# app_step

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  Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.


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  Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.


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  Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.


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  Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.


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  Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.


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  Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.


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  Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.


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  Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.


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  Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.


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  Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners' sugar over top.


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  For skewers, open pickle jar and transfer pickles to a small bowl using a fork, leaving pickle juice in the jar. Set aside.


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  In the jar with pickle juice, add brown sugar and 1 teaspoon salt; whisk until dissolved. Add chicken to the jar, making sure all pieces are submerged. Cover and refrigerate for at least 3 hours or up to 12 hours.


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  Remove chicken pieces from pickle juice; discard juice. Thread 1 chicken piece followed by 3 pickle chips onto an 8-inch skewer; repeat layers once, then finish with a third chicken piece. Continue threading remaining chicken and pickles onto skewers as needed; reserve any extra pickles for another use. Place skewers on the prepared baking sheet; pat dry using paper towels. Evenly brush skewers with oil. Sprinkle chicken pieces evenly with ranch dressing mix and remaining 3/4 teaspoon salt. 


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  Heat a grill pan over medium-high heat until water sprinkled on immediately sizzles. Grill skewers, pressing down on chicken as needed, just until marks form on two sides, about 1 minute per side. Return skewers to baking sheet. 


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  Bake in the preheated oven until an instant-read thermometer inserted in the thickest part of the chicken registers at least 165 degrees F (74 degrees C), 7 to 12 minutes. 


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  Meanwhile, for sauce, melt 3 tablespoons butter in a saucepan over medium heat; add garlic and cook, stirring constantly, until butter starts to brown and garlic is lightly golden, about 30 seconds. Remove from heat; whisk in broth, ranch dressing mix, dill, and salt until well combined. Whisk in remaining 1 tablespoon butter until melted and emulsified. 


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  Transfer skewers to a serving plate; drizzle with sauce and serve immediately. Garnish with more dill, if desired.


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  Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes.


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  Pour honey mixture into the skillet; continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.


