Matzo cake flour
|1 ½ cups|
|3.||Baking powder||½ teaspoon|
|8.||Vanilla extract||1 teaspoon|
|10.||Lemon juice||⅓ cup|
|11.||Vegetable oil||½ cup|
Yellow food coloring, or as desired (Optional)
Powdered non-dairy creamer
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2 . Stage
Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
3 . Stage
In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
4 . Stage
Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
5 . Stage
Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
3 . Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
4 . Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma. pelicangal
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into fruit mixture.
3 . Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
4 . Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
1 . In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
2 . Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
1 . Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
2 . Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.
1 . Roll out the dough very thinly. Cut into small diamonds.
2 . Make an incision in the middle of each rhombus, then turn one part as if through an incision. Make brushwood from the rest of the dough.
3 . Fry brushwood in small portions until rosy in large quantities of oil, brushwood should float in oil. Pull out a slotted spoon on paper towels to remove excess fat. Ready brushwood can be sprinkled with powdered sugar.
4 . Bon Appetit!!!
5 . Fine crispy brushwood on vodka is very simple and rather quick to prepare; it turns out really very crispy. To make it as crispy as possible, the dough needs to be rolled out very thinly almost to transparency. The shape of brushwood can be very diverse, you can just cut it into strips. If you don’t like too sweet then sugar can not be added to the dough at all, there will be enough icing sugar for sprinkling.
6 . For eggs, mix eggs, sugar, salt and vodka. Add a little flour. Knead the dough, then you need to knead well with your hands. Wrap in cling film and refrigerate for 1 hour.
1 . Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
2 . Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
3 . Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
4 . Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
5 . Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.
1 . Lay sliced banana in a shallow bowl. Spoon yogurt over it, then sprinkle with berries and granola.
1 . Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes.
2 . Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons.
3 . Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes.
4 . Serve, garnished with green onions and soy sauce.
1 . Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Melt butter in a microwave-safe bowl in the microwave. Crush ramen noodles into small pieces; stir crushed noodles, almonds, and sesame seeds into melted butter. Spread mixture onto a baking sheet.
3 . Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
4 . Toss together coleslaw mix and green onion in a large serving bowl.
5 . Make dressing: Whisk together oil, sugar, vinegar, soy sauce, and reserved seasoning packets in a separate bowl until well combined.
6 . Stir cooled noodle mixture into dressing. Pour dressing over coleslaw-onion mixture; toss to coat.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Mix hash brown potatoes and melted butter together in a bowl. Press mixture into a 9-inch glass pie pan to form a crust.
3 . Bake in the preheated oven until golden brown, about 25 minutes.
4 . Whisk cream, eggs, cayenne, salt, and pepper together in a bowl; let warm up to room temperature while the crust cooks.
5 . Remove crust from the oven and lower heat to 350 degrees F (175 degrees C).
6 . Add red pepper, bacon, and sausage to the cooled crust. Sprinkle Gouda and Cheddar cheeses over top, then pour in egg mixture.
7 . Bake in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes.
8 . Let cool a bit before serving, about 10 minutes.
1 . Mix flour, baking powder, salt, garlic, and seasoning in a large bowl; set aside. Beat milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into the flour mixture; beat until blended. Fold in Cheddar cheese.
2 . Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3 . Air fry chicken for 7 minutes. Turn chicken pieces and cook for another 6 minutes.
4 . Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with nonstick cooking spray.
5 . Ladle 3 tablespoons batter on the waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Place on a lined baking sheet and keep warm in the oven. Repeat with remaining batter.
6 . Assemble waffle and chicken sandwiches once all the waffles are cooked.