|1.||Milk||1 ½ cups|
|2.||Salt||1 ½ teaspoons|
Active dry yeast
|2 (.25 ounce) packages|
All-purpose flour, or more as needed
|9.||Brown sugar||¾ cup|
|10.||Ground cinnamon||2 tablespoons|
|11.||Brown sugar||1 ½ cups|
Light corn syrup
1 . Stage
Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
2 . Stage
Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
3 . Stage
Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
4 . Stage
Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
5 . Stage
Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
6 . Stage
Preheat oven to 375 degrees F (190 degrees C).
7 . Stage
Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
8 . Stage
Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
9 . Stage
Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
1 . Cut the fillet lengthwise.
2 . Mix kefir with finely chopped herbs, onions and spices.
3 . Let's take an egg and a pepper.
4 . Add the egg to our mixture and mix well. Wash the peppers, remove the seeds and cut lengthwise.
5 . Form rolls by putting peppers inside.
6 . Place tightly in a silicone mold.
7 . Pour over our mixture. Bake at 150 degrees for about 40 minutes. Sprinkle with sesame seeds if desired and bake for another 20 minutes.
8 . Bon appetit!
1 . Mix brown sugar, flour, and cinnamon together in a bowl. Stir vinegar, water, honey, and mustard together in a saucepan; add brown sugar mixture and whisk until blended. Turn heat to medium-high, stir crushed pineapple into mixture, and bring to a boil, whisking constantly, until thickened, 2 to 3 minutes.
1 . Grind corn flakes by hand, do not use various devices as you do not need a shallow breading. You can add a little chili pepper to the breading if you wish. Beat the eggs well with a fork with a little salt.
2 . In a deep frying pan, and preferably deep-fried, warm the oil well. Roll the wings initially in flour, then in the egg, and then in the corn chips. Fry on all sides to a beautiful golden crust. Put the wings on paper napkins to remove excess fat.
3 . Serve the wings with your favorite sauce.
4 . Bon Appetit!!!
5 . Spicy breaded chicken wings are crispy on the outside and tender on the inside, tasty and satisfying. Serve with your favorite sauce for beer, and it will also be good with fried vegetables, pickles and french fries. Adjust the amount of hot pepper to your liking, if you wish, you can add additional spices to make the meat more juicy and have a rich taste and aroma, then you can increase the pickling time.
6 . Wash the wings, wipe and cut along the joint. Salt to taste, add ground chili pepper, chopped garlic and vinegar. Stir well and marinate for 1 hour.
1 . Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2 . Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture.
3 . Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels.
4 . Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper.
5 . While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce.
6 . Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
3 . Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
1 . Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
2 . Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.
1 . Mix yellow onion, white onion, and garlic together in a bowl.
2 . Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over the chicken, slice the rinds, and place into the same bowl. Cover and let sit in a refrigerator, 20 to 24 hours.
3 . Preheat an outdoor grill for medium heat and lightly oil the grate.
4 . Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 180 degrees F (82 degrees C), 30 to 45 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot to dry.
3 . Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate; crumble and set aside.
4 . Combine 1 1/2 cups Cheddar cheese, evaporated milk, 1/2 cup green onions, sour cream, 1/2 of the crumbled bacon, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread mixture into the prepared baking dish.
5 . Bake in the preheated oven for 25 minutes. Sprinkle with remaining Cheddar cheese, green onions, and bacon. Return to the oven and continue baking until cheese is melted, about 5 minutes more.
1 . Preheat the oven to 375 degrees F (180 degrees C). Spray cups of a 24-cup mini muffin pan (or 2 12-cup mini muffin pans) with nonstick cooking spray.
2 . Roll out the thawed but cold puff pastry sheet on a lightly floured surface into a rectangle using a rolling pin. Cut into 24 (approximately 2 1/2-inch) squares using a pizza cutter. Lightly press puff pastry squares into each cup of the prepared mini muffin pan and prick with the tines of a fork.
3 . Mix the mayonnaise, feta cheese, Parmesan cheese, spinach, garlic, and pepper together in a bowl.
4 . Spoon feta-spinach mixture evenly into the cups, being careful not to overflow the cups.
5 . Bake in the preheated oven until pastry is puffed and the corners are golden brown, 15 to 16 minutes.
6 . Cool in the pan on a wire rack for 5 minutes before transferring the bites to a serving dish.
1 . In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2 . Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
3 . Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.
1 . Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.
2 . Liberally spray a slow cooker with cooking spray.
3 . Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over the cake mix.
4 . Cover and cook on High until cake is done and golden and bubbly around the edges, about 3 1/2 hours. Turn off slow cooker and let stand 15 minutes before serving.