Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | 1 tablespoon |
| 2. |
Mushroom stems and pieces, drained
|
1 (8 ounce) jar |
| 3. |
Onion, coarsely chopped
|
1 medium |
| 4. | Vegetable broth | 6 cups |
| 5. | Soy sauce | 1 tablespoon |
| 6. | Oyster sauce | 1 tablespoon |
Cooking
1 . Stage
Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
2 . Stage
Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
3 . In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
4 . Bake in preheated oven uncovered for one hour.
1 . Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
2 . Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
3 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4 . Thread onions onto prepared skewers, weaving basil between onions.
5 . Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.
1 . Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
2 . Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
3 . Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
4 . Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
5 . Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
6 . Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
3 . Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
4 . Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
5 . Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
6 . Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
7 . Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
8 . Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
9 . Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.
1 . Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
2 . Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
3 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
4 . Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
5 . Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6 . Transfer to a serving plate and garnish with sprigs of fresh rosemary.
1 . Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
2 . In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
3 . Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
1 . Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
2 . Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
3 . Preheat the oven to 425 degrees F (220 degrees C).
4 . Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
5 . Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
6 . Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
7 . To serve, carve by cutting down between the ribs.
1 . Pour water into a large bowl and sprinkle yeast over top. Let stand for a few minutes to dissolve. Mix in oil, salt, and flour to make a dough. When dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
2 . Place figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
3 . Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until onions are dark brown, 5 to 10 minutes. Stir in thyme, fennel seed, and figs, and remove from the heat.
4 . Preheat the oven to 450 degrees F (220 degrees C). Punch down pizza dough, and stretch into a circle about 1/4-inch thick. Place on a lightly greased pizza pan or baking sheet. Brush surface lightly with remaining olive oil. Spread onion and fig mixture over crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
5 . Bake for 15 to 18 minutes in the preheated oven, or until crust has turned golden brown at edges.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
2 . In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
3 . Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
4 . For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
1 . Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.
1 . Mix into small crumbs, then add vegetable oil, salt and sugar and beat into a paste.
2 . Store the finished peanut butter in the refrigerator.
3 . Bon Appetit!!!
4 . Cooking homemade peanut butter-paste is very quick and easy, this butter is great for a quick and satisfying snack for the whole family for breakfast. Spread butter on toast, waffles, or just fresh bread. In the end, try the taste, maybe you will need to add sugar to taste, sugar can also be replaced with honey. Perfectly pasta goes well with a hot, strong photo.
5 . Dry the peanuts in the oven quite a bit, it will be enough just a few minutes at 180 degrees. Peel the peel and put in a blender.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
2 . Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add onion and garlic to the skillet; cook and stir for 2 minutes. Stir in broth, tomatoes, and basil.
3 . Cook over medium heat until liquid reduces slightly, about 5 minutes. Add chopped spinach; cover the skillet, reduce heat, and simmer until spinach is tender.
4 . Add pasta to the skillet and mix until well combined. Sprinkle with Parmesan cheese; serve warm.