Yellow cake mix
|1 (15.25 ounce) package|
|2.||Sour cream||1 (8 ounce) container|
|3.||Vegetable oil||½ cup|
|6.||Cream cheese||1 (3 ounce) package|
Cream cheese frosting
|1 (16 ounce) container|
1 . Stage
Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
2 . Stage
Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
3 . Stage
Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
4 . Stage
Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
5 . Stage
Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
6 . Stage
Spread frosting over the cooled cupcakes. Garnish with strawberry slices.
1 . Prepare shortcrust pastry base in pan.
2 . Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
3 . Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.
1 . Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
2 . Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
3 . Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
4 . Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
5 . Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.
1 . Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2 . Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3 . Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.
1 . Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2 . Mix ground beef, yogurt, thyme, salt, and pepper together in a bowl. Form mixture into eight equal patties, about 2 to 3 inches in diameter.
3 . Sandwich two patties around one slice cheese and seal the edges. Repeat with remaining patties and cheese.
4 . Arrange stuffed patties on the preheated grill over indirect heat. Cover and cook until no longer pink in the center and cheese is melted, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Pour water into a medium pot and bring to a boil; add onions and cook until tender. Drain in a colander, reserving cooking liquid; set onions aside.
2 . Melt butter in a saucepan over medium heat; whisk in flour to make a paste. Stir milk into reserved cooking water; add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Season with salt and pepper; stir in onions and transfer to a serving dish.
1 . Heat the oil in a large skillet over medium-low heat until warm. Add onions and sauté until reduced and caramelized, 15 to 18 minutes. Remove from heat and set aside to cool.
2 . Stir together Greek yogurt, kewpie mayo, cornichon pickles, dill, garlic, salt, and pepper in a bowl until well combined. Once cooled, stir in caramelized onions. Serve immediately with potato chips. Annie Campbell
1 . Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
2 . Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
3 . Bake 15 minutes or until cheese is completely melted. Serve nachos hot.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes. Dotdash Meredith Food Studios
3 . Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes. Dotdash Meredith Food Studios
4 . Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes. Dotdash Meredith Food Studios
1 . Pour apple juice, orange juice, and lemon juice into a large pot. Place the cinnamon sticks, brown sugar, cloves, and allspice onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure then add to the juice mixture. Float orange slices on top of the juices. Simmer over medium heat for 1 hour.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
3 . Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
4 . Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
5 . Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6 . Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
7 . Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
8 . Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie dish with pastry.
2 . In a large saucepan, combine water and sugar. Cook over high heat until boiling. Put in cream of tartar and reduce heat to simmer. Drop the crackers in, one at a time, and stir until mixture is translucent. Remove from heat and sir in cinnamon, nutmeg and butter.
3 . Let filling cool, then put into pie crust. Cover with top crust, seal and flute edges. Bake in the preheated oven for 60 to 75 minutes, or until golden brown.