Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Salted butter
|
5 tablespoons |
| 2. |
Shortening
|
5 tablespoons |
| 3. | Vanilla extract | ¾ teaspoon |
| 4. |
Confectioners' sugar
|
2 cups |
| 5. | Milk | 2 tablespoons |
Cooking
1 . Stage
Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.
1 . Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.
2 . Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.
3 . Cover and cook on Low setting for 6 hours. Bill Yandow
1 . Place the rice and heated chicken stock into the rice cooker.
2 . Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3 . Sprinkle Parmesan cheese over the rice and stir.
1 . Gather all ingredients. Dotdash Meredith Food Studio
2 . Rinse beans, and then soak in a large pot of water overnight. Dotdash Meredith Food Studio
3 . Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes. Dotdash Meredith Food Studio Dotdash Meredith Food Studio Dotdash Meredith Food Studio
4 . Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Dotdash Meredith Food Studio Dotdash Meredith Food Studio Dotdash Meredith Food Studio
5 . Stir sausage into beans, and continue to simmer for 30 minutes. Dotdash Meredith Food Studio
6 . Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Dotdash Meredith Food Studios
1 . Place boiling water in a bowl and add green tea; allow to steep for 5 minutes.
2 . Blend orange, pineapple, and kiwi fruit together in a blender. Remove tea bag from tea and add tea to orange mixture; blend. Add yogurt and blend until smooth.
1 . In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
2 . Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Beat butter and brown sugar together in a bowl using an electric mixer or in a food processor until smooth and creamy. Mix eggs and vanilla extract into creamed butter mixture. Add almond flour, coconut flour, salt, and baking soda to creamed butter mixture and stir until dough is well mixed; fold in chocolate chips. Drop dough by the rounded teaspoon onto the prepared baking sheet.
3 . Bake in the preheated oven until edges of cookies are browned, 8 to 12 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
2 . In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
3 . Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
4 . Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
1 . Cook pasta according to package directions; drain.
2 . Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
3 . Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
4 . Stir in pasta and toss with Parmesan cheese.
1 . In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
2 . Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
3 . In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
4 . Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes. LYNNINMA
1 . Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
2 . Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
3 . Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
4 . Pour mayonnaise mixture over vegetables; toss to coat.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2 . Cream sugar and butter together in a large bowl until fluffy. Beat in egg and vanilla and almond extracts. Fold in flour, cornstarch, baking soda, and salt until well combined. Fold in sprinkles until evenly distributed.
3 . Roll dough into 1-inch balls and place on the prepared baking sheet.
4 . Bake in the preheated oven for 8 to 10 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
2 . Combine crumbled cornbread and biscuits in a large bowl. Bring broth to a boil in a large saucepan. Pour 1/2 of the boiling broth over cornbread mixture; cover and let stand.
3 . Meanwhile, melt margarine in a medium skillet over medium heat. Add onion and celery; sauté until tender, about 5 minutes. Remove from the heat and stir into cornbread mixture.
4 . Pour remaining broth over cornbread mixture. Stir in eggs, sage, and pepper until well combined; transfer to the prepared roasting pan.
5 . Bake in the preheated oven until set in the middle and golden brown on top, about 1 hour.