1 . Stage
Place white wine, peach schnapps, sugar, mint leaves, cinnamon, and nutmeg together in a bowl. Stir in half-and-half and mix until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
2 . Stage
Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan.
2 . Combine brown sugar and butter in a large mixing bowl. Add eggs and vanilla extract, stirring until all is well combined.
3 . Combine flour, baking powder, and salt in a bowl. Add flour mixture to egg mixture, stirring only until incorporated. Fold in candy pieces. Spread batter into the prepared pan; mixture will be thick.
4 . Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool 10 minutes before slicing.
1 . Preheat the broiler.
2 . In a medium bowl, mix the mayonnaise, Parmesan cheese and garlic powder until thick.
3 . Slice the Italian bread in half lengthwise and spread each half with mayonnaise mixture. Place halves on a medium baking sheet.
4 . Broil 2 to 5 minutes, checking frequently, until mixture is bubbling and golden brown.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2 . Sift flour, sweetener, baking powder, cinnamon, baking soda, and salt in a bowl; set aside.
3 . Mix avocado, buttermilk, egg, and vanilla together in a separate bowl. Add dry ingredients and mix until just combined. Stir in pecans. Pour batter into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted in center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes. Invert onto a wire rack and cool completely before slicing.
1 . Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
2 . Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.
1 . To make a simple syrup, bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely.
2 . Place watermelon in a blender or food processor. Pulse until pureed.
3 . Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice.
4 . Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar.
5 . Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve. France C
1 . To make homemade cappuccino, you need to take high-fat milk with a short shelf life. Heat the milk to 60° without bringing it to a boil. Pour it into the bowl of a blender, tilt the bowl at a 45° angle and whisk until thick and frothy.
2 . Pour the coffee with boiling water, add sugar, stir.
1 . Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet with cooking spray.
2 . Cut a slit in each jalapeño pepper; remove and discard seeds and pulp. Stuff jalapeños with Monterey Jack cheese cubes.
3 . Mix together sausage, Cheddar cheese, baking mix, crushed red pepper, and garlic salt in a large bowl until well combined. Shape sausage mixture around stuffed jalapeños to form egg-shaped balls. Place on the prepared baking sheet.
4 . Bake in the preheated oven until sausage is cooked through and lightly browned, about 25 minutes. An instant-read thermometer inserted into the center of sausage should read at least 160 degrees F (72 degrees C).
1 . Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
2 . Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
3 . Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
4 . Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
5 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.
1 . Eggs need to be ground with sugar and salt. Then add the eggs to the kefir semolina. Rinse the orange well and grate it completely on a coarse grater, remove the seeds. Add an orange to the dough, and also add baking powder with flour.
3 . Bon Appetit!!!
4 . Orange Mannik turns out to be very tender and tasty, it just melts in your mouth. During the preparation of the dough, you can not add flour, but with the flour it will be easier to get the cake out of the mold, the juicier the orange, the more flour you need to add, but remember that flour should not be too much otherwise spoil the manna's texture. Such a cake is perfect for a festive table, it can be sprinkled with powdered sugar, garnished with chopped fruits or berries, and you can also pour it with jam or jam.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
2 . Roll thawed pastry out onto a flat surface. Spread Dijon mustard on pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll sheets, beginning on the long side. Cut into 1-inch thick sections. Arrange sections on the prepared baking sheet.
3 . Bake in the preheated oven for 10 to 12 minutes. Roxie Pandrea
1 . With an electric mixer blend all ingredients until mixed.
1 . Mix the water, milk, butter, egg, sugar and salt in a bowl. Sift the flour into the egg and milk mixture and mix well with a mixer. Grease a frying pan with oil and bake the pancakes.
2 . For the stuffing: pork tongue boiled in salt water, remove the skin from the tongue, cool and cut into thin slices.
3 . Peel the onion, finely chop and saute in heated sunflower oil until golden. Wash the mushrooms, finely chop them and add to the onions, salt and pepper to taste. Fry until fully cooked over medium heat.
4 . Just before cooking, put the boiled tongue in the onion-mushroom stuffing and fry for 3 minutes. Remove the stuffing from the fire and let it cool.
5 . While the stuffing cools, prepare the sauce. To do this, chop sour cream, garlic, herbs and salt in a blender.
6 . To form a roll, put the filling on the edge of the pancake and roll tightly.
7 . Before serving, cut the resulting roll into portions and pour the sauce on top. Bon appetit!