FINE DINING MONSTER

  Chicken Fajita Tacos Ingredients 1/4 cup orange juice 2 tablespoons mild taco seasoning (see Note) 2 tablespoons vegetable oil 1 pound boneless skinless chicken breasts, cut into strips 1/2 onion, cut into strips 1/2 green bell pepper, seeded and cut into strips 1/2 red bell pepper, seeded and cut into strips 8 (6 inch) flour tortillas 1 avocado, pitted and sliced, or as needed 1/2 cup sour cream, or as needed 1/2 cup crumbled cotija cheese, or as needed Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Combine orange juice, taco seasoning, and vegetable oil in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight. Heat a cast iron skillet over medium high heat. Cook chicken in the hot skil...

  Peach-Bourbon Upside-Down Bundt Cake Ingredients 1 ¾ cups butter, softened, divided 2 cups firmly packed light brown sugar, divided 4 peaches, peeled and cut into 4 slices 1 (8-oz.) package cream cheese, softened 1 ½ cups granulated sugar 6 large eggs 1 ½ teaspoons vanilla extract, divided 3 cups all-purpose flour ½ teaspoon salt ¼ cup (2 oz.) bourbon 1 cup powdered sugar 1 to 2 tablespoons milk Directions Preheat oven to 325°F. Melt ¼ cup of the butter in a small saucepan over medium; stir in ½ cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10 ½-inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture. Beat cream cheese and remaining 1 ½ cups butter with a...

  Strawberry Shortcake Ice Cream Cake  Ingredients Cake Layer: 1 cup all-purpose flour 3/4 cup granulated sugar 1/3 cup plain yellow cornmeal 1 1/2 tsp. baking powder 1/2 tsp. kosher salt 1/2 cup whole buttermilk 1/3 cup vegetable oil 1 large egg, at room temperature Ice Cream Layer: 1 cup heavy whipping cream 3 large fresh strawberries, hulled and roughly chopped (2/3 cup) 1/4 cup strawberry preserves 1/4 cup sweetened condensed milk (from 1 [14-oz.] can) 1/2 tsp. vanilla extract 1 pt. strawberry sorbet, softened Topping: 1 lb. fresh strawberries, hulled and sliced (optional) 3 Tbsp. granulated sugar (optional) Directions Prepare loaf pan for Cake Layer: Preheat oven to 375°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray; line with parchment paper,...

  Oyster Mushroom and Truffle Croquettes Ingredients 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons white truffle oil 3/4 pound oyster mushrooms, trimmed and torn into large pieces Kosher salt Pepper 2 cups whole milk 1 stick unsalted butter 1 cup plus 1 tablespoon all-purpose flour 1/4 cup finely grated Grana Padano cheese 2 large eggs 1/2 cup plain dry breadcrumbs Canola oil, for frying Truffle salt, for sprinkling Lemon wedges, for serving Directions In a large skillet, heat the olive oil with 1 teaspoon of the truffle oil. Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, 5 to 7 minutes. Transfer to a plate. Finely chop the mushrooms and transfer to a small bowl. Stir in the remaining 1/2 teaspoon of truffle oil. In a small saucepan, bring the milk to a simmer. In a medium saucepan, melt the butter. Add 1/2 cup plus 1 tablespoon of the flour and whisk until smooth....

  Golden Semolina Quinoa Spinach Cakes Ingredients ½ cup quinoa ¼ cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon minced shallot 10 ounces baby spinach Salt Freshly ground pepper 1 cup low-fat milk ¾ cup finely ground semolina ¼ cup freshly grated Parmigiano-Reggiano cheese 1 large egg (beaten) 1 ½ cups panko (Japanese bread crumbs) 3 large egg whites Directions In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 1 minute. Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the...

  Toasted Pistachio-Cheese Arancini Ingredients 2 1/2 tablespoons unsalted butter 1 small onion, minced 1 1/2 cups arborio rice (about 10 ounces) 1/2 cup dry white wine Pinch of saffron threads, crumbled Salt and freshly ground black pepper 3 cups chicken stock or low-sodium broth, warmed 3 tablespoons freshly grated Parmigiano-Reggiano cheese 1/2 tablespoon all-purpose flour, plus more for dusting 1/4 cup plus 2 tablespoons milk Pinch of freshly grated nutmeg 4 ounces fresh mozzarella, finely diced 1/4 cup plus 2 tablespoons chopped salted pistachios 2 tablespoons frozen baby peas, thawed 2 large eggs, beaten 1 1/2 cups panko (Japanese bread crumbs) Vegetable oil, for frying Directions In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until lightly browned, 7 minutes. Add the rice and cook, stirring, until well coated with butter. Add the white wine and saffron, season with salt and b...

  Home-Style Butterbeans Ingredients 5 bacon slices, diced 1 small onion, minced 1/4 cup firmly packed brown sugar 1 (16-oz.) pkg. frozen butterbeans 1/4 cup unsalted butter 3 cups water 2 tsp. salt 1 tsp. cracked pepper Directions Cook bacon: Cook bacon in a large Dutch oven over medium heat 5 to 7 minutes. Cook onions: Remove bacon pieces with a slotted spoon, and set aside. Remove all but 2 tablespoons of the bacon grease. (Reserve extra drippings for another use.) Add onions and sauté until tender, 5 to 7 minutes. Add brown sugar: Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Add butterbeans: Stir in butterbeans, bacon, and butter until butter is melted and beans are thoroughly coated. Add water: Stir in 3 cups water. Cook beans: Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occas...

  Rotel Tacos Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 1 lb ground sirloin 2 tablespoons low sodium Taco seasoning 8 ounces processed American cheese (such as Velveeta®), cut into large chunks 1 (10-ounce) can diced tomatoes with green chiles  (such as RO*TEL®) 8 to 10 crunchy taco shells shredded iceberg lettuce toppings of choice such as diced tomato, hot sauce and sour cream (optional) Directions Heat oil in a large skillet over medium-high heat.  Add onion and cook 1 minute, stirring constantly.  Add ground beef and cook, crumbling with a wooden spoon until browned and cooked through, 5 to 10 minutes. Add in taco seasoning and cook for 1 minute.  Mix in cheese and tomatoes and reduce heat to medium-low.  Cook stirring constantly, until cheese is melted and mixture comes to a simmer.  Cook for 3 minutes and remove from heat...

  Spring green asparagus Ingredients 24 green asparagus 20 g coarse salt Asparagus butter 50 g softened butter 72 g asparagus béchamel sauce 25 g green breadcrumbs 1 tbsp crushed tansy 1 tbsp of crushed primroses Asparagus sorbet 400 g asparagus juice 70 g sugar 14 g glucose 3.2 g stabilizer Asparagus vinaigrette 50 g asparagus puree 2 cl white balsamic vinegar 5 cl olive oil Fine salt White pepper Preparation Green asparagus Point and peel the green asparagus. Tie into two bunches of 9 asparagus and cook in boiling salted water, making sure to keep them crunchy. Reserve. Cut the remaining green asparagus into thin strips using a mandolin. Reserve. Asparagus butter Make an asparagus béchamel with 50 g of asparagus juice and 22 g of roux. Once cooled, add the softened butter, breadcrumbs and crushed herbs. Roll out between two sheets of paper to a thickness of 2 mm. Leave to set in the fridge and then cut out rectangles of the same...

  Teriyaki Steak Quesadillas Ingredients 1/3 cup soy sauce 1/4 cup mirin 1/4 cup sake 4 cloves garlic 2 tablespoons brown sugar 1 teaspoon grated fresh ginger 1 Thai chili or bird's eye chili pepper 1 pound skirt steak, cut into bite-sized pieces 1 tablespoon vegetable oil 1 1/2 cups broccoli florets 8 (10-inch) flour tortillas 1 1/4 cup shredded quesadilla cheese 1/3 cup mini bell pepper For Garnish (optional): black sesame seeds sliced green onions purchased Yum Yum sauce (optional) purchased teriyaki sauce (optional) Directions Add soy sauce, mirin, sake, garlic, brown sugar, ginger, and Thai chili to the jar of a blender. Blend on high until smooth. Reserve 2 tablespoons marinade; pour remaining marinade into a resealable plastic bag. Add steak to the resealable bag, close the ...

  Easy Peach Pie Ingredients 1 (14.1-oz.) package refrigerated pie crusts 5 cups sliced peeled peaches (7 or 8 medium peaches) 1/2 cup granulated sugar 1/4 cup cornstarch 1/4 cup packed brown sugar 1 Tbsp. fresh lemon juice 3/4 tsp. vanilla extract 1/4 tsp. table salt 2 Tbsp. unsalted butter, cut into small pieces 1 large egg, lightly beaten 2 Tbsp. turbinado sugar Directions Prepare pie crusts: Preheat oven to 375°F. Set pie crusts out at room temperature according to package directions. Prepare pie filling: Combine peaches, granulated sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl; toss gently to combine. Add crusts and filling to pie plate: Unroll 1 pie crust onto a work surface and gently roll to a slightly larger circle. Fit dough into a 9-inch pie plate, pressing into bottom and up the sides (allow excess to ...

  Easy Peach Cobbler Ingredients 1 3/4 lbs. fresh peaches 1/2 cup (4 oz.) salted butter 1 cup self-rising flour 1 cup granulated sugar 1 cup whole milk 1 tsp. vanilla extract Directions Prepare peaches: Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice peaches. (You will have about 4 cups.) Melt butter: Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts. Add peaches to batter: Stir together flour, sugar, milk, and vanilla in a bowl. Pour onto melted butter. (Do not stir.) Spoon peaches over mixture. (Do not stir.) Bake cobbler: Bake in preheated oven until brown and bubbly, 45 to 50 minutes.  

  Vegan gingerbread doughnutsIngredients (15) 310ml (1 1/4 cups) unsweetened almond milk 2 tsp apple cider vinegar 60g (1/3 cup) coconut sugar 100g vegan olive oil spread 2 1/2 tbsp treacle 1 tsp vanilla extract 300g (2 cups) wholemeal spelt flour 3 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground allspice 1 tsp baking powder 1/4 tsp bicarbonate of soda 120g pure icing sugar, sifted 3-4 tsp fresh lemon juice Freeze-dried  strawberries , crushed, to decorate Method Step 1 Preheat the oven to 180C/160C fan forced. Lightly spray 12 holes of a 7cm-diameter doughnut pan with oil. Combine almond milk and vinegar in a jug. Set aside for 5 minutes. Learn how to store cooked cakes in an airtight container and how to correctly freeze them to prevent freezer burn. Plus,… Step 2 Use electric beaters to beat the coconut sugar, olive oil spread, treacle and vanilla in a large bowl for 2 minutes or until thick and creamy. Step 3 Sift the...

  Two Cheese-Shiitake Beignets Ingredients 9 tablespoons unsalted butter 6 ounces shiitake mushrooms, stemmed, caps thinly sliced Kosher salt and freshly ground pepper 1 cup milk 1/4 teaspoon cayenne pepper 1 cup all-purpose flour 4 large eggs 1 packed cup shredded Gruyère cheese (4 ounces) 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped flat-leaf parsley 1 quart vegetable oil, for frying Directions In a medium skillet, melt 1 tablespoon of the butter. Add the shiitakes, season with salt and pepper and cook over high heat, stirring, until tender and golden, 8 minutes. Finely chop the mushrooms. In a large saucepan, bring the remaining 8 tablespoons of butter, the milk, cayenne and 2 1/2 teaspoons of salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon until combined. Cook the dough over moderate heat, stirring constantly, until it comes away from the sides of the pan, about 2 minutes. Remove from t...

  Perkedel Jagung (Indonesian Corn Fritters) Ingredients 1 tablespoon vegetable oil (such as sunflower), plus more for deep-frying 2 ½ inch piece fresh ginger, peeled and thinly sliced 6 garlic cloves, peeled and thinly sliced 2 long red chiles (such as Holland or small Fresnos), thinly sliced 2 small banana shallots or 4 Thai shallots, peeled and thinly sliced 2 large scallions, thinly sliced 5 Makrut lime leaves (optional), stems removed, very thinly sliced, or the zest from 1 lime (optional) 4 ears of corn, husked and kernels cut from cob, or 2 cups canned or frozen, thawed sweet corn kernels 2 large eggs, beaten to blend 2 teaspoons  ground coriander 1 teaspoon ground cumin 3 pinches of sea salt Large pinch of black pepper 6 tablespoons cornstarch Tomato Sambal , for serving Directions Make the fritters In a large skillet, heat 1 tablespoon of the oil ...

  Crunchy artichoke and blackcurrant mustard Serves 4 Ingredients 3 artichokes 4 borage flowers 12 blackcurrant sage flowers Leaves 50 g egg white 50 g flour 50 g butter PM chlorophyll Puree 150 g artichoke trimmings 50 g cream 20 g blackcurrant mustard Vinaigrette 10 g blackcurrant vinegar PM Blackcurrant pepper 10 g blackcurrant mustard 30 g grapeseed oil Frost 50 g blackcurrant vinegar 20 g blackcurrant mustard 200 g blackcurrant puree 3 g agar-agar Preparation   Artichokes Turn the bottoms, then cook them in a white. Keep a raw one for chips that will be fried at 160 degrees. Cut 4 slices with a ham machine set to position 3 and cut them out with a round cookie cutter 9 cm in diameter. Cut the rest into fine brunoise and set aside all the trimmings for the puree. Leaves Mix the egg whites and flour, add the melted butter and chlorophyll. (Be careful not to overwork the dough) Roll out in the sheet pans then bak...

  Beetroot ravioli with sheep's cheese Ingredients 4 raw red beets 250 g sheep's cheese 1/4 bunch of chives Salt Freshly ground pepper Pickles 3 cl water 200 g sugar 1 cl white vinegar Finishes Beet sprouts Preparation Ravioli Peel and cut the beets into thin strips using a mandolin. Take 18 slices of the same size and add the sheep's cheese in the centre. Season with chopped chives, salt and pepper. Close the ravioli and set aside. Pickles In a saucepan, add the water and sugar, bring to a boil and then remove from the heat. Add the vinegar and pour over the beetroot, trimmed to the desired shapes. Set aside in the fridge. Puree Cut some of the beetroot slices into fine brunoise. Cook the rest of the beets in salted water and make a puree. Finishing and plating On a cold plate, arrange 3 beetroot ravioli, arrange harmoniously on the rest of the plate dots of beetroot puree, dots of sheep's cheese and also the beetroot brunoise....

                         Ritz Cracker Chicken Casserole Ingredients 2 pounds boneless skinless chicken breast cooked and shredded, about 5-6 cups 21 ounces cream of chicken soup two 10.5 cans 2 cups sour cream full fat 1 large yellow onion finely diced, about 1 1/2 cups ½ teaspoon ground pepper ½ teaspoon garlic powder 2 sleeves Ritz crackers about 60 crackers, roughly crushed ½ cup unsalted butter 1 stick, melted fresh chopped parsley optional as garnish Before You Begin We shredded 2 pounds of boneless skinless chicken breasts for this recipe. You can use leftovers or pre-cook your chicken before beginning. Or, opt for a rotisserie chicken from the grocery store, but do note that the flavor might differ slightly.  Canned chicken will also work if that’s what you prefer or what ...

  Shredded Chicken and Chile Enchiladas Ingredients 4 cups shredded chicken we used a 3 pound rotisserie chicken 4 ½ teaspoons chili powder 1 Tablespoon ground cumin 1 teaspoon dried oregano crushed 1 large onion thinly sliced 28 ounces chicken broth 8 ounces diced green chiles two 4 ounce cans, undrained ¼ teaspoon chili powder 1 Tablespoon all purpose flour 8 ounces sour cream 2 cups shredded Mexican cheese 8 flour tortillas 8 inches Before You Begin I used a rotisserie chicken from the supermarket. You can also make the chicken yourself or use leftover chicken, depending on how many you are serving. If you do make the chicken yourself, use the stock that it creates in place of the canned stock in the ingredient list.  Use your favorite blend of cheese here. Mexican blend or a mixture of pepperjack and che...

  Garlic Butter Steak Bites Ingredients 1 1/2 lb. top sirloin or ribeye steak (about 1 1/2-in. thick), cut into 1-in. pieces 1 tsp. black pepper 2 tsp. kosher salt, divided 5 Tbsp. (2 1/2 oz.) unsalted butter, divided 1 large (2 oz.) shallot, finely chopped (about 1/4 cup) 6 large garlic cloves, finely chopped (about 2 1/2 Tbsp.) 1/2 tsp. paprika 2 Tbsp. Worcestershire sauce 1 Tbsp. bourbon 2 Tbsp. chopped fresh flat-leaf parsley Polenta or mashed potatoes, for serving Directions Season steak and melt butter: Toss steak pieces with pepper and 1 teaspoon of the salt. Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet over medium-high until foam subsides. Cook steak bites: Add steak pieces in a single layer, and cook, turning often, until browned all over, about 3 minutes. Transfer steak to a large bowl. Do not wipe ski...

  Million Dollar Spaghetti Ingredients Cooking spray 1 lb. uncooked spaghetti 12 oz. ground sirloin 12 oz. bulk mild or hot italian sausage 1 cup chopped yellow onion (from 1 small [7 oz.] onion) 1 tsp. finely chopped garlic (from 1 medium garlic clove) 1 (32-oz.) jar marinara sauce (such as Rao’s), divided 2 Tbsp. unsalted butter 1 (8-oz.) pkg. cream cheese, softened 1 cup whole milk ricotta cheese (from 1 [15-oz.] container) 1 1/2 oz. Parmesan cheese, shredded (about 1/2 cup) 4 oz. low-moisture part-skim mozzarella cheese, shredded (about 1 cup) Chopped fresh flat-leaf parsley Directions Prepare oven and pan: Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray; set aside. Cook the spaghetti: Bring a large pot of salted water to a boil over high. Add spaghetti, and cook according to packag...

  Shabu-Shabu Ingredients GARLIC SAUCE: 1/4 cup minced garlic 1/4 cup fresh lemon juice 1 teaspoon kosher salt 1/4 cup canola oil KOMBU BROTH: 12 cups cold water 1 ounce kombu 2 teaspoons kosher salt PONZU: 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tablespoons mirin SHABU-SHABU: 2 (12-ounce) boneless rib eyes (about 1/2 inch thick), thinly sliced against the grain 8 ounces baby corn ears 8 ounces tiny baby bok choy, halved vertically 8 ounces snow peas 6 ounces shiitake mushroom caps 6 ounces enoki or honshimeji mushrooms 1 (8-ounce) lotus root, peeled and very thinly sliced 4 cups hot cooked long-grain white rice Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Make the garlic sauce: Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.

  Mushroom pie Ingredients Thyme shortbread 120 g flour 75 g butter 25 g olive oil 40 g sugar 1 pinch of fleur de sel 1 egg Porcini jelly 25 g dried porcini mushroom powder 200 g apple cider vinegar 50 g balsamic vinegar 7 g agar agar Porcini mushroom crust 125 g brown butter 35 g dried porcini powder 75 g breadcrumbs Mushroom duxelles 500 g button mushrooms 100 g chopped shallots 200 g Port 1/2 litre cream Salt, pepper 50 g butter THYME SHORTBREAD Mix the flour, fleur de sel, butter and sugar. Add the olive oil and then the egg. Spread between 2 sheets of parchment paper and let rest for 24 hours. Cut out with a cookie cutter and bake for 15 minutes in the oven at 150°C. Reserve. JELLY WITH PORCINI MUSHROOMS Boil the vinegars and porcini powder. Leave to infuse for 1 hour then pass through a sieve. Add the agar agar to the liquid and bring to the boil again. Pour the mixture into a frame to obtain a thickness of 3 mm. MUSHR...

  Homemade Apple CiderIngredients 2 large navel oranges 14 cups tap water 12 large Honeycrisp and Gala apples (10 oz. each), quartered and roughly chopped (about 16 cups) 3 cinnamon sticks 1 (2-in.) piece fresh ginger, unpeeled and thinly sliced 1/2 tsp. whole cloves 1/4 tsp. kosher salt 1/2 cup packed light brown sugar Directions Prepare oranges: Peel oranges; discard peels. Cut oranges in half crosswise, and place in a large Dutch oven. Add ingredients to Dutch oven: Add water, apples, cinnamon sticks, ginger, cloves, and salt to Dutch oven. Cover and bring to a boil over medium-high; reduce heat to medium-low, and simmer until apples completely soften, about 2 1/2 hours. Mash fruit: Mash fruit with a spoon or potato masher, and stir in brown sugar. Simmer cider mixture: Increase heat to medium, and cook, uncovered and stirring occasionally, until sugar dissolv...

  Fish Chowder Ingredients ¼ cup olive oil 1 ½ cups carrots chopped 1 ½ cups celery chopped 1 ½ cups yellow onion diced (approximately one large yellow onion) 2 pounds red potatoes quartered and diced into 1-inch cubes 32 ounces seafood stock 32 ounces water 2 bay leaves 2-3 pounds frozen white fish ½ cup unsalted butter ½ cup all-purpose flour 12 ounce can evaporated milk 2 teaspoons salt 2 teaspoons white pepper Before You Begin Instead of flour, can also use corn starch or add heavy cream instead of evaporated milk for a silkier texture. Total you need about 8 cups of liquid to boil the vegetables. I used half seafood stock and half water to achieve this. I’ve found that using seafood stock for all 8 cups (depending on the seafood stock) can be over-powering in the flavor. To let the fish re...

  Air Fryer Crab Cakes Ingredients 16 oz lump crab meat 1 cup panko breadcrumbs ½ red bell pepper diced small ½ cup green onion ½ cup mayonnaise 1 egg 1 Tbsp lemon juice 2 tsp Old Bay seasoning 2 tsp Dijon mustard 1 tsp salt ½ tsp white pepper Before You Begin If using 8 ounces of crab meat vs. 16, cut the ingredients in half except for the egg, salt and pepper, to produce 4-5 crab cakes compared to the original 10. To make an easy dipping sauce combine 2 Tablespoons Mayo, 2 teaspoons hot sauce, 1 teaspoon Old Bay Seasoning, and a squirt of lime juice. Instructions Chop/shred the crab meat into fine pieces to make it easier to combine. Combine all ingredients in a large bowl and mix thoroughly. Make crab cakes using about 1/4 cup of mix. Roll into a ball in the palm of your hands and flatten into a patty shape, about 1/2 inch in thickness. ...