1 . Stage
Heat a cast iron skillet or griddle over medium-high heat until hot, about 10 minutes.
2 . Stage
Meanwhile, rub tilapia with Cajun seasoning and set aside.
3 . Stage
Combine Greek yogurt and Sriracha in a bowl; mix well. Place mixture onto one side of the bun; add red cabbage and avocado.
4 . Stage
Cook fish in the hot skillet or griddle until almost black, but not burned, about 2 minutes per side; it will should be crunchy on the outside but flaky on the inside. Place fish on the prepared bun.
1 . Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2 . Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
3 . Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
1 . Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
2 . Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.
1 . Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2 . Mix flour, oil, and salt together in a bowl; add water and mix with a pastry cutter until dough is soft. Form dough into 6 balls; press into disks onto the prepared baking sheet with your hands.
3 . Bake in the preheated oven until bread is cooked, 8 to 10 minutes.
1 . Beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. Pour melted butter into a separate shallow bowl. Mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
2 . Spread even amounts of the cream cheese mixture onto one side of each bread slice. Roll the bread into a cylinder around the cream cheese filling. Brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
3 . Arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
4 . Preheat oven to 400 degrees F (200 degrees C).
5 . Transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.
1 . In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
2 . Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.
1 . Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2 . While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
3 . When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.
1 . Choose cheese to your liking, the taste of a salad appetizer by half will depend on it. Dice the cheese into fairly small cubes.
2 . Peel and chop the onion as small as possible.
3 . Cut the eggs in the size of cheese, but you can even smaller, then they will not feel so much.
4 . Combine all chopped ingredients, add chopped dill and minced garlic. Salt and pepper to taste, season everything with mayonnaise to your taste.
5 . Serve an appetizer of apples and cheese on croutons, tartlets or bread rolls.
6 . Bon Appetit!!!
7 . To cook such an appetizer you need a minimum of time. This is not only an appetizer, but also a salad, it can be served separately or in portions on bread, croutons or tartlets. The apple gives the appetizer freshness and a pleasant sweet and sour taste, the onion helps to tone out the taste of cheese. This appetizer can be safely served on the festive table, it is quite satisfying.
8 . For apples, core, peel or peel. Cut into small pieces.
1 . Combine paprika, parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne in a small bowl and mix well. Brush cod fillets with 1 tablespoon olive oil; rub with the spice mixture. Use all of the spice mixture and make sure they are well coated. Refrigerate for at least 30 minutes, or up to 12 hours.
2 . Preheat the oven to 450 degrees F (230 degrees C). Place cod on a foil-lined baking sheet.
3 . Cook in the preheated oven until fish flakes easily and is opaque throughout, 10 to 12 minutes.
4 . Meanwhile, melt ghee with the remaining tablespoon of olive oil in a small saucepan. Add lime zest and juice and swirl the pan to mix. Serve the cod topped with lime butter.
1 . In a medium bowl, stir together the egg, milk, and oil. Add flour, baking powder and salt, mix until smooth.
2 . Pour 1/4 cup of batter for each pancake on hot, oiled griddle. Turn when golden brown. Serve hot.
1 . Dice the onions.
2 . Grate carrots on a coarse grater.
3 . Fry the vegetables in vegetable oil (2 tbsp.) until soft. (first the carrots for three minutes, then add the onions)
4 . Break the cauliflower into florets. (the net weight of the vegetable is given) Place in the bowl of a combine...
5 . chop the cabbage.
6 . Shredded cauliflower put in a pan with carrots and onions, stir. Pour water into the pan, cover and cook the vegetables for 10-12 minutes, stirring occasionally. The heat is active.
7 . Mushrooms (I made a side dish with mushrooms, but the dish is even tastier with wild mushrooms!) chop randomly, fry in vegetable oil (1 tbsp) until crispy. The fire is active.
8 . Place the mushrooms in the pan with the vegetables, season with thyme and salt to taste. Stir and cook all together for another 3 minutes. All done! Before serving, sprinkle the garnish with grated cheese. (Optional)
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly. Dotdash Meredith Food Studios
3 . Meanwhile, roll lemons around on your counter to soften. Cut in half lengthwise, and squeeze into a liquid measuring cup. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp. Dotdash Meredith Food Studios
4 . Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste. Add ice. Dotdash Meredith Food Studios