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.

Blend everything up in a high-powered blender until smooth. Add more almondmilk as needed to keep it moving smoothly.

Serve topped with granola, banana slices, fruit, a drizzle of almond butter, or whatever your heart desires.

Combine raspberries, almond milk, ice cream, and mint in a blender; blend until smooth, scraping down sides of the blender as needed.

Divide milkshake between 2 medium glasses.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, then cut into cubes.

Combine 1/4 cup cubed ube, milk, and vanilla ice cream in a blender; blend until smooth.

Pour 1/2 cup milk into an ice cube tray and freeze until firm.

Combine milk ice cubes, remaining 1/2 cup milk, strawberries, lime juice, and vanilla in a blender; blend until smooth. Serve immediately.

Combine chocolate almond milk, peanut butter powder, and cacao powder in a high-speed blender (such as Vitamix®). Add black beans and ice. Secure lid into place. Blend on speed variable 1, slowly moving up to the top speed. Blend for 1 minute until ice is incorporated.

Pour milkshake into a tall glass.

Combine ice cream, milk, and instant coffee granules in a blender; blend to desired texture.

Pour milkshake into a glass; serve.

Place milk, ice, coconut, rose water, and sugar in a blender; blend until smooth, 2 to 3 minutes.

Serve milkshake in a tall glass.

Gather all ingredients.

Blend ice cream, milk, and vanilla extract together in a blender until smooth.

Pour into glasses and serve.

Gather all ingredients.

Combine ice, milk, banana, sugar, and cinnamon in a blender; blend until smooth.

Combine ice cream, milk, chocolate syrup, and peppermint extract in a blender; blend until smooth.

Pour into 2 glasses and serve.

Adjust the oven rack to the center position and preheat the oven to 425 degrees F (218 degrees C). Grease 36 mini muffin cups with cooking spray.

Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan over medium heat; cook until puree thickens enough to start sticking to the pan bottom, 6 to 8 minutes. Transfer hot puree into a large bowl. Whisk in brown sugar and oil, then slowly beat in eggs until well combined.

Combine flour, baking powder, salt, and baking soda together in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.

Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let stand for a few minutes, then transfer mini muffins to a wire rack to cool.

Make drizzle: Mix confectioners' sugar, orange juice, and zest together in a small bowl until smooth. Drizzle over warm muffins.

Heat oil in a large skillet over medium-high heat. Add onion, ginger, and garlic; sauté until onion starts to soften, 2 to 3 minutes. Stir in coconut milk, lime juice, curry paste, and brown sugar; bring to a simmer and cook until slightly reduced, about 5 minutes.

Stir in shrimp, scallops, asparagus, cilantro, and salt; cook until shrimp and scallops are no longer translucent in the center, about 5 minutes.

1. To make the dumplings. In a medium bowl, combine the turkey, spinach, ginger, green onions, soy sauce, and curry paste, and mix until evenly combined.

2. Working with 1 wonton wrapper at a time, place about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then fold the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now fold the bottom corners together so they overlap. Place on a parchment lined baking sheet. Repeat until all filling has been used. Cover the dumplings.

lace about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then f

old the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now f

old the bottom corners together so they overlap. Place on a parchment lined baking sheet.

Repeat until all filling has been used. Cover the dumplings.

3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 minutes or until the squash is fork tender

3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 minutes or until the squash is fork tender

4. Uncover, increase the heat to high, add the dumplings and cook 4-5 minutes or until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions.

4. Uncover, increase the heat to high, add the dumplings and cook 4-5 minutes or until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions.

5. Spoon 3-4 dumplings into a soup bowl and then ladle the broth over top. Garnish with green onions and pomegranate. Enjoy!

5. Spoon 3-4 dumplings into a soup bowl and then ladle the broth over top. Garnish with green onions and pomegranate. Enjoy!

Combine flour, sugar, and baking powder in a bowl. Combine banana, milk, oil, and vanilla extract in a microwave-safe bowl; stir in flour mixture until batter is smooth.

Microwave until cake is cooked through, about 2 minutes. Cool slightly; spread chocolate-hazelnut spread on top.

Fill a pot with 5 cups of water and bring to a boil. Add ramen noodles to the boiling water, and cook until tender, 2 to 4 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later. Add drained noodles back to the pot.

Meanwhile, whisk miso paste, butter, soy sauce, and rice vinegar together in a small bowl until smooth. Pour over the hot noodles, and stir until well combined. The hot noodles will soak up the sauce, so add some reserved cooking water if sauce needs to be thinned out.

Evenly divide the noodles among 3 bowls. Drizzle each with chili oil and garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.

Prep Tofu: Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.

Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and salt; saute until golden and lightly crisped (it usually takes me 10-15 minutes to really get it to have some crispy / chewy texture).

Sauce Tofu: Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.

Make Ramen Broth: In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.

Ramen: Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated (and add more broth if you want it to be more soupy).

Serve: Transfer noodles into in bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp on top. She’s so yummy!

Preheat the oven to 350 degrees F (175 degrees C).

Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.

Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.

Cool slightly before serving.

Grease two 12-well mini-muffin tins with a little butter or olive oil.

Heat a couple quarts of water to boiling in a pot. Add a teaspoon of salt to the water. Add the chard leaves to the boiling water. Boil until just tender, 2 to 4 minutes. Remove from pot and rinse in cold water to stop the cooking. Squeeze out excess water. Then chop finely and set aside.

Melt butter in a small sauté pan on medium heat. Add the minced shallots and mushrooms. Cook for 5 to 6 minutes until the shallots are translucent and the mushrooms are soft. Stir in the oregano.

Preheat oven to 325°F (160°C). Stir salt and pepper into the beaten eggs. Pour eggs into a measuring cup with a pouring edge or spout to make it easier to fill the wells of mini-muffin tins. Fill the wells a quarter of the way.

Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mixture.

Bake for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.

Loosen the mini frittatas from the pan using a wooden skewer. Serve warm or at room temperature.

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In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.

In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

Spread apples evenly in an 8-inch square microwave-safe baking dish. Mix brown sugar, oats, flour, melted butter, cinnamon, and allspice together in a medium bowl until well combined; sprinkle evenly over apples.

Cook in the microwave on high until apples are easily pierced with a knife, 10 to 12 minutes.

Put 1/4 cup water in an 8-ounce glass measuring cup or sturdy, microwave-safe mug.

Microwave on high power for 30 seconds to 1 minute, until the water is steaming (not rapidly boiling).

Crack the egg into the water. Gently slide a toothpick into the yolk, keeping it intact. Cover the measuring cup or mug with plastic wrap (if using a mug, you may use a small microwave-safe saucer instead).

Very occasionally, the yolk can explode in the microwave. Piercing the yolk and covering the mug keeps the process safe and neat.

Simply Recipes / Alison Bickel

Microwave the egg another 35 seconds on high.

The cook time here will depend a lot on the wattage of your microwave. Start with 35 seconds, and keep adding time as needed in 10-second increments if needed. Egg overcooked? Next time, try cooking it for only 30 seconds after adding the egg to the water.

Simply Recipes / Alison Bickel

When removing the egg from the water, keep your face upright and away from the mug.

Using a spoon or fork, gently lift the egg out of the mug and set it on a slice of stale bread or a paper towel. Transfer to your serving plate, sprinkle with salt and pepper, and enjoy.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.

Bake filling in the preheated oven until berries are hot, about 10 minutes.

While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.

Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.

Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.

Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.

Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.

Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.

Chill until set, about 1 hour. Break into small pieces to serve.

Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.

Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.

Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.

Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

Mix sugar, corn syrup, and water together in a microwave-safe bowl.

Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.

Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.

Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

1. Preheat the oven to 350° F. Line a 9x9 inch square pan with parchment paper.

2. In the microwave, melt together the butter and 1 cup chocolate chips (stirring at 30-second intervals) until melted and smooth. Stir in the sugar, Kahlúa (if using) vanilla, and instant coffee.

3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool.

4. Meanwhile make the truffles. In a microwave-safe bowl, melt together the semi-sweet chocolate and cream until melted and smooth. Pour about half of the chocolate truffle/ganache over the brownies and smooth it out until it reaches the edge. Swirl in the peanut butter, then place the brownies in the freezer for 15 minutes to set. Once set, pour over the remaining truffle/ganache. Melt the remaining milk chocolate and drizzle it over the truffle layer. Allow the brownies to set at least one hour in the fridge or two hours at room temperature. Sprinkle with caramel brûlée, if desired. Cut into bars.

5. To make the Caramel Brûlée. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Make peanut butter batter: Beat cream cheese, peanut butter, sugar, egg, and milk in a medium bowl until smooth. Set aside.

Make brownie batter: Mix together sugar, melted butter, and vanilla in a large bowl until combined. Mix in eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt in a separate bowl; mix into batter until well combined. Stir in chocolate chips until incorporated.

Set aside 1 cup brownie batter. Spread remaining brownie batter into the prepared dish. Spread peanut butter batter on top. Drop reserved chocolate batter by teaspoonfuls over the top. Using a knife, gently swirl through the top layers for a marbled effect.

Bake in the preheated oven until a wooden toothpick inserted near the center comes out almost clean, 35 to 40 minutes. Cool completely, then cut into bars.

Crush the Oreos – ziplock bag and a rolling pin work well.

Mix the softened cream cheese with the Oreo crumbles.

Roll the mixture into small truffle-sized balls.

Freeze the truffles while you melt the almond bark.

Roll the truffles into the melted almond bark and let dry … and decorate!

Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.

Preheat oven to 375 degrees F (190 degrees C).

Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.

Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.

Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.

Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.

Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.

Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.

In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.

Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.

Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.

Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.

To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.

Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.

Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.

Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.

Preheat oven to 300 degrees F (150 degrees C).

Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.

Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).

Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.

If desired, sprinkle strips with more coriander seeds and black pepper.

Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.

Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.

Preheat smoker for 10 minutes.

Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Heat the canola oil in a skillet over medium heat, and saute the onion until tender.

In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.

Cover slow cooker, and cook sauce 8 hours on Low.

Lightly grease a baking sheet.

Combine pecans, sugar, corn syrup, and salt in a 4-cup microwave-safe glass measuring cup.

Microwave on high for 3 1/2 minutes; stir and microwave for 3 1/2 minutes more. Stir in butter and microwave for 2 minutes.

Stir in baking soda and vanilla extract until foamy; pour onto the prepared baking sheet, then tilt the sheet back and forward to allow it to spread a little. Allow brittle to cool completely before breaking into pieces. Store in an airtight container.

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.

Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.

Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.

Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.

Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.

Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.

Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.

When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from oven and let cool while you blanch the mint and parsley.

Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.

Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds.

Drain into a colander, and with your hands, squeeze out as much liquid as possible.

In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic (optional), salt, and pepper. Pulse until finely chopped.

Then, set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth. (See note in post if using a blender.)

Taste and add more salt and pepper if you like. Transfer to a glass jar and store in the refrigerator for up to 5 days. Freeze in ice cube trays for up to 12 months.

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Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.

Bake in preheated oven for 10 to 15 minutes, until golden brown.

In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.

In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.

Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.

Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.

Stir together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, brown mustard, garlic powder, cumin, and salt in a small microwave-safe bowl. Cover the bowl with a wet paper towel and microwave on high until thickened, 7 to 8 minutes, stirring halfway through and re-covering. Set the BBQ sauce aside. You can reuse the paper towel to cook the wings.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Place the chicken wings in a medium microwave-safe bowl. Cover the bowl with the same paper towel and microwave on high until the wings are almost cooked through, about 6 minutes.

Discard paper towel. Drain the wings in a colander set in the sink. Then pat the wings dry with paper towels, and return them into the bowl.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Add about 1/2 cup BBQ sauce to the wings and toss to evenly coat. Microwave on high, uncovered, until sauce glazes the wings, about 4 minutes, stirring halfway through.

We developed and tested the recipe in a 1,250-watt microwave. You may need to cook the wings for longer, in 1-minute intervals, depending on the power of your microwave. The best way to check to make sure the chicken is cooked through is to measure its temperature with an instant read thermometer—you’re looking for at least 165°F.

Serve with the remaining 1/4 cup BBQ sauce on the side for dipping.

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Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.

2. Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.

3. Meanwhile, mix the ranch seasoning. Combine all ingredients in a bowl.

4. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.

5. Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.

6. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment-lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with ranch seasoning. Bake for 10 to 15 minutes or until pretzels are golden brown.

7. Meanwhile, make the cheese. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the milk, then add both cheeses, stirring until the sauce is smooth. Stir in the buffalo sauce and season with seasoned salt.

8. Serve the pretzels along with the warm cheese.

Process the oil, shallots, cilantro, jalapeño, lemongrass, and ginger in a mini food processor until very finely chopped, about 30 seconds, stopping to scrape down sides as needed.

Don’t have a mini food processor? Very finely chop the shallots, cilantro, jalapeño, lemongrass, and ginger, and then stir in the oil. (You can do this directly in the pie plate—more on that below.)

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Spoon the mixture into a 9 1/2-inch microwave-safe glass pie plate. Microwave, uncovered, on high until it sizzles and is fragrant, 3 to 4 minutes.

Simply Recipes / Tara Omidvar

Stir in the coconut milk, curry paste, brown sugar, and 1/2 teaspoon salt until combined. Microwave, uncovered, on high until the coconut milk mixture is simmering and the flavors meld, 3 to 4 minutes.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Stir in the lime juice and place the salmon filets, evenly spaced apart, in coconut milk mixture. Sprinkle the remaining 1/4 teaspoon salt on the salmon. Cover tightly with plastic wrap and microwave on medium (50% power) until the salmon is cooked to your desired degree of doneness, about 6 minutes.

We developed and tested the recipe in a 1,000 and 1,250-watt microwave. You may need to cook the salmon for longer, in 1-minute intervals, depending on the power of your microwave and how you like your salmon cooked.

Garnish with cilantro and serve scooped over cooked rice.

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Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Whisk the dry ingredients together until well mixed.

Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.

Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.

Bake at 350 for about 12 minutes.

With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a tbs. of milk. If it’s too thin, add more sugar.

To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Prepare berry filling: Mix 3 cups berries, sugar, and cornstarch in a saucepan over medium-low heat, stirring frequently and crushing berries with the back of a spoon, until mixture is about half liquid, 5 to 7 minutes. Remove from the heat and set aside.

Prepare crust: Combine flour, oats, brown sugar, cinnamon, and salt in a bowl. Add butter and cut in with two knives or a pastry blender until mixture is crumbly. Pack 2/3 of the mixture into the bottom of the prepared pan. Set remaining crust mixture aside.

Prepare cream cheese filling: Blend cream cheese and sugar with an electric mixer until fluffy. Spread cream cheese mixture over the crust, then sprinkle remaining 3 cups uncooked berries over top. Top with the cooked berry-sugar mixture and crumble the remaining crust mixture over top.

Bake in the preheated oven until the top crust is lightly browned, about 45 minutes.

Heat sesame oil in a large skillet over medium-high heat. Add coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.

Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.

Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).

Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 spring rolls.

Gather all ingredients.

Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker.

Cover and cook on Low until roast is fork-tender, about 8 hours.

Remove chuck from slow cooker; shred with 2 forks.

Serve with gravy and enjoy.

Gather all ingredients.

Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.

Cook on Low for 8 hours.

Serve and enjoy!

Grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with parchment paper and butter the parchment. Coat the pan with semolina flour and tap out the excess.

SImply Recipes / Mark Beahm

Add the semolina, salt, and milk to a medium saucepan and whisk to combine. Set the pan over medium heat, and cook, stirring, until the mixture thickens into a porridge, 5 to 8  minutes. It should be similar to the consistency of cream of wheat.

SImply Recipes / Mark Beahm

Take the pan off the heat. Add the butter and sugar, and stir until combined and smooth.

Before adding the eggs, let the semolina cool slightly until warm but not scalding hot, 10 to 15 minutes.

SImply Recipes / Mark Beahm

Once the semolina has cooled a bit, add the eggs, one at a time, whisking to combine after each. Beat in the ricotta until fully combined and smooth. Stir in the lemon zest, vanilla extract, and cinnamon.

SImply Recipes / Mark Beahm

Pour the batter into the prepared pan. Bake until the outermost edge of the cake has turned golden brown and the cake has puffed and cracked a bit in places, about 50 minutes. The cake will jiggle slightly, but the center should be no more wobbly than the rest of the cake.

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SImply Recipes / Mark Beahm

SImply Recipes / Mark Beahm

Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.

Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.

Make mini cheesesteaks: Season steak with salt and black pepper.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.

Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.

Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.

Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.

Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a small sauce pan, combine 1 cup water with the honey and bourbon, if using. Add a pinch of salt and bring to a boil over high heat. Once boiling remove from the heat and set aside.

3. In a medium bowl, beat together the butter, eggs, and vanilla until creamy. Add the almond meal and a pinch of salt and mix until combined.

4. Cut the croissants in half lengthwise and using a pastry brush, brush each piece lightly with the honey Bourbon mixture. Spread the bottom half the the croissant with almond cream and the top with enough berries to almost cover the surface of the croissant. Add the top half and place on the prepared baking sheet. Repeat with the remaining croissants, reserving 1/4 cup cream for topping. Spread the remaining cream over top of the croissants and top with flaked almonds. Transfer to the oven and bake for 12-15 minutes or until the croissants are golden. Remove from the oven and let sit on the pan for 5 minutes. Dust generously with powered sugar. Eat!

Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.

Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.

Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.

Bake in the preheated oven until golden brown, about 20 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of water to a boil. Cook pasta 2 minutes less than package directions. Drain and rinse with cold water until cool.

Meanwhile, heat a large skillet over medium heat. Add Italian sausage, onion, bell pepper, and garlic; cook and stir until sausage is browned and fully cooked.

Add marinara sauce, Italian seasoning, and crushed red pepper, if using. Cook over medium heat for 10 minutes, stirring occasionally, to meld flavors.

Spread 2 cups sauce in the bottom of a 9x13-inch baking dish.

Combine cottage cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and parsley in a bowl.

Divide cheese mixture between pasta shells, stuffing with 1 scant tablespoon per shell.

Arrange shells evenly over sauce in the baking dish.

Spoon remaining sauce over shells and sprinkle with remaining mozzarella and Parmesan cheese.

Bake, uncovered, until cheese is melted and sauce is bubbly, 25 minutes. Tent loosely with foil if it starts to get overbrowned.

Garnish with additional parsley.

Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.

Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up the heat, and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Drain fried chicken on paper towels and keep warm in an oven until ready to serve.

Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.

Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.

Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.

1. In a bowl, combine the butter, miso, garlic, herbs, jalapeño, and black pepper

2. Spread the inside of each piece of bread with miso butter. Sandwich evenly with cheese. Then add the top piece of bread.

3. Heat 1-2 tablespoons olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. Drizzle with honey.

Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.

Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lay the bacon slices on the rack and bake for 12 minutes. The bacon will not be crispy, but it will continue cooking with the potatoes.

Allow the bacon to cool, then chop into small pieces. Set aside.

In a large mixing bowl, whisk together the mayonnaise, diced onions, garlic, salt, and pepper until thoroughly combined. Add the potatoes, 3/4 cup of the shredded cheese, and about 3/4 of the chopped bacon. Stir together with a spatula until the potatoes are fully coated in the mayonnaise mixture.

Pour the potato mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/4 cup shredded cheese over the top. Bake until the potatoes are soft and hot throughout, about 1 1/2 hours.

Sprinkle the green onions and the remaining chopped bacon on top, along with any other desired toppings, and serve.

Store cooled leftovers in an airtight container in the fridge for 3 to 4 days. Or, store in individual freezer bags in the freezer for up to 1 month. Reheat individual servings in the microwave in 30-second intervals until warmed through.

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Gather all ingredients.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.

Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes.

Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes.

Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving.

Serve with your favorite sides, enjoy!

Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).

Toss together all ingredients in a large bowl until evenly coated. Transfer to a large rimmed baking sheet, spreading into an even layer.

Bake in preheated oven until lightly toasted and cracker mixture is mostly dry, about 15 minutes, stirring once halfway through.

Enjoy!

Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.

Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.

Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.

Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes.

Place mochi in a serving dish and drizzle strawberry compote over it.

Gather all ingredients.

Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.

Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.

Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.

Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.

Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.

Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

Grease a cookie sheet; set aside. Combine sugar and corn syrup in a 2-quart microwave-safe bowl.

Microwave on high for 4 minutes, stirring halfway through cooking time. Stir in peanuts and microwave on high for 3 1/2 minutes more. Stir in butter and vanilla: microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy; immediately pour onto the prepared cookie sheet and spread thin. Cool completely. Break into pieces, and store in an airtight container.

Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Butter or line two 9-inch square baking pans with foil; set aside.

Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl; set aside.

Combine sugar, salt, butter, and evaporated milk in a 4 quart saucepan; stir over low heat until sugar has dissolved completely and no granules are visible. Bring to a boil, and cook for 6 minutes.

Pour hot fudge over ingredients in the mixing bowl, beat until all of the chocolate has melted. Pour into prepared pans. Let fudge cool before cutting, about 3 to 5 hours.

Grease an 8x8-inch square pan.

Place chocolate chips and sweetened condensed milk into a microwave-safe bowl. Cook on high for 2 to 3 minutes, stirring occasionally, until smooth.

Stir in vanilla, then fold in walnuts and marshmallows. Spread evenly into the prepared pan. Chill in the refrigerator until firm before slicing.

Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.

For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.

For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.

Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in a sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.

Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.

Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so).

Process the mixture in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate.

Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

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Layer potatoes, onion, cheese, salt and pepper into a microwave-safe casserole dish. Once finished layering, place 1 teaspoon of butter on the top of the uppermost layer. Cover and cook in the microwave oven on High for 10 minutes.

Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.

Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.

Combine yogurt, mustard, garlic powder, and cayenne pepper in a small bowl. Cover and refrigerate mustard dipping sauce until ready to use.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Place flour on a flat plate. Divide sausage into 12 equal portions. Shape into balls; flatten each into a paper thin patty. Dredge both sides of each patty in flour; shake off excess.

Wrap each sausage patty around a hard-boiled quail egg, making sure the egg is completely sealed inside. Dip each in the beaten egg, then coat in bread crumbs.

Coat the air fryer basket with cooking spray; place 6 eggs in the basket. Lightly coat tops with cooking spray; cook for 8 minutes. Flip and coat again; cook 6 minutes more. Repeat with remaining 6 eggs.

Slice each egg in half. Serve with mustard dipping sauce.

Heat the oil and butter in a large skillet over medium heat. Add the tortillas and fry, stirring frequently, until very browned and crispy (see picture).

Turn down the heat and let things cool down a little bit. Add the jalapeño and garlic. After a minute or two, add the eggs about 1/4 cup at a time, pushing the eggs around gently in the pan after each addition until all eggs have been added and all the eggs are almost all fully cooked but not quite. Season with salt.

Remove from heat (the eggs will finish cooking off the heat) and stir in the cheese and cilantro. Serve with all the usual suspects. Black beans, avocado, salsa, cheese, salt, pepper, or hot sauce.

Combine frozen berries, sherry, lemon juice, and lemon zest in a medium bowl; toss to blend. Set aside.

Beat heavy cream in a large bowl with an electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Refrigerate whipped cream until needed.

Cut pound cake into ⅓-inch-thick slices, discarding cake ends.

Place 1 layer cake slices in the bottom of a glass serving bowl; spoon ½ berry mixture with juice over cake slices. Cover with ½ whipped cream; sprinkle with ¼ cup coconut. Repeat layering with remaining cake slices, berries with juice, whipped cream, and coconut.

Refrigerate trifle before serving, at least 1 hour.

Combine mincemeat, apples, walnuts, brown sugar, rum, and lemon juice in a bowl. Cover bowl with plastic wrap; refrigerate 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lowest position.

Remove filling from the refrigerator; bring to room temperature. Meanwhile, place 1 crust in bottom of a 9-inch pie plate.

Stir mincemeat filling well; pour into the bottom crust. Top with remaining 1 pie crust; crimp edges. Cut vent slits in top crust (or cut top crust into strips and weave for a lattice top).

Bake in the preheated oven until golden brown, about 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Combine apples, raisins, apple cider, orange juice, and orange zest in a large saucepan over medium heat; simmer, stirring occasionally, until apples are very soft, about 20 minutes. Stir in sugar, soda crackers, cinnamon, and cloves until well combined.

Pour apple mixture into pie crust; top with second crust. Pinch and crimp edges to seal. Pierce top crust in several places with a fork. (Or refrigerate apple mixture until ready to use.)

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake until top is golden brown, about 30 minutes more. Cool before serving.

Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes. Remove steak to a cutting board; coarsely chop, then return to the pot.

Stir in apples, currants, raisins, cherry preserves, 1 1/3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.

Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 1 week before using.

Preheat the oven to 350 degrees F (175 degrees C).

Line a 9-inch pie dish with 1 pastry crust. Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.

Bake in the preheated oven until golden brown, about 45 minutes.

Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.

Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.

Use mincemeat pie filling as desired.

Gather all ingredients.

Mix apples, diced beef, raisins, sugar, beef broth, orange sections, sorghum, pickle juice, pineapple juice, cinnamon, nutmeg, cloves, and salt together in a large bowl until well combined.

Store filling in the refrigerator or freeze until ready to use.

Preheat the oven to 450 degrees F (230 degrees C).

Place apples, butter, and lemon juice into a saucepan over medium heat and cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, vanilla, cinnamon, and nutmeg. Mix in mincemeat and walnuts until thoroughly combined and set the pie filling aside.

Fit pie crust into a 9-inch pie dish; pour filling into crust. With a brush dipped in water, moisten the edge of the bottom crust. Top pie with the second crust and crimp the two crusts together with a fork to seal. Cut 4 slits into top crust for steam vents. Whisk egg yolk with water in a small bowl and brush the yolk mixture over top crust.

Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove pie from the oven and cover the crust edges with strips of aluminum foil to prevent overbaking. Return pie to the oven and bake until crust is golden brown and filling is bubbling, 30 to 35 more minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Unroll pie crusts. Line an ungreased 9-inch pie plate with one pastry. Fill with mincemeat filling. Cover with the second pasty and press the edges to seal. Cut slits in the top pasty to vent steam.

Bake in the preheated oven until pastry is golden brown, 25 to 30 minutes.

Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves in a large saucepan over medium-low heat; cook and stir until bubbling and slightly reduced in volume, about 25 minutes. Cool filling slightly, about 15 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust in a 9-inch pie plate.

Pour filling into pie crust; top with remaining pie crust. Crimp crust edges together to seal.

Bake in the preheated oven for 15 minutes. Decrease the oven temperature to 375 degrees F (190 degrees C); continue baking until golden brown, 20 to 25 minutes more.

Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.

Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.

Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.

Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

In a large bowl, cream 1 1/3 cups sugar with salt and 1/2 cup butter or margarine. Blend mint extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.

Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze, if desired.

Frost cake. Pipe a frosting scallop at the top edge of cake to keep glaze from dripping down the sides of cake. Pour glaze over the top of cake. Chill until glaze has set.

Dissolve cornstarch in brandy in a small bowl and set aside.

Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Drain, then remove and discard skins.

Mash sweet potatoes in a bowl until no lumps remain; transfer 1 cup to a large bowl, and reserve the rest for another use.

Add sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves to sweet potatoes in the large bowl. Mix until well combined, then divide batter evenly between pie crusts.

Bake in the preheated oven until firm, about 45 minutes.

Place potatoes, onion, and butter in a large microwave-safe dish.

Mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.

Pour milk over the potatoes.

Cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.

Allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

Whisk flour, sugar, baking powder, and salt together in a large bowl.

Transfer 1/2 cup flour mixture to a small bowl; stir in water until smooth.

Cut shortening into remaining flour mixture until it resembles coarse meal. Blend in wet flour mixture.

Divide dough into two pieces. Form each piece into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes or up to 3 days before using.

Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.

You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

Place the minced shallots and any liquid released from them in a non-reactive bowl. Add the white vinegar, rice vinegar, sugar, and salt. Stir with a fork.

Add the freshly crushed white pepper. Stir with a fork.

Cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours. For best results, store for at least 2 days before using.

The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.

The mignonette will last up to a month in the refrigerator.

To serve, shuck the oysters. (Here is an excellent video by Serious Eats on How to Shuck an Oyster.) Make sure that the oyster is loose in the shell before serving.

Usually, the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages"). People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

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