Water, or more as needed
Granny Smith apple - peeled, cored and chopped
Celery, finely chopped
Grated orange zest
Fresh orange juice
|10.||Ground ginger||½ teaspoon|
Salt, or to taste
1 . Stage
Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2 . Make the crust: Mix almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl together in a large bowl until thoroughly combined. Cut in butter with a fork until combined and no lumps remain. Press crust mixture into the bottom of the prepared baking dish.
3 . Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from the oven; keep the oven on.
4 . Make the filling: Whisk lime juice, coconut milk, sweetener, melted butter, and lime zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Gradually add beaten eggs, whisking constantly, until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling from the heat and spread evenly over the crust.
5 . Return to the oven and bake until filling is set in the middle, 10 to 15 minutes.
6 . While the bars are baking, make the topping: Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Remove from the heat and toss in lime zest.
7 . Remove bars from the oven and sprinkle topping over the surface. Let cool for 15 minutes, then transfer to the refrigerator until chilled, about 2 hours.
8 . Cut into 12 bars. France C
1 . Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with foil and coat lightly with cooking spray.
2 . Toss sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Place on one half of the prepared baking sheet.
3 . Bake in the preheated oven for 5 minutes.
4 . While the potatoes are cooking, stir together Dijon, honey, and cayenne in a small bowl. Toss broccoli with remaining oil, salt, and pepper in a separate bowl.
5 . Remove potatoes from the oven. Add salmon to the other half of the baking sheet. Place 2 teaspoons of the mustard mixture on each salmon filet; brush evenly to coat, then sprinkle evenly with bagel seasoning. Add broccoli to the sweet potatoes. Return to the oven and bake until salmon flakes easily with a fork and the veggies are golden, about 12 minutes.
6 . Stir soy sauce into the remaining mustard mixture and drizzle over veggies. Allrecipes
1 . Bring water to a boil in a large pot. Add oats, flaxseed meal, and chia seeds, whisking well after each addition to prevent clumps. Add goji berries, raisins, cranberries, brown sugar, pumpkin seeds, and cinnamon. Reduce heat and simmer, stirring occasionally, until oatmeal reaches desired consistency, 40 to 45 minutes.
1 . Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
2 . Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
3 . Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
1 . Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
2 . Peel and remove pith from remaining 2 blood oranges and slice horizontally.
3 . Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.
1 . Preheat the air fryer to 350 degrees F (175 degrees C).
2 . Whisk together brown sugar, paprika, salt, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper in a large bowl. Dotdash Meredith Food Studios
3 . Toss in chicken wings and rub seasonings into chicken with your hands until fully coated. Dotdash Meredith Food Studios
4 . Arrange wings in the air fryer basket, standing them up on their ends and leaning against each other and the wall of the basket. Dotdash Meredith Food Studios
5 . Cook in the preheated air fryer until wings are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer wings to a plate and serve hot. Dotdash Meredith Food Studios
1 . Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
2 . Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
3 . Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
4 . Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.
5 . Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.
1 . Chill 2 martini glasses. Pour about 1 tablespoon coarse salt onto a shallow dish. Cut a slit into one of the orange wedges and rub along the rim of the chilled glasses to moisten. Roll edges of glasses in the salt to create a salt-rim and place glasses in the freezer while mixing the margaritas.
2 . Pour orange juice, tequila, and orange liqueur into a cocktail shaker and shake well. Add a bit of crushed ice into the chilled martini glasses and pour margaritas into the glasses. Garnish with orange wedges and serve.
1 . Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons of the melted butter. Dotdash Meredith Food Studios
2 . To make the dough: Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Dotdash Meredith Food Studios
3 . Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms. Dotdash Meredith Food Studios
4 . Turn dough out onto a well-floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with remaining 2 tablespoons melted butter.
5 . To make the filling: Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Dotdash Meredith Food Studios
6 . Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
7 . Bake in the preheated oven until rolls are set, 20 to 25 minutes.
8 . To make the frosting: Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth.
9 . Top hot cinnamon rolls with cream cheese frosting. DOTDASH MEREDITH FOOD STUDIOS
1 . Mix ground beef, bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls and flatten into patties.
2 . Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm.
3 . Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.
4 . Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes. naples34102
1 . Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
2 . Cook onions on Low until browned and sweet, about 10 hours.