Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cooking spray
|
|
| 2. |
Frozen cauliflower and broccoli
|
1 (12 ounce) package |
| 3. | Water | 1 cup |
| 4. |
Condensed cream of mushroom soup
|
1 (10.75 ounce) can |
| 5. | Sour cream | 1 cup |
| 6. |
Shredded sharp Cheddar cheese, divided
|
1 ½ cups |
| 7. |
Minced onion
|
¼ cup |
| 8. | Garlic powder | ½ teaspoon |
| 9. |
Salt to taste
|
½ teaspoon |
Cooking
1 . Stage
Combine frozen cauliflower and broccoli with water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Stage
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove vegetables with a slotted spoon to the prepared baking pan. Dump out any remaining water from the pot.
3 . Stage
Select Saute function. Add condensed soup, sour cream, 3/4 cup Cheddar cheese, onion, garlic powder, and salt; stir until Cheddar has melted and mixture is gooey, 3 to 5 minutes. Pour over vegetables in the baking pan and top with remaining Cheddar.
4 . Stage
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spray an 8-inch square baking pan with cooking spray.
5 . Stage
Cook in the preheated oven until cheese is melted and top is browned, 20 to 30 minutes. Turn on the broiler (if top is not browned) and broil for 2 to 3 minutes, if desired.
1 . Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
2 . Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
3 . Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
4 . Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
5 . Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
1 . Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
2 . Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
3 . Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.
1 . Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
1 . Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl.
2 . Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C).
3 . Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again.
4 . Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side.
5 . Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes.
6 . Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top.
7 . Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.
1 . Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2 . Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired.
3 . Preheat the oven's broiler.
4 . Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese.
5 . Melt the cheese under the broiler until browned, 2 to 3 minutes.
1 . Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
2 . Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
1 . Gather all ingredients. Allrecipes/Victoria Jempty
2 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3 . Make crust: Transfer 1 cup cake mix to a small bowl; set aside for topping. Place remaining cake mix in a medium bowl with melted butter and egg; mix until well blended. Allrecipes/Victoria Jempty
4 . Spread mixture into the bottom of the prepared baking dish. Allrecipes/Victoria Jempty
5 . Make filling: Combine pumpkin puree, eggs, milk, brown sugar, and pumpkin pie spice in a large bowl; mix well and pour over crust. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty
6 . Make topping: Add white sugar and cubed butter to reserved cake mix; use a pastry blender to mix until mixture resembles coarse crumbs. Allrecipes/Victoria Jempty
7 . Sprinkle over pumpkin filling, then scatter chopped walnuts over the top. Victoria Jempty/Allrecipes
8 . Bake in the preheated oven until the top is golden brown, 45 to 50 minutes. Allrecipes/Victoria Jempty
1 . Slice tops of strawberries off. Place strawberries in a colander and wash off any debris. Pat dry and slice.
2 . Pour vinegar into a sealable jar. Add strawberries to the vinegar. Allow the fruit to infuse at room temperature for 2 days.
3 . Transfer mixture to a sealable bottle. Strain strawberries from the vinegar if desired.
1 . For the sourdough, mix the flour and yeast, add warm water and stir. Cover and leave for 1 hour.
2 . Add the rest of the ingredients for the dough and knead well for 7-10 minutes, any convenient way. Allow to rest for 30-40 minutes.
3 . Wash the peppers and bake them in the oven for 20-25 minutes at 180 C. Cool, remove the stalk, seeds and skin. Cut the peppers lengthwise into several pieces.
4 . Chop the dill and garlic. Mash the bryndza with a fork and add the dill, garlic and chili pepper.
5 . Divide the dough into three parts and roll each part into an oval. Make incisions.
6 . In the middle put roasted peppers on top of the cheese and dill filling and cover again with peppers.
7 . Braid the braid and leave it to rise for 40-50 minutes. Then brush with egg and bake in the oven at 200 C until cooked, about 20-25 minutes. Allow to cool, which will be the hardest part.
1 . Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.
2 . Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).
3 . Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
3 . Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
4 . Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Pull the meat into a plate, and put the onion sliced in half rings in the same pan. Stir fry for 3 minutes. Then add flour and fry for another minute.
2 . I used duck thighs to make stews. Remove the skin from the meat and remove the bones. Cut the meat into medium pieces, fry the duck in a deep frying pan in a small amount of vegetable oil until golden brown.
3 . Mushroom stew with duck in cream turns out to be very tender, juicy and satisfying, serve this stew with mashed potatoes. For cooking, you can use any part of the duck only without bones and skin, cream can also take a little less fat. To make the dish successful, use your favorite spices and herbs. This dish is perfect for lunch or dinner, and can also be served on the festive table.
4 . Bon Appetit!!!
5 . Pour in the cream, add the mustard and the garlic passed through the press. Hold it for a few more minutes and serve.
6 . Then add the mushrooms, if they are large, then cut in half or 4 parts, simmer another 10 minutes.
7 . Return the duck to the pan, add the thyme. Cover and simmer for 30-40 minutes.
8 . Then pour wine and water to the onion, bring to a boil, salt to taste.