|1 (4 pound)|
Extra-virgin olive oil
|3.||Sea salt||1 teaspoon|
Freshly ground black pepper
Crushed red pepper flakes
Grated Parmesan cheese
Chopped fresh parsley
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C).
2 . Stage
Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
3 . Stage
Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
4 . Stage
Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
5 . Stage
Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.
1 . Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
2 . Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
3 . Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
4 . Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar. Melissa Goff
1 . Boil the ham in salted water.
2 . Boil the eggs
3 . Boil the carrots
4 . Fry the mushrooms until tender
5 . Pour hot water over prunes, leave for 20 minutes, then cut into sticks
6 . Separate the boiled ham from the bones and cut into julienne
7 . Slice cucumbers into julienne slices
8 . Chop walnuts
9 . Combine the chicken, mushrooms, cucumbers, prunes, nuts, salt, pepper, dress with mayonnaise and place in a pile on a plate
10 . Separate the yolks from the whites of cooked eggs; grate the whites and cover the salad, smear with mayonnaise
11 . Crumble the yolks and cover the salad with them
12 . Cut autumn leaves out of cooked carrots
13 . Decorate the salad with autumn leaves
14 . The salad is ready!!! Bon appetit, everyone!!!
1 . Brown ground beef in a large skillet over medium-high heat, 5 to 7 minutes. Drain grease. Add salsa and kidney beans to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Stir in cooked macaroni and Cheddar cheese. Cook until heated through, about 5 minutes.
1 . Mix mushrooms, green onion, and carrot together in a large bowl. Add eggs to mushroom mixture; stir until well combined. Season with white pepper; mix well.
2 . Heat vegetable oil in a skillet over medium heat. Spoon about 2 tablespoons egg mixture for each patty into hot oil. Press patties lightly with the back of a spatula. Cook until bottom of patty is solid enough to flip, about 50 seconds. Flip and cook other side is lightly browned, 10 to 15 seconds. Repeat with remaining egg mixture.
1 . Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.
2 . Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2 . Bring a large pot of lightly salted water to a boil. Add zucchini and cook until crisp-tender, about 5 minutes. Drain.
3 . Transfer zucchini to a large bowl. Stir in condensed soup, sour cream, carrots, and onion.
4 . Mix stuffing mix and melted butter together in a bowl. Spread 1/2 of the stuffing mixture in the bottom of the prepared casserole dish, layer zucchini mixture over top, and top with remaining stuffing mixture.
5 . Bake in the preheated oven until golden brown on top, about 20 minutes.
1 . For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
2 . For the étouffée: Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.
3 . Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more. Dotdash Meredith Food Studios
4 . Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.
5 . Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend. Dotdash Meredith Food Studios
6 . Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste. Dotdash Meredith Food Studios
7 . Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Dotdash Meredith Food Studios
8 . Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls. DOTDASH MEREDITH FOOD STUDIOS
1 . Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
2 . Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3 . Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
4 . Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
5 . Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
6 . Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
7 . Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.
1 . Blend oats and chia seeds together in a blender to a fine consistency. Add strawberries, yogurt, banana, almond milk, and vanilla extract; blend until smooth.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
2 . Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl.
3 . Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish.
4 . Bake in the preheated oven until the top is golden brown, about 45 minutes.
1 . Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.
2 . Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.
3 . Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.
4 . Remove from the heat and pour broth through a strainer to remove shells.
5 . Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.
6 . Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.
7 . While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.
8 . Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
9 . Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.
10 . Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.
11 . With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.
12 . Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving. Chef John's Mini Lobster Pot Pies. Chef John