Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Brown rice | 1 cup |
| 2. | Water | 1 ⅔ cups |
| 3. | Butter | 3 tablespoons |
| 4. | Olive oil | 3 tablespoons |
| 5. |
Garlic, minced
|
2 cloves |
| 6. | White wine | ½ cup |
| 7. |
Fresh lemon juice
|
2 tablespoons |
| 8. |
Medium shrimp - peeled and deveined
|
1 ½ pounds |
| 9. |
Chopped fresh flat-leaf parsley
|
¼ cup |
| 10. |
Cornstarch
|
½ teaspoon |
Cooking
1 . Stage
Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
2 . Stage
Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.
1 . Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2 . Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
3 . Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
4 . Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.
1 . In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, green bell pepper, red bell pepper, sugar, vinegar and salt. Reduce heat. Place the pickling spice into the mixture. Stirring frequently, simmer 1 1/2 hours, or until volume is reduced by half.
2 . Discard spice bag. Transfer the mixture to sterile containers. Store in the refrigerator until use.
1 . Make dough: Dissolve yeast in warm water in a mixing bowl; let sit until foamy, about 5 minutes. Add 1 tablespoon oil, sugar, and salt; mix in 1 cup flour until smooth. Gradually stir in remaining flour until dough is smooth and workable.
2 . Turn dough out onto a lightly floured surface. Knead dough until it is elastic, about 5 minutes. Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes.
3 . Make filling: Meanwhile, combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill.
4 . Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5 . Punch down dough; divide into 2 equal pieces. Roll each piece out on a lightly floured surface into 1/8-inch-thick circles. Fill each circle with 1/2 of the cheese and meat filling; fold dough over filling to make a semicircle. Press edges down with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet.
6 . Bake in the preheated oven until golden brown, about 30 minutes. Serve hot. Dotdash Meredith Food Studios
1 . Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
2 . Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3 . Remove chicken to a plate and shred with 2 forks.
1 . Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
2 . Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot). Dotdash Meredith Food Studios
3 . Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 minutes for pressure to build. Dotdash Meredith Food Studios
4 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5 . Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 10 to 15 minutes. Dotdash Meredith Food Studios
6 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
2 . Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
3 . Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
4 . Serve in small cups or glasses dusted with a pinch of nutmeg.
1 . To the lemon, add mustard, pepper, herbs, salt to taste and the garlic passed through the press. Mix well and pour the wine, mix everything again.
2 . From the lemon, grate the zest and squeeze all the juice.
3 . Marinade for chicken kebab with wine is perfect for cooking chicken, the meat is tender and juicy, such a marinade is perfect for pork. Do not use such a marinade for chicken breasts, otherwise they will become quite dry, with such a lemon-wine marinade chicken wings, thighs or legs will be very tasty. Mustard and spice mix give the meat a unique taste and aroma.
4 . Bon Appetit!!!
5 . Put the finished marinade with wine for an hour in the refrigerator so that all the tastes mix, then marinate the chicken and leave for at least half an hour.
1 . Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
2 . Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
3 . Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch sheet pan.
2 . Make the cake mix layer: Stir cake mix, melted butter, and egg in a bowl until well combined. Press mixture into the prepared sheet pan.
3 . Make the cream cheese layer: Beat cream cheese and eggs in a bowl until combined. Gradually mix in confectioners' sugar. Pour mixture over the cake mix layer in the sheet pan.
4 . Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C), and continue to bake until a toothpick inserted at the center of the pan comes out with just a few moist crumbs clinging to it, 30 to 35 minutes more.
5 . Remove from the oven and let cool completely before cutting into 24 bars.
1 . Bon Appetit!!!
2 . Put the finished jam in sterile jars and roll it up.
3 . Add apples to the syrup and cook after boiling over low heat for 30 minutes, stirring occasionally.
4 . Remove all berries from the pan so that our syrup is clean. Put it back on fire.
5 . Pour the apple syrup into the pan and pour the well-washed berries. Simmer after boiling for 10 minutes.
6 . Pour the apples with sugar and leave at room temperature for 4 hours so that the sugar melts completely. Time may take longer, it depends on the variety of apples.
7 . Peel the apples and skin, cut into slices.
1 . Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2 . In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
3 . In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
4 . Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.