|2.||Cold water||3 quarts|
|3.||Balsamic Vinegar||⅓ cup|
Olive oil, or as needed
Freshly ground black pepper
Red pepper flakes, or to taste
Chicken wings, separated at joints, tips discarded
Fine bread crumbs
Finely grated Parmigiano-Reggiano cheese, divided
1 . Stage
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
2 . Stage
Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes. Dotdash Meredith Food Studios
3 . Stage
Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
4 . Stage
Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
5 . Stage
Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Dotdash Meredith Food Studios
6 . Stage
Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese. Dotdash Meredith Food Studios
7 . Stage
Bake in the preheated oven until browned, 20 to 25 minutes.
8 . Stage
Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Spread lentils into a shallow 2-quart baking dish. Pour water over lentils, then add tomatoes, carrots, bell pepper, mushrooms, onion, celery, parsley, and garlic. Mix gently to combine. Cover the dish with aluminum foil.
3 . Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole. Continue to bake until cheese is melted, about 5 minutes more.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
3 . Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C). Beth Wand Sidell
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
2 . Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
3 . While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
4 . Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
5 . Bake in the preheated oven until eggs are set, about 30 minutes.
6 . Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
1 . Mix mayonnaise, chili sauce, relish, egg, onion, garlic, lemon juice, sugar, Worcestershire sauce, and pepper together in a bowl; refrigerate until chilled.
1 . Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
2 . Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3 . To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell. Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl. Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment, and place a cooling rack on baking sheet. Spray rack with cooking spray.
2 . Stir together mozzarella, Italian cheese blend, basil, pepper, and 1 1/2 teaspoons of the Italian seasoning in a small bowl until combined. Set aside. Dotdash Meredith Food Studios
3 . Stir together pizza sauce and pesto in another small bowl. Set aside. Dotdash Meredith Food Studios
4 . Without separating the individual rolls, cut the entire slab of rolls in half horizontally using a serrated knife. Place bottom layer of rolls on the prepared baking sheet. Set top layer of rolls aside.
5 . Sprinkle bottom layer of rolls evenly with half of the cheese mixture; top evenly with half of pepperoni and half of the sauce. Repeat layers once. Dotdash Meredith Food Studios
6 . Bake in the preheated oven until cheese melts, about 15 minutes. Dotdash Meredith Food Studios
7 . Meanwhile, combine butter, Parmesan, garlic powder, and remaining 1/2 teaspoon Italian seasoning in a small saucepan; cook over medium, stirring occasionally, until butter melts, 1 to 2 minutes. Set aside.
8 . Remove rolls from oven, and add top layer of rolls; brush top of rolls evenly with butter mixture. Return to preheated oven, and bake until rolls are golden brown and crisp, about 5 minutes. Dotdash Meredith Food Studios
9 . Separate the rolls, and serve immediately. DOTDASH MEREDITH FOOD STUDIOS
1 . Beat together egg yolks, 1/2 cup sugar, brandy, and 1 tablespoon espresso in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese; beat until well blended, 3 to 5 minutes.
2 . Beat egg whites and a pinch of sugar in a separate, clean bowl with an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture; set aside.
3 . Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso and arrange on a serving platter in 2 horizontal rows of 6 and 2 1/2 ladyfingers in opposite directions on both ends to form a rectangular shape.
4 . Spread 1/2 of the mascarpone mixture onto ladyfingers and dust with 1/2 of the cocoa powder. Top with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.
5 . Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.
1 . Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
2 . Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4 . Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain using an electric knife.
1 . Mix beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper together in a medium-sized bowl. Use your hands to combine mixture until consistent in appearance, about 1 minutes. Roll 2 tablespoons of the meat mixture into a ball; repeat to make about 17 meatballs.
2 . Heat a large skillet over medium-high heat. Add tablespoons butter and allow to melt. Add meatballs to the hot skillet and brown, 4 to 6 minutes. Reduce heat to medium, turn meatballs over, and cook 3 minutes more. Transfer meatballs to the slow cooker, reserving grease in the skillet.
3 . Return skillet to medium-high heat. Add 1 tablespoon butter and flour and whisk to combine, about 30 seconds. Gradually whisk in water, beef base, and steak sauce, scraping and breaking up any browned bits from the bottom of the skillet. Bring mixture to a boil, whisking until sauce thickens, about 1 minute. Pour sauce into slow cooker with meatballs.
4 . Cover slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours.
5 . Remove 1/4 cup liquid from the slow cooker and transfer to a bowl. Slowly add yogurt to prevent curdling. Add tempered yogurt to the slow cooker. Season with additional salt and pepper as desired.
1 . Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
2 . Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
3 . Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
4 . Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Lightly grease a 9x13-inch baking dish.
2 . Bake sweet potatoes in the preheated oven on the center rack until a knife inserted into the centers easily glides through, about 35 minutes. Let cool enough to handle, then peel and mash in a large bowl. Dotdash Meredith Food Studios
3 . Add eggs, sugar, 1/4 cup butter, heavy cream, vanilla, cinnamon, and salt to mashed potatoes; mix well and transfer to the prepared baking dish. Dotdash Meredith Food Studios
4 . Combine remaining 1/4 cup butter, brown sugar, pecans, and flour in a medium bowl. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over sweet potato mixture. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
5 . Bake in the preheated oven until topping is crisp and lightly browned, about 30 minutes. Dotdash Meredith Food Studios