Brighten Up Your Meals With These Old Fashion Salad Recipes

September 15th, 2012 - 
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Salads add so much to meals and are often eaten as a meal. If you are looking for some new salad recipes for your recipe files, check out this old-time salads. Two are gelatin salads and one is a garden salad. All are delicious. Both of the gelatin salads incorporate cranberries making them perfect not only anytime but especially at the holidays. Like Alicia Keys? See our Girl On Fire Lyrics page!

CRANBERRY ORANGE WITH CHERRY GELATIN
This is an old recipe from my childhood that my mother made every year for the holidays.

2 pkgs (3-oz each) cherry flavored gelatin
2 1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg (10-oz) frozen cranberry orange sauce, thawed (Mom used the brand Indian Trail)

Dissolve the gelatin in boiling water. Stir in the cranberry orange sauce and the pineapple. Stir to blend well. Pour into a mold and chill overnight or until set.

Note: This makes a good recipe for busy days as it needs to be made ahead of time anyway.

CRAN-STRAWBERRY GELATIN SALAD
1 pkg (6-oz)strawberry gelatin
1 can (20-oz)crushed pineapple
1 pkg (8-oz)cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz)whole-berry cranberry sauce
1 can (12-oz)evaporated milk

In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken; blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.

Variations: Replace strawberry gelatin with cherry gelatin.
Replace the cranberry sauce with 1 package (16-oz) frozen strawberries

GARDEN SUPPER SALAD
2 ears corn, cooked
1 lettuce wedge, cut fine
3 green onions with the tops, chopped
1 cucumber, pared and diced
1 large tomato, diced
1/2 stalk celery, diced
1/4 green pepper, diced
1/3 cup salad dressing
1/4 cup half and half cream
1/8 teaspoon salt
dash of pepper
1/2 tablespoon vinegar

Cut the corn from the cobs and combine with other vegetables in a large bowl. In another bowl whisk together the salad dressing, half and half cream, salt, pepper, and vinegar. Add the combined dressing ingredients to the vegetables and toss together to coat all the vegetables well.

Catwoman costume Enjoy!

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Gelatin Citrus Slices Recipe (How to Make Them) || KIN PARENTS

October 11th, 2012 - 
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Get more KIN PARENTS tips & advice: bit.ly Surprise your kiddos with this silly, tasty treat! Our Kin Parents Producer Robert Mahar serves up this easy to prepare after school snack that can be created in a wide variety of flavors. Find more of Robert’s work at www.maharcraft.tumblr.com. Ingredients Oranges Flavored gelatin Instructions: 1. Slice oranges in half and remove fruit. Place fruit in bowl and set aside for fruit salad. 2. Pour powdered gelatin into bowl. Prepare according to package directions. 3. Position empty orange peels in muffin pan. Fill with prepared gelatin. . 4. Refrigerate until firm. 5. Remove from fridge and slice into wedges. 6. Serve with sandwich and fruit salad.

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HOW TO MAKE ARTISTIC GELATIN FLOWER BY KIDAILA

October 10th, 2012 - 
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Hello everyone, again Today I am sharing step by step tutorial about how to make a 3-color dalhia. Let me know how useful was it for you. Practice and practice makes perfect. Ingredients & materials 1 bowl with clear gelatin ready to work 3 colors of milk gelatin (white, baby blue & turquoise) 3 shiringes and needles paper tower sites.google.com jkarina1133@hotmail.com We make gelatins for your party. Impress your guess
Video Rating: 5 / 5

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BALZAMIC MODENA VINEGAR GELATIN SHEET

October 9th, 2012 - 
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Mix all ingredients together and heat until boiling point. Pour a thin layer in a tray 0,2 mm. thin and let to cool. Once jellyfied cut in rectangular shape.

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Prosecco Gelatin Parfait-Food Network

October 7th, 2012 - 
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Claire’s twist on a sweet classic is made with wine and mascarpone cheese. Thisvideo is part of 5 Ingredient Fix show hosted by Claire Robinson . SHOW DESCRIPTION :In her new daytime cooking series, 5 Ingredient Fix, host Claire Robinson proves delicious dishes only need five ingredients or fewer to make cooking easier, faster and down right irresistible. Claire shows viewers how to enhance the natural flavors of carefully-selected, fresh ingredients to illustrate her belief that each ingredient should truly stand out in a recipe. With eclectic and elegant menus perfect for every occasion, her straightforward cooking style promotes healthy, seasonal eating as well as stress-free shopping. Claire minimizes fuss and maximizes taste to achieve mouth-watering meals in no time!
Video Rating: 3 / 5

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Dessert Ideas – Creamed Fruit Gelatin Delights for the Holidays

October 6th, 2012 - 
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Nothing beats a holiday that is filled with fruits. Whether you choose to serve fresh, preserved or creamed, the revitalizing taste of fruits is perfect to offer any time of the day. Allow me to share some of the most affordable yet delightful fruit dessert ideas that can make your holidays lusciously creamier and enchanting.

Buko Pandan Jelly

Ingredients

1 box unflavored gelatin
1 ½ cups of water
¼ teaspoon pandan extract
2 pieces buko (young coconut sliced or shredded)
1 cup cream, whipped
1/3 cup confectioner’s sugar

Directions

Boil water in a saucepan then add the gelatin; cook until completely dissolved. Add the pandan extract then Pour into a mold and allow to set until firm. Cut into cubes. In a medium bowl, combine the gelatin cubes and buko meat. In another bowl, beat the cream until light. Add sugar and blend well. Add the sweetened cream to the buko mixture and toss lightly to coat with the cream. Chill before serving.

Note: If using fresh pandan leaves for this fruit dessert idea, boil 2 cups water with 2 pandan leaves until aromatic. Strain and cool before adding gelatin.

Dainty Panna Cotta

Ingredients

1 cup milk
2 cups cream
1/3 cup sugar
2 tablespoons unflavored gelatin
6 tablespoons water
½ teaspoon extract (maple, strawberry, orange, pandan, ube)

Directions

Prepare 4-6 dessert cups. In a saucepan, scald the milk, set aside for a few minutes. Add the cream and sugar; stirring well to thoroughly dissolve sugar. Melt gelatin in the water then microwave until dissolved. Immediately add to the sugar and cream mixture then mix in the milk. Pour into molds and chill until set.

Note: You may top panna cotta with fresh or canned fruits, or you may drizzle with honey before serving. Dust with cocoa powder or muscovado sugar.

Almond Lychee Gello

Ingredients

1 can lychees, drained and cut into strips (do not throw away syrup)
1 cup water mixed with ½ cup lychee syrup
1 pack clear unflavored gelatin or lychee-flavored gulaman
1 pack almond flavored gelatin or gulaman
¼ cup milk
1 ¼ cup of water
1 cup all-purpose cream, chilled

Directions

Divide lychee syrup mixture into two and chill one part for use later. Heat the remaining lychee syrup together with unflavored gelatin. Stir well until smooth then remove from heat. Stir in chilled lychee syrup mixture. Transfer into a mold and set aside for 5 minutes. After the time, drop in half of the sliced lychees then refrigerate until set.

In a saucepan, combine almond-flavored gelatin, milk and water. Cook until gelatin is dissolved. Transfer to a mold and chill until set. Cut both gelatins into cubes. Put in a bowl and mix with the cream and remaining lychee fruit. Serve cold.

Happy New Year!

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Diabetic Desserts – Delicious and Healthy Ices and Sorbet Recipes

October 5th, 2012 - 
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Looking for recipes on how to make sorbets and ices? Look no more, you will find here a list of ices recipes that are not only delicious but also healthy and suitable for diabetics.

Pineapple Sorbet

2 tbsp water; 3 tsp gelatin; 225g can pineapple in natural juice, chopped; 3 tbsp fresh orange juice; ground ginger

Put the water in to a heatproof container, sprinkle in the gelatin and leave to soften. Stand the container in a pan of hot water and stir until the gelatin dissolves. Add the gelatin to the canned pineapple and juice and the orange juice. Process in a blender, then pour into a 550ml mould and leave to set in a freezer. Serve sprinkled with ginger.

Yogurt Orange Ice

150g natural yogurt; 200ml unsweetened orange juice; vanilla essence; orange food coloring

Mix together the yogurt, orange juice and a few drops of vanilla essence and food coloring. Put into a suitable container in a freezer and leave until partially frozen. Beat well, then freeze until firm. Serve with slices of fresh orange.

Orange Sorbet

1 tbsp fructose; 425ml boiling water; 175ml frozen concentrated orange juice, thawed; 2 egg whites

Dissolve the fructose in the boiling water. Add the concentrated orange juice, and mix well. Put in a suitable container in a freezer and remove when on the point of setting. Beat well. Whisk the egg whites until stiff and fold into the iced mixture, then freeze until firm.

Pineapple Boats

1 medium pineapple; 150g natural yoghurt; liquid sweetener

Cut the pineapple in half length ways, scoop out and dice the flesh. Retaining a few pieces to use as decoration, put the pineapple in a suitable container in a freezer, and leave until almost frozen. Remove from the freezer and mix with the yogurt and liquid sweetener. Use to fill the pineapple shells and decorate with the reserved pineapple pieces. Serve immediately.

Strawberry Ice

3 tbsp water; 3 tsp gelatin; 175g strawberries, hulled; 150g natural yogurt; liquid sweetener

Put the water in a heatproof container, sprinkle in the gelatin and leave to soften. Stand the container in a pan of hot water and stir until the gelatin dissolves. Leave to cool, then add the strawberries, yogurt and liquid sweetener. Sieve or process in a blender. Pour into a suitable container and leave in a freezer until solid.

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