Grated mild white Cheddar cheese (such as Vermont white Cheddar)
Finely chopped pimento
Finely chopped red onion
|2 ½ tablespoons|
Finely chopped green onion (white and light green parts)
|2 ½ tablespoons|
Mayonnaise, or as needed
1 . Stage
Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.
1 . Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
2 . Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
3 . Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.
1 . Grind corn flakes by hand, do not use various devices as you do not need a shallow breading. You can add a little chili pepper to the breading if you wish. Beat the eggs well with a fork with a little salt.
2 . In a deep frying pan, and preferably deep-fried, warm the oil well. Roll the wings initially in flour, then in the egg, and then in the corn chips. Fry on all sides to a beautiful golden crust. Put the wings on paper napkins to remove excess fat.
3 . Serve the wings with your favorite sauce.
4 . Bon Appetit!!!
5 . Spicy breaded chicken wings are crispy on the outside and tender on the inside, tasty and satisfying. Serve with your favorite sauce for beer, and it will also be good with fried vegetables, pickles and french fries. Adjust the amount of hot pepper to your liking, if you wish, you can add additional spices to make the meat more juicy and have a rich taste and aroma, then you can increase the pickling time.
6 . Wash the wings, wipe and cut along the joint. Salt to taste, add ground chili pepper, chopped garlic and vinegar. Stir well and marinate for 1 hour.
1 . Place cream cheese, apple butter, vanilla, and cinnamon in the container of a food processor fitted with a metal blade. Process until just smooth, about 20 seconds. Scrape down the sides of the container and process again until combined, if necessary.
2 . Scrape the spread into a small bowl; cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
1 . We cut the bread. We make crackers. We fill them with a three-liter jar of boiled hot water.
2 . Add sugar. Add yeast. Stir the contents of the jar.
3 . We close it with gauze folded in several layers, fix it with an elastic band. We put in a warm place and cover with a cloth.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.
3 . Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving if people are picky. Rock_lobster
1 . Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
2 . Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.
1 . Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
2 . Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
3 . Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
4 . Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
5 . Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
6 . Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.
1 . First, boil the syrup: bring a glass of water and a glass of sugar to a boil.
2 . Meanwhile, cut two peaches into slices
3 . Reduce the heat, put the peach slices in the pot, bring to a boil again, turn off the heat and leave for half an hour.
4 . Boil 6 cups of water, put the tea bags in the hot water. Leave to infuse until the desired color and flavor. Remove the tea bags and chill the tea. Just before serving, mix the tea and the peach syrup together and add the leaves and blackcurrant berries.
1 . Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2 . Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
3 . Bake until dry to the touch, about 40 minutes. Cool thoroughly.
1 . Pre-make and bake small pie bases from the dough. Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
2 . Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
3 . Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.
1 . Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
2 . Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
3 . Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
4 . While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
5 . Reheat the bechamel. Add the mushroom mixture and stir to combine.
6 . Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
7 . Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
8 . Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
9 . Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.