ind that all overnight oatmeal recipes stick to the sides of
Preheat the oven to 325\u00b0F. Line a half sheet pan with parchment paper.
In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
Tip: The nuts will keep in an airtight container for up to 2 weeks.
In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew ...
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 4 minutes.
Add the remaining tablespoon oil, then the chicken. Cook, stirring occasionally, until the chicken just loses its pink color, about 2 minutes. Add the teriyaki sauce and continue cooking, stirring, until the chicken is well-coated and cooked through, about 2 more minutes.
Divide the mixture among the tortillas and serve.
1. Cube angel food cake into 1\" cubes (carefully, with a sharp serrated knife.)
2. Prep pudding/custard and let set in fridge.
3. Whisk together jam, extract, and Italian soda, toss in strawberries and almonds.
4. Crush cookies into crumbles (I used a meat tenderizer and a ziplock baggie.)
5. Using a hand mixer, (or a whisk if you want a good workout) beat together the cream cheese and the whipped topping.
6. In a large clear glass bowl, layer as follows: berries, cake & cookie crumbles, custard, cream cheese whip. Repeat ...
Heat a grill to medium.
Meanwhile, soak the corn in cold water. Into a large bowl, zest the lime and squeeze 1 tablespoon juice. Stir in the sour cream, chile powder, and a pinch of salt.
Drain the corn and grill, turning occasionally, until charred in spots and tender, about 10 minutes. Transfer to a cutting board. When cool enough to handle, cut into 2-inch lengths.
Transfer the corn to the sour cream mixture and toss to evenly coat. Sprinkle the cheese all over, pressing gently to adhere.
1. In a 6-quart slow cooker, rub the garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper all over the ribs; stack the ribs on top of one another. Pour in the orange juice and scatter the onion on top.
2. Cover and cook on low until the meat is fork-tender, about 8 hours. Carefully transfer the ribs and onion to a large bowl. Discard the bones and cartilage. Break the meat into large chunks.
3. Heat a large skillet over medium-high heat. Working in batches, add the meat in a single layer and cook, without stirring, until browned and ...
In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
Add wine and reduce by one-half.
Add chicken stock, ...
Cut the ciabatta in half horizontally. Spread the mustard on the cut side of the top half and the cranberry sauce on the bottom half. On the bottom half, stack the ham, turkey, cheese, pickles, and top half of the bread. Press down firmly and cut crosswise into 4 even sandwiches.
Heat a grill pan to medium. Working in batches if necessary, place the sandwiches on the pan and place another very heavy skillet on top. Grill, turning once, until the bread toasts and grill marks appear, about 8 minutes. Serve hot or warm.
Place breasts in crock pot, pour pineapple on top of chicken and then pour sauce over all. Cook on low for 6 hours.
Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
Stir squash and farro together with the garlic; season with salt. Add chicken to the squash ...
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.
Combine and toss.
**All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
Heat a grill to medium.
Meanwhile, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper. Brush the remaining tablespoon oil all over the crust.
Grill the asparagus, turning, until charred and almost tender, about 6 minutes. Place the crust on the grill next to the asparagus. When the bottom browns, flip the crust over and sprinkle half of the cheese on top. Arrange the tomatoes over the cheese in a single layer and sprinkle the remaining cheese on top.
As soon as the cheese melts, transfer the asparagus to the ...
Into a large bowl, mash and press 1/4 cup raspberries through a fine-mesh sieve to extract all of the juices. Discard the seeds. Whisk in the vinegar, honey, oil, and a pinch each of salt and pepper.
Divide the spinach, carrots, sunflower kernels, and remaining raspberries among 4 serving plates. Drizzle with the dressing.
In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
ombine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to