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The 1981 Salad or The 1905 Salad or The Best Salad Ever

olive oil

garlic,

oregano

Worcestershire sauce

white wine vinegar

lemon

salt

black pepper

iceberg lettuce, washed and roughly chopped

tomatoes,

swiss cheese

smoked ham

green olives

grated Parmesan or Romano cheese

To make the dressing, whisk the olive oil, garlic, oregano, and Worcestershire sauce together in a medium bowl. Gradually add the vinegar while whisking briskly to create an emulsion. Add the lemon juice and continue to wisk. Add salt and pepper to taste. Listed amounts are just suggestions. Use immediately or allow the flavors to develop in the refrigerator.

When ready to assemble the salad, combine the lettuce, tomatoes, cheese, ham, green olives, and artichokes in a large bowl. Whisk dressing together once again. Add the desired amount of dressing and toss to coat. Add the romano cheese and toss again. Serve immediately.

&quot;This spinach and pepper pasta entree is simple, tasty, and filling!&quot;

Simple Spinach and Red Bell Pepper Pasta

penne pasta

Onion

Garlic minced, more or less to taste

basil (or 2 tablespoons fresh, chopped)

Red bell pepper

spinach

Salt

cheese

A simple seasoning and flour coating, and a high baking temperature makes these Old Bay Chicken Wings delightfully tasty and super crispy too!

Old Bay Chicken Wings

chicken wings

all-purpose flour

Old Bay Seasoning, (heaping)

Non-stick cooking spray

Preheat oven to 400 degrees.

Prepare a baking sheet by lining it with parchment paper. Set aside.

In a large bowl, whisk together the flour, salt, pepper, and Old Bay Seasoning.

Wash wings in cold water, shake of access water (do not pat dry) and toss into the bowl with the flour mixture.  Toss well to coat.

Lay the wings out in a single layer on the baking sheet.

Bake for 30 minutes. Remove the wings from the oven, spray each wing lightly with non-stick cooking spray, and bake once again for an additional 20 minutes.

Before serving, sprinkle a little more Old Bay Seasoning over top and enjoy!

Perfectly tart and sweet Orange Marmalade Preserves is made without any thickening additives - great at breakfast time or over vanilla ice cream! Once you taste this homemade marmalade, you&#39;ll never buy it from the store again!

Orange Marmalade Preserves

oranges

lemons

water

baking soda

sugar

Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water.  Place clean jars on a baking sheet and place in oven preheated to 200 degrees.  Set screw bands aside.  Next, boil a kettle of water and pour into a clean glass bowl.  Carefully submerge the sealing discs in the bowl of hot water.  Set aside.

Wash the fruit very well and dry with paper towels.  Using a paring knife, peel the fruit like you would an apple.  Try to peel away as little of the pith as possible.

Once all the fruit has been peeled, turn the pieces over so that the pith side is facing up.  Using the paring knife still, gently but firmly scrape away the remaining pith.

Slice the peel into roughly 1/8th of an inch slices and transfer to a small cooking pot with the water and baking soda.  Stir and bring to a low boil.  Boil for 20 minutes.

Still using the paring knife, peel away the remaining pith from the fruit.  Next, working over a bowl to catch the juice, carefully slice down each side of the membrane to remove each section of the fruit.  Discard the seeds and squeeze the remaining membrane in your hands to collect all of the juice.

Add the fruit sections and pulp, along with the juice, to the pot.  Stir to combine.  Cover and gently boil for 10 minutes.

In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack.  Bring to a full boil.

Next, add the sugar and stir to combine.  Stir until the sugar has dissolved and the mixture has returned to a low boil.  Allow the mixture to boil for 10 minutes, stirring often.  As you approach the 7-8 minute mark, stir constantly to prevent the fruit from burning.

Ladle the marmalade into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.

Use the non-metallic bubble remover to remove any air bubbles.

Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.

Carefully remove the sealing discs from the hot water with a magnetic lid lifter.  Position the sealing disc directly onto the lid of the jars.  Do not touch the underside of the lid.

Screw on the screw bands until firm - do not apply pressure!  Just use your fingertips to tighten the screw bands.

Using the jar lifter, place the jars into the water bath canner with the boiling water.  Do not place the lid on the canner.

Boil for 20 minutes.  Carefully remove each jar from the canner using the jar lifter.  Try not to tilt the jars.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet for up to one year.

To Prepare Mason Jars:

The Best Non-Alcoholic Negroni Recipe

Monday Zero Alcohol Gin

Giffard Aperitif Syrup

Lyre's Aperitif Rosso

full droppers All The Bitter Orange bitters

full droppers All The Bitter Aromatic bitters

Orange twist garnish

Add all ingredients to a mixing glass with ice and stir until well chilled.

Strain into an old fashioned glass with one big ice cube.

Garnish with an orange peel, expressing the oils over the drink.

A thick, bold, and spicy homemade BBQ sauce sweetened only by fresh dates.

Bold Date BBQ Sauce

Medjool dates, pitted and chopped

hot water, divided

white vinegar

TBSP (6 ounces) tomato paste

TBSP smoked paprika

tsp salt

garlic powder

onion powder

mustard

tsp black pepper

cayenne pepper

Step 1

Place the dates and 1 cup of the hot water into a food processor or blender and blend until smooth. Scrape mixture into a medium size saucepan.

Step 2

Stir the remaining 1 cup of water and the rest of the ingredients into the saucepan with the date mixture and bring to a boil over medium-high heat.

Step 3

Reduce heat to low and simmer, stirring occasionally, about 30 minutes.

Step 4

Take off the heat and allow sauce to cool to room temperature.

Step 5

Transfer sauce to jar or container with a tight fitting lid and refrigerate for about 12 hours. Makes about 3 1/2 cups of BBQ sauce.

This Portuguese kale soup recipe comes together in a breeze and is loaded with hearty, delicious ingredients like chorizo, kale, and potatoes. 

Portuguese Kale Soup Recipe

garlic

potatoes

chorizo

vegetable oil

kale

chicken broth

Peel and chop the garlic into thin slices.

Peel and dice the potatoes into 1-inch cubes.

Heat the vegetable oil in a saucepan over medium-high heat. Sauté the garlic, potatoes, kale, and chorizo in the oil for 5 minutes.

After 5 minutes, add the chicken broth, salt, and black pepper, and turn the heat down to medium-low for 25 minutes. Stir the soup after 12 minutes.

After 25 minutes, mix everything together a final time, and serve.

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Old Bay Chicken Wings

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Top 7 bold recipes from across the web

The most viewed bold recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The 1981 Salad or The 1905 Salad or...

Simple Spinach and Red Bell Pepper ...

Old Bay Chicken Wings

Orange Marmalade Preserves

The Best Non-Alcoholic Negroni Reci...

Bold Date BBQ Sauce

Portuguese Kale Soup Recipe

The most viewed bold recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine