Italian Chicken Cacciatore

Poor Man's Chicken Fried Steak

1 . Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet.

2 . In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed.

3 . Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside.

4 . Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

1 . Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; sauté in hot butter and oil until golden brown, about 5 minutes. Push mushrooms to the edges to clear a space in the center of the skillet.

2 . Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.

3 . Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.

4 . Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut. Chef John

Easy Creamy Canned Green Beans and Mushrooms

1 . Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.

2 . Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

Berry Good French Toast Bake

1 . Grease a 9x13-inch baking dish.

2 . Beat eggs, milk, flour, sugar, cinnamon, vanilla, nutmeg, and salt in a large bowl with a hand mixer until smooth; add bread cubes and stir until well coated. Pour bread mixture into prepared baking dish. Top evenly with blueberries, pecans, and cream cheese cubes. Cover dish with plastic wrap and refrigerate 2 to 24 hours.

3 . Preheat oven to 400 degrees F (200 degrees C).

4 . Bake uncovered in preheated oven until golden brown, 20 to 25 minutes.

Air Fryer Pão de Queijo

1 . Preheat an air fryer to 325 degrees F (165 degrees C).

2 . Mix sweet manioc and sour manioc starches together in a bowl until fully combined.

3 . Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle.

4 . Add eggs to starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano Reggiano cheese; mix well.

5 . Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart.

6 . Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.

Beef Stroganoff with Ground Beef

1 . Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.

2 . Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

Cranberry-Orange Pumpkin-Spice Banana Bread

1 . Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.

2 . Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.

3 . Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

4 . To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

Baked Swedish Rice Pudding

1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

2 . Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.

3 . Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.

4 . Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.

5 . Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.

6 . Bake in the preheated oven until golden, about 15 minutes.

Apple, Pomegranate, and Pecan Salad

1 . Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.

2 . Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

Blackened Corn and Jicama Pico de Gallo

1 . Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.

2 . Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

Cajun Crawfish and Shrimp Étouffée

1 . Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.

2 . Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.

3 . Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque. Cajun Crawfish and Shrimp Étouffée . Allrecipes

Gin Rickey

1 . Fill a highball glass 3/4 full with ice. Pour in gin, lime juice, and sugar. Stir, and fill remainder of the glass with seltzer water. Garnish with a lime slice.