Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
White sugar
|
3 cups |
| 2. | Water | 4 quarts |
| 3. |
Fresh ginger root
|
14 slices |
| 4. |
Fresh lemon juice
|
4 cups |
| 5. |
Lemons, sliced
|
2 |
Cooking
1 . Stage
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
2 . Stage
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
3 . Stage
Serve over ice, and garnish with lemon slices.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Stir together tomatoes, onion, olive oil, basil, and garlic in a medium bowl until combined; set aside. Dotdash Meredith Food Studios
3 . Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Dotdash Meredith Food Studios
4 . Toss warm pasta with feta and Parmesan cheese in a large serving bowl. Dotdash Meredith Food Studios
5 . Stir in tomato mixture until well combined; season with salt and pepper. Dotdash Meredith Food Studios
1 . Blend ice, milk, vanilla syrup, coffee creamer, green tea powder, and xanthan gum in a blender until smooth, 20 to 40 seconds.
1 . Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
2 . Process red onions and garlic in a food processor until minced.
3 . Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
4 . Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
5 . Let cool a bit before serving.
1 . Peel the potatoes, boil them, separate the fish from the backbones to make a fillet. Roll fish in flour, lightly fry on medium heat on both sides, salt and add spices to taste.
2 . Cut the onion into small cubes, grate the cheese on a coarse grater.
3 . Now grease the baking pan with vegetable oil and lay it in layers: first the boiled potatoes (cut to taste, I like it finely), smear with mayonnaise.
4 . Then onions, mayonnaise.
5 . Fish fried and mayonnaise again.
6 . Then again onions, mayonnaise, potatoes, mayonnaise and finally grated cheese and mayonnaise.
7 . We put it in the oven at ~180 °, when the cheese begins to be covered with a golden crust, the dish is ready. You can slice it while it's hot, but in general, this dish both hot and cold is very tasty. Bon appetit!
1 . Melt butter in a skillet over medium heat. Add paneer; cook and stir until golden, about 5 minutes. Add onions, bell pepper, jalapeños, ground cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala; cook and stir until well combined and fragrant, about 1 minute.
2 . Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.
1 . Our first fall ingredient, daikon, peel and slice with a vegetable peeler, in long ribbons.
2 . Our second fall ingredient is pumpkin, which we also cut into ribbons with a vegetable peeler.
3 . Our third fall ingredient is sweet red peppers, which should be sliced into thin strips.
4 . Peel the red onion and cut it into half rings. Our vegetables should be lightly salted, add hoplite suneli.
5 . Pour the sunflower oil mix of sunflower and olive oil into a small skillet.
6 . Put on the lowest heat, add the wine vinegar and soy sauce.
7 . Bring the oil to a boil over low heat
8 . And pour it over the vegetables
9 . Stir quickly and thoroughly. Marinate for about 30 minutes, and serve! Very, very tasty!!!
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Grease an 8x8-inch baking dish with melted butter.
3 . Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4 . Mix the apple and pear with lemon juice in a bowl; set aside.
5 . Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
6 . Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
7 . Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
8 . Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3 . In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
4 . Bake in preheated oven for 45 minutes to 1 hour. Danielle K
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
2 . Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
3 . Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
4 . Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
2 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
4 . Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
3 . Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
4 . Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Line a baking sheet with foil.
3 . Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
4 . Rinse halibut fillets and pat dry with a paper towel.
5 . Place halibut fillets onto the prepared baking sheet.
6 . Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
7 . Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.