Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
1 ¼ cups |
| 2. | Salt | ¼ teaspoon |
| 3. |
Shortening, chilled
|
½ cup |
| 4. |
Ice water
|
3 tablespoons |
Cooking
1 . Stage
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2 . Stage
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3 . Stage
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
1 . Mix 1 cup lukewarm water, sugar, and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 20 minutes.
2 . Stir soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand, adding flour 1/2 cup at a time, until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes.
3 . Divide dough into 24 pieces; knead and form into balls.
4 . Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour.
5 . Preheat oven to 425 degrees F (220 degrees C).
6 . Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey.
7 . Bake rolls in the preheated oven until puffed and pale, about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with remaining soy butter and honey mixture.
1 . Set a nonstick skillet over medium heat.
2 . In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
3 . Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
1 . Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2 . Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
3 . Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
4 . Fill warm tortillas with bean mixture and rice.
1 . Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork.
2 . Make gelatin with boiling water, then stir in lemon-lime soda. Pour hot mixture over cake. Cool cake completely, then refrigerate for at least 4 hours before frosting.
3 . Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two mini tart pans.
2 . Make the pastry: Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add flour and mix to form a smooth dough.
3 . Divide dough into 48 balls; place one ball in each greased cup of tart pans. Use your fingers or a tart tamper to press out into a tart shell.
4 . Make the filling: Break eggs into a large bowl. Add brown sugar, pecans, melted butter, vanilla, and salt; mix until well combined. Spoon filling into prepared tart shells, filling each 3/4 full.
5 . Bake in the preheated oven until golden brown, about 30 minutes. Transfer tarts to a wire rack to cool completely.
1 . In a medium bowl, toss together cucumbers, red onion, and tomato. Gently stir in mayonnaise, vinegar, salt, and pepper until coated. Cover and refrigerate for at least 1 hour before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Blend in flour, baking powder, cinnamon, and salt. Mix in oats and 1 cup chocolate chips.
3 . Spread batter evenly in an ungreased 9x13-inch baking pan. Sprinkle remaining 1 cup chocolate chips evenly on top.
4 . Bake in the preheated oven until edges are browned and center is light brown, 20 to 22 minutes. Do not overbake. Cool completely before cutting into 24 bars. Unknown
1 . Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
2 . Marinate in the refrigerator 8 hours to overnight.
3 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4 . Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
5 . Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
6 . Rest steak 5 to 10 minutes before slicing across the grain.
1 . Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
2 . Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
3 . Top with basil and pine nuts.
1 . Add onions, bell peppers, celery and season with salt and seasonings. Cook until vegetables are soft, 6 to 8 minutes.
2 . Add rice, add tomatoes with juice, add garlic, chicken stock, bay leaf, thyme. Bring to a boil over medium heat, then reduce heat to medium-low, cover and simmer for 20 minutes.
3 . After 20 minutes, add the shrimp and cook for 10 minutes. Remove the pan from the heat and let stand for 5 minutes. Before serving, remove the lavrushka.
4 . Bon Appetit!!!
5 . Heat olive oil in a pan or large saucepan over medium heat. Add the sausage and cook for 2 minutes.
1 . Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
2 . Squeeze lemon juice over ingredients and toss until blended.
1 . Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
2 . Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.