Chicken broth, divided
Sweet Italian sausage
Diced water chestnuts, drained
|1 (8 ounce) can|
Chopped fresh flat-leaf parsley
Ground black pepper
Plain stuffing bread cubes
1 . Stage
Whisk 1/2 cup broth and egg together in a mixing bowl. Set aside.
2 . Stage
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and cook, breaking up with a spoon, for 3 minutes. Add butter, onion, celery, and water chestnuts. Cook 4 minutes more and turn pot off. Add parsley, salt, thyme, sage, and black pepper. Stir to combine. Add bread cubes to pot and pour egg mixture on top. Toss to combine.
3 . Stage
Close and lock the lid. Select manual and set the timer for 6 minutes; allow 2 minutes for pressure to build. There will be no pressure to release in this step; when timer is up, carefully remove the lid and add remaining broth.
4 . Stage
Close and lock the lid again. Select manual and set the timer for 5 minutes; allow 2 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5 . Stage
Remove the lid and transfer dressing to a serving dish. Soup Loving Nicole
1 . Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
2 . Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
3 . Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.
1 . Combine beef, soup, onion, water, and Worcestershire sauce in a slow cooker. Dotdash Meredith Food Studios
2 . Cook on Low for 8 hours or High for 5 hours. Stir in cream cheese just before serving. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Serve over noodles. DOTDASH MEREDITH FOOD STUDIOS
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, 8 to 10 minutes. Drain and discard grease. Stir in spaghetti sauce and simmer for 5 minutes.
3 . Combine cottage cheese, 2 cups of mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, dried parsley, salt, and pepper in a large bowl.
4 . Spread 3/4 cup of sauce in a 9x13-inch baking dish. Cover with 3 uncooked lasagna noodles, 1 3/4 cups of cheese mixture, and 1/4 cup sauce; repeat layers once more. Top with remaining 3 noodles, sauce, mozzarella, and Parmesan cheese. Pour 1/2 cup water along the edges of the dish. Cover tightly with aluminum foil.
5 . Bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving. Jose Almanza
1 . Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
2 . Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
3 . Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
4 . Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2 . Combine flour, sugar, baking powder, and salt in a large bowl.
3 . Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
5 . Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
6 . Frost the cooled cakes and garnish with fresh strawberries and mint.
1 . Place an oven rack in the lowest position in the oven and place a second rack in an upper position. Preheat oven to 375 degrees F (190 degrees C).
2 . Beat brown sugar, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth. Mix flour, baking soda, and salt together in a separate bowl. Stir flour mixture into brown sugar mixture until combined. Fold in chocolate chips and pecans. Spoon small amounts of dough onto a baking sheet.
3 . Bake in the preheated oven on the lower shelf for 5 minutes. Transfer baking sheet to upper shelf; bake until edges are lightly browned, about 5 more minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2 . Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
3 . Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
1 . Blend strawberries, water, rum, and limeade concentrate together in a blender until the berries are mostly pureed.
2 . Pour about half the strawberry mixture into another container.
3 . Add ice 1/4 cup at a time to the blender and blend until the ice is completely crushed. Continue adding ice and blending until the consistency is that of a milkshake. Pour finished daiquiri into 2 glasses and repeat blending ice with the reserved strawberry mixture. Garnish glasses with lime wedges.
1 . Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
2 . Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
3 . Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.
1 . Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well.
2 . Simmer sauce until it reaches the desired consistency, 20 to 30 minutes.
1 . Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
2 . Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.
1 . Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
2 . Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
3 . Serve immediately or cover and refrigerate for up to 24 hours.