Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Round rye bread
|
1 (1 pound) loaf |
| 2. | Sour cream | 1 cup |
| 3. | Mayonnaise | 1 cup |
| 4. |
Dried chipped beef, chopped
|
1 (4 ounce) jar |
| 5. |
Beau Monde ™ seasoning
|
1 teaspoon |
| 6. |
Celery salt
|
2 teaspoons |
| 7. |
Dried dill weed
|
3 tablespoons |
Cooking
1 . Stage
Using a bread knife, remove "crown" of bread. Hollow out the inside of loaf, and cut into bite-sized cubes for dipping.
2 . Stage
In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
3 . Stage
Spoon chilled dip into hollow bread loaf, and serve with cubed bread for dipping.
1 . Place flour and seasoned salt into a zip-top bag; seal and shake to mix. Cut chicken into bite-sized pieces and add to flour mixture. Seal tightly and shake to coat.
2 . Heat a large saute pan over medium-high heat. Add garlic herb butter and swirl to coat. Add chicken; reduce heat to medium and cook, stirring occasionally, until chicken is slightly browned, about 2 minutes.
3 . At the same time, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4 . Meanwhile, stir capers and chicken base into chicken. Cook, stirring often, until flavors have blended, about 2 minutes. Add wine, cream, and lemon juice. Reduce heat to low and cook, stirring occasionally, until thoroughly heated and chicken is no longer pink in the centers, 3 to 4 minutes.
5 . Drain pasta and stir into chicken mixture.
1 . Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
2 . Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
3 . Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
4 . Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.
1 . Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
2 . Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
3 . In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
4 . Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
5 . Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
1 . Beat eggs with kefir, add sugar, salt.
2 . Then pour the flour and mix again, after a thin stream pour in the milk while stirring constantly. The dough should turn out smooth and without lumps.
3 . Add melted butter and vegetable oil. Shuffle.
4 . Pour boiling water and mix quickly, leave the dough to stand for 10 minutes.
5 . Preheat the pancake pan well and oil before the first pancake, then you will not need to do this. Pour a small amount of dough into the pan and distribute it evenly with rotating movements of the pan. Fry the pancake on both sides until golden.
6 . Bon Appetit!!!
1 . In a large pot of boiling salted water cook linguini until al dente. Drain.
2 . Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
3 . Toss cooked and drained linguine pasta over seafood sauce. Serve warm.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir to coat rice completely. Stir in green pepper, onion, and green onions. Season with sazon seasoning, cumin, garlic powder, coriander, and salt.
3 . Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Heat until simmering, about 2 minutes. Pour over the rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
4 . Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover and fluff with a fork. Stir in cilantro and squeeze lime juice over the top.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2 . Stir flour, baking powder, and baking soda together in a bowl; set aside.
3 . Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
4 . Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
5 . Spoon batter into the prepared muffin cups, filling each 2/3 full.
6 . Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
1 . Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
1 . Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2 . Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3 . Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4 . Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5 . Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6 . Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.
1 . Beat eggs with sugar using a whisk.
2 . Add chocolate to the eggs. Mix well again.
3 . Pour in flour, mix. Pour the finished dough into greased and flour sprinkled molds. Instead of flour, you can use cocoa for sprinkling.
4 . Bake the cake at 210 degrees for about 10 minutes. Then let it cool for a few minutes and then turn over onto a dish and remove from the mold. Serve from a scoop of vanilla ice cream.
5 . Bon Appetit!!!
6 . This cake is simply amazing for tasty, it is also called chocolate fondant. Preparing such a yummy is very simple and fast that can not please the sweet tooth.
7 . Mix dark chocolate with butter and melt in a water bath.
1 . Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
2 . Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
3 . Preheat an oven to 200 degrees F (95 degrees C).
4 . Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
5 . Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
1 . Coat a cookie sheet with nonstick cooking spray. Set aside.
2 . Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.