Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Fresh peaches - peeled, pitted, and sliced
|
4 |
| 2. | Lemon juice | 1 tablespoon |
| 3. | Brown sugar | 2 tablespoons |
| 4. | Ground cinnamon | 1 teaspoon |
| 5. | Butter | 1 tablespoon |
Cooking
1 . Stage
Preheat an outdoor grill for medium heat and lightly oil the grate.
2 . Stage
Place peach slices in the center of large sheet of heavy duty aluminum foil. Sprinkle with lemon juice, brown sugar, and cinnamon. Dot with butter. Fold edges of foil up and over to seal.
3 . Stage
Close grill and cook over medium heat until peaches are tender, about 15 to 20 minutes.
1 . Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy. Paula
1 . Peel and chop the ginger, chop the hot pepper and add to the onion pan.
2 . Cut the mushrooms into slices and add them to the pan. Fry until lightly browned or until all the mushroom liquid has completely evaporated.
3 . Peel the squid, rinse and cut into rings.
4 . Add calamari to the pan and cook for about 2 minutes, then add lemon juice, pepper and soy sauce, add salt if necessary, just remember that soy sauce is quite salty. Mix everything and cook another 2 minutes.
5 . At the end, add chopped cilantro or any other greens, remove from heat, cover and let stand for several minutes before serving to mix all the aromas and tastes.
6 . Bon Appetit!!!
7 . Fried squids with mushrooms are very tasty, juicy and aromatic, preparing such a dish is quick and easy, it is perfect for any side dish or as an independent dish. Add spices to your liking. Also adjust the amount of ingredients for you. Such squids can be safely served on the festive table, decorate the dish to your liking.
8 . Heat vegetable oil in a pan and fry the onion and garlic slices sliced in half rings until soft.
1 . Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
2 . Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.
1 . Heat a cast iron skillet over medium heat; add steak and cook 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak to a plate and reserve the drippings in the skillet.
2 . Add potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are just tender, about 8 to 12 minutes.
3 . Add onion and cook until lightly browned and the potatoes are cooked through, about 3 to 5 minutes.
4 . Slice steak into pieces and return to the skillet, reduce heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cook until the egg whites are set but the yolks are still runny, about 6 to 12 minutes.
5 . Season eggs with salt, pepper, and Italian Seasoning; serve.
1 . Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
2 . Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
3 . Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
4 . Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
5 . Serve with butter and maple syrup.
1 . Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
2 . Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
3 . Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
1 . Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
2 . Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
3 . Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
4 . Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
5 . Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.
1 . Pour the flour on the table, add sugar, baking soda. Take the creamy margarine out of the fridge, chop it with a knife and add it to the flour, stirring everything.
2 . Use your hands to mix and grind the flour and margarine until crumbs form. The sprinkle dough is ready.
3 . Heat the oven to 180-200 degrees. Sprinkle half of the sprinkle dough into the baking dish. Do not grease the metal baking dish. Flatten the sprinkles and make a small rim, put the filling, then sprinkles again.
4 . Bake the pie for 20-30 minutes until a light yellow-brown crust forms on top.
5 . Sprinkle powdered sugar on top of the finished cake. You can add some cinnamon or other spices on top. That's the kind of wattrushka pie you get. Bon appetit, everyone!
1 . Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
2 . While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.
3 . Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.
4 . Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.
1 . Mix tuna, soy sauce, cilantro, 2 tablespoons olive oil, lemon juice, ginger, eggs, kosher salt, black pepper, and almond meal in a food processor or by hand until it reaches a firm consistency. Form mixture into four patties.
2 . Heat 1 tablespoon olive oil in a grill pan or skillet over medium heat. Cook tuna burgers in the hot oil until patties are set and and browned on both sides, about 5 minutes per side.
1 . Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture.
2 . Pour oil 2 to 3 inches deep in a wok; heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes; remove to drain and keep warm. Repeat with remaining beef.
3 . Heat sesame oil in a large nonstick skillet over medium high heat; stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture; bring to a boil. Stir beef strips into vegetables; sprinkle with sesame seeds.