Orange Vanilla Twist Rum (such as Captain Morgan(R))
|2 fluid ounces|
|1 fluid ounce|
|4.||Orange juice||½ fluid ounce|
Whipped cream (such as Reddi Wip®)
|1 (7 ounce) can|
Orange sprinkles for garnish (optional)
|1 (7 ounce) can|
1 . Stage
Fill a cocktail shaker with ice cubes. Add Orange Vanilla Twist Rum, whipped vodka, and orange juice. Shake vigorously for 2 to 3 minutes. Pour into shot glasses. Top with whipped cream and sprinkles.
1 . Pat chicken thighs dry and season both sides with salt and pepper.
2 . Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
3 . Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
4 . Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2 . Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
3 . Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
4 . Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.
5 . Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
1 . Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
2 . Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
3 . Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
4 . Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.
1 . Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
2 . Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.
1 . Whisk melted butter, eggs, kefir and vanilla sugar in a deep bowl.
2 . Add flour, soda and powdered sugar to the mixture. Stir until smooth.
3 . Peel and slice the apples.
4 . Grease a baking dish with butter, shift half of the dough, then spread the apples. Cover with the remaining dough and bake at 180 degrees for 40 minutes.
5 . Cool the cake, remove from the mold and serve.
6 . Bon Appetit!!!
7 . Pie with apples on kefir is very simple and quick to prepare, the cake is very tender, airy and aromatic. This cake is perfect for family tea drinking, sweet or sour apples are suitable for cooking, if you take sweet apples then sugar can not be added to the dough.
1 . Rinse the shark steaks and trim off any skin.
2 . Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
3 . Preheat oven to 325 degrees F (165 degrees C).
4 . Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.
1 . Preheat oven to 300 degrees F (150 degrees C.)
2 . Layer the chips in a 9x13 inch casserole dish.
3 . Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4 . Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.
1 . Cut the mushrooms arbitrarily into small pieces and fry in a dry pan until all the liquid has evaporated, then add a little olive oil and fry until it is a beautiful golden color.
2 . In a pan with mushrooms, add turkey with onions, cream, chopped dill and cream cheese. Stir and simmer for several minutes over low heat.
3 . Arrange the resulting julienne in portioned molds, sprinkle with grated cheese, cover with foil, make a hole in the center. Bake for 10 minutes at 180 degrees.
4 . Serve hot.
5 . Bon Appetit!!!
6 . Turkey and two types of mushrooms julienne is very tender, juicy, satisfying and tasty. Cooking such a julienne is very simple and fairly quick. For cooking, you can use previously baked turkey fillet or fry fresh meat until golden brown. If you don’t have any kind of mushrooms at hand, then you can use some alone, it will be very tasty with chanterelle mushrooms.
7 . Dice the onion and fry in butter and olive oil until golden brown. Then add diced baked or previously fried turkey breast, fry with onions for several minutes.
1 . Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
2 . Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
3 . Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
4 . To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
2 . Pour vinegar into a measuring cup. Fill with milk to the 1/2 cup measuring mark. Set aside.
3 . Blend sugar, cream cheese, and butter together using a pastry blender in a large bowl until combined and smooth. Add 1 egg at a time, blending after each addition. Add vanilla extract and mix until combined.
4 . Combine flour, baking powder, baking soda, and salt in a small bowl. Stir together until combined. Fold a quarter of the flour mixture at a time into egg mixture until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Mix in mashed strawberries with their juices just until combined. Pour dough into the prepared pan.
5 . Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 2 (9-inch) cake pans with parchment paper, lightly spray with baking spray.
3 . Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers. Dotdash Meredith Food Studios
4 . Bake in the preheated oven until a wooden pick inserted into centers of cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans. Let cool completely on a wire rack, about 1 hour. Dotdash Meredith Food Studios
5 . While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to spreadable consistency, about 1 1/2 hours. Dotdash Meredith Food Studios
6 . Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat together egg whites, sugar, and cream of tartar in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute. Dotdash Meredith Food Studios
7 . Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer. Dotdash Meredith Food Studios
8 . Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes. Dotdash Meredith Food Studios
9 . Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.
10 . Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.
11 . Place 1 cake layer on a cake stand or plate, cut side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
12 . Sprinkle 1/2 cup of the graham cracker crumbs evenly over top. Dotdash Meredith Food Studios
13 . Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
14 . Spoon 1 1/4 cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer. Dotdash Meredith Food Studios
15 . Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake. Dotdash Meredith Food Studios
16 . Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs. Dotdash Meredith Food Studios
17 . Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours. Dotdash Meredith Food Studios
18 . Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake. Dotdash Meredith Food Studios