12 best adams media easy cookbooks

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Sample recipe: Sun-Dried Tomato Pesto Pasta

1. In Instant Pot, combine water, pasta, and 1⁄4 teaspoon salt.

2. Close lid and set pressure release to Sealing.

3. Press Manual or Pressure Cook button and adjust time to 4 minutes.

4. When the timer beeps, quick release pressure and then unlock lid and remove it. Drain water.

5. In the bowl of a food processor, combine sun-dried tomatoes, basil, 1⁄2 cup Parmesan, garlic, pepper, and remaining 3⁄4 teaspoon salt. Process until smooth, about 30 seconds.

6. Pour pesto and remaining 1⁄4 cup Parmesan into pot of pasta.

7. Mix and serve.

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Nimble “Nachos”

1. Preheat oven to 375°F.
2. In a medium microwave-safe bowl, add cauliflower and microwave on high 4–5 minutes until tender. Let cool and place on a clean kitchen towel. Wrap up cauliflower and squeeze out any excess water.
3. Return to bowl and add Parmesan, DLK House Ranch Dressing Mix, salt, and pepper. Mix until a moist dough is formed.
4. Place dough on a large piece of parchment paper and place a second piece of paper on top of dough. Use a rolling pin to flatten dough to the thickness of a Dorito.
5. Remove top piece of paper. Use a pizza cutter to cut dough into triangles, roughly the size of Doritos.
6. Transfer parchment paper with chips on it to a large baking sheet.
7. Bake 15 minutes until golden brown.
8. In a medium microwave-safe bowl, combine all Cheese Sauce ingredients. Microwave on high 30 seconds. Stir and microwave another 30 seconds until smooth.
9. Put all chips in a medium decorative bowl and top with Cheese Sauce. Garnish with jalapeño slices and cilantro.

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Fast Two-Step Pizza

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. For the crust, mix eggs and 11⁄2 cups of mozzarella cheese in a medium bowl. Stir thoroughly.
3. Spread egg batter on baking sheet, creating one large pizza crust or two smaller ones.
4. Bake 15 minutes until crust is golden and firm. Remove and let cool.
5. Raise the oven temperature to 450°F.
6. For the toppings, spread tomato paste on crust and sprinkle oregano on top. Top with even layer of mozzarella cheese and evenly distribute pepperoni.
7. Bake 5–10 minutes until cheese starts to turn golden.
8. Remove from oven and serve right away.

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Check Cashing Chowda

1. In a large stockpot, cover the hambone with water and bring to boil. Reduce heat and simmer covered for 3–4 hours stirring regularly.
2. In a separate large stockpot over medium heat, fry chopped bacon 5–7 minutes stirring regularly. Transfer bacon to a medium bowl. Leave 2 tablespoons fat in pot and drain the rest.
3. Add green onion and garlic to the pot and fry 3–5 minutes.
4. To the pot with the onion and garlic, add 1 cup hambone stock and remaining ingredients, except bacon, stir to combine. Simmer 10–15 minutes stirring regularly until cauliflower is soft. Remove from heat and let cool 10 minutes.
5. Cover and refrigerate remaining hambone stock.
6. Serve warm in soup bowls topped with cooked bacon.