Ingredients 3/4 cup yellow cornmeal 1/2 cup grated Parmesan Salt and pepper 2 tablespoons olive oil 1/2 to 1 teaspoon red-pepper flakes Preparation In a medium saucepan, bring 4 cups water to a boil. Whisking constantly, gradually add 3/4 cup yellow cornmeal. Reduce heat to medium-low; simmer, whisking frequently, until thick and creamy, 2 to 5 minutes. Remove from heat. Stir in 1/2 cup grated Parmesan. Season with salt and pepper....
Ingredients 5 teaspoons coarsely chopped peeled fresh ginger 1/4 cup tahini 5 teaspoons low-sodium tamari soy sauce 1 1/2 teaspoons honey 1 teaspoon toasted sesame oil 1 teaspoon rice vinegar 1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed 1 tablespoon toasted sesame seeds 1/2 teaspoon toasted sesame oil 1/4 teaspoon coarse salt 1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges 8 ounces green beans, trimmed, steamed until crisp-tender...
Crumbl Cookie is the new Internet sensation everyone is talking about and everytime I see a video about the company I get super jealous because we don’t have a Crumbl cookie where I live! 🙁 The closest one is in Maple Grove MN which is not too far from my brother’s house. The next time I’m definitely stopping there to check them out! If you don’t have a Crumbl Cookie near you the next best thing to do is to make them at home....
Ingredients 5 eggs 30 grams rock salt 1300 milliliters water 200 milliliters thyme tea Preparation Crack each egg into its own measuring cup before you start. (strain first if you want a perfect shape) Fill a large non-stick saucepan with salt, water and thyme tea and bring to a boil over high heat. Turn down the heat to low. Slide the eggs into the water one after the next. Cover the lit and poach for 2 minutes....
Ingredients 1 cup sugar 1 Granny Smith or Ida Red apple, peel on 1 tablespoon vegetable oil Preparation Preheat oven to 175 degrees. In a medium saucepan over medium heat, bring sugar and 1 cup water to a simmer, stirring occasionally. Meanwhile, slice apple lengthwise into 1/16-inch thick slices using a mandoline, continuing to the core. Turn, and slice the other side of apple; discard core. When sugar has completely dissolved, place 5 or 6 slices of apple into the sugar syrup and simmer for 20 seconds....
Instant Pot Salmon Broccoli And Potatoes. Salmon, broccoli and potatoes cooked perfectly in the Instant Pot Pressure Cooker in just 4 minutes. The ultimate quick Instant Pot healthy lunch or dinner. Instant Pot Salmon, Broccoli & Potatoes was one of our first recipes in the Instant Pot Pressure Cooker. Originally cooked in late 2016 and published in early 2017, it has become a readers favourite. We decided to take a trip down memory lane and update our Instant Pot Salmon and Broccoli for you today....
Ingredients 3 cups sweet potatoes 1 cup sugar 1 tablespoon vanilla 1/2 stick margarine 1 cup brown sugar 1/2 cup flour 3/4 cup pecans, chopped 1/3 cup margarine Preparation Boil, peel and mash potatoes. Add sugar, vanilla, and margarine to the cooked sweet potatoes. pour into buttered casserole. Mix together brown sugar, flour, pecans, and margarine to make the topping.Cover sweet potatoes with topping mixture. Bake 350 degrees until heated through....
Ingredients 2 cloves garlic 3 large egg yolks Coarse salt 1/2 teaspoon Dijon mustard 1/4 cup canola oil Juice of 1 lemon 1/2 cup extra-virgin olive oil 2 teaspoons cold water Preparation Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time....
Ingredients 2 1/2 cups Flour 1 2/3 cups Cane Sugar 1 teaspoon baking soda 1 1/4 teaspoons baking powder 1 teaspoon vanilla 2 tablespoons lemon juice 1/2 cup milk 2 eggs 1/2 cup butter 3 bananas 1/4 cup powdered Preparation Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a medium bowl, mash bananas. In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar....
Ingredients 1 cup water 1/2 cup honey, preferably orange-blossom Zest of 2 lemons, cut into long strips 1/4 cup fresh lemon juice (from 2 lemons) 4 whole star anise 4 cinnamon sticks 12 whole cloves 2 bottles dry white wine, such as Sauvignon Blanc 1 cup orange Muscat, such as Essencia 1 Golden Delicious apple, cored, halved, and thinly sliced 1 Bartlett pear, cored, halved, and thinly sliced 2 lemons, preferably Meyer, thinly sliced crosswise...
Ingredients 3 tablespoons olive oil 2 cloves garlic, finely minced 2 teaspoons grated peeled ginger 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper Coarse salt and ground pepper 8 ounces dried yellow lentils, rinsed 2 cans (14 1/2 ounces each) vegetable broth 2 tablespoons fresh lemon juice 1 can (19 ounces) chickpeas, drained and rinsed 1/4 cup scallion greens, for garnish Brown basmati rice, for serving...
Ingredients from Cooking Light Related Video
A quesadilla stuffed with cheese and pepperoni. Don’t like pepperoni pizza? Make a pineapple and ham pizza, veggie pizza, or meat lovers quesadilla. Dip them in your favorite marinara sauce. Ever since starting Weight Watchers again, I’ve been making a lot of different types of quesadillas. Last week was buffalo chicken quesadillas and this week is pepperoni pizza quesadillas. They can be very filling if you’re smart and use the right ingredients....
Ingredients 2 red or golden beets 1 fresh Thai chile 1 cup rice vinegar 1/4 cup sugar 1 fresh bay leaf 1/2 teaspoon black peppercorns Preparation Scrub, trim, and peel beets. Slice thinly, and transfer to a jar. Split Thai chile in half. Bring chile, rice vinegar, sugar, bay leaf, and peppercorns to a boil in a small saucepan. Pour hot mixture over beets. Seal jar, and refrigerate. Beets will keep for 1 month....
Ingredients 1 pound parsnips (about 5), peeled and cut into 3/4-inch slices 3 tablespoons safflower oil 2 teaspoons finely grated ginger 2 teaspoons finely chopped fresh rosemary 2 tablespoons tamari 1/4 cup plus 2 tablespoons fresh orange juice (1 1/2 oranges) Four 6-ounce fillets wild salmon, skin off Preparation Preheat oven to 425 degrees. Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes....
Ingredients 1/2 cup hazelnuts 8 scoops (about 1 pint) chocolate ice cream 4 scoops (about 1/2 pint) coffee ice cream 1 cup Chocolate Sauce 3/4 cup Marshmallow Sauce 2 1/2 ounces milk chocolate, cut into chunks Preparation Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins....
Ingredients 1.5 pounds Boneless turkey breast with skin 3 cups Your favorite family stuffing 3 tablespoons Traeger Pork and Poultry Rub 4 tablespoons Melted butter Preparation Remove the skin from the turkey breast and set aside. Butterfly the breast and open it like a book. Place it between sheets of parchment or wax paper and pound to an even thickness. Sprinkle with salt and pepper. Spread the stuffing on the turkey breast, leaving about 1/2 inch on the edges....
Ingredients 2 pounds Beef Short Ribs 8 cups Water 8 Peppercorns [whole 1 1/2 teaspoons Salt 1 cup Carrots [chopped] 1 cup Turnips [chopped] 1 cup Celery [chopped] 1/2 cup Onion [chopped] 1/4 cup Pearl Barley Preparation In large soup pot combine short ribs, water, peppercorns, and salt. Cover and simmer for 2 1/2 hours until meat comes easily off the bones Remove meat. Strain broth, cool and chill. Skim off fat....
This is a sponsored post written by me on behalf of Drizly. All opinions are entirely my own. First of all, our spring break vacation to Orlando, Florida was super fun….and cold. Yes, you heard me correctly…COLD! It’s March and it’s spring break. It’s supposed to be warm! Two weeks before we left, I was stalking the 10 day weather forecast in Orlando and it consistently reported high 70s/low 80 degree fahrenheit weather for the week we would be there....
Ingredients 1 pound Italian Meatballs 1 3/4 cups Beef Broth 1 cup Water 1 can Diced Tomatoes [14.5 oz] 1/8 teaspoon Basil [ground] 1/8 teaspoon Oregano [ground] 1 teaspoon Garlic [minced] 1 can Cannellini Beans [19 0z, drained] 1/3 cup Parmesan Cheese [grated] Preparation Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker. Cover; cook on Low heat setting 8 to 10 hours....
