Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
|
1 (10.75 ounce) can |
| 2. |
Water*
|
1 cup |
| 3. |
Uncooked regular long-grain white rice
|
¾ cup |
| 4. | Paprika | ¼ teaspoon |
| 5. |
Ground black pepper
|
¼ teaspoon |
| 6. |
Skinless, boneless chicken breasts
|
4 |
Cooking
1 . Stage
Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
2 . Stage
Bake at 375 degrees F 45 minutes or until done.
1 . Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.
2 . Cover the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.
1 . Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
2 . Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
3 . Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
4 . Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.
1 . Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid, and shake vigorously until blended and even in color, about 1 minute.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
2 . Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
3 . Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
4 . Remove from the oven and let mixture cool for 10 minutes.
5 . Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
6 . Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
7 . Form mixture into 8 patties and season each with salt and pepper.
8 . Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
9 . Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.
1 . Heat oven to 350 degrees F.
2 . Spread cranberry sauce into the bottom of a 6-cup casserole dish.
3 . Spoon sweet potato chunks over the top.
4 . In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.
1 . Mash the garlic with salt and rub the fish inside and out with this mixture.
2 . Roll in flour.
3 . Fry in vegetable oil until beautiful brown.
4 . Clean and gut the fish.
1 . Set 1/4 cup of cubed cucumber aside.
2 . Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
3 . Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
4 . Place into the refrigerator for at least 4 hours before serving.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
2 . Stem and seed chile peppers. Place peppers in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving 1/2 cup soaking water.
3 . Rub tomatoes with 1 teaspoon oil and place in a baking dish.
4 . Broil tomatoes in the preheated oven until they are starting to split and sizzle, 5 to 7 minutes. Remove from the oven.
5 . Place chile peppers, reserved soaking water, tomatoes, roasted red pepper, 1/2 of the onion, whole garlic cloves, oregano, and cumin in a blender. Blend on medium or high speed until very smooth.
6 . Turn on a multi-functional pressure cooker (such as Instant Pot®), add remaining 3 teaspoons oil, and select Saute function. Add remaining onion and saute until tender and starting to turn brown, 2 to 3 minutes. Add minced garlic and saute for 1 minute. Pour in blended sauce. Add chicken, ensuring it is covered by the sauce. Cancel Saute function.
7 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
8 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
9 . Select Saute function. Shred chicken and cook until sauce is thick and combined with meat, about 10 minutes. Season with salt and pepper.
10 . Serve on tostada shells.
1 . Cut zucchini into two or three 3-inch pieces, then spiralize each piece.
2 . Whip egg in a shallow bowl until foamy. Carefully pour melted butter into egg and whip until blended.
3 . Combine flour, oregano, garlic powder, and pepper in a second shallow bowl. Stir together panko bread crumbs and Parmesan cheese in a third bowl.
4 . Dredge zucchini spirals in seasoned flour mixture, shaking off excess flour. Dip spirals in egg wash, allowing excess wash to drip off, and then dredge spirals in Parmesan-bread crumbs. Place on a clean sheet pan.
5 . Set air fryer temperature to 400 degrees F (200 degrees C). Set timer for 12 minutes. Transfer breaded zucchini fries into the air fryer basket in batches without crowding. Cook until crispy, about 12 minutes. Serve immediately.
1 . Melt 1/4 cup butter in a skillet. Add chicken livers, mushrooms, green onions, garlic, and salt; cook for 5 minutes. Add Riesling, mustard, rosemary, and dill. Simmer until chicken livers are tender and liquid is mostly absorbed, about 10 minutes. Remove from heat and cool slightly.
2 . Transfer mixture to a food processor; blend until almost smooth. Blend in remaining 1/2 cup butter. Add additional salt if needed.
3 . Pack pate into a ceramic crock and refrigerate for at least 8 hours before serving.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2 . Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
3 . Beat eggs, vegetable oil, agave nectar, and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan.
4 . Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes.
5 . Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.
1 . Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook for 8 to 10 minutes or until al dente. Once done, set aside 1/2 cup of the pasta water, then drain the pasta in a colander in the sink. Keep warm.
2 . While the pasta is cooking, melt the butter in a saucepan over medium heat. Stir in the onion, and cook for 3 minutes, then stir in the garlic, and continue cooking until the onion has softened and turned translucent, 1 to 2 minutes more.
3 . Pour in the heavy cream, and stir in the Parmesan cheese, basil, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, and simmer for 2 minutes. Dilute with the reserved pasta water if the sauce is too thick for your taste. Pour the sauce over the angel hair pasta to serve.