Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
2 cups |
| 2. | Salt | 1 teaspoon |
| 3. |
Shortening
|
⅔ cup |
| 4. |
Ice water
|
8 tablespoons |
Cooking
1 . Stage
Heat oven to 425 degrees F (220 degrees C).
2 . Stage
Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
3 . Stage
Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
4 . Stage
Use this pie crust as directed in your favorite pie recipe.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Blend pumpkin puree, coconut milk, and banana together in a large bowl.
3 . Mix sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves together in a small bowl; add to pumpkin mixture and blend. Pour the pumpkin mixture into a casserole dish.
4 . Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 45 minutes more.
1 . Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
2 . Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
3 . Preheat oven to 350 degrees F (175 degrees C).
4 . Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
5 . Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
6 . Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
7 . Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.
1 . In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
2 . Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
3 . Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Bring a large pot of lightly salted water to a boil over high heat. Add gnocchi pasta and cook until they float to the surface, 2 to 3 minutes; drain. Dotdash Meredith Food Studios
3 . Melt butter in a skillet over medium heat. Stir in garlic and cook until softened and golden brown, about 4 minutes. Dotdash Meredith Food Studios
4 . Stir in sage and salt. Add cooked gnocchi, 1/4 cup Parmesan cheese, and pepper; toss gently to combine. Dotdash Meredith Food Studios
5 . Sprinkle with 2 tablespoons Parmesan cheese to serve.
1 . Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
2 . Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
3 . Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
4 . Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix green beans, condensed soup, 1/2 cup milk, sour cream, Swiss cheese, 1/2 of the French-fried onions, garlic salt, soy sauce, and pepper together in a large casserole dish.
3 . Bake, covered, for 30 minutes adding a little more milk halfway through the cooking time if a creamier consistency is desired.
4 . Remove from the oven and add remaining onions to the top. Bake, uncovered, until bubbly, about 15 more minutes.
1 . Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
2 . Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
3 . Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.
1 . In a large pot with boiling salted water cook egg noodles until al dente. Drain.
2 . In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
3 . Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
1 . Peel the onion, finely chop, marinate with lemon juice, then lay it on the potatoes, grease with mayonnaise.
2 . Fry chopped mushrooms in a pan with onions and vegetable oil, adding a little butter, let cool, lay out with the next layer, grease with mayonnaise.
3 . Boil chicken until tender, cool, finely chop, put in a new layer, grease with mayonnaise.
4 . Rub the cheese, put in the next layer, grease with mayonnaise, gently spread.
5 . Mash the chips to small crumbs, sprinkle the salad, make a crown of whole chips, make the eyes and arrange the snake with cranberries.
6 . A puff snake is made with chicken, mushrooms and chips, greens, which must be laid out at the edges of the snake's body on a dish.
7 . Cook not too thin mashed potatoes, let it cool, put on a flat dish in the form of a snake.
1 . Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
2 . Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
3 . Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
4 . Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
1 . Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
2 . Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
3 . Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
4 . Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
1 . Boil milk in a pan. Melt the butter over medium heat. Pour in flour and mix quickly with butter.
2 . Now, using a whisk, stirring the Bechamel sauce , pour in the remaining milk.
3 . Cook until smooth. Add salt and pepper to taste.