1 . Stage
Preheat the oven to 375 degrees F (190 degrees C).
2 . Stage
Trim large leaves off cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
3 . Stage
Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
4 . Stage
Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.
1 . Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
2 . Beat in egg until well blended. Beat in vanilla.
3 . Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
4 . Wrap dough in plastic wrap and refrigerate for 30 minutes.
5 . Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
6 . Using desired cookie cutter, cut out desired shapes.
7 . Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
8 . Glaze cookies with Pyure Sugar Free Cookie Icing.
9 . Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
10 . Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
11 . If adding food coloring, add a drop at a time until desired color is reached.
12 . Refrigerate icing for 10 minutes until set.
13 . Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 . In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
3 . Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.
1 . Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
2 . Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
3 . Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3 . Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4 . Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
1 . Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until 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).
2 . Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
3 . Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
4 . Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
5 . Serve chicken mixture in tortillas.
1 . Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
2 . Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
3 . Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
4 . Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
5 . Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
6 . Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
7 . Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately. Chef John
1 . First we make the filling, since the apples turn dark quickly. In a bowl we mix the cottage cheese and banana, rub with a fork. If your cottage cheese is dry, you can add a couple of spoons of sour cream. Add sugar to taste (I did not add, because the bananas were very sweet)
2 . Next, prepare the apples: they should be washed, cut in half and remove the core. Wrap the prepared apples in "boats" of foil, as on the photo. Do not cover the top.
4 . Put the apples on the baking tray. I lined it with parchment just in case, because the juice sometimes leaks through the edges of the foil.
5 . Place in the oven for 20-30 minutes, depending on the size of the apples. You can gently check the softness with a fork. You end up with a beauty like this.
6 . The most important thing is not to go crazy with the flavor and wait until the apples cool down a bit =) Bon appetit!
1 . Drain the liquid from the tuna, add the garlic passed through the press to it, salt and pepper to taste. Spread the filling evenly on the dough and add sprigs of tarragon. Roll the dough.
2 . Bake rolls at 220 degrees for about 20 minutes.
3 . Bon Appetit!!!
4 . Tuna rolls are hearty, juicy and tasty, making them simple and fast. For cooking, it is better to use a yeast-free dough. Choose any brand of tuna, add fragrant spices for the filling, tarragon can be replaced with any other fragrant herbs. If you wish, you can add grated cheese, then the rolls will be even more delicious and satisfying.
5 . Roll out the dough and cut into small rectangles.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
3 . Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.
4 . Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.
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 11 minutes. Drain.
6 . Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.
7 . Bake in the preheated oven until heated through and cheese is melted, about 20 minutes. Rock_lobster
1 . Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
2 . Grease a 9-inch pie pan or casserole dish.
3 . Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
4 . Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
3 . Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
4 . Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.
1 . Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
2 . Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.