Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Pears in juice, juice drained and reserved
|
1 (29 ounce) can |
| 2. |
Lemon-flavored gelatin mix (such as Jell-O®)
|
1 (3 ounce) package |
| 3. |
Cream cheese, softened
|
1 (8 ounce) package |
| 4. | Milk | 2 tablespoons |
| 5. |
Frozen whipped topping (Cool Whip®), thawed
|
1 (12 ounce) container |
Cooking
1 . Stage
Mash pears with a fork in a bowl until desired consistency is reached.
2 . Stage
Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved. Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well. Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.
1 . Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
2 . Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3 . Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.
1 . Stir tomato sauce, tomato paste, vegetable oil, garlic, salt, oregano, sugar, and pepper together in a bowl; refrigerate until chilled completely, at least 15 minutes.
1 . Sift the flour, then add the yeast and a pinch of salt. Fill everything with water and mix thoroughly. For taste and elasticity add 3-4 spoons of olive oil. All knead into the dough. Once the dough is ready, put it in a plastic bag and leave it in the refrigerator for 30 minutes.
2 . In the meantime, let's make the filling and preheat the stove to 180 C, grate the mozzarella and gorgonzola. Cut the pear into thin slices.
3 . Roll out the dough with a thin liner.
4 . Begin to shape our pizza. First we put the pear, then sprinkle with mozzarella and gorgonzola. Sprinkle with spices to your liking. And put it in the oven for 20 minutes.
5 . Our pizza is ready! To add flavor, lay out the arugula and drizzle it with olive oil. If you want, you can replace the gorgonzola with Iranian cheese, it behaves perfectly in such dishes. The flavor does not suffer from this in any way, on the contrary!
1 . Whip the remaining cream for about 5-10 minutes with a mixer, then add the chocolate cream and mix well. With ready-made cream, you can smear cake cakes, as well as use for outdoor decoration of cakes and desserts.
2 . Bon Appetit!!!
3 . Chocolate Cream of two ingredients turns out to be tender, airy and delicious. If you use bitter chocolate for cooking, then it is worth adding a little sugar powder to make the cream more sweet, for milk chocolate, additional sweetness is not needed, but this is all a matter of taste, so try and add sugar powder if necessary. Sugar is better not to use otherwise the cream will be with grains.
4 . Put about 100 ml of cream on the fire, add the chocolate and cook while stirring until the chocolate is completely dissolved. Allow to cool.
1 . Pour corn with liquid into a saucepan; bring to a boil over high heat and simmer until hot. Drain well, and return to the saucepan.
2 . Stir in cotija cheese, mayonnaise, and butter. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.
1 . Heat bacon grease in a large pot over medium heat.
2 . Combine flour with salt and pepper. Coat beef cubes.
3 . Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
4 . Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
5 . Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
1 . Combine watermelon, cantaloupe, blueberries, and strawberries in a large bowl. Mix to combine.
1 . In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
2 . Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
3 . Preheat an outdoor grill for high heat.
4 . Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2 . Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
1 . Muddle strawberry and basil leaves. Transfer to a cocktail shaker.
2 . Add vodka, lemon juice, simple syrup, and orange-flavored liqueur. Fill with ice, seal, and shake until shaker frosts over. Pour into a chilled martini glass to serve.
1 . Combine coleslaw mix and onion in a large bowl.
2 . Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended. Pour dressing over coleslaw mixture and toss to coat.
3 . Chill for at least 2 hours before serving.
1 . Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Serve immediately, so the chips don't get soggy.