Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Large shrimp, peeled and deveined
|
1 pound |
| 2. |
Cajun seasoning
|
1 teaspoon |
| 3. | Olive oil | 1 teaspoon |
| 4. | Butter | ½ cup |
| 5. |
Garlic, minced
|
1 clove |
| 6. | Red pepper flakes | ¼ teaspoon |
| 7. | Black pepper | ⅛ teaspoon |
| 8. |
Thin strips lemon peel
|
3 |
| 9. |
Fresh thyme
|
5 sprigs |
Cooking
1 . Stage
Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil; toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
2 . Stage
Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
3 . Stage
Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
4 . Stage
Arrange shrimp in even rows in an 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
5 . Stage
Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. Try not to overcook as the shrimp will become rubbery. Serve immediately.
1 . Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
2 . Preheat oven to 350 degrees F (175 degrees C).
3 . Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
4 . Remove ganache from fridge and beat with an electric blender until creamy.
5 . Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
6 . Bake in the preheated oven until golden, 15 to 20 minutes.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Grease a 9x13-inch baking dish.
3 . Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
4 . Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
5 . Mix cottage cheese and sour cream in a bowl.
6 . Spread half the spaghetti with sauce into the prepared baking dish.
7 . Spread the cottage cheese mixture evenly over the spaghetti.
8 . Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
9 . Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
3 . Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
1 . Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
2 . Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.
3 . Remove cooked pancake to a plate and roll into a log. Repeat to cook remaining pancakes, greasing the skillet as needed.
1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
2 . While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
3 . Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
2 . Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
3 . Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
2 . Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
3 . Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
4 . Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
5 . Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
6 . Bake in the preheated oven until set and golden, about 25 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2 . Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside.
3 . Combine shortening and brown sugar in a second large bowl. Beat using an electric mixer until light and fluffy, about 1 minute. Add pumpkin, egg, and vanilla extract; mix well until combined. Add 1/2 of the flour mixture and mix well. Add remaining flour mixture and mix again.
4 . Scoop tablespoonfuls of dough onto the prepared baking sheets, arranging 2 inches apart.
5 . Bake in the preheated oven until lightly browned at the edges, about 14 minutes, rotating baking sheets from top to bottom and front to back halfway through baking time.
6 . While the cookies bake, combine butter and maple syrup for icing in a medium bowl. Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside.
7 . Remove cookies from the oven and let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely, 20 to 30 minutes more. Pipe or spread icing onto cooled cookies and decorate with sprinkles as desired.
1 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Run pasta under cold water to chill, then drain again.
2 . Transfer pasta to a large bowl. Add shrimp, onions, bell pepper, celery, onion, Catalina dressing, mayonnaise, relish, and garlic salt; mix until well combined.
1 . Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
2 . Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
3 . Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
4 . Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
5 . Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 . In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
3 . Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.
1 . Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2 . Combine flour, baking soda, baking powder, and salt together in a large bowl.
3 . Beat sugar, butter, and queso fresco together in a large bowl. Add egg; mix well until combined. Mix in vanilla extract. Slowly mix in flour mixture, 1 cup at a time, until dough is thoroughly combined.
4 . Shape tablespoonfuls of dough into balls and place 1-inch apart on baking sheets.
5 . Bake in the preheated oven until set, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Transfer to wire racks to cool completely.