One-Pan Roast Chicken with Vegetables
One-Pan Roast Chicken with Vegetables- Total:?1 hr 10 min
- Active:?30 min
- Yield:?4 to 6 servings
- Nutrition Info
IngredientsDeselect All 6 skin-on, bone-in chicken thighs Kosher salt?and black pepper? 1/4 cup olive oil? 1 pound baby Yukon Gold potatoes, scrubbed and cut into 1-inch chunks 10 cloves garlic 10 pearl onions 7 sprigs fresh thyme, leaves stripped, plus 6 sprigs 2 parsnips, peeled and sliced 1-inch thick 1 lemon, thinly sliced? Directions- Preheat the oven to 425 degrees F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
Source: Food Network
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Crack Pie (marketgrow.com)
Crack pie is a dessert that gained a cult following, thanks to its irresistibly sweet, buttery filling and an oat cookie crust that’s both chewy and crispy. Imagine rich, gooey filling made from a combination of butter, sugar and cream, nestled in a cookielike crust. It’s the ultimate combination of caramelized sugar, a hint of salt and melt-in-your-mouth goodness. This pie is perfect for those who enjoy rich and indulgent desserts with a balance of texture and flavor. Whether you’re serving it for a holiday gathering or just treating yourself, crack pie is sure to be a memorable dessert.
INGREDIENTS
For the Crust:
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? ? cup unsalted butter, softened
? ? cup brown sugar
? 3 tablespoons granulated sugar
? 1 large egg
? ? cup rolled oats
? ? cup all-purpose flour
? ? teaspoon baking powder
? ? teaspoon baking soda
? ? teaspoon salt
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For the Filling:
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? 1 ? cups granulated sugar
? ? cup brown sugar
? ? cup nonfat dry milk powder
? ? cup cornstarch
? 1 ? teaspoons salt
? 1 cup unsalted butter, melted
? ? cup heavy cream
? 8 large egg yolks
? 1 teaspoon vanilla extract
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INSTRUCTIONS
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1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan and set aside.
2. Make the Oat Cookie Crust: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the
egg.?
Cookie
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? In a separate bowl, combine oats, flour, baking powder, baking soda, and salt. Mix these dry ingredients into the butter mixture until just combined.
? Spread the mixture evenly onto a parchment-lined baking sheet and bake for 15 minutes or until golden brown. Let it cool completely.
? Once cooled, crumble the cookie into a large bowl and add 3 tablespoons of melted butter. Press the crumbled cookie mixture firmly into the bottom and
up the sides of the prepared pie pan.
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3. Prepare the Filling: In a large bowl, whisk together granulated sugar, brown sugar, dry milk powder, cornstarch, and salt.
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? Add the melted butter, heavy cream, egg yolks, and vanilla extract. Mix until smooth and well combined.
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4. Assemble the Pie: Pour the filling into the prepared crust. Bake in the preheated oven at 350°F (175°C) for 30 minutes. Then, reduce the heat to 325°F
(160°C) and continue baking for an additional 20 minutes, or until the filling is set and slightly jiggly in the center.
5. Cool and Serve: Let the pie cool completely at room temperature. Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight.
Dust with powdered sugar before serving.
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Enjoy your decadent Crack Pie with a glass of milk or a cup of coffee for a delightful dessert experience!
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Turkey Leg Pot Roast (cookingcuriosity.com)
Turkey leg pot roast is a hearty and flavorful dish that combines the rich taste of slow-cooked turkey legs with tender vegetables and savory broth. This dish is perfect for a comforting family dinner, offering a delicious alternative to traditional beef pot roast. The long, slow cooking process allows the turkey to become incredibly tender, with the vegetables soaking up all the savory juice. Serve this dish with mashed potatoes, rice or crusty bread to soak up the flavorful broth.
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Ingredients:
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? 2 large turkey legs (drumsticks and thighs attached, if possible)
? Salt and freshly ground black pepper, to taste
? 2 tablespoons olive oil
? 1 large onion, chopped
? 3 cloves garlic, minced
? 4 carrots, peeled and cut into large chunks
? 3 celery stalks, cut into large chunks
? 4 medium potatoes, peeled and quartered
? 2 cups chicken or turkey broth
? 1/2 cup white wine (optional)
? 1 tablespoon tomato paste
? 1 teaspoon dried thyme
? 1 teaspoon dried rosemary
? 2 bay leaves
? 1 tablespoon Worcestershire sauce
? 1 tablespoon fresh parsley, chopped (for garnish)
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Instructions:
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1. Preheat the Oven:
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? Preheat your oven to 300°F (150°C).
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2. Season and Brown the Turkey Legs:
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? Pat the turkey legs dry with paper towels and season them generously with salt and freshly ground black pepper.
? In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the turkey legs and brown them on all sides, about 4-5 minutes
per side. Remove the turkey legs from the pot and set them aside.
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3. Sauté the Aromatics:
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? In the same pot, add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
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4. Add the Vegetables and Liquid:
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? Add the carrots, celery, and potatoes to the pot, stirring to combine with the onions and garlic. Stir in the tomato paste, thyme, rosemary, bay leaves,
and Worcestershire sauce.
? Pour in the chicken or turkey broth and white wine (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
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5. Roast the Turkey Legs:
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? Return the browned turkey legs to the pot, nestling them among the vegetables. Cover the pot with a lid and transfer it to the preheated oven.
? Roast the turkey legs for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone, and the vegetables are cooked through.
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6. Finish and Serve:
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? Remove the pot from the oven and discard the bay leaves. If desired, skim any excess fat from the surface of the broth.
? Transfer the turkey legs and vegetables to a serving platter. Spoon some of the cooking liquid over the top, and garnish with chopped fresh parsley.
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Serve this turkey leg pot roast with the remaining broth on the side, along with your favorite side dishes, like mashed potatoes, rice or crusty bread, to soak up the delicious gravy. Enjoy this comforting and hearty meal that’s perfect for a cozy dinner!
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Smothered Chicken Breast (marketgrow.com)
Smothered chicken breast is a comforting and flavorful dish that combines tender, juicy chicken with rich and creamy gravy. This Southern-inspired recipe features chicken breast seasoned and pan-fried to golden perfection, then smothered in savory gravy made with onion, garlic and a touch of cream. The result is a deliciously satisfying meal that’s perfect for weeknight dinners or special occasions. Serve it over mashed potatoes, rice or with a side of your favorite vegetables to soak up all the delicious sauce. Easy to make yet full of comforting flavor, smothered chicken breast is sure to become a family favorite.
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INGREDIENTS:
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? 4 boneless, skinless chicken breasts
? 1 teaspoon garlic powder
? 1 teaspoon onion powder
? 1 teaspoon paprika
? Salt and freshly ground black pepper, to taste
? 1/2 cup all-purpose flour
? 4 tablespoons unsalted butter, divided
? 2 tablespoons olive oil
? 1 medium onion, thinly sliced
? 3 cloves garlic, minced
? 1 1/2 cups chicken broth
? 1/2 cup heavy cream
? 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
? Fresh parsley, chopped for garnish (optional)
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INSTRUCTIONS:
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1. Prepare the Chicken:
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? Season the chicken breasts with garlic powder, onion powder, paprika, salt, and freshly ground black pepper on both sides.
? Dredge each chicken breast in the flour, shaking off any excess.
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2. Cook the Chicken:
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? In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
? Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the
skillet and set aside.
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3. Make the Gravy:
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? In the same skillet, add the remaining 2 tablespoons of butter.
? Add the sliced onions and sauté until they are soft and caramelized, about 8-10 minutes.
? Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
? Sprinkle 1 tablespoon of the leftover flour over the onions and stir to combine, cooking for 1 minute to eliminate the raw flour taste.
? Gradually add the chicken broth, stirring constantly, and bring the mixture to a simmer.
? Stir in the heavy cream and thyme, and continue to simmer until the gravy thickens, about 5 minutes.
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4. Smother the Chicken:
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? Return the cooked chicken breasts to the skillet, nestling them into the gravy.
? Spoon some of the gravy over the chicken to smother them, then cover the skillet and simmer on low heat for 5-7 minutes to allow the flavors to meld.
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5. Serve:
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? Garnish with chopped fresh parsley if desired.
? Serve the smothered chicken breasts with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
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Enjoy your rich and comforting smothered chicken Breast, a perfect dish for any cozy meal!
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Mother's Day Breakfast-diabetes-friendly Turkey Sausage and Egg Casserole recipe
Good morning, ? For all my Latinas in the group, today I wish you a blessed Mother’s Day! Today in Mexico, the Mamasitas(mamas) are being celebrated. ? Enjoy this dish: Honor the women in your life with a special brunch! ? Got brunch plans for Mother’s Day? Celebrate the moms, mother figures, or women in your life with a special breakfast or brunch. Check out this diabetes-friendly Turkey Sausage and Egg Casserole recipe from Diabetes Food Hub?! ? https://diabetesfoodhub.org/recipes/turkey-sausage-and-egg-casserole ? Nutrition facts 10 开云体育s ? 开云体育 Size 1 slice Amount per serving Calories 90 % Daily value* Total Fat 2g 3% Saturated Fat 0.5g 3% Trans Fats 0g Cholesterol 10mg 3% Sodium 310mg 13% Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Total Sugars 3g Added Sugars 0g 0% Potassium 10mg <1% ? Ingredients: 1/2 cup green onions (chopped) 2 Cup nonfat milk nonstick cooking spray 1/2 tsp. mustard powder 1/4 tsp. salt (optional) 1/4 tsp. black pepper 16 oz. egg substitute 4 slice whole wheat bread (cut into 1/2–inch cubes) 3 pre-cooked turkey breakfast sausage patties (diced) 1/4 cup reduced-fat, shredded cheddar cheese ? Directions: 1. Preheat oven to 350 degree F. 2.? Coat a 9x13 baking dish with cooking spray. 3. In a medium bowl, whisk together nonfat milk, green onions, dry mustard, salt (optional), pepper, and egg substitute. 4. Place bread cubes and sausage on the bottom of the baking dish, pour egg mixture evenly over bread and sausage. 5.? Top with cheddar cheese. 6. Cover pan with aluminum foil and bake for 20 minutes. 7. Remove foil and bake for an additional 40 minutes. 8. Remove from oven and let cool for 20 minutes, then cut into 10 equal slices. ? Friendly hint: if you substitute the bread for hashbrowns, just know that the carb and sugar number will slightly change. ? “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh ? Sugar, ?? ?
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Tuna Casserole (marketgrow.com)
Tuna casserole is classic comfort food that brings together tender pasta, flaked tuna and creamy, savory sauce, all topped with a crispy, golden bread crumb crust. This hearty and satisfying dish is perfect for busy weeknights or cozy family dinner, offering a delicious way to enjoy pantry staples in a warm, home-cooked meal. Easy to prepare and always a crowd pleaser, tuna casserole is a timeless favorite everyone will love.
INGREDIENTS:
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? 12 ounces egg noodles
? 2 tablespoons butter
? 1 small onion, finely chopped
? 2 cloves garlic, minced
? 1 cup frozen peas and carrots
? 2 cans (5 ounces each) tuna, drained and flaked
? 1 can (10.5 ounces) cream of mushroom soup
? 1 cup milk
? 1 cup shredded cheddar cheese
? Salt and pepper, to taste
? 1/2 cup breadcrumbs
? 1/4 cup grated Parmesan cheese
? 2 tablespoons melted butter
? 2 tablespoons chopped fresh parsley (optional)
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INSTRUCTIONS:
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1. Preheat the Oven:
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? Preheat your oven to 375°F (190°C).
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2. Cook the Noodles:
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? Bring a large pot of salted water to a boil.
? Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
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3. Prepare the Sauce:
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? In a large skillet, melt 2 tablespoons of butter over medium heat.
? Add the chopped onion and cook until softened, about 3-4 minutes.
? Add the minced garlic and cook for another minute, until fragrant.
? Stir in the frozen peas and carrots, and cook until heated through, about 2-3 minutes.
? Add the drained tuna, cream of mushroom soup, and milk to the skillet. Stir to combine.
? Stir in the shredded cheddar cheese until melted and smooth.
? Season with salt and pepper to taste.
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4. Combine and Assemble:
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? Add the cooked egg noodles to the skillet and gently toss to combine with the sauce.
? Transfer the noodle mixture to a greased 9×13-inch baking dish.
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5. Prepare the Topping:
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? In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated.
? Sprinkle the breadcrumb mixture evenly over the top of the casserole.
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6. Bake the Casserole:
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? Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
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7. Garnish and Serve:
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? Remove the casserole from the oven and let it cool slightly.
? Garnish with chopped fresh parsley, if desired.
? Serve warm and enjoy your comforting tuna casserole!
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Enjoy your delicious and hearty tuna casserole!
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RECIPE COURTESY OF JENNY PARK Flower Field Cake- Total:?2 hr?(includes cooling time)
- Active:?40 min
- Yield:?20 servings
- Nutrition Info
IngredientsDeselect All Vanilla-Tangerine Cake:3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened, plus more for the pan 1 1/2 cups granulated sugar 3 large eggs 1 1/3 cups milk 1 tablespoon vanilla extract Zest of 2 tangerines Buttercream:1 cup (2 sticks) unsalted butter, softened 4 1/2 cups sifted powdered sugar 1/2 cup heavy cream 2 teaspoons vanilla extract Pinch kosher salt Garnishes:2 tangerines, peeled and ends trimmed 2 strawberries, tops trimmed 12 sprigs fresh thyme 4 sprigs fresh mint leaves 4 blackberries 1/2 teaspoon poppy seeds Directions- Preheat oven to 350 degrees F.
- For cake: In a mixing bowl, combine flour, baking powder, baking soda and salt. Whisk together and set aside.?
- Place butter into another mixing bowl and beat using an electric hand mixer. Add granulated sugar and continue to beat together. Add eggs and continue to beat together.??
- In thirds, alternating between flour mixture and milk, add to wet mixture until fully combined and batter is smooth. Fold in vanilla extract and tangerine zest until just combined.??
- Pour mixture into lightly greased 9-by-13-inch baking pan. Bake cake for 35 to 38 minutes or until toothpick comes out clean when inserted into the center of the cake. Cool cake completely.??
- For buttercream: Place butter into a mixing bowl and beat together with hand mixer. Add powdered sugar, 1/2 cup at a time, to butter and beat together until all sugar has been added. Add heavy cream, vanilla extract and salt and continue to beat together until light and fluffy.??
- To assemble: Slice 1/2-inch-thick rings crosswise of tangerine and set aside. Slice each strawberry in half lengthwise. Lay each strawberry half, cut-side down, and create three small "v" cuts on top of each strawberry to create a 'tulip' shape. Set aside.
- Flip cooled cake from baking pan onto a platter. Top cake with buttercream and spread in an even layer. Spread thyme and mint sprigs evenly over bottom two-thirds of cake. Place tangerine slices evenly over tops of thyme sprigs, spreading them out throughout the cake. Place strawberries over remaining thyme sprig tops. Place blackberries over the tops of each mint sprig. Sprinkle a small amount of poppy seeds into the center of each tangerine slice.?
Source: Food Network
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Beer Bread This is the easiest, quickest loaf of bread you'll ever make, yet it almost has the texture of yeast bread.
Recipe Ingredients:3 cups self-rising flour
3 tablespoons granulated sugar
1 (12-ounce) can "flat" beer* Cooking Directions:- Lightly grease or spray a 9x5x3-inch loaf pan with nonstick cooking spray. Set aside.
- In a mixing bowl, stir together the flour and sugar using a fork, make a well in the center and add the beer, stir with fork until well combined.
- Scrape batter into the prepared loaf pan; cover with plastic wrap and set aside while the oven preheats.
- Heat the oven to 375°F (190°C).
- Once oven is heated, bake the bread for 30 to 35 minutes, or until golden and loaf sounds hollow when tapped.
- Immediately remove bread from pan (run a knife between the bread and pan for easier removal) and allow to cool for at least 10 minutes on a wire rack before slicing.
Makes 1 loaf. *Regular Budweiser beer does very well in this recipe. Recipe and photograph by Hope Cantil; copyright ? 1999; property of CooksRecipes.com. See?.
Source: Cooks Recipes
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California Avocado and Mango with Yogurt, Honey and Lime
California Avocado and Mango with Yogurt, Honey and Lime Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
Recipe Ingredients:Dressing:
3/4 cup plain low-fat yogurt (Greek-style preferred)
2 large limes, juiced
3 tablespoons honey Salad:
2 ripe Fresh California Avocados, chilled, halved, seeded and peeled (see below)
2 mangoes, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt, to taste 4 mint sprigs, for garnish Cooking Directions:- For Dressing: Whisk together yogurt, lime juice and honey in a small bowl.
- For Salad: Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices.
- Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
- Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
Makes 4 servings. Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Nutritional Information Per 开云体育 (1/4 of recipe): Calories: 269; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 3mg; Total Carbs: 43g; Fiber: 5g; Protein: 5g; Sodium: 168mg. Recipe and photograph courtesy of California Avocado Commission. Source: Cooks Recipes
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Ultimate BLT For the ultimate, absolute best-tasting BLT (bacon, lettuce and tomato) sandwich, be sure to use juicy red, vine-ripened tomatoes.
Recipe Ingredients:Olive Oil Mayonnaise:
1 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 teaspoon freshly minced garlic
1/2 teaspoon ground black pepper Sandwich:
2 slices toasted bread
3 tablespoons Olive Oil Mayonnaise
6 slices crisp-cooked cracked black pepper bacon
3 slices tomato, sliced 1/2-inch thick
1 ounce (1 handful) gourmet salad greens mix Cooking Directions:- For Mayonnaise: Whisk all ingredients together until smooth. Store refrigerated.
- For Sandwich: Spread toast with mayonnaise, then layer remaining ingredients. Cut in half and serve.
Makes 1 1/4 cups mayonnaise; 1 sandwich. (Increase sandwich ingredients as needed.) Recipe and photograph provided courtesy of the California Tomato Commission. Source: Cooks Recipes
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Roasted Tomato and Chile Soup with Gruyère Croutons
Roasted Tomato and Chile Soup with Gruyère Croutons This superb recipe for roasted tomato and jalape?o chile soup with Gruyère croutons was created by Chef Ben Berryhill.
Recipe Ingredients:Soup Base:
1 red bell pepper, stemmed and seeded
3 jalape?o chiles, preferably red, stemmed and seeded
1/2 large yellow onion
1 carrot, trimmed and peeled
3 garlic cloves, peeled
10 ripe tomatoes, stemmed and halved or 12 to 14 whole canned tomatoes, preferably roasted (two 28-ounce cans plus one 15-ounce can)
1/2 cup cilantro, stemmed plus 2 tablespoons for garnish, minced
2 tablespoons olive oil
1 quart (4 cups) chicken broth, homemade or prepared
Juice of 1/2 lime
Sea salt to taste
1/2 tablespoon pure maple syrup Gruyère Croutons:
2 garlic cloves, peeled
1/2 tablespoon oregano, toasted*
18 (1 x 1-inch) bread cubes, cut from a 9-inch round country-style loaf (NOT sourdough)
1 1/2 tablespoons olive oil
2 ounces (1/4 cup) melted butter
1 1/4 cup (5 ounces) Wisconsin Gruyère cheese, grated - divided use Cooking Directions:- For Soup Base: Preheat oven to 375?F (190?C).
- Roughly chop the red bell peppers, jalape?os, onions, carrots and garlic. Combine with fresh tomatoes and 1/2 cup cilantro leaves. If using canned tomatoes, set tomatoes aside for later.
- Coat vegetable mixture with olive oil and roast in a jelly roll baking pan until caramelized and tender, about 30 minutes. Cool. Remove tomato skins.
- If using canned tomatoes, dry well, halve and mix with vegetables.
- Purée vegetables in batches in a food processor, leaving some texture. Add purée to chicken broth. Heat to a boil and lower heat; simmer for 1/2 hour.
- Season with lime juice, salt and maple syrup.
- For Croutons: Preheat oven to 250?F (120?C)..
- Finely mince garlic and toasted oregano.
- Combine bread cubes, garlic and oregano with olive oil and melted butter. Toss until evenly coated.
- Slowly toast in the oven until crusty and crunchy, 30 minutes. Remove from oven, briefly cool and toss warm croutons with 1 cup of Gruyère cheese, pressing cheese into crouton sides. Cool.
- Serve hot soup with 3-cheese croutons in each of 6 large bowls. Sprinkle the reserved cilantro and Gruyère over the top.
Makes 6 servings. *To toast oregano: Heat a small, heavy skillet until hot. Add oregano and stir constantly with wooden spoon until aromatic. Be careful not to burn. Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc. Source: Cooks Recipes
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Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette
Baby Greens with Grapes,
Hot-Sweet Pecans & Gorgonzola Vinaigrette This salad offers an incredible range of flavors and textures that work perfectly together.
Recipe Ingredients:Hot Sweet Pecans:
2 tablespoons butter
1/4 cup brown sugar, packed
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
Gorgonzola Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 ounces Gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 teaspoon black pepper, ground
1/2 teaspoon salt
8 ounce weight baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups seedless California grapes, separated and rinsed Cooking Directions:- For Hot Sweet Pecans:Butter a metal cookie sheet and set aside.
- In non-stick frypan, combine first five ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking – BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.
- For Gorgonzola Vinaigrette: Whisk together dressing ingredients until combined.
- To assemble salad, toss greens with grapes, nuts and vinaigrette.
Makes 6 servings. Tips: - Nuts can be done in advance, keep stored in airtight container.
- Dressing can be made in advance and stored refrigerated.
Nutritional Information Per 开云体育 (1/6 of recipe): Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg. Recipe and photograph courtesy of California Table Grape Commission. Source: Cooks Recipes
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This is my dad's FAVORITE salad Broccoli SaladThis homemade broccoli salad uses a tasty combination of fresh broccoli, cranberries, nuts, and bacon tossed in a tangy creamy dressing. You might want to double this recipe for a party or potluck — it goes quick! Ingredients??pound?bacon 2?heads?fresh broccoli, cut into bite-sized pieces 1?small?red onion, sliced into bite-sized pieces ??cup?raisins ??cup?sliced almonds 1?cup?mayonnaise ??cup?white sugar 2?tablespoons?white wine vinegar
DirectionsGather all ingredients. Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble. Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well. To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth. Stir into the salad. Let chill before serving, if desired.
Nutrition Facts????????????? | calories374 |
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| total fat?27g? | | saturated fat?4g? | | cholesterol?18mg? | | sodium?353mg? | | total carbohydrate?29g? | | dietary fiber?3g? | | total sugars?20g? | | protein?7g? | | vitamin c?61mg? | | calcium?64mg? | | iron?1mg? | | potassium?416mg |
Source: AllRecipes
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Amish Macaroni SaladThis Amish macaroni salad is a colorful and flavorful dish made with hard-cooked eggs, bell pepper, and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for the recipe. Enjoy! Ingredients2?cups?uncooked elbow macaroni 3?large?hard-cooked eggs, chopped 1?small?onion, chopped 3?stalks?celery, chopped 1?small?red bell pepper, seeded and chopped 2?tablespoons?dill pickle relish 2?cups?creamy salad dressing (e.g. Miracle Whip) ??cup?white sugar 3?tablespoons?prepared yellow mustard 2 ??teaspoons?white vinegar ??teaspoon?celery seed ??teaspoon?salt
DirectionsBring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool. Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts????????????? | Calories532 |
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| Total Fat?25g? | | Saturated Fat?4g? | | Cholesterol?133mg? | | Sodium?944mg? | | Total Carbohydrate?66g? | | Dietary Fiber?3g? | | Total Sugars?38g? | | Protein?9g? | | Vitamin C?17mg? | | Calcium?42mg? | | Iron?2mg? | | Potassium?185mg |
Source: AllRecipes
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Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat CheeseMy mom began making this sweet salad a few years ago and, as soon as I tried it, I just had to get the recipe. This is my version, but can be varied in many different ways because it's all about the dressing! So simple, yet so delicious that you are sure to get requests for the recipe whenever you make it. You can use pecans, almonds, or pine nuts in place of the walnuts. Ingredients3?cups?torn romaine lettuce ??cup?blueberries ??cup?dried cranberries ??cup?sunflower seeds ??cup?walnut pieces ??cup?crumbled feta cheese ??cup?crumbled goat cheese ??cup?white balsamic vinegar, or to taste ??cup?maple syrup, or to taste ??cup?grapeseed oil, or to taste salt, to taste
DirectionsToss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.
Nutrition Facts????????????? | Calories380 |
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| Total Fat?28g? | | Saturated Fat?5g? | | Cholesterol?15mg? | | Sodium?160mg? | | Total Carbohydrate?29g? | | Dietary Fiber?3g? | | Total Sugars?22g? | | Protein?7g? | | Vitamin C?12mg? | | Calcium?119mg? | | Iron?2mg? | | Potassium?281mg |
Source: AllRecipes
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Strawberry Spinach SaladThis strawberry spinach salad is a great way to get kids to eat spinach! Someone brought this salad to a potluck dinner, and I had to have the recipe! Since then, I've made it many times and I've been asked for the recipe every time I take it somewhere. Additional Time: ? 1 hr 10 mins IngredientsDressing: ??cup?white sugar ??cup?olive oil ??cup?distilled white vinegar 2?tablespoons?sesame seeds 1?tablespoon?poppy seeds 1?tablespoon?minced onion ??teaspoon?paprika ??teaspoon?Worcestershire sauce
Salad: 1?quart?strawberries - cleaned, hulled and sliced 10?ounces?fresh spinach - rinsed, dried and torn into bite-sized pieces ??cup?almonds, blanched and slivered
DirectionsGather all ingredients. To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour. To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.
Nutrition Facts???????????? | calories491 |
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| total fat?35g? | | saturated fat?5g? | | sodium?63mg? | | total carbohydrate?43g? | | dietary fiber?6g? | | total sugars?34g? | | protein?6g? | | vitamin c?110mg? | | calcium?191mg? | | iron?4mg? | | potassium?725mg |
Source: AllRecipes
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Grandma's Lemon Meringue Pie
Grandma's Lemon Meringue PieThis lemon meringue pie is so delicious and perfect for sharing! The homemade lemon curd filling is flavored with lemon juice and zest. It's tart, smooth, and pairs perfectly with the sweet and fluffy meringue topping. IngredientsLemon Filling: 1?cup?white sugar 2?tablespoons?all-purpose flour 3?tablespoons?cornstarch ??teaspoon?salt 1 ??cups?water 2?medium?lemons, juiced and zested 2?tablespoons?butter 4?egg yolks, beaten 1?(9 inch)?prepared pie crust, baked
Meringue: 4?egg whites ??cup?white sugar
DirectionsGather all ingredients and preheat the oven to 325 degrees F (165 degrees C). To make the lemon filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry crust. To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Working quickly, spread meringue over pie filling, sealing the edges at the crust. Use the back of the spoon to create peaks on the top of the meringue if you like. Bake pie in the preheated oven until meringue is golden brown, about 20 to 25 minutes. Serve and enjoy!
Nutrition Facts????????????? | calories472 |
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| total fat?16g? | | saturated fat?6g? | | cholesterol?120mg? | | sodium?326mg? | | total carbohydrate?78g? | | dietary fiber?5g? | | total sugars?45g? | | protein?9g? | | vitamin c?63mg? | | calcium?57mg? | | iron?2mg? | | potassium?318mg |
Source: AllRecipes
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Tangy Potato Salad with Bacon
Tangy Potato Salad with Bacon- Prep Time10?min
- Total30?min
- Ingredients6
- 开云体育s9
Hide  Ingredients- 2lb small red potatoes, halved or quartered
- 1/4cup olive oil
- 2tablespoons Dijon mustard
- 2tablespoons white wine vinegar
- 6slices bacon, crisply cooked and crumbled (about 1/3 cup)
- 2medium green onions, sliced (2 tablespoons)
1 In 5-quart Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling over medium heat. Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes. 2 In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and serve when cold. Cover and refrigerate any remaining salad.
Source: Pillsbury
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Turkey, Cranberry and Pecan Chopped Salad
Turkey, Cranberry and Pecan Chopped Salad- Prep Time20?min
- Total20?min
- Ingredients13
- 开云体育s4
Hide  IngredientsSalad- 1cup leftover steamed and seasoned green beans
- 1cup leftover chopped turkey
- 2hearts of romaine, chopped
- 1/2cup crumbled feta cheese (2 oz)
- 1/3cup chopped pecans
- 1/3cup dried cranberries
Cranberry Dressing- 1/2cup olive oil
- 1/4cup plus 2 tablespoons leftover cranberry sauce
- 1/4cup balsamic vinegar
- 1/4teaspoon salt
- 1/4teaspoon dried thyme leaves
- 1/8teaspoon black pepper
Bread- 1can (11 oz) refrigerated Pillsbury? Original French Bread, baked as directed on can
1 In large bowl, mix Salad ingredients. 2 In food processor, place Cranberry Dressing ingredients. Cover; process until smooth. 3 Divide salad among 4 individual bowls. Serve salad with dressing and French bread.
Source: {Pillsbury
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repost: Extra Chewy Rice Krispie Treats
Extra Chewy Rice Krispie Treats ? Chewy, gooey and crunchy, rice krispie treats are a classic that you can’t find anywhere but home. ? Prep Time10minutes minutes Cook Time15minutes minutes Chilling Time15minutes minutes Total Time25minutes minutes ? 开云体育s12 bars ? Ingredients? ? ? cup butter 6 cups miniature marshmallows 1 teaspoon vanilla extract 6 cups Rice Krispies cereal ? Instructions 1. Melt butter and marshmallows over low heat while stirring. 2.? Remove from heat and stir in vanilla. 3. Add Rice Krispies cereal and stir until well coated. 4. Press into a greased 9x13" pan and cool completely. ? Notes To Make Microwave Rice Krispie Treats Combine butter and marshmallows in a large microwave-safe bowl. Microwave on HIGH for 2 minutes. Stir, and microwave for 1 minute more. Remove and mix until smooth. Add Rice Krispies cereal and stir until well coated. Press into a greased 9x13" pan and cool completely. ? Nutrition Information Calories: 167 | Carbohydrates: 32g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 17mg | Sugar: 15g | Vitamin A: 1050IU | Vitamin C: 8.8mg | Calcium: 1mg | Iron: 4.3mg Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. ? ? “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh ? Sugar, ?? ?
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