This is one of my favorite cakes. Buffalo wing sauce, cream cheese and ranch or blue cheese dressing make a great party dip. Everywhere I take it, people want this chicken wing dip recipe. During chilly months, I fix this jambalaya recipe at least once a month. Even my sons, who are picky about spicy things, like this dish. My father is very opinionated, especially about food.
This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! This rich, tempting trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. Creamy make-ahead mashed potatoes get even better when topped with a savory trio of cheese, onions and bacon.
I like that it can be made without much fuss. This pie combines the ingredients everyone loves in its classic cake cousin. We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud.
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My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans. My husband absolutely loves peas. So, I combined the two, and it was perfect!
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This pea salad is an awesome side dish, especially for barbecue. Sausage with peppers was always on the table when I was growing up. Just grab a sheet pan and the ingredients, then let your oven do the work. Get Recipe Originally Published on sitename. Skip links Skip to content. Share on Facebook.
Save on Pinterest. Tweet this. Ellie Martin Cliffe. It's our anniversary—and we couldn't have gotten here without you! Here are our best-loved reader-shared recipes from every year we've been around. Taste of Home. The juice of a lemon also goes in — Delia doesn't explain this, but I read elsewhere that it's a good source of pectin , which will help the marmalade to set — and I'm then faced with a bowl of dry orange halves, which need slicing into fine shreds, a task which, after a couple of batches, I discover is about the length of your average Radio Four drama lucky this is after all the excitement in Ambridge , or I could have done myself a serious mischief.
The peel goes into the pan, along with a couple of litres of water, and the extra pith or seeds into the muslin, which I secure with an elastic band and tie to the handle to suspend it in the water after going out in search of string, I belatedly realise the bag floats anyway , and the whole lot is then simmered gently for a couple of hours. This softens the peel; as Diana Henry in the Telegraph informs me, it's vital to do this before adding the sugar, as this will arrest the process, and no one wants to be picking bits of recalcitrant rind out of their teeth all morning.
Then it's time for the fun bit; squeezing as much pectin-rich juice as possible from the deliciously squidgy muslin bag and adding it to the pan along with the sugar.
Once this has dissolved it's only after licking my fingers that I realise why quite so much sugar is needed I bring the pan back to the boil and wait for it to reach setting point — something which can be tested by putting a little of the marmalade on to a cold saucer to check the consistency. Delia says this may take as little as 15 minutes, but I have to wait almost twice that my own fault, presumably.
The result; a vibrant orange preserve with a firm set and a nice sharp flavour. Good old Delia. Jane Grigson informs me that whole oranges make the "simplest, quickest and best-flavoured marmalades" — she gives two recipes, but it's difficult to prop my paperback copy of English Food open with hands sticky with juice, so I use the one from Darina Allen's Ballymaloe Cookery Course instead.
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Tipping a kilogram of oranges into a pan of water and leaving them to soften for a couple of hours feels wonderfully liberating, until I realise that I still have to chop the peel, this time in a baking dish to catch the copious juice. The pips go into a muslin bag, as before, and are returned to the pan along with the shredded peel, juice and sugar, which I've warmed in the oven to help it dissolve more quickly. This marmalade takes a lot longer to get to the setting point — Darina says C is ideal, but this is a matter of debate: Marguerite Patten reckons that marmalade sets between and Unless my thermometer is faulty, however, I can confirm this isn't true.
I end up with a tawny amber jelly, with a more complex bittersweet flavour than Delia's marmalade, although the set is less firm. Nick Sandler and Johnny Acton's book Preserved hasn't let me down yet — their fruits of the forest rum, in particular, makes an excellent Christmas gift. Nick's marmalade recipe is somewhat unorthodox though; the first instruction is to zest the oranges, and then put the peel aside while you make the marmalade itself, which gives it no chance to soften.
While it's in the fridge, I squeeze the orange juice into a pan, along with the shells and pips no fancy muslin here — this is a very manly recipe and some lemon juice, cover them with extra orange juice and water, and then simmer it all for an hour.
How to make perfect marmalade
So far, so easy — but the marmalade must then cool for 24 hours before being gently boiled for another couple, then strained and … oh, the solids put into muslin for squeezing. By this point I'm ruing leaving this one until last. The sugar goes into the pan along with the strained juice and the peel I so blithely zested a couple of days ago, when I thought this recipe was going to be a breeze, and it's then boiled until it reaches the setting point, which they reckon is C.
Thankfully it reaches this very quickly, and the resulting marmalade has a good flavour, but the peel is chewy unsurprisingly, given it hasn't been softened , and the set rather stern for my tastes. Delia reckons that preserving sugar, which has larger, more easily soluble crystals, is a waste of money, and I'm inclined to agree with her — as long as you stir the mixture vigorously after adding granulated sugar, there should be no problem with graininess. Warming the sugar, as both she and Darina Allen suggest, to help it dissolve more quickly, is also unnecessary; as well as being a waste of power, it's hard work trying to tip a couple of kilos of the stuff from a hot baking tray into a bubbling pan.
Bee Wilson says that brown sugar is a must for marmalade; according to Tamsin Day-Lewis, the refined stuff leaves a "toxic froth on the surface" — although if it does, I can't see it. Her recipe, which uses 1kg light muscovado sugar to g unrefined white granulated sugar, gives a strongly caramelised flavour to the finished preserve. It's nice, but a bit treacley for my taste, so I decide to alter the proportions to half and half instead. Marmalade is part of the great British tradition of tolerance — you can pop in just about any flavour that takes your fancy.
I like a few crushed cardamom pods, added while it settles, or a splash of whisky in the jars, but other suggestions include Campari , chilli , and even bacon mmm, meaty marmalade. And if you think yours is really special, entries to this year's World Marmalade Awards close on February 6.
Put a sieve over a preserving pan or other very large, non-aluminium saucepan — it's important to leave enough room in the pan to allow the marmalade to bubble without boiling over. Cut the oranges and lemon in half and squeeze the juice into the pan, using the sieve to catch any pips and pith.
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Put your piece of muslin into a bowl and spoon the pips and pith into it. Cut the peel of the oranges to the desired thickness, tearing off any large pieces of remaining flesh and adding them to the muslin as you go.