1 . Stage
Whisk olive oil, red wine vinegar, lemon juice, garlic, Worcestershire sauce, salt, and Dijon mustard together until combined.
2 . Stage
Tear the leaves of romaine lettuce heads into 2-inch pieces and place in a bowl.
3 . Stage
Pour the dressing over the lettuce to taste and toss until well coated. Add grated Parmesan cheese and toss again.
2 . Cut the cucumber into strips, and the onion in half rings.
3 . Cut tomatoes into slices.
4 . For dressing, simply mix the oil with lemon juice and add ground pepper.
5 . Combine all the vegetables, add chopped parsley, coriander and pour dressing. Stir and serve.
6 . Bon Appetit!!!
7 . Salad with chickpeas, tomatoes and cucumbers is fresh, juicy and most importantly hearty. Chickpeas are very healthy and rich in vitamins, and in combination with vegetables, such a salad turns out to be a storehouse of usefulness. It can be served with any side dish or with meat, fish. Cooking is very simple and fast, the main thing is to boil the chickpeas in advance, since it takes a lot of time to cook it.
8 . Soak the chickpeas in cold water overnight, then boil until cooked for about 40-60 minutes, salt in the end.
1 . Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
2 . Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
3 . Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
2 . In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
3 . Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
1 . Line two cookie sheets with Reynolds® Parchment Paper; set aside.
2 . Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
3 . Cover and chill about 1 hour or until dough is easy to handle.
4 . Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
5 . Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
6 . Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups.
2 . Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3 . Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups.
4 . Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.
1 . Boil eggs in a steep and clean (cook 5 minutes after boiling). In a small saucepan, bring to a boil water with garlic, bay leaf, pepper, rosemary and salt.
2 . Add the grated beets to the pan, pour in the soy sauce, oil and vinegar. Bring to a boil and remove from heat.
3 . Put the eggs in a jar, pour the hot marinade without beetroot and close the lid. Pickle at least 4 hours, best left for a day.
4 . Remove the eggs from the marinade and serve.
5 . Bon Appetit!!!
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2 . Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
3 . Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
4 . Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
5 . Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.
1 . Mix flour, 1 cup plus 3 tablespoons butter, and nutmeg together in a large bowl until well incorporated. Stir in 1/2 cup plus 2 tablespoons milk until dough comes together.
2 . Roll dough 1/4-inch thick on a floured work surface and cut into small pieces.
3 . Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry dough pieces in batches until they turn golden brown and float to the surface, 3 to 5 minutes.
1 . Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
2 . In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
3 . Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.
1 . Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
2 . Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
3 . Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
4 . Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.
1 . Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
2 . Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
4 . Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
5 . Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
6 . Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.