Ingredients
Cooking
1 . Stage
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
2 . Stage
On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
3 . Stage
Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a 9x13-inch casserole dish.
3 . Heat oil in the same skillet over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
4 . Mix tomatoes with green chile peppers, salsa, sour cream, 1 cup Cheddar cheese, corn, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
5 . Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.
1 . Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.
1 . Wash and dry the fillet. Salt and pepper on both sides.
2 . Heat butter in a pan and fry the meat for 4 minutes on each side.
3 . Peel the garlic and put it into the mold. We spread the fried meat on it, so that under each piece there are 2 heads of garlic.
4 . In a pan in which the meat was fried, pour the milk, add a few ribbons of lemon peel and bring to a boil.
5 . As the sauce boils, pour it on the chicken and put in the oven, preheated to 200 degrees for 30 minutes. During this time, be sure to pour the chicken with sauce.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking dish with cooking spray.
2 . Wrap each apple slice with a crescent roll. Place in the prepared pan.
3 . Combine apple juice, sugar, butter, and cinnamon in a microwave-safe dish. Microwave until butter is melted, heating in 30-second intervals. Mix well. Pour evenly over rolls. Cover the dish with aluminum foil.
4 . Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake until golden and apples are soft, about 15 minutes more. Serve hot.
1 . Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
1 . Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
2 . Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
3 . Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
4 . When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
5 . Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
6 . Remove meat and shred with a fork. Return meat to the pot and serve immediately.
1 . Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
2 . Coat chicken with 1 tablespoon oil and season with blackened seasoning.
3 . Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4 . At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5 . While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
6 . Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
7 . Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.
1 . Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.
2 . Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.
3 . While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
4 . Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.
5 . Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.
6 . Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.
7 . Bake until heated through, about 30 minutes.
1 . Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2 . Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
3 . Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongues to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.
4 . Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.
5 . Strain broth and let cool to room temp.
6 . Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.
7 . Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more
8 . Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar. Taste again, adjust, and serve. Chef John
1 . Bring water to a boil in a saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Set aside. Dotdash Meredith Food Studios
2 . Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic, and red pepper flakes. Cook, stirring occasionally, for 3 minutes. Dotdash Meredith Food Studios
3 . Increase heat to medium-high. Stir in cooked rice, green onions, and soy sauce; cook and stir for 1 minute. Dotdash Meredith Food Studios
4 . Add peas and cook for 1 minute more. Dotdash Meredith Food Studios
5 . Remove from heat. Stir in sesame oil and garnish with peanuts. Dotdash Meredith Food Studios
1 . Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2 . Whisk flour, baking powder, and baking soda together in a bowl.
3 . Beat sugar and butter together in a bowl with an electric mixer until light and fluffy; add eggs and beat until creamy and smooth. Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix flour mixture into blueberry jam mixture until just combined. Drop spoonfuls of dough, 2-inches apart, on prepared baking sheet.
4 . Bake in the preheated oven until golden brown, about 10 minutes. Transfer to a wire rack to cool completely.