Ingredients
Cooking
1 . Stage
Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
2 . Stage
Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
1 . Soak the lamb for 1 hour in cold water. Then drain the water, pour in fresh water and boil until tender. While cooking, salt and add black pepper. Take out the ready meat, cool it and cut into large pieces.
2 . Chop the onion and fry it lightly, add the meat and fry it lightly. Send all this beauty to the broth and boil.
3 . Slice carrots. Send them to the broth.
4 . Chop the potatoes and put them in the broth.
5 . Next comes the turn of bell peppers.
6 . When all this beauty is almost ready, add small whole tomatoes. It is desirable that each eater gets a whole tomato in a plate. You can add bay leaves. Cook for 5 minutes. DONE!!! When serving, sprinkle with chopped greens and minced garlic. BON APPETIT.
1 . Melt chocolate in a microwave-safe glass bowl in the microwave or a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat and stir in shortening until melted.
2 . Line a baking sheet with waxed paper.
3 . Add blueberries to chocolate; stir gently to coat. Spoon small clumps of blueberries onto the prepared baking sheet.
4 . Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.
1 . Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
2 . Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Mix all-purpose flour, chocolate chips, pecans, coconut, whole wheat flour, oats, baking soda, and salt together in a large bowl.
3 . Mix butter, brown sugar, and white sugar until combined in a separate bowl; add eggs and vanilla. Add flour mixture and stir until combined. Press dough into an ungreased 9x13-inch baking pan.
4 . Bake in the preheated oven until golden brown, about 13 minutes. Be careful not to overbake. Cool for 10 minutes before cutting into 1x2-inch bars.
1 . Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
2 . Refrigerate pie until the filling is set, 4 to 6 hours.
1 . Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil.
2 . Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl.
3 . Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
4 . Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers.
1 . Mix veal, pork, pineapple, bell pepper, salt, and paprika together in a bowl until well combined. Form a portion of the mixture around a short wooden skewer into the shape of a chicken leg. Repeat with remaining meat.
2 . Pour bread crumbs into a shallow bowl. Whisk eggs and water together in another shallow bowl.
3 . Roll skewers in bread crumbs, then dip into egg mixture. Roll again in bread crumbs to coat. Place breaded skewers, unstacked, onto a plate and refrigerate for 30 minutes.
4 . Heat oil in a large skillet over medium-high heat. Add skewers and cook until browned on all sides, about 10 minutes. Add a little water and reduce the heat to low. Cover the skillet tightly and cook until skewers are cooked through, about 45 minutes.
1 . Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
2 . Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
3 . Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
4 . Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
5 . Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
6 . Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
7 . Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
1 . Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
2 . Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.
1 . Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
2 . Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.
1 . Place the papaya cubes in a blender, a few at a time; blend until shredded.
2 . Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer.
3 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
4 . Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet.
5 . Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
3 . Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center. Dotdash Meredith Food Studios
4 . Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites. Dotdash Meredith Food Studios
5 . Dip one shrimp at a time into batter to coat; do not batter tails. Dotdash Meredith Food Studios
6 . When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes. Dotdash Meredith Food Studios
7 . Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking. Dotdash Meredith Food Studios