Sweet onion (such as Vidalia®)
|8 medium slices|
|2.||Balsamic Vinegar||1 tablespoon|
Extra-lean ground beef
Freshly ground black pepper
|7.||Rye bread||8 (1 ounce) slices|
Dijon-mayonnaise blend (such as Hellman's® Dijonnaise™)
Shredded reduced-fat Jarlsberg cheese
1 . Stage
Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
2 . Stage
Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
3 . Stage
Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
4 . Stage
Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
5 . Stage
Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.
1 . Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
2 . Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
3 . Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
4 . Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
5 . Place one or two at a time in the prepared air fryer basket without overcrowding.
6 . Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
7 . Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
8 . Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.
1 . Gather ingredients Dotdash Meredith Food Studios
2 . Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners.
3 . Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
4 . Whisk yogurt, milk, oil, egg, and vanilla in separate bowl until smooth.
5 . Pour yogurt mixture into the chocolate mixture and stir until batter is just blended.
6 . Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
7 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. DOTDASH MEREDITH FOOD STUDIOS
1 . Pour sorghum into a small brown paper bag and fold shut. Microwave on High until the majority of sorghum is popped, 1 to 1 1/2 minutes. Transfer popped sorghum into a bowl and drizzle with canola oil; sprinkle with sugar and cinnamon. Toss to coat.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
2 . Sift flour, baking powder, and salt together in a medium bowl.
3 . Beat sugar and butter with an electric mixer in a large bowl until very light and fluffy. Mix in flour mixture alternately with Champagne.
4 . Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
5 . Fold 1/3 of the egg whites into cake batter to lighten it, then fold in remaining egg whites. Pour batter into prepared pan.
6 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Place sweet potatoes on a baking sheet.
2 . Bake sweet potatoes in the preheated oven until tender, 60 to 70 minutes. Remove from the oven and let cool. Leave oven on.
3 . Slice cooled potatoes in half lengthwise and remove potato meat, being careful not to ruin the shells. Place potato meat into a large bowl and mash. Add butter, honey, and salt; mix until well combined. Stir in drained pineapple. Spoon mixture back into the empty shells.
4 . Bake until heated through, about 15 minutes.
5 . Meanwhile, combine maple syrup and brown sugar in a small saucepan over medium heat. Cook until sugar melts, 3 to 5 minutes.
6 . Remove potatoes from the oven and drizzle with warm syrup.
2 . Wash the raspberries and mash the berries with a masher.
3 . According to this recipe, raspberry jam tastes like fresh raspberries, and it is also bright and tasty. Cooking is very simple and fast, the berries can also be left intact, then it will be not only tasty, but also beautiful. Due to the fact that raspberries practically do not lend themselves to heat treatment, it retains all the useful vitamins. This jam is quite liquid, but it is great for bread or add directly to tea. Store jars of jam in the refrigerator or basement.
4 . Bon Appetit!!!
5 . Add raspberries to the syrup, mix and turn off the heat. Then stir until the jam cools slightly.
6 . Arrange the prepared jam in sterile jars and twist.
1 . We will need these products for cooking.
2 . Celery root is used in cooking broths and cold cuts, in the preparation of salads. Celery helps with asthenia, insomnia, and is indispensable for weight loss.
3 . Ginger root contains essential oils, vitamins, trace elements and essential amino acids. Regular use of ginger root in food increases internal heat, stimulates appetite and digestion, improves metabolism. It is especially useful in the cold season.
4 . Grate half a large carrot, half or slightly smaller celery root, half an onion, 2-3 cloves of garlic and a small piece of ginger root on a coarse grater, salt.
5 . Add the egg, grated cheese, black pepper. Stir
6 . Then we make meatballs, squeeze out the excess juice. I got 9 pieces. We roll them in breadcrumbs and then fry them in a deep fryer or in the oven. I tried both variants, I liked it better in the oven, though it was faster in deep fryer and it was not too greasy.
7 . For the sauce, finely chop half an onion, half a carrot and 3 stalks of celery. Fry the vegetables in vegetable oil, add dry white wine at the end. No wine? Then we add water. We turn off the fire and add chopped garlic, ginger and a bit of hot red pepper. Using a blender, chop everything up.
8 . Serve the meatballs hot, but the cooled dish retains its taste and consistency-soft tender vegetable sauce and slightly crispy meatballs. Bon appetit.
1 . Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
2 . Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
3 . Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.
1 . Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
3 . Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
4 . Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
5 . Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
6 . To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2 . Steam broccoli with 2 tablespoons water in the microwave for 6 to 7 minutes.
3 . Meanwhile, heat olive oil and butter in a 10-inch skillet over low heat. Stir in garlic (more or less to suit your tastes), then red pepper slices; sauté gently.
4 . Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and sauté broccoli with peppers until soft.
5 . Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
1 . Combine orange juice, ice cream, milk, and sugar in a blender; blend until smooth. Pour milkshake into a glass.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Season chicken with garlic powder, seafood seasoning, oregano, steak seasoning, and black pepper. Place in a baking dish, skin-side up; chicken breasts should be close to each other but not overlapping.
3 . Dissolve brown sugar and honey in warm water.
4 . Melt butter in a saucepan over medium-high heat. Saute onion and garlic until onion is transparent, about 5 minutes. Do not drain. Add mixture to brown sugar-honey mixture. Pour evenly over chicken. Cover.
5 . Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. Uncover and continue to bake until golden, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).