Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Vodka | 1 ¼ fluid ounces |
| 2. |
Lemon-lime soda
|
⅓ cup |
| 3. |
Grenadine Syrup
|
1 tablespoon |
| 4. |
Maraschino cherry
|
1 |
Cooking
1 . Stage
Fill a highball glass with ice. Add vodka, soda, and grenadine and stir. Top with a cherry and serve immediately. Dirty Shirley Cocktail. NicoleMcmom
1 . Cook bacon in a large cast iron skillet over medium heat until just crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, reserving bacon grease in the skillet. Dotdash Meredith Food Studios
2 . Place Brussels sprouts in the skillet with the cut-sides down. Increase heat to medium-high and saute in the bacon grease until lightly browned, 2 to 3 minutes. Dotdash Meredith Food Studios
3 . Add garlic and saute until fragrant, about 30 seconds. Dotdash Meredith Food Studios
4 . Pour in chicken stock and cover skillet with a lid; simmer until Brussels sprouts are bright green, 3 to 5 minutes. Remove the lid and continue simmering, until liquid is evaporated and sprouts are at desired tenderness, 3 to 5 more minutes. Dotdash Meredith Food Studios
5 . Remove skillet from the heat. Add bacon, butter, balsamic vinegar, salt, and pepper; stir until butter is melted. DOTDASH MEREDITH FOOD STUDIOS
1 . Puree jalapeno pepper, garlic, shallot, and 1 tablespoon olive oil, salt, and black pepper in a food processor. Add parsley and thyme; process again to integrate.
2 . Rub the jalapeno pepper mixture evenly onto the chicken thighs, place onto a platter and cover with plastic wrap; marinate in refrigerator at least 1 hour, up to 24 hours.
3 . Preheat oven to 400 degrees F (200 degrees C).
4 . Heat 2 tablespoons olive oil in an oven-safe skillet over medium-low heat. Cook chicken thighs in hot oil until golden brown, about 5 minutes per side. Transfer chicken to a platter, retaining drippings in the skillet.
5 . Reduce heat under the skillet to low. Pour wine into the pan; bring to a boil while scraping the browned bits of food from the bottom of the pan with a flat-edged wooden spoon. Stir lime juice and honey into the wine; bring to a simmer and cook until the volume of the liquid reduces slightly, about 5 minutes. Return chicken to the skillet. Pour broth over the chicken.
6 . Transfer skillet to preheated oven and bake until the sauce has thickened and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
2 . Preheat an outdoor grill for medium heat and lightly oil the grate.
3 . Thread a handful of pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around th skewer. Repeat with remaining pork and skewers.
4 . Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into a 9-inch pie pan.
2 . Toss apples, almonds, white sugar, brown sugar, and flour together in a bowl until apples and almonds are completely coated.
3 . Mix honey, egg yolk, water, and almond extract together in a microwave-safe dish.
4 . Microwave honey mixture, stirring every 15 seconds, until mixture is melted and smooth, 30 to 45 seconds. Pour honey mixture over apple mixture and toss to coat. Transfer apple mixture to the prepared pie crust; sprinkle filling with cinnamon. Top pie with the remaining pie crust and pinch edges together to seal.
5 . Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
2 . Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
3 . Fill each mini muffin cup 3/4 full of dough.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
5 . Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
6 . Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
7 . Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
3 . Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
4 . Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
5 . Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
3 . Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
4 . Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
5 . One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
1 . Combine apples, apple cider, brown sugar, and salt in a large Dutch oven over medium heat. Add cinnamon, star anise, cloves, and allspice. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
2 . Preheat the oven to 275 degrees F (135 degrees C).
3 . Remove whole spices from the pot with a slotted spoon. Reserve cinnamon and star anise; discard cloves and allspice. Purée apples with an immersion blender until smooth. Stir in lemon juice and return cinnamon and star anise to the pot.
4 . Bake uncovered in the preheated oven, stirring every 30 minutes, until apple butter thickens and deepens in color, about 3 hours. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.
1 . Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
2 . Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
3 . Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
4 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5 . Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
6 . Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
7 . Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing. KGora
1 . Heat 1 teaspoon sesame oil in a large soup pot over medium heat; cook and stir shrimp until bright pink, about 5 minutes. Transfer shrimp to a plate.
2 . Heat remaining 1 teaspoon sesame oil; cook and stir carrots and sliced mushrooms until they begin to soften, about 5 minutes. Pour in broth, hoisin, soy sauce, and chile-garlic sauce. Bring to a boil; boil 3 minutes.
3 . Add asparagus and ramen noodles; boil 3 minutes. Turn off heat. Stir shrimp back into the pot; let stand 4 minutes.
4 . Divide mixture between two bowls. Garnish with chopped green onions.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
2 . In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
3 . Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.
1 . Place tomatoes, celery, and onions into a large pot. Pour in just enough water to cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour through a strainer or food mill, discard solids, and return liquid to the pot; stir in sugar and salt.
2 . Blend together butter and flour in a blender until smooth and creamy; pour in tomato juice. Blend until smooth, then pour into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
3 . Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato soup into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
4 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
5 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area. Wait at least 12 hours before opening.