Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Leeks
|
4 small |
| 2. |
Chardonnay wine
|
½ cup |
| 3. |
White sugar
|
1 teaspoon |
| 4. |
Creme fraiche
|
3 tablespoons |
| 5. |
Salt and ground black pepper to taste
|
3 tablespoons |
Cooking
1 . Stage
Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2 . Stage
Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
1 . Heat 1/2 cup butter, white sugar, and cocoa powder in a saucepan over medium heat; cook and stir just until butter melts, about 2 minutes. Remove saucepan from heat; stir in beaten egg. Return pan to stove; cook and stir until cocoa mixture thickens slightly, about 3 minutes. Remove saucepan from heat.
2 . Stir graham cracker crumbs, coconut, and walnuts into cocoa mixture. Press mixture firmly into an ungreased 9x9-inch baking pan.
3 . Beat 1/4 cup butter, confectioners' sugar, cherry juice, and almond extract in a bowl with an electric mixer until smooth; stir in cherries. Drop cherry mixture by spoonfuls over base layer, then spread evenly. Let cherry mixture layer stand until slightly firm, about 10 minutes. Using your hand, pat cherry mixture layer to smooth.
4 . Melt 1 tablespoon butter in a small saucepan over low heat; stir in chocolate chips. Cook and stir mixture until melted and smooth, about 3 minutes. Pour chocolate mixture over middle layer. Working quickly, smooth chocolate with the back of a spoon. Chill before cutting into bars, about 30 minutes.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.
3 . Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.
4 . Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.
5 . Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.
6 . Set the cooker to High, and cook 4 hours. Serve warm.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
2 . Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.
3 . Bake in the preheated oven until firm and golden brown on top, about 30 minutes.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Place stewed tomatoes, 3 cups water, beef broth, lima beans, corn, sliced carrots, chopped onion, and Old bay seasoning in a 4-quart pot. Bring to a simmer over medium heat; cover and cook for 5 minutes. Dotdash Meredith Food Studios
3 . Bring 1 gallon water to a boil in a large pot. Add crab claws and boil for 6 minutes; drain.
4 . Stir crabmeat and boiled crab claws into tomato and vegetable mixture. Cover and simmer for 10 to 15 minutes. Serve hot. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
1 . Stir together the cream cheese, sour cream, and mayonnaise until smooth. Add the grated onion, the drained tomatoes with green chilies, garlic powder, salt, and pepper. Stir in the Cheddar cheese. Refrigerate until set, at least 2 hours.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
2 . Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
3 . Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
4 . Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Brush one side of each pita pocket with olive oil; sprinkle with garlic powder, salt, and garlic salt. Slice each pocket into 4 even triangles and arrange, oiled-side up, on a baking sheet.
3 . Bake in the preheated oven until pita chips turn a light brown color, 15 to 20 minutes.
1 . Boil the cabbage leaves in salted water for several minutes, then cool and cut the hard part from the leaves, put a little filling on each leaf and wrap all the cabbage rolls.
2 . Beat the remaining egg with salt, dip the cabbage rolls in the egg and roll in breadcrumbs. Fry in vegetable oil on all sides until golden brown.
3 . Serve hot.
4 . Bon Appetit!!!
5 . Stuffed cabbage with tuna fried in breadcrumbs are hearty, tasty and at the same time tender. This is a wonderful dish for those who do not eat meat or just to diversify their diet. For cooking, you can also use Beijing cabbage, it is more tender and does not have such a cabbage flavor. This dish is quite festive, it can be safely served at feasts, serve with sour cream or other sauces.
6 . Grind the tuna, soak the bread crumb in milk, squeeze and add to the bowl with tuna. Beat one egg, add grated cheese, salt and pepper to taste, mix well.
1 . Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.
2 . Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.
3 . Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.
1 . Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
2 . Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
2 . Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
3 . Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
4 . Divide batter among prepared loaf pans.
5 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
3 . Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
4 . Bake in preheated oven until bubbling on top, 10 to 15 minutes.