Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Sliced black olives, rinsed and drained
|
1 (2.25 ounce) can |
| 2. |
Pimento-stuffed green olives, rinsed and drained
|
2 ounces |
| 3. |
Cream cheese, at room temperature
|
2 (8 ounce) packages |
| 4. |
Finely shredded sharp Cheddar cheese
|
4 ounces |
| 5. |
Mild taco seasoning mix
|
2 teaspoons |
| 6. |
Fresh parsley, stems cut to 2 inches long
|
10 sprigs |
| 7. |
Shredded sharp Cheddar cheese, or as needed
|
2 ounces |
Cooking
1 . Stage
Chop black olives and green olives in a food processor or a food chopper.
2 . Stage
Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.
3 . Stage
Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.
1 . Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
2 . Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
3 . Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
4 . Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
1 . Gather ingredients. Dotdash Meredith Food Studios
2 . Sprinkle a pinch of baking soda into a 64-ounce, heat-proof glass pitcher. Pour in boiling water and add tea bags. Cover and allow to steep for 15 minutes. Dotdash Meredith Food Studios
3 . Remove tea bags and discard; stir in sugar until dissolved. Pour in cool water; refrigerate until cold, about 3 hours. Dotdash Meredith Food Studios
4 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Cut the onions in half rings, grate the carrots.
2 . Beans should be soaked in water, preferably overnight. Then drain and pour clean in a ratio of 1: 3 and cook until cooked over medium heat for about 40 minutes. Drain the prepared beans, but do not pour.
3 . White beans in tomato sauce are very tasty, juicy and satisfying. Such a dish is perfect for any side dish or as an independent dish. In order for the beans to be soft and tender, it must first be soaked in cold water, and then boiled until tender. For cooking, instead of tomatoes in your own juice, you can use fresh tomatoes with the addition of tomato paste.
4 . Bon Appetit!!!
5 . Serve with any side dish or as an independent dish.
6 . Add boiled beans, salt and pepper to taste, if there is little liquid, add water in which the beans were cooked. Cover and simmer for 15-20 minutes.
7 . Then add the tomatoes along with the juice, stew for several minutes.
8 . In a small amount of vegetable oil, fry the onions and carrots until soft, then add the sausages and cook for another 5 minutes.
9 . Peel the sausages and cut into slices.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 . In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
3 . Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
4 . Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
5 . Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
1 . In a blender, combine milk, peanut butter cup and ice cream. Blend until smooth.
1 . Butter a 10x15 inch jellyroll pan, and set aside.
2 . Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
3 . Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.
1 . In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
2 . Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
3 . Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.
1 . Bon Appetit!!!
2 . An Easter wreath with triple filling is ready, still warm sprinkle with colored sprinkles, you can use powdered sugar.
3 . Weave our sausages into a braid and fold them in a ring. Put in a warm place for 20 minutes so that the Easter wreath comes up, then grease with a beaten egg and bake at 180 degrees for 30 minutes.
4 . Divide the dough into 3 parts and roll each strip approximately 15 cm wide. In the center, lay out the filling in each strip different. Steep the edges well and make a sausage.
5 . Finely chop the dried apricots, rinse the raisins, fry the nuts a little in a dry frying pan and chop.
6 . Heat the milk with margarine, add a cheese and 2 eggs, mix everything until smooth. Pour yeast, salt, sugar and flour. Knead the dough and place in a warm place for 1 hour.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
3 . Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
4 . Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
2 . In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
3 . Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
1 . Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
2 . While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
3 . Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
4 . Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
1 . Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
2 . Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
3 . Preheat an outdoor grill for high heat, and lightly oil the grate.
4 . Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
5 . Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.