Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Sliced apples
|
14 cups |
| 2. |
White sugar
|
2 cups |
| 3. |
Apple pie spice
|
2 ½ teaspoons |
Cooking
1 . Stage
Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
2 . Stage
Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
3 . Stage
Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
4 . Stage
Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Season chicken, if desired, with salt and pepper. Heat oil in a deep, large skillet over medium-high heat and brown chicken. Add onion and garlic and cook, stirring occasionally, until onion is almost tender, about 4 minutes. Stir in carrots, zucchini, and green onion; cook, stirring occasionally, for an additional 5 minutes.
3 . Combine boiling water with Knorr rice sides in a 13x9-inch baking dish. Stir in vegetables and chicken. Cover tightly with aluminum foil.
4 . Bake 30 minutes or until chicken is thoroughly cooked and rice is tender.
1 . Spread chutney onto two slices of bread. Place three slices of ham on top of each piece of bread followed by two slices of Cheddar cheese. Place the remaining slices of bread on top of the cheese, then butter the outsides of the sandwiches on both sides.
2 . Cook in a large skillet over medium heat until golden brown, then flip over, and continue cooking until cheese is melted and sandwiches are golden brown on the other side, 2 to 3 minutes per side.
1 . Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.
2 . Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes. AllrecipesPhoto
1 . In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
2 . Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
1 . Today I woke up and thought I would like some milk porridge), but in its usual form it got pretty boring and the idea to make rice pudding came up. To do this, we take the products we need and start turning them into a delicious breakfast.
2 . First we melt the butter.
3 . Pour the rice and begin to fry it (stirring constantly) until golden.
4 . We add milk and simmer on low heat for 5 minutes, so that the rice becomes slightly soft.
5 . Meanwhile, separate the yolks from the whites and mix them with the sugar. Also soak the raisins in warm water.
6 . After 5 minutes, turn off the rice and quickly add the egg mixture and stir.
7 . The pudding begins to take on a slightly caramel color.
8 . Let's go back to our whites. Beat them until they form a thick foam.
9 . Add the raisins and begin to gently introduce the whipped whites to keep them fluffy.
10 . Grease the mold with butter.
11 . Spread the pudding into the molds and put in the oven for 15-20 minutes at a temperature of 160-170 gr. (Be sure to consider the size of the form in which you will bake, if large, then accordingly the cooking time increases)
12 . Powder our pudding and voila, breakfast is ready.
13 . You can eat it both hot and cold. For those with a sweet tooth, you can sprinkle honey on top.
14 . Bon appetit.
1 . Preheat oven to 300 degrees F (150 degrees C).
2 . Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
3 . Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Heat oil in a large skillet. Sauté onion until tender, about 1 minute. Remove onion and set aside. Brown pork chops on both sides.
3 . Place chops in an 8x12-inch baking dish and sprinkle them with salt and pepper. Cover chops with apples and cooked onion.
4 . Combine water, brown sugar, mustard, and cloves in a small bowl. Pour over chops.
5 . Cover and bake in the preheated oven for 30 to 45 minutes.
1 . A piece of beef was chopped finely and smashed together with an onion in a chopper. I salted it and put an egg. Put it together well in the chopper.
2 . I took a board, dusted it with flour and with raw hands formed small balls of dumplings, placing them on the board. While the soup was boiling, I put them in the fridge.
3 . Cooked everything for the soup.
4 . I cut the vegetables at random, except for the tomato. The tomato is for freshly squeezed tomato juice.
5 . I took a saucepan, put butter, put it on the fire and melted the butter.
6 . I put chopped onions in it. Did not fry, gilded.
7 . I added carrots and peppers to onions, salted them a little, stirred them, turned down the heat to min, put the lid on and simmered for a couple of minutes.
8 . Порубила зубчик чеснока.
9 . Garlic and 1 tbsp. tomato paste sent to the vegetables.
10 . Stirred everything and poured water, salted, brought to a boil and boiled for 10 minutes.
11 . Right on the stove I broke the soup with an immersion blender. The broth or water does not need to be poured over the top, so that it would be easier to break up the entire contents of the saucepan.
12 . Place the meatballs. Cook them until they float, put the bay leaf.
13 . While the soup was boiling, I made dressing for it. I took ready-made ricotta and squeezed the tomato juice in a citrus juicer.
14 . In a glass I put the ricotta and poured freshly squeezed tomato juice. Adjust the consistency to your taste.
15 . I mixed it all up. My dressing is not thick. You can also squeeze a clove of garlic into it, if you like. I didn't do that. I had enough garlic in my soup.
16 . Our soup is ready! The dressing is ready!
1 . Combine raisins and rum in a small bowl and set aside to soak.
2 . Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
3 . Whisk egg yolks and salt into the moistened flour.
4 . Preheat the oven to 350 degrees F (175 degrees C).
5 . Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
6 . Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
7 . Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.
1 . Melt candy bars, sugar, and butter in a saucepan over medium heat. Remove from heat and cool slightly, about 5 minutes.
2 . Beat in eggs, one at at time, until smooth. Mix in flour and baking soda to create a sticky dough.
3 . Chill dough in the refrigerator until it can be easily scooped, about 1 hour.
4 . Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
5 . Roll 1 1/2 teaspoonful of dough into balls. Place onto prepared baking sheets 1 inch apart.
6 . Bake in the preheated oven until brown and fluffy, 10 to 12 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3 . Bake for 10 minutes in the preheated oven, until light golden brown.
1 . Bring turkey stock to a boil in a medium saucepan.
2 . Dissolve flour in water in a small bowl; gradually whisk into turkey stock. Season with poultry seasoning, salt, pepper, and celery salt.
3 . Bring to a boil, reduce heat, and simmer until thickened, 8 to 10 minutes.