Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Whole-wheat spaghetti
|
⅓ pound |
| 2. |
Extra-virgin olive oil
|
2 tablespoons |
| 3. |
Garlic, minced
|
1 clove |
| 4. |
Swiss chard, chopped
|
1 bunch |
| 5. | Capers | 1 teaspoon |
| 6. |
Salt and pepper to taste
|
1 teaspoon |
| 7. |
Lemon juice, or to taste (Optional)
|
1 teaspoon |
| 8. |
Grated Parmesan cheese, or to taste
|
¼ cup |
Cooking
1 . Stage
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2 . Stage
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
3 . Stage
Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
2 . In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
3 . In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
4 . Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
5 . Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.
1 . Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
2 . Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
3 . The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
4 . Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
1 . Place aquafaba, apple cider vinegar, salt, mustard, and stevia in a tall Mason jar. Using an immersion blender, start blending while slowly streaming in the oil. Blend until mayonnaise is thick and creamy, about 2 minutes.
1 . Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
2 . Warm tortillas in a microwave to make them pliable.
3 . Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
4 . Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
5 . Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
6 . Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.
1 . Whisk together mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper.
2 . Cover and chill at least 1 hour before serving.
1 . Toss corn, carrots, green pepper, and onions in a salad bowl.
2 . Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold tenderloin without folding it.
2 . Heat olive oil in a large skillet over medium-high heat and brown pork tenderloin on all sides. Remove browned tenderloin to the prepared baking dish. Sprinkle all sides of meat with salt, pepper, and parsley.
3 . Cook and stir onion and apple in the same skillet over medium heat until onion becomes soft, about 5 minutes, and pour in Riesling wine. Scrape all browned flavor bits off the bottom of the skillet and stir to help dissolve them into wine. Bring to a boil and pour onion, apple, and wine mixture over tenderloin.
4 . Mix together apple jelly and balsamic vinegar in a bowl until mixture is smooth and without lumps. Spread jelly mixture all over pork.
5 . Bake pork loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of apple-onion mixture.
1 . Cream together 1 cup white sugar and butter. Beat in the eggs, milk and flavoring. Sift flour, cream of tartar and baking soda. Stir into butter mixture.
2 . Chill for a short time, until firm.
3 . Roll out on lightly floured board and cut with your favorite cookie cutters. Sprinkle with 1 tablespoon white sugar. Bake at 350 degrees F (175 degrees C) for 8 - 10 minutes.
1 . Place short ribs into a slow cooker. Top with condensed soup; season with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
2 . Cook on Low for 8 to 10 hours.
1 . Put bay leaves and peppercorns on the bottom of the cans, then do not stuff the meat very tightly. Close the neck of the jar with foil or lids without elastic bands and place in a cold oven, then turn on 150 degrees and cook the stew for 4.5 hours.
2 . Chicken stew is ready, take out the cans from the oven and roll up. Turn the lid down and cover with a blanket until it cools completely. With this amount of meat, 3 cans of 0.5 are obtained.
3 . Bon Appetit!!!
4 . Remove the skin from the meat and remove the bones. Fold in a saucepan, season to taste with spices and salt, refrigerate for 30 minutes.
1 . Cut the pumpkin into small cubes and roll in flour. Roast the pumpkin until half cooked in a frying pan with heated vegetable oil.
2 . Mushrooms cut into slices.
3 . Add the mushrooms to fry the pumpkin. Salt and pepper it.
4 . Add the sour cream and stew for a couple of minutes until the pumpkin is cooked.
5 . Preheat the oven to 180 degrees. Cut the bread into equal slices. And put it in the oven to dry for 6 minutes.
6 . Place the filling on the prepared toast. Bake all together for 10 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
3 . Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.