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Learn to make homemade butter from heavey whipping cream.

\"Minute\" Chocolate Mug Cake - Chocolate Almond Coconut Cake in Less Than 60 Seconds

How to Blueberry Pancakes - Best Method for Blueberry Pancakes

Ingredients for 4 salmon cakes: 1 tbsp extra olive oil 1/4 finely minced onion 2 tbsp finely minced red pepper 2 tbsp minced celery salt and pepper to taste 1 tbsp capers 1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped 1/4 cup mayonnaise 1/4 cup panko breadcrumbs (any will work) 2 clove finely minced garlic pinch cayenne pinch Old Bay 1 tsp Dijon mustard additional olive oil for frying

Ingredients for 4 snack-sized portions Crunchy Spiced Chickpeas: 1 cup dry chickpeas, aka garbanzo beans, soaked for 24 hours 2 tbsp olive oil season to taste with salt, freshly ground black pepper, cumin, paprika, and cayenne, OR literally any spices you like - Bake at 400 F. for about an hour, tossing occasionally, until browned and crunchy/crispy.

Ingredients for about 12 falafel balls: 1 cup dried garbanzo beans aka chickpeas 1/2 yellow onion, diced 4 cloves minced garlic 1/2 cup chopped Italian parsley 1 1/2 tsp salt, or to taste 1 tsp freshly ground black pepper 1 tsp cumin 1/2 tsp ground coriander 1/8 tsp cayenne pepper 1/4 tsp baking soda 1 rounded tablespoon flour 2 tsp lemon juice - Fry at 350°F for about 5 minutes or until browned and crispy

Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of the big keys here. Ingredients for 6 portions (one 10-inch cast iron pan): 2 cups lukewarm water 1 1/2 cups garbanzo bean flour (aka chickpea flour) 1 1/2 tsp kosher salt (about 1 tsp fine table salt) 1/2 tsp finely minced rosemary leaves, optional 5 tbsp olive oil, divided (use 3 tablespoons for the batter, and 2 tablespoons for the pan) freshly ground black pepper to taste

Ingredients for 12 portions: 1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water For the dressing: 1 cup mayonnaise, plus an extra spoon as needed 1/4 cup white vinegar 1 or 2 tbsp white sugar 2 tablespoons Dijon mustard 2 tsp kosher salt, plus more to taste 1/2 teaspoon ground black pepper 1/8 tsp cayenne 1/2 cup green onions, white and light parts 1 cup finely diced celery 3/4 cup diced red bell pepper 1/2 cup diced green pepper (I used poblano and jalapeno) 1/2 cup grated carrot

Lasagna Recipe - Beef & Cheese Lasagna - Christmas Lasagna Recipe