Center-cut bacon, cut in half crosswise
Frozen bite-sized potato nuggets (such as Tater Tots®), partially defrosted
Sharp Cheddar cheese, each cut into 6 small pieces
Hot pepper sauce (such as Frank's RedHot®), or to taste
1 . Stage
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2 . Stage
Lay each slice of bacon onto a work surface. Place a potato nugget in the center of each bacon slice. Cut a slit down the center of each potato nugget and place a piece of Cheddar cheese into the slit. Top each nugget with a dash of hot sauce. Wrap bacon around each nugget, secure with a toothpick, and transfer to the prepared baking sheet.
3 . Stage
Bake in the preheated oven until nuggets are cooked through and bacon is crispy, 15 to 20 minutes.
1 . Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each chicken breast with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
2 . Cover each chicken breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut ham steak into very thin slices.
3 . Spread 1/4 cup Gruyère cheese over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold chicken over like an omelet, enclosing cheese and ham. Secure open edges with 4 to 5 toothpicks.
4 . Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in breading. Transfer to a wire rack and freeze for 20 minutes to help breading adhere to chicken.
5 . Preheat the oven to 375 degrees F (190 degrees C). Place breaded chicken breasts in a baking dish.
6 . Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
7 . To make the sauce: Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
8 . Melt butter and stir in flour to create a roux. Let roux cook, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting sauce come together before adding more milk, until everything is well incorporated. Add Parmesan cheese and nutmeg, stirring constantly until cheese is melted evenly into sauce. Stir in Dijon mustard. Simmer sauce until it is thick enough to coat the back of a spoon. Season with salt and pepper.
9 . Remove chicken from oven and transfer to plates; remove toothpicks. Ladle sauce over chicken and serve immediately.
1 . Prepare french fries as directed on the package.
2 . Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
3 . Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.
1 . Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
2 . Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Dotdash Meredith Food Studios
3 . Season potatoes with salt and pepper. Dotdash Meredith Food Studios
4 . Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Dotdash Meredith Food Studios
5 . Pour cheese sauce over potatoes and cover dish with aluminum foil. Dotdash Meredith Food Studios
6 . Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2 . Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside.
3 . Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.
4 . Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.
1 . Grease an 8-inch tart pan.
2 . Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
3 . Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
4 . Preheat the oven to 350 degrees F (180 degrees C).
5 . Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
6 . Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
7 . Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
8 . Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.
1 . Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). ALLRECIPES/VICTORIA JEMPTY
2 . Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until completely browned and crumbly, 7 to 10 minutes. Stir in condensed soup; season with salt and black pepper. ALLRECIPES/VICTORIA JEMPTY
3 . Transfer beef mixture to a 9x13-inch baking dish; layer tater tots evenly on top and sprinkle with Cheddar cheese. ALLRECIPES/VICTORIA JEMPTY
4 . Bake in the preheated oven until tater tots are golden brown and hot, 30 to 45 minutes. ALLRECIPES/VICTORIA JEMPTY
5 . Serve and enjoy! ALLRECIPES/VICTORIA JEMPTY
1 . Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
2 . In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
3 . Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.
1 . In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
2 . Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
3 . Heat oil to 375 degrees F (190 degrees C).
4 . Working in batches, dip each vegetable into egg mixture, seasoned flour, and finally in beer batter. Place vegetables into oil and fry until golden brown. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately.
1 . Fill a short glass with ice; pour cream liqueur and whiskey over top. Stir and serve.
1 . In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
2 . Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.
3 . Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.
1 . In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
2 . Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.