Recipes for "mi"

Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.

Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.

Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.

Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.

Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

1. Preheat the oven to 450°F.

2. In a 9x13 inch baking dish, toss the chicken with taco seasoning, olive oil, and butter. Bake 15 minutes, until fully cooked. Reduce the oven to 400°F.

3. Shred the chicken in the casserole dish using 2 forks.

4. Add the rice, onions, peppers, corn, tomatoes, and black beans. Pour over 1 1/2 cups of water. Mix it up. Top with cheese. Cover and bake 25 minutes. Remove the lid and bake another 10 minutes. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.

5. Serve the casserole topped as desired. Enjoy!

Gather all ingredients.

Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil.

Reduce heat to medium and whisk in miso paste.

Stir in tofu.

Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Put the wakame into a medium bowl and cover with hot water. Let it rehydrate until it unfurls and softens, about 5 minutes. Drain the wakame, rinse with cold water, and squeeze it dry using your hands. The wakame will expand quite a bit so chop it into bite-size pieces and set it aside until ready to use.

While the wakame is soaking, put the dried kelp and water into a 5 1/2-quart pot. Heat over medium heat until it’s just about to come to a simmer, 15 to 20 minutes. The kombu will have expanded quite a bit and the water should be pale yellow. Remove the kombu from the pot and discard it.

Add the bonito flakes to the pot and bring it to a boil. Remove the pot from the heat. The flakes will float in a soggy layer on top of the water. Let the flakes sink to the bottom of the pot and let them steep for 15 minutes.

Set a fine mesh strainer over a large bowl or an 8-cup glass measuring cup. Pour the dashi through the strainer. You should have what looks like a golden broth. Discard the bonito flakes and rinse out the strainer, you’ll use it again. Wipe any residue from the pot and return the dashi to the pot.

Bring the dashi to a simmer over medium heat. Submerge the strainer into the dashi. Add the miso to the strainer submerged in the dashi and whisk to dissolve.

Do not let the soup come to a boil. You can scrape the little bits of soybeans from the miso into the soup if you want.

Alternatively, you can dissolve the miso with a fork in a small bowl or cup of the dashi and then pour it all back into the pot.

Add the tofu and wakame to the soup and let them warm through, about 3 minutes. Drizzle the soup with sesame oil and garnish with scallions and togarashi.

Ladle the miso into bowls. Serve with the rice.

Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.

Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.

Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.

DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.

PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.

BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.

Pour cooled espresso shot and milk into a high-powered blender, such as a Vitamix. Add the malted milk powder and ice cream. Secure lid; blend on High until smooth, about 45 seconds.

Drizzle syrup on the inside of a glass. Pour milkshake into glass. Add whipped topping.

Place vanilla ice cream and milk in a blender; blend until smooth.

Add blueberries, banana, sugar, and vanilla extract; blend until evenly mixed.

Add milk and frozen yogurt to the jar of a blender. Slice banana; set 4 to 6 slices aside for garnish. Add remaining banana and pudding mix to the blender. Set 2 vanilla wafers aside for garnish; add remaining vanilla wafers to the blender. Blend until smooth.

Pour mixture into 2 tall glasses. Top each milkshake with whipped cream, remaining banana slices, and a vanilla wafer.