Riegelmanns Appliance

14/09/2026

CLASSIC Cooking at Riegelmann's - Lemon Pound Cake with Lemon Icing

LEMON Pound Cake
1 ½ Cups of Flour
½ teaspoon Baking Soda
½ teaspoon Baking Soda
½ teaspoon Salt
3 Eggs
1 Cup Sugar
2 TBS Butter, softened
1 teaspoon Vanilla
1 teaspoon Lemon Extract
1/3 Cup Lemon Juice
½ Cup Oil

LEMON ICING
1 Cup Powdered Sugar, plus 1 TBS
2 TBS Whole Milk
½ teaspoon Lemon Extract

Instructions
Combine flour, baking soda, baking powder and salt in a bowl. Set aside. Use a mixer to blend the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour dry ingredients into the wet ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well-greased 9X5 loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.

07/09/2026

07/09/2026

CLASSIC Cooking at Riegelmann's - Curried “Zucchini Noodles”

Ingredients

1 medium zucchini
1 head of broccoli cut in bite size pieces
¼ cup green onions cut in 1-inch pieces
½ cup mushrooms, sliced
¾ cup of Peanut Butter Bliss
½ cup of coconut milk
½ teaspoon of lemon or limejuice
2 tablespoons of sriracha
2 tablespoons of curry
½ tablespoon of turmeric
Basil leaves for garnish
Roasted red peppers for garnish

1. Using a micro plane twister or mandolin, slice the zucchini into long strips.
2. In a large bowl combine the vegetables. Set aside.
3. In a medium bowl combine the Peanut Butter Bliss, coconut milk, lemon or limejuice, sriracha sauce, curry powder and turmeric. Whisk to combine well.
4. In a large saucepan steam the vegetables to desired doneness. Add the sauce and stir until the sauce begins to bubble.
5. Place in bowls and garnish with basil and roasted red peppers.

31/08/2026

CLASSIC Cooking at Riegelmann's - Croque Madame

2 slices Pullman style brioche or Texas Toast
1 tsp Dijon mustard
3 oz sliced ham
2 slices swiss or emmenthaler cheese
1 tblsp butter
4 oz mornay sauce (recipe follows)
1 egg

Warm skillet or griddle to medium hot to grill sandwiches, preheat broiler
Spread mustard on one slice of brioche, layer ham and swiss cheese to make a sandwich, butter outside of sandwich and grill until warm all the way through and lightly browned. Top the sandwich with the warm mornay sauce, place in the pre-heated broiler and allow to brown on top. While the sandwich is browning prepare the egg as you like it, remove the sandwich to your serving plate, top with the prepare egg and serve.

Mornay Sauce

2 oz butter
2 tblsp small diced yellow onion
½ tsp dry thyme leaves
2 Tblsp flour
1 cup cream
1 cup water
½ cup grated swiss or emmenthaler cheese

Melt butter in medium saucepan, add onion & thyme leaves, allow to “sweat” or soften, add flour, mix well and allow to lightly brown, add cream and water, bring to a gentle boil, stirring regularly. Add grated cheese, whisk in, reduce

26/08/2026

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Shop Speed Queen washers and dryers today!

24/08/2026

Classic Cooking at Riegelmann's - Spinach and Mango Salad

4 C baby spinach
1/2 cup cucumber chow chow*
1/4 cup toasted curried coconut**
1/4-1/2 cup mango chutney vinaigrette***
*quick chow chow - seed and dice a small cucumber, mix w sweet corn, a sq**rt of lime juice and sriracha to taste.
**curried coconut - mix 2 tsps. yellow curry powder w 1/2 cup shredded coconut. Spread on baking sheet and toast at 375f 15-20 mins, stirring every 5 minutes. Cool before storing in airtight container.
***Mango chutney vinaigrette - 1 cup mango chutney, 1/2 cup apple c***r vinegar, 1 Tbsp. vegetable oil, 2 Tbsp. minced onion, 1 tsp brown mustard seed. Sauté onion, mustard seed in oil until soft. Remove from heat and add in chutney and c***r vinegar. Blend carefully w immersion blender. Cool before storing refrigerated and tightly covered.

Toss everything together, and serve immediately, all by itself or with grilled jerk chicken!

17/08/2026

Italian Soup with Parmesan Potato Gnocchi
6 servings

2 medium russet potatoes (about 1 1/4 pounds)
2 strips bacon, thinly sliced
2 carrots, thinly sliced
2 stalks celery, chopped
12-15 pearl onions, peeled
salt and pepper
12 oz. shredded or thinly sliced cooked chicken
6-8 oz. cooked Italian style sausage, diced
1/2 tsp dried thyme
8 cups chicken broth
2 Tbsp unsalted butter
1/4 cup breadcrumbs
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg
1/4 cup shredded fresh basil leaves
3 cups loosely packed spinach leaves
1 lemon, cut into wedges

Directions
Preheat the oven to 400 degrees. Bake the potatoes until soft, about 1 hour.

Meanwhile, in a large soup pot, brown the bacon over medium heat. Add the carrots, celery and onions. Season with salt and pepper and cook until the vegetables are translucent, 3 to 5 minutes. Add thyme and broth; bring to a simmer. Season the broth with salt and pepper.

Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, about 3 minutes; set aside. Halve the baked potatoes and scoop the flesh into a bowl; mash with a fork and season with salt and pepper. Sprinkle flour, toasted crumbs, parmesan and nutmeg into potatoes; lightly knead to make a firm dough. Roll into 1/2-inch-wide cylinders; cut into 1/2-inch pieces and round the edges to make oval-shaped gnocchi. Bring the soup to a boil and drop in the gnocchi. Cook until they float to the top, 1 to 2 minutes; transfer the gnocchi to warm bowls with a slotted spoon.

Stir in the chicken meat, basil and spinach; season with salt and pepper if needed. Ladle the soup over the gnocchi. Serve with lemon wedges and more Parmesan.

12/08/2026

Classic Cooking at Riegelmann's - Llapingachos

1 C cold mashed potatoes
1 small yellow potato, cooked, cooked, and diced
1/2 C cornstarch
2 oz. feta, crumbled
2 oz. Cotija, grated
1 tsp salt
1 Tbsp. vegetable oil
1/2 cup diced white onion
1 1/2 Tbsp. achiote paste
1 1/2 Tbsp. hot water

Dissolve the achiote paste in the hot water.
In a small sauté pan, cook the onion over medium heat with the oil and achiote paste, until onions are soft, about 6 minutes. Cool completely.
Mix all ingredients together. Cover and chill. Use within 3 days.
Cook by scooping 1-3 oz. into a round ball or patty. Slip gently into 365f oil, and cook until golden brown, 2-4 minutes (depending on size)
Serve with Aji Peanut Sauce and crema.

03/08/2026

Shrimp Salad

Ingredients
3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white w**e or white w**e vinegar
6 tablespoons minced fresh dill
1 cup chopped green onion (approx. 8 green onions)
3 cups minced celery (6 stalks)
1 teaspoon freshly ground black pepper

Directions:
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cook, then peel and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, w**e or Vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the yellow onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

27/07/2026

Crab Dip

Ingredients:
8 oz pkg cream cheese
1 C crab meat
2 Tbsp minced onion
1tbs of capers (drained)
1 to 1 ½ cups mayonnaise
Shredded parmesan cheese
½ tsp salt

Directions:
Beat cream cheese until soft.
Add mayonnaise.
Mix well. Add salt, onion and pickles.
Break crab meat into pieces and add to mixture.
Let stand until flavors blend.
Serve at room temperature.