|3.||Vegetable oil||1 teaspoon|
|2 (16 ounce) packages|
|2 (15 ounce) jars|
Processed cheese (such as Velveeta®), cubed
|1 (1 pound) package|
Ground black pepper
Shredded sharp Cheddar cheese, divided
|1 (16 ounce) package|
Dry bread crumbs
|1 (16 ounce) package|
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 1/2x13 1/2-inch baking dish with cooking spray.
2 . Stage
Bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Drain well and pour macaroni into prepared baking dish.
3 . Stage
Pour Alfredo Sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Season with black pepper and paprika. Stir 1 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth.
4 . Stage
Pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. Spread remaining shredded sharp Cheddar cheese over macaroni. Top casserole with bread crumbs.
5 . Stage
Bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. Broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. Let macaroni and cheese stand for 10 minutes before serving.
1 . Melt butter in a stockpot over low heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes.
2 . Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
3 . Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
4 . Scoop hot noodles into deep serving bowls; ladle soup on top.
1 . Preheat the air fryer to 390 degrees F (199 degrees C).
2 . Whisk mustard, brown sugar, garlic, salt, pepper, and dill together in a small bowl. Set aside.
3 . Place salmon, flesh-side down, in the basket of the air fryer. Cook for 6 minutes. Flip salmon over and brush 1/4 of the sauce on top of each fillet. Cook for 6 more minutes.
4 . Brush remaining sauce over the fillets and cook until salmon easily flakes with a fork, 3 to 4 more minutes
1 . Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3 . Whisk eggs and sugar together in a bowl. Stir in melted chocolate and butter.
4 . Sift flour and cocoa powder together in another bowl; add to the chocolate mixture. Dissolve instant coffee in water and pour into the batter. Add heavy cream and walnuts; mix well. Pour into the prepared baking pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with butter.
2 . Combine oil, poppy seed filling, eggs, evaporated milk, and milk in a bowl. Sift flour and baking soda together in a separate bowl and stir in sugar. Add flour mixture to the milk mixture and mix well. Pour batter into the prepared Bundt® pan.
3 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 70 minutes.
1 . Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
2 . Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
3 . Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
1 . Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
2 . Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
3 . Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
4 . Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
5 . Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
6 . Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
7 . Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
8 . Meanwhile, bring a large pot of salted water to a steady simmer.
9 . Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
10 . Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
11 . Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
12 . Repeat Steps 9 to 11 to cook remaining dough. Czech Bread Dumplings. Chef John
1 . Mix the minced meat with chopped onions and herbs, season to taste, add 1/2 tbsp. water and mix until smooth.
2 . From the dough to make sausages and cut into pieces.
3 . Roll the sliced dough and center a tablespoon of minced meat.
4 . Raise the edges of the dough from all sides and fasten tightly to the “handle” on top of the khinkali . Thus, take all the dough and all the filling.
6 . Bon Appetit!!!
7 . Knead a smooth, elastic dough.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.
2 . Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
3 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.
4 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5 . Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.
6 . Garnish servings with blue cheese.
1 . Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
2 . Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
1 . Fill a tumbler with ice, and pour in the vodka, schnapps, triple sec, and orange juice. Stir and serve.
1 . Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.