Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Russet potatoes, scrubbed and cut into eighths
|
2 |
| 2. |
Grated Parmesan cheese
|
¼ cup |
| 3. | Olive oil | 1 tablespoon |
| 4. |
Onion Powder
|
1 teaspoon |
| 5. | Garlic powder | 1 teaspoon |
| 6. | Salt | ¼ teaspoon |
| 7. |
Ground black pepper
|
¼ teaspoon |
Cooking
1 . Stage
Preheat the oven to 425 degrees F (220 degrees C).
2 . Stage
Place potatoes, Parmesan cheese, olive oil, onion powder, garlic powder, salt, and pepper into a resealable plastic bag. Seal the bag, then shake until potatoes are evenly coated with seasoning. Spread potatoes on a baking sheet.
3 . Stage
Bake in the preheated oven until potatoes are easily pierced with a fork, about 25 minutes. Holiday Baker
1 . Heat oil in a skillet over medium heat. Add 1/2 of the garlic and saute for 30 seconds. Scrape into the bottom of a slow cooker and stir in tomatoes, oregano, and 3/4 teaspoon salt.
2 . Combine remaining garlic, remaining salt, turkey sausage, ground turkey, bread crumbs, Parmesan cheese, eggs, and parsley in a large bowl. Blend using your hands and form into 2-inch balls. Place into the slow cooker. Spoon tomato mixture over meatballs.
3 . Cover and cook on Low until no longer pink in the center, 4 to 5 hours.
1 . Whisk together buttermilk, sour cream, mayonnaise, peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate until flavors combine, 3 hours to overnight.
1 . First, we put the water for the rice on the stove, slightly salting it - this dish uses long-grain rice, the number of packets from the number of eaters.
2 . Let's put a frying pan with oil on the heat, and in the meantime, cut the fillet into cubes, the onion into pieces, but not crushed.
3 . Heated frying pan send the fillet, lightly fry it on both sides, no more than 4 minutes.
4 . Remove the finished fillets to a bowl or plate.
5 . At this time the water is boiling, we lower the rice and turn down the heat to medium.
6 . In the same oil fry the onion for about 1 minute.
7 . Peking cabbage shreds in strips.
8 . And add onion, at this step add spices and salt, stir and stew for 2-3 minutes (I advise you to taste the spices and salt)
9 . Dilute the starch in the cream, pour water or broth into the cabbage with the onion, pour the cream, stir constantly, turn down the heat to medium and simmer for 3 minutes.
10 . We put the fillets in the pan, add the pineapple, pepper, and almost only warm on very low heat for another 2-3 minutes.
11 . At this time the rice is boiled, drain the water.
12 . Carefully open the bags and serve.
13 . A very unusual, interesting dish, with a bright flavor and aroma, with crispy cabbage, soft and juicy chicken and the sweetness of pineapples, where the fragrant rice soaked in a delicate creamy flavor! Bon appetit!!!
14 . Enjoy!
1 . Cut carrots lengthwise. Onions in half or in quarters. I have 4 small ones, we like onions, but half an onion is enough. Eggplant lengthwise and make a grid with a knife.
2 . Cut the liver into slices. Place on parchment in the dish with the vegetables.
3 . Pepper, salt, drizzle with olive oil.
4 . Place in a preheated to 200 * el. oven for 40-50 minutes.
5 . While baking, I flipped the liver slices over.
6 . When the vegetables are soft and the liver is done, take out and chop coarsely.
7 . Eggplant pulp is easy to remove with a spoon and add.
8 . Beat in a chopper or blender.
9 . Add oil and spices.
10 . Stir in the butter.
11 . To shape it for the table, I took a small bowl, covered it with foil and filled it with pâté.
12 . And two more portions.
13 . Cover with a plate, turn over, remove the foil.
14 . Garnish with herbs and pomegranate seeds as desired.
15 . Serve as an appetizer with a pickle.
16 . You can serve pâté in tartlets or on pita bread.
17 . On weekdays, you can serve it on bread for breakfast. Nourishing, delicious!
1 . Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
3 . Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
5 . Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut 9 caramels in half.
2 . Beat brownie mix, vegetable oil, water, and eggs in a bowl until well combined. Pour batter into the prepared baking dish. Press three rows of 6 caramel halves into the brownie batter so there will be one in the center of each brownie.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes. Remove from the oven.
4 . Combine remaining caramels, butter, and milk in a microwave-safe, glass or ceramic bowl. Microwave in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes (depending on your microwave).
5 . Pour caramel mixture over warm brownies. Scatter pretzels, chocolate chips, and toffee bits over top. Cool for 20 minutes before cutting into 18 squares.
1 . Grate carrots on a coarse grater, cut cabbage and pepper into strips. Onion cut into cubes, eggplant circles. Salt the eggplant and fry until golden brown in oil. Fry the onion with carrots until soft, then add pepper and cabbage, salt and pepper. Cook for 5 minutes, then add the tomato paste and simmer another 5 minutes. Slice the tomatoes.
2 . Transfer eggplant to the bottom of the mold, tomatoes on them.
3 . Transfer half the cabbage with the remaining vegetables to the tomatoes. Sprinkle grated cheese on top. Beat eggs, add sour cream, flour, salt and pepper to them. Pour the casserole with the prepared sauce.
4 . Repeat all layers and bake at 200 degrees for 35-45 minutes.
5 . Cool the casserole and serve.
6 . Bon Appetit!!!
7 . The eggplant casserole turns out to be very juicy, tasty and rich, cooking is quite simple. Vegetable casserole is quite satisfying, although you can add minced meat if you wish if you are a big meat lover. You can use any hard cheese for cooking, but smoked will work best.
1 . Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
2 . Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
3 . Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
4 . Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
1 . Lightly baste the chicken breast fillets so that the thickest part is no thicker than 2-2.5 cm. Place on a Maggi frying sheet, cover with the other half of the sheet and press lightly. Place on a hot frying pan and fry over a little more than the minimum heat for 7 minutes on each side.
2 . Meanwhile, wash the lettuce leaves, let the water drain and tear with your hands. Place the leaves in a deep salad bowl.
3 . Add 1 tsp. of pesto sauce to the salad and mix thoroughly. My sauce is homemade with purple basil, so you can see flecks of darker color in the photo. In the original, the sauce is green and blends in perfectly with the green lettuce leaves.
4 . Peel the orange and remove the outer layer with a thin knife so that there are no outer films.
5 . Cut the orange into slices so that the cut is in the middle of each slice. Place on the lettuce leaves. Remove the chicken fillets from the frying pan, allow to cool and remove the roasting sheet. Cut the fillet into medium sized pieces and place on the lettuce.
6 . Place the pickled ginger rolled up in rosettes and drizzle with lemon juice. If you're not a big fan of pickled ginger, don't let it bother you in this salad. Here it does not feel so bright, but gives the salad a completely unique note. Just before using, stir everything again.
1 . Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
2 . Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
3 . Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2 . Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
3 . Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
4 . Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
5 . Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
6 . Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
7 . Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
8 . Refrigerate until firm, 3 to 4 hours. Cut into bars.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Place carrots into a medium pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until carrots are just tender, about 15 minutes. Use a slotted spoon to transfer carrots to a bowl. Add zucchinis to simmering water in the pot and cook until tender, 2 to 3 minutes. Transfer zucchinis to the bowl with carrots. Drain water from the pot, reserving about 1/4 cup cooking liquid.
3 . Add mayonnaise, onion, horseradish, salt, and black pepper to a large bowl. Stir in reserved cooking liquid. Mix carrots and zucchinis into mayonnaise mixture until well combined; pour mixture into the prepared baking dish.
4 . Mix bread crumbs and melted butter in a small bowl until combined; sprinkle over vegetable mixture.
5 . Bake in the preheated oven until bread crumbs are lightly browned, about 15 minutes.