Beef stew meat, cut into 1 inch cubes
|5.||Water||1 ⅔ cups|
Salt and ground black pepper to taste
|1 (12 fluid ounce) can or bottle|
Carrots, cut into 1 inch pieces
|13.||White wine vinegar||1 tablespoon|
|14.||Brown sugar||2 tablespoons|
1 . Stage
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
2 . Stage
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
1 . Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
2 . Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine.
3 . Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
4 . Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Core cauliflower, leaving enough core that it remains whole.
2 . Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
3 . Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
4 . Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
5 . Cut in quarters and serve.
1 . Place unopened can of sweetened condensed milk in a large pot; fill pot with water to cover. Bring water to a simmer, and simmer can for 3 hours, adding hot water as needed to keep can covered. Remove can from water with tongs; allow to cool, about 20 minutes.
2 . Place apples in a large bowl. Whisk 1 tablespoon flour, cinnamon, and nutmeg together in a small bowl; stir mixture into apples. Pour apple mixture into a 9x13-inch baking pan. Stir vanilla extract into water in a bowl; sprinkle over apple mixture.
3 . Open cooled condensed milk carefully. Stir caramelized milk until smooth; drizzle evenly over apple mixture.
4 . Stir oats, 1 cup flour, brown sugar, baking soda, and salt together until combined; stir in butter until crumbly. Spread crumble mixture over apples and caramel.
5 . Bake in the preheated oven until apples are tender and crumble is lightly browned, about 25 minutes.
1 . The recipe is simple but interesting: Cut the apples into thin cross-sectional slices, removing the middle.
2 . When there is a loaf or baguette in the house, I usually just dry it specifically for this charlotte. But now I browned it in the oven since the bread has to be stale as a matter of principle (honestly speaking, I overcooked it, so don't be guided by the color of my loaf).
3 . The whites are separated from the yolks, beat into a stiff foam.
4 . Beat the yolks with the sugar, milk and cinnamon. Carefully add the beaten whites to this mixture.
5 . Grease a round mold with a little oil. Spread a little more than half of the egg mixture, and insert slices of bread and apples in it one by one, you can put a few ¾ of the dumplings between them. Sprinkle this construction with the rest of the yolk.
6 . Cover with the rest of the egg mixture and leave alone for 10 minutes. This is important!
7 . Bake the quiche at 150-170° for 45 minutes. After 3 45 minutes, place slices of butter on top of the quiche and place in the oven for another 15 minutes.
8 . At the end we get the most delicate casserole and the understanding that the German Charlottes not only successfully disposed of the remains of the bread (by the way, this is also a respect for the bread, because, as you know, it should not be thrown away), but also saved time while cooking, and this is a purely German quality)))
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and allow to melt. Add freekeh, carrots, celery, onion, mushrooms, and garlic; saute for 3 minutes. Pour in broth.
2 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Season soup with salt, poultry seasoning, and thyme. Stir to combine.
4 . Melt remaining 6 tablespoons butter in a skillet over medium-high heat and stir in flour to create a paste. Whisk in milk until sauce is smooth and thickened, 3 to 5 minutes. Pour into the soup and stir to combine. Serve immediately.
1 . Preheat grill for low heat and lightly oil the grate.
2 . Mix olive oil and ranch dressing mix together in a small bowl.
3 . Put a potato on a cutting board with a wooden spoon on either side. Make cuts across the potato about 1/4-inch apart, down to the spoons. Repeat with remaining potatoes; place potatoes in a heat-proof dish and add onions.
4 . Spoon oil-ranch mixture evenly over the onions and potatoes. Cover tightly with aluminum foil and place dish on grill. Cook flipping every 10 minutes, until golden brown, about 30 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
3 . Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
4 . Bake in preheated oven until golden brown, about 15 minutes.
1 . Stir together flour, salt, and pepper in a small bowl.
2 . Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.
3 . Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
4 . Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.
5 . Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.
6 . Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.
7 . Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
8 . Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
9 . Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.
1 . In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned, drain grease from the pan.
2 . Add canned tomatoes, kidney beans, hominy, taco seasoning, and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency.)
3 . Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.
1 . Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.
1 . Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
2 . Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
3 . Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.
1 . Lightly butter a 7-inch springform pan.
2 . Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes after each addition. Add cream, flour, and 2 teaspoons vanilla extract; mix well. Transfer batter to the prepared pan. Wrap the pan tightly in aluminum foil so no water can get inside.
3 . Pour 1 cup of water into a multi-functional pressure cooker (such as Instant Pot) and place a trivet in the bottom. Carefully center the filled pan onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove the foil. The cake should be barely set in the center. Allow to cool to room temperature.
5 . Meanwhile, combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl; mix until smooth. Spread over the top of the cooled cheesecake, cover, and chill for at least 4 hours before serving.