Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cooking spray
|
|
| 2. |
Sweet onion (such as Vidalia®), chopped
|
1 |
| 3. |
Canned chili starter (such as BUSH'S Chili Magic®)
|
1 (15.5 ounce) can |
| 4. |
Dried oregano
|
2 tablespoons |
| 5. |
Chicken broth
|
2 cups |
| 6. |
Sweet onion (such as Vidalia®), chopped
|
½ |
| 7. |
Green bell pepper, chopped
|
1 |
| 8. |
Jalapeno pepper, minced
|
1 |
| 9. | Ground cumin | 2 teaspoons |
| 10. |
Unsweetened cocoa powder
|
1 ½ tablespoons |
| 11. |
Chili powder
|
1 ½ tablespoons |
| 12. |
Garlic salt
|
2 teaspoons |
| 13. | Paprika | 2 teaspoons |
| 14. | Cayenne pepper | 1 teaspoon |
| 15. |
Ground lean turkey
|
1 ¼ pounds |
| 16. |
Lean ground pork
|
1 pound |
| 17. |
Diced tomatoes with green chile peppers (such as RO*TEL®)
|
1 (28 ounce) can |
| 18. |
Fire-roasted diced tomatoes with garlic
|
1 (14.5 ounce) can |
| 19. |
Diced tomatoes with green peppers and onions
|
1 (14.5 ounce) can |
Cooking
1 . Stage
Coat a large saucepan with cooking spray and cook 1 chopped sweet onion over medium heat until tender, about 5 minutes. Add chili starter, oregano, and chicken broth; increase heat to medium-high and simmer for 20 minutes.
2 . Stage
Coat a large stock pot with cooking spay and cook remaining 1/2 chopped sweet onion, green bell pepper, and jalapeno pepper over medium heat until tender, 5 to 8 minutes. Add ground cumin, cocoa powder, chili powder, garlic salt, paprika, and cayenne pepper; cook 2 minutes. Mix in ground turkey and pork; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 more minutes. Drain and discard any excess grease.
3 . Stage
Stir diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers and onions into chili; simmer for about 3 hours.
1 . Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
2 . Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
3 . Divide warmed black beans between two bowls.
4 . Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
2 . Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
3 . Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
4 . Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
5 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
6 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
8 . Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.
1 . Cook the batter, beat the eggs, add mayonnaise, flour and chopped dill, a little salt and pepper to it, mix well until smooth.
2 . Grate the cheese on a fine grater.
3 . Heat a frying pan with vegetable oil, put a batter on the meat on one side with a spoon and put the egg in the bottom on the pan.
4 . Put some grated cheese on top.
5 . Then pour the chop with batter and fry on both sides until golden brown.
6 . Chicken Chops with Cheese are ready, can be served warm and cold.
7 . Bon Appetit!!!
8 . Cut the meat into pieces, beat it with a hammer, salt and pepper.
1 . Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
2 . Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
3 . Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
4 . Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
5 . Place steaks into marinade and refrigerate for 6 hours, to overnight.
6 . Preheat an outdoor grill for high heat and lightly oil the grate.
7 . Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and almonds; mix a few seconds until well incorporated. Stir in the flour until a dough forms.
3 . Roll the dough into a rope 3/4-inch thick. Cut the rope into 3-inch long pieces. Shape the cookies by rolling each piece back and forth while pressing down gently with two fingers on each end until the piece is about 5-inches long. The dough piece should be plump in the center, and thinner on it's ends. Repeat with remaining cookies.
4 . Place the cookies onto a cookie sheet, bending the ends toward each other to form a crescent 'C' shape. Bake in preheated oven until the edges have turned golden brown, about 20 minutes. Dust immediately with powdered sugar, then cool completely on a wire rack.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
2 . Beat butter in a large bowl with an electric mixer until creamy. Dotdash Meredith Food Studios
3 . Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth. Dotdash Meredith Food Studios
4 . Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Dotdash Meredith Food Studios
5 . Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth. Dotdash Meredith Food Studios
6 . Pour cake batter into the prepared pan. Dotdash Meredith Food Studios
7 . Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness. Dotdash Meredith Food Studios
8 . Allow gingerbread to cool in the pan before serving. DOTDASH MEREDITH FOOD STUDIOS
1 . Pour gelatin with water and leave to swell.
2 . Wash the fruits, peel and chop them. Cut the biscuit into small pieces.
3 . Mix sour cream with sugar and whisk with a mixer.
4 . We heat up the swollen gelatin in a water bath without boiling. And pour into sour cream, stir.
5 . Cover the deep dishes with cling film. Pour some berries on the bottom. Lay pieces of biscuit on top. Pour cream.
6 . And then lay in layers. On top, cover with a film and send it to the refrigerator. Three hours later, the cake is ready.
1 . Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
2 . Stir ranch-style dressing and salsa together in a bowl; pour over salad.
1 . Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2 . Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3 . Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
4 . Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
5 . Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
6 . Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
7 . Line a baking sheet with parchment paper.
8 . Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
9 . Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
10 . Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.
1 . Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
2 . Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
3 . Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
4 . Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.
1 . Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
2 . Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
3 . Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.
1 . Combine water, tomato juice, lentils, beer, onion, carrot, thyme, rosemary, garlic powder, pepper, and bay leaf in a large saucepan. Bring to a boil.
2 . Reduce heat, cover, and simmer for 15 minutes. Stir in sweet potatoes and sausage. Cover and simmer until potatoes are tender, 30 to 35 minutes. Remove bay leaf before serving.