1 . Stage
Preheat the oven to 325 degrees F (165 degrees C).
2 . Stage
Cream shortening, butter, and confectioners' sugar in a medium bowl until smooth. Stir in vanilla and almond extracts. Combine flour and salt in a separate bowl; stir into creamed mixture.
3 . Stage
Roll dough into walnut-sized balls and place 2 inches apart onto ungreased cookie sheets.
4 . Stage
Bake in the preheated oven until bottoms begin to brown, 20 to 25 minutes.
1 . Put the cheese filling on the strips, roll up with a roll.
2 . Decorate with herbs, small cut. Bulgarian pepper.
3 . We put a little carrot on a circle of eggplant, then a circle of tomatoes, carrots, greens.
4 . Grate cheese + garlic, mayonnaise. Grate carrots + garlic and mayonnaise.
5 . 1 eggplant cut into circles, the other into thin strips. Fry.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish.
3 . Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
4 . Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.
1 . Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug.
2 . Cook in microwave for 1 minute. Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more.
3 . Let cake cool for 2 to 4 minutes.
1 . Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2 . Preheat oven to 350 degrees F (175 degrees C).
3 . Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
4 . Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Grease a medium bowl and baking sheet with nonstick cooking spray. Set aside.
2 . Prepare dough: Stir together warm water and yeast in a large bowl. Let stand until creamy, about 10 minutes.
3 . Add 1/2 of the flour, sugar, margarine, egg, and salt to yeast mixture. Beat until smooth; add remaining flour and mix by hand until dough pulls together. Place into the prepared medium bowl; cover with foil. Refrigerate for 2 hours to overnight, or let rise at room temperature for 1 hour.
4 . While dough rises, make filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in cabbage, onion, salt, and pepper; cook, stirring occasionally, over medium-low heat until cabbage is tender, about 30 minutes. Remove the skillet from the heat and let cool until lukewarm.
5 . Punch down dough and divide into 20 equal pieces. Flatten and spread each piece of dough out on an unfloured surface; fill with about 2 tablespoons filling. Fold dough over and seal edges. Place onto the prepared baking sheet and let rise for 1 hour.
6 . Preheat the oven to 350 degrees F (175 degrees C).
7 . Bake in the preheated oven until golden brown, about 25 minutes. Brush tops with melted butter and serve warm.
1 . Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2 . In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3 . In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4 . In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5 . Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
1 . Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
2 . Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
3 . Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.
1 . Combine flour, baking powder, baking soda, and salt in a mixing bowl with a fork. Add milk, starter, and oil; mix thoroughly.
2 . Heat butter on a griddle or in a skillet over medium-high heat. Scoop 1/4 cupfuls onto the hot griddle and cook until bubbles begin to form on the top, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more.
1 . Peel the pike from the slices, gut it, rinse well and cut into portions. Salt and pepper to taste, let stand for 15 minutes to marinate the fish.
2 . Braised pike in sour cream is a very simple, tasty and satisfying dish. Pike in itself is a very delicate and tasty fish, it is a pleasure to cook it. Pike in sour cream turns out incredibly tender and juicy, this dish is perfect for any side dish or as a separate dish. Pike meat is considered dietary, it is also bony, so you need to be careful when eating, but if you put it out well then the bones become soft and their presence is not felt.
3 . Bon Appetit!!!
4 . The pike is ready, serve with sour cream gravy.
5 . When fry the pike, put the onions in the pan to it, pour sour cream. Take sour cream not too fat so that it is liquid, if yours is thick then dilute slightly with water. Put the pan on the fire and after boiling reduce the heat to medium, cover and simmer for 15 minutes. Try the salt and salt or pepper if necessary.
6 . Fry the pieces of fish in oil until golden brown on both sides, no need to roll in flour.
7 . Cut the onions quite large and fry in vegetable oil until golden brown.
1 . Heat oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; cook and stir until vegetables soften and garlic just begins to brown, about 5 minutes.
2 . Stir in broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low and cook until liquid is absorbed and rice is tender, about 25 minutes.
3 . Fluff rice with a fork to serve.
1 . In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
2 . Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3 . Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
4 . Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.