Directions

1. Mix together with fork until moist Pat into 9x12 greased pan
2. Topping:
3. Mix with electric mixer, pour over cake mixture Bake at 350 45/50 minutes

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking
2. cup in each of 24 regular - size muffin cups.
3. Makes 24 cupcakes
4. Make cake batter as directed on box for cupcakes, using water, oil and eggs.
5. Divide batter evenly among 6 medium bowls. Add a different food color to each
6. bowl to make red, orange, yellow, green, blue and purple. Place 1 level teaspoon of
7. each color batter into each muffin cup, layering colors in order of rainbow - red,
8. orange, yellow, green, blue and purple. Do not stir! Each cup will be about half
9. full.
10. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean.
11. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool
12. completely, about 30 minutes.
13. Meanwhile, divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow
14. and 1 blue with food colors. Refrigerate about 30 minutes.
15. In large (16 - inch) disposable decorating bag fitted with #6 star tip, place
16. spoonfuls of each color of frosting side by side, alternating colors and working up
17. from tip of bag. Do not mix colors together.
18. Starting at 12 o'clock on outer edge of each cupcake and using constant pressure
19. on bag, pipe frosting clockwise for 3 rotations, working toward center and ending
20. in small peak. Store loosely covered.
21. NOTE: If you only have 1 pan and a recipe calls for more cupcakes than your pan
22. will make, cover and refrigerate the rest of your batter while baking the first
23. batch. Cool the pan about 15 minutes, then bake the rest of your batter, adding
24. to 2 minutes to the bake time.
25. Makes 24 cupcakes

Directions

1. In a large skillet over medium - high heat, cook sausage until crumbled and no
2. longer pink. Drain. Add Rotel and cream cheese to skillet. Stir until cheese melts.
3. Serve warm with tortilla chips.

Directions

1. In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken
2. broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder,
3. salt, parsley, basil, and pepper). Cover and bring to a boil.
4. Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine
5. and cover.
6. In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly
7. and shake vigorously to combine well. You will create a smooth flour mixture for
8. thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring
9. constantly. Add frozen vegetables and cover.
10. Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork.
11. Remove cover from the soup pot and stir well.
12. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to
13. make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to
14. coat the back of a spoon, about 10 minutes.

Directions

1. In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
2. Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
3. In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
4. Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
5. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
6. Nutrition
7. Serving: 1 | Calories: 358cal | Carbohydrates: 43g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 1158mg | Sugar: 7g | Fiber: 1g | Calcium: 265mg | Iron: 3mg

Directions

1. Preheat oven to 350. Layer in this order rice, corn, onion, bell pepper, beef, salt, pepper,
2. bacon, tomato sauce and water. Cover with tight fitting cover and cook 30 minutes.
3. Remove cover and cook another 30 minutes.

Directions

1. Layer in order in oblong baking dish; refried beans, layer of avocados, mix with
2. sour cream, lemon juice, garlic powder and salt. Mix picante sauce with cream
3. cheese, spread as next layer.
4. Shredded lettuce for next layer. Then chopped tomatoes for next layer. Green
5. onions last layer.
6. Grated cheese with black olives. Refrigerate 3 hours, covered in film or foil. Serve
7. with Wheat Thins or tortilla chips.

Directions

1. In a skillet over medium heat, sauté the andouille, bell pepper, green onion and basil
2. until the sausage is lightly browned. Pour off any excess fat.
3. Add the chopped chicken and the stock and bring to a boil. Stir lightly to combine.
4. Reduce the liquid over medium - high heat by about one - third.
5. Remove the pan from the heat and stir in the bread crumbs to make a thick stuffing. Cool
6. the stuffing in the refrigerator until cool (but not cold) to the touch.
7. Cut the bacon slices in half. Fry the bacon until it begins to curl, but not turn crisp.
8. Drain and blot with a paper towel.
9. Stuff each of the quails and set on a roasting pan, breast side down. Drape a half - slice of
10. bacon over each quail, like a saddle. Roast for 10 - 12 minutes on the top rack of a
11. preheated 400 degree oven, until golden brown. (If you have a convection oven, use it.)
12. Slice the eggplant into eight rounds about 1/2 inch thick. Combine egg and milk in a
13. bowl and dip eggplant into it. Combine the flour and Creole seasoning and dredge the
14. eggplant.
15. Heat olive oil in a skillet over high heat and sauté the eggplant until golden brown. Drain
16. eggplant and keep warm.
17. Place an eggplant round on each plate, and top with a quail. Garnish with sliced green
18. onions.

Directions

1. Break the frozen acai up a little by slapping the sealed packets on the countertop or
2. hitting them with a meat mallet. Blend the berries with 1/2 the banana, 1/4 cup of the
3. blueberries and the honey in the blender, stopping to stir and break up the mixture as
4. needed, until it's the consistency of a thick smoothie; transfer to a cereal bowl.
5. Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup
6. blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top
7. of the acai. Then take a photo!

Directions

1. Peel and finely chop 1 apple. Transfer to a small pot. Add sugar, cornstarch,
2. and cinnamon and toss to coat. Add water and lemon juice, then bring to
3. a simmer over medium heat. Cook, stirring frequently, until apples are tender and
4. liquid thickens, about 10 minutes.
5. Meanwhile, slice off top 1/2" of remaining 2 apples. Hollow out apples with a
6. melon baller or teaspoon. Arrange apples on a work surface and fill with cooked
7. apple mixture.
8. On a lightly floured surface, roll out dough to 1/8" thick. Cut out 2 (4") circles.
9. Slice each circle into scant 1/4" - thick strips. Arrange strips in a lattice pattern
10. over each apple, pressing outer edges into apple and trimming any excess.
11. Brush dough with egg; sprinkle with sugar and cinnamon. Place apples in an
12. air - fryer basket. Cook at 350° until tender, filling is bubbling, and crust is golden,
13. about 14 minutes. Let cool slightly before drizzling with caramel sauce, if using.

Directions

1. In a medium bowl, whisk all - purpose flour, whole wheat flour, baking powder, baking
2. soda, and salt.
3. In a large bowl, mash bananas witha fork. Add egg, brown sugar, oil, sour cream, and
4. vanilla and whisk to combine.
5. Add dry ingredients to wet ingredients and stir until just combined. Fold in
6. blueberries.
7. Scoop batter with a 2.5 - oz. scoop or 1/3 - cup measuring cup into 14 silicone muffin
8. liners. Top with 1 banana chip.
9. Working in batches, in an air - fryer basket, arrange filled muffin liners, spacing about
10. /2" apart. Cook at 350° for 7 minutes. Tent tops with foil to prevent overbrowning, then
11. continue to cook until puffed and a tester inserted into center comes out clean, 5 to 7
12. minutes more.
13. Transfer muffins to a wire rack and let cool.

Directions

1. In a medium bowl, toss raspberries, blueberries, blackberries, sugar, flaxseeds,
2. vanilla, and salt until coated.
3. Divide berry mixture between 2 (6") aluminum pie plates.

Directions

1. Slice off onion stem and set onion on flat side. Cut an inch from the root down,
2. into 12 to 16 sections, being careful not to cut all the way through. Flip over and
3. gently pull out sections of onion to separate petals.
4. In a shallow bowl, whisk together eggs and 1 tablespoon water. In another
5. shallow bowl, whisk together breadcrumbs and spices. Dip onion into egg wash,
6. then dredge in breadcrumb mixture, using a spoon to fully coat. Drizzle onion
7. with oil.
8. Place in basket of air fryer and cook at 375° until onion is tender all the way
9. through, 20 to 25 minutes. Drizzle with more oil as desired.
10. Meanwhile make sauce: In a medium bowl, whisk together mayonnaise,
11. ketchup, horseradish, paprika, garlic powder, and dried oregano. Season with
12. salt.
13. Serve onion with sauce, for dipping.

Directions

1. Grease a 6" nonstick round cake pan with cooking spray. In a medium bowl, whisk
2. eggs, milk, and salt to combine. Stir in beans and pico de gallo.
3. Pour egg mixture into prepared pan; place pan in an air - fryer basket. Cook at 300°,
4. stirring and scraping bottom and sides every 2 minutes, until scrambled and just cooked
5. through, 8 to 10 minutes. Remove from air fryer and stir in cheese.
6. On a lightly floured surface, divide dough into 4 pieces. Roll each piece into a thin 5"
7. circle. Divide egg mixture among rounds (about a heaping 1/4 c. each). Bring edges of
8. dough together; pinch to seal. Spray with cooking spray.
9. Spray air - fryer basket with cooking spray. Arrange filled dough in a single layer in
10. basket, spacing about 1/2" apart. Cook at 350° until golden and crispy, about 10
11. minutes. Serve warm with hot sauce alongside.

Directions

1. Grease a 6" round cake pan with cooking spray. In a medium bowl, whisk to
2. combine sugar, cocoa powder, flour, baking powder, and salt.
3. In a small bowl, whisk melted butter and egg until combined. Add wet
4. ingredients to dry ingredients and stir until combined.
5. Transfer brownie batter to prepared cake pan and smooth top. Cook in air fryer
6. at 350° for 16 - 18 minutes. Let cool 10 minutes before slicing.

Directions

1. In a large bowl combine beef, garlic, and soy sauce. Shape into 4 patties and flatten
2. into a 4” circle. Season both sides with salt and pepper.
3. Place 2 patties in air fryer and cook at 375° for 4 minutes per side, for medium.
4. Remove and immediately top with a slice of cheese. Repeat with remaining 2 patties.
5. Spread hamburger buns with mayo, then top with lettuce, patties, tomatoes, and
6. onions.

Directions

1. Place eggs and flour in two separate shallow bowls. In a third shallow bowl, combine
2. panko, Parmesan, lemon zest, oregano, and cayenne. Season with salt and pepper.
3. Working one at a time, dip chicken into flour, then eggs, and then panko mixture,
4. pressing to coat.
5. Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for
6. another 5 minutes, until coating is golden and chicken is cooked through.

Directions

1. Carefully butterfly chicken by cutting in half widthwise all the way through to create 4
2. thin pieces of chicken; season both sides with salt and black pepper.
3. Place flour in a shallow bowl; season with a large pinch of salt and a few grinds of
4. black pepper. In another shallow bowl, beat eggs to blend. In a third shallow bowl,
5. combine panko, Parmesan, oregano, red pepper flakes, and garlic powder.
6. Working one at a time, coat chicken in flour, shaking off any excess. Dip into eggs,
7. letting excess drip off, then finally dip into panko mixture, gently pressing to adhere and
8. ensuring both sides of chicken are well coated.
9. Working in batches if necessary, in an air - fryer basket, arrange chicken in a single
10. layer. Cook at 400°, turning once, for 5 minutes per side. Top chicken with marinara and
11. mozzarella. Continue to cook at 400° until cheese is melted and golden, about 3 minutes
12. more.
13. Divide chicken among plates. Garnish with parsley.

Directions

1. Season chicken on both sides with salt and black pepper. Place panko and flour in
2. separate shallow bowls. In a third bowl, whisk eggs and buttermilk. Working one at a
3. time, dip chicken into flour, then egg mixture, and finally into panko, pressing to adhere.
4. Working in batches, in an air - fryer basket, arrange chicken, being careful not to
5. overcrowd. Spray tops of chicken with cooking spray. Cook at 400° for 5 minutes. Flip
6. chicken, spray tops with cooking spray, and continue to cook until golden brown, about 5
7. minutes more.
8. In a small bowl, whisk mayonnaise, mustard, honey, and hot sauce, if using; season
9. with salt and black pepper.
10. Arrange chicken on a platter. Serve with honey mustard alongside.

Directions

1. Season wings all over with salt and pepper, and coat the inside of air fryer with
2. nonstick cooking spray.
3. Set air fryer to 380° and cook wings 12 minutes. Remove air fryer tray, flip
4. wings, and cook 12 minutes more. Increase heat to 400° and cook 5 minutes
5. more.
6. Meanwhile, in a large bowl, whisk to combine hot sauce, butter, Worcestershire
7. sauce, and garlic powder. Add cooked wings and toss gently to coat. Serve hot
8. with blue cheese dressing for dipping.

Directions

1. In a medium bowl, using your hands, mix ground chicken, panko, cilantro, egg, garlic,
2. chipotle chiles and sauce, oregano, salt, and pepper until combined. Roll into 1" balls.
3. Lightly coat an air - fryer basket with cooking spray. Working in batches, arrange
4. meatballs in basket, spacing about 1/2" apart. Cook at 370°, turning a few times, until
5. outsides of meatballs are golden brown and centers are cooked through, about 6
6. minutes.
7. Arrange meatballs on a platter. Spoon salsa verde over top or serve alongside for
8. dipping.

Directions

1. Pat cornish hen dry with paper towels; season all over with salt and pepper.
2. In a medium bowl, combine garlic, cilantro, oil, lime juice, soy sauce, and cumin. Add
3. cornish hen and toss to coat. Let marinate at least 15 minutes at room temperature, or
4. cover bowl and refrigerate up to 1 hour.
5. Remove cornish hen from marinade. In an air - fryer basket, arrange cornish hen breast
6. side down. Pour any marinade remaining in bowl over topof cornish hen. Cook at 350°,
7. flipping halfway through, until skin is golden and crisp and cornish hen is just cooked
8. through, 25 to 30 minutes.
9. Transfer cornish hen to a platter. Pour any juices from bottom of air - fryer basket over
10. top. Top with more cilantro. Serve with lime wedges alongside.

Directions

1. Make rolls: Line bottom of air fryer with parchment paper and brush with butter. In a
2. medium bowl, combine butter, brown sugar, cinnamon, and a large pinch of salt until
3. smooth and fluffy.
4. On a lightly floured surface, roll out crescent rolls in one piece. Pinch seams together
5. and fold in half. Roll into a 9" - x - 7" rectangle. Spread butter mixture over dough, leaving
6. /4 - inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise
7. into 6 pieces.
8. Arrange pieces in prepared air fryer, cut - side up, spaced evenly.
9. Set air fryer to 350°, and cook until golden and cooked through, about 10 minutes.
10. Make the glaze: In a medium bowl, Whisk cream cheese, powdered sugar, and milk
11. together. Add more milk by the teaspoonful, if necessary, to thin glaze.
12. Spread glaze over warm cinnamon rolls and serve.

Directions

1. In a shallow bowl, season flour with salt and black pepper. In another shallow bowl,
2. combine panko and coconut. In a third shallow bowl, beat eggs to blend.
3. Working one at a time, dip shrimp into seasoned flour, shaking off any excess. Dip into
4. eggs, then into panko mixture, gently pressing to adhere.
5. Working in batches if necessary, in an air - fryer basket, arrange shrimp in a single
6. layer. Cook at 400° until shrimp is golden brown and cooked through, 10 to 12 minutes.
7. In a small bowl, combine mayonnaise, sriracha, and chili sauce.
8. Arrange shrimp on a platter. Serve with dipping sauce alongside.

Directions

1. Pat chicken dry with paper towels; season all over with 3/4 teaspoon salt and 1/4
2. teaspoon black pepper.
3. In a shallow bowl, whisk eggs, mustard, pickle juice, paprika, garlic powder, and
4. cayenne until combined. Place bread crumbs and flour in separate shallow bowls.
5. Dip one chicken cutlet into flour, shaking off any excess. Dip chicken into egg mixture,
6. letting any excess drip off. Coat chicken in bread crumbs, gently pressing to adhere.
7. Transfer breaded cutlet to a plate.
8. Generously coat an air - fryer basket with cooking spray. Working in batches, arrange 2
9. cutlets in a single layer in basket. Generously spray chicken with cooking spray until
10. evenly coated. Cook at 400º, flipping halfway through and generously spraying second
11. side with cooking spray, until breading is golden brown and chicken is just cooked
12. through, 8 to 10 minutes. Transfer to a wire rack and let cool 5 minutes.
13. Arrange chicken on bottom bun. Layer lettuce, tomato, and pickles over chicken.
14. Spread top bun with mustard and close sandwich.

Directions

1. In a large bowl, toss potatoes with oil, garlic powder, Italian seasoning, and Cajun
2. seasoning, if using. Season with salt and pepper.
3. Place potatoes in basket of air fryer and cook at 400° for 10 minutes. Shake basket
4. and stir potatoes and cook until potatoes are golden and tender, 8 to 10 minutes more.
5. Squeeze lemon juice over cooked potatoes and garnish with parsley before serving.

Directions

1. Grease a large bowl with cooking spray. In a small, microwave - safe bowl or glass
2. measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of
3. sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8
4. minutes.
5. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together
6. remaining ¼ cup sugar, butter, egg, and vanilla. Pour in yeast mixture, mix to combine,
7. then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
8. Transfer to a lightly floured surface and knead until elastic and only slightly tacky,
9. adding more flour a teaspoon at a time if needed, about 5 minutes. Form into a ball then
10. place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm
11. spot until doubled in size, about 1 hour.
12. Line a large baking sheet with parchment paper and lightly grease with cooking spray.
13. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½"
14. thick rectangle.
15. Using a doughnut cutter or 3" and 1" biscuit cutters, punch out your doughnuts.
16. Knead any scraps together and punch out more doughnuts or holes. Place doughnuts
17. and holes onto baking sheets, cover with dish towel, and let rise again, 40 minutes to 1
18. hour more.
19. Grease basket of air fryer with cooking spray and add 2 doughnuts and 2
20. doughnut holes at a time, making sure doughnuts don’t touch. Cook at 375° for 6
21. minutes, until deeply golden. Place on cooling rack and repeat with remaining dough.
22. Dip doughnuts in glaze (see below) or follow instructions for cinnamon sugar. Return
23. to cooling rack and let set for 5 minutes before serving.

Directions

1. In a large pot, bring 4 quarts salted water to a boil. Add cabbage, carrots, and celery
2. and cook until slightly softened, about 2 minutes. Transfer to an ice bath.
3. Once cool enough to handle, drain and squeeze veggies with a kitchen towel until
4. water is removed; set aside.
5. In a small bowl, combine soy sauce, hoisin, oyster sauce, and sesame oil.
6. In a large skillet over medium - high heat, heat vegetable oil until shimmering. Cook
7. garlic and ginger, stirring, until fragrant, about 30 seconds. Add pork and cook, breaking
8. up with a spoon, until browned and starting to crisp, 4 to 5 minutes.
9. Drain fat from skillet until about 1 tablespoon remains. Add soy sauce mixture and
10. toss pork to coat. Cook over medium - high heat, stirring, 1 minute. Add veggies and cook,
11. stirring, until combined and warmed through, 2 to 3 minutes more; season with salt and
12. black pepper. Let cool slightly.
13. On a clean work surface, arrange an egg roll wrapper in a diamond shape. Spoon 2
14. heaping tablespoons filling onto bottom third of wrapper. Fold up bottom half and tightly
15. fold in sides. Gently roll and seal edges with a couple drops of water, pressing to adhere.
16. Working in batches, generously brush egg rolls with vegetable oil. In an air - fryer
17. basket, arrange egg rolls in a single layer. Cook at 400°, flipping halfway through, until
18. golden brown and crispy, about 10 minutes.
19. Serve egg rolls with mustard and duck sauce alongside.

Directions

1. In a medium bowl, toss bread, garlic, and 2 tsp. oil; season with salt. In an air - fryer
2. basket, arrange bread in a single layer. Cook at 370°, tossing a few times, until golden
3. and crisp, about 3 minutes. Transfer to a plate. Wipe basket clean.
4. Season eggplant with 1/2 teaspoon salt and a few grinds of pepper. Brush cut sides
5. with remaining 1 tbsp. oil.
6. Working in batches, in air - fryer basket, arrange eggplant in a single layer, spacing
7. about 1/4" apart. Cook at 400°, flipping halfway through, until very tender and golden,
8. about 12 minutes. Spoon some marinara on top of slices; top with some mozzarella.
9. Return to air fryer and continue to cook until cheese is melted and bubbly, 1 to 2
10. minutes more.
11. Divide eggplant among plates. Top with basil and bread crumbs.

Directions

1. Pat fish dry and season on both sides with salt and pepper.
2. Place flour, egg, and panko in three shallow bowls. Add Old Bay to panko and toss to
3. combine. Working one at a time, coat fish in flour, then in egg, and finally in panko,
4. pressing to coat.
5. Working in batches, place fish in basket of air fryer and cook at 400° for 10 to 12
6. minutes, gently flipping halfway through, or until fish is golden and flakes easily with a
7. fork.
8. Serve with lemon wedges and tartar sauce.

Directions

1. Beat eggs, cream, milk, sugar, cinnamon, vanilla, and a pinch of salt in a large shallow
2. baking dish. Add bread, turn to coat a few times.
3. Arrange french toast in basket of air fryer, working in batches as necessary to not
4. overcrowd basket. Set air fryer to 375° and cook until golden, about 8 minutes, tossing
5. halfway through.
6. Serve toast warm, drizzled with maple syrup.

Directions

1. Trim chicken of any excess fat and transfer to a large bowl. In a medium bowl,
2. combine buttermilk, hot sauce, and 2 teaspoons salt. Pour buttermilk mixture over
3. chicken, making sure all pieces are coated. Cover bowl and refrigerate at least 1 hour or
4. up to overnight.
5. In a shallow bowl or pie dish, combine flour, garlic powder, onion powder, oregano,
6. black pepper, cayenne, and remaining 1 teaspoon salt. Working one at a time, remove
7. chicken from buttermilk mixture, shaking off any excess. Place in flour mixture, turning
8. to coat.
9. Working in batches if necessary, in an air - fryer basket, arrange chicken (do not
10. overcrowd). Cook at 400°, turning halfway through, until chicken is golden brown and an
11. instant - read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.

Directions

1. In a medium bowl, whisk egg until well beaten. Add peanut butter, brown
2. sugar, vanilla, baking soda, and salt. Stir until combined and mixture thickens a
3. bit, about 15 seconds. Fold in chips.
4. Roll dough into 1" balls (about 1 level tablespoon each). Flatten each ball to a
5. disk about 1 1/2" wide. Transfer to a plate.
6. Line an air - fryer basket with foil, leaving a 1" to 2" overhang on 2 opposite
7. sides. Working in batches, arrange cookies in basket, spacing about 1/2" apart.
8. Cook at 350° until deeply browned, 5 to 7 minutes. Carefully, as foil will be hot,
9. remove foil with cookies from air - fryer basket. Transfer to a wire rack and let cool
10. on foil until cookies firm up, about 5 minutes. Using a thin spatula, transfer
11. cookies to wire rack and let cool completely.

Directions

1. Spread 1 teaspoon of mayo on one side of each piece of bread, edge to edge. Build a
2. sandwich by placing cheese in between the two pieces of bread, mayo side out.
3. Place a piece of parchment that is slightly larger than the sandwich in the air fryer
4. basket. Place the sandwich on the parchment.
5. Set the air fryer to 370°, and cook for 8 minutes, flipping once, or until the cheese is
6. melted and the bread is golden and toasted. Slice and serve.

Directions

1. In a large bowl, combine ground beef, bread crumbs, Parmesan, parsley, egg, garlic,
2. and oregano. Season with salt and pepper.
3. Scoop about 2 tablespoons of meat and flatten into a patty in your hand. Place a cube
4. of mozzarella in the center and pinch meat up around cheese and roll into a ball. Repeat
5. with remaining meat to make 16 total meatballs.
6. Working in batches as needed, place meatballs in basket of air fryer and cook at 370°
7. for 12 minutes.
8. Serve with warmed marinara.

Directions

1. In a medium bowl, whisk flour, baking powder, and salt. In another medium bowl,
2. whisk egg, milk, butter, syrup, and vanilla. Fold dry ingredients into egg mixture until
3. just combined.
4. In another medium bowl, whisk milk, egg, butter, maple syrup, and vanilla. Fold dry
5. ingredients into wet ingredients until just combined.
6. Grease a 6" pie dish with cooking spray, then add one - quarter (about 1/4 cup) of
7. batter. Place dish in an air - fryer basket. Cook at 400° until pancake is puffed and lightly
8. golden, about 3 minutes. Repeat with remaining batter.
9. Top pancakes with yogurt, more syrup, and sliced fruit.

Directions

1. In a medium bowl, pat chicken dry with paper towels; season with salt and black
2. pepper. In a shallow bowl, beat eggs to blend. In another shallow bowl, whisk flour and
3. /2 cup cornstarch. Coat chicken in egg, then toss to coat in flour mixture, shaking off
4. any excess.
5. Coat an air - fryer basket with cooking spray. Working in batches, arrange chicken in a
6. single layer in basket; spray chicken with cooking spray. Cook at 400°, tossing halfway
7. through and spraying with cooking spray, until golden brown and cooked through, about
8. minutes. Transfer chicken to a clean large bowl.
9. In a measuring cup, whisk orange juice, brown sugar, soy sauce, vinegar, and
10. remaining 1 tbsp. cornstarch.
11. Coat a small pot with cooking spray and heat over medium heat. Cook garlic, ginger,
12. and red pepper flakes, stirring, until fragrant, about 2 minutes. Add orange juice mixture
13. and bring to a boil. Cook, stirring occasionally, until thickened and slightly reduced,
14. about 10 minutes (you should have about 1 1/4 cups sauce). Add oil and stir to combine.
15. Pour orange sauce over chicken and toss to coat. Garnish with scallions and sesame
16. seeds.

Directions

1. Place cabbage in a strainer, season with a good pinch of salt, and toss to combine. Let
2. drain over a bowl about 10 minutes.
3. Meanwhile, chop bacon as fine as you can: Run your knife over bacon until it almost
4. resembles ground meat, about 2 minutes.
5. In a large bowl, combine bacon and chicken. Knead with your hands until mixture
6. turns into a smooth paste, 1 to 2 minutes.
7. Squeeze cabbage of any excess moisture. Add to chicken mixture, along with scallions,
8. ginger, garlic, fish sauce, soy sauce, cornstarch, white pepper, sesame oil, granulated
9. sugar, and a pinch of salt. Mix with your hands until thoroughly combined, then
10. refrigerate until chilled, about 10 minutes.
11. Place about 2 teaspoons filling in center of a dumpling wrapper. Dip your finger in a bit
12. of water, then run your finger around outside of wrapper. Close dumpling and press 2
13. sides together into a half moon. Pleat edges to seal, then arrange on a parchment - lined
14. baking sheet. Repeat with remaining wrappers and filling. Cover with a slightly moist
15. kitchen towel until ready to cook.
16. Preheat an air fryer to 370°. Working in batches, brush dumplings with vegetable oil.
17. Cook, turning halfway through, until exterior of dumpling is crispy and an instant - read
18. thermometer inserted into center registers 170º, 10 to 12 minutes.
19. Transfer dumplings to a platter. Garnish with scallions. Serve with desired dipping
20. sauce alongside.
21. Make Ahead: Dumplings can be made 2 months ahead. Cover with plastic and freeze,
22. then transfer to a resealable bag and keep frozen. Place frozen dumplings directly into air
23. fryer. Cook 5 minutes, then brush with oil and return to air fryer. Continue to cook,
24. flipping halfway through, 10 to 12 more minutes.

Directions

1. In a shallow bowl, combine bread crumbs and Old Bay until well combined. Drizzle in
2. melted butter, gently tossing the panko with a fork to evenly incorporate the butter.
3. Pat the scallops dry and season all over with 1 teaspoon of salt. Place the flour, egg,
4. and breadcrumbs in shallow bowls to create a dredge station. Coat a scallop in flour and
5. tap off any excess. Then coat in the egg, then finally in the panko mixture. (Work with
6. one dry hand and one wet hand to avoid extra mess.) Press the panko mixture into the
7. scallop to ensure it adheres, and place it onto a paper towel - lined plate. Repeat with the
8. remaining scallops. Place scallops in the refrigerator for 20 minutes, uncovered.
9. Meanwhile, make the remoulade: In a small bowl, combine all of the remoulade
10. ingredients and whisk until smooth. Cover with plastic wrap and refrigerate.
11. Brush the surface of the air fryer basket with neutral oil and set the air fryer to 390°.
12. Remove scallops from the refrigerator and check the breading for any wet spots. If there
13. are wet spots, pat them gently with a bit of the panko mixture. Arrange half of the
14. scallops in the air fryer basket so that none are touching, and cook for 3 minutes. Using
15. tongs or a flexible spatula, gently flip each scallop and cook for an additional 3 minutes.
16. The panko breading should be golden brown and feel crisp to the touch. Repeat with the
17. remaining half. Serve immediately with remoulade and a lemon wedge.

Directions

1. In a medium bowl, mix cream cheese, goat cheese, garlic, lemon zest, 1/4
2. teaspoon salt, and a few grinds of pepper.
3. Lightly coat an air - fryer basket with cooking spray. Place spinach in basket. Cook at
4. °, tossing halfway through, until spinach is wilted, about 4 minutes (some leaves may
5. start to dry out; that’s okay). Add spinach and artichokes to cheese mixture and stir to
6. combine.
7. Using a sharp knife, make a pocket in each chicken breast, being careful not to cut all
8. the way through. Stuff pockets with spinach mixture. Season outside of chicken with
9. chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange chicken in air - fryer
10. basket. Cook at 350°, turning halfway through, until an instant - read thermometer
11. inserted into thickest part registers 165°, 16 to 20 minutes.

Directions

1. In a large bowl, toss sweet potatoes, oil, chili powder, and garlic powder until combined
2. and evenly coated; season with salt and pepper, then toss again.
3. Working in batches, in an air - fryer basket, arrange sweet potatoes in a single layer.
4. Cook at 375° for 6 minutes, flip fries, then continue to cook until browned and crispy, 5
5. to 8 minutes more.

Directions

1. Pat turkey dry with paper towels; season all over with 1 teaspoon salt.
2. In a medium bowl, combine yogurt, garlic, paprika, turmeric, ginger, cumin, and
3. remaining 1/2 teaspoon salt. Spread yogurt mixture all over turkey. Let stand at room
4. temperature for 30 minutes.
5. Lightly coat an air - fryer basket with cooking spray. Place turkey in basket. Cook at
6. °, flipping every 10 minutes, until turkey is golden brown and an instant - read
7. thermometer inserted into thickest part of breast registers 165°, 35 to 40 minutes. Let
8. turkey rest about 10 minutes before slicing.

Directions

1. In a medium nonstick skillet over medium - high heat, heat oil. Cook onion, stirring,
2. until soft and golden, about 4 minutes. Add garlic and rosemary; cook, stirring, until
3. fragrant, about 1 minute.
4. Scrape onion mixture into a medium bowl and let cool slightly. Add ground turkey,
5. bread crumbs, parsley, egg, Worcestershire, mustard, salt, and pepper and mix with your
6. hands to combine. Divide turkey mixture in half. Form into 2 (5" - by - 2 1/2") loaves.
7. Lightly coat an air - fryer basket with cooking spray. Place turkey loaves in basket. Cook
8. at 350°, flipping halfway through, until an instant - read thermometer inserted into center
9. registers 165°, about 30 minutes.
10. In a small bowl, combine ketchup and brown sugar. Flip meatloaves and spoon glaze
11. over top. Continue to cook at 350° until glaze is set, about 2 minutes more.

Directions

1. Heat the cream and butter in a pot; do not let it boil. Slowly add your Parmesan cheese
2. with a whisk. The cheese should blend in with the cream sauce for about 2 - 3 minutes.

Directions

1. Slice the alligator meat across the grain into slices about 1/4 inch thick. Pound them
2. lightly between two sheets of wax paper or inside a large food - storage bag. Cut the slices
3. into pieces about an inch and a half square.
4. Stir the salt, black pepper and cayenne into the flour. Dust the alligator cutlets very
5. lightly with the flour mixture. Spread the pieces out on a plate and put it into the
6. refrigerator.
7. Heat the vegetable oil in a saucepan and add the remaining flour mixture. Make a
8. medium - dark roux, stirring constantly with a whisk or wooden spoon until the right color
9. is reached.
10. Remove the pan from the heat and stir in the onions, bell pepper, and celery. Keep
11. stirring until the vegetables are soft. Then stir in the tomatoes and juice. Return the pan
12. to a burner on the lowest heat.
13. Heat 2 Tbs. butter in a heavy skillet over medium - high heat. In batches, brown the
14. alligator slices lightly, turning only once. Each side needs less than two minutes to cook
15. thoroughly. Add more butter to the pan if needed for the succeeding batches.
16. When all the alligator is cooked, lower the heat a little and add the wine and lemon juice.
17. Bring to a boil while whisking. After it bubbles for about a minute, add the contents of
18. the saucepan to the skillet. Add the alligator slices to the skillet, and lower the heat to the
19. lowest setting and allow to simmer. Adjust seasonings to taste.
20. While that's happening, heat the vegetable oil for frying to about 35o degrees in a
21. medium saucepan. Mix the cornstarch, salt and pepper with 2 Tbs. water in a bowl. Dip
22. the mirliton slices into the cornstarch mixture to coat lightly. Fry in the hot oil until
23. browning just begins -- about a minute. Drain the slices of excess oil in a sieve.
24. Place four to six slices in a star pattern on six dinner plates. Spoon the alligator sauce
25. piquant over the center, with the mirliton slices sticking out. Sprinkle with snipped green
26. onions and serve.

Directions

1. Mix cake mix, margarine, egg and almond flavor. Pour and line bottom of 9 x 13 -
2. inch pan. Mix of 3 cream cheese (1 at a time) with powdered sugar, 1 drop
3. almond flavor; pour over cake mix.
4. Bake at 350 for 35 - 40 minutes. Cool. Sprinkle powdered sugar.

Directions

1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until
2. bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon
3. mixture. Transfer to a greased 13x9 - in. baking dish.
4. Bake, uncovered, until a knife inserted in the center comes out clean, 35 - 40 minutes.
5. Let stand 10 minutes before cutting.

Directions

1. In a large saucepan, bring 4 cups salted water to a boil. Reduce heat to medium.
2. Slowly whisk in grits, stirring constantly, 3 - 5 minutes. Reduce heat to low and cook
3. - 50 minutes, stirring occasionally so they don’t scorch on the bottom of the pan. When
4. grits are cooked, stir in 2 tablespoons butter and mascarpone and remove from stove.
5. Cover pot and wrap in a towel to keep grits warm. Season shrimp with salt, pepper and
6. Creole seasoning. Heat olive oil in a large pan over medium - high heat. Add shrimp and
7. sauté until they just start to brown. Remove shrimp from pan. Add sausage, thyme,
8. garlic, shallot and piquillo peppers to skillet. Sauté for 2 minutes. Add shrimp stock and
9. bring liquid to a simmer. Add remaining 2 tablespoons butter and cook until sauce is
10. thickened. Add shrimp back to sauce; stir in lemon juice, tomatoes and chives. Simmer
11. for 2 minutes. Serve immediately over grits. *To make shrimp stock, combine shells and
12. ¼ cups of water. Simmer for 15 minutes. Strain.

Directions

1. Mix sweet potatoes, sugar, salt, eggs, butter, milk, vanilla and cinnamon together and
2. spread into a 9 x 13 - inch pan. Topping: Mix ingredients sugar, flour, pecans and butter
3. and spread on top of sweet potato mixture. Bake at 350 for 30 to 35 minutes uncovered.

Directions

1. Beat egg whites till stiff not dry. Add sugar, then anise oil and blend in.
2. Add egg yolks and blend in. Drop on ungreased cookie sheet, sprinkle with
3. nonpareil candy. Bake at 350° for 10 to 12 minutes.

Directions

1. Mix milk and water. Separate eggs. Add sugar and yolks and beat. Add to milk
2. and water, let come to a boil. Beat whites and stir in after removing from heat.
3. Add vanilla and nutmeg.

Directions

1. Place an egg roll wrapper on a clean surface in a diamond shape place a slice of
2. provolone in the center. Top with one slice of ham, 3 slices of pepperoni, and a
3. large pinch of both mozzarella and pepperoncini. Fold up bottom half and tightly
4. fold in sides. Gently roll, then seal fold with a couple drops of water.
5. In a large skillet over medium heat, heat oil (it should reach 1" up the side of
6. pan) until it pops and bubbles when a drop of water is added to the pan. Add egg
7. rolls and fry until golden, 1 minute per side, then transfer to a paper towel - lined
8. plate.
9. Garnish with Parmesan and parsley and serve immediately, with Italian
10. dressing on the side for dipping.

Directions

1. Preheat oven to 200°. In a large bowl, toss apples with sugar and cinnamon.
2. Place a metal rack inside a rimmed baking sheet. Lay apples slices on top of
3. rack, spacing them so that no apples overlap.
4. Bake for 2 to 3 hours, flipping apples halfway through, until apples dried out
5. but still pliable. (Apples will continue to crisp while cooling.)

Directions

1. Preheat oven to 325°F. Combine butter and sugar. Dissolve baking soda in 1 tablespoon
2. of milk and 1 tsp. white vinegar. Add eggs. Stir together and then add in remaining
3. ingredients in order given.
4. Pour batter (it will be thick) into a buttered 9 x 5 - inch bread loaf pan.
5. Combine ingredients for topping, mixing until crumbly. Sprinkle topping over batter.
6. Bake for 50 - 60 minutes.

Directions

1. Peel and core apple. Fill center of apple with a mixture of brown sugar, a little
2. cinnamon and oleo. Place pie dough around apple and bake at 375 oven for about
3. - 50 minutes until apple is soft. Add one cup of cheese to 1/2 can of condensed
4. milk. Combine over low heat about 10 minutes, stirring constantly until cheese
5. melts and mixture thickens. Pour over dumpling and serve hot.

Directions

1. Combine all filling ingredients and mix well.
2. Place 2 heaping tablespoons of filling in the center of each wrapper. Fold in the
3. sides and roll the wrapper tightly. Use a dab of water to secure the tip of the
4. wrapper.
5. Preheat oil to 350°F. Fry each egg roll for about 4 - 5 minutes or until browned
6. and crispy.
7. Sprinkle with powdered sugar and serve warm.

Directions

1. Mix lemon cake mix with mixed fruit Jello. Add apricot nectar and oil to cake mix
2. and Jello. Add eggs one at a time, beating after each addition. Bake at 350 for 1
3. hour and 10 minutes. Glaze while hot with a mixture of lemon juice and
4. powdered sugar.

Directions

1. Place all sauce ingredients in a blender and blend on high speed for 15 - 20 seconds.
2. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty
3. minutes, stirring several times.
4. After twenty minutes add cornstarch mixture and stir well. When sauce begins to
5. thicken, let simmer on a very low temperature for ten minutes. Remove from heat and let
6. cool.
7. Mixture will be similar in thickness to steak sauce. Store in a covered container in the
8. refrigerator. This sauce is a nice change on hamburgers or pastrami, and great dipping
9. sauce for hot wings.

Directions

1. Drain artichokes. Place in food processor and lightly sauté garlic in oil, 2 minutes.
2. Add artichoke and eggs, cook stirring constantly over heat. Stir in cup cheese and
3. ½ cup breadcrumbs. Roll into one - inch balls. Combine remaining ¼ cup cheese
4. and ¼ cup breadcrumbs. Roll ball in mixture. Chill 30 minutes or until firm.

Directions

1. Heat oven to 350, Melt butter and soup in oven, Mix all ingredients together and bake
2. - 30 minutes at 350

Directions

1. Melt butter in a large skillet. Add almonds and garlic powder. Cook over low heat until
2. almonds are toasted. Push to one side. Add asparagus
3. to the other side, cover and heat Spoon almond butter over asparagus and top with
4. parsley.

Directions

1. Melt margarine, blend in flour, salt and milk gradually. Cook until thickened. stirring
2. constantly.
3. Add cheese, remove from heat. Place potatoes in greased baking dish. Cover with sauce.
4. Bake at 400 for 30 to 40 minutes. Makes 4 - 6 servings.

Directions

1. Add salt and sugar to water and simmer squash over Low heat for 15 minutes, drain. Add
2. tablespoons butter and blend with squash. Stir in cheddar cheese, sour cream green
3. onions and parmesan cheese. Pour squash mixture into greased casserole dish. Top with
4. bread crumbs and dot with remaining butter. Bake at 350 for 30 minutes.

Directions

1. Sauté onions, bell pepper and garlic with dab of butter in Dutch oven, add beans,
2. vegetables except parsley, ketchup and water. Cook medium heat to "bubble" then lower
3. heat. Simmer 1 hour checking water, add if needed. When creamy, ham tender, add salt
4. and pepper, ketchup, hot sauce and parsley and simmer 2 - 3 minutes. Serve over rice.

Directions

1. Dissolve yeast in warm water. Bring milk just to boil then immediately remove from heat.
2. Add sugar, salt, shortening and stir well. Cool to lukewarm. Add milk mixture to yeast
3. and stir well. Add flour blending after each addition until dough is rather stiff (5 - 6 cups
4. flour). Turn dough onto floured board (using remainder of flour; approximately 1 cup)
5. and knead about 10 minutes. Grease large bowl. Place dough in bowl and grease all sides
6. of dough. Cover dough with plastic wrap then towel.
7. Place in warm place to rise to double (20 - 30 minutes). Pinch down and form to loaves or
8. cloverleaf rolls and put into greased bread pans or muffin pans. Cover with towel and
9. place in warm place to rise (30 - 40 minutes). Bake at 400° for 1 hour for loaves; 12 to 15
10. minutes for rolls.

Directions

1. Stir together mayonnaise, sour cream, lemon juice, salt and hot pepper sauce until well
2. bonded.
3. Toss lightly with avocados, eggs, tomatoes, red onion and parsley/cilantro, Cover and
4. chill, then serve on spinach leaves.

Directions

1. Preheat oven to 400°. In a large bowl, combine cream cheese, Pepper Jack, and
2. garlic. Season with salt and pepper.
3. Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill
4. with cheese mixture and wrap each with a halved slice of bacon.
5. Place on a baking sheet and bake until bacon is crispy and peppers are
6. tender, about 25 minutes.

Directions

1. Heat oil in a deep fryer or Dutch Oven to 350 degrees F.
2. Mix macaroni and cheese and bacon together.
3. Spoon about 1/4 cup onto each egg roll wrapper. Dampen edges of egg roll
4. wrapper with water.
5. Roll up according to package directions.
6. Cover with a damp paper towel until ready to fry.
7. Repeat with remaining ingredients.
8. Fry egg rolls, a few at a time until well browned, about 4 minutes. Drain on
9. paper towel - lined plate.
10. Cut egg rolls in half and serve with barbecue sauce.

Directions

1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer
2. to a large bowl; stir in tomato, celery and green onions.
3. In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni
4. mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir
5. in bacon.

Directions

1. Cook bacon in a large skilled until about 3/4 done, when it starts getting super foamy
2. you know ur there
3. Remove 3/4 of the grease (save for something else) add the onions and mix well
4. Cook 3 - 4 minutes, then add garlic, stir through for about a minute then add tomato
5. Mix well then let simmer about 10 minutes, stirring occasionally until the color
6. deepens
7. Add vinegar, cayenne, pepper and jam - stir well to combine and turn to low and leave
8. it mostly alone 10 - 15 minutes, stirring occasionally
9. Put in a bowl and use either right away or at room temp later
10. NOTE: while this will keep in the fridge a couple weeks, you’ll most likely use it up
11. before then

Directions

1. In Dutch oven over medium heat, cook beef, onion and green pepper until meat is no
2. longer pink, drain. Add kidney beans, corn, tomatoes, chilies, chili powder, salt, ground
3. cumin, sugar and garlic powder, bring to boil; stirring. Reduce heat, cover and simmer 10
4. minutes. Make biscuit to dough. Transfer chili to ungreased 9 x 13 - inch pan. Drop
5. biscuit dough by teaspoonful onto hot chili. Bake uncovered at 400 for 15 - 17 minutes or
6. until biscuits are lightly browned.

Directions

1. Beat eggs in medium - large bowl. Stir in corn, milk, cheese, onion, green pepper, salt and
2. pepper. Pour into 10 x 6 - inch baking pan. Sprinkle with cheese. Bake at 350 for 45
3. minutes.

Directions

1. Flatten each chicken breast half to 1/4 - in. thickness. Place flour in a shallow bowl.
2. Dip chicken in flour to coat both sides; shake off excess.
3. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a
4. greased 11x7 - in. baking dish. In the same skillet, saute mushrooms in the remaining
5. butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is
6. reduced to 1/2 cup, about 5 minutes. Spoon over chicken.
7. Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle
8. with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Directions

1. In casserole dish, melt oleo. Add Italian dressing, cooking oil, black pepper, lemon pepper
2. seasoning, Worcestershire sauce, bay leaves, sliced onion and garlic. Salt shrimp and add
3. to sauce. Stir, cover and bake in 400° oven for 20 minutes, stir in 15 minutes, stirring 10
4. minutes.

Directions

1. Cream butter with sugar; add eggs (beaten lightly). Add the soda dissolved in sour
2. cream. Beat well, then add bananas, flour, salt and vanilla. Mix well. Bake in
3. well - buttered oblong pan in moderate oven at 3500 for approximately 1 hour.

Directions

1. Mix flour, milk, egg and salt till well blended. Cut bananas into thin slices. Fold
2. into batter. Heat oil in skillet until hot, enough for fritters to float. Drop by
3. tablespoon into hot oil, When golden brown, turn with spatula and brown other
4. side. Remove and drain on paper towels. Sprinkle with powdered sugar.

Directions

1. Combine flour, sugar, baking powder and salt. Beat in eggs and milk until
2. smooth. Dip banana pieces into batter, then fry in hot (375) oil until golden
3. brown. Drain on paper towels. If desired, sprinkle with confectioners' sugar.

Directions

1. Combine flour, baking soda, baking powder, cinnamon, salt, nutmeg.
2. Cream margarine, sugar, eggs and mashed bananas. Combine flour mix and margarine
3. mix and nuts. Pour into greased 9 x 5 - inch loaf pan.
4. Place in preheated oven of 350°, bake for 40 - 45 minutes.

Directions

1. In a large bowl, whisk together flour, baking powder, brown sugar, and salt.
2. In a separate bowl, whisk together milk and sour cream, then add eggs one at a time.
3. Stir in vanilla.
4. Add wet ingredients to dry ingredients and stir with a wooden spoon until just
5. combined.

Directions

1. SEPARATING THE EGGS…
2. In two small bowls separate your egg whites from your egg yolks. Add Egg
3. whites into the bowl on the right and egg yolks into the bowl on the left. Set aside.
4. REMEMBER You will need 6 egg whites and 3 egg yolks.
5. Place vanilla bean onto a chopping board and split vanilla bean in half
6. going down the length of the vanilla bean. Once finished set aside.
7. MAKING THE CUSTARD
8. Preheat your fire to medium high heat. Add 2 Cups of whole Milk.
9. (REMINDER - Reserve 2/3 cup milk to create cornstarch mixture.)
10. Add 2/3 Cup of sugar and mix. Add 1 Tablespoon of 100% Pure Vanilla
11. extract and 1 entire vanilla bean. Mix until well combined. Let milk simmer.
12. (NOTE: Make sure your Vanilla bean is split in half down the length of the vanilla
13. bean before adding.)
14. MAKING THE CORNSTARCH MIXTURE
15. In a small bowl add 2/3 cups whole milk and 1 tablespoon of corn starch.
16. Mix until well combined.
17. MAKING THE CUSTARD CONT…
18. Add Cornstarch mixture into pot and mix. Bring mixture to light simmer
19. for about 2 minutes. Once done turn your fire off.
20. Place a damp wet towel on the surface of your table. Add Medium sized
21. bowl on top of the damp towel. add your 3 egg yolks into the bowl and have your
22. whisk ready to stir ingredients
23. TEMPERING THE EGG YOLKS.
24. Stir eggs with whisk and add the pot of hot milk in 3 intervals. Keep
25. Stirring mixture do not stop.
26. Add mixture back into pot and preheat fire to medium high heat. Stir
27. constantly for 4 minutes or until sauce thickens. Do not stop stirring. Make sure
28. you keep a close out for the milk as it can rise over your pot. If it gets too high
29. then your fire down.
30. Using a mesh strainer over a medium sized bowl strain mixture. This will
31. strain out all unnecessary pieces such as the vanilla beans and some egg
32. particles.
33. Add 3 DROPS of yellow food coloring. Mix until well combined.
34. REFRIGERATE THE CUSTARD
35. Place plastic wrap onto the top of the warm custard. This will prevent
36. that skin from forming. Place Custard into Freezer for 45 minutes. This will allow
37. the flavors to increase and your custard will thicken.
38. MAKING THE MERINGUE
39. In a medium sized bowl add 6 egg whites. Take your mixer and mix until
40. medium peaks.
41. Once you get to medium peaks. Add 2 teaspoons of 100% Pure Vanilla
42. Extract, 2/3 Cups of sugar, and 1 teaspoon of Cream of tartar. Mix until mixture
43. reaches stiff peaks. Once done set aside
44. ASSEMBLE BANANA PUDDING
45. Remove custard out of freezer and place on table. Remove and discard
46. the plastic wrap. Stir custard. Mixture should be thicker and smooth in texture.
47. In a 9 inch deep dish pie pan or 8×8 inch square pan, line bottom with
48. Vanilla Wafers.
49. Chop 2 bananas into 2/16ths of an inch thick slices and place them on
50. top of your vanilla wafers.
51. Add half of the vanilla custard on top of your sliced bananas.
52. Line Vanilla Wafers on top of custard
53. Line Vanilla Wafers onto the sides of your pan.
54. Chop 2 bananas into 2/16ths of an inch thick slices and place them on
55. top of your vanilla wafers.
56. Add the second half of the vanilla custard on top of your sliced bananas
57. PLACING THE MERINGUE ON TOP
58. Preheat oven to 400 degrees
59. Add Meringue on top of the custard in large spoonfuls. You can also pipe
60. your meringue out using a piping bag with a decorating tip.
61. DECORATING TIP. Using the back of a spoon, move in a upward
62. downward motion to give the meringue a fancy look.
63. PLACING BANANA PUDDING INTO YOUR OVEN. (VERY IMPORTANT)
64. Place your banana pudding into the BROILER part of your oven and let
65. sit for 25 to 30 seconds. WARNING IF YOU LET THE PUDDING SIT IN ANY
66. LONGER, YOUR MERINGUE WILL BURN AT THE TOP.
67. After 30 seconds remove banana pudding out of oven and place into
68. fridge and let it sit for 5 hours. OVERNIGHT RECOMMENDED. Keep Pudding
69. Refrigerated at all times.

Directions

1. Beat bananas, flour, sugar, oil, eggs, baking soda, vanilla, cinnamon, nutmeg,
2. salt and cloves for 30 seconds. Beat on medium speed for 3 minutes. Stir in nuts.
3. In 9 - inch springform greased and floured pan bake at 350 for 50 minutes (till
4. toothpick comes out clean). Cool in pan.
5. Buttercream Frosting:
6. Cream butter and gradually add powdered sugar.
7. Beat in vanilla extract.
8. Frost Cake

Directions

1. Crush vanilla wafers in blender add 1 stick melted butter. Flatten in large pan.
2. Refrigerate. Mix powdered sugar, 1 stick butter, 2 eggs, Mix to smooth. Spread
3. over wafer crust. Slice bananas; top cream wafer crust. Top with crushed
4. pineapple. Sprinkle cherries and nuts. Refrigerate.

Directions

1. Melt the butter in a 10 - inch heavy skillet over low heat. Add the brown sugar,
2. allspice, and nutmeg, and stir until the sugar dissolves. Add the banana liqueur
3. and bring the sauce to a simmer.
4. Add the bananas and cook for 1 minute on each side, carefully spooning sauce
5. over bananas as they cook. Remove bananas from pan to a serving dish.
6. Return the sauce to a simmer and carefully add the rum. If the sauce is very
7. hot, the alcohol will flame on its own. If not, use a stick lighter to carefully ignite
8. the sauce and continue cooking until flame dies out, 1 to 2 minutes. If the sauce
9. is too thin, cook for an additional 1 to 2 minutes until it reaches a syrupy
10. consistency. Add the orange zest and stir to combine. Immediately spoon the
11. sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

Directions

1. In a small saucepan combine the water, butter, granulated sugar, and salt and
2. bring the mixture to a rapid boil.
3. Remove the pan from heat and add the flour all at once, stirring vigorously.
4. Cook the paste over low heat, beating briskly, until the ingredients are
5. thoroughly combined and the dough cleanly leaves the sides of the pan and forms
6. a ball.
7. Remove the pan from the heat.
8. Add the eggs, one at a time, beating well after each addition.
9. By hand or with an electric mixer set at medium speed, beat the paste until it
10. is smooth and glossy. Stir in the vanilla.
11. In a deep fryer or deep sauce pan, heat 3 inches shortening 370 degrees F or
12. until very hot.
13. Drop the dough by tablespoonfuls into the shortening, and fry the beignets in
14. batches, turning them, until golden brown (about 3 minutes).
15. With a slotted spoon, remove to paper towels to drain.
16. Sprinkle the beignets with the confectioners' sugar and serve.

Directions

1. Boil 5 minutes; pour sauce over ribs. Brown ribs in oven. Pour sauce on ribs and bake in
2. oven.
3. Cover pot with foil at 350 for 1 - 1 1/2 hours.

Directions

1. In a 6 - qt. stockpot, cook sausage, shallots and garlic over medium heat until sausage
2. is no longer pink, 6 - 8 minutes, breaking up sausage into crumbles. Drain.
3. Add broth to sausage mixture; bring to a boil. Stir in orzo, pepper and escarole; return
4. to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 10 - 12 minutes. Stir in
5. parsley before serving.

Directions

1. Season the duck with Creole seasoning and cut shallow slits in the skin. Place it on a
2. roasting pan with a rack and into the 500 - degree oven. Immediately lower the oven to
3. degrees. Roast until a meat thermometer inserted into the breast reads 150 degrees.
4. (This is underdone, intentionally.) Remove.
5. After the duck has cooled enough to handle, strip the meat off the bones in pieces as
6. large as possible. Reserve the skin and the bones separately.
7. shimmers. Saute the onion, garlic, carrot, celery, bay leaves, peppercorns, thyme, and
8. rosemary until the onions are lightly browned. Then add the duck bones (broken up
9. enough so that they lie flat in the pan) and the tomato sauce. Lower the heat to medium
10. and saute another five minutes.
11. Add the beer and bring to a light boil, scraping the bottom of the pan as you do. Add a
12. quart of water (or, better still, chicken or duck stock) and return to a simmer. Reduce
13. until the sauce coats the back of a spoon.
14. Strain the sauce, pressing to get all the juices. Add salt to taste.
15. In a medium skillet, heat the butter and saute the onions and mushrooms till the onions
16. are transparent. Add the duck meat and saute until medium rare to medium. Add 2 cups
17. of the sauce and bring to a boil. Simmer for additional two minutes.
18. Serve topped with a sprinkling of green onions and crushed peanuts.

Directions

1. Tools you’ll need
2. ×17 inch baking pan
3. Preparation of Ingredients
4. - Chop 1 yellow onion.
5. Making the barbecue sauce
6. - Add 1 Cup tomato paste, 1/4 Cup vinegar, 1/3 Cup liquid smoke, 1/4 cup
7. molasses, 1/4 cup honey, 1/3 cup sugar, 1 teaspoon salt and 1/2 teaspoon cayenne
8. pepper into a large bowl. Stir all ingredients together until mixture is creamy and smooth.
9. Once done place into microwave on high for 2 minutes. Stir barbecue sauce again and set
10. aside.
11. Preparing and shaping the meatballs.
12. - In a separate large bowl add ground beef, 1 cup chopped yellow onion, 2
13. teaspoons salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon onion
14. powder, 2 teaspoons garlic powder and 1/2 teaspoon cayenne pepper. Combine the
15. seasonings into the ground beef using your hands.
16. - Add 2 large eggs, 1/8 cup Worcestershire sauce and 1/4 cup barbecue sauce into
17. a medium sized bowl. Stir all ingredients together until well combined.
18. - Pour egg mixture onto ground beef mixture. Add 1/3 Cup plain breadcrumbs.
19. Combine the egg mixture and breadcrumbs using your hands. Make sure all ingredients
20. are well combined before proceeding to next step.
21. Preheat oven to 350 degrees
22. - Take a small amount of ground beef mixture and roll into a miniature sized
23. meatball. Place meatballs into baking pan. Makes up to 70 meatballs.
24. - Place into a preheated 350 - degree oven for 40 minutes. Once done remove
25. meatballs from oven.
26. - Remove meatballs from oven and place each individual meatball onto a napkin
27. and pat the meatball dry. This will remove most of the grease. Once done place meatballs
28. into a strainer with a pan underneath it.
29. Preheat fire to medium high heat
30. - In a large pot add barbecue sauce, 2 tablespoons water and meatballs. Stir all
31. ingredients together. Let simmer for 5 minutes. Turn fire off and let cool for 5 minutes
32. before serving.

Directions

1. Shrimp peeled and deveined. Wrap 1/2 strip of bacon around each shrimp and hold in
2. place with a toothpick. Shrimp can be baked two ways: in ungreased in the oven at 300°
3. or over charcoal. Turn often, do not overcook. Baking time about 30 minutes. Place
4. baked shrimp in crockpot. Warm barbecue sauce and pour over shrimp to cover.
5. Simmer for 2 hours stirring occasionally.

Directions

1. In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5
2. to 10 minutes. Rub an oiled paper towel along the inside of an 8 - inch nonstick skillet.
3. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook
4. over medium heat until firm, about 20 - 30 seconds. Flip crepe with fingers or spatula.
5. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

Directions

Directions

1. Mix soup and cheese. Then add crumbled bacon. Mix and refrigerate.

Directions

1. Heat the butter, add the flour, and stir as if you're making a roux. Cook until the texture
2. changes.
3. Whisk in the milk and nutmeg until it takes on the texture of very light mashed potatoes.
4. At first, it doesn't look likely for that to happen, but then -- as if by magic -- it does.

Directions

1. Preheat oven to 350ºF.
2. Toss thinly sliced roast beef with bbq sauce.
3. Split each dinner roll. Place roll bottoms in 9x13x2 - baking pan. Top rolls with
4. bbq roast beef. Top roast beef with cheese slices. Place roll tops on top of cheese.
5. In a small sauce pan combine butter, brown sugar, mustard, Worcestershire
6. and poppy seeds. Bring to a boil and pour over sandwiches.
7. Bake for 20 - 30 minutes, or until the tops are brown and crispy.

Directions

Directions

1. Pour boiling water over shortening, sugar and salt. Add milk and let stand until warm.
2. Dissolve yeast in warm water and add milk mixture with beaten eggs. Stir in 2 cups flour.
3. Beat add flour to make soft dough.
4. Roll dough to 1/4 - inch thickness. Do not let dough rise before frying.
5. Cut into squares and fry, a few at time, in deep fat (360°) brown on one side, turn and
6. brown. Drain. Sprinkle with confectioners' sugar.

Directions

1. - Sift 2 1/2 cups cake flour or all - purpose flour, 1/4 teaspoon baking
2. powder, 1 teaspoon baking soda, and 1/4 teaspoon salt into a medium sized
3. bowl. Stir all ingredients together and set aside.

Directions

1. Freeze mozzarella sticks until frozen solid, at least 2 hours.
2. When ready to bread, preheat oven to 400° and line a small baking sheet with
3. parchment paper. Set up a breading station: Place panko, eggs, and flour in 3
4. separate shallow bowls. Season panko generously with salt and pepper.
5. Coat frozen mozzarella sticks in flour, then dip in egg, then panko, back in the
6. egg, then back in the panko. Arrange on a baking sheet.
7. Bake for 8 to 10 minutes, watching carefully so the cheese doesn’t ooze.
8. Serve with warm marinara sauce for dipping.

Directions

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally;
2. drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat;
3. simmer, covered, until potatoes are tender, 10 - 15 minutes.
4. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly;
5. cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired,
6. serve with green onions.

Directions

1. Preheat to 350. Melt margarine in 8 x 12 - inch baking dish. Sift flour, 1 cup sugar,
2. salt, baking powder, blend with milk. Pour mixture over melted margarine.
3. Spread peaches and sprinkle well 1 cup sugar mixed with cinnamon. Bake 50 - 60
4. minutes.

Directions

1. Brown the sausage in a large skillet over medium - high heat until no longer pink.
2. Add the butter to the pan and stir it around until melted.
3. Sprinkle the flour over the sausage and stir for 2 minutes.
4. Pour the milk into the sausage and flour mixture slowly, whisking constantly until
5. smooth.
6. Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.
7. Serve immediately with your favorite biscuits.

Directions

1. Position an oven rack in the center of the oven and preheat to 425 degrees F.
2. Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and
3. pepper in a food processor. Add the butter and pulse until pea - sized pieces form. Add the
4. cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple
5. of times until the dough just comes together but is not fully incorporated.
6. Turn the dough out onto a lightly floured surface and pat together gently into a ball.
7. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking
8. sheet with cooking spray.
9. Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2 -
10. inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the
11. baking sheet, spacing them out evenly and making sure there is a 1/2 - inch space
12. between the dough rounds and the edges of the baking sheet. Arrange the remaining 3
13. dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut
14. the center out of each round with a 2 - inch round cookie cutter. Arrange these smaller
15. rounds evenly across the middle of the baking sheet.
16. Brush the tops of all the dough pieces with buttermilk and bake until the smaller
17. biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
18. Lay a piece of ham over each of the large rounds. Push each ham piece down into the
19. hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg
20. white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan
21. front to back after 5 minutes, until the whites are just set and the yolks are still jiggly
22. when you lightly shake the baking sheet, 8 to 12 minutes more.
23. Use a spatula to remove them to individual plates and top each with a smaller biscuit
24. piece for dipping into the egg.

Directions

1. Melt the butter and pour onto the cracker crumbs and mix well. Press into the
2. bottom of a 9 - inch spring form pan. Bake at 325°F until the crust is set, about
3. - 12 minutes. Allow to cool.
4. In a large bowl beat the cream cheese with the flour, caster sugar, eggs, soured
5. cream and vanilla extract with an electric mixer until light and fluffy.
6. Pour the mixture into the pan and bake for 35 - 40 minutes until set. Remove
7. from the oven and leave to cool.
8. Heat half the blueberries in a pan with 2 tablespoons icing sugar and stir
9. gently until juicy. Squash the blueberries with a fork then continue to cook for a
10. few minutes. Add the remaining blueberries, remove from the heat and allow to
11. cool.
12. Pour the blueberries over the cheesecake just before serving.

Directions

1. Cut bread into 1 - in. cubes; place half in a greased 13x9 - in. baking dish. Cut cream
2. cheese into 1 - in. cubes; place over bread. Top with blueberries and remaining bread
3. cubes.
4. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and
5. refrigerate for 8 hours or overnight.
6. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30
7. minutes. Uncover; bake 25 - 30 minutes longer or until a knife inserted in center comes
8. out clean.
9. Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a
10. boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring
11. to a boil. Reduce heat and simmer until berries burst, 8 - 10 minutes. Remove from heat;
12. stir in butter. Serve with French toast.

Directions

1. Put all ingredients into a saucepan. Heat on medium, stirring occasionally.
2. Once simmering, continue stirring occasionally (no boiling, please!) for around 20
3. minutes.
4. Remove from heat, let cool.
5. Pour into blender, blend, bottle.
6. The recipe above filled three 5 oz hot sauce bottles.
7. Cooling is important: No bueno when 200 degree purple hot sauce blows the lid off of
8. your blender (didn't happen to me, but...)
9. In the past month, I've gone through one of the bottles at home, and we have started
10. up on bottle #2 at work. Not as hot as I expected, the fruitiness of the blueberries,
11. orange, along with the acid of the vinegar really balances things out. When I make it
12. again this weekend, I will find a way to strain it a bit, as the blueberry skins didn't break
13. up as much as I would like and tend to get caught in the shaker portion of the bottles.

Directions

1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2
3. forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture
4. should look like coarse crumbs. Fold the blueberries into the batter. Take care not to
5. mash or bruise the blueberries because their strong color will bleed into the dough. Make
6. a well in the center and pour in the heavy cream. Fold everything together just to
7. incorporate; do not overwork the dough.
8. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1
9. /4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 -
10. inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle
11. shape. Place the scones on an ungreased cookie sheet and brush the tops with a little
12. heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a
13. bit before you apply the glaze.
14. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can
15. zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a
16. heatproof bowl over a pot of simmering water for the double - boiler method, or in a
17. microwave - safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30
18. seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any
19. lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Directions

1. Unroll the sausage casings and soak them in cold water for an hour or so. Pull
2. them open and run water through the casing for a few seconds. Keep moist.
3. In a stockpot or kettle, combine all the stock ingredients with enough water to
4. cover (at least a gallon of water). Bring the stock to a light boil and cook
5. uncovered for two hours. Skim the fat and scum off the surface as it cooks.
6. Slice the pork liver about a half - inch thick. Fry the bacon in a large skillet until
7. crisp. Remove the bacon and eat it (or save it for a sandwich or a salad). Add the
8. pork liver and all the other liver preparation ingredients to the drippings and
9. sauté over medium heat until the liver is tender. Remove about a half - cup of the
10. stock from the stockpot and add to the liver pan. Bring to a simmer and cook
11. another ten minutes. Remove from the heat and cool, then refrigerate.
12. After the stock has cooked for two hours, remove the meat from the stockpot and
13. set aside. Strain the stock and discard all the vegetables. Return the stock to a
14. light boil and reduce to two or three quarts.
15. Reserve two of the chicken leg quarters for another purpose. Skin the other two
16. and dice the meat off the bones. Also dice the pork shoulder, cutting across the
17. grain of the meat. Refrigerate all this when finished.
18. When the stock is reduced, pour five cups into a saucepan and add the rice to
19. that saucepan. (Remove the rest of the stock from the heat.) Cover the saucepan,
20. lower the heat, then simmer for 25 minutes, until the rice is very tender and
21. borderline gummy. Fluff and set aside.
22. If you have a meat grinder, fit it with the coarse blade or quarter - inch die.
23. Combine the diced chicken, pork, and liver. Run that through the grinder once. If
24. you don't have a grinder, a food processor also works, but stop short of mincing
25. the ingredients.
26. Combine the ground meat mixture with the rice, chopped parsley, green onions,
27. and the black pepper. Add 1 to 2 cups of the stock, a little at a time, and mix to
28. distribute all the ingredients evenly. You have enough stock when you can easily
29. cayenne and salt to taste.
30. At this point, you can either stuff the boudin into the casings, or you can make
31. boudin balls without casings. Either way, microwave to quite warm before
32. serving.

Directions

1. For the boudin: Cut the pork into 1 - inch cubes and place in a large bowl. Add
2. the chicken livers.
3. Mix the cayenne, thyme, paprika, kosher salt, black pepper, pink salt if using
4. and white pepper together in a separate small bowl, and then add to the pork and
5. chicken livers.
6. Cut the celery, jalapeno peppers, poblano pepper and onion into 1 - inch cubes.
7. Add to the meat and spice mixture. Use your hands to mix everything together.
8. Let sit for a minimum of 12 hours in the refrigerator.
9. Once the meat has marinated, place into a large pot and cover with 6 cups of
10. water. Let simmer until the pork is tender and easy to shred, about 2 1/2 hours.
11. Bring 3 cups water, the butter and a pinch of salt to a boil in a medium pot
12. over high heat. Add the rice, stir, cover with foil or a lid, turn all the way to low
13. and cook until the rice is done, about 20 minutes.
14. Remove the pork and vegetables from the braising liquid, saving the liquid. Add
15. to a large mixing bowl (or a large standing mixer with the paddle attachment) and
16. mix until it is mostly shredded and sticking together. This process must be done
17. while the meat is still fairly hot (see Cook's Note). Add the green onions and rice to
18. the meat mixture. Slowly add in the reserved liquid; you may not need all of it. It
19. should be moist but not wet. Once mixed together, spread out on a sheet tray and
20. let cool.
21. For the sriracha mayo: Mix the mayo and sriracha in a small bowl until
22. combined.
23. For the boudin egg rolls: Make a 2 - to 3 - ounce patty out of the boudin. Place a
24. stick of cheese on the patty and roll it around the cheese to form a cigar - like
25. shape. Place on a corner of a wonton wrapper. Roll and fold the wrapper like you
26. would any egg roll, using the beaten egg to seal it. Repeat with the remaining
27. boudin, cheese and wrappers.
28. In a large heavy - bottomed saucepan, pour enough oil to fill the pan about a
29. third of the way. Heat over medium heat until a deep - frying thermometer inserted
30. in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of
31. bread will brown in about 3 minutes.) Fry the egg rolls in batches until golden, 5
32. to 8 minutes per batch. Let cool and enjoy! Serve with sriracha mayo for dipping.

Directions

1. Preheat the oven to 350°F.
2. Open out 2 cans of crescent rolls and layer in a circle (as shown in the images
3. above).
4. In a skillet add the bacon drippings and heat over medium - high heat. Add the
5. shallots and garlic and cook a couple minutes until soft.
6. Take the cooked boudin sausage and remove the casing so you have a bowl of
7. crumbled sausage meat and rice. Arrange around the crescent roll dough evenly.
8. Sprinkle the grated pepper jack cheese over the boudin sausage.
9. Sprinkle the cooked shallots and garlic.
10. Season with the Cajun seasoning.
11. Fold the crescent rolls over the filling to create a circle. Open up another can of
12. crescent roll dough if you struggle to completely cover the filling.
13. Brush the dough with beaten egg then bake in the oven for about 35 minutes.
14. Add the cream cheese, heavy cream, sour cream and injection sauce to a
15. small sauce pan and heat through.
16. After 35 minutes is up remove the boudin king cake from the oven and allow
17. to rest for 5 minutes then drizzle the sauce over the top of the king cake.
18. Top with chopped bacon and green onion and fresh parsley.
19. Serve with a king cake baby hidden somewhere on the plate.

Directions

1. Drain cherries and set aside. Combine vanilla wafer crumbs, cocoa, sugar and
2. pecans. Mix. Combine bourbon and corn syrup. Add to crumb mixture and mix.
3. Gently form balls around drained cherries, leaving stems exposed. Yields about 3
4. dozen cherries.

Directions

1. Mix bread pieces, sugar, evaporated milk, milk, egg yolks, vanilla and almond
2. extract and set aside for a couple of hours before baking. Set oven at 400. Put
3. margarine in an oblong baking dish and set in oven to melt. Add bread mixture
4. and pour all this in greased dish and bake 15 minutes. Make meringue with 4 egg
5. whites by beating until stiff. Add sugar and continue to beat for few minutes. Top
6. bread pudding. Bake at 350 until golden brown.

Directions

Directions

1. Preheat oven to 375°. Spray an 8" round baking pan or pie dish with cooking spray.
2. In a large nonstick skillet, melt butter over medium heat. In a large bowl, whisk
3. together eggs and milk. Pour egg mixture in pan and let set slightly. Reduce heat to
4. medium low, and stir occasionally until scrambled eggs reach desired consistency.
5. Season with salt and pepper. Remove from heat and fold in chives.
6. Flatten each biscuit round to about ¼” thickness. Top each round of dough with
7. scrambled eggs, bacon and cheese. Bring the edges of the dough together and pinch to
8. seal. Place in pan seam side - down.
9. Brush with tops with melted butter then sprinkle with coarse salt and poppy seeds.
10. Bake until the biscuits are golden and cooked through, about 20 to 25 minutes. Serve
11. warm.

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the whole eggs, egg yolks, half - and - half, honey,
3. vanilla, orange zest, and salt. Set aside.
4. Slice the brioche loaf into 6 (1 - inch) thick pieces. Lay half brioche slices flat in a 9 by
5. by 2 - inch oval baking dish. Spread the raisins on top of the brioche slices, and place
6. the remaining slices on top. Make sure that the raisins are between the layers of brioche
7. or they will burn while baking. Pour the egg mixture over the bread and allow to soak for
8. minutes, pressing down gently.
9. Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set.
10. Remove from the oven and cool slightly before serving.

Directions

1. Preheat the broiler. Put the tomatillos, jalapeno and red onion on a baking sheet and
2. broil, turning once, until tender and charred in spots, about 10 minutes. Transfer the
3. vegetables to a blender and add the cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt
4. and a few grinds of pepper; puree until smooth.
5. Meanwhile, cook the chorizo in a large nonstick skillet over medium - high heat, stirring
6. occasionally, until crisp, about 2 minutes. Remove to a large bowl with a slotted spoon.
7. Add the potatoes to the drippings in the skillet; cover and cook, stirring halfway through,
8. until golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the
9. chorizo and stir.
10. Add the eggs to the skillet and cook over medium heat, stirring, until scrambled, about
11. minute. Transfer to a bowl and cover. Wipe out the skillet and add the beans; warm
12. through. Season with salt and pepper. Spread the beans in the center of each tortilla and
13. top with the potatoes, chorizo, eggs and cheese. Fold the bottom edge of the tortilla over
14. the filling, then fold in the sides and roll up. Serve with the tomatillo salsa.

Directions

1. Mix eggs, dry mustard and salt. Add milk, sausage, cheese and bread. Best if it's
2. refrigerated overnight. Bake at 350 for 30 minutes.

Directions

1. Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake
2. until just golden brown and crispy, about 25 minutes.
3. Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds
4. of pepper in a large bowl.
5. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally,
6. until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper
7. towel - lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1
8. tablespoon of the drippings and the sausage to the skillet and heat over medium - high.
9. Cook, breaking up any large chunks with a wooden spoon, until cooked through and
10. brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
11. Return the skillet over medium heat and add the remaining tablespoon of bacon
12. drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently,
13. with a rubber spatula, until soft and fluffy and almost completely cooked through but
14. still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
15. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent
16. dough and separate unto 16 triangles. Put a 5 - inch ramekin in the center of the prepared
17. baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the
18. dough are touching the ramekin, overlapping slightly, and the pointed ends are facing
19. outward (it should look like a giant sun).
20. Spoon the egg mixture over the short ends of the triangles closest to the ramekin.
21. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover
22. the bacon with the American and Cheddar cheese. Top with the potato tots and remove
23. the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over
24. the filling, tucking the tip under the bottom edge of dough to secure (the dough will not
25. cover the filling completely but should cover the tater tots). Repeat with the remaining
26. triangles (there will be some gaps where you can see the filling).
27. Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let
28. cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter.
29. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

Directions

1. Combine butter and onion in a frying pan and cook over medium heat until softened.
2. Whisk eggs together in a bowl and add to the onions.
3. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible
4. liquid egg remains.
5. Add bacon, salt and pepper.
6. Moisten each corner of the egg roll wrapper.
7. Place the egg roll wrapper so it looks like a diamond then put approx 2 tbsp of the eggs
8. in the wrapper (make a horizontal line with the eggs)
9. Sprinkle cheese on top of the eggs.
10. Wrap the egg roll by placing the point closest to you over the eggs and tucking it under
11. the eggs, then fold in the 2 sides, then roll the rest of the way up making sure it's tight.
12. If the end keeps coming apart, use a little more water to get it to stick together.
13. Put your oil in a large pot and heat to 375, you can use a fryer thermometer or a
14. candy thermometer (very important to get the right temperature or you'll end up with
15. soggy egg rolls)
16. When the temperature reaches 375, turn the heat down to medium and drop the egg
17. rolls one by one into the oil.
18. Cook for approx 60 seconds on each side.
19. Remove from oil using tongs or a slotted spatula and place on paper towels to cool.

Directions

1. STEP I : Line a baking sheet with waxed paper; set aside.
2. STEP II : In a medium bowl , mix together the peanut butter , sugar and 1 cup of
3. butter . roll into balls and place them into baking dish , and chill in freezer about
4. minutes .
5. STEP III : Melt chocolate chips in a metal bowl over a pan of lightly simmering
6. water. Stir occasionally until smooth.
7. STEP IV: Remove balls from refrigerator. Insert a wooden toothpick into a ball,
8. and dip into melted chocolate. And return to freezer for about mor 30
9. minutes.ENJOY !

Directions

1. Cream butter, add sugar when fluffy add vanilla, flour and nuts. Roll in balls.
2. Bake at 350° for 15 - 20 minutes. Cool then roll powdered sugar.

Directions

1. Mix butter, flour pecans, vanilla, sugar and water. Shape into fingers.
2. Bake at 350° for 15 - 20 minutes. Roll in powdered sugar.

Directions

1. Preparation of ingredients
2. - Add 2 1/2 Cups self - rising flour, 1 1/2 sticks cubed salted butter (Cold) and 1/2
3. teaspoon of salt into a food processor or large bowl. Blend for 1 minute or until the butter
4. is completely cut into the flour. If you are using a pastry cutter, cut butter into flour until
5. the butter is combined with the flour.
6. - Add 1 Cup Buttermilk (Cold). Stir ingredients together until mixture forms a
7. dough. Once done dough should barely stick to your hands.
8. - Spread butter along your baking pan. Preheat oven to 450 degrees.
9. - Lightly flour surface of your table. Place dough onto table. Pat dough with your
10. hands to form oval shape. The oval shape should be 10 inches at its longest, 8 inches at
11. it’s widest and 1 inch thickness.
12. - Cut 12 biscuits using biscuit cutter. It should have a diameter of 2 1/2 inches.
13. Place biscuit dough into baking pan.
14. - Place into a preheated 450 - degree oven on the middle rack. Bake for 15 minutes
15. or until biscuit it a light golden brown at the top.
16. - Remove biscuits out of oven. Melt 3 tablespoons of salted butter. Brush all 12
17. biscuits with the salted butter using a pastry brush. Serve hot.

Directions

1. Cook over low heat until softball stage.
2. Add 1 Cup Pecans (chopped) 1 Teaspoon Vanilla.
3. Stir and drop on cookie sheet to cool.

Directions

1. Tools you’ll need
2. Cooling rack
3. Ice cream scoop
4. Preheat fire to medium high heat
5. - Add 48 ounces canola oil into a medium sized pot. Let oil get hot for 15 minutes.
6. Preparation of wet and dry ingredients.
7. - Add 1 1/2 cups All - purpose flour, 1/2 cup sugar, 1 teaspoon baking powder, 1
8. teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon salt into a medium sized
9. bowl. Stir until combined. Set aside.
10. - In a separate medium sized bowl, add 1/3 cup buttermilk (Room temp), 1/4 cup
11. whole milk (Room temp), 1 large egg (Room temp), 3 tablespoons melted unsalted butter,
12. teaspoons vanilla extract, 1 teaspoon butter extract and 1/2 teaspoon almond extract.
13. Mix with a whisk until combined. Pour wet ingredients into dry ingredients. Stir with a
14. sturdy spoon until combined.
15. Making the icing
16. - Add 1 1/2 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 4
17. tablespoons warm whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract
18. and 1/4 teaspoon almond extract. Stir until icing is creamy and smooth.
19. Frying your buttermilk drops
20. Note - Make sure you have your cooling rack inside another baking pan and if you
21. don’t have a cooling rack then lined a serving dish with napkins.
22. - Scoop up a medium sized amount of batter (2 1/2 tablespoons) using an ice
23. cream scoop lightly coated with oil. Drop the batter into the hot oil. You can use the back
24. of a spoon to help remove the batter off of the ice cream scoop. Let fry to 3 to 6 minutes
25. on each side. Fry 4 buttermilk drops at a time. For the medium sized ones I made in the
26. video, 3 minutes on each side.
27. - Remove the buttermilk drops out of the hot oil. Place on to cooling rack or serving
28. dish lined with napkins. Let cool completely so the flavors can settle and increase.
29. - Place icing into microwave on high for 15 seconds. Add each buttermilk drop one
30. at a time into the icing. Coat the entire buttermilk drop with the icing. Shake buttermilk
31. drop slightly to remove some of the icing as you want a thin coating. Place on to cooling
32. rack or serving dish lined with napkins. Let icing set for 15 minutes.
33. For best results you can serve them the next day. That way the flavors can settle and
34. increase overnight.

Directions

1. Melt morsels in top of double boiler. Add peanuts and noodles. Place by teaspoon
2. of batter on waxed paper.

Directions

1. Combine cornmeal, salt, soda; add beaten eggs, chop onions and jalapeño peppers. Add
2. grated cheese and crawfish tails. Pour into greased 12 x 14 - inch baking dish. Bake at
3. ° for 55 minutes.

Directions

1. Cook chopped smoke sausage, the chicken breast (chopped into small pieces) and
2. the ground beef in a heavy skillet till done. Add green onions, bean sprouts and
3. soy sauce and water chestnuts. Cook for 2 or 3 minutes. Fill egg roll wrap with 1
4. heaping tablespoon of filling and roll, tucking in both sides (seal with cornstarch
5. and water mixture). Refrigerate until ready to fry.
6. Deep fry in vegetables (preferably peanut oil),

Directions

1. The night before you plan to make these, dissolve yeast into 1/4 cup of warm water. Mix
2. with the rice in a bowl. Cover and let stand in a warm place overnight.
3. The next morning, blend the eggs, rice flour, brown sugar, salt, cinnamon, and nutmeg
4. into the rice. Add just enough water, a little at a time, to incorporate all the dry
5. ingredients. (You may not need any.)
6. Heat the oil to 375 degrees. With a spoon, scoop the rice mixture into ping - pong - size
7. balls. Drop them into the hot oil. Fry for three minutes, till darkish brown. Drain on
8. paper towels.

Directions

1. Add potatoes, onion, garlic, salt and pepper. Cover with water bring to boil. Simmer and
2. cook until potatoes are tender (15 - 20 minutes). Re move the center rib on each piece
3. kale. Place leaves of kale on each other and roll up and chiffonade kale into thin strips.
4. Mash potatoes in cooking liquid until smooth, If too thick add water. Add kale and
5. continue to cook to wilt kale. Stir in olive oil. Season to taste. Sear sausage 2 - 3 minutes
6. each side. Ladle soup and garnish with 3 - 5 pieces of sausage. Serve warm.

Directions

1. Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a
2. boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 - 4 hours or until
3. beans are softened.
4. Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and
5. rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the
6. remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.
7. Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven;
8. cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.

Directions

1. Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, and honey
2. and whisk to combine. Bring to a boil over medium - high heat, then reduce heat and
3. simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool.
4. Meanwhile, in a large skillet over medium - high heat, heat 2 tablespoons oil. Add
5. chicken and cook until warm. Remove from skillet and set aside.
6. Add cooked pasta to skillet and drizzle with remaining 2 tablespoons oil. Season with
7. remaining 1 teaspoon Italian seasoning and salt and pepper and stir to combine. Stir in
8. tomatoes and cook until pasta is hot throughout and tomatoes are tender, 2 to 4
9. minutes.
10. Add chicken and mozzarella, then cover and cook until cheese is melty. Drizzle with
11. balsamic glaze and serve.

Directions

1. Slice the peppers and the onion into narrow strips (julienne). Combine these in a
2. saucepan with the ginger, bay leaf, tomato juice, peppercorns, mace, allspice, and
3. Worcestershire. Cover the saucepan and bring to a light simmer, until peppers are
4. completely tender and sweet -- about 30 minutes.
5. Add vinegar and olive oil and simmer another three minutes. Remove bay leaf from the
6. sauce.
7. Wash the red snapper and shrimp well and season to your taste with Creole seasoning.
8. Heat a charcoal grill or black iron skillet very hot. If using the grill, run the shrimp up
9. sets of two skewers, to make them easier to turn. Sear the fish until opaque and just
10. warm on the inside -- two or three minutes per side. The shrimp take less time, and are
11. ready when they're pink all over and black around the fine edges. Turn both the fish and
12. shrimp only once.
13. Spoon some of the sauce on the plate, and place a fish fillet and three shrimp onto it.

Directions

1. Soak catfish (no bones) in milk for an hour. Wash milk off, pat fillets dry. Arrange on foil
2. lined pan. Spread both sides with mayonnaise, garlic and onion powder and pepper. Roll
3. seasoned fillets in crumbled potato chips (both sides). Preheat oven to 350 - 400°. Bake or
4. broil until fish is flaky. Turn over and wait for flaky again.

Directions

1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a
2. boil. Reduce heat; cover and simmer for 12 - 15 minutes or until vegetables are tender (do
3. not drain).
4. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth.
5. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or
6. until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if
7. desired. Stir into the cauliflower mixture.

Directions

1. Blend ground chuck, breadcrumbs, salt, pepper, egg and milk. Shape into
2. /2"balls. Place in shallow pan & refrigerate.
3. In sauce pan, combine tomato juice & flour until smooth. Add BBQ sauce,
4. pineapple and water.
5. Blend well. Set aside.
6. Preheat oven to 350 and bake meat balls for 30 minutes. Drain and place meat
7. balls into sauce.
8. Simmer 45 minutes to 1 hour.

Directions

1. Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any
2. excess fat, as it will render off and add flavor.
3. Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce,
4. hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the
5. marinade (i.e. the BBQ sauce).
6. Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of
7. the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8
8. hours. Cover and store the reserved marinade in the fridge as well.
9. Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third
10. of the oven. (If you only have a convection oven, keep in mind the oven not only heats
11. more quickly, your char siu will roast faster than what we have described here). It's
12. amazing how oven temperatures can vary — from model to model, in different spots in the
13. oven, and in how ovens pre - heat and maintain heat. Using an oven thermometer to
14. double - check the actual oven temperature is a great safeguard to monitor your food (I say
15. double - check because even oven thermostat calibrations vary and can sometimes be
16. incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or
17. increasing the temperature as needed.
18. Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps
19. the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens
20. described above. Place the pork on the rack, leaving as much space as possible between
21. pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings
22. from burning or smoking.
23. Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven
24. setting at 475 F for the first 10 minutes of roasting, and then reduce your oven
25. temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is
26. dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast
27. another 15 minutes. Throughout the roasting time, check your char siu often (every 10
28. minutes) and reduce the oven temperature if it looks like it is burning!
29. Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very
30. viscous –– you can heat it up in the microwave to make it easier to work with) and 1
31. tablespoon hot water. This will be the sauce you’ll use for basting the pork.
32. After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side
33. as well. Roast for a final 10 minutes.
34. By now, the pork has cooked for 50 minutes total. It should be cooked through and
35. caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a
36. couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away
37. during this process, since the sweet char siu BBQ sauce can burn if left unattended. You
38. can also use a meat thermometer to check if the internal temperature of the pork has
39. reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145
40. degrees F with a 3 minute resting time)
41. Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat
42. rest for 10 minutes before slicing, and enjoy!

Directions

1. Preheat oven to 400ºF.
2. In the bowl of an electric stand mixer fitted with a dough hook, combine biscuit
3. mix and seasoning packet, sausage, cream cheese, and cheddar cheese. Mix until
4. everything is incorporated into the sausage.
5. Shape into 1 - inch balls. Place on a parchment - lined baking sheet. (Can freeze
6. at this point)
7. Bake for 15 - 20 minutes, until golden brown.

Directions

1. Saute carrots, celery and onion in melted butter. Saute garlic.
2. Stir in chicken broth, potatoes and thyme. Season with salt and pepper, to taste.
3. Bring to a boil, then reduce heat and cover with a lid and cook.
4. Stir in broccoli and cook until the vegetables are tender.
5. In a separate saucepan, cook butter and flour. Whisk in milk, heat and whisk until thickened.
6. Blend in the heavy cream, then remove from the heat.
7. Stir the milk mixture into the soup.
8. Add cheese off heat, mix until melted.

Directions

1. Mash all together; divide into 3 balls; chill. Roll each in chopped parsley and
2. chopped pecans.

Directions

1. With your fingers, apply a thin film of softened butter to the insides of the soufflee
2. dishes. Spoon some of the finely - grated Romano cheese into each dish. Cover with
3. your hand and shake until the insides of the dish are coated with the cheese. Set
4. the dishes in the refrigerator while you carry on.
5. Heat the butter in a small saucepan over low heat, and allow to cook until it stops
6. bubbling. Combine the Creole seasoning, salt and flour, and add to the butter.
7. Raise the heat to medium - high and stir with a wooden spoon until it becomes a
8. blond roux.
9. Add the chicken stock and milk. Whisk until the mixture thickens, and continue
10. to whisk until it begins to boil. Remove from the heat.
11. Beat the egg yolks with a whisk or electric mixer until they become thick and
12. much lighter in color. Whisk this, a little at a time, until the eggs disappear into
13. the sauce.
14. Add all the remaining Romano cheese and the Fontina cheese to the sauce. Stir
15. with a whisk until completely smooth. (If necessary to finish the melting, turn the
16. heat back on low. Turn it off again after the cheese is melted in.)
17. In a clean bowl with clean beaters, beat the egg whites with the cream of tartar
18. until peaks form. Gently stir about a third of the beaten whites into the cheese
19. mixture with a rubber spatula. When blended, fold in the rest of the egg whites
20. with the spatula. (A few streaks are okay).
21. Remove the soufflee dishes from the refrigerator. Load in the cheese mixture into
22. each one, leaving about a quarter of an inch from the top.
23. Cut pieces of parchment paper or aluminum foil wide enough to wrap around and
24. overlap the soufflee dishes, and fold them over. Tightly wrap them around the
25. tops of the dishes, with most of the paper above the top of the dish. Tape it in
26. place with masking tape.
27. Bake the soufflees in the preheated 375 - degree oven for about 30 minutes, or
28. until browned on top. Under no circumstances should you open the oven door for
29. the first 15 minutes.

Directions

1. For the steak - combine the sliced steak, 1 teaspoon season salt, steak seasoning,
2. and 1/2 teaspoon pepper in a ziplock bag. Mix until the seasoning has evenly
3. coated the steak. Heat 1 tablespoon of oil in a cast iron skillet over medium high
4. heat. Sear sliced steak in batches for 1 to 2 minutes per side depending on how
5. done you like your steak. Do not over crowd the pan. Add 1 tablespoon of oil if the
6. pan gets to dry. Remove steak from pan. Heat 1 tablespoon oil over medium heat
7. in same skillet. Toss in sliced onion and bell pepper. Sprinkle with 1 teaspoon
8. season salt and 1/2 teaspoon pepper. Saute veggies for 5 minutes or until tender,
9. stirring frequently.
10. Now assemble the quesadillas. Heat large skillet or griddle on medium high heat.
11. Spray with non - stick cooking spray. Place flour tortilla on pan. Lay 4 slices of
12. Provolone cheese evenly on the flour tortilla. On one side, top with steak. On the
13. opposite side, top with the sauteed peppers and onion. Once the cheese has
14. melted, fold the flour tortilla in half. Remove from the skillet and cut into 4
15. wedges. Eat and enjoy!

Directions

1. Heat oven to 400°F.
2. Spray a 9 inch pie plate with non - stick cooking spray
3. Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is
4. brown. Drain excess fat.
5. Stir in salt, garlic powder and Worcester sauce and then spread in pie plate Next,
6. sprinkle the shredded cheese on top of the beef
7. In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as
8. many lumps out as you can. Pour over meat mixture.
9. Bake for 25 min or until knife comes out clean.

Directions

1. In a large saucepan over medium heat, cook and crumble beef until no longer pink,
2. - 8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over
3. medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender,
4. about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat;
5. simmer, covered, until potatoes are tender, 10 - 12 minutes.
6. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until
7. bubbly, 3 - 5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat
8. to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat;
9. blend in sour cream.

Directions

1. Slice chicken breasts in half, they should be about ⅜ to ½ - inch thick after cutting.
2. Place the chicken breasts between plastic wrap and pound them with a meat mallet
3. until they are ¼ - inch thick.
4. Season chicken breasts with salt and pepper.
5. Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon
6. of vegetable oil.
7. Place chicken breasts in the skillet and cook them until brown on both sides. Remove
8. them from the skillet.
9. Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of
10. salt.
11. Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the
12. skillet.
13. Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet
14. with a wooden spoon.
15. Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.
16. Add heavy cream. Increase heat until the mixture begins to bubble.
17. Return mushrooms and chicken to the pan.
18. Stir in fresh parsley and serve immediately with cooked angel hair pasta or other
19. pasta of your choice.

Directions

1. In a large bowl, whisk together flour, salt, and baking powder. Cut butter into
2. flour using your hands or a pastry cutter until pea - sized. Add water and egg and
3. mix until a dough forms. Turn dough out on a lightly floured surface and knead
4. until smooth, about 5 minutes.
5. Wrap in plastic wrap and refrigerate for at least 1 hour.

Directions

1. Preheat oven to 350°. In a large ovenproof skillet over medium - high heat, heat oil. Add
2. onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook
3. until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until
4. warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the
5. enchiladas.
6. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and
7. cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt.
8. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place
9. seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
10. Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining
11. cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with
12. cilantro and serve.

Directions

1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon,
2. remove to paper towels to drain. In the drippings, saute onion and carrots until tender.
3. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir
4. for 2 minutes or until thickened.
5. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20
6. minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted.
7. Stir in bacon.

Directions

1. Heat oil in a large skillet to about 375°F over medium - high heat.
2. In a medium bowl, combine the roasted red peppers, kalamata olives, and fresh
3. basil. Set aside.
4. Lay out one egg roll wrapper with a corner pointed toward you. Place one Farm
5. Rich Mozzarella Stick on each egg roll wrapper. Add about 2 teaspoons of the red
6. pepper and olive mixture to each egg roll. Fold corner up over the mixture. Fold
7. left and right corners toward the center and continue to roll. Brush a bit of water
8. on the final corner to help seal the egg roll.
9. Place egg rolls into heated oil and fry, turning occasionally, until golden brown.
10. Remove from oil and drain on paper towels or rack.
11. Put on a serving plate and serve immediately.

Directions

1. Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
2. Combine pecans, salt, pepper, Creole seasoning and cayenne in a mini food processor.
3. Process until finely chopped. Transfer to a plate.
4. Place flour on another plate. Season with salt and black pepper. Whisk egg and milk
5. together in a bowl.
6. Dredge catfish in flour mixture, shaking off excess. Dip in egg mixture, then into pecan
7. mixture. Place on the prepared baking dish and spray with cooking spray.
8. Bake for 18 to 20 minutes or until fish easily flakes with a fork.
9. Meuniere Sauce
10. Combine butter, lemon juice, Worcestershire and hot sauce in a small saucepan. Heat
11. over low heat until butter is melted. Stir in parsley
12. Mashed Potatoes
13. Place raw Yukon Gold potato cubes in a large pot of water and bring to a boil. Cook until
14. very tender, 15 - 20 minutes.
15. When potatoes are tender, melt butter in a small saucepan. Add garlic; cook and stir
16. until fragrant, about 1 minute. Add Creole seasoning, salt and heavy cream; stir until
17. just heated through. Remove from heat.
18. Drain potatoes, return to pot and mash. Pour butter mixture over and stir until well
19. combined. Garnish with chives if desired and serve.

Directions

1. Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light
2. and fluffy, 5 - 7 minutes. Add eggs, 1 at a time, beating well after each addition.
3. Beat in extracts. Gradually add flour.
4. Spread 3 cups dough into a greased 15x10x1 - in. baking pan. Spread with pie
5. filling. Drop remaining dough by teaspoonfuls over filling. Bake 35 - 40 minutes or
6. until golden brown. Cool completely in pan on a wire rack.
7. In a small bowl, mix confectioners' sugar, extracts and enough milk to reach
8. desired consistency; drizzle over top.

Directions

1. Combine brown sugar, white sugar, Karo, milk and butter. Stir over low heat.
2. Boil, stir constantly until forms soft ball when dropped in cup of cold water.
3. Remove from heat. Add pecans and extracts. Stir till thick.
4. Drop by spoonful on buttered platter.

Directions

1. In a large pot, saute the onions in olive oil and cook until translucent.
2. Next, add in the green chilies, taco seasoning packet, chicken broth, black beans, navy
3. beans, corn, and the chicken. Bring to a boil.
4. Reduce heat and allow the soup to simmer for 10 to 15 minutes. Add in the heavy
5. cream, heat for five more minutes, and serve with tortilla chips, shredded cheese and all
6. your favorite toppings.

Directions

1. Marinade instructions
2. Place cool water in a bowl add 1/4 teaspoon McCormick Seasonal, and dissolve
3. bouillon cubes in mixture. Place cubed chicken in water, mix, cover, and place in
4. refrigerator for 12 hours or next day.
5. Cooking the chicken nuggets
6. Heat oil to 350 degrees in a deep fryer, or a large pot. If you are using a large pot, add
7. enough oil so the oil is 4 inches deep.
8. Pour off excess marinade, and discard marinade, it can not be used again.
9. Prepare the coating by mixing together the flour, cracker crumbs, powdered sugar, and
10. paprika. Set the battered chicken nuggets on a wire rack. Let the chicken nuggets rest for
11. a couple of minutes before frying. The coating will stay on better if the coating dries a bit.
12. Fry the nuggets a few at a time until they are golden brown. Remove from oil, and
13. drain on a clean wire rack.

Directions

1. Grilled Chicken
2. Slice the chicken breasts in half horizontally and pound the halves thin.
3. Place the chicken, dill pickle juice, and buttermilk in a zip - top bag.
4. Place the bag in the fridge and let the chicken marinate for at least 30 minutes, but
5. preferably for several hours.
6. Prepare the seasoning blend by combing salt, ground black pepper, onion powder,
7. garlic powder, and celery salt in a small bowl. Season chicken with the seasoning blend
8. on both sides of the chicken.
9. Heat the grill to 350°F, or use a grill pan.
10. Brush the grill with oil.
11. Remove the chicken from the marinade and place the chicken on the grill. Cook for 3
12. to 4 minutes on each side. The chicken should have an internal temperature of 165°F
13. when you remove it from the grill.
14. Sandwich
15. Toast hamburger buns by spraying a bit of non - stick spray on the insides of the
16. buns, place under a broiler on high heat just until they brown. This should take only
17. about 30 to 45 seconds depending on your broiler.
18. Build the sandwich by placing the leaf lettuce on the bottom bun followed by two
19. tomato slices, and grilled chicken. Place the top bun on the chicken.

Directions

1. Place all ingredients in a small bowl.
2. Stir to combine.
3. Refrigerate the sauce when not serving.

Directions

1. Mix rice, water, soup and Italian dressing in 9 x 13 - inch pan. Place chicken on top. Bake
2. covered at 350 for 1 hour. Uncover and bake another 1/2 hour.

Directions

1. In a large pot over medium - high heat, brown chicken breast, thighs, & sausage in A - 1 &
2. Worcestershire (8 - 10 minutes). Add onion, celery, bell pepper, & garlic. Cook until
3. vegetables are translucent (5 - 10 minutes). Add stewed tomatoes, Kitchen Bouquet,
4. chicken bouillon cubes, bay leaves, basil, green onions, & water. Reduce heat to medium
5. & simmer for 30 minutes. Break linguine noodles into thirds & add to mixture. Cover &
6. cook until noodles are done & liquid is evaporated (12 - 15 minutes). Stir occasionally.

Directions

1. Melt butter, add flour and cook on very low heat, stirring constantly. Do not brown. Add
2. onions, bell pepper, pimentos and chicken pieces and sauté. Add chicken broth and
3. mushroom soup, stir well. Simmer until cooked and sauce at desired consistency then
4. add green peas and heat. Serve over noodles.

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, pepper, celery and chicken;
2. cook until juices run clear when chicken is pierced with a fork.
3. While chicken is cooking, place sausage in a microwave - safe dish with just enough
4. water to cover. Microwave on high 5 minutes; drain sausage and add to chicken mixture.
5. Add tomatoes to chicken mixture; cook 10 minutes over low heat. Add tomato paste
6. and soup; stir until well blended. Simmer 3 minutes or until bubbly. Serve over hot
7. cooked rice.

Directions

1. Heat 1 teaspoon of the canola oil in a skillet over medium heat. Add the onion
2. and bell pepper and sauté until soft, 4 to 5 minutes. Transfer the vegetables to a
3. bowl.
4. Add the remaining 1 teaspoon oil to the skillet and raise the heat to medium -
5. high. Add the chicken to the skillet. Season with the salt and pepper. Cook the
6. chicken until brown, 5 to 7 minutes. Stir, breaking up the chicken into smaller
7. pieces. Transfer the cooked chicken to the bowl of onion and bell pepper. Toss to
8. evenly distribute and then refrigerate until cool. When the ingredients are cool,
9. stir in the Velveeta.
10. Clip a deep - frying thermometer to the side of a heavy deep pot. Add 2 inches
11. canola oil to the pot and slowly heat the oil to 350°F.
12. To assemble the egg rolls, position 1 wrapper on a work surface like a diamond.
13. Place 2½ tablespoons filling close to the corner nearest you and spread it up
14. toward the middle. Using a pastry brush, brush the edges with a little water. Fold
15. the corner closest to you up over the mixture, fold the left and right corners
16. toward the center, and continue to roll. Brush the final corner with water to help
17. seal the egg roll. (The egg rolls can be frozen for up to 1 month before frying.)
18. Using a slotted spoon, lower 4 egg rolls into the hot oil and cook until golden
19. brown, 3 to 5 minutes, turning them halfway while frying. Transfer the cooked
20. egg rolls to a paper towel – lined plate to drain. Fry the remaining egg rolls and
21. serve hot.

Directions

1. In a large skillet over medium heat, heat oil. Add onion and peppers and season with
2. salt and pepper. Cook, stirring occasionally, until very soft, 8 to 10 minutes.
3. Add chicken and Italian seasoning and stir to combine. Cook, stirring occasionally,
4. until chicken is golden and no longer pink inside, about 10 minutes.
5. Cover chicken and peppers with provolone cheese and cover to let melt, 1 minute.
6. Serve on hoagie rolls.

Directions

1. Pound the steaks evenly: If you are using round steak instead of pre - tenderized cube
2. steak, you will need to pound the steaks thin or they will be way too chewy. (Already
3. tenderized cube steaks can also use more attention from the meat mallet to be made
4. thinner.) Place each steak between two pieces of plastic wrap. Using a meat mallet,
5. rubber mallet, rolling pin, or empty wine bottle, pound the steak until it is very thin, less
6. than 1/4 inch. As you pound the steak, turn it over often and spread out the plastic
7. wrap, which tends to wrinkle as you work. Repeat with all the steaks.
8. Salt the meat: Sprinkle a little salt over the meat. Preheat the oven to 200°F. Put a wire
9. rack over a baking sheet and place in the oven. You'll use the oven to keep the finished
10. steaks warm and crisp while you cook the gravy.
11. Bread the steaks: Prepare two wide, shallow dishes (such as a Pyrex casserole dish). In
12. the first one, whisk together the eggs and milk. In the second, whisk together the flour,
13. salt, garlic powder, and cayenne. Working one at a time, dredge a steak in the flour.
14. Using the heel of your hand, press the flour into both sides of the steak. Lift the steak,
15. shake off the excess flour, and dip the steak into the egg wash, coating it on both sides.
16. Lift the steak out of the egg wash, shake off the excess egg wash, and then dredge the
17. steak in the flour a second time. Again, press the flour into the steak on both sides. Set
18. aside on a plate. Repeat with the remaining steaks.
19. Fry the steaks: Pour enough oil in a large frying pan to cover the bottom by 1/4 inch.
20. Heat the oil to 350°F or until it sizzles when you drop a little flour into it. If the oil doesn't
21. sizzle, it isn't ready; if it burns, the oil is too hot, reduce the heat. Working one at a time,
22. lay a coated steak into the hot oil. Use a metal spoon to spoon some of the oil over the
23. steak. This sets the coating. Fry until you see the edges of the steak turn golden brown,
24. about 2 minutes. Carefully turn the steak over in the pan, and fry for 2 more minutes.
25. Once both sides of the steak are golden brown, tip the steak up with a metal spatula to
26. drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to
27. keep warm. Repeat with the remaining steaks and leave them in the oven while you make
28. the gravy.
29. Make a roux for the gravy: Turn off the heat under the pan. Pour out all but about 3
30. tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat on to
31. medium. Cook until it's the color of milk chocolate, about 4 to 5 minutes, stirring
32. constantly.
33. Finish the gravy: When the flour - fat mixture is smooth and a lovely milk chocolate
34. color, slowly add the milk and cream, whisking constantly. Note that the mixture will
35. seize up initially, and will loosen as you whisk in more liquid. Add milk to your desired
36. thickness for gravy. If the gravy is too thick for you, add more milk. If it's too thin, let it
37. cook longer. Season with salt and lots of black pepper, to taste.
38. Serve: Serve chicken fried steak with the gravy and a side of mashed potatoes or your
39. choice of side.

Directions

1. Boil chicken in water remove and cool, Make a roux with ¼ cup oil and 1/2 cup flour.
2. When dark brown, add chicken (remove bones) and roux. Cover till done, Add file. Serve
3. with rice.

Directions

1. Sauté with butter green onion, green peppers, garlic, celery add paprika, chicken,
2. sausage, chopped tomatoes, bay leaves and tomato purée and several cups chicken stock
3. then rice.
4. Cover and cook on stove or in oven for 1 hour.

Directions

1. In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook
2. until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.
3. Move vegetables to one side of the pot and add chicken. Season with salt and pepper
4. and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and
5. bring to a boil.
6. Add noodles and cook according to package instructions. Season to taste with salt and
7. pepper. Add parsley and serve immediately.

Directions

1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a
2. large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings;
3. saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
4. In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken
5. mixture. Stir in broth; bring to a boil over medium - high heat. Reduce heat; cover and
6. simmer until slightly thickened, 10 - 15 minutes.
7. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2 - qt.
8. baking dish. Sprinkle with half of the cheeses. Repeat layers.
9. Cover and bake 30 minutes. Uncover; bake until heated through, 15 - 20 minutes
10. longer.

Directions

1. Chop onion, bell pepper, celery, mix with eggs. Rinse chicken under cold water, drain,
2. chop in food processor. Mix chicken, onion, bell pepper, celery, eggs, relish, mustard,
3. crushed red pepper, mayonnaise, salt and pepper.

Directions

1. Peel hard - boiled eggs. Chop very finely.
2. Mix together mayonnaise, sweet pickle relish, tarragon vinegar, sweet pickle relish
3. juice, salt, and black pepper.
4. Mix in chopped egg very gently.

Directions

1. Salt and pepper chicken pieces, set aside. Put tomato sauce and 6 cans water in
2. saucepan and cook 1 hour. Brown chicken in oil, remove chicken (retain oil), add tomato
3. sauce. To oil add onions, garlic, bell pepper. Sauté until onions are transparent. Add to
4. sauce the bay leaves, cayenne and Tabasco. Cook on low heat 40 - 50 minutes. Serve over
5. rice.

Directions

1. Preheat oven to 350°. Prepare rice according to package instructions.
2. In a medium saucepan over medium heat, combine whole milk and Parmesan. When
3. cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt
4. and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4
5. minutes.
6. In a large bowl, stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup
7. mozzarella, and cream cheese mixture and transfer to a 9" - x - 13" baking dish. Top with
8. remaining cheese and bake until cheese is melty and golden, 20 minutes.

Directions

1. In a large pot over medium heat, melt butter. Add carrots and celery and season with
2. salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add
3. garlic and cook until fragrant, about 30 seconds.
4. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf,
5. potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook
6. until the chicken is no longer pink and potatoes are tender, 15 minutes.
7. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred
8. chicken into small pieces and return to pot.
9. Garnish with parsley before serving.