Chicken broth, divided
Ground black pepper
|7.||Olive oil||1 tablespoon|
Sliced button mushrooms
|1 (8 ounce) package|
Fresh green beans, trimmed
Crispy fried onions, divided
|1 (6 ounce) can|
1 . Stage
Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
2 . Stage
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.
3 . Stage
Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
4 . Stage
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3 . Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid or foil.
4 . Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.
1 . Combine ground beef, onion, and bell pepper in a large saucepan over medium-high heat. Cook and stir until beef is browned, about 5 minutes. Drain excess fat.
2 . Season with chili powder, garlic, cumin, and bay leaf. Stir in tomatoes, tomato sauce, and jalapeños.
3 . Bring to a boil and reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 hours.
4 . Stir in beans and allow to heat through. Season with salt and pepper to taste.
1 . Cut turkey breast fillet into thin strips (shredded would be good)
2 . Mix sour cream with tomato paste, salt, sugar, garlic powder. Add 8 tablespoons of water. Salt and sugar should be added taking into account the fact that we will pour this sauce on the flakes, and also the flakes themselves will take away the salt and sugar. In general, let's say we need to slightly over-salt and over-sweeten.
3 . Grate both cheeses on a fine grater. And mix them together.
4 . Chop the cilantro.
5 . Heat the sour cream and tomato paste until hot by any means. I did it in the microwave. Pour over the cereal. Stir and leave for about 10 minutes.
6 . Grease a mold with butter. (The size of my form in diameter of 20.5 cm) Lay on it a thin! layer of our cereal with sour cream and tomato paste. Place chopped meat on top. SALT! Sprinkle with cilantro.
7 . And put the rest of the flakes on top. Place in the preheated oven for 15 minutes at 165-170 degrees. I have an electric oven with convection, but everyone can navigate his or her own oven)
8 . Then take the casserole out and sprinkle it with our cheeses. Put it back in the oven for another 15 minutes.
9 . That's it! Take the casserole out of the oven... There it is... it's... Hot and very, very flavorful. We take a slice...
10 . bon appetit!
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
2 . In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
3 . Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
4 . Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
5 . Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
1 . Trim the crusts from the bread and flatten slices with a rolling pin.
3 . Whisk eggs and milk together in a bowl and coat each roll in the egg mixture.
4 . Heat butter in a skillet over medium heat, and place the roll-ups seam side-down in the skillet. Cook the rolls on all sides until golden brown, 6 to 8 minutes.
5 . Remove roll-ups from the skillet, and dust with confectioners' sugar. Serve warm.
1 . Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.
2 . Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.
3 . Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.
4 . Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.
1 . Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
2 . Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
3 . Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
3 . Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
4 . Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
5 . Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
6 . Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.
1 . Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
2 . Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
3 . Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
1 . Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2 . Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
4 . Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
5 . Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6 . Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl. Dotdash Meredith Food Studios
3 . Lightly butter a griddle or skillet and heat over medium-high heat.
4 . Dunk bread in the egg mixture, soaking both sides. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
5 . Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
6 . Serve hot. DOTDASH MEREDITH FOOD STUDIOS
1 . Grease the inside of a slow cooker.
2 . Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices.
3 . Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker.
4 . Cook on High for 2 hours.