Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Chicken livers
|
1 pound |
| 2. |
Onion, thinly sliced
|
1 medium |
| 3. |
Butter, softened
|
¾ cup |
| 4. |
Chopped onion
|
¼ cup |
| 5. |
Cooking sherry
|
3 tablespoons |
| 6. | Salt | ¼ teaspoon |
| 7. |
Ground black pepper
|
¼ teaspoon |
| 8. |
Ground mace
|
⅛ teaspoon |
Cooking
1 . Stage
Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil. Reduce the heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
2 . Stage
Process cooked livers in a food processor until smooth. Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend. Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.
1 . Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
2 . Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
3 . Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
4 . While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.
1 . Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
2 . Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
3 . Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
4 . Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
5 . Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
6 . Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
2 . Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
3 . Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
4 . While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
5 . Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
6 . Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
7 . Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
8 . Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
1 . For the test, grind the butter and flour into crumbs, add a pinch of salt and cold water. Knead the dough, distribute in a slightly greased baking dish and refrigerate for half an hour.
2 . Bon Appetit!!!
3 . Quiche with chicken and cheese is ready, serve warm.
4 . Pour the filling onto the dough and bake at 180 degrees for about 30 minutes or until golden brown. The filling in the cooking process may rise but then settle.
5 . Finely chop the chicken or break it into fibers, add cream, grated cheese, beaten eggs and chopped dill to it, season with salt to taste.
1 . Pour the hot broth into the pan, add the turnip and potatoes. Cook for about 10 minutes until the vegetables are soft. Remove the meat from the cooled chicken, discard the bones and skin.
2 . When the vegetables are cooked, put the chicken, taken apart into pieces, into the soup and pour the cream. We warm up a couple of minutes. Pour the soup into plates and sprinkle with chopped dill.
3 . In a large pan, melt the butter. Fry the onions and carrots for about 5 minutes, until the onions become translucent. Add flour and fry, stirring, for another 1 minute.
4 . Cut the carrots and onions into cubes.
5 . Filter the broth, pour into a smaller pan and put it on the fire again. Boil for about 10 minutes for a greater depth of taste.
6 . Pour 3 liters of water, put the pan on fire, bring to a boil, reduce the flame to a minimum and cook for about an hour.
7 . We put the chicken in a large pan, breast down. There we send 1 onion and 1 carrot cut in half, stalks of parsley and peppercorns.
1 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 . Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
3 . Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
4 . Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
5 . Brush tops of buns with 1 tablespoon milk.
6 . Bake in the preheated oven until golden brown, 15 to 17 minutes.
1 . Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
2 . Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.
1 . Prepare the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.
2 . Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
3 . Make chocolate filling and streusel while the dough is rising.
4 . For the filling: Stir together finely chopped chocolate, cinnamon, and sugar. Cut in chilled butter with a fork.
5 . Make the streusel: Combine confectioners' sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.
6 . When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
7 . Roll out one portion of dough on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with 1/2 of the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet.
8 . Repeat with the second piece of dough.
9 . Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
10 . Preheat the oven to 350 degrees F (175 degrees C).
11 . Make the egg wash: Combine egg and water in a small dish and whisk to combine.
12 . Brush the loaves with egg wash. Sprinkle streusel on top. Bake the loaves, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.
1 . Place ice in a blender and crush for 15 to 20 seconds. Add frozen strawberries, tequila, triple sec, and limeade. Blend until smooth.
1 . Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
2 . Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
3 . Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary. CoOkInGnUt
1 . Lightly roast the pumpkin seeds. Crush the bananas with a blender. Add the cocoa powder.
2 . Pour sugar in a pan and add 10 grams of butter and melt it.
3 . Pour LARGE oatmeal and fry until golden brown, then cool it.
4 . In a bowl, mix the sliced bananas, fried oats, and raisins.
5 . Add half of the SMALL hercules and mix. If our dough is thick and it is possible to form snowwomen, and fish, and stars, and other figures from it, then we proceed to their manufacture. If the dough is still watery, then add more small oats.
6 . Place the molded cookies on a teflon or oiled baking sheet. You can also make just rounds or ovals; it won't affect the taste!
7 . You can sprinkle any seeds on top, I have pumpkin seeds. And press them gently, so that they would stick to the figures.
8 . Bake in the oven at 180 g. for about 15 minutes. Take out, cool, sprinkle with powder and decorate. Noses cut out of carrots, eyes made of black pepper or blue sugar confetti. Bon appetit! Happy New Year!!!
1 . Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
2 . Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge. Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips. Serve in the bag and eat using a fork. Unknown