|3 ¼ cups|
Shredded Cheddar cheese, divided
|1 ½ cups|
|6.||Lemon juice||3 teaspoons|
Salt and ground black pepper to taste
Tuna packed in water, drained and flaked
Dry bread crumbs
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C).
2 . Stage
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3 . Stage
Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
4 . Stage
Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
5 . Stage
Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
2 . Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
3 . Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
4 . Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
5 . Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
6 . Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
7 . Add a dollop of sour cream to each skin and sprinkle with green onions.
1 . Combine the olive oil, garlic, oregano, salt, rosemary, basil, and pepper in a skillet over medium heat; cook until the garlic begins to sizzle, about 5 minutes. Remove immediately from heat.
1 . Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
2 . Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
3 . Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
4 . Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
2 . Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
3 . Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
4 . Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
5 . Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2 . Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
3 . Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
4 . Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
2 . Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
3 . Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
4 . Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.
1 . Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
2 . Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
3 . Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.
1 . Mix pumpkin puree, brown sugar, and pumpkin pie spice together in a bowl.
2 . Melt butter in a pan over medium heat. Ad apple slices, sprinkle white sugar and cinnamon on top, and cook until soft, 8 to 10 minutes. Remove from heat and set aside.
3 . Place another skillet over medium heat and lightly grease with cooking spray. Place 1 tortilla in the skillet. Spread a generous amount of the pumpkin mixture over the tortilla. Place some brie on one side; cover brie with some cooked apples.
4 . Fold tortilla in half when it turns golden brown, 2 to 3 minutes. Cook for 1 minute more, then remove from the skillet. Repeat with remaining tortillas and filling. Cool for 5 to 10 minutes before serving.
1 . Wash the blueberries, add sugar and mix.
2 . Kill the blueberries in a blender for about 3 minutes and pour them into silicone molds. Put in the freezer for several hours until completely solidified.
3 . Remove the blueberry dessert from the tins and serve. For storage, wrap in cling film and keep in the freezer.
4 . Bon Appetit!!!
1 . Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
2 . Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
3 . Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
4 . When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
5 . Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
6 . Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.
1 . Fold the vegetables in a blender, add pumpkin juice, lemon juice, vinegar, olive oil, Tabasco sauce, salt and pepper to taste. Interrupt with a blender until smooth.
2 . Cool and serve the soup.
3 . Bon Appetit!!!
4 . Pumpkin Gazpacho is very fragrant, tasty, cold soup. Cooking such a soup is quite simple and quick, before serving, garnish with greens, serve with croutons or fresh bread. Gazpacho is great for the whole family, it consists of vegetables and is therefore very healthy, as well as beautiful. Store soup in the refrigerator for no longer than 2 days, and it is best to cook in one serving.
5 . Peel the cucumbers, cut the peppers, cucumbers and onions into cubes.
1 . In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
2 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
3 . To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
4 . Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.