Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Goat cheese, softened
|
1 (4 ounce) log |
| 2. |
Large, ridged potato chips (such as Ruffles®)
|
24 |
| 3. |
Hot red pepper jelly
|
½ cup |
| 4. |
Bacon strips, cooked and crumbled
|
4 slices |
| 5. |
Jalapeno pepper, thinly sliced (Optional)
|
1 |
Cooking
1 . Stage
Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Serve immediately, so the chips don't get soggy.
1 . Sprinkle the sugar on the coconut. Add the cream and mix gently.
2 . Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated.
1 . Cut cream cheese into about 8 cubes and place into a medium bowl; beat until smooth with an electric mixer, about 2 minutes. Add blueberries, and mix on low until fruit is partially smashed. Add raspberries, and mix just until they're broken up. Add vanilla extract and maple syrup, and mix until desired consistency is reached.
2 . Spoon cream cheese into an airtight container and refrigerate until firmed up, about 30 minutes. Store in the refrigerator.
1 . Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
2 . Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
3 . Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
4 . Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
5 . Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.
1 . Preheat oven to 350 degrees F (175 C).
2 . Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
3 . In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4 . Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature. germanyjess
1 . Rice porridge on the water with raisins inspires the taste of childhood, serve such porridge with butter and honey or sugar. Such porridge is prepared very simply and quickly, it is perfect for children for breakfast, as well as for adults, you can also add a few walnuts, then rice porridge will turn out to be even more satisfying and tasty.
2 . Bon Appetit!!!
3 . In sugar, add sugar to taste and raisins, optionally add butter.
4 . Pour raisins with boiling water and leave for 10 minutes. Then drain the water and let the raisins drain completely.
5 . Put rice in a pan, fill with water and put on fire, add salt. Cook for about 15-20 minutes until the liquid evaporates, periodically stir so that the rice does not burn.
6 . Rinse thoroughly under running water.
1 . Add fried onions to the pea pendant and cook for another 5 minutes, salt to taste. Serve with sour cream.
2 . Mix carrots with peas and kill with a blender.
3 . Boil carrots and parsley root separately. Chop and fry the onion.
4 . Rinse the peas, soak and boil. When it is ready, add butter and stale grated bread.
1 . Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2 . Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.
1 . Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
2 . Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
3 . Sprinkle soup with Parmesan and parsley before serving. larkspur
1 . Combine crushed ice and confectioners' sugar in a small bowl. Stir in vanilla extract. Freeze for 5 minutes.
1 . Dice the remaining onion, grate the carrots on a coarse grater. Transfer vegetables to the pan.
2 . Mix the minced meat with semolina, add chopped herbs, 1 chopped onion, garlic minced through a press, salt and pepper to taste. Mix well and leave for 10 minutes to make the semolina swell a little.
3 . Turkey meatballs in milk sauce are very tender, juicy, tasty and hearty, they are perfect for any side dish, serve with gravy. Stuffing meatballs without fat and skin, this dish is perfect for children. The dish is not only tasty and satisfying, but also low-calorie. Such meatballs can be safely eaten during the diet, but only in a small amount since everything needs to be known.
4 . Bon Appetit!!!
5 . Mix milk with starch and salt a little, pour into a frying pan and simmer under the lid for another 10 minutes. Try it and if necessary add spices, if the gravy is too thick, then add a little boiled water and simmer for a few more minutes.
6 . Use wet hands to make small balls of minced meat. Put meatballs on vegetables in a pan. Pour in 1/3 tbsp water and simmer for 8 minutes over low heat, then turn over and simmer another 8 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
2 . Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
3 . Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
4 . Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
5 . Bake in the preheated oven for exactly 10 minutes.
6 . While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
7 . Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2 . Trim Brussels sprouts and discard any yellow outer leaves.
3 . 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 Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
4 . Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
5 . Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.