|1.||Vegetable oil||3 tablespoons|
Fresh ginger root, grated
|1 (1 inch) piece|
|5.||Cinnamon stick||1 (1 inch) piece|
|7.||Brown sugar||1 tablespoon|
|8.||Coriander seeds||1 teaspoon|
Whole cardamom pods
Crushed red pepper flakes
Whole black peppercorns
Skinless, boneless chicken breast halves - diced
Water, or as needed
|1 ½ cups|
|17.||Lemon juice||1 tablespoon|
Salt and pepper to taste
1 . Stage
Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
2 . Stage
Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.
1 . Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
2 . Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
3 . Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
4 . Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
5 . Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
6 . Serve walnut-cream sauce over baked pears.
1 . Shrimp clear of shell, sprinkle with salt a little salt and also send in the oven for 7 minutes at 240 degrees.
2 . Finely chop the cabbage and add the finished shrimp to it.
3 . Season the breeze salad with tartar, add chopped dill and crackers. Rusks must be added immediately before serving so that they do not get wet.
4 . Bon Appetit!!!
5 . Cut the bread into cubes, spread on a baking sheet and sprinkle with olive oil, add the garlic, salt and Provence herbs passed through the press. Cook in the oven at 150 degrees for about 40 minutes.
1 . Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
2 . Heat olive oil in a pot over medium-high heat. Cover the bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
3 . Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.
4 . Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.
5 . Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley. Dotdash Meredith Food Studios
1 . Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.
1 . Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
2 . Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
3 . Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.
1 . Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.
1 . Toss broccoli, cranberries, pumpkin seeds, red onion, and flax seeds together in a large bowl.
2 . Whisk together mayonnaise, vinegar, and sugar in a small bowl. Pour over salad and toss until ingredients are evenly coated. Cover and refrigerate for at least 30 minutes.
3 . Sprinkle pecans over salad before serving.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Mix vital wheat gluten, yeast, paprika, mustard seeds, salt, pepper, garlic powder, onion powder, cumin, and cayenne together in a large bowl.
3 . Mix water, tomato sauce, oil, Worcestershire, liquid aminos, maple syrup, and liquid smoke together in a medium bowl. Pour wet ingredients into dry ingredients. Knead for 5 minutes with an electric mixer or by hand.
4 . Shape into a 6- to 8-inch log. Wrap tightly in aluminum foil, twisting the ends.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours. Remove from oven and unwrap from foil. Slice and serve.
1 . Combine cream cheese and sugar in a bowl; add strawberries and pineapple. Fold in the whipped topping.
2 . Line a loaf pan with parchment paper. Pour the strawberry mixture into the loaf pan.
3 . Place in the freezer until firm, about 6 hours. Set loaf pan in a warm water bath to loosen. Flip mixture onto a cutting board to remove; cut into slices.