1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
2 . Stage
Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
3 . Stage
Bake in the preheated oven until golden, about 45 minutes.
1 . Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
2 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3 . Unroll puff pastry on a lightly floured surface and cut into 8 squares.
4 . Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
5 . Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
6 . Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.
1 . Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork.
2 . Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.
3 . Stuff squash with sausage mixture and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil.
4 . Bake in the preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted, about 15 minutes more.
1 . Main products. Boil the eggs in advance. Defrost the cauliflower (I have frozen). If fresh, break it into manageable florets.
2 . Blanch the cabbage in well-salted water for 5-7 minutes from the boil. Toss in a sieve.
3 . Grind the breadcrumbs in the bowl of a blender with the cheese and mix with 0.5 tsp. paprika. For convenience, you can grate the cheese beforehand. Do not chop the eggs finely.
4 . Heat the butter and honey in the microwave so that the honey becomes fatter.
5 . Then add sour cream, spices, salt. I also add vegetable seasoning. All well combine with a whisk until homogeneous. Then pour 1 tbsp. water, add flour and stir again. The sauce is ready.
6 . I will bake in portions, but one would be fine too. Spread the cabbage first and pour half the sauce over it.
7 . Then distribute the eggs and chopped greens. Pour over the rest of the sauce.
8 . Sprinkle with breadcrumbs and bake in a hot oven at 190-200°C for 10-15 minutes with the grill (or overhead heat) on.
9 . That's it, the appetizer is ready! Tender cabbage in a velvety sauce with a crispy crust! Very tasty! Bon appetit for everyone!
1 . Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2 . While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
3 . Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.
1 . Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
2 . Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
3 . Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
1 . Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
2 . Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
3 . Stir basmati rice into onion mixture until rice is coated with oil.
4 . Pour hot chicken stock into the rice mixture. Season with salt; stir.
5 . Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
6 . Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
1 . Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
2 . Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
3 . Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
4 . Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.
1 . Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C).
4 . Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
5 . Increase the oven temperature to 450 degrees F (230 degrees C).
6 . Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
7 . Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
8 . Cut into 1-inch squares and serve.
1 . Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place in slow cooker, creating a rack for the chicken.
2 . In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme.
3 . Pat chicken dry with paper towels and season generously with salt and pepper. Rub brown sugar mixture all over chicken, then place in slow cooker, breast side up.
4 . Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°.
5 . Remove chicken from slow cooker. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden, 3 to 4 minutes. Let rest 10 minutes before slicing and serving.
1 . Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
2 . Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.
1 . Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
2 . Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
3 . Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
4 . Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
5 . Heat the grill to medium-high and oil the grate.
6 . Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
7 . Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
8 . Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.