Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Russet potatoes, scrubbed
|
6 small |
| 2. |
Olive oil, or as needed
|
1 tablespoon |
| 3. |
Canola oil, or as needed
|
1 tablespoon |
| 4. |
Salt to taste
|
1 tablespoon |
| 5. |
Center-cut bacon
|
6 slices |
| 6. |
Ground black pepper to taste
|
6 slices |
| 7. |
Shredded Cheddar cheese, or to taste
|
½ cup |
| 8. |
Sour cream, or to taste
|
¼ cup |
| 9. |
Green onions, thinly sliced
|
2 medium |
Cooking
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
2 . Stage
Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
3 . Stage
Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
4 . Stage
Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
5 . Stage
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
6 . Stage
Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
7 . Stage
Add a dollop of sour cream to each skin and sprinkle with green onions.
1 . Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool.
2 . Line a pie dish with enough vanilla wafers to cover bottom.
3 . Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.
1 . Place an anchovy filet on each slice of tomato and egg.
2 . Mix olive oil with vinegar and black pepper. For a snack, put capers and basil leaves, pour over the prepared sauce and serve.
3 . Bon Appetit!!!
4 . The Neapolitan appetizer turns out to be very bright, beautiful, fresh and tasty. The most important thing is to cook very simply and quickly. This appetizer will perfectly decorate any festive table, tomatoes go well with anchovy fillets and light sauce. Tomatoes are suitable for absolutely any variety, you can also add several branches of any greenery to your taste. Anchovy fillets use canned in oil.
5 . Cut tomatoes and eggs into thin slices. Lay eggs on tomatoes.
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
3 . Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.
1 . Pour ground coffee into a French press container and add water. Place plunger lid on top and press the plunger down 1 to 2 inches to make sure all coffee grounds are fully submerged; do not press all the way down. Let coffee steep at room temperature for 16 to 18 hours.
2 . Strain coffee through a coffee filter in a small strainer. Transfer to an airtight bottle or jar and keep in the refrigerator for up to a week.
1 . Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
2 . Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
3 . Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
4 . Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve. Kat G
1 . Chop cranberries in a food processor or by hand. Transfer to a bowl.
2 . Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
3 . Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.
1 . Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.
1 . Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
2 . Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
3 . Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4 . Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
5 . Spoon rice mixture into peppers.
6 . Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
1 . Toss all ingredients together, reserving some feta, mint, and balsamic for garnish. Season with salt and top with extra feta, mint, and balsamic glaze. Serve.
1 . Dice the onions and mushrooms. Sauté the vegetables until tender in vegetable oil.
2 . At the end, season the vegetables with salt and pepper to taste.
3 . Mix mashed potatoes with starch. Lay on a baking sheet covered with parchment and evenly distribute about 1-2 cm thick. Bake in the oven at 200 degrees for 20-25 minutes. The cake should be slightly ruddy.
4 . Transfer the vegetable filling to the potatoes.
5 . Gently roll the potato crust with a roll while separating the parchment from it. On top of the roll, grease a little vegetable oil and set to bake for 15 minutes at 220 degrees.
6 . Cut the finished roll into pieces and serve hot.
7 . Bon Appetit!!!
8 . Lenten potato roll with mushrooms and vegetables is very tasty and satisfying, it is perfect for a festive table. The recipe is not too complicated, but it takes a little skill to roll the roll carefully. For cooking, you can use any mushrooms, spices and herbs to spice up the dish.
1 . Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
2 . Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
3 . Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
4 . Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed. Chef John
1 . Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
2 . Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.