Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Thinly sliced red cabbage, core removed
|
3 cups |
| 2. |
Rice wine vinegar
|
¼ cup |
| 3. |
White sugar
|
½ teaspoon |
| 4. |
Spice Islands® Salt
|
½ teaspoon |
| 5. |
Green Giant® Mexicorn®
|
1 (7 ounce) can |
| 6. |
Ortega® Black Beans, drained and rinsed
|
1 (15 ounce) can |
| 7. | Lime juice | 2 tablespoons |
| 8. |
Chopped chives, divided
|
3 tablespoons |
| 9. |
Spice Islands® Ground Cumin Seed
|
¼ teaspoon |
| 10. |
Kosher salt
|
¼ teaspoon |
| 11. |
Ripe avocados
|
4 medium |
| 12. |
Ortega Yellow Corn Taco Shells (12 count)
|
1 (5.8 ounce) package |
| 13. |
Plain Greek yogurt
|
½ cup |
Cooking
1 . Stage
In a medium bowl, combine cabbage, vinegar, salt, and sugar. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine.
2 . Stage
Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.
3 . Stage
Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).
4 . Stage
Place 2 wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture, quick pickled cabbage, Greek yogurt, and remaining chives. Serve immediately.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2 . Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
3 . Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
4 . Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
5 . Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.
1 . Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
2 . Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
2 . Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
3 . Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
4 . Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
5 . Bake in the preheated oven until muffins harden at the edges, about 50 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
2 . Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
3 . Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
4 . Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
5 . Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.
1 . Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2 . Preheat the grill for high heat.
3 . Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4 . Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.
1 . In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
2 . Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
3 . Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.
1 . We remove the oil in the freezer. We turn on the oven 180 degrees.
2 . Mix sugar, flour, semolina, soda, cinnamon and vanillin.
3 . Rub apples on a coarse grater. Grease a baking sheet with oil.
4 . We divide the dry mixture into 4 parts, and divide the apples into 3 parts. I pour one part of the dry mixture onto a baking sheet. Top with a layer of apples.
5 . The top layer is dry. On top of it, grate the butter and the apple pie is sent to the oven for 45 minutes until slightly ruddy.
6 . Cool the apple pie and sprinkle with icing sugar.
1 . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crisp. Drain; crumble bacon onto a plate and set aside.
2 . Add okra, onion, pepper, and celery to the pan; sauté until tender. Add tomatoes, salt, and pepper; cook and stir until tomatoes are heated through.
3 . Garnish with crumbled bacon.
1 . Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
2 . Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
3 . Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
1 . Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
2 . Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
3 . Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
2 . Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
3 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
2 . Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
3 . In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
4 . Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
5 . Bake for 30 to 35 minutes.