Sweet potatoes, halved lengthwise
|3.||Olive oil||2 teaspoons|
|4.||Coconut oil||2 tablespoons|
Diced sweet onion
Minced fresh ginger root
White (shiro) miso
|8.||Soy sauce||1 tablespoon|
|9.||Brown sugar||2 tablespoons|
1 . Stage
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
2 . Stage
Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
3 . Stage
Roast in the preheated oven until cooked through, about 35 minutes.
4 . Stage
Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
5 . Stage
Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
6 . Stage
Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.
1 . In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2 . In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
1 . Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
2 . Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
3 . Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
4 . Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.
1 . Heat 1/2 inch shortening in a large, heavy skillet to 365 degrees F (185 degrees C).
2 . While shortening is heating, cut beef crosswise into 4 equal cutlets. Pound each cutlet thinly with a moistened mallet or the side of a cleaver.
3 . Mix together 1 cup flour and garlic powder in a shallow bowl. Beat together buttermilk, egg, salt, and pepper in a second shallow bowl. Dip cutlets in flour mixture, turning to coat evenly. Dip in egg mixture, then in flour mixture once more.
4 . Cook cutlets, one at a time, in hot shortening until golden brown, turning once. Transfer to a paper towel-lined plate. Drain grease, reserving 1/2 cup drippings in the skillet.
5 . Blend remaining 1/4 cup flour into reserved drippings to form a paste. Cook and stir over medium heat, gradually adding milk until desired consistency is reached. For thicker gravy, add less milk; for thinner gravy, stir in more. Season gravy with salt and pepper. Serve over fried cutlets.
1 . Throw the beans into a colander. Dice the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 5 minutes. Then add beans and tomato paste, salt and pepper to taste. Simmer for about 10 minutes.
2 . Serve hot.
3 . Bon Appetit!!!
4 . Beans in Tomato Sauce are juicy, tasty and satisfying. It can be served as a separate dish as well as with any side dish or meat. Cooking is quite simple and quick, the main thing is to pre-soak the beans in water, and you can also pre-boil to further reduce the cooking time. Such beans are quite juicy, instead of tomato paste, you can use tomatoes in your own juice.
1 . Prepare Fast Chicken Soup Base. Bring to a simmer.
2 . Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
3 . Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4 . Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
1 . Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2 . Lay out 1 pie crust on the prepared baking sheet, leaving room next to it for the second pie crust.
3 . Mix together peaches, 1/2 of the blueberries, 2 tablespoons flour, and 2 tablespoons white sugar in a large bowl until combined. Pour over pie crust, leaving a 1-inch border. Fold up uncovered border over the edge of fruit; pinch into pleats. Sprinkle crust and fruit filling with 3 tablespoons turbinado sugar.
4 . Lay out second pie crust next to galette on the baking sheet. Mix together strawberries, remaining blueberries, remaining 2 tablespoons flour, and remaining 2 tablespoons white sugar in the same large bowl until combined. Pour over second pie crust and form galette as before. Sprinkle with remaining 3 tablespoons turbinado sugar.
5 . Bake galettes in the preheated oven until crusts are lightly browned, 12 to 14 minutes. Sprinkle with more turbinado sugar if desired. Serve warm or at room temperature.
1 . Soak the gelatin in 400 ml of hot water. If the gelatin is not completely dissolved, strain it through gauze. Then add sugar to the water, stir until it is completely dissolved. Allow to cool to room temperature.
2 . Then add to the resulting solution of sour cream, stir well.
3 . On the bottom of the jelly mold (it will be beautiful if you use a transparent mold, such as glasses), put a layer of pomegranate seeds, pour the jelly mixture (a small amount - ml 20). Leave to harden in the fridge for 2 hours, then fill with the rest of the mixture.
4 . After 2 hours, remove again and sprinkle pomegranate seeds on top.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
2 . Blend oats in a blender until flour-like in texture. Transfer to a bowl. Add whole wheat flour, brown sugar, baking powder, baking soda, and salt.
3 . Combine almond milk, egg whites, applesauce, and vanilla extract in a second bowl. Mix until well blended. Add mashed bananas and combine thoroughly.
4 . Stir banana mixture into flour mixture until just combined. Divide batter into the muffin cups.
5 . Bake in the preheated oven until tops spring back when lightly touched, 18 to 20 minutes.
1 . Whisk soy sauce and soup mix together in a slow cooker until well combined. Place chuck roast into the cooker; pour in water until all but the top 1/2 inch of roast is covered. Sprinkle ground pepper over top. Cover and cook on Low until meat is tender, about 22 hours. wannabe chefette
1 . Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with cupcake liners.
2 . Place 1 wafer in the bottom of each cupcake liner.
3 . Mix cream cheese with 1/4 cup plus 2 tablespoons sugar in a bowl until sugar is dissolved. Add egg, vanilla extract, and lemon extract. Mix until batter is smooth.
4 . Fill each wafer-lined muffin cup 1/2- to 2/3-full of batter.
5 . Bake in the preheated oven until set, about 15 minutes. Top each with blueberry pie filling.
1 . Mix water and yeast together in a large bowl. Let sit for 5 minutes.
2 . Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray.
3 . Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes.
4 . Bake in the preheated oven until golden brown, 8 to 12 minutes.