|1.||Sour cream||½ cup|
Avocado, peeled and pitted
Small Gulf shrimp (50 to 60 per pound), thawed and drained
|5.||Vegetable oil||1 tablespoon|
Ground dried chipotle pepper
Salt and ground black pepper to taste
Cayenne pepper, or to taste
Large (restaurant-style) tortilla chips, or as needed
Jalapeno peppers, seeded and very thinly sliced
Shredded pepperjack cheese, or as needed
|3 ½ cups|
Cherry tomatoes, sliced - or as needed
Chopped fresh cilantro
1 . Stage
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
2 . Stage
Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3 . Stage
Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
4 . Stage
Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
5 . Stage
Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
6 . Stage
Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
7 . Stage
Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.
1 . Pour gelatin over water, allow to swell, then melt in a water bath. Add to sour cream and mix everything with cottage cheese.
2 . Rinse, chop, and put the fruit on the bottom of a mold or deep bowl. Pour in the curd mass and mix so that the fruits are evenly distributed. Refrigerate for 2 hours until completely frozen.
3 . Curd fruit dessert is ready, cut into portions and serve.
4 . Bon Appetit!!!
5 . Mix cottage cheese with sugar.
1 . Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
2 . Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.
1 . Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2 . Combine beef, water, tomatoes, corn, tomato sauce, carrots, celery, onion, bouillon, ketchup, basil, and salt in a large stockpot; bring to a boil. Reduce heat and simmer for at least 1 1/2 hours.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
2 . Mix cake flour, baking powder, baking soda, and salt into a large bowl.
3 . Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
5 . Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Flatten chicken thighs and squeeze tightly into a square baking dish.
3 . Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
4 . Bake in the preheated oven, uncovered, basting occasionally with the honey-mustard sauce, until chicken is no longer pink in the center and juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2 . Brush carrots with olive oil and sprinkle with salt and pepper.
3 . Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
4 . Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.
1 . In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
2 . Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
1 . Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine, and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey, breast side down, on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
4 . Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
5 . Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
2 . Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
3 . Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
4 . Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
5 . Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.
1 . Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.
1 . Preheat oven to 400 degrees F (205 degrees C).
2 . Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
1 . Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
2 . Whisk eggs, salt, and pepper together in a bowl; stir in Cheddar cheese.
3 . Pour egg and cheese mixture into the skillet; cook and stir until eggs are firm, about 5 minutes. Pour enchilada sauce on top.