Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Bourbon
|
34 fluid ounces |
| 2. |
Frozen orange juice concentrate, thawed
|
1 (12 fluid ounce) can |
| 3. |
Frozen lemonade concentrate, thawed
|
1 (12 fluid ounce) can |
| 4. | Lemon juice | ¼ cup |
| 5. |
Maraschino cherry juice
|
¼ cup |
| 6. |
Club soda
|
1 ½ liters |
| 7. |
Lemon, sliced
|
1 |
| 8. |
Maraschino cherries, halved
|
½ cup |
Cooking
1 . Stage
Mix bourbon, orange juice concentrate, lemonade concentrate, lemon juice, and maraschino cherry juice together in a pitcher until base is well mixed.
2 . Stage
Pour base into a punch bowl; add club soda, lemon slices, and maraschino cherry halves.
1 . Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves, 1 to 2 minutes.
2 . Add rice and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.
1 . Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
2 . Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
3 . Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
1 . Cut the meat into pieces, fry a little, then add onion and carrot to the meat. Salt to taste.
2 . Then wash the buckwheat! When we have ready to cook meat, add the previously rinsed buckwheat and pour 1.5 cups of boiling water (I add 2 cups). All this is quickly stirred and add fire to the whole, let it boil for 5 minutes without a lid. Then cover with a tight lid and simmer on low heat until the water is completely gone.
3 . Buckwheat with meat is ready! Bon appetit!
1 . In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2 . Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3 . Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
4 . Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5 . In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
1 . Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.
2 . Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined.
3 . Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.
1 . Chop the butter into pieces, add the sifted flour, powdered sugar, zest, a pinch of salt, vanilla sugar, egg yolk and knead the shortbread dough. (This should be done quickly, since the butter melts quickly from the heat of the hands.) Place the dough in clingfilm and send it to the refrigerator for 2 hours. Take the dough out of the fridge, knead it, and divide it into pieces.
2 . Roll out a sausage like a finger. Use the almonds to make a hole.
3 . Pour the jam into this hole.
4 . Then press the almonds in there. Make incisions as you would on your fingers. Bake at 160 ° C, about 15 minutes. Bon appetit ))) And have a fun Halloween!
5 . Bon appetit!
1 . Place whipped topping in a large bowl and stir until thawed and smooth. Add gelatin and mix well. Add pineapple with juice, walnuts, and marshmallows. Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour. Dotdash Meredith Food Studios
3 . Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl. Dotdash Meredith Food Studios
4 . Stir in water, then sugar; mix until smooth. Dotdash Meredith Food Studios
5 . Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.
6 . Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside. Dotdash Meredith Food Studios
7 . Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds. Dotdash Meredith Food Studios
8 . Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered. Dotdash Meredith Food Studios
9 . Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking. Dotdash Meredith Food Studios
10 . Repeat Step 6 to make remaining mochi.
11 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Melt the candies in a water bath.
2 . In a large bowl, combine cookies and cheese to form a tough dough. Roll into balls and cover with chocolate, put on parchment and let it completely harden. Decorate as desired.
3 . Bon Appetit!!!
4 . Grind cookies into crumbs.
1 . If you, like me, have frozen quail, then the first thing we do is let them thaw on their own, without artificially speeding up the process. We just leave them at room temperature for as long as necessary
2 . Let's prepare and mix all the ingredients for the marinade. Peppercorns - for this fudge I used mixed and pink - we pre-mash! Rub each quail inside and outside, wrap it in a bag, put it in the fridge for an hour.
3 . Take them out of the fridge after an hour, put them on parchment, wrap them in a "candy". 4. We send to the oven (heated to 160) for 25 minutes. We take it out, make a slit on top layers, open, send back to the oven for 5 - 10 minutes, increasing to 180 degrees, that our birds got beautiful color.
4 . Serve in the same wrapper. I placed the "candy" on a cast-iron skillet, lined it with green grass and oak leaves, and topped it with hard-boiled quail eggs and whole chilies for color.
1 . Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.
2 . Preheat the oven to 425 degrees F (220 degrees C).
3 . Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.
4 . While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
5 . Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).
6 . Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.
7 . Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.
8 . Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2 . Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
3 . Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes. mommyluvs2cook