Ingredients
Cooking
1 . Stage
Mix together sausage, cream cheese, milk, and onion in a medium bowl. Season with Worcestershire sauce, chili powder, sugar, and garlic, and mix until well blended.
2 . Stage
Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.
1 . Wash and trim ends of carrots. Peeling is unnecessary if using organic ones. Cut into small enough pieces to chop in a food processor and set aside. Chop apples, green beans, blueberries, and spinach in the food processor and set aside.
2 . Heat 1 tablespoon olive oil and 1 tablespoon coconut oil in a large (at least 10-quart) stockpot and saute carrots until softened, about 5 minutes. Add apples, green beans, blueberries, and spinach and cook over low heat, stirring occasionally, until cooked through, 5 to 10 minutes.
3 . Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon coconut oil a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add to stockpot. Add pumpkin puree, remaining olive oil and coconut oil and mix everything until well combined. Cover and allow to cool.
4 . Refrigerate for 8 hours, or overnight. Divide desired portions into resealable plastic bags, removing as much air as possible, and freeze until needed.
1 . Combine honey and hops, fill with water and put on fire. Simmer for 2 hours, with the evaporation of water in the process, add to the original volume.
2 . Allow the liquid to cool to 40 degrees, strain into a bottle or other vessel and add yeast. Cover with a rubber glove and leave to roam at room temperature for about 2 weeks.
3 . The mead is ready to eat, but to make it even more delicious with a pronounced and full taste, it is worth it to strain it again, close it with a tight lid and insist in a cool place for another 2 weeks. The drink will have about 12% alcohol.
4 . Have a nice drink !!!
1 . Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
2 . Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
3 . Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
4 . Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
3 . Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
4 . Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
5 . Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
6 . Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
7 . Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2 . Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
3 . Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
4 . Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
5 . Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
6 . Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
7 . Refrigerate for 2 hours before serving.
1 . Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
2 . Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2 . Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
3 . Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
4 . Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
5 . Bake in the preheated oven until light golden brown, about 15 minutes.
1 . Roll the edges of two 16-inch squares of heavy-duty aluminum foil to form a rim around the outside. Generously sprinkle confectioners' sugar onto each square.
2 . Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.
3 . Remove from the heat and stir in cinnamon oil and food coloring. Pour hot mixture onto the prepared foil and allow to cool and harden, about 45 minutes. Crack cooled candy into pieces.
1 . Combine green onions, garlic, fish sauce, sugar, honey, and pepper in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
2 . With 30 minutes left to marinade, combine carrots, cucumbers, red onion, rice vinegar, and 2 teaspoons chili-garlic sauce in a medium bowl. Stir to combine and let pickle until needed for sandwiches.
3 . Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
4 . Heat oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Remove meat from the bones and thinly slice.
5 . Spread mayonnaise, hoisin sauce, and remaining chili-garlic sauce on the top halves of the baguettes. Layer pork, pickled vegetables, cilantro, and jalapenos on the bottom halves. Carefully close the baguettes. Slice each in half to make 4 sandwiches.
1 . Cut pork - escalope (batter, cured fillet, carbonad - whatever you want to call it) as for chops, 1.5 ... 2 cm thick.
2 . Lightly beat it off. I emphasize - lightly! I recommend not using a kitchen hammer for this operation, but the blunt side of a chef's knife...
3 . Remove the core of the apples and cut them into thin slices...
4 . Pour about 1/3 of the melted butter on the bottom of a baking dish and lay out a layer of apple slices...
5 . Coat the pork with a mixture of melted honey and finely grated ginger...
6 . Place the meat on top of the apples. Let's salt it. Sprinkle with your favorite seasonings. Honestly admit - I only used ground white pepper, but you can use something of your own...
7 . Place the remaining apples on top. Pour in the mixture of the remaining melted butter, sugar and the juice of half a lemon. Cover with a lid (or foil) and place in a 170° oven for 1 hour...
8 . After an hour, remove the dish from the oven, distribute the meat and apples as shown in the photo. Put under the grill for 10 ... 15 minutes. Without the lid, of course...
9 . Take out of the oven. Sprinkle a little bit of herbs, cover and let "ripen" for about 15 minutes. Serve in the same dish in which you cooked. That's the whole recipe! Bon Appetit!!!
1 . Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.
1 . Peel the cucumber and finely chop or grate it on a coarse grater.
2 . Grind greens, pass garlic through a press.
3 . Mix and salt everything, pepper to taste, mix thoroughly.
4 . Mash the cottage cheese with a fork.