Olive oil, divided
|3.||Balsamic Vinegar||¼ cup|
Uncooked Arborio rice
|1 ½ cups|
|5.||Dry white wine||¼ cup|
Hot chicken broth
Chopped cooked chicken breast
Salt and pepper to taste
Chopped fresh thyme for garnish
1 . Stage
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes. Dotdash Meredith Food Studios
2 . Stage
Remove from heat and stir in balsamic vinegar; set aside. Dotdash Meredith Food Studios
3 . Stage
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes. Dotdash Meredith Food Studios
4 . Stage
Pour in wine while stirring. Reduce heat to medium-low. Dotdash Meredith Food Studios
5 . Stage
Pour in 1 cup hot broth; cook and stir until broth is absorbed. Dotdash Meredith Food Studios
6 . Stage
While stirring constantly, continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes. Dotdash Meredith Food Studios
7 . Stage
Stir in reserved onion mixture until heated through. Remove from heat. Dotdash Meredith Food Studios
8 . Stage
Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme. DOTDASH MEREDITH FOOD STUDIOS
1 . In a medium bowl, mix together salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and pecans if desired. Refrigerate until serving. Serve with assorted crackers.
1 . Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
2 . Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.
1 . Whisk cream, milk, sugar, and salt together in a large bowl.
2 . Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.
3 . Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.
1 . Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
2 . Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
3 . Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
4 . Remove from the oven and let stand for 10 to 20 minutes, then remove the foil and carve.
1 . Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
2 . Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
3 . Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4 . Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.
1 . Add one egg to the butter and sugar after each beat well.
2 . Pour in room temperature milk and mix well.
3 . Add the sifted flour with baking powder and mix, the dough should not be thick, but should look like cream.
4 . Put the finished dough in silicone molds, do not fill to the brim so that the dough is where to approach. You can also put berries in muffins, squeeze them very slightly into the dough, use raspberries, blackberries or strawberries.
5 . Bake in a preheated oven at 180 degrees for about 40-50 minutes. Readiness check with a wooden skewer or a toothpick. Serve the muffins sprinkled with powdered sugar or sprinkled with jam.
6 . Bon Appetit!!!
7 . Muffins in milk are very tender, soft and lush. It is very simple to prepare them, metal molds can also be used, but before use, grease them with butter to make it easy to remove the cupcakes. Such cupcakes can be prepared for children's parties or just to please your whole family. Serve with tea or coffee. You can also use boiled condensed milk, jams or berries for the filling.
8 . Mix soft butter with sugar and vanilla sugar.
1 . Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
2 . Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes. Dotdash Meredith Food Studios
1 . Preheat the oven broiler.
2 . In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
3 . Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.
1 . In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
2 . Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
3 . Use a pastry bag to fill the lady locks. Freeze or serve immediately.
1 . Heat the oil in a large skillet over medium heat.
2 . While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
3 . Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.
1 . Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2 . Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3 . Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
1 . Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2 . Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.