|4.||Vanilla extract||1 teaspoon|
Frozen orange juice concentrate
|2 ⅔ cups|
|8.||Baking powder||1 teaspoon|
|9.||Ground cinnamon||½ teaspoon|
Sweetened dried cranberries
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2 . Stage
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
3 . Stage
Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
2 . Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
3 . Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. 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 remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
5 . Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.
1 . Preheat the oven to 375 degrees F (190 degrees C). Stir the soup with the yogurt, mayonnaise and curry powder (if using) in a large bowl until well combined. Stir in the noodles, broccoli and chicken until well coated.
2 . Transfer the noodle mixture to a greased 9 x 13-inch (3.5 L) casserole dish. Toss the breadcrumbs with the cheese and oil. Sprinkle evenly over the noodle mixture.
3 . Bake, covered, for 40 minutes or until hot and bubbly. Uncover and broil the top to brown the crumbs (if desired).
1 . Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated.
2 . Shape beef mixture into 5-ounce, 1/2-inch thick patties.
3 . Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.
1 . Cut lemon and peach into small slices.
2 . Brew tea in a deep bowl and leave for a few minutes, then remove the bags.
3 . Crush the mint and add it along with lemonade and vodka to the tea. Stir and refrigerate before serving.
4 . Fill 8 glasses with ice. Pour tea and garnish with lemon and peach slices.
1 . Whisk the eggs in a large bowl. Blend in sugar and beat until mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt. Gradually fold in the flour and lemon zest. Cover and refrigerate for at least one hour or, preferably, overnight.
2 . Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3 . On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4 . Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.
1 . In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
2 . In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
1 . Preheat oven to 325 degrees F (160 degrees C).
2 . In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
3 . Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
4 . Bake about 20 to 25 minutes in the preheated oven.
1 . Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
2 . Chill dough for 1 hour.
3 . Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
4 . Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
1 . Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
2 . Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
3 . Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
1 . Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
2 . Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
3 . Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
2 . Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
3 . Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
4 . Combine flour, baking powder, and salt for cake in a large bowl.
5 . Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
6 . Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
7 . Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.
1 . Combine ground beef, hamburger seasoning, steak sauce, salt, and pepper in a large bowl; massage until well combined. Use your hands to mold mixture into six 2 1/2-inch round burgers.
2 . Place burgers and bacon in a large skillet over medium heat. Cover the skillet and cook until burgers are cooked through, about 7 minutes per side. Remove burgers and continue to cook bacon until crispy, another 2 to 3 minutes, if necessary.