Uncooked white rice
|5.||Pine nuts||¼ cup|
|6.||Olive oil||2 tablespoons|
Salt and pepper to taste
|10.||Olive oil||2 tablespoons|
|2 (14.5 ounce) cans|
Crushed red pepper flakes
|17.||White wine||½ cup|
Salt and pepper to taste
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7x11-inch baking dish.
2 . Stage
Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.
3 . Stage
Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.
4 . Stage
Combine rice, raisins, and pine nuts in a small bowl.
5 . Stage
Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.
6 . Stage
Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice, anchovy paste, and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.
7 . Stage
Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.
8 . Stage
Bake in the preheated oven for 1 hour.
1 . Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
2 . Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half, and simmer until potatoes are tender, about 30 minutes.
3 . Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2 . In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
3 . Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
4 . Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.
1 . Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.
2 . Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.
3 . Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.
4 . Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.
1 . Cut the tomato into circles, in the middle of the carcass, put a little butter, slices of tomatoes and finely chopped cilantro.
2 . Wrap the fish in pita bread, then wrap tightly in foil and place in a preheated oven to 200 degrees for 40 minutes.
3 . Remove the pita bread from the foil, cut into portions and serve.
4 . Bon Appetit!!!
5 . Baked fish in pita bread with tomatoes is very tender and juicy, you can use any kind of fish for this dish, but that would not spoil your dish, use without small bones. To make the fish more tender, use lemon juice, as well as your favorite spices. Lavash must be greased with butter so that it remains tender and does not burn during baking.
6 . Salt the fish, pepper and pour lemon juice on it. Lavash the pita with butter and lay out the fish. It is better to use a hake or other fish in which there are few bones, you can first remove the ridge.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 300 degrees F (150 degrees C).
3 . Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper. Dotdash Meredith Food Studios
4 . Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate. Dotdash Meredith Food Studios
5 . Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes. Dotdash Meredith Food Studios
6 . Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Dotdash Meredith Food Studios
7 . Place beef shank into onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle tarragon over shank; cover the skillet with a lid. Dotdash Meredith Food Studios
8 . Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving. Dotdash Meredith Food Studios
1 . In a small bowl, mix paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme and mix in olive oil, let it brew for about 15 minutes. Preheat the oven to 175 degrees. Cover the frypot with foil. Fry the meat in a pan.
2 . Place the meat in a roasting pan and coat on all sides with a spicy mixture. Cook for an hour.
3 . Bon Appetit!!!
1 . Pour the milk and water into a small saucepan or ladle. Place on the stove and heat until steam comes out of the liquid. It is not necessary to bring it to a boil.
2 . Remove from the stove and add sugar, salt, eggs. Stir with a whisk. Add flour and baking soda. Stir! Add 1 tablespoon of sunflower oil. Stir again with a whisk! The pancake batter is ready!
3 . Grease the frying pan with sunflower oil. We fry our pancakes on the electric stove or on just above medium heat. I have an electric stove with a maximum setting of 9, I fry on 7.
4 . When the frying pan is hot, start frying the pancakes. To pour the batter into the pan, I use a ladle (ladle). Stir the batter and take about half of the ladle. Pour the batter into the pan. In doing so, rotate the pan in your hand so as to help the batter fill the bottom of the pan evenly, forming a pancake.
5 . Check that the pancake is ready around the edges. Use a spatula to pry the pancake all around its circumference. When the pancake is browned, flip it to the other side. I find it convenient to do this with a spatula. You can do it with your hands.
6 . Check that the pancake is ready on the other side with a spatula. As it browns, remove the pancake and place it on a flat plate. Brush the top side with butter. We fry all the pancakes this way. I get 12-13 from this amount of dough. It is not necessary to grease the pan with sunflower oil before each pancake! We do this periodically. During the whole time of frying a couple of times. You can use a paper towel to spread the oil out more thinly. I use just a drop of oil.
7 . Preparing the filling for the pancakes. I really like cottage cheese. And especially the combination of cottage cheese and cinnamon. So I mostly make pancakes with cottage cheese and cinnamon. Actually, the filling can be any or no filling at all. The pancakes themselves are also very tasty! They're great with honey, with condensed milk, and even banal with sour cream, because for me they're sweet enough as it is. You can reduce the amount of sugar in the pancakes and make a salty filling. So, to make the cottage cheese filling, let's mix cottage cheese, sour cream, sugar and cinnamon. The amount of sugar can be added to your taste, you do not have to stick to my proportions)) Stir everything together!
8 . Place the filling on the bottom edge of the pancake as a stripe, folding it. Wrap the left edge, then the right. Or vice versa, right, then left))) We roll it up with a straw. So stuff all the pancakes. The amount of filling we determine so that it was enough for all the pancakes.
9 . Our custard pancakes with cottage cheese are ready! They are very pretty and delicious! The recipe is family tested! Came to me from my mother-in-law! Be sure to try making them. Delight your loved ones with delicious pancakes! Enjoy your appetite!
1 . Combine whiskey, cranberry juice, apple schnapps, and agave in a cocktail shaker. Fill cocktail shaker with ice and shake well.
2 . Strain into frosted martini glasses and garnish with an apple slice.
1 . Mix pickled eggs, mayonnaise, celery, dill pickle, capers, chives, pickled egg juice, and hot pepper sauce together in a bowl.
2 . Toast bread lightly. Spread butter on one side of each slice. Layer lettuce and tomato on one slice of bread, and spread egg salad on the other slice. Press sandwich together and cut in half.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
3 . Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
4 . Bake at 350 degrees F (175 degrees C) for 20 minutes.
1 . Boil the eggs and chop them finely.
2 . Chop the onion finely.
3 . Fry in vegetable oil until dark golden in color.
4 . Mix everything, dress with mayonnaise and mustard. You can add some green onions.
1 . Place bacon slices in the freezer until firm, 10 to 15 minutes.
2 . Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
3 . Combine ground beef, milk, oats, Colby-Jack cheese, onion, 1/2 cup barbecue sauce, eggs, garlic pepper, and salt in a mixing bowl.
4 . Remove bacon from the freezer and dice; add to the beef mixture. Mix all ingredients together thoroughly; I like to use a potato masher. Transfer into the prepared baking dish and form the top into a loaf. Evenly cover the top of the loaf with remaining barbecue sauce.
5 . Bake, uncovered, in the preheated oven for 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).