|1.||Boiling water||1 ¾ cups|
Packed brown sugar
|1 ¾ cups|
Unsweetened cocoa powder
Semisweet chocolate chips
1 . Stage
Mix water and oatmeal in mixing bowl, and let sit 10 minutes.
2 . Stage
Add sugars, butter or margarine, and eggs. Mix well.
3 . Stage
Add flour, baking soda, cocoa, and salt. Blend.
4 . Stage
Pour into greased and floured 10 x 15 x 1 inch jelly roll pan. Top with chocolate chips and chopped nuts.
5 . Stage
Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.
1 . Inspect 7 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2 . Place berries in a large pot and bring to a boil over medium heat until they release their juice. Press all or half of the berries through fine mesh strainer to remove the seeds, if desired. Measure exactly 5 cups raspberry pulp and return to the empty pot.
3 . Add lemongrass and pectin to the pot with the raspberries. Slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove the lemongrass.
4 . Pack raspberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
5 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
1 . Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
2 . Beat in the whipped topping until well mixed.
3 . Spread about half of the cream cheese mixture into the graham cracker crust.
4 . Spread the strawberry preserves in an even layer over the cream cheese mixture.
5 . Top the preserves with the remaining half of the cream cheese filling.
6 . Cover with plastic wrap and refrigerate until set, about 1 hour.
1 . Sift flour into a large bowl; mix in sugar and ground cinnamon. Stir in eggs and vanilla extract until well combined. Stir in milk gradually until batter is well combined and has the right consistency, not too runny and not too thick. Check consistency by filling a spoon with batter and tipping it to the side. Count the seconds it takes to fall back into the bowl; batter is ready when it takes about 4 seconds and leaves a small coating on the spoon.
2 . Rest mixture for 15 to 20 minutes to even out and thicken.
3 . Melt 1 1/2 teaspoons coconut oil in a skillet over medium heat. Remove from heat and pour 1/6 of the batter into the skillet, moving the skillet in circular motion so batter spreads out in an even circle. Return skillet to the heat.
4 . Cook pancake until bubbles start to form in the batter and the edges look dry, 2 to 3 minutes. Flip pancake using a spatula and continue to cook on the other side until pancake is lightly browned, about 2 minutes. Repeat with remaining batter.
1 . Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
2 . Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
3 . Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
4 . Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
5 . Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
6 . Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.
1 . Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
2 . Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
3 . Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.
1 . Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes. Dotdash Meredith Food Studios
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Remove sweet potato from the pot and run under cold water. Remove and discard skin.
4 . Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
5 . Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
6 . Pour filling into unbaked pie crust. Dotdash Meredith Food Studios
7 . Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
8 . Remove from the oven and let cool before serving. DOTDASH MEREDITH FOOD STUDIOS
1 . Transfer the chickpeas into a pan, add peeled, coarsely chopped vegetables. Pour in water and cook for about 45 minutes or until all vegetables are ready. Then drain the broth and add lemon juice and olive oil to the pan.
2 . Interrupt with a blender until smooth. Add vegetable broth if necessary if the paste is too thick. Salt and pepper to taste.
3 . Pate is ready, serve as a snack.
4 . Bon Appetit!!!
5 . Chickpea paste with vegetables is very tasty and quite satisfying. Preparing such a paste is quite simple, it is well suited as an appetizer on bread, and can also be used instead of meat sauce, just make the paste not so thick. Vegetables can be added to chickpeas to your liking, just add your favorite spices or chili peppers. This aromatic appetizer can be prepared in fasting or served on other holidays.
6 . Chickpeas must be pre-soaked preferably at night or at least 4 hours.
1 . Let's prepare the dough. Pour all the flour into a bowl. Mix with salt. Make a small depression in the center. Add butter. Mix lightly so that the butter absorbs the flour.
2 . Add boiling water in batches. Knead into a soft, non-sticky dough. Place the dough in plastic wrap and leave for 15 minutes.
4 . After 15 minutes, knead the dough. It will become very elastic and pleasant to work with. Dust the table with flour and roll out the dough thinly enough (2 mm). I divide the dough into two parts and roll out twice. This is more convenient for me. Cut the dough into small squares or use a glass to cut out circles.
5 . Place some of the stuffing.
6 . Pinch the dumplings. Place the formed dumplings on a flour-dusted kitchen board.
7 . Boil dumplings in boiling salted water for 4-5 minutes.
1 . In a large skillet over medium heat, brown the ground beef; drain fat.
2 . Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly.
3 . Let simmer for 30 minutes. Serve on hamburger buns.
1 . Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2 . Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3 . Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4 . Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.