Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Gnocchi
|
1 (16 ounce) package |
| 2. |
Olive oil, or more as needed
|
2 tablespoons |
| 3. | Pine nuts | 2 tablespoons |
| 4. |
Frozen diced butternut squash
|
2 (10 ounce) packages |
| 5. |
Roasted, salted pumpkin seeds
|
1 cup |
| 6. |
1/4 cup dried carrot greens, or to taste
|
1 cup |
| 7. |
Dried marjoram, or to taste
|
⅛ teaspoon |
| 8. |
Ground thyme, or to taste
|
⅛ teaspoon |
| 9. |
Dried basil, or to taste
|
⅛ teaspoon |
| 10. |
Ground black pepper, or to taste
|
⅛ teaspoon |
| 11. |
Dried rosemary, or to taste
|
1 pinch |
| 12. |
Dried parsley, or to taste
|
1 pinch |
Cooking
1 . Stage
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2 . Stage
Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
3 . Stage
Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
4 . Stage
Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.
1 . Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
2 . Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
3 . Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
3 . Meanwhile, slice each pork tenderloin lengthwise into 1 1/2- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
4 . Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight. Dotdash Meredith Food Studios
5 . When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
6 . Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
7 . Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
8 . Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer. Dotdash Meredith Food Studios
9 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2 . In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3 . In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
1 . Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.
2 . Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.
3 . While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.
4 . Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.
5 . Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes. Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.
6 . Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil. Transfer the sausage into the soup, and simmer for 30 more minutes. Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.
7 . While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
8 . Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.
1 . Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2 . Drain peas. Dice ham and reserve the bone.
3 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
4 . Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
5 . Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
6 . Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
7 . Serve over warm rice with crumbled bacon and green onions sprinkled over top.
1 . Preheat an outdoor grill for high heat and lightly oil the grate.
2 . Mix ground turkey, onion, egg substitute, basil, horseradish, soy sauce, pepper, and garlic in a large mixing bowl; form into 4 patties.
3 . Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on buns with lettuce and tomato.
1 . Add half-onion and mayonnaise to the liver. Marinate the liver for about an hour.
2 . Gently plant the liver on a skewer and fry on charcoal for about 10-15 minutes, the liver cooks very quickly so do not dry it.
3 . Serve with your favorite sauce.
4 . Bon Appetit!!!
5 . Rinse the liver and remove the veins, no need to cut. Salt and mix well.
1 . Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
2 . When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
1 . Bring a large pot of lightly salted water to a boil. Cook orzo until al dente, 8 to 10 minutes. Drain and rinse with cold water.
2 . When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.
3 . Whisk together oil and lemon juice in a small bowl. Pour over orzo mixture; mix well. Season with salt and pepper; chill before serving.
1 . In a large bowl, combine the cucumbers, onion, salad dressing and salt and pepper. Mix together and serve.
1 . Heat oil in a large stockpot over medium-high heat. Add tortillas, onion, cilantro, and garlic to hot oil and sauté for 2 to 3 minutes.
2 . Stir in diced tomatoes and bring to a boil. Add chicken broth, cumin, chili powder, and bay leaves; return to a boil. Reduce heat to medium, add salt and cayenne, and simmer for 30 minutes.
3 . Remove bay leaves and stir in chicken. Continue cooking until chicken is heated through.
1 . Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2 . Arrange bacon slices on the prepared baking sheet.
3 . Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
4 . Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
5 . Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
6 . Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
7 . Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.