|1.||Paprika||1 ½ teaspoons|
|3.||Garlic powder||1 teaspoon|
Finely ground black pepper
|8.||Cayenne pepper||⅛ teaspoon|
|9.||Brown sugar||1 ½ teaspoons|
Mazola® Corn Oil
Chopped green onion
Chopped red bell pepper
Chopped fresh cilantro
Jalapeno pepper, diced
1 . Stage
Preheat oven to 375 degrees F.
2 . Stage
Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.
3 . Stage
Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.
4 . Stage
Bake for 15 to 20 minutes, until fish flakes easily.
5 . Stage
Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.
1 . Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
2 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 375 degrees F (190 degrees C).
3 . Roll out crescent roll dough onto a 9x13-inch baking sheet, and pinch together edges to form the pizza crust. Dotdash Meredith Food Studios
4 . Bake crust in the preheated oven for 12 minutes. Once finished cooking, remove crust from the oven and let cool for about 15 minutes without removing it from the baking sheet. Dotdash Meredith Food Studios
5 . Combine cream cheese, mayonnaise, and dry Ranch dressing mix in a small mixing bowl. Spread the mixture over the cooled crust. Dotdash Meredith Food Studios
6 . Arrange broccoli, tomatoes, bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Dotdash Meredith Food Studios
7 . Chill for 1 hour, slice, and serve. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2 . Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Dotdash Meredith Food Studios
3 . Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Pour evenly into the prepared pans. Dotdash Meredith Food Studios
5 . Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely. Dotdash Meredith Food Studios
6 . While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency. Dotdash Meredith Food Studios
7 . Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
8 . Frost the outside of the cake with remaining frosting. Dotdash Meredith Food Studios
9 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
3 . Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
4 . Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
5 . Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
6 . Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
7 . Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
8 . Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
9 . Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.
1 . Wipe kombu with a damp cloth to clean it. Cut into 1-inch pieces and place in a saucepan with water. Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.
1 . Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
2 . Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.
3 . Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.
4 . Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.
5 . Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.
1 . Mix chia seeds with yogurt and honey to taste. Cover with cling film and refrigerate for 3 hours.
2 . You can use raspberries ice cream or fresh. Thaw raspberries, grind in mashed potatoes and add a little honey or powdered sugar. Transfer half raspberries to a bowl in which you will serve.
3 . Transfer chia yogurt to raspberries.
4 . Put the remaining raspberries on top of the yogurt and serve.
5 . Chia pudding with raspberries and yogurt is very tender, tasty, satisfying and at the same time light and low-calorie. It is very simple to prepare such a healthy dessert, it is perfect for the whole family for breakfast, such pudding saturates for a long time. Chia seeds themselves are tasteless, but in addition to yogurt and raspberries, an incredibly tasty sweet is obtained. You can replace raspberries with any other fruits or berries.
1 . First, we put a saucepan with water and salt on the fire and spin small ground beef meatballs.
2 . Throw the meatballs in hot water along with a whole peeled onion and a bay leaf.
3 . Zucchini peel and cut into small cubes. Or on a grater.
4 . Peel and coarsely grate carrots.
5 . We'll pass the vegetables in vegetable oil.
6 . At the end, add the skinless tomato slices. Stir for a minute on the heat and turn off.
8 . Let's finish cooking the roasted potatoes and beans. Season to taste.
9 . Since the meatballs are cooked, and the vegetables and beans are also ready, the soup will cook for about 5 minutes and let stand under the lid while you set the table.
10 . Serve it for lunch or dinner if you get wet and want some hot soup!
11 . And I served the soup with soft potato cookies, which you can see in the next recipe)))) A great duo came together!
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 . In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 . Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 . In a small bowl, combine the barbeque sauce and peach preserves.
5 . When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat. pgedwards
1 . Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery and onion; cover skillet and cook until celery and onion are tender, about 5 minutes.
2 . Stir tomato soup, ketchup, brown sugar, vinegar, and Worcestershire sauce into ground beef mixture; season with taco seasoning, garlic powder, and salt. Simmer mixture, stirring frequently, until flavors have blended, 15 to 20 minutes.
3 . Fill a large pot with lightly salted water and bring to a boil; boil hot dogs in the boiling water until cooked through, 5 to 10 minutes. Remove hot dogs from water using thongs.
4 . Place each hot dog into a toasted bun; top each hot dog with ground beef mixture.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.
2 . Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.
3 . Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.
4 . Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
5 . Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes.
1 . Combine water, tomato paste, basil, salt, sugar, oregano, and pepper in a pot over medium-low heat. Bring sauce to a simmer and cook, stirring occasionally, while you prepare lasagna rolls.
2 . Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a shallow baking dish with cooking spray.
3 . Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4 . While noodles are cooking, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it apart into small pieces, until browned and crumbly, 5 to 7 minutes, adding mushrooms, onion, and garlic halfway through. Remove from the heat.
5 . Combine ricotta cheese, goat cheese, and butter in a large bowl; beat with an electric mixer until smooth and creamy. Stir in kale, basil, fennel, egg, salt, and pepper.
6 . Lay each lasagna noodle on a flat surface. Spoon about 2 tablespoons ricotta cheese mixture and 2 tablespoons meat mixture onto each noodle, sprinkle with Parmesan cheese, and gently roll noodle into itself. Place rolls in the prepared baking dish and spoon sauce over top.
7 . Bake in the preheated oven for 20 minutes. Remove from the oven, cover with mozzarella slices, and bake until sauce is bubbly and cheese is melted, 10 to 15 more minutes.