1 . Stage
Add creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and pepper to a measuring cup; mix until fully combined.
1 . This is the kind of stuff you'll need. Instead of sauce you can use mayonnaise. Slice the potatoes and mushrooms thinly into circles (or chop them with a chopper or in a combine), the onion - in half rings, the fillet - thin slices.
2 . The form can be greased, I did not do this, since I have 150 gr. of vegetable oil in the sauce. The first layer in the form put the potatoes.
3 . Scatter the onions on top of the potatoes, salt a little bit.
4 . Next layer - slices of fillet, then - mushrooms, salt and sprinkle with Provencal herbs.
5 . Then layer in any order, as long as the potatoes are on top. Do not forget to salt and sprinkle with herbs, they are the beauty and taste of this dish!
6 . The top, potato layer is lightly crimped by hand and covered with homemade or store-bought mayonnaise. I got the recipe here on Povaryonka: put all the products of the same temperature in a half-liter jar, lower the immersion blender so that the egg was inside it and beat the first 10 seconds without lifting the blender, then lift and lower it. In a minute the sauce is ready!
7 . Bake at 180-190 degrees for 40-45 minutes. Check readiness with a fork - if the potatoes don't "crunch" with a raw crunch, they're done!
8 . Garnish with herbs and fresh vegetables. Just like that is also very tasty! Bon appetit!
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
3 . Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
4 . Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.
1 . Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
2 . Preheat barbecue or gas grill.
3 . Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
1 . Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil.
2 . In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
3 . Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.
1 . Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2 . Stir together the luncheon meat, kidney beans with liquid, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon the beans over the cooked rice to serve.
1 . If there is no time - you can use ready-made pizza dough. 1. Add the yeast and sugar to the warm water and leave it for 10-15 minutes. 2. Add salt, sifted flour and olive oil and knead into an elastic dough - it should not be sticky on your hands, but also not too dense. Cover the dough with clingfilm and leave in a warm place for 40 minutes. Roll out the dough thinly. Grease a baking tray with butter and carefully place the dough.
2 . Prepare the sauce: mix tomato paste (can be replaced by ketchup), water, olive oil, basil and thyme (I used dried). Spread the sauce on the dough
3 . Sprinkle with grated cheese, the more the better)
4 . Place the filling. You can change the ingredients depending on your preference - I added some more cherry tomatoes
5 . Bake in the oven at 180 ° C for about 10-15 minutes, depending on the power of your oven, the main thing is not to dry out the dough. Bon appetit! ?
1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2 . Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
3 . Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
4 . Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
5 . Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
6 . Pour snack mix into a thin, even layer on the prepared baking pans.
7 . Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
8 . Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.
1 . Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
2 . Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
3 . Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.
1 . Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
2 . Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
3 . Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.
1 . Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
2 . Place 2 fillets onto the center of a sheet of heavy-duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some onion rings over top. Bring the sides of the aluminum foil over fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients, 2 fillets at a time.
3 . Place pouches onto the grill, and cook until fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.
1 . Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
2 . With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
3 . To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
4 . Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
5 . Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
6 . Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
7 . Serve immediately.