|1.||Ground beef||1 pound|
Green bell pepper, coarsely chopped
|5.||Tomato sauce||1 (16 ounce) can|
Tomatoes, coarsely chopped
|8.||Soy sauce||1 teaspoon|
Ground black pepper
|14.||Garlic powder||¼ teaspoon|
Hot pepper sauce (such as Tabasco®)
|16.||Beef broth||1 cup|
1 . Stage
Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
2 . Stage
Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes. lutzflcat
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
3 . Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4 . Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
5 . Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper together in a bowl. Spoon rice-bison mixture into each bell pepper.
6 . Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
7 . Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
3 . Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.
1 . Drain the mushrooms and let them drain, then fry in a small amount of oil for about 10 minutes.
3 . Bon Appetit!!!
4 . Serve the mushrooms warm.
5 . Cut the onion into half rings and add to the mushrooms, salt a little and pepper to taste, fry for another 10 minutes.
1 . Bon Appetit!!!
2 . Punch Pancho Cake with chocolate and sprinkle with chopped nuts. Give glaze to set and can be served.
4 . Put the finished mass on the cake base and give a rounded shape. Then pour yogurt on top and flatten over the entire surface. Let the cake soak overnight.
5 . For the filling, chop the bananas finely, pour them into a bowl with cakes and add yogurt. Mix everything well.
6 . Cool the cakes, cut one cake in half, it will be the basis, cut the rest into pieces.
7 . Preheat the oven to 180 degrees. For cakes, mix all the ingredients until smooth and bake in the form of parchment covered with parchment for about 35 minutes, readiness to check with a toothpick.
1 . Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
2 . Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.
1 . Grate tomatoes into a bowl using a box grater; discard tomato skins.
2 . Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3 . Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
4 . Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
5 . Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
1 . Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.
2 . Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
4 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.
1 . Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2 . Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3 . Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also. Nakia
1 . Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
2 . Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
3 . Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4 . Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
5 . Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side. Serve with tzatziki sauce. Snacking in the Kitchen
1 . Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
2 . In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
3 . Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.
1 . Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
2 . Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
3 . Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
4 . Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
5 . Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan, or three 8 inch round pans.
2 . Stir together flour, soda, cocoa, sugar, sugar substitute, and salt. Stir in vanilla, water, vinegar, and oil. Pour batter into prepared pan(s).
3 . Bake cake in a rectangular pan or three round pans for 35 minutes, or until done. Cool.