Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Skinless, boneless chicken breast halves - cut into 2 inch pieces
|
2 |
| 2. |
Lime, juiced
|
¼ |
| 3. |
Lemon, juiced
|
½ |
| 4. | Dijon mustard | 4 tablespoons |
| 5. |
Freshly ground black pepper
|
|
| 6. |
Creole-style seasoning to taste
|
Cooking
1 . Stage
Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.
1 . Preheat the air fryer to 400 degrees F (200 degrees C).
2 . Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
3 . Whisk together egg and water in a small bowl. Brush egg wash over the edges of each pastry triangle; press to seal.
4 . Arrange turnovers in a single layer in the fryer basket and cook in batches until well browned, 5 to 7 minutes per batch. Cool turnovers on a rack.
1 . Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2 . Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
3 . Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
4 . Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
1 . Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
2 . Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
2 . Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan.
3 . Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.
1 . Combine water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce in a food processor. Pulse until finely chopped and well combined. Add sausage and pulse filling until just combined.
2 . Place 4 gyoza wrappers at a time on a clean, flat surface. Fill a small bowl with water. Add about a 1/2 tablespoon of filling to the center of each wrapper. Moisten 1/2 the circumference of each wrapper using a wet finger. Quickly fold each wrapper in half and pinch 5 to 6 pleats along the edge to seal. Place filled gyoza on a plate and cover with a moist paper towel to prevent drying out. Continue with remaining wrappers and filling.
3 . Whisk rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger root together in a bowl. Allow dipping sauce to sit at least 15 minutes before serving.
4 . Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5 . Fry gyoza 3 or 4 at a time in the hot oil until lightly golden brown, about 3 minutes per batch. Serve immediately with dipping sauce.
1 . We cut the bread. We make crackers. We fill them with a three-liter jar of boiled hot water.
2 . Add sugar. Add yeast. Stir the contents of the jar.
3 . We close it with gauze folded in several layers, fix it with an elastic band. We put in a warm place and cover with a cloth.
4 . We stand kvass for 2 days. Then put it in the refrigerator. When the kvass is cooled, strain it and we can add sugar to taste.
1 . Smash the strawberries in a puree with a blender, wipe through the full to remove the seeds and add the sugar in the puree.
2 . For the dough, mix the crushed butter with flour, salt, and sugar. Grind into crumbs.
3 . Then add the egg and knead the dough.
4 . Roll out the dough and transfer to the baking dish by making the sides, the dough must also be pierced in several places with a fork. Put the form with the dough in the refrigerator for 30 minutes.
5 . For the filling, beat a little egg in a deep bowl.
6 . Pour the cream into the eggs and add the vanilla. Whisk for a minute.
7 . Add strawberry puree and flour to the egg mixture, mix well.
8 . Pour the finished stuffing onto the cooled cake and bake at 180 degrees for 30-40 minutes.
9 . Cool the finished cake, remove it from the mold and refrigerate it before serving, it is even tastier when chilled.
10 . Bon Appetit!!!
11 . Tart with strawberries and cream turns out to be surprisingly gentle, tasty, with a rich and rich taste. Cooking is not too difficult, the main thing is to follow the recipe. Cream must be fat, but it is acceptable to take another 20% fat. The dough is sandy and very tender, before serving, be sure to decorate the cake with fresh berries.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Add uncooked rice to a dry saucepan over medium; cook, stirring constantly, until rice is fragrant and no longer translucent, 3 to 4 minutes. Dotdash Meredith Food Studios
3 . Transfer to an ungreased 13- x 9-inch baking dish and stir in cilantro, lime zest, and lime juice; mix until combined. Dotdash Meredith Food Studios
4 . Place chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and pepper in a large bowl and toss until chicken and vegetables are evenly coated. Dotdash Meredith Food Studios
5 . Transfer to baking dish and place in an even layer over rice mixture. Pour in chicken broth and cover with aluminum foil. Dotdash Meredith Food Studios
6 . Bake in preheated oven until chicken is cooked through and rice is tender, about 45 to 50 minutes. Dotdash Meredith Food Studios
7 . Remove from oven, uncover, and top with desired toppings. Serve with lime wedges.
1 . Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
3 . Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
4 . Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
5 . Bake in the preheated oven for 30 minutes.
6 . While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
7 . Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
1 . Preheat oven to 450 degrees F (230 degrees C).
2 . In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
3 . Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
4 . Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
1 . Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
2 . Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.
1 . Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
2 . Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
3 . Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.