Eggplant Parmesan Ingredients 4 SERVINGS 2 eggs 1 cup Italian seasoned breadcrumbs 1 cup grated Parmesan cheese (divided) 1/2 tsp. coarse salt 1/4 tsp. ground black pepper (freshly) 1 eggplant (large, sliced into 8 rounds) 4 Tbsp. olive oil 3 cups tomato sauce 1 lb. fresh mozzarella (sliced into 8 pieces) Directions 1) Beat eggs in a small dish and set aside. 2) In a shallow dish, combine breadcrumbs, 1/4 cup of parmesan cheese, salt and pepper. 3) Dip each eggplant slice in egg, then thoroughly coat with breadcrumb mixture and transfer to a large plate. 4) Heat the olive oil in a large, heavy skillet over medium heat until shimmering, then fry the eggplant slices in batches for 2-3 minutes on each side or until golden brown. 5) Smear 1 cup of tomato sauce on the bottom of a baking dish. 6) Add four fried eggplant slices to the baking dish and top each with a slice of mozzarella. 7) Cover with a cup of tomato sauce, then top with 1/4 cup of parmesan cheese. 8) Top with the second batch of fried eggplant slices, layer on the last cup of tomato sauce and 1/2 cup of parmesan cheese and top with the rest of the mozzarella. 9) Preheat oven to 375 degrees. 10) Bake for 20 minutes or until cheese is melted and bubbly. Remove from oven and preheat broiler to high. 11) Broil for 3-5 minutes or until cheese is crisp and browned. Allow to rest for 15 minutes before serving.

# Watermelon Granita Just in time for summer a refreshing and delicious ice treat! ## INGREDIENTS Yield: 6 to 8 servings - 1 pound watermelon - 2 tablespoons sugar - 2 tablespoons lemon juice ## PREPARATION Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they’re frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.

# Georgia Mustard Barbecue Sauce Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 32 servings ## Ingredients 1 cup mustard 1/2 cup firmly packed brown sugar 1/4 cup apple cider vinegar 2 tablespoons unsalted butter 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon celery seed 1 teaspoon Tabasco 1) Gather the ingredients 2) Combine all of the ingredients in a saucepan over a low heat. Simmer for 15 minutes 3) Remove from heat and allow the sauce to cool for 10 to 15 minutes before using 4) The sauce can be stored in an airtight container in the refrigerator for two weeks after preparation

We're working to get the format just right on recipes and will be sharing more soon. 🤙🫂

#[0] What's a recipe for teriyaki chicken?

# Creamy Corn Soup Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins ## Ingredients - ½ onion, chopped - ¼ cup chopped fresh parsley - 1 tablespoon butter - 1 clove garlic, minced - 3 tablespoons all-purpose flour - 2 ½ cups milk - 1 cup chicken broth - 2 (12 ounce) cans whole kernel corn, drained - 2 ½ tablespoons cream cheese - 1 teaspoon garlic salt - 1 teaspoon ground black pepper - ground cayenne pepper to taste ## Directions 1) Combine onion, parsley, butter, and minced garlic in a large pot over medium heat; cook and stir until onions are tender, about 5 minutes. 2) Whisk in flour to make a thick paste; whisk in milk and chicken broth until soup thickens slightly. Stir in corn and cream cheese until heated through. Add garlic salt, black pepper, and cayenne pepper to taste; stir until combined. 

What client do you use and how does it render the markdown of our recipes? We noticed some clients embed the image but not the alt text portion.

# Bitcoin Banana Bread  #baking ## Ingredients: - 4 bananas - 1/2 cup butter - 1/2 cup sugar - 2 eggs - 2 cups flour - 1/2 tsp baking soda - 1 tsp baking powder - pinch salt - 1/4 cup nuts (we like pecans) ## Directions: - Beat the eggs, then cream with the butter and sugar - Mix in bananas, then flour, baking soda/powder, salt, and nuts - Add to greased and floured pan - Bake until brown/cracked, toothpick comes out clean

# Broccoli Beer Cheese Soup tags: #soups ## Ingredients: - 4 tablespoons butter - 1 cup diced onion - 1/2 cup shredded carrot - 1/2 cup diced celery - 1 tablespoon garlic - 1/4 cup flour - 1 quart chicken broth - 1 cup heavy cream - 10 ounces muenster cheese - 1 cup white white wine - 1 cup pale beer - 1 teaspoon Worcestershire sauce - 1/2 teaspoon hot sauce ## Directions: - Start with butter, onions, carrots, celery, garlic until cooked down - Add flour, stir well, cook for 4-5 mins - Add chicken broth, bring to a boil - Add wine and reduce to a simmer - Add cream, cheese, Worcestershire, and hot sauce - Serve with croutons

# Red Velvet Cinnamon Rolls ## Ingredients ### For the Dough: - 1/2 cup water - 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) - 2 tablespoons plus 1/4 teaspoon granulated sugar - 2 3/4 cups all-purpose flour, plus more for dusting - 1/3 cup nonfat milk powder, sifted if needed - 1 tablespoon unsweetened Dutch-process cocoa powder +1 teaspoon salt - 1/2 cup buttermilk - 4 tablespoons unsalted butter, melted, plus more for the bowl - 2 large egg yolks - 2 teaspoons red gel food coloring ### For the Filling: - 1/4 cup granulated sugar, plus more for the baking dish - 1/4 cup packed light brown sugar - 1 tablespoon ground cinnamon - 1 stick unsalted butter, softened, plus more for the baking dish ### For the Icing: - 2 ounces cream cheese, at room temperature - 4 tablespoons unsalted butter, at room temperature - 1 1/2 cups confectioners' sugar - 1/2 teaspoon pure vanilla extract ## Directions 1) Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes. 2)Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the buttermilk, melted butter, egg yolks and red gel food coloring into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball. 3) Turn the dough out onto a generously floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. 4) Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a generously floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal. 5) Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking. 6) Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish. 7) Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners? sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.