Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Shortening
|
½ cup |
| 2. | Butter | 1 cup |
| 3. |
White sugar
|
1 ¾ cups |
| 4. |
Eggs
|
6 |
| 5. |
Sifted all-purpose flour
|
3 cups |
| 6. | Baking powder | 1 teaspoon |
| 7. | Milk | ¼ cup |
| 8. | Vanilla extract | 1 teaspoon |
| 9. |
Crushed pineapple with juice
|
¾ cup |
| 10. | Butter | ¼ cup |
| 11. |
Confectioners' sugar
|
1 ½ cups |
| 12. |
Crushed pineapple, drained
|
1 cup |
Cooking
1 . Stage
Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
2 . Stage
In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
3 . Stage
Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
4 . Stage
To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.
1 . Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in.
2 . Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired.
3 . Transfer to a serving bowl.
1 . Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
2 . Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
3 . Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
4 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5 . Grill octopus until charred on all sides, 3 to 4 minutes per side.
6 . Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
3 . Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
4 . Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
5 . Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.
1 . Gather ingredients together. Dotdash Meredith Food Studios
2 . Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain. Dotdash Meredith Food Studios
3 . Meanwhile, melt butter in a large skillet over medium heat. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes.
4 . Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes. Dotdash Meredith Food Studios
5 . Stir in shrimp and cook until they turn pink, about 5 minutes. Serve sauce over hot linguine. Dotdash Meredith Food Studios
6 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Melt the butter in a large skillet over medium heat. Stir the tarragon, nutmeg, green onions, and 2 pinches of salt into the melted butter; cook and stir until the green onions are softened, about 4 minutes. Add the mushrooms, stir to coat, and continue cooking until the mushrooms are tender, about 5 minutes more. Fold the chicken into the mixture and cook together until the chicken gets hot, about 1 minute. Sprinkle the flour over the mixture; stir until completely absorbed into the mixture, 3 to 4 minutes.
2 . Dissolve the beef bouillon cubes in the hot water; pour into the chicken mixture about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat to bring the mixture to a boil; return heat to medium. Stir the sour cream into the mixture until well integrated.
3 . Dissolve the cornstarch into the cold milk; stir into the soup. Increase the heat to medium-high and cook the soup until it begins to bubble on the sides, but not boiling; again return heat to medium, stirring continually. Add the lemon juice, cayenne pepper sauce, salt, and pepper; stir. Serve hot.
1 . Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
2 . In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.
1 . Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
2 . Remove beef from the marinade and pat dry with paper towels.
3 . Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
1 . Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
2 . Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
3 . Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
4 . Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
2 . Unroll pie crust dough rounds separately onto the prepared cookie sheets.
3 . Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border.
4 . Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
5 . Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
6 . Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.
1 . Grind cookies into crumbs and add softened butter.
2 . Mix everything into a homogeneous mass.
3 . Lay out the detachable form with parchment and put the cookies in the cake. Put the workpiece in the refrigerator for at least 30 minutes.
4 . Pour gelatin with 0.5 cups of water and leave it to swell for 25-30 minutes.
5 . Peel and dice the kiwi. Combine kiwi, lemon juice and sugar.
6 . Warm everything over medium heat for 2-3 minutes so that the kiwi leaves juice, then cool.
7 . Pour gelatin and yogurt into the resulting mass. Mix everything well.
8 . Put 1-2 chopped bananas on the cake. Then pour everything with a yogurt mass and put it in a freezer or refrigerator for 6 hours or overnight.
9 . Remove the finished cake from the mold and carefully remove the parchment.
10 . Garnish with kiwi slices and lightly fried almond petals.
1 . Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
2 . Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.
1 . Cook ramen in boiling water to al dente following package directions. Drain and reserve ¼ cup of the water.
2 . Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until golden and fragrant, about 1 minute. Stir in chili flakes, brown sugar, and soy sauce and simmer for 1 minute. Add noodles and a bit of ramen cooking water and toss to combine.
3 . Push noodles to the side and crack egg into the skillet. Cook, stirring gently, until nearly set, then toss with the pasta and any additional water, if desired, to thin sauce.
4 . Transfer to a bowl and garnish with everything bagel seasoning and green onions, if using.