Colored rotini pasta
Baby carrots, sliced
Fresh broccoli florets
Chopped red onion
Chopped green bell pepper
Peppercorn Ranch salad dressing
1 . Stage
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . Stage
Place cooked pasta in a large bowl and combine with sliced baby carrots, broccoli, red onion, cauliflower, green pepper and peppercorn ranch dressing; mix well. Cover and refrigerate for several hours.
1 . Pour wine into glasses, and top off with club soda. Serve immediately.
1 . In half the syrup, add lemon juice, cinnamon and lemonade.
2 . Then add the same ice cream and berries. Mix well until the ice cream dissolves.
3 . Try it and add more syrup, lemonade or spices. Pour the cocktail into glasses and serve.
4 . Have a nice drink !!!
5 . Snowball cocktail is a combination of lemonade, spiced syrup and ice cream. The drink is very soft, airy with a pleasant and delicate aroma. To prepare such a cocktail in a matter of minutes, so that the syrup has a richer taste and aroma, it can be prepared in advance and allowed to infuse overnight. The Snowball cocktail will perfectly diversify your feast at the same time as dessert and drink.
6 . First you need to make a syrup. mix sugar and water in a saucepan, add the peel of lemon and orange, as well as spices to taste, it can be cinnamon, star anise, cloves. Bring the syrup to a boil, cook until the sugar has dissolved. Then cool completely and strain.
1 . Preheat the oven to 400 degrees F.
2 . On lightly floured surface, gently roll out each pastry sheet to 10-by-12 inches.
3 . Cut each sheet into 30 2-inch squares, ending with a total of 60 squares (a pizza cutter works great for this).
4 . Lightly score each square about 1/8 inch around the edges and prick liberally with a fork. This will keep the pastry from puffing up too much during cooking.
5 . Transfer pastry squares to 2 parchment-lined baking sheets and put into the refrigerator.
6 . Melt butter in large skillet over medium heat.
7 . Add onions to pan and cook for 2 minutes, or until onions are translucent.
8 . Stir in sugar, flour, salt, and pepper and cook, stirring constantly, for 1 minute.
9 . Add sour cream, green beans, and half of cheese to onion mixture and stir until well combined and heated through. Remove from heat and set aside.
10 . Take pastry squares out of refrigerator and top each one with a small spoonful of the green bean mixture and shredded cheese.
11 . Bake in the preheated oven for 7 minutes, remove from the oven. Top each square with a few French fried onions. Return to the oven and continue cooking for an additional 6-8 minutes, until the pastry is puffed and golden. Let sit 5 minutes before serving.
1 . Preheat the oven to 300 degrees F (150 degrees C). Sift flour, baking powder, nutmeg, and cinnamon into a bowl; set aside.
2 . Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggnog, egg yolks, and vanilla; beat at medium speed until smooth. Gradually beat in flour mixture at low speed until just combined.
3 . Drop spoonfuls of dough 1 inch apart onto ungreased baking sheets; sprinkle lightly with nutmeg.
4 . Bake in the preheated oven until edges are golden, about 20 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
1 . Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
2 . Preheat the oven to 400 degrees F (200 degrees C).
3 . Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
4 . Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
5 . Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
6 . Sprinkle with parsley and serve hot.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars.
3 . Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer).
4 . Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.
1 . In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2 . In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3 . Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
4 . To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
3 . Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
3 . Bake in the preheated oven for 5 minutes.
4 . Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
5 . Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2 . Melt 1/2 cup butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
3 . Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool briefly before frosting.
4 . To make the frosting: Combine softened butter, confectioners' sugar, 3 tablespoons cocoa, honey, and 1 teaspoon vanilla extract in a bowl. Stir until smooth. Frost brownies while they are still warm.
1 . Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2 . Lay wonton wrappers on the prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
3 . Lightly brush the edges of wonton wrappers with water, then fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle together up and in to meet above the center of the wonton; press the tips together to seal. Spray assembled wontons with cooking spray.
4 . Bake in the preheated oven until wontons are crispy and golden and cream cheese is melted, 5 to 7 minutes.
1 . Prepare the ingredients. We divide the fillet into two halves.
2 . Baste the fillet to a minimum thickness through a plastic bag. Do not salt.
3 . Crush cashews (but not too finely). Chop herbs, peppers and lemongrass soaked in boiling water.
4 . Pan-fry cashews, peppers, herbs and lemongrass for a few minutes. Add soy sauce and oyster sauce. Braise for a few more minutes.
5 . Put the stuffing on the fillet. Roll up the roll, pin it with skewers.
6 . Rolls fried in a pan turning them.
7 . Add wine (e.g. Muscat), ajika, spices to the pan. Braise for 10-12 minutes. Salt to taste.
8 . Done.