Grated Swiss cheese
Green onions, finely chopped
Finely chopped fresh parsley
Curry powder, or more to taste
|6.||Lemon juice||1 teaspoon|
Salt and ground black pepper to taste
Mayonnaise, or as needed
|16 (1/2 inch) slices|
1 . Stage
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2 . Stage
Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
3 . Stage
Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
4 . Stage
Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.
1 . Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
2 . Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
3 . Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
4 . Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.
1 . Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
2 . Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.
1 . In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.
1 . Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
2 . Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
3 . Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
4 . Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
1 . Heat oil in a nonstick skillet over medium heat. Spread potatoes and meat in a single layer in the skillet; cook until browned on the bottom, about 5 minutes. Turn potatoes and meat; cook until the other side is browned, about 5 minutes. Add onion; cook and stir until tender, 5 to 7 minutes.
1 . Preheat oven to 400°. Wrap each carrot in one strip of bacon, and place bacon ends down on a large baking sheet. Brush all over with maple syrup and season with black pepper.
2 . Bake 10 minutes, remove from oven, and brush with remaining maple syrup. Bake 15 minutes more, or until carrots are tender and bacon is crisp. Serve.
1 . Saute the beef and onion. Drain.
2 . Stir in the tomato sauce, butter and sugar. Add the oregano, basil, salt, pepper and garlic powder to taste. Cook over low heat until hot.
1 . Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
2 . Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.
3 . Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.
4 . Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.
5 . Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.
6 . Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.
1 . Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds.
1 . Place soy protein in a pot and cover with water. Bring to a boil and boil for 3 minutes. Drain and rinse very well with clean water. Allow to cool completely, about 30 minutes.
2 . Place hydrated soy in a glass bowl and pour lime juice over it. Let stand for 30 minutes. Drain lime juice. Mix in tomatoes, cucumbers, onion, cilantro, and jalapeno. Season with oregano and salt. Serve over tostadas and garnish with avocado.
1 . Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
2 . While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.
1 . Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
2 . Preheat grill for medium heat and lightly oil the grate.
3 . Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
4 . Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
5 . Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.