Posts Tagged ‘Metal Recipe Card Holder’

Tasteful Tuesday: Veggie Stir-Fry

Tuesday, April 23rd, 2019

This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 tablespoon cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root
  • 1/4 cup vegetable oil, divided
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 3/4 cup carrots, rondelle
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons water
  • 1/4 cup onion, chopped
  • 1/2 tablespoon salt

Directions:

  1. In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
  3. Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

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Tasteful Tuesday: Homemade Granola Bars Recipe

Tuesday, June 19th, 2018

Granola bars are perfect for after school snacks, quick on-the-go breakfasts, camping trips, car rides; you get the picture. Homemade granola bars are a step up because you get to be flexible with the ingredients.

Metal Recipe Card Holder

((Scroll to the bottom for recipe alteration tips))

What You’ll Need:

  • 3 cups instant oats
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup flaked coconut*
  • 1/2 cup sliced almonds*
  • 1/2 cup sweetened dried cranberries*

Directions:

  1. Preheat the oven to 350°F and grease a 9 x 13-inch pan.
  2. In a large bowl, mix together all the ingredients until fully combined. Press flat into the greased pan.
  3. Bake for 20-25 minutes in the preheated oven. The edges will be slightly browned and the bar texture will be moist and chewy.+
  4. Let cool for about 5 minutes, then cut into desired squares. Cool completely then serve (or store).

*These ingredients can be swapped out for almost anything (solid). The mixing directions stay the same.
+For crunchier bars, increase the baking time by 2-3 minutes.

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Three Delicious Dip Recipes

Tuesday, December 19th, 2017

For your holiday table or to keep around for your next special occasion, these dip recipes are sure to please any snack lover! What makes these recipes even better is their versatility – eat with pretzels, crackers, bread – and the potential to alter ingredients to taste without ruining the dish. Enjoy!

Metal Recipe Card HolderSpinach and Artichoke Dip

What You’ll Need:

  • 10 ounces frozen chopped spinach, thawed and drained
  • 1/2 cup red bell pepper, diced
  • 2 tablespoons garlic, minced
  • 6 1/2 ounces artichoke hearts, drained and mashed
  • 1/2 cup sour cream
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350°F.
  2. In a 1-quart baking dish, combine spinach, pepper, garlic, artichokes, sour cream and cheese. Thin mixture with cream (use all for a thinner dip, or less for a thicker consistency).
  3. Season with salt and pepper if desired, and bake for 20 minutes or until bubbly. Serve hot.

Cranberry and Cream Cheese Dip

What You’ll Need:

Raspberry Apricot Jam | Made in Maine | Sturbridge Yankee Workshop

  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1 cup apricot jam or orange marmalade
  • 1 cup chopped pecans
  • 1 (8 ounce) package
    cream cheese, softened

Directions:

  1. Preheat an oven to 350°F.
  2. In a 2-quart baking dish with a cover, combine cranberries with sugar, stirring well to coat all the berries.
  3. Bake (covered) for about 30 minutes or until the cranberries pop and release their liquid.
  4. Remove from oven and stir in the apricot jam (or orange marmalade) and pecans. Refrigerate overnight (or for at least 4-6 hours) to blend the flavors.
  5. To serve, pour dip over the soft block of cream cheese on a serving dish.

Ceramic Measuring Spoons SetDill Dip

What You’ll Need:

  • 1 3/4 cups mayonnaise
  • 2 cups sour cream
  • 3 tablespoons onion, chopped
  • 1 teaspoon seasoning salt
  • 3 teaspoons dried dill weed
  • 1 tablespoon granulated sugar

Directions:

  1. In a medium bowl, mix mayonnaise, sour cream, chopped onion, seasoning salt, dill weed and sugar until fully incorporated.
  2. Refrigerate for at least 8 hours, then serve!

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