|1 ½ teaspoons|
Apples - peeled, cored and diced
White sugar to taste
1 . Stage
Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
2 . Stage
In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.
1 . Pineapples also cut or just immediately take slices, we also need liquid.
2 . Put everything in a pan, add lemon juice, coconut and sugar. Constantly stirring, bring to a boil and cook after boiling for 10 minutes. Kill the blenders manually and boil them to the desired density.
3 . Ready banana pineapple jam , put in sterile jars and roll.
4 . Bon Appetit!!!
5 . Peel and cut bananas.
1 . Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2 . While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.
3 . Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.
1 . Season beef all over with kosher salt and black pepper.
2 . Heat oil in a large pot over high heat. Cook beef in hot oil until browned on all sides, about 10 minutes. Transfer beef to a plate; set aside.
3 . Reduce heat to medium and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour in broth. Add celery, carrots, rosemary, and bay leaf.
4 . Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid. Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, 2 to 3 hours.
5 . Remove beef to a large bowl. Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
6 . Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2 . Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
3 . Bake in the preheated oven until hot, about 15 minutes.
4 . Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
5 . Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.
1 . Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
2 . While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
3 . Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
4 . Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
5 . Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
6 . Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.
1 . Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2 . Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
3 . Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
4 . Garnish slices with whipped cream and lemon zest.
1 . Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.
2 . In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.
3 . Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.
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 . Season cubed chicken with salt and pepper and set aside.
2 . Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
3 . Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.
1 . Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
2 . Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
3 . Pour batter into the baking dish.
4 . Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.
1 . Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
2 . Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
3 . Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.
1 . Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.