Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Ice | |
| 2. |
Rye whiskey
|
2 fluid ounces |
| 3. |
Benedictine liqueur
|
¾ fluid ounce |
| 4. |
Aromatic bitters (such as Peychaud's®
|
2 dashes |
| 5. |
Maraschino cherry
|
1 |
Cooking
1 . Stage
Fill a cocktail shaker with ice. Pour in whiskey and Benedictine. Shake in bitters. Cover and shake well. Strain into a chilled glass. Garnish with maraschino cherry.
1 . Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2 . Whisk together flour, cornstarch, potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter. Place bread crumbs in a shallow pan.
3 . Working in batches, dip onion rings into batter, then press in bread crumbs to coat.
4 . Cook coated onion rings, a few at a time, in hot oil until golden brown, 2 to 3 minutes. Transfer to a cooling rack set over paper towels to drain.
5 . Season with fine salt and serve hot.
1 . Peel the pumpkin, remove the seeds and cut into pieces
2 . Mix the pumpkin, sunflower oil, cumin, salt and pumpkin seeds in a bowl. Add the garlic through a garlic masher. Stir to combine.
3 . Place in a baking dish. Bake at 200g for 30-35 minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Season chicken thighs on all sides with paprika, salt, and pepper.
3 . Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from the skillet.
4 . Return the skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place the skillet in the preheated oven.
5 . Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons of drippings from the skillet.
6 . Return the skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.
7 . Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over chicken.
1 . Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
2 . Use to marinate up to 2 pounds of meat for about 2 hours.
1 . Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
2 . Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
3 . Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
4 . Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed. Unknown
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2 . Beat together peanut butter and butter in a large bowl with an electric mixer until light and fluffy. Mix in sugars until well combined. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Mix oats and baking soda in a separate bowl, then stir into peanut butter mixture. Stir in chocolate chips. Drop by heaping teaspoons onto the prepared cookie sheets.
3 . Bake in the preheated oven until lightly browned and edges are set, 12 to 15 minutes.
1 . Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2 . Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.
3 . Remove mixture from heat and skim off foam with a metal spoon.
4 . Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
5 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6 . Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line 24 cupcake cups with paper liners.
2 . Sift cake mix, flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
3 . Mix coffee, oil, buttermilk, eggs, and vanilla extract together in another bowl. Gradually add to flour mixture, scraping down sides occasionally; mix well. Fill the prepared cupcake cups 2/3 full with batter.
4 . Bake in the preheated oven until tops spring back when gently touched, 20 to 25 minutes. Cool on a wire rack.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Cook and stir sausage in a hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
3 . Separate crescent roll dough into 8 triangles. Arrange triangles on an ungreased 12-inch pie pan with points turned toward the center. Press over the bottom and up the sides to form a crust, sealing perforations completely.
4 . Spoon sausage over the crust. Sprinkle hash browns on top. Cover with Cheddar cheese.
5 . Beat eggs, milk, salt, and pepper together in a bowl. Pour over the filling. Sprinkle Parmesan cheese on top.
6 . Bake in the preheated oven until eggs are set and cheese is melted, 25 to 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
2 . Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
3 . Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
4 . Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
5 . Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
6 . Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
7 . Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.
1 . Mix sour cream with olive oil, mustard and lemon juice, add nuts and salt, pepper to taste.
2 . Pour the mixture with beets and sprinkle with onions.
3 . Boil the beets, chop as thin as possible, spread out a little overlap.
1 . Make the syrup: Put all the ingredients for the syrup in a saucepan except the honey. Stir well and cook until the sugar has dissolved. Remove from the heat and allow to cool slightly. Add the honey and stir to combine. Allow to cool completely and infuse.
2 . Mix #1: Mix flour with semolina.
3 . Mix #2: Mix all the ingredients together except the baking soda.
4 . Add the baking soda and stir well.
5 . Combine the two mixtures together.
6 . And knead the dough very quickly, without kneading for a long time, for 15 seconds. Otherwise it will start to release oil very strongly.
8 . Pinch off small pieces of dough (30 g) to form elongated sausages. And draw on them with a teaspoon arbitrary patterns.
9 . Immediately place some of the cookies in the syrup and count to 10. Place on a platter.
10 . When the first layer is full, sprinkle with nuts and drizzle with honey. Do the same with the rest of the cookies.
11 . Delicious, flavorful and very tender cookies, both kids and adults will love them!