Dry bread crumbs
Shredded Parmesan cheese
|11.||Garlic powder||2 tablespoons|
|13.||Cayenne pepper||½ teaspoon|
Oil for frying, or as needed
1 . Stage
Grind oats in a food processor until fine. Add cooked rice and milk; mix until pureed. Add onions, bread crumbs, Parmesan cheese, cornmeal, eggs, flour, oregano, garlic powder, salt, and cayenne pepper; pulse until thoroughly combined.
2 . Stage
Roll about 2 tablespoons of the mixture into a ball. Repeat with remaining mixture to make about 48 meatballs. Place in the refrigerator until firm, about 1 hour.
3 . Stage
Heat oil in a large skillet over medium-high heat. Drop meatballs in batches into the hot oil, and fry until heated through and brown on all sides, about 10 minutes.
1 . To begin, spread the lettuce. You can also use spinach for this salad. But this time I took iceberg.
3 . Cut the egg into 4 pieces and also arrange in a plate. Slice a pickled or lightly salted cucumber.
4 . Cut boiled potatoes into slices.
5 . Next are the pickled beech mushrooms.
6 . Cut the cooked chicken into pieces and arrange on a plate.
1 . Bon Appetit!!!
2 . Serve the finished soup with breadcrumbs or with fresh bread.
3 . Add cream, salt and pepper to the soup to taste. Put on fire and warm, no need to bring to a boil.
4 . Remove the soup from the heat, let stand for 5 minutes and then beat with a blender until smooth.
5 . Cut zucchini, also fry for several minutes with the rest of the vegetables. Then add the vegetable broth and cook for 20 minutes.
6 . Peel the potatoes, cut into cubes and add to the pan and sauté for 10 minutes.
7 . Heat vegetable oil directly in the pan, add chopped onions and garlic, cook for several minutes until the onions are soft.
1 . Let's prepare the shortbread dough. Mix the soft butter and powdered sugar. Add salt.
2 . Crack an egg and stir.
3 . Crush the almonds and add them to the batter along with the almond extract. Stir.
4 . Pour in the flour and knead a thick dough. Put the dough in the refrigerator for 1 hour.
5 . Take muffin tins and cut out. Carefully place the dough in the molds. Bake at 200 degrees for about 15 minutes.
6 . Pour the chocolate custard mixture into a bowl. Dilute with half the milk.
7 . Heat the milk and mix with the cream. Cook until thick. Cool the cream.
1 . Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
1 . Peel the potatoes and cut them into cubes, add to the pan.
3 . Tomato Soup with pork is delicious, aromatic, rich and hearty. Cooking it is quite simple, you can replace pork with any other meat if desired. This soup is perfect for the whole family for lunch, especially men will appreciate it. If you took pork for cooking then choose pulp with a little fat, it will make the broth rich and will not be so dry afterwards.
4 . Bon Appetit!!!
5 . Cut the pork into pieces and return to the pan, salt and pepper to taste. Add vegetables from the pan to the pan, bring to a boil, remove from heat, cover and let stand for 15 minutes. Serve sprinkled with chopped herbs.
6 . Add chopped tomatoes to the pan along with the juice, simmer over low heat for 5 minutes.
7 . Dice the onion, chop the garlic and fry in vegetable oil until soft. Then add diced bell peppers and coarsely grated carrots.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
2 . Sift together flour, baking powder, and salt into a medium bowl.
3 . Beat sugar, butter, and egg in a large bowl with an electric mixer until smooth. Gradually pour in milk, beating until fluffy. Stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into the prepared springform pan.
4 . Make topping: Mix sugar, flour, butter, and cinnamon in a bowl until blended and crumbly in texture. Sprinkle over batter, then lightly press topping into batter with fingertips.
5 . Bake in the preheated oven until topping is golden brown and a toothpick inserted into the center of cake comes out with moist crumbs, about 40 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
2 . In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
3 . Bake for 30 to 35 minutes. Cool.
4 . Beat cream cheese and confectioners sugar together until smooth. Frost the cake.
1 . Add ingredients in order suggested by your manufacturer.
2 . Select "sweet bread" setting.
1 . Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2 . Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
3 . Bake in the preheated oven until the crust is lightly browned, about 45 minutes. Unknown
1 . Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
2 . Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
3 . Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.