Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | 1 tablespoon |
| 2. |
Onion, chopped
|
1 small |
| 3. |
Potatoes, peeled and cubed
|
3 |
| 4. |
Carrots, peeled and cubed
|
2 |
| 5. | Fish broth | 2 quarts |
| 6. |
Shrimp bouillon
|
1 cube |
| 7. |
Uncooked medium shrimp, peeled and deveined
|
1 ⅔ pounds |
| 8. |
Salt to taste
|
1 pinch |
| 9. |
Lime, cut into 8 wedges
|
1 |
| 10. |
Jalapeno peppers, chopped
|
2 |
Cooking
1 . Stage
Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
1 . Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl, and beat until smooth.
2 . Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
3 . Combine potatoes, eggs, onion, celery, pimentos, and relish in a mixing bowl.
4 . Blend together salad dressing and mustard, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
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 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and allow to cool.
2 . Combine mayonnaise, red onion, celery, parsley, pimento, relish, salt, and pepper in a bowl.
3 . Once macaroni has cooled, add to the mixing bowl and toss to combine with the dressing. Chill until read to serve for about 2 hours.
1 . Place mint leaves, lime wedges, and ice into a cocktail shaker; mash well with a cocktail muddler. Pour in simple syrup, lime juice, rum, cranberry juice, and soda water. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.
1 . Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
2 . Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
3 . Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Toss apples with flour, sugar, and salt; place in a 9x9-inch baking dish. Pour in just enough milk to reach the top of the apples, without covering them.
3 . Bake in the preheated oven for 45 minutes, or until apples are tender.
1 . Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
3 . Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
4 . Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
5 . Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.
1 . Peel the onion and garlic. Cut into small cubes. Dice carrots and zucchini as well.
2 . Fry the onion in vegetable oil until golden, add chopped vegetables and garlic. Continue frying.
3 . Take dry white wine, add tomato paste and plum sauce d'arbo. Stir everything well.
4 . Pour the mixture of wine, tomato paste and plum sauce d'arbo into the pan with the vegetables. Season with salt and pepper to taste and stew for 5 minutes. The vegetables are ready.
5 . Now we take the chicken fillet, cut it into pieces and fry in vegetable oil until golden brown.
6 . After the meat is cooked, put it on a plate and sprinkle with rosemary. Allow the chicken fillets to cool slightly.
7 . We take the prepared bacon strips.
8 . Wrap the chicken fillet with one or two strips of bacon.
9 . Place the bacon-wrapped chicken rolls on top of the cooked stewed vegetables. Braise for 15 minutes under a lid over low heat. Then take out the rolls and add to the vegetables lemon zest and finely chopped greens and mix everything.
10 . Place stewed vegetables and chicken rolls on a plate and serve hot. Bon appetit!!!
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
3 . Bake in the preheated oven for 15 minutes. Remove cake from the oven.
4 . Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
5 . Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.
1 . In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2 . Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
3 . Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.
1 . Preheat an oven to 325 degrees F (165 degrees C).
2 . Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
3 . Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
4 . Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.