Ingredients
Cooking
1 . Stage
Preheat the oven to 450 degrees F (230 degrees C).
2 . Stage
Line pie crust with a double layer of aluminum foil. Bake in the preheated oven for 8 minutes. Remove foil and continue baking until crust is just set, 4 to 5 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
3 . Stage
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble, and set aside. Reserve 2 tablespoons bacon grease in the skillet.
4 . Stage
Cook and stir onion in reserved grease in the skillet over medium heat until tender; drain and set aside.
5 . Stage
Mix together milk, eggs, and salt in a large bowl. Stir in bacon and onion. Toss together Swiss cheese and flour in a medium bowl; add to egg mixture and stir well. Pour into par-baked crust.
6 . Stage
Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Cover edges of crust with foil if they begin to get too brown. Let quiche cool for 10 minutes before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Brown the sausage in a large skillet over medium heat. Set aside.
2 . Make a layer of sliced apples in the bottom of a 2 quart casserole dish. Sprinkle with a bit of the cinnamon. Layer half of the onion, then half of the sauerkraut over the apples. Place all of the sausage slices over the sauerkraut, reserving the drippings in the pan. Cover the sausage with the remaining sauerkraut, onion, and top with apple slices. Sprinkle the remaining cinnamon over the top.
3 . Pour the heavy cream and brandy into the skillet with the sausage drippings. Place over medium heat, and stir to remove the bits of sausage flavor from the bottom. Pour over the sausage and apple casserole.
4 . Cover, and bake for 1 hour in the preheated oven. Let stand for a few minutes before serving.
1 . Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
2 . Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
3 . Preheat a grill for medium-high heat and lightly oil grate.
4 . Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
5 . To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.
1 . Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
2 . Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
3 . Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately
1 . Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
2 . Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.
1 . Soak the gelatin in 1 cup of grape juice.
2 . Heat the remaining juice to a boil, remove from the heat and add the swollen gelatin, stirring until it is completely dissolved.
3 . Place the sliced kiwis in cups or glasses, tilt the forms at 45 degrees and pour half of the jellied grape juice into them. Place in the freezer for 15 minutes until stiff. Mix the remaining juice with the yogurt. Place the cups flat and fill them with the yogurt mixture. Refrigerate.
1 . In vegetable oil, fry the meat until golden brown.
2 . Add the onion to the beef and fry for a few more minutes.
3 . Add flour to the pan, mix well, pour warm water and simmer for 45 minutes under the lid.
4 . Salt and pepper to taste, add mustard with sour cream and cook for another 30 minutes stirring occasionally.
5 . Bon Appetit!!!
6 . Cut the meat into strips. Onions - half rings.
1 . Pour limeade concentrate into a pitcher. Fill can with cold water and pour into the pitcher; repeat twice more (3 cans of water). Fill the can with tequila, and pour into the pitcher; fill half the can with orange liqueur, and pour into the pitcher. Stir well and chill thoroughly.
2 . Serve over ice in salt-rimmed glasses. Garnish with lime wedges.
1 . In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
1 . Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
2 . Place squash, cut-side down, on baking sheet.
3 . Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
4 . Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
1 . The first thing to do is to open the scallops. To do this, cut the clamping muscle close to the upper (flat) flap. In a scallop, the clamping muscle, calf and mantle are edible. Put these parts separately and leave the lower (convex) sash.
2 . Now let's take care of the mantle. It must be thoroughly washed of the remaining sand and silt.
3 . Put rice in each bottom sash and make a depression in the middle.
4 . In the recess put the closing muscle, on the rice put the calf and a ring of mantle.
5 . Place an orange slice on top and brush with egg and butter.
6 . Bake at 220 degrees for 10 minutes.
1 . Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
2 . Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
3 . Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.
1 . Mix honey and spices.
2 . Peel the potatoes and cut them into bars. Rinse and soak in steep boiling water for 10 minutes.
3 . Drain and dry the potatoes and mix with the honey-mustard mixture. Salt and drizzle with vegetable oil.
4 . Place in the oven, bake at 180 degrees, 30 minutes. Stir a couple of times during this time.
5 . Check potatoes for readiness by piercing them with a knife. Place under grill for 5-7 minutes, at 230 degrees, bake until desired crust.