Serrano peppers, finely chopped
Minced fresh ginger root
Chopped fresh cilantro
Grated lime zest
|6.||Soy sauce||2 tablespoons|
Unsweetened coconut milk
Boneless, skinless chicken thighs
1 . Stage
In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
2 . Stage
Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
3 . Stage
Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
4 . Stage
Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
5 . Stage
Place chicken onto a serving plate, and pour the sauce over it to serve.
1 . Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.
1 . Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
2 . Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
3 . Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.
1 . Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, soy sauce, and garlic in the hot skillet until turkey is completely browned, 5 to 7 minutes. Stir taco seasoning mix into the turkey mixture.
2 . Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
3 . Drain rotini and return to the pot; place over low heat. Stir milk and butter with the rotini; cook until the butter melts completely, 2 to 3 minutes; add turkey mixture and stir. Sprinkle cheese over the rotini-and-turkey mixture; cook and stir until the cheese melts, about 5 minutes.
1 . Combine cream cheese and Cheddar cheese in a food processor; process until blended. Add meatless turkey slices, cranberries, pecans, celery, green onions, chives, salt, and black pepper. Process until smooth.
2 . Spread cream cheese mixture onto each tortilla and roll up. Serve immediately or refrigerate until serving time.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
2 . Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
3 . Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
4 . Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
5 . Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
1 . Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2 . In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3 . In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice. LynnInHK
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
3 . Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
4 . Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.
1 . Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
2 . Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
3 . Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
4 . Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.
1 . We form minced meatballs, a little larger in size than usual. Fingers make a recess with sides.
2 . Beat the egg with sour cream, add the dried dill.
3 . Pour our mixture into the deepening of the cutlets and sprinkle with grated cheese on top.
4 . Bake in the oven until golden brown.
1 . Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
2 . Beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3 . Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
1 . Pre-cook the broccoli and cauliflower in salted water until half-cooked, so that the crunch remains. If you have frozen, thaw, do not boil. Cut into small florets.
2 . Grind the fillets in a blender, through a meat grinder or just chop them finely. In a bowl mix minced fish, eggs, spices. I added the sprouts to the mince, but you do not need to do this. Beat with an immersion blender for at least 5 minutes, until a lush homogeneous mass.
3 . Grease the form (I did not do this) with oil, wet hands lay out the stuffing and flatten it.
4 . Bake the soufflé for 15 minutes in a preheated 180 degree oven. It may take longer. It all depends on the thickness of the layer. I had about 3 cm. The readiness can be determined by lifting the edge of the soufflé with a spatula. If it does not break, dense, even color - that's it, it's ready.
5 . While it bakes - prepare the filling. Cut tomatoes, onions into thin rings (or half rings), grate cheese.
6 . Prepare the sauce. Mix sour cream and soy sauce.
7 . Spread half of the sauce on the fish layer.
8 . Place a tomato on top.
9 . Next, the onion and cabbage.
10 . Spread the remaining half of the sauce over the vegetables and sprinkle with grated cheese.
11 . And again in the oven for another 10-15 minutes. Once the cheese is melted, turn off the oven.