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09-18-2020 05:24 PM - edited 09-23-2020 01:06 AM
Gingerbread
The New Bundt Pan Cookbook
Cider Mill Press Book Publishers, 2017
Pages 90-91
Featured Ingredient: BROWN SUGAR
1/2 cup unsalted butter, additional for coating the Bundt pan
1 cup brown sugar
2 eggs, room temperature
1/2 cup molasses
1 & 1/2 cups flour
1 Tsp baking soda
1/2 Tsp salt
2 Tsps ground ginger
1 Tsp cinnamon
1/4 Tsp ground cloves
Preheat oven to 350 degrees. Liberally coat the Bundt pan with butter and lightly flour, taping out the excess to make a thin, even coat.
Cream together the butter and sugar until the mixture is fully combined. Then add the eggs, one at a time and beat until thoroughly incorporated. Add the molasses and continue beating until well combined.
In a separate medium mixing bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Add flour mixture to butter - sugar mixture and mix briefly just until ingredients have been incorporated.
Transfer the mixture to the prepared Bundt pan and spread batter evenly throughout. Bake at 350 degrees for 40 to 45 minutes until an inserted toothpick comes out mostly clean.
Let the cake rest for 30 minutes, then turn out of the pan and allow to cool completely on a wire rack.
Next Ingredient: POSTER'S CHOICE
aroc3435
Washington, DC
09-19-2020 01:22 PM - edited 09-19-2020 01:24 PM
Toss the bell peppers, onion, tomatoes, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper. Let sit for 5-10 minutes.
Just before serving, toss with the sunflower kernels, parsley and basil. Garnish with sumac and serve.
Next Ingredient: DILL PICKLE JUICE
09-19-2020 06:01 PM - edited 09-19-2020 06:02 PM
@GenXmuse ...hope you like the turkey recipe when you make it.
Dill Pickle Coleslaw
1 lb. coleslaw mix
1/3 cup mayonnaise
2 Tablespoons sugar (or Sweetener)
1/3 cup dill pickles, chopped (or more if desired)
1/4 cup DILL PICKLE JUICE
1/2 teaspoon garlic powder
1/4 teaspoon salt
Pinch of pepper
Put coleslaw mix in large bowl. Mix together mayonnaise, sugar, dill pickles, DILL PICKLE JUICE, garlic powder, salt and pepper. Add to coleslaw mix and combine well.
Refrigerate for 2 hours before serving.
NEXT INGREDIENT ..... CAULIFLOWER
09-20-2020 02:07 PM
Cauliflower Crust Grilled Cheese
Not as easy as grabbing a few slices of bread but a great alternative to get more veggies in your diet.
Ingredients
Makes 2 grilled cheese sandwiches
Cauliflower crust “bread” slices
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice) I just buy fresh pre-riced bag
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Grilled cheese
1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature
Directions
Cauliflower crust “bread” slices
Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt and pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into 4 square.
Place in the oven and bake for about 16 minutes until golden.
Remove and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)
Assemble cauliflower crust grilled cheese
Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread (preferably the top part).
Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
Next Ingredient: Roma Tomatoes
09-20-2020 08:01 PM - edited 09-20-2020 08:17 PM
Tomato Pie
1 pie shell
4 - 5 Roma Tomatoes sliced
1/4 cup diced green onion
1/2 tsp sweet basil
1/2 tsp Italian seasoning
1/2 tsp each salt and pepper
3/4 cup shredded cheddar cheese
3/4 cup shredded Mozzarella cheese
1/2 cup Mayonnaise (real mayo)
Heat oven to 425 degrees. pierce pie shell with fork, and bake for 5 minutes.
Reduce heat to 400 degrees.
Place cut tomatoes in baked pie shell.
Spread green onions on top of tomatoes.
Mix the seasonings together and sprinkle over tomatoes and onion
Combine cheeses and mayo, and spread on the top of the seasoned tomatoes.
Bake 20 - 25 minutes.
Cool before slicing.
Note: I've made this recipe for years - always good as a side dish, light meal or appetizer.
Next ingredient: Apples
09-22-2020 07:23 AM - edited 09-22-2020 09:04 AM
This recipe was in my inbox yesterday from TOH and I will be making a smaller quantity of it this weekend. I love good coleslaw so I know I'll like this version-- sort of a slaw/Waldorf salad in one dish.
Farmhouse Apple Coleslaw
Prep: 20 min. + chilling. 12 servings
Ingredients
4 cups shredded cabbage*
1 large APPLE, chopped
3/4 cup raisins
1/2 cup chopped celery
1/4 cup chopped onion **
1/4 cup mayonnaise***
2 TBS lemon juice
1 TBS sugar
1 TBS olive oil
1/2 tsp salt
1/8 tsp pepper
*VaBreeze will substitute packaged coleslaw mix with carrots
**VB will substitute sliced green onions
***VB will substitute bacon-flavored mayo
VB's add-ons: jicama sticks, pineapple pieces, and walnuts
Directions
In a serving bowl, combine the cabbage, apple, raisins, celery and onion.
In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat.
Cover and refrigerate for at least 30 minutes.
Test Kitchen noted: The apple and raisins add a natural sweetness, so there's only a small amount of added sugar.
Next ingredient -- ASPARAGUS
09-22-2020 03:16 PM
09-22-2020 10:57 PM - edited 09-22-2020 11:57 PM
Bacon Horseradish Dip
Featured Ingredient: HORSERADISH SAUCE
For the Horseradish Sauce mix together:
1 cup mayonnaise
6 Tbsps sour cream
2 to 3 Tbsps prepared horseradish (I use 3)
4 Tsps Dijon mustard
dash of salt and pepper (I use white pepper)
Combine the above thoroughly with:
12 oz. well softened cream cheese
1/2 to 3/4 cup very crispy well crumbled bacon
Garnish with minced fresh or dried parsley.
Besides using as a dip, this can be mixed into cooked mashed potatoes and used as a topping on your favorite recipe for Poor Man's Cottage Pie (made with ground beef or leftover beef roast) or the classic Shepherd's Pie recipe which features leftover lamb roast or ground lamb.
aroc3435
Washington, DC
Next Ingredient: Your favorite recipe using any LIQUOR or a LIQUEUR
09-23-2020 09:48 AM - edited 09-23-2020 01:53 PM
Good one for Fall......especially when we can enjoy large gatherings again.
Hot Cider
6 cups Apple Cider
1 cup AMARETTO
cinnamon sticks
orange slices
Mix apple cider and AMARETTO in crock pot. Add a few cinnamon sticks and orange slices. Put on low until warm and enjoy! (Can also heat on stove to hurry up process and then keep warm in crock pot....add cinnamon sticks and orange slices in crock pot.)
NEXT INGREDIENT ..... PECANS
09-23-2020 09:57 AM
Turtles
INGREDIENTS
Cookies:
½ cup firmly packed brown sugar
½ cup margarine or butter, softened
¼ teaspoon vanilla
1/8 teaspoon imitation maple flavor, if desired
1 egg
1 egg, separated
1 ½ cups all purpose or unbleached flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup pecan halves, split lengthwise
Frosting:
1/3 cup semisweet chocolate chips
3 tablespoons milk
1 tablespoon margarine or butter
1 cup powdered sugar
DIRECTIONS
1 In large bowl, combine brown sugar and 1/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well.
2 Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling.
3 Heat oven to 350°F. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show).
4 Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
5 In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency.
Frost cooled cookies.
Let frosting set before storing. Store in tightly covered container.
Next ingredient: Tarragon
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