?Hoisin Pork?Make Hoisin Steak (No. 1), using sliced pork tenderloin instead of steak. Replace the mushrooms with 6 cups chopped napa cabbage. ? 23.?Thai Red Curry Pork?Season 12 ounces sliced pork tenderloin with salt and pepper. Stir-fry with 2 tablespoons red curry paste in vegetable oil, 2 minutes. Add 8 ounces thin green beans (cut into 2-inch pieces), 3 thinly sliced kaffir lime leaves and 2 teaspoons each sugar, fish sauce and water; stir-fry 2 minutes. Add the juice of 1 lime; toss. ? 24.?Spicy Korean Pork?Toss 12 ounces sliced pork tenderloin with 3 tablespoons gochujang (Korean chile paste), 1 tablespoon each brown sugar, minced garlic and minced ginger and 1 teaspoon each soy sauce and sesame oil. Stir-fry 3 cups chopped napa cabbage and 4 scallions (cut into 2-inch pieces) in vegetable oil, 2 minutes; remove. Add more oil; stir-fry the pork, 3 minutes. Add the vegetables; toss to heat through. ? 25.?Garlic Pork?Stir-fry 1 pound ground pork in vegetable oil, 4 minutes. Add 1 bunch chopped garlic chives, 1 diced bell pepper and 1 tablespoon each chopped ginger and garlic; stir-fry 2 minutes. Add 2 tablespoons each rice wine, black bean sauce and soy sauce and 2 teaspoons chili-garlic sauce; toss. ? 26.?Ginger-Miso Pork?Whisk 3 tablespoons teriyaki sauce with 1 tablespoon each miso paste, grated ginger and water and 1 teaspoon cornstarch. Season 12 ounces sliced pork tenderloin with salt and pepper; stir-fry in vegetable oil, 2 minutes. Remove. Add more oil; stir-fry 1 cup each bean sprouts, snow peas and shredded carrots and 3 chopped garlic cloves, 30 seconds. Add the sauce, pork and 1 tablespoon butter; simmer until thickened. ? 27.?Mapo Tofu with Pork?Whisk 3/4 cup water with 1 tablespoon each cornstarch, soy sauce and Asian chili bean sauce and 1/4 teaspoon ground Sichuan peppercorns. Season 8 ounces ground pork with salt and pepper; stir-fry in vegetable oil with 1 tablespoon each minced ginger and garlic, 3 minutes. Add the sauce and 1 pound cubed silken tofu; simmer 3 minutes. ? 28.?Pork With Asparagus?Season 12 ounces sliced pork tenderloin with salt and pepper; stir-fry in vegetable oil, 1 minute. Add 1 pound asparagus (cut into 2-inch pieces) and 1/4 cup ginger (cut into matchsticks); stir-fry 2 minutes. Add 1/3 cup plum sauce and 1 tablespoon each soy sauce and sesame oil; simmer 3 minutes. ? ? ? 29.?Pork with Eggplant?Whisk 1/2 cup water with 1 tablespoon each hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Stir-fry 2 chopped large Japanese eggplants in vegetable oil, 5 minutes; remove. Add more oil; stir-fry 8 ounces ground pork and 1 tablespoon each minced garlic and ginger, 3 minutes. Add the sauce and eggplant; simmer until thickened. ? 30.?Chinese Sausage and Broccoli?Whisk 1/4 cup oyster sauce, 1 tablespoon each soy sauce and rice vinegar, 2 teaspoons each cornstarch and sesame oil and 1 teaspoon sugar. Stir-fry 4 ounces sliced Chinese sausage in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 2 pounds Chinese broccoli, 6 minutes. Add 1 tablespoon chopped garlic and the sauce; simmer until thickened. Add the sausage; toss. ? 31.?Bacon Fried Rice?Stir-fry 4 ounces diced slab bacon over medium heat, 2 minutes. Increase the heat to high. Add 1 cup cubed pineapple, 1 tablespoon each chopped garlic and ginger and 1 bunch chopped scallions; stir-fry 1 minute. Stir in 2 scrambled eggs, 3 cups cooked rice, 3 tablespoons soy sauce and 1 tablespoon each rice wine and sesame oil. ? 32.?Thai Shrimp Fried Rice?Season 8 ounces deveined peeled shrimp with salt and pepper; stir-fry in vegetable oil with 1 cubed small onion and 4 minced garlic cloves, 1 minute. Stir in 3 cups cooked rice, 2 scrambled eggs, 2 cups bean sprouts, 1 tablespoon each soy sauce, oyster sauce and fish sauce, the juice of 1 lime, 1/2 teaspoon sugar and 1 minced Thai chile. Add 1/2 cup cilantro; toss. ? 33.?Sweet-and-Sour Shrimp?Make the sauce for Sweet-and-Sour Chicken (No. 20). Season 12 ounces deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 cubed large red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger, 3 minutes. Add the sauce, shrimp and 1 cup cubed pineapple; simmer until thickened. ? 34.?Vietnamese Caramel Shrimp?Season 1 pound deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 3 minutes; remove. Add 2 tablespoons each water and fish sauce, 1 tablespoon each brown sugar and soy sauce and 2 teaspoons each chili-garlic sauce and cider vinegar; simmer until thickened. Add the shrimp, 1 bunch chopped scallions and 1 cup cilantro; toss. ? 35.?Chili Shrimp?Whisk 1/2 cup chicken broth, 2 tablespoons ketchup and 2 teaspoons each cornstarch, sweet chili sauce, oyster sauce and black bean sauce. Season 1 pound deveined peeled shrimp with salt and pepper; cook in vegetable oil, undisturbed, 1 minute. Add 1 tablespoon each minced garlic and ginger and 1 sliced seeded Fresno chile; stir-fry 30 seconds. Add the sauce; simmer until thickened. ? 36.?Salt-and-Pepper Squid?Whisk 1/3 cup each all-purpose flour, semolina flour and cornstarch with 2 teaspoons each kosher salt and pepper. Dredge 1 pound cleaned squid (sliced into 1/2-inch-thick rings, plus tentacles) in the flour. Working in batches, deep-fry in 400 degrees F vegetable oil, 2 minutes; drain. Stir-fry 2 sliced serrano chiles and 5 sliced garlic cloves in vegetable oil, 1 minute. Add the squid, 2 teaspoons minced ginger and 1 teaspoon pepper; stir-fry 1 minute. ? 37.?Clams with Black Bean?Sauce?Whisk 1/2 cup chicken broth, 2 tablespoons black bean sauce, 2 teaspoons cornstarch and 1 teaspoon each sugar, soy sauce and sesame oil. Stir-fry 1 sliced seeded Fresno chile and 1 tablespoon each minced garlic and ginger in vegetable oil, 1 minute. Add the sauce and 2 pounds Manila clams (scrubbed); cover and cook until the clams open, 3 to 4 minutes (discard any unopened clams). ? ? ? ? ? 38.?Tofu with Eggplant?Whisk 1/2 cup water, 1 tablespoon each black bean sauce, hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Pat dry 8 ounces cubed firm tofu; season with salt. Stir-fry 12 ounces Japanese eggplant (cut into small wedges) in vegetable oil, 5 minutes; remove. Add more oil; brown the tofu on all sides, 8 minutes. Add 2 cups snow peas and 1 tablespoon each minced ginger and garlic; stir-fry 1 minute. Add the eggplant and sauce; simmer until thickened. Top with scallions. ? 39.?Honey-Soy Tofu?Dry 8 ounces cubed extra-firm tofu between paper towels for 20 minutes. Dust with cornstarch and deep-fry in 360 degrees F vegetable oil, 3 minutes; drain and season with salt. Whisk 1/4 cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Stir-fry 3 sliced celery stalks, 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped garlic in vegetable oil, 3 minutes. Add the sauce and tofu; simmer until thickened. ? 40.?Pad Thai With Tofu?Scramble 2 eggs in 1 tablespoon vegetable oil; remove. Add more oil; stir-fry 1 cup each cubed smoked tofu and bean sprouts, 1 minute. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; stir-fry 1 minute. Add 8 ounces cooked pad thai rice noodles, the scrambled eggs and 3 tablespoons each tamarind paste, fish sauce and brown sugar; toss. Top with chopped roasted peanuts, chopped cilantro and more bean sprouts. ? 41.?Tofu and Broccoli with Peanut Sauce?Whisk 2/3 cup water with 1/4 cup peanut butter, 4 teaspoons chili-garlic sauce and 2 teaspoons each brown sugar, soy sauce and balsamic vinegar. Pat dry 12 ounces cubed firm tofu and season with salt. Brown all sides in vegetable oil, 8 minutes; remove. Add more oil; stir-fry 2 cups small broccoli florets and 1 cup sliced carrots, 3 minutes. Add 1 tablespoon minced ginger and the tofu; stir-fry 30 seconds. Stir in the sauce. ? 42.?Chile-Peanut Sweet Potatoes?Stir-fry 1 sweet potato (peeled, thinly sliced and cut into 1-inch-wide strips) in 1/4 cup vegetable oil, 4 minutes. Add 6 ounces broccolini (stalks halved lengthwise, then crosswise) and 8 dried arbol chiles; stir-fry 3 to 4 minutes. Add 1 tablespoon each soy sauce, black vinegar and hoisin sauce and 1 teaspoon each sesame oil, ground Sichuan peppercorns, minced garlic and minced ginger; stir-fry 30 seconds. Top with chopped peanuts. ? 43.?Garlic-Ginger Lettuce?Stir-fry 2 romaine hearts (cut into 3-inch pieces) and 2 teaspoons each minced garlic and ginger in vegetable oil, 2 minutes. Add 2 teaspoons each soy sauce and oyster sauce and 1/4 teaspoon sugar; toss. Season with salt. ? 44.?Spicy Black Pepper Mushrooms?Stir-fry 1 pound cubed portobello mushroom caps in 1/2 cup vegetable oil, 6 minutes; remove. Add 2 bunches scallions (cut into 1 1/2-inch pieces), 3 sliced shallots and 3 sliced seeded Fresno chiles; stir-fry 3 minutes. Stir in 3 tablespoons each soy sauce, oyster sauce, coarsely ground pepper, minced garlic, minced ginger and the mushrooms; stir-fry 1 minute. ? 45.?Garlic-Ginger Green Beans?Stir-fry 1 pound green beans in vegetable oil over medium heat, 6 minutes. Increase the heat to medium high; stir-fry 4 minutes. Add 2 teaspoons each minced ginger and garlic and 2 sliced scallions; stir-fry 1 minute. Add 2 teaspoons each soy sauce and rice wine and 1/2 teaspoon each sugar and sesame oil; toss. ? 46.?Charred Broccoli?Stir-fry 1 large head broccoli (florets and sliced peeled stems) in vegetable oil, 6 minutes. Add 1/4 cup oyster sauce, 1 tablespoon each soy sauce, rice vinegar and chopped garlic, 2 teaspoons sesame oil and 1 teaspoon sugar; simmer 1 minute. ? ? ? 47.?Mixed Vegetables?Whisk 1/4 cup soy sauce with 2 tablespoons rice wine, 1 tablespoon sesame oil and 1 teaspoon cornstarch. Stir-fry 2 cups broccoli florets and 1 cup each thickly sliced cremini mushrooms and carrots in vegetable oil, 3 minutes. Add 4 cups chopped napa cabbage, 1 cup each halved snow peas and chopped baby corn and 1 tablespoon each chopped garlic and ginger; stir-fry 2 minutes. Add the sauce; simmer until thickened. ? 48.?Cauliflower with Basil?Cook 1 large head cauliflower (florets roughly chopped) in 1/2 cup water with 2 tablespoons vegetable oil over medium heat, stirring, until browned, about 25 minutes. Increase the heat to medium high; add more oil and 1 tablespoon each ginger (peeled and cut into matchsticks) and sliced garlic and 1 chopped dried Chinese chile; stir-fry 3 minutes. Add 1 tablespoon soy sauce mixed with 2 teaspoons sugar and cook, tossing, until dry, about 1 minute. Season with salt. Add 1/2 cup basil; toss. ? 49.?Vegetable Lo Mein?Stir-fry 1 cup each sliced red onion, red bell pepper and cremini mushrooms in vegetable oil, 2 to 3 minutes. Add 1 cup sliced snow peas and 1 tablespoon each chopped garlic and ginger; stir-fry 1 minute. Add 8 ounces cooked lo mein noodles, 3 tablespoons soy sauce, 2 tablespoons vegetable oil and 2 teaspoons each sugar and sesame oil; toss. ? 50.?Singapore Mai Fun?Scramble 2 eggs in 1 tablespoon vegetable oil; remove. Add more oil; stir-fry 1 sliced red bell pepper, 4 cups sliced napa cabbage, 1 bunch chopped scallions and 1/2 cup grated carrots, 2 minutes. Add 6 ounces cooked mai fun rice noodles, 1/4 cup water, 3 tablespoons soy sauce, 2 tablespoons curry powder and 1 tablespoon rice wine and cook, tossing, until coated, 2 to 3 minutes. Stir in the scrambled eggs and 1 cup bean sprouts. |
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Dr. Oz's Green Drink - 15.3g Carbs, 3.8g Fiber, 0.4g Sugar
开云体育Dr. Oz's Green Drink - 15.3g Carbs, 3.8g Fiber, 0.4g Sugar ? From: www.doctoroz.com ? Dr. Oz says he makes a breakfast drink for himself many mornings that he calls his green drink. ? Dr. Oz's second drink might not be as pleasant, but it's still important—a shot of cod liver oil. "First of all, cod liver oil has the right kind of vitamin D in it vitamin D3. That's why people who live in the north lands who don't get any sun at all can still survive. ? It's got the healthy fats that you want in it," Dr. Oz says. ? 2 cups spinach 2 cups cucumber 1 head of celery 1/2 inch or teaspoon ginger root 1 bunch parsley 2 apples Juice of 1 lime Juice of 1/2 lemon Combine all ingredients in a blender. ? This makes approximately 28-30 ounces 开云体育s: 3 or 4 Number of 开云体育s: 4 Nutrition per 开云体育 (based on 4 servings): 57.5 Calories, 0.5g Fat, 0.1g Saturated Fat, 0.1g Polyunsaturated Fat, 0g Monounsaturated Fat, 0mg Cholesterol, 23.8mg Sodium, 310.7mg Potassium, 1.3g Protein, 15.3g Total Carbs, 3.8g Dietary Fiber, 0.4g Sugars, Vitamin A: 35.8 % - Vitamin B-6: 5.7 % - Vitamin C: 49.7 % - Vitamin E: 3.2 % - Calcium: 4.8 % - Copper: 5.8 % - Folate: 11.4 % - Iron: 5.8 % - Magnesium: 6.4 % - Manganese: 10.9 % - Niacin: 2.0 % - Pantothenic Acid: 2.4 % - Phosphorus: 3.1 % - Riboflavin: 3.8 % - Selenium: 0.7 % - Thiamin: 3.6 % - Zinc: 1.9 % ? ? |