Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Crushed buttery round crackers, or as needed
|
1 ½ cups |
| 2. |
All-purpose flour
|
2 tablespoons |
| 3. |
Eggs
|
2 |
| 4. | Butter | 3 tablespoons |
| 5. |
Fresh morel mushrooms, sliced
|
20 |
Cooking
1 . Stage
Combine crushed crackers and flour in a bowl. Beat eggs in a separate bowl.
2 . Stage
Melt butter over medium heat in a frying pan.
3 . Stage
Dip mushrooms into the eggs, then roll them in the cracker mixture, shaking off any excess. Fry in the hot butter, in batches, until golden brown, 3 to 4 minutes per side.
1 . Spread chutney onto two slices of bread. Place three slices of ham on top of each piece of bread followed by two slices of Cheddar cheese. Place the remaining slices of bread on top of the cheese, then butter the outsides of the sandwiches on both sides.
2 . Cook in a large skillet over medium heat until golden brown, then flip over, and continue cooking until cheese is melted and sandwiches are golden brown on the other side, 2 to 3 minutes per side.
1 . Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
2 . Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
3 . Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
4 . Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
5 . Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
6 . Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
7 . Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.
8 . Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
9 . Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.
1 . Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
2 . Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
1 . We take the dough out of the freezer and defrost it so that it can be rolled out. You can use any kind of dough, but ideally it should be phyllo.
2 . Now let's take care of the cream. Add powdered sugar, vanilla and 1-2 tsp of juice from the confit (I have a low-calorie D'arbo with cherries) to the cream cheese.
3 . Beat the cream with a mixer, gradually adding milk, achieving the desired consistency.
4 . Roll out the dough as thin as possible and cut it into squares. I did not roll it out very thinly and was punished for that by the subsequent rapid rise. We put the squares into the molds, not worrying too much about the shape of the future basket: they will be asymmetrical, that's the beauty of them.
5 . Кошички заповнюємо квасолею чи кулінарними кульками (моя мрія).
6 . Bake in an oven preheated to 180 degrees until brown. Let cool and free from the beans. Deepen the basket by removing the middle if possible, leaving only the outer walls.
7 . Place a teaspoon of confit in each basket.
8 . Fill the remaining space with cheesecream, you can just use a spoon, or you can use a pastry syringe.
9 . Decorate with chocolate: grated and broken.
1 . Combine chicken broth, beans, onion, garlic, bay leaves, and olive oil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 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. Stir in carrots, celery, and prosciutto. If you prefer more liquid, add additional broth at this point.
3 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper.
5 . Serve in individual soup bowls and garnish with parsley.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Beat eggs together in a bowl; beat in white sugar and brown sugar. Mix in corn syrup, butter, vanilla extract, and salt. Fold in chocolate chips, chopped pecans, and coconut. Pour into the prepared pie shell.
3 . Bake in the preheated oven until golden and bubbly, 45 to 50 minutes. Be sure to watch the rim of the pie for overbrowning, covering with foil after 30 minutes if needed. Remove from the oven and let cool for at least 4 hours.
1 . Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
2 . Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.
1 . Butter a 9x13-inch pan.
2 . Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
3 . Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.
1 . Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
2 . Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
3 . Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
4 . Pour batter into the prepared pans.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
1 . Melt butter in the top of a double boiler over barely simmering water, 5 to 7 minutes. Set melted butter aside to cool slightly, then skim foam off the top and discard. Allow butter to solidify, 8 hours to overnight.
2 . Drain off any liquid that is collected at the bottom. Transfer butter to a microwave-safe glass or ceramic bowl and microwave until melted. Pour into individual bowls to serve.
1 . Heat the oil in a skillet over medium heat. Add the sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato, bacon and mushrooms. The idea is to start cooking with the things that take the longest.
2 . When the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.
1 . Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
2 . Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
3 . Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
4 . Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
5 . Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
6 . Preheat oven to 475 degrees F (245 degrees C).
7 . Uncover and bake rolls in the preheated oven until golden, about 15 minutes.