|1.||Sour cream||1 cup|
Sweetened condensed milk
Mexican vanilla extract
Diced fresh strawberries
1 . Stage
Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
2 . Stage
Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.
1 . Bring water to a boil in a pot. Dissolve sugar in boiling water; remove from heat.
2 . Steep tea bags in water to desired strength of tea, 3 to 5 minutes.
3 . Refrigerate tea until cold, at least 1 hour.
1 . Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil.
2 . Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely.
3 . While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
4 . Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes.
5 . Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in.
6 . Spoon batter into the prepared muffin cups, filling each 2/3 full.
7 . Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
8 . Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.
9 . Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.
1 . Beat eggs with sugar until white foam.
2 . Kefir lemon cake is prepared very simply and quickly, it is very tender, airy, soft and stays fresh for a long time. Such a cupcake has a light citrus flavor, the icing is delicate and tasty. It is wonderful to decorate any holiday table, as well as delight the whole family. This cupcake is perfect for any drink for the whole family. For cooking, you can use any icing, melted chocolate or just serve without coating.
3 . Bon Appetit!!!
4 . Pour the icing over the cake and let it harden.
5 . For glaze, mix lemon juice and icing sugar until smooth.
6 . Grease the baking dish with butter and pour the dough. Bake at 180 degrees for about 40 minutes. Put the finished cupcake on a wire rack and refrigerate.
7 . Add the zest from one lemon and mix.
8 . Sift flour with baking powder.
9 . Add soft butter, whisk again. Then pour in kefir and whisk mushrooms.
1 . Place diced bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon on paper towels and reserve 1 tablespoon bacon drippings.
2 . Preheat the oven to 425 degrees F (220 degrees C). Spray an 8-inch square metal baking pan with cooking spray.
3 . Stir cornmeal, flour, baking powder, sugar, baking soda, and salt together in a large bowl until well combined.
4 . Whisk buttermilk and eggs together in a bowl. Stir in butter and the reserved bacon drippings. Pour buttermilk mixture over the dry ingredients, add bacon and corn, and stir until just combined. Spoon batter into the prepared baking pan, smoothing out the top with a spatula.
5 . Bake in the preheated oven until top is golden brown and and edges start to pull away from the sides of the pan, about 25 minutes.
6 . Transfer pan to a wire rack and let cool for 5 to 10 minutes. Cut into 12 squares and serve warm.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Set potatoes on a cutting board. Starting from one end, cut slices that are roughly 1/4-inch thick into each potato, stopping about 1/2-inch from the bottom to keep potato slices connected. Transfer prepared potatoes to a baking sheet.
3 . Stir together olive oil, garlic powder, Italian seasoning, and red pepper flakes in a small bowl. Brush olive oil mixture onto the potatoes using a basting brush, making sure to coat the outer sides and in between the slices. Season liberally with sea salt. Set aside remaining oil mixture.
4 . Bake potatoes in the preheated oven for 25 minutes. Remove from the oven and brush once again with remaining oil. By now the potatoes will have opened a bit, allowing for more oil to slip between the slices. Sprinkle a little more sea salt onto each potato, making sure to sprinkle salt in the slices.
5 . Return to the oven and bake until potatoes are cooked through, 25 to 30 more minutes. Remove from the oven and let cool for 5 minutes. Leave oven on.
6 . Leave a few potato slices unstuffed on both ends of each potato, starting somewhere about 1/4 of the way through the potato. Start by slipping a tomato slice in between your first 2 slices of potato, skip 2 slices, and stuff the next slice with mozzarella cheese and a fresh basil leaf. Skip 2 more, add a tomato slice, and continue alternating tomato and mozzarella cheese/basil leaf until you reach the other end of the potato. Continue until all potatoes have been stuffed. Season each potato with sea salt and cracked pepper.
7 . Return potatoes to the oven and bake until mozzarella has melted, about 5 minutes.
8 . Drizzle with balsamic glaze, sprinkle with grated Grana Padano cheese, and garnish with fresh basil.
1 . Melt fat in a casserole. Put the meat in boiling fat, remove all onion and lemon from it. Sauté the lamb until golden brown over low heat, then cover and cook for another 15 minutes.
2 . Bon Appetit!!!
3 . Serve the meat with potatoes and pickled onions with herbs.
4 . Drain the fat, and mix the potatoes with meat and season to taste with salt and spices, mix.
6 . Cut the rest of the onion in half rings, add chopped herbs, vinegar, a pinch of sugar and salt, mix well.
7 . Add 2 tbsp to the meat. l vinegar, mash well with your hands and refrigerate for 30 minutes.
8 . Onion 1 pc. cut into half rings and put to the meat. Cut the lemon into circles and put it to the lamb.
9 . Cut the lamb into medium slices.
1 . Beat eggs in a large bowl. Mix in flour, salt, and pepper. Divide dough in half, then roll out the halves to 1/4-inch thick. Let dry for at least 2 hours.
2 . Cut noodles into long strips, 1/2-inch to 1-inch wide.
3 . Bring beef broth to a boil over high heat. Drop noodles into boiling broth and cook until soft.
1 . Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.
1 . Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
2 . Roll dough into 1-inch balls with wet hands to prevent sticking.
3 . Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
4 . Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.
1 . Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
2 . While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
3 . Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
4 . Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
5 . Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
6 . Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
1 . Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3 . Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4 . Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
2 . Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
3 . Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
4 . Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.