Rub chicken legs all over with paprika and season with salt and pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat; brown chicken all over, then remove to a plate.
To the fat in the skillet, add chorizo, onion, and garlic; sauté 4 minutes or until onion is translucent. Pour in dry sherry or white wine and scrape the bottom of the pot with a wooden spoon. Add diced tomatoes, bay leaves, olives, thyme, and cherry tomatoes.
Return the chicken to the pot and bring to a boil; reduce the heat to low, cover, and braise 50 to 60 minutes, spooning sauce over chicken a few times, until chicken is fork-tender.
Melt 4 tablespoons butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 tablespoons for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
Microwave chocolate and remaining butter in microwaveable bowl on high 1 minute or until butter is melted; stir until chocolate is melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
Beat pudding mix and milk with whisk 2 minutes; pour over bananas. Refrigerate 4 hours. Top with Cool Whip® and reserved crumb mixture just before serving.
24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
Lettuce
Coleslaw
Directions
Stir the picante sauce, cranberry sauce, sugar, mustard, and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes. Add the pork to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is fork-tender.
Remove the pork from the sauce and cool slightly. Shred the pork, using two forks. Return the pork to the sauce and heat through. Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw.
4pound(s) red potatoes skin on, peeled and cut into quarters
1/2cup(s) milk
3tablespoon(s) butter or margarine
1/4cup(s) crumbled blue cheese
1/2cup(s) parmisan cheese
1/2cup(s) salt
1/4teaspoon(s) ground black pepper plus 1/8 teaspoon
1medium onion, chopped
2undefined carrots, peeled and chopped
1pound(s) ground beef and ground italian sausage
2tablespoon(s) tomato paste
2tablespoon(s) all-purpose flour
1/4cup(s) dry red wine
1cup(s) chicken broth
1/4teaspoon(s) dried thyme
1cup(s) frozen peas
Directions
Preheat oven to 425 degrees F. In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling. Boil until potatoes are tender, about 20 minutes; drain and return to saucepan. With potato masher, mash potatoes with milk and 2 tablespoons butter. Stir in 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Meanwhile, in nonstick 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add ground lamb and cook over medium-high heat, stirring and breaking up meat with spoon, until lamb is no longer pink, about 5 minutes. Skim and discard fat. Add tomato paste and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth, thyme, remaining 1⁄2 teaspoon salt, and remaining 1⁄8 teaspoon pepper, stirring until browned bits are loosened from bottom of skillet. Heat to boiling; stir in peas.
Transfer lamb mixture to 9-inch deep-dish pie plate. Spoon mashed potatoes evenly on top and sprinkle with remaining 1 tablespoon Parmesan. Place on foil-lined cookie sheet and bake until slightly browned, about 20 minutes. Makes 4 main-dish servings.
2medium (6 ounces each) green tomatoes, cut into 4 slices apiece
2medium (8 ounces each) ripe red tomatoes, cut into 4 slices apiece
3tablespoon(s) olive oil
1undefined lemon
1/3cup(s) light mayonnaise
2tablespoon(s) snipped fresh chives
Directions
In pie plate, with fork, beat egg white. On waxed paper, combine cornmeal and 1/4 teaspoon coarsely ground black pepper. Use salt to sprinkle on green and red tomato slices. Dip green tomato slices in beaten egg white to coat, then dip into cornmeal mixture to coat both sides well. Place coated slices on waxed paper.
In 12-inch skillet, heat half of oil on medium-high until hot. Add half of green tomato slices, and cook 4 to 5 minutes or until golden-brown on both sides and heated through, turning slices over once and turning heat down to medium if tomatoes brown too quickly. Transfer green tomatoes to plate. Repeat with remaining oil and green tomatoes.
Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, mix lemon peel and juice with mayonnaise, chives, and 1/4 teaspoon coarsely ground black pepper; set aside.
To serve, on each of 4 dinner plates, alternately stack slices of red and green tomatoes and bacon; drizzle with lemon-chive mayonnaise.
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
Preheat oven to 325 degrees F. Grease 13x9-inch baking pan. Line bottom with waxed paper; grease paper. In medium saucepan, bring water and dates to a boil. Remove from heat; stir in baking soda. Let cool 25 minutes.
In large bowl, beat butter until fluffy. Add sugar; beat 1 minute. Beat in eggs, 2 at a time, beating well after each addition. Beat in vanilla, baking powder, and salt. Alternately beat in flour (in fourths) and date mixture (in thirds). Pour into prepared pan.
Bake 45 minutes, or until pick inserted in center comes out clean. Cool in pan on wire rack. Invert cake onto rack; remove paper, invert cake again.
In saucepan, combine sugar, butter, half-and-half, and corn syrup. Bring to a boil over medium-low heat, stirring. Boil 1 minute; stir in vanilla and remove from heat.To Serve: Cut cake into 12 pieces. Transfer to plates; top with Toffee Sauce and whipped cream. hmmm yummy..
1bag(s) (1-pound) dried split green peas, rinsed, sorted
7cup(s) low-sodium chicken broth
2 (1 1/2 pounds total) smoked ham hocks
1/4cup(s) dry sherry (optional)
1/2teaspoon(s) salt
1/2teaspoon(s) ground black pepper
1 1/2cup(s) frozen green peas
2tablespoon(s) chopped mint, plus sprigs for garnish
Seasoned croutons (optional), for garnish
Sour cream (optional), for garnish
Directions
Heat oil in a 5- or 6-quart Dutch oven over medium heat; add onion, celery, carrot, garlic, thyme, and bay leaf. Cook, 2 minutes, stirring. Reduce heat to low, cover pot, and cook 10 minutes. Stir in split peas and cook 1 minute.
Add broth and ham hocks; bring to a boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Discard bay leaf. Stir in sherry, if using, and salt and pepper. Remove from heat. Remove ham hocks; cover soup.
When hocks are cool enough to handle, remove skin, then cut lean meat from bones and finely shred (you will have about 1/2 cup ham). Stir ham and frozen peas into soup; heat over low heat until peas are hot; add mint. Ladle into bowls. Top each serving with croutons and a dollop of sour cream (if using), and a mint sprig.
Cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
Frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.
