Ingredients
Cooking
1 . Stage
Blend together sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and Italian seasoning in a blender until smooth.
1 . Pour flour, sugar, and salt together in a food processor and pulse to combine.
2 . Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.
3 . Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.
4 . Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.
1 . Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
2 . Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
3 . Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
1 . Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2 . Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3 . Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
1 . Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2 . Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3 . Heat remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Stir in green onion and diced tomatoes; cook and stir until tomatoes have softened. Stir onion mixture into tomato mixture; add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
1 . Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2 . Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
3 . Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
4 . Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
5 . Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.
1 . Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. Sprinkle sugar in the pan to coat. Whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl.
2 . Beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Spread into prepared pan.
3 . Top the cake with the sliced apples, arranged in an overlapping spiral pattern. In a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. Sprinkle over the apples.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
2 . In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
3 . To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
1 . Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
2 . Preheat oven to 500 degrees F (260 degrees C).
3 . Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
4 . Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
5 . Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar. ReneePaj
1 . Important points: Put the cream and cheese a day in the refrigerator (not in the freezer, but in the refrigerator compartment). It is advisable to put the whisk attachments in the freezer 10-15 minutes before whipping. And to be on the safe side, I put the whipping container on an ice rack, but this is an optional step. The photo shows everything we'll need.
2 . Measuring cottage cheese
3 . Pour 33% cream
4 . Weighing powdered sugar
5 . Add 2 grams of vanillin
6 . Start beating on low speed. At first it will be liquid. Switch to high speed and the cream begins to thicken. As a result, the consistency comes out like this.
7 . Here is an example of a cake covered with this cream.
1 . Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2 . Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
3 . Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
4 . Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.
1 . Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.
1 . Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
2 . Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.