Pork loin roast
|1 (3 pound)|
|1 (20 ounce) can|
Apples, cored and quartered
|5.||Brown sugar||⅓ cup|
Beer, or as needed
|1 (12 fluid ounce) can or bottle|
1 . Stage
Preheat oven to 250 degrees F (120 degrees C).
2 . Stage
Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
3 . Stage
Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.
1 . Mix ground chicken, 1/4 cup bread crumbs, onion, egg, and garlic in a bowl. Season with salt and pepper.
2 . Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
4 . Heat olive oil in a large skillet over medium-high heat.
5 . Cook patties in hot oil until deeply browned on the bottoms, 5 to 6 minutes. Turn patties and cook until other sides are browned, 3 to 4 minutes more.
1 . Pour flour, salt, spices into a flat dish and mix. In breadcrumbs roll pieces of fish and put on a baking sheet with sides.
2 . Cut the onion into rings and fry in vegetable oil. Make a sauce: mix sour cream with mustard, eggs, chopped dill and fried onions. Stir, pour the resulting sauce over the fish.
3 . Next, top three cheese and put in a preheated oven 200 degrees. Bake until golden brown for about 25 - 30 minutes.
4 . Baked fish in sour cream is ready.
5 . Bon Appetit!!!
6 . Baked fish in sour cream is very tender, juicy and aromatic. This dish can be served as an independent, as well as with any side dish or vegetables. For cooking, you can use any fish, but it is desirable that it be without small bones, otherwise they can ruin the whole dish. You can take sour cream of any fat content, and also add spices to your taste.
7 . Wash, clean, cut the fish into small pieces.
1 . Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
2 . Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
3 . Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
4 . Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
5 . Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
6 . Bake pie in the preheated oven until crust is golden brown, about 1 hour.
7 . Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.
1 . Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
2 . Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
3 . Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
4 . Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
5 . While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
6 . Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
7 . Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
8 . Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions. Chef John
1 . Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2 . Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3 . Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4 . Bake until eggs are set and cheese is melted, about 20 minutes.
1 . Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
2 . Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.
1 . Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!
1 . First, let's make yogurt. To do this, pour 1 liter of pasteurized milk at room temperature into a sterilized container of a thermos and mix it thoroughly with sourdough. Pour boiling water into the thermos and leave it overnight. In the morning, we place the container with yogurt in the fridge for a couple of hours. It's very simple, and the result is amazing! The tastiest and freshest live yogurt is ready.
2 . Marinate the chicken breast with any spices and bake until tender. I baked in a saucepan under a lid.
3 . Rinse, dry and cut into large chunks.
4 . Dice the chicken breast. Peel and dice the bell peppers, remove the seeds and membranes.
5 . It is better to take sour apples. Wash the apples, remove the seeds and skin, and cut into cubes.
6 . Pre-cooked eggs, peel, cut coarsely.
7 . Mix yogurt, sweet mustard, lemon juice and olive oil. Season with salt and pepper and mix well.
8 . Dress the salad with yogurt dressing and sprinkle with flax seeds and pine nuts. You can use any seeds or grains in this salad.
1 . Whisk olive oil, lemon-pepper seasoning, and salt together in a large bowl. Add zucchini slices and toss until evenly coated.
2 . Heat a grill pan over medium-high heat. Place zucchini slices on the grill and cook for 4 minutes without disturbing. Flip slices over and cook for 4 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2 . Spray a medium skillet with cooking spray. Add onion and garlic and saute until the onion is tender, about 5 minutes. Set aside to cool.
3 . Mix ground turkey, cheese cubes, crushed crackers, 1/3 cup ketchup, egg, garlic salt, salt, and pepper in a large bowl. Add cooled onion and garlic mixture and mix until well combined. Transfer to the prepared loaf pan. Place the loaf pan on a baking sheet and cover with aluminum foil.
4 . Cook in the preheated oven for 1 hour. Remove foil and drain any excess juices from the loaf pan. Top meatloaf with ketchup and cook, uncovered, until no longer pink in the center, about 30 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Place zucchini in a colander or strainer set over a bowl and sprinkle a pinch of salt over the top; let liquid drain from zucchini for 1 hour. Press zucchini with a paper towel to remove any excess liquid.
2 . Preheat oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray.
3 . Stir zucchini, bread crumbs, Cheddar cheese, onion, eggs, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage together in a large bowl. Spoon zucchini mixture into prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan.
4 . Bake in the preheated oven until browned, 15 to 20 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
3 . Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
4 . Bake in the preheated oven until brown and thickened, about 45 minutes.