Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
|
4 |
| 2. |
Prepared basil pesto
|
1 cup |
| 3. |
Mozzarella cheese
|
4 thick slices |
| 4. |
Cooking spray
|
4 thick slices |
Cooking
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2 . Stage
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
3 . Stage
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
1 . Place flour and seasoned salt into a zip-top bag; seal and shake to mix. Cut chicken into bite-sized pieces and add to flour mixture. Seal tightly and shake to coat.
2 . Heat a large saute pan over medium-high heat. Add garlic herb butter and swirl to coat. Add chicken; reduce heat to medium and cook, stirring occasionally, until chicken is slightly browned, about 2 minutes.
3 . At the same time, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4 . Meanwhile, stir capers and chicken base into chicken. Cook, stirring often, until flavors have blended, about 2 minutes. Add wine, cream, and lemon juice. Reduce heat to low and cook, stirring occasionally, until thoroughly heated and chicken is no longer pink in the centers, 3 to 4 minutes.
5 . Drain pasta and stir into chicken mixture.
1 . Pour about 1 inch of water into a saucepan and bring to a boil. Place Chinese broccoli in the saucepan and cover with the lid. Cook until stems are tender, 2 to 5 minutes. Use tongs to transfer to a plate.
2 . Mix oyster sauce, brown sugar, and sesame oil together in a bowl. Drizzle sauce over the cooked Chinese broccoli.
1 . Preheat the oven to 400 degrees F (205 degrees C). Line two 17x12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2- inch round tube.
2 . Place egg whites in a large bowl and beat on high with an electric mixer until soft peaks start to form. Add 2 tablespoons sugar and continue beating until stiff and glossy.
3 . Beat egg yolks and remaining sugar in a separate bowl until thick and very pale in color.
4 . Fold 1/2 of the egg whites into egg yolk mixture; sift in flour and baking powder, then fold in the remaining egg whites until combined.
5 . Transfer the mixture to the prepared pastry bag. Pipe 3-inch "fingers" in rows about 1 inch apart on the prepared baking sheets.
6 . Bake in preheated oven until firm to the touch and just golden, about 8 minutes.
1 . Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
2 . Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
3 . Heat 1 1/2 inches oil in a deep pot over medium heat.
4 . While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
5 . Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
6 . Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
7 . To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.
1 . Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.
2 . Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
3 . Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
4 . Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
5 . Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot.
6 . Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.
1 . Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
2 . Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
3 . Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
1 . I made the dough in the bread machine. Pour warm water, add salt, sugar, olive oil, sifted flour and dry yeast into the bucket of the baker. Place the bucket in the bread machine, turn on the mode of kneading dough. Let the dough increase in volume by about 2-3 times.
2 . Cut the pumpkin into large chunks, bake in an oven at 200°C for 20 minutes, peel and shred. Add the Kikkoman soy sauce and oregano. Stir to combine.
3 . Divide the dough into 10 pieces. Roll out the pieces of dough into circles, put the filling in the middle.
4 . We gather the dough in folds, forming a "flower". Put 4 "flower" in a greased with vegetable oil muffin tin in front of each other, leave under the foil to rise.
5 . Cover the rest of the "florets" and leave them for 15 minutes. Heat oil in a frying pan and fry these belyash with the filling down for a couple of minutes,
6 . We put them in the form between the leftover "flowers". Two belyaschas did not fit in the form, so I baked them separately.
7 . Preheat the oven to 190°C and bake for 20 minutes. Once cool, gently remove from the mold.
1 . Place tea leaves in a tea filter bag and secure.
2 . Pour water into a pot and bring to a boil. Add tea bag and sugar. Return to a boil and stir until sugar has dissolved, about 3 minutes. Remove from heat and allow tea to steep for 30 minutes.
3 . Discard tea bag. Let tea cool to room temperature. Refrigerate for 3 to 4 hours, or overnight.
4 . Fill 2 glasses 2/3 full of chilled tea. Slowly pour 1/4 cup coconut milk into each glass.
1 . Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.
1 . Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
2 . Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 1 to 2 hours.
3 . Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
2 . In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
3 . Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
4 . For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.
1 . Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.