Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Mini potatoes
|
½ pound |
| 2. |
Extra-virgin olive oil
|
2 teaspoons |
| 3. |
Dry Italian-style salad dressing mix
|
2 teaspoons |
| 4. |
Salt and ground black pepper to taste
|
2 teaspoons |
Cooking
1 . Stage
Gather all ingredients. Dotdash Meredith Food Studios
2 . Stage
Preheat the air fryer to 400 degrees F (200 degrees C).
3 . Stage
Wash and dry potatoes. Trim edges to make a flat surface on both ends. Dotdash Meredith Food Studios
4 . Stage
Combine extra-virgin olive oil and salad dressing mix in a large bowl. Add potatoes and toss until potatoes are well coated. Dotdash Meredith Food Studios
5 . Stage
Place in a single layer into the air fryer basket. Cook in batches if necessary. Dotdash Meredith Food Studios
6 . Stage
Air fry until potatoes are golden brown, 5 to 7 minutes. Flip potatoes and air fry for an additional 2 to 3 minutes. Season with salt and pepper. Dotdash Meredith Food Studios
1 . In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.
1 . Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
2 . Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
3 . Beat with a whisk for a thick and creamy icing. Let cool before using.
1 . The bird is plucked and seared. Well, that's a man's job.
2 . Gut, cut off the odoriferous gland on the goose and clean the goiter. Rinse well, blot with paper towel.
3 . Prepare the filling. Coarsely chop prepared and washed giblets and apples. Add lemon zest, mustard seeds, cranberries, juniper berries, spices, salt, pepper.
4 . Rub the bird with spices, salt and pepper. Fill with stuffing and sprinkle with cranberries.
5 . Place strips of pork fat on top. This will make the bird juicy when baked.
6 . Wrap in several layers of foil and place in a mold. Bake in the oven at medium temperature for 3 hours.
7 . Now you can feast!
1 . Boil vegetables, eggs and meat in salted water and peel.
2 . Salad hat Santa Claus is very elegant and beautiful as races to the New Year's table. It is very simple and quick to prepare such a salad; decoration does not require any special skills; be sure to attract children to cooking, they will be delighted with the process and you will be helped.
3 . Bon Appetit!!!
4 . You can also draw the contours with mayonnaise and serve.
5 . Garnish the bottom of the cap and pompom with grated egg white, and carrot in the middle.
6 . Then lay out the finished salad along the contour.
7 . To make it easier to arrange salad on a plate with mayonnaise, draw the outline of the cap.
8 . Grate carrots and egg white separately.
9 . Add the eggs, salt, pepper to taste and season the salad with mayonnaise. Mix well.
10 . Leave two carrots for decoration. Cut the potatoes, remaining carrots, cucumbers, meat and onions into small cubes.
11 . Of the three eggs, remove the squirrel, he will go to the decoration, chop the rest finely.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2 . Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
3 . Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
4 . Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
5 . Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
3 . Divide dough into 6 portions. Let dough rest for 5 minutes.
4 . Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
5 . Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.
1 . Bundle together 3 asparagus spears, or 5 spears if they are slender. Wrap 1 prosciutto slice around each asparagus bundle, catching the beginning edge of the prosciutto around one spear of asparagus.
2 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Place prosciutto-wrapped asparagus bundles seam-side down into the Instant Pot and saute until prosciutto is lightly browned, about 2 minutes. Turn bundles over and cook until prosciutto is browned, 2 more minutes. Turn bundles over the rest, seam-side down. Pour chicken broth into pot. Select steam pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
3 . Form meatballs using an ice cream scoop and place onto a baking sheet.
4 . Bake in the preheated oven until no longer pink in the center, about 25 minutes.
5 . While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.
1 . In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
2 . Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.
1 . Fill the bagels with milk and leave for 30 minutes.
2 . Bon Appetit!!!
3 . Cook in a preheated oven to 180 degrees for 15 minutes. Then sprinkle with cheese and bake for another 5 minutes.
4 . Put the bagels on a greased baking sheet, put the minced meat on each bagel and tamp a little.
5 . Stuff the minced meat and pepper to taste, then add the chopped onion, garlic and sour cream mix well.
1 . Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
2 . Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
3 . Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
4 . Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.
1 . Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
2 . Scoop rice into a serving bowl and top with mango.