|1.||Vodka||6 fluid ounces|
Brine from olive jar
|1 fluid ounce|
Stuffed green olives
1 . Stage
Gather all ingredients. Dotdash Meredith Food Studios
2 . Stage
Stir together vodka, dry vermouth, brine, and olives in a mixing glass. Pour into a glass or shaker with ice. Dotdash Meredith Food Studios
3 . Stage
Serve on the rocks, or strain into chilled cocktail glasses. Dotdash Meredith Food Studios
4 . Stage
Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Place asparagus pieces in large bowl. Add Parmesan cheese, butter, garlic, black pepper, Diamond Crystal® Coarse Sea Salt, lemon juice, and lemon zest. Toss to coat evenly.
1 . Combine lemon juice, gin, and simple syrup in a Collins glass. Add ice cubes, fill with Champagne, and stir.
2 . Garnish with a slice of lemon or orange and a maraschino cherry. Julie68
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat butter and garlic in a saucepan over medium heat until butter starts to bubble; remove from the heat and allow to cool slightly.
3 . Mix bread crumbs, Parmesan cheese, thyme, basil, oregano, pepper, and salt together in a bowl. Dip chicken breasts into melted butter mixture, then press into seasoned bread crumbs. Arrange breaded chicken breasts in a 9x13-inch baking dish.
4 . Bake in the preheated oven until golden brown on top and chicken is no longer pink in the center, about 45 to 50 minutes.
1 . Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
2 . Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
3 . Peel the eggs and cut around the egg white; keep the yolk whole.
4 . Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.
5 . Toss potatoes and egg; crumble egg yolk on top and serve chilled.
1 . Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
2 . Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
2 . Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
3 . Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
4 . Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
1 . Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
2 . Pour water into a slow cooker.
3 . Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
4 . Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Combine the cream cheese, white sugar, and 1 tablespoon vanilla extract in a bowl and blend until creamy. Spread the mixture into the bottom of the pie crust. Whisk together the eggs, corn syrup, brown sugar, butter, flour, and 1 tablespoon vanilla extract in a separate bowl until combined; stir in the rolled oats. Pour the mixture over the cream cheese layer in the pie crust.
3 . Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
2 . Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
3 . Spoon batter into the muffin cups until 3/4 full.
4 . Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
1 . Let's gather the groceries.
2 . melt the chocolate and butter in a steam bath.
3 . beat the eggs with the sugar until they are fluffy.
4 . On low speed of the mixer, add the slightly cooled chocolate. Stir in the flour with a spoon.
5 . In a mold greased with butter, put bananas cut in half.
6 . Pour over the chocolate batter and bake in a preheated 200 degree oven for about 15 minutes.
7 . Take it out, let it cool, cut it up and call everyone to the table. You can sprinkle with powdered sugar or something else. BON APPETIT!
1 . In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
2 . In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.