Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | 2 tablespoons |
| 2. |
Minced onion
|
½ cup |
| 3. |
Grated fresh ginger
|
¼ cup |
| 4. |
Garlic, minced
|
2 cloves |
| 5. |
Kitchen Basics® Original or Unsalted Chicken Stock
|
4 cups |
| 6. |
Sliced peeled carrots
|
4 cups |
| 7. |
Evaporated milk (or for an alternative with less fat, use half and half)
|
½ cup |
| 8. | Ground cumin | ¼ teaspoon |
Cooking
1 . Stage
Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
2 . Stage
Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
1 . Combine oats and skim milk in a microwave-safe bowl. Microwave for 90 seconds. Stir in peanut butter and peanuts. Stir to combine. Sprinkle with brown sugar.
1 . Boil the eggs in a hard boil. Cut the red onion into thin half rings. Pour soy sauce, cover and set aside. Let it marinade. In a bowl we pour mayonnaise and soy sauce and add finely chopped garlic. Combine and the dressing is ready.
2 . Shred the Peking cabbage finely. Put in a salad bowl and dress with the dressing prepared. Leave a couple of teaspoons of dressing to serve.
3 . Take a flat dish in which to serve the salad. The bottom layer-half of the Peking cabbage. Drain the soy sauce from the onions, and I used a strainer. Spread the onions over the layer of Peking cabbage. For the third layer, you need to take half of the sausage and tomatoes listed in the ingredients. I have small branch tomatoes. I cut them into quarters. Cut the sausage in long strips or however you like, but not finely. Stack together with the tomatoes. It would be very good with an assortment of sausages, i.e. boiled and smoked. I use turkey sausage.
4 . Next, place half of the olives cut in half. Leave the other half.
5 . Now cover the salad with the second half of the sauteed Peking cabbage. Again lay out the tomatoes, sausage and whole olives. Finely chop the green onions, you can herbs: dill and parsley.
6 . Cut the eggs into quarters and arrange them on the edge of the dish. On them we put the leftover sauce and a little grainy mustard, as desired and to taste. Sprinkle with green onions and greens. The salad is ready.
1 . Line a baking sheet with a silicone mat or parchment paper.
2 . Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds.
3 . Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet.
4 . Cool until hardened, 15 to 20 minutes. Break into pieces.
1 . Cut the quinces into cubes and put in warm water, otherwise it will darken.
2 . Cut the meat into slices, like a barbecue, onion - rings, carrots cut into strips.
3 . Pilaf on shadi bekski with quince is aromatic, tasty, satisfying and has a rich rich taste and aroma. Cooking such a pilaf is not too difficult; it is perfect for the whole family for lunch or dinner. Serve with fresh vegetables, salads or pickles, meat is better to take lamb or pork. You can change the number of vegetables to your liking, also do not forget about spices, because they make the dish rich and rich.
4 . Bon Appetit!!!
5 . Put the head of garlic and cover for 25 minutes. When ready, mix the pilaf in Shadi-Bek , put the slide on a dish and serve.
6 . Mix the quince cubes with the washed rice and put in an even layer, pour with the same water in which the quince was soaked, and cook at high boil until the moisture evaporates and the rice swells.
7 . In a cauldron with a spherical bottom, melt lard, fry onions in it until brown, put pieces of meat and fry until lightly crusted, put carrots, fry together with meat until half cooked, add water to quince, add salt and spices and simmer on slow fire for an hour.
1 . Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
2 . Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
3 . Preheat the oven to 400 degrees F (200 degrees C).
4 . Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
5 . Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
6 . Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
1 . In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
1 . Mix chicken, celery, red bell pepper, red onion, and cranberries in a large bowl.
2 . Stir mayonnaise and sour cream together in a separate bowl; pour over the chicken mixture and stir to coat. Season mixture with salt and pepper.
3 . Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
4 . Stir feta cheese and almonds through salad to serve.
1 . A salad with pasta and crab sticks turns out to be very satisfying and quite tasty, for its preparation take solid pasta. Such a salad can be served as a separate dish, cooking it is very simple and you do not need any culinary skills. Just to refresh the salad, you can add finely chopped fresh cucumber.
2 . Bon Appetit!!!
3 . Season the salad to taste and season with mayonnaise.
4 . Add chopped green onions and half a can of canned corn.
5 . Dice the crab sticks and the egg and add to the pasta.
6 . Boil the pasta until ready in salted water, drop it in a colander and rinse with running water, transfer to a salad bowl and add olive oil.
1 . Combine white vinegar and olive oil in a large pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme; simmer until jalapeños are softened, 5 to 10 minutes.
2 . Pour jalapeño mixture into 2 jars, making sure that the jalapeños are fully submerged in vinegar mixture. Cool for about 1 hour; cover and refrigerate.
1 . Combine bell peppers, feta cheese, and onion in a large bowl.
2 . Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
1 . Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
2 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3 . Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
4 . Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
5 . Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
6 . Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3 . Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).