Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Yellow cornmeal
|
1 tablespoon |
| 2. |
Warm water (110 degrees F/45 degrees C)
|
¼ cup |
| 3. |
Active dry yeast
|
1 (.25 ounce) package |
| 4. |
Lukewarm milk
|
1 cup |
| 5. |
White sugar
|
2 teaspoons |
| 6. | Salt | 1 teaspoon |
| 7. |
Baking soda
|
⅛ teaspoon |
| 8. |
Whole wheat flour
|
1 cup |
| 9. |
All-purpose flour
|
2 cups |
Cooking
1 . Stage
Lightly grease a 9x5-inch microwave-safe loaf pan and sprinkle with cornmeal.
2 . Stage
Pour water into a large bowl. Add yeast and stir to dissolve. Add milk, sugar, salt, and baking soda, then add whole wheat flour; beat until well combined. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough forms.
3 . Stage
Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Shape dough into a loaf and place into the prepared pan.
4 . Stage
Cook, uncovered, in a 650-watt microwave oven set at 50% power for 1 minute. Let rest for 10 minutes.
5 . Stage
Repeat Step 4 one or two times, until loaf has doubled in size.
6 . Stage
Microwave on high until top of loaf is no longer moist, 4 to 6 minutes.
7 . Stage
Remove from the microwave and let stand in the pan for 5 minutes. Remove to a wire rack to finish cooling.
1 . Mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
2 . Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts.
3 . Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix flour and confectioners' sugar together in a bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs; press into a 9x13-inch baking dish.
3 . Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. Remove from oven and cool completely.
4 . Beat cream cheese, 1/2 cup white sugar, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese mixture and pour over crust. Refrigerate mixture until cream cheese filling is chilled, about 30 minutes.
5 . Pour cold water into a bowl and sprinkle with gelatin; stir well. Pour hot water over gelatin mixture and stir until gelatin is dissolved. Stir 1/2 cup sugar and salt into gelatin mixture until sugar is dissolved; add lemon juice and cool to room temperature. Fold mango into gelatin mixture and refrigerate until gelatin begins to set, 15 to 20 minutes.
6 . Pour mango gelatin over cream cheese filling and refrigerate until completely set, about 1 hour.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Season chicken breasts on both sides with salt, black pepper, and cayenne.
3 . Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
4 . Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
5 . Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
6 . Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
7 . Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken. Chef John
1 . Combine bread flour, spelt flour, sourdough starter, oil, and salt in the bowl of stand mixer. Begin to knead using the dough hook. Add water until all the ingredients combine and begin to pull together; you may not need all the water. Knead on low speed for 5 minutes.
2 . Fold the dough into a ball. Place inside an air fryer-safe baking dish. Cover with plastic wrap and allow to double in volume, 5 hours to overnight.
3 . Preheat the air fryer to 390 degrees F (200 degrees C). Remove the plastic wrap and score the loaf.
4 . Place the baking dish in the air fryer and cook until loaf is browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 190 degrees F (88 degrees C). Allow to cool before slicing.
1 . Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2 . Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3 . Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.
1 . Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
2 . Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
3 . Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
4 . Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
5 . Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.
1 . Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2 . In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3 . Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4 . Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. chibi chef
1 . Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
2 . Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
3 . Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
4 . Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
5 . Melt the remaining butter in the skillet over low heat, about 1 minute.
6 . Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
7 . Bake in the preheated oven until brown, 15 to 20 minutes.
1 . Boil the meat and cut into thin slices.
2 . We tear the salad with our hands, cut the sweet pepper into small squares. We mix all the ingredients for chicken salad with vegetables .
3 . For the sauce, mix all the ingredients and pour the chicken salad with vegetables on top .
1 . In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2 . Preheat an outdoor grill for high heat.
3 . Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade. Scott Fitzgerald
1 . Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to the upper-middle position. Spray a donut pan with cooking spray.
2 . Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
3 . Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
4 . Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
5 . Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
6 . Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
7 . Place powdered sugar into a small paper bag. Toss warm donuts in powdered sugar to coat.
8 . Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
9 . Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and tossing in powdered sugar.