Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Boneless beef chuck roast, cut into 2-inch cubes
|
3 pounds |
| 2. |
Freshly ground black pepper
|
2 teaspoons |
| 3. |
Kosher salt
|
1 tablespoon |
| 4. |
Olive oil, divided
|
4 tablespoons |
| 5. |
Small shallots
|
1 pound |
| 6. |
Diced onion
|
½ cup |
| 7. |
Garlic, minced
|
4 cloves |
| 8. |
Kosher salt
|
1 pinch |
| 9. | Tomato paste | 3 tablespoons |
| 10. |
Red wine vinegar
|
¼ cup |
| 11. | White wine | 1 cup |
| 12. |
White sugar
|
2 teaspoons |
| 13. | Ground cinnamon | ¼ teaspoon |
| 14. |
Ground allspice
|
⅛ teaspoon |
| 15. |
Ground cloves
|
1 pinch |
| 16. |
Dried oregano
|
1 teaspoon |
| 17. |
Bay leaves
|
2 large |
| 18. |
Fresh rosemary
|
2 sprigs |
| 19. |
Beef broth, or more as needed
|
2 cups |
Cooking
1 . Stage
Gather all ingredients.
2 . Stage
Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
3 . Stage
Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
4 . Stage
Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
5 . Stage
Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
6 . Stage
Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
7 . Stage
Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
8 . Stage
Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
9 . Stage
Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
10 . Stage
The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
11 . Stage
Taste and adjust seasonings before serving. Greek-Style Beef Stew. Chef John
1 . Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2 . Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
3 . Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
4 . Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
5 . Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
6 . Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
7 . Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
3 . Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
4 . Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.
1 . Add eggs, sour cream, flour, salt and pepper to taste.
2 . Stuff the minced meat well, cover with cling film and put in a cold place for an hour. Then get out and form cutlets.
3 . Fry diet cutlets in vegetable oil until golden on both sides. Ready cutlets to stand under the lid for 10 minutes.
4 . Bon Appetit!!!
5 . Cut the meat and pepper into small pieces. Boil the cabbage for about 5 minutes in salted water and cut into cubes as well. Grate cheese, chop greens.
1 . Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
2 . Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
3 . Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.
1 . Sausages cut into slices of about 1 cm. Fry in a pan until golden brown on a small amount of oil.
2 . Then add butter and flour to the sausages, cook constantly stirring until the butter has completely melted.
3 . Pour in milk and simmer for a few minutes.
4 . Pour the grated cheese and grate it for a minute. Cheese should be completely melted.
5 . The mass should be homogeneous and viscous.
6 . Cut large onions into rings, transfer to a baking sheet covered with parchment and fill with cooked cheese mass. Refrigerate for 10 minutes.
7 . Beat the egg with salt and pepper, pour the breadcrumbs and flour into separate bowls. Roll onion rings in flour, dip in egg, then roll in breadcrumbs.
8 . Fry in large quantities of oil until golden brown on all sides.
9 . Serve warm with any sauce.
10 . Bon Appetit!!!
11 . A hot dog in onion rings is a very tasty, satisfying and original appetizer that is perfect for a snack or as an addition to beer. Cooking is not too difficult, in this dish it is very important to choose delicious sausages. For cooking, use only large onion rings or at least medium size.
1 . Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
2 . Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan.
2 . Sift together flour, baking powder, and salt in a bowl.
3 . Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
5 . Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.
1 . Place chicken thighs and buttermilk in a non-reactive container with a lid or a resealable plastic bag. Marinate in the refrigerator for at least 1 hour or overnight.
2 . Remove chicken from the refrigerator. Pour off buttermilk and let chicken rest on the counter while preparing the breading mixture.
3 . Combine flour, bread crumbs, Parmesan cheese, paprika, garlic powder, salt, onion powder, and black pepper in a large, shallow bowl or pie plate; whisk or stir with a fork until evenly combined.
4 . Preheat the air fryer to 375 to 380 degrees F (190 to 195 degrees C). Spray air fryer basket lightly with nonstick spray.
5 . Once air fryer is hot, press chicken thighs, 1 at a time, into the breading mixture and make sure breading sticks onto all sides as much as possible. Gently set into the air fryer basket. Repeat until all thighs are breaded and in the basket. Do not stack them on top of each other.
6 . Set air fryer for 25 minutes. When the time is up check temperature with an instant-read thermometer. Internal temperature should be 180 degrees F (82 degrees C). If they aren't quite done but the breading is getting dark, just close the basket again and let them rest, or you can turn the air fryer on again for a few minutes and check again. Serve immediately.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2 . Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
3 . Broil until golden, about 2 minutes.
1 . Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
2 . In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3 . Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour. Flourless Chocolate Cake. Allrecipes
1 . Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
2 . Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
3 . Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
4 . Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.
1 . Melt butter in a saucepan over medium heat. Sauté onion in hot butter until slightly golden, about 5 minutes. Stir in water, garlic, sazon seasoning, lemon juice, salt, and pepper; cook for 2 minutes.
2 . Stir in beer and hot sauce; bring to a boil. Add shrimp and cook until bright pink on the outside and the meat is opaque, about 3 minutes.