Recipes

[vabreeze]

A Google search resulted in this 'X' recipe.  The recipe's author stated: "Almond Jelly is a popular Chinese dessert that is cool and refreshing, especially after a big meal or on a hot summer day.  This is a family recipe from my dad.  If you’re allergic to almonds or just don’t like the taste, feel free to substitute vanilla for almond extract."

Source: Tasty Deliciousness

 Xingren Doufu  (Almond Jelly)-Yields 6-8 servings 

• 1 envelope unflavored gelatin
• 1 cup water
• 1 cup milk
• 1 cup sugar
• 1 tablespoon almond extract (OR substitute vanilla extract)
• 1 (15-oz) can fruit (such as peach or fruit cocktail) in heavy syrup

1. Put water in a pot over medium heat.  Slowly pour in gelatin while stirring constantly and breaking up any clumps.
2. Keep stirring while bringing water to a boil.
3. Stir in milk, sugar, and almond OR vanilla extract.
4. Pour into an 8″ x 8″ pan and cool.  Cover and refrigerate until set.
5. Cut jelly into 1-2″ cubes and spoon into serving bowls.  Top with canned fruit and its syrup.

NEXT INGREDIENT OR RECIPE STARTS WITH "Y"

[walker]

I think I will X-out the X letter but maybe I can count confectioner's sugar as X? X-Sugar?  I may have gotten this recipe here....thanks to someone.....

Apple Cider Donut Cake

1 YELLOW cake mix

1 cup apple cider

1/2 cup applesauce

3 eggs

1 Tablespoon brown sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

Coating...1 Tablespoon cinnamon, 1/3 cup sugar and

                1/3 cup butter, melted

Dipping Glaze...1 cup plus 2 Tablespoons X-Sugar

                          (Confectioner's) and 1/4 cup apple

                          cider....whisk together.

Preheat oven to 350.  Grease and flour a Bundt pan.

Combine all ingredients and pour into the pan.  Bake 40 minutes.  Cool 15-20 minutes.  Mix cinnamon and sugar for coating; melt butter.  Unmold cake onto rack or cookie sheet.  Pour melted butter over cake and coat with the cinnamon and sugar.  Serve with the dipping glaze on the side.

NEXT .... INGREDIENT OR RECIPE TITLE USING LETTER
               ..... Z

[walker]

@vabreeze .... good find for X....all set now to move onto letter....Z

[Zhills]

Oh, my goodness...Pinterest has enough different Zucchini recipes to last us for a long while!

                 

Stuffed Zucchini Blossoms

• 12-15 Zucchini Blossoms
• 1/2 cup Ricotta Cheese
• 1 oz grated Romano Cheese
• 1 oz Shredded Mozzarella Cheese
• 1 egg- lightly beaten
• Sea Salt and Black Pepper to taste
• Pinch of Granulated Garlic
• Cooking oil as needed

Egg Batter

• 2 whole eggs
• 1/4 cup milk
• 1/4 cup flour
• 1/4 cup grated Romano
• 1 Tablespoon chopped Basil or Italian Parsley

Instructions:

Blossom Stuffing

Mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.

Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

Egg Batter

Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.

Heat a large sauté pan and then add about ¼ inch of cooking oil to the pan.

Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.

Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.

Place finished blossom on paper towels to drain off any excess oil.

Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

Don't they look delicious?  

OK, let's start with A again for the next ingredient!

[walker]

@Zhills .....YES...delicious!  I love zucchini...thanks for new recipe!  

NEXT .... A

[Shihtzursqmom]

This is a recipe my great great aunt made when I was a child it’s very simple but good
I’m not sure the applesauce comes in this size jars anymore

APPLE Betty

1 28 oz jar unsweetened applesauce
1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 stick butter melted

Pour the applesauce in small buttered casserole dish
Mix the graham crackers, brown sugar and butter
Sprinkle over top of applesauce bake 350
25 / 30 mins until bubbly
You can eat by itself or serve over vanilla ice cream

Next B

[walker]

BROCCOLI Slaw

3 cups bow-tie pasta, cook and rinse

1 pkg. BROCCOLI slaw

1/2 cup+ dried cranberries

3 green onions, sliced

1 1/2 cup mayonnaise

2 Tablespoons vinegar

3 teaspoons sugar

1/2 cup slivered almonds

Mix together pasta, BROCCOLI slaw, cranberries and green onions; set aside.  Whisk together the mayonnaise, vinegar and sugar.  Pour on the BROCCOLI slaw mixture and blend all together.  Top with slivered almonds.  Refrigerate until serving.

NEXT ..... Letter..C...Ingredient or Recipe Title Using It

[Shihtzursqmom]

Homemade CAKE mix
From favorite family recipes
8 cups CAKE flour
6 cups sugar
1/4 cup baking powder
1 1/2 tsp salt
2 1/2 cup vegetable shortening

Combine flour, sugar, baking powder, and salt. Stir until well mixed.
Cut in shortening using a fork, a pastry cutter, or your fingers. Store in an airtight container for 10-12 weeks.

Vanilla CAKE

3 1/3 cup homemade CAKE mix
3/4 cup milk
3 egg whites
1 tsp vanilla

Combine the cake mix and milk whisk until well mixed
Add the egg whites and vanilla whisk until well combined
Pour into two greased and floured 8 inch round cake pans or one greased and floured 9 x 13 pan bake 375 for 20 -25 mins or until toothpick inserted into middle of the cake comes out clean
Let cool frost as desired

Next D or recipe of your choice

[house_cat]

Potato Salad with Dijon and Scallions

from Southern Living Magazine

• 3 pound multicolored fingerling potatoes, halved lengthwise

• 2 tablespoons plus 2 tsp. kosher salt, divided

• 1 bunch scallions

• 1 small red onion, thinly sliced (about 1/2 cup)

• 1/3 cup apple cider vinegar

• 1/4 cup plus 2 Tbsp. olive oil

• 1/4 cup whole-grain mustard

• 3 tablespoons fresh lemon juice (from 1 large lemon)

• 2 tablespoons Dijon mustard

• 2 teaspoons honey

Directions

1. Place potatoes, 8 cups water, and 2 tablespoons of the salt in a large saucepan, and bring to a boil over high. Reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 12 to 14 minutes. Drain and rinse with cold water until potatoes are room temperature, and transfer to a large bowl.

2. While potatoes boil, slice scallions into 1/2-inch pieces, keeping green and white parts separate. Set aside the green parts. Place white parts in a small microwavable bowl; add red onion, apple cider vinegar, and 1/2 teaspoon of the salt. Microwave on HIGH for 90 seconds. Stir mixture; press down on onion slices to submerge in vinegar. Let stand at room temperature 15 minutes; drain.

3. Whisk together oil, whole-grain mustard, lemon juice, Dijon mustard, honey, and remaining 1 1/2 teaspoons salt in a large bowl until blended. Add potatoes; toss to coat. Transfer mixture to a platter; sprinkle with scallion greens and pickled onion mixture.

Next recipe or ingredient begins with letter E

[Zhills]

Egg & Avocado Salad Wrap

What's better than a salad for lunch? 

A salad you can take on-the-go!  

ingredients

6 Hard Boiled Eggs (peeled and coarsely smashed)
2 tablespoons Hot Sauce (optional)
1 Celery Rib (slice in half lengthwise and diced)
1 Avocado (smashed with small chunks)
1-2 teaspoons Dijon Mustard
Pinch of Paprika
Salt
Freshly Cracked Black Pepper
1/4 cup Sun-dried Tomatoes (same size as celery)

Combine hardboiled eggs, hot sauce, celery, avocado, mustard, paprika, sun-dried tomatoes, salt & pepper. 
Adjust seasoning to taste with Paprika, Salt and Pepper.

Sliced Romaine Lettuce
Whole Wheat Wraps

Place a large scoop of the salad onto a wrap and top with some lettuce.

Roll the wrap similar to a burrito and serve.  Enjoy!

Next ingredient starts with an F.  Or your choice!