Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Bran cereal (such as Kellogg's® All-Bran®)
|
1 ½ cups |
| 2. |
Buttermilk
|
1 cup |
| 3. | Brown sugar | ⅔ cup |
| 4. |
Applesauce (such as Mott's®)
|
⅓ cup |
| 5. |
Egg
|
1 |
| 6. | Vanilla extract | 1 teaspoon |
| 7. |
Self-rising flour
|
1 cup |
| 8. |
Chopped walnuts
|
½ cup |
| 9. |
Sweetened dried cranberries (such as Craisins®)
|
½ cup |
Cooking
1 . Stage
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2 . Stage
Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes.
3 . Stage
Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups.
4 . Stage
Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool.
1 . Combine soy sauce, white vinegar, water, sugar, corn syrup, cider vinegar, pepper, yeast extract spread, sesame oil, garlic powder, onion powder, and ginger in a bowl. Mix well and pour sauce into a pot.
2 . Pour 1/4 cup sauce into a small bowl. Add cornstarch; mix and add back to the main sauce.
3 . Pour another 1/4 cup sauce into the bowl; add xanthan gum. Mix and pour through a strainer back in the main sauce.
4 . Heat the pot of sauce over medium heat. Cook, whisking briskly, until gooey and thickened, 6 to 10 minutes. Strain sauce into a container; cover with plastic wrap and let cool.
1 . Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
2 . Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
3 . Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.
1 . Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
2 . Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Dotdash Meredith Food Studios
3 . Season potatoes with salt and pepper. Dotdash Meredith Food Studios
4 . Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Dotdash Meredith Food Studios
5 . Pour cheese sauce over potatoes and cover dish with aluminum foil. Dotdash Meredith Food Studios
6 . Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
1 . Dissolve the sugar in hot water in a large pitcher. Stir in the whiskey, vermouth, cherry juice and bitters. Serve in glasses over ice and garnish with a maraschino cherry.
1 . Pour the sour cream sauce into the meat, salt, pepper to taste, add the garlic passed through the press and simmer for another 10 minutes.
2 . Fry the flour in a dry pan and add sour cream.
3 . Mix meat, mushrooms and onions, pour mushroom broth, put bay leaf and simmer for about 1.5-2 hours.
4 . Fry the onion in vegetable oil.
5 . Boil the mushrooms and chop finely.
6 . Cut the meat into small pieces, salt, pepper and fry until fat on the fat.
1 . Bring 1 3/4 cups water to a boil. Add rice, beef bouillon, and lime leaves. Boil for 2 minutes. Reduce heat to low and cook, covered, for 10 minutes. Turn off heat and let rice stand for 10 minutes. Spread onto a platter and let cool completely, at least 40 minutes.
2 . In the meantime, marinate beef with cilantro, mint, green onions, lime juice, chile peppers, and 2 tablespoons soy sauce for up to 1 hour. Marinate tofu in the remaining soy sauce.
3 . Heat oil in a wok over high heat. Add red onion; cook for 1 minute, then add marinated beef. Saute until browned, 3 to 5 minutes. Discard lime leaves from the cooled rice and toss rice into the wok. Stir-fry for 2 minutes. Taste and adjust seasonings as needed. Add tofu, stir gently, and fry for 3 minutes more. Serve hot.
1 . Heat oil in a Dutch oven over medium heat. Add carrot, celery, and onion. Cook until crisp-tender, about 5 minutes. Add ginger and garlic. Cook 1 minute more. Add broth, soy sauce, basil, oregano, and pepper. Bring to a boil. Reduce heat and simmer, covered, until carrots are just tender about 5 minutes.
2 . Stir in cooked chicken and ramen noodles. Simmer, uncovered, until noodles are tender, 3 to 5 minutes. Stir in lime juice. Ladle soup into bowls. Sprinkle with lime zest and, if you like, additional basil and oregano leaves, and serve with Honey-Sriracha Crackers.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2 . Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, and mushrooms until tender, 5 to 10 minutes. Add diced tomatoes; cook and stir until heated through, 2 to 3 minutes. Combine vegetable mixture and chicken in a large bowl; add barbeque sauce and mix well.
3 . Spread pizza crust onto the prepared baking sheet. Spoon barbeque sauce mixture over crust and top with cheese blend.
4 . Bake in the preheated oven until cheese is bubbling and melted, 13 to 18 minutes.
1 . Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
2 . Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.
1 . Duck cutlets are very juicy, delicate, tasty and fragrant. It is not difficult to cook them, such cutlets are perfect for mashed potatoes or other side dishes, as well as vegetable salads and pickles. Such cutlets are quite high-calorie and so satisfying. To make them more tender and airy then add a little decoy, but you can not add. Use your favorite spices to completely shade the taste of the duck.
2 . Bon Appetit!!!
3 . Serve these cutlets warm or cold; they are equally tasty.
4 . Heat the oil well in a pan and lay out the patties. Sauté until a beautiful golden color.
5 . Squeeze the bread and add to the meat, add the egg, breadcrumbs, semolina, salt and pepper to taste.
6 . For the preparation of cutlets, we will use only duck breast. The skin does not need to be removed, the fat will melt remarkably during frying, and the rest will make cutlets tender and juicy. Cut the meat into medium slices and pass through a meat grinder.
7 . Remove the crust from the bread and soak in milk.
8 . For minced meat, also pass through the meat grinder garlic and onions.
9 . Mix well and beat the minced meat with your hands so that it becomes homogeneous and magnificent. Form cutlets.
1 . Cool the eggplants a little and remove the skin from them.
2 . Rinse the eggplants and lay them on the grill, cook for 15 minutes periodically turning them to fry evenly. eggplant can also be baked in the oven at 200 degrees for about 15-25 minutes.
3 . Make a few cuts without cutting to the end, spread out like petals and salt to taste.
4 . Dice the tomatoes, chop the garlic. Grind greens, cut feta into cubes as well.
5 . Sprinkle the eggplant with garlic, put the tomatoes and feta, sprinkle with chopped herbs. Feta can be replaced with feta cheese. Top with olive oil and serve.
6 . Bon Appetit!!!
7 . Grilled eggplant appetizer with cheese turns out to be very tasty, juicy and unusual, such an appetizer is great for fish or meat skewers, as well as a separate dish. If you use not too young eggplants, then after removing the skin, put them under the press for several minutes to make bitterness out of the juice of glass. Such eggplants will perfectly decorate any table, and most importantly, they can be cooked outdoors or at home, but of course on an open fire the appetizer will receive a wonderful aroma.
1 . In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.