Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Broccoli crowns, cut into small pieces
|
1 pound |
| 2. |
Cauliflower, broken into small florets
|
½ pound |
| 3. | Butter | ¼ cup |
| 4. |
All-purpose flour
|
2 tablespoons |
| 5. |
Half-and-half
|
1 ¼ cups |
| 6. | Dijon mustard | ½ teaspoon |
| 7. |
Grated Cheddar cheese
|
⅔ cup |
| 8. |
Grated Parmesan cheese
|
½ cup |
| 9. | Paprika | 1⁄16 teaspoon |
| 10. |
Salt and ground black pepper to taste
|
1⁄16 teaspoon |
| 11. |
Grated Cheddar cheese
|
3 tablespoons |
| 12. |
Bread crumbs
|
2 tablespoons |
Cooking
1 . Stage
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; cook, uncovered, until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a baking dish.
2 . Stage
While the broccoli and cauliflower are cooking, melt butter in a saucepan over medium heat. Add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk in half-and-half and mustard; bring to a boil. Reduce the heat to medium-low and simmer until sauce thickens, about 2 minutes.
3 . Stage
Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into sauce; cook and stir until both cheeses are melted. Season with salt and pepper.
4 . Stage
Pour sauce over broccoli and cauliflower in the baking dish; sprinkle 3 tablespoons Cheddar cheese and bread crumbs over top.
5 . Stage
Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine graham cracker crumbs, flaked coconut, melted butter, and vanilla in a bowl. Press firmly into the bottom of an 8-inch pie or tart pan.
3 . Bake in the preheated oven until crust is set and slightly golden, about 15 minutes. Remove from the oven and set aside to cool.
4 . Prepare filling: Blend tofu with cream cheese in a bowl until smooth; this takes a while. Add Key lime juice and continue blending. Add pudding mix, sugar, lime zest, and lemon extract; blend well. Pour into the cooled crust.
5 . Place in the refrigerator until well chilled, at least 2 hours or overnight.
6 . Prepare whipped cream: Chill a stainless steel mixing bowl for 20 minutes. Remove from the freezer and add coconut milk, sugar, vanilla, and rum. Beat with an electric mixer or whisk until fluffy.
7 . To serve, slice pie and top with whipped cream.
1 . Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2 . Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3 . Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4 . Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.
1 . Make the glaze: Mix ketchup, brown sugar, and cider vinegar together in a bowl until well combined.
2 . Make the meatloaf: Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup.
3 . Combine onion and bell pepper in a microwave-safe container. Cover and microwave until softened, 1 to 2 minutes. Set aside to cool.
4 . Mix oats, milk, eggs, garlic, mustard, Worcestershire sauce, thyme, seasoned salt, black pepper, and hot sauce together in a large bowl until well combined. Stir in cooked onion and bell pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
5 . Pat 1/2 of the meatloaf mixture into each prepared loaf pan. Brush each loaf with 1/4 of the glaze; set remaining glaze aside.
6 . Bake in the preheated oven for 50 minutes. Remove the pans from the oven and carefully drain the fat. Brush remaining glaze over loaves, then return to the oven and bake for 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7 . Remove from the oven and let stand for 15 minutes before slicing.
1 . Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
2 . Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
3 . Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
4 . Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.
1 . Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
2 . Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
3 . Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
4 . Ladle soup into bowls and garnish with chopped parsley and croutons.
1 . Preheat a lightly oiled griddle over medium heat.
2 . In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
3 . In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
4 . Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
1 . Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 to 10 minutes. Drain and rinse pasta under cold water.
2 . Combine pasta, onion, bell pepper, tomatoes, and mushrooms in a large bowl.
3 . Pour enough dressing over to coat; toss and refrigerate until chilled.
1 . Heat the cinnamon with cloves in a pan for about 2 minutes, transfer to a mortar and grind well.
2 . Mix apples, spices and tea , cover tightly and let it brew to reveal the full aroma for a week.
3 . Apple tea is ready.
4 . Have a nice tea party !!!
5 . Peel the apples and cut into small cubes, mix them with lemon juice and sugar. Put a thin layer on a baking sheet and cook in the oven at 100 degrees for 1.5 hours. Then let cool.
1 . Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
2 . Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
3 . Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.
1 . Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2 . Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3 . Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4 . Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5 . Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2 . Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
3 . Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing. France C
1 . Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
2 . Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
3 . Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
4 . Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
5 . Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.