Sweetened condensed milk
|1 (14 ounce) can|
Cream cheese, softened
|1 (8 ounce) package|
Frozen whipped topping, thawed
Crushed pineapple, drained
|1 (20 ounce) can|
Cherry pie filling
|1 (20 ounce) can|
1 . Stage
Beat sweetened condensed milk, cream cheese, and whipped topping together in a bowl. Stir pineapple, cherry pie filling, and pecans into the milk mixture.
2 . Stage
Cover bowl with plastic wrap and freeze for at least 1 hour.
1 . Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2 . Lightly coat poblano pepper with olive oil; place pepper, opened like a butterfly cut-side up, onto the prepared baking sheet.
3 . Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Set aside.
4 . Whisk together eggs and milk in a large bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5 . Melt butter in a skillet over medium heat; cook and gently stir egg mixture in melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
6 . Bake until cheese is melted, 3 to 5 minutes.
1 . Preheat oven to 300 degrees F (150 degrees C).
2 . Combine oats, almonds, macadamia nuts, and coconut in a large bowl. Heat olive oil, honey, butter, and brown sugar together in a separate microwave-safe bowl in the microwave until butter is melted, 30 seconds to 1 minute.
3 . Whisk butter mixture until brown sugar is dissolved; stir in salt, turmeric, and cinnamon. Pour butter mixture over oat mixture; toss to coat thoroughly. Spread granola evenly on a baking sheet.
4 . Bake granola in preheated oven until well-toasted and golden brown, about 30 minutes. Cool on the baking sheet to set, about 15 minutes. Transfer to a large bowl; stir in raisins.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes. Dotdash Meredith Food Studios
3 . Stir together flour, sugar, and salt in a large bowl. Make a well in the center, then add eggs and yeast mixture; beat well until dough comes together. (Tip: Add 1 to 3 tablespoons of additional warm water, 1 tablespoon at a time, only if needed to help the dough come together.) Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Dotdash Meredith Food Studios
5 . Flatten dough and spread it with 1/3 of the butter. Dotdash Meredith Food Studios
6 . Knead butter into dough. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
7 . Repeat this step twice to incorporate remaining butter, allowing dough to rest for a few minutes between additions of butter, about 20 minutes total. Dotdash Meredith Food Studios
8 . Lightly grease a large bowl with vegetable oil, place dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
9 . Punch down dough, cover with plastic wrap, and refrigerate for 6 hours to overnight. Dotdash Meredith Food Studios
10 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8x4-inch loaf pans.
11 . Turn dough out onto a lightly floured surface. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans. Dotdash Meredith Food Studios
12 . Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour. Dotdash Meredith Food Studios
13 . Make egg wash: Beat egg yolk and cold water in a small bowl. Brush on the tops of loaves. Dotdash Meredith Food Studios
14 . Bake loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely. Dotdash Meredith Food Studios
1 . In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.
1 . Cut the bread into medium-thick pieces and dry in the oven or toaster until crispy.
3 . Heat butter in a skillet.
4 . Dip slices of bread into the prepared egg mixture, leave them for a few seconds so that they absorb the mixture a little. Fry the croutons in a preheated skillet with butter. Fry on both sides until golden brown, 3-4 minutes on each side.
5 . Transfer the prepared croutons to a baking sheet covered with parchment and cook in the oven at 120 C for another 10 minutes so that the custard is completely set on the bread. Serve with your favorite preserves or marmalades.
1 . Put water into a large pot; add brown sugar, pork seasoning, garlic powder, onion powder, and curing salt. Bring the mixture to a boil, reduce heat to low, and cook and stir until the seasonings are completely dissolved, 20 to 30 minutes.
2 . Cool brine completely before adding meat.
1 . Prepare all the necessary products and spices.
2 . Remove the zest and squeeze the juice from the oranges.
3 . Fry the rice for literally 2 minutes in hot vegetable oil and olive oil.
4 . Add dried cherries, turmeric, ginger, and grated garlic.
5 . Pour in the broth, the juice of the oranges, add a cinnamon stick. I have homemade, salty broth. If you don't have salty broth, add salt. We cover the pan with a lid, turn down the heat to minimum, and leave the rice for 15-20 minutes. All the liquid must be absorbed. Important: do not stir the rice while cooking.
6 . All the liquid is absorbed into the rice. Put the butter and orange zest, again cover with the lid. The butter will quickly melt on the hot rice. Now you can stir the rice and serve as a separate dish or side dish.
1 . Peel and chop the carrots, cut the pepper into strips.
2 . Rinse and sterilize jars. Put tomatoes in a jar, a clove of garlic, sweet pepper and herbs. Pour jars of boiling water, cover the lids and leave for 10 minutes.
3 . Pour the water from the cans into the pan and add sugar, salt, bay leaf, peppercorns and vinegar, bring the marinade to a boil.
4 . Pour jars with marinade and roll up. Turn the cans over with the lid down and cover with a blanket until completely cooled.
5 . Bon Appetit!!!
6 . Georgian Tomatoes are fragrant, spicy, as well as sweet and sour. Such tomatoes are great for any side dish, meat and fish. They will perfectly decorate any holiday table. Cream tomatoes are perfect for cooking, but you can also use other hard varieties.
7 . The amount of ingredients is calculated on three 1 l. cans. Rinse and pierce the tomatoes in several places with a toothpick.
1 . Line a 9-inch baking pan with foil; spray foil with cooking spray.
2 . In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
3 . Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
4 . Spread in pan. Cool completely, about 2 hours.
1 . Mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder, and onion powder in a small airtight container. Seal and store in a cool, dark place until ready for use.
1 . Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2 . Place pumpkin seeds into a large bowl. Mix butter, cinnamon, and salt together in a small bowl; pour over seeds and toss until evenly coated. Spread seeds in a single layer on the prepared baking sheet.
3 . Bake in the preheated oven, stirring occasionally, until seeds are light golden brown, about 40 minutes.
4 . Remove from the oven; sprinkle sugar over warm seeds and stir until evenly coated.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
3 . Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
4 . To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.