Navy beans, soaked overnight and drained
|4.||Maple syrup||¼ cup|
|5.||Brown sugar||2 tablespoons|
Ground black pepper
1 . Stage
Place beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
2 . Stage
Preheat the oven to 375 degrees F (190 degrees C). Stir ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
3 . Stage
Once beans have simmered for 1 hour, drain, and reserve cooking liquid. Pour beans into a 1 1/2-quart casserole dish; stir in chopped onion and molasses mixture. Stir in enough reserved cooking liquid so sauce covers beans by 1/4 inch.
4 . Stage
Cover and bake in the preheated oven for 10 minutes; reduce heat to 200 degrees F (95 degrees C) and cook 6 hours longer, stirring beans after they have cooked for 3 hours. Once beans are tender and sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
1 . Grease an 8-inch tart pan.
2 . Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
3 . Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
4 . Preheat the oven to 350 degrees F (180 degrees C).
5 . Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
6 . Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
7 . Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
8 . Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside until needed.
3 . While the pasta is cooking, heat 1 tablespoon butter and oil in a large oven-safe skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill; cook until shrimp are bright pink on the outside and the meat is opaque, 1 1/2 to 2 minutes per side. Transfer shrimp to a plate, leaving any cooking juices in the pan.
4 . Melt remaining 2 tablespoons butter in the skillet over medium heat. Whisk in flour until fully combined and starting to turn golden, 30 seconds to 1 minute. Whisk in chicken broth until combined, then repeat with milk. Stir in tomatoes, lemon juice, salt, and pepper; bring to a simmer.
5 . Add 1/2 cup Parmesan and Romano; stir until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese, then mix in 1/2 of the cooked pasta. Add more pasta if there is enough sauce to coat it. Stir in shrimp, then top with remaining mozzarella, Parmesan, and parsley.
6 . Bake in the preheated oven until golden on top and bubbling around the edges, 8 to 10 minutes.
1 . Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
2 . Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
3 . If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
1 . Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
2 . Roll mixture into balls about the size of a golf ball; place on a plate.
3 . Press into patties and coat in panko bread crumbs.
4 . Heat about 1-inch olive oil in a skillet over medium heat.
5 . Pan-fry patties until crispy, about 3 minutes on each side.
1 . In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
2 . Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
2 . Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.
1 . For the sourdough, pour the yeast into a bowl.
2 . Pour warm milk, add salt, sugar and flour. Cover with clingfilm and leave in a warm place for 30 minutes.
3 . Beat eggs with sugar, add melted butter, milk, vanilla and almonds.
4 . Add the flour and knead the dough, then the starter and knead for another 10-20 minutes. Grease a bowl with oil and leave the dough until it doubles in size. Afterwards, knead the dough and let it rise again.
5 . Divide into six pieces and roll each into a bundle.
6 . Make "braids" of each two plaits by twisting them into a ring, and arrange them so that they are connected to each other. Allow to proof for 30-40 minutes.
7 . Mix 0.5 eggs, milk.
8 . Grease the "braids" with this mixture and sprinkle with sesame seeds.
9 . Bake for about 30 minutes at 190 degrees. Bon appetit!
1 . For batter, beat the egg, add starch, salt and flour. Then slowly pour in ice water and whisk.
2 . Fill the fish with batter and mix so that it spreads evenly throughout the fish.
3 . Heat a large amount of oil in a pan or deep-fried. Put the pieces of fish and fry on both sides until golden.
4 . Put the fried flounder on paper towels to remove excess fat. Then serve.
5 . Bon Appetit!!!
6 . Flounder fillet in batter has a crispy crust, and inside is a tender and juicy fillet. Cooking such a fish is simple and quick enough, working with such a batter is a pleasure. It is convenient to get pieces of flounder from the batter with tweezers or two forks. For cooking, use ready-made spices for fish or a set of your favorites. Under flounder in batter, french fries, vegetable salads or any other side dishes are well suited. This dish is perfect for the whole family for lunch or dinner.
7 . Cut flounder fillet into pieces, salt and season with spices.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
3 . Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
4 . While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
5 . Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.
1 . Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
2 . Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
3 . Arrange prawns on a serving plate; pour sauce on top.
1 . Juice lemons; you should have 1 cup juice.
2 . Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired.
3 . Chill and serve over ice. DOTDASH MEREDITH FOOD STUDIOS