Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cooking spray
|
|
| 2. |
Rolled oats
|
½ cup |
| 3. | Pumpkin Puree | ¼ cup |
| 4. |
White sugar
|
¼ cup |
| 5. |
Egg white
|
1 |
| 6. | Baking powder | ½ teaspoon |
| 7. |
Baking soda
|
¼ teaspoon |
| 8. |
Ground cinnamon, or to taste
|
1 pinch |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
2 . Stage
Mix oats, pumpkin puree, sugar, egg white, baking powder, baking soda, and cinnamon together in a bowl. Divide into 2 portions on the greased baking sheet.
3 . Stage
Bake in the preheated oven until golden brown, about 10 minutes.
1 . Sterilize two straight-sided, wide-mouth, pint-sized canning jars, lids, and rings by boiling for 10 minutes. Keep the lids and rings in hot water until needed.
2 . Preheat the oven to 325 degrees F (165 degrees C).
3 . Meanwhile, mix flour, sugar, baking soda, and cinnamon in a small bowl; set aside.
4 . Combine butter, water, and cocoa powder in a medium saucepan over low heat. Heat and stir until butter is melted and mixture is well blended, 5 to 10 minutes. Pour into a large bowl.
5 . Stir in flour mixture and blend. Add buttermilk, egg, and vanilla and beat by hand until smooth. Stir in nuts.
6 . Distribute batter evenly into the 2 prepared canning jars; place the jars on a cookie sheet.
7 . Bake in the preheated oven until a toothpick inserted deep into the center of cake comes out clean, 35 to 40 minutes.
8 . Using heavy oven mitts, remove cakes from the oven one at a time. Place a lid and ring onto each jar and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping," wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
1 . Mix pumpkin puree with honey and egg.
2 . Sift flour, add yeast, salt, cinnamon and ginger.
3 . Pumpkin buns Honey mellows are tender, airy, very fragrant, sweet on top. Cooking such buns is quite simple and quick, they are great for warm milk, tea or coffee. Such buns are not only tasty, but also healthy, the most important is that the children are delighted with them. On top of the buns, cover with the prepared glaze and let it freeze. It is very easy to prepare pumpkin puree, boil the pumpkin until ready and mash it with a blender or beat with a blender.
4 . Bon Appetit!!!
5 . Let cool slightly and serve.
6 . Mix butter with honey and grease hot rolls with this mixture.
7 . Mash the dough with your hands and divide into 12 buns. Put the buns on a greased bake and let stand for 20 minutes so that the buns still fit. Bake in a preheated oven to 180 degrees for about 20 minutes.
8 . At the end, add soft butter to the dough and knead well for 5 minutes. Cover the dough with cling film and leave to fit for 1 hour.
9 . Add mashed potatoes to flour and gradually pour warm water, knead the dough.
1 . Blend 3 cups strawberries, confectioners' sugar, and brandy together in a blender until smooth. Chill in refrigerator for 10 minutes.
2 . Divide the strawberry mixture among 3 champagne flutes; top each with about 1/2 cup sparkling wine; stir. Garnish each glass with 1 strawberry.
1 . In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
2 . Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
3 . Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
1 . Bon Appetit!!!
2 . Put the finished jam in sterile jars and roll it up.
3 . Bring the pumpkin to a boil, add cinnamon if desired and remove from heat. At this point, the pumpkin will become transparent. Let the jam cool for a bit, then put it on the fire again, when the pumpkin begins to acquire an amber color, add citric acid.
4 . Dissolve the sugar over low heat. Then increase the heat and bring to a boil. Leave the jam to infuse overnight.
5 . Sprinkle the pumpkin with sugar and mix gently.
6 . Peel pumpkin seeds and peels. Cut into small cubes.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Remove and discard bay leaf. Remove chicken, shred using 2 forks. Dotdash Meredith Food Studios
4 . Return shredded chicken to the pot. Stir in egg noodles. Dotdash Meredith Food Studios
5 . Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2 . Mix together sugar and cinnamon in a medium bowl. Tear each biscuit in 1/2, then roll each piece into a ball. Roll each ball in the sugar-cinnamon mixture until completely covered. Place in the prepared pan, filling the pan up to 3/4 full to allow biscuit balls to expand.
3 . Combine butter, vanilla extract, and nutmeg in a small bowl, mix in some of the leftover sugar-cinnamon mixture, and pour over the biscuit balls.
4 . Bake in the preheated oven until golden brown and no longer doughy in the center, about 45 minutes. Cool in the pan for 5 to 10 minutes, then flip pan onto a serving dish to release the monkey bread.
1 . Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
2 . Stir in jalapenos, jalapeno juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2 . In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3 . Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
1 . Combine strawberries, milk, 1/3 cup granola, blueberries, protein powder, and vanilla in a blender; blend until smooth.
2 . Layer 1/2 of the chocolate chips on the bottom of a bowl. Pour smoothie over top, then sprinkle with remaining chocolate chips and remaining granola.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Mix flour and parsley in a bowl; season with salt and pepper. Dip veal shanks into flour mixture, shaking off excess flour.
3 . Heat olive oil in a large skillet over medium heat. Fry veal in hot oil until browned, about 10 minutes; transfer to a large baking dish. Return skillet to stove.
4 . Cook and stir onion, carrots, and celery in the skillet used to fry veal until vegetables begin to brown, about 5 minutes. Transfer vegetables to the baking dish and pour wine into the skillet. Bring to a boil, scraping up any browned bits from the skillet. Reduce heat to medium-low and continue to simmer until wine is reduced by half, about 5 minutes.
5 . Stir tomatoes, thyme, and bay leaves into wine. Simmer until tomatoes are hot, about 10 minutes. Pour tomato mixture over veal and vegetables. Stir to combine. Cover baking dish with aluminum foil.
6 . Bake in the preheated oven until veal is very tender, about 90 minutes.
1 . Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2 . Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes.; add to the ground beef.
3 . Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.