Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Center-cut slice of watermelon, 1 to 2 inches thick
|
1 |
| 2. | Chocolate chips | ½ cup |
| 3. |
Half-and-half
|
2 tablespoons |
| 4. |
Multicolored candy sprinkles, or as needed
|
1 tablespoon |
Cooking
1 . Stage
Cut the round watermelon slice into 8 wedges and keep them together. Place on a serving dish.
2 . Stage
Combine chocolate chips and half-and-half in a medium microwave-safe bowl. Heat in a microwave oven for 25 seconds, then remove and stir until chocolate chips are fully melted into the cream. Continue heating in the microwave in 5- to 10-second intervals if necessary.
3 . Stage
Spoon melted chocolate evenly over the watermelon, stopping before the rind. Top with a generous portion of sprinkles.
1 . In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2 . Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3 . Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4 . Add basil and toss well; top with Parmesan cheese. Serve.
1 . Place a large stock pot over high heat. Add water and bring to a boil over high heat.
2 . Meanwhile shape crescents into desired shape and preheat air fryer to 350°
3 . Preheat an air fryer to 350 degrees F (175 degrees C). Line the air fryer basket with a fitted piece of parchment. Generously spray with cooking spray.
4 . Once water is boiling, carefully add baking soda (it WILL bubble up!). Lower crescent rolls into the brine with a spider strainer; boil for 5 seconds. Transfer onto the parchment paper in the air fryer basket. Sprinkle with salt.
5 . Air fry until crescent rolls are cooked through and golden, about 12 minutes. Serve immediately.
1 . Put the mackerel fillet skin down on the potatoes, salt and pepper and pour the remaining oil. Bake at 180 degrees for 10 minutes.
2 . Boil the potatoes in their skins. Without peeling, cut in half or four parts, put on a baking sheet, sprinkle with salt and pepper, and pour half of the olive oil.
3 . The mackerel with potatoes in grape sauce is very tasty, the fish is cooked directly with a side dish with a wonderful sweet and sour sauce. It may seem that grapes in this recipe are not too suitable, but believe me, it will give the dish a spicy, sweet note that perfectly complements the whole dish. Potatoes are also saturated with the aroma and taste of mackerel making it tender and tasty. This dish is perfect for a festive table for alcoholic drinks or just as a tasty hearty dish for the whole family.
4 . Bon Appetit!!!
5 . Pour the fish over the sauce, sprinkle with chopped parsley, let stand a little and serve.
6 . On the tomatoes, make incisions, pour boiling water, then place in cold water and peel off. Chop the tomatoes and add to the onion with grapes, salt, pepper, add sugar and pour in olive oil.
7 . Put the grapes and onions in a plate, pour vinegar and let stand a little. Then drain the liquid.
8 . Cut the onion into strips.
9 . Cut the grapes in half.
1 . Mix the brown sugar, 2 teaspoons sea salt, paprika, cumin, 1/2 teaspoon black pepper, cayenne pepper, garlic powder, and sage in a small bowl. Pat the pork loin completely dry with paper towels. Rub the mixture onto the pork loin to coat completely.
2 . Pour the olive oil into a large resealable plastic bag. Add the seasoned loin to the bag and seal. Allow to marinate in the refrigerator for 24 hours, turning the bag once to assure an even flavor.
3 . Place the red potatoes, sweet potatoes, carrots, and onion in a large pot and cover with water. Add the 2 tablespoon salt, 1 teaspoon pepper, and cilantro to the water. Bring to a boil, reduce heat to low and allow to continue on a slow boil for 25 minutes; drain, reserving the water.
4 . Preheat an outdoor grill for high heat and lightly oil grate.
5 . Remove the pork loin from the bag. Sear on the preheated grill, 4 to 5 minutes per side; remove and set aside. Reduce grill heat to medium.
6 . Place a 12-inch cast-iron skillet on the grill. Lay the apple slices on the bottom of the skillet. Pour the orange juice and lemon juice into the skillet. Place the pork loin on the apples. Arrange the drained vegetables around the pork loin. Pour reserved water into the skillet to fill within 1/2 inch of top.
7 . Cook on grill for 1 hour, pouring more of reserved water over the pork after 30 minutes.
1 . In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
2 . Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.
1 . Muddle 12 mint leaves with rum in a shaker. Add pineapple juice, lime juice, peach schnapps, and honey syrup; shake until blended. Strain into a glass filled with ice and garnish with more mint.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
2 . In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
3 . Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
4 . Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
5 . In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.
3 . Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".
4 . Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup. Unknown
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
3 . Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
4 . Brush oil over both sides of tortillas and arrange on a baking sheet.
5 . Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
6 . Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
7 . Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
1 . We prepare the paste according to the instructions on the packaging. Drain, transfer to a deep dish or pan.
2 . In a small bowl, mix water, soy sauce, vegetable oil, vinegar. Mix. Add the sauce to the paste, mix.
3 . Cut the carrots into strips, cut the green onions. Put the vegetables in the paste, mix.
4 . Arrange on plates, sprinkle with sesame seeds, peanuts, squeeze a little lime juice.
1 . Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
2 . In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
3 . Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.
1 . Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
2 . Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
3 . Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
4 . Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
5 . Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.