Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Ground beef | 1 pound |
| 2. |
Canned diced tomatoes
|
1 (14.5 ounce) can |
| 3. |
Kidney beans, drained
|
1 (15 ounce) can |
| 4. |
Chili seasoning mix
|
1 (1.25 ounce) package |
Cooking
1 . Stage
Crumble the beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and mix in the tomatoes, kidney beans and chili seasoning mix. Reduce heat to medium, and simmer for 15 minutes.
1 . Wash the zucchini. Rub it on a coarse grater.
2 . Take the garlic. Grate all the garlic on a fine grater. Add the garlic to the zucchini.
3 . We wash the egg. We beat it into our mixture. Stir it.
4 . We add flour to the dough.
5 . Stir. Pepper. Salt. Stir everything.
6 . Pour the sunflower oil and a tablespoon of butter into the frying pan and stir. Start heating up the pan. Spread our dough on the frying pan. Shape into circles.
7 . Fry until golden brown. DONE!!! Bon appetit.
1 . Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Dotdash Meredith Food Studios
2 . Whisk eggs and milk together in a bowl. Dotdash Meredith Food Studios
3 . Stir in Cheddar, mozzarella, onion, and seasoning salt. Dotdash Meredith Food Studios
4 . Pour into the prepared baking dish. Dotdash Meredith Food Studios
5 . Bake, uncovered, in the preheated oven until set, 40 to 45 minutes. Dotdash Meredith Food Studios
6 . Serve immediately and enjoy! Dotdash Meredith Food Studios
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add broccoli, onion, and garlic; cook, stirring occasionally, until vegetables are soft. Spoon vegetables into pie crust and sprinkle with mozzarella cheese; set quiche on a baking sheet.
3 . Combine eggs and milk together in a bowl; season with salt and pepper. Stir in remaining 1 tablespoon melted butter; pour egg mixture over vegetables.
4 . Bake in preheated oven until the center of the quiche has set, about 30 to 50 minutes. chibi chef
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine whole kernel corn, cream-style corn, broken spaghetti, Cheddar cheese, and margarine in a 1 1/2-quart casserole dish.
3 . Bake in the preheated oven until spaghetti is cooked and tender, 20 to 25 minutes.
1 . Wash parsley and remove the larger stems.
2 . Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.
1 . Stir trout, cream cheese, sour cream, Worcestershire sauce, green onion, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper together in a bowl until well blended. Cover and refrigerate for 30 minutes before serving.
1 . Puree kumquats in a food processor until smooth; transfer to a large bowl. Stir milk, cream, sugar, and lemon juice into kumquat puree.
2 . Pour kumquat mixture into ice cream machine and freeze according to manufacturer's instructions.
1 . Preheat oven to 350 degrees F and butter a 9-inch oven-safe skillet or baking dish. Puree all ingredients except blueberries and powdered sugar in a blender until smooth.
2 . Pour into skillet and top with blueberries. Bake for 40 minutes or until center is set and top is lightly browned.
3 . Serve warm, dusted with powdered sugar.
1 . Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2 . Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.
1 . Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
2 . Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
3 . Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
4 . Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.
1 . Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
2 . Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Stir in shredded pot roast; set aside.
3 . Stir together boiling water and remaining 1 tablespoon butter in a large bowl until butter is melted. Mix in milk, potatoes, and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
4 . Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.
1 . Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
2 . Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
3 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
4 . Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
5 . Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
6 . Bake in preheated oven until top is lightly browned, about 1 hour.