IngredientsDeselect All 1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried Kosher salt and freshly ground black pepper 1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese 4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces 4 ounces baked ham, cut into 2-inch long matchstick pieces 4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces 4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces 2 hard-cooked eggs, shelled, cut into wedges 1 ripe Hass avocado, diced 16 vine-ripened cherry or grape tomatoes, halved 2 kirby (pickling) cucumbers, sliced 1 cup toasted croutons - Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
Source: Food Network
|
Instant Pot Italian Stuffed Peppers - The Farmwife Cooks
Instant Pot Italian Stuffed Peppers - The Farmwife Cooks
6
 ?30
Are you looking for a
great ground beef pressure cooker recipe? These
Instant Pot Italian Stuffed Peppers are easy to make
and oh so yummy! Total Time: 45 mins
Cook
Time: 20 mins
Prep
Time: 25 mins
- 6?bell peppers, divided
- 1?onion, diced
- 1?tomato, diced
- 1?lb?extra lean ground?beef?(90/10 or higher)
- 1?boil-in-bag white or brown?rice, uncooked
- 1?egg, beaten
- 2?teaspoons?salt
- 1?teaspoon?pepper
- 1/2?teaspoon?Italian seasoning
- 1?teaspoon?garlic powder
- 115?cans?1(15 oz)?tomato sauce, divided
- 2?cups?shredded mozzarella or cheddar?cheese, divided
- 1/2?cup?water
- dried?parsley, for garnish (optional)
Start by slicing
off the tops of your green peppers and removing the
seeds
Dice one of the
peppers (this recipe makes 5 stuffed peppers)
Mix diced
peppers, onion and tomato with ground beef, egg, rice,
salt, pepper, Italian seasoning, garlic powder, 1/4 cup
tomato sauce and 1 cup shredded cheese.
Fill peppers
evenly with meat mixture.
Pour 1/2 cup
tomato sauce into the bottom of a 6 quart or larger
Instant Pot and stir in 1/2 cup of water.
Put trivet into
the Instant Pot and place stuffed peppers on top. Then
take remaining tomato sauce left in the can and pour it
on top of the stuffed peppers.
Lock lid, making
sure the nozzle is turned to “sealing” and cook on high
pressure for 20 mins.
Note: It will
take about 10-15 minutes for the Instant Pot to come to
full pressure before cooking.
Once finished
cooking, do a quick release of the pressure (be very
careful, steam will come out fast and hot).
Open lid and
sprinkle remaining cup of shredded mozzarella cheese on
top of each pepper.
Close lid for a
couple of minutes to melt cheese.
Serve stuffed
peppers with some of the tomato “broth” and sprinkle
with a bit of dried parsley.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Apple Fritter Discard Loaf
Apple Fritter Discard Loaf
5
?58
Made By: Vicki Childree
"Delicious! Added 10X sugar with milk for topping."
Here's a simple recipe for an Apple Fritter Discard
Loaf, perfect for sourdough enthusiasts!
- 1?cup?sourdough
starter
- 1/2?cup?sugar
- 1/2?cup?brown
sugar
- 1/2?cup?butter?melted
- 2?eggs
- 2?teaspoons?vanilla
extract
- 2?cups?all-purpose
flour
- 1?teaspoon?baking
powder
- 1/2?teaspoon?salt
- 1?cup?diced?apple?about 2-3
- 1?teaspoon?cinnamon
- Confectioners' sugar for dusting (optional)
1. Preheat your
oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set
it aside.
2. In a large
mixing bowl, whisk together the sourdough discard,
granulated sugar, brown sugar, and melted butter until
well combined.
3. Add the eggs
one at a time, whisking well after each addition. Whisk in
the vanilla extract.
4. In a separate
bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir
until just combined. Do not overmix.
5. Fold in the
diced apples and cinnamon.
6. Pour the batter
into the prepared loaf pan and smooth the top.
7. Bake for 50-60
minutes, or until a toothpick inserted into the center of
the loaf comes out clean.
8. Remove the loaf
from the oven and let it cool in the pan for 10 minutes.
9. Transfer the
loaf to a wire rack to cool completely.
10. Dust with
confectioners' sugar, if desired.
# Tips
- Use a variety of
apple that holds its shape well, such as Granny Smith or
Honeycrisp.
- Don't overmix
the batter, as this can result in a dense loaf.
- If you want a
crisper top, bake the loaf for an additional 5-10 minutes.
Keep an eye on it to prevent overbrowning.
Enjoy your
delicious Apple Fritter Discard Loaf!
Ginny Butterfield
Cranberry Twp, Pa
|
Sweet And Spicy Slow Cooker Chicken Wings
Sweet And Spicy Slow Cooker Chicken Wings
1
?15
This slow cooked chicken
wing recipe is always a hit with its slightly sweet,
slightly spicy flavors. Author: CDKitchen Total Time:
over 5 hrs
Serves: 4
Yield: 4
Cook Time:
PT5H
- 3?pounds?chicken
wings
- 1 1/2?cups?ketchup
- 1?cup?packed?brown
sugar
- 1?small?onion, finely chopped
- 1/4?cup?finely chopped red bell?pepper
- 2?tablespoons?chili
powder
- 2?tablespoons?Worcestershire
sauce
- 1 1/2?teaspoons?crushed red?pepper?flakes
- 1?teaspoon?ground?mustard
- 1?teaspoon?dried?basil
- 1?teaspoon?dried?thyme
- 1?teaspoon?black
pepper
Cut the chicken
wings at the joints and discard the tips. In a large bowl,
combine the ketchup, brown sugar, onion, and bell pepper.
Stir to blend. Add the remaining ingredients and mix until
combined. Add the wings to the bowl and toss well to
combine. Add the wings and sauce to a 4-quart crock pot.
Cover the crock pot and cook on low for 5-6 hours or until
the chicken is cooked. Serve hot.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
11
?73
"Juicy, tender chicken
meatballs with creamy ricotta, paired with a rich
spinach Alfredo sauce for a comforting and elegant
dish."
- for the?chicken?ricotta meatballs:
- 1?lb?ground?chicken
- 1/2?cup?ricotta cheese
- 1/4?cup?Parmesan cheese, grated
- 1/2?cup?breadcrumbs (panko or regular)
- 1?large?egg
- 2?cloves?garlic, minced
- 1?teaspoon?Italian seasoning
- 1/2?teaspoon?salt
- 1/4?teaspoon?black pepper
- 2?tablespoons?olive oil?(for frying)
- for the spinach alfredo?sauce:
- 2?tablespoons?butter
- 3?cloves?garlic, minced
- 2?cups?fresh?spinach, chopped
- 1?cup?heavy cream
- 1/2?cup?Parmesan cheese, grated
- salt and?black pepper, to taste
- 1/4?teaspoon?nutmeg?(optional, for added depth)
Step 1: Prepare
the Meatballs
In a large bowl,
combine the ground chicken, ricotta cheese, Parmesan
cheese, breadcrumbs, egg, garlic, Italian seasoning,
salt, and pepper. Mix gently until just combined.
Shape the
mixture into 1-inch meatballs (about 18–20 meatballs).
Step 2: Cook the
Meatballs
Heat olive oil
in a large skillet over medium heat.
Add the
meatballs in batches, making sure not to overcrowd the
pan. Cook for 4–5 minutes per side until golden brown
and cooked through. Remove from the skillet and set
aside.
Step 3: Make the
Spinach Alfredo Sauce
In the same
skillet, melt the butter over medium heat.
Add the garlic
and sauté for 30 seconds, until fragrant.
Stir in the
spinach and cook for 2–3 minutes, until wilted.
Pour in the
heavy cream and bring to a gentle simmer. Stir in the
Parmesan cheese, nutmeg (if using), salt, and pepper.
Let the sauce
simmer for 2–3 minutes, until slightly thickened.
Step 4: Combine
and Serve
Return the
meatballs to the skillet, gently spooning the sauce over
them. Simmer for 2–3 minutes to heat through and allow
the flavors to meld.
Serve over
pasta, rice, or with crusty bread for a complete meal.
Why You’ll Love
This Recipe
Tender and
Flavorful Meatballs: Ricotta adds moisture and richness
to the chicken.
Creamy Spinach
Sauce: A luscious Alfredo base with added nutrients from
fresh spinach.
Versatile: Pair
with your favorite sides or enjoy as an appetizer.
Pro Tips
Make Ahead:
Prepare and freeze the meatballs raw or cooked for easy
meal prep.
Lighter Option:
Use half-and-half instead of heavy cream for a lighter
sauce.
Add a Kick:
Sprinkle red pepper flakes into the sauce for a spicy
twist.
This Chicken
Ricotta Meatballs with Spinach Alfredo Sauce recipe is
the perfect blend of comfort and sophistication. Whether
for a family dinner or a special occasion, it’s sure to
impress!
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Irish Apple Cake?
Serves: ?10
Made By:
Denise Mull_Kids@...
"Delicious and moist"
An authentic Irish Farmhouse Apple Cake ~ delicious with or
without the traditional custard sauce!
Author: Sue Moran
Recipe Type: Irish
Total Time: 1 hour 35 minutes
Prep Time: 35 minutes
Cook Time: 1 hour
Ingredients:
|
|
|
CAKE INGREDIENTS |
| 1/2?cup |
unsalted?butter?at room temperature |
| 1/2?cup |
granulated sugar |
| 2 |
large?eggs |
| 3?tablespoons |
whole milk or?cream |
| 1
1/4?cups |
all purpose?flour |
| 1?teaspoon |
baking powder |
| 1?teaspoon |
cinnamon |
| 1/8?teaspoon |
salt |
| 3 |
about Granny Smith?apples, peeled and thinly
sliced. Mine weighed a little over a pound after
slicing. |
|
confectioner's?sugar?for dusting |
|
STREUSEL TOPPING
INGREDIENTS |
| 3/4?cup |
all purpose?flour |
| 1/4?cup |
old fashioned?rolled oats |
| 6?tablespoons |
unsalted cold?butter?cut in small pieces |
| 1/2?cup |
granulated sugar |
|
CUSTARD
INGREDIENTS |
| 6 |
large?eggs?yolks |
| 6?tablespoons |
granulated sugar |
| 1
1/2?cups |
whole milk ~ you can
also use half and half or?cream |
| 1
1/2?teaspoons |
vanilla |
Directions:
1.
Preheat the oven to 350F and grease a 9 inch springform pan.
2. Make the custard sauce ahead of time. Bring the milk to a
simmer over medium heat. Meanwhile whisk the yolks and sugar
until well combined. Drizzle a little of the hot milk into
the egg mixture, whisking all the time. Drizzle a little
more, then transfer that back into the pan of hot milk and
continue cooking, stirring constantly, until the mixture
coats the back of a spoon. Do this slowly, over medium heat,
and I like to use a silicone spoon or spatula to scrape the
bottom and sides of the pan as it heats. The mixture will
become velvety and thickend, but it will not be as thick as
pudding. It will continue to thicken as it cools, so don't
overcook or it can curdle. Stir in the vanilla.
3. Pour the custard through a sieve (to catch any stray
lumps) into a heat proof jar or bowl and place a piece of
plastic wrap onto the surface so it won't form a skin as it
cools. Put in the refrigerator until completely chilled.
4. To make the streusel topping, blend the bits of butter
into the flour, sugar, and oats until the butter is
incorporated and the mixture has a coarse crumbly texture.
Put in the refrigerator.
5. Cream together the butter and sugar until light and
fluffy. Beat in the eggs, one at a time.
6. Whisk together the flour, baking powder, cinnamon, and
salt. Fold the dry ingredients into the butter/sugar
mixture, along with the milk or cream.
7. Spoon the batter into your prepared pan, and smooth out
evenly. Top with the sliced apples, and then the streusel
topping. Note: no need to arrange the apples perfectly, but
try to get them in an even layer.
8. Bake for about 50 minutes to an hour, until the top is
lightly browned and a toothpick comes out without wet batter
clinging to it.
9. Let cool a bit in the pan before removing. Dust with
confectioner's sugar before serving.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Triple Chocolate Cinnamon Rolls
Recipe courtesy of??for?From:? Triple Chocolate Cinnamon Rolls- Total:?3 hr 50 min?(plus cooling)
- Active:?50 min
- Yield:?12 servings
- Nutrition Info
Cinnamon rolls for chocolate lovers. We took a classic soft and pillowy cinnamon roll recipe, coated in a thick sweet glaze, and added chocolate three ways. Cocoa powder is added to the dough, and decadent chocolate hazelnut spread is added to the center along with a generous sprinkle of cinnamon sugar and chopped hazelnuts. After they are baked, these cinnamon rolls get coated in a rich chocolate glaze. IngredientsDeselect All For the Dough:1 cup whole milk 1 1/4-ounce packet active dry yeast 1/4 cup plus 1/4 teaspoon granulated sugar 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and dish 1 large egg yolk 2 teaspoons pure vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons Dutch-process unsweetened cocoa powder 1 teaspoon kosher salt For the Filling:1/4 cup granulated sugar 2 teaspoons ground cinnamon 6 tablespoons unsalted butter, softened 2/3 cup chocolate-hazelnut spread (such as Nutella) 1/3 cup finely chopped hazelnuts For the Glaze:2 ounces semisweet chocolate, chopped, plus shaved chocolate for topping 1 1/2 cups confectioners’ sugar 5 tablespoons milk 2 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract Pinch of kosher salt - Make the dough: Heat the milk in a small saucepan over low heat until it reaches 100 degrees F on a thermometer. Remove from the heat and sprinkle the yeast and 1/4 teaspoon granulated sugar on top (do not stir); set aside until foamy, 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture. Add the flour, cocoa powder, remaining 1/4 cup granulated sugar and salt to the bowl of a stand mixer. Mix with the dough hook on medium speed to combine. Make a well in the center, add the milk mixture and beat on medium speed. Increase the speed to medium-high and continue beating until the dough is sticky and elastic, about 6 minutes. (Alternatively, stir the yeast mixture into the flour mixture in a bowl with a wooden spoon, then knead by hand.) Transfer the dough to a clean surface and form into a ball. Brush a clean bowl with melted butter. Add the dough and turn to coat in the butter; cover with a kitchen towel and set aside in a warm place until doubled in size, about 1 1/2 hours.
- Make the filling: Butter a 9-by-13-inch baking dish. Stir together the granulated sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface and pat into a rectangle, then roll out into a 10-by-18-inch rectangle. Spread the softened butter over the dough, leaving a 1-inch border along one long side; sprinkle the cinnamon sugar over the top. Dollop teaspoons of the chocolate-hazelnut spread all over the dough, about 1 inch apart, then sprinkle the hazelnuts all over. Brush the unbuttered border with water. Starting from the opposite long side, tightly roll up the dough, shaping it with your hands into an even log (it will be 22 to 24 inches at this point). Pinch the seam to seal.
- Trim the ends of the log, then cut it into 12 rounds, about 1 1/2 inches thick. Place cut-side up in the baking dish. Cover loosely with plastic wrap and set aside in a warm place until doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F. Uncover the rolls. Bake until they spring back when gently pressed, 25 to 30 minutes. Let cool 15 minutes. Meanwhile, make the glaze: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool. Whisk together the confectioners’ sugar, milk, melted butter, melted chocolate, vanilla and salt in a medium bowl until smooth. Spoon and spread the glaze all over the rolls and sprinkle with shaved chocolate.
Source: Food Network
|
The Best Chicken Noodle Soup
The Best Chicken Noodle Soup- Total:?1 hr 45 min
- Active:?20 min
- Yield:?8 servings
- Nutrition Info
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe—first they’re simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying. IngredientsDeselect All 5 medium carrots,?peeled 5 large stalks celery,?trimmed?? 1 large yellow onion,?peeled and halved?? 3 pounds chicken leg quarters (about 4 legs)? 10 whole black peppercorns? 2 sprigs rosemary? 2 sprigs thyme? 1 bay leaf? 4?sprigs flat-leaf?parsley? Kosher salt and?freshly ground black pepper? 4 ounces wide egg noodles (about 4 cups)? - Add 3 of the carrots, 3 stalks of?the?celery, half the onion,?the?chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve?the leaves. Add?the?stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to?a?simmer. Cook until the?broth?is?golden?and the chicken is cooked through,?40?to 50 minutes.
- Use tongs to remove the chicken from the pot?and put?in?a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or?other container.?Discard the solids.?Wipe out the stockpot and pour the strained?broth?back into the pot.
- Cut the remaining 2 carrots?diagonally?into?1/4-slices. Cut the remaining?2?celery?stalks?into?1/2-inch?slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15?to?20 minutes.??
- While the vegetables are cooking,?bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente,?about 5 minutes, then drain and reserve.?
- When the chicken is cool enough to handle, remove the skin and?tear?the meat into bite-size pieces. Discard the bones?and skin. Add the meat back to the pot along with the cooked noodles. Chop the?reserved?parsley leaves and add to the pot.?Season with?1 tablespoon plus 2 teaspoons salt?and some pepper?and bring to a simmer to reheat.?
Source: Food Network
|
- Yield:?8 doughnuts
- Nutrition Info
Who doesn’t love a doughnut? With the help of an air fryer, you can enjoy homemade yeast doughnuts without any of the hassle of cooking with hot oil. But are they as good? Well, after much testing, we cracked the code for creating a tender doughnut that is not deep fried – it’s all about using a combination of all-purpose and cake flour. This recipe results in a tender doughnut that is lighter than air. Dusted in cinnamon sugar, these become simply irresistible! IngredientsDeselect All 2 1/4 teaspoons active dry yeast 3/4 cup whole milk, warmed (110 degrees F) 1 large egg 2 tablespoons canola oil 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted, plus more for the bowl 2 1/4 cups all-purpose flour, plus more for dusting 1 cup cake flour (not self-rising) 1/2 cup sugar 1/2 teaspoon kosher salt 2 tablespoons ground cinnamon Special equipment:?a 6-quart air fryer, a doughnut cutter or wide-mouth mason jar and a metal pastry tip or shot glass? Sprinkle the yeast over the warm milk in a liquid measuring cup. Let stand until foamy on top, about 10 minutes.- Beat the egg and oil using a stand mixer fitted with the paddle attachment on medium speed until combined. Add the vanilla, 2 tablespoons of the melted butter, and the yeast mixture. Mix on low speed until combined.
- Whisk the all-purpose flour, cake flour, 1/4 cup of the sugar, and the salt in a medium bowl. Add to the stand mixer in two additions, mixing on low speed after each addition until combined. Continue beating on medium speed, scraping down the sides of the bowl as needed, until the dough is no longer sticky to the touch, about 1 minute.
- Turn the dough out onto a lightly floured surface. Knead into a smooth ball. Brush a large bowl with melted butter. Add the dough and cover with a clean kitchen cloth. Let rise until doubled in size, about 2 hours.
- Turn the dough out onto a lightly floured surface. Roll out to 1/2 inch thick. Cut out 8 doughnuts with a doughnut cutter (or use a wide-mouth Mason jar to create the outer edge and the wide end of a metal pastry tip or a shot glass for the inner edge). Reserve the smaller rounds for making doughnut holes. Cover with the clean cloth and let rise for 30 minutes more.
- Place half of the doughnuts in a 6-quart air fryer and cook at 350 degrees F until golden brown all over, 5 to 6 minutes. Remove to a cooling rack and repeat with the remaining doughnuts and doughnut holes.
- Brush the doughnuts on all sides with the remaining 2 tablespoons melted butter. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl. Place the doughnuts into the cinnamon sugar and sprinkle to coat on all sides. Serve warm or at room temperature.
Cook’s NoteSettings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.
Source: Food Network
|
Recipe courtesy of??for?From:? Pepperoni Grilled Cheese- Total:?15 min
- Active:?15 min
- Yield:?4 servings
- Nutrition Info
This elevated recipe takes everything you know and love about garlic bread and pizza, and combines it into a grilled cheese sandwich unlike any other. We slather the outside of the bread with an assertive garlic Parmesan butter to create a delicious golden brown, crispy exterior. Layers of melted mozzarella and pepperoni make up the inside. IngredientsSelect All 1 stick softened butter 1/2 cup grated Parmesan cheese 1 clove garlic, grated 1 tablespoon minced fresh parsley Kosher salt and freshly ground pepper 8 slices white bread 12 slices low-moisture mozzarella cheese 24 slices pepperoni - Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
- On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
- In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.
Source: Food Network
|
Classic French Onion Soup
Classic French Onion SoupThe key to a great French onion soup is perfectly caramelizing the onion—patience is a virtue here—and will assure the end result is going to be delicious. Recipe Ingredients:4 tablespoons butter
6 onions, thinly sliced
1 tablespoon all-purpose flour
6 cups beef broth
1 teaspoon salt
1/2 teaspoon ground black pepper
6 slices French bread, toasted
1 cup shredded Gruyère cheese Cooking Directions:- In a large kettle, melt butter over low heat and cook onion, stirring occasionally, until deep golden brown, about 45 to 60 minutes. Sprinkle with flour and cook, stirring, for 3 minutes.
- Add beef broth slowly to onion mixture, stirring constantly until mixture boils. Reduce heat and simmer, covered, for 20 minutes. Season with salt and pepper.
- Preheat broiler.
- Place toast in individual oven-safe soup bowls. Sprinkle half of the Gruyère cheese over the slices of toast. Pour soup into each bowl and top with remaining cheese.
- Place the bowls under broiler about 4 inches from the heat for 3 minutes or until cheese is melted and bubbly. Serve immediately.
Makes 6 servings.
Source: Cooks Recipes
|
Rhubarb CakeMoist and flavorful, this rhubarb cake has a cinnamon and sugar coconut topping. Recipe Ingredients:1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
2 large eggs, beaten
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
2 cups chopped rhubarb
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 cup sweetened flaked coconut Cooking Directions:- Preheat oven to 350°F (175°C).
- Cream together brown sugar and butter; add beaten eggs.
- Sift together flour, salt, baking powder, and baking soda. Add alternately with milk and vanilla.
- Stir in chopped rhubarb.
- Pour the batter into a greased 13x9x2-inch baking pan.
- Mix together sugar, cinnamon, and coconut; spread over the cake.
- Bake for 40 to 50 minutes or until set.
Makes 12 servings.
Source: Cooks Recipes
|
Strawberry Rhubarb Maple Pie
Strawberry Rhubarb Maple PieA double-crust, orange-scented strawberry and rhubarb pie sweetened with maple syrup. Recipe Ingredients:Pastry for 1 (9-inch) double-crust pie*
2 cups rhubarb, sliced
2 cups fresh strawberries, cleaned, hulled and halved
3/4 cup pure maple syrup
1/3 cup butter
1 teaspoon grated orange peel
2 tablespoons arrowroot powder**
2 tablespoons amaretto liqueur*** Cooking Directions:- Place 1 pie shell dough in a 9-inch pie plate, leaving about 1-inch excess all around. Place 2 cups sliced rhubarb evenly in the bottom; top with strawberries and set aside.
- In a saucepan over low heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 teaspoon orange peel, and 2 tablespoon arrowroot powder. Remove from the heat and add 2 tablespoon amaretto liqueur. Pour over the rhubarb and cover with the remaining pie shell dough. Seal the edges and vent the top.
- Bake in a 350°F (175°C) oven for about 45 to 60 minutes, or until the crust is golden brown.
Makes 8 servings. *Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry. **Cornstarch can be substituted for arrowroot powder. ***1 teaspoon almond extract or two tablespoons almond syrup can be substituted.
Source: Cooks Recipes
|
Tilapia with Cucumber-Radish Relish
Tilapia with Cucumber-Radish Relish Tilapia is a sweet, low-fat fine-textured fish that cooks up quickly. Seafood alternatives: catfish, trout, pollock, flounder, ocean perch, cod.
Recipe Ingredients:2/3 cup chopped, seeded cucumber
1/2 cup chopped radish
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon crushed dried tarragon
1/8 teaspoon granulated sugar
1/8 teaspoon salt
4 (6-ounce) tilapia fillets
2 tablespoons butter or margarine Cooking Directions:- Combine cucumber, radish, oil, vinegar, tarragon, sugar and salt in a small bowl. Let stand at room temperature while preparing fish.
- Melt butter in a large skillet over medium heat. Add fish and sauté for 2 to 3 minutes on each side, or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon relish over each serving.
Makes 4 servings. Recipe and photograph provided courtesy of National Fisheries Institute.
Source: Cooks Recipes
|
Apple, Mango and Radish Salad
Apple, Mango and Radish SaladA tangy fruit and vegetable salad with sliced apple, radish, celery and chunks of mango tossed in a creamy dill and horseradish dressing. Recipe Ingredients:1 Winesap or Fuji apple, peeled, cored, and thinly sliced
15 radishes, sliced thinly
2 celery stalks, thinly sliced
1 small ripe mango, peeled and cut into chunks
1/2 cup sour cream
2 teaspoons creamed horseradish
1 tablespoon chopped, fresh dill
Salt and freshly ground black pepper to taste
Dill for garnish (optional) Cooking Directions:- Combine the prepared apple, radishes, celery and mango in a large serving bowl.
- In a small bowl, whisk together remaining ingredients.
- Pour dressing over the vegetables and fruit, tossing gently until all ingredients are well coated. Adjust seasoning as desired. Garnish with dill sprigs.
Makes 4 servings.
Source: Cooks Recipes
|
| RADISH CAKE | ? | 3 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
3 tbsp. milk
1/2 tsp. salt
3/4 c. butter
1/2 c. instant cocoa mix
1 c. shredded radishes, well drained
1 1/2 c. sugar
1 tsp. vanilla
4 eggs
1/3 c. sour cream
1 tsp. shredded orange peel Grease and flour a 10 inch tube pan. Stir together flour, baking powder, baking soda, and salt. In large mixing bowl, beat butter for 30 seconds. Add sugar and vanilla; beat until fluffy. Add one egg at a time. Beat 1 minute after adding each egg. Into small bowl, beat together radishes, sour cream, milk, and orange peel. Add dry ingredients to sour cream mixture. Alternate with butter mixture. Beat at low speed after each addition until well combined. Transfer 1 cup of cake batter into a small bowl; gently fold cocoa mixture into the 1 cup of batter. Spoon plain cake batter into prepared pan. Take spoon and drop cocoa batter to form a ring over the plain cake batter but do not spread to edges. Bake at 350 degrees for 50 to 55 minutes. Cool cake on wire rack for 10 minutes. Remove from pan and drizzle with frosting. Frosting: 1 cup powdered sugar, 1/4 teaspoon vanilla, and 3 to 4 teaspoons milk. Mix well and drizzle over cake. |
Source: Cooks.com
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Honey-Mustard MarinadeThis easy honey-mustard marinade is made from just a few common pantry items, and is great for chicken pieces or pork chops. I like to put everything in a resealable plastic bag, mix, and add the meat. Refrigerate in the marinade from 1 to 4 hours for a delicious flavor. Ingredients3?tablespoons?honey 1/4?cup?whole grain?mustard 2?tablespoons?fresh lemon juice 3?tablespoons?olive oil salt and freshly ground black pepper to taste
DirectionsGather all ingredients.
Combine all ingredients in a 1-gallon resealable plastic bag. Remove most of the air and close the bag. Massage the bag to mix the ingredients. When well combined, open the bag and add about 1 1/2 pounds of boneless chicken pieces, or 4 to 6 boneless pork chops. Squeeze out air and seal the bag. Marinate in the refrigerator for at least 1 hour and up to 8 hours.
Nutrition Facts????????????? | Calories99 |
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| Total Fat?7g? | | Saturated Fat?1g? | | Cholesterol?0mg? | | Sodium?164mg? | | Total Carbohydrate?10g? | | Dietary Fiber?0g? | | Total Sugars?9g? | | Protein?0g? | | Vitamin C?2mg? | | Calcium?8mg? | | Iron?0mg? | | Potassium?27mg |
Source: AllRecipes
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Jerk SeasoningThis Jamaican jerk seasoning recipe makes a great spice blend or rub for chicken and meat. If you've ever eaten jerk chicken or pork, you'll love this combination of spices that includes allspice, cayenne pepper, cinnamon, and thyme. Ingredients2?tablespoons?dried minced onion 2 ??teaspoons?dried thyme 2?teaspoons?ground allspice 2?teaspoons?ground black pepper ??teaspoon?ground cinnamon ??teaspoon?cayenne pepper ??teaspoon?salt or to taste
DirectionsStir dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt together in a small bowl.
Cook’s NoteTo use the seasoning: Coat chicken or meat lightly with vegetable oil, then rub seasoning onto meat. You can treble the recipe and store the seasoning in an airtight container in a cool, dry place.? Nutrition Facts????????????? | calories4 |
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| total fat?0g? | | saturated fat?0g? | | cholesterol?0mg? | | sodium?89mg? | | total carbohydrate?1g? | | dietary fiber?0g? | | total sugars?0g? | | protein?0g? | | vitamin c?0mg? | | calcium?10mg? | | iron?0mg? | | potassium?16mg |
Source: AllRecipes
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Cajun-Spiced SauceExpand the traditional French velouté sauce into Cajun territory (a cuisine known for its French influences) with the holy trinity—onion, celery, and green bell pepper—plus Cajun seasoning and hot sauce. Serve with shrimp, fried chicken and waffles, or sausage and biscuits. Servings: ? 5 (1/4 cup servings) Ingredients3?tablespoons?butter 1/4?cup?chopped?onion 1/4?cup?chopped celery 1/4?cup?chopped?green bell pepper 3?tablespoons?flour 2?cups?low-sodium chicken broth 1?teaspoon?Cajun-style?seasoning 2?dashes?hot sauce?(such as Tabasco), or more to taste
DirectionsMelt butter in a medium saucepan over medium-low heat. Add onion, celery, and bell pepper; cook, stirring occasionally, until softened, about 8 minutes. Whisk in flour. Cook, whisking constantly, until pale golden in color with a lightly nutty aroma, 3 to 4 minutes. Whisk in broth. Bring mixture to a simmer; simmer, uncovered, stirring occasionally, until reduced by half (to about 1 1/4 cups) and sauce coats the back of a spoon and holds a line when you draw a finger through it, about 30 minutes. Whisk in Cajun seasoning and hot sauce.
Nutrition Facts????????????? | calories102 |
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| total fat?8g? | | saturated fat?5g? | | cholesterol?18mg? | | sodium?307mg? | | total carbohydrate?7g? | | dietary fiber?1g? | | total sugars?1g? | | protein?3g? | | vitamin c?6mg? | | calcium?14mg? | | iron?1mg? | | potassium?146mg |
Source: AllRecipes
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Lime-Herb HollandaiseThis take on Hollandaise replaces lemon juice with lime and whisks in fresh herbs. Serve over poached eggs, crab cakes, breakfast potatoes, salmon, or flank steak. Ingredients4?egg yolks 2?teaspoons?fresh?lime juice 10?tablespoons?unsalted butter, melted 2?tablespoons?chopped fresh cilantro, parsley, and/or chives? 1/2?teaspoon?kosher salt pinch?of?cayenne pepper
DirectionsPut a small glass of warm water by the stovetop. Whisk together egg yolks and lime juice in a glass or metal bowl until well combined and smooth. Set bowl over a small saucepan of simmering water (bowl should not touch water). Whisk egg mixture constantly, occasionally moving bowl on and off the saucepan, until thickened, light yellow, and doubled in volume. Recipe TipThe sauce is ready when it reaches the ribbon stage. Dip a whisk in and out of the sauce; the sauce should fall from the whisk in a continuous thick stream and visibly rest on the surface of the sauce for a few moments before reincorporating. Remove bowl from heat. If mixture starts to thicken too much, whisk in 1 tablespoon warm water from the glass. Remove saucepan from heat. Set bowl over steaming water in a saucepan. Gradually drizzle melted butter into egg mixture, 1 tablespoon at a time, whisking constantly until all butter is incorporated (if butter is added too quickly, mixture will separate). Whisk in herbs, salt, and cayenne. If sauce gets too thick or starts to separate, remove from heat and quickly whisk in warm water, 1 teaspoon at a time, until desired consistency. Serve immediately.
Editor’s NoteYou can use glass or stainless steel for the heatproof bowl when emulsifying the eggs and lime (or lemon) juice. A glass bowl will insulate the eggs better and prevent overcooking. A metal bowl is the traditional method and is much quicker. Avoid aluminum or copper bowls—the acid in the citrus will react with those metals and create a metallic flavor. Nutrition Facts????????????? | calories170 |
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| total fat?17g? | | saturated fat?10g? | | cholesterol?154mg? | | sodium?117mg? | | total carbohydrate?0g? | | dietary fiber?0g? | | total sugars?0g? | | protein?4g? | | vitamin c?0mg? | | calcium?21mg? | | iron?1mg? | | potassium?44mg |
Source: AllRecipes
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Virginia Butterfield
