Preheat oven to 350F. Line a baking sheet with parchment paper.
Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
Preheat oven to 425.
To prepare egg rolls, combine celery and carrot in a food processor, and pulse 10 times or until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave on high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, ginger, and garlic powder; sautÃ© 2 minutes. Add turkey or pork, cook 5 minutes. Remove from heat; stir in cabbage mixture, 1-1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface. Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey mixture into center of wrapper. Fold lower corner of wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey mixture, and egg white.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425 for 18 minutes or until golden brown.
Preheat oven to 350. Arrange garlic cloves in glass baking dish. Drizzle with oil. Cover and bake until garlic is very tender, about 40 minutes for elephant garlic or 30 minutes for regular garlic. Transfer garlic to rack and cool.
Melt butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 15 minutes. Add brown sugar; stir until melted. Remove from heat and cool. Arrange onion mixture on bottom of 8x8-inch glass baking dish. Sprinkle cheese over. Arrange roasted garlic atop cheese. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 350. Bake garlic mixture until cheese melts but mixture is not bubbling, about 20 minutes. Add balsamic vinegar; stir until well blended. Season to taste with salt and pepper. Transfer mixture to medium bowl. Sprinkle with basil. Serve warm or at room temperature with baguette slices.
Preheat oven to 350. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)
In food processor bowl with metal blade, process garlic until finely chopped. Add all remaining ingredients; process until smooth. Serve with tortilla chips or fresh vegetables. (Yield: 3 cups.)
2001, 2003, 2005, 2006, 2007, 2008, 2009, 2010, 2014, 2018
Preheat oven to 400. Cream the butter until light; add the flour, cayenne, cheese, and salt. (Can use a food processor for this.) Roll out on a floured board or pastry cloth. Cut into strips 5 inches long and 3/8-inch wide. Place on a greased cookie sheet and bake 6 minutes, until golden.
Into a blender or food processor, add the diced tomatoes, the diced tomatoes with chiles and the onion. Add the remaining ingredients. Blend until it's totally combined.
Note: Make the salsa several hours before serving, as it will give the flavors a chance to blend together.
2 chipotles seems to be the right amount for us.
Scoop avocado flesh into a bowl; add the onion, cilantro, lime juice, and hot pepper sauce. Mash with a fork until it reaches the desired consistency. Stir in apple and season with salt to taste.
2013â€¦2023 (Every Year)
Mix ingredients well, shape into rolls, wrap in plastic and cure in refrigerator for 24 hours. Bake for 4 hours at 200.
Preheat oven to 400.
Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley and garlic. Pulse 20 times or until artichokes are coarsely chopped.
Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of cheese and remaining 1 tablespoon parsley. Bake at 400 for 25 minutes or until bubbly. (Serving size: 1/3 cup)
Although initially served hot, this dip will stay delicious as it cools. Serve with fresh vegetables and crackers.
Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
Preheat oven to 425. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.
Preheat oven to 375.
Combine beans; spread in a an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375 for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.
Put everything in a food processor. Process for one minute, until desired smoothness is met. Add more bean juice if youâ€™d like a creamier consistency.
Eat immediately, or refrigerate to let the flavors come together. (Serving size is about 1/4 cup.)
2010â€¦2015, 2016, 2017, 2020, 2023
Mix first 4 ingredients together and spread in bottom of 8x8-inch pan. Spread guacamole dip over the first layer. Top with tomatoes, cheese and olives. Refrigerate until ready to serve. Serve with tortilla chips.
2000, 2001, 2002, 2003, 2004, 2006, 2011, 2012, 2014, 20154, 2020, 2023
In a food processor blend the flour, the salt, the Cheddar and the butter until the mixture resembles meal. With the motor running add 5 tablespoons of the water and blend the mixture, adding more water if necessary, until it just forms a dough. Do not overblend the dough. Transfer the dough to a sheet of wax paper and halve it.
In the food processor grind fine the pepperoni with the cayenne, add half the dough reserving the other half, chilled, and blend the mixture until the pepperoni is just distributed throughout the dough. On the sheet of wax paper halve the pepperoni dough and divide 1 of the halves into thirds, reserving the other half, wrapped and chilled. Roll each third into an 8-inch rope. Repeat the rolling procedure with half of the reserved plain cheese dough.
On a new sheet of wax paper arrange the 6 ropes side by side, alternating the pepperoni with the plain, press them tightly together, and top them with another sheet or wax paper. With a rolling pin flatten the ropes between the sheets of wax paper and roll them into 1/8-inch-thick rectangles (about 15 by 7 inches). Transfer the dough and the wax paper to a baking sheet and chill it for at least 1 hour or overnight. Repeat the entire procedure with the reserved plain cheese and pepperoni doughs. The sheets of dough may be made 1 week in advance and kept covered tightly and chilled.
Cut the sheets of dough crosswise into 1/2-inch-wide strips, discarding the wax paper. Bake the strips in batches on greased baking sheets in the middle of a preheated 400 degree oven for 10 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool. Serve the straws freshly baked.
Makes about 50 straws.
Mix all ingredients together in a bowl. Season to taste with additional chile, lime juice and salt.
This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
Preheat oven to 400 degrees.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 15 to 20 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice; pulse mixture until well combined but still chunky.
2015, 2016, 2017
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper and mix. Add the smoked salmon and mix well. Chill and serve with cruditÃ©s or crackers.
Preheat oven to 300. Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds. Add peanuts and stir until coated, about 2 minutes. Transfer to large rimmed baking sheet.
Bake peanuts until golden brown and almost dry, stirring occasionally, about 15 minutes. Season with salt. Transfer to paper towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in airtight container at room temperature.)
For a little variety, toss an equal amount of toasted, whole almonds with the finished nuts.
Preheat oven to 350 degrees.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, cream cheese, garlic, pepper and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.
Combine sour cream and taco seasoning; add to mini crock-pot. Add refried beans, black beans and then top with cheese. Put on the lid and leave alone for 2-3 hours. Stir to combine everything; top with cilantro if desired.
Preheat oven to 375. Arrange bread slices on large baking sheet. Brush bread with 2 teaspoons oil. Bake until bread is toasted and golden brown, about 10 minutes. Rub toasts with garlic.
Mix tomatoes, basil, 2 teaspoons olive oil and sugar in a small bowl. Season to taste with salt and pepper. Spoon 2 tablespoons tomato topping on each toast. Arrange on platter and serve.
Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt; reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.
Drain potatoes thoroughly, then spread out on rimmed baking. Mix 2 tablespoons pickle juice and mustard together in small bowl; drizzle pickle juice mixture over potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion and celery in large bowl. Toss in cooled potatoes, cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.
To prepare slaw, combine apple, broccoli slaw and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.
Whisk all ingredients together (except for coleslaw mix) in a large bowl until well blended. Add coleslaw mix; stir to combine. Cover, tossing occasionally. Refrigerate until ready to serve.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to the bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
Divide salad among bowls and serve.
Whisk first 7 ingredients together in a large bowl. Stir in cilantro. Add coleslaw mix; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour.
Great for seafood tacos!
2016, 2017, 2018, 2020, 2023
Preheat oven to 400.
Place bread cubes in a single layer on a jelly-roll pan. Lightly coat bread cubes with cooking spray. Bake at 400 for 10 minutes or until golden, stirring once.
Combine vinegar and next 7 ingredients (through red pepper) in a large bowl, stirring with a whisk. Add toasted bread cubes, lettuce, and tomato; toss gently to coat. Sprinkle with onions and bacon. Serve immediately.
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
2012â€¦2017, 2021, 2022, 2023
Combine vinegar, chili sauce, sesame oil, and soy sauce in a large bowl, stirring with a whisk. Add coleslaw mix; toss to coat. Sprinkle with fresh basil.
If you double the recipe, you only really need 1-1/2 tsp. sesame oil.
Crush noodles slightly; place in colander. Pour boiling water over noodles to soften slightly. Drain well. In a large mixing bowl, combine noodles, vinegar, sugar, oil, pepper, and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds.
2003, 2004, 2005, 2010, 2016
Whisk together sugar, salt, pepper, oil and vinegar. Add onions and beans and mix together. Cover and refrigerate at least 24 hours. Serve chilled.
2000â€¦2017, 2020, 2021
Preheat oven to 400 and spray shallow roasting pan with non-stick cooking spray.
Combine potatoes, canola oil, 2 tablespoons mustard, coriander and garlic in a large bowl, tossing mixture to coat. Place the potato mixture in prepared roasting pan. Bake for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.
Combine the parsley, yogurt, remaining 2 tablespoons mustard, green onions, salt and pepper in a large bowl. Add the cooled potato mixture and toss gently. Serve salad at room temperature or chilled. (Serving size is approximately 1 cup.)
2007, 2009, 2011, 2012
Cook macaroni until done, drain and set aside to cool. Combine remaining ingredients; stir in macaroni and refrigerate at lease 6 hours.
SautÃ© the prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 6-8 minutes. Remove from the heat and set aside.
In a small bowl, whisk together the vinegar, olive oil, honey, mustard, garlic, chives, salt and pepper until emulsified.
In a large bowl, toss together the cabbage, kohlrabi, apples and prosciutto. Toss with the dressing and serve.
Jicama would be a good substitute for the kohlrabi if you can't find it.
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine. (serving size: 1-1/2 cups).
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
Combine pasta with the sliced vegetables in a large bowl.
Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
This makes a LOT of pasta salad. If you are not feeding an army cut the recipe in half. You could easily add more veggies and keep the sauce ratio the same.
Tear romaine lettuce into bite sized pieces. Peel and slice cucumber. Slice onions into small pieces. Gently toss together and dress salad right before serving.
In a medium bowl combine cucumber, red onion, cilantro and red pepper flakes; set aside.
In a small bowl or measuring cup combine remaining ingredients and adjust seasoning to taste. Mix with vegetables and refrigerate for at least 3 hours.
2004â€¦2015, 2017, 2020, 2022
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.
Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with olive oil, balsamic vinegar, cherry tomatoes, mozzarella and basil Season with salt and pepper.
2018, 2019, 2020, 2023
Rinse and drain beans; drain and flake tuna. Combine all ingredients and refrigerate.
Bring chicken or vegetable stock to a boil and cook orzo according to package directions. Drain; rinse with cold water to stop cooking and put in a large bowl. Set aside.
Heat olive oil in a non-stick skillet over medium heat. Add zucchini, onion and garlic; sautÃ© until lightly golden. Add spices to zucchini mixture, stir thoroughly and remove from heat.
Combine with cheese and cooked orzo; salt to taste. Serve cool or at room temperature.
2010, 2012, 2022
Peel the fruit, cut it into chunks and add it to the Instant Pot. Stir in the water and lemon juice.
Cook on high pressure for 8 minutes. Use a quick or natural release then let cool completely. If you want a smoother applesauce, use a potato masher or hand blender to achieve the desired consistency.
2021, 2022, 2023
Set Instant Pot to sautÃ© on high.
Add butter and mushrooms; cook 6 to 8 minutes. Season with kosher salt and pepper. Add chicken stock, rice and 1/2 teaspoon salt. Put on and lock lid. Set to pressure-cook on high for 25 minutes. Let pressure release naturally. Stir in parsley and serve.
Prepare rice according to package directions; transfer to a bowl when cooking is complete.
Whisk together the vinegar, sugar, olive oil, salt and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
2006, 2009, 2023
Place stock in a large stockpot and bring to a boil; reduce heat to a simmer. Slowly whisk in cornmeal, adding gradually and incorporating as you go. Bring back to a low boil. Continue stirring until very thick, about 20 minutes.
Serve immediately as soft polenta, or pour into a loaf pan that has been sprayed with non-stick cooking spray and refrigerate.
Preheat oven to 450 degrees.
Cook cauliflower in a pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a 1-quart baking dish coated with non-stick cooking spray.
While cauliflower is cooking, melt 1 tablespoon butter in a heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, salt and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
Add breadcrumbs to a small bowl. Melt remaining tablespoon butter; pour over breadcrumbs and toss to coat. Sprinkle crumb topping evenly over cauliflower.
Bake gratin in middle of oven until topping is golden brown, about 10 minutes.
Cook brown rice according to package directions.
Meanwhile, in a blender, combine cilantro, lime juice, water, oil, garlic; blend until smooth. Add salt to taste. Stir into cooked rice, and fluff with a fork.
2015, 2016, 2017
In blender blend together the peanut butter, 2 tablespoons of the sesame oil, soy sauce, water, garlic, gingerroot, vinegar, sugar, chili paste and a pinch of salt. In a kettle of boiling water cook the noodles until they are al dente, drain them in a colander, the rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.
Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.
2009â€¦2023 (Every Year)
In a medium bowl, gently fold together cranberries, oranges, walnuts and pecans. Chill for at least 1 hour.
2003, 2004, 2005
Over medium heat, add olive oil to a medium saucepan. Add leeks and garlic and cook 1-2 minutes. Add crimini mushrooms; cook 3 minutes or until mushrooms soften slightly. Stir in rice; cook until rice becomes slightly translucent, stirring occasionally, about 4 minutes. Rice may brown slightly.
Stir in chicken stock and bring to a boil. Add salt; reduce heat to medium-low. Cover and cook 45-50 minutes or until rice is tender. Stir in pepper and add more salt to taste.
Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.
In a small saucepan over medium heat, melt the butter. Add the onion and sautÃ© until tender. Stir in the garlic powder. Briskly whisk in the flour; cook for about 1 minute. Very slowly add the milk whisking constantly until thickened.
Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.
Pour the creamy base into the prepared slow cooker insert. Top with the hash browns and shredded cheddar cheese. Add salt and pepper and stir everything together.
Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top.
In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir.
Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 5 minutes and check for texture. They should be fork tender, and soft but not mushy. Cook for a few more minutes, lid on, if needed.
Meanwhile, while the apples are cooking, whisk the remaining 2 tablespoons apple cider or juice and cornstarch in a small bowl. Once the apples are done, remove the lid and pour in the slurry. Stir. Bring to a simmer, and cook for 30 seconds. Remove from heat and allow to cool slightly, stirring a few times. The apples will thicken further as they cool. If you prefer a little looser set, add a splash or two of apple cider, juice or water and stir.
Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.
Pour remaining olive oil in pan. Add onion; sautÃ© 5 minutes or until tender. Stir in rice, cumin and garlic; cook 1 minute. Add chicken stock, pepper, salt, diced tomatoes and chilies to pan; bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Yield: 16 servings (serving size:1/2 cup).
Heat oil over medium heat and sautÃ© onions, garlic, carrots, peppers and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning salt. Stir in chicken or shrimp if using and stir until heated through.
2016, 2017, 2018, 2020, 2023
Pack layers of pickles, sugar and garlic in jar. Add spices to vinegar, bring to boil and pour over pickles. Cover, let stand for 2 weeks.
Trim the ends off of the beans and drop them into rapidly boiling water. Cook until they are still crunchy, for 5 minutes only, do not overcook.
Drain the beans and cool them with cold water to stop them from cooking further. Then dry the beans off and toss them in a bowl with the olive oil, garlic, bay leaves and salt.
Use a vegetable peeler to remove 4 strips of yellow zest from the outside of the lemon. Be careful to remove just the yellow outermost layer of the rind, leaving the more bitter-tasting white part of the rind alone. Add these to the beans, toss well, and let the salad stand at room temperature for several hours until the flavors merge. (In the meantime, juice the lemon and reserve 1-2 tablespoons of the juice.)
Remove the bay leaves, toss well with reserved lemon juice, and serve.
2012, 2015, 2017
Cook beans in boiling water 8 minutes or just until crisp-tender. Drain and rinse with cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from pan, and crumble. Add shallots to bacon drippings in pan; sautÃ© 1 minute. Add almonds; sautÃ© 1 minute. Remove pan from heat, and cool. Add vinegar and sugar to pan, and stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Regular balsamic vinegar also works here.
Mix all ingredients except potatoes in large bowl. Add potatoes and toss until well coated. Pour into a slightly greased 13x9x2-inch baking pan or on shallow baking sheet. Bake at 425 for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.
Slice spaghetti squash in half and scoop out the seeds. Place a trivet or steamer basket on the bottom of the instant pot and add the water. Arrange the squash pieces on top of the trivet.
Cook at high pressure for 7 minutes and then do a quick release. Remove the squash from the instant pot and use as needed.
Cook orzo according to package directsion; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.
Preheat oven to 350.
Place potatoes in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain.
Combine potatoes, cream cheese and next 4 ingredients in a bowl; beat at medium speed of a mixer 2 minutes or until smooth. Spoon into an 11x7-inch baking dish coated with cooking spray; drizzle margarine over potato mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30 minutes.
Heat olive oil in a heavy large skillet over medium heat. Add onions, cabbage and large pinch of salt. Cook until vegetables are deep brown, scraping bottom of pan frequently, about 40 minutes. Season with salt and pepper.
Preheat oven to 375. Steam potatoes until tender, about 20 minutes. Transfer to large bowl. Add butter and milk and mash potatoes. Season with salt and pepper. Mix 1 cup onion mixture into potatoes. Mound potato mixture in shallow casserole.
Add vinegar and broth to remaining onion mixture in skillet. Stir over high heat until liquid is almost completely evaporated, about 1 minute. Spoon onion mixture over potatoes. Bake until very hot, about 20 minutes.
Stir together the chicken broth, olive oil, lemon juice, garlic cloves and seasoning in a bowl.
Put the potatoes into a baking dish. Pour the chicken broth mixture over the potatoes.
Bake the potatoes in a preheated 400 degree oven for 45 minutes to 1 hour or until potatoes are golden, crispy and tender. Stir the potatoes a couple times during cooking.
Next time try less olive oil - maybe reduce by 2 tsp.
Add all ingredients to the Instant Pot and stir.
Close and secure lid. Select the PRESSURE COOK setting and set the cooking time for 27 minutes at HIGH pressure.
Once cooking is complete, allow a 10 minute natural release. Uncover the pot and remove any big pieces of onion and jalapeno; Serve.
Place rice in fine-mesh strainer and rinse under cold running water for 1-1/2 minutes. Shake strainer vigorously to remove all excess water; set aside.
Process tomato, jalapeno, 1-1/2 teaspoons salt, garlic and 1/4 teaspoon pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer mixture to 4-cup liquid measuring cup. Stir to deflate foam, if necessary, then add enough broth to equal 2-1/2 cups.
Heat oil in large saucepan over medium-high heat until shimmering. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add tomato paste and cook, stirring constantly, until mixture is uniformly colored, about 1 minute. Add tomato mixture and bring to boil. Stir rice, cover, and reduce heat to low. Cook for 20 minutes.
Let stand, covered, off heat for 10 minutes. Stir in cilantro and season with salt and pepper to taste. Transfer rice to serving bowl. Serve with lime wedges
Combine all ingredients in a large microwave-safe dish. Cover and microwave at high 20 minutes or until apples are soft, stirring occasionally.
You can use quite a few more apples if you need to use them up. Keep everything else the same.
In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in a large bowl. Set aside.
In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let set at least 10 minutes before serving. Garnish with chopped scallions, if using.
Preheat oven to 450. Cut potatoes into 'thick' french fry lengths, leaving the skin on. In a large bowl, combine olive oil, salt pepper and paprika. Add potatoes and toss to coat thoroughly.
Using a non-stick cookie sheet sprayed with cooking spray, arrange the potatoes in a single layer. Place on upper rack in oven an bake for 20 minutes. Turn potatoes and continue baking for an additional 10-15 minutes or until crispy and golden.
Preheat an over to 450. Oil a roasting pan with olive oil.
Cut each potato into 1-1/2 inch cubes. Fill a large pot three-fourths full with water and bring to a boil over high heat. Add salt to taste add the potatoes and boil for 5 minutes. Drain well and pat dry with a kitchen towel.
In a large bowl stir together the olive oil, the 1 tsp. salt and the pepper. Add the potato cubes and toss to coat evenly.
Spread the potatoes in the prepared pan. Roast, turning every few minutes to prevent sticking, until tender and golden brown, 20-25 minutes. Taste and adjust the seasoning.
Transfer to a serving dish. Add the Parmesan cheese and parsley and toss to coat evenly. Serve immediately.
Preheat oven to 400 degrees.
In a medium baking pan, toss together the potatoes, red bell pepper, carrots, parsnips, and olive oil. Season with paprika, salt and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
In a heated skillet, saute potatoes in olive oil until lightly browned on all sides; stirring frequently. Mix parsley and garlic together and add to the browned potatoes, tossing to combine all ingredients. Continue cooking for about 2-3 minutes. Season with salt and pepper and serve.
Cut the green beans: Wash green beans and remove the stems, making sure the beans will fit into the desired pickling jars with room for liquid to completely cover the spears.
Prepare the pickling jar: Divide the green beans equally between 2, 1-quart canning jars. Add 2 sliced cloves of garlic, 1/4 teaspoon red pepper and 1 tablespoon of other herbs (if using) to each jar.
Prepare and add the brine: In a medium saucepan bring the water, vinegars, salt and sugar to a boil. Once boiling, pour into the jars until the liquid completely submerges the green beans. Close the lids tightly on the jars.
Pickling instruction: Let the jars cool on the counter until they reach room temperature. Once cooled, refrigerate for at least three hours before serving. For best results, refrigerate for at least 24 hours. Beans can be kept refrigerated for up to one month.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak overnight.
In the morning, drain and rinse the beans under cold running water. Put them back in the crockpot with enough clean water to cover the beans with about an inch of water. Stir in the cumin and coriander. Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole. Add the jalapeÃ±o pepper.
Cover the crock and cook on low for 8-10 hours, or until the beans are tender. Fish out the onion. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.
Using a potato smasher, or hand mixer, mash the beans. You can just start using the beans, or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil. Season to taste.
Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving vinegar mixture.
Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.
Whisk lime juice, oil and crushed red pepper in small bowl to blend. Stir in mint and cilantro. Using kitchen shears, cut noodles into 3- to 4-inch-long sections. Place handful of noodles in large bowl. Drizzle with reserved vinegar mixture and toss to coat. Ad remaining noodles, cucumber, green onions, tomatoes and marinated onions. Drizzle lime juice mixture over and toss gently. Season to taste with salt and pepper. Sprinkle with peanuts and serve.
Put oven rack in middle position and preheat oven to 425.
Toss broccoli with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 20 to 25 minutes.
For roasted broccoli and cauliflower at the same time, heat oven to 425. Roast cauliflower only for 10 minutes. Stir; add prepared broccoli and roast for an additional 10 minutes. Stir again and roast for 10-15 additional minutes.
If roasting broccolini too, add to pan for the last 15 minutes of cooking.
Preheat oven to 450Â°F. Line a baking sheet with tin foil and spray with cooking spray.
In a medium bowl, combine Brussels sprouts, olive oil, and vinegar. Stir until sprouts are coated.
Pour sprouts on to prepped baking sheet in a single layer. Roast 20 minutes, shaking the pan once or twice, until veggies are golden browned and beautiful.
When sprouts are done, pour them in to a medium bowl. Add cheese. Salt and pepper to taste. Toss to combine. Top with pine nuts. Serve.
Put oven rack in middle position and preheat oven to 450.
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
Preheat oven to 400 degrees. Split the potatoes in half lengthwise, and cut the onions in half crosswise.
Pour the oil on an aluminum jelly roll pan. Sprinkle the salt over the potatoes and onions, and place them cut side down in one layer on the oiled pan. Place the pan on the bottom rack of the oven (or, if you want the underside of your vegetables very crusty, on the oven floor). Bake for 40 minutes, until the potatoes and onions are tender when pierced with a fork, lightly browned on top, and dark brown on the underside.
Set the potatoes and onions aide to rest for 10 minutes, lift with a spatula and serve.
FOR THE SAUCE: Whisk all ingredients together in bowl. Cover and set aside while potatoes cook.
FOR THE POTATOES: Adjust oven rack to middle position and heat oven to 400 degrees. Toss potatoes, oil, granulated garlic, onion powder, salt and pepper together in bowl.
Arrange potatoes in single layer on rimmed baking sheet. Roast until potatoes are tender and deep golden brown on bottoms, 35 to 40 minutes. Sprinkle potatoes with cheddar, return sheet to oven and continue to roast until cheese is melted, about 3 minutes longer.
Transfer potatoes to platter. Sprinkle with cilantro and dill. Serve with sauce.
Original recipe called for 1/4 C olive oil and 8 oz. sharp cheddar cheese. If you are using garlic powder instead of granulated garlic, cut the amount called for in half.
Combine first 8 ingredients (through chili powder) and season with salt and pepper. Add cabbage to salsa mixture, cover and refrigerate.
2018, 2022, 2023
In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.
Preheat oven to 375.
Crumble the pan of cornbread into a very large bowl. Set aside.
Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.
If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant.
Remove from heat and add to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.
Press the cornbread mixture into a 9Ã—13â€³ pan and bake for 30-40 minutes in the preheated oven or until the top is golden brown.
Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There's really no need to shock in ice water). Shake off excess water.
SautÃ©: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss or stir for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.
Transfer beans to serving dish. Serve warm!
To prepare ahead: Blanch beans, cool and dry, store in fridge until needed. SautÃ© with garlic and oil as outlined above when ready to cook.
Preheat oven to 450 degrees.
Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.
Bake at 450 degrees for 10 minutes or until the asparagus is crisp-tender; turn once.
In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and grape juice; pour over fruit.
Cook, covered, on low 3-4 hours or until heated through. Discard spice bag. Remove with a slotted spoon.
Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat olive oil in a large (12-inch) sautÃ© pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add the zucchini, salt and pepper to the pan to cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and serve immediately.