Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Grand Marnier® or other orange-flavored brandy liqueur
|
1 fluid ounce |
| 2. |
Triple sec
|
1 fluid ounce |
| 3. |
Citron vodka
|
1 fluid ounce |
| 4. |
Cranberry juice
|
1 fluid ounce |
| 5. |
Lime twist
|
1 |
Cooking
1 . Stage
Pour the Grand Marnier, triple sec, vodka, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lime twist to serve.
1 . Place cottage cheese into a small bowl. Arrange pineapple, coconut, macadamia nuts, and granola side-by-side on top. Serve immediately.
1 . Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
2 . About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
3 . Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.
1 . Cook bacon and onion in large skillet on medium-high heat until bacon is crisp.
2 . Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally.
1 . Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2 . Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
1 . Add chopped fish, halved onion, grated carrots and bay leaf. Cook after boiling for 10 minutes.
2 . Throw the onion, add chopped garlic and herbs, season to taste. Turn off the heat, cover and let stand for 10 minutes.
3 . The ear from the silver carp is ready.
4 . Bon Appetit!!!
5 . Peel the potatoes, cut into cubes and boil until ready in salted water.
1 . Blend green onions, peanut oil, vinegar, allspice, habanero chile peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
2 . Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
3 . Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
4 . Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.
2 . Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.
1 . In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
2 . In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
3 . Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
4 . Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 . Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
3 . Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.
1 . Mix flour, yeast, sugar, salt, vanilla sugar. Add the egg and milk and mix until smooth. Cover the dough with a lid and leave in the refrigerator overnight.
2 . In the morning, pour the butter into the batter and stir it. Heat a frying pan with vegetable oil. Spoon out the pancakes with a tablespoon.
3 . Fry the pancakes on both sides until crispy.
4 . Serve with sour cream (condensed milk, honey, jam) for morning coffee/tea. Bon appetit!
1 . Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
2 . Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
3 . Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
4 . Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
5 . Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.