1 . Stage
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2 . Stage
Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
4 . Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.
1 . Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
2 . With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.
1 . Sprinkle salmon with olive oil, salt and pepper to taste. Grill until cooked, about 15 minutes.
2 . Salmon with orange sauce can be served with any side dish.
3 . Bon Appetit!!!
4 . Squeeze juice from an orange for the sauce - it is not needed. Cut the skins and put into a pan, add sugar, add vinegar and put on fire. Cook until the skins are soft. Then remove from the stove and kill with a blender, skip through the full to remove excess. Cool.
1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2 . Preheat oven to 350 degrees F (175 degrees C).
3 . Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices.
4 . Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices.
5 . Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top.
6 . Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
3 . In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
4 . Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.
2 . Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan.
3 . Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.
4 . Stir cream cheese and sugar together with a wooden spoon in a separate bowl until evenly incorporated, 3 to 5 minutes; add milk and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan.
5 . Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
6 . When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake. Renee
1 . In a saucepan, heat milk, water, and butter or margarine until warm.
2 . In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
3 . Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour.
4 . Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
5 . Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.
1 . Grate two zucchini, add 3 eggs.
2 . Flour.
3 . Greens
4 . Place on a baking tray (on baking paper), bake for about 30 minutes in an oven preheated to 180 grams.
5 . Make stuffing - finely chopped tomato, garlic through the press, mayonnaise.
6 . Grease the surface with "masila" and roll it up.
7 . Lay out on a plate, slice.
8 . If desired, you can sprinkle grated cheese on top, or add cheese to the filling. Bon appetit!
1 . Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
2 . Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
3 . Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
2 . Place sweet potatoes into the prepared dish. Layer apples on top, followed by pineapple with can juices.
3 . Bake in the preheated oven until potatoes are soft, 30 to 45 minutes.
1 . Boil eggs and beets until tender, cool, peel and grate.
2 . Cut crab sticks or crab meat into large slices.
3 . Finely chop the cucumbers.
4 . The salad will be in layers. Lay out the crab sticks, grease with mayonnaise.
5 . On top of the sticks lay eggs, once again coat with mayonnaise, then lay a finely chopped cucumber.
6 . On top of the beets and spread mayonnaise.
7 . Garnish with parsley greens before serving.
1 . Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
2 . Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.