Chopped fresh flat-leaf parsley
Chopped fresh tomatoes
|2 ½ cups|
|8.||Tomato sauce||1 (8 ounce) can|
Strong brewed coffee
Ground black pepper to taste
1 . Stage
Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
2 . Stage
Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil. France C
1 . Mix all the ingredients and stir well with a whisk.
2 . Place a colander with several layers of gauze on a bowl and transfer the prepared mass. Cover the future cheese with the edges of the gauze and place a dish with a small weight on top. I have a 0.5 liter jar with water. Put the cheese in the fridge for 12 hours.
3 . Remove the weight and transfer the cooked cheese to a container that can be closed. Store for no more than a week in the refrigerator.
1 . Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
2 . Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
3 . Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
4 . Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
5 . Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
1 . Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
2 . Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
3 . Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
4 . Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
5 . Preheat the oven to 350 degrees F (175 degrees C).
6 . Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
7 . While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
8 . Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
9 . Remove casserole from the oven and top with fried shallots.
1 . Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
2 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
3 . In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
4 . Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.
1 . Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
2 . Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
3 . Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
1 . Prepare all the ingredients. Greens and tomatoes are washed and dried, eggs are boiled, salami I have sliced ready. Slice the loaf.
2 . Cut circles out of the loaf using a mold or shot glass. Dry fry in a dry pan until crispy. In the cream cheese add finely chopped dill and basil, salt and pepper to taste and mix. From the cherry tomatoes you need to cut off the bottom and clean out the pulp. Stuff the tomatoes with the cheese.
3 . Cut the eggs into 6-8 pieces, depending on the size of the salami. And cut the olives in half.
4 . Take a slice of salami and wrap it around a piece of egg. Cover the stuffed tomato with half of the olive and fasten it with a skewer. Assemble the canapés: use a skewer to fasten the tomato and olive to the salami and the egg and place everything on a toasted slice of loaf.
5 . That's the kind of canapés you get!
6 . Be sure to try it! Happy Holidays!
1 . Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.
2 . Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.
3 . Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.
4 . Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.
1 . Preheat oven to 350 F (175 degrees C).
2 . Cream together the butter, shortening, sugar and vanilla.
3 . Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
4 . Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
5 . Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.
1 . In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
2 . Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
3 . Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
4 . On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
5 . Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
1 . Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
2 . Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
3 . Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
3 . Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
4 . Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
5 . Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
6 . Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
7 . Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.
1 . Whisk together mayonnaise, honey, vinegar, mustard and sesame oil in a small bowl. Pour atop salad and serve.