Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Butter | 1 cup |
| 2. |
Confectioners' sugar
|
½ cup |
| 3. |
All-purpose flour
|
2 cups |
| 4. | Baking powder | ¼ teaspoon |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C).
2 . Stage
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
3 . Stage
Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
1 . Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
2 . Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
3 . Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
4 . Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.
1 . Rinse the guts well and fill them with minced meat dividing into medium-sized sausages. Stuffing turns out a little liquidy.
2 . Boil sausages in boiling water for about 20 minutes, after which you can fry in a pan. And you can also just immediately bake in the oven at 180 degrees for about 30-40 minutes until golden brown.
3 . Bon Appetit!!!
4 . Chicken sausages with cream are very juicy, aromatic and tasty, they fit perfectly with any side dish. Such sausages can be cooked in a frying pan after boiling a little, in the oven or on an open fire for a picnic. Serve with your favorite sauces or just mustard. You can also pass the meat through a meat grinder, then the sausages will be more uniform, add a little garlic for piquancy if desired.
5 . Remove the skin from the thighs and separate from the bone. Cut into small cubes, salt and pepper to taste, add cream and mustard. Mix everything well and let stand for about 30-40 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
2 . Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
3 . Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
4 . Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
5 . Bake in the preheated oven until tops look dry, about 15 minutes.
6 . Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
7 . Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2 . Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
3 . Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
4 . Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.
1 . Preheat a waffle iron according to manufacturer's instructions.
2 . Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
3 . Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
4 . Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
3 . Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
4 . Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
5 . Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
1 . Combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker; stir well to dissolve brown sugar and salt.
2 . Place short ribs into the sauce and stir to coat. Cover and cook until ribs are tender, about 8 hours on Low or 4 hours on High. Dotdash Meredith Food Studios
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
3 . Mix mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Romano cheese, onion, parsley, egg, garlic, basil, oregano, thyme, salt, and pepper together in a large bowl. Stir in drained pasta and 2 cups of marinara sauce.
4 . Pour 1 cup marinara into the bottom of a 9x13-inch baking dish and spread to coat. Pour pasta and cheese mixture into the pan, top with remaining marinara, and sprinkle with remaining Parmesan cheese.
5 . Bake, covered, in the preheated oven until heated through, about 20 minutes. Remove cover and continue to bake until bubbly and cheese is browned, about 10 minutes more. Remove from the oven and let sit for 10 minutes before serving.
1 . Mix 1/2 cup oil, tomato sauce, 1 1/4 cups water, basil, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon salt in a 4- to 6-quart pot over medium heat. Bring to a boil, then reduce heat to medium-low; stir occasionally.
2 . Meanwhile, season shrimp with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and set aside.
3 . Warm 2 tablespoons oil in a medium saucepan over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic. Cook and stir until slightly softened, 3 to 5 minutes.
4 . Add vegetables to tomato sauce and cook over medium heat for 3 minutes. Reduce heat to low and cook, stirring occasionally, for 20 to 25 minutes.
5 . When sauce has 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.
6 . Mix cornstarch and 2 tablespoons cold water in a small bowl; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
7 . Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and place in a serving bowl.
8 . Pour sauce over pasta and sprinkle with green onions.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
2 . Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
3 . Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
4 . Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
5 . Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
6 . Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
7 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.
1 . Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
2 . Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
3 . Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.
1 . Preheat the oven to 425 degrees F (220 degrees C). Tear 3 large sheets of aluminum foil.
2 . Whisk barbecue sauce, ketchup, brown sugar, soy sauce, canola oil, chili powder, black pepper, Cajun seasoning, and Italian seasoning together in a large bowl. Dip a pork chop into the sauce until both sides are coated, then place on the center of a piece of foil. Repeat with remaining pork chops.
3 . Add potatoes and broccoli to the remaining sauce and toss until coated. Scoop equal amounts of the veggie mixture onto each pork chop. Fold the foil into packets and place on a large baking sheet.
4 . Bake in the preheated oven until chops are no longer pink in the center and veggies are tender, 30 to 35 minutes.