Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cooking spray
|
|
| 2. |
Large eggs
|
6 |
| 3. |
Frozen chopped spinach, thawed and drained
|
1 ½ cups |
| 4. |
Chopped red bell pepper
|
1 cup |
| 5. |
Diced fully cooked ham
|
7 ounces |
| 6. |
Egg whites
|
¾ cup |
| 7. |
Crumbled feta cheese
|
¼ cup |
| 8. | Water | 2 tablespoons |
| 9. |
Salt and ground black pepper to taste
|
2 tablespoons |
Cooking
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
2 . Stage
Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
3 . Stage
Bake in the preheated oven until set in the middle, 20 to 25 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 . Spread corn on the baking sheet. Add lemon, pulp-side up.
3 . Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
4 . Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.
1 . Bon Appetit!!!
2 . Cover and simmer for up to 8 hours.
3 . In a medium bowl, mix ketchup, chili sauce, sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt and pepper. Pour ribs in saucepan with sauce.
4 . Salt and pepper the ribs, fry on both sides until golden brown.
1 . Preheat oven to 450 degrees F (230 degrees C).
2 . To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
3 . Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
4 . Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
5 . Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
1 . Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2 . Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
1 . Preheat oven to 450 degrees F (230 degrees C).
2 . Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
3 . In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
4 . Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
1 . Place potatoes in a saucepan. Fill with water to cover potatoes and bring to a boil. Reduce heat to a simmer and cook potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
2 . While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl. Stir with a fork to combine well.
3 . Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
4 . Place cooled potatoes in a single layer on the prepared baking sheet. Use a clean dish towel to lightly press down on potatoes to smash them. Spoon the oil-herb mixture over each potato.
5 . Bake in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.
1 . Then add the beaten egg, mayonnaise and flour. Mix well.
2 . Cut the meat into small cubes or straws, chop the onion, mix the meat with the onion, salt and pepper. leave for 20 minutes.
3 . Chicken pancakes with onions are very tender, juicy and tasty. Cooking such pancakes is very simple and fast, they are perfect for any side dish or as a separate dish with a vegetable salad. You can serve pancakes in warm or cold form. Mayonnaise makes them tender and juicy, you can add your favorite spices and herbs to your taste.
4 . Bon Appetit!!!
5 . In a frying pan, heat the vegetable oil and put the dough with a tablespoon, fry the pancakes on both sides until golden brown.
1 . Combine apple, milk, butter, and egg in a large bowl. Sift together flour, sugar, baking powder, and cinnamon in a separate bowl. Stir flour mixture into apple mixture until just combined.
2 . Heat a lightly oiled griddle or frying pan over medium high heat.
3 . Drop batter by 1/4 cup spoonfuls onto the hot griddle and cook until bottom is lightly browned. Flip and cook until browned on the other side. Repeat with remaining batter.
1 . Rinse scallops and place in a medium bowl. Pour lime juice over scallops; scallops should be completely immersed in lime juice. Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
2 . Discard 1/2 of the lime juice from the bowl. Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
1 . Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
2 . In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
3 . In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
4 . Stir baking soda into coffee.
5 . Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
6 . Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.
1 . Stir hot water and sugar together in a large pitcher until sugar is dissolved. Stir in lemon juice concentrate, lemon juice, and sliced cucumbers. Refrigerate for 30 minutes or until ready to serve.
2 . Pour lemon-lime soda into pitcher. Serve lemonade over ice and garnished with lemon slices and halved cucumber slices.
1 . Have a nice drink !!!
2 . Add sugar to the juice and bring it to a boil. Once the sugar has completely dissolved, pour the juice into a sterile jar and roll up.
3 . Pass the carrots through a juicer. You should get 0.5 liters. juice.