Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Fresh corn, shucked
|
4 ears |
| 2. |
Finely diced red onion
|
½ cup |
| 3. |
Red wine vinegar
|
2 ½ tablespoons |
| 4. | Olive oil | 2 ½ tablespoons |
| 5. |
Kosher salt
|
½ teaspoon |
| 6. |
Ground black pepper
|
½ teaspoon |
| 7. |
Thinly sliced fresh basil leaves
|
5 tablespoons |
Cooking
1 . Stage
Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
2 . Stage
Remove kernels, cutting close to the cobs.
3 . Stage
Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.
1 . Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
2 . Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
3 . Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.
1 . Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
1 . Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
2 . Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
1 . Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
2 . Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.
1 . Add strawberries to a cup and pour desired amount of sweetened condensed milk on top.
1 . Onion and bell peppers are cut into small cubes. I take two peppers of different colors - so the patties will be more interesting.
2 . In the minced chicken add chopped onion and pepper, one egg, spices (black pepper and coriander). Add a mixture of some Caucasian herbs (for example, chopped chopped suneli). Salt to taste. I add about half a teaspoon of salt.
3 . Knead the stuffing well. It turns out quite thick - I do not add any flour or bread.
4 . Pour 2-3 spoons of vegetable oil into a frying pan, heat it up and turn down the heat to minimum. Wet your hands with water and form small cutlets. From this amount of minced meat you get about 10 patties. Fry the cutlets on low heat on both sides until golden brown. Since the fire is not high, the vegetables have time to fry.
1 . Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
2 . Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
3 . Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
4 . Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
1 . Carefully wash the fruits and berries you have selected and cut into slices, cubes.
2 . Pomegranate divided into grains.
3 . Pulp of orange, can also be used for a festive salad.
4 . At the bottom of the orange put a little jam, then fill with fruit.
5 . Garnish with pomegranate seeds on top. Sweet Salad Juicy Dragon on top can be sprinkled with chopped nuts, cinnamon.
6 . Wash the oranges, cut off their tops, gently pull out the flesh to make “cups”.
1 . Separate jackfruit pieces and shred into a bowl. Add apple, grapes, almonds, mayonnaise, red onion, and cilantro. Mix until well combined.
1 . Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in tortellini (in batches if necessary) and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
2 . Scoop tortellini into a bowl with a slotted spoon. Drain water, reserving 1 cup of pasta water.
3 . Meanwhile, melt butter in the same pot over medium heat. Add minced garlic and sauté until fragrant, 30 to 45 seconds. Stir in miso, cream, and pasta water. Whisk continuously until miso dissolves. Add 1 tablespoon gochujang sauce and stir to combine.
4 . Add tortellini and Parmesan cheese, stirring briskly until cheese is blended in and sauce is smooth.
5 . Garnish each serving with a bit of remaining gochujang sauce
1 . Bring water and apple cider to a boil in a medium saucepan. Stir in oats, reduce heat to low, and cook, stirring occasionally, for 3 minutes. Add apple, cinnamon, and vanilla extract. Cook, stirring gently, until tender, about 3 minutes more.
2 . Remove oatmeal from heat; add hemp milk and hemp seeds. Stir and serve.
1 . Divide the chicken breast into portions. Cut a pocket in each one and spread the sauce on it.
2 . Grind the liver, onion in a meat grinder. Add semolina, salt, soda, flour. Let stand for 40 minutes, add chopped greens and add sour cream.
3 . Butter the frying pan, heat and remove. Prepare to stuff.
4 . We take the fillet and put it in the pan, uncovered.
5 . Then put the stuffing inside. Don't try to stuff all the stuffing at once. It's a bit runny and will leak out. Put it so it doesn't leak out.
6 . Now we put it in the oven at t=180 for 2-3 minutes. We need the top layer to firm up and harden. Now take it out and put the rest of the filling on top again. And for another 2-3 minutes in the oven to harden. You can see these puffs when you enlarge it.
7 . We let it cool and put it in a container and close it to finish it in nature.
8 . Now let's look at the homemade version. After applying 2 layers of stuffing, we put the pan in the oven. We wait for the top to harden, pour water on the bottom and close the lid for 5 minutes. Open, sprinkle with cheese and bake until crispy. Unfortunately, the picture with the cheese crust was out of focus.
9 . BON APPETIT! Have a good holiday.