|1.||Olive oil||2 tablespoons|
Finely chopped baby carrots
Onion, finely chopped
Lean ground beef
Whole milk, divided
|1 ½ cups|
|1 (28 ounce) can|
|8.||Tomato paste||1 (6 ounce) can|
Ground black pepper
Crushed red pepper flakes
Grated Parmesan cheese
1 . Stage
Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
2 . Stage
Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.
1 . Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
2 . Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
3 . Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
4 . Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
2 . Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
3 . Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
4 . Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
5 . Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
6 . Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Stir together blue cheese salad dressing and cream cheese in a mixing bowl until smooth. Stir in chicken, Buffalo wing sauce, and blue cheese crumbles; pour chicken mixture into a baking dish.
3 . Bake in the preheated oven until bubbling, 15 to 20 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
2 . Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
3 . Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
4 . Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
5 . Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
6 . Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
7 . Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.
1 . Beat drained ricotta, cream, powdered sugar, and honey in a stand mixer on low speed until creamy, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and refrigerate while you prepare the serving glasses.
2 . Place cookies into a resealable plastic bag; seal the bag and crush cookies into chunky crumbs. Set aside 1 tablespoon for garnish. Divide remaining crumbs evenly among five 6-ounce glasses.
3 . Pipe ricotta cream into each glass. Sprinkle reserved crumbs over top, then garnish with blackberries, raspberries, mint, and nutmeg. Refrigerate for 1 hour before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
3 . Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
4 . Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.
1 . Prunes must be presoaked in hot water, drain the water, dry the prunes and cut. Grate the cheese. In the pocket, first cheese, and then prunes.
2 . In the meat with a sharp knife, make an incision so that you can lay the filling. Salt and pepper on all sides, mash with your hands so that the spices soak into the meat.
3 . Stuffed pork with prunes turns out to be very aromatic, juicy and tasty, this dish is perfect for any side dish or vegetable salad. It’s not too difficult to cook, and the dish is simply excellent, you can safely serve it on the holiday table. For flavor, you can add garlic and other spices, in some cases walnuts are added to prunes, but this is not for everyone.
4 . Bon Appetit!!!
5 . Serve with any garnish.
6 . Combine the edges of the meat as much as possible and tightly wrap the bacon. Put on a greased baking sheet and bake at 180 degrees for 40-60 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a square cake pan. Cut a piece of parchment paper to fit the base exactly and grease the paper.
2 . Sift flour, cinnamon, cloves, anise, and cardamom together into a bowl.
3 . Beat butter and vanilla extract together in a bowl using an electric mixer until creamy. Cream egg yolks and 1 cup plus 2 tablespoons sugar together in another bowl until thick and tripled in volume. Place egg whites in a separate bowl using clean beaters; mix until stiff peaks form.
4 . Mix the creamed butter with the creamed egg yolk mixture. Slowly fold in the spiced flour, alternating with beaten egg whites. Carefully mix well.
5 . Pour 1 ladleful of cake batter into the prepared pan. Spread batter evenly into a layer about 1/4-inch thick.
6 . Bake in the preheated oven until light brown, about 5 minutes. Remove pan from oven; use a skewer to prick the top of the cake to prevent air bubbles from forming.
7 . Spread another ladleful of batter on top and bake the new layer for about 5 minutes. Repeat the process and bake each remaining ladle of batter. When done, remove the cake from pan at once. Turn it over, top side up, onto a cooling rack and let cool for at least half an hour.
1 . Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
2 . Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
3 . Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
4 . Preheat grill for medium-low heat.
5 . When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.
1 . The filling for liver pies turns out to be very tasty, satisfying and juicy. From such a filling, you can cook pies, stuff pancakes and make dumplings. You can also add kidneys and a heart to the filling, but this is at your discretion, today I settled on such ingredients. The main thing is to make the filling the desired consistency, if it is too thick then you definitely need to add a little hot water.
2 . Bon Appetit!!!
3 . Cool the filling a little and you can sculpt pies.
4 . Grind the fried mass until smooth with a submersible blender or pass through a meat grinder, if it is very thick then add hot water. Salt and pepper to taste, mix well.
5 . When the vegetables are soft, add the liver to them and fry until tender for 15-20 minutes.
6 . Cut carrots and onions into cubes, fry in vegetable oil.
7 . Lungs and liver cut into cubes, first remove all trachea and blood vessels.
1 . In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.