Cream Cheese Cranberry Crumble Bars

Whiskey Sidecar

1 . Place sugar in a shallow bowl. Run a lemon wedge around the rim of a cocktail glass; dip the rim into sugar.

2 . Combine whiskey, orange liqueur, and lemon juice in a cocktail shaker; add ice. Cover and shake until the outside of the shaker has frosted, about 20 seconds. Strain into the prepared cocktail glass.

Chocolate starch pancakes

1 . Pour warm milk into a bowl (I heated it in the microwave, you can take it out of the fridge beforehand), add the eggs and sugar. Stir.

2 . Continuing to whisk, sift in the starch and cocoa.

3 . Pour in vegetable oil. Stir. The dough turns out quite liquid, as it should be. Leave it for 15 minutes.

4 . A red-hot frying pan should be greased with vegetable oil only for the first time. Next, stir the batter, since the starch settles to the bottom, it is necessary to stir it before each pouring of the batter into the pan. Pour one small ladleful into the pan and distribute the batter evenly over the surface. Fry the first side over moderate heat for 1.5 to 2 minutes.

5 . Next, flip the pancake (it is easy to flip) and fry for another 30-40 seconds. Remove the pancake from the frying pan. Fry the pancakes until the batter runs out. I made 15 pancakes with the given amount of batter. I serve the pancakes with fresh-frozen raspberries and sugar.

6 . Decorate. Cover the serving dish halfway with an A4 sheet. Place a teaspoon on the other half. Sprinkle with cocoa. Then carefully remove the spoon, the sheet.

7 . Pancake fold accordion.

8 . Roll up one side into a snail. Decorate with raspberries and serve. And I wish you a good appetite, a good mood and all the best!

Homestead Barbecue Sauce

1 . Combine onion, garlic, ketchup, Worcestershire, coffee, vinegar, brown sugar, chile peppers, chili powder, and salt in a large saucepan and heat over medium-high heat until simmering. Reduce heat and simmer for 25 minutes.

2 . Puree in a food processor or blender until smooth.

Grilled Vegetable Salad with Fresh Herb Vinaigrette

1 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2 . Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.

3 . Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.

4 . Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.

5 . Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.

6 . Drizzle vinaigrette over the vegetable mixture and toss to coat.

Roasted Pork Belly

1 . Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.

2 . Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

3 . Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.

4 . Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

Roast Beef Burritos

1 . Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.

2 . Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.

Mexican Tomato Rice

1 . Heat oil in a large saucepan over medium heat. Stir in onion and sauté until soft and translucent.

2 . Stir in rice to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt, and water. Cover, bring to a boil then reduce heat to low. Simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.

Homemade Ramp Mayonnaise

1 . Combine egg and egg yolk in a food processor and start processing. Slowly pour in light olive oil and extra virgin olive oil until mixture becomes thick and creamy. Add lemon juice and salt.

2 . Transfer mayonnaise to a small bowl and stir in ramps. Spoon into a jar with a lid and refrigerate until serving.

Bakewell Slice

1 . Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.

2 . Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.

3 . Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.

4 . Spread raspberry jam evenly over the cooled pastry.

5 . Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.

6 . Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

Rice and ham casserole Mushroom meadow

1 . Chop the onion into small cubes, grate the carrot and fry in a little oil.

2 . Chop the mushrooms, which I have already thawed and boiled, and add them to the vegetables. Roast together with spices for about 5-7 minutes.

3 . We have already boiled the rice. We cut the ham into small cubes, grate the cheese.

4 . Next, you choose either portion molds or one large one. We grease the form with vegetable oil and lay out the rice, press it with a spoon and pour soy sauce on top of the rice. Then we lay out the mushroom stuffing and top with ham. Cover everything with grated cheese. Put the molds in the oven at 180 g for 10-15 minutes until the cheese browns.

A Pad Thai Worth Making

1 . Fill a large bowl with hot tap water and place noodles in it to soak for 20 minutes.

2 . Stir together lime juice, chicken stock, fish sauce, lime juice, oyster sauce, sugar, and 2 teaspoons chile sauce in a small bowl. Set aside.

3 . Heat a wok or large skillet over high heat and add vegetable oil. When oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.

4 . Move everything in the wok out to the sides and pour in eggs in the center. Cook and stir eggs until firm. Add noodles to the wok and pour in the sauce. Cook, stirring constantly, until noodles are tender. Add a bit more water if needed to finish cooking noodles.

5 . Stir in 3 cups bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.

6 . Serve garnished with remaining 2 cups bean sprouts, fresh cilantro, and lime wedges on the side. Unknown

Karyn's Cream of Crab Soup

1 . Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.

2 . Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.

3 . Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.