Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Boneless center-cut pork loin chops
|
2 ½ pounds |
| 2. |
Caribbean-style rub, or to taste
|
2 tablespoons |
| 3. |
Teriyaki marinade
|
2 cups |
| 4. |
Fresh pineapple, diced
|
½ |
| 5. |
Yellow onion, chopped
|
1 large |
| 6. |
Serrano peppers, chopped
|
3 |
| 7. |
Apple cider vinegar
|
1 cup |
| 8. | Brown sugar | 1 cup |
| 9. | Pineapple juice | 1 cup |
| 10. |
Grated fresh ginger root
|
½ cup |
| 11. |
Minced garlic
|
2 tablespoons |
| 12. | Mustard seeds | 1 teaspoon |
| 13. | Salt | 1 teaspoon |
| 14. |
Golden raisins
|
1 cup |
Cooking
1 . Stage
Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
2 . Stage
While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
3 . Stage
Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
4 . Stage
Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
2 . Combine butter, both sugars, pudding mix, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy.
3 . Whisk milk, vinegar, and baking powder together in a small bowl until frothy.
4 . Add milk-vinegar mixture to the butter mixture and mix to combine. Mix in flour, baking soda, and salt until a dough forms. Stir in chocolate chips.
5 . Use a cookie scoop to make perfect balls of dough. Drop balls onto the prepared cookie sheets and press them down a bit if your prefer a flatter cookie.
6 . Bake in the preheated oven until light brown, 8 to 10 minutes. Cool on the cookie sheets briefly before removing to a wire rack to cool completely.
1 . Bring a large pot of lightly salted water to a rolling boil.
2 . Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
3 . Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
4 . Cook and stir until the sausage is browned and vegetables are tender.
5 . Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
6 . Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3 . Cook potatoes until very tender when pierced with a fork, about 1 hour.
1 . For salad, it is best to use already pickled seafood, but you can also boil it yourself in seasoned water.
2 . Boil eggs, peel and cut in half. You can use 3 eggs.
3 . Cut the cucumbers into strips.
4 . Rinse the lettuce leaves, dry and put on a plate. Garnish with eggs on the edges, and lay the cucumbers in the center.
5 . Put seafood on top of the cucumber.
6 . For dressing, mix natural yogurt, soy sauce, lemon juice and mustard. Mix well.
7 . Pour salad dressing on top and serve.
8 . Bon Appetit!!!
1 . Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
2 . Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
3 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4 . Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2 . Make crust: Measure 1 cup cake mix into a medium bowl; set aside for topping. Combine remaining cake mix, melted butter, and egg in a large bowl; mix until well combined. Pat mixture into the bottom of the prepared pan.
3 . Make pumpkin layer: Mix pumpkin puree, white sugar, brown sugar, eggs, and cinnamon in a large bowl until well combined. Pour over crust.
4 . Make topping: Add sugar and softened butter to the reserved cake mix and stir until crumbly. Sprinkle topping over pumpkin layer, then scatter walnuts over top.
5 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
1 . Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2 . Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3 . Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4 . Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.
1 . Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Process flour, oats, baking soda, and salt in a food processor until blended.
3 . Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
4 . Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
5 . Bake cookies in the preheated oven until light brown, about 15 minutes.
1 . Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.
2 . Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
3 . Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Finely chop the onion.
2 . Cut the carrots with crosses or just cubes.
3 . Bon Appetit!!!
4 . Add lavrushka, meat, egg pancake to the broth and cook Italian Chicken soup for 15 minutes, salt and season to taste.
5 . Tear the chicken into pieces.
6 . Cut the pancake into stripes.
7 . Fry the egg mixture in oil in the form of pancake on both sides.
8 . Beat eggs in a bowl, add chopped herbs and a pinch of salt.
9 . Bring the broth to a boil and pour everything from the pan.
10 . Heat the oil in a pan and fry the onion until soft, then add the carrots and peppers, fry a little and add the mushrooms, salt and add the flour.
11 . Chop mushrooms and pepper.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
2 . Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
3 . Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
4 . Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
5 . Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.