Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Halved cherry tomatoes
|
4 cups |
| 2. | Olive oil | 1 tablespoon |
| 3. |
Italian seasoning
|
1 tablespoon |
| 4. |
Onion Powder
|
1 teaspoon |
| 5. | Garlic powder | 1 teaspoon |
| 6. |
Dried rosemary
|
1 teaspoon |
| 7. |
Salt and ground black pepper to taste
|
1 teaspoon |
Cooking
1 . Stage
Toss tomatoes in a bowl with olive oil, Italian seasoning, onion powder, garlic powder, rosemary, salt, and pepper.
2 . Stage
Place tomatoes in an air fryer basket and in the air fryer. Set to the dehydrate setting at 190 degrees F (88 degrees C) and cook until dried, about 3 hours, gently shaking the bowl each hour to keep tomatoes from sticking.
1 . Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
2 . Mix 1 cup flour, milk, melted butter, 1/2 cup brown sugar, vanilla extract, 1 teaspoon cinnamon, and baking powder together in a bowl until batter is combined.
3 . Combine 1/4 cup brown sugar, 4 teaspoons flour, 1 1/2 teaspoons cinnamon, and allspice together in a bowl; add water and mix. Stir peaches into brown sugar filling. Spoon filling into the prepared baking dish. Spread batter over the filling; top with white sugar.
4 . Bake in the preheated oven until filling is bubbling and top is golden brown, 45 to 60 minutes.
1 . Stir sugar, orange juice, triple sec, and water together in a saucepan over medium heat until the sugar dissolves; add cranberries and cook until the berries begin to pop, about 10 minutes.
2 . Pour cranberry sauce into a serving bowl; stir nuts into the sauce. Let sauce cool until thickened, 15 to 20 minutes.
1 . Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
2 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4 . Whisk together heavy cream and flour in a small bowl. Set aside.
5 . Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
6 . Garnish with shredded Cheddar cheese and green onions. Serve immediately.
1 . Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, saving 1/2 cup of pasta water.
2 . Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Remove bacon and drain on paper towels. Leave rendered bacon grease in the skillet.
3 . Sprinkle chicken pieces with 1 tablespoon ranch seasoning. Add to the skillet with the bacon grease and cook until golden brown, 5 to 8 minutes. Remove cooked chicken from skillet and set aside.
4 . Rinse out skillet. Melt down 2 tablespoon butter in the skillet over medium heat. Whisk in flour until smooth and thickened, about 2 minutes. Slowly add in milk, whisking until sauce is smooth. Add pasta water ,1 tablespoon at a time, if the sauce is too thick.
5 . Stir softened cream cheese into sauce until well combined. Mix in remaining 5 teaspoons of ranch seasoning and season with salt. Mix until well combined. Add cooked pasta and chicken back into the skillet and mix until well coated with sauce.
6 . Finely chop cooked bacon. Mix into pasta dish. Serve garnished with chopped parsley if desired.
1 . Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, bell pepper, carrot, and garlic to beef; cook and stir until onion is lightly browned, about 15 minutes.
2 . Mix tomatoes, tomato sauce, mushrooms, Worcestershire sauce, and brown sugar into beef and vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
3 . Preheat the oven to 350 degrees F (175 degrees C).
4 . Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and transfer pasta to a 9x13-inch casserole dish.
5 . Spoon cream of mushroom soup over pasta; top with beef and vegetable mixture. Sprinkle Cheddar cheese on top.
6 . Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.
1 . Put the saucepan on the fire, pour the soy sauce into it. Add ketchup and jam, stir while the sauce heats up
2 . Add the remaining ingredients: lemon juice, grated ginger, grated garlic and finely chopped chili pepper. Cook for 2-3 minutes over medium heat.
3 . We put the wings in a baking dish, pour the sauce over them, and place them in a preheated 190 degrees oven for 40 minutes.
4 . This sauce is also perfect with chicken legs, and it's already a great addition to your New Year's table!
1 . Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
2 . Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.
1 . Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
2 . Preheat oven to 450 degrees F (230 degrees C).
3 . Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
4 . Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
5 . Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
6 . Preheat grill for medium heat and lightly oil the grate.
7 . Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8 . Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
1 . Dice the red onion and put it in a bowl. Dice the green onions and add them to the bowl.
2 . Dice the gherkins and send them to the onions.
3 . Add turmeric, lemon juice, salt and pepper to taste. Pour in vegetable oil and mix well.
4 . Cut herring fillets into slices and place on top of the salad. Decorate to your taste.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Pour milk over breadcrumbs in a large bowl; soak until crumbs are softened, at least 5 minutes.
3 . Mix ground beef, egg, onion, salt, and black pepper with the bread crumbs and milk. Shape the beef mixture into a loaf and transfer to a baking dish.
4 . Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until smooth; spread over the loaf.
5 . Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly browned; drain. Season with taco seasoning, garlic, chili powder, and cayenne pepper. Stir in water, reduce heat to low, and simmer for 10 minutes.
2 . Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13-inch baking dish.
3 . Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
4 . Bake in the preheated oven until golden brown on top and cheeses are melted throughout the layers, 30 to 45 minutes.
1 . Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.
2 . Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
3 . Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
4 . Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
5 . Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.