Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cubed potatoes
|
4 cups |
| 2. | Bacon | 6 slices |
| 3. |
Diced celery
|
1 cup |
| 4. |
Green onions, diced
|
3 |
| 5. | Mayonnaise | ½ cup |
| 6. | Vinegar | ¼ cup |
| 7. |
White sugar
|
2 teaspoons |
| 8. | Dijon mustard | 1 teaspoon |
| 9. | Salt | 1 teaspoon |
| 10. |
Ground black pepper
|
¼ teaspoon |
| 11. |
Shredded Cheddar cheese
|
1 cup |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C).
2 . Stage
Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
3 . Stage
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
4 . Stage
Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
5 . Stage
Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
6 . Stage
Bake in preheated oven until cheese is melted, 20 to 35 minutes.
1 . Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
2 . Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
3 . Grease an idli pan and add water to steam; bring to a boil.
4 . Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
5 . Steam the idli for 10 minutes. Remove the idli from the molds and serve.
1 . Preheat an outdoor grill for medium heat and lightly oil the grate.
2 . Combine sausage, bell peppers, onion, and jalapeno in a large bowl. Pour sweet and sour sauce on top and mix until vegetables are evenly coated.
3 . Layer 2 to 3 sheets of aluminum foil; transfer sausage and vegetables to the foil and wrap up tightly so that no liquid is able to leak out.
4 . Cook on the preheated grill until sausage is browned and no longer pink in the center and peppers and onions are tender, 20 to 30 minutes. An instant-read thermometer inserted into the center of a sausage should read 160 degrees F (70 degrees C).
1 . Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
2 . Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
3 . Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Melt 1 bar white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
3 . Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Mix in the melted white chocolate, egg, green tea powder, and vanilla extract until creamy. Pour into the graham cracker pie crust.
4 . Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Let tart cool, about 30 minutes.
5 . Bring heavy cream to a boil in a saucepan. Stir in 1/2 bar white chocolate until smooth. Stir in corn syrup and water, in that order. Pour glaze onto the tart; tilt and rotate so glaze coats top evenly. Let rest until glaze is set, at least 15 minutes. Refrigerate until chilled, about 1 hour.
1 . Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
2 . Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into sausage mixture. Fold in cabbage. Reduce heat to medium-low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
1 . Stir flour and 1 teaspoon salt in a bowl. Set aside.
2 . Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
3 . Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4 . Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
5 . Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
6 . Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
7 . Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes. Cynthia Ross
1 . Cut the carrots into strips, onion in half rings and fry in vegetable oil until tender.
2 . Mix the frying with the hearts.
3 . Pour in water and simmer under the lid for 30 minutes.
4 . Then add milk, chopped herbs, season to taste, add flour, stir well and cook for another 5 minutes.
5 . Serve hot with gravy.
6 . Bon Appetit!!!
7 . Rinse the hearts and remove all unnecessary. Fry them in butter until all the liquid has evaporated.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
3 . Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
4 . Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
1 . In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.
1 . Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
2 . Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
3 . Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
4 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5 . Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
6 . Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
7 . Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
8 . Preheat oven to 450 degrees F (230 degrees C).
9 . Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
10 . Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
11 . Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.
1 . Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2 . Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
3 . Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
4 . Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.
1 . Combine bok choy and salt in a bowl and rub leaves with salt.
2 . Melt 1 1/2 ounces butter in a pot over medium heat. Add bacon and garlic and cook until garlic has softened and bacon is crisp, about 3 minutes. Add bok choy, cover pot, and cook until leaves have softened, about 3 minutes. Add water, cover, and simmer for 20 minutes. Season with basil and remaining butter.
3 . Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
4 . Drain half the liquid from the pot with the bok choy and transfer remaining contents to a skillet over medium-high heat. Season with pepper and add milk. Mix in cooked fettuccine. Cook and stir for 1 minute.