Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Onion, chopped
|
1 large |
| 2. |
Celery, chopped
|
4 stalks |
| 3. |
Red bell pepper, chopped
|
1 |
| 4. | Butter | 1 cup |
| 5. |
Garlic, minced
|
2 cloves |
| 6. |
Dried tarragon
|
½ teaspoon |
| 7. |
Caraway seeds
|
½ teaspoon |
| 8. |
All-purpose flour
|
½ cup |
| 9. |
Beef stock
|
4 cups |
| 10. |
Half-and-half
|
1 quart |
| 11. |
Cooked corned beef, chopped
|
1 pound |
| 12. | Sauerkraut | 1 cup |
| 13. |
Seasoned salt (such as Spice Islands® Beau Monde Seasoning)
|
1 teaspoon |
| 14. |
Freshly ground black pepper to taste
|
1 teaspoon |
| 15. |
Shredded Swiss cheese, divided
|
2 ½ cups |
| 16. |
Rye croutons
|
1 (6 ounce) package |
Cooking
1 . Stage
Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
2 . Stage
Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
3 . Stage
Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4 . Stage
Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
1 . Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
2 . In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
3 . Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix lemon juice, mustard, green onion, and ginger together in a bowl. Set aside.
3 . Place salmon into a baking dish. Spread mustard mixture over salmon and sprinkle with black pepper.
4 . Bake in the preheated oven until salmon flakes easily with a fork, 20 to 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet.
3 . Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Fish in beer batter is obtained with a delicate crisp, meat is tender and very tasty. Cooking such a fish is quite simple, salt and hop malt are enough, so no extra spices are needed.
2 . Bon Appetit!!!
3 . Serve can be warm or cold.
4 . Dip the fish in batter, fry in a heated frying pan with vegetable oil until golden brown.
5 . We will need additional flour to roll the fish. Flour should completely cover the whole piece.
6 . For batter, beat eggs, salt, flour and beer until smooth.
7 . Peel and cut the pink salmon into portions.
1 . Combine imitation crab, both condensed soups, mayonnaise, onion, bell pepper, celery, seafood seasoning, Worcestershire sauce, hot sauce, salt, and pepper in a stock pot. Slowly add half-and-half and bring to a simmer. Simmer until hot, about 30 minutes.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
3 . Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan. Dotdash Meredith Food Studios
4 . Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter. Dotdash Meredith Food Studios
1 . Cut lemon in half and juice. Cut 2 rinds into chunks.
2 . Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
3 . Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
4 . Preheat an outdoor grill for medium heat and lightly oil the grate.
5 . Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.
1 . In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
3 . Bake in the preheated oven until tender and lightly browned, about 40 minutes.
4 . While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
5 . Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
6 . Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.
1 . Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
2 . Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
1 . Rinse the chicken, wipe and cut into pieces. Fry in a small amount of vegetable oil until golden brown. Pre salt the meat a little and pepper.
2 . Dice the peppers and onions. For cooking, we will only use the pan, so take a fairly large and high one.
3 . Spanish-style stewed rice with chicken is very tasty, delicate, juicy, hearty and with a rich aroma. Cooking such a dish is quite simple, but also a little troublesome. The dish is quite satisfying and therefore perfect for dinner or lunch, if you plan to give such rice to small children then it is worth excluding wine from the ingredients, but it gives the dish a unique touch that cannot be replaced with anything. When prepared, all the liquid will not evaporate, so be prepared for this and do not need to be kept in the oven until complete evaporation, otherwise the rice will digest and lose its shape and the taste will be different.
4 . Bon Appetit!!!
5 . After that add the chopped olives and parsley, put it in the switched off hot oven for another 5 minutes.
6 . Put the chicken on top, let it boil again. Then remove from heat and cover with foil. Put in the oven for 60 minutes at 180 degrees.
7 . Pour the wine into the pan, simmer for 5 minutes. Then add chopped tomatoes in your own juice along with the juice. and bay leaf, pour in the broth. Bring to a boil. Salt and pepper to taste.
8 . In the same pan where the chicken was cooked, fry for 3 minutes pepper, onion and chopped garlic. Then add paprika and rice, fry a little.
1 . Combine tofu, milk, banana, matcha powder, and vanilla in a blender. Process until smooth and well combined.