Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing.
It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past.
As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
While looking for more recipes that use Sichuan peppercorns, I came across several recipes for a green bean dish. Despite not having all the required ingredients, I found that I could make a tasty dish with a few substitutions. While my Sichuan Green Beans recipe is not totally authentic (no pickled mustard plant for one thing), it is a fresh and tasty quick side. It can even be a main dish when served with a starch, like rice.
If you are serving it as a main dish, you may want to serve it with rice and increase the amount of ground meat and sauce used. The sauce is just three components: wine, soy sauce, and sugar. The wine often used is Shaoxing wine. While a cooking wine version can be purchased at some Asian markets and on the internet, I did not have any, nor did I have the common substitutes of dry sherry or other fortified wine. I ended up using mirin, a Japanese rice wine, and loving it in the dish.
This is a great dish to make as a side with my Pork Potstickers. You can use a pound of ground pork between both dishes with this recipe only using 1/4 of a pound and the potstickers using the remaining 3/4 of a pound.
