1 . Stage
Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.
2 . Stage
Preheat the oven to 200 degrees F (95 degrees C).
3 . Stage
Rub salt over steaks. Spread some pesto evenly on both steaks and place into an oven-safe glass dish. Pour oil into the dish, ensuring there is enough oil to submerge the steaks.
4 . Stage
Cook steaks in the preheated oven for 40 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Drain steaks and blot off excess oil.
5 . Stage
Heat a cast iron or nonstick skillet over medium-high heat. Sear steaks in the hot oil on both sides and the edges for 30 to 45 seconds.
1 . Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2 . Heat vegetable oil in a large, deep saucepan over medium heat.
3 . Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4 . Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
2 . Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
3 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.
1 . In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
2 . Remove from heat and pour over grilled meats as desired.
1 . Preheat a waffle iron according to manufacturer's instructions.
2 . Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3 . Mix egg yolks in a separate bowl using a hand beater. Beat in rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla extract, and salt just until smooth. Fold in stiff egg whites.
4 . Spray the preheated waffle iron with cooking spray. Cook waffles until golden brown and the iron stops steaming, about 5 minutes per waffle.
1 . Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels. Dotdash Meredith Food Studios
2 . Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside. Dotdash Meredith Food Studios
3 . Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes. Dotdash Meredith Food Studios
4 . Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg. Dotdash Meredith Food Studios
5 . Scald milk in a saucepan over medium heat.
6 . At the same time, melt 1/2 cup butter in a large skillet over medium heat. Dotdash Meredith Food Studios
7 . Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper. Dotdash Meredith Food Studios
8 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
9 . Arrange a single layer of eggplant in the prepared baking dish. Dotdash Meredith Food Studios
10 . Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
11 . Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese. Dotdash Meredith Food Studios
12 . Bake in the preheated oven until bubbly and browned, about 1 hour. Dotdash Meredith Food Studios
13 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
2 . Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2 . Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
3 . Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
4 . Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.
2 . Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.
3 . Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.
1 . Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2 . Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
3 . Microwave on medium high (70% power) for 7 minutes.
4 . Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.
1 . Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.
2 . In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.
3 . Bake for 15 to 20 minutes in the preheated oven. Serve hot.
1 . Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
2 . Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
3 . Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
4 . Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
5 . Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
6 . Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
7 . Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
8 . Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
9 . Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.
1 . Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
2 . Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.