Ghee (clarified butter)
|½ (8 ounce) package|
Chopped fresh spinach
Sliced cherry tomatoes
Green onions, sliced
Salt and ground black pepper to taste
Shredded Cheddar cheese
Chopped fresh parsley
Freshly grated Parmesan cheese
1 . Stage
Spray a slow cooker generously with cooking spray.
2 . Stage
Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
3 . Stage
Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
4 . Stage
Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.
1 . Now we prepare the sauce by mixing honey with soy sauce, tomato paste, pour water and add spices to taste, as well as a little salt, but remember that soy sauce is quite salty.
2 . Pour the cooked sauce over the meat.
3 . Bake at 200 degrees for about 45-60 minutes, periodically pour meat over the sauce.
4 . Serve to any side dish with the sauce.
5 . Bon Appetit!!!
6 . Chicken legs in soy sauce are tender, juicy and crispy. Such a dish is perfect for any side dish, especially with mashed potatoes and sauerkraut or other pickles. Using this method, you can cook any part of the chicken. Adjust the number of spices and the main ingredients of the sauce to your taste, if you want a tomato to feel more then add it a little more.
7 . Rinse the legs well and cut along the joint. Put in a baking dish.
1 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
2 . Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
3 . Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.
1 . Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
4 . Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
5 . Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
6 . Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
7 . Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.
1 . Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
2 . Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.
1 . Combine flour, baking powder and salt in a small mixing bowl.
2 . Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
3 . Preheat oven to 375 degrees F (190 degrees C).
4 . Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
5 . Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
6 . Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.
1 . Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking. Dotdash Meredith Food Studios
2 . Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside. Dotdash Meredith Food Studios
3 . Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes. Dotdash Meredith Food Studios
4 . Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Dotdash Meredith Food Studios
5 . Season with salt and pepper before serving. DOTDASH MEREDITH FOOD STUDIOS
1 . Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
2 . Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
3 . Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
4 . Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.
1 . Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
2 . Place an oven rack in the lower third of the oven. Preheat the broiler.
3 . Microwave tortillas until warmed, about 30 seconds.
4 . Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
5 . Broil in the preheated oven until properly melted and browned, about 3 minutes.
1 . Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
2 . Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
3 . In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.
1 . Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
2 . Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.