Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Vegetable oil | ⅓ cup |
| 2. |
Bacon, cut into thirds
|
3 slices |
| 3. |
Salt, or to taste
|
1 teaspoon |
| 4. |
Ground black pepper, or to taste
|
1 teaspoon |
| 5. |
Cabbage, cored and sliced
|
1 head |
| 6. |
White onion, chopped
|
1 |
| 7. |
White sugar
|
1 pinch |
Cooking
1 . Stage
Heat oil in a large pot over medium heat; add bacon and season with salt and pepper. Cook until bacon is crisp, 5 to 7 minutes.
2 . Stage
Add cabbage, onion, and sugar; cook and stir continuously until cabbage and onion are tender, about 5 to 10 minutes.
1 . Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.
1 . Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
2 . Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
3 . Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
4 . Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.
1 . Bon Appetit!!!
2 . Fill the tartlets with the finished salad and garnish with caviar.
3 . Mix everything and season with mayonnaise. Add salt.
4 . Grate the cheese on a coarse grater. Cut pepper into small strips. Pass the garlic through the press.
5 . Boil eggs. Finely coat. Peel the shrimp.
1 . In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
2 . Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
3 . Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.
1 . Bring a pot of water to a boil and add sweet potatoes. Boil until potatoes can be pierced with a fork but are still firm, about 15 minutes. Do not over-boil, or they will be messy to grate. Drain and let cool.
2 . Grate sweet potatoes into a bowl using a box grater. Carefully mix in Cajun seasoning. Form mixture into tot-shaped cylinders.
3 . Spray the air fryer basket with olive oil spray. Place tots in the basket in a single row without touching each other or the sides of the basket. Spray tots with olive oil spray and sprinkle with sea salt.
4 . Heat air fryer to 400 degrees F (200 degrees C) and cook tots for 8 minutes. Turn, spray with more olive oil spray, and sprinkle with more sea salt. Cook for 8 minutes more.
1 . Blend yogurt, milk, strawberries, oats, flax, and vanilla extract in a blender until smooth, about 30 seconds.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
3 . Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
4 . Bake crust in the preheated oven on the middle rack for 15 minutes.
5 . Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
6 . Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
7 . Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
8 . Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
9 . Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.
1 . Beat cream and sour cream until foamy, and gradually add powdered sugar and vanilla, whisk well.
2 . Mix sour cream with cream and refrigerate for half an hour.
3 . It is very simple and quick to prepare a thick cream for the cake, it takes the main time to settle the cream so that it acquires the desired consistency. This cream is perfect for any cake. This cream is made from cream and sour cream, so it turns out to be very tender and not too greasy, you can use cream of any fat content.
4 . Bon Appetit!!!
5 . After we put in the refrigerator for 3 hours.
1 . Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
2 . Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
3 . Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
4 . When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
5 . Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.
1 . Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted.
2 . Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with melted cheese and mix well. Add Cheddar cheese and stir into the dough.
3 . Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes.
4 . Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter.
5 . Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking.
6 . Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2 . Mix sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until combined. Spread the batter into the prepared pan. Decorate with walnut halves.
3 . Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 to 30 minutes; cool before slicing into squares.
1 . Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
2 . Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
3 . Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.