Dried rice noodles
|2.||Brown sugar||4 tablespoons|
Soy sauce, or to taste
Fish sauce, or to taste
|6.||Vegetable oil||2 tablespoons|
Chicken breast, thinly sliced
Firm tofu, sliced
|1 (7 ounce) package|
Chopped spring onions
Dry roasted peanuts
Lime, cut into wedges
1 . Stage
Soak rice noodles in a bowl of water for 15 minutes.
2 . Stage
Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
3 . Stage
Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
4 . Stage
Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
5 . Stage
Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.
1 . Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
2 . Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
3 . Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
4 . Ladle beef mixture over noodles to serve.
1 . Divide the eggs into yolks and squirrels. Whisk separately the whites and a half sugar powder and the yolks with the remaining powder. Beat for a long time so that the yolks become white, and the proteins have a stable consistency. You can increase the amount of powdered sugar if it seems to you not sweet enough.
2 . In the yolks, gradually add the mascarpone constantly whipping at a slow speed.
3 . Then gradually add whipped protein to the yolk with mascarpone, mix in one direction to make the mass homogeneous.
4 . Dip the Savoyardi cookies quickly into the liqueur with coffee and put them tightly in a high shape. Lubricate the cookies with cream on top. Then lay out another layer of cookies and cover with cream again.
5 . Put Tiramisu in the refrigerator for 6 hours, or better at night. Then sprinkle through a cocoa strainer and serve.
6 . Bon Appetit!!!
7 . The classic Tiramisu with mascarpone turns out to be very tasty, it is rather simple and quick to prepare such a dessert, the main time is impregnation and solidification of the cream. Tiramisu should be stored only in the refrigerator. Also, tiramisu can be cooked immediately portioned in small bowls, then serving will be much more convenient. You can also sprinkle dessert with grated dark chocolate instead of cocoa.
1 . Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
2 . Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
3 . Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
4 . Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.
1 . Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2 . In a Dutch oven, melt butter over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3 . Chill, and use as stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes. Rita
1 . Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
2 . Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.
3 . Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.
4 . Brush rolled dough with 1 tablespoon melted butter.
5 . Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.
6 . Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.
7 . Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
8 . Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.
9 . Cut the dough into 6 rolls using a bench scraper or sharp knife.
10 . Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.
11 . Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
12 . While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.
13 . Drizzle optional glaze over the rolls, if desired, and serve warm.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.
2 . Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.
3 . Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.
4 . Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.
5 . Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.
1 . Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
2 . In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.
3 . Lower oven temperature to 325 degrees F.
4 . In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.
5 . Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
6 . Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.
7 . In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
8 . Before serving, spread cranberry sauce on top of cheesecake.
1 . Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3 . Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.
4 . Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.
5 . Bake in the preheated oven for 1 hour.
1 . Grease the inside of a slow cooker.
2 . Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices.
3 . Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker.
4 . Cook on High for 2 hours.
1 . Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender. Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
2 . Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.
1 . Grate potatoes and carrots on a coarse grater, cut onion into small cubes, chop spinach finely. Salt, pepper, add herbs, mix. Let it run out of liquid. Drain excess liquid.
2 . Add the flour and mix thoroughly. Shape the doughnuts with your hands. We need such a consistency that it can be molded.
3 . Fry in a well heated frying pan in vegetable oil until tender. You don't need a high heat, otherwise the doughnuts will burn.
4 . You get these "smoggy" dumplings. BON APPETIT TO ALL!
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
3 . Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
4 . Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.