Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Water | 1 gallon |
| 2. |
Baking potatoes, peeled and cut into cubes
|
4 |
| 3. |
Kosher salt
|
2 tablespoons |
| 4. |
Bacon, diced
|
⅓ pound |
| 5. |
Shallots, minced
|
3 |
| 6. | Cream cheese | ½ cup |
| 7. | Sour cream | ⅓ cup |
| 8. | Butter | ¼ cup |
| 9. |
Minced garlic
|
2 teaspoons |
| 10. |
Kosher salt and cracked black pepper to taste
|
2 teaspoons |
| 11. |
Chopped Italian parsley
|
2 tablespoons |
Cooking
1 . Stage
Pour water into a 6-quart pot; add potatoes and 2 tablespoons kosher salt. Place pot onto a cold burner. Bring the water to a boil over medium-high heat. Cook potatoes at a boil until potatoes are fork-tender, about 12 minutes; drain.
2 . Stage
Cook and stir bacon in a skillet over medium-high heat until crispy, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Drain grease from the skillet, reserving 2 tablespoons in the skillet. Return skillet to medium-high heat. Cook and stir shallots in reserved drippings until translucent, 2 to 3 minutes.
3 . Stage
Combine the shallots with the cream cheese, sour cream, butter, and garlic in a large mixing bowl. Dump the potatoes atop the cream cheese mixture; beat with an electric hand mixer to desired consistency. Season with kosher salt and cracked black pepper to taste. Transfer potatoes to a serving dish. Sprinkle parsley and bacon over the potatoes to serve.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3 . In a large pot with boiling salted water cook pasta until al dente. Drain.
4 . In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5 . To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6 . Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7 . Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
1 . Preheat the oven to 200 degrees F (95 degrees C).
2 . Slice each chicken breast into thick strips.
3 . Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
4 . Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
5 . Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
6 . Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.
1 . Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
2 . Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
3 . Bake in the preheated oven, stirring several times, for 30 minutes.
4 . Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.
1 . Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
2 . Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
3 . Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
4 . Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
3 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
4 . Bake in the preheated oven until tender, about 10 minutes.
5 . Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.
1 . Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2 . Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
3 . Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
4 . Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.
1 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
2 . Heat a large skillet over medium-high heat. Cook and stir ground beef and minced onion in the hot skillet until almost browned and crumbly, 5 to 7 minutes. Add garlic to ground beef mixture and cook until beef is browned, 2 to 3 more minutes; drain and discard excess grease.
3 . Stir macaroni, tomato soup, corn, Italian seasoning, and seasoned salt into ground beef mixture; top with American cheese slices. Cover skillet until cheese is melted, 2 to 3 minutes; stir well.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8x4-inch loaf pans.
2 . Stir together oil, eggs, and pumpkin in a large bowl. Stir in white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg until well combined. Beat in flour and 1 1/2 cups of oats.
3 . Pour batter into the prepared loaf pans; sprinkle tops with remaining 1/4 cup of oats. Press oats lightly into top of the batter.
4 . Bake in the preheated oven until a knife inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
1 . Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2 . Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3 . Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.
1 . Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
2 . Refrigerate coleslaw until sticky and wet, 8 hours or overnight.
1 . In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more.
2 . Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.
1 . Preheat oven to 400°. Season tilapia with salt and pepper and place on a small baking sheet.
2 . Mix together butter, garlic, red pepper flakes, lemon juice, and zest then pour over tilapia. Place lemon rounds on top and around tilapia.
3 . Bake tilapia for 10 to 12 minutes or until fish is fork-tender.