Fresh garlic, peeled and sliced
|4 large cloves|
Kosher salt, or other course-grain salt
Lemon juice, or more to taste
Light, extra-virgin olive oil
Water to adjust texture, or more as needed
1 . Stage
Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
2 . Stage
Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water. Chef John
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
2 . Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
3 . Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
4 . Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.
3 . Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).
1 . Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
2 . Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
3 . Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.
1 . Place cubed potatoes in a bowl, cover with cold water, and let sit 30 minutes.
2 . Preheat an air fryer to 400 degrees F (200 degrees C).
3 . Drain potatoes and pat dry with a paper towel. Add oil, salt, and pepper. Stir until evenly combined.
4 . Place potatoes in the basket of the air fryer and cook for 20 minutes; shaking halfway through cook time.
1 . In a bowl pour two and a half cups of flour and half a teaspoon of baking soda, grate margarine.
2 . Rub the flour and margarine well with your hands. Add sugar and sour cream. The same with your hands mix well.
3 . Add flour as needed. I took another cup of flour while I kneaded the dough. The dough should be sticky to your hands. Place the dough in a bag and place in the refrigerator for 20 minutes.
4 . Wash the quinces well, cut them into random slices. Pour 4 tablespoons of water into a pan, put the quinces. Sprinkle 3 tablespoons of sugar and close the lid. Stew the quinces on medium heat until soft. Open the lid and wait for the liquid to evaporate.
5 . Cut off a small piece of dough, it will be used for decoration. Roll out a small piece of dough and put it on a baking tray. Sprinkle the tray with flour.
6 . Place the cooled quinces on top of the dough.
7 . From a small piece of dough, cut strips and decorate our pie. Place in an oven preheated to 180*C. Bake until brown. It took me 30 minutes.
8 . This is such a cute and very fragrant pie!!! The dough is soft and tender!
9 . Bon appetit!
2 . We take a plate of meat, salt it a little (which is not necessary), pepper it, and sprinkle it with marjoram
3 . Lightly coat with mustard, lay sliced cucumbers, as in the photo, sprinkle with slices of bacon. Between the cucumbers we make butter (here we can use lard, but the taste is nicer with butter, as it seemed to me)
4 . Roll it up neatly
5 . Secure with toothpicks
6 . Or with thread, as you prefer
7 . If you have a frying pan with high edges, then add the onion and then the rest of the bacon, fry a little.
8 . Fry the rolls in a frying pan with a little sunflower oil on all sides.
1 . Slice the onions along, and garlic into slices.
2 . Heat the grill pan well, put the brisket, a few plates of garlic and mushrooms. Fry on both sides until golden brown. When remove the breast from the pan, add a little salt.
3 . On the lettuce leaf, lay the green onions, a few strips of brisket, mushrooms and pour the sauce. You can also serve without salad, just dunk a piece into the sauce.
4 . Bon Appetit!!!
5 . Samgyoopsal is a dish of Korean cuisine, it is juicy, tasty, fragrant and easy to prepare. Pork breast and champignons are perfect as an appetizer for beer, you can take any sauce, but it must be at least a little spicy. This appetizer is prepared very quickly, which is very useful if guests come suddenly.
6 . Thinly chop the breast and mushrooms.
1 . Place chicken breasts in the pot of a slow cooker. Sprinkle with the Hidden Valley® Ranch Seasoning mix and chili powder. Top with the onion, green chiles (with liquid), beans, and chicken broth. Stir together and cover. Cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
2 . Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
1 . Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2 . Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.
1 . Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
3 . When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
4 . Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.
1 . Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
2 . Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated.
3 . Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
3 . Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
4 . Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
5 . Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.