Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Imitation crabmeat
|
1 pound |
| 2. |
Condensed cream of shrimp soup
|
1 (10.75 ounce) can |
| 3. |
Condensed cream of celery soup
|
1 (10.75 ounce) can |
| 4. | Mayonnaise | ⅔ cup |
| 5. |
Chopped onion
|
¼ cup |
| 6. |
Green bell pepper, diced
|
1 medium |
| 7. |
Celery, diced
|
2 stalks |
| 8. |
Seafood seasoning (such as Old Bay®)
|
1 tablespoon |
| 9. |
Worcestershire sauce, or more to taste
|
1 dash |
| 10. |
Hot pepper sauce (such as Tabasco®), or to taste
|
1 dash |
| 11. |
Salt and ground black pepper to taste
|
1 dash |
| 12. |
Half-and-half
|
1 quart |
Cooking
1 . Stage
Combine imitation crab, both condensed soups, mayonnaise, onion, bell pepper, celery, seafood seasoning, Worcestershire sauce, hot sauce, salt, and pepper in a stock pot. Slowly add half-and-half and bring to a simmer. Simmer until hot, about 30 minutes.
1 . Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well combined. Baking Nana
1 . Take as many prepared fillets as you plan to have guests. If you make the fillets yourself, it is better to make them thicker. This will make it easier to tie with twine and cook the potatoes together with the fish.
2 . Trim the backbone of the steaks and take out the triangle. Remove the side rib bones with a pair of tweezers. Salt and sprinkle with white pepper or lemon pepper.
3 . Twist one "leg" and insert it as far as it will go instead of the ridge.
4 . With the second "leg" wrap it around the steak. Tie the medallion around it with string or twine. You can stab it with a long thin skewer.
5 . Prepare the filling by mixing all the ingredients. Add herbs according to taste and availability. Spread the sauce over the medallions.
6 . Peel the potatoes and grate them very thinly into slices. I used a slicer in a food processor. Salt the potatoes.
7 . Arrange the slices on top of the medallions in a fan, drizzle with the butter sauce.
8 . Bake at 200 C and top heat until the potatoes are done. This is about 20 minutes. It all depends on the thickness of the slices. Cut the twine and remove.
9 . Serve servings with a salad.
1 . Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
2 . Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
3 . Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
4 . Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
5 . Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
1 . Place chopped bananas in freezer until frozen, 8 hours to overnight.
2 . Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.
1 . Peel the potatoes and cut them into cubes, peel the eggs and cut them in the same way.
2 . Mix everything, salt and pepper to taste, season with sour cream and mix well.
3 . Dice the chicken, tear the salad with your hands.
1 . Preheat the oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
2 . Stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; make a well in the center and set aside.
3 . Whisk together sour cream, milk, vegetable oil, eggs, and almond extract in a separate bowl until evenly blended. Pour sour cream mixture into the well; stir in flour mixture until just combined. Fold in cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
1 . Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
2 . Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
3 . Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
4 . Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
1 . Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
2 . To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place butter and garlic into an 8x8-inch microwave-safe baking pan and microwave until butter is melted, about 30 seconds.
3 . Place flour in a bowl. Beat eggs together in another bowl. Mix bread crumbs and Parmesan cheese together in a third bowl.
4 . Dip fillets in flour until lightly coated, then into beaten eggs, then into bread crumb mixture. Lay in the baking dish with the garlic-butter mixture.
5 . Bake in the preheated oven until fish is golden and easily flakes with a fork, about 25 minutes, flipping halfway through cooking time.
1 . Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2 . Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
1 . Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2 . Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
3 . Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
1 . Pour 1 cup water into a multi-functional pressure cooked and place a steamer basket inside. Place frozen shrimp in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
2 . Meanwhile, make the sauce by whisking cornstarch and cold water together until smooth. Add soy sauce, honey, garlic, oil, and Sriracha sauce. Whisk again.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Remove the steamer basket and set shrimp aside. Drain water from the pot.
4 . Select Saute function. Pour sauce into the pot and cook until thickened, about 2 minutes. Cancel Saute function. Stir in shrimp until evenly coated. Transfer to serving plates and garnish with green onions.