|1.||Green beans||1 (15 ounce) can|
Kidney beans, drained and rinsed
|1 (15 ounce) can|
Onion, sliced into thin rings
Distilled white vinegar
|7.||Vegetable oil||⅓ cup|
Ground black pepper
1 . Stage
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
1 . Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container. Seal and shake to blend. France C
1 . Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
2 . Sprinkle chicken with Italian dressing mix and garlic powder.
3 . Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
4 . Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo Sauce over chicken and pasta, mix thoroughly, and serve.
1 . Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
1 . Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
2 . Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
3 . Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
4 . Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.
1 . Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
4 . Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
5 . Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.
1 . Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
2 . In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
3 . Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
4 . Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
5 . Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
6 . Preheat oven to 350 degrees F (175 degrees C).
7 . Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.
1 . Our ingredients.
2 . Cut the boiled calamari into thin slices. Put in one salad bowl or in individual ones. Grease with mayonnaise. A word of advice. If you have a small company, don't spread the whole salad at once. Divide it in two parts and serve one at a time. This way you won't have to throw out the spoiled product in the morning.
3 . Then grate the eggs on a coarse grater. On them grated and squeezed daikon. Grease with mayonnaise.
4 . Sprinkle the cheese on top of the salad and let soak for 1-2 hours. Wrap in clingfilm to prevent the cheese from drying out.
5 . We wrap the salad that we did not smear in clingfilm and put it in the cold. When we run out of the first portion, we stir in the second portion with mayonnaise. But I want to give some advice. Those who have dealt with daikon and radishes know about their specific smell. Therefore, I recommend opening the second portion somewhere in the air or on the balcony. This way you will avoid misunderstandings with the smell.
1 . Preheat oven to Broil.
2 . Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
3 . Preheat oven to 325 degrees F (165 degrees C).
4 . Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
5 . Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
6 . Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.
1 . Mix everything and add sour cream. The dough should be thick and crumbly.
2 . Add a little flour, salt, sugar to the yolks. Cut the butter and grind with the rest of the flour.
3 . Bon Appetit!!!
4 . Homemade twix cut portions and can be served.
5 . Drizzle Twix chocolate and place in refrigerator for 5 hours.
6 . To glaze, melt the chocolate in a water bath.
7 . Distribute the caramel immediately over the cake.
8 . For caramel, mix condensed milk in a saucepan with oil and cook for 20 minutes, stirring constantly.
9 . Put the dough in a baking dish covered with parchment, put in the freezer for half an hour. Then take out and bake for 20 minutes at 180 degrees.
1 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2 . Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.
3 . Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk; mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.
4 . Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet; brush egg white mixture over the top.
5 . Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.
1 . Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
2 . Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
3 . Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
4 . Make the second pancake the same way. Dust with confectioners' sugar and serve.
1 . Cut each tofu slice into thirds, widthwise. Press each slice between paper towels to drain as much liquid as possible. Place on a plate and freeze, about 1 hour.
3 . Beat egg in a bowl. Dip tofu slices into egg and coat in bread crumbs. Place breaded tofu on a plate. Season with salt and pepper.
4 . Heat oil in a large skillet over medium heat. Place 1/3 of the tofu into the pan. Cook, turning over halfway, until browned, about 4 minutes per side. Drain on paper towels. Repeat with the remaining tofu.