Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cauliflower, coarsely chopped
|
1 head |
| 2. |
Cream cheese, softened
|
1 (4 ounce) package |
| 3. |
Grated Parmesan cheese
|
¼ cup |
| 4. | Garlic powder | ½ teaspoon |
| 5. |
Salt and ground black pepper to taste
|
½ teaspoon |
| 6. |
Shredded Cheddar cheese, or as needed
|
¼ cup |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C).
2 . Stage
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 10 minutes. Transfer cauliflower to a bowl.
3 . Stage
Mash cauliflower with cream cheese until smooth; stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish; top with Cheddar cheese.
4 . Stage
Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.
1 . Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
2 . Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
3 . Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.
1 . Cook pasta according to package directions. Drain.
2 . Stir together pasta, margarine, cheese, diced tomatoes, sugar, and salt. Place in a 9 x 13 inch pan.
3 . Bake at 400 degrees F (205 degrees C) for 40 to 60 minutes. The pasta will stick up and brown slightly, so you may want to cover with foil.
1 . Gather all ingredients. Allrecipes/Oana Ennis
2 . Bring water to a boil in a large stockpot.
3 . Stir in salt and brown sugar until dissolved; return to a boil. Allrecipes/Oana Ennis
4 . Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce heat to medium-low and simmer for 15 to 20 minutes. Allrecipes/Oana Ennis
5 . Remove from the heat and let cool completely before using. Allrecipes/Oana Ennis
6 . Place thawed turkey into a large non-reactive container. Pour in cooled brine. Allrecipes/Oana Ennis
7 . Pour in enough cool water to cover turkey with liquid. Refrigerate 8 to 12 hours. Allrecipes/Oana Ennis
8 . Remove turkey from brine and let sit on counter for about 2 hours. Allrecipes/Oana Ennis
9 . Follow desired method of cooking your turkey.
1 . Beat eggs with yogurt and season to taste.
2 . When the bacon becomes a little golden pour the eggs in it, reduce the fire to the smallest.
3 . Cut the tomato into slices and put on an omelet , sprinkle with chopped onions and cover with a lid. Cook for 5 minutes.
4 . Omelet with bacon is ready.
5 . Bon Appetit!!!
6 . Finely chop the bacon and garlic and send to a dry frying pan, we won’t need oil since there will be enough fat from the bacon. Cook over medium heat for a couple of minutes.
1 . Line a baking sheet with waxed paper.
2 . Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
3 . Chill until firm, about 1 hour.
1 . Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large glass baking dish.
2 . Mix graham cracker crumbs and butter together in a bowl until thoroughly moist. Transfer to the bottom of the prepared pan and press to flatten evenly. Pour condensed milk over top, leaving about a 1/4-inch border around the edges.
3 . Mix walnuts, pecans, almonds, coconut, milk chocolate chips, white chocolate chips, butterscotch chips, raisins, chocolate syrup, and caramel topping together in a bowl. Pour on top of condensed milk all the way to the edge.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean and edges are golden, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into 1 1/2-inch squares to serve, about 30 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
3 . Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
4 . Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.
1 . Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer, stirring often, until flavors combine, about 5 minutes.
2 . Whisk together water and cornstarch in a small bowl. Pour into the saucepan; stir. Simmer until sauce thickens, about 5 minutes.
1 . In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
2 . Stir in vinegar and simmer 1 hour more. Add more water if needed.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
3 . Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
4 . Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
1 . Grease an 8 x 8 inch square pan.
2 . In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
3 . Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.
1 . Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
2 . Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3 . While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
4 . Bake in the preheated oven until lightly browned, about 12 minutes.
5 . Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
6 . Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
7 . Return to the oven and bake until set, 13 to 15 minutes. From the Kitchen at Johnsonville Sausage