Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Uncooked jasmine rice
|
2 cups |
| 2. | Water | 3 cups |
| 3. |
Vegetable oil, divided
|
3 tablespoons |
| 4. |
Sweet onion, chopped
|
1 |
| 5. |
Garlic, crushed and minced
|
2 cloves |
| 6. |
Frozen peas and carrots
|
1 (16 ounce) package |
| 7. |
Butter, divided
|
4 tablespoons |
| 8. |
Eggs
|
2 |
| 9. | Oyster sauce | 4 tablespoons |
| 10. | Soy sauce | 3 tablespoons |
| 11. |
Lemon, juiced, divided
|
1 |
| 12. |
Salt and pepper to taste
|
1 |
| 13. |
Uncooked medium shrimp, peeled and deveined
|
1 pound |
| 14. | Mayonnaise | 1 cup |
| 15. | Water | 3 tablespoons |
| 16. | Paprika | 2 tablespoons |
| 17. |
Ginger paste
|
1 teaspoon |
| 18. |
White sugar
|
1 teaspoon |
| 19. | Garlic powder | ½ teaspoon |
| 20. |
Salt and pepper to taste
|
½ teaspoon |
Cooking
1 . Stage
Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2 . Stage
Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3 . Stage
Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4 . Stage
Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.
1 . Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
2 . Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
3 . Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
4 . Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
1 . Place lemon juice into the insert of a multi-functional pressure cooker (such as Instant Pot®) and pour in about 4 inches of water. Drop apples into the lemon water as you slice them to keep them from browning.
2 . Drain the apples. Add apple juice, brown sugar, white sugar, honey, cinnamon sticks, and ground cloves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove the cinnamon sticks.
4 . Use an immersion blender to puree the apple butter. Mix well with a spoon. Close and lock the lid. Select Slow Cooker Function according to manufacturer's instructions; set timer for 60 minutes.
5 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Test the consistency by putting a small amount on a plate and refrigerating for 10 minutes. The final consistency should be thick enough to spread with a knife. If it is too liquid for your preference, cook for 1 more hour.
1 . Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
2 . Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt, and pepper, and process until blended, but still thick with small pieces of peas.
3 . Adjust seasonings to taste, and serve immediately.
1 . Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2 . Make pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and margarine in a small saucepan over medium heat. Cook and stir until margarine is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.
3 . Whisk together eggs, cinnamon, and vanilla in a small bowl. Pour egg mixture over bread mixture in the baking dish.
4 . Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.
5 . Meanwhile, make vanilla sauce: Mix together milk, margarine, white sugar, and brown sugar in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.
1 . Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
2 . Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.
1 . Heat a large skillet over medium-high heat. Stir in ground beef, ground lamb, onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2 . Stir in lemon juice. Taste and adjust the seasonings. Let the meat mixture cool.
3 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
4 . Roll out thawed pastry sheets to about 1/8 inch thick. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
5 . Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
1 . Cut the finished ventricles, cut into medium pieces.
2 . Cut onions into cubes, and carrots into strips, fry in vegetable oil until soft.
3 . Then add flour to the pan, add water and stir well, simmer for about 5 minutes.
4 . Add the sliced ventricles to the pan, salt and pepper to taste and cook for 10 minutes.
5 . Serve with any side dish sauce.
6 . Bon Appetit!!!
7 . Chicken ventricles in sour cream sauce are very tender, juicy and tasty, they are perfect for any side dish. This is a great dish that diversifies the casual table. Serve with fresh vegetables, salads, pickles or pickled vegetables. Be sure to add your favorite spices during cooking, and you can also add fragrant greens.
8 . Rinse the stomachs well, fill with water and cook after boiling for 15 minutes, then drain the water, rinse with clean water, add bay leaf, allspice and cook for another 50 minutes after boiling.
1 . Stir barbecue sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in a slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
2 . Serve on onion rolls.
1 . Peel one medium carrot, cut into 0.5 cm cubes.
2 . Drizzle the carrots with olive oil, sprinkle with crushed coriander and salt. Stir, place in a single layer on a baking tray lined with parchment, and bake in the oven at 200 degrees for 20 minutes.
3 . Half a fillet of one lightly salted herring cut into small cubes.
4 . Cut the onion into small cubes and add to the carrots and herring.
5 . 2-3 pickles of small size also shred.
6 . Add French mustard and mayonnaise, stir and place our appetizer in the refrigerator to let all the ingredients "make friends".
7 . Toast the slices of loaf in a dry pan or in the oven. Place the necessary amount of snack on top, you can sprinkle with herbs and...
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2 . Stir ground beef, onion, oats, Cheddar cheese, milk, egg, and salt together in a bowl; mix well. Divide meat mixture into 8 equal portions and form each into a loaf shape. Place loaves in prepared baking dish.
3 . Stir ketchup, brown sugar, and mustard together in a bowl until smooth. Spread ketchup mixture over meat loaves.
4 . Bake in the preheated oven until no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Thaw fish, wash, cut off the head and clean from the insides, rinse well.
2 . Cook the brine: pour the tea leaves with 1 liter of boiling water. In the cooled tea add salt, bay leaf, stir well, add sugar and again intensively stir.
3 . Place fish in this brine and refrigerate for 4 days.
4 . Remove from the marinade, rinse off the tea leaves, hang over the washbasin for the night. Wrap in a paper bag and store in the refrigerator.