Vintage Lemonade

 

In the 1800's this is how people made lemonade—you can do it too! It's not that difficult, and tastes wonderful!

By Aunt Suzie

Ingredients:

• 5 lemons
• 1 ¼ cups white sugar
• 1 ¼ quarts water

Directions

• Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
• Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
• Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
• Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

Cake Mix Cinnamon Rolls

These cake mix cinnamon rolls are absolutely delicious. I make them the night before, take them out in the morning and let them rise. I have also made sticky buns with this recipe using a coconut/pecan frosting for the bottom of my pan. -All Recipes

Ingredients

• 2 ½ cups warm water
• 3 (.25 ounce) packages active dry yeast
• 1 (15.25 ounce) package white cake mix
• 4 ½ cups all-purpose flour
• ½ cup butter, softened
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• ¼ cup butter, melted
• ⅓ cup white sugar
• ¼ cup chopped pecans, or to taste

Directions

• Pour warm water into a bowl; add yeast and let stand until creamy, about 10 minutes.
• Combine yeast mixture, cake mix, and 3 cups of flour in a large bowl; stir well. Add remaining flour, 1/2 cup at a time, stirring well after each addition until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16-inch rectangle. Spread softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Pour melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in melted butter, then in sugar and pecan mixture, then arrange rolls snugly in the prepared pan. Cover rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes

Carrot Cake with Pineapple Cream Cheese Frosting

This rich, moist carrot cake recipe has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts, it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

By Meghan Miller

Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• ½ teaspoon salt

• 2 large eggs

• 1 ½ cups white sugar

• ¾ cup buttermilk

• ¾ cup unsweetened applesauce

• 2 tablespoons vegetable oil

• 2 teaspoons vanilla extract

• 2 ½ cups grated carrots

• 1 ½ cups chopped pecans

• 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved

Frosting:

• 1 (8 ounce) package Neufchâtel cheese, softened

• 1 tablespoon reserved pineapple juice

• 1 (16 ounce) package confectioners' sugar

• 1 teaspoon vanilla extract

• 1 pinch salt

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

• Make cake: Sift together flour, baking soda, cinnamon, and salt in a large bowl. Lightly beat eggs in a second large bowl; add sugar, buttermilk, applesauce, oil, and vanilla and mix until well combined. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into the prepared baking dish

• Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 45 to 50 minutes. Cool in the baking dish on a wire rack, about 1 hour. Cover the dish tightly with plastic wrap; refrigerate for 8 hours to overnight.

• Make frosting: Beat together Neufchâtel cheese and 1 tablespoon reserved pineapple juice in a medium bowl with an electric mixer until smooth. Add confectioners' sugar, vanilla, and salt; beat until frosting is smooth.

• Spread frosting over cold cake

Avocado Ranch Pork Chops and Rice

It only takes 5 minutes to prep this recipe for Avocado Ranch Pork Chops and Rice, which makes it perfect for a busy weeknight.  We show you how to cook the rice and the pork chops at the same time, so that you can have a home-cooked dinner on the table in 30 minutes!  Two pantry favorites, condensed cream soup and ranch dressing mix, blend with chili powder and Southwest seasoned vegetables for a Tex-Mex spin on the usual pork chops and rice.  Serve with fresh avocado and cilantro on top to make it look as good as it tastes!

Ingredients:

• 3 cups water
• 2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
• 1 envelope (1 ounce) ranch dressing mix (amount divided in recipe steps below)
• 1 1/2 cups uncooked long grain white rice
• 6 boneless pork chop, 3/4-inch thick (about 2 pounds)
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
• 3/4 cup milk
• 1/4 cup chopped fresh cilantro
• 1 avocado, pitted, peeled and diced (about 1 cup)

Instructions:

Tips

You can substitute 1 cup whole kernel corn (drained canned or thawed frozen) and 1 cup drained canned black beans for the Southwest vegetable blend, if you like.

Step 1

Heat the water, frozen vegetables and 1/2 package dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. 

Step 2

While the rice is cooking, season the pork with salt and pepper and sprinkle with the chili powder.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the pork and cook for 6 minutes (make sure the skillet and oil are hot before adding the pork to prevent sticking) or until browned on both sides.  Stir in the soup, milk and remaining 1/2 package dressing mix iand heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is done.

Step 3

Stir the cilantro into the hot cooked rice.  Top the pork with the avocado and additional chopped cilantro, if desired.  Serve the pork and sauce with the rice. -Campbells

Avocado Ranch Pork Chops and Rice

It only takes 5 minutes to prep this recipe for Avocado Ranch Pork Chops and Rice, which makes it perfect for a busy weeknight.  We show you how to cook the rice and the pork chops at the same time, so that you can have a home-cooked dinner on the table in 30 minutes!  Two pantry favorites, condensed cream soup and ranch dressing mix, blend with chili powder and Southwest seasoned vegetables for a Tex-Mex spin on the usual pork chops and rice.  Serve with fresh avocado and cilantro on top to make it look as good as it tastes!

Ingredients

• 3 cups water
• 2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
• 1 envelope (1 ounce) ranch dressing mix (amount divided in recipe steps below)
• 1 1/2 cups uncooked long grain white rice
• 6 boneless pork chop, 3/4-inch thick (about 2 pounds)
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
• 3/4 cup milk
• 1/4 cup chopped fresh cilantro
• 1 avocado, pitted, peeled and diced (about 1 cup)

Instructions

You can substitute 1 cup whole kernel corn (drained canned or thawed frozen) and 1 cup drained canned black beans for the Southwest vegetable blend, if you like.

Step 1

Heat the water, frozen vegetables and 1/2 package dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. 

Step 2

While the rice is cooking, season the pork with salt and pepper and sprinkle with the chili powder.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the pork and cook for 6 minutes (make sure the skillet and oil are hot before adding the pork to prevent sticking) or until browned on both sides.  Stir in the soup, milk and remaining 1/2 package dressing mix iand heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is done.

Step 3

Stir the cilantro into the hot cooked rice.  Top the pork with the avocado and additional chopped cilantro, if desired.  Serve the pork and sauce with the rice. -Cambell’s

Schaum Torte

Schaum Torte is a classic German dessert that's popular in Wisconsin. It is made with layers of airy meringue, whipped cream, and berries.

By BHG Test Kitchen and Sarah Martens

Very similar to a pavlova, Schaum Torte is a German meringue dessert that's often served in the Midwest, specifically Wisconsin. It features layers of airy meringue, whipped cream, and berries. Our Test Kitchen used raspberries when developing our Schaum Torte recipe but you could substitute sliced strawberries, black berries, blueberries, or other fresh fruit. Our recipe tasters loved the combination of the crisp meringue, fluffy whipped cream, and juicy berries.

When baking the meringue shell for a Schaum Torte, you want it to cook slowly and evenly until it is just barely golden brown. This helps keep the outside texture light and crisp, and the inside creamy and marshmallow-like. Let it cool completely before piling on the whipped cream and berries or else the filling will melt. Don't worry if the meringue falls a bit—that's exactly what should happen!

You don't need a piping back to make this easy dessert recipe, simply spoon the meringue mixture into a tall springform pan. Our Test Kitchen found that using a springform pan was the easiest way to keep the meringue shell from sticking once baked.

Ingredients

• 6 egg whites, at room temperature
• 1 teaspoon white or apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups sugar
• 1 1/2 cups whipped cream
• 2 cups raspberries

Directions

• Preheat the oven to 300°F. Line the bottom of a 10-inch springform pan with parchment paper. Cut a 25x2-inch-long strip of parchment paper. Arrange strip around sides of pans. Lightly grease the parchment paper to help prevent sticking.
• Beat the egg whites, vinegar, vanilla, and salt with an electric mixer on medium until soft peaks form.
• With the mixer on high, gradually add the sugar into the egg white mixture, 2 tablespoons at a time until the sugar is completely dissolved.
• Spread the meringue mixture into the prepared springform pan. Bake for 50 to 60 minutes or until lightly browned. Cool completely on a wire rack (meringue will fall a bit). Top with whipped cream and raspberries to serve.

Sesame Pasta Chicken Salad

A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.

Recipe by Ohines

Ingredients:

• ¼ cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• ½ cup vegetable oil
• ⅓ cup light soy sauce
• ⅓ cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• ⅓ cup chopped fresh cilantro
• ⅓ cup chopped green onion

Directions:

• Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
• In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
• Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. 

Crispy Indian Okra

This great okra side dish with Indian spices can also be served as a snack or appetizer.

Recipe by Rhinusmita

Ingredients

• 2 ½ cups fresh okra, ends trimmed
• 5 tablespoons chickpea flour (besan)
• 1 teaspoon ginger paste
• 1 teaspoon lemon juice
• ½ teaspoon red chile powder
• ¼ teaspoon ground turmeric
• 1 pinch asafoetida powder
• 1 pinch carom seeds
• salt to taste
• oil for frying
• 1 teaspoon chaat masala, or to taste (Optional)

Directions

• Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
• Serve sprinkled with chaat masala

Southern Salmon Croquettes

When your taste buds are craving something crispy and tender, this Salmon Croquette Recipe needs to be put on your menu. This is one hearty meal that is oh-so-full of flavor!

Salmon Croquettes are a southern classic. Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all! This is a great recipe for busy weeknights, but fancy enough for holidays and special events.

Ingredients

• ½ cup flour
• ¼ cup yellow cornmeal
• 15 ounces canned salmon
• 1 red bell pepper , finely chopped
• ½ cup sweet onion , diced
• 1 large egg , beaten
• 1 teaspoon Worcestershire sauce
• ½ teaspoon seasoned salt
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• ¼ cup mayonnaise
• ¼ cup cilantro , chopped
• Olive oil for frying

Instructions

• In a large bowl whisk together flour and cornmeal.
• Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
• Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
• Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
• Serve immediately with your favorite dipping sauce. 

Cashew-Crusted Caramel Cream Pie

Sweeten up your dessert routine with this eye-catching meringue pie. Nutty, salted cashews (in the crust, alongside graham cracker crumbs) perfectly complement the sweet caramel cream pie filling.

Ingredients

• 1 cup dry roasted and salted cashews
• 1 cup graham cracker crumbs
• ¼ cup granulated sugar
• ¼ cup butter, melted
• 1 cup packed dark brown sugar
• ⅓ cup all-purpose flour
• 1 ½ cup whole milk
• 3 egg yolks, lightly beaten
• 2 tablespoon butter
• 1 teaspoon vanilla
• Brown Sugar Meringue
• 3 egg whites
• ½ teaspoon vanilla
• ¼ teaspoon cream of tartar
• ⅛ teaspoon salt
• ⅓ cup packed brown sugar

Directions

• Preheat oven to 325°F. For crust, in a food processor combine cashews and graham cracker crumbs. Cover and process with several on/off pulses to form fine crumbs. Add granulated sugar and melted butter. Cover and process with several on/off pulses to combine. Spread mixture in a 9-inch pie plate; press evenly onto bottom and sides. Set aside.
• In a medium heavy saucepan stir together brown sugar and flour. Whisk in milk and egg yolks. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in 2 tablespoons butter until melted. Stir in vanilla. Cover and keep warm.
• Prepare Brown Sugar Meringue. Pour warm egg yolk mixture into crust. Immediately spread meringue over warm filling, sealing to edges of crust. Use a spoon to swirl meringue into peaks.
• Bake for 15 to 20 minutes or until meringue is firm and golden. Cool on a wire rack for 1 hour. Chill for 4 hours before serving; cover pie for longer storage.
• Brown Sugar Meringue
• In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add brown sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form (tips stand straight) and brown sugar is dissolved.
• Salted cashews add a nice flavor contrast to the sweetness of the pie. -BH&G

Shrimp and Soba Noodle Salad

I fell in love with the Panera Bread® Shrimp and Soba Salad, decided to recreate it myself, and fell in love with my recipe. This is now one of my favorites! -Recipe by Chantal Rogers

Ingredients:

• Orange Miso Dressing:
• ¼ cup miso paste
• ¼ cup canola oil
• 2 tablespoons rice vinegar, or more to taste
• 1 tablespoon grated orange zest
• 1 tablespoon orange juice
• 1 tablespoon grated fresh ginger root
• 1 teaspoon mirin (Japanese sweet wine)
• 1 teaspoon peanut butter
• 1 teaspoon chile garlic sauce
• 1 (8.8 ounce) package dried soba noodles
• 2 cups baby spinach
• 1 cup carrots, cut into matchstick-size pieces
• ½ cup shredded cabbage
• ½ cup sliced snow peas
• 8 cherry tomatoes
• 16 cooked shrimp, peeled and deveined
• 2 green onions, finely chopped
• 1 tablespoon toasted sesame seeds

Directions:

• Whisk miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chile garlic sauce together in a bowl until dressing is blended.
• Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender, 5 to 8 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated.
• Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots, cabbage, snow peas, and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.

Cook's Note:

Adjust the amount of rice vinegar to taste based on how tart you prefer it. I add 2 to 3 tablespoons.

-Allrecipes

How to Make Magnolia Cupcakes

By Kristina Vänni

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients:

• 1-1/2 cups self-rising flour
• 1-1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• Vanilla Buttercream Icing:
• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• Pink food coloring
• Sprinkles

Directions:

Step 1: Preheat the oven

Preheat the oven to 350°F. Line two 12-cup muffins tins with cupcake liners.

Step 2: Mix dry and wet ingredients

In a small bowl, combine the flours. Set aside.

In the large bowl of an electric mixer, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Step 3: Bake the cupcakes

Carefully spoon the batter into the cupcake liners, filling them three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Step 4: Make the icing

To make the icing, place the butter in a large mixing bowl. Add 4 cups of the confectioners’ sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes). The icing should be thick enough to be of good spreading consistency. You may not need all of the sugar.

If desired, add a few drops of pink food coloring and mix thoroughly.

Step 5: Frost the cupcakes

Generously frost each cupcake, adding a final flourish with the knife at the end to create the signature swirl on Magnolia cupcakes. Top with sprinkles.

How to Frost Cupcakes Like Magnolia Bakery

The key to perfect Magnolia Bakery cupcakes is the frosting and the technique. The vanilla buttercream used at the bakery is not technically a buttercream, but an old-fashioned confectioners’ sugar and butter frosting. It is essential to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

There is a special technique to achieve the signature Magnolia Bakery swirl. Don’t worry if you find yourself on a learning curve there. Even those who work at the bakery say it takes 40 hours to perfect this technique!

Start with a generous amount of frosting on your spreader. There’s no need to be skimpy here. Pile it high on top of the center of the cupcake, and then gently press it out to the sides while turning the cupcake and finish with a swirl flourish in the center. If this is your first time trying this technique, there are video tutorials online to see exactly how it is done.

Once frosted, top each cupcake with a few sprinkles.

How Long Do Homemade Magnolia Cupcakes Last?

Magnolia cupcakes can be kept at room temperature for up to 3 days. While the cupcakes can be refrigerated to last longer, you should know that the icing will set if chilled.

If you love all that New York’s culinary scene has to offer, you have to try a New York cheesecake next.

-Taste Of Home

Jaeger Schnitzel

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

Recipe by Helene Rose-Carson

Ingredients:

• 2 pounds boneless pork chops, cubed
• oil for frying
• 2 eggs, beaten
• plain bread crumbs
• 3 (1 ounce) packages dry mushroom gravy mix
• 1 pound fresh mushrooms, coarsely chopped
• 1 (16 ounce) package dry egg noodles

Directions:

• Pound out cubed pork, and cut in half.
• Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
• Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
• Serve pork over noodles and smother with gravy

Bangladeshi Spiced Shrimp and Green Bean Stir-Fry

 

By Dina Begum

Ingredients::

• 1/4 Cup vegetable oil
• 4 Garlic cloves, finely chopped
• 1 Medium onion, finely chopped
• 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
• 11 tsp. Kashmiri chile powder
• 1 tsp. ground coriander
• 3/4 tsp. ground turmeric
• 1/2 tsp. cayenne pepper
• 1/2  tsp. ground cumin
• 1 lb. green beans, ends trimmed, cut into 2" pieces
• 1 serrano chile, thinly sliced
• 1 lb. medium shrimp, peeled, deveined
• 1/4 cup chopped cilantro
• Steamed basmati rice and lemon wedges (for serving)

Preparation:

• Step 1
• Heat ¼ cup vegetable oil in a large skillet with a lid over medium. Cook 4 garlic cloves, finely chopped, stirring, until softened and barely golden, about 1 minute. Add 1 medium onion, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until translucent, about 5 minutes. Pour in ⅓ cup cold water, cover pan, and reduce heat to low. Cook, checking once or twice to avoid burning, until onion is very soft, about 5 minutes.
• Step 2
• Uncover pan and, using a potato masher, gently smash onion until smooth (the water should have evaporated and the oil risen to the surface). Stir in 1 tsp. Kashmiri chile powder, 1 tsp. ground coriander, ¾ tsp. ground turmeric, ½ tsp. cayenne pepper, and ½ tsp. ground cumin. Cook, stirring, 1 minute, then add ⅓ cup water and bring to a gentle simmer. Immediately add 1 lb. green beans, ends trimmed, cut into 2" pieces. Re-cover pan, increase heat to medium-low, and cook until crisp-tender, 6–8 minutes.
• Step 3
• Add 1 serrano chile, thinly sliced, 1 lb. medium shrimp, peeled, deveined, and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, re-cover pan, and cook until shrimp are opaque, about 5 minutes. Remove from heat and top with ¼ cup chopped cilantro.
• Step 4
• Serve stir-fry with steamed basmati rice and lemon wedges for squeezing over

-Pioneer Woman

Balsamic-Roasted Brussels Sprouts

By Zaynab Issa

This balsamic-roasted brussels sprouts recipe is designed to deliver deeply caramelized, tender, flavorful sprouts—and it couldn’t be easier to throw together. It all comes down to a few smart moves and a simple sweet-and-savory sauce that transforms into a delicious balsamic glaze once oven-roasted.

Avoid washing your sprouts to prevent waterlogging and sogginess, and to maximize their crispy potential. Instead, discard any blemished outer leaves before halving (or quartering, if those tiny cabbages are large). Using a preheated sheet pan speeds up roasting and cuts down the overall cooking time, resulting in brussels sprouts that are nicely golden brown and not mushy. Just make sure you add them (carefully!) to the hot baking sheet, arranging them flat side down and in a single layer so they don’t crowd and steam up instead. Balsamic vinegars vary widely in acidity and sweetness depending on the brand and quality, so start by adding 1 Tbsp. honey (or maple syrup to keep it vegan) and taste before adding more.

Serve this easy side dish along with other veggies, like roasted sweet potatoes and green beans for any casual weeknight. If you’re looking for other ways to eat your sprouts, try these just-as-easy recipes for air fryer or roasted brussels sprouts, which you can gussy up with toppings of your choice. (How does grated Parmesan or crumbled feta sound?) For something a bit more out of the box, try these brussels sprouts tacos or this raw, shaved brussels sprout salad. –Bonappetit

Ingredients:

• ¼ cup extra-virgin olive oil
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. (or more) honey
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 3 large garlic cloves, finely grated
• 2 lb. brussels sprouts, trimmed, halved, quartered if large
• Freshly cracked black pepper
• Flaky sea salt

Preparation:

Step 1: Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together ¼ cup extra-virgin olive oil, 3 Tbsp. balsamic vinegar, 1 Tbsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add 2 lb. brussels sprouts, trimmed, halved, quartered if large, along with any loose leaves; toss to coat.

Step 2: Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt. 

Japanese Beef Stir-Fry

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

Ingredients:

• 2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
• 3 tablespoons cornstarch
• 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
• ½ cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 4 cups sliced shiitake mushrooms
• 1 head Chinese cabbage (bok choy), thinly sliced
• 2 medium red peppers, cut into 2"-long strips
• 3 stalks celery, sliced
• 2 medium green onions, cut into 2" pieces
• Hot cooked regular long-grain white rice

Directions:

• Slice beef into very thin strips.
• Mix cornstarch, broth, soy and sugar until smooth. Set aside.
• Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
• Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Best Italian Sausage Soup

This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan! -Recipe by Perri Pender

Ingredients:

• 1 ½ pound of sweet Italian sausage
• 2 cloves garlic, minced
• 2 small onions, chopped 
• 2 (16 ounce) cans whole peeled tomatoes
• 1 ¼ cups dry red wine
• 5 cups beef broth
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2 zucchini, sliced
• 1 green bell pepper, chopped
• 3 tablespoons chopped fresh parsley
• 1 (16-ounce) package of spinach fettuccine pasta
• salt and pepper to taste

Directions:

• Step 1 … In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from the pan, reserving 3 tablespoons.
• Step 2 … Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
• Step 3 … Cover, and cook on Low for 4 to 6 hours.
• Step 4 … Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving. –All Recipes

Simple Caprese Salad

Traditional appetizer, but also makes a great main dish on a hot summer day. Feel free to add cooked eggplant and/or zucchini slices to this dish to make it heartier.

Recipe by stronglive1

Ingredients:

• 1 (12 ounces) jar of roasted red peppers, drained
• 16 slices of fresh mozzarella cheese
• 16 thick slices of ripe slicing tomato
• 32 leaves of fresh basil olive oil
• 1 pinch of ground black pepper to taste
• 1 (4 ounces) can sliced black olives, drained (Optional)

Directions:

• Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives. –All Recipes

Roasted Brussels Sprouts

 Recipe by Chef John

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved lengthwise
• ½ pound cipollini onions, stem and root ends trimmed
• 2 tablespoons butter
• salt and ground black pepper to taste
• 1 lemon, cut into wedges 

Directions:

• Step 1: Preheat an oven to 450 degrees F (230 degrees C).
• Step 2: Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
• Step 3: Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
• Step 4: Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
• Step 5: Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve. –All Recipes

Asian-Style Ground Beef Cabbage Wraps

All the flavors you love in "crack slaw" are here in a tidy cabbage wrap! Using ground beef, some Asian flavors, and toppings, create a tasty lunch that each person can customize. Don't want any heat? Leave out the Sriracha. Want more heat? Add some crushed red pepper. Can't stand cilantro? Use fresh parsley, instead. Make these the way you like them. Serve with additional coconut aminos or soy sauce, if desired.

Recipe by Bibi

Ingredients:

• 1 pound lean ground beef 
• 1 cup diced fresh mushrooms
• ½ cup diced onion 
• 3 tablespoons coconut aminos (soy-free seasoning sauce)
• 2 teaspoons Sriracha sauce, or to taste
• 2 teaspoons minced fresh ginger
• 1 large clove garlic, minced
• 1 teaspoon rice vinegar, or to taste
• 1 teaspoon sesame oil
• salt and ground black pepper to taste
• 8 leaves cabbage
• ½ cup matchstick-cut carrots
• 3 green onions, thinly sliced
• 8 sprigs cilantro, or to taste (Optional)
• 1 pinch sesame seeds (Optional)
• 1 pinch red pepper flakes (Optional)

Instructions:

• Step 1 … Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
• Step 2 … Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
• Step 3 … Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

-All Recipes