Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Rice vinegar | 2 tablespoons |
| 2. | Milk | 1 cup |
| 3. |
All-purpose flour
|
1 ½ cups |
| 4. |
Unsalted butter, melted
|
½ cup |
| 5. |
Eggs
|
2 large |
| 6. |
White sugar
|
1 tablespoon |
| 7. |
Baking soda
|
1 teaspoon |
| 8. | Baking powder | 1 teaspoon |
| 9. | Salt | 1 teaspoon |
| 10. |
Vegetable oil, or as needed
|
1 teaspoon |
| 11. |
Bamboo skewers
|
1 teaspoon |
| 12. |
Fresh raspberries, or as needed
|
¼ cup |
| 13. |
Fresh blueberries, or as needed
|
¼ cup |
| 14. |
Fresh strawberries, or as needed
|
¼ cup |
| 15. | Maple syrup | 1 tablespoon |
| 16. |
Powdered sugar, or as needed (Optional)
|
1 tablespoon |
Cooking
1 . Stage
Stir rice vinegar into milk. Set aside to "sour", about 5 minutes.
2 . Stage
Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.
3 . Stage
Heat a nonstick pan over medium heat. Add oil. Pour 1/2 tablespoon of batter for each pancake. Cook until bottom side is golden brown, 1 to 2 minutes. Flip and cook until other side is golden brown, 1 to 2 minutes more. Transfer to a plate. Repeat with remaining batter.
4 . Stage
Place 3 to 5 mini pancakes on each skewer. Top with raspberries, blueberries, and strawberries, drizzle with some syrup, and sprinkle with some powdered sugar.
1 . Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Add lemon peel, if using. Bring to a boil, stirring constantly for 2 minutes.
1 . Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
2 . Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3 . Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce. Buckwheat Queen
1 . Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
2 . Cook over campfire coals until warmed through but not boiling, about 15 minutes.
3 . Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
4 . Heat until the biscuits are cooked through, 15 to 30 minutes.
1 . Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2 . Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3 . In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
1 . Place the ground chuck into a skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain the grease from the skillet and reduce the heat to medium-low. Add the onion and butter and season with garlic pepper. Cook, stirring frequently, until the onion is tender. Lay the slices of cheese on top of the meat. As the cheese starts to melt, fold the meat from the edges onto the cheese, keeping some of the meat under the cheese. Keep folding the meat until the cheese has completely melted and everything is well blended. Spoon onto hamburger buns to serve.
1 . Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
2 . Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
3 . Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.
1 . Zest lemons, and place zest into a large glass bottle or jar.
2 . Pour vodka into the bottle. Cover loosely and let infuse for 1 week at room temperature.
3 . After 1 week, combine sugar and water in a medium saucepan and bring to a boil; do not stir. Boil for 15 minutes, then remove from the heat and allow syrup to cool to room temperature.
4 . Stir vodka mixture into the syrup. Strain into glass bottles, then seal each bottle with a cork. Let age at room temperature for 2 weeks.
5 . Store bottled limoncello in the freezer until icy cold.
6 . Serve in chilled vodka glasses or shot glasses.
1 . Mix flour with spices, salt and pepper, then roll the rabbit.
2 . Cut the rabbit into portions.
3 . Bon Appetit!!!
4 . Try it, if necessary add sugar or other spices, if there is a big fire then you may need more wine.
5 . Then put the meat on the onion, fill it with wine, add bay leaf, a little pepper and salt. Cover and simmer over low heat for about 1 hour, stirring occasionally.
6 . Dice the onions and carrots and fry in butter until soft.
7 . Fry the meat in vegetable oil until golden brown.
1 . Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Cheddar cheese and sour cream. Stir until cheese is melted.
3 . Transfer dip to a serving dish and garnish with additional jalapenos, bacon bits, and Cheddar cheese if desired.
1 . Bon Appetit!!!
2 . Option 2. The Moldovan twirl can still be cooked in the oven. Lubricate the baking dish with oil. We spread it on a twirl and bake in the oven at a temperature of 180 degrees until a golden crust is formed.
3 . Option 1. Heat the vegetable oil in a frying pan and put the spaghetti . Fry on both sides for about a minute on high heat, then reduce heat, cover and cook for about 5 minutes on each side.
4 . After that, we shift the dough so that one end hangs from the table. Pull the dough by the hanging edge, and hold the second hand. We repeat this on each side. Lubricate the resulting circle with fat (depending on the filling, if sweet - you can use butter, if salty - you can use vegetable oil or melted fat) and spread the filling. We miss the roll and wrap it with a snail.
5 . We knead the flour gradually, the dough should turn out to be of medium density. We send the finished dough for 2 hours to the refrigerator. After the test was given a "rest" roll out as thinly as possible.
6 . Mix water with salt, vinegar and vegetable oil. Sift the flour, make a recess in it, add the egg to it and pour the mixture from the water on top.
1 . Place sugar, cocoa powder, and flour into a bowl. Whisk together to remove lumps. Dotdash Meredith Food Studios
2 . Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts. Dotdash Meredith Food Studios
3 . Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Dotdash Meredith Food Studios
4 . Cook, stirring constantly, for 6 minutes, then turn off the heat. Whisk in a pinch of salt. Dotdash Meredith Food Studios
5 . Serve over ice cream. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2 . Whisk together flour, baking soda, and salt.
3 . Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
4 . Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5 . Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.