PRINCESS FIONA'S ROYAL SWAMP SOUP
Rich and chunky with chunky salsa and whole kernel corn, this quick-to-prep soup is topped with crushed tortilla chips and shredded cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Brown meat in large saucepan; drain.
- Add broth, salsa and corn; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes or until heated through, stirring occasionally.
- Serve topped with the crushed chips and cheese.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 4 g, Protein 16 g
PRINCESS COOKIES
This recipe gets its name from a story that I read to my son about a princess whose only wish is to find a prince that can make a cookie that is as tiny and delicate as she is. This is a delicious little lemon cookie that will not disappoint! They can either be drizzled with a lemon glaze made of confectioners sugar and fresh lemon juice, or rolled in sugar before baking for a more subtle lemon flavor.
Provided by MRSPARKERII
Categories Desserts Cookies Drop Cookie Recipes
Time 1h5m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. In a mixing bowl, beat the butter and sugar with an electric mixer until creamy, about 5 minutes, then beat in eggs, one at a time, incorporating each before adding the next. Beat in the lemon juice, lemon zest, and vanilla extract. Gently mix in the flour mixture until just incorporated. Chill the dough about 30 minutes.
- Scoop up about 1 1/2 teaspoon of dough per cookie, gently form into a ball, and place the balls onto baking sheets about 2 inches apart.
- Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 8 minutes; cool on baking sheets for 1 minute before removing to finish cooling on racks.
Nutrition Facts : Calories 90 calories, Carbohydrate 12.4 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 80.8 mg, Sugar 6.3 g
PRINCESS SOUP
My friend Allison Dennis was hard at work one day in the kitchen and I had asked her what she was making for dinner. She said Princess Soup. I had asked her what the heck Princess Soup was. She said that it is an Italian inspired soup. She had given it the distinct name "Princess Soup" to coax her two little girls to be excited about the soup and eat it up! Enjoy and tell me what you think!
Provided by Keepnupncali
Categories Pork
Time 55m
Yield 12 bowls, 12 serving(s)
Number Of Ingredients 15
Steps:
- 1.Brown and drain sausage.
- 2.In a large soup pot combine the chicken broth/stock the un-drained tomatoes, potatoes, onions, celery, carrots, cabbage and Italian seasoning. Add drained sausage. Bring to a boil and reduce heat. Simmer for about 15 minutes.
- 3.Stir in the beans, corn, zucchini and tortellini; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper to taste.
- 4.Serve with garlic bread and grated Mozzarella cheese. Enjoy like a princess or prince!
Nutrition Facts : Calories 328.2, Fat 13.2, SaturatedFat 4.2, Cholesterol 26.1, Sodium 1050.1, Carbohydrate 38.4, Fiber 6.9, Sugar 13.3, Protein 17.2
PRINSESSTåRTA (SWEDISH PRINCESS CAKE)
Flavored with a creamy vanilla pastry cream, bright raspberries, and an almondy marzipan, this beautiful layered sponge cake is not for the faint of heart! However, the end result is amazing, and this cake would be excellent at a dinner party, birthday party, holiday celebration, or any special occasion.
Provided by annatheo
Time 5h20m
Yield 12
Number Of Ingredients 20
Steps:
- Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.
- Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.
- Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.
- Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
- Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.
- Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to hold layers in place. Reserve remaining remaining pastry cream for another use.
- Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.
- Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.
- Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.
Nutrition Facts : Calories 749.8 calories, Carbohydrate 98.2 g, Cholesterol 282.4 mg, Fat 36.5 g, Fiber 2.8 g, Protein 10.8 g, SaturatedFat 17.6 g, Sodium 133 mg, Sugar 70 g
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