Salt and ground black pepper to taste
Reduced fat pork sausage
|1 (12 ounce) package|
Black-eyed peas, undrained
|3 (15.5 ounce) cans|
Diced tomatoes with green chiles (such as Rotel®)
|2 (10 ounce) cans|
1 . Stage
Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
2 . Stage
Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
3 . Stage
Cook on Low until black-eyed peas are tender, about 16 hours.
1 . Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
2 . Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
3 . Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.
1 . Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.
2 . Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
3 . Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.
4 . Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.
1 . Place chicken stock in a small saucepan over medium heat; bring to a simmer.
2 . Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
3 . Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
4 . Pour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine, about 3 minutes more.
5 . Remove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
1 . Heat oil in an outdoor deep-fryer to 375 degrees F (190 degrees C).
2 . Meanwhile, mix black pepper, salt, cayenne pepper, garlic salt, and onion salt together in a medium bowl. Rub spice mixture onto each rib.
3 . Whisk eggs together in a large bowl. Place flour into a separate bowl or onto a plate.
4 . Dip a rib into beaten egg, then lift up so excess egg drips back into the bowl. Press rib into flour to coat both sides. Repeat dipping once more, into egg and then into flour. Repeat to bread a total of 4 to 5 ribs.
5 . Place breaded ribs into the fryer basket, making sure they are not crowded. Deep-fry for about 8 minutes.
6 . While ribs are frying, repeat Step 4 to bread 4 to 5 more ribs.
7 . Remove fried ribs with tongs and place on paper towels to drain. Repeat as necessary to bread and fry remaining ribs.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch square pans and line the bottoms with parchment paper.
2 . Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, cloves, and allspice together in a bowl; set aside.
3 . Beat butter, oil, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat batter for an additional 2 minutes after adding last egg. Beat in vanilla extract. Pour in half of the flour mixture; mix on low speed until just combined. Pour in buttermilk; mix until just combined. Pour in remaining flour mixture; mix until just combined. Fold in carrot, apple, raisins, and pecans.
4 . Divide batter evenly between the two pans. Spread into an even layer in each pan.
5 . Bake in the preheated oven until the top of the cake springs back lightly when touched and a toothpick inserted near the center comes out clean, 40 to 45 minutes.
6 . Allow cakes to cool in pans for 20 minutes; remove to a wire rack to cool completely, about 1 1/2 hours more.
7 . Beat butter in a large bowl with an electric mixer until completely smooth; beat in cream cheese until smooth and thoroughly combined. Beat in confectioners' sugar 1 cup at a time, mixing well after each addition; beat in vanilla and salt. Add in heavy cream; beat on medium-high until frosting is slightly fluffy, about 2 minutes.
8 . Spread frosting onto one cooled cake layer. Stack layers; frost top and sides.
1 . Stir together cream cheese, mayonnaise, Worcestershire sauce, garlic, lemon juice, onion powder, seafood seasoning, dill, and pepper in a large bowl until evenly blended and no lumps of cream cheese remain.
2 . Gently fold in flaked salmon until incorporated. Refrigerate before serving, about 1 hour.
1 . Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
2 . Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
3 . Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
4 . Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.
1 . Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
2 . Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook, stirring occasionally, until partially cooked, about 5 minutes. Drain and return to the pot.
3 . Pour onion mixture over noodles, then stir in cottage cheese, sour cream, salt, and pepper. Cook over medium heat, stirring occasionally, until sauce is heated through and noodles are tender, yet firm to the bite, 5 to 8 minutes. LandOfOzzie
1 . Beat the egg and milk well and add the butter
2 . Sift the flour and starch, add salt, and beat well again
3 . Preheat the frying pan, and bake the pancakes
4 . Spread a thin layer of cottage cheese on the pancake
5 . Spread the caviar, roll the pancake into a tube
6 . I cut the pancake tube in half. That's it, my breakfast is ready!
1 . Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
2 . Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
3 . Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.
1 . Preheat oven to 350 degrees F (175 degrees).
2 . In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
3 . In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
4 . To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.
1 . The cold-smoking season is over, since our smoke machine only works at plus temperature. And this installation "lives" outside. But we want some smoked meat... I can't afford to buy it in a store. So I decided to smoke with liquid smoke. If you are an ardent opponent of this product, just close my recipe! So, let's begin. I had a very nice piece of brisket, meaty.... First, we prepare the marinade. We dissolve 50 grams of table salt and nitrite salt in 1 liter of water. The nitrite salt will allow us to preserve the beautiful color of the meat and lengthen the shelf life a little. Do not be afraid of nitrite salt! One bunch of parsley has a concentration of nitrite barely more than... Add sugar, peppers and bay leaf. Let the marinade cool to 12-15 degrees. Add finely chopped or crushed garlic and 2 tablespoons of liquid smoke. Pour over our brisket.
2 . Put in the fridge for 5 days. During this time, turn the brisket in the marinade at least daily. Ugh, waited until those days are over. Moving on. Rinse brisket under running water, dry. Tie it with string.
3 . We wrap the pieces of brisket in clingfilm very tightly, in several layers, and then 2 options: in a pan or in the oven. Pour room temperature water in a saucepan with a plate upside down on the bottom (so that the meat does not come into contact with the metal). Boil at 80 degrees until the temperature inside the piece reaches 69 degrees. That's about 3 hours for this amount. EXAMPLE!! Or put it in the oven, set the temperature to 80 degrees and also up to 69 degrees inside. It took me 3 hours and 45 minutes. Remove from foil. We brush on the liquid smoke and put it back in the oven... I put a rack on the highest level, on which I hook the brisket. Under the bottom of the tray. The oven temperature is 85-90 degrees, convection mode, about 45-60 minutes.
4 . Take out, wrap in parchment. Let it rest for at least 12 hours. That's it!!!