Fresh spinach leaves
Bananas, cut into chunks
Unsweetened shredded coconut
Frozen peach slices
Frozen pineapple chunks
Frozen mango chunks
Unsweetened apple juice, or to taste
1 . Stage
Place spinach, bananas, tofu, coconut, peaches, pineapple, mango, and strawberries, respectively, in a blender; pour in apple juice. Blend until desired consistency is reached, adding more apple juice as necessary.
1 . Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.
1 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
2 . While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
3 . Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
4 . Drain and rinse macaroni under cold water until cooled. Drain again.
5 . Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.
3 . Drain vegetables in a colander; discard garlic.
4 . Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.
5 . Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.
6 . Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.
7 . Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Place 8 oyster halves in the basket of the preheated air fryer and cook for 4 minutes. Transfer to a serving plate and top each oyster with a dash of Worcestershire and hot sauce.
3 . Repeat with remaining 8 oyster halves.
1 . Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside. Dotdash Meredith Food Studios
2 . In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes. Dotdash Meredith Food Studios
3 . Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately. DOTDASH MEREDITH FOOD STUDIOS
1 . Halve the nectarines tightly in a baking dish. Pour liquor on top, then place on each half a piece of soft butter, sprinkle with sugar. Cover the pan with foil and bake in a preheated oven to 180 degrees for 10 minutes.
2 . Beat egg whites in a froth with powdered sugar. Grind hazelnuts into a fine crumb blender.
3 . Add most of the hazelnuts to the whipped protein, mix and put on the nectarines.
4 . Bake for another 25 minutes, sprinkle with the remaining nuts before serving.
5 . Bon Appetit!!!
6 . Baked Nectarines with Amaretto are very tender, juicy, tasty and fragrant. To prepare such a dessert is very simple and quick, it is great as the end of a banquet, a regular lunch or dinner. Such a dessert will appeal not only to adults, but also to children. Nectarines can also be replaced with ordinary peaches, and you can also cook apricots and plums in this way.
7 . Rinse the nectarines well, wipe and cut in half, remove the seeds.
1 . Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
2 . Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
1 . Whisk together flour, baking powder, sugar, and salt in a large bowl; stir in water until a slightly sticky dough forms. Set aside to rest while oil preheats.
2 . Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3 . Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
4 . Fry dough discs, one at a time, in hot oil until bottoms are browned, about 2 minutes; flip with tongs and cook until browned on the other side, about 1 minute more. Drain fry bread on a paper towel-lined plate.
5 . Heat a skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in kidney beans and chili seasoning; cook until heated through, about 5 minutes.
6 . Place each fry bread on a plate; top each with a portion of chili mixture, cheese, lettuce, tomatoes, and sour cream.
1 . We take raw pasta nests. Grind the meat with onion and garlic, add spices and seasonings: ground coriander, salt, pepper mixture, mix, add a spoon or two of sour cream, see how thick the stuffing is. You can take any meat, according to your preferences, as well as add your favorite spices.
2 . Fill tightly with meat, raw pasta nests using a teaspoon.
3 . In a deep frying pan or saucepan fry the finely chopped onion and carrot.
4 . Dissolve the tomato paste in 0.5 liters of boiled water, pour into the pan with the vegetables, salt, pepper, add sugar to balance the taste. I added 1 tbsp., you start with a tsp. Instead of salt and pepper I added Adygean salt.
5 . Let simmer for a few minutes and place the nests in the sauce. Pour in the remaining water so it reaches the top of the nests. In the process, everything will blend into a homogeneous mass. I didn't add salt, but you can try.
6 . Cover with a lid, turn the heat to the lowest setting and stew until the pasta is ready. The pasta varies, so see for yourself when it is ready. In my case it took an hour. If the sauce has boiled away, and the pasta is not ready, you can pour water from the kettle. Sprinkle the finished nest of pasta with grated cheese while it's hot.
7 . Serve immediately. Bon appetit!
1 . Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
2 . Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
3 . Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4 . While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
5 . Top chicken with sauce and serve.
1 . Preheat oven to 250 degrees F (120 degrees C).
2 . In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside.
3 . In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and taco seasoning mix. Mix well and place entire mixture into a 10x15-inch baking dish.
4 . Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.