Ginger Chicken with Cashews

Ginger Chicken with Cashews

Ginger Chicken with Cashews
In this adaptation of a traditional Chinese dish, chicken is marinated with ginger and curry powder, stir-fried, and then boiled in a soy sauce-based sauce.

Whisk together the chicken broth soy sauce 1 tablespoon cornstarch 3/4 teaspoon ground ginger and brown sugar in a bowl.

Combine 1/4 cup cornstarch 1 1/2 teaspoons ground ginger and curry powder in a large sealable plastic bag and shake to mix.

Add the chicken to the bag and toss until well coated.

Rummage Relish

Rummage Relish

Rummage Relish
In this recipe, red and green tomatoes are combined with a few other vegetables to create a zesty relish that goes well on sandwiches.

Combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, and green and red peppers in a large bowl.

Combine with the salt, and then leave to stand for 12 to 14 hours in the refrigerator or another cool location.

Drain and thoroughly rinse.

Sterilize and maintain hot 8 pint jars with lids and rings.

Place aside.

Brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic cloves, and vinegar should all be combined in a big pot.

As you stir to dissolve the sugar, bring to a boil.

Cook for ten minutes.

Add vegetables and continue to simmer for 30 minutes.

Kabocha Pumpkin Soup

Kabocha Pumpkin Soup

Kabocha Pumpkin Soup
This smooth, satisfying soup made with kabocha squash and pumpkin is spiced with cinnamon, nutmeg, and allspice for a great fall dinner.

Place kabocha squash cut-side down into a microwave-safe baking dish.

Pour 1/2 inch water around the squash.

Microwave on high until tender about 10 minutes.

Let cool for 5 minutes.

Heat olive oil in a small skillet over medium heat.

Cook and stir onion and garlic until onion is translucent about 5 minutes.

Transfer to a blender.

Scoop kabocha squash flesh into the blender.

Add pumpkin puree vegetable broth cinnamon nutmeg and allspice.

Blend until smooth.

Pour blended mixture into a saucepan.

Cook and stir over medium-low heat until heated through 5 to 10 minutes.

Shrimp Lemon Pepper Linguini

Shrimp Lemon Pepper Linguini

Shrimp Lemon Pepper Linguini
Linguine is tossed with a lemony wine and shrimp mixture!

Bring a large pot of lightly salted water to a boil.

Add linguine and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat and saute garlic about 1 minute.

Mix in chicken broth wine lemon juice lemon zest salt and pepper.

Reduce heat and simmer until liquid is reduced by about 1/2.

Cranberry Swirl Coffeecake

Cranberry Swirl Coffeecake

Cranberry Swirl Coffeecake
Growing up, my family enjoyed this dish, which was my mother’s specialty. This cake has won the blue ribbon and best in show awards three times in as many local agricultural fairs that I entered it in.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour one 9 inch tube pan.

Cream butter or margarine adding sugar gradually.

Add eggs one at time.

Beating with an electric mixture on medium speed.

Mix together flour baking soda baking powder and salt.

With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture ending with flour mix (do not overbeat).

Stir in 1 teaspoon of almond extract.

Put a layer of half the batter in the pan the bottom of the pan than a layer of whole cranberry sauce (1/2 the can).

Repeat once more with the remaining batter and cranberry sauce.

Sprinkle slivered almonds on top.

Brownie Cupcakes

Brownie Cupcakes

Brownie Cupcakes
Make delicious brownie cupcakes with this easy, generations-tested recipe that calls for 6 ingredients. It’s gotta be good if it’s grandma’s recipe!

Preheat the oven to 325 degrees F (165 degrees C).

Line 18 muffin cups with paper liners.

Melt butter and chocolate chips in a saucepan over low heat stirring until smooth 3 to 5 minutes.

Remove from the heat and let cool 10 to 15 minutes.

Beat sugar and eggs in a mixing bowl with an electric mixer until thoroughly combined.

Mix in flour and vanilla.

Fold in cooled chocolate mixture until smooth.

Spoon batter into the prepared muffin cups filling each 1/2 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs about 30 minutes.

Tropical Curry Chicken Salad

Tropical Curry Chicken Salad

Tropical Curry Chicken Salad
This quick and simple chicken salad is a delicious new addition to your lunchtime menu thanks to tropical fruits and a hint of curry.

In a big bowl, combine the celery and the chicken.

In a separate bowl, combine the curry powder and mayonnaise; add to the chicken mixture and thoroughly combine.

Chill for at least 30 minutes with a cover on.

Before serving, gently toss in the coconut, pineapple, oranges, and bananas.

Add some peanuts.

Air Fryer BBQ Onion Rings

Air Fryer BBQ Onion Rings

Air Fryer BBQ Onion Rings
Use your air fryer to make these BBQ-flavored onion rings yourself without the extra grease of deep-fried onion rings.

Set the oven to 380 degrees Fahrenheit (190 degrees C).

3/4-inch thick onion rings should be cut out.

Put together a breading station: In a small bowl, mix 1/2 cup flour and 1/2 teaspoon salt.

In a second shallow bowl, whisk the egg and milk until they are pale yellow and foamy.

Panko and combine Third shallow bowl with 2 tablespoons flour, remaining 1/2 teaspoon salt, and barbecue rub.

Onion rings are thoroughly coated after being dipped in the flour mixture.

Then, coat each onion ring completely by dipping it into the egg mixture.

The last step is to dip each ring into the panko mixture and press firmly to adhere.

Spray nonstick spray on each onion ring before placing it on a baking sheet.

If necessary, place in the air fryer basket in batches.

Turkish Coffee Ice Cream

Turkish Coffee Ice Cream

Turkish Coffee Ice Cream
This rich custard-style ice cream is perfect for you if you enjoy coffee-flavored ice cream!

Over high heat, bring the water and sugar to a boil until the sugar dissolves and the syrup turns clear.

Pour the milk and cream into a double boiler.

When the syrup has completely dissolved into the milk, whisk in the egg yolks and instant coffee, continuing to whisk until well combined.

Place the double boiler insert above (but not in contact with) a pan of water that is simmering slowly.

Cook for about 10 minutes, stirring continuously, or until the custard has thickened and is sticking to the back of a spoon.

Pour into a bowl through a mesh strainer, then stir in the coffee grounds.

For several hours, chill in the refrigerator.

Pour into an ice cream maker, then freeze as directed by the manufacturer.

Colene’s Easy Tomato Vegetable Soup

Colene's Easy Tomato Vegetable Soup

Colene’s Easy Tomato Vegetable Soup
An uncomplicated soup made with a can of tomato juice, oregano, and a bag of frozen mixed vegetables. For a different variation, incorporate macaroni pasta.

In a large pot over medium heat, combine tomato juice, water, mixed vegetables, oregano, and salt; simmer for 30 minutes.

Add pepper as desired.