Zucchini Bread VI

Strawberry Romaine Salad I

1 . In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.

2 . In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Garlic Shrimp and Asparagus Risotto

1 . Pour chicken broth into a pot; bring to a simmer over medium-low heat.

2 . Meanwhile, heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.

3 . Stir 1/2 cup hot chicken broth into the saucepan; cook and stir until rice has absorbed broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.

4 . Stir shrimp and asparagus into remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.

5 . Use a slotted spoon to transfer shrimp and asparagus to rice; cook and stir for 1 minute. Stir Parmesan cheese and butter into rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Salad Compliment

1 . Grate the cheese on a fine grater.

2 . Boil eggs in a cool, cool and peel, cut into cubes. Cut the pineapple into cubes, boil the shrimp and peel off the shell.

3 . Salad Compliment with shrimp is very delicate, juicy and delicious, it perfectly decorate any holiday table. For decoration, you can use lettuce, as well as make roses from lemon. Shrimps can be of any size, you can replace chicken eggs with quail eggs, they are more tender and there is no such flavor as chicken eggs.

4 . Bon Appetit!!!

5 . Put pineapples on the dish, grease a little with mayonnaise, then there is a layer of eggs that you also need to grease a little with mayonnaise, sprinkle everything with cheese, grease with mayonnaise and put the shrimp salad all over. Garnish as desired and serve.

Absinthe Frappe Cocktail

1 . Fill a highball glass with crushed ice. Pour anise-flavored liqueur and anisette liqueur over ice; top with club soda. Stir to combine.

Banana Caramel Dessert with Cream

1 . Bon Appetit!!!

2 . A couple of slices of banana. Cover the bananas with a layer of whipped cream. Sprinkle some more crumbs on top and sprinkle with caramel. Repeat again cream-banana-whipped cream-crumb and caramel. Refrigerate for up to 3 hours. Garnish with a slice of banana before serving.

3 . Put 2 tablespoons of baked crumbs in a serving bowl. Compress the base with a smaller glass or glass to make a solid even layer. Spread a layer of chilled cooked cream.

4 . Put a dense even layer on a baking sheet and place in the oven preheated to 175 degrees for 10-12 minutes until golden brown. Cool.

5 . Crush the cookies in a plastic bag, and then mix the crumbs in a bowl with sugar and melted butter.

6 . Remove from heat, add butter and vanilla. Leave to cool. When the pan has cooled down, put it in the refrigerator for complete cooling, you can close it with cling film so that a film of foam does not form.

7 . In a bowl, beat the eggs with a fork. Mix sugar, starch and salt in a small saucepan. Pour in the milk gradually and, stirring, put on medium heat until thickened. Bring to a boil. Continue cooking for about a minute. Add a couple of tablespoons of this mixture to the egg bowl and mix quickly and thoroughly so that the eggs do not twist. Then pour the beaten eggs back into the pan. Put on a small fire and let it simmer for about a minute, stirring occasionally.

Vegan Pasta Salad

1 . Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.

2 . Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

Scottish Shortbread

1 . Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.

2 . Blend flour, sugar, and butter until well combined; dough will be stiff. Press into the prepared dish and prick the top all over with a fork.

3 . Bake in the preheated oven until pale golden brown on the edges, 20 to 25 minutes. Cool completely before cutting into squares.

Wassail

1 . Preheat the oven to 300 degrees F (150 degrees C).

2 . Stud oranges with whole cloves and place in a baking pan. Add water to cover bottom of the pan.

3 . Bake in the preheated oven until oranges have softened, about 30 minutes.

4 . Meanwhile, place apple cider and cinnamon sticks into a large saucepan; bring to a boil. Simmer, covered, for 5 minutes. Remove lid and add pineapple juice, honey, lemon juice, lemon zest, and ground nutmeg. Return to a simmer and cook for 5 more minutes.

5 . Pour into a punch bowl and float spiced oranges on top.

Stuffed Peppers with Turkey and Vegetables

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Gather all ingredients. Dotdash Meredith Food Studios

3 . Wrap green bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes in the preheated oven. Remove from the oven. Dotdash Meredith Food Studios

4 . Cook turkey in a skillet over medium heat until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Dotdash Meredith Food Studios

5 . Return peppers to the oven, and continue cooking for 15 minutes. Dotdash Meredith Food Studios

6 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Cherry Tomato Sauce with Penne

1 . Combine cherry tomatoes, oil, garlic, salt, and black pepper in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.

2 . Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir in oregano and red pepper flakes. Purée tomato mixture with a stick blender until sauce is smooth. Cover to keep warm and set aside.

3 . Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

4 . Add penne to tomato sauce in the saucepan; stir until penne is well coated with sauce. Stir in Parmigiano-Reggiano cheese; season with salt and pepper.

French Onion-Breaded Baked Chicken

1 . Preheat the oven to 425 degrees F (220 degrees C).

2 . Mix bread crumbs and dry soup mix together in a bowl.

3 . Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.

4 . Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.

5 . Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Vegan Apple Crisp

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

2 . Spread apple slices into an 8-inch square pan.

3 . Mix brown sugar, flour, margarine, oats, walnuts, and cinnamon together in a bowl. Sprinkle topping over the apples.

4 . Bake in the preheated oven until topping is golden brown and apples are tender, about 30 minutes.