Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Butter, softened
|
¾ cup |
| 2. |
White sugar
|
¾ cup |
| 3. |
Egg
|
1 |
| 4. |
All-purpose flour
|
1 ½ cups |
| 5. |
Cornmeal
|
½ cup |
| 6. | Baking powder | 1 teaspoon |
| 7. | Salt | ⅜ teaspoon |
| 8. | Vanilla extract | 1 teaspoon |
| 9. |
Finely chopped cranberries
|
1 ½ cups |
| 10. | Brown sugar | ⅓ cup |
| 11. | Water | ⅓ cup |
| 12. | Butter | 1 ½ tablespoons |
| 13. | Lemon juice | 1 ½ tablespoons |
Cooking
1 . Stage
Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
2 . Stage
Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
3 . Stage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
4 . Stage
Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
5 . Stage
Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
6 . Stage
Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
7 . Stage
Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.
1 . Gather ingredients. Dotdash Meredith Food Studios
2 . Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat. Dotdash Meredith Food Studios
3 . Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Dotdash Meredith Food Studios
4 . Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened. Dotdash Meredith Food Studios
5 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Bring the sauce to a boil and boil for about 3 minutes.
2 . Dip the tomatoes in boiling water for a minute. Remove the skin and finely chop. Put the pulp of tomatoes in a pan, add salt, sugar, spices and balm.
3 . Bon Appetit!!!
4 . Break the pasta into large pieces and add to the soup. Boil it until pasta is ready. Before serving, sprinkle with lasagna soup cheese and fresh basil.
5 . Bring everything to a boil. Then reduce the heat to moderate, cook the soup for about 30 minutes.
6 . In a deep saucepan, mix carrots with onions and meatballs. Pour in tomato sauce and broth.
7 . Separate the carrots grated on a coarse grater separately from meat with onions.
8 . In hot oil, fry the meatballs until golden brown. Add the remaining onions and cook for another 5 minutes.
9 . Mix the minced meat with onion and garlic. Salt and pepper. Form small balls from cooked minced meat.
10 . Onion cut into small cubes. Grate the garlic.
1 . Place can of sweetened condensed milk in a saucepan. Pour in enough water to come halfway up the sides of the can; bring to a boil. Reduce heat to medium; cover and cook, adding more water as needed, about 3 hours.
2 . Transfer can to a bowl of ice water using tongs. Let cool completely before opening, at least 30 minutes.
1 . Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
2 . Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
3 . Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
4 . Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
1 . Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
2 . Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
3 . Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
4 . Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
5 . Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
6 . Preheat oven to 350 degrees F (180 degrees C).
7 . With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
1 . Serve with finely chopped boiled eggs and meat.
2 . In the broth, put chopped potatoes, beets and fried vegetables, salt and pepper to taste, cook until cooked. Then add sorrel, chopped herbs and sour cream, cook for another 3 minutes.
3 . Chop onion, parsley root and carrots in vegetable oil until tender.
4 . Grate the beets, add vinegar, sugar and a little broth, stew until cooked.
5 . Boil the meat until tender in slightly salted water. Strain the broth.
1 . Preheat oven to 500 degrees F (260 degrees C).
2 . Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
3 . Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
4 . Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
5 . Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
6 . Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
7 . Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.
1 . Bon Appetit!!!
2 . Add the sauce and cayenne pepper and add crayfish and shrimp. Cook for about 10 minutes.
3 . After the flour is browned, add the onions, garlic, celery and pepper into a diced pan. Fry for 5 minutes. Add chopped tomatoes, fish stock and seasoning. Reduce heat to low and simmer for about 20 minutes, stirring occasionally.
4 . Heat the oil in a pan over medium heat. Add flour and stir fry for 15 minutes.
1 . Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
2 . Cook on Low for 7 to 8 hours.
1 . Peel the potatoes and boil them. Drain all the water, mash, add 100 g butter and 100 g cream. Chop the mushrooms and fry in oil and salt. Put them on a plate.
2 . Rinse the breasts and cut into thin strips. Roast and salt, then remove from the pan.
3 . Pour 150 ml of cream into the pan where the chicken was roasted, add the basil and boil for 3 minutes.
4 . Grease the form with oil and sprinkle with white breadcrumbs. Now assemble our casserole: mashed potatoes, mushrooms, dill.
5 . Now the chicken.
6 . Top with grated cheese and pour cream on top.
7 . Bake in the oven until golden at t=180 - 200
9 . BON APPÉTIT.
1 . Blend peach halves in a blender until smooth; transfer to a large bowl.
2 . Beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated.
3 . Melt butter in the top of a double boiler over simmering water; stir peach mixture into melted butter, stirring constantly, until curd is thickened, 5 to 10 minutes.
4 . Sterilize jars and lids in boiling water for at least 5 minutes. Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and 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 into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.
1 . Preheat a grill for high heat.
2 . In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
3 . Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.