Extra-virgin olive oil
Meyer lemon juice
White balsamic vinegar
Freshly grated Parmesan cheese
Meyer lemon zest
Ground black pepper
1 . Stage
Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.
1 . Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
2 . Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
3 . Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
4 . Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
5 . Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.
1 . Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.
1 . Wonderful pizza with sausages and tomatoes under two types of cheese turns out to be surprisingly tender, tasty and satisfying. It is prepared on yeast dough, you can put your favorite vegetables or sausage in the filling, it will also be delicious if you add any finely chopped greens. The dough itself is very tender and lush.
2 . Bon Appetit!!!
3 . Then sprinkle the pizza with grated cheese and return to the oven for a few more minutes until the cheese melts.
4 . Roll out the dough of medium thickness or as you like, grease with mayonnaise and tomato sauce, put sausages with pepper, and put tomatoes on top, sprinkle with Provencal herbs. Bake in a preheated oven at 200 degrees for 20 minutes.
5 . Mix mayonnaise with tomato paste.
6 . Finely chop the sausages, chop the tomatoes into rings and pepper into cubes. Grate cheeses and mix with each other.
7 . For the test, mix warm water with milk, add salt, sugar and dry yeast, mix well, add the beaten egg and gradually pour the flour. At the end, add melted butter, knead and place the finished dough in a warm place for 20 minutes.
1 . Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
2 . Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.
1 . Remove the skin from the thigh and make incisions. In olive oil add our dried herbs and spices (in fact, you can use any favorite), mix and rub our piece of meat with it. We leave it to marinate for half an hour. Do not salt yet, so that the meat does not become dry.
2 . Salt thigh to taste, wrap it in foil and put it in the oven (180 degrees) for 1 hour.
3 . After an hour, open the foil, increase the temperature to 200 degrees, and bake the meat until the crust is crispy.
4 . Let the meat cool a little, slice and serve. Bon appetit!
5 . And today's turkey pairing is a very simple but very tasty cucumber and egg salad.
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2 . Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
3 . Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
4 . Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.
1 . In a medium bowl, mix the braunschweiger liverwurst, crabmeat and cream cheese. Spread the mixture on tortillas. Tightly roll tortillas, wrap in wax paper and refrigerate 1 hour.
2 . Slice the tortillas into bite sized pieces and serve.
1 . Heat oil in a skillet over medium-high heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2 . Transfer onion mixture to a 6-quart slow cooker. Add beans, tomatoes, salsa, chicken broth, rice, chile peppers, jalapeno, cayenne pepper, oregano, cumin, salt, and pepper.
3 . Cook on Low for 7 hours.
4 . At the 7-hour mark, keep slow cooker temperature on Low and heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Add to the slow cooker, mix thoroughly, and continue to cook for 50 to 55 more minutes.
1 . Roll the dough thinly into a layer and cut into plates. Fold the two plates together and twist in a spiral.
2 . Beat eggs with salt, vanilla sugar, add cognac, cream, mix and add flour. Knead the dough.
3 . Cream brushwood is very delicate, tasty, fragrant and quite satisfying. It is not difficult to cook, be sure to sprinkle the finished brushwood with powdered sugar since the dough is not sweet, so that the brushwood is not too greasy, spread immediately after frying on paper towels. A lot of cookies are obtained from the indicated number of ingredients, so adjust for yourself how much you want to get the finished brushwood.
4 . Bon Appetit!!!
5 . Deep-fried brushwood until golden brown. Sprinkle with powdered sugar and serve.
1 . Have a nice tea party !!!
3 . Curd dough. Stir the cottage cheese with the egg, sugar, flour and the remaining vanilla sugar. At the bottom of the mold, distribute a little chocolate dough, then distribute half of the curd on top in several places, then chocolate, again curd, close the top with chocolate dough, make a stain with a wooden skewer.
4 . First we make chocolate dough. Melt chocolate with butter, beat eggs with sugar, salt and vanilla sugar, mix with chocolate-butter mixture, mix flour with baking powder, sift on top, stir to make a homogeneous dough.
5 . Heat the oven 200 degrees, cover the form with oiled parchment.
1 . Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2 . Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
3 . Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
4 . Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
5 . Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
6 . Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking dish.
2 . Melt chocolate chips in a microwave-safe bowl on low power in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool slightly, about 5 minutes.
3 . Mix flour, sugar, baking powder, and salt together in a bowl. Add melted chocolate, bananas, eggs, and vanilla extract; beat with an electric mixer on medium speed until well-blended. Stir in pecans. Spread batter in the prepared baking dish.
4 . Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool, about 25 minutes.
5 . Combine butter and cocoa powder in a saucepan over low heat; cook, stirring constantly, until smooth, about 3 minutes. Stir in confectioners' sugar and milk. Add more milk, 1 tablespoon at a time, until frosting is spreading consistency.
6 . Spread frosting over cooled brownies. Cut into squares.