Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Butter | 1 cup |
| 2. |
White sugar
|
½ cup |
| 3. |
Unsweetened cocoa powder
|
10 tablespoons |
| 4. |
Eggs
|
2 |
| 5. |
Coffee flavored liqueur (such as Kahlua®)
|
¼ cup |
| 6. |
Graham cracker crumbs
|
4 cups |
| 7. |
Shredded coconut
|
2 cups |
| 8. |
Chopped walnuts
|
1 cup |
| 9. | Butter | ½ cup |
| 10. |
Confectioners' sugar
|
4 cups |
| 11. |
Vanilla custard powder
|
¼ cup |
| 12. |
Irish cream liqueur (such as Baileys®)
|
¼ cup |
| 13. |
Semisweet chocolate chips
|
2 cups |
| 14. | Butter | 2 tablespoons |
| 15. |
Orange liqueur, such as Grand Marnier®
|
¼ cup |
Cooking
1 . Stage
To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9x13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling.
2 . Stage
Place 1/2 cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour.
3 . Stage
Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary.
1 . Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
2 . Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
3 . Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
4 . Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
5 . Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
6 . Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
7 . Preheat the oven to 350 degrees F (175 degrees C).
8 . Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
9 . Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
10 . Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.
1 . Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds. Allrecipes Magazine
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Sift flour, baking soda, and salt together into a bowl.
3 . Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in first egg until thoroughly blended; beat in second egg. Add whiskey and vanilla extract; beat until smooth.
4 . Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart.
5 . Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.
1 . To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
2 . Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3 . Preheat oven to 350 degrees F (175 degrees C).
4 . Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5 . Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
2 . Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender but firm, about 15 minutes. Drain and cool.
3 . Combine potatoes, ham, corn, and parsley in a large bowl; set aside.
4 . Heat butter in a large saucepan over medium-high heat. Sauté onions in hot butter for 2 minutes, then stir in flour until blended. Pour in milk slowly, stirring constantly; season with pepper. Bring to a boil. Cook and stir for 2 minutes. Pour over ham mixture; stir until combined. Pour into the prepared baking dish.
5 . Bake, covered, in the preheated oven for 25 minutes. Uncover the dish and sprinkle with cheese. Continue baking until cheese is melted, 5 to 10 minutes more.
1 . Boil chicken hearts and cut into strips.
2 . Cut the onion into half rings and pour the marinade for 1 hour.
3 . Grate the carrots for Korean carrots, fry in vegetable oil, until soft and bright color.
4 . Combine the chicken hearts, carrots and onion squeezed from the marinade, add mayonnaise, black pepper and mix well.
1 . Knead the dough so that it separates well from the hands. Wrap the dough in cling film and refrigerate for 30 minutes.
2 . Mix the rest of the flour with vegetable oil and refrigerate for 20 minutes.
3 . Roll out the dough, grease it with butter and flour and roll it, put in the refrigerator for another 20 minutes.
4 . Then roll the roll along 2 times and across 2 times, then fold 4 times and put in the refrigerator until use.
5 . Dissolve citric acid in water and put in the freezer for 2 minutes. To flour 2 tbsp. add salt, make a notch and carefully pour in water.
1 . Ribs are washed and dried with a napkin.
2 . Coat the ribs with meat seasoning on both sides (1 tbsp. on each side). Leave for 1-2 hours to marinate.
3 . There are a lot of recipes for barbecue sauce. I have chosen a simplified and affordable version. This sauce is suitable for any kind of meat. Add grated garlic, vinegar, soy sauce, sugar, and chili to the ketchup.
4 . Stir the sauce thoroughly with a spoon.
5 . Place the ribs on the grill, fry over moderate heat.
6 . The ribs should be turned more often so that they are evenly cooked. Cooking time depends on the thickness of the ribs, it took me about 20 minutes.
7 . At the end of cooking, apply a thick layer of sauce with a brush.
8 . Turn over and cover the other side with the sauce. Hold for a few seconds and remove from heat.
1 . Combine butter, shortening, and cream cheese in a large bowl. Beat using an electric mixer until smooth. Add sugar and salt; beat until combined. Beat in egg and almond extract until well mixed. Gradually add flour, blending until dough is combined.
2 . Form dough into a ball with your hands. Stretch into a log shape and divide into 6 portions, or 1 per each color you plan to use.
3 . Center 1 portion of dough on a large piece of plastic wrap. Poke a well into the center with your thumb. Add 3 drops of food coloring into the well; fold dough over the coloring. Seal with the plastic wrap and knead the food coloring into the dough. Add more food coloring if needed. Tint each remaining dough ball with a different color.
4 . Chill the tinted dough in the refrigerator, about 1 hour.
5 . Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
6 . Divide each tinted dough ball into 8 equal pieces. Refrigerating the rest while you work, roll 1 piece out into a 6-inch rope over a waxed paper-lined or lightly floured surface. Repeat with the remaining dough pieces, stacking 1 rope of each color into a pile to make 8 multicolored piles.
7 . Gently press the ropes of 1 pile together and use your hands to roll the large multicolored 'rope' until round and smooth. Lengthen to 10 or 12 inches if desired. Cut in half. Use your hands to gently twist and roll both ends of each half in different directions. Use your imagination to coil rope pieces into the shape of unicorn poop. Repeat with remaining dough.
8 . Press silver candy dragees into the dough pieces. Place cookies on the prepared baking sheet.
9 . Bake in the preheated oven until cookies are set and bottoms are light brown, 8 to 10 minutes; they will not spread very far. Cool on a wire rack.
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.
1 . Combine raspberries, sugar, and vanilla in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic.
3 . Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool.
4 . Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste.
5 . Season steaks with salt and pepper. Rub garlic paste on both sides of each steak.
6 . Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.