|1.||Ground beef||1 pound|
Gluten-free quick-cooking oats
|6.||Garlic powder||1 teaspoon|
Ground black pepper
Hot sauce, or more to taste
1 . Stage
Preheat oven to 375 degrees F (190 degrees C).
2 . Stage
Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish.
3 . Stage
Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish.
4 . Stage
Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.
1 . Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
2 . Stir in chicken and simmer for 10 minutes. Serve hot.
2 . Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
3 . Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
3 . Roll dough into 12 (1-inch) balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
4 . Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool for 1 minute before transferring to a wire rack to cool completely.
1 . Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
2 . Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.
1 . Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.
2 . Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.
3 . Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together. Knead dough on a lightly floured surface until firm and smooth.
4 . Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round. Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
5 . Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.
1 . Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
2 . Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
3 . Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.
1 . Cool the tea and pour it into the juice.
2 . Add sugar, stir until completely dissolved. Add mineral water, a sprig of mint and ice.
3 . Have a nice drink !!!
4 . Pomegranate Tea with Mint is delicious, refreshing, vibrant and very healthy. Making such a drink is quick and easy, you can take black or green tea as the basis, add the amount of sugar to your liking, you can also change the amount of mint to your liking. Such a drink is great for a large company on a festive table or just on a hot day.
5 . Pour boiling water over the tea and let it brew. Pour pomegranate juice into the jug.
1 . Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.
2 . Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.
3 . Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.
4 . Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
2 . Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
3 . Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4 . Bake in the preheated oven until lightly browned, about 20 minutes.
1 . Beat eggs in a bowl until frothy. Add tortilla strips and let soak a few minutes.
2 . Add tomato, onion, jalapeno peppers, and a bit of Cheddar cheese to the egg mixture.
3 . Spray a skillet with nonstick spray and heat over medium-high heat. Add garlic; cook and stir to brown lightly, about 1 minute. Pour in egg mixture; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper.
4 . Reduce heat to low and sprinkle remaining Cheddar over top. Cover and cook until cheese is melted, 2 to 3 more minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2 . Combine raspberries, blueberries, and sour cream in a bowl. Combine flour, baking powder, baking soda, and salt in another bowl.
3 . Cream sugar and butter together in a third, large bowl until smooth. Beat in eggs, one at a time. Mix in berry mixture and vanilla extract. Stir in flour mixture until incorporated. Spread batter evenly into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
1 . Fill a cocktail shaker with ice; add Malibu rum, peach-flavored vodka, and ginger ale. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.