1 . Stage
Preheat oven to 350 degrees F (175 degrees C).
2 . Stage
Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
3 . Stage
Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
4 . Stage
Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
1 . In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
1 . Line a 13x9-inch baking dish with baking parchment.
2 . Mix oats, flaxseed meal, raisins, cranberries, and protein powder together in a small bowl.
3 . Combine chocolate chips, honey, and peanut butter together in a microwave-safe bowl; heat in microwave oven, stirring every 30 seconds, until the chocolate chips are nearly melted, 2 to 3 minutes.
4 . Stir oats mixture with the chocolate mixture until evenly mixed; spread into prepared baking dish.
5 . Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.
1 . Shake together the grapefruit juice, gin, and a generous amount of salt in a cocktail shaker. Pour into a glass over ice.
1 . Preheat an outdoor grill for high heat and lightly oil the grate.
2 . Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
3 . Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
4 . Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms.
3 . Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
4 . Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.
1 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
3 . Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
4 . Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
5 . Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
6 . Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
1 . Melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. Sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. Transfer apples to a plate.
2 . Arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. Melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. Transfer chicken to a plate.
3 . Cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. Stir cider and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes.
4 . Return chicken to onion mixture, spooning cider sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. Spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes.
5 . Arrange noodles on plate, top with chicken, and spoon sauce over chicken.
1 . Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
2 . Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.
3 . Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.
4 . Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.
5 . Air-fry until salmon flakes easily with a fork, about 10 minutes.
6 . To serve, drizzle salmon with extra sauce and sprinkle green onion over top. Air-Fried Bang Bang Salmon. Allrecipes
1 . Heat olive oil in a large skillet over medium-high heat. Sauté bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
2 . Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture.
3 . Place cover on the skillet and reduce heat to medium-low. Simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.
1 . Heat olive oil in a medium skillet over medium-high heat. Cook and stir squash, garlic, salt, sugar, red pepper flakes, and black pepper in hot oil for 2 to 3 minutes.
2 . Pour in vinegar; cook and stir until squash is slightly wilted but still firm and crunchy, 2 to 3 minutes.