PIONEER WOMAN BUTTERSCOTCH PIE RECIPES

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ORANGE BARS RECIPE | REE DRUMMOND - FOOD NETWORK



Orange Bars Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 50 minutes

Cook Time 10 minutes

Yield 16 bars

Number Of Ingredients 9

2 sticks (1 cup) salted butter, cut into small cubes, plus more for buttering the pan
2 cups all-purpose flour 
1/2 cup granulated sugar 
1/4 teaspoon kosher salt 
3/4 cup granulated sugar
1/4 cup all-purpose flour 
4 large eggs 
Zest and juice of 4 oranges (making about 1 cup of juice) 
Powdered sugar, for sifting 

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  • Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
  • For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  • Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

SESAME AND PEANUT NOODLES RECIPE | MELISSA D'ARABIAN ...



Sesame and Peanut Noodles Recipe | Melissa d'Arabian ... image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons sesame seeds
12 ounces linguine
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon grated fresh ginger
1 tablespoon honey
1 tablespoon Sriracha
1 teaspoon sesame oil
Zest and juice of 1/2 lime 
1/2 cup loosely-packed chopped fresh cilantro
2 green onions, sliced
1/2 head green cabbage, thinly sliced
1/3 red bell pepper, diced
1/4 cup roughly chopped skinless roasted peanuts, for garnish

Steps:

  • Preheat the oven to 350 degrees F. 
  • Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
  • For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.) 
  • For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

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