Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Butter, melted
|
½ cup |
| 2. |
Crushed red pepper
|
1 teaspoon |
| 3. | Ground cumin | 1 teaspoon |
| 4. | Paprika | 1 teaspoon |
| 5. |
Popped popcorn
|
1 gallon |
| 6. |
Shredded Cheddar cheese
|
½ cup |
Cooking
1 . Stage
In a small bowl, mix together butter, crushed red pepper, cumin and paprika.
2 . Stage
Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.
1 . Preheat oven to 450 degrees F (230 degrees C).
2 . Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
3 . Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
4 . Drizzle corn with melted butter.
5 . Spoon barbeque sauce over chicken.
6 . Divide pinto beans evenly over each portion.
7 . Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
8 . Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
1 . Pour pineapple juice into a blender and add banana, strawberries, and blueberries. Cover and blend until smooth, about 1 minute. Pour into 2 glasses.
1 . Our products for making the pie. In the original, half a teaspoon of baking soda with vinegar is added to the batter, and oranges and lemon zest are added to the filling. I do not add baking soda (it turns out well without it). I peel the oranges completely, half the lemon, and remove the seeds (all to avoid the strong bitterness of the citrus fruit. In my opinion, this is for the amateur).
2 . Combine the yolks with melted butter and sugar. Mash until homogeneous.
3 . Add the flour and knead the dough. We get a buttery ball, which we put in the fridge for a while.
4 . I crush the lemon and oranges. The zest makes a little more filling, the consistency is thicker, and the taste is a little bitter.
5 . My stuffing, on the other hand, is practically zest-free, so it's a bit runny. We just drain off the excess juice (that's practically a fraiche). We add sugar to the filling, stir it, and put it in the cold.
6 . Whites whipped with sugar into a foam (there is no task to whip until stiff peaks).
7 . Do not grease the baking dish (I have a diameter of 25 cm). Put the dough into it, forming a flat cake with a rim. Prick the dough in several places with a fork and put it in an oven heated to 150-160 degrees for 20 minutes.
8 . After the specified time, take our cake out of the oven and let it cool down a bit. Fill it with the orange and lemon mixture. On top we put the protein foam.
9 . Put the form with the contents in the oven (the temperature is the same) and bake until the top of the pie is light brown. Let the pie cool in the turned off oven.
10 . The pie is ready. The fresh orange and lemon flavor of the filling combined with the shortbread dough is just the right amount of sweetness and sourness.
1 . Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.
2 . Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.
3 . Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.
4 . Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
1 . Marinate the chicken: Whisk oil, garlic, turmeric, cumin seeds, salt, and pepper together in a large glass or ceramic bowl. Add chicken and coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2 . When ready to cook, remove chicken from marinade and shake off excess. Discard remaining marinade.
3 . Heat oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add chicken, skin-side down, and cook until browned, about 4 minutes. Flip chicken and cook until browned on the other side, about 3 minutes more.
4 . Reduce the heat to medium and pour in enough water to cover chicken halfway. Cover and cook for 20 minutes. Sprinkle saffron threads onto chicken and top with preserved lemon slices. Cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5 . Transfer chicken to a serving platter and garnish with artichokes, olives, and parsley.
6 . Spoon sauce over chicken or serve on the side. If a thicker sauce is desired, continue simmering liquid in the stockpot for 5 to 7 minutes before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix together pear, blue cheese, and cream in a baking dish. Season with pepper. Spoon mixture into phyllo shells.
3 . Bake in the preheated oven for 15 minutes. Serve warm.
1 . Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
2 . Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
3 . Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
4 . Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
5 . While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.
6 . Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Pierce top of roast with a small knife. Force garlic slices into the cuts. Sprinkle roast with salt and pepper.
3 . Place bay leaves in the bottom of a roasting pan. Set roast, fat-side up, on top of bay leaves. Mix cider vinegar and thyme in a small bowl; pour over top of roast.
4 . Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 3 hours. Using a baster or spoon, baste drippings over roast frequently while it cooks.
5 . Let roast rest for 10 minutes before slicing.
1 . Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
2 . Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
3 . Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
4 . Shred pork in the juices and serve.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
3 . Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks. kathleen landayto
1 . Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
2 . Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.
1 . Fry the flour in butter, stirring constantly until golden brown.
2 . Peel all shrimps. Fry the shells in vegetable oil for 5 minutes.
3 . Transfer the shells to a blender bowl, pour in the broth and beat until smooth. Strain the finished mixture through cheesecloth or a fine sieve. Pour our broth into a frying pan with flour and stir well.
4 . Chop onions, carrots and sweet before chop and fry, in the pan where the shells were fried, until soft. Finally, add the peeled shrimp and cook for another minute.
5 . Add peeled tomatoes, grated on a grater, into the pan. Simmer for 5 minutes, add garlic at the end.
6 . Beat the vegetables with shrimps with a blender until smooth. Pour the prepared mass into a frying pan with flour and broth, stir and bring to a boil.
7 . Pour the prepared soup into bowls and garnish with king prawns. Enjoy your meal!!!