Cottage Meatloaf

Pasta with Fennel and Onions

1 . Trim fennel bulbs; cut in half, lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions; slice in half lengthwise, and thinly slice onions lengthwise.

2 . Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.

3 . Bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.

4 . Stir tomatoes into fennel mixture and cook until tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into vegetables.

5 . Stir linguine into fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

Quick and Easy Banoffee Pie

1 . Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.

2 . Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.

3 . Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.

4 . Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.

Jelly cake

1 . Put the dough in a greased form and bake at 180 degrees 25 minutes.

2 . Bon Appetit!!!

3 . The jelly cake is ready, you can sprinkle with powdered sugar.

4 . Melt the butter in a water bath and mix with jelly, add flour and mix well. Then beat in the eggs, mix well, add slaked soda.

Goulash Supreme

1 . Heat a large saucepan over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.

2 . Reduce heat to low. Add stewed tomatoes, macaroni, onion, garlic, chili powder, and paprika; mix well. Stir in tomato paste. Simmer, adding a little water as needed if the mixture gets too dry, until macaroni is tender, about 20 minutes. Jessica

Chamoy Sauce

1 . Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

Creamy Potato with Mushrooms

1 . Peel and cut the potatoes in circles, rinse with cold water, put water in a glass.

2 . Bon Appetit!!!

3 . Potato with mushrooms in cream is ready.

4 . We put chopped parsley and mushrooms in a pan, add spices to taste, mix everything well and transfer to a baking dish, bake at 200 degrees for 20 minutes.

5 . Then, add the garlic passed through the press to the potatoes and pour in the cream, cook over low heat for 5 minutes.

6 . In a pan after mushrooms, lay out and fry the potatoes until golden brown, salt them and season with pepper a little.

7 . Fry the mushrooms in a small amount of vegetable oil until golden, salt.

8 . Cut the mushrooms into slices.

Chili Seasoning Mix I

1 . In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. Store in an airtight container.

Grilled Mushrooms with Bacon

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

2 . Clean and dry mushrooms. Wrap 1 strip of bacon around each mushroom and secure with a toothpick.

3 . Place mushrooms on the preheated grill. Cook, turning often, until bacon is browned and crisp, about 10 minutes.

Mom's Polish Stewed Cabbage

1 . Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.

2 . Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.

3 . Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

Grilled Chicken Adobo

1 . Preheat an outdoor grill for high heat, and lightly oil grate.

2 . In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.

3 . Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.

4 . Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Curried Chicken and Broccoli Casserole

1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2 . Place broccoli into a microwave-safe dish with 2 tablespoons water. Cover and microwave on high until broccoli is steaming and bright green, 2 to 3 minutes.

3 . Meanwhile, whisk condensed soup, mayonnaise, lemon juice, curry powder, salt, and pepper together in a bowl until well combined.

4 . Transfer broccoli to the bottom of the prepared baking dish. Layer cooked chicken over broccoli, then pour soup mixture over top. Sprinkle Cheddar cheese over the casserole, followed by crushed cornflakes and almonds.

5 . Bake, uncovered, in the preheated oven until casserole is bubbling, cheese is melted, and topping is browned, about 30 minutes.

Cherry Cloud

1 . 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 . Cover bowl with plastic wrap and freeze for at least 1 hour.