Ingredients
Cooking
1 . Stage
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2 . Stage
Brush filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set steaks aside on a platter tented with aluminum foil to rest.
3 . Stage
While steaks are resting, prepare sauce. Cook and stir the chopped bacon in a small saucepan over medium heat until bacon pieces are crisp, 3 to 5 minutes. Stir in butter and shallots, and cook and stir until shallots are soft and translucent, about 5 minutes more.
4 . Stage
Stir in half-and-half, bring mixture to a simmer over medium-low heat, and cook, occasionally stirring, until sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over steaks.
1 . Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more.
2 . Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.
3 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4 . Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
5 . Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.
6 . Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.
1 . Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
2 . Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
3 . Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.
1 . Put herring in brine.
2 . Cover the fish with a plate and crush with a small load. Let it brew for 3 days in brine.
3 . Ready-made herring at home . Cut off the head and remove the entrails, cut into portions and serve.
4 . Bon Appetit!!!
5 . You can clean the fish or pickle directly with your head. For brine, mix all the spices and add them to the water. Boil and cool the finished brine to room temperature.
1 . Heat oil in a pan over medium-high heat. Saute zucchini, onion, and garlic until some of the liquid has evaporated and zucchini is softened, 5 to 7 minutes. Remove from heat and stir in pesto.
2 . Spoon mixture into 8 small, clear glasses and chill in the refrigerator.
3 . While green layer is chilling, mix ricotta cheese, Parmesan cheese, sugar, garlic powder, nutmeg, and salt together in a bowl. Whip heavy cream into stiff peaks and fold into ricotta mixture. Layer over chilled zucchini mixture and return to the refrigerator.
4 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until tender, 4 to 6 minutes.
5 . Puree peppers with tomatoes and cayenne in a food processor until smooth and spread over chilled ricotta layer. Chill for 1 hour. Garnish with fresh basil and serve.
1 . Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
2 . Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
3 . In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Dotdash Meredith Food Studios
4 . Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Dotdash Meredith Food Studios
5 . Stir in the boiling water last. Batter will be thin. Dotdash Meredith Food Studios
6 . Pour evenly into the prepared pans. Dotdash Meredith Food Studios
7 . Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Dotdash Meredith Food Studios
8 . Enjoy! Dianne
1 . Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 . In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3 . Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.
1 . Cut pepper into strips and fry in a dry pan.
2 . Cut the cheese into thin slices. Tomatoes cut in half. Combine all the ingredients, salt, pepper and season with olive oil. Sprinkle with basil leaves before serving.
3 . Bon Appetit!!!
1 . Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
2 . Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
3 . Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
4 . Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
5 . Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.
1 . Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim, resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan.
2 . Mix ricotta, cream cheese, and sugar together. Add cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Mix well. Add eggs, one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust.
3 . Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of the trivet. Close and lock the lid.
4 . Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
5 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
6 . Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.
1 . In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.
2 . Spread 1 tablespoon of mixture onto each slice of cocktail rye. Serve warm.
1 . Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli and steam until just tender, 2 to 6 minutes depending on the size of the broccoli florets. Remove the broccoli to a serving bowl and toss with butter, add salt and pepper to taste.
2 . Heat the tuna, teriyaki sauce, and garlic powder in a skillet over medium heat. Cook and stir until the tuna has heated through, about 5 minutes. Pour the tuna over the broccoli and serve.