Greek pita flatbreads
|2 (6 inch)|
Pitted kalamata olives
1 . Stage
Preheat oven to 350 degrees F (175 degrees C).
2 . Stage
Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
3 . Stage
Bake in the preheated oven until cheese is melted, 6 to 8 minutes.
1 . Line two 9-inch rimmed baking sheets with parchment paper.
2 . Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
3 . Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.
1 . For the filling. Grind in a blender stale bread, capers, garlic, grated cheese, a few rings of hot peppers and herbs (can be basil, parsley, dill).
2 . Pour 2-3 tablespoons of olive oil, mix well.
4 . Use a teaspoon to fill the tomatoes with the filling, pressing lightly. Bake in the oven for 15-20 minutes at 200 degrees or in the microwave at full power for about 10 minutes.
1 . Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
2 . Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
3 . Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
4 . Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.
1 . Fill a tall glass with coffee ice cubes. Add raspberry and chocolate syrups. Pour in cold coffee and top off with creamer. Stir to combine.
1 . Add crushed ice to two 16-ounce hurricane glasses.
2 . Pour rosé, pomegranate juice, rum, passion fruit syrup, and lime juice into an ice-filled cocktail shaker. Cover and shake until very cold. Strain into prepared glasses.
3 . Top with club soda. Thread orange slice halves and cherries onto decorative picks to garnish glasses.
1 . Cut the bananas into circles and put in the freezer for 2 hours.
2 . Transfer bananas to a blender, add nuts and cocoa. Start whipping first at low speed and gradually increase it. First you get crumbs, but then the mass turns into real ice cream.
3 . Serve the dessert right away.
4 . Bon Appetit!!!
5 . The frozen banana dessert is not only tasty, but also low in calories and does not harm the figure. This dessert is perfect for the whole family in the hot season, you do not need to add sugar to the sweetness of bananas; the most important thing is to take very ripe bananas, even slightly ripe ones. If desired, you can add grated chocolate to the dessert, then the ice cream will be with chocolate chips.
1 . Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2 . In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
3 . Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo Sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
4 . Bake in preheated oven for 1 hour. Let stand 15 minutes before serving. Unknown
1 . Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2 . In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3 . Bake for 60 to 70 minutes, or until done.
1 . Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
2 . Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.
1 . Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
2 . Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.
1 . In the bowl of a combine whisk the egg with sugar and salt.
2 . Peeled and boiled potatoes, mash.
3 . We will need 0.75 cup of mashed potatoes, cool it down to a warm state.
4 . Add warm milk, dry yeast, and cooled mashed potatoes to the bowl of a food processor and whisk.
5 . Pour 1.5 cups of flour, add softened butter, whisk.
6 . Pour the resulting liquid batter into a bowl.
7 . Gradually pour in the flour and knead a soft, not sticky dough. More or less flour may be needed. Cover the dough and leave to rise in a warm place until it doubles in size. Divide the dough into two parts when it has risen.
8 . Roll one part into a rectangle.
9 . Grease with chocolate paste.
10 . Roll up into a roll, roll out a little.
11 . Cut lengthwise into a roll.
12 . Weave a wreath, pinned the ends with a skewer.
13 . Insert an apple inside.
14 . Do the same with the second part of the test.
15 . Brush with beaten egg yolk and sprinkle with peanuts. Leave to rise for 30 minutes.
16 . Bake in a preheated oven to 180 degrees until tender.
1 . Preheat the oven to 350 degrees F (175 degrees C). Season both sides of chicken thighs with salt and pepper.
2 . Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
3 . Add sliced onions to the skillet and sauté until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until onions are soft, 4 to 5 minutes. Turn off the heat.
4 . Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around chicken. Cover the skillet with a lid or aluminum foil.
5 . Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into sauce in the skillet. Place chicken back into the skillet and spoon some of sauce over chicken.
6 . Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and juices run clear, and an instant-read thermometer inserted near bone reads at least 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with sauce.