Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cubed butternut squash
|
2 cups |
| 2. |
Olive oil, divided
|
3 tablespoons |
| 3. |
Carrots, finely chopped
|
2 |
| 4. |
Onion, finely chopped
|
1 medium |
| 5. |
Celery, finely chopped
|
1 stalk |
| 6. |
Leek, finely sliced
|
1 small |
| 7. |
Garlic, finely chopped
|
4 cloves |
| 8. |
Chopped fresh sage
|
¼ cup |
| 9. | Butter | 3 tablespoons |
| 10. |
Chopped fresh thyme
|
1 tablespoon |
| 11. |
Reduced-sodium chicken broth, or more as needed
|
1 cup |
| 12. |
Cornbread stuffing mix
|
1 (1 pound) package |
| 13. |
Salt and ground black pepper to taste
|
1 (1 pound) package |
| 14. |
Apple - peeled, cored, and chopped
|
1 |
Cooking
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C).
2 . Stage
Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
3 . Stage
Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
4 . Stage
Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
5 . Stage
Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.
1 . Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
2 . Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
3 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
4 . Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
5 . Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
6 . Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
7 . Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.
1 . Preheat the oven to 425 degrees F (220 degrees C). Grease 12 standard muffin cups or line with paper muffin liners.
2 . Combine milk and oats in a small bowl; let soak for 15 minutes.
3 . Beat together egg and oil in a large bowl; stir in oat mixture. Sift together flour, sugar, baking powder, and salt in a separate bowl. Stir flour mixture into wet ingredients until just combined. Spoon batter into the prepared muffin cups until 2/3 full.
4 . Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
1 . Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
2 . Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
3 . Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.
1 . In a serving bowl, stir together the red wine vinegar, mirin, brown sugar, ginger and lime juice. Add the cucumber and onion, and toss gently to coat. Chill for 30 minutes to blend flavors before serving.
1 . Whisk pumpkin puree, sugar, walnuts, pumpkin pie spice, cinnamon, and vanilla together in a bowl until well blended.
2 . Place each of the 2 pie crusts on a lightly-floured surface, and roll out the dough thinly with a rolling pin. Using a 2 1/4-inch round biscuit or cookie cutter, cut each pie crust into 20 circles for a total of 40 circles.
3 . Fill 20 circles with about 1 teaspoon of the pumpkin filling, leaving 1/3 inch open around the edges. Do not overfill.
4 . Dip your finger in water and run it around the edge of each circle. Place a second pie crust circle on top. Press down the edges and crimp with a fork to seal. Whisk egg and water together in a small bowl. Brush the tops of the cookies with the egg mixture and sprinkle lightly with cinnamon sugar.
5 . Preheat the air fryer to 360 degrees F (180 degrees C).
6 . Place a batch of the cookies in the air fryer basket, leaving space around each for air circulation.
7 . Bake until golden brown, about 7 minutes, and remove to a rack to completely cool. Depending on the type and size of your air fryer, you may have to cook in batches, and your timing may vary, so keep your eye on them.
8 . Whisk 1/4 cup confectioners sugar, 1/2 tablespoon maple syrup, and milk together in a bowl to a drizzle consistency. If glaze is too thick, add a bit more maple syrup. If too runny, just add a little more confectioners' sugar. Drizzle the glaze over the cooled cookies, and allow the glaze to set before serving, about 30 minutes.
1 . Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
2 . Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
3 . Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
4 . Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.
1 . Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
2 . Preheat oven to 400 degrees F (200 degrees C).
3 . Remove mushroom stems. Set aside caps. Chop the stems.
4 . In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
5 . In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
6 . Bake in the preheated oven 15 minutes, or until the cheese has melted.
7 . Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
1 . Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2 . Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
2 . Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
3 . Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
4 . Bake in the preheated oven until edges are golden, 13 to 15 minutes.
5 . Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
6 . Let cookies cool before drizzling with warm toffee sauce.
1 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.
2 . Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.
1 . Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
2 . Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3 . In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
4 . Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
5 . Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
3 . Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.