Mandarin Orange Salad With Peanuts

I was inspired to make this salad after viewing the recipe by CaliforniaJan at food.com. I tweaked the recipe to my liking, and used dry roasted peanuts instead of salted peanuts, but I think you could also use cashew halves or sliced almonds. I also used the mandarin oranges that come in those individual 4 ounce plastic sealed bowls. Plus I added dried cranberries to the salad, but this salad is also good without them.



Mandarin Orange Salad With Peanuts 

Salad Ingredients:
2 bunches of lettuce (Iceberg, Romaine, or Red Leaf)
1/2 cup salted peanuts, divided (I used dry roasted)
2 (11 oz.) cans mandarin oranges, drained

Salad Dressing:
3/4 cup granulated sugar
6 Tablespoons vegetable oil
1 teaspoon dry mustard
1/4 teaspoon salt
6 Tablespoons red wine vinegar
2 Tablespoons diced white onion, or red onion
2 teaspoons poppy seeds
Additional add ins: dried cranberries (optional)

1.)  Tear lettuce into bite-size pieces, and distribute among individual salad bowls.

2.)  Drain the individual bowls of mandarin oranges, then equally divide among the salad bowls.

3.)  Top each salad bowl, with some of the peanuts.

4.)  If desired, top each bowl with some of the dried cranberries.

5.)  To make the dressing: In a bowl, jar, or glass measuring cup, add the salad dressing ingredients; stir well with a spoon.

6.)  Pour the dressing over the individual salad bowls, and serve.

7.)  Yields: 6 to 8 servings

An up-close photo of Mandarin Orange Salad With Peanuts.

Mandarin Orange Salad With Peanuts | Just A Pinch Recipes

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Cindi's Strawberry Vinaigrette Dressing

This is my own creation for strawberry vinaigrette dressing.  It's not overly sweet; just a bit on the tangy side.  To make the dressing, I used home-cooked strawberry jams that I've made myself.  I did not add much vegetable oil. I don't care for dressings that state to add a lot of oil.  This one balances out very well.




Cindi's Strawberry Vinaigrette Dressing

9 Tablespoons strawberry jam (See *Note)
4-1/2 tablespoons white wine vinegar, or rice vinegar
1 Tablespoon vegetable oil
1 teaspoon sugar
1/16 teaspoon salt (or just a pinch)
additional add in: 1/2 teaspoon poppy seeds (optional)

1.)  In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon.

2.)  If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix.

3.)  Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve.

4.)  This almost makes 1 cup of dressing (about 7/8's of a cup).

5.) *Note: Whenever I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam.  Both are great for this recipe.

6.)  Also: I enjoy this dressing served over a bed of fresh spinach, along with chopped smoked honey-turkey deli meat, slices of hard-boiled egg, and chunks of fresh pineapple.  I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves.  And I've even enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.   

Cindi's Strawberry Vinaigrette Dressing | Just A Pinch Recipes

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Strawberry Shortcake Iced Coffee

This delicious iced coffee is made with Dunkin' Donuts Strawberry Shortcake Ground Coffee, and a can of sweetened condensed milk. (You will need a 12 cup coffee maker to brew the coffee.)



Strawberry Shortcake Ice Cubes

Prep Time: 5 Minutes
Cook Time: 15 Minutes

6-3/4 cups cold water

7 Tbsp. Dunkin' Donuts Strawberry Shortcake Ground Coffee

1 (14 oz.) can sweetened condensed milk

Coffee Ice Cubes (*See recipe below)

regular ice cubes

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1.)  Add 7 Tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker.

2.)  Pour the cold water into the coffee maker.

3.)  Start brewing the coffee.

4.)  After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for the coffee to cool somewhat.

5.)  Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together.  Refrigerate until coffee is chilled.

6.)  Once chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both.

7.)  Yields: 58 ounces of iced coffee

8.)  Note: Prep time and cook time may vary.  Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more.

6.) *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker.  Place 3 tablespoons of the ground coffee inside your paper-lined basket.  Start brewing the coffee.  Once the coffee is done brewing, set pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee.  Note: Double the recipe to make 2 trays of coffee ice cubes.

Strawberry Shortcake Iced Coffee | Just A Pinch Recipes

Poached Eggs on Toast

Poached Eggs on Toast

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1 slice of bread (toasted & buttered)

2 eggs

1/4 teaspoon salt

black pepper, add according to taste

dried parsley flakes, optional

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1.) Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)

2.) Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.

3.) To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.

4.) Break eggs into 2 separate custard dishes.

5.) When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.

6.) Cover the pan or skillet, and cook over low heat for 3 minutes.

7.) Remove poached eggs with a slotted spoon or pancake turner.

8.) Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.

9.) Yields: 1 or 2 servings

Poached Eggs on Toast | Just A Pinch Recipes

Goulash

This goulash is not only quick and easy to make, but it's also very satisfying. It can be made with any pasta sauce or spaghetti sauce. I make mine with Hunt's Garlic & Herb Spaghetti Sauce. I do add red pepper flakes, which gives this goulash a 'bit of a kick'. It's comfort food at it's best!



Goulash

1 lb. ground beef

1/2 of one large onion, finely chopped

2 or 3 cloves of garlic, minced (Or use 1 teaspoon garlic powder)

Lawry's Seasoning Salt, add according to taste

black pepper, add according to taste

1-1/4 cups elbow macaroni, uncooked

1/4 teaspoon red pepper flakes

1/2 teaspoon dried Italian seasoning

2-1/2 cups Hunts Spaghetti Sauce or Pasta Sauce

dried parsley flakes, optional

Kraft Grated Parmesan Cheese, optional

1.)  In a large deep skillet, add the ground beef, onion, and garlic.

2.)  Season the beef mixture with the seasoned salt & black pepper.

3.)  (While the beef mixture is browning, start cooking the macaroni according to package directions. I cooked mine for 9 minutes.)

4.)  Once the beef mixture is done cooking, drain off any excess grease.

5.)  Place the beef mixture back in the skillet, and then add the red pepper flakes, Italian seasoning, and the pasta sauce.  Simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.  

6.)  When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through.

5.)  Once heated through; sprinkle on a bit of dried parsley flakes.

6.)  Serve immediately, and top with a bit of grated parmesan cheese.

7.)  Yields: 4 to 5 servings

Photo of Goulash topped with Kraft Grated Parmesan Cheese.

Goulash Recipe | Just A Pinch