Dry black beans
|1 (8 ounce) package|
Celery, cut into thirds
|4.||Vegetable oil||1 tablespoon|
Green bell pepper, diced
|9.||Ground cumin||1 teaspoon|
Hot chile flakes
|11.||Salt||1 ½ teaspoons|
Fire-roasted diced tomatoes
|1 (14.5 ounce) can|
|13.||Water||1 (14.5 ounce) can|
Red wine vinegar
Hot pepper sauce, or to taste
1 . Stage
Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
2 . Stage
Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
3 . Stage
Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
4 . Stage
Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3 . Stir together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add flour mixture to butter mixture and mix until blended. Mix in oats and butterscotch chips until combined.
4 . Drop dough by teaspoonfuls onto an ungreased cookie sheet.
5 . Bake in the preheated oven until the edges begin to brown, 8 to 10 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with cooking spray.
2 . Arrange a layer of potatoes in the bottom of the prepared casserole dish. Cover with a layer of cheese, then dust with some flour. Season with salt and pepper. Repeat the layering process with remaining potatoes, cheese, and flour. Pour milk over the top. Cover the dish with aluminum foil.
3 . Bake in the preheated oven until potatoes are fork tender, about 45 minutes. Remove foil and continue baking until cheese is bubbly and begins to brown, 10 to 15 minutes.
1 . Prepare the dough as in the recipe for Cinnamon Orange Peel Buns.
2 . Roll out and cut out circles, put a ring of banana on top (drip the banana with lemon juice beforehand, so as not to darken) and sprinkle with sugar.
3 . Form the buns, let them proof for 20 minutes, cover them with a towel and brush with egg yolk.
4 . Place in the preheated oven for about 25 minutes. And voila! Very mildly delicious and flavorful!!!
1 . Cut the chicken fillets into pieces, mix yogurt and mineral water, pour this mixture over the chicken fillets, add spices for chicken and leave to marinate for 2-3 hours. The composition of the marinade for chicken literally won me over - so perfectly chosen spices. The spices include garlic, paprika, ginger, salt and sugar, coriander, zira, pink pepper, Jamaican pepper, black pepper, cinnamon and cardamom. Shish kebab with these spices is very spicy!
2 . Thread the chicken pieces on skewers or bamboo skewers - whatever you're used to.
3 . Marinate the onions. To do this, cut the onions into sticks, add salt, sugar, pepper, vinegar and crush them with your hands. Allow it to marinate for 15-20 minutes.
4 . It is better to prepare the sauce in advance. For the sauce, mix the tomato paste with water to the desired thickness of the sauce, add salt, sugar, vinegar and spices. Heat the sauce to a boil while stirring. It keeps well in the refrigerator for up to 1 month. You can make a lot at once for several picnics ahead.
5 . Cook the kebab on the charcoal grill over the coals until the slices are crispy.
6 . Spread a thin Armenian pita, smear it with sauce, put some pickled onions on top
7 . Place slices of hot kebab on top
8 . And wrap it all up in a pita, tucking the ends
9 . Such a kebab is very convenient to eat without getting your hands dirty. You can add leafy greens or slices of fresh vegetables to the pita.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
2 . Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
3 . Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.
1 . Place chorizo in a large skillet over medium heat. Cook, turning occasionally and pricking each link with a fork to release some of the fat, until browned, 4 to 5 minutes. Remove sausages and slice when cool enough to handle. Set aside.
2 . Heat oil in a large pot over high heat. Add beef and cook until browned, 3 to 4 minutes. Add reserved sausage slices, onion, leek, and garlic and saute until onion is translucent, about 3 minutes. Reduce heat to medium-low and stir in butternut squash, potatoes, and carrots. Add water and tomato sauce. If vegetables are not covered with liquid, add more water to cover.
3 . Add bouillon cube, oregano, cumin, salt, and pepper and bring to boil. Reduce heat to low and cook, stirring occasionally, until stew thickens up, about 1 hour. Add pasta, peas, lentils, and parsley. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes. You may need to add more water at this point, since the pasta will absorb liquid and the stew may become too dry.
1 . Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
2 . Cook on Low heat until celery is soft, 4 to 5 hours.
3 . Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
1 . Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
2 . Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
3 . About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Lay out two sheets aluminum foil large enough to hold 1/2 of the the ingredients. Place a pork chop on the center of each piece. Place 1/2 of the sweet potato, 1 slice of onion, and 1/2 of the apples over each pork chop. Fold up and seal each package.
3 . Bake in the preheated oven for 45 minutes, or until the potato is soft when pricked with a fork. Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.
1 . Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket.
2 . Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
2 . In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
1 . Add oil and lemon juice to the mortar, continue to grind. After small portions add wine or water, you can also pour wine and water in half. Pepper and salt if necessary.
2 . The sauce should have a uniform and even consistency.
3 . Bon Appetit!!!
4 . The garlic avocado sauce is tender, tasty, has a bright and interesting taste. This sauce is perfect for seafood, boiled eggs, meat, as well as potatoes. It is not too difficult and rather quick to prepare such a sauce; for cooking, it is better not to use a blender as it will not make such a delicate and uniform texture that is obtained with manual cooking. If you wish, you can add your favorite spices, and garlic to taste.
5 . Mash the garlic with a little salt in a mortar. Then add peeled and diced avocado and grind it into the pulp.