Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Beef oxtail, cut into pieces
|
1 ½ pounds |
| 2. |
Onion, quartered
|
1 large |
| 3. |
Garlic, chopped
|
2 cloves |
| 4. | Salt | 1 teaspoon |
| 5. |
Ground black pepper, or to taste
|
½ teaspoon |
| 6. |
Eggplant, cut into 2-inch chunks
|
1 large |
| 7. |
Bok choy, cut into 1-inch pieces
|
½ head |
| 8. |
Fresh green beans, trimmed and snapped into 2-inch pieces
|
½ pound |
| 9. |
Peanut butter, or as needed to thicken sauce
|
¼ cup |
Cooking
1 . Stage
Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
2 . Stage
Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
3 . Stage
Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.
1 . Heat vegetable oil in a large skillet over medium-high heat. Add green onions, ginger, and garlic; cook for 5 minutes. Add chicken and soy sauce. Cook until chicken browns on both sides, about 12 minutes.
2 . Reduce heat to medium-low. Add coleslaw mix, shrimp, and water; stir until coleslaw is wilted and shrimp is heated through, 5 to 6 minutes. Drizzle sesame oil on top. Serve sweet and sour sauce alongside.
1 . Stir the sugar and cinnamon together in a small bowl; set aside.
2 . Spread 1 tablespoon peanut butter onto each slice of bread. Sprinkle the peanut butter with the sugar mixture. Sandwich the watermelon slice between the bread.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2 . Cut guava paste into 18 thin slices.
3 . Unroll puff pastry and cut into 18 squares. Place a thin slice of guava paste onto each square and fold pastry piece over to make a triangle. Using a fork, pinch the edges of the triangle together. Brush with beaten egg and sprinkle with sugar if you like.
4 . Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
2 . In a large bowl, mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in oats, coconut, raisins, carrots, and pineapple.
3 . In a bowl, blend reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
4 . Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon oil, chicken, and sausage to the pot; cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn the pot off.
2 . Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set the timer for 4 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. Serve immediately.
1 . Prepare ingredients. Wash the raspberries and apple. Mix honey, oil and mustard.
2 . Cut the fillet lengthwise, not all the way through. Lightly baste on all sides.
3 . Season with salt and pepper. Place apple slices and raspberries.
4 . Fold the pocket.
5 . Wrap the fillets with bacon strips. Secure the edges with wooden splinters (or sew with thread).
6 . Place the pockets in a mold, grease well with a mixture of honey and mustard. Put a sprig of rosemary and a sprig of thyme. Wrap in foil.
7 . Bake for 30 minutes at 200 degrees. Then remove the foil, pour the juice that was released. Put the rest of the berries, a couple of sprigs of herbs. And bake for another 20-30 minutes at 175-180.
1 . Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese.
2 . Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
2 . Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.
1 . In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.
1 . Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended.
2 . Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.
1 . Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2 . Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.
1 . Combine eggs, flour, 1 tablespoon sugar, baking powder, and salt in a large bowl; gradually mix in milk, stirring constantly. Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2 . Preheat the oven to 425 degrees F (220 degrees C).
3 . Melt butter in a 10-inch oven-proof skillet, brushing butter up on the sides of the pan. Combine 1/4 cup sugar, cinnamon, and 1/2 teaspoon nutmeg in a small bowl; sprinkle sugar mixture over the butter. Line the pan with apple slices. Sprinkle the remaining 1/4 cup sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour batter mixture over apples.
4 . Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes more. Slide pancake onto a serving platter and cut into wedges.