Ingredients
Cooking
1 . Stage
In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.
1 . Beat egg whites lightly in a large bowl using an electric mixer until frothy. Slowly beat enough confectioners' sugar into egg whites to make icing that will hold shape; blend in lemon juice until desired consistency is reached.
2 . Arrange cookies about 1-inch apart on a large sheet of waxed paper. Spread icing onto each cookie, allowing icing to drip over edges to look like melting snow.
3 . Grease a microwave-safe plate. Place 1 marshmallow onto plate.
4 . Microwave marshmallow until it starts to puff up, 20 to 30 seconds. Immediately place marshmallow on the edge of 1 cookie while the icing is still wet to look like a melted snowman. Repeat with remaining marshmallows and iced cookies.
5 . Decorate melted snowmen cookies by piping twig-like arms using black decorating gel on the icing. Make coal eyes and a mouth on the marshmallow using black decorating gel. Make a carrot nose under the coal eyes using orange decorating gel. Make coat buttons by arranging silver nonpareils down the middle of the icing. Make scarves or bow ties using red decorating gel or green decorating gel.
6 . Allow cookies to fully dry before removing from waxed paper, at least 1 hour.
1 . Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
2 . Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
3 . Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.
1 . Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
2 . Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.
1 . Rinse and dry the fillet with a towel, cut into small pieces.
2 . In a large frying pan, heat the oil, put the meat and fry on high heat until a light color appears.
3 . While the chicken is roasting, chop the celery. Put it with the roasted meat. Stir.
4 . Add thyme.
5 . Pour in the soy sauce. Add finely minced garlic. Stir.
6 . Put the laurel and pour in the martini. We turn the heat down to low, put the lid on and stew for 10 minutes. Turn on the oven on the heat to 220-250 degrees.
7 . Meanwhile, chop the brisket and fry it in a dry, hot pan. To melt as much fat as possible. Rare brisket finely chop. And add it to the meat.
8 . Chop the green onions and add them to the meat. Turn off the heat under the pan. Add sour cream. And grated Gouda cheese. We mix up. Spread into portions or into one bowl.
9 . Crumble the bread into small slices, and place on top of the chicken.
10 . Grate the mozzarella on a fine grater and spread on top of the bread slices. Place in the preheated oven for 15 minutes. Or until a nice brown crust appears.
1 . Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
2 . Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
3 . Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.
1 . Combine water and rice in a bowl. Let soak, at least 30 minutes.
2 . Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3 . Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.
1 . Place 3 ice cubes into a pint glass. Place 4 thick cucumber slices into glass, top with lime juice and simple syrup, and muddle thoroughly until cucumber pieces are juicy and broken up, about 10 seconds.
2 . Fill pint glass about 3/4 full of ice; pour gin and elderflower liqueur over ice. Shake gently and strain into a cocktail glass. Add 1 or 2 small pieces of muddled cucumber. Garnish with 1 slice of cucumber and add splash of club soda. Serve with straw.
1 . Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
2 . Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
1 . Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.
3 . Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.
4 . Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.
1 . Add salt and flour to the minced meat. Form small balls.
2 . Roll each ball in breadcrumbs and fry in a large amount of oil, and preferably deep-fried until ruddy. Put the finished croquettes on paper napkins to remove excess oil.
3 . Serve as a snack or as a complement to a side dish.
4 . Bon Appetit!!!
5 . Fish croquettes are a great appetizer with the addition of cottage cheese and deep-fried, they are tasty, juicy and convenient to serve. This dish is perfect for any occasion and receptions. Cooking is quite simple and fast, any fish fillet is suitable for cooking, cottage cheese is not necessary to add, but it makes the dish more piquant, tender and interesting.
6 . Mix the cottage cheese with the egg and directly into the bowl, through the meat grinder, onion, bread without crust and fish fillet.
1 . Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.
2 . Preheat oven to 400 degrees F (200 degrees C).
3 . Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.
4 . Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.
1 . Melt butter in a skillet over medium-high heat. Sauté mushrooms and onions in hot butter until soft and caramelized, about 5 minutes. Pour 1/2 cup stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
2 . Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Pour in remaining 1 1/2 cups stock; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
3 . Whisk yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.