Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
I Can't Believe It's Not Butter!® Spread, divided
|
2 tablespoons |
| 2. |
Boneless, skinless chicken breast halves, cut into cubes
|
1 pound |
| 3. |
Green and/or red bell peppers, thinly sliced
|
2 |
| 4. |
Onion, thinly sliced
|
1 medium |
| 5. |
Chili powder
|
1 teaspoon |
| 6. | Water | 2 cups |
| 7. |
Knorr® Rice Sides™ - Cheddar Broccoli
|
1 (5.7 ounce) package |
Cooking
1 . Stage
Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
2 . Stage
Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
3 . Stage
Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease 2 small ramekins.
2 . Place grated zucchini, grated onion, and melted butter in a microwave-safe dish. Microwave on high for 1 minute. Divide zucchini mixture in half and transfer to the prepared ramekins. Sprinkle with 1/2 cup horseradish Cheddar cheese.
3 . Whisk eggs and half-and-half together in a small bowl. Season with salt and pepper. Pour egg mixture over zucchini. Sprinkle with Parmesan cheese and Swiss cheese.
4 . Bake in the preheated oven until firm in the center, 15 to 20 minutes. Remove from the oven and sprinkle with remaining 2 teaspoons horseradish Cheddar.
1 . Place 2 basil leaves and cane sugar in a cocktail shake; muddle together until basil is broken down. Add ice, limoncello, and soda water. Cover shaker and shake.
2 . Spread sea salt onto a shallow plate. Wet the rim of a glass with water and press rim into sea salt. Pour cocktail into glass and garnish with 1 basil leaf.
1 . For our dish we need chopped green peas
2 . Pour water over the peas and boil for 25 minutes from the boil.
3 . Then add diced potatoes and cook over low heat for another 20 minutes.
4 . Chop the onion and fry it in vegetable oil. Add it to the peas, also add grated smoked cheese and salt to taste.
5 . All grind to a smooth mass with a blender.
6 . In a culinary ring (I have a plastic bottle) on the walls put thin slices of bacon, in the middle put peas and potatoes porridge, garnish with tomato rosettes and greenery.
7 . The resulting flavorful, slightly sweet, smoky-flavored porridge is simply delicious!
1 . Place 2 ice cubes into a highball glass and set aside in the freezer.
2 . Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice; cover and shake until the outside of the shaker is frosted. Strain into the prepared highball glass.
3 . Stir in club soda and garnish with a slice of lemon.
1 . Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
2 . Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.
3 . Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
4 . Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
3 . Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
4 . Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
5 . Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.
1 . Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
2 . Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.
1 . Take the mussels, I have frozen, peeled. Let them thaw, rinse from sand. Put the mussels in boiling water and boil for 3 minutes.
2 . Then we put it in a colander and use it for its intended purpose.
3 . Leeks (white part) cut into rings, tomato segments.
4 . Mix boiled mussels, chopped onion and tomato. Add the boiled mushrooms, I have chopped beech mushrooms, you can take any mushroom.
5 . Make the dressing for the salad. To do this, mix soy sauce, olive oil, sweet chili sauce, squeeze garlic and lemon juice. Mix (whisk) with a fork.
6 . Pour the dressing into the mussels with vegetables and mushrooms, stir.
7 . On a serving plate put lettuce leaves (torn) or salad mix.
8 . Place the mussel salad on the salad leaves. Sprinkle with finely chopped dill. Bon appetit!
1 . Mix together mayonnaise, dill pickle, capers, lime juice, jalapeño pepper, parsley, hot pepper sauce, and salt in a bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
3 . Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
4 . Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
5 . Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
6 . Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
7 . Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.
1 . Preheat oven to 450 degrees F or grill to medium-high.
2 . Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
3 . Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4 . Bake 20 to 25 minutes on a cookie sheet in oven.
5 . OR grill 12 to 14 minutes in covered grill.
1 . Season chicken pieces with salt and pepper.
2 . Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring, until chicken is browned, 3 to 5 minutes. Remove chicken to a plate and keep warm.
3 . Meanwhile, bring a pot of water to a boil over high heat. Add noodles and vegetables and cook until noodles are softened, about 3 minutes.
4 . Combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and red pepper flakes in a bowl. Stir to combine and pour sauce into the skillet. Cook stirring frequently until sauce is thickened, about 3 minutes. Add chicken back into skillet with sauce.
5 . Drain noodles and vegetables and add to skillet. Stir to combine and serve