1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.
2 . Stage
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.
3 . Stage
Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Place tomatillos, onion, chile pepper, and garlic into a large saucepan; season with cilantro, oregano, salt, and cumin. Pour in water and bring to a boil over high heat; reduce heat to medium-low and simmer until the tomatillos are soft, 10 to 15 minutes. Dotdash Meredith Food Studios
3 . Transfer tomatillo mixture into a blender in batches; puree until smooth. If you prefer a thicker salsa verde, use a slotted spoon to transfer the tomatillo mixture into a blender, then add cooking water as needed to reach the desired consistency. Dotdash Meredith Food Studios
4 . Serve with chips. DOTDASH MEREDITH FOOD STUDIOS
2 . Add raisins, semolina, baking soda.
3 . Grate cheese on a fine grater, add to the curd mass.
4 . Grease a 1.5 to 2-liter mold with butter and sprinkle with a mixture of breadcrumbs and semolina.
5 . Place the curd mass in the form, flatten it. On top, grease with a mixture of egg yolk and cream.
6 . Send to the preheated oven and bake at 170-180 degrees, 50-60 minutes, until the casserole is nicely browned and firm in the center.
7 . Cool on a rack. P.S.: sorry for the quality of the photo, I always make a casserole in the evening, but for breakfast.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . In a medium bowl, cream together butter and sugar substitute. Mix in water, vanilla, and egg.
3 . Sift together flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans.
4 . Drop dough by heaping teaspoonfuls onto cookie sheets.
5 . Bake in the preheated oven 10 to 12 minutes. Remove from the cookie sheets to cool on wire racks.
1 . Mix together cauliflower, chickpea flour, potatoes, water, red onion, salt, garlic, curry powder, coriander, cayenne pepper, and cumin in a large bowl until well combined. Set batter aside to rest for 10 minutes.
2 . Preheat the air fryer to 350 degrees F (175 degrees C). Grease the basket of the air fryer with cooking spray.
3 . Spoon 2 tablespoons batter into the prepared basket and flatten. Repeat this as many times as the basket space allows without the pakoras touching. Mist the top of each pakora with cooking spray.
4 . Cook in the preheated air fryer for 8 minutes. Flip and cook for 8 more minutes. Transfer pakoras to a paper towel-lined plate. Repeat steps 3 and 4 with remaining batter.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
3 . Mix stuffing according to package directions, and place on top of chicken dish.
4 . Bake uncovered for 1 hour at 350 degrees F (175 degrees C).
1 . Heat olive oil in a medium saucepan over medium heat. Sprinkle with flour and whisk to combine. Cook for 2 to 3 minutes.
2 . Meanwhile, combine water, ham base, and liquid smoke. Slowly add liquid to pan, whisking constantly until smooth. Whisk in milk, a little bit at a time. Continue to cook, stirring often until gravy thickens, about 5 minutes. Season to taste with pepper.
1 . Boil shrimp, mussels. Peel the shrimp.
2 . Pour a little vegetable oil in a frying pan, put onion in half rings, butter, a little salt and fry until golden.
3 . Place in a salad bowl with shrimp, mussels, caviar and onions.
4 . Place the fried mushrooms. I have fried chanterelles.
5 . Put out the caviar.
6 . Stir everything gently. Before serving, dress with mayonnaise. Bon appetit!
1 . Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
2 . Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
3 . Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
3 . Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
4 . Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.
5 . Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6 . Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.
7 . Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
8 . Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
2 . Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
3 . Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
4 . Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.
1 . I thaw chicken liver completely beforehand. Then the liver is washed, cleaned of membranes and veins. Cut into pieces (I usually cut one liver into 2-3 pieces, depending on size).
2 . I cut the onion in half rings. I pour vegetable oil into a heated frying pan and throw onions. I fry for 1-2 minutes, until golden.
3 . I put the chicken liver in the pan, stir it up. I salt to taste (but take into account that the gherkins will also give some salt). And fry for about 7 minutes, stirring. That is, until almost completely cooked. From pieces of liver should stop completely oozing blood, but inside it will still be a little soggy inside, because the frying isn't over yet.
4 . At this time, I break the eggs in a bowl and mix them with a fork (I mix the egg yolk and white). I chop the greens. I cut the gherkins in circles.
5 . After 7 minutes, I pour the eggs into the pan with the liver. And start stirring quickly. This is necessary so that the eggs evenly distribute on the chicken liver, forming small lumps. I fry the eggs and liver for 3 more minutes (until the eggs are ready). At the very end I add chopped gherkins and chopped parsley greens to the pan. I stir it. Heat everything together for literally 1 minute, then turn off. If in doubt about the readiness of chicken liver, cut a piece. There should not be any pink juice on the cut.
6 . Chicken liver, fried with egg and gherkins is ready. Bon appetit!