Chopped green onion
Zucchini, cut into 1-inch pieces
|1 ½ pounds|
Red wine vinegar
|1 ½ tablespoons|
Dried dill weed
Dry farina cereal (such as Cream of Wheat®)
Salt and ground black pepper to taste
Cream cheese, softened
|1 (4 ounce) package|
1 . Stage
Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
2 . Stage
Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.
1 . Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2 . Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3 . In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4 . Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
1 . Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.
2 . Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes.
3 . Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.
1 . Products needed.
2 . Peel the peppers from the core and seeds. And boil them in water for 2-3 minutes after boiling.
3 . Peel liver from foils, cut into cubes, fry in vegetable oil.
4 . Add salt, pepper, cream, mushrooms, garlic. Simmer for 5-7 minutes.
5 . Cool, grind in a blender or meat grinder to the consistency of pâté.
6 . Stuff the peppers densely with pâté.
7 . Use a very sharp knife to cut the peppers into circles. Place them on the lettuce leaves. I kept them in the refrigerator for about an hour before slicing.
1 . Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
2 . Serve over pasta. Sprinkle with parsley.
1 . Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
2 . Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
3 . Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
5 . Combine vanilla pudding and sliced banana in a small bowl.
6 . Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.
1 . Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2 . Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
3 . While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
4 . Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.
1 . Heat a skillet over medium heat; cook and stir beef until cooked through, 5 to 7 minutes. Add ginger and stir well. Stir soy sauce, sake, mirin, and sugar into beef mixture; bring to a boil and cook for 1 minute more.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
3 . Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
4 . Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
3 . Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Stir chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack, blue cheese dressing, blue cheese, seafood seasoning, and a pinch cayenne pepper together in a large bowl until well combined. Transfer to a 9-inch round baking dish and smooth into an even layer. Sprinkle 2 tablespoons pepper Jack over top.
3 . Bake in the preheated oven until lightly browned on top, 15 to 20 minutes. Remove from the oven, add another pinch cayenne pepper, and sprinkle green onions over top.