Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Milk | 1 cup |
| 2. |
Eggs
|
2 large |
| 3. | Vegetable oil | 2 tablespoons |
| 4. | Vanilla extract | 1 teaspoon |
| 5. |
All-purpose baking mix (such as Bisquick®)
|
1 ½ cups |
| 6. |
Bran meal
|
¼ cup |
| 7. |
White sugar
|
¼ cup |
| 8. |
Ground flax seeds
|
2 tablespoons |
| 9. |
Chia seeds
|
1 tablespoon |
| 10. | Baking powder | 2 teaspoons |
| 11. |
Butter, or as needed
|
1 tablespoon |
Cooking
1 . Stage
Whisk together milk, eggs, oil, and vanilla together in a medium bowl.
2 . Stage
Whisk together baking mix, bran meal, sugar, ground flax seeds, chia seeds, and baking powder together in a large bowl. Make a well in the center; add 1 tablespoon egg mixture into the well and whisk until well combined. Continue adding and whisking in egg mixture, 1 tablespoon at a time, until batter has thickened and takes 1 to 2 seconds to fall off the whisk.
3 . Stage
Heat a griddle over medium-high heat; grease with butter.
4 . Stage
Working in batches, drop 1/3 cup batter onto the griddle about 4 inches apart; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, greasing the griddle with more butter if needed.
1 . Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
2 . Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
1 . Fry onions in sunflower oil.
2 . Add minced meat, salt and pepper. Cook until tender.
3 . At the same time we cook rice, following the instructions on the package.
4 . While the rice is boiling and the minced meat is frying, we knead the pancake batter. I diluted milk with water, beat an egg, put sugar, salt and baking soda. I used a whisk to combine.
5 . I spooned flour into the mixture. The dough is such that it spreads well in a thin layer in the pan. I poured sunflower oil. This is not to grease the frying pan. Although my frying pan fries without oil, but I like the batter with oil better.
6 . Finely chopped fresh dill.
7 . I added it to the batter and stirred it. The pancakes will be dill-flavored and very fragrant.
8 . Fry the pancakes on one side.
9 . Turn it over.
10 . Stuffing and onions are ready, so is the rice. Put the rice to the stuffing.
11 . The stuffing is ready.
12 . The pancakes are also ready. We start to wrap them. This dough made 7 thin pancakes D-24 cm. We put the stuffing generously. I like it that way.
13 . I fried 4 large pancakes, folded as an envelope, on both sides.
14 . I wrapped three pancakes in bags and tied them with sprigs of dill.
1 . Pour each gelatin mix into a separate bowl. Pour 1/2 cup boiling water into one bowl and stir until gelatin is completely dissolved, about 2 minutes; stir in 1/2 cup cold water. Repeat to dissolve remaining gelatin colors. Refrigerate all bowls until completely set, 4 hours to overnight.
2 . Spray a 9-inch cake pan with cooking spray.
3 . Remove gelatin from the refrigerator and slice each color into cubes. Transfer cubes to a bowl and gently toss together to mix colors randomly. Tip into the prepared pan.
4 . Pour remaining 1 cup cold water into a bowl and sprinkle unflavored gelatin over top; let sit until dissolved, 2 to 3 minutes. Add remaining 1 cup boiling water and stir until gelatin is completely dissolved.
5 . Pour condensed milk into a blender. Add cream, unflavored gelatin mixture, and vanilla; blend until well combined. Pour over gelatin cubes in the cake pan. Use a spatula to evenly distribute milk mixture.
6 . Refrigerate until set, 4 hours to overnight.
7 . Run a knife along the sides of the cake pan and carefully invert cake onto a plate.
1 . Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated. The Soup Spoon
1 . In a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. Mix together well, refrigerate until chilled and serve.
1 . Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.
2 . Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.
3 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4 . Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.
5 . Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing. Chef John
1 . Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
2 . Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
3 . Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
4 . Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5 . Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
6 . Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
7 . Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.
1 . Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
2 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
3 . Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
4 . Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
5 . Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
6 . Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!
1 . Spray a large loaf pan or 8-inch square baking dish with cooking spray.
2 . Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
3 . Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add 1/2 of the butternut squash, onion, and garlic; cook and stir until starting to brown, 5 to 10 minutes.
2 . Add remaining squash, water, chicken bouillon, salt, and ginger. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4 . Strain off 1/2 of the cooking liquid. Blend soup with an immersion blender until smooth. Add enough coconut milk to reach the desired consistency and color. Garnish with parsley and drops of sriracha sauce.
1 . Preheat the grill to high heat.
2 . Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
3 . Coat the chicken breasts with the oil and season on all sides with salt and pepper.
4 . Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
5 . Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
6 . Pull the chicken apart using two forks until it is shredded and keep warm.
7 . Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
8 . Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
1 . Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.