Totchos

Classic Beef Stroganoff

1 . Season beef with salt, pepper, and Spanish paprika.

2 . Melt butter in a large skillet over medium heat. Sauté mushrooms and onion in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.

3 . Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.

4 . Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

5 . Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

6 . Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Stir in sautéed mushrooms and onion. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Shawarma sauce

1 . The shawarma sauce is ready.

2 . Bon Appetit!!!

3 . Pass the garlic through the press. Mix all the ingredients and mix until smooth.

Chewy Whole Wheat Peanut Butter Brownies

1 . Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.

2 . In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.

3 . In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.

4 . Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

Yogurt cake

1 . Grind cookies into crumbs and add softened butter.

2 . Mix everything into a homogeneous mass.

3 . Lay out the detachable form with parchment and put the cookies in the cake. Put the workpiece in the refrigerator for at least 30 minutes.

4 . Pour gelatin with 0.5 cups of water and leave it to swell for 25-30 minutes.

5 . Peel and dice the kiwi. Combine kiwi, lemon juice and sugar.

6 . Warm everything over medium heat for 2-3 minutes so that the kiwi leaves juice, then cool.

7 . Pour gelatin and yogurt into the resulting mass. Mix everything well.

8 . Put 1-2 chopped bananas on the cake. Then pour everything with a yogurt mass and put it in a freezer or refrigerator for 6 hours or overnight.

9 . Remove the finished cake from the mold and carefully remove the parchment.

10 . Garnish with kiwi slices and lightly fried almond petals.

Chicken nuggets with sweet and sour sauce

1 . Cut the chicken fillet into fairly large pieces. Salt and pepper it.

2 . Prepare the breading for the nuggets. We take the original nachos without any additives, about 100 grams. I put them in a bag and rolled them with a rolling pin to crumbs, not too fine.

3 . Add 1 tsp. dried chili pepper, 1 tsp. garlic powder, 1 tsp. salt, 1 tsp. paprika to our breading, mix well.

4 . We make three tubs for our nuggets. The first will have 100 grams of flour, the second will have 1 egg beaten with a tablespoon of water, and the third will have a breading mixture of nachos.

5 . We take a piece of chicken filet, first we bathe it in flour, then in egg, and then we give it a good bath in breading. And we lay out on a baking tray covered with parchment. Preheat the oven to 200 degrees and send the nuggets for 15 minutes. Then take them out, turn them over, and put them in the oven for another 15 minutes at the same temperature.

6 . Now the sauce. Half an onion is finely diced. Grate a piece of fresh ginger or also cut it into small cubes. Fry in olive oil until the onion is transparent.

7 . Take a saucepan, squeeze the juice of half an orange and half a lemon, add a tablespoon of soy sauce, 1 tbsp of wine vinegar (you can replace it with apple) and 2 tbsp of sugar. Put it on the fire, wait for it to boil and boil for a couple of minutes.

8 . At this time our onions are already cooked, add 2 tbsp. of tomato paste, mix well and fry a couple more minutes.

9 . We pour our boiling liquid from the saucepan to the onions, stir and now bring everything together to a boil. Dissolve 1 tsp. of starch in 50 ml. of cold water, pour it into the sauce and constantly stirring wait for it to thicken, literally for a minute.

10 . That's it, our sauce is ready.

11 . By this point our nuggets are cooked, too; they come out spicy and crispy. A perfect snack with a cold beer!

12 . Bon appetit!!!

Cherry Cream Cheese Dessert

1 . Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.

2 . Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.

3 . Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.

4 . Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.

Marinated Chicken Pita Sandwich

1 . Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.

2 . Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3 . Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

White Bean Soup

1 . Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.

2 . Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth. Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.

Game Day Jalapeno Cheese Dip

1 . Brown ground beef and sausage in a large skillet over medium-high heat. Drain fat. Stir in the cheese cubes; cook over medium heat until melted, stirring constantly. Mix in the tomato sauce, tomato paste, green chiles, and jalapeno peppers. Stir well.

2 . Transfer dip to a slow cooker set to Low to serve.

Pork Chop Rub

1 . Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.

2 . Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

Gluten-Free Pumpkin Bread and Cream Cheese Icing

1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

2 . Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.

3 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

4 . Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

Peach Upside Down Cake I

1 . Preheat oven to 375 degrees F (190 degrees C).

2 . Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.

3 . In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.

4 . Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.