1 . Stage
Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
2 . Stage
Preheat oven to 350 degrees F (175 degrees C).
3 . Stage
To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
4 . Stage
Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).
1 . Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . In a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish.
3 . Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce.
4 . Bake in a preheated over for 30 minutes.
1 . Center a rack in the middle of the oven and preheat the oven to 400 degrees F (200 degrees C).
2 . Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread 1/2 of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top, season with salt and black pepper, scatter with remaining garlic cloves, and drizzle with remaining 2 tablespoons olive oil.
3 . Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.
1 . Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2 . In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3 . Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Place bread cubes in a single layer on a rimmed baking sheet.
3 . Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
4 . Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
5 . Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
6 . Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
7 . Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
8 . Garnish with remaining parsley.
1 . Sprinkle pita bread with a large half of grated cheese.
2 . Mix ketchup with mayonnaise, add some spices to taste and grease pita bread. Pre-cut the pita according to the size of your shape.
3 . Bon Appetit!!!
4 . Pizza on pita bread is ready, cut into pieces and serve.
5 . Sprinkle with chopped green onions and the rest of the cheese. Bake in the oven for about 6 minutes or until the cheese has melted.
6 . Put the chopped tomato and sausage.
1 . Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
2 . Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
3 . Garnish servings with chopped parsley.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Mix flour, coconut flakes, vanilla extract, salt, and baking soda into creamed butter mixture until dough is smooth. Spoon dough onto a baking sheet.
3 . Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 36 muffin cups.
2 . Blend molasses, coffee, and eggs together in a bowl until smooth.
3 . Combine flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a medium bowl.
4 . Beat shortening and sugar in a bowl with an electric mixer until creamy. Add coffee mixture alternately with flour mixture, mixing between each addition, until batter is combined. Stir in vanilla extract. Fold in chocolate chips and marshmallows.
5 . Fill prepared muffin cups about 3/4 full of batter.
6 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before serving.
1 . Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined.
2 . Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
1 . We shift the vegetables into a deep plate, salt, add parsley and lemon juice . Mix gently.
2 . While the vegetables are in the pan, chop the parsley, preferably very finely
3 . Immediately spread the vegetables in the pan and mix gently. Fry for 2 minutes.
4 . Heat the oil in a pan. Squeeze the garlic into the oil and reduce the heat to the smallest.
5 . Put the finished carrots on a plate, put the beans and broccoli in a colander and pour them in ice water. So the vegetables will retain their beautiful green color. Cut the tails of the beans from the beans and cut into 4 parts.
6 . Simultaneously cook broccoli, dip in boiling salted water and cook for about 10 minutes, until tender.
7 . Throw beans and carrots into boiling water. Cook for about 10 minutes, until tender.
8 . We put 2 pots of water to boil: one for broccoli, the other for carrots and beans. Wash all vegetables and greens. We sort the broccoli into inflorescences.
1 . Preparing the groceries.
2 . Grate the pumpkin on a fine grater. I had it frozen after making the juice, so I thawed it first in a colander to drain the moisture. Add the sugar to the pumpkin.
3 . Use a blender to turn the oat flakes into crumbs and add them to the pumpkin.
5 . Pour washed raisins (no need to soak them) and 0.5 tsp. cinnamon.
6 . Pour 2 tablespoons of sunflower oil "Oleina" and knead the dough. It turns out a little liquid.
7 . Cover the form with paper and grease it with sunflower oil "Oleina".
8 . We lay out the dough.
9 . Peel the apples, cut them into thin slices and put them on top.
10 . Mix a little sugar with the juice of half a lemon, add 0.5 tsp. of cinnamon and coat the apples so that they do not darken. In addition, the lemon will give them a nice sourness.
11 . Bake for about 30-40 minutes, the apples are soft and the pie melts in your mouth.
12 . Have a nice tea party.
1 . Preheat an outdoor grill for medium heat and lightly oil the grate.
2 . Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
3 . Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).