Curry Party Mix

Chinese cabbage stuffed cabbage

1 . Dip the cabbage leaves in a pan and pour boiling water for 10 minutes. Drain and let cool slightly. Cut thick veins.

2 . Dice the onion, grate the carrots. Fry until cooked in vegetable oil.

3 . Mix the minced meat with half the roast, add the rice and season to taste. Stir until smooth.

4 . Spread a leaf of cabbage, put the filling on top and wrap it like regular cabbage rolls .

5 . Fold the remaining leaves and put the stuffed cabbage in a pan.

6 . Prepare the sauce by mixing sour cream with tomato paste and broth, season to taste and mix well. Pour the finished fill onto cabbage rolls, add the remaining roast.

7 . Cook cabbage stuffed with Beijing cabbage under the lid 30 minutes after boiling. Serve with sour cream.

8 . Bon Appetit!!!

9 . Cut 5 cm from the base from the cabbage. Separate the leaves.

Skinny Carrot Cake

1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.

2 . Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.

3 . Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.

4 . Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.

5 . Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.

6 . Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

Brazilian Grilled Pineapple

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

2 . Whisk brown sugar and cinnamon together in a bowl. Dotdash Meredith Food Studios

3 . Transfer into a large resealable plastic bag. Add pineapple wedges to the bag; shake well to coat each wedge. Dotdash Meredith Food Studios

4 . Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side. Dotdash Meredith Food Studios

Oven-Roasted Fennel

1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.

3 . Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.

4 . Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.

Breakfast Casserole in a Slow Cooker

1 . Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.

2 . Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.

3 . Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.

4 . Cook on Low for 6 to 8 hours.

Mutton soup with meatballs

1 . I indicated the cooking time without cooking the broth, as I cooked the broth the day before from the bones, from which I cut the meat. The night before, I soaked the chickpeas, and in the morning I boiled them until half-ready.

2 . Grind the meat, salt, pepper, add the egg and knead well with your hands. Make meatballs the size of walnuts from the minced meat.

3 . Bring broth or water to a boil, put meatballs, 1 whole onion, without peeling it.

4 . Cut off the stalks from the greens, tie them together with the celery and add them to the broth. Remove the foam and cook for 10 minutes on the lowest heat.

5 . Cut the onion and carrots into half rings, dice the potatoes. Add to the pot along with the bayroot.

6 . Grate the tomato on a coarse grater - there is no need to peel it, the skins will remain in your hands. Add it to the soup.

7 . Add washed bulgur, chickpeas, cumin, barberry. And cook for another 15 minutes until the groats are ready.

8 . When the grits are ready, remove the roots, onion, add chopped herbs and garlic, bring to a boil and turn off the heat. Let the soup stand under a lid for 15-20 minutes.

Lemon Bar Peeps

1 . Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.

2 . Beat butter and 1/2 cup sugar together in a bowl with an electric mixer until creamy. Add 2 cups flour and cornstarch; beat until mixture forms a dough. Press dough into the bottom of the prepared baking dish.

3 . Bake in the preheated oven until crust is light golden brown, 10 to 12 minutes.

4 . Beat 1 1/3 cups sugar, lemon juice, 2/3 cup flour, eggs, and lemon zest together in a bowl with an electric mixer until smooth. Pour lemon mixture over crust.

5 . Bake in the oven until lemon mixture is set, 25 to 30 minutes. Cool to room temperature before removing from baking dish. Cut into desired "Peep" shapes using shaped cookie cutters. Place 2 mini chocolate chips onto each "Peep" to create "eyes."

Creamy Coleslaw Dressing

1 . Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

Banana Cocktail

1 . Finely chop the cookies and put in a blender with cinnamon, raisins and chopped banana.

2 . Boil milk and pour into a blender, whisk everything until smooth.

3 . Pour the banana smoothie into the glass and serve.

Olive-Brined Air-Fryer Turkey Breast

1 . Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.

2 . Take the bag out of the fridge and allow to rest until the breast reaches room temperature.

3 . Preheat an air fryer to 350 degrees F (175 degrees C).

4 . Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

Italian meatballs

1 . Let's start by preparing the sauce... Put finely chopped onion and garlic in olive oil (2-3 tbsp) in a wide saucepan with a thick bottom. Once the onions have lightened, pour in the tomato sauce (passata di pomodoro).

2 . Then fill the same bottle that held the tomato sauce with water. And pour it into the pot. Add all the other ingredients for the sauce: bay leaf, sugar, salt, basil (if desired).

3 . Bring the sauce to a boil, reduce the heat, cover and proceed to cook the meatballs.

4 . First, shred the mortadella in a blender. Four thinly sliced slices are required.

5 . In a deep bowl mix minced meat, shredded sausage, finely grated parmesan cheese and breadcrumbs.

6 . Add the eggs, chopped parsley greens, salt and pepper to taste.

7 . Stir the minced meat properly until homogeneous.

8 . Form many small meatballs, no bigger than a walnut. You can also involve the children in the process of preparing the meatballs...

9 . Carefully place the ready meatballs, one at a time, in the boiling sauce. Stir gently with a spoon, letting them all fit in the pan. Cover with the lid.

10 . Braise on low heat for 1 hour.

Zucchini Pasta Bake

1 . Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.

2 . Preheat the oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix Parmesan cheese and crackers.

3 . Heat oil in a skillet over medium heat. Place onion in the skillet, and cook and stir until tender. Mix in zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until zucchini is tender.

4 . In the prepared casserole dish, mix pasta with vegetable mixture and mozzarella cheese. Top evenly with Parmesan cheese mixture.

5 . Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow it to stand 5 minutes before serving.