1 . Stage
Place green beans in a pot, and mix in lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt, pepper, and bay leaf. Cook 45 minutes over medium heat, occasionally stirring, until sauce is thickened. Remove bay leaf before serving.
1 . For the preparation of jerky, the best fit is the neck. Rinse well and pat dry with paper towels. Take the meat is not too fat.
3 . In a bowl, mix the vinegar, garlic, passed through the press, salt 1 tbsp. L., a pinch of rosemary and black pepper. Dip the meat in vinegar, pour on all sides and hold for 10 minutes periodically turning so that the meat is marinated on all sides evenly.
4 . Combine all the spices in a separate bowl. Mix well until smooth.
5 . Remove the meat from the brine, dry and transfer to parchment and sprinkle with spices on all sides, put sprigs of rosemary on top.
6 . Wrap tightly in parchment and tie with a wide thread or plain culinary thread. Put the meat in the refrigerator on the top shelf of the doors for 25-30 days. In the early days, check the parchment, if it is wet then it needs to be replaced with a new one.
7 . Cut the meat into pieces and serve.
8 . Bon Appetit!!!
9 . Dried pork in aromatic spices turns out to be very tasty, juicy, tender and fragrant. It is very convenient to prepare such an appetizer, spices and salt go well with pork and create an amazing appetizer. Dried pork is perfect for any holiday table; serve on bread as a sandwich or as an independent dish with fresh vegetables or sauces.
1 . Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
2 . Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
4 . Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.
1 . Spray a baking sheet with cooking spray, then line it with parchment paper.
2 . Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
3 . Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.
4 . Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.
5 . Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.
1 . Preheat the oven to 350 degrees F (175 degrees C). Generously coat a Bundt pan with cooking spray.
2 . Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell peppers, and garlic; cook, stirring often, until vegetables have softened, about 8 minutes. Stir in tomatoes and green chiles; cook, stirring often, until liquid has evaporated, about 2 minutes.
3 . Add ground beef, taco seasoning, and salt; cook, stirring often and using the back of the spoon to break apart the meat, until cooked through, about 8 minutes. Remove from heat, and stir in cilantro. Let stand at room temperature, uncovered, while preparing the tortillas.
4 . Arrange tortillas on a cutting board. Cut tortilla into 4 vertical pieces (about 2 1/2 inches wide per piece). Repeat with remaining tortillas.
5 . Arrange the middle strips of the tortillas (the ones without the rounded edges) around the Bundt pan, slightly overlapping the pieces to create a fanning pattern and line the pan. Evenly sprinkle 1 cup of the Cheddar cheese and 1/2 cup of the pepper Jack cheese on top of the tortillas. Top evenly with half of the ground beef mixture.
6 . Lay 1/3 of the tortillas with the rounded edges over the ground beef mixture to cover (they will overlap). Top with 1 cup of the pepper Jack cheese and nacho-cheese flavored chips.
7 . Lay another 1/3 of the tortillas with the rounded edges over the chips, and top with remaining ground beef mixture. Sprinkle with remaining 1 cup Cheddar cheese and 1/2 cup pepper Jack cheese. Use remaining tortillas with rounded edges to cover the cheese.
8 . Bake in the preheated oven until golden-brown and crispy, 40 to 45 minutes. Remove from oven, and let cool for 15 minutes. Working carefully, place a plate or serving platter on top of Bundt pan. Flip pan to invert the ring onto the plate.
9 . Slice and serve with salsa and sour cream.
1 . Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
2 . Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
3 . Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour.
4 . Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork.
5 . Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar.
6 . Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
7 . Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
8 . Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
9 . Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
10 . Bake until cream topping is golden brown, 10 to 15 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2 . Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3 . Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4 . Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5 . Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
1 . Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.
2 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3 . Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
4 . Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.
5 . Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
3 . Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
1 . Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
2 . Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
3 . Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
3 . Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
4 . Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
5 . Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
6 . Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) well with cooking spray and coat with sugar.
2 . Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
3 . Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
5 . While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.