1 envelope unflavored gelatin
1/2 cup water
1 quart heavy cream
3/4 cup sugar
1/4 cup fresh lemon juice
Zest of one lemon
2 tsp vanilla extract
pinch salt
candied peel:
3 lemons
1 cup sugar plus 2 tblsp
1 cup water
Mint, raspberries for garnish
1. Dissolve gelatin in 1/2 cup water. Let stand 5 minutes.
2. Heat heavy cream and sugar in a small saucepan over medium heat until mixture reaches 160 degrees, about 5 minutes.
3. Remove from heat. Stir in lemon juice, zest, vanilla and salt. Heat gelatin mixture in microwave oven on high 10 to 15 seconds or until it is liquid. Stir into cream mixture. Divide among 8 small custard cups or coffee cups. Refrigerate overnight.
4. Candied Peel: Peel lemons; do not remove any of the white pith. Cut peel into small strips. heat 1 cup of the sugar, water and lemon peel in a small saucepan for 5 to 7 minutes until peel is tender. Drain and spread peel on a plate in one layer, sprinkle with remaining 2 tablespoons of sugar. let dry for 1 hour.
5. Serve panna cotta topped with Candied Peel, mint and raspberries, if desired.
I made this and loved it! I did leave out the lemon zest and didn't do the topping. I made it in the morning and had it at night. Seemed to be in the fridge long enough. My daughter loves this too. But what's not to love right? heavy cream and sugar! Yumm!! I think I will make this again when I have company and do it right. The fresh lemon juice was just right, I don't like lemon but this is great. Also it makes a lot, but in this instance perfect because I can share one with my daughter every night for a week! I highly recommend this delicious dessert. But if you are on a diet it's not for you. It has 480 calories per serving and 48 g fat!
In Family Circle 2005
Sunday, October 18, 2009
Wednesday, October 14, 2009
the best meatballs
2 lbs ground beef
1 pkg. (6oz) Stove Top Stuffing Mix for Chicken
1 1/4 cups water
2 eggs
1. Heat oven to 400 F. Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1/2-inch) balls, using 1/4 cup for each.
2. Place 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160F).
3. Combine half the meatballs with Tomato Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.
Tomato-Basil Cream Sauce:
Mix 1 jar (14oz) spaghetti sauce, 2oz. cubed Philadelphia Cream Cheese adn 2 Tbsp. chopped fresh basil in large skillet; cook on medium low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir evenly to coat. Sprinkle with Parmesan Cheese before serving.
So this recipe is misleading because I do not think they are the BEST meatballs. They are OK meatballs. It did make 32 as promised and for a family of two that's a heck of a lot of meatballs. There is nothing special about them and could use more flavor. I was wondering what it would turn out like because the Stove Top was pretty much the seasoning. I give them a middle of the road review. They were just ok. But if you are looking to add some protein to your spaghetti they work. And it's good you can freeze them. Now when I feel like it I can just grab some and pop them in the sauce for a quick meal.
The Tomato Basil Sauce was just OK as well. Not really enough to cover 16 meatballs. But it worked. Flavor would totally depend on what spaghetti sauce you used so it's really up to you!
These recipes came from Kraft Foods and Family magazine Fall'09.
1 pkg. (6oz) Stove Top Stuffing Mix for Chicken
1 1/4 cups water
2 eggs
1. Heat oven to 400 F. Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1/2-inch) balls, using 1/4 cup for each.
2. Place 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160F).
3. Combine half the meatballs with Tomato Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.
Tomato-Basil Cream Sauce:
Mix 1 jar (14oz) spaghetti sauce, 2oz. cubed Philadelphia Cream Cheese adn 2 Tbsp. chopped fresh basil in large skillet; cook on medium low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir evenly to coat. Sprinkle with Parmesan Cheese before serving.
So this recipe is misleading because I do not think they are the BEST meatballs. They are OK meatballs. It did make 32 as promised and for a family of two that's a heck of a lot of meatballs. There is nothing special about them and could use more flavor. I was wondering what it would turn out like because the Stove Top was pretty much the seasoning. I give them a middle of the road review. They were just ok. But if you are looking to add some protein to your spaghetti they work. And it's good you can freeze them. Now when I feel like it I can just grab some and pop them in the sauce for a quick meal.
The Tomato Basil Sauce was just OK as well. Not really enough to cover 16 meatballs. But it worked. Flavor would totally depend on what spaghetti sauce you used so it's really up to you!
These recipes came from Kraft Foods and Family magazine Fall'09.
Tuesday, October 6, 2009
Spring Stew
Makes: 2 servings Prep: 10 minutes Cook: 25 minutes
1 Tablespoon olive oil
1 rib celery, trimmed and diced
1 carrot, peeled and diced
1/2 sweet red pepper, diced
2 scallions, trimmed and sliced
1 medium potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/4 teaspoon dried thyme
2 cups plus 1 tablespoon milk
2/3 cup corn kernels (fresh or canned)
1/4 pound imitation crabmeat
1 tablespoon cornstarch
1. In medium size saucepan, heat oil over medium high heat. Add celery, carrot red pepper and scallions and cook, stirring, 5 minutes. Add potato, salt pepper, Old Bay seasoning and thyme. Cook and additional 2 minutes.
2. Stir in 2 cups of the milk and 1/2 cup water. Cover and bring to a simmer. Reduce heat to medium low and simmer for 12 to 14 minutes or until vegetables are tender.
3. Once vegetables are softened, stir in corn and crabmeat. In a small dish, stir in the remaining tablespoon of milk and into the cornstarch. Add to pot, stiring; cook 3 minutes, or until thickened. Cool slightly, then serve.
So I liked this recipe a lot! I like the size. It's not overwhelming and coming from a house with just my daughter and I it's nice not to have to make a recipe that makes 10 servings! But if you wanted to double it or triple it, it wouldn't be hard to do. I substituted the crabmeat for ground turkey because I don't like crab. My daughter even loved it! I had some of the ingredients at home so going to the store only cost me $7.87 and I was able to have lunch the next day. Lots of vegetables!
I give this 4 stars!
This recipe is from Family Circle Magazine 5/17/05.
1 Tablespoon olive oil
1 rib celery, trimmed and diced
1 carrot, peeled and diced
1/2 sweet red pepper, diced
2 scallions, trimmed and sliced
1 medium potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/4 teaspoon dried thyme
2 cups plus 1 tablespoon milk
2/3 cup corn kernels (fresh or canned)
1/4 pound imitation crabmeat
1 tablespoon cornstarch
1. In medium size saucepan, heat oil over medium high heat. Add celery, carrot red pepper and scallions and cook, stirring, 5 minutes. Add potato, salt pepper, Old Bay seasoning and thyme. Cook and additional 2 minutes.
2. Stir in 2 cups of the milk and 1/2 cup water. Cover and bring to a simmer. Reduce heat to medium low and simmer for 12 to 14 minutes or until vegetables are tender.
3. Once vegetables are softened, stir in corn and crabmeat. In a small dish, stir in the remaining tablespoon of milk and into the cornstarch. Add to pot, stiring; cook 3 minutes, or until thickened. Cool slightly, then serve.
So I liked this recipe a lot! I like the size. It's not overwhelming and coming from a house with just my daughter and I it's nice not to have to make a recipe that makes 10 servings! But if you wanted to double it or triple it, it wouldn't be hard to do. I substituted the crabmeat for ground turkey because I don't like crab. My daughter even loved it! I had some of the ingredients at home so going to the store only cost me $7.87 and I was able to have lunch the next day. Lots of vegetables!
I give this 4 stars!
This recipe is from Family Circle Magazine 5/17/05.
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