Frozen skinless, boneless chicken breasts
|2 (5 ounce)|
Sliced mushrooms, drained
|1 (4.5 ounce) can|
Dry Italian-style salad dressing mix
|2 (.7 ounce) packages|
Condensed cream of chicken soup
|1 (10.75 ounce) can|
|8.||Cream cheese||1 (8 ounce) package|
1 . Stage
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
2 . Stage
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Stage
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
4 . Stage
Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 . Cut and remove stem from spaghetti squash using a sharp knife. Cut squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place on the lined baking sheet.
3 . Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet. Leave the oven on.
4 . Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.
5 . Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add spinach and cooked bacon; stir until spinach is wilted, 2 to 3 minutes. Remove mixture from the skillet and add to squash flesh. Mix in sour cream, salt, and pepper; stir until filling is evenly combined.
6 . Spoon filling back into squash shells. Sprinkle each squash half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.
1 . Peel russet potato and cut into 12 wedges. Pour 3 cups of water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes.
2 . Meanwhile, mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.
3 . Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over fillets. Place rack in the freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the remaining side with batter. Return to the freezer for an additional 35 minutes.
4 . Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.
5 . Cook frozen fish fillets for 15 minutes, flipping at the halfway point.
6 . Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Toss with oil, salt, and pepper. Air fry for 15 minutes.
1 . In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, lemon slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring occasionally, until shrimp is pink and opaque, about 3 minutes per side.
2 . Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
3 . Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.
1 . Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
3 . Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
3 . Bake for 20 minutes, or until bubbly. Serve with crackers.
1 . Whisk soy sauce, white and light green parts of green onions, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper together in a large glass or ceramic bowl. Add steak slices and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour, or up to 1 day.
2 . Heat a wok or large skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with dark green parts of green onions. Dotdash Meredith Food Studios
1 . Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
2 . Adjust oven rack to upper middle position, and heat oven to 450 degrees.
3 . Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
4 . Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
5 . Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
6 . Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.
1 . Ready juice pour into a saucepan and put on fire. After boiling add sugar, if necessary, increase the amount. Dissolve the sugar completely and let the juice boil again.
2 . Pour the finished juice into sterile jars and roll up.
3 . Have a nice drink !!!
4 . Peel the pumpkin from the skin and seeds, cut into slices so that you can squeeze the juice through a juicer.
1 . Preheat the oven to 425 degrees F (220 degrees C). Roll deli ham and thinly slice; set aside.
2 . Mix squash, 1 tablespoon olive oil, and salt in a bowl and place on a baking sheet.
3 . Bake in the preheated oven until firm, but tender, about 20 minutes. Turn on the oven's broiler.
4 . While squash bakes, 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, reserving 1/2 cup pasta water.
5 . Heat remaining olive oil in an oven-proof skillet over medium heat. Cook and stir onions and rosemary until onions are translucent, about 5 minutes. Add collard greens and cook and stir until they begin to soften, 4 to 5 minutes. Add ham; cook until greens are soft and ham is warmed through, about 5 minutes. Add cooked pasta and 3/4 cup Parmesan cheese. Slowly add chicken broth and stir. Add pasta water as necessary to achieve a creamy consistency. Add warm squash; season with salt and pepper. Sprinkle with remaining Parmesan cheese.
6 . Place briefly under the broiler until cheese is slightly browned, 2 to 4 minutes.
1 . Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.
2 . Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
3 . Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.
1 . Pour milk into a microwave-safe glass or ceramic bowl. Cook in the microwave on high until hot but not boiling, 2 to 4 minutes.
2 . Combine sugar, flour, and salt in a second microwave-safe glass or ceramic bowl. Whisk in hot milk gradually until incorporated. Cook in the microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
3 . Whisk eggs in a medium bowl until pale and frothy. Whisk 1/3 cup milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture until smooth. Cook in the microwave on high until custard is thickened, about 2 minutes. Allow to cool slightly.
4 . Stir vanilla into custard until incorporated. Cool completely in the refrigerator before using, about 30 minutes.