Hair Health: 8 Spectacular Dishes for an Impressive Spring Spread

By Jordan Willard | March 31, 2015 0 Comments

 

Green Beans with Ham hock and New Potatoes

Ingredients
(Serves 6 to 8)

• 2 ham hocks
• 3 pounds green beans
• 1/2 cup sugar
• 2 pounds small red new potatoes
• 2 tablespoons seasoned salt

Directions
In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking another 25 minutes. Add potatoes and salt and cook until potatoes are tender, about 20 minutes more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve.

For more on this Recipe: Green Beans with Ham hock and New Potatoes
Recipe courtesy of Patrick and Gina Neely and foodnetwork.com

 

The Neely’s Rainbow Slaw

Ingredients
(Serves 4 to 6)

• 3/4 cup mayonnaise
• 1/4 cup yellow mustard
• 1/2 teaspoon cayenne pepper
• 1/4 cup sugar
• 1/2 teaspoon celery seed
• 2 tablespoons apple cider vinegar
• Salt and freshly ground black pepper
• 1/2 green cabbage
• 1/2 red cabbage
• 2 medium carrots, peeled
• 1/2 red onion
• 1 sweet potato, peeled
• 1 large unpeeled Gala apple
• 1 large unpeeled Granny Smith apple

Directions
In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined. Reserve.

Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples. Remove to a large serving bowl and toss with the reserved dressing. Cover with plastic wrap and refrigerate for at least 2 hours.

For more on this Recipe: The Neely’s Rainbow Slaw
Recipe courtesy of Patrick and Gina Neely and foodnetwork.com

 

Sunny Anderson’s Blueberry Peach Cobbler

source: foodnetwork.com

Ingredients
(Serves 6 to 8)

• 1 prepared pie crust sheet
• 2 (1 pound) bags frozen peaches, slightly thawed and coarsely chopped
• 1 pint fresh blueberries
• 2 tablespoons all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, cold and cut into cubes
• 1 egg mixed with 1 tablespoon water, for egg wash
• Sugar cubes, crushed for dusting

Directions
Preheat oven to 400 degrees F.

Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.

For more on this Recipe: Sunny Anderson’s Blueberry Peach Cobbler
Recipe courtesy of Sunny Anderson and foodnetwork.com

 

Sandra Lee’s Easter Bunny Cake

Ingredients
(Serves 8-10)

Cake and Frosting:

• 1 (18.25-ounce) box classic yellow cake mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 (16-ounce) containers strawberry frosting
• 1 (14-ounce) bag sweetened flaked coconut

Decorations:

• 1/2 cup milk chocolate morsels, melted
• 2 semisweet chocolate morsels
• 1 sugar coated gum drop candy
• 1 red licorice lace, cut into 6 equal pieces
• 2 miniature marshmallows
• 1 big chocolate chunk cookie, cut in half
• 3 large marshmallows

Special Equipment:

• 1 (6-inch) round metal bowl
• 1 (8-inch) round metal bowl
• Wooden toothpicks

Directions
Preheat the oven to 350 degrees F.

Butter and flour the metal bowls. Combine the cake mix, water, oil, and eggs in another clean bowl. Beat for 2 minutes or until well blended. Pour 2 cups of batter into the smaller prepared bowl; pour remaining batter into larger prepared bowl. Bake smaller cake for 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cakes on cooling rack for 30 minutes. Invert cakes onto cooling rack and cool completely.

Cut larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over flat top of each piece. Place pieces cut side down on work surface, adhering frosted sides together. Trim 1-inch from 1 end of the cake; discard trimmings. Repeat with the smaller cake. Place larger cake on a serving platter. Spread 2 tablespoons of frosting over trimmed end of smaller cake. Place trimmed end of smaller cake against trimmed end of larger cake. Spread remaining frosting over cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.

Brush melted milk chocolate over both sides of the cookie halves to coat completely. Sprinkle with reserved 1/2 cup coconut; set aside to dry. Press 2 semisweet chocolate morsels onto bunny face for eyes. Using toothpicks, secure jellied candy onto bunny face for nose. Using toothpicks, secure licorice pieces onto face for whiskers. Using toothpicks, secure miniature marshmallows onto bunny face for teeth. Make 2-inch deep cuts atop bunny head; insert chocolate cookie halves for ears. Roll large marshmallows together; using toothpick, secure onto bunny for tail.

For more on this Recipe: Sandra Lee’s Easter Bunny Cake
Recipe courtesy of Sandra Lee, from Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003 and foodnetwork.com

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All images sourced via Pinterest

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