Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | 2 ½ cups |
| 2. |
Tequila
|
¾ cup |
| 3. |
Chopped fresh cilantro
|
½ cup |
| 4. |
Fresh lime juice
|
½ cup |
| 5. | Pineapple juice | ½ cup |
| 6. |
White vinegar
|
¼ cup |
| 7. |
Garlic salt
|
¼ cup |
| 8. |
Ground black pepper
|
¼ cup |
| 9. |
Chopped fresh oregano
|
1 tablespoon |
| 10. |
Seasoned salt
|
1 teaspoon |
| 11. |
Medium shrimp - peeled and deveined
|
30 |
Cooking
1 . Stage
Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
2 . Stage
Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
3 . Stage
Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.
1 . Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
2 . Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
3 . Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
1 . The zucchini are about right. I put a glass for comparison.
2 . Zucchini peel, remove seeds and cut about 5-6 cm. high.
3 . From 3 zucchini leave 0.5 zucchini, grate it and add it to the mince along with a chopped bunch of herbs.
4 . Prepare two bowls, one with the egg (whisk with a fork), the other with breadcrumbs. Dip each zucchini in the egg, then in the breadcrumbs and place on an oiled baking tray. You will need 1-2 tablespoons of sunflower oil for greasing.
5 . Fill the zucchini with stuffing.
6 . Sprinkle with the remaining breadcrumbs.
7 . Grate the cheese and pour the remaining egg into it.
8 . Place the cheese mixture on top of the zucchini.
9 . And send it into the oven for 60-70 minutes at 180-190 degrees.
10 . That's how they turn out...
1 . In a large bowl combine yogurt and instant vanilla pudding. Mix well. Stir in cherry pie filling. Pour filling into pie crust and chill for 30 to 60 minutes.
1 . Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.
1 . Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
2 . Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
3 . Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
4 . Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
5 . Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.
1 . Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.
1 . Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
2 . Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.
3 . Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
4 . Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can. Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
5 . Heat a greased griddle over medium heat.
6 . Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Chelle80
1 . Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
2 . Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
3 . Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
4 . Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.
1 . Preheat oven to 375 degrees F. In a large bowl, beat together the melted butter, egg, vanilla extract and Sugar In The Raw® (or Sugar In The Raw®/Stevia In The Raw® combo).
2 . Meanwhile, mix dry ingredients (flour, baking soda, salt) in a separate bowl. Add dry ingredients to wet ingredients and stir well to combine. Slowly add nuts and chocolate chips until well combined.
3 . Drop the dough in spoonfuls onto ungreased baking sheets. Bake for 10 minutes.
1 . Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot.
2 . Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours.
3 . Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.
1 . Boil potatoes in their jacket, peel and grate them on a coarse grater. Boil the eggs, grate them on a fine grater. Grate melted cheese on a fine grater. Dice fresh tomatoes. Dice smoked chicken breast (can be ham). Olives in circles.
2 . Dice canned pineapple.
3 . To grease the layers, mix the grated boiled eggs, melted cheese and mayonnaise, you can also add a clove of garlic (minced). Mix everything.
4 . I will assemble the salad in a slotted form. The bottom layer of potatoes, you can salt them.
5 . Next a layer of our dressing sauce (half of the total volume), flatten. Top with smoked breast.
6 . Pineapple layer
7 . Second half of the sauce, flatten.
8 . Spread fresh tomatoes around the edge, you can dab them a little from excess moisture.
9 . And in the center of the olives. You can add dill or onion greens as desired.
10 . That's it, our juicy, festive salad is ready! Enjoy the celebration!
1 . Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
2 . Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
3 . Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.