LINDSEY'S AMAZING MACARONI SALAD
| LINDSEY'S AMAZING MACARONI SALAD | ? | This is best if made a day before serving! 1 pkg. elbow noodles
3 Roma tomatoes
1 small purple onion
1/4 cup sweet relish
1 small can chopped olives
6 hard boiled eggs
3/4 cup mayonnaise
1/4 cup prepared mustard
salt and pepper, to taste Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to your liking! |
Source: Cooks.com
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Strawberry Salad with Balsamic
Strawberry Salad with Balsamic
Serves: ?4
This
strawberry salad recipe is perfect for spring and summer!
It's bursting with flavor from cherry tomatoes, basil,
creamy mozzarella, and tangy balsamic. Skip the cheese to
make it vegan.
I might change this up a bit as hubby cannot have seeds or
nuts. May use a balsamic vinaigrette rather than cooked
balsamic vinegar. Also will definitely add spinach. And I
like the addition of chick peas and goat cheese (see
variations below). And I might even try the quinoa, which I
have never used before but would like to! -- Ginny
Author: Jeanine Donofrio
Recipe Type: Salad
Total Time: 20 minutes
Prep Time: 10 minutes
Ingredients:
| 1/4?cup |
balsamic vinegar |
| 1?cup |
sliced?strawberries |
| 1?cup |
halved?cherry tomatoes |
| 1?cup |
halved mini
mozzarella balls |
| 1 |
ripe?avocado, pitted and diced |
| 1/3?cup |
pecans, toasted |
| 1/3?cup |
loosely packed?basil, torn |
|
Extra-virgin olive?oil, for drizzling |
|
Sea salt and freshly
ground?black pepper |
Directions:
In
a small saucepan, bring the balsamic vinegar to a high
simmer over medium heat. Stir, then reduce the heat to low
and simmer until the vinegar has thickened and reduced by
half, about 8 to 10 minutes. Set aside to cool.
Place the strawberries, cherry tomatoes, mozzarella,
avocado, pecans and basil in a shallow bowl or platter.
Drizzle with olive oil, and season generously with salt and
pepper. Gently toss. Drizzle with the reduced balsamic.
Strawberry Salad Recipe Variations
Like most salad recipes, this strawberry salad is flexible.
Feel free to play with it to use what you have on hand or to
suit your individual tastes. Here are a few ideas to get you
started:
Make it a strawberry spinach salad by tossing in a handful
of baby spinach. Arugula would be good too!
Use a basic balsamic vinaigrette instead of the balsamic
reduction and olive oil.
For a vegan version, simply skip the cheese! The avocado
adds plenty of creaminess, so you really won’t miss it.
Stir in a cup of quinoa or farro to make this salad a full
meal.
Use peaches instead of strawberries for a late summer
variation.
Try adding another herb! I love berries + mint.
Replace the pecans with a different nut or seed. Toasted
walnuts, hazelnuts, sunflower seeds, or even roasted
chickpeas would be great here.
Swap the mozzarella for crumbled goat cheese or feta cheese
to add a savory, tangy element.
Notes:
Make this vegan by omitting the cheese.
See link below for more salad recipes and serving
suggestions.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
I am thinking that this cold be adapted and also used as a cake
topping? -Ginny
Strawberry Salad
Serves: ?25
Made By:
Reid Vass
"Great spring and summer snack"
Ingredients:
| 2?pounds |
strawberries?chopped |
| 2
1/2 |
8 oz?cream cheese |
| 1/2?cup |
sugar |
| 8?ounces |
sour cream |
| 1?teaspoon |
vanilla extract |
| 1?cup |
chopped?pecans |
| 1/4?cup |
brown sugar |
Directions:
Mix
softened cream cheese and sugars with mixer. Add sour cream,
pecans, and vanilla. Mix in strawberries.
Ginny Butterfield
Cranberry Twp, Pa
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MEDITERRANEAN VEGETABLE SOUP
| MEDITERRANEAN VEGETABLE SOUP | ? | 1 tbsp. olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tbsp. fresh basil, chopped
1/4 tsp. oregano
salt and pepper to taste
1 (15 oz.) can cannellini or white beans, drained and rinsed
1 cup pasta bows (or other small pasta)
Parmesan cheese (optional)
1 small head escarole (optional) Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese. |
Source: Cooks.com
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Gran's Rosemary Roast Chicken
Gran's Rosemary Roast ChickenSubmitted by: Audrey Lett from Newark, DEOriginally shared on the web 06/10/20104-lb. roasting chicken
1 t. salt
1/4 t. pepper
1 onion, quartered
8 cloves garlic, pressed
1/4 c. fresh rosemary, chopped
1/4 c. butter, meltedPlace chicken in a greased large roasting pan; sprinkle with salt and pepper. Place onion, garlic and rosemary inside chicken; brush butter over chicken. Bake, uncovered, at 400 degrees for 1-1/2 hours, basting occasionally with pan juices, until golden and juices run clear when pierced. Let stand for several minutes before carving. Serves 4 to 6.
Source: Gooseberry Patch
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Submitted by: Renae Scheiderer from Beallsville, OHOriginally shared on the web 01/29/20138 eggs
1/2 t. salt
1/8 t. pepper
1/2 c. shredded Cheddar cheese
2 T. butter
2 C. red, green and yellow peppers, chopped
1/4 c. onion, choppedBeat together eggs, salt & pepper. Fold in cheese and set aside. Melt butter over medium heat in a 10” non-stick oven safe skillet. Add peppers and onion to skillet; sauté until tender. Pour eggs over peppers and onion; don’t stir. Cover and cook over medium-low heat about 9 minutes. Eggs are set when frittata is lightly golden on the underside. Turn oven to broil. Move skillet from stovetop to oven; broil top about 5 inches from heat until lightly golden. Serves 6
Source: Gooseberry Patch
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Submitted by: Stephanie Doyle from Lincoln University, PAOriginally shared on the web 03/24/20111 c. plus 1 T. chopped almonds, divided
8-oz. pkg. crumbled feta cheese
7-oz. jar roasted red peppers, drained and chopped
1 clove garlic, chopped
2?8-oz. pkgs. cream cheese, softened
10-oz. pkg. frozen spinach,
thawed and drained
crackers or toasted pita wedgesLine a 2-quart bowl with plastic wrap; sprinkle in one tablespoon almonds. In a separate bowl, mix together 1/2 cup almonds, feta cheese, peppers, garlic, cream cheese and spinach; blend well. Press into bowl over almonds. Cover and chill overnight. Invert onto a serving dish. Remove plastic wrap; press remaining almonds onto the outside. Serve with crackers or pita wedges. Makes about 7 cups
Source: Gooseberry Patch
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Submitted by: Belva Conner from Hillsdale, INOriginally shared on the web 03/24/201114 c. watermelon, cubed
1 red onion, halved and thinly sliced
1 c. green onions, chopped
3/4 c. orange juice
5 T. red wine vinegar
2 T. plus 1-1/2 t. honey
1 T. green pepper, finely chopped
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dry mustard
3/4 c. oilIn a large bowl, combine watermelon and onion; set aside. In a small bowl, combine orange juice, vinegar, honey, green pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes about 10 servings.
Source: Gooseberry Patch
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Re: OT: Happy Mother's Day
Happy Mother's day to all the mother's out there.
?
Brenda?
?
?
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Show quoted text
-------Original Message-------
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Date: 2025-05-11 10:49:56 AM
Subject: [a-little-bit-of-everything] OT: Happy Mother's Day
?
Macie puppy and I would like to wish everyone a very Happy Mother's Day!!!!!
?
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Arugula & Nectarine Salad
Arugula & Nectarine SaladEnjoy this recipe from?Delicious Recipes for Diabetics.
Submitted by: Rita Miller from Lincolnwood, IL
1/4 c. balsamic vinegar
1 T. Dijon mustard
1 T. honey
1/4 t. salt
1/2 t. pepper
2 T. extra-virgin olive oil
1/4 lb. fresh arugula, torn
2 ripe nectarines, halved, pitted and sliced
1/4 c. chopped walnuts
1/2 c. crumbled reduced-fat feta cheese
| | |
| Combine vinegar, mustard, honey, salt and pepper in a shaker jar. Add oil; shake until blended. Divide arugula among 4 salad plates; arrange nectarine slices over arugula. Sprinkle with walnuts and cheese; drizzle with salad dressing. Makes 4 servings.
Nutrition Per 开云体育:?155 calories, 11g fat, 3g sat fat, 11mg cholesterol, 254mg sodium, 12g carbohydrate, 2g fiber, 10 sugars, 4g protein Exchanges:?? high fat meat; ? fruit; 1? fat |
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Source: Gooseberry Patch
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BAKED POTATO SALAD
Recipe By :
开云体育 Size : 4 Preparation Time :0:00
Categories : Casseroles Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Potatoes,Idaho,medium-size
Water
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 t Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded
1. Put potatoes in a large saucepan with 1 inch cold
water and 1 teaspoon salt; bring to a boil.
2. Cover, reduce heat and simmer 25 minutes, until
potatoes are tender; drain and cool.
3. Peel potatoes and slice 1/4-inch thick; set aside.
4. Heat oil in a medium-size skillet; saute onion
until soft.
5. Stir in flour, mustard, celery seed and remaining
1/3 teaspoon salt.
6. Gradually add 1/2 cup water and vinegar; cook over
low heat, stirring constantly, until mixture boils and
thickens.
7. Combine potatoes, green pepper and carrots in a
bowl; add sauce, mixing well.
8. Spoon half the mixture into a shallow 8x8-inch
baking dish; sprinkle with 1/2 cup cheese.
9. Cover with remaining potato mixture and cheese.
10. Bake, uncovered, in preheated 350'F. oven 15 to 20
minutes, or until cheese is melted and vegetables are
hot.Source: Recipe Source
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Bow-Tie Pasta Salad
Recipe By : American Cancer Society/Florida Department of Citrus, 1998
开云体育 Size : 4 Preparation Time :0:00
Categories : Salads Pastanoodle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups bow-tie pasta
--or mostaccioli
2 cups cooked pork
--chicken or turkey
--or beef
--cut into bite-size strips
4 small florida oranges
--tangerines or tangelos
--peeled
--sectioned -- and seeded
3/4 cup sliced red onion -- separated into
-- rings
1/2 cup fat-free mayonnaise dressing
--or salad dressing
1/3 cup frozen florida orange juice concentrate -- thawed
1 dash paprika
fresh spinach leaves
1/4 cup sliced pitted ripe olives -- optional
Cook pasta according to package directions. Drain; rinse with cold water
and drain again. In a large bowl toss together meat strips, citrus
sections, and onion. Add pasta and toss gently.
For dressing, in a small bowl stir together mayonnaise dressing, thawed
orange juice concentrate, and paprika. Pour dressing over salad mixture;
toss gently.
To serve, line 4 dinner plates with spinach; spoon salad mixture atop
spinach. If desired, top with olives.
Makes 4 (2-cup) servings.
Nutrition facts per serving: 490 cal., 30 g pro., 69 g carb0., 12 g total
fat (4 g sat. fat), 67 mg cholesterol, 2 g dietary fiber, 329 mg sodium.
Daily Value: 110% vit. C, 37% vit. A, 63% folate, 79% thiamin, 32%
riboflavin, 40% niacin, 10% calcium, 27% iron, 37% potassium.
Notes: Make this enticing salad with turkey, and the calories and fat will be
even lower (349 calories and 8 grams fat).Source: Recipe Source
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Autumn Fruit Salad
Recipe By : Elizabeth Powell
开云体育 Size : 8 Preparation Time :1:00
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider
Wash and core apples and pears, peeling if desired. Cut into one inch
chunks. Slice bananas 1/2″ thick. Wash grapes and cut in half. Combine
fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour
over fruit salad and stir to coat fruits evenly. Chill.Source: Recipe Source
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Beans Mixed Calico Salad w/ Dressing
Beans Mixed Calico Salad w/ Dressing
Recipe By :
开云体育 Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sugar
1/2 ea Green pepper, chopped
1/2 c Salad oil
1 ea Med. onion, chopped or rings
1/2 c Vinegar
1 cn Cut green beans
1 t Salt
1 cn Red kidney beans
1/2 t Pepper
1 cn Yellow wax beans
Wash and drain kidney, green, and wax beans. Add chopped pepper and
onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill. Mrs. John P. ElbertiSource: Recipe Source
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Fried Vegetarian Spring Rolls (Cha Gio Chay)
Fried Vegetarian Spring Rolls (Cha Gio Chay)
Recipe By :
开云体育 Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ACCOMPANIMENTS-----
Vegetable Platter
1 Thin rice vermicelli (bun) -- (8 ounces) OR:
2 bn Japanese alimentary paste -- noodles
(somen).
soaking
liquid. Mince all of the mushrooms.
Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.
Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.
Rice paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent curling.
Immerse the rice paper, one sheet at a time, into the sweetened warm water.=
Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.
Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.=
Continue until all of the mixture is used. (The rolls can be prepared 1=
day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10=
to 12 minutes, turning often, until golden and crisp. Remove the rolls
from the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked.
To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.
NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.
Yield: 40 rolls.
From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori & Chang.=
1989.
Posted by Stephen Ceideberg; April 14 199ise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.)
Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to
340deg. on a deep frying thermometer. (If using egg rolls, heat to
360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain on paper
towels; keep warm in a 200deg. oven. Repeat with remaining lumpia.
Serve with sweet & sour sauce
- - - - - - - - - - - - - - - - - -
Per serving: 71 Calories; 4g Fat (55% calories from fat); 6g Protein; 2g
Carbohydrate; 181mg Cholesterol; 882mg Sodium
NOTES : Categories: Filipino, Porc, Shrimp, Chestnut
Yield: 2 dozeSource: Recipe Source
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Chicken Larb Lettuce Wraps (Larb Gai)
Ingredients2?tablespoons?vegetable oil, plus more as needed 1?clove?garlic, finely chopped 1?pound?ground chicken or?turkey 2?shallots, thinly sliced 1 to 2?Thai red or green chilies, thinly sliced, or to taste Water,?as needed 2?tablespoons?lime juice 2?tablespoons?fish sauce 1?tablespoon?sweet Thai chili sauce 1?teaspoon?brown sugar 1?teaspoon?Sriracha?or sambal oelek 1/4?cup?coarsely chopped?mint leaves 1/4?cup?coarsely?chopped?cilantro 1?head?Boston lettuce?or 2 small lettuce heads, separated into leaves 2?limes, quartered, for serving , for serving Mint, cilantro or?Thai basil sprigs, for serving Extra?Sriracha?or sambal oelek sauce, for serving
MethodCook the chicken: In a skillet over medium heat, heat the oil. Add the garlic and stir for 30 seconds. Add the ground chicken and spread it over the bottom of the pan. Without stirring too much, cook for about 6 minutes or until it browns on the bottom. Turn and break it up with the edge of a spatula. Continue cooking for 6 to 8 minutes longer, or until the meat is browned. Stir in the shallots and chilies and cook for 30 seconds. If the mixture looks dry, stir in some water, 1 tablespoon at a time. Remove the pan from the heat. Add the seasonings: In a small bowl, stir together the lime juice, fish sauce, chili sauce, and brown sugar. Stir the mixture into the meat, along with the chopped cilantro and mint. Serve the larb: Transfer the meat to a serving platter and place lettuce leaves, lime wedges, and more cilantro alongside. Set out a bowl of cooked rice and a bowl of chili sauce. Spoon some rice into each lettuce leaf and top with a spoonful of larb, a squeeze of lime juice, and chili sauce to taste.
Source: Simply Recipes
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My mother taught me to cook the vegetables and meat in color order to avoid turning lighter vegetables an unusual color, and I do the same. Try to cook them in this order, finishing with the meat. My Mom was pretty much always right about this stuff. IngredientsFor the beef 6?ounces?tender?beef?(strip, rib eye, or?sirloin), sliced against the grain into 1/4-inch thick strips 2?teaspoons?soy sauce 1?teaspoon?rice wine vinegar 1?teaspoon?sugar 1?garlic clove, grated
For the japchae sauce 6?tablespoons?soy sauce 3?tablespoons?sugar 1?tablespoon?toasted sesame oil
To make the japchae 12?ounces?dangmyeon noodles ()? 2?large?eggs 1/4 cup vegetable or canola oil, divided, or as needed 1/2?medium?yellow onion, cut into 1/2-inch slices 1?large?carrot, cut into 3x1/4-inch matchsticks 3?ounces?shiitake mushrooms, stemmed and cut into 1/4-inch slices 1 small (about?3?ounces)?red bell pepper, cored and cut into 1/2-inch slices 6?green onions, trimmed and cut into 2-inch pieces, whites and greens separated 2 cups?baby spinach?(2?ounces) Kosher salt?and freshly ground black pepper, to taste
Toasted sesame seeds, for serving
MethodMarinate the beef: In a medium bowl, combine the beef, soy sauce, rice wine vinegar, sugar, and garlic. Set it aside to marinate while you prepare the noodles. Cook the noodles:? Set a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and rinse under cool running water for a few seconds to make them just cool enough to handle. Do not cool them down all the way. If you have long noodles, use kitchen shears to cut them into 8 to 10-inch lengths.
While the noodles cook, make the japchae sauce: In a large bowl (big enough to do lots of mixing as the rest of the ingredients are added), whisk together the soy sauce, sugar, and sesame oil. Toss the noodles with the sauce: Place your cooked noodles into the japchae sauce and use tongs or salad tossers to mix. When the noodles have cooled enough to touch, I like to use my hands to evenly distribute all the sauce. Taste and adjust for salt and pepper. Set the bowl aside. Make the egg garnish (jidan): Separate the egg whites and yolks into two small separate bowls, and whisk each. Heat a medium nonstick pan over medium heat and add 2 teaspoons vegetable oil. Pour the egg yolks in, tilting the pan back and forth to cover the surface in a thin layer of egg. Cook until the top is just set, but the bottom is not browned. Flip and cook about 10 seconds more. Remove from heat and let cool. Once cooled, slice the egg into thin strips about 1/8 inch wide and about 2 to 3 inches long, and place on the noodles. Cook and slice the egg whites the same way, and place them on the noodles. Cook the vegetables: Heat a large heavy-bottomed skillet or wok over high heat. Cook each vegetable?separately?with 1 teaspoon oil and a pinch of salt until they catch some color and just begin to soften, 2 to 3 minutes. Transfer them to the noodles.? Cook them in the following order: onions, carrots, shiitake mushrooms, red bell pepper, light portion of green onions. Cook the dark green portion of the green onion followed by the spinach?separately?with 1 teaspoon oil and a pinch of salt until barely soft, about 30 seconds or less so that they don’t get watery. Transfer them to the noodles. Cook the meat:? Give the skillet or wok a couple of minutes to fully heat again over high heat. Add 1 teaspoon oil and the marinated meat, leaving behind the marinade in the bowl.? Cook for 2 to 3 minutes, stirring constantly to allow excess moisture to evaporate. Add the cooked meat to the noodles. Finish the japchae and serve:? Toss the noodles with the vegetables, eggs, and beef to combine well. Garnish with sesame seeds and serve. Refrigerate leftover japchae, tightly covered, for 2 to 3 days.
Source: Simply Recipes
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Ingredients4?large eggs 4?tablespoons?unsalted butter, plus more for greasing the pan 1 (8-ounce) block full-fat?cream cheese 1/4?cup?heavy cream 1/4?cup?sour cream 1/2?cup plus?1/3?cup?granulated sugar, divided 1/4?teaspoon?kosher salt 1 1/2?tablespoons?lemon juice?(from about 1/2 of a lemon) 2?teaspoons?vanilla extract 1/2 cup (60g)?cake flour Powdered sugar, for dusting, optional Berries, for garnish, optional
Special Equipment- 1 (8x3-inch) round cake pan
- Roasting pan
- Stand mixer
MethodPreheat the oven to 325°F and prepare the pan: Place a rack in the center of the oven. Grease the bottom and sides of an 8x3-inch round cake pan with butter.? Cut a sheet piece of parchment paper into 4 strips: two 16 1/2 x 2-inch strips and two 16 1/2 x 4-inch strips. Grease the two 2-inch strips and crisscross them in the center of the pan, greased sides down, so they make an “x” in the bottom of the pan. Press them into the edges and up the sides (this creates a sling that will help you remove the cake from the pan once it is baked).? Line the bottom of the pan with an 8-inch round piece of parchment. Grease one side of each of the 4-inch strips of parchment and wrap them around the inside walls of the pan with the greased sides touching the sides of the pan. They will overlap and create a collar that is higher than the rim of the cake pan. Set aside while you make the cheesecake.
Separate the eggs: Put a kettle or pot of water on to boil. You’ll use this for the water bath later. . Place the egg whites in the bowl of a stand mixer. Place the yolks in a small bowl.
Combine the dairy and sugar: Place a large saucepan with 1 inch of water in the bottom over medium heat and bring to a simmer. In a large, heat-safe bowl (that sits snuggly on top of the saucepan), add the butter, cream cheese, heavy cream, sour cream, 1/2 cup sugar, and salt. Set the bowl over the simmering water. Stir with a whisk until the cream cheese is melted and the mixture is smooth. Remove from the heat.
Finish the cream cheese base: Whisk in the lemon juice and vanilla extract, then whisk in the egg yolks one at a time. Sprinkle cake flour over the batter and whisk to incorporate. Don’t overmix.
Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become opaque and foamy. Gradually add 1/3 cup sugar while mixing, a spoonful at a time, and continue to beat on medium speed until firm peaks form. If you remove the whisk, the peak will hold upright but the tip will fold back on itself.? Don’t overbeat the meringue, making it crumbly.
Fold in the egg whites: Using a whisk, gently fold 1/3 of the meringue into the cream cheese mixture just until no streaks remain. Be gentle to avoid knocking the air out of the egg whites. Repeat, incorporating a third of the meringue at a time. Pour the batter into the prepared cake pan.
Bake the cheesecake: Place the cake pan inside a roasting pan that will fit the 8-inch pan inside. Place both pans on the middle rack inside your preheated oven. Carefully pour a few inches of hot water into the roasting pan, careful to not get water on the cheesecake, until the water is halfway up the side of the cake pan. Bake the cheesecake until the top is golden brown and set, about 1 hour. Turn off the oven and leave the cheesecake inside for 15 minutes. Crack the oven door slightly (you can use the handle of a wooden spoon if needed) and allow the cheesecake to sit inside for an additional 15 minutes.
Cool and serve the cheesecake: Remove the water bath and cheesecake from the oven. Lift the cheesecake out of the water bath and place it on a wire rack to cool completely to room temperature for an hour.? Using the parchment paper strips, gently lift the cheesecake out of the pan. Peel the parchment off from around the sides. The cheesecake can be served at room temperature or chilled. If desired, sift powdered sugar on the cake before serving. A serrated knife is the best for making clean slices. Refrigerate the cheesecake, covered, for up to 1 week, freeze for up to 1 month. If freezing the cheesecake, defrost overnight in the refrigerator before serving.
Source: Simply Recipes
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Chinese Tomato Egg Stir Fry
You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoon of water, plus salt to taste. Ingredients1?pound?plum tomatoes (4 to 5) 1?tablespoon?vegetable oil 5?large?eggs, beaten 1?teaspoon?toasted sesame oil 2?teaspoons?chicken bouillon powder 2?teaspoons?sugar 1/2?teaspoon?ground?white pepper 1/4?teaspoon?salt 1?green onion,?trimmed and sliced on a bias, to garnish 2?cups?, for serving, optional
MethodPrepare the tomatoes: Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato). Make the soft scrambled eggs: In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs. Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.
Stir-fry the tomatoes and seasonings: Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute. Add eggs, stir-fry, and garnish: Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.
Source: Simply Recipes
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Macie puppy and I would like to wish everyone a very Happy Mother's Day!!!!!
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Virginia Butterfield
Brenda
