Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Eggs
|
5 large |
| 2. |
Evaporated milk
|
2 (12 fluid ounce) cans |
| 3. |
Sweetened condensed milk
|
1 (14 ounce) can |
| 4. |
White sugar
|
1 ½ cups |
| 5. |
Heavy cream
|
½ pint |
| 6. | Vanilla extract | 1 teaspoon |
| 7. |
Instant vanilla pudding mix
|
1 (3.5 ounce) package |
| 8. |
Milk, or as needed
|
4 cups |
Cooking
1 . Stage
Beat eggs, evaporated milk, condensed milk, sugar, cream, and vanilla together in a large bowl with an electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of an ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer's directions.
1 . Put the meat in a pan, pour spicy sauce and cook for 1 hour under a lid over low heat.
2 . Bon Appetit!!!
3 . The rabbit with herbs is ready.
4 . Cut the garlic through a press, chop the rosemary, sage, pepper and parsley. All mix add a little salt, wine vinegar and olive oil.
5 . Cut the rabbit into pieces.
1 . Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
2 . Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
3 . Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
4 . Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
5 . Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
1 . Pour salt onto a small plate. Wet the rim of a margarita glass and dip rim into salt.
2 . Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.
1 . Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
2 . Pour buttermilk into a bowl. Combine flour, salt, and pepper in a second bowl. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated.
3 . Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Drain on a paper towel-lined plate. Repeat coating and frying remaining scallops.
1 . Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2 . Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.
1 . Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
2 . Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
3 . Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
4 . Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.
1 . Mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. Serve immediately; for best flavor, chill for at least one hour.
1 . Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
2 . Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
3 . Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
1 . Start the pasta: Bring a saucepan of lightly salted water to a boil over medium heat. Stir in macaroni and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2 . While the pasta is cooking, make the fish: Heat olive oil in a large skillet over medium heat. Sprinkle tilapia on both sides with lemon juice, oregano, basil, cilantro, salt, and pepper. Place fillets into the hot skillet making sure they don't touch. Sear until golden brown on the outside and opaque and flaky on the inside, 2 to 4 minutes per side. Remove to a plate.
3 . Finish the pasta: Drain the macaroni and return to the saucepan. Add olive oil and stir to coat. Mix in Parmesan cheese, then mix in lemon juice, garlic powder, basil, oregano, cilantro, salt, and pepper.
4 . Divide pasta between two plates and top each with a tilapia fillet.
1 . Boil the fillet in salted water until tender, cool and cut into cubes.
2 . A quick casserole with potatoes and meat is very tender, tasty and satisfying, you do not need too much time to cook if you especially boil the potatoes and meat. You can use any meat in this casserole, you can also sprinkle grated cheese on top. You can also add any greens for aroma and brighter taste. Use your favorite spices as well, you can add a little spicy.
3 . Bon Appetit!!!
4 . Serve the casserole warm.
5 . Transfer potatoes with meat to a baking dish. Pour the egg and place in a preheated oven to 180 degrees for 30 minutes.
6 . Beat eggs with mayonnaise, salt and pepper to taste.
7 . To make the casserole even tastier, fry the potatoes and meat until golden brown in a pan.
8 . Boil the potatoes in their skins, cool, peel and cut into cubes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni; stir until evenly mixed.
3 . Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined.
4 . Spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano.
5 . Bake in the preheated oven until cheese is melted, about 30 minutes.