Butternut Squash Patties

Sausages in pita bread with cheese

1 . Roll everything up and fry in a pan a little oiled until golden brown on all sides.

2 . Sausages in pita bread with cheese is a very simple and quick to prepare appetizer, it turns out pretty tasty, the main thing is to choose good sausages. This appetizer can be served with beer or a hearty breakfast. Mashed potatoes can also be sprinkled with your favorite spices for taste.

3 . Bon Appetit!!!

4 . Serve hot.

5 . Lavash the pita bread with a thin layer of mashed potatoes, sprinkle with grated cheese and lay the sausage on the edge.

6 . Pita bread should be cut into rectangles, the width should correspond to the length of the sausage.

Kate's Black-Eyed Pea Salad

1 . In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.

2 . In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

Fish and Chips Sliders

1 . Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.

2 . Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.

3 . Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.

4 . Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.

5 . While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.

6 . Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

Agua Fresca with Watermelon and POM Tea

1 . Blend watermelon in a blender until smooth; add lime juice and blend well. Add peach-flavored iced tea; blend until combined. Dilute with water to desired strength.

Baja Salad

1 . Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.

2 . Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

Chuck Roast Chili

1 . Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.

2 . Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.

3 . Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.

4 . Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.

5 . Cover and continue simmering for 2 to 4 hours.

Garlic-Brown Sugar Chicken Breasts

1 . Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.

2 . Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.

3 . Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.

4 . Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Carrot-Walnut Muffins

1 . Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.

2 . Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.

3 . Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.

4 . Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.

5 . Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

Fiesta Conch

1 . Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.

2 . Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.

3 . Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.

Fast Chicken Soup Base

1 . Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.

2 . Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.

3 . Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Minced Pork Meatballs

1 . Boil rice until cooked.

2 . Stuffed meatballs with rice are tender, tasty, juicy and aromatic, it is very simple and quite quick to cook them. Such meatballs are perfect for any side dish or just with vegetables or salad. It is very convenient in these meatballs that we fry them in a pan and immediately simmer in it. Use your favorite spices for the minced meat, and you can add some garlic and herbs if desired.

3 . Bon Appetit!!!

4 . Serve with any side dish along with the gravy.

5 . Pour the meatballs with sauce directly in a pan and simmer for 15 minutes under the lid. Sprinkle with cheese and cook another 5 minutes.

6 . In a separate bowl, mix the tomato paste and sour cream, dilute with water about 200-500 ml.

7 . Make balls of medium size and roll in flour. Fry in vegetable oil on all sides until golden brown.

8 . Combine minced meat, rice, chopped onion, salt, egg and pepper to taste. Stuff the minced meat with your hands.

Snails in sauce

1 . Add dill, garlic powder to soft butter and mix well.

2 . Fill the snails with the cooked oil so that the oil is even with the sink.

3 . Bake snails at 180 degrees for 10-15 minutes. Bon Appetit!!!