Heather's Cilantro, Black Bean, and Corn Salsa

Prep Time:
25 Min

Ready In:
25 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 72 servings

 

Ingredients

• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can white corn, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 bunch finely chopped cilantro
• 5 green onions, finely sliced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/4 cup lime juice
• 1 avocado - peeled, pitted, and diced
• 2 tablespoons olive oil, or to taste

Directions

1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Heather's Cilantro, Black Bean, and Corn Salsa

Chocolate Cakes with Liquid Centers

Servings  (Help)

USMetricCalculate

Original Recipe Yield 4 servings

Ingredients

• 1/2 cup butter
• 4 (1 ounce) squares bittersweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup white sugar
• 2 teaspoons all-purpose flour

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. Beat the eggs, egg yolks and sugar together until light colored and thick.
4. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
5. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Chocolate Cakes with Liquid Centers

Best Hamburger Ever

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 4 Servings

Ingredients

• 1 1/2 pounds lean ground beef
• 1/2 onion, finely chopped
• 1/2 cup shredded Colby or Monterey Jack cheese
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 egg
• 1 (1 ounce) envelope dry onion soup mix
• 1 clove garlic, minced
• 1 tablespoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed dried rosemary
• salt and pepper to taste

Directions

1. Preheat a grill for high heat.
2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
3. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Best Hamburger Ever

Perfect Fried Chicken

It's the all-American meal.

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Find out how to make juicy fried chicken with a crispy golden crust everytime.

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Before You Fry

There are as many "secret recipes" for fried chicken as there are cooks doing the frying. Some swear by soaking the chicken overnight in buttermilk. Others give their chicken a soak in brine, a dunk in beer batter, and a light coating of seasoned flour--or a roll in breadcrumbs or crushed saltines.

The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on your perfect preparation.

Top 20 Fried Chicken Recipes

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Batter Up

Set up a "dredging station" to minimize mess and make cleanup easy. Put your ingredients and mixtures into large shallow bowls or baking dishes. Then work in one direction (left to right, for example), moving from seasoned flour to egg batter over to bread crumbs/panko/coating mixture.

Have one "wet hand" and one "dry hand"--and use your "wet" hand to transfer chicken from the wet mixture to the coating bowl.

Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere. (Do this step in the refrigerator if you won't be frying the chicken within half an hour.

Perfect Fried Chicken