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Posts tagged ‘recipe review’

Strawberry Trifle

I made Sonshine’s Chicken and Rice Casserole for dinner tonight, and the Strawberry Trifle below. Both were really good and I suggest you try them soon!

 

Strawberry Trifle

2 pint baskets California strawberries, washed and hulled

1/2 cup granulated sugar

2 cups water – divided use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice

1 (14-ounce) can sweetened condensed milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy cream, whipped
1 (12-ounce) ready-made pound cake, cubed
Mint leaves (optional)

1.      Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.

2.      Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.

3.      Cut pound cake into bite-size cubes.

4.      Meanwhile, beat cream until stiff. Fold into the pudding mixture.

5.      Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves.

Makes 12 servings.

Cooking Tip: Can also be prepared using stemmed glasses or individual glass serving dishes.

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Recipe Review – Honey Baked Chicken

I made the Honey Baked Chicken last night and man, was it good!  I diced chicken breast and tossed it with the honey, lime juice,  vegetable oil and paprika ( I had no seasoned salt so I added a little Old Bay Seasoning ). Everyone here really enjoyed it and dh said it would be good grilled also. Go check out the recipe!

 

 

 

 

Recipe Review – Paula Deen’s Banana Bread

Paula Deen’s Banana Bread recipe is one of my all time favorites. I make this again and again and as a matter of fact I am making it this morning. This is not a low-fat recipe ( what Paula Deen recipes is? ), but it produces a great banana bread. A loaf does not last very long around here.

Try it for yourself and let me know how you like it!  

Recipe Review – Taverns ( adapted for the crockpot )

I made these Taverns for dinner tonight, and they were quite good. I did not have any orange juice so I subbed some lemonade ( figuring – Hey, it is citrus) and as per usual, I used ground turkey . Norm ( dh ) had to stop himself at 3 small sandwiches and they kids enjoyed them as well.  

Recipe Review – Cappellini with Sausage and Spinach

This is a keeper recipe. I used angel hair pasta and probably a little too much broth, so it came out  a little soupy, but the flavor is very good and I will be making this again!  Capellini with Sausage and Spinach

   
Makes 4 to 6 servings
Prep: 15 minutes
Cook: 10 minutes

2  teaspoons olive oil
1  pound sweet Italian sausage, cut into 1/2-inch-thick slices
1  large onion, chopped
2  large garlic cloves, chopped
2  14-ounce cans chicken broth
1/4  cup water
8  ounces capellini or vermicelli pasta, broken in half
2  10-ounce bags fresh spinach, coarsely chopped
1/4  teaspoon freshly ground pepper
1/3  cup heavy or whipping cream


Directions
1. Heat oil in a Dutch oven or stock-pot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned.
2. Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until pasta is al dente and spinach is wilted. Stir in heavy cream. Serve immediately. Makes 4 to 6 servings.

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