Extra-virgin olive oil
Fresh lemon juice
Louisiana-style hot sauce, or to taste
Chopped fresh parsley
Chopped green olives
Salt, or to taste
Ground black pepper
1 . Stage
Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire in a medium bowl. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper.
2 . Stage
Cover, refrigerate, and serve chilled.
1 . Rinse millet several times and pour boiling water for several minutes.
2 . Drain the millet and add it to the pumpkin.
3 . Pour milk, it can also be diluted in half with water. Cover the mold with a lid, if there is no lid then foil. Put in a preheated oven to 220 degrees for 1 hour.
4 . Mix the prepared porridge then the pumpkin will open and the porridge will become homogeneous. If desired, add a slice of butter before serving.
5 . Bon Appetit!!!
6 . Millet porridge with pumpkin in the oven turns out homogeneous, tender, tasty and satisfying, it would be great to serve such porridge for breakfast, it will saturate you for a long time, it will also give energy and fill your body with useful vitamins. The only drawback in this porridge is a long preparation, so that it is more suitable for a hearty dinner.
7 . Peel the pumpkin and cut into small cubes or grate on a coarse grater. Put in the form in which you will cook.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
3 . Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside. Dotdash Meredith Food Studios
4 . Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside. Dotdash Meredith Food Studios
5 . Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
6 . Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
7 . Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed. Dotdash Meredith Food Studios
8 . Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping. Dotdash Meredith Food Studios
1 . Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
2 . Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
3 . Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.
3 . Bake in the preheated oven until tops are golden brown, about 15 minutes.
4 . While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.
5 . Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.
6 . Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
7 . Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2 . Whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. Beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. Stir banana mixture into the dry ingredients to make a smooth batter. Fill muffin cups about 2/3 full of batter.
3 . Mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. Sprinkle topping over muffins.
4 . Bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Spray a 9x13-inch casserole dish with cooking spray.
3 . Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
4 . Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
5 . Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
6 . Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
7 . Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
8 . Bake in the preheated oven for 50-60 minutes, until golden brown.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
2 . Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
3 . Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
4 . Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
5 . Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
6 . Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.
1 . Preheat air fryer to 400 degrees F (200 degrees C).
2 . Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
3 . Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
4 . Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
5 . Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.
1 . Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.
2 . Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.
3 . Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.
4 . Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).
5 . Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table. DOTDASH MEREDITH FOOD STUDIOS
1 . Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
2 . When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C).
3 . Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4 . Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving. Photo by CookinBug.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2 . Beat applesauce, butter, brown sugar, eggs, and vanilla together in a bowl until smooth.
3 . Mix flour, baking soda, cinnamon, and salt together in a separate bowl; stir into the applesauce mixture. Fold oats, cranberries, and chocolate chips into the batter; drop by oversized spoonful onto the prepared baking sheet.
4 . Bake in preheated oven until golden brown, about 15 minutes. Let cookies cool on pans for a few minutes before removing to a wire rack to cool completely.
1 . Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2 . Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3 . Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4 . Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5 . Just before serving, sprinkle each portion with sesame seeds. Enjoy!