Instructions

• Crumble, brown, and drain the ground beef.
  1 lb. ground beef
• Add the oil to a large cooking pot. Saute the garlic, onion, carrots, and celery in the oil for several minutes.
  1 Tbsp. oil or butter, 2 garlic cloves, minced, 1 Tbsp. dried onion flakes (or a small chopped onion), 2 - 3 carrots, diced, 1 rib celery, diced
• Add the tomatoes, seasonings, and broth. Bring it to a full rolling boil.
  1 (14.5 oz.) can petite diced tomatoes, undrained, 2 bay leaves, 1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. dried parsley flakes, 1/2 tsp. black pepper, 1/2 tsp. salt (or to taste), 1/4 tsp. ground cayenne pepper (optional), 6 1/2 c. beef broth (or use 4 c. broth and add 2 1/2 c. water with 1 tsp. Better than Bouillon beef base)
• Add the barley. Cover and reduce the heat. Simmer on low for about 30 minutes.
  2/3 c. Quick pearled barley
• Serve. Store any leftovers covered in the refrigerator. Reheat and enjoy!

Instructions

Make the Annatto Oil

1. In a small saucepan, combine the oil and annatto seeds and bring to a simmer over low heat. Remove the pan from the heat, cover and let the oil cool completely, about 30 minutes. Strain the Annatto Oil into a jar.

Make the Chowder

1. In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
2. In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
3. Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
4. Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.

Instructions

1. Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Coarsely chop mushrooms.
2. Stir together lily buds, mushrooms, chicken stock, bamboo shoots, ginger, and salt in a large nonreactive saucepan over high. Cover and bring to a boil. Reduce heat to medium, and simmer 10 minutes. Stir in vinegar and red pepper; increase heat to medium-high, and boil mixture 2 minutes.
3. Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Beat together egg and egg white in a medium bowl. Pour egg mixture into chicken stock mixture in a slow, steady stream, stirring gently. Stir in tofu, soy sauce, and sesame oil, and cook, stirring occasionally, until warmed, about 2 minutes. Sprinkle with scallions before serving.

Instructions

1. Grease a large bowl with 1 tablespoon of the oil; set aside. Whisk together warm water, honey, and yeast in a separate large bowl until combined; let stand until foamy, about 5 minutes. Add flour and kosher salt; stir with a wooden spoon until just combined. Drizzle 4 tablespoons of the oil over top, and stir with the wooden spoon to incorporate. Transfer dough to greased bowl; cover tightly with plastic wrap, and refrigerate at least 12 hours or up to 18 hours (dough will double in size before it is ready).
2. Remove bowl from refrigerator; let stand at room temperature until dough has puffed up and doubled in size, about 2 hours.
3. Brush 2 tablespoons of the oil in bottom and up sides of either a 13- x 9-inch metal baking pan or a 12-inch cast-iron skillet. Grease your hands with oil. Uncover bowl; with dough still in bowl, lift and fold over the back edge of the dough from the underside, and bring it towards you in the center. Rotate dough 45 degrees. Repeat folding and rotating process until all the edges of the dough are folded into the center, 4 to 6 times. (The dough will noticeably deflate.) Turn dough into prepared pan, and spread gently with greased hands to fill the pan. It’s OK if dough doesn’t reach all corners; it will as it continues to expand at room temperature. Cover pan tightly with plastic wrap, and let stand until dough puffs slightly and reaches corners of the pan, about 1 hour.
4. Preheat oven to 450°F. Remove plastic wrap, and sprinkle dough with rosemary leaves. Using greased hands, dimple dough all over with fingers. Drizzle with remaining 1 tablespoon oil, and sprinkle with flaky salt. Let stand at room temperature until dough is puffed up, about 15 minutes.
5. Bake focaccia in preheated oven until golden brown, 20 to 25 minutes in the baking pan or 35 minutes in the cast-iron skillet. Immediately remove focaccia from pan, and transfer to a wire rack. Let cool completely, about 1 hour. Cooled focaccia may be wrapped in plastic wrap and stored at room temperature up to 3 days.

Instructions

1. Preheat the oven to 425°F. Set a rack on a rimmed baking sheet.
2. Season the scallops with salt and pepper and wrap each in 1 slice of bacon, securing it with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes, until the bacon and scallops are cooked through. Serve warm.

Instructions

Instructions

1. Place fish in a glass or ceramic bowl. Give the salsa macha a good stir to evenly distribute all ingredients. Pour salsa macha over fish, and stir gently with a spoon until the fish is completely coated. Season with salt. Let stand 5 minutes.
2. Gently stir in the cucumber, onion, and avocado. Add lime juice. Taste and add more salsa macha or lime juice, if desired. Stir in cilantro just before serving. Season with additional salt, and serve immediately with tostadas.

Instructions

1. Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, crumble in the Italian sausage.
2. Cook, stirring occasionally and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan.
3. Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes.
4. Boil until the potatoes are for-tender, about 15 minutes.
5. Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
6. Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
7. Taste for seasoning and add salt to taste and red pepper flakes.

Instructions

1. Gather the ingredients.
2. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat; if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
3. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
4. Stir in the potatoes, water, and salt and bring to a boil.
5. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
6. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher.
7. Return the puree to the pan. Over low heat, add the cheese and stir until melted.
8. Remove the pan from the heat. Taste the soup and add more salt if needed.
9. Top the soup with the bacon and chives to serve.

Instructions

1. Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.
2. Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine.
3. Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teaspoon) sausage mixture, and stuff inside each olive. Press about 11/2 tablespoons sausage mixture all around outside of each olive, rolling to completely enclose olive and forming a round shape.
4. Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.
5. Pour oil to a depth of 4 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer reads 350°F. Working in batches, fry until breaded olives begin to float and are golden brown, about 4 minutes per batch. Remove from oil with a slotted spoon, and drain briefly on a baking sheet lined with paper towels. Sprinkle with pecorino and Parmigiano, and serve hot.
                                                                                                                                                                                                                                                                                                                                                                                                       Stuffed olives can be prepared through step 3 and refrigerated overnight. Let it come to room temperature before frying.

Instructions

1. Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl.
2. Stir cheeses into pimiento mixture until well combined.
   Store covered in the refrigerator up to 1 week.

Instructions

1. Make cheese ball mixture:

   Stir together cream cheese, ham, smoked Cheddar, scallions, parsley, onion powder, garlic powder, Dijon, Worcestershire, and 2 tablespoons of the chives in a large bowl until combined. Cover and chill 30 minutes.

2. Roll cheese ball in pecan-chive mixture:

   Combine pecans and remaining 3 tablespoons chives in a shallow dish.
   Shape cheese mixture into a ball, and roll in pecan mixture until coated.
   Wrap in plastic wrap, and refrigerate until firm or until ready to serve, at least 1 hour or up to 2 days.

Instructions

1. Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.
2. Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.
3. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.

Overnight Option

The Different "Ways" to Serve Cincinnati Chili:

Instructions

1. Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly. Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
3. Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.

Instructions

1. Cook pasta:

   Bring a large pot of salted water to a boil over high; add pasta, and cook according to package directions.
   Drain and rinse under cold water until cool, about 1 minute; drain and set aside.

2. Combine other salad ingredients:

   Place tomatoes, mozzarella, artichokes, salami, basil, Italian dressing, bell pepper, olives, pepperoncini, black pepper, and salt in a large mixing bowl.

3. Finish pasta salad:

   Add pasta, tossing to evenly combine. Let stand for at least 5 minutes before serving, stirring occasionally. (Pasta Salad may be covered and chilled overnight).

Instructions

Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

Instructions

1. Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

Instructions

1. Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1 1/2 teaspoons of the salt, and 1 1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
2. Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1 1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1 1/2 teaspoons salt.
3. Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
4. When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.

Instructions

1. Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
2. Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
3. Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Notes

Instructions

1. Gather all ingredients.
2. Preheat the oven to 325 degrees F (165 degrees C). Line a large, rimmed baking sheet with parchment paper or aluminum foil.
3. Wrap each cocktail wiener with a piece of bacon; secure with a toothpick. Place bacon-wrapped wieners on the prepared baking sheet.
4. Evenly sprinkle brown sugar over the tops of the bacon-wrapped wieners.
5. Bake in the preheated oven until bacon is crisp and sugar is bubbly, about 40 minutes.

   Serve immediately, or place in a slow cooker set on Low to keep warm.

Instructions

1. In a large bowl, add cucumber spears and 1/4 teaspoon salt and toss to combine. Transfer cucumbers to a colander and set inside large bowl. Cover and refrigerate for 30 minutes.
2. Pat cucumbers dry with paper towels or a clean kitchen towel; set aside. Discard any accumulated liquid and wipe out bowl.
3. In now-empty bowl, add tahini and lemon juice and whisk to combine; the mixture will seize and turn pasty. Add 1 1/2 teaspoons cold water and whisk until a smooth sauce forms. Add remaining 1/2 teaspoon salt, lemon zest, dill, garlic, and shallot, and whisk to combine. The sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl (if sauce is too thick, whisk in cold water in 1/4-teaspoon increments to achieve desired consistency).
4. Add cucumber spears and toss until evenly coated with sauce. Transfer to a serving plate, garnish with dill, and serve.

Notes

Make-ahead and Storage

Instructions

1. Fill a large bowl with ice and water; set aside. Bring 12 cups water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high. Add orecchiette pasta, and cook, stirring occasionally, until al dente, about 12 minutes. Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes. Do not remove boiling water from heat.
2. Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes. Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain. Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.
3. Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl. Gradually whisk in oil until smooth and combined. Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 teaspoon salt and 3/4 teaspoon Old Bay seasoning until combined.
4. Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve, or cover and store in refrigerator up to 24 hours.

Instructions

1. Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
2. Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
3. While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
4. To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. Stir Parmesan cheese, garlic powder, and basil together in a small bowl.
3. Place hot dog buns, cut-sides up, onto the prepared baking sheet. Spread margarine onto buns, then sprinkle Parmesan mixture over top.
4. Bake in the preheated oven until golden brown, about 10 minutes.

Instructions

1. Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

You can take 1 pound of bacon and brown it; then crumble it into the chowder toward the end.

Instructions

1. Cook bacon:

   Heat a large nonstick skillet over medium. Add bacon; cook, stirring occasionally, until browned and crisp, about 8 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate

2. Combine cream cheese and mayonnaise:

   Stir together mayonnaise and cream cheese in a medium bowl until fully combined.

3. Add remaining ingredients:

   Fold in bacon, Cheddar, almonds, and scallions. Serve immediately, or cover and refrigerate up to 3 days.

Instructions

Stir together the first 9 ingredients in a large bowl. Add the dressing to the black-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain. Serve with the tortilla chips.

Instructions

1. Heat olive oil in a large soup pot. Add shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add stock, clam juice, tomatoes, thyme, bay leaf, and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
2. Add clams, cover and cook just until most of them open, about 5 minutes. Add snapper and shrimp, cover and simmer until they are cooked through and remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer seafood to 4 bowls. Add butter and parsley and cook over moderate heat for 1 minute, swirling pan. Spoon broth over seafood and serve with sourdough toast.

Instructions

1. Place red onion slices in a small bowl; pour over lime juice. Allow onions to marinate while assembling the salad.
2. Gently combine watermelon, cucumber, feta cheese, and cilantro in a large bowl; season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.

Instructions

1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserve

Instructions

1. In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the bacon, red onion, lime juice, paprika, chipotle, salt, and pepper.
2. Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.

Instructions

1. In a large bowl, gently toss the avocados with the lime halves, tomatoes, chiles, red onion slices, the 3 tablespoons of oil and a generous pinch each of salt and pepper.
2. Light a grill and oil the grate. Grill the avocados, limes, tomatoes and onion cut side down along with the whole chiles over moderate heat until charred but not falling apart, about 3 minutes for the limes, 8 minutes for the onion and 12 to 15 minutes for the avocados, tomatoes and chiles. As the items finish cooking, transfer them to a work surface and let cool. Scoop out the avocado flesh and coarsely chop; transfer to a large bowl. Remove the seeds and stems from the tomatoes and chiles, finely chop and add to the bowl. Finely dice the onion and add to the bowl along with the cilantro and garlic. Squeeze the grilled limes over the guacamole and season with salt and pepper; mix gently. Serve with tortilla chips.

Make Ahead

Instructions

1. Preheat oven to 375°F. Heat a 10-inch cast-iron skillet over medium. Add butter, and swirl pan until butter is melted and bottom and sides of skillet are coated. Remove from heat, and set aside.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Make a well in center of dry ingredients; add milk, cheddar, corn, melted butter, jalapeño, and eggs. Mix until batter is just combined. (Be sure not to overmix or cornbread will be tough.) Pour batter into prepared skillet, and spread evenly. Bake in preheated oven until cornbread is light brown on top and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool 5 minutes.
3. Cut cornbread into slices. Smear tops of slices with softened butter, drizzle with honey, and sprinkle with smoked flaky sea salt, if desired.

Instructions

1. Preheat the oven to 425°. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the spinach and garlic and cook, stirring, until fragrant, about 2 minutes. Stir in the milk, cream and nutmeg and cook until thickened and almost all of the liquid has evaporated, 8 to 10 minutes. Add both cheeses and season with salt and pepper; stir until well blended and the cheese is melted. Scrape into a large bowl and let cool slightly. Add the eggs and mix well. Wipe out the skillet.
2. In the skillet, heat the remaining 1 tablespoon of olive oil. Add the sausage and cook over moderate heat, stirring occasionally and breaking up the meat, until browned, about 5 minutes. Remove the skillet from the heat. Spread the spinach mixture over the sausage. Arrange the Tater Tots in concentric circles on top and spray with canola oil cooking spray. Bake for about 40 minutes, until the tots are golden, cooked through and crispy. Serve immediately.

Make Ahead

Instructions

1. Preheat oven to 425°F. Spray an 8-inch square baking dish with cooking spray.
2. Combine cheeses in a medium bowl. Set aside.
3. Bring potatoes, cream, milk, salt, pepper, garlic, and thyme to a simmer in a large saucepan over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are mostly tender, about 8 minutes. Remove from heat, and gently stir in chives and 1 1/2 cups cheese mixture. Discard thyme sprigs.
4. Transfer potato mixture to prepared baking dish, spreading into a relatively even layer; sprinkle with remaining 1/2 cup cheese mixture. Bake in preheated oven until bubbling around edges and top is golden brown, 20 to 25 minutes. Remove from oven, and let cool at room temperature for 15 minutes. Cut additional chives into 1-inch pieces, and garnish.

Instructions

1. Chop tomatoes into small pieces, and transfer to a large bowl. Season with a large pinch of salt. Drizzle red wine vinegar and 4 tablespoons of the olive oil over tomatoes and stir to combine. Set aside.
2. Slice bread and brush with the remaining olive oil. Toast in an oven or on a grill or stove until lightly browned. Gently rub garlic clove over toasted bread pieces.
3. Use a slotted spoon to transfer tomatoes to a serving platter. Stir in basil leaves and serve tomatoes with toasted bread.

Instructions

1. Heat 2 inches of oil in a large Dutch oven over medium to 350°F. Meanwhile, grate frozen butter using the large holes of a box grater into a medium bowl; transfer butter to freezer. Grate onion using the large holes of box grater; squeeze onion in a double layer of paper towels to remove as much liquid as possible. Reserve 1/2 cup squeezed grated onion; discard any remaining grated onion or reserve for another use.
2. Whisk together cornmeal, flour, baking powder, sugar, salt, pepper, garlic powder, and onion powder in a large bowl. Whisk together buttermilk, eggs, and grated onion in a separate medium bowl. Pour buttermilk mixture over cornmeal mixture, and top with frozen grated butter. Fold together until just combined.
3. Working in batches, drop spoonfuls of batter (about 1 1/2 tablespoons each) into hot oil, being careful not to overcrowd. Fry until crispy and golden brown on all sides, about 2 minutes, flipping once after 1 minute. Transfer hush puppies to a paper towel–lined baking sheet. Sprinkle with additional salt and pepper to taste. Serve hot.

Instructions

1. Place potatoes in a large pot, and add cold salted water to cover. Bring to a simmer, uncovered, over medium-high. Reduce heat to medium, and cook, undisturbed, until potatoes are just tender, about 6 minutes. Drain potatoes well, and pat dry. Place cooked potatoes on a large baking sheet, and chill, uncovered, until cold, about 1 hour.
2. Preheat oven to 425°F. Melt butter in a medium-size wide saucepan over medium. Add shallot; cook, stirring occasionally, until translucent, about 2 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add wine, and cook, scraping bottom of pan with a wooden spoon to remove any browned bits, until liquid is almost fully evaporated, about 1 minute. Stir in flour; cook, stirring often, until fragrant and nutty, about 2 minutes. Slowly whisk in beef and chicken broth until smooth. Add Worcestershire sauce, and bring to a boil over medium. Reduce heat to medium-low to maintain a simmer; cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in salt and pepper. Remove from heat, and cover to keep warm; you should have about 4 cups gravy.
3. Pour oil to a depth of 1 1/2 to 2 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer registers 375°F. Line a large baking sheet with paper towels. Working in 4 batches, fry cold potatoes, stirring occasionally, until deeply golden, 4 to 5 minutes per batch. Remove potatoes from oil using a slotted spoon, and let drain on prepared baking sheet. Sprinkle with additional salt to taste. Repeat process 3 times with remaining potatoes, adjusting heat as needed to maintain oil temperature of 375°F.
4. Transfer fries to a clean large, rimmed baking sheet, and top with gravy.

Instructions

1. Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.
2. Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine.
3. Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teaspoon) sausage mixture, and stuff inside each olive. Press about 11/2 tablespoons sausage mixture all around outside of each olive, rolling to completely enclose olive and forming a round shape.
4. Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.
5. Pour oil to a depth of 4 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer reads 350°F. Working in batches, fry until breaded olives begin to float and are golden brown, about 4 minutes per batch. Remove from oil with a slotted spoon, and drain briefly on a baking sheet lined with paper towels. Sprinkle with pecorino and Parmigiano, and serve hot.
                                                                                                                                                                                                                                                                                                                                                                                                       Stuffed olives can be prepared through step 3 and refrigerated overnight. Let it come to room temperature before frying.

Instructions

1. Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl.
2. Stir cheeses into pimiento mixture until well combined.
   Store covered in the refrigerator up to 1 week.

Instructions

1. Make cheese ball mixture:

   Stir together cream cheese, ham, smoked Cheddar, scallions, parsley, onion powder, garlic powder, Dijon, Worcestershire, and 2 tablespoons of the chives in a large bowl until combined. Cover and chill 30 minutes.

2. Roll cheese ball in pecan-chive mixture:

   Combine pecans and remaining 3 tablespoons chives in a shallow dish.
   Shape cheese mixture into a ball, and roll in pecan mixture until coated.
   Wrap in plastic wrap, and refrigerate until firm or until ready to serve, at least 1 hour or up to 2 days.

Instructions

1. Stir together chicken, beans, broth, onion, green chiles, chili seasoning mix, cumin, garlic, and salt in a 5- to 6-quart slow cooker.
2. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours until beans are tender. Serve with toppings.

Instructions

Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

Instructions

1. Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

Instructions

1. Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
3. Chill in the refrigerator for at least 30 minutes.
   Recipe Tip

Instructions

Stir together the first 9 ingredients in a large bowl. Add the dressing to the black-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain. Serve with the tortilla chips.

Instructions

1. Gather all ingredients.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart baking dish with nonstick spray.
3. Cook ground beef in a very large skillet over medium heat until browned; drain any excess grease.
4. Add onion and pepper and continue cooking until tender, about 5 minutes.
5. Add taco seasoning and water. Simmer mixture until thickened, about 5 minutes.
6. Stir in diced tomatoes, sour cream, and black beans.
7. Sprinkle 1 1/2 cups crushed chips in the bottom of the prepared dish.
8. Evenly spoon about half of the meat mixture over the chips.
9. Top with 1 ½ cups crushed chips and 1 1/2 cups cheese.
10. Repeat with remaining meat, chips, and cheese.
11. Bake in the preheated oven until melted and bubbly, about 25 minutes. Top with diced tomato, green onion, and cilantro and serve with salsa and additional sour cream.

Instructions

1. Preheat oven to 400°F. Grease an 11- x 7-inch baking dish with 1 tablespoon of the butter.
2. Melt 2 tablespoons of the butter in a small saucepan over medium-high. Add flour; cook, whisking constantly, 1 minute. Slowly whisk in milk; bring to a boil, whisking constantly. Reduce heat to medium; cook, whisking constantly, until thickened, 4 to 5 minutes. Remove from heat; stir in salt and nutmeg. Set aside.
3. Stir together mustard and honey in a small bowl; set aside. Microwave remaining 1 tablespoon butter in a small microwavable bowl on HIGH until melted, about 20 seconds.
4. Arrange bottom roll halves in prepared baking dish; spread evenly with honey-mustard. Top evenly with ham, milk sauce, and cheese. Replace top roll halves; brush tops evenly with melted butter, and sprinkle with parsley. Cover with aluminum foil.
5. Bake in preheated oven 8 minutes. Remove and discard foil. Continue baking until cheese is melted and rolls are golden, about 5 minutes. Serve immediately.

Instructions

1. Prepare oven and pan:

   Preheat oven to 350°F. Spray a 2.5-qt. casserole dish with cooking spray.

2. Mix the dip together:

   In a large bowl stir together corn, cream cheese, sour cream, mozzarella cheese, 1/4 cup of the cheddar cheese, 1/4 cup of the pepper jack cheese, garlic powder, and chili powder until evenly combined.

3. Add dip to dish:

   Pour the corn mixture into the prepared casserole dish.
   Sprinkle the remaining 1/4 cup pepper jack cheese and 1/4 cup cheddar cheese over the top.

4. Bake the dip:

   Bake in preheated oven, uncovered, for 25-35 minutes, until the edges bubble and just start to brown. Garnish with green onions, jalapeño slices, or cilantro, if using.

5. Serve dip:

   Serve hot with fresh cut vegetables, tortilla chips, or crackers.

Instructions

1. Heat oil:

   Heat oil in a large pot over medium-high until oil reaches 360°F.

2. Make batter:

   Meanwhile, stir together flour, baking powder, and salt in a medium bowl. Whisk together egg, milk, brown sugar, vanilla, and cinnamon in a separate medium bowl until combined. Stir in flour mixture until well combined. Pour mixture into a ziplock plastic bag or a piping bag; seal bag, and let stand 5 minutes.

3. Fry funnel cakes:

   Cut a small hole (about 1/3-inch wide) in a corner of ziplock plastic bag (or at tip of piping bag), and pipe about 2 tablespoons batter using a circular motion into hot oil. Repeat 3 times to pipe 4 funnel cakes total. Cook until puffed and golden brown on bottoms, 30 to 45 seconds; flip and cook until other sides are lightly browned, about 20 seconds.

4. Finish funnel cakes:

   Using a spider, transfer funnel cakes to a paper towel-lined baking sheet; immediately sprinkle with powdered sugar. Repeat process twice with remaining batter to make 14 funnel cakes total, returning oil to 360°F in between batches. Serve immediately.

Instructions

1. Preheat oven to 350°F. Stir together cream cheese, Cheddar cheese, pepper Jack cheese, ranch dressing, hot sauce, pepper, and garlic powder in a large bowl until well blended.
   Gently fold in chicken and half of the scallions. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish.
   Smooth top, and sprinkle evenly with blue cheese.
2. Bake in preheated oven until center is hot and edges are bubbly, 20 to 25 minutes. Remove from oven, and top with remaining scallions. Serve with carrots, celery, and pretzel chips.

Instructions

1. Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
2. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, ¼ cup at a time, beating just until blended after each addition.
3. Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
4. Prepare Filling: Cut 2 lb. tomatoes into ¼-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
5. Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
6. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread ½ cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with ½ cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining ¾ lb. tomatoes into ¼-inch-thick slices, and arrange on top of pie.
7. Bake at 425°F for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

Instructions

1. Cook the chicken:

   Stir together chicken, onion, thyme, broth, and salt in a medium saucepan; bring to a boil over high.
   Reduce heat to low, and simmer until chicken a thermometer inserted into thickest portion of chicken registers 165°F, about 20 minutes.

2. Cool chicken:

   Transfer chicken to a cutting board; let cool 20 minutes. Discard poaching liquid.

3. Make dip base:

   While chicken cools, combine cream cheese, buffalo sauce, sour cream, water, hot sauce, garlic powder, onion powder, and cayenne pepper in a large bowl. Beat with an electric mixer on medium speed until smooth, 2 to 3 minutes.

4. Shred chicken:

   Using 2 forks, shred chicken into bite-size pieces.

5. Add chicken to dip:

   Fold chicken into cream cheese mixture using a spatula. Cover and chill for 1 hour.

6. Finish dip and serve:

   Transfer to a bowl. Top evenly with blue cheese crumbles and chives. Serve with kettle chips, crackers, carrot sticks, or celery.

Instructions

1. Gather all ingredients.
2. Heat a wok or nonstick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
3. Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes.
4. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

Instructions

1. Gather the ingredients.
2. Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
3. Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4. Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
5. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
6. Add Chinese broccoli leaves and stir-fry until wilted.
7. Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer.
8. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
9. Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

   Chef's Notes:

   Any noodle or pasta can be used. Any hot pepper will work, or you can use sweet pepper and make up the difference with red pepper flakes.
   Regular basil will work, but Thai basil is preferred.
   Soaking and cooking time will depend on size/type of noodle.
   Any meat or vegetable will work, as long as it's cut thin, or pre-cooked

Instructions

1. Poach the chicken (skip if using already cooked chicken):
   Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.
2. Make the dressing:
   Prepare the chicken salad dressing in a large bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet, nor too sour.
   Add more preserves or lemon juice until you have reached the balance you want. Add salt and pepper to taste.
3. Mix in the chopped celery, bell pepper, olives, red onion, and apple
4. Dice the chicken, mix with dressing and vegetables:
   Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that is what you are using for this salad.) Mix it in with the dressing and vegetables.
5. When ready to serve, add the lettuce:
   At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.

Instructions

Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.

Instructions

1. Gather all ingredients.
2. Preheat the oven to 450 degrees F (230 degrees C).
3. Place butter in a glass or ceramic 8-inch square baking dish. Microwave for 1 minute. Stir butter; continue to cook and stir in 20-second intervals until butter is fully melted.
4. Sift flour, baking powder, sugar, and salt into a bowl.
5. Stir in buttermilk until combined.
6. Pour into the baking dish and spread over melted butter. Use a bench scraper to cut dough into 9 equal pieces.
7. Bake in the preheated oven until starting to brown on top, 20 to 25 minutes.

Instructions

Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.

Instructions

1. Preheat oven to 350°F. Butter a 13- x 9-inch baking dish, and set aside.
2. Place sweet potato chunks in a large pot, and add water to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain potatoes in a colander, and let cool 10 minutes.
3. Meanwhile, stir together orange zest and juice in a small bowl. Stir in melted butter until combined.
4. Stir together brown sugar, cinnamon, nutmeg, and salt in a separate small bowl.
5. Arrange half of the sweet potato chunks in an even layer in prepared baking dish. Sprinkle with half of the brown sugar mixture, and drizzle with half of the butter mixture. Sprinkle with half of the toasted pecans. Repeat process with remaining sweet potatoes, brown sugar mixture, butter mixture, and toasted pecans. Top evenly with marshmallows.
6. Bake in preheated oven until marshmallows are golden and casserole is bubbling around edges, 20 to 30 minutes. Serve hot.