Hibiscus G&T

Bombay Sapphire

ginger

sugar

hibiscus flowers

water

lime juice

Bon Appétit

Combine sugar, hibiscus, ginger, and 1 cup water in a medium saucepan. Bring to a simmer (do not boil) over medium-high, stirring until sugar is dissolved. Remove from heat. Let steep 20 minutes until flavorful and bright.

Set a fine sieve over a medium heatproof bowl. Strain the mixture into the bowl; discard solids. Refrigerate hibiscus-ginger syrup until chilled, at least 30 minutes.

Fill the glass with ice. Pour in the Bombay Sapphire, 1 oz. of the hibiscus-ginger syrup, lime juice, and tonic water. Gently stir. Garnish with 1-2 thinly sliced lime rounds.
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Heat a frying pan over medium heat. Add some oil, let it heat up, then add the meatballs. Cook until golden on all sides (approx. 2 min. on each side) and cooked through (approx. 15 min. total) using tongs to turn them all around.

How to pan fry meatballs properly

meatballs

tomato sauce

To braise meatballs in a sauce, pan fry them until golden brown on all sides, then transfer to the hot sauce and let cook until cooked through.

Ever wanted to know the tricks to scoring and shaping bread dough? Here they are.

How to score and shape bread dough

bread dough

To score bread dough, use a small, sharp knife, razor blade, or bread lame to slash a proofed and shaped bread. Scoring will help the bread expand where you want it to, instead of bursting at the seams. Bake scored bread straight after scoring.

To shape bread dough, you have many options. Knead before using the edges of your hands to form the dough into a ball. Then fold the dough into itself and form into a long loaf shape for a loaf pan. Cover and let rise before scoring, if desired, and baking.

Shaping wheat stalks is easy. Shape long baguettes, then use scissors to cut angular sections. Push them alternately left and right to make the wheat stalk effect and bake right away. Enjoy!

This Recipe is Guaranteed to Spice Up Your Summer

Paprika Shrimp with Buttery V8 Sauce

Tbsp. Extra-virgin olive oil,

garlic cloves, thinly sliced

1¼ lb. large shrimp, peeled, deveined,

paprika

Kosher salt

V8 Original 100% Vegetable Juice

unsalted butter

lemon

parsley

Combine 3 Tbsp. oil and garlic in a large skillet. Set over medium heat and cook, tossing occasionally, until garlic has softened but has not taken on any color, 2–3 minutes.

Add shrimp, paprika, and red pepper flakes, and increase heat to medium-high. Season lightly with salt and cook, tossing often, until shrimp is almost cooked through, about 2 minutes.

Add V8 Original 100% Vegetable Juice and butter and cook, still tossing, until reduced by half and you have a silky red sauce, about 2 minutes.

Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in about 1 tbsp. lemon juice. Scatter parsley and toss once more.

Transfer shrimp to a platter and drizzle with plenty of oil.

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Roast pork with sauerkraut and potatoes

pork legs

sauerkraut

potatoes

garlic

carrots

leeks

celery

onions (divided)

butter

beef stock (divided)

vegetable oil

tbsp salt

tbsp caraway seeds

tbsp pepper (ground)

wheat beer

white wine

bay leaves

tsp juniper berries

tbsp starch

salt

pepper

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!

Preheat oven to 200°C/390°F. Deseed pomegranate and set aside. Chop parsley and mint, and set aside as well. Wash potatoes and cut into wedges. Peel and quarter carrots and shallots. In a large ovenproof pan, fry bacon bits over medium-high heat for approx. 4 – 5 min. or until crispy. Remove from pan and set aside.

One-pan honey mustard chicken

12.5 oz chicken breast

pomegranate

mint

oz carrots

shallots

bacon bits

tsp butter

tbsp mustard

honey

garlic powder

curry powder

tsp chili powder

sea salt

0.5 tsp pepper

chicken stock

Heat oil in the same pan over medium heat. Salt chicken breast and sear on both sides for approx. 1 – 2 min. or until slightly browned. Remove from pan and set aside.

Add butter to pan and fry potato wedges for approx. 2 – 3 min. Add carrots and fry for approx. 2 – 3 min. more, then add shallots and continue to fry for approx. 1 – 2 min. Season with salt and pepper to taste.

For the marinade, add mustard, honey, garlic powder, curry powder, chili powder, sea salt, and pepper to a large bowl and stir to combine. Add chicken breast to bowl and toss to coat.

Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 200°C/390°F for approx. 15 min. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!

Biang biang mian is a spicy noodle dish from China's Shaanxi Province. Packed with heat and fervor, try not to spoon the homemade chili oil over everything.

Biang biang mian (Chinese spicy noodles)

soy sauce

garlic (grated)

peanut oil

chili flakes

sesame seeds

star anise

tsp coriander

tsp cumin

tbsp Sichuan pepper powder

light brown sugar

Sichuan peppercorns

cinnamon

rice vinegar

flour

bok choy

To prepare the chili oil, add soy sauce and grated garlic to a small bowl, mix, and set aside. Add oil, chili flakes, sesame seeds, star anise, bay leaves, coriander powder, and cumin powder to a wok. Heat over medium heat until it sizzles, then turn to low heat and stir constantly for 3 - 4 min., or until chili flakes turn dark brown without burning.

Remove the wok from heat and add Sichuan pepper powder, stirring to combine. Then carefully add garlic and soy sauce to the wok. Transfer to a heatproof bowl and let cool. Remove bay leaves and star anise and let rest for at least 2 hrs. Store leftovers in an airtight jar and store in the fridge for up to one month.

To prepare the seasoned soy sauce, add remaining soy sauce, water, sugar, Sichuan peppercorns, remaining star anise, cinnamon stick, and garlic cloves to a small saucepan. Heat over medium heat until simmering, then turn to low heat and let simmer for 15 min. Add rice vinegar and mix well. Strain and discard spices. Let cool before using. Store leftovers in an airtight jar and store in the fridge for up to one month.

Mix flour and salt in a large bowl. Slowly stir in remaining water, using chopsticks or a wooden spoon to mix, then continue kneading with your hands until the dough is smooth. Cover and let rest for 20 min.

Divide dough into 12 equal pieces and roll into mini logs. Brush with vegetable oil, then cover and let rise for 1 hr.

On an oiled working surface, roll each log into a flat rectangle a little shorter than the length of a chopstick. Then press a chopstick into each rectangle.

Gently tug on each end of the rectangles to slightly stretch it, then lightly hit it against the working surface. Separate the noodles where the chopstick was pressed into.

Cook noodles in salted boiling water for 2 - 3 min., then add bok choy and let blanch. Divide noodles among serving bowls and top with seasoned soy sauce and lots of chili oil and enjoy!

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat!

Pecan Pie Blondies

light brown sugar, packed

unsalted butter, melted

tsp vanilla extract

tsp kosher salt

all-purpose flour

Karo light corn syrup

heavy cream

almond extract

Fisher Nuts Pecans, chopped

milk chocolate morsels, melted

Preheat oven to 350°F. Line a 9-inch square...

Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.

For the blondies layer: in a large mixing...

For the blondies layer: in a large mixing bowl combine the brown sugar with the melted butter. Add in egg, vanilla and salt. Mix until blended. Add in flour, stirring just until combined.

Pour batter into prepared baking dish. Set aside.

For the pecan pie layer: In a small...

For the pecan pie layer: In a small saucepan over medium high heat, combine the brown sugar, Karo corn syrup, heavy cream, butter and salt. Bring to a boil, stirring continuously, boil for 1 full minute. Remove from heat and add the almond extract and chopped Fisher Nuts Pecans.

Pour over batter in dish. Bake for 30...

Pour over batter in dish. Bake for 30 minutes. Remove and cool completely. Drizzle with melted chocolate.

For best slicing, refrigerate for an hour first....

For best slicing, refrigerate for an hour first. Store in airtight container at room temperature for up to 3 days. ENJOY.

Moist, delicious Coconut Cream Poke Cake recipe!

Coconut Cream Poke Cake

white cake mix

milk

unsalted butter, softened

eggs

(14 oz) sweetened condensed milk

oz frozen whipped topping, thawed

coconut

Preheat oven to 350 degree F. Spray a...

Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.

In a large mixing bowl, beat cake mix...

In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary.

Pour cake batter into prepared baking dish. Bake...

Pour cake batter into prepared baking dish. Bake for 36-40 minutes. Remove from oven and immediately poke holes all over the cake, using a wooden skewer (or fork, or handle of a wooden spoon).

Pour can of sweetened condensed milk slowly over...

Pour can of sweetened condensed milk slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with foil and refrigerate for 4 hours, until completely chilled.

Top cake with thawed whipped topping. Sprinkle coconut...

Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!

Juice half of the lemons and quarter the other half lengthwise. Deseed and slice chili into fine rings. Mix honey, lemon juice, olive oil, chili, and pepper. Salt steak well on both sides.

Rib-eye steak with honey-chili glaze

oz rib eye steaks

chili

lemons

olive oil

mint (for serving)

sunflower oil (for frying)

Lightly crush whole, unpeeled garlic cloves with the back of the knife. Heat a large grill pan with some sunflower oil over high heat, add the steak, sear well, approx. 1 min. either side and continue to fry for approx. 6 min, turning the steak over in the middle of the cooking time. Lower the heat, add garlic to the pan, and fry for approx. 1 more min. Add butter, let melt, add lemon wedges and baste steak continuously for 1 min. Add the honey-lemon mixture to the melted butter and continue to baste the steak with the mixture for 2 more min.

Remove steak from the heat and let it rest for approx. 5 min. Slice across the grain, serve on a plate with the whole garlic and lemon wedges, and drizzle on the sauce. Garnish with fresh mint leaves. Enjoy!

A zesty, springy take on potato salad that uses the season’s creamy and sweet new potatoes, green asparagus and green peas, which works perfectly as a side to meat dishes or as a filling vegetarian salad.

Spring potato and asparagus salad

oz new potatoes

oz asparagus

peas

radishes

dill

scallions

tsp honey

tbsp white wine vinegar

horseradish

6.5 tbsp full-fat Greek yogurt

water (cold)

Roughly slice the herbs and scallions. Pod peas, if you are using fresh ones. Remove woody ends on the asparagus and slice into bite sized pieces. Slice the radishes in quarters and halve the new potatoes.

Add potatoes to a pot and cover well with water and salt. Bring to a boil, then reduce the heat and let simmer until fork tender. Meanwhile, bring another pot of water to the boil, blanch the asparagus for approx. 2 -3  min., until it’s cooked through, but still has some bite to it. Scoop out with a slotted spoon and transfer to a bowl of cold or iced water. Use the same water to blanch the peas for approx. 2 min., then drain and add to the bowl with the asparagus.

To make the dressing, zest and juice the lemon and add to a large bowl (big enough to toss the salad in). Next, add honey, white wine vinegar, olive oil, salt, pepper, and half of the chopped herbs and scallions. Add peas, drained potatoes, and toss well. Let sit for 10. min to marinate. Mix Greek yoghurt with horseradish in a small bowl and season it with salt and pepper.

To serve, spread horseradish-spiked Greek yoghurt onto a large plate or large, shallow bowl. Tumble potato and pea salad on top and garnish with remaining herbs. Enjoy!

Serve up some Strawberry Mojitos at your next party and get rave reviews! Everyone will love this fruity, minty drink recipe!

Strawberry Mojitos

mint leaves

strawberries

limes, juiced (at least 1/3 cup lime juice)

Tbsp sugar

club soda (or lemon lime)

In a pitcher, muddle the mint leaves, berries,...

In a pitcher, muddle the mint leaves, berries, lime juice and sugar. You can use a muddler set (like this one). If you don't own one, put the ingredients into a blender or food processor and pulse for 5 seconds. NOT TOO MUCH THOUGH.

Add your rum to the berry lime mixture...

Add your rum to the berry lime mixture and pour over glasses of crushed ice. Top each one with a splash of club soda. Garnish with fresh strawberry and lime, if desired. ENJOY!

Peel ginger. Slice two thin slices and reserve for serving. Finely grate the remaining ginger. Peel pineapple and dice most of it finely, cutting out some larger decorative pieces to reserve for serving. Heat up a frying pan over medium-high heat and fry diced pineapple until golden.

Ginger-pineapple fizz

ginger soda

pineapples

cucumber

Add ginger to liquid measuring cup along with half of the pineapple. Blend until smooth using an immersion blender. Strain through a fine sieve and reserve the juice.

Peel a long strip of cucumber peel and set aside for serving. Chop cucumber roughly, add to a liquid measuring cup, and blend using an immersion blender. Strain through a fine sieve and reserve the juice.

Thread a skewer with reserved decorative pineapple pieces, the cucumber peel, and the slices of ginger. Add ice to a highball glass and pour in the ginger soda. Add the remaining pineapple cubes, lime juice, pineapple juice, and cucumber juice. Garnish with the skewer. Stir just before serving and enjoy!

Would not the term "ginger lemonade" have been sufficient?

Top 14 sponsored recipes from across the web

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

Top Tags

Hibiscus G&T

How to pan fry meatballs properly

How to score and shape bread dough

Paprika Shrimp with Buttery V8 Sauc...

Roast pork with sauerkraut and pota...

One-pan honey mustard chicken

Biang biang mian (Chinese spicy noo...

Pecan Pie Blondies

Coconut Cream Poke Cake

Rib-eye steak with honey-chili glaz...

Spring potato and asparagus salad

Strawberry Mojitos

Ginger-pineapple fizz

How to freeze and reheat meatballs,...

Top 14 sponsored recipes from across the web

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

Top Tags

Hibiscus G&T

How to pan fry meatballs properly

How to score and shape bread dough

Paprika Shrimp with Buttery V8 Sauc...

Roast pork with sauerkraut and pota...

One-pan honey mustard chicken

Biang biang mian (Chinese spicy noo...

Pecan Pie Blondies

Coconut Cream Poke Cake

Rib-eye steak with honey-chili glaz...

Spring potato and asparagus salad

Strawberry Mojitos

Ginger-pineapple fizz

How to freeze and reheat meatballs,...

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