1 . Stage
In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
1 . Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
2 . Preheat grill for medium heat and lightly oil the grate.
3 . Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
4 . Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.
1 . Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
2 . Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
3 . Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.
1 . Combine lettuce, grapefruit sections, mango, jicama, black beans, corn, pepperjack cheese, cilantro, and parsley in a large bowl.
2 . Whisk lime juice, sugar, salt, and black pepper in a small bowl until sugar is dissolved.
3 . Pour lime dressing over salad and toss to serve.
1 . The fish must first be thawed. Salt to taste and bake at 180 degrees for 15 minutes.
2 . Mix soft butter with mayonnaise, add lemon juice, grated cheese and Provence herbs. Mix well.
3 . Cover the fish with cooked batter and return to the oven for another 10 minutes.
4 . Serve the finished fish under the batter with any garnish.
5 . Bon Appetit!!!
1 . Heat oil in a deep fryer to 350 degrees F (175 degrees C).
2 . Mix together cream-style corn and egg in a small bowl. Stir together flour, baking powder, salt, and sugar in a medium bowl. Add corn mixture to dry ingredients; mix until just blended.
3 . Drop batter 1/8 cup at a time into hot oil. Fry until golden brown, turning once if fritters don't turn over by themselves. Drain fritters on paper towels and serve with maple syrup.
1 . Heat oil in a wok or skillet over medium-high heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir in shrimp, okra, red chile peppers, and belacan. Cook and stir until chilies begin to soften and shrimp start to turn opaque and pink, about 2 minutes. Pour in water and soy sauce. Cook and stir until okra is tender and sticky, 2 to 4 more minutes.
1 . Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
2 . Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
3 . Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
4 . Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
5 . When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes. Chef John
1 . Products needed.
2 . Celery root is washed, peeled, grated on a coarse grater.
3 . Separate the chicken meat from the bones, chop. Canned pineapple (I had pucks) also chop.
4 . Dress the salad and stir to combine. As a dressing, mix mayonnaise (or sour cream) with one tablespoon of syrup from canned pineapples. Of course, this is not necessary, but firstly, it is an additional sweet note in the salad, and secondly, the celery root is dry and coarse, and the syrup makes it softer.
5 . That's it! It's quick and easy. And very tasty. Enjoy!
1 . Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2 . Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.
3 . Place the bowl in the freezer for 5 minutes.
4 . Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.
5 . Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.
6 . Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.
7 . Bake in the preheated oven until golden brown, 10 to 15 minutes.
1 . Blend cubed watermelon and ice cubes together in a blender until smooth; pour into 6 cups. Pour enough sparkling water into each cup to fill to the top; stir. Garnish each cup with a watermelon wedge.