Ingredients:For the chicken cakes:2 tablespoon unsalted euro butter1/2 cup finely chopped yellow onions1/4 cup finely chopped celery1 cup red and or/yellow bell peppers, chopped finely1 lrg clove garlic, minced3/4 teaspoon saltCayenne pepper to taste, i use about 2 tsp3 cups leftover cooked chicken, shredded or chopped in the food processor3/4 cup dried fine bread crumbs1/3
Not all salads need to start with a base of greens. Some of our favorites are a mix of the best vegetables of the season. In spring, we like to char fava beans and toss them with garlic, tarragon and cubes of cheese to create a wonderful warm salad. And, in summer, we make a raw
Whisk eggs in a large bowl until smooth. Stir in cheese, crumbled bacon and pepper. Preheat a 7-inch round waffle iron (not Belgian); coat with cooking spray. Pour about 2/3 cup of the egg mixture into the hot waffle iron. Cook until the eggs are set and light golden brown, 4 to 5 minutes. Repeat
Moist and perfectly delicious Chocolate Peppermint Bundt Cake with cream cheese frosting is an easy Christmas dessert recipe that is sure to be a crowd pleaser! Chocolate Bundt Cake Whenever I bring this bundt cake to parties or a get-together with friends it’s always a huge hit! I do have to admit that this cake
IngredientsChili sauce:¾ pound lean ground beef1 medium onion, chopped (approximately 1 cup)¾ cup ketchup, Heinz preferred½ cup low-sodium beef broth¼ cup tomato paste1 cinnamon stick1 tablespoon dry mustard powder½ tablespoon Worcestershire sauce¾ teaspoon ground cumin½ teaspoon celery seeds½ teaspoon freshly ground black pepper¼ teaspoon ancho chili powder⅛ teaspoon nutmegHot dogs:3 cups canola oil for frying6
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Ingredients:2 (20-oz.) pkg. frozen mashed cauliflower (such as Green Giant)4 ½ ounces Parmesan cheese, grated (about 1 1/8 cups), divided1 pound 85/15 lean ground beef1 cup chopped yellow onion (from 1 onion)1 cup chopped carrots (from 2 carrots)1 tablespoon chopped garlic (from 2 large cloves)1 (14.5-oz.) can diced tomatoes, drained¾ cup beef broth1 tablespoon cornstarch1
Jose Bengoa, Yolanda Bolivar, and Gabriel Antunez, the BBQ Freaks of San Juan, Puerto Rico developed this easy method for infusing a sweet clove and nutmeg accent into your next back of pork chops. Finished with a tamarind glaze, these chops will likely be unlike any your guests have tried before. You can buy tamarind
Photo by Megan Riordan Prep time 15 minutes Cook time 1 hour 30 minutes Serves 12 Author Notes Adapted from Maialino’s Olive Oil Cake, this version uses almond and coconut flours and no-calorie sweetener to give a lower-carb version of the original. This recipe makes a lightly sweet cake; feel free to experiment with the
Ingredients:6 chocolate or vanilla cupcakes3 cups homemade or store-bought vanilla frosting (See Kelly's Notes)2 Tablespoons green food coloring6 ice cream sugar conesEdible silver ball sprinklesPowdered sugar, for dustingSpecial equipment: pastry bag or gallon-sized sealable plastic bag; small star-shaped pastry tip (such as WiltonInstructions:If necessary, slice the tops off of the cupcakes to create a flat