All-purpose flour, divided
|1 ½ cups|
Active dry yeast
|4.||Olive oil||1 tablespoon|
Fresh pineapple, peeled and cored
Olive oil, or to taste
Fresh tarragon leaves
Freshly ground black pepper to taste
Flaky sea salt to taste
1 . Stage
To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
2 . Stage
Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
3 . Stage
Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
4 . Stage
Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
5 . Stage
The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
6 . Stage
Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
7 . Stage
Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
8 . Stage
Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
9 . Stage
Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
10 . Stage
Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt. Unknown
1 . Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
2 . Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
3 . Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
4 . Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3 . Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Spray a 9x5-inch loaf pan with cooking spray.
3 . Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
4 . Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
5 . Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
6 . Spoon batter into the prepared loaf pan.
7 . Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
1 . Place asparagus in microwave-proof dish and add 2 tablespoons water. Cook on high until tender, about 4 minutes.
2 . Heat sesame oil and olive oil in a skillet over medium heat. Add asparagus and cook for 1 minute, tossing to coat with the oil. Add pumpkin and sesame seeds and cook for 1 more minute.
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2 . Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
2 . Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.
1 . Slice and fry the liver until tender.
2 . Fry chopped mushrooms and onions until tender. Salt and pepper to taste.
3 . Separate the yolks from the whites of cooked eggs. Rub the yolks and whites separately.
4 . Grate cheese on a grater and cut bell peppers into small cubes.
5 . The first layer should be immediately formed in the shape of a bullfinch. Lay out the salad in layers in the following order: - mushrooms with onions; - grease with mayonnaise; - liver; - grease with mayonnaise; - yolk; - cheese; - grease with mayonnaise; - protein.
6 . Cut cucumbers into thin strips. And make a "twig" out of them, on which our bird sits.
7 . Cut olives in half. From a piece of pepper cut a beak and an eye for the bullfinch.
8 . Insert the beak and eye. Lay out the head and wing of olives.
9 . From the cubes of red pepper lay "belly" bullfinch.
10 . The "Snowbird on a branch" salad is ready!
1 . Preheat oven to 250 degrees F (120 degrees C).
2 . Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
3 . Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
4 . Bake in preheated oven for 1 hour, stirring every 15 minutes.
1 . Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
2 . Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
3 . Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
4 . Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
5 . Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
3 . Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
4 . In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
5 . Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.
1 . Put applesauce in the oven for 10 minutes so that it bakes a little, or bake apples and then make mashed potatoes from them. Add vanilla and regular sugar to warm puree, mix well and leave to cool completely.
2 . For syrup, bring the soaked gelatin to a boil and dissolve it completely, add sugar and stir well, simmer for 5 minutes. Leave the syrup to cool slightly.
3 . Add a half of the protein in the mashed potatoes and beat until light, then add the rest of the protein and continue to beat until fluffy, thick.
4 . Start pouring a thin stream of slightly cooled, but still hot syrup. Do not stop whipping. After adding the syrup, beat for a few more minutes, the mass should become similar to the mass for meringues. Take a large bowl, the mass increases in volume.
5 . Transfer the mass to a pastry bag with a nozzle (you can just spoon) and squeeze on parchment, prepare a lot of space in advance.
6 . Leave the finished marshmallows in a fairly warm place for a day. The base will be a little sticky, which allows you to connect the two parts.
7 . Bon Appetit!!!
8 . Soak gelatin in water according to instructions.
1 . Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes. Add onion and garlic; cook and stir until meat is browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
2 . Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, bell peppers, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt into beef mixture.
3 . Cook until vegetables are tender and celery retains a slight bite, 6 to 8 hours on Low or 3 to 4 hours on High.