Acquire great cooking skills and create delicious appetizers
Ingredients: 3-pound whole chicken 4 tablespoons melted butter or oil 4 cloves minced garlic 3 teaspoons salt (1tsp for seasoning; 2 tsp to rub inside the chicken cavity) 1 teaspoon fresh ground black pepper 2 teaspoons chili powder 2 fresh rosemary sprigs ¾ teaspoon dried …
Ingredients: 2 tbsp. olive oil2 tbsp. red wine vinegar2 tsp. Worcestershire sauce2 tsp. prepared horseradish, squeezed dry1/2 tsp. Tabasco1/2 tsp. celery seedsKosher salt and pepper1 pint cherry tomatoes, halved2 celery stalks, very thinly sliced1/2 small red onion, thinly sliced4 small bone-in pork chops (1 in. …
Step 1: Bake the Beans
Start off by preheating the oven to 325°. Spread the black beans evenly on a parchment-lined rimmed baking pan and bake just until beans start to split open, about 6-8 minutes.
Pro tip: Sarah urges you to not skip this step. This step gives the burgers more bite and is what makes her veggie burger simply the best.
Step 2: Toast the Nuts and Spices
While the beans are cooking, set your skillet over medium heat and add walnuts, cumin, fennel and smoked paprika, stirring frequently until fragrant, 2-3 minutes. Remove from the pan and let cool.
Pro tip: Keep an eye on the walnuts, they can go from browned to burnt in the blink of an eye!
Step 3: Bring on the Veggies
In the same skillet, heat up the oil from your sun-dried tomatoes over medium heat. Add the carrot, shallot and sun-dried tomatoes; and cook, stirring occasionally for about 5 minutes or when the carrots become tender. Add the minced garlic and cook for about a minute longer. Remove from the heat and let cool slightly.
Step 4: Break Out the Food Processor
Your patty mix is almost ready. Transfer the carrot mixture to a food processor and add the cooked beans and walnut mixture, plus the oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Ta-da! Here’s the ‘meat’ of your best-ever veggie burger.
Shape into four 4-inch patties.
Step 5: Cook!
In the same skillet over medium heat, cook the patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice. Yum.
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Image Source:*tasteofhome.com
Source:tasteofhome.com
Ingredients: 250 g boneless skinless white fish fillet (0.55 pounds), I used fresh goldband snapper. Cod or pollock is ok too. More information in the Notes section. 150 g skinless squid body (0.33 pounds), Squid legs can be used too. I used frozen squid. 100 g shelled prawns (0.22 pounds), I used frozen banana …
Ingredients: 1/2 Cup Chopped Sweet Onion 1 Cup Beet Puree (about 3 cooked small beets, processed)* 1 Cup White Arborio Rice 3 Cups Progresso Vegetable Cooking Stock 1 TB Fresh Chopped Mint 1 Tsp Minced Garlic 1/2 Tsp Cinnamon 1/4 Tsp Allspice 1/4 Tsp Black Pepper Instructions: Heat a seasoned cast iron skillet over medium high heat. Add …
1 -Preheat oven and prepare the baking dish: Preheat the oven to 375ºF. Brush or spray a 4-quart (9×13-inch) shallow baking dish with oil.
2 -Cook the chicken: In a wide, deep saucepan, place the chicken breasts skin side down, and add the peppercorns, 1/2 teaspoon salt, bay leaf, and 1 parsley sprig. Pour the stock over the chicken (the breasts should be covered; if not, add enough water to cover by 1/2-inch).
Bring to a simmer, uncovered, over medium-high heat. (Bubbles should appear around the edges of the pot, but not in the center.)
Adjust the heat, if needed, to maintain a low simmer, and cook the chicken, skimming the foam off the top with a spoon as necessary, for 15 to 18 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. With tongs, transfer the chicken to a plate to cool.
When cool, shred the chicken into bite-size pieces. Discard the skin and bones.
3 -While the chicken cooks, boil the noodles: Fill a large pot with water, add the remaining 3 teaspoons of salt and bring it to a boil. Add the noodles and cook for 2 minutes fewer than the package directions indicate. (This prevents the noodles from becoming overcooked when baked in the casserole.) Shut off the burner, drain the pasta and return it to the pot. In the end, you will add the finished sauce to the pot of noodles.
4 -Make the beurre manie: In a small bowl, stir the softened butter and flour together until well combined. It will look a little like paste.
5 -Cook the vegetables and make the sauce: Pour the stock through a fine mesh strainer into a bowl. You will use it make the sauce. Discard the solids. Measure 3 cups of stock and return it back to the saucepan. (Freeze any leftover stock and save it for another use.)
Add the onion, celery, and pepper to the saucepan with the stock, and bring the stock to a simmer over medium heat. Cook for 5 minutes or until the vegetables soften.
A few tablespoons at a time, whisk in the beurre manie until the clumps melt into the stock and the stock thickens slightly. Bring the sauce to a boil while whisking constantly for about 2 minutes to cook the flour. Whisk in the milk and sour cream.
The sauce should look like cream soup; it is not as thick as béchamel. Taste and add more salt and pepper, if you like.
6 -Assemble the casserole: Pour the sauce over the noodles and stir to coat. Add the shredded chicken and drained pimentos. Transfer to the baking dish and top with the grated cheese.
7 -Bake and serve the casserole: Bake for 20 to 25 minutes, or until the sauce bubbles and the cheese melts. If you like a slightly crunchy top, run the casserole under the broiler for 3 to 5 minutes, or until the cheese is golden. If desired, chop the remaining sprig of parsley and sprinkle it over the top.
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Image Source:*simplyrecipes.com
Source:simplyrecipes.com
Ingredients: 1can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1can (10 oz) Old El Paso™ hot or mild red enchilada sauce 2cups shredded cooked chicken 2cups shredded Monterey Jack cheese (8 oz) 10corn tortillas (6 inches) 2medium green onions, thinly sliced Steps: Heat …
This spicy salmon recipe is tamed by a tangy, zesty yogurt dipping sauce. Did we mention it’ll be ready in 20 minutes? INGREDIENTS : 1 large head broccoli (about 1 lb), cut into florets 1 1/2 tbsp. Extra virgin olive oil 1/2 tsp. cumin seeds …
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Image Source:*foodinaminute.co.nz
Source:foodinaminute.co.nz
