Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Vanilla yogurt
|
¾ cup |
| 2. | Apple juice | ½ cup |
| 3. |
Honey, or to taste
|
1 tablespoon |
| 4. |
Ripe bananas
|
2 |
| 5. |
Milk, or to taste
|
1 teaspoon |
| 6. |
Ice cubes
|
4 |
Cooking
1 . Stage
Blend yogurt, apple juice, honey, bananas, milk and ice cubes in a blender until smooth.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2 . Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
3 . Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
4 . Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
5 . Bake in the preheated oven until puffed up slightly, about 10 minutes.
6 . Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
7 . Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
2 . Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
3 . Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
4 . Spoon batter into the prepared donut pans, filling each well 3/4 full.
5 . Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
6 . Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
7 . Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.
1 . Melt butter in a large saucepan over medium heat. Add kielbasa and cook until brown, 2 to 3 minutes. Add beef broth, water, and condensed soup, then stir in cabbage, onion, and bell pepper. Season with salt and pepper.
2 . Bring to a boil, then reduce the heat and simmer until flavors are well blended, about 45 minutes. Stir in sour cream and heat through before serving, 2 to 3 more minutes.
1 . Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
2 . Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
3 . Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!
1 . Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
2 . Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended.
3 . Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
4 . Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce.
5 . Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil.
6 . Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing.
1 . Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
2 . Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
3 . Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
1 . Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
2 . Preheat grill for high heat.
3 . Remove chicken from the marinade and shake off excess. Thread onto skewers.
4 . Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.
1 . Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
2 . Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
3 . Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
4 . Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
5 . Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
6 . Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
7 . When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.
1 . Defrost the fish, cut the abdomen and remove the ridge with the rest of the bones. Salt, pepper on all sides, pour lemon juice over it and leave for 15 minutes.
2 . Finely chop the onion, grate the carrots, fry the vegetables in vegetable oil until soft. Add tomato paste at the end.
3 . Baked hake stuffed with vegetables in the oven turns out to be surprisingly tender, juicy and tasty. Cooking such a fish is very simple and quite quick, such a dish is great for mashed potatoes, boiled rice, vegetable salad or other side dishes. Hake is great for children as the fish is not oily, it contains a lot of vitamins and useful elements, as well as there are no small bones in it.
4 . Bon Appetit!!!
5 . Stuff hake carcass with vegetables. Put the fish in the baking sleeve.
6 . Bake in a preheated oven to 180 degrees for 60 minutes, then cut the sleeve and cook another 10 minutes for a brownish.
1 . Heat oven to 350 degrees F.
2 . In a large bowl of a food processor fitted with blade attachment combine flour, brown sugar and 2 tsp. cinnamon. Pulse until well combined. Add butter slowly, pulsing between additions, until pea-sized pieces form. Press 1/2 of the mixture in an ungreased 9-inch springform pan; set remaining mixture aside.
3 . Place apples, Stevia In The Raw®, cornstarch and remaining 1 teaspoon cinnamon in a large bowl; stir to combine. Place apples in prepared springform pan. Evenly sprinkle the remaining mixture over apples.
4 . Place springform pan on baking sheet with sides. Bake 60 to 70 minutes until top is golden. Remove from oven. Run knife around the edge of pan; let cake cool completely. Remove springform ring just before serving.
1 . Fill a cocktail shaker with ice. Add ginger beer, rum, orange liqueur, and orange juice. Shake, then strain into an ice-filled glass. Garnish with orange slice.