Lean ground beef
|1 ¼ pounds|
Taco seasoning mix, or to taste
|1 (1 ounce) packet|
|3.||Cream cheese||1 (3 ounce) package|
Black beans, or to taste
|1 (15 ounce) can|
Mexican-style corn, or to taste
|1 (7 ounce) can|
Jumbo pasta shells
Shredded Cheddar cheese, divided
Shredded Monterey Jack cheese, divided
|13.||Sour cream||1 cup|
1 . Stage
Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.
2 . Stage
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.
3 . Stage
Preheat oven to 350 degrees F (175 degrees C).
4 . Stage
Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.
5 . Stage
Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.
1 . Beat milk and egg together in a bowl. Season flour with salt and pepper; dredge each fish fillet in flour mixture, then dip into the egg-milk mixture. Roll in bread crumbs until thoroughly coated.
2 . Heat oil in a skillet over medium-high heat. Cook fillets in the hot oil until nicely golden brown, 3 to 4 minutes per side. Serve immediately, accompanied with lemon wedges.
1 . Pour the black currants and sugar in layers in a jar. Cover with polyethylene lid and put in a dark place for at least three weeks. During this time, the currants will give juice. You can easily forget about currants for a longer period, for me this jar was waiting for a month and a half. This time I have not included in the estimated cooking time.
2 . In a wide bowl shake out the contents of the jar, ie currants, syrup, undissolved sugar.
3 . Bring to a boil, and cook over low heat for about 20 minutes, stirring occasionally.
4 . Then remove all the berries from the syrup, they can be used to make confit.
6 . And pour into sterilized bottles, the syrup can be stored at room temperature.
7 . We beat the berries with a blender (I added the juice squeezed from a lemon to the berries, but this is not necessary), you get a kind of confit or jam, it is difficult to give an acceptable name, it can be used as a filling or to make desserts.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
3 . Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
4 . Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
5 . Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
3 . Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
4 . Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
5 . Bake in the preheated oven for 30 minutes.
1 . In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2 . Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
3 . Preheat oven to 400 degrees F (200 degrees C).
4 . Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5 . Bake in preheated oven for 45 minutes, or until golden brown.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
3 . Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
1 . Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
2 . Preheat oven to 400 degrees F (200 degrees C).
3 . Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
4 . Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
5 . Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.
1 . Put tomatoes, herbs, sausages and grated cheese in a bowl. Add mayonnaise and mix well.
2 . Cut the loaf into not too thick pieces. Grate the cheese. Sausages and tomatoes cut into small cubes. Chop greens.
3 . Hot sandwiches in the oven with sausages and cheese turn out to be very tasty, they remind pizza to taste only to cook such an appetizer is much faster and easier. The sandwich is hearty and juicy thanks to the tomato. Such sandwiches are perfect for a large company to watch a movie or just for a snack in front of the main course.
4 . Bon Appetit!!!
5 . Put in a preheated oven to 200 degrees and bake for 10 minutes. Serve hot.
6 . Put the sliced loaf on a greased vegetable oil pan. Put the filling on top.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
2 . Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
3 . Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
4 . Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
5 . Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.
1 . Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
2 . Add red onion, and Kalamata olives to the warm potatoes; toss gently.
3 . Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.
1 . Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
2 . Mix ground turkey, grated onion, jalapeño, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
3 . Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more.
4 . Cook patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with prepared mayo and caramelized onions.