Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Eggs, at room temperature
|
5 large |
| 2. |
Whole milk, at room temperature
|
2 cups |
| 3. |
All-purpose flour
|
2 cups |
| 4. | Vegetable oil | ¼ cup |
| 5. |
Kosher salt
|
1 teaspoon |
| 6. |
Cayenne pepper, or to taste
|
1 pinch |
| 7. |
Unsalted butter, softened
|
1 tablespoon |
| 8. |
Nonstick vegetable oil cooking spray
|
1 tablespoon |
| 9. |
Crumbled blue cheese, or to taste
|
½ cup |
Cooking
1 . Stage
Whisk eggs, milk, flour, oil, salt, and cayenne together in a large measuring cup or mixing bowl just until blended.
2 . Stage
Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
3 . Stage
Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
4 . Stage
Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
5 . Stage
Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, 30 to 35 minutes.
6 . Stage
Poke each popover with a knife to allow steam to escape. Serve hot. Unknown
1 . Make a sourdough by mixing warm kefir, yeast, sugar and 150 grams of flour. Leave in a warm place for 30 minutes, covered with foil.
2 . Sift the flour and add salt. Mix melted and cooled butter, egg and egg yolk into the sourdough. Pour the liquid mass into the flour mixture and knead the dough. Knead until smooth. Cover. Leave for 1 hour, until it has increased 2-2.5 times.
3 . Knead the dough and let it rest for a while. To avoid a crust on the dough, do not hold it open. Then stretch, flatten into an oval. Prepare pancake "secrets." Place cottage cheese on the pancake, sprinkle it with sugar.
4 . Prepare two pancakes in this way, put them on the dough. Roll up, form a loaf.
5 . Place in a convenient mold, leave to prove. Cover with clingfilm for 45-50 minutes in a warm place.
6 . Brush the top of the billet with cream or milk. Bake at 180-190 degrees, 40-50 minutes until nicely browned. When ready, cool on a rack.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
2 . Combine flour, baking powder, and salt in a bowl.
3 . Cream butter and vanilla bean scrapings together in a large mixing bowl using an electric mixer at medium-high speed for 3 minutes. Scrape the sides of the bowl. Add sugar to mixture slowly. Scrape the sides of the bowl. Add eggs, 1 at a time, beating until well blended.
4 . Mix buttermilk and vanilla extract together. Alternate adding flour mixture and buttermilk into butter mixture, beating on low speed until combined. Scrape the sides of the bowl and beat for an additional 20 seconds. Pour batter evenly into the prepared pans.
5 . Bake in the preheated oven until cake is slightly brown on top, coming away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Let cool completely before frosting.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2 . Beat butter, brown sugar, and white sugar in a bowl until creamy; beat in eggs until smooth. Stir pudding mix into creamed mixture, followed by vanilla extract. Whisk flour, baking soda, and salt together in a separate bowl and stir flour mixture into moist ingredients. Mix oats and chocolate chips into dough. Press dough into prepared baking pan.
3 . Bake in the preheated oven until lightly browned, about 25 minutes. Let cool before cutting into squares.
1 . Here are our main actors. Wash the apples and peppers, slice them, peel the garlic, and wash the tomatoes.
2 . Place peppers, apples and garlic in the bottom of the jar.
3 . Next, our tomatoes. Boil some water, pour it into a jar and let it stand for 8-10 minutes. Then pour it back into the pot, add salt, sugar, vinegar, spices. Boil it. Put 3 aspirin tablets into the jar, pour boiling brine, seal and cover until completely cooled.
4 . These are the kinds of tomatoes I got. Tasty, fragrant, sweet and sour... And the apples and garlic in this marinade is a separate song, worthy of applause. When I read this recipe, I had some doubts about the sugar, it seemed to me that it is too much for a three-liter jar. But I was afraid for nothing. Trying them for the first time, roll them in other recipes, tried for years, no more - so very tasty were these, with apples. Try it, my dear, and let your winter be delicious!
1 . To cut the time for making this salad, I boiled the chickpeas beforehand,
2 . Red lentils,
3 . And I steamed a salmon steak. You can, of course, fry it, it's a matter of your taste. Remove the bones from the steak and cut the fish into small pieces.
4 . It's just a matter of mixing the chickpeas, lentils, and salmon,
5 . Add chopped greens, salt, pepper, dress with olive oil and lemon juice, wine vinegar (to taste, can be without it). It is good to let the salad stand for a while before serving. And now you can help yourself!
6 . Bon appetit!
1 . Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
2 . Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
3 . Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 11x15-inch pan.
2 . Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium speed until smooth. Pour into the prepared pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes.
4 . While the cake is baking, whisk cold milk and pudding mix together in a bowl for 2 minutes. Let thicken for 5 minutes. Add cream cheese and beat with a blender on medium speed until creamy. Mix in pineapple. Refrigerate fruit-pudding mixture until needed.
5 . Remove cake from the oven and allow to cool completely, 30 to 40 minutes.
6 . Spread chilled fruit-pudding mixture over the cooled cake, then layer with whipped topping. Sprinkle with toasted coconut.
1 . Peel the shrimp.
2 . Skewer first shrimp then black olives.
3 . Then string the cherry and the last cheese. Shrimp canapes ready.
4 . Bon Appetit!!!
5 . Cheese cut into large cubes, but not larger than one bite.
1 . Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
2 . Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3 . Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
4 . Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
5 . Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.
1 . Place pine nuts in a single layer in a dry skillet over medium-low heat. Cook, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Transfer immediately to a plate to stop the cooking process; allow to cool, about 5 minutes.
2 . Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese and process just until combined.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
2 . Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
3 . Bake in the preheated oven for 30 minutes.
4 . Drizzle with balsamic vinegar just before serving.
1 . Rinse salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
2 . Heat olive oil in a large skillet over medium-high heat.
3 . Cook salmon fillets, skin-side up, in hot oil until flesh is golden brown, 5 to 7 minutes; flip and continue cooking until skin is slightly browned, about 5 minutes more. Use a slotted spatula to remove salmon, leaving drippings in the skillet.
4 . Remove skin from salmon; fry skin in drippings in the skillet until crispy, 2 to 3 minutes. Serve crispy skin with salmon.