1 . Stage
Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
2 . Stage
Preheat an outdoor grill for medium-low heat and lightly oil grate.
3 . Stage
Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.
1 . In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
2 . Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!
1 . Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
2 . In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients until just incorporated. Mix in the cereal, coconut, walnuts and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
3 . Bake for 9 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2 . Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
3 . Cool, shred, and set aside. Dotdash Meredith Food Studios
4 . Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute. Dotdash Meredith Food Studios
5 . Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
6 . Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce. Dotdash Meredith Food Studios
7 . Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce. Dotdash Meredith Food Studios
8 . Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
2 . Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish. Combine eggs with a splash of water in a separate shallow dish.
3 . Dip eggplant slices in egg mixture, then press into bread crumb mixture to coat both sides; arrange on the prepared baking sheet. Drizzle the remaining 2 teaspoons oil over breaded eggplant slices.
4 . Bake in the preheated oven until golden brown, 20 to 25 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
2 . Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
3 . Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
4 . Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
5 . Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.
1 . Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
2 . Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
3 . Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
4 . Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
1 . Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
2 . In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Mix pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl until well combined; pour into the prepared dish. Sprinkle cake mix over top, then drizzle with melted butter and top with walnuts.
3 . Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour. Let cool completely before cutting into 24 squares.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl.
3 . Beat cream cheese, confectioners' sugar, and 1/4 teaspoon cinnamon in a separate bowl until whipped and smooth. Stir apple pie filling mixture into cream cheese mixture.
4 . Spoon apple-cream cheese mixture into each tortilla; roll tortilla around filling. Arrange rolled tortillas, seam-side down, in a 9x13-inch baking dish.
5 . Mix white sugar, brown sugar, water, butter, cornstarch, and vanilla extract in a saucepan; bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas.
6 . Bake in the preheated oven on the top rack until enchiladas are bubbling, about 50 minutes.
1 . Stir flour and baking powder together in a bowl.
2 . Beat butter and white sugar together in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 3 minutes. Add egg and vanilla extract; beat 1 minute more. Slowly add flour mixture and blend until dough begins to pull away from the sides of the bowl.
3 . Turn dough onto a piece of parchment paper. Knead dough a few times using your hands and form into 2 discs. Wrap each dough disc in plastic wrap and refrigerate for 2 hours.
4 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat.
5 . Remove 1 disc of dough from the refrigerator. Place dough on a lightly floured work surface; top with a piece of parchment paper. Roll out dough to about 1/3-inch thickness. Cut dough with round cookie cutters and transfer to the prepared baking sheet.
6 . Place baking sheet with cookies on it in the freezer or refrigerator for 3 to 5 minutes.
7 . Bake in the preheated oven until cookies are just barely beginning to turn golden brown, 8 to 10 minutes. Cool cookies on the baking sheet for 1 minute; transfer to a wire rack to cool completely. Repeat with second disc of dough.
8 . Wipe down all equipment for making the icing with vinegar, including spatulas, measuring cups, and bowls.
9 . Combine confectioners' sugar and meringue powder in the bowl of a stand mixer using the paddle attachment.
10 . Mix water, corn syrup, and clear vanilla extract together in a separate bowl. Pour water mixture into sugar mixture and beat on medium speed until stiff peaks form in the icing, 4 to 5 minutes.
11 . Decorate cooled cookies with icing.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . In a medium bowl, mix together the onion, mayonnaise, and provolone cheese. Transfer to a small casserole dish.
3 . Bake for 30 minutes in the preheated oven, until the onions are tender and top is golden.
1 . Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
2 . Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
3 . Preheat the oven to 350 degrees F (175 degrees C).
4 . Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
5 . Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
6 . Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
7 . Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.