Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Bacon, diced
|
1 pound |
| 2. |
Low-fat milk
|
3 cups |
| 3. |
Cream cheese, softened
|
2 (8 ounce) packages |
| 4. |
Cream of potato soup (such as Campbell's®)
|
4 (10.75 ounce) cans |
| 5. |
Reduced-fat, reduced-sodium cream of mushroom soup, undiluted
|
1 (10.75 ounce) can |
| 6. |
Niblet corn, drained
|
1 (15.25 ounce) can |
| 7. |
Finely diced halibut
|
4 cups |
| 8. |
Sliced fresh mushrooms
|
8 ounces |
| 9. |
Green onions with tops, diced, or more to taste
|
10 |
| 10. |
Garlic, or more to taste
|
2 cloves |
| 11. | Cayenne pepper | 1 pinch |
Cooking
1 . Stage
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Reserve drippings in the skillet, and drain bacon slices on paper towels.
2 . Stage
Combine milk and cream cheese in a blender and process.
3 . Stage
Combine cream of potato soup, cream of mushroom soup, corn, and cream cheese mixture in a large pot over low heat. Bring to a simmer, about 5 minutes. Add cooked bacon.
4 . Stage
Heat skillet with bacon drippings over medium heat. Add halibut, mushrooms, green onions, and garlic. Cook and stir until tender, 5 to 7 minutes. Transfer contents of skillet to the pot with the soup.
5 . Stage
Season soup with cayenne pepper and cook until heated through, about 5 minutes more.
1 . Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2 . Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Turn it out onto a lightly floured surface and knead until smooth and elastic. Dotdash Meredith Food Studios
4 . Place dough in a large, lightly-oiled bowl and turn to coat.
5 . Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
6 . Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
7 . Divide each half into thirds and roll into a long snake about 1 1/2 inches in diameter. Dotdash Meredith Food Studios
8 . Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together. Dotdash Meredith Food Studios
9 . Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Dotdash Meredith Food Studios
10 . Preheat the oven to 375 degrees F (190 degrees C).
11 . Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds. Dotdash Meredith Food Studios
12 . Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing. DOTDASH MEREDITH FOOD STUDIOS
1 . Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
2 . Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
3 . Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
4 . Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
5 . Refrigerate bars again until the chocolate is firmed, about 10 minutes.
1 . Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
2 . Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
3 . Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
4 . Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
5 . Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
6 . Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.
1 . Grind the basil in a blender with half sugar. Mix cream with milk in a pan.
2 . Add basil to the pan and bring to a boil. Beat the yolks with the remaining sugar for several minutes. Then pour half of the milk mixture in a thin stream into the yolks while still not whipping.
3 . Then return the yolks to the pan with milk and cream. Cook constantly stirring until the mass thickens.
4 . To check the readiness, simply swipe your finger on the ice cream scapula and if the trace remains and does not swim then it’s ready.
5 . Pour the ice cream into the container with which we will put it in the freezer and completely cool, then put the plastic wrap directly on the mass. Put in the freezer until it solidifies, stir every 30 minutes.
6 . Ice Cream is ready, bon appetit !!!
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 . Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
3 . Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
4 . Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
2 . Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
3 . Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
4 . Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
5 . Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
6 . Transfer pretzels (in batches if necessary) to the simmering alkaline bath. Boil about 30 seconds per side. Transfer to the prepared baking sheet with a slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest for 5 to 10 minutes before baking.
7 . Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
8 . Transfer pretzels to a wire rack to cool slightly. Chef John
1 . Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
2 . Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
3 . Mix cream of mushroom soup and sour cream together in a bowl.
4 . Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
5 . Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.
1 . Beat in a homogeneous gruel.
2 . Add one or two teaspoons to one cup of hot water. Store in the refrigerator for about a week.
3 . Have a nice drink !!!
4 . Peel the ginger root, chop, fold in a blender, add chopped lemon and honey to taste.
1 . In a bowl of water, milk, eggs, salt, flour, vegetable oil, nutmeg and quick yeast.
2 . Mix everything with a whisk.
3 . Leave the dough to rise in the heat for 30 minutes.
4 . Grease a frying pan with vegetable oil and pour out a ladleful of batter. The batter bubbles and becomes porous. Fry on both sides.
5 . The pancakes are thin and spongy.
6 . Prepare the stuffing. Finely chopped chicken fry with onion, add chopped mushrooms.
8 . Braise for 5 minutes, add sour cream, salt, pepper and grated cheese, mix everything.
9 . Line the bottom and sides of the form with pancakes, lay out the tubes in layers. I had three layers.
10 . Mix filling ingredients, pour over pancakes, top with pancakes, pour over remaining filling.
11 . Bake at 180 degrees for 25-30 minutes.
1 . Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
2 . Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
3 . Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish Delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
4 . When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.
1 . Preheat the oven to 375 degrees F (190 degrees C). Cook bacon in the microwave, or in a large skillet until about halfway done. Set aside.
2 . Prepare the stuffing mix according to package directions. Do not bake. Place the bacon on a clean flat surface. Arrange sets of three slices with two going across, and one up and down.
3 . Place a piece of chicken on top. Separate the stuffing into 6 portions, and shape each one into a log. Place one in the center of each piece of chicken. Pull chicken around the stuffing to cover, bringing the bacon around with it. Secure with string or toothpicks. Season with pepper and garlic powder. Place the chicken bundles in a roasting pan, and cover loosely with aluminum foil.
4 . Bake for 30 minutes in the preheated oven. Remove the foil, and cook until bacon is crisp and chicken is no longer pink, about 10 more minutes. Serve as is or with gravy.
1 . Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
2 . Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
3 . In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
4 . Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.