Prepared barbecue sauce
|2.||Soy sauce||¼ cup|
|4.||Maple syrup||¼ cup|
Dry mustard powder
|7.||Garlic powder||1 tablespoon|
|9.||Ground cumin||1 teaspoon|
Skinless, boneless chicken breast halves
1 . Stage
Preheat oven to 400 degrees F (200 degrees C).
2 . Stage
Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
3 . Stage
Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
4 . Stage
Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
5 . Stage
Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.
1 . Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.
1 . Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
2 . Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
3 . While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
4 . Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.
1 . Preheat grill for high heat.
2 . Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3 . Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4 . Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.
1 . Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
2 . Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.
1 . Combine flour, sugar, and salt together in a bowl. Add milk, eggs, and vanilla extract; mix well. Stir in water slowly until batter is very thin and no lumps remain. Cover with plastic wrap and refrigerate for at least 30 minutes.
2 . Melt butter in a large skillet over medium heat. Spread a portion of the batter thinly, covering the bottom of the skillet. Cook until edges begin to brown, 3 to 8 minutes. Flip and cook until lightly browned, 2 to 3 minutes more. Spread a portion of chocolate-hazelnut spread on the crepe while still in the skillet; roll up and serve on a plate. Repeat with the remaining batter and chocolate-hazelnut spread.
1 . Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
2 . Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
1 . Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
2 . In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
3 . Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Drain, then remove and discard skins.
3 . Mash sweet potatoes in a bowl until no lumps remain; transfer 1 cup to a large bowl, and reserve the rest for another use.
4 . Add sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves to sweet potatoes in the large bowl. Mix until well combined, then divide batter evenly between pie crusts.
5 . Bake in the preheated oven until firm, about 45 minutes.
1 . Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
2 . Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
3 . Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
4 . Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
5 . Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
6 . Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
7 . Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
8 . Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
1 . Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
2 . Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.
1 . Stir flour, cornstarch, baking powder, and salt together in a small bowl. Dip onion rings into the flour mixture until coated, then place onto a plate.
2 . Stir milk and egg into the remaining flour mixture using a fork. Dip the floured rings into the batter to coat. Place onto a wire rack until the batter stops dripping.
3 . Place bread crumbs into a shallow dish. Place rings, one at a time, into bread crumbs, scooping crumbs over the top until evenly coated. Give rings a hard tap as you remove them from the crumbs; the coating should cling very well.
4 . Heat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions. Place rings into the air fryer basket so they are side-by-side without overlapping; spray lightly with cooking spray, then flip rings.
5 . Place the basket into the air fryer and cook until rings are golden brown, 2 to 3 minutes, flipping once halfway through. Drain on paper towels and sprinkle with garlic powder and paprika.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto a baking sheet.
3 . Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool completely.
4 . Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a pastry bag fitted with a medium tip.
5 . Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and mousse mixture. Dust pastries lightly with confectioners' sugar.