Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Vegetable oil for frying
|
2 quarts |
| 2. | Milk | 1 cup |
| 3. |
Large egg
|
1 |
| 4. | Vegetable oil | 2 teaspoons |
| 5. |
Pancake mix
|
1 cup |
| 6. |
Cream-filled chocolate sandwich cookies (such as Oreo®)
|
1 (18 ounce) package |
Cooking
1 . Stage
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2 . Stage
Whisk milk, egg, and 2 teaspoons of vegetable oil in a large bowl until smooth. Stir in the pancake mix until no dry lumps remain.
3 . Stage
Dip cookies into batter, one at a time, and carefully place into hot oil. Fry in batches, 4 or 5 at a time, until cookies are golden brown, about 2 minutes. Drain on a paper towel-lined plate before serving. Allrecipes Magazine
1 . Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3 . Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4 . Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
1 . Cut the onion into half rings or smaller.
2 . A quick barbecue marinade makes the meat fragrant, tender and tasty. For such a barbecue, you can use pork neck, as well as chicken legs. The most important thing in this marinade is that meat does not require a long pickling, only half an hour will be enough for pork, and 15 minutes for chicken. It is also important to salt the meat before stringing it on a skewer.
3 . Bon Appetit!!!
4 . Add the meat sliced into medium slices to the onion, mix and leave to marinate for half an hour. Before cooking, salt the meat to taste.
5 . Mix the onion well with your hands while squeezing it a little to let the juice flow.
6 . Add chopped basil. Pepper and spices to taste, as well as squeeze juice from half a lemon.
1 . Bon Appetit!!!
2 . Chrysanthemum Cookies are ready, sprinkle with powdered sugar and can be served.
3 . Put the cookies on the pan covered with parchment and sprinkled with flour. Bake in a preheated oven to 200 degrees for about 35 minutes.
4 . Remove the cooled dough from the refrigerator and start scrolling in small portions through a meat grinder. The dough should come out 5 cm then gently lift with your hand from underneath and cut with a knife at the base of the meat grinder. Thus, you should get flowers.
5 . Mix soft butter with eggs whipped with sugar. Add slaked soda and beat with a mixer until smooth. Gradually add flour and knead the dough, it should not be elastic and stick to your hands. Wrap in cling film and refrigerate for half an hour.
1 . Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Reduce heat to low and stir in diced tomatoes, black beans, picante sauce, and taco seasoning. Simmer until most of the liquid has evaporated, about 20 minutes.
2 . Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3 . Spread flour tortillas in the prepared baking dish, overlapping to cover the bottom and sides. Spread beef mixture over tortillas, and sprinkle with 3/4 cup Monterey Jack cheese, 3/4 cup pepper Jack cheese, and 1 1/2 cups crushed tortilla chips. Cover with aluminum foil.
4 . Bake in the preheated oven for 25 minutes. Remove from oven and discard foil. Sprinkle remaining Monterey Jack cheese, pepper Jack cheese, and crushed tortilla chips on top. Place back in the oven and bake, uncovered, until cheese is melted and bubbly, 8 to 10 minutes. Sprinkle with green onion and cilantro and serve with sour cream.
1 . Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
2 . Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
3 . Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
4 . Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.
1 . Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
2 . Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
3 . Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.
1 . Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
2 . Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
3 . Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
4 . Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.
1 . Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
3 . Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
4 . Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
5 . Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
6 . Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
7 . Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.
1 . Combine kale, beans, carrots, and cabbage in a large bowl.
2 . Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.
1 . Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
2 . Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.
1 . Bon Appetit!!!
2 . To cover with a lid. Put in the oven and cook for about an hour, then open the lid and cook for another 20 minutes. Garnish with parsley before serving.
3 . Wash the cabbage, dry it with a paper towel and place in a saucepan, chop the tomatoes and place it in the saucepan, pour the previously prepared mixture and wine on top.
4 . Preheat the oven to 180 degrees. Cut thyme and garlic leaves, mix with paprika, almond flakes, olive oil, salt, pepper and lemon juice.