Beef short ribs
Salt and ground black pepper to taste
Sweet chili sauce
Low-sodium soy sauce
Low-sodium Worcestershire sauce
Seasoned rice wine vinegar
Onion soup mix
|11.||Red pepper flakes||¼ teaspoon|
|13.||Garlic powder||¼ teaspoon|
|14.||Ground cinnamon||⅛ teaspoon|
|15.||Ground ginger||⅛ teaspoon|
1 . Stage
Place short ribs in the crock of a slow cooker; season with salt and pepper.
2 . Stage
Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
3 . Stage
Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
1 . Stir 2 cups flour and yeast together in a large bowl. Heat milk, water, oil, sugar, and salt together in a microwave-safe bowl in the microwave until lukewarm; add to flour mixture and beat until smooth, about 3 minutes.
2 . Mix in 2 cups remaining flour, then add up to 1 cup more flour as necessary to make a soft dough. Dust a flat surface with flour; turn dough out onto floured surface and let rest under a bowl for about 10 minutes. Meanwhile, lightly grease a baking sheet.
3 . Shape dough into 12 slightly flat balls and place on the prepared baking sheet to rise until doubled in size.
4 . Preheat the oven to 400 degrees F (200 degrees C).
5 . Bake in the preheated oven for 12 to 15 minutes.
1 . Slice sausage lengthwise, then cut into 1/4-inch slices.
2 . Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
1 . Pour water, juice, and drink mix into a glass. Stir to dissolve. Add tea bag. Let stand for 5 minutes (it doesn't have to be hot). Remove and discard tea bag.
2 . Fill 2 tall glasses with ice. Add half the strawberry-tea mixture and half the coconut milk to each glass. Stir to combine. Stir in strawberries (if using).
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
2 . In a large skillet, sauté garlic in butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix the sauce into hot pasta.
1 . Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.
2 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.
3 . Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.
4 . Gently toss with the dressing, garnish with crumbled bacon, and serve.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.
3 . Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
4 . Add cooked spaghetti; toss to coat.
1 . Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2 . When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3 . Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
1 . Finely chop the salmon using a food processor.
2 . Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended.
3 . Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.
4 . Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
5 . Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.
1 . Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
2 . Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
3 . Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
4 . Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
5 . Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.
1 . Preheat the oven to 325 degrees F (170 degrees C). Arrange tart shells on a baking sheet. Dotdash Meredith Food Studios
2 . Beat sugar, butter, and eggs together in a large bowl with an electric mixer until creamy. Dotdash Meredith Food Studios
3 . Stir in raisins, walnuts, and cream until thoroughly combined. Spoon batter into tart shells, no more than half full. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Bake tarts in the preheated oven until pastry is golden and filling is set, 20 to 25 minutes. Allow tarts to cool on a wire rack. Dotdash Meredith Food Studios
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
2 . Whisk flour, baking powder, and baking soda together in a bowl.
3 . Beat butter and sugar together in a bowl until creamy. Add marzipan. Add eggs one at a time, beating well after each addition. Beat half-and-half into butter mixture.
4 . Stir 1 cup of flour mixture into the butter mixture. Stir in milk. Add another 1 cup flour mixture to the butter mixture and stir milk into mixture. Add remaining flour mixture and stir in orange juice. Scrape down the sides of the bowl with a spatula and give batter a final mix. Pour batter into prepared tube pan.
5 . Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
6 . Cool cake in the pan for 15 to 20 minutes before turning out onto a wire rack to cool completely.
1 . Slice the bread. Dip slices of bread in the egg mixture and let it soak well.
2 . Fry croutons on both sides in a heated pan with vegetable oil.
3 . Then put a thin mug of tomato on the prepared croutons, salt lightly and pepper. Sprinkle with grated cheese and set.
4 . Place croutons with tomatoes and cheese in the oven at 180 degrees until the cheese is parted. and crusting.
5 . Bon Appetit!!!
6 . Mix the egg with milk, chopped dill, salt, pepper to taste. Beat well until smooth.