Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Butter | 2 tablespoons |
| 2. |
Bacon, chopped
|
2 slices |
| 3. |
Yellow onion, chopped
|
½ |
| 4. |
Carrot, cubed
|
1 |
| 5. |
Red bell pepper, chopped
|
1 |
| 6. |
Fresh poblano pepper, chopped (Optional)
|
1 |
| 7. |
Button mushrooms, chopped
|
4 |
| 8. | Garlic | 3 cloves |
| 9. |
Dried rosemary
|
¼ teaspoon |
| 10. |
Fresh bread crumbs
|
2 cups |
| 11. | Milk | ¼ cup |
| 12. |
Large egg
|
1 |
| 13. |
Kosher salt, or to taste
|
2 teaspoons |
| 14. |
Worcestershire sauce
|
1 teaspoon |
| 15. |
Freshly ground black pepper
|
1 teaspoon |
| 16. | Cayenne pepper | 1 pinch |
| 17. |
Ground buffalo
|
2 pounds |
| 18. |
Thick-cut bacon, or more as needed
|
7 slices |
| 19. |
Rice vinegar (Optional)
|
2 tablespoons |
| 20. |
Brown sugar (Optional)
|
2 tablespoons |
| 21. |
Dijon mustard (Optional)
|
1 tablespoon |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Stage
Melt butter in a large skillet over medium-heat. Cook and stir chopped bacon in hot butter until almost crisp, 5 to 10 minutes.
3 . Stage
Pulse onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until finely chopped. Add vegetable mixture and rosemary to bacon in the skillet; cook and stir until vegetables soften and sweeten, about 5 minutes.
4 . Stage
Mix vegetable mixture, bread crumbs, and milk together in a bowl. Let cool to room temperature. Stir egg, salt, Worcestershire sauce, black pepper, and cayenne pepper into vegetable mixture. Add buffalo meat to vegetable mixture and mix with your hands until well-blended.
5 . Stage
Turn meat mixture out into prepared baking dish and shape into a 9x5x3-inch meatloaf. Lay bacon strips crosswise over the top of the meatloaf, tucking in ends of bacon under the loaf.
6 . Stage
Whisk rice vinegar, brown sugar, and mustard together in a bowl until glaze is smooth.
7 . Stage
Bake meatloaf in the preheated oven for 30 minutes. Brush glaze over loaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Cool for 10 minutes before slicing.
1 . Dice or slice the chicken
2 . Let's start making our Japanese omelet. It starts the same way as a normal one: break our eggs into a bowl. Add a little salt (just a little bit, because the sauce is salty too) and sugar (it goes great with the soy sauce). Add the rice vinegar and soy sauce. Beat well with a whisk and fry in a pan. This is what I got.
3 . The omelet should also be diced (or whatever you like)
4 . Open a can of peas. Put all the ingredients in one bowl. Add the mayonnaise.
5 . This is what I ended up with. I have no doubt that everyone can make this recipe)
1 . Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
2 . Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
3 . Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
4 . Preheat an outdoor grill to medium heat and lightly oil the grate.
5 . Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.
1 . In a bowl combine all the dry ingredients: Flour (2 cups), baking soda (1/2 tsp.), cocoa powder (1 tbsp.), nutmeg (1/2 tsp.) and cardamom (1/2 tsp.).
2 . Knead the mixture thoroughly.
3 . In an additional bowl add 2 eggs. Beat the eggs into a light foam.
4 . Then add the honey (3/4 cup). I want to point out that if you prefer less sweet gingerbread, you can add a little less honey.
5 . The egg and honey mixture is well whipped until smooth.
6 . Melt the butter (60 g), add the melted butter to the egg and honey mixture.
7 . Combine the egg and honey mixture with the dry ingredients. Knead the dough. If the dough is too runny, you can add a little flour.
8 . Roll out the dough into a layer 0.7 - 1 cm thick. Use cookie cutters to cut out gingerbread men of different shapes.
9 . Place the gingerbread on a baking sheet lined with baking paper. Place the baking sheet in an oven preheated to t190 C to bake. Bake until tender. I want to draw attention to the fact that everyone has different ovens and the temperature mode and baking time everyone chooses independently, focusing on the possibilities of their own oven.
10 . Pour the chocolate glaze over the cooled gingerbread. Enjoy your tea time!
1 . Combine soy milk, tofu, maple syrup, and cocoa powder in a blender; pulse until smooth. Add strawberries; blend until smooth.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 375 degrees F (190 degrees C).
3 . Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well. Dotdash Meredith Food Studios
4 . Pour mixture into unbaked graham cracker crust. Dotdash Meredith Food Studios
5 . Bake in the preheated oven until filling is set, about 15 minutes. Dotdash Meredith Food Studios
6 . Allow to cool completely before slicing. DOTDASH MEREDITH FOOD STUDIOS
1 . Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
2 . Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
3 . Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
4 . Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
5 . Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
6 . Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
7 . Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
8 . Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
9 . Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
10 . Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.
1 . Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
2 . Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
3 . Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
4 . Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
5 . Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
6 . Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
7 . Sprinkle with fresh coriander before serving. Serve with ice cold milk.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2 . Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3 . Reduce oven temperature to 325 degrees F (165 degrees C).
4 . Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5 . Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6 . To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce. sweetbaker13
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
3 . Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
4 . To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
5 . Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
6 . Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.
1 . In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 . Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.
3 . Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.
1 . Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2 . Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
3 . Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.
1 . Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
2 . Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
3 . To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.