Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Chicken broth
|
¾ cup |
| 2. | Tomato paste | 1 ½ tablespoons |
| 3. |
Ground black pepper
|
¼ teaspoon |
| 4. |
Dried oregano
|
½ teaspoon |
| 5. | Salt | ⅛ teaspoon |
| 6. |
Garlic, minced
|
1 clove |
| 7. |
Boneless, skinless chicken breast halves
|
4 |
| 8. |
Dry bread crumbs
|
3 tablespoons |
| 9. | Olive oil | 2 teaspoons |
| 10. |
Fresh sliced mushrooms
|
2 cups |
Cooking
1 . Stage
In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
2 . Stage
Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
3 . Stage
Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
4 . Stage
Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
1 . In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
2 . Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
3 . Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
4 . In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
5 . Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.
1 . Then add olive oil and mix.
2 . Bon Appetit!!!
3 . Pesto sauce turns out to be fresh, bright and tasty, such a sauce is great for pasta, fish dishes, as well as meat dishes and just like spreading bread on a snack, it will be tastier if you fry the bread on a grill or in a dry frying pan. To prepare such a sauce is quite simple and quick, it will definitely decorate any table with its bright and unusual color and taste.
4 . Put chopped greens, garlic, cheese and nuts in a blender, salt to taste. Pine nuts can be replaced with walnuts, but it will still be tastier with pine nuts. Kill in the gruel.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
2 . Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
3 . Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
4 . Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
5 . Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.
1 . Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
2 . Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
3 . Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
4 . Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
5 . Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
6 . Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
7 . Remove from the grill and top with garlic-lime butter. Unknown
1 . In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
2 . Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
3 . Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
4 . Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2 . Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
3 . Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
4 . Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
2 . Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4 . Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
5 . Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
1 . Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
2 . Serve immediately or refrigerate for up to 3 days.
1 . Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with lightly oiled foil.
2 . Cut pumpkin in half; remove seeds. Lightly oil the cut surface. Place cut-side down on the prepared pan.
3 . Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
4 . Increase oven temperature to 400 degrees F ( 205 degrees C).
5 . Scrape out pumpkin flesh. Mash flesh by hand in a bowl or purée in small batches in a blender.
6 . Blend together 2 cups pumpkin purée, spices, and salt in a large bowl. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
7 . Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.
1 . Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
2 . Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
3 . Cook pork chops on Low until tender, 6 to 8 hours.
4 . Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.
1 . Add all ingredients to a shaker with ice.
2 . Shake and strain into a glass over ice or into a martini glass.
3 . For a spicy kick, add three jalapeno slices to the shaker.
4 . Garnish with a lime slice.
1 . Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
2 . Create sandwiches with your bread; cut sandwiches into fourths.