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Spiced Cranberry Sauce

Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

 



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Spiced Cranberry Sauce




Prep Time: 5 min.

Cook Time: 10 min.



Ingredients:

1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest

Directions:

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

 

 

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Banana and Candy Pecan Cake

Banana and Candy Pecan Cake

by Pam on May 19, 2013

I had a couple of ripe bananas to use up so I decided to make a recipe for banana cake I found on MyRecipes[1]. I loved that it used no butter or oil and that it was quick and easy to prepare. I decided to throw in some extra candied pecans that I had leftover. It smelled amazing while it baked and looked amazing when it came out of the oven. I let it cool before sprinkling the top with powdered sugar. Needless to say, my kids were thrilled to come home from school to this cake. It was moist, tender, and super flavorful and both of my kids loved it.

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.



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Banana and Candy Pecan Cake






Ingredients:

2 large eggs
1 cup sugar
1 cup sour cream
2 large bananas, mashed
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup of candied pecans, chopped
Powdered sugar

Directions:

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Orange-Ginger Shrimp Skewers

Orange-Ginger Shrimp Skewers

by Pam on October 30, 2012

My kids really love shrimp and Asian cuisine so I went in search of a recipe to combine the two.  I found this Cooking Light recipe on Myrecipes[1] that looked delicious, simple, and sure to please my kids – I was right.  The recipe couldn’t have been easier and both of my kids absolutely LOVED the shrimp and so did my husband and I.  I served these skewers with the Garlicky Green Beans and they paired nicely together.  I have a feeling my kids will be requesting these skewers again really soon.

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag.  Mix until well combined.  Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat.  Cook the skewers for 2 minutes on each side or until done.  Serve immediately.  Enjoy.

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Orange-Ginger Shrimp Skewers




Yield: 4

Prep Time: 10 min. + 30 min. marinating time

Cook Time: 4 minutes

Total Time: 44 min.



Ingredients:

1/4 cup of fresh orange juice (about 1 orange)
1 tsp of orange zest
1 tbsp green onions, finely diced
1/2 tbsp fresh ginger, peeled & minced
1/2 tbsp fresh cilantro, finely chopped
1 tbsp rice vinegar (regular not seasoned)
1 tbsp soy sauce
1/2 tbsp canola oil
Dash of crushed red pepper flakes (more if you want it spicy)
1 lb of shrimp, peeled & deveined
Cooking spray

Directions:

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag. Mix until well combined. Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for 2 minutes on each side or until done. Serve immediately. Enjoy.



 

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)