Ingredients Vegetable oil, for baking sheet 8 slices white bread 1 cup buttermilk 1 teaspoon hot-pepper sauce Salt and pepper 3/4 cup grated Parmesan cheese (2 1/2 ounces) 1 teaspoon dried thyme 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry Preparation Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs....
This no bake edible cookie dough recipe has no eggs in it so it is safe to eat as raw cookie dough. They are dangerous to make because of how little ingredients and prep time are needed to make the dough. The peanut butter chocolate frosting is optional on top but that is up to you to decide. It adds a nice layer. How to make Cookie Dough Bars For the full recipe please see recipe card below....
Ingredients 1/4 cup cocoa powder, plus more for dusting Swiss Meringue Preparation Preheat oven to 175 degrees. Line a baking sheet with parchment paper. Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain. Fill a pastry bag fitted with a tip of your choice (we used an Ateco #5 star tip); pipe out cookies in small coils or desired shapes onto baking sheet. Sift remaining cocoa over cookies; bake until cookies lift off parchment easily, about 2 hours....
Ingredients 6 tablespoons Farina 6 tablespoons Flour 1.125 cup Cottage cheese 1 Egg 6 tablespoons Butter (room temp) Preparation Let the dough rest for 2 hrs. Make a roll, cut out slices, wrap around the plums. Boil in slightly salted water for about 5 min. Related Video
Ingredients 1 tablespoon plus 3/4 teaspoon salt 8 ounces wide egg noodles 2 tablespoons unsalted butter 2 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons snipped fresh chives, (about 1/2 bunch) 1 1/2 teaspoons grated lemon zest 1/8 teaspoon freshly ground black pepper Preparation Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes....
Ingredients 3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables Preparation In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar....
Ingredients 9 ounces Fresh Fettuccine (Contadina) 1/2 pint Whipping Cream (do not use ultra-apasturized cream) 1/4 cup Sweet Butter 1/2 cup Parmesan Cheese, freshly grated 1/4 cup Romano Cheese, freshly grated 1/4 cup Basil, fresh 1 clove Garlic, pressed Preparation Reduce cream at medium boil for 7 minutes. Mix cream, butter, garlic, and cheeses on low heat until cheese is melted. Boil Fettuccini for 5 mnutes at high boil (do not overcook)....
Ingredients Vegetable oil, for grates 2 sirloin steaks (each about 2 pounds and 1 inch thick) Coarse salt and ground pepper Sweet-Onion Relish Spicy Green Sauce Tomato-Ginger Chutney Preparation Heat grill to high; lightly oil grates. Season steaks on both sides with salt and pepper. Grill, turning once, until steaks reach desired doneness, 10 to 15 minutes for medium-rare. Let rest 10 minutes; thinly slice. Serve steaks with toppings. Related Video
Instant Pot Camping Recipes. Introducing you to the best instant pot camping recipes. These 32 camping recipes are easy, mainly healthy, quick to prep, some are keto, some are low carb, with lots of new ideas to add to your next camping trip. Instant Pot For Camping If you are new to Recipe This, then you might not know that I learnt how to use the instant pot while camping....
Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt 8 ounces (2 sticks) cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Preparation Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds)....
Ingredients 2 medium eggplants, diced Coarse salt and freshly ground pepper 1/2 cup all-purpose flour 6 cups canola oil, for frying 1/4 cup extra-virgin olive oil 4 cups Tomato Sauce 1 pound rigatoni 1/2 bunch basil leaves, thinly sliced 8 ounces ricotta salata cheese, grated Preparation Place eggplants in a colander set in a sink or over a bowl. Season eggplant generously with salt and let stand for 15 minutes. Rinse eggplant under cold running water; pat dry with paper towels....
Ingredients Coarse salt 3/4 pound rigatoni, or other short tubular pasta 2 pounds plum tomatoes, coarsely chopped 1 tablespoon balsamic vinegar 3 tablespoons olive oil 3 garlic cloves, thinly sliced 1/4 teaspoon red-pepper flakes 1/2 cup chopped fresh parsley 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried 8 ounces fresh mozzarella cheese, diced Preparation In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain....
Ingredients 3 heads garlic 2 tablespoons plus 1 teaspoon extra-virgin olive oil Coarse salt and ground pepper 2 teaspoons chopped fresh thyme 1/2 teaspoon finely grated lemon zest 2 tablespoons finely chopped flat-leaf parsley 12 shiitake mushrooms, stems removed 4 thick slices rustic Italian bread Preparation Preheat oven to 400 degrees. Break off 2 cloves garlic; finely chop and reserve. Trim tip off each garlic head, exposing tops of cloves. Place heads on foil, drizzle with 1 teaspoon olive oil, and season with 1/4 teaspoon salt and 1 teaspoon thyme....
Ingredients 7 ounces tuna fillet Sea salt and coarsely ground pepper 1 tablespoon grapeseed oil 5 tablespoons plus 1 teaspoon Matsuhisa Dressing Nobu’s Vegetable Salad Preparation Prepare an ice bath; set aside. Season tuna on both sides with salt and pepper. Heat oil in a nonstick skillet over medium-high heat. Add tuna, and sear on both sides until the surface of the tuna becomes white, about 6 seconds per side. Plunge the tuna fillet into the ice bath to stop the cooking process....
Ingredients 2 pounds scallops 1 cup dry white wine 1/2 cup chicken broth 1/4 teaspoon salt 3 tablespoon unsalted butter 1 pound mushrooms 1 shallot, minced 2 tablespoon flour 1 teaspoon thyme, fresh 1/2 cup heavy cream 1 teaspoon lemon juice Preparation combine scallops, wine, broth, and salt in large sauce pan and add just enough water to cover the scallops. melt butter and sauce mushrooms and shallots, cover and cook 5 minutes...
Ingredients 1 cup Rice, cooked 1 tablespoon Rice Wine Vinegar 4 ounces Shrimp, cooked 2 teaspoons Olive Oil 8 slices Avocado 1/3 cup Cucmber, diced 1 stalk Carrot, peeled 2 tablespoons Mayonnaise 1 tablespoon Hot Sauce 1 tablespoon Lemon Juice 1 handful Sesame Seeds, toasted 1 splash Soy Sauce Preparation Prep the rice according to directions. We used Super Lucky Elephant’s Ready-to-Eat Jasmine Rice, which was ready in just 90 seconds....
Ingredients 8 cups Turkey Stock Coarse salt and freshly ground pepper 3 small carrots, thinly sliced diagonally 3 ounces dried wide egg noodles (2 cups) 1 1/2 cups shredded cooked turkey Coarsely chopped fresh dill, for garnish Lemon wedges, for serving Preparation Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes....
Ingredients 1/2 cup tahini 3 tablespoons fresh lemon juice, or to taste 1 clove garlic, finely minced 1/4 teaspoon salt Pinch of freshly ground black pepper Preparation Combine all ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve. Related Video
Trisha Yearwood’s Sweet and Saltines are the perfect sweet and salty snack. The crackers get topped with melted butter and brown sugar, then chocolate gets poured on top. Everything sets in the fridge while it cools and you get this super addicting snack! This isn’t part of the recipe instructions, but I had a little leftover bacon from breakfast. I chopped some bacon up and added that to the top of the crackers to get a smoky hint with the sweet and salty combo....
Ingredients 8 small russet potatoes (about 2 1/2 pounds total) 1 tablespoon vegetable oil 1 cup sour cream 1/4 cup milk 3 tablespoons butter 1/4 cup snipped chives (plus more for garnish) Coarse salt and ground pepper Preparation Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly. With paring knife, cut a thin slice lengthwise off the top of each potato and discard....
