|1.||Olive oil||2 tablespoons|
Red potatoes, cut into large cubes
Carrots, cut diagonally into bite-size pieces
|1 (16 ounce) package|
Celery, cut diagonally into bite-size pieces
Sweet onion, sliced - divided
|1 (4.5 pound)|
Salt and ground black pepper to taste
|1 (4.5 pound)|
Garlic powder, or to taste
|1 (4.5 pound)|
Cubed margarine, divided
Celery, cut into 3 pieces
|1 ⅔ tablespoons|
1 . Stage
Preheat oven to 385 degrees F (196 degrees C).
2 . Stage
Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
3 . Stage
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
4 . Stage
Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
5 . Stage
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2 . Arrange hash brown patties in the prepared baking dish. Sprinkle Cheddar cheese and ham over patties.
3 . Whisk together eggs, milk, salt, and mustard in a large bowl until well combined; pour over ham. Cover the baking dish with aluminum foil.
4 . Bake in the preheated oven for 1 hour. Remove foil and continue baking until the edges are golden brown and a knife inserted into the center comes out clean, about 15 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2 . Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
3 . Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
4 . Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5 . Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
1 . Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
2 . Lay out two slices of bread; place 4 slices of ham on each slice of bread.
3 . Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
2 . Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
3 . Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4 . Stir beaten egg and butter into cooked pasta until pasta is evenly coated. Stir in mozzarella cheese, 1 cup Cheddar cheese, and milk until well combined. Spoon mixture into the prepared muffin tin. Sprinkle with remaining 1/2 cup Cheddar cheese. Sprinkle bread crumb mixture over the tops.
5 . Bake in the preheated oven until the topping is nicely browned, about 30 minutes. Allow mac and cheese cups to set for a few minutes before removing from the pan.
1 . Cut the cabbage coarsely.
2 . Transfer to a cellophane bag. Add all the spices, salt, pour oil (half the amount specified in the ingredients, the other half to fry the onions). Tie the bag and shake it well.
3 . Place all the contents of the bag in a baking dish and put it in a preheated 180*C oven for 1 hour.
4 . Meanwhile, coarsely chop the onion and fry it in the remaining oil until soft.
5 . When the time is up, take the cabbage out of the oven, add the onions, stir well and return to the oven for another 10 minutes.
6 . That's it! The garnish is ready. I also like it because while the cabbage is baking, you can have time to cook what you were going to garnish. I also use it as a pie filling.
7 . Bon appetit!
1 . Wash the beef flesh and cut it into pieces. Peel the onion and cut into slices. Place meat and onion in the bowl of a food processor. After 1 minute we get a homogeneous minced meat.
2 . In the mince add salt and spices to taste (I take spices for Caucasian dishes). Wash brown rice, add it to the stuffing and mix well.
3 . I took canned grape leaves. Open the jar and take out the necessary amount of leaves and soak them in water for about 10 minutes to get rid of excess salt.
4 . Then wrap the stuffing in the grape leaves to form dolma. Put it in a saucepan and pour water to cover it. Bring to a boil, turn down the heat and cook until ready for 30-40 minutes. I do not salt dolma, as there is enough salt because of the salty leaves.
5 . Prepare the sauce. Pour the matzoh into the bowl of a blender, add the cilantro, peeled walnuts, garlic, salt and chili pepper to taste. Turn everything into a fragrant sauce. Serve dolma with walnut sauce and a sprinkling of pomegranate seeds, which will give our dish an original sourness and festive look.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
3 . Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
4 . Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
5 . Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese. Baked Mummy Jalapeno Poppers.
1 . Grate potatoes on a coarse grater. Cut the onion into rings. Cut tomatoes into half rings and roll them in mayonnaise. Grate cheese on a coarse grater. Crush the garlic in a garlic squeezer. Chop greens. Lubricate the baking sheet with butter. Put slices of meat, onions, grated potatoes, tomatoes, grease with mayonnaise. Put in the oven for 50 minutes. at t ° 220 degrees. For 5-10 minutes before the end of cooking, grease with crushed garlic, sprinkle with grated cheese and chopped herbs. Put back in the oven.
2 . Wash the meat, dry, cut into slices, each slice to taste salt and pepper.
1 . Sprinkle 2 teaspoons salt over eggplant.
2 . Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
3 . Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
4 . Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact. Dotdash Meredith Food Studios
3 . Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil. Dotdash Meredith Food Studios
4 . Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour. Dotdash Meredith Food Studios
5 . Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer. Dotdash Meredith Food Studios
6 . Squeeze sides of garlic until pasty roasted garlic emerges. Dotdash Meredith Food Studios
7 . Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use.
8 . Stir lemon juice, onion, bourbon whiskey, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes. Dotdash Meredith Food Studios
1 . Break the cookies (oatmeal) and put them in the bowl of a blender
2 . Grind to a fine crumb.
3 . Put butter (at room temperature) and boiled condensed milk in a bowl
4 . And whip until homogeneous.
5 . Add the crumbs to the butter mixture and mix thoroughly. Place the bowl in the refrigerator for about 20-30 minutes.
6 . Take a full tablespoon of the mass and roll up a cone. Place the cone on a flat surface and put a skewer in the center.
7 . Starting from the bottom, in a circle, insert the flakes into the cone. The higher the row, the smaller the flakes. At the end, take out the skewer, stick the smallest flakes in the center. Lightly press all the flakes together. Put the cakes in the fridge for about 30 minutes. BON APPETIT!!!
1 . Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
2 . Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
3 . Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.