Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Large shrimp - peeled, deveined and butterflied
|
2 pounds |
| 2. |
Monterey Jack cheese, sliced
|
1 (8 ounce) package |
| 3. |
Fresh jalapeno peppers, seeded and julienned
|
3 |
| 4. |
Bacon, cut into thirds
|
1 pound |
| 5. |
Cajun seasoning, or to taste
|
1 teaspoon |
| 6. |
Skewers
|
1 teaspoon |
Cooking
1 . Stage
Preheat a grill for high heat. Soak skewers in water.
2 . Stage
Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
3 . Stage
Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.
1 . Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over the potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
2 . Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2 . Pat drumsticks with paper towels until dry.
3 . Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
4 . Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
1 . Lettuce will be laid out in layers, put the diced chicken in the first layer, grease with mayonnaise.
2 . Then put the mushrooms, again a little grease with mayonnaise.
3 . Dice boiled eggs and put on mushrooms. Lubricate with mayonnaise.
4 . Put chopped cucumbers on top.
5 . Put the carrots in Korean in the final layer, decorate as desired, let stand for several hours so that the salad is saturated.
6 . Bon Appetit!!!
7 . The Isabella salad with Korean carrots is very juicy and satisfying. Smoked chicken goes well with the rest of the ingredients, pickles give the salad a piquancy and juiciness. Such a salad will decorate any holiday table, you can decorate the salad with olives on top, and sprinkle with chopped greens on the sides.
8 . Boil eggs, mushrooms and onions finely chopped and fry in vegetable oil.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . In a large skillet over medium-high heat, cook the ground beef until evenly browned, stirring to crumble. Drain fat, and set aside.
3 . Process the luncheon meat, cheese and onion in a food processor or run through a grinder until finely chopped. Transfer to a large bowl. Stir in the browned beef, tomato soup, tomato paste, garlic salt, and oregano until well blended. Spread a couple of spoonfuls of the meat mixture onto each bun half, and place them on a baking sheet.
4 . Bake for 10 to 15 minutes in the preheated oven, until the meat is hot and the bun is crisp.
1 . Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil.
2 . Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.
3 . Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.
4 . Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).
5 . Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.
1 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2 . Whisk eggs, 1/4 cup Cheddar cheese, milk, salt, and pepper together in a bowl.
3 . Melt butter in a small nonstick skillet over low heat. Add ham; pour eggs on top. Cook until mostly set but top is still runny, 6 to 8 minutes. Top the frittata with the remaining cheese. Transfer skillet to the broiler.
4 . Broil until the top is golden brown and center is set, about 1 to 2 minutes. Cool briefly and slice into 4 portions. Place in center of tortillas and wrap tightly.
1 . Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.
2 . Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.
1 . Refrigerate all three ingredients well.
2 . Take thick, good condensed milk.
3 . Measure the whipping cream into a separate bowl
4 . Add champagne or any other soda in the ratio of 1:1 to the condensed milk. I have brut, but you have to judge by the sweetness.
5 . Mix the wine and milk with a whisk using a "rubbing" motion. We don't need to expel the gas bubbles, we need to save them.
6 . The peaks should be strong.
7 . Place some of the cream in the wine-milk mixture, lightly beat with a whisk.
8 . Pour in the rest of the cream. First stir with a whisk until the lumps of cream have dissolved. Then take a spatula and with gentle upward and downward strokes bring it to a smooth consistency. Watch out for the foam!
9 . Cover tightly and put in the freezer overnight. Keep in the refrigerator for 1 hour before serving.
10 . This ice cream tastes great with sour berries like fresh cherries or red currants. Or you can take pineapple. Remember Severyanin? "Pineapples in champagne, amazingly delicious, you try it just once!" Enjoy, but remember - the product contains alcohol, it is not recommended to drive after it.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2 . Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in cold butter with a knife or pastry blender until mixture resembles coarse crumbs. Press crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
3 . Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
4 . Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into prepared crust. Skim off any bubbles from the surface of filling. Mix cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over lemon mixture. The mixtures will separate during baking.
5 . Bake in the preheated oven until the filling is set, about 30 minutes.
1 . Process cauliflower in a food processor finely minced; transfer to a large bowl.
2 . Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
3 . Heat enough olive oil to cover the bottom of a frying pan over medium heat.
4 . Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side. mommyluvs2cook
1 . Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
2 . Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
3 . Serve right away or let chill in the refrigerator before serving.
1 . Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2 . Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.
3 . Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.