Frozen lemonade concentrate
|1 (6 ounce) can|
Fresh strawberries, hulled
1 . Stage
Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2 . Combine tomatoes, onions, serrano peppers, and garlic in a large bowl; drizzle with vegetable oil and toss until lightly coated. Transfer to the prepared baking sheet.
3 . Broil in the preheated oven until vegetables begin to brown, about 5 minutes.
4 . Transfer vegetables to the bowl of a food processor. Add salt and cumin; pulse a few times until desired chunkiness is reached. Add cilantro and pulse a couple of times to combine. Stir in lime juice.
1 . Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
2 . Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
3 . Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
4 . To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
2 . Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.
3 . Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.
4 . Pour batter into the prepared baking pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.
1 . Combine cranberries, water, sugar, and orange juice in a saucepan. Cook over medium heat until cranberries soften and turn jammy, 20 to 25 minutes.
2 . Preheat the oven to 300 degrees F (150 degrees C).
3 . Whisk eggs, sugar, orange juice, half-and-half, cinnamon, and vanilla extract together in a shallow dish. Dip slices of French bread in the egg mixture until well coated on both sides. Transfer to the griddle and cook until egg coating is set, 3 to 4 minutes per side.
4 . Arrange 2 slices of French toast on each plate and spoon sauce on top.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3 . Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, cottage cheese, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
4 . Bake in the preheated oven until cheese is golden brown, about 25 minutes.
1 . Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees F (54 degrees C) and the time to 30 minutes.
2 . Cutting underside of lobster tail with kitchen shears and remove fins; carefully lift meat out.
3 . Place 1 slice of lemon in the bottom of a resealable bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal second half of the lemon, lobster, butter, and seasonings this way in a second bag.
4 . Use a water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
5 . When the time is up, remove the bags from the pot, open, and move tails onto a warm plate.
1 . Wash mushrooms, boil and chop finely.
2 . Peel, boil and mashed the potatoes.
3 . Mix mashed potatoes with minced meat, beaten eggs and mushrooms. Salt and pepper to taste.
4 . Grease a baking dish with butter and sprinkle with breadcrumbs.
5 . Put the finished mass in a mold and bake in the oven at 180 degrees for 30-40 minutes.
1 . Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
2 . Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
2 . Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
3 . Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
4 . Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.
5 . Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
6 . Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
2 . Sift flour, cinnamon, baking soda, and salt together in a bowl.
3 . Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
1 . You can bake the meringue a few days in advance (it's easier that way). Six whites will make two large trays of meringue, so it's best to whip the whites in two batches to prevent the meringue from settling. Make the first batch: Whip 3 whites into a stiff foam with a pinch of salt and 1 cup of powdered sugar.
2 . With a pastry bag or two teaspoons, place the whites on a baking tray, on parchment (do not grease). Dry the meringue in the oven at 80-100 degrees for about an hour. On the highest shelf. Do not open the oven during cooking, as the protein may settle and no longer rise. Then bake the second batch in the same way.
3 . Prepare the sponge cake. Beat 4 eggs with a cup of sugar, add the sifted flour, baking soda and vanilla. Pour the batter onto the greased parchment in a 26-28 cm diameter baking tin. Do not grease the sides, otherwise the fat will not let the biscuit rise. Bake for 30 minutes at 170C.
4 . Cool the finished biscuit.
5 . Creamy cream. Boil condensed milk in advance. Boil for 2 hours (don't be lazy, boil it yourself; of course, boiled condensed milk is sold in stores, but it is not comparable in taste to boiled condensed milk at home). Whip the soft butter, gradually adding the boiled and uncooked condensed milk.
6 . Put the buttercream to cool in the fridge while we make the protein cream.
7 . Protein cream. Beat 2 cooled whites with 0.5 cups of powdered sugar into a stiff foam. Then gently stir in 0.5 cups of crushed walnuts.
8 . Assembling the cake. Cut the biscuit into two cakes.
9 . Smear the cakes with a thick layer of buttercream and sprinkle with nuts. Leave the cream on the meringue, a little less than half of it.
10 . Then take the meringue, dip the top part of it into the protein cream, and place the dry bottom part on the oiled biscuit cake. (This time I put the meringues in reverse, with the top down by mistake, but it did not affect the taste). So lay out one row, sprinkle with nuts. Take a spoonful of cream and pour the threads of the surface of the meringue. In this way lay out the next rows of meringue, reducing each row to a cone.
11 . Sprinkle the remaining buttercream over the surface of the cake and sprinkle with nuts. Melt chocolate in a water bath and pour over the cake. Or you can sprinkle with grated chocolate. Take it to the fridge for 4 hours, or better overnight. Enjoy your tea time!
1 . Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
2 . Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.
3 . Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.