1 . Stage
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x9-inch pan with cooking spray.
2 . Stage
Whisk flour and confectioner's sugar together in a bowl; stir in 1/2 cup butter until crumbly. Press flour mixture evenly into the bottom of prepared pan.
3 . Stage
Bake in the preheated oven for 5 minutes. Remove pan from the oven, leaving oven at 325 degrees F (165 degrees C).
4 . Stage
Beat brown sugar, eggs, 1/4 cup melted butter, vinegar, and vanilla extract together in a bowl until smooth; stir in raisins. Pour sugar mixture over baked crust.
5 . Stage
Bake in the oven until bubbly and golden, about 35 minutes; cool before slicing.
1 . Preheat the oven to 450 degrees F (230 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 pasta and return to the pot.
3 . Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
4 . Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish.
5 . Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.
1 . Fold the plum in the dishes in which you will cook and add water to completely cover the slices. Put on fire and cook after boiling for 5 minutes.
2 . To prepare plum puree for the winter for children, we need only selected plums. Rinse the cream well and remove the stalk. Then cut in half and pull out the bones.
3 . It’s not difficult to prepare mashed plums for children for the winter, it’s a very tasty, aromatic and healthy preparation. This puree is natural and without any additions and chemistry is perfect for feeding babies. Plum puree is also very popular with adults if there is no time and desire to prepare a dessert.
4 . Bon Appetit!!!
5 . Pour the finished puree into a sterile jar, cover and place in a pan with a towel covered with a bottom, pour water into the pan so that it covers half of the cans and sterilize our puree for 10 minutes after boiling water. Roll up the jars and put the lids down, cover with a blanket until completely cooled.
6 . You should have a nice, liquidy mashed potato. Put it on fire and boil it after boiling for 5 minutes. Real baby puree should be slightly liquid, if you buy mashed potatoes and it is thick, then the manufacturer probably used starch to thicken.
7 . In small portions, use a slotted spoon to get it full and wipe the fruit through it, discard the entire skin.
1 . Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
2 . Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
3 . Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
4 . Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
1 . Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
2 . In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
3 . Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
4 . Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
1 . Melt the butter in a large skillet over medium heat, and stir in the brown sugar. Season the chicken with salt and pepper, and toss with flour to coat. Add chicken and bananas to the skillet, and cook stirring occasionally until chicken is almost cooked through. Stir in the amaretto and rum, and heat through. Remove from the burner, and use a long match or lighter to flambe. Allow to burn until the alcohol cooks off and the flame goes out. Serve and enjoy!
1 . In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.
1 . Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
2 . Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
3 . Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
4 . Preheat an air fryer to 400 degrees F (200 degrees C).
5 . Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
6 . Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.
1 . Gather all stock and soup ingredients. Allrecipes/Nelly Cuanalo Allrecipes/Nelly Cuanalo
2 . Make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 1/2 hours. Allrecipes/Nelly Cuanalo Allrecipes/Nelly Cuanalo
3 . Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot. Allrecipes/Nelly Cuanalo Allrecipes/Nelly Cuanalo
4 . Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed. Allrecipes/Nelly Cuanalo
5 . Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes. Allrecipes/Nelly Cuanalo
6 . Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve. Allrecipes/Nelly Cuanalo
1 . Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season mixture with salt and pepper.
2 . Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, occasionally stirring, until tomatoes break down, about 2 hours.
3 . Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until nearly cooked through, about 10 minutes; drain.
4 . Stir drained pasta and cooked shrimp into tomato sauce; cook until pasta is cooked completely through yet firm to bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
1 . Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining. Dotdash Meredith Food Studios
2 . Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill. Dotdash Meredith Food Studios
3 . Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4 . Dust fish pieces lightly with flour. Set aside. Dotdash Meredith Food Studios
5 . Dip floured fish pieces into beer batter. Set aside. Dotdash Meredith Food Studios
6 . Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels. Dotdash Meredith Food Studios
7 . Place fried fish in tortillas; top with shredded cabbage and white sauce. DOTDASH MEREDITH FOOD STUDIOS
1 . Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
2 . Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
3 . Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
4 . Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
5 . Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.