Cheesy Sausage and Egg Bake

Not just for breakfast! Try it for supper too because you can make it up to 12 hours ahead of time.

Ingredients
1
1 1/2
8
2
2
1 1/4
1
1 1/2
1 1/2
1/2
12

pound bulk pork sausage, cooked and drained*

cups sliced fresh mushrooms (4 ounces)
medium green onions, sliced (1/2 cup)
medium tomatoes, seeded, chopped (1 1/2 cups)
cups shredded mozzarella cheese (8 ounces)
cups Original Bisquick mix
cup milk
teaspoons salt
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
teaspoon pepper
eggs

Directions

1 Heat oven to 350F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions,
tomatoes and cheese in dish.

2 Stir remaining ingredients until blended. Pour over cheese.

3 Bake uncovered 30 to 35 minutes or until golden brown and set.

Citrusy Breakfast Polenta Cake

Serves 6 to 8
2 tablespoons granulated sugar
2 tablespoons finely grated lemon zest
1 1/2 cups all-purpose flour, divided
1 cup coarse-ground cornmeal
1/4 teaspoon fine salt
2 large egg yolks, lightly beaten
2 cups buttermilk
1/2 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
Cooking spray or butter, for coating the baking dish
1 teaspoon baking powder
1 teaspoon baking soda
2 large egg whites, at room temperature
3/4 cup lemon curd
2 lemons, peeled, sliced into wheels, and seeded
1 navel orange, peeled, sliced into wheels, and seeded
1 Cara Cara orange, peeled, sliced into wheels, and seeded
1 grapefruit, peeled, sliced into wheels, and seeded
2 tablespoons coarse sugar
Combine the sugar and lemon zest in a small bowl. Use your fingers to rub the zest into the sugar
until it's well-combined and fragrant.

Whisk 1 cup of the flour, cornmeal, and salt together in a large bowl. Add the lemon-sugar, egg
yolks, buttermilk, milk, and melted butter. Stir until just combined. Do not over-mix.
Arrange a rack in the middle of the oven and heat to 350F. Coat a broiler-safe 9x13-inch baking dish
with butter or cooking spray.
Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl. Whisk
the egg whites in a medium bowl until frothy and almost doubled in volume. Stir the flour mixture
into the cornmeal batter until just combined. Fold in the egg whites.
Pour the batter into the prepared baking dish. Top the batter with dollops of lemon curd, then use a
spoon or knife to swirl them through the batter.
Bake until the casserole is lightly browned on the top and sides, starts to pull away from the sides of
the dish, and the top springs back gently when touched, about 35 minutes.
Remove from the oven. Increase the oven temperature to broil. Layer the citrus slices over the center
of the casserole, then sprinkle with the coarse sugar. Broil until the sugar is lightly caramelized, about
2 minutes. Remove from the oven and cool for about 5 minutes before serving.

Cream Cheese French Toast Casserole

Yield: Serves 12

Ingredients
8 eggs
1/2 cup granulated sugar
1 and 1/2 cups whole milk
2/3 cup cream
1/2 cup maple syrup
1/2 teaspoon vanilla
1/2 cup salted butter, melted (1 stick)
12 ounces (about 10 cups) french bread, cubed into bite-size pieces
8 ounces cream cheese, cubed into 1/2 inch pieces
1 tablespoon cinnamon
Instructions
Preheat oven to 350 F.
In a large bowl or stand mixer, whisk together eggs, sugar, whole milk, cream,
maple syrup, and vanilla. Whisk for about a minute or two.
In a separate bowl, microwave 1/2 cup butter until melted, about 30 seconds. Add
the butter to the egg mixture and whisk thoroughly, another 1 or 2 minutes.
Spray a 9x13 inch casserole dish with nonstick spray. Spread half of the bread over
the bottom of the dish, then sprinkle half of the cream cheese chunks over the top.
Add the rest of the bread, then sprinkle with the remaining cream cheese.
Pour the egg mixture evenly over the top of the pan, making sure to get all of the
bread wet.
Sprinkle with 1 tablespoon cinnamon (I used a mesh strainer to make it more even.)
Cover the dish with foil.
Bake at 350 F for 35 minutes.
Remove the foil from the pan and bake for another 10 minutes.
Let cool for a few minutes, then serve with maple syrup and fresh fruit.n

Easy Make-Ahead Breakfast Casserole

Ingredients:
3/4 pound uncooked sausage, casings removed1
optional: 1 teaspoon dried rosemary to give the
sausage more flavor
2 bell peppers, diced (any color you prefer; about 2
cups)
1 cup sliced mushrooms
1 cup fresh spinach
1/2 medium yellow onion, diced
1 teaspoon minced garlic
salt and fresh ground black pepper
4 slices day-old gluten free bread (or whole wheat, white, sourdough, etc)
10 large Eggland's Best eggs
1/2 cup milk (I use almond milk, any milk works)
1/2 cup shredded cheese2
Order Ingredients
Directions:
Set a large skillet over medium heat and coat it with nonstick spray or a drizzle of
olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork.
Stir in the rosemary and brown the sausage, about 6-7 minutes.
Meanwhile, set a 2nd skillet over medium heat and coat it with nonstick spray or a
drizzle of olive oil. (If you have a skillet large enough to fit both the sausage and
veggies, you can just add the veggies to the sausage that is browning in step 1.)
Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and
pepper. Begin stirring and cooking the veggies down until tender, about 6-8
minutes.
Set sausage and veggies aside.
Generously grease a 9x13 baking pan. Break the bread into pieces and place in the
pan in an even layer.
In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour
half of this egg mixture over the bread. Top with the sausage and vegetables, then

the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and
pepper on top.
Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or
overnight-- or up to 1 day. Allow it to come to room temperature before baking.
Preheat the oven to 375F (191C). Bake the casserole, uncovered, until the top is
golden, edges are crisp, and a toothpick inserted in the center comes out clean-about 40-45 minutes. I like mine on the super crisp side, so I bake it for around 4550 minutes. Allow to cool for 10 minutes, then slice and serve. Kevin loves hot sauce
on top of his. Try it! Leftovers keep well in the refrigerator for up to 5 days. Reheat
in the microwave to your liking.
Make ahead tip/Freezing instructions: Obviously this is a make ahead recipe!
However, you can brown the sausage and cook down the veggies up to 2 days in
advance-- simply put the two in a tupperware in the refrigerator until ready to use in
the recipe. Also, you can freeze this breakfast casserole. Prepare through step 5,
then cover the casserole with plastic wrap, then a layer of aluminum foil. Freeze for
up to 3 months. Allow to thaw overnight in the refrigerator. Bring to room
temperature, then continue with step 7.

How To Make Crispy Roasted Chickpeas in the Oven

Makes about 2 cups

What You Need

Ingredients
2 15-ounce cans chickpeas
2 tablespoons olive oil
1/2 to 3/4 teaspoon salt
2 to 4 teaspoons spices or finely chopped fresh
herbs, like chili powder, curry powder, garam
masala, cumin, smoked paprika, rosemary, thyme, or
other favorite spices and herbs
Equipment
Can opener
Strainer
Dishtowel or paper towels
Measuring spoons
Baking sheet

Instructions
1.

Heat the oven to 400F: Place an oven rack in the middle of the oven.

2.

Rinse and drain the chickpeas: Open the cans of chickpeas and pour the
chickpeas into a strainer in the sink. Rinse thoroughly under running water.

3.

Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper
towels. They should look matte and feel dry to the touch; if you have time, leave them to
air-dry for a few minutes. Remove any chickpea skins that come off while drying, but
otherwise dont worry about them.

4.

Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even
layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your
hands or a spatula to make sure the chickpeas are evenly coated.

5.

Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake
the pan every 10 minutes. A few chickpeas may pop thats normal. The chickpeas are
done when golden and slightly darkened, dry and crispy on the outside, and soft in the
middle.

6.

Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir
to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually
lose their crispiness as they cool, becoming addictively chewy.

Grilled Fish With Garlic, White Wine and

Butter Sauce
INGREDIENTS

SAUCE

cup dry white wine

2

2shallots, minced
2garlic cloves, crushed and finely chopped

cup unsalted butter, room temperature

4

1teaspoon fresh parsley, finely chopped

FISH

2(8 ounce) white fish fillets

2tablespoons extra virgin olive oil
1teaspoon salt

teaspoon ground black pepper

2

DIRECTIONS
1. In a small pot, whisk together white wine, shallots and garlic.
2. Cook over high heat until reduced to half. Remove from heat, cool
slightly. When mixture is warm, cut in butter and whisk together. Add
parsley and season with salt and pepper.

3. Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to
room temperature before grill them. Heat grill over high heat.
4. Brush fillets with olive oil and season with salt and pepper. Grill fish for 4
minutes per side, or until golden brown and fish flakes easily with a fork.
5. Place fish in plates and top with the butter sauce. Serve immediately
over warm pasta or with shrimp instead of fish, if you prefer.

Fresh Broccoli Salad

2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise

1/2 cup white sugar

2 tablespoons white wine vinegar

Place bacon in a deep skillet and cook over medium high heat until evenly
brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size
slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until
smooth. Stir into the salad, let chill and serve.

Sausage, Peppers, Onions, and Potato Bake

Ingredients
2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
1/4 cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon Italian seasoning salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and
stir the sausage until browned. Transfer the cooked sausage to a large baking
dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring
occasionally, until browned, about 10 minutes. Place the potatoes into the
baking dish, leaving some oil. Cook and stir the green and red peppers and
onions in the hot skillet until they are beginning to soften, about 5 minutes.
Add the vegetables to the baking dish. Pour wine and chicken stock over the
vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper.
Gently stir the sausage, potatoes, and vegetables together.
Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve
hot.

Greek Lemon Chicken and Potato Bake

4 chicken leg quarters
1 (24 ounce) bag small potatoes
1/2 cup olive oil
2 lemons, juiced, divided
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon salt 1 tablespoon ground black pepper
2 tablespoons lemon and herb seasoning
1 (12 ounce) package fresh green beans
Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet
with sides.
Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice
of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in
a large bowl to coat potatoes. Arrange potatoes around chicken on baking
sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil;
drizzle remaining lemon juice over chicken and potatoes.
Bake in the preheated oven for about 30 minutes; shake baking sheet to
loosen potatoes, then continue baking for 15 minutes. Place green beans in
reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour
green bean mixture over chicken and potatoes.
Return pan to the oven; bake until green beans are tender with a bite, chicken
is no longer pink at the bone and juices run clear, about 15 minutes. An
instant-read thermometer inserted near the bone should read 165 degrees F
(74 degrees C)

Baked Whole Fish With Potatoes And Lemon

Ingredients
10 SERVINGS
4 1/2 lb. new potatoes, very thinly sliced
9 Tbsp. extra-virgin olive oil, divided
Fine sea salt and freshly ground black pepper
3 lemons, thinly sliced
1/2 cup coarsely chopped fresh flat-leaf parsley
1 whole 6-lb. turbot, fluke, or halibut or six 1-lb. branzino
6-8 fresh or dried bay leaves
Preparation
Preheat oven to 400. Put potatoes in a large bowl. Drizzle with 4 Tbsp. oil
and toss to coat. Season with salt and pepper. Line a large rimmed baking
sheet with parchment paper and grease parchment with 1 Tbsp. oil. Layer
potato slices evenly on parchment; season with salt and pepper. (If using a
smaller fish, such as branzino, par-cook the potatoes in the oven for 15
minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with
parsley.
Set fish over potatoes and rub with 2 Tbsp. oil; season skin and cavity with
salt and pepper. Top with remaining lemon slices and arrange bay leaves over
fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60
minutes (depending on size). Using a butter knife or metal spatula, flake flesh
off the bone and serve immediately.

Bagels for brunch

Ingredients
7g sachet dried yeast
4 tbsp sugar
2 tsp salt
450g bread flour
poppy, fennel and/or sesame seeds to sprinkle on top (optional)
Method
Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 100ml warm
water. Leave for 10 mins until the mixture becomes frothy.
Pour 200ml warm water into the bowl, then stir in the salt and half the flour.
Keep adding the remaining flour (you may not have to use it all) and mixing
with your hands until you have a soft, but not sticky dough. Then knead for 10
mins until the dough feels smooth and elastic. Shape into a ball and put in a
clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm
place until doubled in size, about 1hr.
Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the
dough into 10 pieces, each about 85g. Shape each piece into a flattish ball,
then take a wooden spoon and use the handle to make a hole in the middle of
each ball. Slip the spoon into the hole, then twirl the bagel around the spoon
to make a hole about 3cm wide. Cover the bagel loosely with cling film while
you shape the remaining dough.
Meanwhile, bring a large pan of water to the boil and tip in the remaining
sugar. Slip the bagels into the boiling water - no more than four at a time.

Cook for 1-2 mins, turning over in the water until the bagels have puffed
slightly and a skin has formed. Remove with a slotted spoon and drain away
any excess water. Sprinkle over your choice of topping and place on a baking
tray lined with parchment. Bake in the oven for 25 mins until browned and
crisp - the bases should sound hollow when tapped. Leave to cool on a wire
rack, then serve with your favourite filling.

CCH LM BNH BAO CHAY

Nguyn liu lm bnh bao chay:
300g bt m
12,5g men
30g ng
150g nc hoc sa ti
Bc 2: Phn nhn
Nguyn liu lm bnh bao truyn thng:
200g tht nc vai bm nh hoc xay nhuyn
Mc nh ngm n, bm nh
Hnh ty bm nh
Trng g b ming cau hoc trng ct nguyn qu hoc b i
Hnh l thi nh
Tiu, ng, du ho, du m, bt nm,
Cch lm banh bao truyn thng:
Trn tht, mc nh, hnh ty, hnh l ri nm nm cc gia v trn
Ly mt t tht, cho trng ct hoc trng g vo gia ri vin trn li.
Bc 3:
Ly phn v bnh cn dt, cho tng vin tht vo gia ri bao li
em bnh i hp nh hng dn trong cc phn trc

Lemon-Apricot Cheesecake

INGREDIENTS
1.

15- to 7-ounce package shortbread cookies

2.

2tablespoons unsalted butter, melted

3.

Kosher salt

4.

18-ounce block cream cheese, at room temperature

5.

1/2cup, plus 1 tablespoon sugar

6.

1cup sour cream, at room temperature

7.

1teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

8.

1teaspoon vanilla extract

9.

1cup heavy cream

10.

3apricots or other stone fruits, thinly sliced

DIRECTIONS
1.

Pulse the cookies in a food processor until fine crumbs form. Add the butter and a pinch
of salt and pulse to combine. Using a straight-sided dry measuring cup or glass, press the
crumbs over the bottom and 2 inches up the sides of a 9-inch springform pan. Cover and chill
until firm, 20 to 30 minutes.

2.

Meanwhile, beat the cream cheese and 1/2 cup sugar using an electric mixer on medium
speed until very soft, 3 to 4 minutes. Add the sour cream, lemon zest and juice, vanilla, and a
pinch of salt. Beat until smooth.

3.

Beat the cream in a separate bowl until soft peaks form; fold into the cream cheese
mixture.

4.

Pour the filling into the prepared crust and chill until firm, at least 4 hours or overnight.

5.

One hour before serving, combine the apricots and the remaining 1 tablespoon of sugar.
Let sit, tossing occasionally, until juicy, 10 to 15 minutes. Serve the cheesecake topped with the
apricots.

No-Churn Mango Sorbet

INGREDIENTS
1.

2ripe mangoes (about 1 1/2 pounds), chopped

2.

1/2cup sweetened cream of coconut

3.

1/2cup pineapple juice

4.

2tablespoons fresh lime juice

5.

2tablespoons pure maple syrup

6.

1/4teaspoon kosher salt

7.

1cup unsweetened coconut flakes, toasted, for serving (optional)

DIRECTIONS
1.

Spread the mangoes in a single layer on a foil-lined baking sheet. Freeze until solid, at
least 4 hours and up to overnight.

2.

Place the frozen mango, cream of coconut, pineapple juice, lime juice, maple syrup, and
salt in a food processor. Pulse until the mangoes are finely chopped. Continue to process until
smooth, 6 to 8 minutes, scraping down the sides as necessary.

3.

Transfer the sorbet to an airtight container and freeze until firm, at least 1 hour and up to
4 days.

NGUYN LIU:
1 con c ng to, nh ngi ta lm sch ri ct khc dy khong 2 t ngn tay
Mui, nc mm, tiu, t tri, t mu, ng ct, ng phn, bt ngt (nu
thch), bt nm, ng phn
Thm, c chua, hnh l, ng
Salad, rau thm, ta t, da leo, gi
Bn
CCH LM:
C Ng mua v ngm nc mui, ri ra sch vo r cho ro nc. Sau
dng khn giy (paper towel) thm cho kh ming c. p t mui v bt
ngt hay bt nm u 2 mt c .
Bt cho du nng v chin s hi vng hai mt
C chua v thm ct ming va n.
Hnh l xt khc khc khong 2 t ngn tay, u c hnh ring
Bc ci ni sch ln bp: t du cho nng ri kh u c hnh cho thm, b
t mu vo, sau cho thm v c v hnh l vo xo, b thm t tri hoc t
bt tu v trn nhanh tay. Xong nc lnh (hoc nc si) v (khong 4-5
chn nc lnh) ri b t nc mm + cht mui + cht bt ngt (hay bt nm),
vi vin ng phn v n v la to cho si bung ln ri vt bt. Nm nc
cho thm c sao cho hi mn mn r th c v (sao cho nc trong ni v c
xm xp nhau l c) ==> si li vi ln r h la xung cn Medium c
chn v mu m thm u. Trong khi th quay sang luc bn v lm rau.
Khi thy nc trong ni c rt bt v c chn th thm nc si v cho ngp lt
c, cho si li vi ln ri nm li cho va n.
Rau: salad, rau thm, ti t, da leo ==> tt c ra sch ri xt nh. Gi ra
sch mt bn.
Chanh ct tng ming nh, ai thch th vt thm v t .
TRNH BY:
Khi n th gi mt t gm t tri, ti (b xu dung v gi cho khi vng), vt
vi ming chanh, sau mc nc c kho b v t . Gp tng lt c ra di
(c th v c v b vo t nc t v ti lun cng c), hoc ai mun n c
ring th ngai gp thm.
B bn v t, chan nuc c c chanh ti v (ng chan nhiu nc qu nh
n bn b), ri b rau ln trn, v c b v t, Vt thm chanh nu thch ==> cc
bn s c mt t bn va bo bo, va chua chua (ca thm, c chua, chanh),
va mn mn, va ngt ngt, va bi bi Nn c mt chn nc mm nguyn
cht, ai thy lt th chan thm .

Nguyn liu (cho 4 khu phn):

- 1 con c lc 500g
- S cy, s bm
- Bt ngh

- Me ngo
- Bn ti
- Rau sng
- Ti, gia v
Thc hin:

C c lc ming phi l. Sau cho c xng v phi l

vo ni cng 1.5 lt nc sch, luc chn. Vt tht c ra ngoi, gi li nc luc.

Cho 15g s bm cng 2 tp ti bm vo cho phi

thm. Tip tc 5g bt ngh, 5ml nc mm, 5g bt nm, 5g ng vo, o u.

Nh nhng th tht c vo cho, chin vng u cc mt.

t mt chic ni khc ln bp, cho 15g s bm cng 2

tp ti bm, 10g bt ngh vo phi vng.

Lc phn nc luc c qua ry, cho vo ni. p dp

s cy, th vo, nm thm 5g mui, 15g bt nm, 15g ng. Nu khong 20 pht ri tt bp.

Ngo me ngo vi mt t nc sch. Thm vo 20ml

nc mm, 30g ng, o u n khi hn hp hi snh li.

Xp bn ra t cng cc loi rau sng, chan nc dng ln trn.

Tht c lc c chm km vi nc mm me.

Chun b nguyn liu lm mn bp ci cun tht

lm c mn bp ci cun tht mn ngon t tht heo v bp ci, bn cn c:

1 ci bp ci nh khong 600 700g

300g tht nc heo

200g min dong hoc min hng loi si nh

5 tai nm mo

1 c c rt, 3 qu c chua (c hoc khng), hnh l

Gia v: tiu, hnh c, ng, nc mm, mui, bt ngt, du n

Bc 1: S ch nguyn liu lm mn bp ci cun tht

Tch ri tng l bp ci ti, ra sch v gt b bt phn cung cng (ch

nh tay ng lm l ci rch hoc b nt), ra sch. Tip theo nu nc si ri cho l
bp ci vo tr u tm 1 pht cho l bp ci va chn ti th vt ra ro.

Hnh hoa nht sch, ct ly l di trng qua nc si.

Nm mo em ngm n, ra sch ri thi si.

Hnh c em lt v, bm nh.

Tht nc heo em bm nh.

Min em ct nh, nu l ming dong th ct nh em trng qua nc si cho

mm.

C rt thi si ch tht nh hoc em bm nhuyn, c chua ra sch b ming

cau.

Xem thm Cch lm bnh bao nhn tht ngon n gin ti nh

Bc 2: Cch ch bin mn bp ci cun tht

Lm nhn bp ci cun tht: Trn chung tht bm, hnh c, nm mo, nc

mm, tiu, bt ngt, min dong, c rt vi nhau to thnh hn hp nhn do mn (bn
c th dng gng tay chuyn dng nu n bp cc nguyn liu cho u).

Tip theo tri l bp ci ra, cho tht vo gia ri xp 2 u, cun t t trn li

n ht l bp ci (cun ging nh lm mn ch ram nh, lu lc cun hi cht
tay bt ci chc u v trn p mt). Sau bn dng l hnh trng qua nc
si ct ming l bp ci cun tht.

Bn c th ch bin mn bp ci cun tht theo 2 cch to thnh mn hp hoc mn

st: bp ci cun tht hp hoc bp ci cun tht st c chua:

Bp ci cun tht hp: Bn xp nhng ming bp ci cun tht vo ch hp,

tnh t lc si khong 10 pht sau l bp ci cun tht chn.
Bp ci cun tht st c chua: Bn xo c chua nhuyn ri cho bp ci cun
tht vo st cng, nm gia v va n, st khong 5 7 pht cho rau thm ty khu v
vo l c.

Bc 3: Cch trang tr mn bp ci cun tht

i vi bp ci cun tht hp, bn gp cc ming bp ci cun tht xp ra a,

bn trn by tr vi cng rau thm, pha nc mm ngon ri ln trn hoc t bt
mm bn cnh khi n chm cng l c.

i vi bp ci cun tht st c chua th chnh mu xanh mt ca bp ci v mu

ca c chua t trang tr cho mn n v cng hp dn ri, bn thm ln a bp
ci cun tht vi cng mi thm na l p.

Creamy LemonMustard Vinaigrette

This lemony dressing is the classic vinaigrette, and the recipe is too easy
not to make.

Ingredients
MAKES ABOUT 1 CUP

1 small shallot, chopped

cup olive oil

cup fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon honey

Kosher salt and freshly ground black pepper

Preparation
Pure shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season
with salt and a generous amount of pepper.

Lemon-Mint Sauce

This bright vinaigrette is good for a lot more than just grilled eggplant.
Ingredients

4 SERVINGS

1 small garlic clove, finely chopped

1/3 cup extra-virgin olive oil

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

3 tablespoons fresh lemon juice

Kosher salt, freshly ground pepper

Coal-Roasted Eggplants (click for recipe)

Preparation
Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and
pepper.
Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon
remaining sauce over. Let sit 30 minutes to let flavors meld.

DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.

Lemon-Tarragon Vinaigrette

Ingredients
MAKES 3/4 CUP SERVINGS

2 tablespoons fresh lemon juice

2 tablespoons minced shallot

1 tablespoon chopped fresh tarragon

1 tablespoon Dijon mustard

1/2 cup olive oil

Kosher salt, freshly ground pepper

Preparation
Combine lemon juice, shallot, tarragon, and Dijon mustard in a small bowl. Gradually
whisk in oil. Season to taste with salt and pepper. DO AHEAD Vinaigrette can be made
3 days ahead. Cover and chill.

Mixed Olive Vinaigrette

If making ahead of time, set the basil to the side; it will oxidize in the acidic
sauce. Stir it in right before serving.
Ingredients
MAKES CUP

1 small shallot, finely chopped

cup pitted green olives, crushed

cup pitted Kalamata olives, crushed

2 tablespoons chopped fresh basil

2 tablespoons olive oil

2 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

Preparation
Whisk shallot, green and Kalamata olives, basil, oil, and vinegar in a medium bowl;
season with salt and pepper.

Creamy Dijon Vinaigrette

When we make vinaigrette, we always reach for Dijon. It's got the perfect
balance of zip and bite and helps emulsify the dressing.
Ingredients
MAKES 3/4 CUP SERVINGS

Preparation
Pulse 1/4 cup good-quality red or white wine vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp.
honey, 1/2 tsp. kosher salt, and 1/2 garlic clove in a blender to combine. With motor
running, slowly add 1/2 cup vegetable oil, then 2 Tbsp. extra-virgin olive oil. Season to
taste with salt and freshly ground black pepper.

Fresh Chive Vinaigrette

Herbs in the dressing beg for herbs in the salad, too. We toss this
vinaigrette with Bibb lettuce and lots of the tender green herbs--like mint,
chervil, and parsley--that we grow in our window box.
Ingredients
1/4 CUP SERVINGS

1/2 small garlic clove, finely chopped

Kosher salt

2 teaspoons white wine vinegar or fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh chives

Freshly ground black pepper

8 cups salad greens and fresh herb leaves and tender stems

Preparation
Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork.
Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs
and toss to coat.

Simone's Shallot Vinaigrette

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room
temperature and shake before using.
Ingredients
MAKES 1 CUP

1 shallot, finely chopped

2 tablespoons fresh lemon juice

1 tablespoon unseasoned rice vinegar

Kosher salt

Freshly ground black pepper

1/3 cup olive oil

Preparation
Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon
unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black
pepper. Let sit 20 minutes. Add 1/3 cup olive oil and cover. Shake to combine.

Canal House Classic Vinaigrette

Make this once with measuring spoons and cups; the next time, just eyeball
it, adjusting any or all of the ingredients to suit your palate. Then you can
call it your classic.
Ingredients
MAKES ABOUT CUP

1 small garlic clove, finely grated

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

cup olive oil

Kosher salt and freshly ground black pepper

Preparation
Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until
emulsified; season with salt and pepper.

Cherry Tomato Vinaigrette

Trust us: Your first batch of this condiment will not be your last. Spoon
over our recipe for Ricotta Omelets.
Ingredients
1 1/2 CUPS SERVINGS

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1 shallot, finely chopped

1 tablespoon (or more) red wine vinegar

Kosher salt, freshly ground pepper

2 tablespoons chopped fresh chives

Preparation
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over
medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to
release juices, 46 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper.
Serve warm or room temperature; add chives just before serving.

Nguyn liu lm bnh u xanh:

200gr u xanh c v
150gr ng ct
30gr bt m
10gr bt nng
100ml nc ct da
1 qu trng g
1 mung sp sa c
1 nm m (vng) trng.
Bc 1:
u xanh ngm nc khong 2 ting cho mm ri nu chn vi t
mui.
Sau cho vo my xay sinh t xay mn.
Bc 2:
Trn u trng, bt, ng vi nc ct da
ri vo t u xanh xay mn, trn u cho ha quyn.
Bc 3:
Trt hn hp u xanh vo khun c lt giy nn chng dnh, rc mt
lp m mng trn b mt. Lm nng l trc 10 pht nhit 170C.

Nng bnh khong 30 pht hoc cho ti khi mt bnh vng v se

cng li l chn. Bn c th dng tm xm thy khng dnh l bnh
chn.

Sheet Pan Chicken Fajitas

For the chicken and peppers:
3 pounds boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/3 cup plus 2 tablespoons vegetable oil, divided
1/4 cup freshly squeezed lime juice (from about 3 limes)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cloves garlic, finely chopped
16 to 20 small flour or corn tortillas
3 medium bell peppers, cut into 1/2-inch slices
2 medium yellow or red onions, halved and cut into 1/2-inch slices
For serving:
Guacamole or sliced avocado
Salsa
Sour cream
Lime wedges
Slice the chicken breasts in half horizontally (also known as butterflying). Season
the chicken all over with salt and pepper.
Whisk 1/3 cup of the oil, lime juice, chili powder, cumin, and garlic together in a 9 by
13-inch baking dish. Place the chicken pieces one by one into the marinade, flipping
each one to coat. Arrange the chicken into an even layer, it's okay that they stack
and overlap. Let sit at room temperature while you heat the oven, 20 to 30 minutes.
Arrange 2 racks to divide the oven into thirds and heat to 500F. Place a rimmed
baking sheet in the oven while it heats.
Carefully take the baking sheet out of the oven. Remove the chicken from the
marinade, letting the excess marinade drip off, and place in a single layer on the
hot baking sheet.
Place the chicken on the upper rack and roast until just cooked through or it
registers 165F on an instant-read thermometer, about 10 minutes. Meanwhile,
place 2 large sheets of aluminum foil on a work surface. Stack 8 to 10 tortillas on
each sheet of foil and wrap completely in the foil. Place the bell peppers and onions
in a large bowl, drizzle with the remaining 2 tablespoons oil, season with salt and
pepper, and toss to coat.
Transfer the cooked chicken to a large plate or cutting board, tent loosely with foil,
and set aside to rest. Pour off any excess liquid on the baking sheet. Transfer the

bell peppers and onions onto the now-empty baking sheet and spread into an even
layer.
Place the baking sheet on the upper rack and place the foil packets of tortillas on
the lower rack. Roast until the bell peppers and onions are softened, about 10
minutes.
Slice the chicken into 1/2-inch wide pieces across the grain and transfer to a serving
platter. Transfer the bell peppers to a serving bowl or platter. Serve with the warmed
tortillas, guacamole or avocado, salsa, sour cream, and lime wedges.

30-Minute Sheet Pan Potatoes and Chicken Sausage

Serves 4
1 1/2 pounds baby red potatoes (about 2 inches in diameter)
3 tablespoons olive oil
1 clove garlic, minced
Salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
12 to 16 ounces cooked chicken sausages, such as chicken apple, cut into 2-inch pieces
1 tablespoon coarsely chopped fresh parsley (optional)
Heat the oven to 450F. Meanwhile, boil the potatoes.
Place the potatoes in a medium saucepan, season generously with salt, and add enough
water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce
the heat to medium-low and simmer uncovered until the potatoes are cooked through, 12
to 15 minutes. Drain the potatoes and set aside to cool slightly. (The potatoes can be
boiled and stored in the refrigerator up to 2 days ahead.)
Place the potatoes on one half of a rimmed baking sheet. Using the palm of your hand,
press down on each potato to smash to a uniform thickness of about 1/2 inch (the
potatoes will split open and the flesh might crumble slightly).
Mix the oil and garlic in a small bowl. Brush half of the oil mixture onto the potatoes and
season with salt and pepper. Using a flat spatula, flip the potatoes over, brush with the
remaining oil mixture, and season with salt and pepper.
Roast until the bottoms of the potatoes are browned, 15 to 20 minutes. Using the flat
spatula, flip the potatoes and sprinkle with the cheese. Place the sausages on the other
side of the baking sheet. Roast until the edges and tops of the potatoes are goldenbrown, 15 to 20 minutes more. Sprinkle the potatoes with the parsley, if using, and serve.

One-Pan BBQ Chicken Burrito Bowls

For the chicken and rice:
8 ounces Roma tomatoes (about 2 or 3), cored and coarsely chopped
1 cup low-sodium chicken broth
1 clove garlic, peeled and smashed
1/4 medium onion, coarsely chopped
3/4 teaspoon ground cumin, divided
3/4 teaspoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
1 cup long-grain white rice
1 bay leaf
1 1/2 pounds boneless, skinless chicken breasts or thighs, or mixture of both
To finish:
1 cup frozen corn kernels
1 (15-ounce) can black beans, drained and rinsed
3 tablespoons barbecue sauce
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced
avocado, salsa, hot sauce, diced green onions, shredded lettuce, crushed tortilla
chips
For the chicken and rice: Place the tomatoes, broth, garlic, onion, 1/4
teaspoon of the cumin, and 3/4 teaspoon salt in a blender and blend on high
speed until smooth. Measure the amount of pure; you should have 2 cups. If
you don't have enough, add more chicken broth or water.
Heat the oil in a large nonstick frying pan over medium heat until shimmering.
Add the rice and cook, stirring occasionally, until the rice is fragrant and starts
to crackle, 3 to 5 minutes. Add the tomato pure and bay leaf, stir to combine,
scraping the bottom of the pan to loosen any stuck grains of rice, and bring to a
boil. Meanwhile, season the chicken with salt and the remaining 1/2 teaspoon
cumin on both sides.
Add the chicken to the pan, nestling it into the rice. Make sure all the rice around
the edges is submerged in pure. Cover with a tight-fitting lid, reduce the heat
to medium-low, and simmer undisturbed until the rice is tender and the chicken
is cooked through, 15 to 20 minutes. Halfway through the cooking time, use a
rubber spatula to push the rice at the edges of the pan into the simmering liquid
so that it cooks evenly.
To finish: Remove the pan from the heat. Transfer the chicken to a clean cutting
board, scraping off any stuck grains of rice back into the pan. Stir the rice,
sprinkle the corn over it, then add the black beans over the corn in an even

layer. Cover again and let sit undisturbed for 10 minutes for the corn and beans
to heat through and the rice to finish steaming.
Meanwhile, when the chicken is cool enough to handle but still warm, cut it into
bite-sized pieces. Transfer to a medium bowl, add the barbecue sauce, and toss
to combine.
Stir the rice mixture to incorporate the beans and corn and remove the bay leaf.
Taste and season with salt as needed. Serve with the chicken and toppings.