Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Unpeeled potatoes, cubed
|
5 pounds |
| 2. |
Hard-cooked eggs, peeled and finely diced
|
6 large |
| 3. | Mayonnaise | 1 ½ cups |
| 4. |
Barbeque sauce
|
½ cup |
| 5. |
Red onion, diced
|
1 small |
| 6. | Garlic powder | ½ teaspoon |
| 7. |
Salt and ground black pepper to taste
|
½ teaspoon |
| 8. |
Ground paprika, or to taste (Optional)
|
½ teaspoon |
Cooking
1 . Stage
Place potatoes into a large pot and cover with water; bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 15 to 20 minutes.
2 . Stage
Drain potatoes; transfer to baking sheets and spread in a single layer. Refrigerate until cold, about 2 hours.
3 . Stage
Place cooled potatoes into a large bowl with eggs, mayonnaise, barbeque sauce, onion, garlic powder, salt, and pepper; mix until well combined. Sprinkle with paprika.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
2 . Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.
3 . Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.
4 . Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.
5 . Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.
6 . While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.
7 . Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
3 . Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
2 . Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
3 . Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
4 . Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.
1 . Mix brown sugar, salt, paprika, garlic powder, black pepper, thyme, oregano, and cayenne pepper together in an airtight container, seal, and shake.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
3 . Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.
1 . Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2 . When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
3 . Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
4 . Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
5 . Bake in the preheated oven for 20 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2 . Combine panko, Parmesan, lemon-pepper seasoning, thyme, parsley, garlic, and lemon zest in a bowl.
3 . Place salmon onto the prepared baking sheet. Brush melted butter over top, then sprinkle with panko mixture.
4 . Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
1 . Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2 . Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3 . Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4 . Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
1 . Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
2 . Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
3 . Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
4 . Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
1 . Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
2 . Preheat the oven to 375 degrees F (190 degrees C).
3 . Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4 . Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
5 . Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6 . Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7 . Cover and bake in the preheated oven for 25 minutes.
8 . Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9 . Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Place ham, cut-side down, into a roasting pan. Pin pineapple slices onto ham using toothpicks.
3 . Bake ham in the preheated oven for 30 minutes.
4 . Meanwhile, mix pineapple juice and 1 1/2 cup brown sugar together in a saucepan; bring to a boil. Cook until glaze is slightly thickened, about 5 minutes. Remove from the heat but keep warm.
5 . After 30 minutes, pour some glaze over ham; bake for 30 more minutes. Sprinkle remaining 1/2 cup brown sugar over ham, then pour more glaze over top. Bake until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C), about 30 more minutes.
6 . Remove from the oven and pour any remaining glaze over top.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
2 . In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
3 . Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
4 . Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.