Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Milk | 1 cup |
| 2. | Honey | 1 teaspoon |
| 3. | Vanilla extract | 2 drops |
| 4. | Ground cinnamon | 1 pinch |
Cooking
1 . Stage
Gather all ingredients. Dotdash Meredith Food Studios
2 . Stage
Pour milk into a microwave-safe mug. Cook on high until milk is very hot and begins to foam, about 3 minutes. Dotdash Meredith Food Studios
3 . Stage
Stir in honey and vanilla, then sprinkle with cinnamon before serving. Dotdash Meredith Food Studios
1 . Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
2 . Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
3 . Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
4 . Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
5 . Bake in the preheated oven for 25 minutes.
1 . Preheat oven to 450 degrees F (230 degrees C).
2 . Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
3 . Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
4 . Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
2 . Mix flour, 1/2 cup butter, and sugar together until combined. Spread over the bottom of the prepared pan.
3 . Bake in the preheated oven until light golden brown, 15 to 20 minutes.
4 . Mix preserves and chocolate chips in a bowl.
5 . Combine honey and 2 tablespoons butter in a saucepan over medium heat; cook and stir until melted. Stir in oats and almonds.
6 . Spread preserve mixture on top of the partially baked crust, then top with the oat mixture. Bake until lightly browned, 15 to 20 minutes. Let cool before cutting into bars.
1 . Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2 . Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.
1 . In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
2 . Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
1 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2 . Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.
3 . Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.
4 . Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.
5 . Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.
6 . Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.
7 . Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.
1 . In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
2 . Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
3 . When ready to bake, allow the balls to partially thaw, about 30 minutes.
4 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
5 . Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
3 . Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
1 . Trim the crusts from the bread and flatten slices with a rolling pin.
2 . Spread about 1 tablespoon of lemon curd on each bread slice. Line up 4 or 5 blueberries (depending on berry size) on the outside edge, and roll bread to the opposite end.
3 . Whisk eggs and milk together in a bowl and coat each roll in the egg mixture.
4 . Heat butter in a skillet over medium heat, and place the roll-ups seam side-down in the skillet. Cook the rolls on all sides until golden brown, 6 to 8 minutes.
5 . Remove roll-ups from the skillet, and dust with confectioners' sugar. Serve warm.
1 . Beat egg in a medium mixing bowl. Mix in mashed potatoes and onion. Season with salt and pepper.
2 . Heat olive oil in a medium frying pan over medium heat. Scoop potato mixture into the frying pan in 4-inch circles. Pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick.
3 . Cook until bottom is browned. Flip the patty over and brown on the other side.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2 . Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3 . Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
4 . Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
5 . Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
6 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
1 . Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
2 . Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
3 . Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.