Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Vodka | 1 ½ fluid ounces |
| 2. |
Cranberry juice
|
4 fluid ounces |
| 3. |
Grapefruit juice
|
1 fluid ounce |
| 4. |
Ice cubes
|
1 ½ cups |
| 5. |
Lime wedge
|
1 |
Cooking
1 . Stage
Combine vodka, cranberry juice, and grapefruit juice in a highball glass and stir to combine. Add ice.
2 . Stage
Garnish with a wedge of lime.
1 . Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth.
2 . Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, and taco seasoning together in a bowl. Pour watermelon sauce over watermelon mixture; toss to coat. Season salsa with salt.
1 . Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets.
2 . Beat sugar, margarine, orange zest, vanilla extract, salt, and baking powder together in a large bowl until blended. Stir in flour, applesauce, and cranberries until dough is well combined.
3 . Drop dough onto baking sheets by tablespoons, 2 inches apart; flatten slightly.
4 . Bake in the preheated oven until edges are golden brown, 6 to 7 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Arrange bacon slices on a slotted baking pan.
2 . Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
3 . Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
4 . Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
5 . Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.
1 . Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
2 . Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.
1 . Cut lime and put in a glass.
2 . Add mint, cane sugar and knead.
3 . Add ice crumbs and transfer the mixture to a shaker. Whisk.
4 . We shift it into a glass and fill it with a sprite.
1 . In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
2 . In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
3 . Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
1 . Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
2 . Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
3 . Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
4 . Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
5 . Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
6 . Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.
1 . Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
2 . Meanwhile, whisk together flour, salt, and pepper in a small bowl.
3 . Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
4 . Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
5 . Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
6 . Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
7 . Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
2 . Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
3 . Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
4 . Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
5 . Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
6 . Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
7 . Cover trifle and chill in the refrigerator for about 3 hours before serving.
1 . Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
2 . Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.
1 . Place chickpeas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2 . Heat vegetable oil in a large pot over medium-high heat; stir in celery and onions. Saute until vegetables have softened and turned translucent, 6 to 10 minutes. Add tomatoes and simmer for another 6 minutes. Add 8 cups water, beef, drained chickpeas, lentils, and marrow bone; bring to a boil. Reduce heat to low, cover, and cook for 2 1/2 hours.
3 . Combine remaining 1/2 cup water and flour in a small bowl; whisk until paste-like. Pour into the soup with parsley and cilantro. Season with salt and pepper and cook for 30 minutes. Add lemon juice and cook for an additional 20 minutes, adding vermicelli during the last 5 minutes.
4 . Remove marrow bone and serve.
1 . Rinse the tomatoes and cut into 4 parts, chop the greens. Pass hot and sweet pepper with garlic through a meat grinder with a small nozzle.
2 . Combine herbs, pepper, garlic, add sugar, salt, vegetable oil and vinegar. Mix well.
3 . Put a layer of tomatoes in a pan, then cover with cooked sauce and repeat the layers until the ingredients are finished. Add quite a bit of water literally half a glass. Leave for 2 days in the refrigerator.
4 . Korean tomatoes are very aromatic, juicy, tasty and piquant. Cooking such tomatoes is very simple and fairly quick; you can use any kind of tomato for cooking. This dish is perfect as an appetizer to meat and fish dishes, as well as to any side dishes.