|3.||Soy sauce||2 tablespoons|
Pepper to taste
Vegetable oil, for deep-fat frying
Panko bread crumbs
Salt and pepper to taste
Skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Green onion, thinly sliced
1 . Stage
For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2 . Stage
Heat oil in deep-fryer to 350 degrees F (175 degrees C).
3 . Stage
Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
4 . Stage
Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
1 . So, I scraped the dustbin and found this.
2 . We put our kernels to boil as directed on the package - put the sachets in boiling water and cook for 20 minutes until tender. Ooh, how they are swollen, porridge and falls out, kernel to kernel! You can use buckwheat flakes - pour boiling water and let stand.
3 . Next, finely chop the onion, fry it. Squeeze garlic into grits. Open a can of green peas and put them there. Salt, pepper, taste. Stir well and put on plates. I decided to make it like this.
4 . And also like this: I rolled the shaped figures in ground buckwheat flakes and fried them. The breading was crispy and the garlic gave an extra flavor from the heat treatment. Beautiful.
5 . The next day you can go to the blood test for hemoglobin - buckwheat for that A, really liked the kernel in the bags, as they say, "just add water.
1 . Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2 . Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
3 . Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
4 . Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
5 . Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.
1 . Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3 . Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie plate.
2 . Mound apples in the prepared pie plate. Sprinkle with orange juice.
3 . Mix together sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Scatter streusel over apples.
4 . Bake in the preheated oven until streusel is browned and filling is hot, about 45 minutes. Serve warm.
1 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2 . Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.
3 . Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk; mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.
4 . Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet; brush egg white mixture over the top.
5 . Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch baking dish.
2 . In a medium bowl, mix together cream cheese and mayonnaise until smooth. Mix in artichoke hearts, spinach, and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
3 . Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes or until the surface is lightly browned.
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
2 . Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
3 . Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Bring a pot of salted water to a boil. Add squash; cook until tender but still firm. Drain, and transfer to a large bowl.
3 . Add the butter, mayonnaise, eggs and sugar; mix together.
5 . Bake for 20 minutes, top with onion rings and bake for additional 10 minutes.
1 . Dice the onions and fry in vegetable oil until soft, right in the pan, then add the diced carrots and cook for 3 minutes.
2 . Add well-washed chanterelles to the vegetables and sauté for 2 minutes.
3 . Then add the chopped pepper and cook another 2 minutes.
4 . Pour in water, add diced potatoes, salt and spices to taste, cook for about 20 minutes or until vegetables are ready.
5 . Serve hot.
6 . Bon Appetit!!!
7 . Mushroom soup with chanterelles is very aromatic, light and tasty. Cooking such a soup is very simple and quick; you can use fresh, frozen or even canned mushrooms for cooking. Add your favorite spices and herbs to taste. The recipe is perfect for all mushroom lovers, as well as fasting.
1 . Preheat an outdoor grill for high heat and lightly oil grate.
2 . Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
3 . Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
1 . In a bowl, put the melted half of the plum. Butter, half the sugar, vanillin and the approached yeast. Stir and add flour. Knead the dough and put it in a warm place.
2 . When it’s good to roll out a square of 1 cm thick from the whole dough, grease it with the second half of melted butter drain, sprinkle with the second half of sugar and raisins.
3 . Wrap it in a roll and cut into 3-4 cm pieces. Fold the buns on a baking tray and let them rise well for about 30 minutes. When they bake, coat them with syrup.
4 . Mix the yeast with 1 tsp.sahara, add warm milk and let rise for about 20 minutes. Melt half the oil. Sift the flour.
1 . Inspect one quart-sized jar for cracks and immerse in simmering water until peppers are ready. Wash a new, unused lid and ring in warm soapy water.
2 . Heat vegetable oil in a large skillet over medium-high heat. Add peppers; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from the heat.
3 . Transfer peppers to the sterilized jar and press them down into the bottom.
4 . Combine vinegar, sugar, garlic, peppercorns, and pepper flakes in a saucepan over medium-high heat. Bring to a boil, then immediately remove from the heat.
5 . Pour vinegar mixture into the jar over peppers, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Let rest for 24 hours.