|1.||Olive oil||1 tablespoon|
Green bell pepper, chopped
Black beans, rinsed and drained
|1 (15 ounce) can|
Diced tomatoes and green chilies
|1 (14.5 ounce) can|
|9.||Ground cumin||1 teaspoon|
|10.||Red pepper flakes||¼ teaspoon|
Cooked brown rice
Flour tortillas, warmed
|8 (6 inch)|
Shredded Cheddar cheese
Chopped fresh cilantro leaves
Shredded Cheddar cheese
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Stage
Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
3 . Stage
Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
4 . Stage
Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
1 . Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
2 . While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
3 . Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
4 . Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
5 . Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
1 . Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside.
2 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper. Cook, stirring occasionally, for 3 minutes. Add a splash of water and stir if vegetables stick to the pot. Add garlic, ginger, and spice mixture; cook and stir continually for 1 minute. Turn pressure cooker off.
3 . Add tomatoes and peanut butter. Stir until dissolved. Add water and stir. Close and lock the lid with vent set to sealing. Select manual mode and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
5 . Place cilantro and chopped peanuts in separate bowls and serve alongside stew.
1 . Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
2 . Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
3 . Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
4 . Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
5 . Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
6 . Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.
1 . Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
2 . Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
3 . Form into tablespoon-size balls and flatten slightly.
4 . Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.
1 . In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
2 . Place the mixture in the refrigerator and chill over night.
1 . Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder, and pepper in a slow cooker.
2 . Cover and cook on Low for 7 to 9 hours.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
3 . Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
4 . Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
5 . Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
6 . Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray.
2 . Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching.
3 . Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus.
4 . Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes.
5 . Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.
1 . Combine green beans, condensed soup, milk, Parmesan cheese, salt, black pepper, and 1/2 of the can of French-fried onions in a slow cooker.
2 . Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve. Natalie T.
1 . Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
2 . Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
1 . Place chicken legs in a medium bowl.
2 . Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
3 . When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
4 . Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
5 . Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6 . Arrange on a platter and garnish with rosemary sprig. Serve warm.