Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Soy milk
|
1 cup |
| 2. |
Flax seed meal
|
2 tablespoons |
| 3. |
Greek yogurt (such as Chobani®)
|
1 cup |
| 4. |
Fresh strawberries
|
1 cup |
| 5. |
Banana
|
½ |
| 6. |
Baby carrots, cut into chunks
|
3 ounces |
| 7. |
Flaked coconut
|
1 tablespoon |
| 8. |
Frozen blueberries
|
1 cup |
Cooking
1 . Stage
Pour soy milk and flax seeds into a blender. Allow flax seeds to soften, 1 to 3 minutes. Turn blender on and add yogurt, strawberries, banana, carrots, and coconut, blending well after each addition. Add blueberries and blend until smooth.
1 . Peel young potatoes. Boil them until tender in salted water.
2 . Prepare soft butter, soy sauce, half a lemon, herbs and garlic.
3 . Beat the butter with the soy sauce. Add the zest and juice of half a lemon.
4 . Separately, finely chop basil and garlic.
5 . Parsley and dill.
6 . Stir in the butter. I sometimes use an immersion blender to make it more homogeneous, but this is optional.
7 . Wrap the butter in clingfilm and put it in the freezer until it freezes.
8 . This is what it looks like after it hardens.
9 . Add to the hot potatoes and let melt. Serve to the table.
1 . In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.
1 . In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
2 . Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
3 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
4 . Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
5 . Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.
1 . Heat olive oil in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in 3 cups chicken broth; add pepper and salt. Bring to a boil.
2 . Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
3 . Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately. Dotdash Meredith Food Studios
1 . Kill the filling until smooth, fill the tartlets with the prepared cream and lay the pieces of fish on top.
2 . Peel and remove the avocado, cut into cubes and put in a blender bowl. Add lemon juice, curd cheese and add salt and pepper if desired.
3 . Tartlets with avocado and salmon are delicious, delicate and very convenient to serve. Salmon can be replaced with any other fish, as well as shrimp, mussels or simply garnish with red caviar. Such tartlets are perfect for any holiday table, tartlets can be waffle or shortcrust pastry. Use purchased tartlets or cooked yourself.
4 . Bon Appetit!!!
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2 . Mix butter, mayonnaise, garlic, oregano, salt, pepper, and sage in a bowl until well combined. Spread mixture evenly on baguette halves, then sprinkle Parmesan cheese over top.
3 . Place baguette under the preheated broiler until lightly toasted, about 5 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
2 . Combine Parmesan cheese, bread crumbs, pepper, and garlic powder in a bowl.
3 . Rub pork chops with olive oil and dip in the Parmesan mixture. Press mixture into pork chops to make sure they are well coated. Transfer to the prepared baking dish.
4 . Bake in the preheated oven until pork chops are no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
1 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
2 . Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
3 . Mix steamed cauliflower into the cheese sauce and toss until coated.
1 . Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
2 . Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
1 . Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
3 . Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.
1 . Grilled squids in citrus sauce are very juicy, tender and tasty. Cooking such squids is very simple and fairly quick. Also squids can be prepared simply by pouring the sauce in the pan in which they were pickled, then during frying the marinade will soak into the rings even more and fill them with great taste, if you are preparing a promo with the sauce then the pickling time can be reduced to 5-10 minutes. Squids are great for a picnic for the whole family.
2 . Bon Appetit!!!
3 . Serve warm.
4 . The finished squid needs to be strung on wooden skewers. Grill for about 2-4 minutes on each side.
5 . For marinade, mix soy sauce, lemon juice, olive oil, add grated ginger root to taste, garlic passed through a press and sugar. Put the squid rings in the marinade and leave for 20 minutes.
6 . Squid pour over boiling water, remove the peel and cut into rings.
1 . Mix soy sauce, oil, sherry, brown sugar, and garlic in a medium bowl. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
2 . Preheat an outdoor grill for high heat and lightly oil the grate.
3 . Place chicken on the prepared grill. Cook until no longer pink in the center and juices run clear, 6 to 8 minutes on each side. Discard remaining marinade.