Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
3 cups |
| 2. | Baking powder | 1 ½ tablespoons |
| 3. |
Garlic powder, divided
|
1 ¼ teaspoons |
| 4. | Salt | ½ teaspoon |
| 5. |
Ground white pepper
|
¼ teaspoon |
| 6. |
Shortening
|
¼ cup |
| 7. | Milk | 1 cup |
| 8. |
Shredded Cheddar cheese
|
½ cup |
| 9. |
Pepperoni, diced
|
12 slices |
| 10. |
Melted butter
|
¼ cup |
Cooking
1 . Stage
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2 . Stage
Mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl.
3 . Stage
Cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. Stir milk, Cheddar cheese, and pepperoni into flour mixture until well blended. Drop 2-inch balls onto the prepared baking sheet.
4 . Stage
Bake in the preheated oven until golden, 12 to 15 minutes.
5 . Stage
Stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush onto biscuits.
1 . In a small bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes.
2 . In a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3 . Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into two long oval loaves. Place on two lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
4 . Just before baking, give the risen loaves three shallow slashes with a sharp knife. Bake in preheated oven for 30 minutes. Remove from oven, turn heat down to 350 degrees F (175 degrees C), brush with beaten egg white. Return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
3 . Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
4 . Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.
1 . Combine the melted butter, sugar, eggs, liqueur (I have blackcurrant) and one cup of flour. Then, while kneading the dough, add flour little by little, otherwise you will not knead it. The dough turns out like dumplings, in polyethylene and leave for 30-60 minutes.
2 . Roll out the dough and here's a secret - if you want very crispy cookies, roll them out thinly, but if it looks more like a regular ponytail, then about 1 cm thick. Cut it into strips. Then form any kind of shapes out of them. I prefer rhombuses.
3 . Pour the oil into a deep pan, heat it up and fry the dough until tender. Remove with a slotted skimmer and spread out on a paper towel to drain the excess oil.
4 . Then liberally sprinkle the cookies with powdered sugar. The more, the tastier.
1 . Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2 . Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
3 . Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.
1 . Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
2 . In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.
1 . Place potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer just until fork-tender, about 15 minutes. Drain.
2 . Melt butter in a skillet over medium heat. Sprinkle potatoes and sweet potatoes with salt and cook until beginning to brown, about 3 minutes.
3 . Mix in dates, pumpkin seeds, brown sugar, and cinnamon. Cook and stir until dates are warm and pumpkin seeds begin to brown, 1 to 2 minutes. Remove from heat and serve.
1 . Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
2 . Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
3 . Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
4 . Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
5 . Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.
1 . Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
2 . Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
3 . Remove skillet from heat and add lime wedges and cilantro.
1 . Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
2 . Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
3 . Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
4 . Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
5 . Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.
1 . Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
2 . Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
3 . Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
4 . Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
5 . Preheat the oven to 425 degrees F (220 degrees C).
6 . Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
7 . Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
8 . Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
9 . Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
10 . Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled. Chef John
1 . Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
2 . Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
3 . Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
4 . Place the pakoras in the Punjabi Kadi.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
3 . Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
4 . Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
5 . Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
6 . Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving. mybelle