Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Red bell pepper, halved lengthwise and seeded
|
1 |
| 2. |
Yellow bell pepper, halved lengthwise and seeded
|
1 |
| 3. |
Orange bell pepper, halved lengthwise and seeded
|
1 |
| 4. | Olive oil | 1 tablespoon |
| 5. |
Yellow onion, diced
|
1 |
| 6. |
Carrots, chopped
|
1 large |
| 7. |
Garlic, minced
|
4 cloves |
| 8. |
Dried tarragon
|
1 teaspoon |
| 9. |
Dried thyme
|
1 ½ teaspoons |
| 10. | Paprika | 1 teaspoon |
| 11. |
Canned roma (plum) tomatoes, seeded and diced
|
4 |
| 12. | Water | 1 tablespoon |
| 13. |
Hot sauce, or to taste
|
1 ½ teaspoons |
| 14. | Vegetable broth | 4 cups |
| 15. | Lentils | 1 cup |
| 16. |
Bay leaves
|
2 |
| 17. | Salt | ¾ teaspoon |
| 18. |
Freshly ground black pepper
|
2 pinches |
| 19. |
Chile oil, or to taste
|
1 teaspoon |
| 20. |
Chopped fresh parsley, or to taste
|
1 tablespoon |
Cooking
1 . Stage
Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
2 . Stage
Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
3 . Stage
Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
4 . Stage
Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
5 . Stage
Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
6 . Stage
Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
7 . Stage
Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Mix garlic powder, paprika, mustard, parsley, salt, and pepper in a small bowl. Rub all sides of each chicken breast in olive oil and coat all sides with the spice rub. Place on a baking sheet. Top each breast with 1 tablespoon of butter. Cover each breast with parchment paper and tuck the paper underneath, creating a sealed pouch.
3 . Bake until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the oven and let rest 5 minutes.
1 . Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
2 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3 . Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
4 . Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
1 . Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
2 . Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.
1 . Peel the onion, cut it into half rings. Dilute cold boiled water with vinegar to taste and pour this sour water on the onions. Marinate at least 30 minutes.
2 . Cut the liver into thin slices of medium size. Soak in water for half an hour. Then drain the water.
3 . In heated vegetable oil, fry the liver on both sides. About a minute and a half on each side. Take the liver out of the oil and cool.
4 . Put the cooled liver into a plastic bag, salt, pepper, add paprika and coriander. Pour the marinade from the onions.
5 . Tie the bag and shake it well a few times. To evenly distribute the spices and salt. Leave it like this for an hour.
6 . After time, drain the marinade and mix in the liver and onions. Adjust for salt.
7 . And the final touch: drizzle with sesame oil. It gives the salad a spicy touch. Now you can serve it. Bon appetit!
1 . Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.
2 . Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling.
3 . Preheat the air fryer to 350 degrees F (175 degrees C).
4 . Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.
5 . Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.
1 . Blend yogurt, peaches, raspberries, and honey together in a blender until smooth; add ice, pineapple, watermelon, and banana. Blend until smooth.
1 . Poke potatoes all over with the tines of a fork.
2 . Working in batches if necessary, microwave potatoes on high, turning halfway through for more even cooking, about 4 minutes per potato. Potatoes are done when they can be easily poked with a fork.
3 . Remove potatoes from the microwave and cut in half lengthwise. Scoop out flesh with a large spoon, leaving skins intact.
4 . Place flesh into a large, microwave-safe bowl. Stir in sour cream, processed cheese, 1/2 cup Cheddar cheese, 4 green onions, garlic powder, seasoned salt, and pepper until well combined. Microwave on high until heated through, 2 to 3 minutes.
5 . Scoop hot potato mixture back into potato skins. Garnish with remaining 1/2 cup Cheddar and 1 tablespoon green onion.
1 . On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved.
2 . Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire.
3 . Store dressing, tightly covered, in the refrigerator for a week or so.
1 . Put the beans, carrots and parsley root cooked. When boiling, drain the water and beat with a blender until smooth.
2 . Then fill with milk, add oil, salt and cook after boiling for 5 minutes.
3 . Finely chop the bacon and fry in a dry pan.
4 . Serve bean kuesh with a little bacon.
5 . Beans must first be soaked in cold water, preferably overnight.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
3 . Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
4 . Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
5 . While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
6 . To serve, slice cheesecake and top with blueberry sauce.
1 . Make stock: Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.
2 . Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Use a slotted spoon to remove and discard vegetables and bay leaves.
3 . Make soup: Stir onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover the pot, and simmer until vegetables are very tender, 20 to 30 minutes.
4 . Add cooked rice and reserved turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed through, about 5 minutes.
1 . Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker. Set on Low and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.