Pure pumpkin puree
Cream cheese, softened
|½ (8 ounce) package|
Pumpkin pie spice, or more to taste
Frozen whipped topping (such as Cool Whip®), thawed
Graham cracker pie crust
|1 (8 inch)|
Graham cracker crumbs
Sweetened dried cranberries (such as Ocean Spray® Craisins®)
Unsalted butter, melted
1 . Stage
Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
2 . Stage
Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
3 . Stage
Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Chop potatoes and transfer into a large salad bowl.
2 . Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
3 . Stir mayonnaise, crumbled bacon, cucumber, red onion, 3 chopped eggs, celery, 1/2 cup parsley, and 1 tablespoon paprika into the potatoes until thoroughly combined. Season to taste with salt and black pepper. Garnish salad with slices of hard-cooked egg, 3 sprigs of fresh parsley, and a pinch of paprika.
1 . Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
2 . In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
3 . Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
2 . Season arctic char with sea salt, place in the prepared baking dish, and sprinkle with lime zest.
3 . Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish; season with cayenne pepper and black pepper.
4 . Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When fish is close to being fully cooked, switch the oven to broil. Cook until the top is browned, about 2 minutes.
1 . Boil eggs until tender, peel and finely chop. Add mayonnaise, mix.
2 . Wash fresh cucumbers, grate them on a Korean carrot grater.
3 . We collect sandwiches: lightly grease the bread with mayonnaise, put a layer of cucumbers, lay eggs on them, and on top slices of pink salmon. Decorate as desired.
4 . Bon Appetit!!!
1 . We clean the potatoes and three on a Korean grater. We rinse excess starch with running water and dry it on paper towels or napkins.
2 . Fry dried potatoes in portions the size of a handful in deep fat or in a frying pan with plenty of oil until golden brown.
3 . We take out a slotted spoon on a paper towel so that the glass has excess oil.
4 . We take a large dish, put on it tomatoes cut in half.
5 . Prepare the sauce from a mixture in equal proportions of mayonnaise and sour cream with crushed garlic. Mix well and put the sauce on the tomatoes.
7 . Then grated cheese on a fine grater, again the sauce and spread the fried potatoes on top.
8 . Let the salad stand for 30-40 minutes, you can put it in the refrigerator and serve.
1 . Rinse the berries of viburnum and put them in a saucepan, squeeze a little so that the berries let juice. Add sugar.
2 . Pour in water, bring to a boil and remove from heat, let it brew for a few minutes and strain.
3 . Pour the finished fruit juice into glasses, if you wish, you can add honey if you are not too sweet.
4 . Have a nice drink !!!
5 . Fruit juice from viburnum is tasty, healthy and has a bright taste with bitterness. Cooking is quite simple and fast, the most important thing is that such fruit drinks retain all the vitamins in themselves because we do not boil berries. For cooking, you can use fresh or frozen berries of viburnum, to reduce the bitterness, add honey to taste.
1 . Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
2 . Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
3 . Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
4 . Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
5 . Serve - be careful! The lotus paste inside the balls will be very hot.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3 . Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4 . Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5 . Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
1 . Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
2 . Stir sugar and 1/2 teaspoon salt into onions in the pot. Continue to cook, stirring once halfway through, until onions are well browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
3 . Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
4 . Trim any excess fat from rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon soup over meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
5 . Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
6 . Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down rolls on a baking sheet.
7 . Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyère cheese. Set the oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
8 . Remove meat from the slow cooker using a slotted spoon. Place on rolls. Serve soup on the side for dipping.
1 . Grind coffee, black pepper, sea salt, brown sugar, cumin, garlic powder, onion powder, and cayenne pepper together in a coffee grinder until well-combined.
1 . In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.
1 . Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
2 . Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
3 . Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.