Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Vegetable oil, divided
|
3 tablespoons |
| 2. |
Hillshire Farm® Rope Smoked Sausage, cut into 1/2" coins
|
1 (12 ounce) package |
| 3. |
Small broccoli florets
|
4 cups |
| 4. |
Red bell pepper, cut into strips
|
1 medium |
| 5. |
Eggs, lightly beaten
|
2 large |
| 6. |
Frozen riced cauliflower
|
1 (12 ounce) package |
| 7. |
Reduced-sodium soy sauce
|
¼ cup |
| 8. |
Toasted sesame oil
|
1 tablespoon |
| 9. |
Granulated sugar
|
½ teaspoon |
| 10. | Black pepper | ½ teaspoon |
| 11. |
Chopped cilantro
|
2 tablespoons |
Cooking
1 . Stage
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook, stirring occasionally, until broccoli is bright green and slightly tender, 5 to 6 minutes. Remove mixture to a plate.
2 . Stage
Carefully wipe the hot skillet clean, reduce heat to medium, and add 1 tablespoon oil. Add eggs; cook, stirring once or twice, until set, 2 to 3 minutes. Transfer to a cutting board and cut into 1/2-inch pieces.
3 . Stage
Return the skillet to medium-high heat. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat.
4 . Stage
Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.
1 . Heat the milk and dilute the yeast in it. Add eggs and sugar. Butter and melted margarine. Stir to mix. Add flour and raisins, knead dough.
2 . We put the dough in a bowl and leave it in a warm place for 1-2 hours.
3 . Cover the table with flour and put the dough out of the bowl. Knead it a little to form a ball. Divide the ball into small balls to fit into silicone muffin tins.
4 . Grease the molds with vegetable oil and put the balls of dough in them. Grease them with egg yolk and put them in a preheated oven (200 degrees). Bake the muffins for about 30 minutes. Take the warm cupcakes out of the molds and smear them with honey. Sprinkle with sprinkles. Enjoy your tea time!
1 . Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
2 . Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds.
3 . Preheat the oven to 325 degrees F (165 degrees C).
4 . Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
5 . Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
6 . Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
7 . Remove cheesecake from the pan and serve with remaining raspberry sauce. Dotdash Meredith Food Studios
1 . Preheat the oven to 250 degrees F (120 degrees C).
2 . Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano.
3 . Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
4 . The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings.
5 . When au jus is hot, add sliced beef just long enough to heat through.
6 . Serve on crusty Italian bread with au jus available for dipping.
1 . Combine all dry ingredients in a separate bowl.
2 . Mix pumpkin puree with oil and then add the dry mixture.
3 . Knead the dough, it should be uniform and sticky.
4 . Grease your hands with vegetable oil and make dough balls of medium size. Place the balls on a baking sheet covered with parchment and flatten a little.
5 . Bake at 200 degrees for 20-25 minutes. Bon Appetit!!!
1 . Chop minced onion, fry, chop parsley, finely chop eggs. Mix eggs, onions, parsley.
2 . On a greased foil, put one piece of fillet, sprinkle with grated cheese, then put a layer of minced meat, sprinkle with cheese again and cover with a second fillet. Cover the foil with an envelope, put on a baking sheet and bake in the oven at a temperature of 250 degrees for 20 minutes.
3 . Pickle our fish for about 30 minutes . While the fish is pickling, we prepare the filling
1 . Place meat in a large stock pot and cook over medium-high heat until evenly brown. Drain meat, except for about 2 tablespoons of juices.
2 . Dissolve bouillon cubes in 3 cups of hot water and add to the stock pot with meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper and serve.
1 . In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.
1 . Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
2 . Cook on High for 3 hours.
3 . Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
4 . Stir in cilantro and cook 15 minutes more. Serve.
1 . Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
2 . With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.
1 . Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
2 . Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs.
3 . Open 1 package of crescent rolls, keeping the other refrigerated. Separate dough along dotted lines. Cut each triangle into thirds. Place a meatball in the middle of each, stretch and wrap dough around it, and pinch to seal. Place stuffed rolls seam-side down onto one of the prepared cookie sheets.
4 . Repeat with second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll.
5 . Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads at least 160 degrees F (71 degrees C), 20 to 25 minutes. Serve warm.
1 . Beat cream cheese and confectioners' sugar in a medium bowl with an electric mixer until well combined. Stir in vanilla. Fold in whipped topping. Chill dip in the refrigerator for 1 hour before serving.
1 . Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
2 . Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
3 . Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.