Dark Chocolate Creme Brulee
Dark Chocolate Creme BruleeTreat yourself and your loved ones to the smooth chocolaty taste of a truly luxurious dessert. Dark Chocolate Creme Brulee is a sophisticated combination of vanilla and rich dark chocolate, topped with caramelized sugar. Prep: 20 min | Cook: 50 min | Cool: 7 hr | Yield: 6 servings Ingredients- 1 cup whipping cream
- 1 cup Half-and-Half
- 1/2 teaspoon vanilla extract
- 4 ounces Nestl¨¦? Toll House Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup Nestl¨¦? Toll House Semi-Sweet Chocolate Morsels
- 4 large egg yolks
- 1/2 cup granulated sugar
- 6 teaspoons granulated sugar, divided
Instructions- Heat oven to 300 degrees F.
- Place cream, Half-and-Half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.
- Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.
- Pour mixture through fine sieve into six 4 ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1 inch depth.
- Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours.
- Cover with plastic wrap; continue to refrigerate for several hours or overnight.
- Heat broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch.
- Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.
NutritionPer serving: Calories: 380 Calories from Fat: 240 Total Fat: 27g Saturated Fat: 16g Cholesterol: 210mg Sodium: 25mg Carbohydrates: 30g Dietary Fiber: 1g Sugars: 25g Protein: 4g AttributionRecipe and photo used with permission from: Nestl¨¦? and Meals.com Source: Recipe Goldmine
|
Chocolate Mint Layer Cake
Chocolate Mint Layer Cake
IngredientsCake - 1 cup Nestl¨¦? mint chocolate chips
- 1 1/4 cups water, divided
- 2 1/4 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups brown sugar, firmly packed
- 1/2 cup butter, softened
- 3 large eggs
Chocolate Mint Frosting - 1/2 cup Nestl¨¦? mint-chocolate chips
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioners' sugar
- 6 tablespoons milk
Garnishes - Chocolate Leaves
- Chocolate Curls
- Chocolate Gratings
Instructions- Heat oven to 375 degrees F. Grease and flour two 9-inch round baking pans.
Cake - In a small saucepan, combine mint-chocolate chips and 1/4 cup of the water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth; Cool for 10 minutes.
- In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.
- In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into prepared baking pans.
- Bake for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks.
- Fill and frost with Chocolate Mint Frosting. Garnish as desired.
Chocolate Mint Frosting - Combine over hot (not boiling) water, the mint-chocolate chips and butter; stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.
Garnishes - Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.
- To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.
Source: Recipe Goldmine
|
Banana Cream PieYield: 6 to 8 servings Ingredients- 1 (9 inch) pastry shell, unbaked
- 4 ounces cream cheese, softened
- 1 1/2 cups cold milk + 2 tablespoons
- 1 (3.4 ounce) box instant vanilla pudding and pie filling
- 2 bananas
- 2 cups whipping cream
Instructions- Prepare pastry shell according to directions; cool. Set aside.
- With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes.
- Add 2 tablespoons milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining Milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.
- Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate for 1 hour.
- Whip cream until stiff peaks form and pipe or spread onto pie.
- Refrigerate for 1 or more hours; slice and serve.
AttributionRecipe and photo used with permission from:? Source: Recipe Goldmine
|
Ingredients- 1 angel food cake mix
- 2 cups milk
- 4 eggs, separated
- 1 cup granulated sugar
- 2 tablespoons flour
- Pinch of salt
- 1 1/2 envelopes Knox unflavored gelatine
- 1/4 cup bourbon
- 1/4 teaspoon vanilla extract
- 1 pint cream, whipped
- 1 small can coconut
Instructions- Prepare angel food cake according to directions on box. Let cool.
- Scald 2 cups milk.
- In top of double boiler, mix egg yolks, sugar, flour and salt. Add milk slowly. Cook until slightly thick over hot, not boiling water. While hot, add gelatin soaked in bourbon.
- When cool, fold in whipped egg whites, vanilla extract and whipped cream. Break up angel food cake.
- In an angel food pan, alternate layers of cake and custard. Cover and refrigerate overnight. Unmold.
- Serve with sprinkled coconut.
Source: Recipe Goldmine
|
Yield: 8 to 10 servings Ingredients- 1 (8 1/2 ounce) can artichokes, drained
- 1 (8 ounce) package cream cheese
- About 2 tablespoons lemon juice
- 1 (8 ounce) package sharp Cheddar cheese, grated
- 10 skinned and boned chicken breast halves, flattened
- All-purpose flour
- 1 (10 1/2 ounce) can cream of chicken soup (undiluted)
Instructions- Chop drained artichoke hearts and mix with cream cheese, lemon juice and grated cheese. Roll mixture into 10 small balls. Place each cheese and artichoke ball in center of each flattened chicken breast. Roll up chicken breasts and secure with wooden picks. Dust each chicken roll with flour and fry until lightly browned. Place in a 9 x 13 inch casserole dish.
- Mix leftover cheese and artichoke mixture with undiluted cream of chicken soup and pour over chicken rolls. Bake in a preheated 350 degrees F oven for 1 hour.
NotesMay be frozen before baking. Thaw and bake at 350 degrees for 1 hour.
Source: Recipe Goldmine
|
Chicken Alfredo Manicotti
Chicken Alfredo Manicotti- Total:?1 hr 30 min
- Active:?45 min
- Yield:?6 servings
- Nutrition Info
We save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best. IngredientsDeselect All Alfredo Sauce:6 strips thick-cut bacon, diced 3 cloves garlic, minced 1 large leek (about 10 ounces), white and light green parts, thinly sliced 2 1/2 cups half-and-half 1/2 cup freshly grated Parmesan Pinch crushed red pepper flakes Juice of 1/2 lemon 4 ounces cream cheese, at room temperature? 1/2 cup fresh parsley leaves, chopped, plus more for garnish Kosher salt and freshly ground black pepper? Filling:One 10-ounce box frozen chopped spinach, thawed and drained 2 1/2 cups ricotta cheese (about 1 pound)? 1 cup diced rotisserie chicken 3/4 cup shredded Italian blend cheese? Pinch crushed red pepper flakes Juice of 1/2 lemon Kosher salt and freshly ground black pepper? Pasta:One 8-ounce box manicotti 1/2 cup shredded Italian blend cheese DirectionsSpecial equipment:?a large disposable piping bag or resealable plastic bag - Preheat the oven to 350 degrees F.
- For the Alfredo?sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.?
- Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
- For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
- For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.?
- Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.
Source: Food Network
|
Roasted Chicken with Orange Glaze
RECIPE COURTESY OF TIFFANI THIESSEN Roasted Chicken with Orange Glaze- Total:?1 hr 20 min?(includes resting time)
- Active:?20 min
- Yield:?4 servings
- Nutrition Info
IngredientsDeselect All Orange Citrus Glaze:1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey? 2 tablespoons fresh oregano, chopped? 2 tablespoons sherry vinegar? Kosher salt and freshly ground black pepper? 1/2 cup canola oil? Roasted Asparagus with Orange Glaze, optional, recipe follows Chicken:4 boneless skin-on chicken breasts 2 tablespoons canola oil Kosher salt and freshly ground black pepper? ORANGE CITRUS GLAZE:1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey 2 tablespoons fresh oregano, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup canola oil ASPARAGUS:1 pound asparagus, trimmed 1 tablespoon olive oil Kosher salt and freshly ground pepper Freshly grated orange zest, for garnish Directions- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
ASPARAGUS:- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.?
Recipe courtesy of Tiffani Thiessen
Source: Food Network
|
- Total:?1 hr
- Active:?25 min
- Yield:?4 servings
- Nutrition Info
IngredientsDeselect All 2 tablespoons olive oil 4 bone-in, skin-on chicken breast halves? 1 1/4 teaspoons kosher salt 1 shallot, chopped? 1 preserved lemon, inside discarded, skin thinly?sliced 1/2 cup pitted mixed marinated olives, halved? 1/2 cup sun-dried tomatoes in oil, drained and chopped? 1 cup white wine? 1 cup low-sodium chicken broth? 4 sprigs oregano? 2 tablespoons chopped Italian parsley? Chive blossoms, for garnish, optional Directions- Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
- In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
- Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.
Source: Food Network
|
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
|
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
|
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¡ãF (190¡ãC).
- 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
|
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 ¿ªÔÆÌåÓý (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
|
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
|
Roasted Tomato and Chile Soup with Gruy¨¨re Croutons
Roasted Tomato and Chile Soup with Gruy¨¨re Croutons This superb recipe for roasted tomato and jalape?o chile soup with Gruy¨¨re 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 Gruy¨¨re 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 Gruy¨¨re 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.
- Pur¨¦e vegetables in batches in a food processor, leaving some texture. Add pur¨¦e 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 Gruy¨¨re 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 Gruy¨¨re 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
|
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 ¨C 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 ¿ªÔÆÌåÓý (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
|
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 ¡ª 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 |
|---|
| 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
|
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 |
|---|
| 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
|
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 |
|---|
| 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
|
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 |
|---|
| 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
|
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 |
|---|
| 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
|
