Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Milk | 1 cup |
| 2. | Vanilla extract | 1 teaspoon |
| 3. |
White sugar
|
2 tablespoons |
| 4. |
Ground nutmeg
|
¼ teaspoon |
Cooking
1 . Stage
In a large mug, stir together the milk, vanilla and sugar. Heat in the microwave on full power for 1 minute and 30 seconds. Stir in nutmeg, and serve hot.
1 . In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
2 . Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3 . In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
4 . Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
1 . Mix water, sugar, vinegar, soy sauce, ketchup, pepper, salt, garlic powder, and hot sauce together in a bowl.
2 . Arrange onion slices evenly over the bottom of a slow cooker. Place roast on onions and pour sauce over top.
3 . Cover and cook until pork is slightly pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
3 . Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
4 . Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
5 . Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.
1 . In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
1 . Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface.
2 . Heat a pan over medium-high heat and brush with oil. Add 1 piece of dough and reduce heat to medium. Cook for 2 minutes and flip. Spread 1/4 of the sauce over the dough. Sprinkle 1/4 of the mozzarella cheese and some sausage, mushrooms, and red onion on top, leaving about 1/2 inch of dough around the outside. Press gently into the middle of the dough with a spatula to make a crease; fold in half.
3 . Brush crust with a little more olive oil and flip over. Repeat on the other side and continue cooking until both sides of the pizzadilla are as browned and crisp as you like.
4 . Repeat with remaining pizza dough and toppings. Cut each pizzadilla in half and serve.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
3 . In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
4 . In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.
1 . I will make mashed potatoes for the casserole. I boiled the potatoes in salted water. I drained all the liquid, leaving one glass in case the potatoes don't crumple well. I mashed the potatoes, adding just 1 tbsp of liquid. I put the butter. Mix thoroughly. Mashed potatoes is ready. Let it cool a bit, and beat an egg.
2 . We make minced chicken or take ready-made stuffing. For 350 grams of minced meat I took 1 onion, chopped very finely, 1 egg, salted and peppered. I mixed it and put 1 tbsp of white bread crumbs, since the mince seemed to me a little too liquid. We take the form for baking. I took a form of D-20 cm and a height of 5 cm. I greased the form with sunflower oil. On the bottom of the form I put half of the mashed potatoes. On the mashed potatoes-0.5 cans of beans in glass with Italian vegetables. Then with wet hands I formed balls from the stuffing and placed them on the beans. I had 11 pieces. I also filled the empty spaces with beans from the can.
3 . The top layer is the second half of the mashed potatoes. Separate the yolk from the egg. With it, I will smear the top of the future casserole, so it will be beautiful in the process of baking. I put it in the oven, set at t-180 C for 40 minutes. About 15 minutes before the end of baking, I covered the top of the casserole with foil, so it would not get too dark. Be guided by your oven.
4 . The casserole is ready. It's so beautiful and very flavorful.
5 . We serve it hot. Although it is very tasty even when cooled.
1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.
2 . Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.
3 . Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.
4 . Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.
5 . Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.
1 . Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
2 . While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
3 . Cook on Low until the chili is hot, 1 to 2 hours.
1 . Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a medium bowl; mix until smooth.
1 . Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
2 . Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
3 . Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
4 . Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.
1 . Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.