Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Kosher salt
|
½ cup |
| 2. |
Molasses
|
½ cup |
| 3. |
Whole cloves
|
4 |
| 4. | Boiling water | 1 cup |
| 5. | Cold water | 7 cups |
| 6. |
(2 1/4 inch thick) center cut, bone-in pork chops
|
4 |
| 7. | Vegetable oil | ½ teaspoon |
Cooking
1 . Stage
Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
2 . Stage
Pour cold water into molasses mixture; stir to combine.
3 . Stage
Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
4 . Stage
Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
5 . Stage
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6 . Stage
Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).
1 . Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
2 . Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
3 . Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
3 . Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
2 . Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
1 . Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
2 . Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
3 . Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.
1 . Combine radishes and garden cress in a bowl.
2 . Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.
1 . Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
2 . Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
3 . Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
4 . Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
5 . Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.
1 . Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
2 . Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Spray a 9x13-inch casserole dish with cooking spray.
3 . Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
4 . Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
5 . Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
6 . Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
7 . Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
8 . Bake in the preheated oven for 50-60 minutes, until golden brown.
1 . Beat cream cheese and confectioners' sugar in a medium bowl with an electric mixer until well combined. Stir in vanilla. Fold in whipped topping. Chill dip in the refrigerator for 1 hour before serving.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2 . Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
3 . Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.
4 . Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
5 . Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.
1 . Cream together the shortening and sugar and beat in the egg until light.
2 . Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
3 . Preheat the oven to 375 degrees F (190 degrees C).
4 . Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.
1 . In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2 . In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3 . Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4 . Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.