Condensed cream of mushroom soup
|1 (10.75 ounce) can|
Hard-cooked eggs, sliced
|1 (5 ounce) can|
Whole wheat bread
1 . Stage
Make cream of mushroom soup according to the directions on the can.
2 . Stage
Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
3 . Stage
Spoon tuna mixture over slices of whole wheat toast. Serve.
1 . Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
2 . Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
3 . Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
4 . Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
5 . Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
6 . Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
7 . Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad. Chef John
1 . Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
2 . Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
3 . Let wings sit for 10 to 15 minutes.
4 . Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5 . Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.
1 . Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
2 . Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
3 . Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
4 . Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
5 . Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Cream brown sugar, white sugar, butter, and shortening together in a medium bowl. Beat in peanut butter, eggs, and vanilla.
3 . Combine flour, baking soda, salt, and ground ginger, and stir into the creamed mixture. Finally, stir in rolled oats and candied ginger.
4 . Drop by rounded spoonfuls onto an unprepared cookie sheet.
5 . Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.
1 . Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.
2 . Dip chicken breasts into buttermilk, then dredge with flour. Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.
3 . Heat vegetable oil in a large skillet over medium-high heat. Place coated chicken breasts into the pan and cook until golden, crispy, and no longer pink in the centers, 2 to 3 minutes per side. Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked. Set aside on a paper towel-covered plate to absorb excess oil.
4 . Warm 2 tablespoons olive oil in a medium heavy pot over medium heat. Add onion and shallot and saute until both are nearly clear, 5 to 7 minutes. Reduce heat to medium-low. Add tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Cook until tomatoes are softened and water coaxed from them begins to evaporate, about 10 minutes.
5 . Mix chicken broth and white wine into the pot. Bring to a simmer and maintain heat until sauce reduces, 5 to 7 minutes. Blend, using an immersion blender or a regular blender working in batches, until very smooth. Pour half-and-half into blended mixture and slowly add Parmesan cheese, stirring until melted. Use an immersion blender again to smooth sauce, if needed. Let simmer for another 10 minutes; season as needed.
6 . While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; place pasta onto a plate and top with sauce and panko-crusted chicken.
1 . Preheat grill for medium heat, and lightly oil grate.
2 . Place cabbage on a large sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter. Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
3 . Cook on hot grill for 30 to 45 minutes, turning packet every 10 minutes.
1 . Fry a little flour in a dry frying pan.
2 . Then fry the chopped onion in vegetable oil and add flour, sour cream and spices to taste at the end. Pour everything into the meat and cook for another 20 minutes.
3 . Machanka is served with noodles, potatoes and other side dishes.
4 . Bon Appetit!!!
5 . Cut the pork into pieces and fry in fat until golden brown. Add a little water and simmer under the lid for 1.5 hours.
1 . Boil the potatoes in jacket until tender. Exactly in the jacket. Tried peeled - the gluten is wrong. Let them cool.
2 . Peel the potatoes. Mashed potato the potatoes with a potato masher.
3 . Peel the tomato and finely chop it.
4 . Grind the coriander in a mortar. Mix all the spices.
5 . In a bowl, mix the potatoes, tomato, corn, peas and spices.
6 . Add the herbs, salt and stir again.
8 . Heat vegetable oil in a frying pan and fry the cutlets on both sides until crispy.
9 . These are such beautiful, and most importantly tasty cutlets turned out.
10 . Serve with soy sauce. Very tasty. Bon appetit.
1 . Preheat a grill to medium-high heat. Grease the grates well.
2 . Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
3 . Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
4 . Remove from grill and let rest for 5 to 10 minutes.
5 . Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
3 . Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
4 . Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.
5 . Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
6 . Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8- or 9-inch square baking pan with cooking spray.
2 . Cut each biscuit into quarters and place in a 1-gallon resealable bag. Add sugar and cinnamon and seal the bag. Shake the bag until biscuits are well coated, then empty the bag onto the prepared pan. Drizzle melted butter over top.
3 . Bake in the preheated oven until golden brown, about 22 minutes.
4 . While the cinnamon roll bites are baking, prepare frosting. Combine powdered sugar, milk, softened butter, and vanilla in a bowl and stir until smooth.
5 . Remove cinnamon roll bites from the oven and spread frosting over top immediately.
6 . Serve warm. Easy and Incredible Cinnamon Roll Bites. Allrecipes
1 . Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
2 . Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
3 . Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
4 . Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
5 . Preheat an outdoor grill for medium heat, and lightly oil the grate.
6 . Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
7 . Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
8 . Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9 . Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.