Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Egg
|
1 large |
| 2. | Milk | 1 cup |
| 3. |
Butter, melted
|
2 tablespoons |
| 4. |
Sifted all-purpose flour
|
2 cups |
| 5. | Baking powder | 4 teaspoons |
| 6. | Salt | ½ teaspoon |
| 7. | Raisins | 1 cup |
| 8. |
Chopped walnuts
|
¾ cup |
| 9. |
White sugar
|
½ cup |
| 10. | Orange zest | 1 tablespoon |
Cooking
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x5-inch loaf pan.
2 . Stage
Beat egg in a small bowl. Mix in milk and melted butter; set aside.
3 . Stage
Sift flour, baking powder, and salt into a large bowl. Add raisins, walnuts, sugar, and orange zest; mix well. Blend in egg mixture until flour is just moistened. Transfer batter to the prepared pan and allow to rest for 20 minutes.
4 . Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Turn bread out onto a wire rack and cool for several hours before slicing.
1 . In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.
1 . Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
2 . In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.
1 . Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
2 . Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
3 . Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
4 . Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
5 . Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
6 . Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
7 . Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
8 . Meanwhile, bring a large pot of salted water to a steady simmer.
9 . Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
10 . Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
11 . Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
12 . Repeat Steps 9 to 11 to cook remaining dough. Czech Bread Dumplings. Chef John
1 . Chop the onion finely. Grate the carrots on a medium grater. Fry in vegetable oil.
2 . Pepper clear of seeds, cut into strips.
3 . Dice potatoes or cubes.
4 . Beat the egg a little. Add milk, mix. Add flour, salt a little, mix.
5 . Add potatoes to the water and salt. Then add pepper, cook for five minutes. Add onions and carrots, bring to a boil. Take a little dough with a teaspoon and dip in boiling broth. Add pepper, bay leaf. Cook for 5 minutes.
6 . Bon Appetit!!!
7 . Cut the meat into small cubes. Cook for 60 minutes.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2 . Mix butter, mayonnaise, garlic, oregano, salt, pepper, and sage in a bowl until well combined. Spread mixture evenly on baguette halves, then sprinkle Parmesan cheese over top.
3 . Place baguette under the preheated broiler until lightly toasted, about 5 minutes.
1 . Put the chicken breast and peeled onion in the bowl of the food processor. Turn on speed 1 and in a minute you get a wonderful homogeneous minced meat.
2 . Add to the meat spices and salt to taste. Then add the egg and mix well.
3 . Wash the cherry tomatoes and cut them into four pieces. Sprinkle with dried basil, add chopped herbs and mix.
4 . Cut the feta into slices.
5 . Take some of the stuffing, make a flatbread, in the middle put two cherry slices and a piece of cheese. Form zrazy.
6 . Put the zrazy in a fireproof dish. Mix tomato paste with sour cream and broth. Salt to taste and pour over the zrazy. Bake the zrazy in the oven at 200 degrees for 30 minutes.
7 . Serve zrazy with greens and garnish, or as a separate dish.
1 . Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Dotdash Meredith Food Studios
2 . Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes. Dotdash Meredith Food Studios
3 . Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Dotdash Meredith Food Studios
4 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
5 . Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl. Dotdash Meredith Food Studios
6 . Place a lasagna noodle on a work surface. Spoon one layer ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Dotdash Meredith Food Studios
7 . Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese. Dotdash Meredith Food Studios
8 . Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes. Dotdash Meredith Food Studios
1 . Place roast in a roasting pan and pour stout over top. Cover the pan with plastic wrap and marinate in the refrigerator, 8 hours to overnight, turning once.
2 . When ready to cook, preheat the oven to 250 degrees F (120 degrees C).
3 . Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.
4 . Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.
5 . Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.
6 . Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.
7 . While the roast is resting, pour pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain and serve with beef and potatoes.
1 . Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
4 . Bake at 350 degrees F (175 degrees F) for 30 minutes.
1 . In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
2 . Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
3 . Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
1 . Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil.
2 . In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
3 . Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top.
2 . Brush both sides of the pizza crust with olive oil and place on top of the cooling rack. Sprinkle with Parmesan cheese and everything bagel seasoning.
3 . Bake in the preheated oven until golden brown, about 17 minutes. Cut into bite-sized pieces.