Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Salted butter
|
1 tablespoon |
| 2. | Olive oil | 1 tablespoon |
| 3. |
Coarsely chopped onion
|
2 cups |
| 4. |
Carrots, peeled and cut into chunks
|
1 ½ pounds |
| 5. |
Chopped fresh ginger
|
3 tablespoons |
| 6. |
Low-sodium vegetable broth, or more as needed
|
3 cups |
| 7. |
Salt, or more to taste
|
¼ teaspoon |
| 8. |
Ground white pepper
|
¼ teaspoon |
| 9. |
Full-fat unsweetened coconut milk
|
½ cup |
Cooking
1 . Stage
Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
2 . Stage
Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
3 . Stage
Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.
1 . Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
2 . Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
3 . With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
4 . Bake for 20 - 25 minutes more.
1 . Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
2 . Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
3 . Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.
1 . Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
2 . Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
3 . Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!
1 . Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
2 . In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
3 . Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
4 . Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
1 . Place soursop chunks, strawberries, and cold water into the bowl of an electric blender and blend for 2 minutes. Add ice cubes, followed by grated chocolate, yogurt, and milk; blend for 3 minutes.
2 . Dissolve sugar in hot water.
3 . Pour blender contents into glasses and add the sugar mixture and chocolate syrup. Serve chilled.
1 . Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 7x11 1/2-inch pan.
2 . Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. Lightly press mixture into the prepared pan.
3 . Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool for 10 minutes before cutting into bars. Let bars cool completely before removing from pan.
1 . Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
2 . Cover, and cook 5 hours on Low.
1 . Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. Bake 8 to 10 minutes or until edges begin to turn light golden brown.
2 . Meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
3 . Spread pizza sauce evenly over crust. Sprinkle with cheese and remaining toppings. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown.
1 . Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
2 . Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
3 . Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
4 . Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2 . Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
4 . Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
5 . Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
6 . Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
7 . Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.
1 . Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
2 . Drizzle salad with dressing and toss gently to coat.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
3 . In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
4 . Bake 15 to 20 minutes in the preheated oven, until golden brown.