|1.||Olive oil||1 teaspoon|
Skinless, boneless chicken breast halves
|2 (4 ounce)|
|6.||Chicken bouillon||2 cubes|
|7.||Dried parsley||1 tablespoon|
|1 ½ teaspoons|
Ground black pepper
|10.||Garlic powder||½ teaspoon|
Black beans, rinsed and drained
|1 (15 ounce) can|
|1 (14.5 ounce) can|
|13.||Salsa||1 (8 ounce) jar|
1 . Stage
Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, bouillon cubes, parsley, onion powder, pepper, and garlic powder; bring to a boil.
2 . Stage
Reduce heat and simmer until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3 . Stage
Remove chicken and shred with 2 forks. Return to the pot, along with black beans, tomatoes, salsa, corn, and chili powder. Return to a simmer and cook for 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2 . Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
3 . Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
4 . Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.
1 . Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2 . Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3 . Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
3 . Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
3 . Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
4 . Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
5 . Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.
1 . Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
4 . Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.
1 . Wash the yams and bake, either in the oven or in the microwave, until tender. Remove the skin from the yams and put in a bowl add salt, sugar, egg, milk and butter.
2 . Beat with a mixer, on medium speed, until smoothly pureed.
3 . Grind cornflakes, add melted butter and brown sugar Stir.
4 . Preheat the oven to 175p. Place mashed yams in a greased 24cm mold. Place the cornflakes on top of the mashed potatoes and place in the oven to bake for 20 minutes.
5 . Next, place the marshmallows in the center on the prepared casserole.
6 . Place under the grill for 3-5 minutes or until golden brown.
7 . Serve hot. Bon appetit!
1 . Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer to a serving bowl and keep warm.
2 . Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic. Cook and stir until shrimp turns pink, 3 to 5 minutes. Stir in wine and pepper; bring to a boil. Cook and stir for 30 seconds.
3 . Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.
1 . Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2 . Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
3 . Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
4 . Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
5 . Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2 . Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6 . Broil for 5 minutes or until crisp.
1 . Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x9-inch pan.
2 . Combine 1 cup sugar, flour, baking powder, salt, ground cinnamon, shortening, and egg. The dough will be crumbly. Pat half of the dough into the prepared pan.
3 . Combine remaining 1/2 cup sugar, cornstarch, and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
4 . Bake in the preheated oven until top is slightly browned, about 45 minutes.
1 . Combine orange juice, apple cider, orange slices, lime slices, cinnamon sticks, cloves, and star anise in a large saucepan.
2 . Bring to a boil over medium-high heat, about 5 minutes. Reduce heat to low, cover, and simmer for 10 minutes.
3 . Remove cinnamon sticks, cloves, and star anise. Stir in honey and keep warm.
4 . Pour warm cider into cups and garnish with a cinnamon stick for stirring and several orange and lime slices.