Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Water, or to taste
|
1 cup |
| 2. |
Rolled oats
|
¼ cup |
| 3. |
Maple syrup (Optional)
|
1 tablespoon |
| 4. | Vanilla extract | 1 splash |
| 5. | Salt | 1 pinch |
Cooking
1 . Stage
Put water, oats, maple syrup, vanilla extract, and salt into a blender. Blend until combined, about 1 minute. If you blend it for too long, it will become slimy.
2 . Stage
Pour mixture over a thin towel, or very fine strainer, into a bowl. Strain again for the smoothest result. Pour oat milk into a container or cup and refrigerate until cold, about 30 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2 . Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
3 . Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
4 . Drop spoonfuls of dough onto the prepared baking sheet.
5 . Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
1 . Whisk olive oil, garlic, lemon juice, parsley, basil, salt, and pepper together in a medium bowl. Dotdash Meredith Food Studios
2 . Arrange salmon fillets in a small glass or ceramic baking dish; pour marinade over salmon. Cover and marinate in the refrigerator for about 1 hour, turning occasionally. Dotdash Meredith Food Studios
3 . Preheat the oven to 375 degrees F (190 degrees C).
4 . Transfer salmon fillets onto a large piece of aluminum foil. Spoon marinade on top and fold up the foil to seal. Place sealed foil packs on a baking sheet. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
5 . Bake in preheated oven until fish flakes easily with a fork, about 35 to 45 minutes. Dotdash Meredith Food Studios
6 . Serve hot and enjoy! Dotdash Meredith Food Studios
1 . Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2 . Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth.
3 . Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.
1 . Grease a 10 inch Bundt pan or tube pan.
2 . In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
3 . Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
4 . Bake for 30 minutes in the preheated oven, or until golden brown.
1 . Blend cranberry sauce in a blender until smooth; add orange juice and lemon juice and blend again until smooth.
2 . Combine cranberry mixture and ice in a pitcher. Slowly pour ginger ale into cranberry mixture and gently stir to combine.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Place garlic cloves into a blender or food processor; pulse to mince. Dotdash Meredith Food Studios
3 . Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped. Dotdash Meredith Food Studios
4 . Season with salt and pepper. Dotdash Meredith Food Studios
1 . Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl.
2 . Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl.
3 . Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture.
4 . Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place butternut squash face-down in a baking dish; pour water into dish around squash.
3 . Bake in the preheated oven until tender, about 45 minutes.
4 . While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
5 . Remove butternut squash from the oven. Let cool 10 minutes.
6 . Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
7 . Place cooked vegetables into a food processor and puree until smooth.
8 . Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.
1 . Boil a glass of glutinous rice as usual - I boil it in the microwave, in the ratio of 1 to 2.5, for 25 minutes.
2 . Remove the zest from one washed lemon.
3 . Add the soy sauce, egg and lemon zest to the boiled and slightly cooled rice. Mix well.
4 . Cut the cheese into small slices, the size of the hole from the bone in the olive.
5 . In the olives we put the cheese slices.
6 . Make small tortillas of rice, put olive and cheese in the center and roll into small balls.
7 . Next, whip the egg in a cup, and mix the sesame and turmeric in a saucer.
8 . Carefully dip the balls in the egg, and then coat them in sesame and turmeric sprinkles. Place them on a baking tray and put in the oven for 25-30 minutes at 180 degrees.
9 . For the sauce, sweet and sour apples (I have a winter apple), peeled from the skin and crushed in a blender to puree.
10 . To the apple puree add tomato paste and lightly salt to taste. Put on the fire and simmer slightly for 5 minutes. Or put it in the microwave for 3-4 minutes.
11 . When the balls are ready, put them on a plate and pour the sauce over them.
12 . It looks more spectacular served in cremations. Reminiscent of ice cream in berry syrup.
13 . Bon appetit!
1 . Pour beer into a can or you can buy it in aluminum and simply cut the top off a little beer.
2 . Grate chicken with salt, pepper, garlic and grease with sour cream. Put the chicken on beer and put in the oven.
3 . Beer Chicken cook 1.5 hours at 200 degrees.
4 . Bon Appetit!!!
5 . You need to take the chicken to the size of your oven so that it stands.
1 . Peel, pit, and finely chop pears. Place in a large pot and slightly crush if desired, but do not puree. Stir in lemon juice, followed by sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly.
2 . Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
3 . Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
4 . Ladle quickly into the prepared jars, filling within 1/8 inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6 . Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
1 . Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.