Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Delicata squash
|
1 large |
| 2. | Olive oil | 1 tablespoon |
| 3. |
Salt and freshly ground black pepper to taste
|
1 tablespoon |
| 4. | Olive oil | 1 tablespoon |
| 5. |
Minced shallot
|
1 tablespoon |
| 6. |
Dried thyme
|
¼ teaspoon |
| 7. | Balsamic Vinegar | 2 tablespoons |
| 8. | Honey | 2 tablespoons |
| 9. |
Dried cranberries, coarsley chopped
|
2 tablespoons |
Cooking
1 . Stage
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2 . Stage
Scrub delicata squash well to make sure the skin is clean. Slice the ends off the delicata squash. Using a spoon or butter knife, reach into the ends, remove the seeds, and discard. Slice squash into 3/4-inch slices. Place into a resealable plastic bag with 1 tablespoon olive oil and sprinkle with salt and pepper. Set aside.
3 . Stage
Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add shallot and saute until lightly browned and translucent, 2 to 3 minutes. Sprinkle with thyme and whisk in balsamic vinegar and honey until well combined. Add cranberries and bring to a boil; reduce heat to medium-low and let simmer until dressing is starting to thicken, 2 to 3 more minutes. Remove from heat and set aside; keep warm.
4 . Stage
Place squash slices on the preheated grill and close lid; grill until lightly charred and soft, about 5 minutes on each side. Remove squash to a platter and spoon warm dressing over the top.
1 . Bon Appetit!!!
2 . Add liquid honey to viburnum and close the jar tightly. Guelder-rose with honey is ready, store in the refrigerator. It can be added to tea as a prevention of colds.
3 . Rinse the viburnum well and remove all the sticks, pour into a jar without adding to the end.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine 1 cup flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press crust into an ungreased 8-inch square baking pan.
3 . Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven, leaving heat on.
4 . Combine sugar, 2 tablespoons flour, and salt in a bowl. Beat in egg yolks and heavy cream. Stir in rhubarb. Pour over the hot crust in the baking pan.
5 . Return pan to the hot oven and bake 40 minutes.
6 . Beat egg whites and vanilla extract together in a bowl at medium speed until soft peaks form. Gradually add sugar and beat meringue until stiff peaks form.
7 . Remove pan from the oven, leaving heat on. Spread meringue over hot filling in the baking pan, spreading to seal edges. Sprinkle coconut on top.
8 . Return pan to the hot oven and bake 15 minutes more.
1 . Mix crushed crackers, mayonnaise, Dijon, seafood seasoning, Worcestershire sauce, egg, cayenne, and salt together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.
2 . Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.
3 . Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.
1 . Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
2 . Squeeze lemon juice over ingredients and toss until blended.
1 . Knead the dough: boil the oil and water, add 1 tsp. salt and flour. Place the dough in the refrigerator for 30 minutes, wrapped in clingfilm. Roll out thinly and cut out circles.
2 . Chop the onion, roasted or canned bell peppers with a little olive oil in a blender.
3 . Mix with ground beef. Salt and pepper to taste.
4 . Place stuffing of minced meat and chopped olives.
5 . Form empanadias with a fork, pressing along the edge.
6 . Grease the patties with egg.
7 . Bake in the oven for 15 minutes at 180 degrees until golden brown.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
3 . Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
4 . Drop dough by the tablespoon onto ungreased baking sheets.
5 . Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
6 . Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
1 . Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.
1 . Mix peanut butter, brown sugar, cream cheese, and milk together in a bowl until smooth; refrigerate until chilled.
1 . Bon Appetit!!!
2 . In a large bowl, combine cookies and cheese to form a tough dough. Roll into balls and cover with chocolate, put on parchment and let it completely harden. Decorate as desired.
3 . Melt the candies in a water bath.
4 . Grind cookies into crumbs.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine bread crumbs, egg, Parmesan cheese, milk, and onion in a large bowl. Add sausage to bread crumb mixture; mix well. Shape into 20 meatballs and place them on a shallow baking pan.
3 . Bake in the preheated oven until meatballs are cooked through, about 20 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees C). Trusted Brands
1 . Beat one egg and 4 yolks with the remaining sugar until a firm foam. Add flour, salt, vanilla sugar and beaten eggs to the dough. Stir and add melted butter with alcohol or vodka. Knead the dough well with your hands so that it does not stick to your hands. The dough should not be very tight, if that add a couple of tablespoons of milk. Let the dough rise in a warm place.
2 . Dissolve the yeast in warm milk, add 1 tbsp. l sugar and as much flour. Put in a water bath that would rise well.
3 . Bon Appetit!!!
4 . If desired, fill the finished donuts with jam or jam using a pastry syringe, sprinkle with powdered sugar.
5 . Roll out the dough about 0.5 cm thick and cut circles. Let them stand for 10 minutes. Sauté the Franks in well-heated vegetable oil until golden brown over low heat.
1 . Mix salt, paprika, garam masala, cumin, coriander, cayenne, and turmeric together in a small bowl. Set spice mix aside.
2 . Cut one chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with the remaining chicken thighs.
3 . Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
4 . When ready to cook, heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add chicken in a single layer and cook until browned, 4 to 5 minutes per side. Return chicken and any accumulated juices to the bowl.
5 . Heat remaining butter in the same pan over medium-high heat. Add onion, garlic, tomato paste, ginger, and the remaining spice blend. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add chicken and any accumulated juices.
6 . Combine water and cashews in a blender; blend on high speed until very smooth, then stir into the pan. Reduce the heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice. Chef John