Ingredients
Cooking
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C).
2 . Stage
Place sweet potatoes and water into a microwave-safe dish. Cook in the microwave on full power for 5 minutes; drain. Add olive oil, Italian seasoning, lemon pepper, salt, and pepper; toss to coat.
3 . Stage
Arrange fries on a baking sheet in a single layer.
4 . Stage
Bake in the preheated oven, turning once, until fries are crispy on the outside, about 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch oven-proof skillet.
2 . Place butter in a microwave-safe bowl; heat in the microwave until melted, about 30 seconds. Add sugar and cocoa powder to butter and stir. Heat butter-cocoa mixture in the microwave until sugar is dissolved and mixture is smooth, about 30 seconds.
3 . Mix vanilla extract into cocoa mixture. Stir in eggs, then add flour and stir until batter is well-mixed. Pour batter into the prepared skillet.
4 . Bake in the preheated oven until a toothpick inserted in the center of brownie comes out clean, 40 to 50 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Season chicken with garlic powder, seafood seasoning, oregano, steak seasoning, and black pepper. Place in a baking dish, skin-side up; chicken breasts should be close to each other but not overlapping.
3 . Dissolve brown sugar and honey in warm water.
4 . Melt butter in a saucepan over medium-high heat. Saute onion and garlic until onion is transparent, about 5 minutes. Do not drain. Add mixture to brown sugar-honey mixture. Pour evenly over chicken. Cover.
5 . Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. Uncover and continue to bake until golden, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
2 . Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.
1 . Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
2 . Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.
1 . Melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. Pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet to a serving platter.
2 . Stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. Add sour cream to the skillet; stir until smooth. Season the mixture with salt and pepper; pour over chicken.
1 . Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
2 . Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from heat.
3 . Add a very small amount of hot milk mixture into egg yolk mixture while constantly whisking eggs. Continue adding small amounts of milk mixture, whisking until all has been added; transfer eggnog back into saucepan. Continue to cook over medium heat, constantly whisking, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
4 . Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.
1 . Season chicken with salt and pepper.
2 . Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
3 . Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
4 . Serve on plates and top with shredded mozzarella cheese.
1 . Finely chop the orange in a food processor.
2 . Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
3 . Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
1 . Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2 . In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
3 . Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
4 . To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.
1 . Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
2 . While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.
3 . Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.
1 . In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
2 . In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
3 . Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.
1 . First cut the potatoes into 2 - 3 mm slices.
2 . Then, stack 3 to 4 slices and slice at an angle into thin julienne slices (2 to 3 mm).
3 . We put the frying pan on the highest heat - with the addition of vegetable oil and butter. Vegetable oil is needed so that the butter does not burn. On an electric stove, I use a large burner and set it to 9 - maximum heat.
4 . When the frying pan is hot, place the potatoes in an even layer and do not touch for 3 to 4 minutes - until the underside is browned. Do not turn down the heat.
5 . Stir the potatoes, trying to flip them to the non-browned side. Spread evenly in the pan, and fry on a high heat for another 3 to 4 minutes - until the bottom side is browned. Salt, stir and set aside for 3 to 4 minutes
6 . Serve with a pickle. Bon appetit!