1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2 . Stage
Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3 . Stage
Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Pour water in baking dish and place halved squash cut-sides down in the dish.
3 . Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
4 . Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
5 . Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.
1 . It took me a long time to prepare - I didn't want to use store-bought granola and ready-made applesauce. I made the granola with a reserve, because thanks to this contest, my family is finally used to proper breakfast and I will use granola more than once. So if you decide to make this breakfast, you can take products based on your needs. The ratio of cereal to nuts in this granola is 1:1
2 . Chop the nuts finely-I chopped them in a blender, not too finely. In a large bowl mix the nut mixture, two kinds of cereal, sugar, salt and spices.
3 . For apple puree, wash the apples, remove the skin, remove the core and cut into small pieces. Put the apples into a saucepan, pour water to cover the apples and stew until soft. I did not add sugar to the apples, because the puree is a component of the syrup for granola and we put a lot of sweetness in it!
4 . Put the apples in a sieve with a skimmer and strain them. You can do this with an immersion blender, but I poured a lot of water, so I had to fetch the apples. Add maple syrup, honey, and olive oil to the apple puree. Stir and warm the mixture over low heat for about 5 minutes until smooth (do not bring to a boil!)
5 . Turn on the oven to preheat t 150-155 degrees. Pour the syrup into the nut and cereal mixture and stir gently, distributing the syrup. If you do this with your hands, don't get burned. It's hot! Checked )))) We place the granola on a baking tray lined with baking paper, flatten it, and place it in the oven for about an hour. You have to stir the granola every 10-15 minutes, just to make sure it bakes evenly and doesn't stick. You will see how initially sticky mass will become crumbly. Take the ready granola out of the oven and let it cool in the baking tray until it is warm.
6 . Further the process will go more fun! Increase the temperature in the oven to 180 degrees. And let's prepare pears for baking. Cream the pears in a baking dish with butter. Take the zest from the orange, squeeze out the juice and mix with sugar, salt and spices.
7 . Pour the aromatic syrup into the mold, add the orange zest. Peel the pears, cut into halves and remove the cores. Grease the slit of a pear with half a lemon. Put the pear halves in a mold with syrup and bake for 30-35 minutes. Just imagine the aromas wafting in the kitchen!
8 . We serve - we stir the ricotta in a jar to make it airy. Put a couple of teaspoons of ricotta-cloud on the plate, cozy pear on the cloud and fill it with warm granola. The pear cools quickly on the cool cloud, so serve without a moment's delay!!! My husband and daughter came for the magical aroma and I didn't have to call! ))
1 . Place at least 1/2 the fresh parsley and 1/2 the dill into the bottom and slightly up the sides of a slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey breast.
2 . Combine onion flakes, dried parsley, turmeric, onion powder, salt, sugar, celery seed, and black pepper together in a bowl and mix well. Sprinkle generously over the turkey breast in the slow cooker.
3 . Spoon dollops of cranberry sauce all over the turkey and in the corners of the slow cooker pot. Add remaining fresh parsley and dill. Finish with the remaining clementine sections. Cook on Low until turkey is no longer pink in the center and juices run clear, about 5 hours, checking after 4 1/2 hours to make sure it doesn't overcook.
1 . Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.
1 . Mix cottage cheese with sugar and vanilla.
2 . Add the egg and melted butter, baking soda and vinegar, and orange zest. Mix well.
3 . Enter the flour gradually, the dough should be soft, not sticky to your hands.
4 . Ready dough, cover with clingfilm and send to the refrigerator for 30 minutes.
5 . We take it out of the fridge, roll out the dough, cut out circles with a glass.
6 . Roll up 4-5 circles, sprinkled with sugar
7 . and cut in half, you get two roses.
8 . Scrape onto a baking tray lined with parchment.
9 . Bake for 15-20 minutes at 180 degrees. Orient your oven so as not to burn) Finished rosettes sprinkle with powdered sugar if desired.
10 . Bon appetit, everyone!
1 . Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
2 . Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
3 . Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
4 . Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
5 . Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.
1 . Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
2 . In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
3 . In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
1 . Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
1 . Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
2 . Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
3 . Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.
1 . Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips.
2 . Line a baking sheet with waxed paper.
3 . Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
4 . Chill strawberries until chocolate coating sets, about 2 hours.
1 . Let's prepare the ingredients. I gave an approximate amount of citrus fruit. For a given amount of jellifix and sugar, you will need 1 kg of juice and pulp, the zest from 4 fruits and large pieces of pulp from 1-2 fruits. Of the fruit, I used pamelo, switi, red grapefruit, oranges, regular and green tangerines, and lemon. I didn't measure out the exact amount of whole fruit because I didn't know how much juice each fruit would give.
2 . Let's begin the longest process, peeling the citrus fruit. First, we choose four fruits with bright peels and peel them without touching the white part underneath. My choices were green tangerine, switi, orange, and red grapefruit. Crush the zest with a knife and pour boiling water over it. We leave it for 10 minutes, then throw the zest on a sieve to drain all the water. Next, with each fruit we cut off the peel and use a fruit knife to extract the pulp. This should be done over a deep bowl, so as not to lose a single drop of juice. When all the pulp is extracted, squeeze the juice from the rest of the fruit. I repeat: we need 1 kg of juice + pulp. Then we choose the fruit with the brightest pulp. I have a red grapefruit. We extract the pulp from it in a separate container. Try to cut out the pulp so that the slices remain intact.
3 . Put 1 kg of pulp with juice into the bowl of a food processor. The mass should be chopped until homogeneous.
4 . On speed "1" the machine did a great job and in less than 1 minute I had a smooth fruit mixture.
5 . Pour the fruit mixture into a deep saucepan and bring to a boil. While the mixture is boiling, mix the yolfix with 2 tbsp. sugar. Pour the yolfix and sugar mixture into the boiling citrus fruit, stir immediately, and bring the mixture back to a boil.
6 . Now we add the zest, large pieces of pulp...
7 . and all the sugar.
8 . Add the anise, cinnamon and thyme. Stirring, bring everything to a boil and cook for about 3 minutes over low heat. The jam is ready, remove the spices and thyme sprigs, and pour the hot jam into small jars and seal them.
1 . Place 2 cups of chocolate chips in a microwave-safe bowl and melt in the microwave in 30-second intervals, stirring between, until smooth and consistent.
2 . Line a 13x18 baking sheet with parchment. Spread the chocolate onto the baking sheet in a thin, even layer. Allow to cool slightly.
3 . Melt caramel bits in another microwave-safe bowls in 30-second intervals, stirring between, until the caramel bubbles. Quickly drizzle caramel on top of the chocolate, then use a spatula to swirl it evenly around the pan. While the caramel is still warm, top with pretzels, pecans, and apple chips until fully covered. Use another large sheet of parchment paper to gently press the toppings into the caramel. Move to the fridge to chill for 15 minutes.
4 . Melt remaining ½ cup of chocolate chips in the microwave. Transfer to a zip-top bag, cut off a small corner, then drizzle the chocolate evenly over the whole tray.
5 . Move to the fridge to set completely, 2 to 3 hours. Cut in squares or break into large pieces to serve.