Steamed jasmine rice is a good accompaniment to this sweet-savory dish, but you can also serve it with lettuce leaves for wrapping or on a bed of watercress.
What You'll Need
2 Tbs. soy sauce
2 Tbs. fresh lime juice
1 1/2 Tbs. light brown sugar
1 Tbs. fish sauce
5 cloves garlic, minced
3 Tbs. peanut or canola oil
Kosher salt and freshly ground black pepper
1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
1 medium yellow onion, sliced into 1/4-inch-thick wedges
3 Tbs. chopped salted peanuts, preferably toasted
2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced
Sweet Potato Souffle
4 large sweet potatoes
2 Tbsp. olive oil
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup brown sugar
1/2 cup frozen orange juice from concentrate
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 pinch salt
4 large egg whites
2 Tbsp. sugar
2 oranges cut in thin slices
Preheat oven to 350°F. In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender. Drain and peel the potatoes and place in a large mixing bowl. Mash well. Add the olive oil, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt. Beat well with a mixer. Spoon mixture into an oiled, ovenproof gratin dish. Bake until the potatoes are hot, about 25 minutes. While the soufflé is cooking, make the meringue. In a clean bowl, whip egg whites until almost stiff. Gradually add the sugar and continue to beat until soft peaks form. During the last five minutes of cooking the soufflé, top with the meringue mixture. Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges
Be ready for loads of compliments when you serve up this yummy Cherry Nut Cobbler. Lots of shortcuts make it easy for you, but they'll never know that you didn't really fuss!
Cooking Time: 30 min
· 2 (21-ounce) cans cherry pie filling
· 1/2 cup chopped walnuts
· Zest of 1 orange
· 1 cup biscuit baking mix
· 1/2 cup milk
· 1 egg
1. Preheat oven to 400 degrees F. Coat a 2-quart baking dish with cooking spray.
2. In a large bowl, combine cherry pie filling, walnuts, and orange zest; mix well. Pour into prepared baking dish; set aside.
3. In a medium bowl, whisk remaining ingredients until well blended. Pour over cherry mixture.
4. Bake uncovered for 30 to 35 minutes, or until crust is golden.
Baked ziti is a favorite Italian pasta dish, and our Better Baked Ziti is soconvenient to make, you can easily turn out a restaurant-style baked pasta dish even on a busy weeknight. Now isn’t that “better” than a high-priced restaurant tab?
· 1/2 pound ziti
· 1 (15-ounce) container ricotta cheese
· 3 cups (12 ounces) shredded mozzarella cheese, divided
· 3 cups spaghetti sauce, divided
· 1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a large pot of boiling, salted water, cook ziti until just barely tender; drain and place in a large bowl.
3. Mix ricotta cheese and half the mozzarella cheese with the ziti. Cover bottom of prepared pan with half the spaghetti sauce. Spoon ziti mixture into pan; cover with remaining spaghetti sauce. Sprinkle with Parmesan cheese and top with remaining mozzarella cheese.
4. Bake 20 to 30 minutes, or until cheese melts and is light golden.
These tender Fall-off-the-Bone Short Ribs get their flavor from our secret ingredient that's sure to surprise you! They're perfect for the cooler months, but also a year-round one-pot favorite your gang will look forward to. Serves: 4 Cooking Time: 1 hr 50 min
For a sumptuous and inviting dinner option that everyone will love, make this recipe for Roast Chicken Thighs with Sweet Potatoes and Olives from Lindsay Olives. This may be one of the most unique healthy chicken recipes you'd make for company. This decadent delight is ready from start to finish in less than 1 hour. Serves: 4 Preparation Time: 15 min Cooking Time: 35 min
·8 bone-in chicken thighs (1 1/2 to 1 3/4 pounds), skinned
·4 teaspoons extra-virgin olive oil, divided
·1 teaspoon paprika (preferably smoked paprika)
·1 teaspoon dried thyme leaves
·1/2 teaspoon garlic salt
·1/8 teaspoon cayenne pepper (optional)
·2 large or 3 medium sweet potatoes (1 1/2 pounds)
·4 large shallots, peeled and cut crosswise into thick slices
·1 cup Lindsay® Re-closeables Ripe Pitted Olives
·Cranberry chutney (optional)
Yummy, I love crab dip. And when you are in a hurry and need a fast and quick solution for a great tasting easy appetizer, then make this yummy dip. It's the best and everyone will gobble it up.
You can use freshly cracked crab - that always tastes delicious, but it'll take longer and is more expensive if you have the crab cracked for you. But canned crab works well too and is a much faster remedy for the time-challenged cook.
What you'll need:
- 1 8-ounce light cream cheese
- 1 6-ounce can crab meat (drained and reserve liquid)
- 1/4 cup green onions (finely chopped)
- 2 tsp lemon juice (freshly squeezed)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Paprika
- hot pepper sauce (to taste)
After unwrapping your package of cream cheese, place it in a medium-sized microwave-safe bowl. Next, microwave at a medium setting for 2 minutes or until softened. Then, stir until the cream cheese is smooth.
Next, stir in the crab, green onions, 2 tablespoons of reserved crab liquid, lemon juice, Worcestshire sauce, paprika and hot pepper sauce.
Microwave again at a Medium-High setting until piping hot. Serve warm with crackers of your choice. So easy!
This recipe makes about 1 1/2 cups.