Frozen unsweetened sliced peaches
|2 (10 ounce) packages|
Ginger syrup, or more to taste
|1 (750 milliliter) bottle|
1 . Stage
Blend peaches, ginger syrup, and schnapps in a blender until smooth. Divide among 6 chilled 8-ounce glasses. Slowly add Prosecco, stirring gently to combine. Garnish with fresh peach slices.
1 . Rinse rice in a fine strainer.
2 . Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
3 . Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
1 . Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2 . Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.
1 . Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes.
2 . Stir pork and beans, onion, brown sugar, molasses, and mustard with bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
1 . Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.
1 . Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
2 . Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
3 . Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
4 . Refrigerate to let dessert firm up before serving, 2 to 3 hours.
1 . In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
2 . TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
3 . Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
1 . To make the bread snowmen, I kneaded the dough in the bread machine. You can also knead it the usual way. Pour warm milk into the bucket of the bread machine, add the sifted flour, dry yeast, sugar, salt, vegetable oil, chicken egg.
2 . Put the bucket in the bread machine and turn on the kneading mode. Allow the dough to increase in volume.
3 . The dough to crumple and divide into 16 parts from which: to make 8 big koloboks (one kolobok weight ~ 31 g) and 8 smaller koloboks (one kolobok weight ~ 19 g). Put the cooked koloboks on a baking tray greased with vegetable oil, cover them with a kitchen towel and let them rise (while you make the sauce).
4 . To prepare the onion sauce in a bowl mix cream cheese, sour cream, onion chopped into small cubes, hard cheese grated on a coarse grater (leave some cheese for sprinkling on top of the sauce), salt and ground black pepper to taste.
5 . Put the prepared sauce in a greased oiled oil-proof dish (size 30x20, you can take a round dish).
6 . Sprinkle the remaining hard cheese on top of the sauce. Bake the sauce at 180 degrees for 30 minutes. Refer to your technique.
7 . Take the sauce out of the oven and place the buns on top of the baked onion sauce: the big ones on the outside.
8 . And the little ones are inside.
9 . Use black peppercorns to make eyes and buttons for the "snowmen".
10 . Decorate the bread snowmen with tomato slices - by cutting out "scarves".
11 . Make spouts out of carrot slices. Now put the mold back in the oven at 180 degrees for another 20 minutes.
12 . Breaded snowmen with onion sauce are ready. Bon appetit!
1 . Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
2 . Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper in a large bowl; toss until well coated. Place in a single layer on the prepared baking sheet.
3 . Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.
1 . Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2 . Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
1 . Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
2 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
3 . By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
4 . Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.
1 . Whisk cornstarch, salt, and black pepper together in a large bowl; add chicken and toss to coat.
2 . Heat oil in a skillet over medium-high heat. Fry chicken in batches, turning occasionally, until lightly browned, about 5 minutes.
3 . Whisk together honey, soy sauce, rice vinegar, chile-garlic sauce, garlic, ginger, sesame oil, and 1 tablespoon sesame seeds in a small bowl.
4 . Pour sauce over chicken in the skillet; toss to coat chicken. Reduce heat to medium-low; simmer until sauce thickens and chicken is no longer pink in the center and the juices run clear, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 2 minutes.
5 . Sprinkle with remaining 1 tablespoon sesame seeds and chopped green onions.