1 . Stage
Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
2 . Stage
Blend soup with an immersion blender; serve.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
3 . Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.
1 . Preheat oven to 350 degrees F (175 degrees C). Coat a 10 inch tube pan with non-stick cooking spray and dust with bread crumbs. Sift together the flour, baking soda and salt. Set aside. In a small bowl, mix streusel ingredients - brown sugar, cinnamon and chopped pecans; set aside.
2 . In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture.
3 . Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4 . In a small bowl, combine confectioners' sugar with milk, a tablespoon at a time, until desired consistency is achieved. Drizzle over the cake.
1 . Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
2 . Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
3 . Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.
2 . Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.
3 . Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.
4 . Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
5 . Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
6 . Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.
1 . Rinse fish and pat dry; cut into four equal portions.
2 . Mix 4 teaspoons chili powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
3 . Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining 1/2 teaspoon chili powder, and mix until smooth.
4 . Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
5 . Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
6 . Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.
1 . Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2 . Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
3 . Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
4 . Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.
1 . Place butter in a large bowl and cream until smooth with an electric mixer. Add cream cheese and beat until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt until thoroughly combined. Pour in heavy cream and beat until frosting is smooth, about 2 minutes.
2 . Take 1 baked and cooled cupcake and frost with cream cheese frosting, making as even a layer as possible. Sprinkle coconut over the top of the frosting, and shake off any excess.
3 . Take 1 mini marshmallow and cut it in half horizontally using scissors or kitchen shears. Place one half of the marshmallow cut-side down in the center of the top of the cupcake, and press gently into the frosting to adhere. Take 1 black sugar pearl sprinkle and attach to the middle of the marshmallow half using a small amount of frosting; thus creating the nose and muzzle. Take 2 black sugar pearl sprinkles and place above the nose on each side for the eyes. Press gently into frosting to adhere. Take 2 whole mini marshmallows and place at the top of the cupcake on each side to create ears. Repeat with remaining cupcakes.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
3 . Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
1 . 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; crumble.
2 . Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet.
3 . Bake in preheated oven until golden brown and crisp, 15 to 20 minutes.
4 . Preheat broiler.
5 . Sprinkle fries with cheese and crumbled bacon.
6 . Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.
1 . Line a baking sheet with parchment paper. Spread crushed candy canes and marshmallows on 2 plates.
2 . Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip plastic spoons into the melted chocolate, covering the base completely, then cover with candy cane bits or mini marshmallows. Arrange on the parchment paper and freeze until set, about 15 minutes.
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Place pork chops on a plate and season both sides with Cajun seasoning. Dotdash Meredith Food Studios
3 . Pulse croutons in a small food processor until fine; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Working one at a time, dip pork chops into beaten egg, letting excess drip off; press into crouton breading to coat both sides and place breaded chop, unstacked, onto a plate. Repeat with remaining chops. Mist chops with cooking spray. Dotdash Meredith Food Studios
4 . Spray the air fryer basket with cooking spray and arrange chops in a single layer in the air fryer basket. You may have to do two batches depending on the size of your air fryer.
5 . Cook in the preheated air fryer for 5 minutes; flip chops and mist again with cooking spray if there are dry areas. Cook 5 minutes more. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C). Dotdash Meredith Food Studios
6 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Chop the nuts into pieces and dry in a dry frying pan.
2 . In a small saucepan, mix condensed milk with cocoa. Pour sugar and nuts to the condensed milk, mix.
3 . Cook the mixture over low heat for about 15 minutes, until it begins to lag behind the walls of the pan.
4 . Line a small form with foil, grease with butter and pour hot chocolate mixture into it.
5 . Cool the future toffees a little and put in the refrigerator for 3 hours. Remove the frozen briquette from the mold and remove the foil. Cut it into small toffee candies and serve.