Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Rutabaga, peeled and cut into 1/2-inch chunks
|
2 pounds |
| 2. | Water | 1 cup |
| 3. | Salt | 1 teaspoon |
| 4. | Brown sugar | 1 tablespoon |
| 5. | Butter | 1 tablespoon |
| 6. |
Ground black pepper
|
1 teaspoon |
Cooking
1 . Stage
Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Stage
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.
1 . Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
2 . Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
3 . Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
4 . Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
5 . Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
6 . Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
7 . Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
8 . Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.
1 . Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
2 . Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan.
2 . Combine brown sugar and butter in a large mixing bowl. Add eggs and vanilla extract, stirring until all is well combined.
3 . Combine flour, baking powder, and salt in a bowl. Add flour mixture to egg mixture, stirring only until incorporated. Fold in candy pieces. Spread batter into the prepared pan; mixture will be thick.
4 . Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool 10 minutes before slicing.
1 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2 . Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
3 . Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
4 . Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
5 . Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean salsa mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top.
3 . Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray.
4 . Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.
1 . Fry the meat on all sides in a hot frying pan until golden brown.
2 . Put the meat on the foil. Mix mustard with paprika, honey and grease the prepared mixture with meat. Wrap the foil tightly, bake at 250 degrees 30 minutes, then reduce the temperature to 220 degrees and cook for about 1 hour.
3 . Remove the boiled pork from the oven, let stand for 10 minutes, after which you can unfold the foil, cut into pieces and serve.
4 . Bon Appetit!!!
5 . Boiled pork with cranberries turns out to be very tender, tasty and aromatic. Mustard makes meat more tender and juicy. Such boiled pork is perfect for any side dish or just vegetables, you can serve it hot or cold as sandwiches. If you wish, you can add your favorite spices, to add a pleasant aroma, you can put several branches of thyme in the foil.
6 . Rub the meat on all sides with salt, pepper and dried garlic. Leave for a few hours to marinate the meat, then stuff with dried cranberries.
1 . Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
2 . Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
1 . Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
2 . Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
3 . Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
4 . Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.
5 . Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.
1 . Make the soup: Peel onions and cut in half. Cut along the grain lengthwise into thin slices.
2 . Heat oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
3 . Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until flavors blend, about 30 minutes.
4 . When the soup is almost finished, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
5 . Place Italian bread onto the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
6 . Toast in the preheated oven until browned, about 15 minutes.
7 . Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . To make lemon filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
3 . Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
4 . Pour egg yolk mixture back into cornstarch mixture in the double boiler, continuing to constantly whisk. Return the double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
5 . Stir butter or margarine, lemon juice, and lemon zest into thickened mixture. Allow mixture to cool, then pour into pie shell.
6 . To make meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
7 . Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
1 . Cut the baguette into pieces the size of a plate of melted cheese. (It's not easy to find baguette here, so I used a small loaf. It won't affect the taste, that's for sure.) Remove the crumb from the baguette slices.
2 . We wrap the chicken slices in the cheese plates. We put this roll into a baguette.
3 . Prepare a dressing of Parmesan, parsley, garlic and olive oil.
4 . Spread the dressing on the baguette. Let it bake at 150 degrees for 15 minutes.
5 . That's how yummy we got! The "kind" grandmother couldn't resist stealing her granddaughter's refills for herself. So as not to do such a sneaky thing, cook more at once!
1 . In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
2 . Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
3 . Cover, and cook on Low for 4 to 6 hours.
4 . Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.