Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Elbow macaroni
|
4 ounces |
| 2. |
Cubed processed cheese food
|
4 ounces |
| 3. | Milk | 2 fluid ounces |
| 4. |
Ground black pepper
|
¼ teaspoon |
Cooking
1 . Stage
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2 . Stage
Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.
1 . Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
2 . Sift cake flour, baking powder, and salt together 3 times in a bowl.
3 . Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form.
4 . Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely.
6 . While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake.
1 . In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
2 . Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!
1 . Blend apple, banana, kiwifruit, milk, ice, chia seeds, and maca powder together in a blender until smooth.
1 . In a blender combine milk, ice cream and orange juice concentrate. Blend until smooth. Pour into glasses, garnish with an orange slice and serve.
1 . Bon Appetit!!!
2 . After a while, the gooseberry will absorb the sire and become not so liquid.
3 . Pour gooseberries with the resulting syrup and let it brew for 2 hours. Then put on fire and boil for 10 minutes. Pour jam into sterile jars and roll up.
4 . Wash the gooseberries, remove the tails and make a cut along the length, remove the bones.
5 . Throw the branches and add sugar, vodka and vanilla sugar to the water from under them. Put on fire and bring to a boil while stirring constantly.
6 . Sprinkle cherries with water, add citric acid. Bring to a boil and boil for 2 minutes. Then refrigerate.
1 . Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2 . Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
3 . Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.
1 . Put the fillet in a well-heated pan with butter. Fry on one side for 7 minutes under the lid, then flip on the second side, salt and pepper a little and fry again under the lid for 7 minutes.
2 . Mix soybean with lemon juice and place duck fillet in it for 20 minutes.
3 . Duck fillet with quince and sauce is tender, juicy and tasty, this dish will perfectly decorate any holiday table. Quince can be replaced by apples, but still try to find all the same quince. Add your favorite spices, if desired, and you can replace duck fillet with goose or other birds. Serve with any side dish, vegetables and salads, it will be very tasty with a glass of red wine.
4 . Bon Appetit!!!
5 . Cut and serve duck fillet with sauce and quince.
6 . Cut the onions in half rings and fry in a pan where the quince was cooked for several minutes, then add the cranberries, salt and stew for a few more minutes.
7 . Cut the quince in half, remove the core and cut into slices. Fry on both sides in butter for 3 minutes.
1 . In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2 . Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.
1 . Heat oil in a Dutch oven over medium heat. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute.
2 . Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook, stirring occasionally, until beef is browned, about 5 minutes.
3 . Stir in tomato paste until combined and cook for 1 minute. Add beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
4 . Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper; mix in fresh lemon juice just before serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.
3 . Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.
4 . Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.
5 . Bake in the preheated oven until bubbling, 1 hour 15 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2 . Make the cake: Stir cake mix, bananas, rum, water, pecans, eggs, and baking soda in a large bowl until combined, then beat with an electric mixer on medium speed for 2 to 4 minutes. Pour into the prepared pans.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen cakes; invert carefully onto a cooling rack and let cool completely, about 25 more minutes.
4 . Meanwhile, make the frosting: Beat butter in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioners sugar; blend thoroughly. Mix in rum and vanilla until smooth.
5 . Spread frosting on cooled cake tops, then stack layers and frost sides.