|4.||Milk||1 ½ cups|
|6.||Vanilla extract||½ teaspoon|
Avocado oil, divided, or as needed
Unsalted butter, or to taste
Maple syrup, or to taste
Powdered sugar, or to taste (Optional)
1 . Stage
Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
2 . Stage
Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
3 . Stage
Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
4 . Stage
Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
5 . Stage
Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.
1 . Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
2 . Preheat an outdoor grill for medium-high heat and lightly oil grate.
3 . Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.
1 . Melt butter over medium heat in a medium saucepan. Add garlic scapes, shallot, and ginger. Cook and stir until fragrant, 3 to 5 minutes. Add carrots and stir to coat; cook for 3 to 5 minutes. Sprinkle cumin, cinnamon, and pepper over carrots and mix well. Cook until carrots have softened, 3 to 5 minutes more.
2 . Pour vegetable broth into the saucepan and bring to a boil. Reduce heat and let simmer, 15 to 20 minutes. Remove from heat and let cool for 5 to 10 minutes.
3 . Blend soup using an immersion blender or an electric blender until smooth. Season with salt to taste.
1 . Peel the mushrooms, cut, fry in vegetable oil until the liquid evaporates, add the grated carrots to the grater and chopped onions, fry them all together until golden brown. Remove the chicken from the broth, add salt to taste and bay leaf, add buckwheat, cook until it is ready.
2 . Separate the chicken meat from the bones, cut into pieces, return to the broth. Add salt, flour and egg to the mashed potatoes, stir, you should get a thick dough, but such that it can be taken with a spoon.
3 . Dip small pieces of dough into a broth with a teaspoon, stir, as soon as the dumplings come up, add the fried mushrooms with vegetables and chopped greens, mix, let it boil, cook for another 4 minutes, until the dumplings get stronger.
4 . Peel the potatoes, boil until cooked, mash in mashed potatoes and cool. Pour the prepared chicken with water, cook until tender. Sort buckwheat, lightly fry in a dry pan.
1 . Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
2 . Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
3 . In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
4 . Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
5 . Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
1 . Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
2 . Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
1 . Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
2 . Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.
1 . Mix together flour, salt, and yeast in a glass or ceramic bowl; stir in water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
2 . Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
3 . Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
4 . Carefully remove the Dutch oven, place dough inside, and cover with the lid.
5 . Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until crust achieves desired color, 10 to 20 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3 . Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
4 . Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
5 . Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
6 . Bake in the preheated oven until bubbling, 25 to 30 minutes.
1 . In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
2 . Combine ground turkey, bread crumbs, egg, onion, garlic, salt, and pepper until well mixed. Form into sixteen 1 1/2-inch balls.
3 . Wrap each meatball with a piece of bacon, securing with a toothpick. Brush each bacon-wrapped meatball with teriyaki sauce, then place seam side down on the prepared baking sheet.
4 . Bake in the preheated oven for 15 minutes. Brush meatball with additional teriyaki sauce. Continue baking until the turkey is cooked completely and the bacon has reached your desired crispness, 15 to 20 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2 . Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
3 . Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
4 . Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.
1 . Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
2 . Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.