Skinless, boneless chicken breast halves
|3 (6 ounce)|
Ground black pepper
|4.||Garlic powder||¼ teaspoon|
Cream cheese, softened
|2 (8 ounce) packages|
Hot sauce (such as Frank's RedHot ®)
Shredded Cheddar cheese
|1 ½ cups|
Crumbled blue cheese
Green onion, green parts only, thinly sliced
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C).
2 . Stage
Place chicken on a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch on a rimmed baking sheet.
3 . Stage
Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
4 . Stage
Meanwhile, increase oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
5 . Stage
Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
6 . Stage
Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
7 . Stage
Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.
1 . Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.
2 . Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.
3 . Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.
4 . Pour batter over melted butter in the baking dish.
5 . Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.
1 . Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
2 . Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
1 . Mix brown sugar, lemon juice, and honey together in a small bowl or container. Massage onto skin. Rinse off.
1 . First, boil the sausages for 10 minutes. We remove the packaging. Let cool.
2 . My tomatoes, cut into small cubes. Sent in a deep bowl for mixing salad.
3 . We cut hard cheese into the same cubes as tomatoes.
4 . Chop green onions and add to the previous ingredients.
5 . If you want to use onions, then cut the onion in half rings. We stand in boiling water for several minutes, only then combine with salad.
6 . If desired, you can add any greens. It will only make the taste more saturated, and the salad brighter.
7 . We cut the cooled sausages with wheels.
8 . And combine with the rest of the ingredients in a bowl. Mix. Salt to taste. Dress with mayonnaise.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
2 . In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Distribute batter evenly between the prepared pans.
3 . Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack. When completely cooled, frost or fill as desired.
1 . Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
2 . Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
3 . Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
1 . Mix together soy sauce, sake, mirin, and ginger in a large bowl until combined. Add sliced pork; stir to coat. Cover the bowl and marinate for about 1 hour.
2 . Heat oil in a large skillet or wok over high heat. Sauté pork in hot oil until browned and cooked through; discard marinade. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).
1 . Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
2 . Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
1 . Preheat an oven to 400 degrees F (200 degrees C).
2 . Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
3 . Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.
1 . Marinate the pork ribs in a mixture of mayonnaise (2 tablespoons), hot adjika (1 tablespoon), salt and black pepper (to taste). Cover the bowl with clingfilm and leave to marinate overnight in the refrigerator.
2 . In a pan add 2-3 tbsp of vegetable oil, then add slices of large mushrooms (7 pcs.), shredded carrots (1 pc) and onions (1 pc), salt and pepper the mixture to taste.
3 . Sauté the vegetables and mushrooms until lightly browned. Next, place the vegetable mixture in a bowl.
4 . In a red-hot frying pan, where the vegetables and mushrooms were roasted, add 2-3 tablespoons of vegetable oil, if necessary, put the pork ribs.
5 . Roast the ribs for 15-20 minutes until crispy.
6 . Shred the potatoes with a food processor.
7 . Rinse the potato straws with cold water to remove the starch.
8 . Add sweet paprika (1 tbsp.) to the potato straws, add salt and black pepper to taste, add 1-2 tbsp. vegetable oil. Stir the potatoes.
9 . Place potato straws, roasted vegetables and mushrooms in the baking sleeve, and place the pork ribs prepared and roasted to a crisp.
10 . Clip the sleeve together and place in the baking dish. Make several punctures in the top to release steam. Then send the form to a preheated 190-200*C oven. Bake the dish until it is ready.
11 . The roast is ready.
12 . Place the roast on a large platter, garnish with fresh vegetables to taste... and you can invite guests to the table. :) Bon appetit!
1 . Mix mayonnaise, garlic, lemon juice, and Cajun seasoning together in a small bowl and refrigerate dipping sauce until needed.
2 . Place salmon, chives, parsley, garlic, and salt in a medium bowl and mix well. Add flour and mix well. Divide into 4 equal portions; mold into patties.
3 . Preheat air fryer to 350 degrees F (175 degrees C). Cut lemon into 4 slices.
4 . Place lemon slices into the bottom of the air fryer basket and place salmon patties on top. Lightly spray patties with cooking spray.
5 . Place the basket into the preheated fryer and drop the temperature to to 275 degrees F (135 degrees C).
6 . Cook in the air fryer until an instant-read thermometer inserted into the center of a patty reads 145 degrees F (63 degrees C), 10 to 15 minutes. Serve with sauce. Bren