Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Butter-flavored cooking spray
|
|
| 2. |
Croissants
|
2 large |
| 3. |
Shredded Gruyere cheese
|
½ cup |
| 4. |
Diced cooked ham
|
1 cup |
| 5. |
Eggs
|
6 large |
| 6. | Milk | ¾ cup |
| 7. | Sour cream | ½ cup |
| 8. | Salt | ¼ teaspoon |
| 9. |
Freshly ground black pepper
|
¼ teaspoon |
| 10. | Dijon mustard | 1 tablespoon |
| 11. |
Chopped green onions (Optional)
|
2 tablespoons |
Cooking
1 . Stage
Spray an 8x8-inch baking pan with cooking spray.
2 . Stage
Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham.
3 . Stage
Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl. Beat the mixture until well blended using a wire whisk or an egg beater.
4 . Stage
Pour egg mixture evenly over the top of the croissants, cheese, and ham.
5 . Stage
Cover tightly with aluminum foil and place in the refrigerator for 8 hours.
6 . Stage
When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).
7 . Stage
Uncover casserole, place in the center of the preheated oven, and bake until the casserole is set, and a knife inserted into the middle of the casserole comes out clean, 45 to 55 minutes.
8 . Stage
Cut into serving pieces and garnish with chopped green onions.
1 . Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
2 . Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
3 . Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.
1 . Rinse and dry the quail.
2 . For sauce, mix adjika and ketchup, adjika can add more to your taste. Also add olive oil, thyme leaves, garlic passed through the press and mix everything well.
3 . Season the quail with salt and pepper to taste, then grate with the sauce and let it marinate for 1 hour.
4 . Bake quail for 1 hour at 180 degrees, after half an hour turn the carcasses over to get an even crust. Serve with any garnish.
5 . Bon Appetit!!!
6 . Quail in a dark sauce is very tasty, fragrant, juicy and at the same time with a crispy, golden crust. Cooking is very simple and fairly quick, you can pickle meat and longer then it will have a more saturated taste. Such quails are perfect for any side dish or just with fresh or pickled vegetables.
1 . Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
2 . Preheat the oven to 375 degrees F (190 degrees C).
3 . In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
4 . Bake in the preheated oven uncovered, for about 30 minutes, or until cheese is brown.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . In a large bowl, mix together butter and sugar until smooth. Beat in eggs one at a time, stirring until light and fluffy. Combine flour, cardamom, and cinnamon; stir into sugar mixture just until blended.
3 . Separate dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
4 . Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
1 . Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
2 . Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
3 . Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
4 . Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.
1 . Preheat the oven to 275 degrees F (135 degrees C).
2 . Combine cereal, pretzels, cheese-flavored crackers, oyster crackers, and peanuts in a large bowl.
3 . Whisk vegetable oil, ranch dressing mix, and garlic powder together in a small bowl. Pour over cereal mixture and stir until coated. Arrange on a large baking sheet.
4 . Bake in the preheated oven, stirring gently halfway through, until toasted and fragrant, 15 to 20 minutes.
1 . Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
2 . Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
3 . Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2 . Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
3 . Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
4 . Divide batter evenly among prepared cake pans.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
6 . Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.
1 . Mix chicken, pineapple chunks, walnuts, cucumber, mayonnaise, salt, and black pepper in a bowl. Serve in taco bowls.
1 . Finely chop the raw liver and heart for the filling. Add the egg, mix well, salt and pepper to taste.
2 . Add finely chopped onion and flour to the filling. Stir until smooth.
3 . Chop the goose with the filling and put in the preheated oven up to 180 degrees for 2 hours, periodically pouring fat from the meat.
4 . Then increase the temperature to 200 degrees and cook for another 20 minutes.
5 . Goose grate with salt and pepper, rub garlic through a press.
1 . In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.
1 . Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.