OSCAR MAYER Bacon, cut into 1-inch pieces
Frozen shredded hash browns, thawed
Fresh mushrooms, coarsley chopped
Green bell pepper, chopped
Red bell pepper, chopped
BREAKSTONE'S or KNUDSEN Sour Cream
VELVEETA®, cut into 1/2-inch cubes
1 . Stage
Heat oven to 350 degrees F.
2 . Stage
Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
3 . Stage
Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
4 . Stage
Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
5 . Stage
Bake 40 min. or until center is set and casserole is heated through.
1 . Add the onion passed through the meat grinder to the meat, pour in the milk, add the cereal. Salt and pepper to taste, mix well.
2 . Pass the beef through a meat grinder.
3 . Beef patties are crispy on the outside thanks to breading and tender, juicy on the inside. They need to be fried in a large amount of oil and so that it is well heated, then the patties will be cooked quickly and will never be dry. Beef cutlets are perfect for any side dish or salad.
4 . Bon Appetit!!!
5 . Cutlets are ready, let cool slightly and serve.
6 . Heat the oil well in a frying pan, lay out the patties and fry until golden brown on both sides. Smooth out not many cutlets at a time so that there is free space between them.
7 . Make a small ball from the minced meat, beat off a little in your hands, forming a cutlet. Bread in breadcrumbs.
1 . In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.
1 . Whisk cranberry sauce, club soda, sugar, and cinnamon together in a bowl until smooth.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
3 . Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch tart pan.
2 . Combine 1 cup plus 3 tablespoons flour, baking powder, Greek yogurt, milk, oil, and salt in a bowl with a wooden spoon until a ball forms. Add more milk or Greek yogurt, 1 tablespoon at a time, if dough is dry and crumbly.
3 . Transfer dough to a lightly floured countertop and knead with your hands until smooth. Roll out to fit the tart pan. Line the bottom and sides of the tart pan with the dough. Trim any overhang or crimp it. Prick the bottom of the pie crust several times with a fork.
4 . Whisk sour cream, heavy cream, and eggs together in a bowl. Finely chop ramps. Stir chopped ramps into the filling and season with salt and pepper. Pour mixture into the crust.
5 . Bake in the preheated oven until the crust is golden and pulls away from the pan and the filling is set, about 30 minutes. Remove from the oven and let stand for 10 to 15 minutes before cutting.
1 . Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
2 . Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.
1 . Bon Appetit!!!
2 . Remove raspberry marshmallows from the mold and cut into pieces.
3 . Put the finished mass in the form covered with foil. Refrigerate at night.
4 . Add gelatin to raspberries and dissolve completely, then completely cool and beat with a mixer until fluffy for about 15 minutes.
5 . Pour raspberry puree into a saucepan, add sugar, put on fire and bring to a boil.
6 . Raspberries can be taken as fresh as ice cream. Grate the berries through a shallow full.
7 . Pour gelatin over water and allow to swell.
1 . Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside.
2 . Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes. Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours.
3 . Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick.
4 . Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes. Remove rosemary sprig and bay leaf before serving. LGartner
1 . Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.
1 . Bon Appetit!!!
2 . Spread with butter and sprinkle with parsley.
3 . Pass the dough through a meat grinder with a large nozzle. Cook in small portions so that they do not stick together in boiling water for about 8 minutes.
4 . Mix flour, salt, pepper, nutmeg. Beat eggs, add alternately with milk to the dry ingredients. Mix until smooth.