|1 (2 liter) bottle|
1 . Stage
Spoon the sorbet into the bottom of a punch bowl. Slowly pour the soda over the sorbet. Use the back of a spoon to soften the sorbet until combined.
1 . Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.
2 . Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr® Rice Sides™ - Herb & Butter. Cook according to package instructions.
3 . Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Place butter in a microwave-safe glass bowl. Cook in the microwave on high until melted, about 30 seconds. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well. Dotdash Meredith Food Studios
3 . Continue cooking in the microwave, stirring every 20 to 30 seconds, until thickened, about 1 1/2 minutes. Dotdash Meredith Food Studios
1 . Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a sheet pan or pizza pan. Do not allow to thaw before placing in the oven; it should be frozen.
2 . Toss Brussels sprouts with 2 teaspoons olive oil in a medium bowl and season with salt and pepper. Scatter the Brussels sprouts on the pizza.
3 . Toss the red onion slices with the remaining 1 teaspoon olive oil, and arrange on top of the Brussels sprouts.
4 . Sprinkle the bacon over the onions, and top with grated Parmesan cheese and crushed red pepper flakes.
5 . Bake in the preheated oven for 13 to 15 minutes.
1 . We make the dough. We add sugar to the yeast, pour a little milk and leave it to soak for 10 minutes. Then add salt, cooking oil, yeast and the rest of the milk. Knead the dough, cover with a towel and place in a warm place for 1-1.5 hours.
2 . Wash the peppers, remove the seeds and cut them in half. Send them to boil for 10 minutes until they are half cooked. Boil the rice until it is half-ready. Chop the onions and tomatoes. Grate part of the cheese and add the garlic.
3 . Fry the onion until transparent. Add minced meat. Then add tomatoes and rice and fry for 20 minutes more. Salt to taste.
4 . Check the dough, it should rise. Roll it out and cut it into thin strips
5 . Assemble the dish. Stuff the stuffing into the pepper, sprinkle cheese on top and wrap in dough to imitate bandages. Place ready peppers in an oven heated to 180 g. for 30 minutes.
6 . Prepare the eyes. Press out circles from the cheese with a mold, cut olives into slices. Decorate the ready dish. Bon appetit!
1 . Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.
2 . Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.
1 . Combine brown sugar, Worcestershire sauce, soy sauce, lemon juice, garlic, pepper and Sriracha sauce in a small bowl.
2 . Preheat an air fryer to 400 degrees F (200 degrees C) for 2 minutes.
3 . Place pork chops in a 6-inch silicone cake pan and pour 1/2 of the brown sugar-soy sauce on top. Transfer the silicone pan to the air fryer basket.
4 . Cook in the preheated air fryer for 9 minutes. Turn pork chops and cook for another 9 minutes. Pour remaining sauce on top of pork chops and serve immediately.
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 and set aside.
2 . Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, for 2 or 3 minutes. Stir in garlic and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through.
3 . Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives and serve immediately.
1 . Preheat an oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan.
2 . Combine the cake mix and the melted butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared pan. Layer chocolate chips, butterscotch chips, miniature marshmallows, and coconut over the cake mix crust. Pour the condensed milk over the layers.
3 . Bake 30 minutes or until golden brown. Let cool before cutting into bars.
1 . Then put the jam again on the fire and bring to a boil, then immediately remove from the heat and leave for another 12 hours.
2 . Strain the finished jam through a sieve and can be served. If you roll it then bring it to a boil again, pour it into sterile jars and twist it.
3 . Bon Appetit!!!
4 . Peppermint jam is very aromatic, refreshing and delicious. It is not too difficult to make such a jam, but it will take quite a while for it to brew and mint to give all its taste and aroma. This jam in consistency is obtained as honey and, in principle, is the same in color. In some recipes, this jam turns out to be a beautiful emerald color, but this is most likely with the addition of dyes. In total, a teaspoon of such jam before bedtime will help you fall asleep and calm down without problems, just remember peppermint is a rather allergenic product so the use of peppermint jam should be controlled especially if you give it to children.
5 . Rinse the mint, fold it into a metal bowl, add sugar and water. Leave at room so that the sugar dissolves. Then put on low heat and cook after boiling for 10 minutes. Then remove from heat, cover with a cloth and let it brew for 12 hours.
1 . Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
2 . Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
3 . In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
1 . Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2 . Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.