Sconty empire

  Pineapple Upside-Down Cake Time 1½ hours This traditional cake from the South is the kind that's constantly on the table and prepared to welcome guests. It's good enough for dessert but not overly sweet, so you can have it at any time of day, including for breakfast with coffee or tea. It's a tasty and lovely cake that's also reasonably priced because it's made with canned pineapple and maraschino cherries (which last a long time in the cupboard). The base is light and moist yet sturdy enough to support the happy topping, and the caramel finish is straightforward to put together. You might substitute the conserved pineapple juice for the whole milk if you want. Although the ultimate result will be slightly sweeter, but that’s not a bad thing. INGREDIENTS Yield: 8 to 12 servings FOR THE TOPPING ½cup/110 grams packed light or dark brown sugar ¼cup/57 grams unsalted butter, melted and still hot ½teaspoon pure vanilla extract ¼teaspoon ground cinnamon (optional) 1(20-

  Fried Green Tomatoes Time:  1 hour  This unconventional take on the traditional fried green tomato sandwich wraps slices of pimento cheese made in the South with tangy, strong flavors. Then they are fried till the outside is crisp and crunchy and the inside is creamy with a light kick, after being dredged in a perfectly seasoned breading. Add some ranch dressing for dipping to finish it off, and this modern take on an old favorite is sure to become your new addiction. INGREDIENTS Yield : 8 servings FOR THE STUFFING 2cups shredded extra-sharp Cheddar 8ounces cream cheese, softened ½cup mayonnaise or sour cream 2tablespoons fresh chopped chives ½teaspoon smoked paprika ¼teaspoon garlic powder ¼teaspoon ground cayenne ¼teaspoon onion powder 1jalapeño (optional), seeded and minced 1(4-ounce) jar diced pimentos, drained Salt and pepper FOR THE TOMATOES 2large green beefsteak tomatoes ½cup all-purpose flour ½cup cornmeal ½cup milk 2large eggs Hot sauce (optional), to taste 1½cups panko bre

  Smoky Red Devil Eggs Time    45 minutes  Deviled eggs are unquestionably delicious as is, but they become a little more upscale when you add a little tomato paste and a lot of smoky paprika. The flavor is delightfully smokey, strongly peppery, and subtly sweet. INGREDIENTS Yield : 24 deviled eggs 12 large eggs 1fat garlic clove, minced ¼teaspoon kosher salt, more to taste ½cup mayonnaise 2tablespoons tomato paste 2teaspoons red wine vinegar, more to taste ¼teaspoon freshly ground black pepper ¼teaspoon hot smoked paprika, more to taste and for garnish PREPARATION Step 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes. Step 2 Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter. Step 3 Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste

 Cold Noodle Salad With Spicy Peanut Sauce Time    20 minutes  Japanese buckwheat noodles known as soba are perfect for salads since they taste their best when served cold. Here, the use of crunchy vegetables adds a lot of crisp, fresh texture. Any raw veggies you have on hand can be used as a substitute, including cabbage, carrots, fennel, asparagus, broccoli, and cauliflower. If you don't want to use peanut butter, you can substitute any other nut or seed butter, such as cashew, almond, sunflower, or even tahini. Both the soba and the peanut sauce can be made ahead of time and kept in the refrigerator for an entire night, but for the best texture and consistency, wait to combine them until just before serving. Add a tablespoon or two of water to the peanut sauce because it thickens as it sits.To loosen it up if necessary.  INGREDIENTS Yield: 4 servings FOR THE SALAD Kosher salt 10ounces soba noodles 1medium zucchini or cucumber (about 6 ounces) 5radishes (about 4 ounces) 1bell pe

  Taco Salad Time : 35 minutes  This iconic Mexican-American song has its origins at Disneyland. In 1955, Casa de Fritos, a restaurant owned by co-founder of the Frito Company Charles Elmer Doolin, presented an edible cup made of Fritos. The Ta-Cup, a combination of taco and cup, was the size of a teacup and contained ground beef, beans, and sour cream. Recipes for taco salad made with different kinds of corn chips quickly spread during the 1960s, became a mainstay in school cafeterias, and finally developed into the gigantic version that Taco Bell added to its menu in 1984. (The dish was taken off the menu in 2020.) For this dish, any kind of corn chips will work; they don't have to be cup structure however pick Fritos assuming you need that valid taste. INGREDIENTS Yield: 4 servings 2tablespoons neutral oil (such as safflower or canola) 1pound ground beef Salt 1medium yellow onion, finely chopped 2teaspoons ground cumin 2teaspoons dried oregano 1½teaspoons chili powder 3garlic cl