Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Water | 2 quarts |
| 2. |
Dark rum
|
1 (750 milliliter) bottle |
| 3. | Brown sugar | 2 cups |
| 4. | Butter | ¼ cup |
| 5. |
Cinnamon sticks
|
3 |
| 6. |
Whole cloves
|
6 |
| 7. | Salt | 1 teaspoon |
| 8. |
Ground nutmeg
|
1 teaspoon |
Cooking
1 . Stage
Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 3 minutes. Remove from the heat.
3 . Heat oil in a large skillet over medium heat. Add mushrooms and onion; cook and stir until mushrooms have released their liquid and onion is translucent, 5 to 8 minutes. Stir in asparagus and toss until just hot. Remove from the heat.
4 . Mix Cheddar, cracker crumbs, and pepper together in a small bowl. Whisk condensed soup and milk together in a separate bowl.
5 . Spread 1/2 of the Cheddar mixture over the bottom of the prepared dish. Cover with asparagus mixture, then soup mixture, then remaining Cheddar mixture. Sprinkle pecans over top.
6 . Bake in the preheated oven until casserole is bubbling, about 30 minutes.
1 . Peel and grate carrots. Add the cottage cheese. Shredded basil (I have cheese with herbs). Chop onion, add to mixture. Salt, pepper to taste.
2 . I whipped it with a mixer.
3 . The appetizer is ready.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2 . Place tapioca starch and salt in a large bowl.
3 . Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4 . Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5 . Bake in the preheated oven until rolls are browned, 15 to 20 minutes.
1 . Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!
2 . Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body that are big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over fish, then squeeze the other half of lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into slits on the body, and insert lemon slices firmly. Place flounder on a large piece of aluminum foil, and fold the sides up high around fish. There should be enough foil to seal into a packet, although you want it open for now.
3 . Place fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once fish has been flavored by smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When fish is done, flesh should flake easily with a fork.
4 . Remove fish from the grill using the foil as a handle, and garnish with remaining fresh dill.
1 . Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
2 . Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours.
1 . Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
2 . Rinse macaroni in cold water until cool; drain.
3 . Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl. Add macaroni and eggs and stir to coat.
4 . Chill in the refrigerator for 30 minutes before serving. ReneePaj
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2 . Mix together apple, cheese, applesauce, eggs and olive oil in a bowl. Combine whole wheat flour, oats, and baking powder in a separate bowl; stir by hand into the wet ingredients until well blended. Spoon into the prepared muffin cups.
3 . Bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. Cool completely before serving.
1 . Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
2 . Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
3 . Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.
1 . Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
1 . Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
2 . Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
3 . Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
1 . Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
2 . Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
3 . Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
1 . Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.