All My Recipes

Ingredients Cooking spray for air fryer basket 1 pound chicken wings split into flats and drummettes 1 tablespoon olive oil ½ teaspoon paprika ½ teaspoon garlic powder Salt and pepper to taste Chopped parsley for serving Ranch dressing for serving Instructions Preheat the air fryer to 380°F. When heated, spray the basket with cooking spray. Pat the chicken wings dry. Then transfer them to a large bowl. Toss the wings with olive oil, paprika and garlic powder; then season wi

Ingredients 5 tablespoons olive oil 2 tablespoons plus 2 teaspoons sherry vinegar 2 teaspoons honey 1 teaspoon Dijon mustard ¼ teaspoon red-pepper flakes Kosher salt and black pepper 1½ pounds boneless, skinless chicken thighs, cut into 3-inch pieces 2 medium yellow onions, thinly sliced (about 4 cups) ¾ pound cremini mushrooms, stems removed and thinly sliced (about 4 cups) Instructions In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, must

Ingredients 1 pint cherry tomatoes, halved ½ cup thinly sliced shallots (about 1 large) 2 teaspoons minced garlic (about 2 large cloves) 2 tablespoons olive oil, plus more for brushing 1 tablespoon sherry or red wine vinegar 1 teaspoon honey 1 teaspoon kosher salt, plus more to taste ½ teaspoon black pepper, plus more to taste 4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut Instructions Heat the oven to 400°. Place the tomatoes, shallots and garlic in

Ingredients 4 (6-ounce) skinless salmon fillets Salt and black pepper ¼ cup extra-virgin olive oil 1½ pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons 5 garlic cloves, minced Pinch of crushed red pepper (optional) 1 (15- to 16-ounce) can chickpeas, drained and rinsed 1 medium lemon, zested and juiced Instructions Pat the salmon dry and season with salt and pepper. Heat the olive oil in a large skillet with a lid over medium-high. Add t

Ingredients 1 small (7-ounce) can chipotle chiles in adobo (see note) 2 tablespoons olive oil 2 carrots, peeled and chopped 2 onions, peeled and chopped 4 garlic cloves, minced 1 cup red wine 2 jalapeño peppers, seeded and chopped 1 pound dry black beans (do not soak) 2 quarts mild vegetable or chicken stock 1 tablespoon dried oregano, preferably Mexican 2 bay leaves 1 tablespoon kosher salt

Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped (1½ cups) 1 large carrot, diced (1 cup) 2 celery ribs, diced (1 cup) 4 large garlic cloves, minced (2 tablespoons) ]2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary 1 teaspoon dried oregano ⅛ teaspoon crushed red pepper, plus more to taste Kosher salt (such as Diamond Crystal) and black pepper 2 tablespoons tomato paste 1 (14-ounce) can diced tomatoes 4 cups (1 quart) vegetable brot

Ingredients 1-1.5 lbs. haddock patted dry (or cod) 1 cup plain breadcrumbs or seasoned, see note 6 tablespoons salted butter melted (see notes) kosher salt and black pepper lemon wedges and fresh parsley for serving (optional) Instructions Preheat oven to 350 degrees. Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom. Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter. Salt and pepper both sides of

Ingredients 2 pounds bone-in skin-on chicken thighs ½ teaspoon seasoned salt or to taste black pepper to taste 1 tablespoon olive oil 1 tablespoon butter 1 pound mushrooms sliced ½" thick 2 teaspoons soy sauce 4 cloves garlic minced ½ teaspoon dried thyme leaves ½ teaspoon dried rosemary slightly crushed ⅔ cup chicken broth ½ cup white wine optional l Instructions  Preheat oven to 425°F. Season chicken with salt & pepper. Set aside. Heat butter and oil in a 10" skillet over

Ingredients 235 grams warm water (1 cup) 7 grams active dry yeast (2¼ teaspoons or 1 envelope) 50 grams sugar, divided (¼ cup) 660 grams bread flour (5½ cups, see note below) 5 large egg yolks (room temperature) 72 grams oil (vegetable, canola, or any seed oil) (⅓ cup) 113 grams honey (⅓ cup) 8 grams salt (1¼ teaspoons) 1 egg combined with 1 teaspoon water (for a slightly darker look, skip the water; for an even darker look, use just the yolk) raisins (optional, see below for

Ingredients 1 pound lean ground beef 6 potatoes, diced 1 (14.5 ounce) can diced tomatoes 1 onion, chopped 1 cup chopped celery 1 (10.5 ounce) can beef broth 2 cups mixed vegetables salt and pepper to taste ⅛ tablespoon dried rosemary ⅛ tablespoon dried thyme ¼ tablespoon dried basil ½ pound bacon - cooked and crumbled Instructions In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook

Ingredients 1½ cups of cooking oil 2 cups granulated sugar 4 large eggs 3 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon cinnamon 1 teaspoon salt 2 teaspoons vanilla extract 3½ cups Granny Smith apples peeled and finely chopped (approximately 3-4 apples) 1 cup pecans finely chopped For the Caramel Glaze: ¾ cups unsalted butter 1 ½ sticks 1 cup light brown sugar ¼ cup whole milk 1 teaspoon vanilla extract Instructions In a large mixing bowl, combine the cooking oil,

Ingredients 1 (13.25 oz) box Devil’s Food Cake Mix 1 (3.9 oz) box instant chocolate pudding 3 eggs ⅔ cup brewed coffee 8 oz sour cream ½ cup oil 2 tablespoons dark rum 1 1/2 cups chocolate chips Ganache 8 oz quality semi-sweet chocolate, chopped 1 ¼ cup heavy cream Instructions Preheat oven to 350°F and grease a standard bundt pan. Mix together eggs, sour cream, oil, coffee, and rum until smooth. Slowly mix cake and pudding mix into the wet ingredients, then fold in chocolate

Ingredients 1 (16.5-ounce) tube refrigerated chocolate chip cookie dough (such as Pillsbury) 1 1/2 cups (9 ounces) semisweet chocolate chips Flaky salt, for garnish (optional) Instructions Preheat the oven to 350°F. Position an oven rack in the upper third position. Line a large baking sheet with parchment paper. Press out the dough: Break the dough into 6 pieces and place on the prepared pan. Using your hands, press the cookie dough into a very thin, even rectangle (about 11

Ingredients 2 pounds boneless, skinless chicken thighs or breasts 14 ounces whole-berry cranberry sauce 1 can (14–16 ounces) 1 ounce dry onion soup mix 1 packet Instructions Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish. Arrange the chicken pieces in a single layer in the dish. Pat dry with paper towels. In a medium bowl, mix cranberry sauce and dry onion soup mix until well blended. Pour the cranberry-onion mixture over the chicken, coating each

Ingredients ½ cup grated Parmesan cheese, more for serving, if desired ½ cup panko or other plain dried bread crumbs ¼ cup minced onion ¼ cup chopped chives or basil 2 garlic cloves, grated on a microplane or minced 1½ teaspoons kosher salt ½ teaspoon black pepper ½ teaspoon dried oregano Pinch red pepper flakes (optional) 1½ pounds ground turkey, very cold 1 large egg, beaten 3 tablespoons extra-virgin olive oil, more as needed 3 cups marinara sauce, more to taste Instructio

Ingredients 3 cups (360 g) all-purpose flour 1 1/4 teaspoons (7 g) salt 1/2 teaspoon (2 g) instant yeast 1 1/2 cups (360 ml) warm water 1/2 cup (70 g) dried cranberries or fresh ones 2 teaspoons (1 g) fresh rosemary, chopped 2 tablespoons (30 ml) olive oil, plus extra for drizzling Sea salt, for sprinkling Instructions In a large bowl, combine flour, salt, and yeast. Stir in water until a sticky dough forms. Fold in cranberries and rosemary. Cover the bowl with plastic wrap o

Ingredients For the Cake 2½ cups/310 grams self-rising flour, sifted (see note) ½ cup/45 grams cocoa powder, sifted 1½ cups/295 grams sugar 4 large eggs, lightly beaten 1½ cups/360 milliliters whole milk 1 cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled 7 ounces/200 grams dark chocolate, melted and slightly cooled 2 teaspoons vanilla extract 1 teaspoon flaky sea salt, white or black For the Ganache 1 cup/240 milliliters sour cream 14 ounces/400 g

Ingredients ½ cup extra-virgin olive oil, divided  2½ pounds brussels sprouts, trimmed and halved  3 medium leeks, white and pale green parts, trimmed, halved lengthwise and coarsely chopped  6 garlic cloves, thinly sliced  2 cups heavy cream 1 tablespoon lemon zest  Salt and freshly ground black pepper 1cup coarse fresh or dried bread crumbs or panko bread crumbs 1/2 cup finely chopped parsley Instructions Heat the oven to 425 degrees. Heat ¼ cup oil in

Ingredients 4 medium sweet potatoes 2 tbsp butter, melted (plus more for sautéing) 2-3 tbsp brown sugar (or maple syrup), adjust to taste 1 medium apple, peeled, cored, and diced ½ cup dried or fresh cranberries ½ tsp ground cinnamon ¼ tsp ground nutmeg (optional) ¼ cup chopped pecans (optional, for topping) Pinch of salt Instructions Bake the Sweet Potatoes: Preheat oven to 400°F (200°C) and bake prepared sweet potatoes for 45–60 minutes until tender. Prepare the Filling:

Ingredients 2 (8-ounce) cans crescent roll dough (such as Pillsbury) 2 (8-ounce) packages cream cheese, at room temperature 1¼ cups/250 grams granulated sugar 1 teaspoon vanilla extract ½ cup/113 grams unsalted butter, melted 3 tablespoons ground cinnamon Instructions Heat the oven to 350 degrees. Unroll 1 sheet of dough (from 1 can) to cover the bottom of an ungreased 13-by-9-inch glass baking dish. Press the perforations together to seal. Using an electric mixer, beat the c