1 . Stage
Preheat oven to 325 degrees F (165 degrees C).
2 . Stage
Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
3 . Stage
Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
1 . In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2 . Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
3 . Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2 . Combine flour, sugar, baking powder, and salt in a large bowl.
3 . Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
5 . Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
6 . Frost the cooled cakes and garnish with fresh strawberries and mint.
1 . In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.
1 . Whisk olive oil, Dijon mustard, balsamic vinegar, maple syrup, salt, and pepper together in a bowl. Serve immediately.
1 . Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
2 . Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
3 . After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.
1 . Whisk flour and salt together in a pie pan. Dredge smelt in flour mixture until well coated on the outsides and in the cavities.
2 . Heat 1/4 inch oil in a frying pan over medium heat. Working in batches, fry smelt in hot oil until crisp and firm, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
1 . Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C).
4 . Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
5 . Increase the oven temperature to 450 degrees F (230 degrees C).
6 . Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
7 . Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
8 . Cut into 1-inch squares and serve.
1 . Place pork tenderloin in a slow cooker; pour root beer over top. Cover and cook on Low until pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to the individual slow cooker.
2 . Drain well. Stir in barbecue sauce. Serve on hamburger buns.
1 . Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
2 . Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
3 . Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
4 . Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil. Dotdash Meredith Food Studios
1 . Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
2 . Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.
1 . Preheat an outdoor grill for medium-high heat and lightly oil grate.
2 . Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
3 . Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.