Sausage Potato Bake

Grilled Cheese Patty Melts

1 . Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.

2 . Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.

3 . Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.

4 . Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.

Canned corn

1 . Then roll up immediately. If you are worried about the safety of the roll, then add 0.5 tablets of aspirin to each jar.

2 . Fill each jar with water to the base of the neck. Put the pan on the fire, cover the jars with lids and sterilize after boiling over medium heat for about an hour. Before sterilization is completed, pour vinegar into the cans; 1 tbsp. Can of 0.5 l. l vinegar.

3 . Pour 1/3 tbsp into each jar. l sugar and as much salt.

4 . Pour the corn into sterile cans on the shoulders, put the cans in a pan with a covered bottom, pour water between the cans.

5 . Cut the grains from the ears into a bowl with a knife.

6 . Peel the corn from greens and hair. At the bottom of the pan, lay the corn leaves for flavor, put the corn, fill it with water, add sugar and cook after boiling for 20 minutes. Then immediately pull it into cold water, several races should change the water to cooler, this procedure will make the grains soft.

7 . Bon Appetit!!!

Huckleberry Bread

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

2 . Cream sugar, butter, and egg together in a bowl with an electric mixer. Add 2 cups flour, milk, and vanilla extract. Sprinkle 1 tablespoon flour on huckleberries to prevent them from sinking. Add berries to the batter; pour into the prepared pan.

3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Chocolate butter

1 . Add the powdered sugar and cocoa to the finished butter. Beat with a mixer again until smooth. I don’t advise adding sugar otherwise grains will remain.

2 . Cream must be taken very fat, above 33%. Add salt to the cream and start whipping with a mixer, after about 10 minutes we get butter and whey. Drain the serum and squeeze out the oil a little by hand.

3 . Homemade chocolate butter is a delicious, fragrant bread snack that is great for the whole family for breakfast, just spread bread or cookies and serve with tea. It would be possible to simplify the task for yourself to buy ready-made chocolate butter or mix ordinary butter with cocoa, but if you still give such a treat to your children, it’s better to cook it yourself, because the current butter is almost 80% palm oil, which is not at all useful . If the cream cannot be whipped, it means they are of poor quality and diluted.

4 . Bon Appetit!!!

5 . Put the oil in a container with a lid and store in the refrigerator.

Essene Bread

1 . Several days before you hope to eat this bread: rinse wheat berries in cool water. Drain and submerge wheat berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow wheat berries to soak at normal room temperature overnight or for about 12 hours so they soak up a considerable amount of water.

2 . Drain wheat berries in a colander; cover the colander with a plate to prevent wheat berries from drying out and set it in a place away from any sunlight or light. Rinse berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.

3 . Grind sprouted wheat berries in a food mill or in a food processor.

4 . After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, then form into 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.

5 . Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. For best results, slice this bread thinly, or break with hands.

Mushroom and Pea Orzotto

1 . Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.

2 . Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.

3 . Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Cocoa Rum Balls

1 . Combine vanilla wafers, nuts, 3/4 cup confectioners' sugar, and cocoa in a large bowl. Mix in rum and corn syrup until well combined. Shape dough into 1-inch balls; roll in confectioners' sugar to coat.

2 . Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

Stuffed cabbage

1 . We clean the cabbage from bad leaves and cook in dipping in boiling water for 5 minutes. When it cools down, separate all the leaves, and cut off the seals on them.

2 . Cook rice until half cooked.

3 . Medium chop the onion, grate the carrots on a coarse grater, and fry everything in oil until golden onion.

4 . Add the minced meat and pepper and add the rice and half the roast to it. On the cabbage leaf from the side of the fastening, put the minced meat and twist it into a roll, then push the edges into the stuffed cabbage.

5 . Put the remaining leaves and scraps on the bottom of the pan. Then lay the cabbage rolls in layers. To fill, mix mayonnaise, tomato sauce and the remaining fried vegetables. Salt and pepper a little. We spread the sauce with so much water that would cover the cabbage rolls. Cover with a lid and put in the oven for 3 hours at 180 degrees.

Club Sandwich

1 . Cover with a second piece of bread.

2 . Put cheese and bacon on top, then meat, two slices of tomato, chopped onion, lettuce.

3 . In a pan, fry slices of bread on one side. On the non-roasted side, we smear the mayonnaise.

Mediterranean-Twist Salmon

1 . Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.

2 . Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.

3 . Place salmon on a plate and top with tomato sauce.

Light and Airy Cheesecake

1 . Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.

2 . Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.

3 . Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

4 . Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Fruit chicken

1 . Bon Appetit!!!

2 . Put in the oven and bake for 45 minutes.

3 . Pour on top with mayonnaise and sprinkle with grated cheese.

4 . Peel the bananas and cut them into circles. Spread a layer of bananas on top of pineapples.

5 . Cut the pineapple into pieces, lay a layer of pineapple on top of the chicken.

6 . Preheat the oven to 190 C. Rinse the chicken and lay it in one layer in a baking dish. Season with salt and ground black pepper to taste.