1 . Stage
Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
2 . Stage
Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
3 . Stage
Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
3 . Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
4 . Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
5 . Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . In a medium-size mixing bowl, combine white sugar, flour, brown sugar, and salt. Gradually stir in boiling water until mixture is smooth. Mix in cream, nutmeg, and vanilla. Pour mixture into pastry shell.
3 . Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
3 . Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
4 . Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
5 . Fill pita breads with scrambled eggs and baked vegetables.
1 . Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
2 . Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.
3 . Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top. Christina
1 . Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2 . Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
3 . Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
4 . Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
5 . Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.
1 . Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2 . Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3 . Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4 . Heat a cast iron skillet over medium heat.
5 . Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve. Laura L
1 . Place ice into a cocktail shaker. Pour pisco, lime juice, bitter orange aperitif, simple syrup, lemon juice, and grapefruit juice into shaker. Shake a few times to combine; pour into a tall glass. Garnish with lemon twist.
1 . Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
2 . Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
3 . Ladle into bowls and top with tortilla strips.
1 . Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.
1 . In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
2 . Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
3 . To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.