Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Sugar | 1 cup |
| 2. |
Burgundy wine
|
1 (750 milliliter) bottle |
| 3. |
Champagne, chilled
|
2 (750 milliliter) bottles |
| 4. |
Brandy
|
8 fluid ounces |
| 5. |
Club soda
|
1 quart |
Cooking
1 . Stage
In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.
1 . Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2 . Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3 . Scrape sorbet into a chilled loaf pan and freeze.
1 . Prepare wings: Combine chicken wings, soy sauce, and Italian dressing in a large resealable plastic bag; coat chicken wings with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Dotdash Meredith Food Studios
2 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3 . Prepare sauce: Melt butter in a small saucepan over low heat. Stir in hot pepper sauce and soy sauce until combined. Remove from heat and set aside. Dotdash Meredith Food Studios
4 . Remove chicken wings from marinade and pat dry; discard any remaining marinade. Dotdash Meredith Food Studios
5 . Cook on the preheated grill, turning occasionally, until chicken is browned and no longer pink, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
6 . Place grilled wings in a large bowl. Pour butter sauce over wings; toss until well-coated. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan.
2 . Sift flour, cocoa powder, baking soda, and salt together in a bowl.
3 . Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
4 . Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.
1 . Grate ginger and garlic and finely chop onion. Remove seeds from peppers, cut green onions into rings. Crush the kiwi with a fork, if not quite ripe, then also grate on a grater. Mix the ingredients with sugar, soy sauce and sesame oil. Mix well.
2 . Wash chops, blot with paper towel. To prick with a tenderizer, if there is no such in the household, you can prick with a fork or knife, grease with marinade, put into a container, put in the fridge for 1-2 hours no more.
3 . After 2 hours, salt the chops, fry them in a heated pan, then place them on a baking tray, put them in the oven for 5-10 minutes. Wrap in foil and let the meat cook
4 . Prepare the salad. Peel the ginger and finely chop it. Wash the parsley (cilantro), shake off the water and chop. Mix ginger, parsley, soy sauce, vinegar and chili sauce in a bowl. Chop the peanuts. Finely chop the green onions. Grate carrots on a Korean grater. Slice the cucumber into thin slices with a vegetable peeler.
5 . The pasta is better to take feathers or short tubes. Boil it according to the instructions. Rinse in a colander, return the pasta to the pot, add the vegetables and nuts, dress with sauce. Let the salad to stand for 10 minutes. Salt and pepper to taste.
6 . That's it. I often make Asian-style dinner. It takes literally half an hour to cook. Of course not counting the 2 hours of marinating the meat. Now for the sauces, the recipe used chili sauce (Sambal Oelek), I did not have that. The sauces and the hot peanuts I used are on the picture. You can sprinkle a little bit of chili pepper instead of the sauce, the spiciness is ensured. You can use any kind of sweet and spicy sauce. This salad is an open space for your imagination. I often make this salad for picnics. It is tasty and filling. Quite interesting in taste.
1 . Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water; add lemon juice and peels.
2 . Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water, so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and discard peels and cinnamon stick.
3 . Preheat the oven to 375 degrees F (190 degrees C).
4 . Place cooked quinces, white sugar, and ground cinnamon into a large bowl. Zest and juice remaining lemon; add to quince mixture and mix until well combined. Spread mixture evenly into a baking dish.
5 . Make topping: Combine flour, oats, brown sugar, butter, nutmeg, and salt in a medium bowl. Rub between your fingers to create a streusel topping. Sprinkle streusel evenly over fruit.
6 . Bake in the preheated oven until crumble is lightly browned, about 1 hour.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3 . Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4 . Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5 . Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6 . Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.
1 . Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
2 . Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
3 . Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.
1 . Bon Appetit!!!
2 . Add fettuccine to the pan, mix and remove from heat. Fettuccine with chicken and green peas is ready, serve hot.
3 . Fettuccine boil in salted water until tender and drain.
4 . If the frozen peas are previously thawed, when the cream begins to thicken, add to the pan of peas and cook for 5 minutes.
5 . Squeeze the juice directly from the lemon to the meat and rub a little zest. Then add chopped garlic and cook for 2 minutes, then add cream, season to taste.
6 . Cut the meat into medium slices and fry in vegetable oil until golden brown.
1 . Combine strawberries, lemon juice, acai powder, and 1 cup water in a blender; blend until smooth.
2 . Pour into a pitcher and add remaining 2 cups water and 1 tablespoon sweetener. Add more sweetener according to sweetness desired. Serve over ice.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2 . Place sweet potato slices onto the prepared baking sheets in a single layer. Brush both sides of each slice with oil.
3 . Bake in the preheated oven until edges are brown, 13 to 14 minutes. Remove any chips with crispy brown edges and continue baking other chips, checking constantly and removing as the edges brown.
4 . Sprinkle with salt and serve in a basket.
1 . Fill an old-fashioned glass with ice. Pour in vodka and coffee liqueur. Top off with cream. Sugarplum
1 . Rinse eggplant and cut into small cubes. Fry the eggplants in vegetable oil where the chicken was cooked, a few minutes will be enough. Then pour in water, add the garlic and grated fresh ginger, passed through the press, bring to a boil and cook under the lid until all the liquid has evaporated, stir occasionally.
2 . Cut the meat into strips and fry in several batches in vegetable oil until white and a light golden crust.
3 . Chicken with eggplant in Chinese is very tender and juicy, eggplant is wonderful combined with meat and sauce. The sauce is sweet and sour, and also moderately spicy. Cooking such a dish is quite simple and fast. Such a chicken is perfect for boiled rice or any other side dish, you can also serve just with vegetables or with toasted bread.
4 . Bon Appetit!!!
5 . Combine soy sauce, vinegar, sesame, starch, pepper and sugar in a separate bowl. Add the chicken to the eggplant, pour the cooked sauce, bring to a boil over high heat, then reduce the heat and cook until the sauce is a little thick, it will take about 5-10 minutes. Add salt as needed.