Ingredients
Cooking
1 . Stage
Gather all ingredients. Dotdash Meredith Food Studios
2 . Stage
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3 . Stage
Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and toss to coat. Dotdash Meredith Food Studios
4 . Stage
Place coated cauliflower in the basket of the air fryer and cook to desired crispness, about 15 minutes, shaking the basket every 5 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
1 . Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into the bottom of a 9x13-inch dish.
2 . Toss together peaches and 2 tablespoons sugar in the prepared dish.
3 . Stir together 1 cup sugar, salt, baking powder, flour, cinnamon, and milk in a mixing bowl. Spoon batter over peaches.
4 . Bake in the preheated oven until top is golden brown, about 45 minutes.
1 . Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper. Blend until combined with a spread-like consistency.
1 . Bon Appetit!!!
2 . Ready cottage cheese casserole with peaches , let it cool and refrigerate for the night.
3 . Pour in sour cream and sugar and bake for 50 minutes.
4 . Cut fruits and put on top.
5 . For the filling, mix all the ingredients and beat with a blender until smooth. Pour into mold.
6 . For the base, mix flour with baking powder and cold oil. Beat eggs with sugar. Knead the dough and put in the refrigerator for 30 minutes. Put the dough into the mold and make sides.
1 . Add chopped onions and cook for about 20-30 minutes.
2 . Clean and stuff the abdomen of crayfish with washed millet, we won’t need ponytails for kulesh. Put in a pan and fill with water to cover.
3 . Wash the crayfish well, scald with boiling water and cut off the heads.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally. Dotdash Meredith Food Studios
4 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Line a 9x9 inch baking dish with aluminum foil, and set aside.
2 . To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
3 . Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
4 . Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
5 . Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.
1 . Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
2 . Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
3 . Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
4 . Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
5 . Stir in black pepper and cumin. Add salt to taste.
6 . Make the relish by stirring together minced green onion, sambal paste, and lime juice.
7 . Serve garnished with relish, chopped green onions, and sour cream.
1 . Bring a pot of salted water to a boil and cook potatoes until softened, about 10 minutes.
2 . Bring a second pot of water to a boil and cook leeks until softened, about 8 minutes.
3 . Heat oil in a large skillet over medium heat and cook and stir beef, pork, curry, thyme, salt, and pepper until browned and crumbly, 10 to 15 minutes.
4 . Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish with butter.
5 . Spread ground meat mixture in the casserole dish. Layer potatoes slices on top. Distribute tomatoes over potatoes and season with salt and pepper. Layer leeks on top and sprinkle with Cheddar cheese.
6 . Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
1 . Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at edges, 8 to 10 minutes. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.
2 . Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.
3 . Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape browned bits from the pan; pour liquid into the slow cooker. This prevents paprika from burning when you brown next batches of beef. Add another tablespoon of oil to the skillet and cook next batch the same way; repeat for third batch.
4 . Stir tomato paste and the rest of water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
5 . Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and cook uncovered, occasionally stirring, until noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
6 . Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
1 . Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.
2 . Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.
3 . Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.
1 . Add hot water to the pan, boil and pour the mussels, cook for 2 minutes. Remove from heat.
2 . If your mussels are frozen, then you do not need to defrost, just rinse with cold water. In a pan, mix soy sauce, lemon juice, vegetable oil, add bay leaf, salt, sugar and pepper.
3 . Bon Appetit!!!
4 . Leave the mussels in the marinade to cool. Then refrigerate overnight.
5 . Add the dill with garlic to the pan, just put the chopped lemon.
6 . Chop the garlic and dill with a knife.
1 . In a medium bowl, stir coconut oil into melted chocolate.
2 . Place apples upright on a cutting board and cut into 1/2” to 3/4” slices. Using a paring knife, make a small cut onto the bottom of each apple slice. Insert popsicle stick.
3 . Line a large baking sheet with parchment paper and grease with cooking spray. Dip each apple slice into melted chocolate then sprinkle immediately with marshmallow bits, chocolate, and graham crackers and place on the baking sheet. Refrigerate until chocolate sets, 8 to 10 minutes.
4 . Drizzle with caramel and return to refrigerator until caramel sets, about 5 minutes. Serve immediately or store in refrigerator.