Tomato juice, or to taste
Red wine vinegar
Hot pepper sauce
Ground black pepper to taste
Red kidney beans, drained and rinsed
|1 (16 ounce) can|
Great Northern beans, drained and rinsed
|1 (16 ounce) can|
Tomatoes, cut into wedges
Celery, sliced diagonally into 1/2-inch-thick pieces
Yellow bell pepper, cut into 2-inch pieces
Green bell pepper, cut into 2-inch pieces
Green onions, thinly sliced
1 . Stage
Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
2 . Stage
Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
3 . Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
4 . Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
5 . Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.
1 . Gather all ingredients.
2 . Cut chicken breasts in half lengthwise.
3 . Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
4 . Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
5 . Preheat a charcoal grill until coals are white and very hot.
6 . Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
7 . Spread whipped feta onto a serving platter or plate and place chicken over top.
8 . Sprinkle with fresh Italian parsley and mint and serve. Chef John
1 . Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
2 . Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
3 . Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
4 . Preheat and grease a waffle iron according to manufacturer's instructions.
5 . Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.
1 . Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
2 . Pour remaining marinade into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.
3 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4 . Broil salmon steaks under the preheated broiler for 5 minutes, brushing salmon with reserved marinade. Turn and continue to broil until salmon is opaque and flakes easily, about 5 more minutes. Brush with marinade. France C
1 . Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
2 . Whisk flour, salt, baking powder, and baking soda together in a bowl. Beat sugar, oil, egg, lemon juice, and lemon zest together in another bowl. Add flour mixture to oil mixture and stir gently until batter is combined. Pour batter into prepared baking dish. Sprinkle cashews over the top.
3 . Bake in the preheated oven until golden and set, 20 to 25 minutes. Cut into squares and garnish with strawberries.
1 . Heat olive oil in a large skillet over medium-high heat. When oil is hot, add onion and bell pepper and cook and stir until onion becomes translucent, about 2 minutes.
2 . Season chicken with salt and pepper and add to the skillet. Sauté until it begins to brown, 2 to 4 minutes. Add barbecue sauce and stir until combined. Transfer mixture to a bowl.
3 . Add water, rice pilaf package, and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low; continue cooking for 5 minutes.
4 . Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand for about 2 minutes.
5 . Serve topped with chopped green onions.
1 . Peel calamari, boil in plenty of water, 2 minutes. Rinse, cool.
2 . Slice into thin slices. Wash and slice the tomatoes and let them drain.
3 . Place the calamari and tomatoes in the salad bowl. Grate the cheese on a coarse grater and put it in the salad bowl.
4 . Chop the garlic and herbs finely and add to the salad bowl. Place capers (can be replaced with olive rings, olives).
5 . Salt, stir.
6 . Mix yogurt, mayonnaise and ground pepper. Dress the salad before serving.
1 . Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.
1 . Preheat oven to 350 degrees F (175 degrees F).
2 . Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
3 . Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
4 . Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
1 . Wash the quince, dry well with paper towel, cut out the core with the seeds, cut the pulp into slices.
2 . Put it in a pot or a bowl and pour water so that it only slightly covers the quince. Place on the fire, bring to a boil and cook on low heat for 10 minutes.
3 . Flip in a colander or remove slices of quince with a slotted spoon, leave the liquid.
4 . Take 1 liter of quince liquid and 1 kg of sugar. At this stage you can experiment: if you like it sippy, you can take 600-700 ml of liquid, the amount of sugar can also be reduced. Boil the syrup, add the cinnamon.
5 . Then carefully add the boiled quince slices to the syrup and cook on low heat for 15 minutes, periodically removing the foam.
6 . Then pour in the juice of the lemon and cook for another 5 minutes.
7 . Pre-wash jars with baking soda and sterilize, prepare lids. Place quince in jars, pour syrup and seal. I had 3 half-liter jars. Enjoy your appetite and tea time!
8 . If you have leftover syrup, you can make a very tasty quince jelly by adding gelatin to it.
1 . Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
2 . In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
3 . To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
4 . Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.