Dry onion soup mix
|1 (14 ounce) can|
Apricot halves, drained
|1 (14 ounce) can|
1 . Stage
Preheat oven to 350 degrees F (175 degrees C).
2 . Stage
Place chicken in a 9x13 inch baking dish.
3 . Stage
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
4 . Stage
Bake in preheated oven for 55 minutes.
5 . Stage
Sprinkle apricot halves over chicken and cook another 5 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2 . Combine pumpkin, oil, maple syrup, and eggs in a large bowl; mix until thoroughly combined.
3 . Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir flour mixture into egg mixture. Add spinach and stir until evenly dispersed in batter.
4 . Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
5 . Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature before serving.
1 . Rabbit is marinated in pieces in white wine for at least 2 hours.
2 . In a little olive oil, fry the rabbit until brown. Sprinkle with flour and add a glass of warm vegetable broth.
3 . Braise for a few minutes and add a glass of white wine, salt, pepper, tomatoes or tomatoes in their own juice (I put 3/4 of a can), minced garlic, allspice and a teaspoon of mustard.
4 . Cook over low heat, adding broth as needed. You can add pro-vana herbs and sugar if the tomatoes are winter tomatoes. All in all, stew time is about 50 minutes.
1 . Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
2 . Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.
1 . Parsley root, onions and carrots finely chop and fry in butter. Add to pan.
2 . For the noodles, beat the eggs with salt and gradually pour the flour, knead the dough. Knead the dough well, roll it thinly, sprinkle it well with flour, roll it up and chop finely.
3 . Add the noodles to the yushka and cook until the noodles are ready, salt and pepper to taste. At the end, add chopped greens and remove from heat.
4 . Boil the meat until tender, add chopped potatoes.
1 . Preheat an outdoor grill for medium heat and lightly oil the grate.
2 . Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
3 . Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.
1 . Spread chutney onto two slices of bread. Place three slices of ham on top of each piece of bread followed by two slices of Cheddar cheese. Place the remaining slices of bread on top of the cheese, then butter the outsides of the sandwiches on both sides.
2 . Cook in a large skillet over medium heat until golden brown, then flip over, and continue cooking until cheese is melted and sandwiches are golden brown on the other side, 2 to 3 minutes per side.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2 . Place eggs in a large bowl; beat with an electric mixer. Add sugar and melted butter; continue to beat until smooth. Stir in pineapple and vanilla.
3 . Stir flour, walnuts, baking powder, salt, and baking soda together in a separate bowl; add to pineapple mixture and stir until just combined. Pour mixture into the prepared loaf pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan briefly, then invert onto a wire rack to cool completely.
1 . Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
2 . Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
3 . Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
4 . While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
5 . Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
6 . Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
7 . Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
8 . Bake in the preheated oven until golden, about 25 minutes.
9 . Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
10 . Remove rolls from the oven and cover immediately with icing.
1 . In a tall glass over ice combine lemon juice, vodka, cranberry juice and ginger ale. Stir and serve.
1 . In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
2 . Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 . Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
2 . Whisk flour, baking powder, and baking soda together in a bowl.
3 . Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
4 . Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
5 . Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
6 . Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
1 . Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
2 . Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.