Vegetable oil, divided
|9.||Baking powder||1 ¾ teaspoons|
|12.||Cayenne pepper||1 pinch|
1 . Stage
Preheat the oven to 450 degrees F (230 degrees C).
2 . Stage
Cut each hot dog into 6 pieces.
3 . Stage
Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
4 . Stage
Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
5 . Stage
Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.
1 . Combine chicken breasts, chicken broth, salt, pepper, onion flakes, oregano, and garlic for shredded chicken in a medium slow cooker, making sure chicken is completely covered by broth.
2 . Cook until chicken is no longer pink in the center, on Low for 5 to 6 hours or on High for 3 to 4 hours.
3 . Thirty minutes before chicken is finished cooking, preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
4 . Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
5 . While ziti is cooking, prepare filling: fry bacon, jalapenos, and onion in a small skillet over medium-high heat until onions are tender and bacon is browned, 5 to 7 minutes. Remove from the heat and transfer to a small mixing bowl with cream cheese, mozzarella, Parmesan, and mayonnaise; mix until well combined.
6 . Remove chicken from the slow cooker and place into a large bowl; use 2 forks to shred chicken into small pieces. Add cooked ziti and Alfredo sauce; mix well.
7 . Pour 1/2 of the chicken-ziti mixture into the prepared baking dish and sprinkle pepper Jack cheese in an even layer over top. Spread jalapeno popper filling evenly across the dish. Pour remaining chicken-ziti mixture into the dish, and sprinkle 1/2 cup mozzarella over top.
8 . Mix crushed crackers, Parmesan cheese, and butter for topping together in a small bowl; sprinkle over the pasta dish.
9 . Bake in the preheated oven until cheese is melted and just barely starts to turn golden, 25 to 30 minutes. Remove from the oven and serve immediately.
1 . Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
2 . Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
3 . Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
1 . Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
2 . Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
3 . Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
1 . Melt 2 teaspoons butter in a skillet over medium heat; add eggs. Allow egg whites to cook until mostly firm before breaking the yolks; continue cooking until eggs are completely cooked and no longer runny, 2 to 3 minutes.
2 . Spread one side of toasted sourdough bread slice with Dijon mustard.
3 . Arrange avocado slice on bread.
4 . Top avocado with cooked eggs.
5 . Sprinkle Parmesan cheese over eggs.
1 . Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
2 . Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
3 . Whisk egg whites and eggs in a large measuring cup.
4 . Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
5 . Bake in the preheated oven until golden brown on top, about 20 minutes.
1 . Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
2 . Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
3 . Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.
1 . Wash the potatoes thoroughly, drizzle a little olive oil, and place them on a baking tray.
2 . Bake for 30-40 minutes until golden crust. Once during this time the potatoes need to be turned - so that the crust is evenly coated.
3 . Mix mustard, mayonnaise and olive oil.
4 . Add chopped garlic and lemon juice. Season with salt and pepper and stir until smooth.
5 . Peel and cut the potatoes into quarters or halves, depending on the size of the potatoes. If the potatoes are very small, you can put them whole. The original recipe uses young, small potatoes, which are not peeled and put whole. Pour the resulting sauce over the baked potatoes. Mix well. It's ready! Serve cold.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
2 . Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
3 . Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
4 . Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
2 . Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
3 . Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
4 . Whip cream in the cold bowl with a hand mixer until stiff peaks form.
5 . Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
6 . Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.
1 . Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
2 . Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
3 . Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Dotdash Meredith Food Studios
3 . Coat chicken pieces in flour mixture. Dotdash Meredith Food Studios
4 . In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
5 . Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Dotdash Meredith Food Studios
6 . Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Dotdash Meredith Food Studios
7 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
3 . Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4 . Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5 . Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.