Unsalted butter, room temperature
Finely chopped toasted walnuts
Confectioners' sugar, packed
|4.||Vanilla extract||1 teaspoon|
Confectioners' sugar for dusting, or more as needed
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the center position of the oven. Line a rimmed baking sheet with a silicone mat.
2 . Stage
Place butter, walnuts, 1/3 cup packed powdered sugar, vanilla, and salt in a large bowl. Top with 2 cups plus 2 tablespoons flour. Mix with clean hands until dough starts to clump up. Keep mixing by hand until all flour and clumps of butter are evenly mixed into dough.
3 . Stage
Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place about 2 inches apart on the prepared baking sheet.
4 . Stage
Bake in the preheated oven until lightly golden, 15 to 25 minutes depending on the size of cookies.
5 . Stage
Let cool for exactly 5 minutes, then roll warm cookies in 1 cup confectioners' sugar in a medium bowl. Let cookies cool completely, then toss them again in confectioners' sugar.
1 . Mix pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, garlic, sugar, and salt together in a bowl until combined. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Cream together the sugar, shortening and the egg.
3 . Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
4 . Drop on greased cookie sheet and bake for 15 minutes.
5 . To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.
1 . Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup of water.
2 . Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase the heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
3 . Season the spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with Pecorino Romano cheese.
1 . Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
2 . In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
3 . Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
4 . Bake in preheated oven until golden brown, 10 to 12 minutes.
1 . Rinse the millet well and put it to boil.
2 . Let's make dough. Pour the flour into a container, salt (1 tsp. without a hill), gradually pouring water into it, knead the dough, moderately elastic.
3 . While the dough is "resting" for a while, prepare the filling. In the cottage cheese add the millet, which is already ready, and walnuts and mix well.
4 . Add the sour cream. The filling should not be too thick, but also not particularly liquid, so that it does not flow out. The amount of sour cream may vary slightly, depending on the cottage cheese. If the cottage cheese is dry, you can add kefir instead of sour cream. Season with salt and mix well.
5 . Now form the dough into 6-7 pieces like this. The size depends on the size of your pan)
6 . Roll out as thin as possible, not sparingly on the sprinkling of flour) Should turn out this elongated oval)
7 . Fold it in half and remove (roll up) the "lid"
8 . Fill thinly, then close and pinch the edges.
9 . The edges can be trimmed with a knife. Preferably)
10 . In a preheated dry frying pan, cook on both sides.
11 . We stack them on top of each other, smearing them with melted butter. And we treat ourselves)
12 . Bon appetit☺
1 . Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
2 . This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
1 . Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
2 . Cook on High for 4 hours.
3 . Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.
1 . Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
2 . Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
3 . Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.
1 . Combine milk, yogurt, strawberries, banana, blueberries, green ice cube, whey, and honey in a blender, in the order listed. Blend until smooth.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18x2-inch cake pan with cooking spray.
2 . Combine sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 8 minutes. Add in eggs, 1 at a time, mixing well after each addition and scraping the mixing bowl sides. Add vanilla bean paste and almond extract. Mix well.
3 . Sift together cake flour, baking powder, salt, and baking soda in a separate bowl. Combine milk, cream, and half-and-half in a measuring cup.
4 . Alternate adding sifted cake flour mixture and liquids to the creamed sugar mixture, 4 to 5 times, until everything is well combined and batter is smooth. Pour batter into the prepared cake pan and loosely cover with a piece of foil.
5 . Bake in the preheated oven for 45 minutes. Remove foil and bake until a toothpick inserted into the center comes out clean, about 15 more minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes. Decorate with frosting of your choice.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
2 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4 . Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.
1 . Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
2 . Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
3 . Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
4 . Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
5 . Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
6 . Preheat the oven to 350 degrees F (175 degrees C).
7 . Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
8 . Bake in the preheated oven until hot and bubbly, about 45 minutes.