Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Green tomatoes, cut into 1/4-inch slices
|
2 |
| 2. |
Salt and freshly ground black pepper to taste
|
2 |
| 3. |
All-purpose flour
|
⅓ cup |
| 4. |
Buttermilk
|
½ cup |
| 5. |
Eggs, lightly beaten
|
2 large |
| 6. |
Plain panko bread crumbs
|
1 cup |
| 7. |
Yellow cornmeal
|
1 cup |
| 8. | Garlic powder | 1 teaspoon |
| 9. | Paprika | ½ teaspoon |
| 10. |
Olive oil, or as needed
|
1 tablespoon |
Cooking
1 . Stage
Season tomatoes with salt and pepper.
2 . Stage
Place flour into a shallow dish. Beat together buttermilk and eggs in a second shallow dish. Mix together bread crumbs, cornmeal, garlic powder, and paprika in a third dish.
3 . Stage
Dredge tomato slices in flour, shaking off excess. Dip in egg mixture, then press both sides into cornmeal mixture.
4 . Stage
Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil.
5 . Stage
Working in batches, place breaded tomatoes in the prepared fryer basket, ensuring they do not touch each other. Brush the tops of tomatoes with olive oil.
6 . Stage
Cook in the preheated air fryer for 12 minutes, flip tomatoes, and brush again with olive oil. Continue cooking until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
3 . Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
4 . Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2 . In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
3 . Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
1 . Bring a pot of water to a boil.
2 . Cut hot dogs in half. To make the 'legs' of the octodog, make 3 cuts on 1 side of each hot dog, leaving about 1/3 the rounded top of the hot dog for the 'head'. Turn hot dog over and make 3 more cuts, so you have 8 'legs'.
3 . Place the octodogs in the boiling water until cooked through and the 'legs' curl up, about 1 minute.
1 . Line 2 baking sheets with waxed or parchment paper.
2 . Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
3 . Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
4 . Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.
1 . Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
2 . Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
3 . Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
4 . Preheat the oven to 350 degrees F (175 degrees C).
5 . Bake in the preheated oven until golden and set, 45 to 50 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2 . Heat olive oil in a skillet over medium heat. Add onion, celery, scallions, pear, and garlic; cook and stir until vegetables are tender, about 10 minutes.
3 . Place stuffing mix into a large mixing bowl. Stir in cooked vegetables and parsley. Add chicken broth, 1 cup a time, and stir until broth has been absorbed by the stuffing mix and stuffing is desired consistency. Spoon stuffing into the prepared pan.
4 . Bake in the preheated oven until golden brown on top, about 30 minutes.
1 . Heat oil in a large skillet over medium-high heat. Cook and stir potatoes and onion in oil until the onion is translucent, 7 to 10 minutes; drain. Put potato mixture in a slow cooker and add mozzarella cheese and pepperoni. Pour pizza sauce over the mixture.
2 . Cook on Low for 6 to 10 hours.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3 . Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4 . Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
1 . Paste the pastry onto a covered parchment using a pastry bag or a regular spoon.
2 . Bake at 180 degrees for 20 minutes. Let cool and serve.
3 . Bon Appetit!!!
4 . Beat soft butter with powdered sugar and vanilla sugar until splendid. Then add starch and half a glass of flour, whisk again with a mixer. Add the rest of the flour and knead with a spoon until smooth. Refrigerate for 1 hour.
1 . Blend together mayonnaise, cilantro, jalapeño pepper, garlic, lime juice, cumin, and salt in a blender or food processor until smooth. Pour mixture into a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
1 . Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.
2 . Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
3 . Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to the bowl and turn to coat surface with oil.
4 . Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes.
5 . Transfer dough to a work surface and knead to remove air bubbles, about 1 minute. Transfer to a resealable plastic bag; refrigerate, 8 hours or overnight.
6 . Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
7 . Invert a smooth mixing bowl on the work surface; lightly flour the bottom. Lightly stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
8 . Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side.
9 . Transfer to a dish and cover to allow bread to steam and stay moist and supple.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2 . Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
3 . Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
4 . Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
5 . Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.