Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Sesame oil | 2 teaspoons |
| 2. |
Boneless, skinless chicken breasts, cut into 1-inch pieces
|
½ pound |
| 3. |
Garlic, minced
|
2 cloves |
| 4. |
Fresh ginger, minced
|
1 (1 inch) piece |
| 5. |
Dry sherry
|
¼ cup |
| 6. |
Low-sodium chicken broth
|
1 cup |
| 7. | Water | ¾ cup |
| 8. |
Reduced-sodium soy sauce
|
1 tablespoon |
| 9. |
Asian red chile sauce, or more to taste
|
½ teaspoon |
| 10. |
Stemmed and chopped mustard greens
|
3 ½ cups |
Cooking
1 . Stage
Heat oil in a large saucepan over medium-high heat. Add chicken; cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.
2 . Stage
Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry; cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot; cook until heated through, 1 to 2 minutes.
1 . Place potatoes into a large pot and cover with water; bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 15 to 20 minutes.
2 . Drain potatoes; transfer to baking sheets and spread in a single layer. Refrigerate until cold, about 2 hours.
3 . Place cooled potatoes into a large bowl with eggs, mayonnaise, barbeque sauce, onion, garlic powder, salt, and pepper; mix until well combined. Sprinkle with paprika.
1 . Preheat your oven's broiler.
2 . In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
3 . Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.
1 . Mix the grated cheese, egg and basil, season to taste and mix well.
2 . Fill the eggplant with the filling and send it back to the pan, periodically turn over and see that the filling seizes inside for about 5 minutes. Turn off the heat and cover, leave covered for a couple of minutes.
3 . Garnish with eggplant and serve some mayonnaise on top before serving.
4 . Bon Appetit!!!
5 . Cut eggplant into large circles and cut out the middle. Fry in a pan on both sides.
1 . Dissolve yeast in warm water.
2 . Pour cold milk into a wide, shallow, heavy-bottomed saucepan. Heat over medium heat, stirring frequently, until small bubbles appear around the outside of the saucepan.
3 . Remove from the heat and transfer to a large bowl. Stir in sugar, melted butter, and salt; let sit until lukewarm, 5 to 10 minutes.
4 . Add yeast mixture, then stir in 4 cups flour. Cover and let rise in a warm place until doubled in size, about 2 hours.
5 . Punch down dough. Stir in raisins, cherries, citron, and cardamom. Work in remaining 4 1/2 cups flour until a soft dough forms. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.
6 . Knead dough slightly on a lightly floured surface. Divide into fourths and form into round loaves. Place loaves onto greased cookie sheets. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
7 . Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with egg white.
8 . Bake in the preheated oven until golden brown, 30 to 40 minutes.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Unroll pie crusts. Line an ungreased 9-inch pie plate with one pastry. Fill with mincemeat filling. Cover with the second pasty and press the edges to seal. Cut slits in the top pasty to vent steam.
3 . Bake in the preheated oven until pastry is golden brown, 25 to 30 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 . Arrange asparagus side-by-side on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
3 . Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
1 . Heat a heavy skillet over medium-high heat. Add ground bison, season with taco seasoning, and cook until bison is browned throughout and crumbly, about 5 minutes.
2 . Heat tortillas over a comal, or microwave for 30 seconds in a tortilla warming bag.
3 . Assemble tortillas by adding 2 tablespoons cooked ground bison, 2 tablespoons chopped salad kit, cilantro, diced tomatoes, and Oaxaca cheese onto each tortilla.
4 . Drizzle salad dressing from package on top of the assembled tacos. Enjoy!
1 . Preheat grill for medium heat, and lightly oil grate.
2 . Place cabbage on a large sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter. Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
3 . Cook on hot grill for 30 to 45 minutes, turning packet every 10 minutes.
1 . Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2 . Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3 . Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
1 . Melt butter in a large frying pan over medium-high heat. Saute mushrooms, onion, and celery until soft, 7 to 10 minutes. Add sourdough bread, soup, parsley, sage, and thyme; toss together in the pan. Season with salt and pepper. Let sit for about 10 minutes.
1 . Fill a stockpot with water and bring to a boil over high heat. Add green beans and pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
2 . Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in hot oil until tender and translucent, 5 to 7 minutes. Add green beans and season with garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.
1 . Divide the eggs into proteins and yolks. Add a pinch of salt and 100 g sugar to the yolks, whisk until the mass whitens. Add a pinch of citric acid to the proteins and also 100 g. sugar, beat until steady peaks.
2 . Mix the proteins with the yolks, add flour with baking powder, as well as a few spoons of grated nuts and vanilla. Stir until smooth.
3 . Pour the dough into a greased form and bake at 180 C for 30-40 minutes. Leave the biscuit in the oven after turning it off for another 20 minutes, then completely cool and only then remove it from the mold. Cut the cake into 2 parts.
4 . To soak cakes, you need to prepare syrup, mix water and 150 gr. sugar. Bring to a boil, cook for 3 minutes, then pour in the liquor, mix and remove from heat.
5 . Soak the cakes with the prepared syrup.
6 . Whip soft butter with 150 gr. sugar, then add the cottage cheese mashed through sated and whisk again. Add lemon zest to taste.
7 . With cream ready, smear the cakes and coat the entire cake from the outside.
8 . Garnish the cake with chopped nuts and leave to soak for at least 2 hours.
9 . Bon Appetit!!!