FINE DINING MONSTER

  Crispy Ginger Beef Ingredients ¾ cup cornstarch ½ cup water 2 large eggs 1 pound flank steak, cut into thin strips ½ cup canola oil, or as needed 1 large carrot, cut into matchstick-size pieces 1 green bell pepper, cut into matchstick-size pieces 1 red bell pepper, cut into matchstick-size pieces 3 green onions, chopped ¼ cup minced fresh ginger root 5 garlic cloves, minced ½ cup white sugar ¼ cup rice vinegar 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon red pepper flakes, or to taste Directions Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat. Pour canola oil into a wok, 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with r

  Moo Shu Chicken Ingredients 6 tablespoons cold water, divided 3 teaspoons sesame oil, divided 2 teaspoons cornstarch 1 pound chicken breast tenderloins, cut into thin strips 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 teaspoons soy sauce 2 teaspoons vegetable oil, divided 2 large eggs, beaten 3 cups shredded cabbage or coleslaw mix 1 (4 ounce) can sliced shiitake mushrooms, drained 2 cloves garlic, minced 1 tablespoon sherry 3 green onions, chopped Directions Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside. Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside. Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice

  Almond Panko Crusted Tilapia Ingredients 1/2 cup lemon pepper panko bread crumbs 1/3 cup grated Parmesan cheese 1/3 cup sliced almonds 2 large eggs 1/3 cup all-purpose flour 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 5 (6 ounce) tilapia filets 3 tablespoons butter Directions In a blender or food processor, combine panko, Parmesan cheese, and almonds. Process until roughly ground; place into a shallow dish and set aside. In another shallow dish, beat eggs with a fork; set aside. Combine flour, parsley, garlic powder, and pepper in a bowl; set aside. Heat butter or margarine in a large skillet over medium-high heat. Lightly coat tilapia filets with flour mixture. Dip tilapia in egg, then press into panko mixture. Add fish to heated skillet; cook until fish flakes easily when tested with a fork, approximately 3 minutes per side. Transfer tilapia to a platter and serve.  

  Baked Whole Crappie Ingredients 4 whole crappie fish, gutted and cleaned, tails still on 1 bunch fresh cilantro 1/4 cup extra virgin olive oil 2 tablespoons lime juice 3 cloves garlic 2 teaspoons salt 1 teaspoon paprika 8 thin lemon slices Directions Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Pat fish dry; score the skin of fish in a diamond pattern with a very sharp knife. Place fish on the prepared baking pan. Cover tails of fish with aluminum foil to avoid overbrowning. Combine cilantro, olive oil, lime juice, garlic, salt, and paprika in a blender; pulse until mixture is a soft paste. Spread cilantro-garlic paste on each fish, pressing the paste into the scored sections.  Place 2 lemon slices on each fish. Bake, uncovered, in the preheated oven until fish flakes easily when tested with a fork, about 20 minutes.

  Linguine alla Vongole Ingredients 2 tablespoons olive oil, or as needed 1/4 white onion, minced 2 cloves garlic, minced 1/2 teaspoon crushed red pepper 3/4 cup dry white wine 2 bay leaves 1 tablespoon chopped fresh parsley, plus more for garnish 1 teaspoon fresh oregano leaves 1 teaspoon fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 2 (8 ounce) bottles clam juice 4 (6.5 ounce) cans chopped clams, drained, juice reserved 1 tablespoon cornstarch, or as needed 8 ounces linguine pasta 12 fresh cherrystone or littleneck clams 2 tablespoons freshly grated Parmesan cheese, or as needed Directions Pour a thin layer of olive oil into a saucepan over medium-low heat. Add onions and sauté until soft and fragrant, about 5 minutes. Add garlic and crushed red pepper, and sauté until fragrant, about 30 seconds. Pour in white wine, bay leaves, parsley, oregano, thyme, black pepper, and salt. Increase heat to bring mixture to a

  Crab Rangoon in the Air Fryer Ingredients 1/2 cup seedless apricot fruit spread 1 tablespoon chili-garlic sauce 1 tablespoon less-sodium soy sauce 1/2 teaspoon orange zest 2 tablespoons freshly squeezed orange juice (from 1 orange) 4 ounces cream cheese 4 ounces fresh lump crabmeat, drained 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1 clove garlic, grated (about 1/2 teaspoon) 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 18 wonton wrappers cooking spray Directions Stir together apricot spread, chili-garlic sauce, soy sauce, orange zest, and orange juice in a small bowl for the dipping sauce. Preheat air fryer to 350 degrees F (175 degrees C). Stir together cream cheese, crab, chives, Worcestershire, garlic, pepper, and salt in a bowl for the filling. Arrange 6 wonton wrappers on a work surface. Keep remaining wrappers covered until ready to use to prevent them from drying out. Spoon about 2 teaspoon crab fi

  Air Fryer Pecan Crusted Trout Ingredients 2/3 cup finely chopped pecans 1 teaspoon dried rosemary, crushed 1/2 teaspoon salt 2 tablespoons flour 1 large egg 4 (4-ounces) rainbow trout fillets, thawed if frozen, skinned if desired 2 teaspoons pure maple syrup lemon wedges, for serving Directions Preheat air fryer to 400 degrees F (200 degrees C). Stir together pecans, rosemary, and salt in a shallow dish. In a second shallow dish, add flour. In a third shallow dish, lightly beat egg. Dip one side of each fillet in flour, shaking off excess; dip into egg, then into pecan mixture, lightly pressing to coat fish. Working in batches if needed, arrange fillets on parchment paper, pecan-coating up. Transfer fish on parchment to the air fryer basket. Cook until fish easily flakes with a fork and an instant-read thermometer inserted into thickest part of fillets registers 145 degrees F (62 degrees C), 7 to 8 minutes.  Drizzle fillets with maple syrup and serve wit

  Chili Garlic Shrimp Ingredients 2 tablespoons chili garlic sauce 2 tablespoons hoisin sauce 1/3 cup shrimp stock (see Cook's Note) 1 tablespoon tomato paste 1 tablespoon mirin 1/4 teaspoon sesame oil 2 teaspoons minced fresh ginger 1 clove garlic, minced 2 tablespoons chopped shallot 2 tablespoons chopped cilantro, plus more for garnish 3 tablespoons vegetable oil 1 clove garlic, sliced 1 (1/8-inch-thick) slice fresh ginger 1 pound raw shrimp, 21-25 shrimp per pound, shelled and deveined Directions Combine chili-garlic sauce, hoisin sauce, shrimp stock, tomato paste, mirin, sesame oil, 2 teaspoons minced fresh ginger, 1 clove minced garlic, shallot, and cilantro in a blender or small food processor. Pulse several times to chop, then purée, 30 to 45 seconds. Set sauce aside, or refrigerate until needed. Heat oil in a large skillet or wok over medium high heat. When oil is hot, add garlic and ginger slices. Cook until browned, watching closely to

  Chocholate Baileys Cheesecake Ingredients Cookie Crust cooking spray  20 java chip flavored creme chocolate sandwich cookies (such as Oreo) 2 tablespoons butter, melted Cheesecake Filling 3 (8 ounce) packages cream cheese, at room temperature 3/4 cup sour cream, at room temperature 3/4 cup granulated sugar 1 tablespoon instant espresso powder 1 teaspoon vanilla extract 1/4 teaspoon salt 3 large eggs, at room temperature 1/2 cup Irish cream liqueur (such as Baileys) Baileys Ganache 1/4 cup heavy cream 1/4 cup Irish cream liqueur (such as Baileys) 1 teaspoon instant espresso powder 1 cup milk chocolate chips sweetened whipped cream for serving Directions Preheat the oven to 350 degrees F (175 degrees C) with rack in lower third position. Lightly grease an 8-inch springform pan with cooking spray and line with parchment on the bottom. Process cookies in a food processor until ground into small crumbs, 2 to 3 minutes. Pour in melted butter an

  Creme Patissiere Ingredients 2 cups milk 2 tablespoons cornstarch 1/3 cup white sugar 1 large egg 2 egg yolks 1/4 cup unsalted butter, cubed 1 teaspoon vanilla extract Directions Whisk 1/3 of the cold milk and cornstarch together in a medium bowl until smooth. Pour remaining milk and sugar into a small saucepan. Heat over medium heat, stirring occasionally, until milk begins to simmer; remove from heat and set aside. Stir egg and egg yolks into cornstarch mixture; gradually whisk in hot milk. Pour mixture back into the small saucepan; cook over medium-low heat, whisking constantly, until thickened and mixture coats the back of a spoon, about 3 to 5 minutes. Remove custard from heat; whisk in butter and vanilla until smooth. Transfer into a bowl and cover directly with plastic wrap to prevent a skin forming; allow to cool before using.  

  Sticky Toffee Pudding Ingredients Sticky Toffee Pudding: 1 ½ cups finely chopped, pitted dates 1 ¼ cups hot brewed tea ¾ cup white sugar 2 tablespoons white sugar ½ cup unsalted butter, softened 3 large eggs 2 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon instant espresso coffee granules Toffee Sauce: ½ cup white sugar 1 tablespoon white sugar ¾ cup brown sugar 1 tablespoon brown sugar ¾ cup golden syrup (such as Lyle's) 1 tablespoon golden syrup (such as Lyle's) ½ cup unsalted butter 1 cup heavy cream 1 teaspoon vanilla extract Directions Combine dates and tea in a bowl; set aside to soak for 15 minutes. Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper. Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift i

  Choux Pastry Ingredients 2/3 cup water 1/4 cup butter, cut into small cubes 1 teaspoon white sugar (Optional) 1 pinch salt 1/2 cup all-purpose flour 2 large eggs, lightly beaten Directions Gather all ingredients. Combine water, butter, sugar, and salt in a medium saucepan over medium heat; cook until butter has melted and mixture comes to a boil. Add flour all at once; stir vigorously with a wooden spoon over medium-low heat until mixture forms a ball and the saucepan is coated in a light film of flour, about 2 to 3 minutes. Remove the pan from heat and let cool for 10 minutes. Beat in eggs, one at a time, with the wooden spoon until the mixture forms a sticky dough with a pipeable consistency.

  Easy Eton Mess Ingredients 1 cup heavy cream 4 store-bought meringue cookies 12 ounces ripe raspberries Directions Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Break meringue cookies into bite-sized chunks and add to whipped cream; fold in berries lightly with a metal spoon until you see streaks of dark pink but still retain some chunks of meringue. Spoon Eton mess into four glass dishes and serve.  

  Air Fryer Pizookie Ingredients 5 pieces pre-cut refrigerated chocolate chip cookie dough (such as Pillsbury™ Ready to Bake!™ Chocolate Chip Cookie Dough) 1 scoop vanilla gelato (optional) 2 tablespoons whipped cream, or as needed (optional) 1 ounce chocolate, melted, to drizzle (optional) Directions Preheat the air fryer to 360 degrees F (175 degrees C). Get a large piece of aluminum foil and fold it into an 8x8-inch square. You can make a little dish out of the foil by folding the edges upward. Place 1 piece of cookie dough in the middle of your foil. Arrange remaining cookie dough pieces around it in a pattern similar to the 5-side of a die. Bake cookie in the air fryer for 6 minutes. Open the air fryer and gently push down the top of the cookie; continue to bake until deep golden brown, 2 to 4 minutes more. Add gelato, whipped cream, and a drizzle of melted chocolate, and enjoy!  

  Croatian Apple Pie Squares Ingredients 2 1/2 cups all-purpose flour 1 1/4 cups very cold unsalted butter, cut into cubes 1/4 cup Demerara sugar 2 large egg yolks 2 tablespoons sour cream 1 tablespoon plum brandy Filling: 2 1/4 pounds apples - peeled, cored, and sliced 2/3 cup raisins 1/3 cup Demerara sugar 1 1/2 teaspoons vanilla sugar 1/2 teaspoon ground cinnamon 1/2 lemon, juiced 1/2 cup apricot jam 2 tablespoons confectioners sugar for dusting, or as needed Directions Add flour and butter to a large bowl, and use your fingertips to rub butter into flour until mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Add the 1/4 cup Demerara sugar, egg yolks, sour cream, and brandy to flour mixture and combine with a spatula just until the dough comes together. Wrap dough in plastic wrap and chill for at least 2 hours or overnight. Meanwhile, place apples, raisins, the 1/3 cup Demerara sugar, vanilla sugar, cinnamon, and l

  Air Fryer Shrimp Fried Rice Ingredients 1 tablespoon canola oil 1/3 cup chopped onion 1/3 cup chopped carrot 1 teaspoon kosher salt, divided 2 large eggs, lightly beaten 1 pound large, peeled, deveined raw shrimp 2 (8-ounce) packages pre-cooked microwavable brown rice 3/4 cup frozen green peas 1 tablespoon soy sauce 1 teaspoon rice vinegar 1/4 teaspoon freshly ground black pepper 1 tablespoon toasted sesame seeds, or as needed (optional) 1/4 cup Sriracha mayonnaise, or as needed 1 scallion, sliced, or as needed Directions Remove the basket insert from air fryer. Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes. Add oil to the basket holder to coat; add onion, carrot, and 1/2 teaspoon of the salt, and stir to combine. Cook for 5 minutes. Add eggs; cook until partially set, about 3 minutes. Add shrimp, rice, peas, soy sauce, vinegar, pepper, and remaining salt to egg mixture; stir to combine. Cook for 10 minutes. Stir mixture, s

  Nashville Hot Chicken Dip Ingredients 1 (8-oz.) block cream cheese, softened 2 c. shredded mozzarella, divided 1/3 c. mayonnaise 1/3 c. sour cream 2 green onions, thinly sliced, plus more for garnish  2 tbsp. hot sauce (such as Cholula) 1 tbsp. cayenne 2 tsp. packed brown sugar 2 tsp. paprika 1 tsp. garlic powder Kosher salt 12 oz. fresh or frozen breaded chicken, prepared and cubed 8 slices white bread 3 tbsp. melted butter 1/3 c. pickle chips, for garnish Directions Step 1 Make dip: Preheat oven to 375°. In a large bowl, combine cream cheese, 1¾ cup mozzarella, mayo, sour cream, green onions, hot sauce, cayenne, brown sugar, paprika, and garlic powder. Season with salt. Gently fold in almost all of the cooked chicken, reserving about 1/4 cup for topping. Fold until just combined. Step 2 Transfer dip to a medium baking dish or skillet and top with remaining cheese. Add the rest of the chicken to the center of the dip and bake until bubbly and sl

  Ghost S'mores Dip Ingredients 1 bag ghost marshmallows (or 4 packages ghost Peeps) 2 c. semi-sweet chocolate chips 1/4 c. heavy cream, warmed Graham crackers, for serving Mini chocolate chips, for ghost eyes Directions Step 1 Preheat oven to 450°. In the bottom of a 9" oven-proof skillet, baking dish, or pie dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost marshmallows.  Step 2 Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.) Step 3 Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes. Step 4 Serve warm with graham crackers for dipping.  

  Boursin-Stuffed Mushrooms Ingredients 2 tbsp. unsalted butter 20 button mushrooms, stems chopped, caps reserved 1/2 yellow onion, finely chopped 2 cloves garlic, minced 1 tbsp. finely chopped fresh parsley, plus more for sprinkling 1 (5.2-oz.) block Boursin 1/2 c. bread crumbs, plus more for sprinkling 1/2 c. grated Parmesan Kosher salt Freshly ground black pepper Extra-virgin olive oil, for drizzling Directions Step 1 Preheat oven to 350°. In a large skillet over medium-high heat, melt butter. Cook mushroom stems, onion, garlic, and parsley, stirring occasionally, until onions are softened, 5 to 7 minutes. Step 2 In a medium bowl, mix Boursin, bread crumbs, Parmesan, and onion mixture; season with salt and pepper. Step 3 Stuff mushroom caps with Boursin mixture. Sprinkle with more bread crumbs and drizzle with oil. Top with parsley. Step 4 Bake mushrooms until deeply golden and cooked through, about 20 minutes.   

  Caramelized Onion & Goat Cheese Bites Ingredients 2 tbsp. extra-virgin olive oil 1 tbsp. unsalted butter 4 medium yellow onions, thinly sliced Kosher salt Freshly ground black pepper 1 tbsp. balsamic vinegar 1 tbsp. fresh thyme leaves, plus more for serving All-purpose flour, for surface 2 sheets frozen puff pastry (from a 17.3-oz. package), thawed in refrigerator 1 large egg, beaten to blend 4 oz. goat cheese, crumbled 2 tsp. honey Directions Step 1 In a large skillet over medium heat, heat oil and butter. Add onions, 2 teaspoons salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until very onions are very caramelized, about 35 minutes. Stir in vinegar and thyme. Let cool to room temperature. Step 2 Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment. Step 3 On a lightly floured surface, cut each puff pastry sheet into 9 (3"-by-3") squares. Transfer squares to prepared sheet

  Turkey Cheese Ball Ingredients FOR CHEESE BALL 2 (8-oz.) packages cream cheese, softened 4 tbsp. butter, softened 6 oz. goat cheese 1/2 tsp. garlic powder 1/3 c. freshly chopped chives 3/4 c. freshly chopped parsley  1 sprig thyme, stem removed, plus more for serving Kosher salt Freshly ground black pepper FOR DECORATING AND SERVING 1 1/4 c. pecan halves, toasted, divided Red and yellow bell peppers Orange and white carrots, julienned Pretzels Crackers Directions Step 1 Combine cream cheese, butter, goat cheese and garlic powder in the bowl of a food processor. Pulse until smooth. Add chives, parsley, and thyme leaves and pulse a few times until well combined. Season with salt and pepper. Form mixture into a large ball. Step 2 To make the turkey body, Pulse ¾ cups pecan halves in a food processor until finely chopped. Roll cheese ball in pecan crumbs and chill for at least 1 hour to allow the cheese ball to set up. Step 3 To decorate: Make th

  Chinese Chicken Wings Ingredients 2 cups soy sauce 2 cups brown sugar 2 tablespoons garlic powder 5 pounds chicken wings, split and tips discarded Directions Stir together soy sauce, brown sugar, and garlic powder in a saucepan over medium heat. Cook and stir until sugar has dissolved. Remove from heat and allow to cool. Place chicken wings in a large bowl. Pour soy sauce mixture over wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in the refrigerator for 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Pour chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil. Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove foil and bake for 15 more minutes. Serve hot.  

  Egg Drop Soup Ingredients 4 cups chicken broth, divided 2 tablespoons chopped fresh chives ¼ teaspoon salt ⅛ teaspoon ground ginger 1 ½ tablespoons cornstarch 2 eggs 1 egg yolk Directions Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside. Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately. Stir in cornstarch mixture gradually until soup reaches desired consistency.  

  Authentic Chinese Egg Rolls Ingredients 4 teaspoons vegetable oil, divided 3 large eggs, beaten 1 medium head cabbage, finely shredded ½ carrot, julienned 1 pound Chinese barbequed or roasted pork, cut into matchsticks 1 (8 ounce) can shredded bamboo shoots 1 cup dried, shredded wood ear mushroom, rehydrated 2 green onions, thinly sliced 2 ½ teaspoons soy sauce 1 teaspoon salt 1 teaspoon sugar ½ teaspoon monosodium glutamate (MSG) 1 (14 ounce) package egg roll wrappers 1 egg white, beaten 4 cups oil for frying, or as needed Directions Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips. Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo

  Chinese Pepper Steak Ingredients 1 pound beef top sirloin steak ¼ cup soy sauce 2 tablespoons white sugar 2 tablespoons cornstarch ½ teaspoon ground ginger 3 tablespoons vegetable oil, divided 1 red onion, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 2 tomatoes, cut into wedges Directions Slice steak into 1/2-inch thick slices across the grain. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside. Return cooked steak strips to the hot wok, and stir in onion. Toss steak and

  Wonton Soup Ingredients Wontons: ½ pound boneless pork loin, coarsely chopped 2 ounces peeled shrimp, finely chopped 1 tablespoon Chinese rice wine 1 tablespoon light soy sauce 1 teaspoon brown sugar 1 teaspoon finely chopped green onions 1 teaspoon chopped fresh ginger root 24 (3.5 inch square) wonton wrappers Soup: 3 cups chicken stock 2 tablespoons finely chopped green onions Directions Make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes. Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal. Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed. Make the soup: Bring c

  Chinese Spareribs Ingredients 3 tablespoons hoisin sauce 1 tablespoon ketchup 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon sake 1 teaspoon rice vinegar 1 teaspoon lemon juice 1 teaspoon grated fresh ginger ½ teaspoon grated fresh garlic ¼ teaspoon Chinese five-spice powder 1 pound pork spareribs Directions Mix together hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder in a shallow glass dish. Place ribs in the dish and turn to coat. Cover and marinate in the refrigerator for 2 hours or up to overnight. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate. Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes. Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desire

  Romantic Chicken with Artichokes and Mushrooms Ingredients 4 skinless, boneless chicken breast halves salt and pepper to taste 1 tablespoon olive oil 1 tablespoon butter 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved 1 cup sliced fresh mushrooms 1 cup white wine 1 tablespoon capers Directions Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.  

  Paprika Chicken with Mushrooms Ingredients 4 skinless, boneless chicken breasts 1 teaspoon paprika salt and pepper to taste 1 pinch garlic powder ¼ cup butter 1 onion, sliced into thin rings 1 pound fresh mushrooms, sliced Directions Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.  

  Kelaguen Chicken Ingredients 1 tablespoon salt 1 (3 pound) whole chicken, cut into pieces ½ cup lemon juice 1 cup grated fresh coconut 1 hot chile pepper, minced Directions Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist. Bone, and finely chop cooked chicken pieces. In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.  

  Chicken Valdostano Ingredients 2 tablespoons all-purpose flour 6 skinless, boneless chicken breast halves - pounded thin ¼ cup unsalted butter 10 fresh mushrooms, sliced ¾ cup dry white wine ¾ cup chicken stock 3 tablespoons chopped fresh parsley 1 teaspoon freshly ground white pepper 6 slices thinly sliced prosciutto 6 slices fontina cheese Directions Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Re

  Mini Pancake Parfait Ingredients 2/3 cup vanilla yogurt 1 tablespoon jam or fruit preserves 5 (mini) Good Old-Fashioned Pancakes 1 cup mixed berries 1 teaspoon pure maple syrup, or to taste Directions For each parfait, layer 1/3 cup vanilla yogurt, 1 tablespoon jam or fruit preserves, 3 mini pancakes, and 1/2 cup mixed berries in a wide-mouthed glass or jar. Repeat yogurt and berry layers. Add 2 additional pancakes and drizzle with maple syrup.  

  Air Fryer Raspberry Brownie Bites Ingredients 2/3 cup fresh or frozen raspberries 2 tablespoons cashew butter 2 tablespoons water 4 ounces dark chocolate, chopped 4 tablespoons unsalted butter 1/4 cup canola oil 1 large egg 1 large egg yolk 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1/3 cup all purpose flour 1/3 cup whole-wheat pastry flour 2 tablespoons unsweetened cocoa powder Directions Lightly coat 20 (13/4-inch) foil muffin cups with cooking spray. Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and the water; purée until smooth. Stir together dark chocolate, butter, and oil in a stainless-steel bowl. Set bowl over a saucepan of gently simmering water and melt ingredients, stirring occasionally. Remove from heat and stir until combined. Let cool about 20 minutes. Combine egg, egg yolk, s

  Air Fryer Turtle Cheesecake Ingredients 1 cup graham cracker crumbs 1 tablespoon sugar 6 tablespoons butter, melted 12 ounces cream cheese, softened 1/3 cup sour cream 1/3 cup sugar 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 pinch salt 2 large eggs 2 tablespoons chocolate ice cream topping, or to taste 2 tablespoons caramel ice cream topping, or to taste 2 tablespoons chopped toasted pecans, or to taste Directions Line the bottom of a 7- to 7 1/2-inch springform pan or cake pan with parchment paper. Stir together graham crackers and 1 tablespoon sugar in a bowl. Stir in melted butter. Press crumb mixture into the bottom and 1 inch up the sides of the prepared pan. For the filling, combine cream cheese, sour cream, 1/3 cup sugar, lemon juice, vanilla, and salt in a bowl. Beat with an electric mixer at medium-high speed until smooth. Add eggs, 1 at a time, beating at low speed just until combined. Pour filling over the crust. Arrange pan in th

  Air Fryer Mini Dark Chocolate Cake Ingredients Mini Dark Chocolate Cake cooking spray 1/4 cup flour, plus more for dusting cake pan 3 tablespoons unsweetened Dutch process cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons low-fat buttermilk 3 tablespoons unsweetened applesauce 4 1/2 teaspoons canola oil 1 teaspooninstant espresso coffee powder 1/2 teaspoon vanilla extract 1 large egg 1/2 cup sugar 1 ounce dark chocolate, chopped, plus more for garnish Brown Butter Frosting 5 tablespoons butter 2 tablespoons honey 1/2 teaspoon vanilla extract 3/4 cup powdered sugar 2 teaspoons water, or as needed Directions Preheat air fryer to 320 degrees F (160 degrees C). Coat a 6-inch cake pan with cooking spray. Line bottom of pan with parchment paper; dust with 2 tablespoons flour, tapping out excess. Stir together 1/4 cup flour, the cocoa, baking powder, baking soda, and salt in a small bowl. In ano