Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Ice cubes, or as needed, divided
|
½ cup |
| 2. |
Lime, zested in thin strips and quartered
|
1 |
| 3. |
Raw sugar cube
|
1 |
| 4. |
Fresh Key lime juice
|
2 fluid ounces |
| 5. |
Vodka (such as Hangar One®)
|
2 fluid ounces |
| 6. |
Club soda
|
1 splash |
Cooking
1 . Stage
Fill ice into cocktail glass and place in the freezer.
2 . Stage
Place 2 lime wedges and the sugar cube into a cocktail shaker and mash well with a cocktail muddler. Pour in ice, lime juice, and vodka, cover, and shake until the outside of the shaker has frosted.
3 . Stage
Remove ice from cocktail glass; wipe dry with a paper towel. Rub a lime wedge around the rim of the glass. Strain the contents into the chilled glass and garnish with a twist of lime zest.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Heat a 10-inch skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3 . Stir condensed soup, ketchup, and Worcestershire into the skillet. Spoon beef mixture into a 12x8-inch shallow baking dish. Arrange tater tots around the edge of casserole.
4 . Bake in the preheated oven until tater tots are cooked through, about 25 minutes.
1 . Mix barbecue sauce, soy sauce, lemon juice, oil, Tabasco, salt and pepper to taste.
2 . Marinate our ribs in the resulting sauce for 30 minutes.
3 . Place on a baking tray.
4 . Cover tightly with foil. We put it in the oven heated to 200 degrees Celsius for 1.5 hours. I tell you right away: it will not burn. The meat will release a lot of juice.
5 . Take out after the specified time. If there is a lot of liquid, drain a small amount! Leave a little left over. Bake for another 15 minutes under the grill, but without foil. If there is no grill-just put it on the top and increase the temperature to 220 degrees.
6 . Serve with your favorite sauce and side dish! We shoveled it just like that, with vegetables!
1 . Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
2 . Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
3 . Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
4 . Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
5 . Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
1 . Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2 . Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
3 . Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
4 . Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . 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 . Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
1 . Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2 . Place 3 cutlets side by side in the prepared pan and season with salt and pepper. Top with overlapping ham slices, starting 1/4 inch away from the edges of the cutlets. Sprinkle 1 1/2 cups Cheddar cheese over ham. Lay remaining 3 cutlets side by side on top, covering all the Cheddar cheese. Sprinkle flour on top, spreading with hands to cover.
3 . Combine beaten egg and milk in a bowl; pour over the chicken.
4 . Combine bread crumbs with oregano in a bowl; sprinkle over the top and sides to cover all surfaces of chicken. Spoon any excess egg mixture from the bottom of the pan over the chicken. Drizzle melted butter on top; pour chicken broth around the edges. Top with the remaining 1/2 cup Cheddar cheese.
5 . Bake in the preheated oven until cutlets are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6 . Turn oven to broil and cook until top is crispy and golden brown, about 5 minutes more.
1 . Whisk the eggs with the sugar.
2 . Add melted butter or margarine, baking soda, vanilla and mix.
3 . Adding flour, knead a very stiff dough.
4 . Ready dough to pass through a meat grinder, coming out of the grid flagella spread in small piles in the form of cookies on a baking sheet, lightly greased with butter.
5 . Bake in the oven for about 15 minutes at 180 degrees. You can sprinkle the finished cookies with powdered sugar.
1 . To make the jam tasty, you need to choose ripe currants. First, wash the berries, remove the twigs, leaves and all unnecessary things. I find it convenient to pick currants by laying them out one by one on a towel.
2 . Put the currants in a blender, and grind them not too long, so that they become a mush of berries. All grinded currants transfer to the pot, where the jam will be boiled.
3 . Pour all the sugar to the currants and mix well. Put it on medium heat.
4 . Once the jam has boiled, cook it for 5 minutes, stirring and skimming the foam. Then turn it off, remove the rest of the foam, stir it and put it into clean sterilized jars, close with sterilized lids.
5 . Turn over and wrap the jars until they are completely cooled. From the specified number of ingredients you get 5 liter jars of jam. Our jam for the winter is ready!
6 . The jam is moderately sweet, with a pleasant sourness, and becomes thick after cooling. Have a delicious winter jam!
1 . Cut the champignons into slices. Finely chop onions. Grate carrots. Sauté onion in heated olive oil until transparent. Add carrots and mushrooms, cook over a high heat, stirring constantly, without overcooking (all the oil should run clear). Remove from the heat and allow to cool.
2 . Combine in the bowl of a blender 150g of chicken breast fillets and mushrooms and onions. Grind the mixture until smooth.
3 . To the resulting mass, add the egg, season with salt, pepper and dry paprika. Mix thoroughly. Place in the refrigerator.
4 . My rabbit was big enough for terrine and stew with vegetables. But rabbit can be replaced with turkey
5 . Cut rabbit fillet and 200g of breast fillet into pieces
6 . And grind in a blender or pass twice through a meat grinder.
7 . 150g breast fillet cut into small cubes.
8 . Add chicken cubes, grainy mustard and randomly chopped gherkins to the stuffing. Stir to combine. Add cream to the stuffing and season with nutmeg, thyme, pepper and salt. Knead the mince thoroughly with your hands.
9 . Line the pâté molds with baking paper, leaving an overlap on the sides. Fill the mold 1/3 full with the minced meat.
10 . Place the stuffing on a sheet of nori and roll up. Place the roll on top of the stuffing, slightly sinking it, and use a spoon to "squeeze" the sides of the roll to make the stuffing uneven on the cut.
11 . Place the remaining minced meat.
12 . Cover the stuffing with the dangling ends of the parchment. Bake the terrine in a preheated 180-degree oven for 1 hour or according to the capabilities of your oven.
13 . Cool the terrine, and drain the juice from the terrine. Allow the terrine to cool slightly. Then press down with a weight for at least 10 hours.
14 . Slice the terrine and serve.
15 . Bon appetit!!!
1 . Stir soy sauce, garlic, vegetable oil, red wine vinegar, and ground ginger in a bowl together until ginger is dissolved.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
2 . Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3 . Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
4 . Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
5 . Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.
1 . Preheat the oven to 300 degrees F (150 degrees C).
2 . Generously season lamb chops with salt and black pepper.
3 . Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
4 . Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
5 . Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
6 . Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
7 . Cook in the preheated oven until lamb is fork tender, about 2 hours.
8 . Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
9 . Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds. Chef John