Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Confectioners' sugar
|
1 ½ cups |
| 2. |
Butter-flavored shortening (such as Crisco®)
|
1 cup |
| 3. |
White sugar
|
¼ cup |
| 4. | Coconut milk | ¼ cup |
| 5. | Water | 2 tablespoons |
| 6. |
Dry egg replacer (such as Ener-G®)
|
1 ½ teaspoons |
| 7. | Vanilla extract | 1 teaspoon |
| 8. |
Almond extract
|
½ teaspoon |
| 9. |
All-purpose flour
|
2 ½ cups |
| 10. |
Cornstarch
|
2 tablespoons |
| 11. |
Cream of tartar
|
1 teaspoon |
Cooking
1 . Stage
Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
2 . Stage
Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
3 . Stage
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
4 . Stage
Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
5 . Stage
Bake in the preheated oven until set, 10 to 12 minutes.
1 . Transfer the bananas to the pan, add star anise and put on fire. Let it boil, cook for 40 minutes on low heat, removing the foam. 5 minutes before the end of cooking add lemon juice.
2 . Put the jam in sterile jars and roll it up. Cover with a blanket to cool completely.
3 . Bon Appetit!!!
4 . Cut the bananas into circles, add sugar and gently mix.
1 . Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
2 . Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
3 . Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
4 . Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.
1 . Preheat an air fryer to 390 degrees F (200 degrees C) for 15 minutes.
2 . While the air fryer is preheating, trim Brussels sprouts. Place in a bowl with olive oil, garlic powder, salt, and pepper in a bowl and mix well. Spread sprouts evenly in the air fryer basket.
3 . Cook in the preheated air fryer for 15 minutes, shaking the basket halfway through the cycle.
1 . Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
2 . Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.
1 . Stir pickled carrots into mayonnaise. Add in enough pickle juice to thin to desired consistency. Season with salt.
1 . Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
2 . Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
3 . Preheat a grill for medium heat.
4 . Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
5 . To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.
1 . Rinse the piglet well and remove all entrails, if any. Grate the piglet with salt, pepper and spices inside and out.
2 . Stuff the piglet with lemons, onions, green onions and garlic. Sew the abdomen.
3 . Lay the piglet on a baking sheet, wrap the ears with foil so that they do not burn. Bake at 200 degrees for 1 hour per kilogram of weight. Every half hour, water the piglet with the resulting fat.
4 . Pull the finished pig out of the oven, let it cool slightly, decorate and serve.
5 . Any side dish or salad is suitable for the piglet.
6 . Bon Appetit!!!
7 . The fried pig according to this recipe is very fragrant, tender and juicy. Such a dish will undoubtedly surprise all guests and relatives, it will become the main thing on the table. Cooking is very simple, the cooking time may vary depending on the size of the pig. If you wish and taste, you can use your favorite spices, but pepper and salt will be enough for such tender meat.
1 . Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
2 . Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
3 . Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2 . Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
3 . Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
4 . Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
5 . Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.
1 . Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
2 . Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
3 . Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
1 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2 . Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
3 . Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.
1 . Combine onion, carrots, and cilantro in a bowl.
2 . Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
3 . Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
4 . Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
5 . Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.