Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Mayonnaise | ¾ cup |
| 2. |
Apple cider vinegar
|
2 tablespoons |
| 3. | Lemon juice | 1 tablespoon |
| 4. |
Prepared mustard
|
1 tablespoon |
| 5. |
White sugar
|
1 teaspoon |
| 6. |
Kohlrabi bulbs, peeled and grated
|
4 |
| 7. |
Apples - peeled, cored, and diced
|
4 |
| 8. |
Salt and ground black pepper to taste
|
4 |
Cooking
1 . Stage
Whisk mayonnaise, vinegar, lemon juice, mustard, and sugar together in a bowl.
2 . Stage
Toss kohlrabi and apples together in a large bowl; pour mayonnaise mixture over kohlrabi mixture and toss to coat. Season with salt and pepper.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
3 . Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
4 . Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
5 . Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
1 . Preheat oven to 325 degrees F (165 degrees C). Line a large baking sheet or jellyroll pan with parchment paper.
2 . In a large bowl, mix the smoked ham and ground pork together until thoroughly mixed, and lightly mix in the graham crackers, evaporated milk, and eggs. Form the mixture into two loaves, and place the loaves onto the prepared baking sheet.
3 . In a saucepan over medium-low heat, whisk together the tomato soup, brown sugar, vinegar, water, and dry mustard until well combined. Bring the mixture to a boil, stirring to dissolve the brown sugar. Pour about 1 cup of sauce over each ham loaf, reserving remaining sauce.
4 . Bake in the preheated oven for 2 hours. Slice and serve with reserved sauce.
1 . Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
2 . Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
3 . Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
1 . Beat cream cheese and sugar together in a bowl until light and creamy; add milk and beat until smooth.
2 . Stir lime juice into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
1 . Prepare the yeast dough. To do this, dilute the yeast with warm milk, add an egg, salt, sugar and flour. Knead, then add melted butter. Knead the dough well; it should be homogeneous, falling well off the walls of the dishes. Sprinkle the dough with flour, cover with a clean towel and leave in a warm place for 3 hours. Knead every hour. I knead with hands moistened with vegetable oil.
2 . While the dough is warming, prepare the filling. Peel and boil potatoes. While they are hot, mashed potato them. Finely chop onion and fry in half the oil. Add it to mashed potatoes, add chopped dill, melted butter (in a microwave), salt and pepper to taste. Stir. Very flavorful stuffing turns out!
3 . Shape the dough into small balls and roll them into cakes, put the filling in the middle of each one and make patties. Place on a greased baking tray and leave for 5-10 minutes in a warm place for proofing. Meanwhile, preheat the oven to 180 degrees.
4 . Brush the patties with beaten egg on top. Prick the patties with a fork in several places and bake for 20-25 minutes until golden. Brush the patties hot with butter. And... Bon appetit!
1 . Combine flour, walnuts, baking soda, allspice, cinnamon, and salt.
2 . In small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours.
3 . Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Drop by spoonfuls 2 inches apart on cookie sheets.
4 . Bake 10 to 12 minutes, until lightly colored.
1 . Fill halves of pepper with cream cheese. Wrap bacon and secure with a toothpick.
2 . Grill until bacon is crispy. You can also cook in the oven at 200 degrees for about 25 minutes.
3 . Bon Appetit!!!
4 . Preheat open grill for high temperatures. Cut the jalapenos in half and peel off the seeds.
1 . Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
2 . Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
3 . Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
4 . When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
5 . Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.
1 . Wash the potatoes very carefully, peel them. If the potatoes are young - you can leave the skin. Cut the potatoes into slices 1.5-2 cm wide (remember to be guided by your skewer - so that the potatoes sit tightly on the skewer and do not burst when frying).
2 . Cut bacon in 1.5-2 cm thick slices. If you take fresh bacon - the potatoes should be salted
3 . On a skewer, we put potatoes and bacon alternately and fry on the coals, constantly turning.
4 . The fat melts out during frying and envelopes our potatoes. The potatoes, soaked in lard, become greasy, juicy and fried.
5 . And now our kebab is ready. You can serve it as an independent dish (my daughter and I love this shashlik), or as a side dish to the meat shish kebab.
6 . Please come to the table!
1 . Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
2 . With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
3 . To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
4 . Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
5 . Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
6 . Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
7 . Serve immediately.
1 . Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
2 . Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
3 . Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2 . In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3 . Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4 . In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.