Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Frozen shredded hash brown potatoes, thawed
|
1 (30 ounce) package |
| 2. | Salt | 2 ½ teaspoons |
| 3. |
Ground black pepper
|
1 teaspoon |
| 4. | Olive oil | 2 ½ tablespoons |
| 5. |
Shredded Cheddar cheese
|
⅔ cup |
| 6. |
Eggs
|
12 |
| 7. | Water | 2 tablespoons |
| 8. |
Cooked bacon, crumbled - divided
|
8 slices |
| 9. |
Shredded Cheddar cheese, divided
|
¼ cup |
Cooking
1 . Stage
Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
2 . Stage
Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
3 . Stage
Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
4 . Stage
Reduce oven temperature to 350 degrees F (175 degrees C).
5 . Stage
Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
6 . Stage
Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
1 . Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
2 . Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.
1 . Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
1 . Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.
1 . Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
2 . Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
3 . Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.
1 . Place turkey carcass in large slow cooker and cover with broth, water, and lemon juice. Add carrots, celery, onion, parsley, bay leaves, garlic, pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder.
2 . Cook on High for 4 hours. Remove carcass from soup, separate meat from bones. Return meat to the slow cooker and discard bones. Continue cooking on High for 4 hours more.
3 . Bring a pot of water to a boil 30 minutes before serving. In the meantime, combine flour, Parmesan cheese, baking powder, and rosemary in a bowl. Cut in shortening until mixture is crumbly. Add enough milk to create a thick batter that pulls away from the sides of the bowl.
4 . Drop rounded spoonfuls of dumpling batter into the boiling water. Reduce heat to low and let simmer, covered, for 5 minutes. Serve cooked dumplings on top of the turkey soup.
1 . In a saucepan with a thick bottom, mix sugar, salt, citric acid or lemon juice of 0.5 tsp. and water, put on fire and bring to a boil. Cook until the caramel is a light brown.
2 . Pour the cream into the caramel and mix well.
3 . Each apple is completely dipped in caramel, put on a wire rack so that excess caramel can drain. When you dip the last apple, start again from the first, so repeat the procedure until the caramel ends. Apples will be in several layers of caramel. Put them in the cold for half an hour.
4 . Store the finished apples at room temperature if it is too hot then it is better in the refrigerator, before eating just let it warm up a little so that the caramel is not too hard.
5 . Bon Appetit!!!
6 . It is not so difficult to cook whole caramel apples, for this it is better to take apples of sour or sweet and sour varieties. Caramel turns out to be very tasty, and when adding cream it is also tender with a light creamy touch. To make the dessert look neater and it is convenient to eat, take small-sized fruits. You can also make this dessert bright with the help of food colors by making apples of different colors, then on your table there will be not only a delicious and healthy dessert, but also very beautiful.
7 . Rinse and wipe the apples. Each apple on a wooden skewer.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Crumble flour and margarine together. Blend well. Press mixture into the bottom of a 9x13 inch pan. Bake 15 minutes at 375 degrees F (190 degrees C) and let cool.
3 . In a mixing bowl, cream cream cheese and sugar together. Stir 2 cups whipped topping into the mixture; whip together and spread evenly over cooled crust.
4 . Mix the pudding mix with 5 cups milk (do not follow directions on box). Pour this mixture over the second layer and top with remainder of dairy whipped topping. Refrigerate and serve chilled.
1 . Preheat oven to 350 degrees F (175 C).
2 . Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
3 . In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4 . Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature. germanyjess
1 . Brown ground beef in a large skillet over medium-high heat, 5 to 7 minutes. Drain grease. Add salsa and kidney beans to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Stir in cooked macaroni and Cheddar cheese. Cook until heated through, about 5 minutes.
1 . Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2 . Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
3 . Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
4 . Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
5 . Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
6 . Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.
1 . Mix the bryndza with the egg.
2 . Grate the butter (from the freezer) on a coarse grater or chop it, add it to the bowl. Sift the flour into the bowl. Add the kefir and baking soda. DO NOT SALT!
3 . Knead into a soft, elastic dough. Depending on the size of the egg, a little more or a little less flour will be needed.
4 . Place the dough in a bag and into the refrigerator for 30 minutes.
5 . Boil rice, salt with lemon salt, mix with vegetable oil. Thaw the fish, peel the skin but do not remove it, cut out the backbones. Turn on the oven to preheat. Roll out the dough into a large circle, 1 cm thick, previously dusting the work surface.
6 . Begin assembling the pie. In a 33-cm mold, place the dough, forming a rim. Set aside the scraps of dough. Place rice on top of the dough and spread the fish pieces over it. Salt fish. Roll out the rest of the dough thinly and place "patches" on the exposed rice.
7 . Send the preparation to the preheated oven, bake for 20 minutes at 180 degrees. Then carefully spread pieces of butter, smear the pie with a mixture of cream and egg yolk, cut the tomato and put it in the middle. Once again, send it to the oven.
8 . Bake for another 10 to 12 minutes, until nicely browned.
9 . Let the finished pie cool slightly. Serve with chopped herbs.