Adjust an oven rack to the middle position and heat the oven to 375 degrees.
Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well-combined.
Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.
Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness.
Sprinkle evenly with 1 cup of the mozzarella.
Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering 2 ...
Melt margarine in large baking dish.
Add Kitchen Bouquet. Mix well and cover both sides of chicken with this mixture.
Salt and pepper chicken.
Bake, covered, until tender at 325\u00b0 for 1 1/2 hours.
Put mushrooms on top and bake with chicken the last 5 minutes.
Combine chicken broth and beef broth in bowl; sprinkle gelatin over top and set aside. Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses, scraping down bowl as needed; transfer to separate bowl. Pulse pancetta and mortadella in now-empty food processor until finely chopped, about 25 pulses, scraping down bowl as needed; transfer to second bowl. Process chicken livers in now-empty food processor until pureed, about 5 seconds; transfer to third bowl.
Heat oil in large Dutch oven over medium-high heat ...
Adjust an oven rack to the middle position; heat the oven to 375\u00b0F In a small bowl, beat the egg yolk, cream, and vanilla with a fork until combined; set aside.
In a standing mixer, cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl. With the mixer running at low speed, gradually beat in the flour until combined. ...
FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes. Transfer reduced cider to bowl or ...
Preheat oven to 400 degrees. Move rack to the 2nd from bottom space.
Saute garlic, 1 tablespoon butter, and water over low heat, 7 to 10 minutes. It forms a paste.
Combine hot garlic, 7 tablespoons butter, salt, and pepper in a bowl and spread on both halves of the bread. Put the halves back together and wrap in foil. Place on baking sheet and bake for 15 minutes.
Unwrap bread and place halves, buttered sides up, on baking sheet. Bake until it begins to color, about 10 minutes. Take out of oven and turn on the broiler.
Sprinkle ...
For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form ...
For the topping: pulse the bread, softened butter, salt and pepper in a food processor until the mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with the onions; set aside.
For the beans: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bring 4 qt water to a boil in a large pot. Add 2 tbsp salt and the beans. Cook until bright green and slightly crunchy, 4 to 5 minutes. Drain the beans and plunge immediately into a large bowl filled with ice water to stop cooking. ...
Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Line a 13x9 inch baking pan with a foil sling and grease the foil.
Whisk the flour, baking powder, and salt together in a medium bowl.
In a large bowl, whisk the butter and sugar together.
Whisk in the eggs and vanilla until combined.
Stir in the flour mixture until just incorporated.
Stir in the chips and nuts.
Scrape the batter into the prepared pan and smooth the top.
Bake the blondies until a toothpick inserted into the center comes out ...
For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil.
Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.
Stir in the melted butter until combined.
Reserve 3/4 cup of the oat mixture for the topping.
Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup.
Bake the crust until light golden brown, ...
In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large ...
Season chicken liberally with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat until just smoking.
Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, ...
ource: slightly adapted from The America's Test Kitchen Healthy Family Cookbook.
Bring reserved shrimp shells and 4 1/2 cups wter to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula ...
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula ...
Mash bread and milk into paste in large bowl using fork.Mix in ground beef,1/2 tsp salt and 1/2 tsp pepper.
Heat oil in 12 inch skillet over medium high heat until shimmering.Add onions,chili powder,tomato paste,garlic,taco seasoning,oregano,green peppers,mushrooms and cook until onions are softened and lightly browned 8-10 minutes.
Stir in beef mixture,1 pound at a time and cook,breaking up any large pieces with wooden spoon until no longer pink about 3 minutes per pound.Stir in remaining tomato paste,scraping any browned bits;transfer ...
Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
Cover and bring to a boil over medium-high heat.
Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
Remove ham meat and bone from pot and set aside.
Add split peas and thyme to stock.
Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and ...
COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and 1/2 teaspoon salt in food processor until smooth. Transfer to medium bowl.
SEASON POTATOES Drain potatoes thoroughly, then ...
Adjust rack to middle position and preheat oven to 350.
Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed oven-safe ...
Mash 2 of the avocados to a relatively smooth puree using a fork in a medium bowl.
Fold the cubed avocado and the remaining ingredients into the mashed avocado.