开云体育

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 ~~~~~ Rhonda in MO

Gran's Rosemary Roast Chicken Submitted by: Audrey Lett from Newark, DE Originally shared on the web 06/10/2010 4-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, melted Place 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 ~~~~~ Rhonda in MO

Festive Brunch Frittata Submitted by: Renae Scheiderer from Beallsville, OH Originally shared on the web 01/29/2013 8 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, chopped Beat 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 ~~~~~ Rhonda in MO

Greek Spread Submitted by: Stephanie Doyle from Lincoln University, PA Originally shared on the web 03/24/2011 1 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 wedges Line 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 ~~~~~ Rhonda in MO

Tangy Watermelon Salad Submitted by: Belva Conner from Hillsdale, IN Originally shared on the web 03/24/2011 14 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. oil In 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 ~~~~~ Rhonda in MO

Macie puppy and I would like to wish everyone a very Happy Mother's Day!!!!! ~~~~~ Rhonda in MO

Arugula & Nectarine Salad Enjoy 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 Source: Gooseberry Patch ~~~~~ Rhonda in MO

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 ~~~~~ Rhonda in MO

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 ~~~~~ Rhonda in MO

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 ~~~~~ Rhonda in MO

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. Elberti Source: Recipe Source ~~~~~ Rhonda in MO

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 doze Source: Recipe Source ~~~~~ Rhonda in MO

Chicken Larb Lettuce Wraps (Larb Gai) Prep Time10 mins Cook Time15 mins Total Time25 mins 开云体育s4 servingsIngredients 2 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 Cooked rice, for serving Mint, cilantro or Thai basil sprigs, for serving Extra Sriracha or sambal oelek sauce, for servingMethod Cook 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 ~~~~~ Rhonda in MO

Japchae Prep Time30 mins Cook Time25 mins Total Time55 mins 开云体育s6 servings 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.Ingredients For 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 (Korean sweet potato 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 servingMethod Marinate 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 ~~~~~ Rhonda in MO

Japanese Cheesecake Prep Time40 mins Cook Time70 mins Cooling Time90 mins Total Time3 hrs 20 mins 开云体育s10 to 12 servings Yield1 (8-inch) cheesecakeIngredients 4 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, optionalSpecial Equipment 1 (8x3-inch) round cake pan Roasting pan Stand mixerMethod Preheat 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. Separate the eggs. 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 s

Chinese Tomato Egg Stir Fry Prep Time5 mins Cook Time13 mins Total Time18 mins 开云体育s2 to 3 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.Ingredients 1 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 steamed jasmine rice, for serving, optionalMethod Prepare 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 ~~~~~ Rhonda in MO

Classic Chopped Italian Salad Prep Time25 mins Total Time25 mins 开云体育s6 servingsIngredients For the Italian vinaigrette 1 lemon, juiced 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon dried oregano 1/2 cup olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper For the salad 2 heads romaine lettuce, chopped 1/2 red onion, chopped 1 (15-ounce) can chickpeas, rinsed and drained 1 pint cherry tomatoes, halved 4 ounces genoa salami, chopped 8 ounces fresh mozzarella, chopped 1/2 cup sliced pepperoncini 1/4 cup sliced roasted red peppers 10 fresh basil leaves, choppedMethod Making the dressing: In a jar with a lid add the lemon juice, mustard, vinegar, sugar, oregano, olive oil, kosher, salt, and black pepper. Add the lid and shake for 10 seconds until all of the ingredients are thoroughly combined. Taste and adjust seasonings to your liking. Tip The vinaigrette can be made in advance and stored in the fridge for up to 1 week. It’s best served at room temperature. The dressing will separate and solidify in the fridge, so run the jar under some warm water and give it a shake to bring the dressing back to room temperature before serving. Make the salad: Add the chopped Romaine to a large bowl and drizzle with a few tablespoons of dressing. Top the romaine with the red onion, chickpeas, cherry tomatoes, mozzarella, pepperoncini, roasted red peppers and basil. Stir together well before serving. Add more dressing, if desired. Serve: Serve the salad in bowls on its own or with pasta or pizza for a classic Italian meal. Leftovers and storage: If you are planning to store this salad for later, I would recommend storing it without the dressing. If you do dress it and have some leftovers, that’s okay—the dressed salad will keep for 1-2 days in the fridge. The greens just wilt pretty quickly once they are dressed. Did you love the recipe? Leave us stars below! Source: Simply Recipes ~~~~~ Rhonda in MO

Baked Cherry Tomatoes with Parmesan Topping Ready In:17mins Ingredients:6 Serves: 8 Nutrition information ingredientsUnits: US 2tablespoons extra virgin olive oil 2pints cherry tomatoes 1teaspoon salt 1teaspoon ground black pepper 1?4cup chopped fresh parsley 1?4cup freshly grated parmesan cheese directions Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes, turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. Preheat oven to 400. Bake tomatoes just until plump and shiny but not split, about 10 minutes. Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm. Source: Food.com ~~~~~ Rhonda in MO

FRIZZLED CABBAGE Ready In:25mins Ingredients:3 Serves: 2 Nutrition information ingredientsUnits: US 1?4medium green cabbage 2tablespoons butter (or more if you are feeling decadent) salt and pepper directions Core and very thinly slice the cabbage. Melt the butter in a large skillet (I use non-stick) over medium heat. When it is bubbling, add the cabbage. Salt and pepper the cabbage. Stir occasionally and cook until mostly wilted, about 10 minutes. Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes. Do not let burn. Taste, adjust seasoning, and serve immediately. Source: Food.com ~~~~~ Rhonda in MO

PEACH COBBLER Ready In:55mins Ingredients:11 Serves: 12 Nutrition information ingredientsUnits: US Batter 1?2cup melted butter 1cup flour 1cup sugar 2teaspoons baking powder 1?4teaspoon salt 2?3cup room temperature milk 1room temperature egg Filling 1(28 ounce) can sliced peaches, drained 1cup sugar 1teaspoon cinnamon 1?2teaspoon nutmeg directions Melt butter in a 9 x 13 inch pan. Mix together flour, sugar, baking powder & salt. Stir in milk & egg. Pour evenly over melted butter. Combine peaches, sugar & spices and spread over batter-DO NOT STIR! Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown. Serve warm with ice cream. Source: Food.com ~~~~~ Rhonda in MO