Ingredients
Cooking
1 . Stage
Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.
1 . Gather ingredients. Dotdash Meredith Food Studios
2 . Combine green beans, garlic powder, onion powder, salt, and pepper in a stainless steel pot over medium-high heat. Cook, covered, until beans begin to sweat. Remove the lid and stir occasionally until beans are tender. Dotdash Meredith Food Studios
3 . When beans and spices begin to char on the bottom of the pan, stir in olive oil and turn off heat. Cover and let stand a few minutes. Dotdash Meredith Food Studios
4 . Scrape the bottom of the pan to incorporate charred spices. Beans should have a dark, caramel color, but not black. Dotdash Meredith Food Studios
1 . Heat the pan over medium heat. Place the steaks in a hot pan and cook for 1 minute on each side, or until browned.
2 . Reduce the heat to medium-low and add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side, pouring sauce. Pour sauce on serving.
3 . Bon Appetit!!!
4 .
5 . Salt and pepper the meat.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
2 . Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
3 . Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.
1 . Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
2 . Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
3 . Place almonds in the bowl of a food processor; pulse until finely chopped.
4 . Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5 . Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
6 . Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
7 . Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.
1 . Gather ingredients. Dotdash Meredith Food Studios
2 . Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water. Dotdash Meredith Food Studios
3 . Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Dotdash Meredith Food Studios
4 . Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 400 degrees F (200 degrees C). Brush a roasting pan with olive oil.
2 . Place beans and onion in the roasting pan. Drizzle on olive oil and sprinkle with salt and pepper.
3 . Roast in the preheated oven, stirring only once or twice, until beans are tender-crisp, about 30 minutes. Top with Parmesan cheese. Serve immediately or once cooled to room temperature.
1 . Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
2 . Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
3 . Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
4 . Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.
1 . Mix white miso, sake, soy sauce, brown sugar, and sesame oil together in an ovensafe glass or ceramic baking dish. Stir in chicken strips. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes.
2 . Preheat oven to 375 degrees F (190 degrees C).
3 . Bake in the preheated oven until marinade has thickened and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 30 to 35 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
2 . Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
3 . Combine mashed potatoes, spinach, sour cream, butter, green onions, salt, and pepper in a large bowl. Spoon into the prepared dish.
4 . Bake in the preheated oven for 15 minutes. Top with cheese and continue baking until cheese is melted, about 5 more minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Mix chili, black beans, and onion together in a bowl.
3 . Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
4 . Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.
1 . Stir hot espresso, half-and-half, brandy, amaretto, vanilla extract, hot chocolate mix, and sugar together in a saucepan over medium-low heat until the sugar dissolves; cook at a simmer until hot, 2 to 3 minutes. Pour into 4 mugs and top each with whipped cream and chocolate shavings.
1 . Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
2 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
3 . By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
4 . Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.