Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Olive oil | 1 tablespoon |
| 2. |
Chopped onion
|
¼ cup |
| 3. |
Garlic, chopped
|
4 cloves |
| 4. |
Carrot, chopped
|
1 large |
| 5. |
Celery, chopped
|
1 large stalk |
| 6. | Tomato paste | 2 tablespoons |
| 7. |
Crushed red pepper flakes, or more to taste
|
⅛ teaspoon |
| 8. |
Cayenne pepper, or more to taste
|
⅛ teaspoon |
| 9. |
Salt and ground black pepper to taste
|
⅛ teaspoon |
| 10. |
Chicken stock
|
6 cups |
| 11. |
Dry lentils
|
1 ½ cups |
Cooking
1 . Stage
Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
2 . Stage
Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
3 . Stage
Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
4 . Stage
Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
1 . Whisk Italian dressing, lime juice, tarragon, and hot pepper sauce together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
2 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray a baking sheet with cooking spray.
3 . Remove chicken from the marinade and place on the prepared baking sheet. Pour the remaining marinade around and on top of the chicken.
4 . Broil in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes, flipping pieces halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Season chops with salt, pepper, toss in flour and fry in a pan with vegetable oil until golden brown (about 3 minutes on each side on high heat)
2 . At this time, in a saucepan we put gooseberries cleaned of twigs and tails and cut in half (this is the most time-consuming and tedious process), pour sugar, add a couple of tablespoons of water and bring to a boil on high heat, then reduce the heat to medium and cook for 5 minutes. Then add the cream and cook for another 3 minutes.
3 . In a baking dish, lay the chops and on each of them lay a large gooseberry from the sauce, and then pour the rest of the sauce over everything. Place in a preheated 200g oven and bake for about 30 minutes.
4 . I suggest serving with potatoes and pickled cucumber.
1 . Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
2 . Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
3 . Bake in preheated oven until the custard is set, 45 to 60 minutes. The outer edges of the pie should be fully set and the center should still be a little jiggly. Remove from oven and let cool to room temperature before slicing and serving.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
3 . Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
4 . Bake in the preheated oven until cobbler is bubbling, about 30 minutes.
1 . Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
2 . In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
3 . When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
4 . Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.
1 . Place frozen peaches, separating any that have stuck together, into a food processor with sugar and lemon juice. Blend to the consistency of applesauce, adding orange juice as needed. Taste and adjust flavor with sugar and lemon juice. Serve immediately, garnished with mint sprigs.
1 . Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2 . Spread walnuts onto a baking sheet.
3 . Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
4 . Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
5 . Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
6 . Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
1 . Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
2 . To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
2 . Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
3 . Bake 30 minutes in the preheated oven, until bubbly and golden brown.
1 . Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
2 . Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
3 . Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
4 . Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
5 . Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
6 . To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.
2 . Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.
3 . In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
4 . Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.
5 . Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
6 . Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.