Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Granny Smith apple, thinly sliced
|
1 |
| 2. | Peanut butter | 2 tablespoons |
| 3. |
Low-fat ricotta cheese
|
2 tablespoons |
| 4. | Vanilla extract | ¼ teaspoon |
| 5. | Ground cinnamon | ¼ teaspoon |
| 6. |
White sugar
|
¼ teaspoon |
| 7. |
Sandwich bread
|
4 slices |
Cooking
1 . Stage
Stir peanut butter and ricotta cheese together in a bowl until smooth. Add vanilla extract, cinnamon, and white sugar to peanut butter mixture; stir until completely blended.
2 . Stage
Spread peanut butter mixture on one side of two of the pieces of bread; top peanut butter mixture with apples. Place remaining slices of bread over the apples.
1 . While whipping whites, put honey in a water bath. Then introduce the proteins into warm honey and mix well until smooth. The mass should be viscous and color like caramel. Keep in a water bath constantly stirring until thickened and whiter, for about 45 minutes.
2 . Beat whites until stable peaks.
3 . The nougat with nuts and dried apricots turns out to be surprisingly tasty, such a sweetness can be safely given to children as it is cooked without unnecessary, harmful additives. Cooking nougat is not particularly difficult, it takes a lot of time to bring the mass to the desired consistency and to solidify itself. Prepare such a dessert in the evening, and in the morning please the family sweet. In nougat, you can use not only almonds, but also hazelnuts or other nuts.
4 . Bon Appetit!!!
5 . Cut the finished nougat with a very sharp knife and can be served, store wrapped in parchment in a cool, dry place or in the refrigerator.
6 . Transfer the mass to a baking dish covered in parchment, cover it with parchment on top and set to cool in a dry place for several hours, and best of all at night.
7 . Then add nuts and dried apricots pre-soaked and dried in the nougat.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Put cookie dough onto a 12-inch pizza pan, rolling to fit to the edges in an even layer.
3 . Bake cookie dough 'crust' in preheated oven until golden brown, 10 to 14 minutes. Cool crust at room temperature until cool enough to handle. Carefully slide spatula under the 'crust' and remove from pan to a large, flat serving platter.
4 . Whisk 1 cup milk and pudding mix together in a bowl until smooth; put aside until set.
5 . Beat cream cheese and 1/2 cup milk together in a separate bowl. Add pudding mixture to the cream cheese mixture and stir until smooth; spread evenly over the 'crust.'
6 . Stir margarita mix, sugar, and cornstarch together in a saucepan over medium-high heat; cook and stir until the sugar dissolves completely and the mixture thickens into a syrup. Remove from heat to cool slightly. Stir strawberries into the syrup; pour onto the pizza 'crust' and spread evenly.
7 . Dot the strawberry layer with whipped topping.
1 . Cover black-eyed peas with water, and soak overnight.
2 . Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until softened, about 4 minutes. Stir in flour until evenly combined with onion. Add water, nutmeg, and sugar. Drain peas, and add to saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the black-eyed peas are tender, about 30 minutes.
1 . Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine.
2 . Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
2 . Place green tomatoes, onion, jalapeno peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
3 . Bake in the preheated oven until vegetables start to char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
4 . Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill until serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
2 . Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
3 . Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.
1 . Bon Appetit!!!
2 . Tulips Salad is ready, put the tomatoes on a dish, put the green onions like tulip stalks.
3 . Start each tomato with the finished filling.
4 . For the filling, grate the cheese on a fine grater, add garlic, mayonnaise and finely chopped dill, passed through the press. Stir until smooth. You can also add a boiled egg.
5 . Cut the tomatoes crosswise from above and gently pull out the middle.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10-inch pie plate or baking dish.
3 . Bake in preheated oven for 45 to 60 minutes, or until browned.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
2 . Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Dotdash Meredith Food Studios
3 . Add rice to the pot; mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Dotdash Meredith Food Studios
4 . Pour in chicken stock; stir any browned bits off the bottom of the pot. Dotdash Meredith Food Studios
5 . Mix in tomato sauce, salt, cumin, and cayenne pepper. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
6 . Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
7 . Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving. Dotdash Meredith Food Studios
1 . Heat the milk until warm and pour it into a bowl. Add salt, sugar and yeast.
2 . Pour in half of the flour and mix well. Cover with a dry, clean towel and leave in a warm place for about 30 minutes.
3 . Meanwhile, peel and core the apples and cut them in half. Add the sugar, vanilla, cinnamon and wine. Put on the fire and cook until the apples are soft, making sure not to overcook them.
4 . For the filling, whip the sour cream and sugar and put it in the refrigerator.
5 . Add the eggs and vegetable oil to the risen pancake batter, and beat well. Gradually add the remaining flour, making the batter not too thick.
6 . Heat a pancake pan, grease it with oil and bake the pancakes on both sides until brown.
7 . Smear each pancake with a thin layer of sour cream filling and roll into a triangle.
8 . Place the prepared pancakes on serving plates. Place the spiced apples next to them. Brush the top of each apple half with a thin layer of liquid honey.
1 . Pat meat dry and season with salt and black pepper to taste.
2 . Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
3 . Pour sauce over beef on the serving plate.
1 . Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
2 . Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3 . Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
4 . Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
5 . Bake in the preheated oven until cheese has melted, about 20 minutes.