Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Panko bread crumbs
|
2 cups |
| 2. |
Salt to taste
|
2 cups |
| 3. |
Eggs
|
2 |
| 4. |
Broccoli florets
|
1 cup |
| 5. |
Cauliflower florets
|
1 cup |
| 6. |
Sweet potato, cut into 1/4-inch slices
|
1 |
| 7. |
Small squash, cut into 1/4-inch slices
|
1 |
| 8. |
Onion, sliced 1-inch thick and separated into rings
|
1 |
| 9. |
Green beans, trimmed
|
10 |
| 10. |
All-purpose flour
|
¼ cup |
| 11. | Soy sauce | ½ cup |
| 12. | Water | ¼ cup |
| 13. | Rice vinegar | 2 tablespoons |
| 14. |
White sugar
|
2 teaspoons |
| 15. |
Green onions, finely chopped
|
2 |
Cooking
1 . Stage
Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
2 . Stage
Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
3 . Stage
Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
4 . Stage
Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
5 . Stage
Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.
1 . You can’t knead the dough for a long time, grease your hands with oil so that it would not stick to your hands. Roll out the formation about 0.5 cm thick and cut the circles with a glass.
2 . Cut the circles before reaching the middle several times.
3 . Fry the crumpets in vegetable oil until golden brown on both sides, for about 2 minutes. Then let the fat drain on paper towels.
4 . Kefir donuts are ready, sprinkle with powdered sugar and serve.
5 . Bon Appetit!!!
6 . Mix sour cream with kefir and add soda, let stand for 5 minutes. Then beat the egg, sugar, vanillin, vegetable oil and salt, pour everything into kefir. Stir and add flour with lemon zest. Knead the dough.
1 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2 . Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
3 . Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
4 . Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
5 . Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
1 . Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
2 . Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
3 . Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
1 . In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2 . Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3 . After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4 . Preheat an oven to 450 degrees F (230 degrees C).
5 . Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
1 . Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
2 . Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
3 . Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
4 . Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.
1 . Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
2 . While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
3 . When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
4 . To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
5 . Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
6 . Cut into wedges and serve.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2 . Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
3 . Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
1 . Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
2 . Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is transparent, about 5 to 8 minutes.
3 . Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
4 . Stir in bacon and green onions. Remove from heat and serve.
1 . Mix water and sugar together in a 2-quart pitcher until dissolved.
2 . Stir lime juice, lemon juice, and orange juice into pitcher. Add tequila and triple sec; stir.
1 . Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit cocktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 425 degrees F (220 degrees C). Pour butter into a 9x13-inch baking dish.
3 . Whisk together egg, milk, and pepper in a shallow dish. Place stuffing mix in a separate shallow dish. Dip pork chops in egg mixture, then coat with stuffing mix. Dotdash Meredith Food Studios
4 . Lay pork chops in the prepared dish. Dotdash Meredith Food Studios
5 . Bake in the preheated oven for 10 minutes. Flip chops and bake until no longer pink in the center and juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (74 degrees C). Dotdash Meredith Food Studios
6 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Add potato rounds in a single layer and cook in melted butter until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside.
2 . Place the trivet inside the pot. Pour in chicken broth, then season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove potatoes from the pot.
4 . Select Sauté function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back into the pot in a single layer. Cook until golden, about 3 minutes per side.