1 . Stage
Mix ketchup, vinegar, mustard, sugar, garlic powder, salt, chili powder, cayenne pepper, and black pepper together in a bowl until smooth.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
2 . Mix oats, banana, protein powder, peanut butter, cranberries, 1/2 cup coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large mixing bowl; spread into prepared pan. Top with 1/4 cup coconut.
3 . Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until they set completely, at least 15 minutes.
1 . In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
2 . In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
3 . Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.
1 . Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
2 . In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
3 . To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
1 . Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
2 . Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
3 . Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
4 . Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.
1 . Heat olive oil over medium heat in a large pot. Add garlic and red pepper flakes; cook until garlic is soft and fragrant, making sure to not burn, about 1 minute. Pour in tomatoes. Bring to a boil; reduce heat and simmer, uncovered, until sauce has reduced and thickened, about 1 hour.
1 . Soak the bun in 2 salted tomatoes, tomatoes in their own juice and mustard. At the same time we put the buckwheat to boil.
2 . We put the mushrooms to fry.
3 . Add sour cream to the mushrooms. Season with salt.
4 . We mix the soaked bun with minced meat. And beat the minced meat well.
5 . In a greased with vegetable oil form put boiled buckwheat.
6 . From the minced meat to form rissoles and put them to buckwheat.
7 . Place mushrooms on top. Put in the oven for 20 minutes at 190 degrees.
8 . Take out the form and sprinkle our masterpiece with grated cheese. We put it in the oven for 10 minutes.
9 . Take out and form portions.
10 . Serve.
1 . Melt butter in a large skillet over medium-high heat. Cook chicken in hot butter on both sides until just cooked through. Transfer chicken to a plate and allow to cool slightly. Scrape chicken drippings into a large stockpot; set the stockpot aside. Use forks to pull chicken meat from the bones and chop into small pieces or shred; set aside.
2 . Place bacon in the same large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve 1 tablespoon bacon drippings.
3 . Place the large stockpot with chicken drippings over medium-high heat. Cook and stir carrots, celery, onion, and garlic in hot chicken drippings until onion is soft and transparent. Add vegetable broth, chicken, and reserved bacon grease; bring to a boil. Reduce heat to medium and simmer for 12 minutes.
4 . Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
5 . Tear each biscuit into quarters and drop into stew. Reduce heat to medium-low; stir occasionally until dough is cooked through and forms dumplings on the top of stew, about 10 minutes. Remove from heat and garnish servings with crumbled bacon.
1 . Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie dish with pastry.
2 . In a large saucepan, combine water and sugar. Cook over high heat until boiling. Put in cream of tartar and reduce heat to simmer. Drop the crackers in, one at a time, and stir until mixture is translucent. Remove from heat and sir in cinnamon, nutmeg and butter.
3 . Let filling cool, then put into pie crust. Cover with top crust, seal and flute edges. Bake in the preheated oven for 60 to 75 minutes, or until golden brown.
1 . Peel the pumpkin (190 g), remove the skin and seeds, grate on a coarse grater.
2 . Next, finely chop 2 cloves of garlic, dill and green onions.
3 . Chop 15 g walnuts a little in a blender. Peel and dice the hard-boiled quail eggs (5 eggs) beforehand. Leave 1 quail egg for the decoration of the salad. In a large container combine the prepared products. Add 100 g of sour cream.
4 . Mix thoroughly, add salt and ground black pepper to taste. Stir again. When serving, garnish with herbs and quail eggs.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix together corn syrup, sugar, melted butter, and salt in a large bowl. Add eggs and beat until well combined. Pour mixture into the pie crust and sprinkle pecans over top.
3 . Bake in the preheated oven for 50 to 60 minutes.
4 . Remove from the oven and let cool to room temperature before serving. Deb C
1 . Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.