Roast Beef Wraps (marketgrow.com)
These roast beef wraps are a satisfying and easy-to-make meal, perfect for lunch or light dinner. With tender slices of roast beef, crisp vegetables, creamy horseradish sauce and peppery arugula, each bite is packed with flavor and texture. These wraps are quick to prepare and customizable - ideal for busy days when you want something tasty and filling without much fuss. Serve them with a side of chips or fresh green salad for a complete meal that’s both wholesome and delicious.
?
INGREDIENTS:
list of 8 items
? 4 large flour tortillas or wraps
? 1/2 lb (225g) thinly sliced roast beef
? 1/2 cup horseradish sauce or cream cheese spread
? 1 cup fresh arugula or spinach leaves
? 1/2 red bell pepper, thinly sliced
? 1/2 cucumber, thinly sliced
? 1/4 red onion, thinly sliced
? Salt and black pepper, to taste
list end
INSTRUCTIONS:
list of 7 items
1. Lay out the tortillas on a clean surface.
2. Spread a generous layer of horseradish sauce or cream cheese over each tortilla.
3. Divide the roast beef evenly among the tortillas, layering it down the center of each wrap.
4. Add arugula, bell pepper, cucumber, and red onion on top of the roast beef.
5. Sprinkle with salt and black pepper to taste.
6. Roll up each tortilla tightly around the fillings. Secure with a toothpick if needed.
7. Slice each wrap in half, if desired, and serve immediately or wrap in foil or plastic wrap to enjoy later.
list end
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Easy Peanut Butter Pie (marketgrow.com)
For a no-bake dessert that’s both indulgent and incredibly simple to make, look no further than Easy Peanut Butter Pie. This creamy, rich pie combines
the irresistible flavors of peanut butter and cream cheese with a buttery graham cracker crust. It’s the perfect treat for peanut butter lovers, offering
a smooth, velvety texture with just the right amount of sweetness. Ideal for a quick dessert option or for impressing guests with minimal effort, this
pie is sure to become a favorite in your dessert rotation.
INGREDIENTS:
list of 9 items
? 1 1/2 cups graham cracker crumbs
? 1/4 cup granulated sugar
? 1/2 cup melted butter
? 8 oz cream cheese, softened
? 1 cup creamy peanut butter
? 1 cup powdered sugar
? 1 cup heavy whipping cream
? 1 tsp vanilla extract
? Whipped cream and chopped peanuts for garnish (optional)
list end
INSTRUCTIONS:
list of 9 items
1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate while you prepare the filling.
3. In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
4. Gradually add the powdered sugar, beating until well incorporated.
5. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
6. Gently fold the whipped cream into the peanut butter mixture until fully combined.
7. Spoon the filling into the prepared crust and smooth the top with a spatula.
8. Refrigerate the pie for at least 2 hours, or until firm.
9. Before serving, garnish with whipped cream and chopped peanuts if desired.
list end
This Easy Peanut Butter Pie is a luscious and delightful treat that combines creamy, nutty flavors with a simple, no-fuss preparation. Enjoy the sweet
and savory goodness in every bite!
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Hashbrown-sausage Bake (marketgrow.com)
Hash Brown Sausage Bake is a comforting and hearty dish that’s perfect for breakfast, brunch, or even a cozy dinner. This bake combines crispy hash browns
with savory sausage, eggs, and a generous layer of melted?
?cheese,
creating a dish that’s rich in flavor and satisfying in every bite. The golden hash browns form a crispy base, while the sausage adds a delicious, meaty
depth. Topped with a creamy mixture of eggs and cheese, this?
?casserole
?is baked to perfection, making it an ideal dish to share with family and friends. It’s easy to prepare and can be made ahead, making it a convenient option
for busy mornings or special occasions.
INGREDIENTS:
list of 11 items
? 1 pound breakfast sausage (mild or spicy, depending on preference)
? 1 medium onion, finely chopped
? 1 red bell pepper, diced
? 3 cups frozen hash browns, thawed
? 6 large eggs
? 1 cup milk
? 1 teaspoon garlic powder
? 1/2 teaspoon smoked paprika
? Salt and pepper to taste
? 2 cups shredded cheddar cheese
? 1/4 cup chopped fresh parsley for garnish (optional)
list end
INSTRUCTIONS:
list of 7 items
1. Preheat the Oven:
list of 1 items nesting level 1
? Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
list end nesting level 1
2. Cook the Sausage:
list of 2 items nesting level 1
? In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spatula, until browned and cooked through.
? Add the chopped onion and diced red bell pepper to the skillet, cooking for another 5 minutes until the vegetables are softened. Drain any excess fat
from the skillet.
list end nesting level 1
3. Assemble the Bake:
list of 2 items nesting level 1
? Spread the thawed hash browns evenly across the bottom of the prepared baking dish.
? Layer the cooked sausage mixture over the hash browns.
list end nesting level 1
4. Prepare the Egg Mixture:
list of 2 items nesting level 1
? In a large bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined.
? Pour the egg mixture evenly over the sausage and hash browns in the baking dish.
list end nesting level 1
5. Add the Cheese:
list of 1 items nesting level 1
? Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
list end nesting level 1
6. Bake:
list of 1 items nesting level 1
? Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden and bubbly.
list end nesting level 1
7. Serve:
list of 2 items nesting level 1
? Remove the bake from the oven and let it cool slightly before serving.
? Garnish with chopped fresh parsley if desired.
list end nesting level 1
list end
This Hash Brown Sausage Bake is perfect for serving a crowd, whether for a holiday breakfast or a weekend brunch. Pair it with fresh fruit or a simple
salad for a complete and satisfying meal that everyone will love!
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Mediterranean Lemon Chicken with Artichokes and Olives
Mediterranean Lemon Chicken with Artichokes and
Olives
Mediterranean
Lemon Chicken with Artichokes & Olives: A Flavorful
One-Pan Meal
If
you’re looking for a dish that’s?fresh,
vibrant, and packed with Mediterranean flavors,
this?Mediterranean Lemon Chicken with
Artichokes & Olives?is the
perfect recipe. Juicy, tender chicken breasts are infused
with?zesty lemon, aromatic oregano, and
savory garlic, then simmered in a delicious broth
with?briny Kalamata olives, tangy artichoke
hearts, and fresh parsley. Every bite bursts with?bright,
bold flavors, making this dish a fantastic option
for a?healthy weeknight dinner, meal prep,
or even an elegant dinner party.
This
dish is inspired by the?flavors of
Greece and the Mediterranean region, known for
its?simple yet deeply flavorful
ingredients. The combination of?citrus,
herbs, olives, and artichokes?creates
a light yet satisfying meal that’s?low-carb,
protein-packed, and naturally gluten-free. The
best part? It all comes together in?one pan in
under 30 minutes, making it a go-to recipe for
busy days.
Whether
you’re following a?Mediterranean diet, looking
for a healthy meal, or simply craving a delicious and easy
chicken recipe, this dish is perfect. Pair it
with?couscous, quinoa, or a fresh salad,
and you’ll have a restaurant-quality meal right at home.
Why
You’ll Love This Recipe
 ?One-Pan Meal?–
Less cleanup, more convenience.??Healthy & Nutritious?–
High in?protein, low in carbs, and
rich in?heart-healthy fats.??Bright Mediterranean Flavors?–
A perfect balance of?savory, tangy, and briny
notes.??Quick & Easy?–
Ready in?30 minutes, perfect for busy
weeknights.??Meal-Prep Friendly?–
Tastes even better the next day!
Ingredients
For the
Chicken:
- 4 boneless, skinless
chicken breasts
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ? teaspoon salt
- ? teaspoon black pepper
For the
Mediterranean Sauce:
- 1 cup artichoke hearts,
drained and chopped
- ? cup Kalamata olives,
pitted and sliced
- ? cup fresh parsley,
chopped
- ? cup chicken broth
- 1 tablespoon capers
(optional)
How to
Make Mediterranean Lemon Chicken with Artichokes &
Olives
 ?Marinate
the Chicken
In a
bowl, combine?olive oil, lemon zest, lemon
juice, dried oregano, garlic powder, salt, and black
pepper. Add the chicken breasts and?coat them
evenly?with the marinade. Let the
chicken sit for?10-15 minutes?while
you prepare the other ingredients.
 ?Sear
the Chicken
Heat a?large
skillet or pan?over?medium-high
heat. Add a drizzle of olive oil and place the
chicken breasts in the pan. Cook for?4-5
minutes per side, until golden brown and almost
cooked through. Remove the chicken from the pan and set
aside.
 ?Make
the Mediterranean Sauce
In the
same pan, add?chicken broth?to
deglaze, scraping up any browned bits. Stir in?artichoke
hearts, Kalamata olives, and capers (if using).
Let the mixture simmer for?2-3
minutes, allowing the flavors to meld.
 ?Simmer
the Chicken
Return
the chicken to the pan, spooning some of the sauce over the
top. Cover and let simmer for?5-7
minutes, until the chicken is fully cooked
(internal temperature should reach?165°贵).
 ?Garnish
& Serve
Sprinkle
the dish with?fresh parsley?and
serve warm. This Mediterranean lemon chicken pairs
beautifully with?roasted potatoes, quinoa,
couscous, or a fresh Greek salad.
Helpful
Tips for the Best Mediterranean Chicken
 ?Use Fresh Lemon Juice?–
It enhances the flavors better than bottled lemon juice.? ?Pound the Chicken Evenly?–
This ensures even cooking and prevents dry spots.? ?Choose High-Quality Olives?–
Kalamata olives add authentic Mediterranean flavor.? ?Deglaze for More Flavor?–
Scraping up the browned bits in the pan adds depth to the
sauce.? ?Add More Herbs?–
Try adding fresh basil, thyme, or rosemary for a flavor
boost.
What to
Serve with Mediterranean Lemon Chicken
 ?Grains:?Serve
with?quinoa, couscous, or brown rice?to
soak up the delicious sauce.??Vegetables:?Roasted
asparagus, sautéed spinach, or grilled zucchini complement
this dish.??Bread:?Pair
with warm?pita bread or crusty sourdough?to
scoop up the sauce.??Salad:?A
fresh?Greek salad or cucumber-tomato salad?adds
a refreshing contrast.
Storage
& Leftovers ?Refrigerate:?Store in an?airtight container?for up to?4 days.??Reheat:?Warm in a skillet over?medium heat?with a splash of broth to
keep it moist.??Freeze:?Store in a freezer-safe container for?up to 3 months. Thaw in the fridge before
reheating.
Frequently
Asked Questions (FAQs)
1. Can I
use chicken thighs instead of breasts??Yes!
Boneless, skinless chicken thighs work well and add extra
juiciness.
2. How do
I prevent the chicken from drying out??Don’t
overcook it! Use a meat thermometer and remove it from heat
at?165°贵.
3. Can I
make this dish dairy-free??Absolutely!
The recipe is already dairy-free, making it a great option
for lactose-intolerant diets.
4. What’s
the best substitute for artichoke hearts??If
you don’t like artichokes, try?sun-dried
tomatoes or roasted bell peppers?for
a different Mediterranean twist.
5. Can I
prepare this meal ahead of time??Yes!
Marinate the chicken up to?24 hours?in
advance, then cook when ready.
6. What
can I use instead of Kalamata olives??Try?green
olives, black olives, or even capers?for
a similar briny flavor.
7. Can I
bake this dish instead of cooking it on the stovetop??Yes!
After searing, transfer everything to a baking dish and bake
at?375°F for 20-25 minutes.
8. How can
I make this dish spicier??Add?red pepper
flakes or a pinch of cayenne pepper?to
the seasoning mix.
9. Can I
use fresh oregano instead of dried??Yes!
Use?3 teaspoons of fresh oregano?instead
of 2 teaspoons dried.
10. Is
this dish keto-friendly??Yes! This
recipe is?low-carb, high-protein, and full of
healthy fats, making it great for a keto diet.
Related
Recipes You’ll Love
- ?– A
delicious, healthy meal with sweet and savory flavors.
- ?–
Perfectly golden, crunchy fried fish with a light, crispy
batter.
- ?– A creamy,
comforting soup filled with tender chicken and gnocchi.
- ?– A rich and
hearty seafood dish, perfect for cold nights.
Conclusion
This?Mediterranean
Lemon Chicken with Artichokes & Olives?is
the perfect balance of?bright
citrus, savory herbs, and briny olives, bringing
the fresh, vibrant flavors of the Mediterranean right to
your table. Whether you’re cooking for a?weeknight
dinner, meal prep, or a special gathering, this
dish is easy to make, full of nutrition, and incredibly
satisfying. Serve it with?your
favorite sides, and enjoy a?restaurant-quality
meal?made in your own kitchen. Once
you try it, you’ll keep coming back for more!?
Ginny Butterfield
Cranberry Twp, Pa
|
Drumsticks with Parmesan-garlic Sauce (marketgrow.com)
These drumsticks with Parmesan garlic sauce are a perfect blend of savory and creamy flavors, ideal for a weeknight dinner or a special gathering. The drumsticks are baked until golden
and crispy, then tossed in a rich, garlicky Parmesan sauce that adds a delectable touch to each bite. The sauce, made with freshly grated Parmesan cheese,
garlic, and a hint of herbs, clings to the chicken, providing a burst of flavor that complements the tender meat. Serve these drumsticks with a side of
your choice, such as roasted vegetables or a fresh salad, to complete the meal.
Sauce
Parmesan cheese
INGREDIENTS:
list of 6 items
? 8 chicken drumsticks
? 2 tablespoons olive oil
? Salt and pepper, to taste
? 1 teaspoon garlic powder
? 1 teaspoon onion powder
? 1 teaspoon dried Italian herbs (such as basil, oregano, and thyme)
list end
FOR THE PARMESAN GARLIC SAUCE:
list of 6 items
? 4 tablespoons butter
? 4 cloves garlic, minced
? 1 cup heavy cream
? 1 cup freshly grated Parmesan cheese
? Salt and pepper, to taste
? 1 tablespoon fresh parsley, chopped (optional)
list end
INSTRUCTIONS:
list of 7 items
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Prepare the Drumsticks: Pat the chicken drumsticks dry with paper towels. In a large bowl, toss the drumsticks with olive oil, salt, pepper, garlic
powder, onion powder, and dried Italian herbs until evenly coated.
3. Bake the Drumsticks: Arrange the drumsticks on the prepared baking sheet in a single layer. Bake in the preheated oven for 35-40 minutes, or until the
drumsticks are cooked through and the skin is crispy and golden brown.
4. Make the Parmesan Garlic Sauce: While the drumsticks are baking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until
fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer.
5. Add the Parmesan Cheese: Reduce the heat to low and gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the
sauce is smooth. Season with salt and pepper to taste.
6. Toss the Drumsticks: Once the drumsticks are done, transfer them to a large bowl. Pour the Parmesan garlic sauce over the drumsticks and toss until
they are well coated.
7. Serve: Transfer the drumsticks to a serving platter and sprinkle with chopped parsley, if desired. Serve immediately and enjoy!
list end
These flavorful drumsticks are sure to be a hit at any dinner table, offering a delightful combination of crispy texture and creamy, cheesy goodness.
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|
German Apple Pancake (marketgrow.com)
German Apple Pancake, also known as a Dutch baby, is a puffed, oven-baked pancake that’s both light and fluffy, yet rich with the comforting flavors of
caramelized apples and cinnamon. The batter, similar to a popover, rises dramatically in the oven, creating a golden, crispy exterior with a soft, custard-like
center. The sweet-tart apples and buttery cinnamon coating elevate this dish into a special breakfast or brunch treat. Simple to prepare and impressive
to serve, this German apple pancake is a delightful way to start the day.
INGREDIENTS:
list of 10 items
? 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
? 3 tbsp unsalted butter
? 3 tbsp granulated sugar
? 1 tsp ground cinnamon
? 3 large eggs
? ? cup all-purpose flour
? ? cup milk
? 1 tsp vanilla extract
? ? tsp salt
? Powdered sugar (for garnish)
list end
INSTRUCTIONS:
list of 6 items
1. Preheat your oven to 425°F (220°C).
2. In a 10-12 inch oven-safe skillet, melt the butter over medium heat. Add the apple slices, sugar, and cinnamon, cooking for 5-7 minutes, until the apples
are softened and lightly caramelized. Remove from heat and set aside.
3. In a blender or a bowl, whisk together the eggs, flour, milk, vanilla, and salt until smooth.
4. Pour the batter over the apples in the skillet.
5. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the pancake is puffed and golden brown.
6. Remove the skillet from the oven and let the pancake deflate slightly. Dust with powdered sugar before serving.
list end
Serve your German apple pancake warm and enjoy its crispy edges and tender, apple-filled center!
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Homemade Banana Bread Recipe
Homemade Banana Bread Recipe
Learn how easy it is to make the most delicious
homemade banana bread recipe that is light, fluffy,
and nothing short of delicious.
Servings:
Prep Time:15minutes?minutes
Cook Time:55minutes?minutes
Total
Time:1hour?hour?10minutes?minutes
- 2?sticks melted
unsalted butter
- 1 ??cup?sugar
- 4?eggs
- 1?tablespoon?vanilla extract
- ??cup?vegetable oil
- ??cup?whole milk
- 8?mashed bananas
- 1 ??teaspoons?baking soda
- 2?teaspoons?baking powder
- 1?teaspoon?ground cinnamon
- 4?cups?all-purpose flour
- pinch?of sea salt
- 1 ??cups?roughly chopped
walnuts
-
Preheat
the oven to 350°.
-
In
a large bowl whisk together the butter and sugar
until completely mixed.
-
Next,
add in 1 egg at a time until mixed in.
-
Pour
in the vanilla, oil, and milk until combined and
then pour in the bananas and mix them in.
-
Now,
whisk in the baking soda, baking powder, and
cinnamon until completely mixed together.
-
Whisk
in the flour and salt until combined and then fold
in the walnuts using a rubber spatula.
-
Divide
the batter between 2 9×5 loaf pans that have been
sprayed with nonstick spray.
-
This
part is optional but mix together ? cup of packed
light brown sugar with ? cup of roughly chopped
walnuts and evenly sprinkle it over the top of the
bread.
-
Bake
at 350° for 80-90 minutes or until browned and
cooked in the center. If you press a toothpick
in the center it should come out relatively
clean. In addition, it will have an internal
temperature of 198°.
-
Remove
from the oven and set on a rack and cool for 20
minutes before slicing and serving.
Make-Ahead:?You
can make this recipe up to 1 day ahead of time.How
to Store:?Keep covered at room
temperature for up to 3 days or covered and in the
refrigerator for up to 5 days. This will freeze well
covered for up to 3 months. Thaw in the refrigerator
until soft.You can just use?oil,
or just use milk, or a combination of both like I did
in this recipe. You can also swap out the milk for
full-fat yogurt.You
can easily make?24 muffins
using this recipe if you prefer banana muffins
instead. Bake them for 25-28 minutes.In
addition to the?walnuts in
this recipe, you can also add 1 cup of semi-sweet
chocolate chips.
Calories:?374kcalCarbohydrates:?61gProtein:?7gFat:?12gSaturated Fat:?4gCholesterol:?42mgSodium:?122mgPotassium:?364mgFiber:?3gSugar:?30gVitamin A:?103IUVitamin C:?5mgCalcium:?52mgIron:?2mg
Course:?Breakfast,
Dessert, Snack
Cuisine:?American
Author:?
More Amazing Bread Recipes
Ginny Butterfield
Cranberry Twp, Pa
|
Banana Gratin from Heart & Soul in the Kitchen by Jacques Pépin
Banana Gratin from Heart &
Soul in the Kitchen ? by Jacques Pépin
?  ? 
?
?
Banana Gratin
SERVES 4
IN JUST A FEW MINUTES, BANANAS CAN BE TRANSFORMED into a
delicious dessert gratin. I like to serve this dish with
old-style whole-milk yogurt that has a layer of cream on
top. I bake the gratins in individual gratin dishes, but you
can use any small ovenproof dishes you have.
2 ripe bananas (6 to 7 ounces each)
2 tablespoons pure maple syrup
2 tablespoons dried cranberries??
2 tablespoons unsalted butter, melted
2 slices white bread (about 2 ounces), cut into ?-inch
pieces
1 cup plain whole-milk yogurt or sour cream
Preheat the oven to 400 degrees.
Peel the bananas and slice them into a bowl. Combine with
the rest of the ingredients except the yogurt. Divide among
four small gratin dishes, about 4 inches across and 1 inch
deep.
Bake the gratins for 15 minutes. Serve warm or at room
temperature, topped with the yogurt or sour cream.
?
Notes from Ginny -
Consider using honey in place of or in addition to? maple
syrup.
Consuder trying with other fruit such as apple or
blueberries, etc.
Consder using raisins in place of dried cranberries.? On Tv
show Jacques Pepin also suggests dried cherries.
This recipe was not eassy to find online.? I actually
grabbed it from the epub version of the book using? copy and
paste from the epub reader.
The bananas gratin recipe is featured in this episode of
Jacque's TV series:
Youtube episode video:
La Cocina Olé
Mexican-themed Menu | Jacques Pépin: Heart & Soul |
Lifestyle Food & Travel
?
From Wikipedia, the
free encyclopedia
|
Jacques Pépin
|
|
Pépin at the Aspen
Food and Wine Classic 2006
|
| Born |
18 December 1935?(age?89)
,?
|
| Education |
?(,?) |
| Spouse |
Gloria
Evelyn Augier
?
?
( m.?1966; died?2020) ?
|
| Children |
1 |
| Culinary
career |
| Cooking
style |
|
hide
- H?tel
Plaza Athénée, Le Pavillon, Howard
Johnson's, La Potagerie, Windows on the
World, Russian Tea Room
|
hide
- The
Complete Pépin (PBS; originally aired 1997;
relaunched 2007)
Fast Food My Way
More Fast Food My Way
Jacques Pepin: Heart & Soul (2015–2016)
|
|
|
| Website |
|
Jacques Pépin?(French pronunciation:?;
born December 18, 1935)?is
a French chef, author, culinary educator, television
personality, and artist.?After
having been the personal chef of??,
he moved to the US in 1959 and after working in New
York's top French restaurants, refused the same job with
President??in
the??and
instead took a culinary development job with?. During
his career, he has served in numerous prestigious
restaurants, first, in Paris, and then in America. He
has appeared on American television and has written for?,??and
other publications. He has authored more than 30
cookbooks, some of which have become best sellers. Pépin
was a longtime friend of the American chef?, and their 1999??series?Julia
and Jacques Cooking at Home?won a?. He also
holds a BA and a MA from??in?.
He has been honored with
24?,?five
honorary doctoral degrees, the??lifetime
achievement award, the Emmy Award for Lifetime
Achievement in 2019?and
the?, France's
highest order of merit, in 2004.
Since 1989, Pépin has
taught in the Culinary Arts Program at??and
served as dean of special programs at the??in
New York City.?In
2016, with his daughter, Claudine Pépin and his
son-in-law, Rollie Wesen, Pépin created the??to
support culinary education for adults with barriers to
employment.?He
has lived in Connecticut since 1975.
Ginny Butterfield
Cranberry Twp, Pa
|
Mandarin Orange Jello Salad
You can add marshmellows to this as well. I’ve added the small one ? ?
toggle quoted message
Show quoted text
From: [email protected] <[email protected]> On Behalf Of chris hussick
Sent: Tuesday, July 25, 2023 5:42 PM
To: tammi <tammi20151@...>; [email protected]; [email protected]
Subject: [Santas-Workshop] Mandarin Orange Jello Salad? Mandarin Orange Jello SaladMandarin Orange Jello Salad tastes like a Dreamsicle. Bright orange flavor with a creamy, mousse-like texture. Will you serve it as a side dish or a dessert? Course:?Dessert, Side Dish Keyword:?dreamsicle orange salad, mandarin orange jello salad, mandarin orange salad with cool whip and vanilla pudding ? ? ? Ingredients·???????? 6?ounce?package orange gelatin ·???????? 2?3 ounce?package vanilla cook and serve pudding mix ·???????? 4?cups?hot water ·???????? 8?ounces?Cool Whip ·???????? 16?ounce?can mandarin oranges?drained Instructions1.???? Combine orange jell-o, vanilla pudding and hot water in a large saucepan. 2.???? Bring to a boil, stirring frequently. 3.???? Continue boiling (and stirring) until mixture turns a clear orange color (about 5 minutes). 4.???? Pour into a??and chill overnight. Alternatively, chill until set (about 4 hours). 5.???? Combine Cool Whip with jell-o/pudding mixture (a??works well for this step). 6.???? Add mandarin oranges and stir gently. 7.???? Refrigerate until ready to serve. Notes·???????? I don't recommend using instant pudding mix. ·???????? Plan ahead - needs to chill. ·???????? Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. NutritionCalories:?176kcal?|?Carbohydrates:?34g?|?Protein:?3g?|?Fat:?4g?|?Saturated Fat:?3g?|?Cholesterol:?1mg?|?Sodium:?128mg?|?Potassium:?123mg?|?Fiber:?1g?|?Sugar:?31g?|?Vitamin A:?407IU?|?Vitamin C:?15mg?|?Calcium:?45mg?|?Iron:?1mg
|
German Spice Cookies (Pfeffernusse)
German Spice Cookies (Pfeffernusse)These traditional German cookies are made with gingerbread spices and glazed with kirsch-spiked icing. By??
? Updated on October 3, 2024 IngredientsCookies 2 ??cups?unbleached all-purpose flour ??teaspoon?baking soda ??teaspoon?ground cinnamon ??teaspoon?ground allspice ??teaspoon?ground cloves ??teaspoon?freshly ground nutmeg ??teaspoon?freshly ground pepper ??cup?(1 stick) unsalted butter, room temperature ??cup?firmly packed light-brown sugar ??cup?unsulfured molasses 1?large?egg ??teaspoon?pure vanilla extract
Glaze 3 ??cups?confectioners' sugar ??cup?whole milk, plus more if needed ??teaspoon?kirsch or other cherry-flavored liqueur, optional
To decorate (optional) DirectionsPreheat oven, prep baking sheets, and combine dry ingredients:Preheat oven to 350°F. Line three baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and spices. Set aside Beat butter sugar and molasses, add egg and vanilla:In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. Before measuring the molasses,?coat the measuring cup with vegetable oil cooking spray. The molasses will slide right out like a miracle, with no sticky mess left behind. Add flour mixture:With mixer on low speed, add flour mixture; beat until just combined. Form cookies:Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month. Bake:Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely. Make glaze and dip cookies:Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies. Deocrate cookies (optional):While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Don’t be afraid of the. pink peppercorns:?Since the pfeffernusse dough is already flavored with black pepper, it may seem like overload to decorate the cookies with even more peppercorns. However, pink peppercorns aren’t actually pepper at all—they come from a tree in the cashew family. Pink peppercorns are mildly sweet and highly aromatic, adding a beautiful, fragrant decoration to your pfeffernusse without adding more peppery heat.
Variation: Decorating With Confectioners' Sugar Not a GlazeYou can skip the glaze and decorations and finish the cookies with confectioners' sugar instead: - Place 1 1/4 cups confectioners' sugar in a brown paper bag.
- After baking, transfer sheets to a wire rack to cool slightly, about 10 minutes.
- Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack.
Storing PfeffernusseThe cookies can be stored in an airtight container at room temperature for up to 2 weeks.
Source: Martha Stewart
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Old-Fashioned German Potato Salad
Old-Fashioned German Potato SaladSwitch up your summer side dish routine with this mayo-free, bacon-studded potato salad recipe. By??
? Updated on December 2, 2024 Ingredients4?pounds?baby Yukon Gold potatoes 1?tablespoon?plus 2 teaspoons kosher salt ??cup?cider vinegar 1?tablespoon?sugar 1?pound?bacon, cut into ?-inch pieces 2?small?white onions, finely diced (about 1 cup) 2?cups?beef broth ??cup?chopped fresh flat-leaf parsley
DirectionsPeel potate and cook:Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes. Heat vinegar, sugar, and remaining salt:While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved. Drain potatoes:Drain potatoes into a colander. Cut potatoes into rounds:Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds and place in a large bowl. Add hot vinegar mixture to potatoes:Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside. Cook bacon:Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove bacon from skillet:Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Saute onions:Add onions to skillet; saute until translucent but not browned. Add beef broth to skillet:Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over potato salad, add bacon and parsley; serve:Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
Storing German Potato SaladAny leftover potato salad should be cooled completely before storing in an airtight container in the refrigerator for up to 3 days. Making AheadSince German potato salad is best served warm, we recommend eating as much as you can the same day it’s made. However, the flavor won't change much if you do make it a few hours (or even one day) ahead of time. ReheatingIf you choose to reheat leftover German potato salad, place it in an even layer in a skillet with another splash of beef broth. Warm it up over medium heat, stirring often, until the potatoes are heated through, 5 to 8 minutes. Frequently Asked QuestionsGerman potato salad is usually made with creamier potatoes like Yukon Gold, rather than starchy potatoes such as russets. Creamy potatoes absorb the vinegar sauce better than starchy potatoes. The biggest difference between traditional German potato salad and American potato salads is the use of mayonnaise. German potato salad is dairy-free because it uses a dressing made with cider vinegar and broth. It is not creamy like American potato salad which is made with mayonnaise. Also, whereas American potato salad is usually vegetarian, German potato salad includes bacon and beef broth. For potato salad, we recommend either boiling or steaming potatoes. For this recipe, we boil the potatoes in salted water, but steaming them would work just as well.
Source: Martha Stewart
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Swedish MeatballsBy??
? Updated on March 9, 2021 Ingredients1?pound?ground beef chuck 1?pound?ground pork 3?cups?panko (Japanese breadcrumbs) 1 ??cups?whole milk 2?large?eggs, lightly beaten 2?garlic cloves, minced Coarse salt and ground pepper ??teaspoon?ground allspice 3?tablespoons?butter ??cup?all-purpose flour 3?cups?canned reduced-sodium beef broth Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)
DirectionsPreheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.
Cook's NotesMade from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.
Source: Martha Stewart
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Swedish Gingerbread House
Swedish Gingerbread HouseBy?? ? Updated on November 18, 2021 Ingredients
All-purpose flour, for dusting
Confectioners' sugar, for dusting
DirectionsPreheat oven to 350 degrees. On a lightly floured surface, roll out gingerbread dough to about 1/8 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top and cut out shapes with a paring knife. (Use a small utility knife to cut out the windows.) Transfer shapes to parchment-lined baking sheets. Bake, rotating sheets halfway through, until just beginning to brown, about 15 minutes. Let cool completely. Make caramel syrup, and assemble house. Place royal icing in a pastry bag fitted with a medium plain tip (No. 5 or 6). Pipe to outline windows, doorway, and edges of chimney, including top and base. Outline the four joining points of house, sides, and top of roof. Decorate roof: Starting at the top, pipe a horizontal line of icing in a scallop pattern, making curves in even intervals; pipe another scalloped line so the peaks join the scallops above them in the middle. Pipe icicles around edges. Dust roof with confectioners' sugar.
Source: Martha Stewart
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Swedish PancakesDelightfully eggy and tender, these golden Swedish pancakes are the ultimate breakfast treat. By??
? Updated on May 17, 2024 Yield: ? 60 3-inch pancakes Ingredients3?large?eggs 2?cups?milk 1?cup?unbleached all-purpose flour 6?tablespoons?melted unsalted butter 1?tablespoon?granulated sugar ??teaspoon?pure vanilla extract ??teaspoon?kosher salt Confectioners' sugar, for garnish (optional) Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional) Jam, for garnish (optional)
DirectionsCombine eggs and milk:In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. TipIf you don't have a food processor, you can make the batter in a blender instead. Add flour:Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Scrape the sides of the food processor as needed. Add remaining ingredients:Add remaining milk, butter, granulated sugar, vanilla, and salt. Process until smooth. Cook pancakes:Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. Serve:Serve with confectioners' sugar, fresh fruit, and jam as desired.
StorageStore leftover pancakes in an airtight container in the fridge for about 2 days. Layer the pancakes with parchment paper to prevent them from sticking. ReheatingTo reheat Swedish pancakes, microwave them until heated through (15 to 20 seconds for a single pancake and 1 minute for a stack of five). You can also reheat them individually in a dry, nonstick skillet for about 30 seconds per side.
Source: Martha Stewart
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FOOLPROOF PIE CRUST Printed from COOKS.COM
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold
1/4 to 1/2 cup water, cold Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
Source: Cooks.com
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EMILY'S EASY APPLE CRISP Printed from COOKS.COM
1 cup of sugar
2 tsp. lemon juice
A little lemon zest
1/4 cup of water
1/4 tsp. of vanilla
1/2 tsp. of cinnamon (optional)
5 or 6 peeled and sliced large apples (Cortland works well)
3/4 cups of flour
1/4 tsp. of salt
6 tbsp. butter Preheat oven to 375°F. Combine 1/2 sugar, lemon juice, a little lemon zest, water, vanilla, and cinnamon. Peel and slice apples. Marinate apples in combination and pour into a small baking pan (square). Combine 1/2 sugar, flour, salt, butter (make sure butter is softened), and a little cinnamon. Crumble and sprinkle 2nd combination over apples evenly. Bake at 375°F for 40-50 minutes until apples are tender and crust is browned. Serve, best with warmed vanilla ice cream.
Source: Cooks.com
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MINI PECAN TARTS Printed from COOKS.COM
1/2 c. butter
3 oz. cream cheese
1 c. flour Soften butter and cream cheese. Mix in flour. Roll in ball; chill. Press into small tart pans with thumb. FILLING: 1 egg
1 tsp. melted butter
2/3 c. pecans, chopped
3/4 c. lite brown sugar
1 tsp. vanilla
1/4 tsp. salt Mix together. Fill shells 1/2 full. Bake at 325°F for 25-30 minutes until shell is light brown.
Source: Cooks.com
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MOM'S BISQUICK COBBLER Printed from COOKS.COM
2 tbsp. butter
1 cup Bisquick
1/2 cup sugar
1/2 cup milk
3 cups cut-up peaches or other fruit of your choice (can be fresh, frozen (thawed) or canned) Preheat oven to 375°F. Melt 2 tablespoons butter in 8x8-inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also. Bake at 375°F for 30 minutes. Note: May double the recipe and bake in 9x13-inch pan.
Source: Cooks.com
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ITALIAN EASTER PIE (PIZZAGAINA)
ITALIAN EASTER PIE (PIZZAGAINA) Printed from COOKS.COM
This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas. Known in our family as "Pizzagaina", (Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests. This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too. Dough: 4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey or sugar
2 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco (or butter)
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon fresh lemon juice (optional)
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze The optional lemon juice is used to help make the dough easier to handle. Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust. In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust. In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Add yeast and stir well. Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes. Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread often. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise; it will just take longer. In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85°F) milk into the yeast mixture. Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85°F. Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute). Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water. Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed. Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk. When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze. Filling: 1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 egg yolk (optional - see note below)
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked At your deli, have the cold cuts sliced thinly, with the prosciutto being shaved thinly enough to see through it. Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips. For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the prosciutto. Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns. To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs. NOTE: In my family, we don't use eggs to bind the filling in Pizzagaina. The reason it's not needed in this pie is that there is a small amount of ricotta in ratio to the meat and other cheeses. If you prefer, an egg yolk or two may be added to the ricotta, but this is not our tradition (we do use eggs in Pizza Rustica and Calzones if there is a higher ratio of ricotta filling to meat). Assembly: Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out). Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese. Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola. Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of Prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.) In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking. Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust. Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin. Press together and crimp edges well, then flute in a decorative fashion. Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350°F oven for 45 minutes. Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!) Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving. Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375°F for 20 minutes, or until golden.
Source: Cooks.com
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Nonni's Escarole & Bean Soup
Nonni's Escarole & Bean SoupEnjoy this recipe from?150 Best-Ever Cast-Iron Skillet Recipes.
Submitted by: from
2 T. olive oil
3 cloves garlic, minced
2 bunches escarole, cut into bite-size pieces
2 15-oz. cans cannellini beans
32-oz. container chicken broth
1/2 c. spaghetti sauce
1/2 t. dried oregano
1/4 t. pepper
Heat oil in a deep cast-iron skillet over medium-low heat. Add garlic and cook until softened, but not browned. Add as much of the escarole as possible, stirring to wilt. Add remaining escarole in batches. Stir in undrained beans and remaining ingredients; increase heat to high and bring to a boil. Reduce heat to low; simmer for 5 more minutes. Makes 6 to 8 servings.
Source: Gooseberry Patch
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Virginia Butterfield
