Ingredients
Cooking
1 . Stage
Combine the onion, tomatoes, and cilantro in a non-metal bowl. Whisk together the vinegar, sugar, pepper and salt; pour over the onion mixture, and toss to coat. Cover and refrigerate 2 to 4 hours. Drain right before serving.
1 . Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.
2 . Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.
3 . Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
4 . Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.
1 . Chestnut candies are a great way to try and get to know chestnuts as an edible product. Sweets actually turn out to be very tasty, for some people this product is not to their taste the first time, but they really like the sweets. For the preparation of such sweets, not ordinary chestnuts are used, but edible varieties, so as not to bother, it is better to use a semi-finished product where the fruits are already boiled.
2 . Bon Appetit!!!
3 . Ready-made sweets should be stored in a sealed container as they can dry out and crack.
4 . When the mass has cooled a little, form sweets with your hands, since sticky dough periodically moisten your hands in water. Then sprinkle the finished candies with icing sugar, we do this so that the candies become shiny as they have a lot of moisture and the icing melts. Still sprinkling powdered sweets, we will slightly correct their taste.
5 . Remove the pan from the heat, add 2 tbsp. l icing sugar, cocoa and beat with a hand blender until smooth.
6 . Then remove the lid, pull out the vanilla pod and cook over high heat until almost all the milk has evaporated, you just need to be left at the bottom.
7 . Cut vanilla lengthwise and scrape seeds.
8 . Put the chestnuts in a pan, fill with milk, add the vanilla seeds along with the pod and cook after boiling over low heat under a lid for half an hour.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
2 . Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
3 . Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
5 . Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.
1 . Sift the flour and add the bran. I use oat bran.
2 . Mix all the ingredients, knead a soft dough, not sticky to the hands, but fairly dense. Put the dough into a bowl greased with vegetable oil, cover with cling film and leave to rise in the heat for 35-40 minutes.
3 . While the dough is still warming, prepare the filling. Cut the pumpkin into thin julienne strips or grate it with a Korean salad grater. Chop the green onions not too finely.
4 . Stir in pumpkin and onion, season with paprika and garlic powder, and salt.
5 . The dough came up.
6 . Sprinkle a work surface with flour, put the dough on it, knead the dough slightly and roll out into a layer about 6-7 mm thick. Visually divide the layer into three parts. On one side make these cuts.
7 . Spread the filling evenly on most of the dough (without the cuts), leaving 1-1.5 cm from the edges.
8 . Gently roll up the dough with the filling. Not tight!
9 . Fold up the edges of the roll and carefully pinch them.
10 . Place the cake on a baking sheet lined with baking paper (grease with vegetable oil), a silicone baking mat or a Teflon non-stick baking sheet. Cover with a cloth or towel and leave to rise in the heat for 15 to 20 minutes. Let it rest.
11 . Then spray the pie with water from a spray gun and sprinkle with sesame seeds.
12 . Bake the cake in a preheated 180° oven for 35-40 minutes until crispy (take into account the peculiarities of your oven). All done! The pie is good both warm and cold.
1 . Add chopped onion to the meat. Fry everything together for several minutes.
2 . Cut the beef into small pieces. Fry in vegetable oil until golden brown on all sides.
3 . Buckwheat with beef in the oven turns out friable, tasty, very tender and fragrant. Buckwheat is soaked in juices of meat and vegetables, mix buckwheat before serving. This dish is perfect for the whole family for lunch or dinner. Buckwheat with meat is very hearty, serve with pickled or fresh vegetables. You can replace beef with any other meat if you wish.
4 . Bon Appetit!!!
5 . Cover the mold with a lid or foil and place in the oven for 40 minutes at 190 degrees. When all the water has evaporated the dish is ready.
6 . Add washed buckwheat, pour in broth or water, put chopped tomato and chopped garlic on top.
7 . Put meat with onions in a baking dish or a thick pan, and you can also use separate pots. Add chopped carrots, bell peppers, salt and season to taste.
1 . Cook pasta according to package directions.
2 . Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
3 . Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
4 . Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
1 . Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours.
2 . While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice.
3 . Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar.
4 . Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®) with cooking spray.
2 . Combine sugar and eggs in a bowl; beat with an electric mixer until sugar dissolves. Stir in vegetable oil. Pour in milk; mix well.
3 . Combine flour, cinnamon, baking soda, and salt in a separate bowl. Mix into the creamed sugar mixture until blended. Fold fig preserves and pecan pieces into the batter.
4 . Pour batter into the prepared pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.
1 . Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.
2 . Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.
1 . Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear, 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.
2 . Stir eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until flavors are well blended, about 1 hour. Remove and discard bay leaf.
3 . Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.
4 . Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
5 . Preheat the oven to 375 degrees F (190 degrees C).
6 . Coat the bottom of a large baking pan with the sauce. Layer noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.
7 . Bake in the preheated oven until bubbling furiously, 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown, 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Arrange sliced peaches evenly in an 8x8-inch baking dish. Dotdash Meredith Food Studios
3 . Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until crumbly. Dotdash Meredith Food Studios
4 . Fold oats into flour mixture. Dotdash Meredith Food Studios
5 . Sprinkle mixture evenly over peaches, pressing down lightly. Dotdash Meredith Food Studios
6 . Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.
7 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Mix balsamic vinegar, sugar, and black pepper together in a bowl. Add strawberries and stir to coat; marinate in refrigerator until chilled, about 10 minutes. Grate chocolate over top as a garnish.