Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Beef stew meat, cut into 1 inch cubes
|
1 pound |
| 2. |
Cubed potatoes
|
2 cups |
| 3. |
Chopped carrots
|
2 cups |
| 4. |
Condensed cream of mushroom soup
|
1 (10.75 ounce) can |
| 5. |
Condensed French onion soup
|
1 (10.5 ounce) can |
| 6. | Water | 1 ¾ cups |
| 7. |
Frozen green peas
|
1 cup |
Cooking
1 . Stage
Preheat oven to 250 degrees F (120 degrees C).
2 . Stage
In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
3 . Stage
Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving. Unknown
1 . Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
2 . Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
1 . Combine chocolate chips and peanut butter in a microwave-safe bowl; heat in microwave for 1 minute. Stir mixture and heat in microwave for 30 seconds more; stir.
2 . Combine ice cream, milk, and chocolate mixture in a blender; blend on high for 40 seconds.
1 . Preheat oven to 250 degrees F (120 degrees C).
2 . Pat turkey wings dry with paper towels; cut into 3 or 4 pieces. Mix seasoning blend, paprika, celery salt, salt, and pepper together in a small bowl. Coat wing pieces lightly with seasoning mixture. Place wing pieces in a 9x13-inch baking dish; spread onion and garlic over wings. Cover with aluminum foil.
3 . Place baking dish in center of preheated oven; bake until wings are easily pierced with a fork, about 2 1/2 hours. Raise oven temperature to 350 degrees F (175 degrees C); remove aluminum foil. Bake until wings are well-browned, 15 to 20 minutes more.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
2 . Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
3 . Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
4 . Bake in the preheated oven until starting to brown, 15 to 20 minutes.
5 . While 'wings' are baking, melt margarine and whisk together with hot sauce.
6 . Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.
1 . Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
2 . Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
3 . Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
4 . Remove syrup from heat. Serve warm or cold.
1 . Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
1 . Mix together sugar and cornstarch in a saucepan. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes.
1 . Whisk brown sugar, water, vinegar, teriyaki sauce, and cornstarch together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring frequently, until glaze thickens, 5 to 10 minutes.
1 . Pour half the sugar and add cognac. Mix well and leave for 3 hours to stir occasionally so that the sugar is completely dissolved.
2 . From the rest of sugar, water and citric acid, boil the syrup, remove the foam during cooking.
3 . Pour melon into boiling syrup and leave it overnight.
4 . After draining all the liquid and cook until it decreases in volume by 1/3. Then add melon and cook for 30 minutes.
5 . Pour the finished jam into sterile jars and roll it up.
6 . Bon Appetit!!!
7 . Cut the flesh of the melon into cubes or with a curly knife.
1 . Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
2 . Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Blend grapefruit, water, spinach, ice cubes, ginger, and flax seeds in a blender or NutriBullet® until smooth.