Ingredients
Cooking
1 . Stage
Fill a cocktail shaker with ice. Add cognac, yellow Chartreuse, lemon juice, and sugar syrup; stir until chilled.
2 . Stage
Fill a glass with crushed ice and strain cocktail into the glass. Top with a splash of club soda and stir briefly.
1 . Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
2 . Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
3 . Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
4 . Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
5 . Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
6 . Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
7 . Bake in the center of the preheated oven until firm to the touch, about 1 hour.
8 . Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
9 . While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
10 . Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
11 . Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
12 . Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve. Chef John's Meatless Meatloaf. Chef John
1 . Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
2 . Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
3 . Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
4 . Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.
1 . Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
2 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
3 . Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
4 . Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
5 . Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
6 . Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.
1 . Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
2 . Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
3 . Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
4 . Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.
1 . Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
2 . Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
3 . Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
4 . Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.
1 . Preheat the oven to 475 degrees F (245 degrees C).
2 . Cut the calabaza into wedges; clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.
3 . Bake in the preheated oven for 15 minutes.
4 . While squash bakes, combine lime juice, hot sauce, paprika, honey, salt, and pepper. Dry chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
5 . When calabaza has baked for 15 minutes, lower oven temperature to 450 degrees F (230 degrees C) and place chicken alongside it.
6 . Bake until chicken is no longer pink in the centers and juices run clear and calabaza is soft, about 15 minutes. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F (74 degrees C). Remove and plate.
1 . Preheat the oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain; cool and mash.
2 . In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar, and salt. Stir in yeast mixture, shortening, squash and milk; mix well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3 . Divide dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9-inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4 . Bake rolls in the preheated oven for 10 to 15 minutes or until golden brown.
1 . Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
2 . Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
3 . Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
4 . Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
5 . Preheat the oven to 350 degrees F (175 degrees C).
6 . Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
7 . Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
8 . Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
9 . Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.
1 . Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
2 . Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
3 . Bake 30 to 35 minutes or until heated through.
1 . Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
2 . Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
3 . Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
4 . Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
5 . Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
6 . Bake in the preheated oven until golden brown, 10 to 12 minutes.
1 . Cook vegetables - peel and chop. Fry onions with carrots and sweet peppers in butter until soft. Then add grated tomatoes, salt and all spices, water and simmer for 20 minutes.
2 . Without turning off the fire, we arrange the meatballs and cook another 10 minutes. Then add the greens and turn off the heat.
3 . Add the egg, salt, pepper to the minced meat and make meatballs, bread in breadcrumbs and fry in sunflower oil.
1 . Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.