Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Bison skirt steak
|
1 ½ pounds |
| 2. | Olive oil | 3 tablespoons |
| 3. | Lemon juice | 3 tablespoons |
| 4. |
Finely shredded lemon zest
|
3 teaspoons |
| 5. |
Garlic, minced
|
3 cloves |
| 6. | Salt | 1 teaspoon |
| 7. |
Dried oregano
|
½ teaspoon |
| 8. | Black pepper | ¼ teaspoon |
| 9. |
25 to 30 6- to 8-inch skewers*
|
¼ teaspoon |
| 10. |
Plain Greek yogurt
|
2 cups |
| 11. |
Peeled, seeded, and diced cucumber
|
1 cup |
| 12. |
Thinly sliced green onion
|
2 tablespoons |
| 13. |
Garlic, minced
|
2 cloves |
| 14. | Salt | ½ teaspoon |
| 15. | Black pepper | ⅛ teaspoon |
Cooking
1 . Stage
Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.
2 . Stage
For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
3 . Stage
Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
4 . Stage
For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.
5 . Stage
Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.
1 . Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
2 . Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
1 . Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
2 . Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
3 . Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
4 . Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
5 . Remove casserole from the refrigerator 1 hour before baking.
6 . Preheat the oven to 350 degrees F (175 degrees C).
7 . Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
8 . Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.
1 . Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
2 . Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
4 . Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.
1 . Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
2 . Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
3 . In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
4 . Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.
1 . Fill a pot with water and bring to a boil. Add potatoes, carrots, bell pepper, and onion and cook until potatoes are tender, 15 to 20 minutes. Cook 1 more minute. Drain.
2 . Combine potatoes, carrots, bell pepper, onion, hummus, coconut milk, nutritional yeast, lemon juice, garlic powder, black pepper, and salt in a blender or food processor; blend until smooth and creamy.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
3 . Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
4 . Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
1 . Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
2 . Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
3 . Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
4 . Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
5 . Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.
1 . Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
2 . Place head of cabbage in a large pot, and add enough water to cover cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
3 . Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13-inch baking dish, and line the bottom with outer cabbage leaves.
4 . Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough chicken stock to cover the rolls. Place extra cabbage leaves over the top.
5 . Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
6 . To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3 . Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
4 . Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
5 . Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
6 . Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
1 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
2 . Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
3 . Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.
1 . In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain and cool; cut in half. With melon baller, scoop out the center from each half to form a cup.
2 . In small bowl, fold together crabmeat, yogurt, mayonnaise, chives, cheese, parsley and lemon juice. Season with salt and pepper. Spoon about 1 teaspoon crab mixture into each potato half.
3 . Broil 4 inches below heating element of broiler 3 to 5 minutes or until golden.
1 . Combine the watermelon, feta cheese, and sunflower kernels in a large bowl; toss. Serve immediately.