Ingredients
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
2 . Stage
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
3 . Stage
Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
4 . Stage
Bake until hot in the center, about 30 minutes. Jessica
1 . In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
2 . Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2 . Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
3 . Melt 3 tablespoons butter in a medium saucepan. Sauté onion and stir in condensed soup, cheese, salt, and pepper. Stir in cooked carrots. Transfer mixture to prepared dish.
4 . Toss croutons with 1/3 cup melted butter; scatter over casserole.
5 . Bake in the preheated oven until heated through, 20 to 30 minutes.
1 . Pour freshly squeezed cherry juice over the gelatin and let it swell for 1 hour.
2 . Pour the sugar with water, bring to a boil and cook for 3 minutes, stirring constantly.
3 . Remove from the fire, immediately add the swollen gelatin (1 hour later). Stir until completely dissolved.
4 . Pour into molds (I have cupcake molds), cool to room temperature and put in the fridge to marmalade solidify (I had marmalade in the fridge for 2 hours). With this amount of ingredients you get 3 servings. To make it easier to get the jelly out of the mold, its bottom should be dropped into hot water for a couple of seconds (I got it with a spatula).
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
3 . Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
1 . Cut the bananas into circles and put in the freezer for 2 hours.
2 . Transfer bananas to a blender, add nuts and cocoa. Start whipping first at low speed and gradually increase it. First you get crumbs, but then the mass turns into real ice cream.
3 . Serve the dessert right away.
4 . Bon Appetit!!!
5 . The frozen banana dessert is not only tasty, but also low in calories and does not harm the figure. This dessert is perfect for the whole family in the hot season, you do not need to add sugar to the sweetness of bananas; the most important thing is to take very ripe bananas, even slightly ripe ones. If desired, you can add grated chocolate to the dessert, then the ice cream will be with chocolate chips.
1 . Finely chop the pepper into cubes.
2 . Cut the onion in half rings, chop the garlic.
3 . Fry the onion with garlic in a pan with olive oil for about a minute, then add pepper and cook for another 7 minutes.
4 . Peel the tomato and cut into cubes. Add them with tomato paste to the pan. Sauté for about 5 minutes.
5 . Dip eggplants with a napkin and put on a baking sheet, put a filling on each piece. Bake in the oven at 180 degrees for about 35 minutes.
6 . Sprinkle the finished dish with sesame seeds.
7 . Bon Appetit!!!
8 . Cut the eggplant into circles, sprinkle with salt and set aside until we cook the filling.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2 . Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
3 . Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
4 . Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
5 . Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
6 . Bake in the preheated oven until bubbling, about 30 minutes.
1 . Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.
1 . Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
2 . Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
3 . Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan.
4 . Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
5 . Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
6 . Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
7 . Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
1 . Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2 . Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3 . Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4 . Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5 . Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Stir condensed soup, water, and seasoning mix together in a slow cooker until well combined. Add pork chops.
2 . Cook on Low until pork chops are no longer pink in the center, 4 to 6 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Stir in sour cream during the last 10 minutes of cooking.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2 . In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
3 . Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.