|4 (1 ounce) squares|
|2.||Sour cream||⅓ cup|
Chocolate cookie crumbs
Chocolate cookie crumbs
Silver dragees decorating candy
Long red vine licorice
|12 (2 inch) pieces|
1 . Stage
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
2 . Stage
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3 . Stage
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4 . Stage
Refrigerate for at least two hours, until firm.
1 . Cut the meat into small pieces, rinse well and fill with water, cook for about 1.5 hours.
2 . Finely chop the onion, and grate the carrots. Fry in oil until the vegetables are brown.
3 . Wash the sorrel well and chop it.
4 . Peel the potatoes, cut into cubes and send to the pot for meat, cook until the potatoes are ready.
5 . Then add the frying pan to the pan, salt and pepper to taste, cook for another 5 minutes. Then add sorrel to the borsch, bring to a boil and remove from heat.
6 . Before serving, let the borscht infuse for 15 minutes. Serve with half boiled egg and sour cream.
7 . Bon Appetit!!!
1 . Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
2 . Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
3 . Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.
1 . Rinse dried beef in warm water, pat dry with paper towels, and slice into smaller pieces.
2 . Mix beef, green onions, cream cheese, sour cream, and ranch dressing mix in a bowl.
3 . Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
1 . Make dressing: Whisk together mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire sauce, and sugar in a large bowl. Refrigerate until needed.
2 . Make noodle salad: Fill a large pot with well-salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
3 . Add bell pepper, celery, green onions, carrot, and salt to noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
4 . Toss before serving and adjust seasonings if needed.
1 . Mix ground pork, sesame oil, Sriracha, soy sauce, vinegar, salt, pepper, onion powder, and curing salt together in a large bowl until evenly combined. Cover and refrigerate for 8 hours.
2 . Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately, so put them close together and utilize the full length of the racks. (I was able to get 21 sticks the first time.) Cover and refrigerate any leftover pork mixture.
3 . Set the air fryer to 160 degrees F (71 degrees C). Place all 3 racks in the oven and cook for 1 hour.
4 . Remove racks from the oven, blot any excess moisture with paper towels, flip each stick, and cook for 1 more hour. Repeat once more.
5 . Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out until dried, about 8 hours.
6 . Meanwhile, repeat Steps 2 through 5 to make remaining jerky with leftover pork mixture.
1 . Prepare the filling for the pie. Peel the pumpkin and cut into small cubes.
2 . Add sugar, milk and cinnamon stick to the chopped pumpkin and stew over low heat for 30 minutes.
3 . While the pumpkin is stewing, prepare the dough. Take cold, but not frozen butter, salt, flour, sugar, egg. You can grind everything with your hands, but it's easier to grind and mix with a food processor.
4 . Knead a soft elastic dough and put it in the fridge for 30 minutes.
5 . We take a convenient form with a diameter of 22-24 cm, roll out the dough, transfer it to the form, make the sides.
6 . Put a sheet of baking paper on top, beans or peas on it so the dough doesn't "bulge," put it in an oven heated to 220 degrees and bake for 20 minutes.
7 . To the cooked pumpkin add vanilla and spices as desired: ginger, cloves, badjan, cardamom, lemon peel, allspice. Grind the pumpkin into a puree. (Remove the cinnamon stick beforehand).
8 . To the cooled mashed potatoes, add cream (I whipped it previously), eggs. Mix everything with a blender or mixer.
9 . Take the pie base out of the oven, remove the beans, pour the filling. Reduce the temperature in the oven to 180 degrees and bake the pie for 50 minutes until tender.
10 . Take out the finished pie and let it cool completely for about 2 hours.
11 . Sprinkle the finished cake with vanilla-scented powdered sugar.
12 . Bon appetit!
1 . Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
2 . Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
3 . Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
4 . Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.
1 . Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish.
2 . Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over filling.
3 . Cover pie with second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet.
4 . Bake in the preheated oven until top crust is golden brown and filling is bubbling, about 50 minutes.
1 . Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours. Dotdash Meredith Food Studios
2 . Preheat the oven to 325 degrees F (165 degrees C).
3 . Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Dotdash Meredith Food Studios
4 . Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil. Dotdash Meredith Food Studios
5 . Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours. Dotdash Meredith Food Studios
6 . Transfer brisket to a plate and tent with foil.
7 . Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy. Dotdash Meredith Food Studios
8 . Slice brisket across the grain and serve with the gravy. DOTDASH MEREDITH FOOD STUDIOS
1 . Beat off the fillet a little. Put the filling on it on one side. The number of fillets depends on the number of persons.
2 . Roll the fillet in a roll starting from the side of the filling. Rewind so that when cooking the rolls do not break up.
3 . Slightly fry the tartars in vegetable oil on all sides. Then add some water, spices to taste and simmer under the lid for 20 minutes. Remove the thread before serving.
4 . Bon Appetit!!!
5 . For the filling, chop the onion finely and fry until soft. Grind one fillet, add onion and chopped parsley to it. Salt and pepper to taste.
1 . Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2 . Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3 . Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4 . Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5 . Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Grease a 9x9-inch baking pan.
3 . Mix flour, sugar, and salt together in a bowl.
4 . Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
5 . Mix applesauce, cinnamon, and cloves together in a small bowl.
6 . Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.
7 . Bake in the preheated oven until cake is browned, 40 to 45 minutes.