Sugar¡¯s Stir Fry With Chicken & slivered Almonds
Sugar¡¯s Stir Fry With Chicken & slivered Almonds Sugar¡¯s Note: I¡¯ve made this several times and each time I make it a little different because I use what vegetables I have at hand. Have fun and make it your own recipe you can also use steak or shrimp ? 2 skinless, boneless chicken breasts 2 teaspoon lite soy sauce 1 teaspoon granulated? sugar)optional) Sugar's note: I usually don't add sugar in my stir fry's but that is my choice. I have used a little honey ? 2teaspoon minced garlic or 3 cloves garlic, minced 3/4 c. low-sodium chicken broth 4 teaspoon cornstarch Shredded ginger or to your own taste . you can also use ginger powder, again to your taste 3 tablespoon peanut oil 4 cup broccoli flowerets and pieces 1 red bell pepper, seeded and cut into strips 1 medium onion, cut into strip 1/2 cup carrots cut in strips 1 cup Portabella mushrooms cut in chunks if they are big( or your choice of shrooms) celery strips(optional) 1/2 cup slivered almonds or choice of nuts ? Directions: ? Cut chicken into 1-inch strips. In a medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces and stir to coat with mixture. In a separate bowl, whisk chicken broth into cornstarch and set aside. In a wok or saut¨¦ pan, heat 2 tablespoons of peanut oil in a wok until almost smoking hot. Add broccoli and red pepper and carrots? strips, tossing and stirring constantly for 3 minutes. Add onion and rest of veggies, then? stir -fry 3 minutes. Add remaining 1 tablespoon oil, chicken and soy sauce mixture; stir-fry for another 7 or so minutes, or until chicken is tender and fully cooked. Stir broth and cornstarch mixture until cornstarch dissolves; add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashew halves and serve. ¿ªÔÆÌåÓýs: 4 Nutrition ( ? ¡°How lucky I am to have something that makes saying goodbye so hard.¡± - - Winnie the Pooh ? Sugar, ?? ?
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Grilled Potato Salad (marketgrow.comA)
This grilled potato Salad is a smoky, hearty twist on the classic summer side dish. Instead of boiling, the potatoes are grilled to enhance their natural flavor and add a touch of crispiness. Tossed with zesty vinaigrette and fresh herbs, this salad offers a wonderful balance of charred goodness and bright acidity. It¡¯s perfect for picnics, barbecues or as a savory companion to grilled meat and seafood. The medley of texture and bold flavor will have everyone asking for seconds.
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INGREDIENTS:
list of 14 items
2 pounds baby potatoes (red, yellow, or mixed), halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill (optional)
1 clove garlic, minced
1/2 cup crumbled feta or blue cheese (optional)
4 slices bacon, cooked and crumbled (optional)
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INSTRUCTIONS:
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1. Preheat Grill
Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
2. Prepare Potato
Toss halved potatoes with olive oil, salt, and pepper. Place them cut-side down on the grill.
3. Grill Potatoes
Grill potatoes for about 10¨C12 minutes, turning once or twice, until fork-tender and nicely charred. Remove from heat and let cool slightly.
4. Make the Dressing
In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, and garlic. Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Season with salt and pepper to taste.
5. Assemble Salad
In a large bowl, combine grilled potato, sliced red onion and herbs. Pour the vinaigrette over and toss gently to coat. Let sit for 10 to 15 minutes to absorb the flavor.
6. Add Toppings
Just before serving, fold in the crumbled cheese and bacon. Taste, and adjust seasoning, as needed.
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¿ªÔÆÌåÓý tip
Serve warm, at room temperature or slightly chilled. Pairs beautifully with grilled chicken, ribs or seafood.
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Classic Coleslaw (marketgrow.com)
Creamy, crunchy and tangy, classic coleslaw is a timeless side dish that pairs perfectly with barbecue, fried chicken, sandwiches and more. This refreshing salad combines finely shredded cabbage and carrot tossed in smooth, slightly sweet and zesty dressing. It¡¯s easy to prepare, can be made ahead of time and is a crowd pleaser at potlucks and cookouts alike. Whether you¡¯re serving it alongside pulled pork or atop a crispy chicken sandwich, this coleslaw brings a satisfying balance of flavor and texture to any meal.
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INGREDIENTS:
For the Slaw:
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? 6 cups green cabbage, finely shredded
? 1 cup purple cabbage, finely shredded (optional for color)
? 2 large carrots, peeled and grated
? 2 green onions, thinly sliced (optional)
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For the Dressing:
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? ? cup mayonnaise
? 2 tablespoons apple cider vinegar
? 1 tablespoon Dijon mustard
? 1? tablespoons sugar (adjust to taste)
? ? teaspoon celery seed (optional)
? Salt and freshly ground black pepper to taste
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INSTRUCTIONS:
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1. Prepare the Vegetables:
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? In a large mixing bowl, combine the green cabbage, purple cabbage (if using), grated carrots, and green onions.
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2. Make the Dressing:
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? In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and pepper until smooth and
well-blended.
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3. Combine:
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? Pour the dressing over the cabbage mixture. Toss well until all the vegetables are evenly coated with the dressing.
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4. Chill:
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? Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cabbage to slightly soften.
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5. Serve:
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? Stir gently before serving. Taste and adjust seasoning, if needed.
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TIPS:
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? For extra crunch, add chopped green apple or a handful of toasted sunflower seeds.
? This coleslaw keeps well in the fridge for up to 3 days.
? Make it vegan by using plant-based mayo.
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Instant Pot Taco Spaghetti by It's Electric
Instant Pot Taco Spaghetti by It's Electric ? Preheat Instant Pot liner on saute, about 3 minutes.? Add 2 tablespoons oil. Slightly lift liner and swirl around to distribute oil on bottom. When hot, add 1 chopped onion. Add and brown 1 lb. ground beef. Drain if necessary and return to liner. Stir in 1 packet or 3 tablespoons taco seasoning. Pour in 2 cups beef broth or water. Stir to combine ingredients and be sure nothing is sticking to bottom of liner. Turn off saute. In a criss-cross or fan fashion, add 8 oz. spaghetti, broken in half. Pour 1 10 oz. can Rotel, (tomatoes and green chilis), over pasta to cover. Put 2 tablespoons tomato paste on top, but do not stir. Pressure cook on high, 7 to 9 minutes, depending on how well done you like your pasta. Quick release pressure. Let stand 2 minutes before removing lid. Stir well. Stir in 1 ? cups or more shredded cheese of choice and let stand 2 minutes more. Serve with your favorite Mexican toppings and enjoy! ? ¡°How lucky I am to have something that makes saying goodbye so hard.¡± - - Winnie the Pooh ? Sugar, ?? ?
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Pretzel Bread Loaf
Serves: ?16
This
homemade pretzel bread loaf won't fool you into thinking
it's a pretzel. But it is perfect for deli sandwiches with
just a smidge of mustard.
Author: Joanne Stekler
Total Time: 8 hours
Yield: ?1 loaf
Ingredients:
| 1?cup |
(125 grams)?bread flour |
| 1/4?cup |
powdered?milk?or sub 1/2 cup scalded
milk |
| 1?teaspoon |
instant?yeast |
| 2?tablespoons |
honey |
| 1?tablespoon |
barley malt syrup
sub?brown sugar |
| 1
1/4?cups |
(283 fluid
milliliters) warm?water?plus additional, as needed |
| 3?cups |
(375 grams)?bread flour?plus additional, as needed |
| 1?teaspoon |
instant?yeast |
| 2?tablespoons |
neutral?vegetable oil?plus more for greasing the
bowl |
| 1
1/2?teaspoons |
salt |
| 1/2?cup |
boiling?water |
| 1?tablespoon |
baking soda |
| 1 |
egg |
| 1?tablespoon |
pretzel?salt?or other coarse salt |
Directions:
Combine
the ingredients for the sponge (1 cup flour, powdered milk,
yeast, honey, malt syrup, and water) in the bowl of your
mixer or in a medium sized mixing bowl.
Over the top of the sponge, add the remaining bread flour
and yeast. Cover with plastic wrap and let the bowl sit in a
warm place until the sponge is bubbling through the flour
cover, about 1 to 2 hours.
Mix the dough using the paddle attachment of your mixer
until it starts to come together. Then add the oil and salt
and switch to the dough hook for your mixer.
Knead the dough using the dough hook for 7 to 8 minutes
until it is soft and smooth and can be stretched without
tearing. The dough should be slightly tacky but not sticky,
so you may need to add a bit more flour or water during the
kneading process.
Shape the dough into a boule and place it in a lightly oiled
mixing bowl. Cover it with plastic wrap and let it rise in a
warm place until doubled in size, about 2 hours.
When the dough has doubled in size, grease a 9 inch by 5
inch loaf pan.
Prepare the water bath by whisking together the boiling
water and baking soda in a glass loaf pan or baking dish.
Let cool enough so you don't burn your hands, then form the
dough into a loaf and roll it around in the baking soda bath
to cover it completely.
Carefully, because it will be a little slippery, put it seam
side down in the prepared loaf pan. Cover it with plastic
wrap and again let it rise in a warm place until it has
risen about one inch above the sides of the pan.
Preheat the oven to 350¡ãF.
While the oven is preheating, lightly beat the egg for the
egg wash. Brush it all over the top of the pretzel loaf,
being careful not to get too much wash along the edge of the
pan, which will cause the loaf to stick. If you like, use
the tip of a sharp knife to cut shallow, diagonal slashes
about 1 inch apart.
Sprinkle the top liberally with the coarse salt.
Bake for about 35 to 40 minutes, until the internal
temperature of the loaf is 185 to 190¡ãF. The crust should be
a beautiful deep brown and the bottom of the pretzel bread
will give a hollow sound when you thump it.
Let cool for at least one hour prior to slicing.
Notes:
On very warm days or in a warm house, consider reducing the
yeast to use one half teaspoon in your starter and loaf.
You can substitute a half-cup of milk if you don¡¯t have
powdered milk. You¡¯ll want to scald it ¨C bring it just warm
enough to see tiny bubbles at the edge of the pan ¨C so that
the milk proteins don¡¯t interfere with the yeast.
You can swap out 1 cup of bread flour for whole wheat flour
without much impact on the loaf.
This pretzel bread loaf will remain fresh for several days
at room temperature. However, the salt on top may start to
dissolve into the bread after a couple of days, so this
pretzel loaf is best eaten fresh or sliced and frozen after
cooling. To use your frozen pretzel bread, just pop it into
the toaster.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
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Gingerbread Pancakes, from cookingcuriosity.com
Gingerbread pancakes are festive and delicious twists on the classic breakfast favorites, perfect for cozy winter mornings or holiday brunch gatherings. Infused with the warm, aromatic spices of ginger, cinnamon and nutmeg, these fluffy pancakes offer the comforting flavor of gingerbread in every bite. The addition of molasses gives them rich, deep flavor and a beautiful, golden brown color, making them as delightful to look at as they are to eat. Serve these pancakes with a drizzle of maple syrup, dusting of powdered sugar or dollop of whipped cream for an extra touch of indulgence. Gingerbread pancakes are delightful ways to bring the essence of the holiday season to your breakfast table.
INGREDIENTS:
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1-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 large egg
1 1/4 cups buttermilk
1/4 cup molasses
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil, for cooking
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INSTRUCTIONS
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1. Mix the Dry Ingredients
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg and cloves until well-combined.
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2. Mix the Wet Ingredients
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In another bowl, whisk together the egg, buttermilk, molasses, melted butter, and vanilla extract until smooth.
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3. Combine the Ingredients
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Pour the wet ingredients in the dry ingredients. Gently mix until just combined; the batter should be slightly lumpy. Be careful not to overmix, as this can make the pancakes tough.
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4. Heat the Griddle or Skillet
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Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil.
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5. Cook the Pancakes
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Pour 1/4 cup of batter on the griddle for each pancake. Cook for about 2 to 3 minutes or until bubbles form on the surface, and the edges look set. Flip the pancakes, and cook for another 1 to 2 minutes or until golden brown and cooked through. Repeat with the remaining batter.
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6. Serve
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Serve the Gingerbread Pancakes warm with your choice of maple syrup, powdered sugar, whipped cream, or fresh fruit.
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Gingerbread pancakes bring the delightful flavor of gingerbread cookies to your breakfast table, creating a cozy and festive meal that¡¯s perfect for the holiday season. Their warm spices and fluffy texture make them a hit with both kids and adults alike.
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Persian Rice (marketgrow.com)
Persian rice, or "tahdig," is a classic dish from Iran that is all about achieving fluffy, fragrant rice with a crispy golden crust at the bottom. Tahdig, which literally means ¡°bottom of the pot,¡± is the show stopper part of this rice dish and is prized for its crunchy texture and rich flavor. The rice is often cooked with a hint of saffron and butter, giving it a beautiful aroma and vibrant color. Perfectly steamed rice on top with a delicate yet golden, crispy layer beneath makes Persian rice a must-try dish to elevate your culinary skills.
INGREDIENTS:
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? 2 cups basmati rice
? 3 tablespoons salt
? 1/4 cup plain yogurt
? 3 tablespoons vegetable oil (plus more for greasing the pot)
? 2 tablespoons unsalted butter
? 1/4 teaspoon saffron threads, dissolved in 2 tablespoons of hot water
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INSTRUCTIONS:
list of 7 items
1. Wash and Soak the Rice: Rinse the rice several times in cold water until the water runs clear. Soak the rice in a large bowl of cold water with 2 tablespoons
of salt for 1 hour. Drain the rice after soaking.
2. Parboil the Rice: In a large pot, bring 8 cups of water to a boil. Add 1 tablespoon of salt and the soaked rice. Cook the rice for about 6-7 minutes
until the grains are tender but still firm in the center. Drain the rice and set it aside.
3. Prepare the Saffron Mixture: In a small bowl, dissolve the saffron threads in hot water and let it steep to release its vibrant color and aroma.
4. Make the Tahdig Base: In a large, non-stick pot, add 3 tablespoons of oil and 2 tablespoons of melted butter. In a separate bowl, mix 1 cup of the parboiled
rice with the yogurt and 1 tablespoon of the saffron water. Spread this mixture evenly at the bottom of the pot to form a base for the tahdig.
5. Layer the Rice: Gently spoon the remaining rice into the pot over the tahdig base, mounding it in a pyramid shape. Using the handle of a spoon, poke
a few holes through the rice to allow steam to escape. Drizzle the rest of the saffron water over the top of the rice.
6. Steam the Rice: Cover the pot with a clean kitchen towel (to absorb moisture) and place the lid tightly over it. Cook the rice over medium-high heat
for 10 minutes. Then, reduce the heat to low and cook for an additional 30-40 minutes, allowing the bottom layer to form a crispy crust.
7. Serve the Persian Rice: To serve, carefully invert the pot onto a large serving platter so that the crispy tahdig is on top. Alternatively, you can
scoop out the fluffy rice first and then lift the tahdig out separately.
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Enjoy your Persian Rice with its contrasting textures of fluffy rice and crunchy golden crust¡ªa true hallmark of Iranian cuisine!
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Egg-potato-bacon Casserole (marketgrow.com)
This hearty Egg-bacon-potato casserole is the ultimate comfort food, perfect for breakfast, brunch or even a satisfying dinner. The combination of crispy bacon, tender potato and creamy eggs creates a dish that¡¯s both flavorful and filling. Topped with melted cheese and seasoned to perfection, this casserole is easy to prepare and sure to please a crowd. Whether you¡¯re hosting a family gathering or just craving a delicious meal, this recipe will become a favorite staple in your kitchen.
INGREDIENTS
list of 9 items
6 slices of bacon
4 medium potatoes, peeled and diced
1 medium onion, diced
8 large eggs
1 cup milk
1 cup shredded cheddar cheese
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons chopped fresh parsley (optional)
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INSTRUCTIONS
list of 7 items
1. Preheat the oven to 350¡ãF (175¡ãC).
2. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, and place it on a paper towel to drain. Once cooled, crumble the bacon in small pieces.
3. Saute the potato and onion
In the same skillet, add the olive oil and diced potato. Cook over medium heat for about 10 minutes, stirring occasionally, until the potato is golden and slightly tender. Add the diced onion, and continue to cook for an additional 5 minutes until the onion is soft.
4. Whisk the eggs and milk
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Assemble the casserole
In a greased 9 x 13 baking dish, spread the cooked potato and onion evenly across the bottom. Sprinkle the crumbled bacon over the top. Pour the egg mixture over the bacon and potato, ensuring it is evenly distributed. Sprinkle the shredded cheddar cheese over the top.
6. Bake the casserole in the preheated oven for 30 to 35 minutes or until the eggs are set, and the top is golden brown.
7. Garnish, and serve
Allow the casserole to cool slightly before slicing. Garnish with chopped, fresh parsley, if desired, and serve warm.
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Enjoy this delicious and comforting casserole with family and friends!
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Butterscotch Pudding (marketgrow.com)
Butterscotch pudding is a rich, creamy dessert that delivers the deep, buttery flavor of caramelized sugar and butter in a silky-smooth texture. This nostalgic treat is made from scratch, offering a far more indulgent experience than store-bought versions. The brown sugar and butter create signature butterscotch taste, while a touch of vanilla adds warmth and depth. Served chilled with a dollop of whipped cream or sprinkle of sea salt, butterscotch pudding is the perfect comforting dessert for any occasion, from casual weeknight meals to festive gatherings.
Ingredients:
list of 8 items
? ? cup brown sugar, packed
? 2 tbsp unsalted butter
? 2 cups whole milk
? ? cup heavy cream
? 2 tbsp cornstarch
? ? tsp salt
? 2 large egg yolks
? 1 tsp vanilla extract
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Instructions:
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1. Caramelize the sugar: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar melts
and begins to caramelize, about 3-4 minutes.
2. Add milk and cream: Slowly whisk in the milk and heavy cream. Continue stirring until the mixture is smooth and the sugar is fully dissolved.
3. Prepare the thickener: In a small bowl, whisk together the cornstarch, salt, and egg yolks. Gradually add ? cup of the warm milk mixture into the egg
mixture, whisking constantly to temper the eggs.
4. Thicken the pudding: Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until
the pudding thickens and begins to bubble, about 3-5 minutes.
5. Finish with vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
6. Chill and serve: Pour the pudding into individual serving dishes. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent
a skin from forming. Refrigerate for at least 2 hours before serving.
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This homemade butterscotch pudding is rich, velvety, and full of comforting flavors¡ªperfect for satisfying your sweet tooth with a classic, indulgent dessert!
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Summer Salsa (marketgrow.com)
Summer salsa is a bright, fresh and colorful mix of seasonal ingredients that makes for the perfect summertime snack or side dish. Bursting with the flavor of ripe tomato, juicy, sweet corn, tangy lime and fresh herbs, this salsa is incredibly versatile - perfect as dip for tortilla chips, topping for grilled meat or a vibrant addition to tacos and salad. With minimal prep and no cooking involved, this salsa is light, healthy and refreshingly crisp, making it ideal for barbecues, picnics or any warm weather gathering.
INGREDIENTS:
list of 9 items
? 3 ripe tomatoes, diced
? 1 cup fresh corn kernels (from about 1 ear of corn)
? 1/2 red onion, finely diced
? 1 jalape?o pepper, finely diced (seeds removed for less heat)
? 1/4 cup fresh cilantro, chopped
? Juice of 2 limes
? 1 garlic clove, minced
? Salt and pepper to taste
? 1 avocado, diced (optional for extra creaminess)
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INSTRUCTIONS:
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1. Prepare the Vegetables: In a large bowl, combine the diced tomatoes, fresh corn kernels, red onion, and jalape?o pepper. Stir in the chopped cilantro
and minced garlic.
2. Add Lime Juice: Squeeze the juice of two limes over the vegetable mixture and stir to combine. The lime juice will bring brightness and help the flavors
meld together.
3. Season the Salsa: Add salt and pepper to taste, adjusting the seasoning as needed. If you¡¯re adding diced avocado, gently fold it into the salsa to
avoid mashing.
4. Chill and Serve: For the best flavor, let the salsa chill in the refrigerator for at least 15-20 minutes before serving to allow the flavors to develop.
Serve with tortilla chips, or use it as a topping for grilled chicken, fish, or tacos.
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This Summer Salsa is the perfect combination of fresh, zesty, and sweet flavors, making it a refreshing addition to any summer meal or party spread!
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Strawberries and Cream Trifle (marketgrow.com)
Strawberries and cream trifle is a beautiful, layered dessert that combines juicy strawberry, fluffy whipped cream and soft sponge cake for an indulgent, crowd-pleasing treat. With its vibrant colors and delightful texture, this trifle is perfect for special occasions, summer gatherings or any time you crave a sweet, fruity dessert. Each layer brings together sweet berries, creamy layers and cake for a harmonious blend of flavor that¡¯s both elegant and easy to assemble. Serve it in individual glasses or a large trifle dish for an impressive presentation.
INGREDIENTS:
list of 7 items
? 4 cups fresh strawberries, hulled and sliced
? ? cup granulated sugar (for macerating the strawberries)
? 1 prepared pound cake or sponge cake, cut into 1-inch cubes
? 2 cups heavy whipping cream
? ? cup powdered sugar
? 1 tsp vanilla extract
? Optional garnish: extra strawberries, mint leaves
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INSTRUCTIONS:
list of 4 items
1. Macerate the Strawberries: In a medium bowl, combine the sliced strawberries and granulated sugar. Stir well and let sit for 10-15 minutes until the
strawberries release their juices.
2. Prepare the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
3. Assemble the Trifle: In a trifle dish or individual glasses, layer the ingredients starting with a layer of cake cubes, followed by a layer of strawberries
(with some of their juice), and a layer of whipped cream. Repeat these layers until the dish is filled, ending with a layer of whipped cream.
4. Garnish and Chill: Top with extra strawberries and a few mint leaves if desired. Chill the trifle in the refrigerator for at least 30 minutes before
serving to allow the flavors to meld.
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Enjoy this Strawberries and Cream Trifle as a refreshing, sweet dessert that¡¯s as delightful to eat as it is to look at!
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French Potato Salad (marketgrow.com)
French potato salad is a light and flavorful dish that offers a refreshing alternative to the traditional mayonnaise-based potato salad. This recipe features tender potatoes tossed in tangy Dijon mustard vinaigrette, with fresh herbs and a touch of red onion for added zest. Perfect for picnics, barbecues or as a side dish for any meal, French Potato Salad is both elegant and simple to prepare. The combination of creamy potato with bright, herbaceous dressing makes this salad a delightful and healthy option everyone will love.
INGREDIENTS:
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? 2 pounds small red or Yukon gold potatoes
? 1/4 cup red wine vinegar
? 1 tablespoon Dijon mustard
? 1/4 cup extra-virgin olive oil
? 1 small red onion, finely chopped
? 1/4 cup fresh parsley, chopped
? 2 tablespoons fresh chives, chopped
? 2 tablespoons fresh tarragon, chopped
? Salt and freshly ground black pepper, to taste
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INSTRUCTIONS:
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1. Cook the Potatoes:
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? Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
? Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
? Drain the potatoes and let them cool slightly. Cut them into halves or quarters, depending on their size.
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2. Prepare the Vinaigrette:
Vinaigrette
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? In a small bowl, whisk together the red wine vinegar and Dijon mustard.
? Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
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3. Combine the Ingredients:
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? In a large mixing bowl, combine the warm potatoes with the finely chopped red onion, parsley, chives, and tarragon.
? Pour the vinaigrette over the potato mixture and toss gently to coat everything evenly.
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4. Season and Serve:
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? Season with salt and freshly ground black pepper to taste.
? Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavors to meld together. Alternatively, refrigerate for up
to 2 hours and bring to room temperature before serving.
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Enjoy your elegant and flavorful French Potato Salad, a perfect side dish for any occasion!
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Broccoli-Bacon Salad- Prep Time10?min
- Total2?hr?10?min
- ¿ªÔÆÌåÓýs6
- Ingredients8
Hide  Ingredients- 1/2cup mayonnaise or salad dressing
- 2tablespoons sugar
- 2tablespoons white vinegar
- 1pound broccoli, cut into flowerets (5 cups)
- 1/4cup chopped red onion
- 1/4cup chopped yellow onion
- 1/4cup sunflower nuts
- 6slices bacon, crisply cooked and crumbled
1 Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors. 2 Sprinkle with nuts and bacon before serving.
Source: Betty Crocker
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Watergate Salad the Original Salad
Watergate Salad Original Recipe- Prep Time10?min
- Total1?hr?10?min
- ¿ªÔÆÌåÓýs7
- Ingredients5
Hide  Ingredients- 1can (20 oz) crushed pineapple in juice, undrained
- 1box (4-serving size) pistachio instant pudding & pie filling mix (dry)
- 3/4cup miniature marshmallows
- 2cups frozen (thawed) whipped topping
- 1/3cup chopped pecans
1 In medium bowl, mix pineapple, pudding mix and marshmallows. 2 Gently stir in whipped topping. Cover and refrigerate at least 1 hour or up to 2 days. 3 Remove from refrigerator, and uncover. Gently stir in pecans. 4 Place salad in serving bowl to serve. Cover and refrigerate any remaining salad.
Source: Betty Crocker
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Mexican Cornbread, from marketgrow.com
Mexican cornbread is savory, slightly sweet cornbread infused with the vibrant flavors of Mexican cuisine. Made with a base of cornmeal and flour, this cornbread is elevated by ingredients like green chili, jalapeno, cheese and a hint of cumin, giving it a flavorful kick. The result is moist, fluffy texture with a golden crust that perfectly complements a variety of dishes, such as chili, soup or grilled meat. This cornbread is a great way to add a spicy, flavorful twist to a classic comfort food. It¡¯s easy to prepare and sure to be a hit at your next family dinner or potluck.
INGREDIENTS:
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? 1 cup cornmeal
? 1 cup all-purpose flour
? 1/4 cup granulated sugar
? 1 tablespoon baking powder
? 1/2 teaspoon salt
? 1/2 teaspoon ground cumin (optional, for extra flavor)
? 1/2 cup buttermilk (or regular milk)
? 2 large eggs
? 1/2 cup melted butter
? 1 cup canned corn kernels, drained
? 1/2 cup chopped green chilies (fresh or canned)
? 1/4 cup finely chopped jalape?o peppers (optional, for heat)
? 1 cup shredded cheddar cheese (or a Mexican cheese blend)
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INSTRUCTIONS:
list of 7 items
1. Preheat the oven: Preheat your oven to 375¡ãF (190¡ãC). Grease or line a 9¡Á9-inch baking dish (or similar size) with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground cumin (if using).
3. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk (or regular milk), eggs, and melted butter until well combined.
4. Add the wet ingredients to the dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this
can make the cornbread dense.
5. Add the mix-ins: Gently fold in the canned corn, chopped green chilies, jalape?os (if using), and shredded cheese. These ingredients will add flavor,
moisture, and a bit of spice to your cornbread.
6. Bake the cornbread: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into
the center comes out clean, and the top is golden brown.
7. Serve: Let the cornbread cool slightly before slicing it into squares. Serve warm as a side dish with chili, barbecue, or any Mexican-inspired meal.
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Parmesan-spinach Dip (marketgrow.com)
This warm, creamy Parmesan-spinach dip is a perfect appetizer for gatherings or a cozy night in. Packed with fresh spinach, rich cream cheese and sharp Parmesan, it¡¯s a crowd pleaser that¡¯s both indulgent and satisfying. Serve it with crusty bread, pita chips or fresh veggies for dipping, and watch it disappear from the table in no time. This easy-to-make dip combines classic flavor with a hint of garlic and touch of spice, creating a versatile dish that¡¯s sure to become a favorite.
INGREDIENTS:
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? 2 tablespoons olive oil
? 3 cloves garlic, minced
? 4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
? 8 oz cream cheese, softened
? 1 cup sour cream
? 1 cup grated Parmesan cheese
? 1 cup shredded mozzarella cheese
? ? teaspoon red pepper flakes (optional)
? ? teaspoon salt
? ? teaspoon black pepper
Parmesan cheese
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DIRECTIONS:
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1. Preheat and Prep: Preheat your oven to 375¡ãF (190¡ãC). If using fresh spinach, saut¨¦ it in a skillet with olive oil over medium heat until wilted, about
2-3 minutes. Add the minced garlic and cook for another minute. If using frozen spinach, ensure it is well-drained and mix it with the garlic in the skillet
for about a minute to warm through.
2. Mix the Dip: In a large bowl, combine the cooked spinach, cream cheese, sour cream, Parmesan cheese, and half of the mozzarella. Add the red pepper
flakes (if using), salt, and black pepper. Mix until smooth and well combined.
3. Assemble: Transfer the mixture to an oven-safe dish. Spread it evenly and sprinkle the remaining mozzarella on top.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
5. Serve: Remove from the oven and let cool slightly. Serve warm with bread, chips, or vegetable sticks.
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Tips:
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? For extra flavor, mix in some cooked and crumbled bacon or artichoke hearts.
? If you¡¯re short on time, prepare the dip ahead and bake just before serving.
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Cucumber Salad- Prep Time10?min
- Total3?hr?10?min
- ¿ªÔÆÌåÓýs6
- Ingredients7
Hide  Ingredients- 2medium cucumbers, thinly sliced
- 1/3cup cider or white vinegar
- 1/3cup water
- 2tablespoons sugar
- 1/2teaspoon salt
- 1/8teaspoon pepper
- Chopped fresh dill weed or parsley, if desired
1 Place cucumbers in small glass or plastic bowl. 2 In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors. 3 Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
Source: Betty Crocker
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Creamy Potato Salad- Prep Time25?min
- Total4?hr?55?min
- ¿ªÔÆÌåÓýs10
- Ingredients10
Hide  Ingredients- 2pounds round red or white potatoes (about 6 medium)
- 1 1/2cups mayonnaise or whipped salad dressing
- 1tablespoon white or cider vinegar
- 1tablespoon yellow mustard
- 1teaspoon salt
- 1/4teaspoon pepper
- 2medium stalks celery, chopped (1 cup)
- 1small onion, chopped (1/2 cup)
- 4hard-cooked eggs, chopped
- Paprika, if desired
1 Wash the potatoes, and with a vegetable peeler, remove the skins. Rinse under cool water. 2 Place whole potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. 3 In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper. 4 Gently mix in potatoes, celery, and onion. Stir in eggs. Sprinkle with paprika. 5 Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Source: Betty Crocker
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Ambrosia Salad- Prep Time20?min
- Total20?min
- ¿ªÔÆÌåÓýs9
- Ingredients7
Hide  Ingredients- 1container (4 oz) refrigerated vanilla pudding
- 1/2cup Cool Whip frozen whipped topping, thawed
- 1cup seedless green grapes, halved
- 1cup miniature marshmallows
- 1can (11 oz) mandarin orange segments, drained
- 1can (8 oz) pineapple tidbits in juice, drained
- 1cup fresh strawberries, sliced
1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. 3 Add strawberries; toss gently to coat. 4 Serve immediately or store in refrigerator up to 8 hours.
Source: Betty Crocker
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Green Flop Jello (marketgrow.com)
Green flop Jello is a nostalgic and whimsical dessert that¡¯s been a favorite at family gatherings and potlucks for generations. This layered treat typically combines lime-flavored Jello with a creamy, tangy mixture of cream cheese and whipped topping, creating a delightful contrast of texture and flavor. The name ¡°Green Flop¡± comes from the playful way the dessert is assembled and served, with the layers coming together in a perfectly imperfect way that¡¯s both fun and delicious. This refreshing and light dessert is easy to make, making it a go-to for when you need a simple, crowd-pleasing dish that¡¯s as fun to eat as it is to make.
INGREDIENTS
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1 package (3 ounces) lime Jell-O
1 cup boiling water
1/2 cup cold water
1 can (8 ounces) crushed pineapple, undrained
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup chopped walnuts or pecans (optional)
1 cup whipped topping (like Cool Whip)
1/2 teaspoon vanilla extract (optional)
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INSTRUCTIONS
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1. Prepare the Jell-O
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In a medium bowl, dissolve the lime Jello in 1 cup of boiling water. Stir well until completely dissolved. Add the cold water and undrained, crushed pineapple to the Jello mixture. Stir to combine, then refrigerate for about 30 to 45 minutes or until the mixture is partially set. It should be thick but not fully firm.
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2. Make the Cream Cheese Layer
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In a separate, large bowl, beat the softened cream cheese and sugar until smooth and creamy. Stir in the vanilla extract for added flavor. Gently fold in the whipped topping until well-combined.
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3. Assemble the Green Flop
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Once the Jello mixture is partially set, pour or ¡°flop¡± it in a large serving dish or trifle bowl. The mixture may spread unevenly, which is part of the charm of this dessert. Gently spoon the cream cheese mixture over the Jello layer, spreading it out as evenly as possible.
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4. Add Nuts (Optional)
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If using, sprinkle the chopped walnuts or pecans over the top of the cream cheese layer.
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5. Chill, and Serve
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Refrigerate the green flop Jello for at least two hours or until fully set. Once set, spoon it in serving dishes, and enjoy!
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Green Flop Jello is a fun and tasty dessert that brings a little retro charm to any occasion. Its unique layers and creamy, fruity flavor make it a hit with kids and adults alike, perfect for potlucks, parties or just as a sweet treat to brighten your day.
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Virginia Butterfield