1 . Stage
Gather all ingredients. Dotdash Meredith Food Studios
2 . Stage
Preheat the oven to 350 degrees F (175 degrees C).
3 . Stage
Combine flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl; stir with a spatula until combined. Dotdash Meredith Food Studios
4 . Stage
Transfer mixture to a work surface and work it with your hands until mixture starts to come together. Add 1 teaspoon water at a time (only if needed) to help make the dough workable, but don't add too much as it should be dry and stiff.
5 . Stage
Roll the dough to a thickness of 1/2 inch. Dotdash Meredith Food Studios
6 . Stage
Cut into 1/2-inch pieces and transfer to a baking sheet. Dotdash Meredith Food Studios
7 . Stage
Bake in the preheated oven until dog treats are golden brown and crunchy, about 40 minutes. Let cool before serving to your dog. Dotdash Meredith Food Studios
1 . Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
2 . Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms.
3 . Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.
4 . Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes.
5 . Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
6 . Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.
1 . Place the pork belly in a pan, add chopped carrots and celery, pour water and cook for 1 hour. Add the liver 15 minutes before cooking. Drain the broth, but do not pour it, cool and cut into slices.
2 . Dice the onion and fry in butter.
3 . Feed the belly and liver with onions through a meat grinder. Add all the spices, salt and chopped herbs.
5 . Fill the prepared guts with the prepared meat. Puncture the sausage with a needle in several places. Boil for 40 minutes. Then refrigerate and refrigerate overnight.
6 . You can dry the sausage in the oven, but it will be much tastier if it is slightly smoked and then dried for another 3-5 days.
7 . Bon Appetit!!!
8 . Liver sausage according to this recipe is very tender, aromatic and tasty. Cooking of course takes a lot of time and a little effort, but the result will undoubtedly please you and all guests or relatives. At the request and taste, you can change the number and composition of spices, greens can also be added any or not at all in cooking.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2 . Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3 . Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
4 . Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
5 . Bake in the preheated oven until bubbly, about 30 minutes.
1 . Place flour, chocolate chips, water, butter, brown sugar, white sugar, vanilla extract, baking soda, and salt in a small bowl and mix thoroughly.
1 . Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
2 . Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
3 . Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
1 . Cut the mushrooms into large pieces and fry in the pan where the meat was fried until rosy.
2 . Cut the onion into four, and if large, then into six parts. Put mushrooms and onions around the meat in a roasting pan and put to bake at 180 degrees for about 40 minutes.
3 . Remove the finished meat from the oven, cover with foil and let stand for 10 minutes, remove the thread and you can serve.
4 . Bon Appetit!!!
5 . Roast beef with baked onions and mushrooms turns out to be very tasty and juicy, so that the meat was cooked correctly, it should be pierced with a knife from the cut pinkish juice should stand out then the meat is perfectly cooked, if there is no juice then it is overdried. Onions give the meat a wonderful aroma and juiciness; mushrooms and onions can be served with yams as a vegetable side dish. Cold, roast beef can be served for sandwiches.
6 . Tie the meat with a thread. Grate with salt and spices. Fry on all sides in a pan over high heat. Put on a bake.
1 . Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
2 . Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
3 . Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
4 . Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
1 . Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker.
2 . Cook on Low for 8 hours overnight.
1 . Make seasoning mix: Combine paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder in a bowl. Mix well.
2 . Cook chicken: Heat 2 inches vegetable oil and peanut oil in a deep cast iron pot or heavy pot over medium heat to 300 degrees F (150 degrees C). Dry chicken wings thoroughly with a paper towel.
3 . Fry chicken in 2 batches in hot oil, 4 to 5 minutes. Drain on a paper towel-lined plate.
4 . Increase oil temperature to 350 degrees F (175 degrees C). Fry chicken in 2 batches in hot oil until skin is crispy and golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain on a paper towel-lined plate; transfer to a large bowl.
5 . Sprinkle seasoning mix over chicken and toss to evenly coat.
1 . Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
2 . Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.
1 . Mash thawed blueberries in a bowl with a fork; transfer to a sterlized 1-quart jar. Add lemon zest and cloves, then pour in vodka. Seal the jar and let age in a cool, dark place for 3 months, shaking the jar gently every few days.
2 . After 3 months, strain and discard blueberries. Filter through cheesecloth into another sterilized 1-quart jar. Pour in simple syrup, seal the jar tightly with the lid, and shake until syrup has dissolved. Let age in a cool, dark place for at least 1 more month.
3 . Filter liquid through cheesecloth again. Pour into decorative bottles.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
3 . Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
4 . Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.