Cottage Cheese Frittata with Cucumber and Radish Dip

Crispy Pickled Cucumbers

1 . Place the cucumbers and chopped bell peppers between them. Pour boiling water, cover and leave for 15 minutes.

2 . Pour the water from the cucumbers into the pan, add salt, sugar and bring to a boil, pour vinegar at the end. Pour marinade over cucumbers and roll up.

3 . Bon Appetit!!!

4 . Wash the cucumbers and cut off the tips on both sides. In sterile 3 l. put a jar or jars on less, dill, chopped onions and garlic, peas, peas, horseradish leaves and mushrooms.

World's Best Vegan Pancakes

1 . In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.

2 . Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.

Irish Potato Soup

1 . Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.

2 . Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

Sous Vide Maple-Glazed Carrots

1 . Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).

2 . Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.

3 . Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.

4 . Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.

5 . Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.

6 . Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.

7 . Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.

Cream Cheese-Stuffed French Toast with Blueberries

1 . Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.

2 . Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.

3 . Cut French bread into ten 1-inch thick slices and place on top.

4 . Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.

5 . Preheat the oven to 350 degrees F (175 degrees C).

6 . Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

Doughnut Puffs from Land O'Lakes

1 . Heat oven to 375 degrees F. Grease 12-cup muffin pan; set aside.

2 . Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.

3 . Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.

4 . Spoon batter into prepared pan. Bake 15-20 minutes or until toothpick inserted comes out clean.

5 . Place 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and cinnamon in another bowl. Remove muffins from pan; let stand 2 minutes on cooling rack.

6 . Dip tops of warm muffins into melted butter, then into cinnamon sugar mixture.

7 . Serve warm with Butter with Canola Oil.

Iowa Pork Steak

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.

3 . In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.

4 . Bake in preheated oven for 90 minutes.

Orange Meringue Pie

1 . Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.

2 . In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.

3 . When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.

4 . Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Easy Skillet Sausage and Vegetables

1 . Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

Roasted Garlic and Parmesan Spread

1 . Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil.

2 . Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic.

3 . Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl.

4 . Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.

Kid's Favorite Pizza Casserole

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.

3 . Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease.

4 . Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil.

5 . Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.

Italian Grilled Shrimp Salad

1 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2 . Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.

3 . Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.

4 . Place lettuce on a serving plate. Top with shrimp mixture and serve.