Butter or margarine
JET-PUFFED Miniature Marshmallows
|1 (10.5 ounce) bag|
JELL-O Gelatin, any flavor
|1 (3 ounce) package|
Plain popped popcorn
1 . Stage
2 . Stage
Place popcorn in a large bowl. Pour marshmallow mixture on top and toss to coat.
3 . Stage
Shape popcorn mixture into 16 balls with greased or moistened hands.
1 . Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
2 . While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
3 . Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
4 . Let chocolate cool until hard and dry to the touch, at least 1 hour.
5 . Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving. Chocolate "I Scream" Cookie Sandwiches. Chef John
1 . Combine milk, flour, ricotta cheese, eggs, sugar, vanilla, salt, and almond extract in a blender; process until smooth. Let sit for 15 minutes, or cover and refrigerate for 1 hour or longer.
2 . Heat an 8-inch omelette pan over medium heat for 1 to 2 minutes. Lightly spray the hot pan with nonstick spray and melt a little butter in it. Pour 1/3 cup batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface and part of the sides are coated. Cook until top surface is dry and the edges release easily with the tip of a pairing knife; this will happen quickly.
3 . Place 2 tablespoons sliced strawberries directly in the center of each crepe while still in the pan. Fold crepe into quarters and transfer to a plate to serve. Cook remaining batter the same way; be sure to stir the batter each time because it settles quickly.
1 . Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
2 . Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
1 . Bon Appetit!!!
2 . Apples should be easily pierced with a toothpick.
3 . Wash the apples, cut off the cap and use a teaspoon to scrape the middle.
4 . Mix cottage cheese with powdered sugar, starch, vanilla sugar and yolk, whisk until smooth in a blender.
5 . Start the apples with cottage cheese, put in a mold greased with butter. Bake at 200 degrees for 30 minutes.
1 . Add chopped mushrooms and herbs to the soup. Cook another 10 minutes.
2 . Remove meat from meat, cut into small pieces, peel and chop vegetables. Send vegetables and meat to the pan, fill with water and cook until the meat is ready.
3 . Chicken Cream Soup with Cheese and mushrooms turns out to be very tender and tasty, it is prepared quite simply, as well as from available products. Such a soup can also be given to children, just remember that the composition includes mushrooms. This is a great dinner solution for the whole family. It is not only tasty, but also healthy because it consists of vegetables and meat. The usefulness of such soups is that they are easily digested and do not burden the digestive system, so it is perfect for those who have stomach problems. Use your favorite spices for cooking and then the dish will be even tastier and more aromatic.
4 . Bon Appetit!!!
5 . The soup is ready, you can serve with croutons or crackers.
6 . Transfer all the vegetables and meat to the blender bowl, pour in a little broth and beat in mashed potatoes. Adjust the density of the soup with the amount of broth.
7 . Season with salt and pepper to taste, add melted cheese and simmer for about 5 minutes.
1 . Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
2 . Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
3 . Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.
2 . Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
3 . Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
4 . Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
5 . Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
6 . Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving. Chef John
1 . Bon Appetit!!!
2 . Then put the fish in the tomato and cook over low heat under the lid for 10 minutes.
3 . Pull the fish into a plate, and in the same pan, fry the chopped onion until soft, then add the tomato, sugar, peppercorns, bay leaf, salt and pepper to taste. Cook for 5 minutes.
4 . Mix crackers with pepper and salt. Roll the fish in this mixture and fry in vegetable oil until golden brown.
5 . Cut the fish in portions.
1 . Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
2 . While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
3 . Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
4 . Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
5 . Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2 . Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
3 . Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
4 . Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.
1 . Mix Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce in a medium bowl. Place steaks in marinade and turn to coat. Cover and refrigerate for at least 1 hour.
2 . Preheat an outdoor grill for high heat and lightly oil the grate.
3 . Place steaks on preheated grill; discard marinade. Cook steaks until they are beginning to firm and are hot and slightly pink in the center, about 10 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.