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The Food IDEA

The Food IDEA

Your Source for the Best and Newest in Recipes, Dining and All Things Food-related!

Create a Cold-Weather Solution

11/30/2016

 

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, such as by starting with this warm, comforting Chicken and Salsa Verde recipe.


Create a Cold-Weather Solution

(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.

Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors.

A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.

One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde
Recipe courtesy of chef Jonathan Waxman

Chicken:

  • 1          fresh free-range organic chicken (4 pounds)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4       cup extra-virgin olive oil
  • 1          lemon

Salsa Verde:

  • 1/4       cup capers in salt
  • 4          anchovy filets
  • 3          cloves garlic
  • 1/2       cup chopped fresh parsley
  • 1/2       cup chopped arugula
  • 1/2       cup chopped fresh basil
  • 1/2       cup chopped fresh cilantro
  • 1/4       cup chopped tarragon
  • 1/4       cup chopped fresh chives
  • 1/4       cup chopped fresh sage
  • 1          cup extra-virgin olive oil
  • 1/4       teaspoon sea salt

To make chicken:
  1. Heat oven to 450° F.
  2. Wash chicken in hot water. Dry with paper towels.
  3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
  4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
  5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
To make salsa verde:
  1. Soak capers in cold water 1 hour then drain.
  2. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
  3. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
  4. Add all herbs and olive oil.
  5. Season with sea salt. 

Pair each serving with Angeline California Rosé of Pinot Noir.

SOURCE:
Angeline Winery


Kid Food Hacks: Connect Kids with Food for Healthy Habits

11/25/2016

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Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to recent findings. Even when the weather is colder outside, these tips – plus this recipe for a Flower Salad – make it fun for families to learn about where their food comes from and help encourage kids to eat healthy for a lifetime.


Connect Kids with Food for Healthy Habits

(Family Features) More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties - the sweet little clementines. Even when the weather is colder outside, these tips make it fun for families to learn about where their food comes from and help encourage kids to eat healthy for a lifetime.

1. Grocery shop together or go to a farmers market. Many cities now have year-round indoor markets, where together you can select fruits and veggies to try. Often the farmers are there, so you can learn about produce and get ideas for how to prepare unfamiliar items at home.

2. Cook with your kids. Find fun recipes that let them explore fresh foods where they can be creative. Find age-appropriate ways to involve them, like stirring or measuring, and encourage them to get hands-on with recipes, such as this fun Flower Salad recipe from registered dietitian Ellie Krieger.

3. Explore the story of where some of their favorite foods come from. Kids learn and remember information when it comes in the form of a story. Cuties is giving families the chance to uncover those stories by encouraging them to submit questions using #AskAGrower on Facebook. Actual growers will answer with stories about how this sweet, seedless and easy-to-peel fruit is grown with care by their family of growers. A video series at cutiescitrus.com/our-story also helps bring the stories to life.

"Making learning about food fun is good for the whole family," Krieger said. "It encourages kids - and parents - to explore new foods and be more connected to where their food comes from. It's truly a 'healthy' conversation to have together."

Flower Salad
Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

  • 1 Cuties clementine
  • 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
  • 1/2 grape tomato
  • 1 celery stick, cut to 3 inches
  • 2 small leaves romaine lettuce
  • 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

  • 2 tablespoons plain Greek yogurt
  • 1/2 teaspoon honey
  • 1/4 teaspoon fresh lemon juice
  1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
  2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
  3. In small bowl, stir together yogurt, honey and lemon juice.
  4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

SOURCE:
Cuties


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Handy Holiday Hints

11/23/2016

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Make sure your holiday meal is a special one by following these simple tips for making the perfect holiday dinner, and try these recipes for Butterscotch Bubble Loaf and Watermelon Cranberry Sauce to complement your main dish.



Handy Holiday Hints

Simple steps to prep for a delicious turkey dinner

(Family Features) One of the most memorable moments at any holiday dinner is when a moist, delicious turkey is brought to the table. Everyone grabs their forks at the sight of a perfectly brown bird glistening with juicy flavor.

Make sure your holiday meal is a special one by following these simple tips for making the perfect holiday dinner:

Planning the Meal

  • Get your plans in writing, including your menu, how many people will attend, any special dietary needs of guests and what time you plan to serve the meal.
  • Buy the turkey early, and look for a bird with a pop-up timer in the breast, which ensures proper cooking time. Learn more at volkenterprises.com.

Thawing the Turkey

  • Thaw your turkey in the refrigerator for 24 hours per 5 pounds in weight. For example, a 20-pound bird takes four days to thaw. Thaw it faster by covering with cold water in the sink and changing the water every half hour per pound of turkey.
  • Don’t unwrap a frozen turkey before thawing.
  • Refrigerate the turkey as soon as it has thawed, or cook it immediately.

Preparing the Bird

  • Baste the turkey with extra-virgin olive oil, butter, margarine or wine.
  • For an unstuffed turkey, place a stalk or two of celery, seasonings, a cut-up onion and a handful of parsley in the cavity to keep it moist.
  • If you stuff the turkey, pack the neck and cavity loosely with stuffing prepared just before you plan to cook the bird.
  • Heat oven to 325 F. Place turkey breast-side-up on a rack in a shallow roasting pan.
  • Lay a “tent” of foil loosely over the turkey to prevent over-browning.
  • The turkey is done when the meat thermometer is 180 F and the stuffing is 165 F. If you don’t have a meat thermometer, look for the red stem to go up on the pop-up timer, press a thumb and forefinger into the thick part of the drumstick to see if it feels soft or wiggle a drumstick to see if it moves easily.
  • For easier carving, let the turkey stand at room temperature for at least 20 minutes.

Preparing Homemade Rolls

  • Purchase Frozen Rhodes Ready to Bake Rolls, which give you that original homemade taste with no preservatives.
  • Coat baking pan and large sheet of plastic wrap with nonstick cooking spray. Place frozen dough on the pan and cover with oiled plastic wrap so it won’t stick to the rolls as they rise.
  • Let rolls rise for 4-5 hours, until they double in size. Carefully remove the plastic wrap.
  • While you are carving your turkey, put rolls in the oven at 350 F and bake 15-20 minutes, until golden brown.
  • Brush tops with butter or olive oil, if desired.
  • Dinner rolls can also be used to create side dishes or desserts, such as this Butterscotch Bubble Loaf.

Don’t Forget the Add-Ons

  • Surprise your guests with something different from years prior, such as new recipes or add-ons. For example, if you serve salad add something new, such as olives, pearl onions, raisins, nuts or mandarin oranges.
  • Mashed potatoes are expected. For a flavor kick, try adding mustard, garlic or other flavors when mashing.
  • Add color to your favorite green vegetables by placing pimento or strips of steamed red bell on top.
  • Try an unconventional take on stuffing, such as making stuffin’ muffins in muffin tins or serving stuffing inside an empty green bell pepper.

Serving a Sweet Treat

  • Watermelon is a source of antioxidants and vitamins, and has more lycopene than any other raw fruit or vegetable.
  • You can also opt to serve a sweet treat with your turkey with this recipe for Watermelon Cranberry Sauce.

Planning for Leftovers

  • After two hours at room temperature, cooked food should be stored in the refrigerator.
  • If possible, carve the entire turkey before the meal and store the extras as soon as everyone has a plate.
  • There are many great recipes that feature leftover turkey, such as stir-fry with vegetables, wraps, tacos, burritos and, of course, good, old-fashioned turkey sandwiches.

To help with planning and preparation, and for more delicious recipe ideas for your holiday gathering, visit culinary.net. To learn more about food promotion and view a photo gallery of classic celebrities, such as Bob Hope, Phyllis Diller, Abbott and Costello, Dinah Shore and others, with turkey and other foods, visit adventuresinpr.com.

Butterscotch Bubble Loaf
Recipe courtesy of rhodesbread.com

  • 24        Rhodes Yeast Dinner Rolls, thawed but still cold
  • 1/2       box non-instant butterscotch or vanilla pudding mix
  • 1/2       cup pecans, chopped
  • 1/2       cup brown sugar
  • 1/2       cup butter or margarine
  1. Heat oven to 350° F.
  2. Cut dinner rolls in half and dip in dry pudding mix. In sprayed Bundt pan, arrange rolls, alternating with pecans. Sprinkle any remaining pudding mix over top.
  3. Combine brown sugar and butter. In microwave, heat together about 1 1/2 minutes until butter is melted and syrup is formed. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until doubled in size, or even with top of Bundt pan.
  4. Carefully remove wrap. Bake 30-35 minutes. Cover with foil for last 15 minutes of baking.
  5. Immediately after baking, loosen foil from sides of pan with knife and invert onto serving plate.

Watermelon Cranberry Sauce
Recipe courtesy of watermelon.org
Servings: 4

  • 4          cups fresh cranberries
  • 1/2       cup organic sugar
  • 1          teaspoon vanilla extract
  • lemon juice (from 1 lemon)
  • lemon zest (from 1 lemon)
  • 1/2       cup maple syrup
  • cinnamon
  • 2          cups minced watermelon
  1. In 3-quart saucepan over medium-low heat, heat cranberries, sugar, vanilla, lemon juice and lemon zest until simmering. Simmer gently, stirring occasionally, until cranberries are tender, about 15-20 minutes.
  2. Reduce heat to low and add maple syrup and cinnamon to pan. Simmer another few minutes.
  3. Remove from heat to rest 10 minutes. Stir in watermelon and serve warm, or chill and serve cold.

Photo courtesy of Getty Images (holiday dinner table with turkey and vegetables)

SOURCE:
Culinary.net


Comments

Recipe Idea of the Day: Bring Maple to Your Table

11/22/2016

 

Some foods just seem to evoke the smell, taste and feel of chilly weather months. As a beloved fall and winter flavor, maple syrup can be much more than a breakfast condiment or pancake topping – it can be an impressive way to transform simple, seasonal snacks, like with these recipes for New England Maple Apple Dip and Homemade Maple Cream Soda.


Bring Maple to Your Table

Flavorful food and beverage pairings for winter

(Family Features) Some foods just seem to evoke the smell, taste and feel of chilly weather months.

As a beloved fall and winter flavor, maple syrup can be much more than a breakfast condiment or pancake topping - it can be an impressive way to transform simple, seasonal snacks.

A delicious beverage or dessert can be enhanced with the flavor of maple. For example, chef Megan Miller, of Baker Miller in Chicago, recommends the crisp, fresh taste of Homemade Maple Cream Soda as a seasonal beverage that pairs perfectly with the smoky kick of Stacy's(r) Fire Roasted Jalapeno Pita Chips - a pantry staple in her home.

For a sweet treat, chef Joanne Chang, of Flour in Boston, suggests New England Maple Apple Dip. This dip delivers the flavors of the season with maple syrup, fresh apples and cinnamon as another delectable accompaniment to pita chips.

By combining these seasonal ingredients, you can create delicious pairings and mouthwatering desserts for winter. Find more chef selections and featured pairings at stacyssnacks.com.

New England Maple Apple Dip
Prep time: 5 minutes
Servings: 6

  • 1 cup cream cheese
  • 1/2 cup maple syrup
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup Greek yogurt
  • 2 apples, peeled and chopped into 1/4-inch cubes
  • Stacy's Cinnamon Sugar Pita Chips or Stacy's Simply Naked Pita Chips
  1. Using food processor, blend cream cheese with maple syrup, cinnamon and salt until smooth.
  2. Fold Greek yogurt into cream cheese mixture; mix in apples.
  3. Serve with pita chips.

Homemade Maple Cream Soda
Prep time: 1 minute
Servings: 1

  • 1/2 ounce maple syrup
  • 1 tablespoon warm water
  • ice cubes
  • 6 ounces sparkling water
  • orange or lemon, for garnish
  • Stacy's Fire Roasted Jalapeno Pita Chips
  1. Stir maple syrup in warm water to dissolve.
  2. Add ice and sparkling water; stir and garnish with orange or lemon.
  3. Serve with pita chips.

SOURCE:
Stacy's

Savory Holiday Flavors Made Simple

11/22/2016

Comments

 

A holiday season filled with gatherings and celebrations with friends and family calls for easy dishes that bring exquisite flavor to your festivities. One way to spend less time in the kitchen and more time celebrating is to plan for quick-prep dishes you can have on the table with next-to-no fuss, like these recipes for Ham and Cheddar Cranberry Melt or Barbecue Pull-Apart Sliders.


Savory Holiday Flavors Made Simple

(Family Features) A holiday season filled with gatherings and celebrations with friends and family calls for easy dishes that bring exquisite flavor to your festivities. One way to spend less time in the kitchen and more time celebrating is to plan for quick-prep dishes you can have on the table with next-to-no fuss.

The perfect centerpiece to your holiday table, Smithfield's Signature Spiral Sliced Ham is fully cooked, hickory-smoked and easy to prepare. All you need are a few sides and your meal is complete. You can use the leftover slices to create a delicious next-day brunch or lunch dish, like this Ham and Cheddar Cranberry Melt.

If you're in need of a simple holiday hors d'oeuvre or entertaining recipe that you can plan ahead, look for convenient meal-helpers like Smithfield's Sweet & Smoky Pork Roast. Pre-seasoned and perfect for the slow cooker, this roast delivers tender, juicy perfection with minimal prep work. Plus, it can serve as the base for an endless number of festive dishes, like these sweet and savory Barbecue Pull-Apart Sliders.

For more quick and easy holiday recipes, visit Smithfield.com.

Ham and Cheddar Cranberry Melt
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 4 sandwiches

  • 8 slices bread
  • 6 tablespoons butter, softened
  • 1 1/4 pounds Smithfield Signature Spiral Sliced Ham, sliced
  • 3/4 pound white cheddar cheese, sliced
  • 1 cup whole berry cranberry sauce
  • 3 cups (2 ounces) salad greens
  1. Heat heavy-bottomed skillet over medium-low heat.
  2. Butter one side of two slices of bread then turn buttered side down. Top one slice with 5 ounces ham slices and the other with 3 ounces cheese slices; transfer to skillet face up and cook 5-7 minutes, or until bread is lightly browned and cheese is beginning to melt.
  3. Remove sandwich halves from skillet and transfer to cutting board and repeat to make three additional sandwiches.
  4. Top ham side with cranberry sauce and greens, and place cheese side of bread on top to finish sandwich. Cut in half to serve.

Barbecue Pull-Apart Sliders
Prep time: 15 minutes
Cook time: 4 hours, 30 minutes
Makes: 18 sliders

  • 1 Smithfield Sweet & Smoky Pork Roast
  • 1/2 cup barbecue sauce
  • 18 jalapeno or butter Hawaiian dinner rolls, sliced in half horizontally
  • 9 dill pickle stackers, cut in half
  • 5 large slices sharp cheddar cheese
  • 2 tablespoons melted butter
  • barbecue seasoning
  1. Place roast in 3- to 4-quart slow cooker. Cook on high 4-5 hours (Low: 8-10 hours).
  2. Heat oven to 375 F.
  3. Remove roast from cooker; discard juices. Use tongs or two forks to pull pork; mix in barbecue sauce.
  4. Arrange bottom half of rolls in 13-by-9-by-2-inch baking pan. Spoon pulled pork evenly over top. Place dill pickle on each sandwich and lay cheese slices on top to cover all sandwiches.
  5. Place tops on rolls and brush with melted butter. Sprinkle tops with barbecue seasoning.
  6. Bake about 15 minutes until cheese is melted and top buns are slightly crisp. Serve warm.

SOURCE:
Smithfield


Comments

Celebrate Friendsgiving with Lamb

11/19/2016

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This year, flex your culinary muscle and opt for something adventurous at your Friendsgiving table with American lamb, the perfect choice for sharing something deliciously different at your feast, thanks to recipes like Sheet Pan Rack of Lamb with Maple-Roasted Brussels Sprouts, Delicata Squash and Pears and Lasagna with Lamb Ragu.


Celebrate Friendsgiving with Lamb

(Family Features) This year, flex your culinary muscle and opt for something adventurous at your Friendsgiving table.

American lamb is the perfect choice for anyone who wants to share something deliciously different at their feast. It’s sourced from local farms and its versatility lends itself to a variety of flavors and celebrations.

The American Lamb Board offers impressive yet approachable recipes fit for Friendsgiving, from a Sheet Pan Rack of Lamb with Maple-Roasted Brussels Sprouts, Delicata Squash and Pears to this Lasagna with Lamb Ragu. For more recipes to include lamb at your feast, visit AmericanLamb.com.

Lasagna with Lamb Ragu
Serves: 12

  • 3 1/2    pounds American lamb stew meat
  • 2          cans (28 ounces each) whole peeled tomatoes
  • 1          can (6 ounces) tomato paste
  • 1          medium yellow sweet onion, finely diced
  • 1/4       cup fresh oregano leaves
  • 4          garlic cloves, minced
  • 3 1/2    teaspoons kosher salt, divided
  • 3          containers (15 ounces each) part-skim milk ricotta cheese
  • 1          ball (8 ounces) fresh mozzarella cheese, coarsely grated
  • 1 1/2    cups finely grated Parmesan cheese, divided
  • 1/4       cup thinly sliced fresh basil
  • 1/4       cup chopped fresh parsley
  • 2          large eggs
  • 1/2       teaspoon freshly ground pepper
  • extra-virgin olive oil
  • 20        ounces oven-ready lasagna noodles (about 24 noodle sheets)
  • 1          pound fresh mozzarella, cut into 12 slices
  • 12        fresh basil leaves
  1. In large Dutch oven, combine lamb, tomatoes and their juice, tomato paste, onion, oregano, garlic and 2 1/2 teaspoons salt. Bring to boil over medium-high heat then reduce to low and slowly simmer, covered, until meat is tender and shreds easily, 4-6 hours.
  2. Once tender, shred meat and stir into sauce (gently pressing meat with potato masher works well). If necessary, continue simmering 5-10 minutes uncovered to thicken slightly. Taste and adjust seasoning with more salt, as needed.
  3. Heat oven to 375° F.
  4. In large bowl, combine ricotta, mozzarella, 1 cup Parmesan, basil, parsley, eggs, remaining salt and pepper until smooth. Cover and refrigerate until needed.
  5. Grease large roasting pan (14-by-10 inches) with olive oil.
  6. Spread 1/4 of the sauce on bottom of pan, and top with 1/4 of the lasagna noodles followed by 1/2 of the ricotta mixture. Top with another 1/4 of the lasagna noodles, followed by 1/4 of the sauce and 1/4 of the lasagna noodles. Next, top with remaining ricotta mixture then 1/4 of the sauce. Finish with remaining noodles and sauce.
  7. Sprinkle top with remaining Parmesan then arrange sliced mozzarella in single layer. Lightly spray piece of foil with cooking spray, cover lasagna and bake until hot and bubbly, and cheese on top is melted, about 45 minutes.
  8. Switch oven to broil. Remove foil and position lasagna so that the top is about 4 inches from broiler. Broil until cheese is crusty around the edges and blistered in spots, 3-5 minutes.
  9. Remove from oven and rest about 10 minutes. Slice and garnish with basil to serve.

SOURCE:
American Lamb Board

Comments

Sweet Treats Worth Celebrating

11/8/2016

Comments

 

Creating baked goods to show your love for family and friends is one of the most thoughtful ways to display care and friendship any time of year, but especially during the holidays when they are typically shared and enjoyed the most. For a special brunch with loved ones this holiday season, consider serving a light, flaky option, such as this Strawberry Cheesecake Crescent Ring, or finish off a gathering with this Sugar-Dusted Apple Bundt Cake for dessert.


Sweet Treats Worth Celebrating

(Family Features) Creating baked goods to show your love for family and friends is one of the most thoughtful ways to display care and friendship any time of year, but especially during the holidays when they are typically shared and enjoyed the most.

For a special brunch with loved ones this holiday season, consider serving a light, flaky option, such as this Strawberry Cheesecake Crescent Ring, or finish off a gathering with this Sugar-Dusted Apple Bundt Cake for dessert. These recipes are perfect for holiday entertaining, but easy enough to add a special touch to any meal throughout the year.

With Lucky Leaf Fruit Fillings as the key ingredient to these fabulous treats, you can make delicious sweets with ease. The exceptional tastes of the fillings – which come in popular flavors like apple, blueberry, cherry and strawberry – give you multiple options with their convenience and versatility to serve up sensational holiday treats.

Find more recipes featuring mouthwatering treats for all your holiday celebrating at luckyleaf.com.

Strawberry Cheesecake Crescent Ring
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

  • 1          package (8 ounces) cream cheese, softened
  • 1/4       cup granulated sugar
  • 1/2       teaspoon almond extract
  • 2          tubes crescent rolls
  • 1          can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling & Topping

Icing:

  • 1/2       cup powdered sugar
  • 3          teaspoons milk
  1. Heat oven to 375° F.
  2. In mixing bowl, combine cream cheese, sugar and almond extract. Beat mixture until smooth.
  3. Unroll crescent dough and separate into triangles. On 14-inch ungreased pizza pan, arrange triangles with points toward outside of pan and wide ends overlapping at center, leaving 4-inch opening in center. Press overlapping dough to seal.
  4. Spoon cream cheese mixture over wide ends of crescent rolls. Top with fruit filling. Fold pointed ends of triangles over filling, tucking points under to form ring.
  5. Bake 12-15 minutes, or until crescents are golden brown. Cool 5 minutes.
  6. To make icing: In small mixing bowl, combine powdered sugar and milk; whisk until smooth. Drizzle over crescent ring and serve.

Sugar-Dusted Apple Bundt Cake
Prep time: 15 minutes
Cook time: 1 hour
Servings: 12

  • 2          cups sugar, plus 2 tablespoons, divided
  • 1/2       teaspoon ground cinnamon
  • 3          cups all-purpose flour
  • 1/2       teaspoon salt
  • 2 1/2    teaspoons baking powder
  • 1          cup vegetable oil
  • 4          eggs, beaten
  • 1/3       cup orange juice
  • 2          teaspoons vanilla extract
  • 1          can (21 ounces) Lucky Leaf Premium Apple Fruit Filling & Topping
  1. Heat oven to 350° F. Grease and flour 10-inch tube pan or Bundt cake pan.
  2. In small bowl, mix together 2 tablespoons sugar and cinnamon, and sprinkle bottom and sides of pan.
  3. In large bowl, combine flour, salt, baking powder and remaining sugar. Stir in oil, eggs, orange juice and vanilla; mix well. Add fruit filling and stir. Pour batter evenly into prepared pan.
  4. Bake uncovered 1 hour. Let cool 15 minutes.
  5. Invert onto serving plate and cool. Drizzle with citrus glaze (recipe below), if desired.
  6. For glaze: In medium bowl, beat 1 cup powdered sugar and 1 tablespoon orange juice 1 minute, or until smooth. Add additional orange juice by the teaspoon, if needed, for desired consistency.

SOURCE:
Lucky Leaf


Comments

Today's Recipe: Spaghetti Pie

11/7/2016

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Here is what you'll need to make SPAGHETTI PIE! Enjoy! From Tasty.


INGREDIENTS
  • Pasta Crust
  • 4 ounces angel hair (broken in half 2 times)
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 cup parmesan cheese, grated
  • 1 large egg, beaten
  • 2 tablespoons bread crumbs


Filling
  • 2 tablespoons oil (vegetable or canola)
  • 1 small onion, diced
  • 8 ounces ground beef (90% lean)
  • 1 (15 ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon basil minced
  • 1 cup ricotta
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 ½ cups shredded whole milk mozzarella cheese




PREPARATION

Pie Crust
  • Preheat Oven to 350˚F/180˚C.
  • Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch pieces.
  • Cook until al dente (about 3 minutes) and drain well.
  • In medium-sized bowl, mix warm cooked pasta with garlic, butter, grated parmesan, egg, and bread crumbs. Still until well incorporated and the butter and cheese have completely melted.
  • Press pasta mixture into a deep 10-inch pie plate or casserole dish.
  • Bake 15-20 minutes, until crust is set and edges have started to brown


Filling
  • Heat oil over medium heat in a large skillet. Add onions and cook until softened, about 3 minutes. Add in ground beef and cook until lightly browned. Using a spoon, drain off any excess fat that accumulates in the pan. Stir in tomato sauce, tomato paste, and sugar. Simmer until slightly thickened, about 5 minutes. Remove from heat and mix in basil. Season with salt and pepper.
  • In a small bowl, mix together ricotta, egg, and oregano.
  • Spread ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture then cover with mozzarella. Bake at 350˚F/180˚C for 25 minutes or until golden brown on top.
  • Let cool for 15-20 minutes before serving.
  • Enjoy!


Fancy-Pants Parmesan Crisps (optional for garnish)
  • Pour a tablespoon of parmesan cheese onto a baking sheet lined with parchment paper.
  • Bake at 400˚F/200˚C until cheese has melted and become golden and crisp, about 5 minutes.
  • Let cool before removing from parchment paper.
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