|2.||Baking powder||½ teaspoon|
Butter, melted and cooled
Dates, pitted and chopped
|12.||Lemon juice||1 teaspoon|
|13.||Lemon zest||½ teaspoon|
1 . Stage
Sift the flour with baking powder and salt. Set aside.
2 . Stage
Beat egg and add sugar slowly. Blend in 1 tablespoon butter or margarine. Stir in dates and nuts. Gradually add flour mixture, mixing well.
3 . Stage
Pour into a greased 8x8 inch pan, spreading evenly. Bake at 325 degrees F (165 degrees C) for 25-30 minutes. Cool in pan on wire rack. Spread top with glaze and cut into 24 sticks.
4 . Stage
To Make Glaze: Combine 1 tablespoon milk, 1 tablespoon margarine, 1 cup confectioners' sugar, 1 teaspoon lemon juice, and 1/2 teaspoon grated lemon rind. Heat over low heat until well blended. Cool slightly before pouring over cookies.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
2 . Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
3 . Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
1 . Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
2 . Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
3 . Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
4 . Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
5 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
6 . Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
7 . Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
8 . Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
9 . Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
10 . Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
11 . Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
12 . Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.
1 . Bring the water to a boil, add salt and sugar, completely dissolve them, then remove from heat and add vinegar.
2 . Pour the grapes with a marinade, cover and let stand for a minute. Drain the marinade, bring it to a boil again and refill the berries.
3 . Roll the grapes and leave to cool, after a few days the grapes will infuse and it will be possible to take a sample.
4 . Bon Appetit!!!
5 . Put spices on the bottom of the sterile jar, then lay the grapes.
1 . Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups.
2 . Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap. Refrigerate until set.
1 . Stir water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf together in a large pot; bring to a boil. Set aside to cool completely before brining turkey.
1 . Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
2 . Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
3 . Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
4 . Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
5 . Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.
1 . Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
2 . Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
3 . Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.
1 . Whisk milk, sugar, and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2 . Sift flour, cinnamon, allspice, salt, and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
3 . Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 45 minutes.
4 . Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
5 . Preheat the oven to 400 degrees F (200 degrees C). Grease an 9x13-inch baking dish.
6 . Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
7 . Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
8 . Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color, 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Put cooked spaghetti noodles into 9x13-inch baking dish. Place chicken on top of spaghetti.
3 . Bring condensed soup, water, butter, and bouillon to a boil in a medium saucepan. Pour soup mixture over pasta and chicken. Sprinkle Cheddar on top and press down a bit.
4 . Bake in the preheated oven for 25 minutes.
1 . Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
2 . Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
3 . Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
4 . Preheat an outdoor grill for medium heat; lightly oil the grate.
5 . Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
1 . Stir together flour, baking powder, and salt in a bowl. In a large bowl, beat eggs, sugar, and vanilla with an electric mixer at medium speed until thick, about 3 minutes. In a small bowl, stir together milk and melted butter.
2 . Add flour mixture and milk mixture alternately to egg mixture, beating at low speed after each addition just until combined (stir in the last of the flour mixture, if needed). Chill dough, covered, until easy to handle, about 1 hour.
3 . Roll dough until 1/2-inch thick on a lightly floured surface. Cut donut holes using a 11/2-inch round cutter. Dip cutter into flour between cuts and reroll dough as needed. Set a wire rack inside a sheet pan.
4 . Pour oil to a depth of 21/2 to 3 inches in a 4-qt. pot or a deep-fat fryer. [You'll need about 2 qt. oil.] Heat to 365°F. (Use a frying thermometer to monitor temperature to keep it as close to 365°F as you can.)
5 . Working in batches of 5 to 6 donut holes, fry, turning once halfway through, until light and golden, about 2 minutes.
6 . Transfer donut holes to prepared rack. Let cool about 2 minutes.
7 . Whisk together powdered sugar, melted butter, vanilla extract and salt in a bowl to make the vanilla glaze. Whisk in hot water, 1 tablespoon at a time, until desired consistency. If glaze thickens, stir in additional hot water, 1 teaspoon at a time.
8 . Coat donuts with vanilla glaze. Let stand until glaze is set, about 30 minutes.
1 . Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
2 . Drop a lime wedge into the mug for garnish. Meredith Food Studio