ORANGE JULIUS STRAWBERRY BANANA SMOOTHIE RECIPE RECIPES

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SLOW COOKER ITALIAN SUNDAY GRAVY | KAREN'S KITCHEN STORIES



Slow Cooker Italian Sunday Gravy | Karen's Kitchen Stories image

This slow cooker Italian Sunday gravy is an easy and delicious take on a classic Italian-American dish.

Provided by Karen's Kitchen Stories

Total Time 135 minutes

Prep Time 35 minutes

Cook Time 1

Number Of Ingredients 15

1 tablespoon vegetable oil
1 pound sweet Italian sausage links
1 pound hot Italian sausage links
2 medium onions, finely chopped
1 6-ounce can tomato paste
12 garlic cloves, finely chopped
2 teaspoons dried oregano
1/4 teaspoon salt, plus more to salt the meats
1/2 cup dry red wine
1 28-ounce can diced tomatoes, drained
2 14-ounce cans tomato sauce
1 1/2 pounds bone-in country style pork ribs
1 1/2 pounds flank steak, cut into three pieces
Freshly ground black pepper
1/4 cup chopped fresh basil leaves

Steps:

  • In a 12-inch skillet, heat the oil over medium high heat. Add the sweet sausage and cook, browning on all sides, about 8 minutes. Drain on a paper towel lined plate and then add to a 6 to 7 quart slow cooker. Repeat with the hot sausage.
  • Reheat the rendered fat in the skillet and add the onions, tomato paste, garlic, oregano, and 1/4 teaspoon of salt, and cook until the onions are soft and beginning to brown a bit, about 10 minutes.
  • Stir in the wine and scrape up any browned bits. Add the onion mixture to the slow cooker and stir in the diced tomatoes and tomato sauce.
  • Sprinkle the pork ribs and flank steak with salt and pepper, and place them in the slow cooker.
  • Cover and cook on low for 6 hours or high for 9 to 10 hours.
  • Remove the meats from the sauce. Shred the pork (discarding the bones) and steak with two forks and cut the sausages into 1 1/2 to 2 inch slices.
  • Skim any fat off of the top of of the remaining sauce, and stir the meats back into the sauce. Stir in the basil.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 396.68, FatContent 23.41, SaturatedFatContent 8.48, CarbohydrateContent 8.91, FiberContent 2.13, SugarContent 4.40, ProteinContent 36.42, SodiumContent 691.50, CholesterolContent 105.59

ORANGE CURD BROWNIES | KAREN'S KITCHEN STORIES



Orange Curd Brownies | Karen's Kitchen Stories image

Deeply fudgy brownies with a swirl of delicious homemade orange curd on top... because chocolate and orange are such a delicious combination of flavors.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Number Of Ingredients 18

79 grams (1/3 cup plus 1 tablespoon) granulated sugar
1 large eggs, room temperature
1 tablespoon orange zest
1 teaspoon cornstarch
1/4 teaspoon kosher salt
120 grams (1/2 cup) fresh orange juice
76 grams (1/3 cup) unsalted butter, cut into cubes
226 grams (8 ounces) bittersweet (60 percent) chocolate, chopped
170 grams (3/4 cup) unsalted butter, cubed
200 grams (1 cup) granulated sugar
165 grams (3/4 cup packed) dark brown sugar
156 grams (1 1/4 cups) unbleached all purpose flour
3 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon kosher salt
3/4 teaspoon espresso powder
4 large eggs, room temperature
2 teaspoons pure vanilla extract
200 grams (3/4 cup) orange curd

Steps:

  • In a medium saucepan, whisk together the sugar, eggs, zest, cornstarch, and salt. Whisk in the orange juice. Set the heat to medium low and cook, stirring contantly, until the mixture begins to bubble and thicken, and reaches 170 degrees F. This should take about 7 minutes.
  • Remove from the heat and strain the mixture into a heat proof bowl. Add the butter, a tablespoon at a time, and stir until incorporated.
  • Once all of the butter has been incorporated, cover the top of the curd with plastic wrap (pressing it against the mixture) and let cool. Refrigerate up to one week.
  • Heat the oven to 325 degrees F and line an 8 inch square cake pan with parchment paper and spray it with spray oil.
  • Melt the chopped bittersweet chocolate in a double boiler along with the butter until smooth. Remove the chocolate butter mixture from the heat and stir in granulated and brown sugar and let the mixture cool.
  • While the mixture is cooling, whisk together flour, cocoa powder, salt, and expresso powder.
  • After that, add four eggs to the chocolate mixture, one at a time, and whisk them in, along with the vanilla extract.
  • Finally, fold in the flour mixture to form the batter.
  • Pour 835 grams (3 cups) of the batter into the pan and smooth over the top.
  • Add the rest of the batter to a pastry bag with a 1/2 inch tip.
  • Add the curd to another pastry bag with a 1/4 inch tip.
  • Take the pastry bag with the batter and pipe it all around the edges of the pan. Next, draw 7 lines, one inch apart, perpendicular to each other. Fill in between the 7 lines of batter with 8 lines of the curd with the curd pastry bag.
  • Use a toothpick and draw a line perpendicular to the piped lines about one inch from the edge of the pan. Lift the toothpick, move over one inch, and draw another line in the opposite direction. Continue to draw the lines, one inch apart, in opposite directions.
  • Bake the brownies for 40 to 45 minutes. Under baking is better than over baking.
  • Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Nutrition Facts : Calories 524.45, FatContent 25.74, SaturatedFatContent 15.04, CarbohydrateContent 68.75, FiberContent 1.43, SugarContent 52.55, ProteinContent 6.64, SodiumContent 194.41, CholesterolContent 163.74

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