Reynolds Wrap® Heavy Duty Aluminum Foil
Olive oil, divided
|3.||Lime juice||¼ cup|
|5.||Brown sugar||1 tablespoon|
|6.||Ground cumin||1 tablespoon|
|8.||Garlic powder||1 teaspoon|
Chicken breast tenders
Red bell pepper, cut into 1/4-inch strips
Yellow bell pepper, cut into 1/4-inch strips
Jalapeno peppers, cut into 1/4-inch rings
Sweet corn, removed from cob
Salt and pepper to taste
1 . Stage
Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2 . Stage
Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3 . Stage
Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
4 . Stage
Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5 . Stage
Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.
1 . Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
2 . Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
3 . With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
1 . Bon Appetit!!!
2 . With the rest of the cream, lubricate the entire cake and on the sides. Sprinkle the board well with hazelnuts, and on top in a circle lay out the sweets cut in half.
3 . Sprinkle crumbled wafers on top of the cream. Lay the second half of the cake on top.
4 . For cream, melt the chocolate, cool it to room temperature, and whisk together with nutella and soft butter. Cut the crust in half and brush with cream.
5 . 20 cm baking dish. Lubricate with oil, pour the dough and bake for 45-50 minutes at 180 degrees. Then put the finished cake on the wire rack and cool.
6 . Pour the dry mixture to the eggs and mix until smooth.
7 . Mix flour, cocoa, ground hazelnuts 150 gr. and baking powder.
8 . Beat the eggs with a mixer with sugar until the mass is detected 3 times.
1 . Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
2 . Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
3 . Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2 . Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle taco seasoning over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper.
3 . Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil.
4 . Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. Remove from the oven and allow to sit, 8 to 10 minutes before serving.
1 . Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
2 . Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
3 . Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
4 . Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
1 . Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
2 . Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
3 . Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
4 . Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
5 . Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
6 . Refrigerate until completely chilled before cutting and serving.
1 . Heat a very large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 10 to 15 minutes. Drain and discard grease.
2 . Stir onions and garlic powder into the pot and cook for 5 minutes. Add water, both cans of tomatoes, tomato paste, basil, oregano, marjoram, thyme, and pepper. Let simmer for about 1 hour.
1 . Preheat an oven to 350 degrees F (175 degrees C).
2 . Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
3 . Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. Layer the peas and chicken atop the bread layer.
4 . Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
5 . Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.
1 . Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
2 . Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
3 . Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.
1 . Cool the eggplants a little and remove the skin from them.
2 . Rinse the eggplants and lay them on the grill, cook for 15 minutes periodically turning them to fry evenly. eggplant can also be baked in the oven at 200 degrees for about 15-25 minutes.
3 . Grilled eggplant appetizer with cheese turns out to be very tasty, juicy and unusual, such an appetizer is great for fish or meat skewers, as well as a separate dish. If you use not too young eggplants, then after removing the skin, put them under the press for several minutes to make bitterness out of the juice of glass. Such eggplants will perfectly decorate any table, and most importantly, they can be cooked outdoors or at home, but of course on an open fire the appetizer will receive a wonderful aroma.
4 . Bon Appetit!!!
5 . Sprinkle the eggplant with garlic, put the tomatoes and feta, sprinkle with chopped herbs. Feta can be replaced with feta cheese. Top with olive oil and serve.
6 . Dice the tomatoes, chop the garlic. Grind greens, cut feta into cubes as well.
7 . Make a few cuts without cutting to the end, spread out like petals and salt to taste.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2 . Combine brown sugar, butter, and stout beer in a saucepan over medium heat. Stir until butter is melted and brown sugar is dissolved, about 5 minutes. Add raisins, sultanas, and cherries. Simmer for 3 to 4 minutes. Remove from heat and let cool to room temperature, about 15 minutes.
3 . Sift flour, mixed spice, and baking soda together in a large bowl. Stir in stout-fruit mixture. Add beaten eggs gradually, stirring until incorporated. Fold in orange zest. Spoon batter into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
1 . Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
2 . When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
3 . Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.