|1.||Olive oil||1 teaspoon|
Chopped fresh mushrooms
Chopped fresh rosemary
|1 ¾ cups|
Long grain and wild rice mix
1 . Stage
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
2 . Stage
Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
1 . All the ingredients are on the table. Turn the oven up to 180 degrees. Peel the onion and cut into small cubes.
2 . Melt the butter in a frying pan and fry the onion for 2 minutes over medium heat until lightly golden. Do not forget to stir. Remove from the heat.
3 . Grate the cheese on a fine grater or beat in a combine.
4 . Separate the yolks from the whites.
5 . Add the cream to the yolks and stir.
6 . Add the flour and stir again.
7 . Add the cheese and onions, as well as the peppers.
8 . Whites whisked with a pinch of salt until peaks and gently intersperse with the egg yolk and cheese mixture.
9 . Spread the soufflé into the molds and place in the oven for 10 minutes until browned.
10 . Our soufflé is ready! The aroma and taste will not leave your loved ones indifferent!
1 . Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Transfer chicken and sauce into an oven-proof dish.
4 . Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
2 . Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3 . Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.
1 . Preheat an oven to 350 degrees F (175 degrees C).
2 . Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
3 . Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.
1 . Prepare the filling for the pie. Peel the pumpkin and cut into small cubes.
2 . Add sugar, milk and cinnamon stick to the chopped pumpkin and stew over low heat for 30 minutes.
3 . While the pumpkin is stewing, prepare the dough. Take cold, but not frozen butter, salt, flour, sugar, egg. You can grind everything with your hands, but it's easier to grind and mix with a food processor.
4 . Knead a soft elastic dough and put it in the fridge for 30 minutes.
5 . We take a convenient form with a diameter of 22-24 cm, roll out the dough, transfer it to the form, make the sides.
6 . Put a sheet of baking paper on top, beans or peas on it so the dough doesn't "bulge," put it in an oven heated to 220 degrees and bake for 20 minutes.
7 . To the cooked pumpkin add vanilla and spices as desired: ginger, cloves, badjan, cardamom, lemon peel, allspice. Grind the pumpkin into a puree. (Remove the cinnamon stick beforehand).
8 . To the cooled mashed potatoes, add cream (I whipped it previously), eggs. Mix everything with a blender or mixer.
9 . Take the pie base out of the oven, remove the beans, pour the filling. Reduce the temperature in the oven to 180 degrees and bake the pie for 50 minutes until tender.
10 . Take out the finished pie and let it cool completely for about 2 hours.
11 . Sprinkle the finished cake with vanilla-scented powdered sugar.
12 . Bon appetit!
1 . Whisk garlic, lime juice, red pepper flakes, oil, salt and pepper together together in a bowl for the marinade and coat the chicken pieces thoroughly. Set aside for 30 to 40 minutes.
2 . Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with nonstick spray.
3 . Heat oil for sauce in a skillet over medium-high heat. Saute onion and garlic until onion is golden brown and soft, 5 to 7 minutes. Add sliced mushrooms and saute until soft, about 1 minute.
4 . Add tomatoes, cumin, cayenne, salt, and pepper. Pout in chicken broth and red wine and cook on high heat until red wine reduces. To thicken the sauce, add cornstarch and whisk quickly so there are no lumps. Cook until the sauce is medium thick.
5 . Arrange the chicken pieces in the prepared baking dish in one single layer. Pour sauce over the chicken and spread evenly. Top with bread crumbs and Parmesan cheese.
6 . Bake in the preheated oven until bread crumbs are brown and chicken is no longer pink in the centers, 25 to 30 minutes.
1 . Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
2 . Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.
1 . Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. Press half the mixture into the bottom of an 8x8-inch pan; top with cherries.
3 . Combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. Cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining brown sugar-oat mixture.
4 . Bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.
1 . Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
2 . Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.
1 . In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
2 . In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.
1 . Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.
2 . Liberally spray a slow cooker with cooking spray.
3 . Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over the cake mix.
4 . Cover and cook on High until cake is done and golden and bubbly around the edges, about 3 1/2 hours. Turn off slow cooker and let stand 15 minutes before serving.