Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
|1 (4 ounce) package|
Bacon, cooked and crumbled
Italian turkey sausage links
Green Swiss chard or kale, chopped
Pinch of crushed red pepper, or to taste
Sea salt and freshly ground black pepper to taste
1 . Stage
Cook the bacon in a large Dutch oven over medium heat. Drain on a paper towel.
2 . Stage
Crumble and set aside.
3 . Stage
Remove the turkey Italian sausage links from the casing and place in the Dutch oven along with the diced onion.
4 . Stage
Saute until the onion is soft and the sausage is cooked. Add the garlic, stirring frequently for 45 seconds.
5 . Stage
Add the chicken stock, milk, and potatoes.
6 . Stage
Add Swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste.
7 . Stage
Cook on medium low for 15 minutes or until hot.
8 . Stage
Ladle into soup bowls and garnish with crumbled bacon.
1 . Cut the onion into rings and fry in vegetable oil.
2 . Dissolve sugar, yeast and salt in warm milk, leave in a warm place for 15 minutes. Then add flour, beaten eggs and melted butter. Knead the dough and let it rest for half an hour.
3 . Bon Appetit!!!
4 . Rybnik bake on lightly greased trays, brush with beaten egg yolk and bake in the oven at 190 degrees for 30 minutes.
5 . Wrap the filling around with dough cut like a pigtail, make a tail from the dough.
6 . Season the fish fillet to taste. Put on top of the onion.
7 . Put the fried onions in the middle of the dough.
8 . Roll the dough around quite thinly.
9 . Around the filling, make incisions as in the photo.
1 . Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
2 . Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
3 . Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
1 . Mix together water and cornstarch in a small bowl; set aside.
2 . Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes.
3 . Remove from heat, add vanilla, and stir.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2 . Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
3 . Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
4 . Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
5 . Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
6 . Bake in the preheated oven until bubbling, about 30 minutes.
1 . Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
2 . Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
3 . Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4 . Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
5 . Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
6 . Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
7 . Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
8 . Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
9 . Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
10 . Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
11 . Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
12 . Serve chilled or at room temperature.
1 . Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
2 . Combine oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss to coat.
3 . Cook shrimp in the preheated air fryer until they are bright pink on the outside and the meat is opaque, about 6 to 8 minutes. Serve with lemon slices. Dotdash Meredith Food Studios
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.
3 . Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.
1 . Preheat oven to 300 degrees F (150 degrees C).
2 . Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
3 . Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.
1 . In a saucepan, combine water and sugar. Bring to a boil and cook for 3 minutes.
2 . Place egg yolks in a blender and process on high speed. Slowly pour in the hot sugar water while blending (pouring too fast might curdle the yolks.) Add condensed milk, rum and vanilla. Blend until smooth. Chill in refrigerator.
1 . Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
2 . Preheat an outdoor grill for medium heat and lightly oil the grate.
3 . Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4 . Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).