Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | 3 tablespoons |
| 2. |
Sliced fresh mushrooms
|
1 cup |
| 3. |
Onion, finely chopped
|
½ |
| 4. |
Garlic, minced
|
3 cloves |
| 5. |
Swiss chard, chopped
|
1 bunch |
| 6. |
Roasted red pepper, chopped
|
½ |
| 7. |
Dried oregano
|
1 teaspoon |
| 8. |
Dried basil
|
1 teaspoon |
| 9. |
Salt and ground black pepper to taste
|
1 teaspoon |
| 10. | White wine | ½ cup |
Cooking
1 . Stage
Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
1 . Heat oven to 350 degrees F.
2 . Beat shortening, sugar and orange peel in large bowl at medium speed of electric mixer until well blended. Beat in milk and egg.
3 . Combine flour, pudding mix and baking powder in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet.
4 . BAKE 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.
1 . Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
2 . In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
3 . In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.
1 . Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add bell peppers to boiling water mixture. Reduce heat to medium-low and simmer until peppers are softened, 8 to 10 minutes.
2 . Transfer peppers and liquid to glass jars. Screw on the lids and refrigerate for 8 hours to overnight.
1 . Cut the mushrooms not too large and fry in butter for 5 minutes. Then add finely chopped onions, salt, pepper and cook another 5 minutes. Then add flour and cream, stirring constantly, add more spices if necessary, keep on fire for about 5 minutes.
2 . Put the potatoes on a slightly greased roasting pan, salt a little and lay out our mushrooms. Bake julienne in a preheated oven to 200 degrees 15 minutes.
3 . Sprinkle with grated cheese and put in the oven again for 15 minutes.
4 . The julienne in the potato is ready, serve warm.
5 . Bon Appetit!!!
6 . Wash the potatoes well and cut them in half lengthwise, scrub the middle and put in cold water.
1 . We prepare the paste according to the instructions on the packaging. Drain, transfer to a deep dish or pan.
2 . In a small bowl, mix water, soy sauce, vegetable oil, vinegar. Mix. Add the sauce to the paste, mix.
3 . Cut the carrots into strips, cut the green onions. Put the vegetables in the paste, mix.
4 . Arrange on plates, sprinkle with sesame seeds, peanuts, squeeze a little lime juice.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2 . In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
3 . Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 . Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2 . Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.
3 . Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
4 . Bake in the preheated oven until golden brown, 18 to 20 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
2 . Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
3 . In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
4 . Bake in preheated oven for 30 minutes, until brown and bubbly.
1 . Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl.
2 . Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C).
3 . Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again.
4 . Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side.
5 . Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes.
6 . Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top.
7 . Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.
1 . Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.
2 . Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.
3 . Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.
4 . Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
5 . While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.
6 . Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.
7 . Serve with hot rice, and garnish with sliced green onions and sesame seeds.
1 . Melt butter in a 5- to 6-quart pan over medium-high heat. Add sausage, onion, bell peppers, and garlic; cook, stirring occasionally, until vegetables are soft and sausage is lightly browned, about 5 minutes.
2 . Stir in tomatoes, hot pepper sauce, black pepper, red pepper flakes, and salt; bring to a boil. Add shrimp and cook until bright pink on the outside and the meat is opaque, about 3 minutes.
3 . Gently stir in hot rice and cook until heated through, 3 to 5 minutes.
1 . Place tortilla on a cutting board. Starting at the center of the tortilla, cut a straight line all the way down to the edge with a knife.
2 . Think of the tortilla as having a total of 4 filling locations, each in its own quarter, like a clock. To assemble, place the ingredients on the tortilla as follows: spread the mayonnaise on the lower left quarter, and top with lettuce and tomatoes. Place ham in the upper left quarter. Layer Cheddar cheese and bacon in the top right corner. Place the turkey in the lower right corner.
3 . Start at the lower left quarter that borders the cut in the tortilla, and fold that filled quarter up and over the top left quarter. Next, fold that same section over the top right corner. Finally, fold that down and over the lower right quarter, ending with a 4-layer triangle. (You'll find a photo on this recipe giving you a visual on how to do the folding.)
4 . Melt butter in a small skillet over medium-low heat. Place the folded tortilla triangle into the skillet, press down slightly, and cook until it starts to brown, 2 to 3 minutes. Flip the tortilla and repeat. Remove from the skillet, cut in half, and serve.