Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Microwave popcorn, popped
|
3 (2.9 ounce) bags |
| 2. | Brown sugar | 1 cup |
| 3. |
Sweetened condensed milk
|
⅔ cup |
| 4. | Corn syrup | ½ cup |
| 5. | Butter | ¼ cup |
| 6. | Vanilla extract | ½ teaspoon |
Cooking
1 . Stage
Pour popcorn into a large bowl.
2 . Stage
Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
3 . Stage
Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.
1 . Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2 . Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3 . Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.
1 . Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2 . Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.
3 . Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
4 . Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.
5 . Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
6 . Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.
7 . Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes. tiffanyfaye
1 . Preheat oven to 325 degrees F (165 degrees C). Grease two 5x9 inch loaf pans.
2 . In a large bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, mix the milk, oil, applesauce, eggs, and vanilla. Stir the milk mixture into the flour mixture until smooth. Sprinkle the bottoms of the loaf pans with cinnamon sugar, and divide the batter between the 2 pans.
3 . Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean.
1 . Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
2 . Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice.
3 . Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.
4 . Spoon clam sauce over linguine and serve.
1 . Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
2 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
3 . Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5 . Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
6 . Serve garnished with additional cilantro.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2 . Place raisins in the bowl of a food processor. Add up to 1/2 cup flour, a sprinkle at a time, through the chute and pulse until raisins are ground and resemble oatmeal.
3 . Mix flour, infant cereal, baking powder, and cinnamon in a medium bowl.
4 . Cream brown sugar and margarine in a large bowl. Add eggs and mix well. Mix in pumpkin and vanilla extract. Mix in dry ingredients. Fold in ground raisins until well mixed. Drop small teaspoonfuls of dough onto the prepared cookie sheet.
5 . Bake in batches in the preheated oven edges are golden, 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
1 . Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.
1 . Melt butter in a skillet over medium heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Add potatoes, carrots, and onion. Combine soup and water; pour over pork and vegetables. Cover and simmer until vegetables are tender, 15 to 20 minutes.
1 . Cut the tomatoes into slices and put on the potatoes. Put thyme sprigs and sprinkle well with olive oil.
2 . Thinly chopped garlic on the tomatoes. Repeat the layer of potatoes and tomatoes. Put garlic on top and put in a preheated oven to 180 degrees, bake for 35 minutes, if necessary, cover the form with foil.
3 . Then put the fish fillet already salted and pepper on the vegetables. Bake another 20 minutes.
4 . Serve the finished dish hot.
5 . Bon Appetit!!!
6 . Tilapia with potatoes in the oven is very tasty, tender and satisfying. Cooking such a dish is quite simple, it is great for the whole family for lunch or dinner. Potatoes go great with fish, and tomatoes give juiciness, garlic gives the dish a pleasant aroma and piquant taste. Also, to make the dish brighter add your favorite spices and hot pepper to taste. If the potatoes are cut thin enough then the cooking time can be slightly reduced.
7 . Peel and cut the potatoes in circles. Put half the potatoes at the bottom of the baking dish a little oiled. Salt and pepper to taste.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
2 . In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
3 . Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
1 . Line a baking sheet with parchment paper.
2 . Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
3 . Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4 . Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.
1 . Flatten rice treat with your hands or a rolling pin. Lay gummy fish candy on top, lengthwise from one end to the other. Roll rice treat around the gummies and then wrap fruit roll around to cover. Slice into 4 pieces.