Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Pineapple chunks with juice
|
1 (20 ounce) can |
| 2. | Water | ¾ cup |
| 3. | Rice vinegar | ¼ cup |
| 4. | Ketchup | ¼ cup |
| 5. | Brown sugar | ¼ cup |
| 6. | Soy sauce | 1 tablespoon |
| 7. |
Worcestershire sauce
|
2 teaspoons |
| 8. |
Cornstarch
|
2 tablespoons |
| 9. | Water | 2 tablespoons |
Cooking
1 . Stage
Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
2 . Stage
Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
3 . Stage
Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.
1 . In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2 . Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
3 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
4 . Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
5 . Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.
1 . Pour the washed berries into a jar, add sugar and crush with a rolling pin. Pour in the vodka, close the lid and shake well. Leave to infuse in a dark place for 20 days by periodically shaking.
2 . Step Strain and bottle. Ready-made liquor can be stored for up to 3 years.
3 . Have a nice rest !!!
1 . Cut olives into circles.
2 . Pepper and cheese - a small julienne. Finely chop the greens. Leave one sprig for decoration - a spruce branch. Season with a mixture of olive oil, freshly squeezed lemon juice and ground black pepper. Stir to combine.
3 . Cut the cheese into thin slices or take ready-made sliced cheese. Put a slice of pepper in the middle, wrap and the candle is ready.
4 . Place "fir sprigs" of dill on top of the salad and "light" the candles.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Add cheese and garlic; whisk continuously until heated through. Stir in parsley and serve. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Serve immediately and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Fill a large pot with lightly salted water and bring to a boil. Stir in ziti pasta and return to a boil. Cook pasta, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
3 . Combine egg, ricotta cheese, and 1/4 cup Parmesan cheese in a bowl. Spread 1/3 the spaghetti sauce in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with remaining spaghetti sauce and Parmesan cheese; cover baking dish with aluminum foil.
4 . Bake in preheated oven until heated through, 45 to 50 minutes.
1 . Bring water to a boil in a kettle. Pour into a pitcher. Stir in sugar until it dissolves into a syrup. Add tea bags; let steep, about 5 minutes.
2 . Fill 5 glasses with ice cubes. Add some cucumber slices. Fill glasses 3/4 full of sparking water. Divide sweet tea evenly among glasses. Squeeze some lemon juice into each drink; stir.
1 . In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Mix together brown sugar, oil, molasses, and egg in a large bowl.
3 . Combine flour, baking soda, ginger, cinnamon, cloves, and salt; stir into the molasses mixture.
4 . Roll dough into 1 1/4-inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
5 . Bake for 10 to 12 minutes in the preheated oven, or until center is firm. Cool on wire racks.
1 . Stir sugar, butter, milk, and cocoa powder together in a saucepan over medium heat; bring to a boil. Boil for 1 to 2 minutes; err on the side of longer because if it doesn't boil enough, it won't set. Remove from the heat.
2 . Immediately stir in oats, peanut putter, and vanilla. Stir until completely mixed. Spoon onto waxed paper and let sit until hard, 10 to 15 minutes.
1 . Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
2 . In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
3 . Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
4 . Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Stir cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Dotdash Meredith Food Studios
3 . Fold in chicken and parsley until evenly coated. Dotdash Meredith Food Studios
4 . Combine crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl. Dotdash Meredith Food Studios
5 . Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then top with cracker mixture. Dotdash Meredith Food Studios
6 . Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 35 minutes. Garnish with scallions, if desired.
1 . First, grease a small baking dish with butter, and then sprinkle with a little breadcrumbs, then the cake will not burn and will have a beautiful crust. Pour the dough into the mold and bake at 180 degrees 35 minutes.
2 . Remove the finished cake from the mold and sprinkle with powdered sugar.
3 . Bon Appetit!!!
4 . Sweet tomato pie turns out to be very tender, airy, delicious and it just melts in your mouth. Such a combination may frighten many, but believe the taste of the tomato, you will not feel it, but only feel the spicy and fresh note. This cake is not similar in taste to more than one baking familiar to you, but after this, after each piece you eat, you want more and more.
5 . Mix tomato juice with lemon juice, add vegetable oil, soda, salt, zest and sugar, mix well and pour in the sifted flour. Stir again until smooth.