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Wedding soup, or Italian wedding soup, is an Italian soup featuring leafy greens, small pasta and tasty little meatballs. Already a Member? Login Now! Not a Member? Sign up now! Italian Wedding Soup Wedding soup, or Italian wedding soup, is an Italian soup featuring leafy greens, orzo and tasty little meatballs. Hailing from Naples, the original Italian name is minestra maritata, which means “married soup”. Some say that's in relation to the “marriage” or unity of all the ingredients. We say it's just delicious. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Italian Wedding Soup What you are creating: A super delicious Italian soup featuring leafy greens, orzo and tasty little meatballs. Ingredients: Meatballs 8 ounces lean ground beef 8 ounces ground pork 1/2 cup bread crumbs 1/4 cup chopped parsley 1 teaspoon minced fresh oregano or ½ teaspoon ground oregano 1/2 cup finely shredded Parmesan cheese 1 large egg, beaten 1 tablespoon olive oil Soup Ingredients 1 tablespoon olive oil 1 1/4 cups diced carrots 1 1/4 cups finely diced sweet yellow onion 3/4 cup diced celery Salt and freshly ground black pepper 6 garlic cloves 5 15 ounce cans chicken broth 1 cup dry orzo pasta 8 ounces chopped fresh spinach Finely shredded Parmesan cheese Directions Meatballs Combine beef and pork in a large mixing bowl. Mix in bread crumbs, parsley, oregano, Parmesan, egg, 1 teaspoon salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally to brown on all sides for about 4 minutes. Transfer meatballs to a plate and repeat process with remaining meatballs. You won't be cooking the meatballs all the way through in this step. The meatballs will continue to cook after they are added to the soup. Soup Prepare the orzo pasta according to package directions. Rinse with cold water and drain well. Set aside. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and sauté until veggies have softened about 6 - 8 minutes, add garlic and sauté 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low). Cover and cook, stirring occasionally until meatballs have cooked through. Add the cooked orzo pasta. Add in the spinach during the last minute of cooking. Serve warm, sprinkle each serving with Parmesan cheese. Makes approximately 6-10 servings. Variations: Substitute ground turkey or chicken for the pork and beef. Take our Apple Pie class! Are you a Member of the site? Unlock additional features by joining! Become a Member

Learn how to create fun Bumble Bee designs for cookies, cupcakes and more! Treat Kits: Bumble Bee Themed Cookies Sign in Treat Kits: Bumble Bee Themed Cookies Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Now Playing How to Make No Spread Sugar Cookies 17:03 Play Video Now Playing Creating Fluffy Royal Icing Made Simple 08:22 Play Video Now Playing Recipe: Royal Icing 08:22 Play Video Now Playing Recipe: Egg White Royal Icing 09:57 Play Video Become a Paid Member Now! Already Purchased your Kit? Login Now! Purchase your Bumble Bee Treat Kit Now! Do-It-Yourself Bumble Bee Treat Kit Difficulty: Videos in Series: 1 Shop/Buy Project Supplies Ask Questions/Forum What you are making: This kit provides a multitude of options from cookie decorating to cupcakes. Your kit contains: Kit Includes: 1 - Cookie Cutter of choice 1 - Sheet of edible images 6 - 3” or 2" Edible Stickers 6 - Scalloped Baking Cups 6 - Sugar Decorations 3 - Packs of sprinkles 1 - Pair Craft Scissors Downloadable Recipe cards for Cake, Cupcakes, Cookies, Frostings and more! Access to step by step video treat tutorials for cookies, cake, doughnuts and candy. Access to downloadable decorating templates. Live Streams with Michele showing you new project ideas using your treat kit. Directions: Watch the video for instructions! Try another DIY Treat Kit! Pool Party Treat Kit Our Pool Party Treat Kit provides you with the makings for adorable cookies, cupcakes and more! Under The Sea Treat Kit Dive deep into these adorable accessories for creating cupcakes, cookies and more! Unicorn Treat Kit Let these adorable unicorn designs take you to a magical land of cookies, cupcakes and more! Recommended Recipes Go to link Go to link Go to link 1/1 Are you a Member of the site? Unlock additional features by joining! Become a Paid Member

Michele first picked up a pastry bag at the age of 6 and spent many summers as a child in the bakery watching her mother create works of art. She is a 4th generation baker and 2nd generation cake decorator. She also owned and operated a successful bakery and retail specialty supply shop in New England. While cooking, baking and sugar art have always been a part of her life, it wasn’t her first career. She has built some of the most recognized brands in online recruiting, education and eLearning as a Marketing and Product Development guru. These skills have helped her launch a successful business and product line. Michele has a degree in Multimedia Design & Production. She has specialty certifications in User Centered Design, Web, Mobile and Video Production from Lake Washington Institute of Technology in Seattle, WA. Michele has a secondary education in baking, pastry and confectionary art. She's a graduate of the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Chicago, IL, a former Wilton Method Instructor and an International Cake Exploration Society (ICES) approved teacher. Her training and education include Chez Boucher Culinary School in New England as well as an extensive education with some of the top chefs and confectionary art teachers in the country; including Chef Nicolas Lodge, Colette Peters, and Kathleen Lange. Michele is a member of the International Federation of Pastry Gelato & Chocolate (FIPGC) and a 2019 FIPGC Coach for the Cake Designers World Championship, held every two years in Milan, Italy. Michele's work has won several awards, and has been featured on a number of sites and publications such as Craftsy, Satin Ice, Lucks, Icing Images, ICES Magazine, American Cake Decorating Magazine and Edible Artist Network Magazine. She has also been featured on the Food Network as a competitor on Cake Wars Christmas. When Chef Michele isn't travel teaching, recipe testing or food styling for other companies you will find her teaching culinary classes both in-person and online for North Seattle College, Everett Community College and Whatcom College. Michele is equally passionate about teaching as she is about creating innovative products for the culinary art industry. You can find Michele's current teaching schedule under the "Virtual Zoom & Live Classes " tab. She teaches classes regularly in the greater Seattle area. She is also available for private classes, group classes, in-store bakery training and team building events. Her current cookbook "Cookies for All Occasions" can be found [here ]. She can be reached at: Email: michele@epicdelights.com

How to cook corned beef to perfection! corned beef and cabbage Did you know that eating corned beef on St. Patrick’s Day is not a real Irish tradition? True fact! Beef wasn’t readily available in Ireland and was considered a luxury. The Irish tradition was actually ham or bacon. Fast forward to the Irish arriving in America, the land of, well, plenty of beef. And that is when corned beef upstaged the traditional ham or bacon and became the Irish-Americans spin on a tradition that originated in their homeland. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Corned Beef and Cabbage What you are creating: Corned beef and cabbage -- the traditional American St. Patrick's Day main dish! Ingredients: 4 pound corned beef 1 head of cabbage 1 sweet yellow onion 4-6 red potatoes (more if you are feeding potato lovers!) 1 pound baby carrots Crock pot, slow cooker, instant pot or large kettle (stove top method) Directions: I cook my corned beef in a crock pot filled with water. You can use a low cooker, instant pot or in the oven -- use your favorite way of cooking a meat that requires a longer cooking time. Add the spice packet that came with the corned beef to the pot. Cover and bring to a boil, then reduce to a simmer. Simmer according to the recommended time on your appliance. The key to really good corned beef is to cook until it is fork tender. I like to remove the corned beef from the crock pot and place it in the 425 degree oven, fat side up, to brown the top. Bake for about 20 minutes or until top is browned. Add whole potatoes and carrots to the crock pot and cook until the vegetables are almost done. Add cabbage and cook for another 15 minutes. Remove meat from oven and let rest 15 minutes. Place vegetables in a bowl and cover. Add broth (cooking liquid reserved from cooking) to the vegetables. Slice meat across the grain. Serve with veggies and our Irish Soda bread. Enjoy! Makes approximately 4-6 servings Related Projects:

How to create delicious cocktails for any occasion. Free Video: Festive Cocktails Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied How to Make Festive Holiday Spritzers Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies Holiday Video Collection Home What you are creating: Creating delicious spritzers for your next gathering is a snap with our easy to follow recipe. Ingredients: Cranberry Fruit Crystals Fresh cranberries Champagne Directions: Rim a flute glass with the cranberry fruit crystals. Place a handful of cranberries in the glass, and pour Champagne over the berries Variations: Any fruit or fruit juice variation can be used for these drinks. Frequently Asked Questions FAQ: What's the class cover? Most classes have a free preview video. This will give you an idea about the class and what you will be creating. In addition, the video preview page includes a class curriculum with lessons, topics covered and video lengths. Related Projects:

Learn how to make pretzel snacks shaped like shamrocks! Create Account Start Class Recipe PDF Questions Recipes On Demand Classes Zoom Classes Brown Butter Sage Squash Recipe Details Yield: 2 Servings (Recipe can be doubled for 4 servings) Ingredients: 5 tablespoon Unsalted Butter 2 cups cubbed Butternut Squash (cut ¼ inch pieces) Sea Salt & Freshly Ground Pepper 1 tablespoon Sherry Vinegar 1 tablespoon thinly sliced sage leaves Freshly grated Parmigiano-Reggiano cheese for serving Directions: In a large skillet set over medium-high heat add 1 tablespoon of butter. When butter melts and foam subsides, add squash, season with salt and pepper and let caramelize and tender. About 7-10 mins. Transfer squash to a plate. Return skillet to heat and add remaining 4 tablespoons of butter. Melt butter stirring occasionally until the milk solids turn golden brown and the butter takes on a nutty aroma. Stir in sherry vinegar and sage. Taste and adjust seasoning with salt and pepper. Fold in Squash and reduce heat too low. Toss well with parmesan and garnish with parmesan. Enjoy!

Join CMSA, Peggy Tucker as she shows you how to create a blown snowman and a winter wonderland cake! Isomalt Snowman Winter Wonderland Preview: Isomalt Winter Wonderland Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Viewing Options: Premium Members Start Class Become a Premium Member Purchase Single Class Download Materials List Shop/Buy Project Supplies Ask Questions/Forum Next Lesson Class Home Class Preview Video Access is as easy as 1-2-3! 1: Review Course Offerings below! 2: Like what you See? Pick a plan & pay! 3: Access this video and more! Class Curriculum Join Certified Master Sugar Artist, Peggy Tucker as she takes you on a sugar wonderland adventure. In this class you will be learning the 3 stages of sugar, pouring, pulling and blowing. You don't want to miss out on this winter wonderland cake complete with a cute blown sugar snowman! What you will learn How to heat, color and pour isomalt How to create multicolor sugar ribbons How to use molds with isomalt How to shape warm isomalt How to blow sugar into shapes How to pull sugar into icicles and snowy branches Welcome About the instructor Resources & Downloadable materials Lessons Lesson 1: Isomalt Pond (2:37) Lesson 2: Molds (3:29) Lesson 3: Winter Branches (12:09) Lesson 4: Blown Sugar Balls (10:42) Lesson 5: Building A Snowman (2:43) Lesson 6: Snowman Arms (5:04) Lesson 7: Snowman Hat (3:10) Lesson 8: Adding Hat & Snowman Face (6:46) Lesson 9: Creating a Striped Scarf (8:18) Lesson 10: Creating Snow (8:37) Lesson 11: Adding Branches & Icicles (7:05) Lesson 12: Adding Snowman & Emblishments (14:08) Wrap up Your feedback What's next Meet Your Instructor! Peggy Tucker is an award-winning Certified Master Sugar Artist, one of only 32 in the world and is internationally known. She teaches, demonstrates and judges all over the world and is the owner of School of Cakeology and CakePlayInc. For over 20 years, she has been sharing her love and passion for the sugar arts by teaching classes, judging competitions, volunteering at multiple charity events, culinary schools and collaborating with companies to develop and bring new products to the market. Frequently Asked Questions FAQ: What's the class cover? Most classes have a free preview video. This will give you an idea about the class and what you will be creating. In addition, the video preview page includes a class curriculum with lessons, topics covered and video lengths.

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Savory Cooking Videos Baking Videos Cookie Videos Live Zoom Classes Cake Videos Bread Making Videos Dessert Videos Video On Demand Classes Baking Recipe Videos Roasted Brussel Sprouts Make this yours. Add images, text and links, or connect data from your collection. Watch Video Homemade Pasta Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Marinated Flank Steak Make this yours. Add images, text and links, or connect data from your collection. Watch Video Fiesta Corn Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Cilantro Lime Cotija Corn Make this yours. Add images, text and links, or connect data from your collection. Watch Video Roasted Tomato Sauce Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video Mango Shrimp Salad Make this yours. Add images, text and links, or connect data from your collection. Watch Video

Looking to learn how to cook, bake, or create edible crafts and scrapbooking? Our e-learning video courses have something to offere everyone and any skill level. Create, Educated, Celebrate today! Buttercream Videos View More Swiss Meringue Buttercream Buttercream, Frosting, Icing, Cake Decorating Watch Shortening Based Buttercream Buttercream, Frosting, Icing, Cake Decorating Watch Butter Based Buttercream Buttercream, Frosting, Icing, Cake Decorating Watch Buttercream Consistencies Buttercream, Frosting, Icing, Cake Decorating Watch

Common ingredient substitutions for your baking and cooking needs COMMON INGREDIENT SUBSTITUTIONS You have just dove into a recipe for the first time! It's that cookie recipe your mother-in-law gave you and it was your husband's favorite when he was growing up. But wait! It call's for cream of tartar and you don't have any. Now what? We're here to help with your emergency substitutions! Check the list below for the most common ingredient substitutions. Don't see what you want? Email us and we can help you find the right substitute! Ingredient: 1/2 vanilla bean: Substitute 1 teaspoon vanilla bean paste. Yeast: You can use baking soda combined with acid to replace yeast. Examples of acids to use alongside baking soda to replicate the leavening action of yeast include: lemon juice buttermilk milk and vinegar mixed in a one-to-one ratio cream of tartar Like yeast, baking powder acts as a leavening agent. In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Sourdough starter contains naturally occurring yeast. You can use 1 cup of sourdough starter to replace one 2-teaspoon package of yeast. Butter: In baked goods that you want a strong, buttery flavor, you can replace butter with Ghee at a 1:1 ratio. In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Buttermilk: Substitute 1 scant cup milk plus 1 tablespoon lemon juice or light vinegar. Thin one part yogurt or sour cream with one part milk. Thin two parts yogurt or sour cream with one part water. There are powdered buttermilk products on the market as well. I have used The Saco Pantry Cultured Buttermilk Blend with good success. Heavy Cream (for cooking): 3/4 cup milk plus 1/4 cup melted butter 1 cup milk plus 1 to 2 tablespoons cornstarch or flour. Coconut milk, coconut cream or softened cream cheese whisked with water. Evaporated Milk: You can create evaporated milk by mixing 1 cup of powdered milk with 1½ cups of warm water. Stir until the powdered milk has dissolved completely. You can substitute with regular milk. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. Milk: Use half and half or heavy cream thinned with water. Use evaporated milk, light coconut milk, light cream, oat, nut or soy milk. Reconstitute powdered milk .Cream of Tartar: If you're using in a recipe that requires stabilized egg whites or you need to prevent crystallization, you can substitute an equal amount of lemon juice or white vinegar. You can replace cream of tartar with baking powder in recipes that also contain baking soda. Substitute 1 1/2 teaspoons of baking powder for 1 teaspoon of cream of tartar. Brown Sugar: To make your own light brown sugar, mix 1 cup granulated white sugar with 1 tablespoon of molasses. If you need dark brown sugar, increase the molasses to 2 tablespoons. Powdered Sugar: You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. Sugar: 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the success of the recipe really depends on how you are using the sugar.