Beef drippings, divided
1 . Stage
Blend eggs in a blender for 2 to 3 minutes.
2 . Stage
Sift flour and salt together into a bowl. Add flour mixture and 1/4 cup milk to the blender; blend until smooth, about 1 minute. Scrape batter from the sides of the blender and pour in remaining 3/4 cup milk; blend until smooth, 2 to 3 more minutes.
3 . Stage
Refrigerate batter for 1 to 2 hours before cooking.
4 . Stage
Preheat the oven to 450 degrees F (230 degrees C).
5 . Stage
Divide beef drippings among six muffin cups in a 12-cup muffin pan. Place the muffin pan into the preheating oven and heat until drippings are very hot.
6 . Stage
Remove pan from the oven. Pour batter over hot beef drippings.
7 . Stage
Bake in the preheated oven until puffed and slightly browned, 20 to 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine 3 tablespoons sugar and cinnamon in a bowl.
3 . Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar mixture.
4 . Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples in the baking pan. Lightly sprinkle water over top.
5 . Bake in the preheated oven until topping is golden brown, about 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Place phyllo shells on a baking sheet.
2 . Melt butter in a large skillet over medium-high heat. Add mushrooms, onion, and bell pepper. Cook until onion is translucent and mushrooms have softened, about 5 minutes. Add steak, Worcestershire sauce, and soy sauce; cook for 5 minutes.
3 . Meanwhile, mix cream cheese and parsley together in a large bowl. Add cooked steak and vegetable mixture and stir to combine. Spoon mixture into the phyllo shells and sprinkle mozzarella cheese over top.
4 . Bake in the preheated oven until cheese is brown, about 5 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
2 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
3 . Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
4 . Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
1 . Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
2 . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
3 . Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.
1 . Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2 . Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
3 . After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
1 . Pass the garlic through a press and grind with salt.
2 . Add the chopped chili pepper, yolk and other spices to the garlic. Stir well.
3 . Start adding olive oil drop by drop, after each addition mix well so that the sauce does not begin to exfoliate.
4 . Rui sauce is ready.
5 . Bon Appetit!!!
1 . Place tomato in a blender; blend until smooth.
2 . Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
3 . Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
3 . Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
4 . Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
1 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
2 . Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
3 . Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.
1 . Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
2 . Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
3 . Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
4 . Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
5 . Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.
1 . Peel the potatoes, cut into pieces and boil in slightly salted water until tender for about 30 minutes, then mash in mashed potatoes. Add in cream puree and 2 tbsp. l butter.
2 . Cover the baking tray with parchment, put the mashed potatoes in the form of cakes. Melt the remaining butter and grease each cake on all sides.
3 . Bake in a preheated oven for up to 200 degrees 15 minutes on one side, then turn over and bake for another 15 minutes.
4 . The Baroness potato is very tasty, it has a crispy crust and even a magnificent airy mass inside. Such potatoes are an excellent substitute for french fries, prepare such an appetizer without a large amount of oil and is more useful, serve with any sauce or as a side dish. It may seem to you that this dish is not worth your attention, but it's still worth a try and then you will realize that you were mistaken. Cooking is worth it once, as this potato loses its taste after several hours.
1 . Bon Appetit!!!
2 . Cut the mushrooms into large slices and fry in butter for about 5 minutes.
3 . Chicken cut into small pieces.
4 . When the mushrooms soften and release the juice, add the chicken to the pan.
5 . When the meat turns white, add cream and season to taste, simmer for 5 minutes. When the sauce becomes thick enough.
6 . Serve chicken with mushrooms in a creamy sauce with any side dish.