Unsalted butter, divided
|2.||Olive oil||1 tablespoon|
|6.||Dry white wine||⅓ cup|
Low-sodium chicken broth
|1 (8 ounce) bottle|
Fresh thyme leaves
|10.||Red pepper flakes||¼ teaspoon|
Large shrimp, peeled and deveined
Salt and ground black pepper to taste
Frozen peas, thawed
Grated Parmesan cheese
1 . Stage
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
2 . Stage
Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Stage
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
4 . Stage
While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the pressure cooker.
5 . Stage
Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.
1 . Knead the cottage cheese with a fork and mix with butter. The butter should be at room temperature.
2 . Finely chop all the greens.
3 . We mix it with cottage cheese.
4 . We have salmon in oil on sale. One package contains 300 grams. We need half of it.
5 . Cut the fish into small cubes.
6 . We add it to the cottage cheese and herbs, as well as add 2-3 teaspoons of fish oil. Stir everything. Taste for salt. If it's not enough, salt it.
7 . The picture shows two cucumbers. We need 3 cucumbers. Cut them into slices with a vegetable peeler.
8 . For each slice add a teaspoon of filling and roll up.
9 . Stack the rolls in a plate, pressing them together. Place in refrigerator for 1 hour. Bon appetit. Thank you.
1 . Beat 2 cups sugar and butter with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
2 . Sift flour, pumpkin pie spice, baking powder, and salt together. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover and refrigerate until chilled, at least 1 hour.
3 . Preheat the oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
4 . Pour remaining 1/4 cup sugar into a shallow bowl. Fill another small bowl with water.
5 . Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Moisten the bottom of a glass with water, then dip it in sugar. Gently flatten cookie dough with the bottom of the sugared glass, rewetting and dipping as necessary.
6 . Bake in the preheated oven until set, 5 to 7 minutes.
1 . In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
2 . Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings.
3 . Bake, covered, at 325 degrees F (165 degrees C) for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.
1 . Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3 . Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
4 . Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.
1 . Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
2 . Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
3 . Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
1 . Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
2 . Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
3 . Beat egg and water together in a wide bowl.
4 . Heat oil in a large skillet over medium heat.
5 . Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
6 . Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.
1 . First, you need to pour chickpeas in cold water (pour a lot) and leave them overnight. Then boil and dry the chickpeas. Now you need to grind the chickpeas into flour with a blender. It turns out such a crumb.
2 . Now grind the oats and bran into flour and combine with the chickpeas. Add the egg, kefir, spices and salt. Knead the dough well.
3 . Cover a baking tray with baking paper and spread out our mass, forming a rectangle (about 1 cm thick).
4 . Bake at 180° for about 15 minutes. Then cool slightly and remove from paper (as you can see, nothing sticks, although it all depends on the quality of the paper).
5 . Cut it into rectangles and try it)
1 . Spread the dough on a board lightly dusted with flour. Let it warm for about 10 minutes, roll out a little. Divide each sheet into four parts.
2 . Place on a baking tray lined with baking paper. Bake in preheated oven at 220 degrees until golden, about 10 minutes
3 . Knead the cookies into crumbs with a rolling pin or through a blender.
4 . Beat the condensed milk and butter with a mixer. Take the ready billet in your hand and spread the cream on all sides with a knife. And sprinkle with crumbs. That's all. Bon appetit!
1 . Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
2 . Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
3 . Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.