Wednesday, April 2, 2014

Rhubarb Gelatin Salad

READY INABOUT2½ hrs

Rhubarb Gelatin Salad

Recipe

"This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad."

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Ingredients

Original recipe makes 6 servingsChange Servings

3 cups chopped fresh rhubarb
1/2 cup white sugar, or to taste
2 tablespoons water
1 (3 ounce) packageraspberry flavored Jell-O® mix

1 cup cold water
1 cup chopped apple
1/2 cup chopped walnuts

In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.

Kitchen-Friendly View

PREP20 mins
COOK2 hrs
READY IN2 hrs20 mins

Reviews

May 27, 2003

This tastes very good & refreshing. I used strawberry instead of raspberry because that's what I had. Even if you… —SEBC

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Jun 12, 2009

This is my favorite jello salad of all time. Even people who don't like rhubarb like this. —Risa

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15 Ratings

Nov 01, 2008

I thought this was very good! It was easy to make too. I peeled the apples and sliced them very thinly. It would be a… —Cheryl

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May 21, 2010

I used Strawberry instead of raspberry. Turned out awesome. I keep trying to get a picture up of this dessert (why… —JOYANDSON1

May 20, 2008

I have a patch of Rhubarb growing by the barn and needed to find easy recipes to use it up. I'm not familiar with… —intellectualditz

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May 27, 2007

A wonderful way to use rhubarb. I am diabetic so I used a sugar substitute and sugar-free gelatin. It was delicious!—Judy A.

Sunday, March 30, 2014

Limoncello

Limoncello Aide

Limoncello
110 Reviews

Recipe courtesy of Giada De Laurentiis
Recipe courtesy Giada De Laurentiis
SHOW:
Everyday Italian
EPISODE:
Summers in Capri

Limoncello
Total Time:
4 hr 40 min
Prep:
30 min
Inactive:
4 hr
Cook:
10 min
Yield:7 cups
Level:Easy
CATEGORIES
Lemon Beverage Mixed Drinks
Ingredients
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Notes: I soaked the lemon peels a long time! I did not put the sugar syrup and peels together. I strained the lemon vodka and then combined the clear liquid with the room temperature simple syrup. I figured all the good stuff was already out of those lemon peels.
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Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe.html?oc=linkback

KitchenTalk

Wednesday, April 2, 2014