Pimento Cheese Burger

Ingredients:

Parts: 

4 oz. ground sharp yellow 

 cheddar 

3 tbsp. mayonnaise 

1 tbsp. diced pimentos 

1 tbsp. ground onion 

1⁄2 tsp. worcestershire 

Genuine salt and crisply ground 

 dark pepper, to taste 

1 1⁄2 lbs. ground hamburger, 

 shaped into 4 medium-size patties 

4 cheeseburger buns, toasted 

Icy mass lettuce, for embellishment 

4 cuts tomato, for embellishment 

Directions: 

1. In a dish, join cheddar, mayonnaise, pimentos, ground onion, and worcestershire; season with salt and pepper. Put pimento cheddar aside. 

2. Season patties with salt and pepper. Set up a medium-hot charcoal fire or high temperature a gas barbecue to medium-high (or hotness a tablespoon of canola oil in a substantial cast-iron skillet over medium-high temperature). Flame broil burgers, flipping once, until cooked to craved doneness, about 10 minutes for medium uncommon. Spread 2 tbsp. pimento cheddar over every burger; blanket and let melt. Serve burgers on buns with lettuce and tomato. 

MAKES 4 BUR

Swedish Meatballs with Mashed Potatoes

SERVES 6

INGREDIENTS:

44 lb. (something like 5 vast) reddish brown potatoes, peeled and cut into 1″ pieces 

2 ¼ measures substantial cream 

14 tbsp. unsalted margarine, cubed 

Fit salt and naturally ground dark or white pepper, to taste 

2 cuts (something like 3 oz.) crustless white bread, attacked little pieces 

12 oz. ground pork 

12 oz. ground hamburger 

¼ tsp. ground allspice 

1 egg, gently whipped 

½ little yellow onion, minced 

3 tbsp. flour 

3 glasses hamburger stock 

Lingonberry jam, for serving 

Guidelines: 

1. Make the pureed potatoes: Place potatoes in a 4-qt. pan and spread with water by 1″; heat to the point of boiling over high hotness, and cook until potatoes are delicate, about 15 minutes. Channel potatoes and pass through a ricer or nourishment factory set over a dish; put aside. In the mean time bring 1 ½ containers cream and 12 tbsp. spread to a bubble in a 1-qt. pan; spill over potatoes and speed until smooth. Season with salt and pepper, and keep warm until primed to serve. 

2. Make the meatballs: Place ½ container cream and bread in a little bowl; let sit until delicate, about 5 minutes. Exchange to a vast bowl alongside pork, meat, allspice, egg, and onion, season with salt and pepper, and blend until equally joined together. Shape mixture into about thirty 1-oz. balls, about 1″ in distance across. Hotness remaining margarine in a 12″ skillet over medium high temperature; working in clusters, include meatballs and cook, turning as required, until carmelized all over and cooked through, something like 12 minutes. Utilizing an opened spoon, exchange meatballs to a plate and put aside. 

3. Return skillet to medium-high hotness. Include flour, and cook, mixing, until smooth and light tan, something like 4 minutes. Rush in hamburger stock until smooth, and afterward heat to the point of boiling; blend in remaining cream and return meatballs to sauce. Diminish high temperature to medium, and cook, mixing delicately, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and sauce over pureed potatoes and trimming with a liberal touch of lin

Butter Saffron Cake

INGREDIENTS:

FOR THE DOUGH:
⅓ cup sugar, plus 1 tsp.
1 tsp. saffron
2 tbsp. vodka
1 cup milk
¼ oz. active dry yeast
7 tbsp. unsalted butter, melted, plus more for greasing
1 egg yolk
3 cups flour
¼ tsp. kosher salt
Canola oil, for greasing

FOR THE FILLING:
4 tbsp. unsalted butter, softened, plus more for greasing
Flour, for dusting
3½ oz. almond paste, grated
⅓ cup dried cranberries
⅓ cup raisins
Zest of 1 orange
1 egg, lightly beaten
3 tbsp. Swedish white pearl sugar
¼ cup sliced almonds

INSTRUCTIONS:

1. Make the dough: In a small bowl, vigorously stir together 1 tsp. sugar and saffron. Stir in vodka and cover with plastic wrap; let sit for 1 hour. 

2. Heat milk to 115°. Whisk together milk and yeast in a large bowl; let sit until foamy, about 10 minutes. Add butter, egg yolk, and vodka-saffron mixture, and whisk until smooth; set aside. In a large bowl, combine remaining sugar along with the flour and salt; add milk mixture and stir with a wooden spoon to form a dough. Transfer dough to a lightly floured work surface and knead until smooth, 6–8 minutes. Put dough into a lightly greased bowl and cover with plastic wrap; set aside to let rest until dough has doubled in size, about 2 hours. 

3. Make the filling: Heat oven to 350°. Butter and flour a 9" round springform cake pan and line bottom with parchment paper; set aside. Transfer dough to a lightly floured work surface and, using a rolling pin, roll it into an 8" x 20" rectangle. Spread softened butter over dough, then sprinkle dough with almond paste, cranberries, raisins, and orange zest. Beginning with the short side closest to you, roll dough into a thick log. Cut log into 12 equal slices and transfer each slice, cut side up, to prepared cake pan, nestling them gently next to each other to fill pan completely. Cover pan with a tea towel and let rise for 45 minutes. Using a pastry brush, brush surface with beaten egg and sprinkle with pearl sugar and almonds. Bake until golden brown and a toothpick inserted into middle of cake comes out clean, 40–45 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.
SERVES 8–10

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Arlene's Coffee Cake

INGREDIENTS:

• 16 tbsp. unsalted butter, plus more for greasing
• 4 cups flour, plus 3 tsp.
• 3 tsp. baking powder
• 1 tsp. baking soda
• 2 cups sugar
• 4 eggs
• 2 cups sour cream
• 2 tsp. vanilla extract
• 1 cup dark brown sugar
• 5 tsp. ground cinnamon
• 1 cup chopped pecans

INSTRUCTIONS:

Heat oven to 300°. Grease a 9½" bundt pan and set aside. Whisk 4 cups flour, baking powder, and baking soda in a bowl; set aside. In another bowl, using an electric hand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add sour cream and vanilla and mix well to combine. With the motor running, slowly add dry ingredients until smooth; set aside. In another bowl, combine remaining flour, brown sugar, and cinnamon. Starting and ending with the batter, layer in bundt pan with sugar mixture to form five layers. Sprinkle with pecans and bake 1½ hours until a toothpick or knife inserted in center comes out clean.

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Soy Sauce–Marinated Ribs

Ingredients:

1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1  2" piece peeled fresh ginger,
   finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced

Instructions:

1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.

2. Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.

3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.

4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.

Pairing notes: Carignane, a spicy red Rhône varietal, is a nice match for the sweet-tasting ribs. Lioco "Indica" Mendocino County Red Wine 2006, from California, is a good choice.

SERVES 4 – 6

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Shrimp and Grits

INGREDIENTS:

1 cup white or yellow stone-ground grits
¾ cup grated cheddar
¼ cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 garlic clove, finely chopped
½ cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
½ tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced 

INSTRUCTIONS:

1. In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside. 

2. Heat oil in a 12" skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.

3. Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

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Caramel Pretzel Bars

INGREDIENTS:

FOR THE SHORTBREAD:
1¼ cup all-purpose flour
¼ tsp. salt
½ cup (1 stick) unsalted butter, softened
⅓ cup brown sugar
1 tsp. vanilla extract

FOR THE CARAMEL TOPPING:
¾ cup (1½ sticks) unsalted butter
1¼ cups light brown sugar
¼ cup honey
¼ cup maple syrup
½ tsp. salt
1 cup heavy cream

6 cups (about 9 oz.) small pretzel twists, lightly broken up

INSTRUCTIONS:

1. Make the shortbread: Position a rack in the center of the oven and preheat to 350°. Line a 9" x 13" baking pan with parchment paper, folding paper up and over the sides of the pan. In a small bowl, whisk together flour and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar at medium speed until combined, about 1 minute. Beat in the vanilla, change speed to low, and add the flour-salt mixture. Mix until crumbly, 10-15 seconds. Pat the dough evenly into the bottom of the parchment-lined pan, and prick dough all over with a fork. Bake 15-18 minutes, until just golden brown around the edges. Remove from oven and allow to cool slightly.

2. Make the caramel: In a large saucepan over medium heat, combine the butter, brown sugar, honey, maple syrup, and salt. Stir regularly until mixture is foamy and slightly thickened, about 10 minutes. Add cream and cook, stirring occasionally, until a candy thermometer inserted into the caramel registers 240°F (soft ball stage), about 11 minutes. Add the crushed pretzels and quickly incorporate into the caramel.

3. Pour the pretzel-caramel mixture over the baked shortbread, spreading the mixture evenly. Return to the oven until the topping is bubbling, 12-15 minutes. Remove from the oven and allow to cool completely. Remove from the baking pan by lifting the edges of the parchment paper; unfold the paper and slice into bars. Serve immediately, or bars will keep for up to 1 week in an airtight container.

MAKES 32 LARGE BARS

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Vanilla-Glazed Yeast Donuts

INGREDIENTS:

2 (¼-oz.) packages active dry yeast
½ cup sugar
1½ cups milk, scalded and cooled
1 tsp. kosher salt
2 eggs
6 tbsp. vegetable shortening, plus more for greasing
5 cups (1 lb. 6½ oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
10 tbsp. unsalted butter
⅓ cup evaporated milk
2½ tsp. vanilla extract
2½ cups confectioners' sugar

INSTRUCTIONS:

1. Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated to 115° in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar, plus milk, salt, eggs, and shortening; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

2. Turn dough onto lightly floured surface; roll dough into a 13" round about ½" thick. Using floured 3½" and 1½" ring cutters, cut out donuts and holes; gather and reuse scraps. Place on greased parchment paper—lined baking sheets, at least 3" apart, and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.

3. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using scissors, cut the donuts out of the parchment paper, leaving about 1" of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, about 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

4. Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle, skim and discard white film from surface. Slowly pour liquid from pan into a bowl, leaving sediment behind; let cool 1 minute. Add evaporated milk, vanilla, ¼ cup water, and sugar; whisk until smooth. Dip donuts in glaze, coating completely; return to wire rack until glaze is set.

5. To avoid oily donuts, remember: Fat attracts fat. The less you use in your dough, the lighter the donut will be after frying. Also go light on flour when rolling out dough, and use a brush to remove any excess; loose flour particles attract and absorb oil.

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Parsley and Onion Salad

INGREDIENTS:

2 tbsp. finely chopped mint
1 large red onion, halved and thinly sliced lengthwise 
Kosher salt and freshly ground black pepper, to taste
2 cups lightly packed flat-leaf parsley leaves
¼ cup salt-packed capers, rinsed and drained
¼ cup extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. lemon zest 
Grilled country white bread, to serve

INSTRUCTIONS:

In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.

SERVES 4  

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Butterscotch Pudding

INGREDIENTS:

FOR THE PUDDING
2 tbsp. milk
1 tbsp. powdered gelatin
10 oz. high-quality butterscotch chips, such as Guittard
2 tbsp. bourbon
4 cups heavy cream
3 tbsp. light brown sugar
1 tbsp. sugar
1 tsp. kosher salt
½ vanilla bean, seeds scraped and reserved

FOR THE CARAMEL SAUCE
⅔ cup sugar
6 tbsp. unsalted butter, cubed
3 tbsp. light corn syrup
2 ½ cups heavy cream
1 tsp. kosher salt
Flaked sea salt, to taste

INSTRUCTIONS:

1. Make the pudding: Combine milk, gelatin, and 1 tbsp. water in a bowl; let sit to soften gelatin, about 5 minutes. Place butterscotch and bourbon in a blender; set aside. Boil cream, both sugars, salt, and vanilla seeds in a 2-qt. saucepan over medium-high heat until sugar dissolves. Remove from heat, add gelatin mixture, and stir until gelatin dissolves. Pour into blender, let sit for 5 minutes, and purée until smooth. Divide among eight 6-oz. serving glasses. Chill until set, about 4 hours.

2. Make the caramel sauce: Heat sugar, butter, and corn syrup in a 4-qt. saucepan over medium-high heat; cook, without stirring, until mixture turns dark amber. Meanwhile, boil cream and kosher salt in a 2-qt. saucepan. Pour into caramel; cook, stirring, until smooth. Let cool; divide sauce among set pudding cups. Sprinkle lightly with sea salt before serving. 

SERVES 8

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Grilled Vegetable Stacks

INGREDIENTS:

2 medium eggplants
Salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
½ cup extra-virgin olive oil, plus additional for brushing vegetables
2½ tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
¼ cup diced red bell pepper (or hot chile, such as serrano)

INSTRUCTIONS:

1. Slice eggplants into ¼"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant.

2. Preheat a gas or charcoal grill (or place a stove-top grill pan over medium-high heat). Slice squash and zucchini into ¼"-thick rounds and slice tomatoes into ½"-thick rounds. Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.

3. Whisk together ½ cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper. To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

SERVES 8

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Vegetarian Lasagne

Ingredients:

12 tbsp. unsalted butter
12 sun-dried tomatoes
1 shallot, chopped
1 carrot, chopped
1⁄2 cup flour
5 cups milk
1 tsp. ground nutmeg
Salt and pepper
3 tbsp. olive oil
2 lbs. shiitake mushrooms,
stemmed, quartered
1⁄2 lb. spinach, chopped
6 cloves garlic, chopped
3 tbsp. chopped flat-leaf parsley
2 tbsp. chopped oregano
1 tbsp. chopped thyme
1 tbsp. chopped rosemary
1 tbsp. tomato paste
5 cups whole canned tomatoes, crushed
1 lb. lasagna noodles
2 1⁄2 cups grated grana padano
2 1⁄2 cups grated fontina

Instructions:

1. Grease a 9"x 13" baking pan with 1 tbsp. butter. Cover dried tomatoes with 1 cup boiling water; soak for 20 minutes. Drain. Chop; set aside.

2. Make béchamel: Heat 8 tbsp. butter in a 4-qt. saucepan over medium heat. Add shallots and carrots; cook 5 minutes. Add flour; cook 2 minutes. Whisk in milk; boil. Reduce to medium-low; simmer, whisking, until thick, 20–25 minutes. Add nutmeg; season with salt and pepper.

3. Meanwhile, heat olive oil and remaining butter in a 6-qt. pot over medium-high heat. Add mushrooms; cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary, and tomato paste; cook 3 minutes. Add canned tomatoes. Cook for 8-10 minutes, stirring occasionally. Set sauce aside.

4. Heat oven to 375˚. Spread 2 cups tomato sauce in baking dish. Cover with a layer of noodles. Spread 1 cup béchamel over top; sprinkle with 1⁄2 cup of each cheese and 2 cups tomato sauce. Repeat layering 2 more times. Top with remaining noodles, tomato sauce, béchamel, and cheeses. Bake covered with foil on a baking sheet for 1 hour. Remove foil; raise oven to 500˚. Bake until golden, 15 minutes.

SERVES 6 – 8

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Classic Potato Salad

Ingredients

• 4 pounds russet potatoes, peeled and cut into 3/4 inch cubes
• Kosher salt
• 1/4 cup sugar, divided
• 6 tablespoons rice wine vinegar, divided
• 3 ribs celery, finely diced (about 1 cup)
• 1 medium red onion, finely diced (about 1/2 cup)
• 4 scallions, green parts only, thinly sliced (about 1/2 cup, optional)
• 1/4 cup fresh parsley leaves, washed and minced (optional)
• 1/4 cup chopped cornichons... (Cornichons are small salty pickles that can be found in most grocery stores. If unavailable, regular dill pickles or pickle relish can be used in its place.)
• 2 tablespoons whole grain mustard (more or less to taste
• 1 1/4 cups mayonnaise
• Fresh ground black pepper

Procedures

1. 1
   Add 2 quarts water to large saucepan. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool to room temperature, about thirty minutes.
2. 2
   Combine remaining sugar, remaining vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise in large bowl. Stir with rubber spatula to combine. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.

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Sloppy Joe Nachos

Ingredients

• 1 teaspoon canola oil
• 1 pound ground beef
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup ketchup
• 2 tablespoons yellow mustard
• 2 tablespoons brown sugar
• 1 jar queso dip
• 1 (16-ounce) bag of tortilla chips

Procedures

1. 1
   In medium sauté pan, warm canola oil over medium-high heat. Add ground beef, salt and pepper to pan, stirring every couple minutes to break up meat. Sauté meat until fully cooked, 6 to 7 minutes. Remove pan from heat. Push the cooked ground meat to one side of the pan, and use a spoon to remove and discard a majority of the fat from beef. Stir ketchup, mustard, brown sugar and cayenne powder into the ground beef, and warm the meat over medium-high heat for just a couple minutes until beef is combined with sauce.
2. 2
   Pour queso dip into a microwave-safe dish, and heat in microwave until warm. Layer a plate with the tortilla chips, pouring warm sloppy joe mix over the chips. When queso dip is heated, drizzle over chips, and serve.

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Sweet Cherry Pie

Ingredients:

One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
2 pounds sweet cherries, pitted and halved
Seeds of 1 vanilla bean or zest of 1 lemon (your choice)
1/2 cup sugar
4 teaspoons cornstarch or tapioca starch
egg wash: 1 egg and 1 big pinch of salt, whisked together until homogenous
coarse or granulated sugar for sprinkling on top (optional)

Procedures:

1-Place the halved, pitted cherries in a bowl. Stir in the vanilla or lemon zest if using. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries
2-Toss the sugar and cornstarch mixture with the cherries until they are evenly coated
3-Pour the cherry mixture into the chilled bottom crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes
4-Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.

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Cheesy Chili Mac

Ingredients:

• 2 tablespoon vegetable oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 1 red bell pepper, diced (about 3/4 cup)
• 3 medium cloves garlic, microplaned (about 3 teaspoons)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 1/2 pounds fresh ground chuck
• 1 (28-ounce) can whole peeled tomatoes packed in juice, roughly chopped, juice reserved
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 1/4 cup hot sauce (like Frank's)
• Kosher salt and freshly ground black pepper
• 1 pound elbow macaroni
• 4 tablespoons butter
• 1 (12-ounce) can evaporated milk
• 1 pound grated Cheddar or Jack cheese
• 4 ounces finely grated Parmigiano-Reggiano (about 2 cups)
• 2 tablespoons chopped cilantro leaves or scallion greens for garnish

Instructions:

1. 
   
2. 1 Heat the vegetable in a large saucepan over high heat until shimmering. Add the onion and red pepper and cook, stirring frequently, until lightly softened, about 2 minutes. Add the garlic, chili powder, cumin, and oregano. Cook, stirring constantly until fragrant, about 1 minute. Add the beef and cook, stirring occasionally and using a wooden spoon to break up the meat until it is no longer pink, about 7 minutes. Add the tomatoes and their juice, the beans, and the hot sauce. Season to taste with salt and pepper. Simmer until thickened, about 30 minutes.
3. 2
   Meanwhile, adjust the oven rack to the middle position and preheat the oven to 400°F. Place the pasta in a large saucepan and cover with water by 2 inches. Add 1 tablespoon salt. Heat over high heat until boiling, stirring occasionally to prevent pasta from sticking. Once it comes to a boil, cover pot and remove from heat. Let sit until pasta is fully cooked (see package for cooking time). Drain pasta and return it to the pot. Add the butter and evaporated milk and return the pot to low heat. Add half of the cheese and stir to combine until the cheese is fully melted.
4. 3
   Add the chili to the pot and stir until well combined. Season to taste with salt and pepper.
5. 4
   Transfer mixture to a large casserole dish (or two smaller ones). Top with remaining cheddar and parmesan cheese. Bake until lightly browned and bubbly, about 20 minutes. Remove from oven, allow to rest 10 minutes, sprinkle with scallions and/or cilantro, and serve.

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Red Velvet Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
• 2 cups all-purpose flour, spooned and leveled, plus more for the pans
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons apple cider vinegar
• 1 tablespoon red food coloring
• 1 cup buttermilk
• Cream Cheese Frosting

Instructions:

1. Heat oven to 350° F. Butter two 8-inch round cake pans and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, vanilla, vinegar, and food coloring until incorporated, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Refrigerate for 30 minutes before serving.

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