Salt and freshly ground black pepper to taste
Heavy whipping cream
|1 ¾ cups|
Shredded Emmental cheese
|1 ¾ cups|
1 . Stage
Preheat oven to 350 degrees F (175 degrees. Butter a baking dish.
2 . Stage
Pound pork chops with a meat mallet until thin and rub lightly with salt and pepper. Place in the prepared baking dish.
3 . Stage
Stir heavy cream and flour together in a small bowl and season with salt. Pour over pork. Sprinkle with Emmental cheese.
4 . Stage
Bake in the preheated oven until pork is cooked through and cheese is melted and slightly browned, about 45 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with foil.
2 . Whisk egg in a shallow bowl. Mix Parmesan, pepper, and salt together in another shallow bowl. Dip each chicken drumstick in egg; lift up so excess egg drips back into the bowl. Roll in Parmesan mixture until well coated. Place into the prepared baking pan.
3 . Bake in the preheated oven until golden brown on the outside, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Divide 1/2 cup butter into 12 to 16 small chunks.
3 . Mix flour, baking powder, and salt together in a bowl. Mix in butter chunks using a pastry blender. Make a well in the middle of the mixture; pour in buttermilk. Mix until dough comes together.
4 . Knead dough on a lightly floured surface until just formed together. Cut discs out of dough using a cookie cutter or a cup. Butter both sides of cut biscuit dough with 1/4 cup melted butter. Place biscuits onto a baking sheet.
5 . Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and brush with remaining 1/4 cup melted butter while hot. Serve.
1 . Preheat the oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil liners.
2 . Remove top from each sandwich cookie; crush tops and set aside. Place creme-topped cookies in the prepared muffin cups, creme-side up.
3 . Beat cream cheese, sugar, cocoa, and vanilla in a large bowl with an electric mixer until fluffy. Mix in eggs until blended. Fill the prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs on top. Discard remaining crumbs or save for another use.
4 . Bake in the preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
5 . Top each cheesecake with 2 tablespoons cherry filling and a dollop of whipped topping just before serving. France C
1 . Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated.
2 . Mix pinto beans, salsa, and brown rice into ground beef mixture; top with Mexican cheese blend.
1 . Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
2 . Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
3 . Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
4 . Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.
1 . Combine milk and cream in a saucepan over low heat. Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes. Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
2 . Pour milk mixture into an ice cream maker and follow manufacturer's instructions for ice cream.
1 . Mix the strawberries in a thick-bottomed saucepan with sugar and lemon juice. Cook over low heat until sugar is completely dissolved. Then increase the heat and bring the strawberry jam to a boil. Cook for 20 minutes.
2 . Crush berries in mashed potatoes.
3 . Bon Appetit!!!
4 . Sterilize 5 half liter cans and roll up another hot jam.
1 . Preheat the oven to 375 degrees F (190 degrees C.) Butter an 8-inch square baking dish.
2 . Mix apples, cranberries, white sugar, cinnamon, and nutmeg in a large bowl. Place in an even layer in the prepared baking dish.
3 . In the same bowl, combine oats, flour, and brown sugar for topping. Add butter pieces and mix with a fork until crumbly. Stir in pecans. Sprinkle topping over apples in the baking dish.
4 . Bake in the preheated oven until apples are tender and topping is golden brown, 40 to 50 minutes.
1 . Mix condensed soups and sherry together in a medium bowl.
2 . Season chicken with lemon juice, paprika, celery salt, salt, and pepper; place into a slow cooker. Pour soup mixture over chicken, then sprinkle Parmesan cheese over top.
3 . Cook until chicken is no longer pink in the center and the juices run clear, on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
2 . Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
3 . Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
4 . Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.
1 . Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
2 . Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
3 . Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.
1 . Combine cocoa powder and salt in a small bowl; set aside.
2 . Bring water and sugar to a boil in a saucepan, stirring until sugar is dissolved. Whisk in cocoa mixture slowly until incorporated. Reduce heat to medium; simmer, stirring occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and stir in vanilla.
3 . Pour sauce into a storage container and let cool at room temperature, uncovered, until thickened. Cover and store in the refrigerator.