1 . Stage
Chill a metal bowl in the freezer.
2 . Stage
Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 2 to 3 minutes. Add hot sauce and sugar to garlic; cook and stir until mixture is reduced and bubbling, about 5 minutes.
3 . Stage
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook wings in the hot oil until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4 . Stage
Remove wings from hot oil using a slotted spoon and transfer to the chilled bowl. Add garlic-hot sauce to wings and toss to coat. Transfer coated wings to a serving platter and garnish with green onion.
1 . Make sauce: Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until sugar is dissolved. Set sauce aside.
2 . Preheat an air fryer to 350 degrees F (175 degrees C).
3 . Prepare pork chops: Lay pork chops on a clean work surface; season with salt and pepper.
4 . Beat eggs in a flat dish. Place bread crumbs in a separate flat dish.
6 . Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air-fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Air-fry for 10 more minutes. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).
7 . Transfer pork chops to a cutting board and slice. Serve with sauce.
1 . Heat oil in a large skillet over medium-high heat.
2 . Combine flour, seasoning salt, salt, and pepper in a paper or plastic bag. Dotdash Meredith Food Studios
3 . Place pork chops in the bag and shake to coat. Shake off any excess flour. Dotdash Meredith Food Studios
4 . Fry chops in hot oil until golden on the outside and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Drain on a wire rack or paper towels before serving. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
5 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
2 . In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
1 . Preheat an oven to 425 degrees F (220 degrees C).
2 . Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
3 . Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.
1 . Bring a pan of lightly salted water to a boil. Place cauliflower in boiling water and cook until tender, 5 to 8 minutes. Remove from heat, drain, and cool.
2 . Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
3 . Whisk together egg and milk in a small bowl. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
4 . Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
2 . Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
3 . Beat butter and sugar with an electric mixer in a separate large bowl until smooth. Add egg and apple butter; continue beating until smooth. Mix in flour mixture until just incorporated. Fold in raisins and walnuts, mixing just enough to evenly combine. Pour into prepared loaf pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
1 . Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
3 . When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
4 . Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.
1 . Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
2 . Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
3 . Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
4 . Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
2 . Spread oats and coconut evenly across a baking sheet.
3 . Toast oats and coconut in the preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
4 . Mix honey, peanut butter, vanilla, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.
5 . Bake in the preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.
1 . Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
2 . Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
3 . Place cauliflower in a food processor; pulse into grains the size of rice.
4 . Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
5 . Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.
1 . Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
2 . Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
3 . Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.
1 . Mix crispy rice cereal, cranberries, and apricots together in a large bowl. Toss gently to combine and set aside.
2 . Combine orange zest and juice, butter, vanilla extract, cinnamon, salt, and cloves in a large saucepan over low heat. Cook until butter is melted and stir to combine. Add marshmallows all at once; cook, stirring constantly, until fully melted, 3 to 5 minutes.
4 . Lightly butter or oil clean hands and a 1/3 cup measure. Scoop out 1/3 cup of the cereal mixture and press firmly into a tree shape. Flatten the bottom of the tree and set aside. Continue making trees, re-buttering your hands as needed, until all the mixture is used up. Allow trees to cool and harden for 15 to 30 minutes.
5 . Cut whole apricots into star shapes, using a sharp paring knife or small cookie cutter. Set the scraps aside for extra decoration. Chop dried cranberries for extra decoration.
6 . Combine white chocolate and butter in a small heat-proof bowl. Microwave until chocolate is melted, about 30 seconds. Stir to combine. Pour white chocolate into a piping bag.
7 . Pipe white chocolate into decorative patterns all over the trees, covering the very tops to adhere the apricot stars. Use remaining white chocolate to adhere extra chopped apricots and cranberries as desired. Reheat chocolate in the microwave for 10 seconds if it begins to harden. Allow chocolate to fully harden on the trees before serving.