Whole berry cranberry sauce
|1 (14.5 ounce) can|
Jellied cranberry sauce
|1 (14 ounce) can|
|½ (14.4 ounce) package|
Heavy whipping cream
|6.||Vanilla extract||½ teaspoon|
1 . Stage
Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
2 . Stage
3 . Stage
Place graham crackers in a large resealable plastic bag and crush with a rolling pin into crumbs.
4 . Stage
Pour heavy cream into the chilled bowl and whip with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; whip until medium peaks form, about 2 minutes more.
5 . Stage
Place half of the graham cracker crumbs in the bottom of a trifle bowl. Top with half of the cranberry mixture and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.
1 . Pour the berries with water, mix until sugar is completely dissolved, strain and serve.
2 . Rinse currants, put in a blender and add sugar. Kill the berries for a few seconds.
3 . Currant fruit drink is not only very tasty, refreshing and light, but also healthy. Such a drink is great for the whole family on a hot day, so that the drink was cold, use water from the refrigerator or add ice. Add the amount of sugar to your liking, as it will depend on the sweetness of the berries. Such a fruit drink also diversifies the festive table and brings it bright and fresh colors.
4 . Have a nice drink !!!
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.
3 . Line a 9-inch pie dish with 1 crust. Pour filling into the prepared pie dish. Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.
4 . Bake in the preheated oven until golden brown, about 35 minutes. Serve chilled or at room temperature.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2 . Stir flour and white sugar together in a large mixing bowl. Pour in beer and stir. Add strawberries and basil and stir until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan. Sprinkle the top generously with coarse sugar.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
1 . Place lima beans in a large pot. Cover with water and soak overnight. Drain and return lima beans to the pot; cover beans with fresh water.
2 . Heat a large skillet over medium-high heat; cook and stir bacon in the hot skillet until crisp, about 5 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate to drain. Reserve about 2 teaspoons bacon drippings.
3 . Add bacon and reserved bacon drippings to lima beans in the pot; bring to a boil. Reduce heat to medium-low and simmer until beans are just tender, 40 to 60 minutes. Stir heavy cream and butter into bean mixture and cook until thickened, about 15 minutes more. Season with salt and pepper.
1 . Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
2 . Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
3 . Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
4 . Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.
1 . Bake onion pie in an oven preheated to 220С for 30 minutes. Serve both warm and cold.
2 . Strip the remaining dough in strips and lay them crosswise in the form of a net. The grid can be greased with the remains of egg fill or with one egg yolk.
3 . We spread the fried onions on the dough. Then evenly distribute the egg and cheese fill. The beads must be bent toward the center.
4 . Roll out and lay 2/3 of the thawed puff pastry into a mold, form small sides 4 cm high, and cut off excess dough.
5 . Season the onions during the roasting process with ground black pepper. Preparing the fill: beat eggs with sour cream. Rub cheese on a coarse grater and add it to the egg mixture - mix.
6 . It is necessary to peel 3 large onions of husk and cut them into half rings. In vegetable oil, fry the onions until golden brown.
7 . Thaw puff pastry at room temperature 1 hour before cooking.
1 . Pour 7UP and whiskey over ice in a glass and serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a medium baking dish with floured cooking spray.
2 . Place squash in a pot with enough water to cover; bring to a boil. Cook until tender, about 5 minutes.
3 . Drain squash and transfer to a bowl. Add crumbled cornbread, condensed soup, 1/2 cup Cheddar, onion, celery, margarine, egg, sugar, sage, salt, and pepper; mix until well combined. Transfer to the prepared baking dish.
4 . Bake in the preheated oven for 45 minutes. Top with remaining Cheddar and continue baking until cheese is melted and bubbly, about 15 minutes.
1 . Remove skin from the kielbasa and slice into bite-sized pieces.
2 . Heat oil in a large frying pan over medium heat. Add kielbasa, bell pepper, onion, and garlic. Fry until veggies have softened, 5 to 7 minutes. Season with salt and pepper.
3 . Stir in apple, then cover with Cheddar cheese. Cover the pan and cook until cheese has melted, about 3 minutes.
1 . Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
2 . Preheat an outdoor grill for medium heat and lightly oil the grate.
3 . Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.
1 . Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
2 . Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.