Tube chorizo (such as Cacique®)
|1 (10 ounce) package|
Hunt's® Diced Tomatoes, drained
|1 (14.5 ounce) can|
Fresh pizza dough
Shredded Monterey Jack cheese, divided (or more to taste)
Crumbled Cotija cheese, divided (or more to taste)
Chopped fresh cilantro
1 . Stage
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2 . Stage
Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
3 . Stage
Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
4 . Stage
Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
5 . Stage
Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
6 . Stage
Top with minced cilantro leaves.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2 . Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
4 . While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
5 . Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
6 . Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
7 . Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.
1 . Press tofu cubes between towels to drain excess water.
2 . Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.
3 . Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.
4 . Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.
1 . Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
2 . Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.
1 . Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
2 . Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
3 . Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
4 . Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
5 . Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
6 . Preheat oven to 350 degrees F (180 degrees C).
7 . With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
1 . Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2 . In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3 . Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Mix together rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend mixture until thickened; pour into the prepared baking dish.
3 . Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool for about 10 minutes before cutting into 12 squares.
1 . Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
2 . Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
3 . Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
1 . Soak brown and yellow mustard seeds with dark beer in a large bowl; set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
2 . Transfer soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
3 . Sterilize three 1/2-pint canning jars and lids in boiling water for at least 5 minutes.
4 . Pack mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
5 . Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6 . Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on the rings.
7 . Refrigerate the jars of mustard for 2 weeks before using.
1 . Whisk eggs and almond milk together in a bowl until well combined.
2 . Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
3 . Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.
1 . Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
2 . Preheat oven to 350 degrees F (175 degrees C).
3 . Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.
4 . Spread salsa in the bottom of a 9x13-inch baking pan.
5 . Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.
6 . Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
1 . Peel the meat from the film and separate from the bones, cut into medium pieces. Put half of the jar, then add half a teaspoon of salt to the jar and lay the meat to the top.
2 . Then put another half teaspoon of salt and a few peas of pepper.
3 . Cover the jars and put them in the mold, pour water to cover at least half of the jar.
4 . Put in a cold oven and turn it on 150 degrees, cook the stew for 30 minutes, then increase the temperature to 180 degrees and cook for 2.5 hours. Remove the cans from the oven, roll up, turn upside down, wrap with a blanket until it cools completely.
5 . Bon Appetit!!!
6 . Ingredients for 2 cans of 0.5 l each. At the bottom of a sterile jar, lay on a bay leaf and peppercorns.
1 . Spread creme fraiche on top of the cracker. Place nectarine slices on top cracker and drizzle with honey.