Slumgullion

Shrimp Cocktail Cheese Ball Appetizer

1 . Chop shrimp into small pieces. Mix with cream cheese, onion, and 1 tablespoon horseradish sauce. Form mixture into a ball, wrap in plastic wrap, and refrigerate for 8 hours, or overnight.

2 . Mix ketchup, horseradish, and lemon juice for sauce together until well blended. Cover and refrigerate until chilled, about 30 minutes.

3 . Unwrap shrimp ball and place on a platter. Pour sauce over top and serve.

Recharge-Style Strawberry Mango Smoothie

1 . Add banana, mango, strawberries, juice, and coconut water to a blender. Blend until smooth, stopping to scrape sides as needed. Pour into a glass; garnish with fresh strawberry.

Quick and Easy Stuffed Peppers

1 . Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.

2 . In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.

3 . Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.

4 . Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

Margarita Cocktail

1 . Sprinkle salt on a small plate. Lightly wet the rim of a cocktail glass or margarita glass with a damp paper towel. Dip the moistened rim in salt to coat. Set aside.

2 . Combine tequila, orange-flavored brandy, and lime juice in a cocktail shaker. Add ice and shake until chilled. Strain into a salt-rimmed cocktail glass or a salt-rimmed, ice-filled margarita glass. Garnish with a lime wheel. Dotdash Meredith Food Studios

Baklava

1 . Pour the sifted flour into a deep bowl, beat the egg into it, add salt and soft butter. After it becomes a homogeneous mass, you need to add our soaked yeast.

2 . Heat milk and dissolve yeast with sugar in it, let stand for 15 minutes.

3 . When it is ready, you need to cut it to the end and each slice to get wet in the remaining syrup.

4 . Mix honey with hot water, and when the baklava becomes gently golden color, pour it with this syrup and bake until it is saturated golden color

5 . Bake for 15 minutes at 180 degrees, in the process, remove and grease with butter and set again for 15 minutes.

6 . Wrap the hanging edges of the dough on top and grease with a beaten egg. Then very carefully cut our resulting pie but not completely into medium pieces.

7 . Divide the dough into 9 pieces, one should be 2 times more than the others. Roll out the largest piece thinly, lay it in a shape so that the edges hang down. Then you need to grease it with oil and put on top the next thinly rolled piece and also grease it with oil, sprinkle the mixture with nuts on top. Repeat this procedure for all pieces of dough.

8 . Nuts need to be fried and minced, add vanillin, powdered sugar and spices to them, mix well.

9 . After this, transfer the dough into a greased dish and let it stand for 2 hours in a warm place.

10 . Put the resulting dough on a table well sprinkled with flour and knead until it becomes elastic.

Stuffed and Baked Tomatoes

1 . Preheat oven to 400 degrees F (200 degrees C).

2 . In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.

3 . Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.

4 . In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.

5 . Bake in preheated oven for 20 to 25 minutes.

My salted cucumbers

1 . Wash the cucumbers. I took large cucumbers and cut them in half. Cut off the "bottom". If you take small cucumbers, you need to cut off both sides of the "bottoms". For cucumbers, prepare a 1 liter jar. Put dill and chopped garlic in it.

2 . Put as many cucumbers as you can fit into the jar. Take a 0.5 liter jar and pour boiling water into it, stir salt in it until it dissolves. Pay attention to the spoon. This is a real tablespoon (for some reason the modern ones are smaller in size). Take as much salt as I have shown in this photo.

3 . Pour the cucumbers with the salt solution. This is how much water was not poured into the cucumbers in a 1 liter jar. For me, this is the optimal dose of salt for salting these "quick" cucumbers, so that they would be tasty. I didn't get a lot of water in the jar.

4 . Cover with a lid, but do not wrap. Let cool in natural conditions for 2 hours. You can eat!!! Well, if you still put in the fridge for half an hour, the cucumbers will be cold and even tastier!

Easy Oven-Finished Fried Chicken

1 . Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.

2 . Preheat the oven to 350 degrees F (175 degrees C).

3 . Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.

4 . Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.

5 . Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.

6 . Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Jeanie's Falafel

1 . Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.

2 . Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Vegan Cinnamon Waffles

1 . Preheat a waffle iron according to manufacturer's instructions.

2 . Mix flour, water, coconut oil, sugar, apple cider vinegar, baking powder, cinnamon, and salt together in a bowl until batter is smooth.

3 . Ladle batter into the waffle iron and cook according to manufacturer's instructions until crisp, about 5 minutes.

Electric Pressure Cooker Short Ribs

1 . Season short ribs on all sides with garlic powder, kosher salt, and pepper.

2 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting.

3 . Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside.

4 . Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build.

5 . Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot.

6 . Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.

Vanilla Cupcakes with Swiss Meringue Buttercream

1 . Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

2 . Make the cupcakes: Mix flour, baking powder, and salt together in a medium bowl.

3 . Beat butter and sugar with an electric mixer in a large bowl until creamy. Add eggs, 1 at a time, followed by vanilla, beating well after each addition. Mix in flour mixture alternately with milk until smooth. Spoon batter into the prepared muffin cups, filling each 2/3 full.

4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.

5 . Remove from the oven and cool in the tins for 5 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.

6 . While the cupcakes are cooling, make the buttercream: Bring a pan of water to a simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place the bowl on top of the pan and whisk until sugar dissolves.

7 . Attach the bowl to the stand mixer and beat with a whisk attachment until mixture is cool and glossy and stiff peaks form. Add butter, a few tablespoons at a time, beating well after each addition. Add vanilla and mix until smooth.

8 . Spread buttercream onto cooled cupcakes.