1 . Stage
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2 . Stage
In a large bowl combine the broccoli, grapes and onions.
3 . Stage
Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.
1 . Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
2 . In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
3 . Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
4 . Bake at 350 degrees F (175 degrees C) for 45 minutes.
1 . The amount of cream and dough products depends on the number of cakes. 1 cake: 4 eggs 1 cup (200 ml) sugar 1 cup (200 ml) flour 2 tbsp cocoa (if you want a "chocolate" cake)
2 . Beat the eggs with a mixer on low speed, adding a pinch of salt. Gradually add the sugar until it forms an airy foam.
3 . Continuing to whisk, gradually add the sifted flour.
4 . When the dough is smooth and fluffy, turn off the mixer and prepare the baking tray. Grease it with vegetable oil and sprinkle it with flour. I have a 72x32 cm baking tray, so the biscuit is thin (about 1 cm) and there is no need to cut the height. It soaks up perfectly. Then turn the mixer on medium speed and fluff up the batter again.
5 . Immediately pour it onto the baking tray, distributing it evenly. Place in a preheated oven (200 degrees) for about 25 minutes. Do not open the oven during baking.
6 . At this time you can prepare the dough for the next cake (I have the second one with cocoa). Everything is exactly the same, but add 2 tablespoons of cocoa to the flour beforehand. With cocoa the cakes are a little thinner.
7 . The finished biscuit comes off the edge of the mold. Take it out of the oven.
8 . To make it easier to take out the cake, wait 2-3 minutes and very carefully put parchment on top, and then cover the baking tray with the second tray (usually there are 2 in the oven). And on the principle of "pot" holding both baking trays at the same time, flip from top to bottom. We put our "Pot" on the table. Most often, the cake will lie on the parchment, if it does not happen, quietly lift one tray and pry a corner of the biscuit with a spatula - then it will lie on the parchment by itself.
9 . Transfer the crust by the parchment to a rack until completely cooled.
10 . Sometimes there is sticky biscuit on the tray, it can be easily removed with a spatula to a plate. It "disappears" from the plate very quickly. Grease and sprinkle the baking pan again. Whisk the batter for the next cake, put it on the baking tray and do exactly the same thing. If you are satisfied with a small cake, you can cut the layers in half and put one on top of the other, smearing them with cream. I baked 3 cakes and the cake was gobbled up in 2 days.
11 . Cream (found the recipe on the web): First, we break the powdered sugar into powdered sugar. Beat the butter, softened at room temperature, with cooled sour cream (or cream) and powdered sugar. It should form a thick foam that does not spill out. Powdered sugar should be added gradually. Done.
12 . The author recommends cooling the cream, but I immediately smeared it on the cooled cakes. There are 8 tablespoons of cream per crust, if you want you can use more. I had 350g of sour cream, 350g of butter, 250g of sugar (powder) for 3 layers, the cake soaked fine overnight. Enjoy! And "purr" with pleasure!
1 . Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2 . Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
3 . Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.
1 . Melt butter in a large saucepan over low heat. Dotdash Meredith Food Studios
2 . Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat. Dotdash Meredith Food Studios
3 . Stir in crispy rice cereal until well coated. Dotdash Meredith Food Studios
4 . Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper. Dotdash Meredith Food Studios
5 . Cut into 2-inch squares when cool. DOTDASH MEREDITH FOOD STUDIOS
1 . Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
2 . Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
3 . Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
4 . Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.
1 . Preheat grill for medium heat.
2 . Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper.
3 . Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets.
4 . Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes.
5 . Melt remaining butter in a small saucepan over low heat; serve with crab.
1 . Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray.
2 . Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside.
3 . Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain.
4 . Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally.
5 . Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses.
6 . Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.
1 . Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
2 . Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
3 . Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
4 . Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
5 . Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2 . In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
3 . In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
4 . Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
5 . Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
3 . Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
4 . While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
5 . Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
6 . Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish.
2 . Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
3 . Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.
1 . Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.
2 . Cover the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.