Steamed Pork & Scallion Dumplings
Steamed Pork & Scallion Dumplings
Ready In:1hr 10minsIngredients:14 ingredientsUnits:?USDipping Sauce- 1?2cup?
- 2tablespoons?
1tablespoon? - 1teaspoon chili oil
Dumplings- 2bunches?, cut into thirds
5 - 1tablespoon chopped?
- 2tablespoons?
- 2tablespoons?
- 1tablespoon sesame oil
- 1lb?
- 2tablespoons grated?
- 1, beaten
- 40
directions- Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
- Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
- Add the beaten egg and mix to combine.
- Add the pork and mix to combine.
- Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
- Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
- Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
- Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
- Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
- Continue with the remaining dumplings. Serve with the dipping sauce.
- You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 – 2 minutes longer.
Source: Food.com
~~~~~ Rhonda in MO
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Kimchi or Kimchee
Ready In:2hrs 45minsIngredients:11Serves:50 Source: Food.com
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Kao Pad (Thai-Style Fried Rice)
Kao Pad (Thai-Style Fried Rice)
Ready In:45minsIngredients:12 ingredientsUnits:?USChoose 3-4 of the following to equal 2 1/2 cups- 2?1?22 1/2 cups?, cut into short strips or 2 1/2 cups?, blanched for 5 seconds, cooled and drained
Remaining Ingredients- 1?4cup vegetable oil
- 1?2tablespoon fresh gingerroot, minced
- 2tablespoons?, minced
- 6cups??(short grain)
- 2, lightly beaten
- 1cup?, chopped
- 2tablespoons thai sriraja??(or other hot chili paste)
- 2tablespoons?
- 1?2
- 1?2, cut into thin wedges
- , cut on diagonal
directions- Choose and prepare vegetables. Select a combination with a variety of colors.
- In a wok, heat the oil and stir fry the ginger and garlic until golden.
- Remove them with a slotted spoon and save for later.
- In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
- Remove the vegetables from the wok and set aside.
- Add the rice to the wok and heat thoroughly.
- With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
- Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
- Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
- Finally, mix in the chili sauce, soy sauce and lime juice.
- For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.
Source: Food.com
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JAPANESE MUM'S CHICKEN
Ready In:45minsIngredients:7Serves:ingredientsUnits:?US- 8, skin on (the skin is important for flavour, and is so tasty to eat!)
- 1cup?
- 1?2cup balsamic vinegar
- 1?3cup?
- 2?1?2tablespoons?
- 1, peeled and bruised
- 1small?, slit open, seeds removed
directions- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
Source: Food.com
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Ingredients- Dough for single-crust pie
- 1 cup packed brown sugar, divided
- 1 tablespoon plus 1 cup all-purpose flour, divided
- 1 large egg, room temperature, beaten
- 1/4 cup dark corn syrup
- 2-1/2 teaspoons vanilla extract
- 1 cup water
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup cold butter
Directions- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
- Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly.
- In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly.
- Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.
Nutrition Facts1 piece: 430 calories, 18g fat (11g saturated fat), 69mg cholesterol, 349mg sodium, 63g carbohydrate (35g sugars, 1g fiber), 5g protein.
Source: Taste of Home
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Ingredients- 1/4 cup butter, cubed
- 2 cans (14-1/2 ounces each) chicken broth
- 1 chicken bouillon cube
- 12 ounces uncooked extra-wide egg noodles
- Coarsely ground pepper, optional
Directions- In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Whisk in broth and bouillon. Bring to a boil; stir in noodles. Return to a boil. Cover and remove from the heat. Let stand 15-20 minutes or until noodles are tender. If desired, sprinkle with pepper.
Nutrition Facts1 cup: 352 calories, 13g fat (7g saturated fat), 82mg cholesterol, 902mg sodium, 49g carbohydrate (2g sugars, 2g fiber), 11g protein.
Source: Taste of Home
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Ingredients- 2 cups uncooked elbow macaroni
- 2 cups Miracle Whip or mayonnaise
- 3/4 cup sugar
- 3 tablespoons sweet pickle relish
- 3 tablespoons yellow mustard
- 2-1/4 teaspoons cider vinegar
- 3/4 teaspoon celery seed
- 1/4 teaspoon salt
- 3 celery ribs, chopped
- 1 medium onion, finely chopped
- 1 medium sweet red pepper, chopped
- 3 hard-boiled large eggs, chopped
Directions- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine Miracle Whip, sugar, relish, mustard, vinegar, celery seed and salt. In a large bowl, combine macaroni, celery, onion, red pepper and eggs. Add dressing; gently toss to coat. Cover and refrigerate until serving.
Nutrition Facts1/2 cup: 283 calories, 13g fat (2g saturated fat), 72mg cholesterol, 496mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.
Source: Taste of Home
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Amish Chicken and Noodles
Ingredients- 1 broiler/fryer chicken (3 to 4 pounds)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons butter
- 5 to 6 bay leaves
- 1 package (12 ounces) frozen home-style egg noodles
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley, optional
Directions- Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours.
- Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley.
Nutrition Facts1 cup: 248 calories, 7g fat (2g saturated fat), 107mg cholesterol, 493mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 22g protein.
Source: Taste of Home
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Ingredients- 3 pounds medium Yukon Gold potatoes, peeled and cubed
- 1-1/2 cups mayonnaise
- 1/2 cup sugar
- 3 tablespoons prepared mustard
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 hard-boiled large eggs, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- Paprika, optional
Directions- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
- In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves.
Nutrition Facts3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein.
Source: Taste of Home
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Best Ever Chicken Packet Dinner
Best Ever Chicken Packet Dinner
Ingredients listed are for one foil dinner. Ingredients- 1 boneless skinless chicken breast
- 1 potato, washed and sliced
- Sliced onion
- 3 or 4 fresh mushrooms, cleaned and sliced
- 6 to 8 stalks fresh asparagus, tough ends snapped off
- Salt, pepper, etc., as desired
Instructions- Place the chicken breast on a large square of heavy duty aluminum foil. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks.
- Wrap dinner "butcher-style" and place chicken side down on hot coals, turning after about 20 minutes.
- After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness.
Source: Recipe Goldmine
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Chicken and Wild Rice Harvest Bowl
Chicken and Wild Rice Harvest BowlThis delicious and healthy power packed bowl of roasted sweet potatoes and chicken, kale, apple and wild rice will satisfy your lunch time cravings. Prep: 10 min | Cook: 25 min | Yield: 2 servings Ingredients- 1 small sweet potato, peeled, diced
- 1 boneless skinless chicken breast
- PAM? Avocado Oil Cooking Spray Pump
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups fresh baby kale
- 1 cup cooked wild rice
- 1 medium apple, diced
- 2 tablespoons toasted sliced almonds
- 2 tablespoons soft goat cheese, divided
- 1/4 cup Healthy Choice? Garden French Dressing
Instructions- Heat oven to 350 degrees F.
- Place diced sweet potatoes in a bowl, spray with cooking spray. Sprinkle with half of the salt and pepper, toss to coat evenly.
- Evenly coat chicken breast with cooking spray and the rest of the salt and pepper. Place chicken and diced sweet potatoes on a baking sheet and cook for 25 minutes, or until chicken is cooked through (165 degrees F).
- Chop chicken into bite-size pieces.
- Build the bowl with kale, rice, chicken, sweet potatoes, apple, almonds and goat cheese.
NutritionPer serving: 575 calories, 84g Carbs
Source: Recipe Goldmine
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Bayou Chicken and Turkey Sausage Jamalaya
Bayou Chicken and Turkey Sausage JamalayaIngredients- 2 bags Success? White Rice
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 green bell pepper, diced
- 1 stalk celery, finely chopped
- 6 ounces grilled chicken breast strips, cubed
- 1 package BUTTERBALL? Turkey Smoked Dinner Sausage, sliced
- 1 (8 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 tablespoon Creole seasoning
- 1 teaspoon Worcestershire sauce
Instructions- Prepare rice according to package directions.
- Heat oil in a large skillet.
- Sauté onions, bell pepper and celery for 5 minutes.
- Add chicken and sausage to skillet and sauté an additional 3 minutes.
- Stir in tomato sauce, diced tomatoes, Creole seasoning and Worcestershire sauce and heat thoroughly.
- Serve over rice..
Source: Recipe Goldmine
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Chicken and Cheddar Beignets with Dipping Sauce
Chicken and Cheddar Beignets with Dipping SauceYield: 36 IngredientsSauce - 1/2 cup orange marmalade
- 3 tablespoons prepared horseradish
Beignets - 1 1/4 cups King Arthur Unbleached All-Purpose Flour, divided
- 1 cup chilled club soda or seltzer
- 1 large egg yolk
- 4 ounces Cabot Smoky Bacon Cheddar or Cabot Horseradish Cheddar
- 1 pound boneless, skinless chicken breasts
- 36 wooden toothpicks
- 1 quart vegetable oil for frying
- Salt to taste
InstructionsSauce - Stir together marmalade and horseradish.
Beignets - Whisk together batter of 1 cup flour, club soda or seltzer and egg yolk in medium bowl until smooth; set aside.
- Cut cheese into 36 cubes.
- Cut chicken breasts lengthwise into 36 strips. Wrap chicken strip around each cube of heese and secure with toothpick.
- Heat oil to 325 degrees F in large heavy saucepan or deep fryer. Coat each piece with some of remaining flour, then dip into batter. Fry in batches until golden brown.
- Transfer beignets with slotted spoon onto paper towels to drain. Sprinkle with salt and serve warm with sauce.
Source: Recipe Goldmine
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Buffalo Blue Cheese Roll-Up Sandwiches
Buffalo Blue Cheese Roll-Up SandwichesReady-made buffalo style strips make preparation easy. This is a tasty wrap that the entire family will enjoy. Prep: 10 min | Cook: 20 min | Yield: 4 servings Ingredients- 4 (10 inch) flour tortillas (red or green)
- 1/2 bag Foster Farms Buffalo Style strips
- 4 cups packaged coleslaw mix
- 1/2 cup blue cheese dressing
- 12 slices cucumber
Instructions- Cook Foster Farms Buffalo Strips according to directions on package. Cool slightly.
- In a medium bowl, mix together coleslaw and dressing.
- Working with one tortilla at a time, lay tortilla down on cutting board and arrange one cup of coleslaw mixture in a circle on top of it, keeping mixture 1 inch from edge.
- Arrange 1 to 1 1/2 pieces of chicken across the center in a single line. Arrange 3 cucumber slices alongside chicken.
- Working with the end closest to you, roll up like a burrito, folding the ends in as you go.
- Place seam side down. Slice on the diagonal and serve.
Source: Recipe Goldmine
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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
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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
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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
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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
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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
|
Virginia Butterfield
