Chicken With Dumplings

Recipe Coming Soon

Raspberry Genache Pie

Prepare by Cathy


Recipe coming soon

Fruit Cocktail Cake

Prepared by Cathy

Recipe coming soon

Warming Up with Soup, Bread and Salad ...

Taste Tempters is bringing in the new year with a Soup, Bread and Salad theme. It's been below zero temperatures the last few days so what better way to bring in the new year with some warm soups, homemade bread and salad.

Our Menu for tonight:

• Pear Salad with Raspberry Cream Dressing
• Cheddar French Bread
• Olive-Rosemary Dinner Rolls
• Baked Potato Soup
• Wonton Soup
• Chipotle Chicken and Tomato Soup
• Sweet Potato Soup

Recipes will be posted later this week!

Pear Salad with Raspberry Cream Dressing

Prepared By Debbie

Ingredients:

* 3/4 cup sour cream
* 1/4 cup raspberry preserves
* 3 tablespoons red wine vinegar (I used Raspberry Blush Vinegar)
* 1/8 teaspoon Dijon mustard
* 4 firm, ripe pears
* 2 tablespoons lemon juice
* 1 head Bibb lettuce, torn
* 1 small head romaine lettuce, torn
* 1/2 cup freshly shredded Parmesan or Asiago cheese
* 1/2 cup Caramelized Pecans (another variation is to replace nuts with 6 bacon slices, cooked and crumbled)
* 1/2 cup fresh raspberries (I'm substituting with dried cranberries)

Preparation:

1. Whisk together first 4 ingredients. Set dressing aside.
2. Peel pears, if desired; quarter pears. Brush with lemon juice.
3. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, nuts (or bacon), and raspberries.

Mixed Greens Cashew Salad with Orange Dressing

Prepared By Karen

Salad:
Mixed Greens
Mandarin Oranges (1 can drained)
Cashews
Chow Mein (crisp) Noodles

Dressing:
1/3 cup apple cider vinegar
3/4 cup sugar
½ tsp. dry mustard powder
Sprinkle of salt
½ cup vegetable oil
3 TBSP. Orange Juice

Preparation:
Toss salad. Mix dressing in a blender. Serve and enjoy!

Olive Rosemary Dinner Rolls

Prepared by Debbie

This Olive Rosemary Bread recipe is from one my favorite food blogs, All That Splatters - be sure to check out this blog for the most scrumptious recipes!

Basic dough:
1 teaspoon dry active yeast
1 teaspoon sugar
1 cup (240ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour (I used bread flour)
1 teaspoon salt
1 tablespoon olive oil

Olive-Rosemary Dinner Rolls Ingredients:
1 quantity basic dough
generous 1/2 cup black olives
1-1/2 tablespoons fresh rosemary leaves
flour, for kneading
olive oil, for brushing

Preparation:
Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky. Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.

Brush sixteen 1/2 cup (120ml) capacity pans with oil or cooking spray.

Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls. Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F. Brush with the oil and bake for 20-25 minutes or until golden.

Makes 16
Note: "These reheat really well." (they really do!)