Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Unsalted butter
|
3 tablespoons |
| 2. |
All-purpose flour
|
¼ cup |
| 3. |
Whole milk
|
3 cups |
| 4. |
Freshly grated nutmeg
|
1 pinch |
| 5. |
Salt and freshly ground white pepper to taste
|
1 pinch |
| 6. |
High quality French sandwich bread
|
8 (1/2 inch thick) slices |
| 7. |
Thinly sliced jambon de Paris (high-quality, wet-cured ham)
|
12 ounces |
| 8. |
Coarsely shredded Gruyere cheese
|
10 cups |
Cooking
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2 . Stage
Melt butter in a small saucepan over low heat. Whisk in flour until blended but not colored, about 3 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened, about 10 minutes. Season with nutmeg, salt, and pepper.
3 . Stage
Assemble sandwiches: Place all 8 bread slices on a work surface in a single layer. Spread each slice evenly to the edges with Bechamel sauce; all the sauce may not be needed. Divide ham evenly between 4 of the bread slices, trimming if necessary so it is within 1/2 inch from the edges. Top all 8 slices with equal amounts of Gruyere cheese, spreading it evenly to within 1/4 inch of the edges.
4 . Stage
Lift the 4 bread slices with sauce and cheese and keeping the cheese facing up, place on top of the slices layered with ham. Transfer sandwiches to the prepared sheet pan.
5 . Stage
Bake in the preheated oven until cheese topping is melted and golden brown, 10 to 15 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
3 . Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
1 . Cut a circle in the center of bread with a cookie cutter. Brush melted butter on both sides of bread.
2 . Heat a small skillet over medium heat. Add bread and cook until golden brown, about 2 minutes. Flip, then crack egg into the hole. Cook until egg is set on the bottom, about 1 minute; season with salt. Cover, reduce the heat to low, and cook until egg white is completely set, 3 to 4 minutes.
1 . Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef with onion and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer mixture to a slow cooker.
2 . Pour beef broth, water, condensed soup, mushrooms, potatoes, carrots, celery, gravy mix, Worcestershire sauce, celery salt, pepper, and bay leaf into the slow cooker. Stir, cover, and cook on Low for 8 hours.
1 . Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.
2 . Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.
3 . Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.
1 . Preheat an oven to 275 degrees F (135 degrees C). Cover a 10x15 inch pan with wax paper.
2 . Mix brown sugar and water in a microwave safe bowl. Cook in microwave to dissolve the sugar, about 1 minute. Combine oats, salt, walnuts, and cinnamon in a large bowl. Stir in sugar mixture, honey, and vanilla extract. Mix well. Pour mixture onto the prepared pan, spreading evenly. Create clusters by squeezing small handfuls of the oat mixture together.
3 . Bake in the preheated oven for 20 minutes. Remove from oven and gently stir granola using a spoon. Return to the oven and bake for an additional 25 minutes. The granola will be slightly browned and will continue to harden as they cool.
1 . Wash and dry the chicken with a kitchen towel. With a thin knife, make punctures in the breast of the chicken. Slice one clove of garlic thinly. Scald the breast with the garlic.
2 . Put the rest of the head of garlic inside the chicken.
3 . Wash and dry the lemon. Cut it in half. Pour the juice of half a lemon over the chicken. Put the other half of the lemon inside the chicken.
4 . The bunch of fresh parsley, too, go after the lemon. Coat the chicken well with room temperature oil. Salt on top. Lay out on a greased form. Bake for the first 10 minutes at 200 gr, then another 35 at 180 gr. Till it is ready.
1 . Cook pasta according to package directions; drain.
2 . Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
3 . Add chicken.
4 . Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
5 . Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
6 . Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.
1 . Prepare and bake white cake mix in a 9x13-inch dish according to package directions. Dotdash Meredith Food Studios
2 . While cake is still hot, poke holes with a utility fork all over the top. Dotdash Meredith Food Studios
3 . Mix cream of coconut and sweetened condensed milk together in a bowl. Dotdash Meredith Food Studios
4 . Pour over the top of hot cake. Let cake cool completely. Dotdash Meredith Food Studios
5 . Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
6 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
2 . In a large bowl, combine eggs, 1 cup white sugar and pineapple with juice. Beat in the flour mixture. Pour into prepared pan. sprinkle brown sugar over top of batter.
3 . Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and prick top with a fork. Pour on topping while still hot.
4 . To make the topping: To Make Topping: In a small saucepan combine the butter, evaporated milk, 1 cup white sugar, and 1 teaspoon vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
1 . Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
2 . Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce. Buckwheat Queen
1 . Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2 . Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
3 . Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
4 . Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.
1 . Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
2 . Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.