1 . Stage
Preheat oven to 400 degrees F (200 degrees C).
2 . Stage
Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
3 . Stage
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
4 . Stage
Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.
1 . Finely chop the cilantro.
2 . Chop the cabbage thinly.
3 . In cabbage, add onions, spices and vinegar. Stir and leave for 10 minutes.
4 . Add chopped cilantro, minced garlic, nuts minced through a meat grinder. Salt to taste, mix.
5 . Garnish with pomegranate seeds and serve.
6 . Bon Appetit!!!
7 . Georgian red cabbage salad turns out to be fresh, while tender, juicy and tasty. To prepare such a salad is quite simple and quick, it is great for any meat, side dish or fish. In order to give the salad a little spiciness, you can add a small amount of adjika, if you add adjika then coriander can be excluded. Cabbage needs a little kneading by hand so that it is not so tough.
8 . Finely chop the onion and fry in vegetable oil until golden brown.
1 . Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender yet firm to the bite, about 3 minutes.
2 . At the same time, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in cream and cook until thickened, about 5 minutes. Add crabmeat, shrimp, Parmesan, salt, and pepper. Reduce the heat to low and cook until heated through, 2 to 3 minutes.
3 . Transfer cooked linguine to a serving platter. Pour seafood sauce over top and garnish with parsley.
1 . In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
2 . Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3 . Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
4 . Broil until browned on both sides, about 3 to 3 1/2 minutes per side.
1 . Combine boiling water, coffee granules, and sugar in a large mug and whip with an immersion blender until foamy, about 2 minutes. Set aside.
2 . Fill a large glass with ice cubes. Pour milk over ice cubes. Top with the coffee foam.
1 . Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
4 . Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
5 . Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
6 . Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
7 . Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.
1 . Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
2 . Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
3 . Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
1 . Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
2 . Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
3 . Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.
1 . Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2 . Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.
3 . Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.
4 . Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.
5 . Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.
1 . Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
2 . Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
3 . Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
4 . Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
5 . Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
6 . Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
7 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.
1 . Stir together butter beans, olive oil, salt, pepper, and garlic powder in a bowl until combined. Spread out in the air fryer basket
2 . Preheat an air fryer to 400 degrees F (200 degrees C).
3 . Air fry until golden and crispy, tossing halfway through, for 12 to 15 minutes.
4 . Sprinkle with additional seasonings to taste if you like. Store in an air-tight container for 3 to 5 days. lutzflcat
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet.
3 . Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.
1 . Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator for 6 to 8 hours.
2 . Preheat the oven to 425 degrees F (220 degrees C).
3 . Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
4 . Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10 to 20 minutes.
5 . While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.