Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Milk | ¼ cup |
| 2. |
Egg
|
1 |
| 3. | Salt | ⅛ teaspoon |
| 4. | Vanilla extract | ⅛ teaspoon |
| 5. | Bread | 2 thick slices |
| 6. | Olive oil | 1 tablespoon |
| 7. | Maple syrup | 2 tablespoons |
| 8. | Ground cinnamon | 1 pinch |
Cooking
1 . Stage
Combine milk, egg, salt, and vanilla extract in a shallow bowl. Dip both sides of each piece of bread in egg mixture.
2 . Stage
Heat a large frying pan over medium-low heat. Add oil to the hot pan and cook both pieces of toast until lightly browned, 2 to 3 minutes per side. Top with maple syrup and sprinkle with cinnamon.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
2 . Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
3 . Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
4 . Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside.
3 . Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
4 . Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off heat.
5 . Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl.
6 . Place meat mixture in an 8x8-inch oven-safe casserole dish. Spread cheese mixture over meat and sprinkle with remaining 1 cup mozzarella cheese.
7 . Bake in the preheated oven until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving
1 . Add the egg, bran, salt and pepper to the minced meat to taste. Stir and leave for 15 minutes.
2 . Form cutlets and cook in a double boiler or on a sieve over the pan for 15-20 minutes.
3 . Serve with watering sour cream or your favorite sauce.
4 . Bon Appetit!!!
5 . Fillet fish and onions through a meat grinder.
1 . Bring water to a boil in a large pot. Add mint leaves and steep for 15 minutes. Remove tea leaves from water with a slotted spoon, squeezing leaves to extract any additional liquid; discard leaves.
2 . Stir sugar into steeped tea; return to a boil and cook until sugar is completely dissolved and flavors combined, about 10 minutes. Pour tea concentrate into freezer-safe containers and freeze.
1 . In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes.
2 . Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
3 . Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
4 . Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
5 . Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
6 . Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
7 . Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.
1 . Preheat oven to 425 degrees F. Toast buns until golden brown.
2 . Cook sausage patties in a skillet over medium heat until brown.
3 . While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
4 . In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
5 . Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
6 . Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
7 . Serve while warm.
1 . The first thing I did was to make what I call a marinade. Mix paprika, fish seasoning, balsamic, a squeeze of orange, salt (about 1/2 tsp. to taste in general). I melted the honey in a water bath, crushed the garlic in a mill. All this is mixed well, the consistency reminded me of seasoning ajika)
2 . Now the fish. Wash it, cut it into pieces. Or you don't have to slice it. Whatever you want.
3 . Grease 3 sides of the fish with the mixture. (Why 3, because the side where the skin is not needed to grease, the fish will be cooked in the juice). We leave it for 15 minutes.
4 . In the form I lined 2 layers of foil (I had thin foil, so 2 layers). Place the fish.
5 . I wrapped the foil in a boat like this. We put it in the preheated oven for 30 minutes at 180 degrees.
6 . This is the fish after I took it out of the oven. It's better not to unwrap it right away. You can leave it to rest for about 10-20 minutes.
1 . Place chocolate chips in a large bowl.
2 . Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
3 . Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
4 . Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
5 . Spoon into glasses and refrigerate until firm, at least 3 hours.
1 . Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
2 . Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
3 . In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
4 . In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
5 . Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.
1 . You can make your own scones. I have given the ingredients for making them. But today I want to talk more about the tortilla filling. I will take the ready-made tortillas that are sold in all supermarkets. They are 24 cm in diameter and the amount of products is just right for 3 tortillas of this size. These tortillas are very handy for making tortilla toppings quickly. The tortillas come in corn tortillas and wheat tortillas. Prepare the ingredients for the tortilla filling.
2 . I poured 1 tbsp of olive oil in a pan, heated it up and placed the garlic cloves cut in half crosswise. Keep the garlic cloves in the oil for a minute so that they give off the flavor of the oil.
3 . We put the small slices of zucchini in the fragrant oil. I haven't removed the garlic cloves yet, I just pushed them to one side. I'll take them out a little later.
4 . Roast zucchini for a couple of minutes, add chopped peppers. I use both red and green ones. Roast for another minute.
5 . Add the diced tomato. This is where I removed the garlic and stirred everything. Cook the vegetables for about 5 minutes, until the liquid evaporates. Salt it. Put the stuffing in the dish.
6 . In the same frying pan, I poured another 1 tbsp of olive oil, put the onion, chopped randomly. I fried it until soft.
7 . I put the sliced boiled turkey fillet in it. Stir and remove from the fire. Everything is ready for the stuffing.
8 . I'm using pre-made tortillas and I need to heat them up a bit. I'm going to do this in an oven preheated to 180*C and hold each tortilla for ~1 minute. Don't over dry them out, as they won't wrap up later! You can reheat the tortillas in any dry pan without using the oven.
9 . We wrap the filling in flatbreads. I'll sprinkle a little bit of hot red pepper on the flatbread. Grate the cheese on a medium sized grater. On half of the flatbread we place the grated cheese. On the cheese - vegetables, on vegetables - turkey and onions, Sprinkle with greens. I use dill. Sprinkle the last layer with cheese again.
10 . Covered the layers like this.
12 . Serve hot. I made a simple sauce for the tortillas, moderately spicy. I combined sour cream + chili sauce + squeezed a small clove of garlic. Serve.
1 . Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
2 . Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
3 . Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
4 . Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.