Month: March 2024

Basic Baked Spaghetti
This easy baked spaghetti casserole recipe is a delicious version of the classic pasta dinner made with beef, red sauce, and thin spaghetti noodles.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Using a large skillet over medium-high heat, cook the beef for 8 to 10 minutes, or until crumbly and browned.

Beef is stirred into spaghetti sauce.

Lower the heat, then simmer.

While waiting, heat up a sizable pot of water that has been lightly salted.

Add spaghetti and stir.

Cook for 8 to 10 minutes, or until al dente.

Drain.

Mix the spaghetti into the meat mixture.

To a 9×13-inch dish, transfer.

Add Cheddar cheese on top.

Gluten-Free Pumpkin Pie Filling
Prepare your pie crust in advance to receive this coconut milk and xanthan gum thickened gluten-free pumpkin pie filling.

Preheat oven to 425 degrees F (220 degrees C).

Blend pumpkin puree coconut milk and banana together in a large bowl.

Mix sugar xanthan gum cinnamon salt ginger nutmeg and cloves together in a small bowl; add to pumpkin mixture and blend.

Pour the pumpkin mixture into a casserole dish.

Bake in preheated oven for 15 minutes.

Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean 30 to 45 minutes more.

Taiwanese Popcorn Chicken
Taiwanese popcorn chicken is a popular street snack in Taiwan featuring savory bites of chicken coated in spices and fried in a crispy tempura batter.

In a large bowl, combine the chicken, garlic, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper.

Wait 10 minutes before serving.

Oil should be heated to 400 degrees F in a deep fryer or large saucepan (200 degrees C).

In a small bowl, smoothly whisk the egg.

Put the dry tempura mixture in a separate tiny bowl.

One at a time, dip chicken pieces into the egg, then coat with the tempura batter, shaking off any extra.

Working in batches, carefully lower the chicken into the hot oil and fry for 5 to 8 minutes, or until golden brown.

Season with salt and pepper and transfer to a plate lined with paper towels to drain.

Trishie’s Chinese-Style Salad Dressing
This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.

Whisk the red wine vinegar olive oil hoisin sauce honey garlic salt and pepper together in a bowl.

Store in refrigerator.

Shake well before use.

Erupting Volcano Cake
This chocolate volcano cake with erupting orange marshmallow fluff and candy lava is perfect for birthdays and will delight kids and adults alike!

Preheat oven to 350 degrees F (175 degrees C).

Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer.

For the base cake layer: Combine 1 chocolate cake mix 1 1/3 cup water 3 eggs and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed about 30 seconds.

Increase speed to medium and continue to beat scraping bowl occasionally until batter is smooth about 2 minutes.

Pour into prepared angel food cake pan.

Ramp Potatoes
You’ll look forward to ramp season every year when you eat potatoes, leeks, and bacon that have all been pan-fried in bacon drippings.

Put the potatoes in a big pot, add salted water, and bring to a boil.

Reduce heat to medium-low and simmer for about 10 minutes, or until beginning to soften; drain.

In a large skillet, heat bacon drippings over medium-high heat.

Add potatoes, and cook and stir for about 15 minutes, or until golden brown.

Add the bacon and ramps to the potatoes and season with salt and pepper.

Keep cooking the ramps for about 5 minutes until they are soft.

Instant Pot Buffalo Ranch Chicken Dip
This Buffalo ranch chicken dip is a little more ‘juicy’ than a traditional dip with cheese, but the flavor is rich and layered! If you like, finish in an oven-safe dish to thicken and get crispy edges.

Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot).

Add onion celery garlic coconut milk mayonnaise ranch dressing mix hot sauce butter and apple cider vinegar.

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 20 minutes.

Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions about 5 minutes.

Unlock and remove the lid.

Shred chicken using 2 forks.

Select saute setting and stir in 1/4 cup nutritional yeast.

Simmer for 5 minutes.

Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.

Serve with sliced celery red and yellow bell peppers and cucumbers for dipping.

Christmas Crispix Mix
Crispix cereal, pecans, and almonds are baking in a buttery sweet syrup creating a crunchy snack perfect for the Christmas season.

Preheat oven to 250 degrees F (120 degrees C).

Lightly butter a large roasting pan.

Mix corn and rice cereal pecans and almonds together in the prepared roasting pan.

Combine brown sugar corn syrup and butter in a saucepan; bring to a boil.

Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove saucepan from heat and stir vanilla extract into syrup.

Drizzle syrup over cereal mixture and toss to coat.

Pan-Seared Salmon
Learn how long to cook salmon on the stove with this quick and easy recipe for pan-seared salmon fillets that are seasoned with capers and lemon.

Preheat a large heavy skillet over medium heat for 3 minutes.

Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.

Sprinkle with capers salt and pepper; cook for 3 minutes on one side.

Turn salmon fillets over; continue to cook until salmon flakes easily with a fork about 5 minutes.

Candied Buddha’s Hand Citron
With his recipe for candied Buddha’s hand citron, Chef John gives the gift of candied citrus this holiday season. It’s so easy and delicious!

Bring water in a big pot to a boil.

Buddha’s hand diced Regain a simmer and cook for another 30 minutes or so, until citrus is soft.

Drain.

Buddha’s hand 2 1/2 cups sugar, water, and combine in the same pot.

Simmer, stirring occasionally, until syrup reaches 230 degrees F.

(110 degrees C).

Once room temperature has been reached, remove from heat.

Citrus should be drained; the liquid should be saved in jars.