3 to 4 inch long pickling cucumbers
|1 ¾ cups|
Chopped fresh dill weed
|1 ½ cups|
|7.||Coarse salt||1 ½ tablespoons|
|1 ½ teaspoons|
Red pepper flakes, or to taste
Fresh dill weed
1 . Stage
Gather all ingredients. Dotdash Meredith Food Studios
2 . Stage
Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours. Dotdash Meredith Food Studios
3 . Stage
Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month. Dotdash Meredith Food Studios
1 . Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
2 . Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
3 . Preheat an air fryer to 375 degrees F (190 degrees C).
4 . Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
5 . Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.
1 . Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
2 . Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
3 . Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
4 . Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.
1 . Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool.
2 . Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.
1 . Add water and vinegar to a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Sprinkle rib tips with salt and BBQ rub and massage to coat. Set rib tips on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 8 minutes for pressure to build.
2 . Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
3 . Transfer rib tips to a baking dish and let cool for 5 minutes. Add barbecue sauce and stir to coat.
4 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5 . Grill rib tips for 6 minutes, turning once after 3 minutes.
1 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
2 . Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
3 . Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
4 . Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.
1 . Add chicken stock and potatoes, simmer for 10 minutes.
2 . Add fish and cook another 10 minutes.
3 . Season to taste. Mix a little water and flour together until a homogeneous mass is added to the mixture in the soup. Remove from heat, stir and pour milk. Serve.
4 . Bon Appetit!!!
1 . For the smoothie, you need to take 1.5 to 2 persimmons that "don't bind."
2 . Peel persimmons, put the pulp in the bowl of a food processor.
3 . Make a puree with the help of the nozzle "knife".
4 . Add the cranberries, honey and sugar. Quickly beat until smooth.
5 . Pour in the kefir and turn back on the first speed for 10 seconds.
6 . Pour into glasses and you can serve.
1 . Grate carrots on a coarse grater, cut cabbage and pepper into strips. Onion cut into cubes, eggplant circles. Salt the eggplant and fry until golden brown in oil. Fry the onion with carrots until soft, then add pepper and cabbage, salt and pepper. Cook for 5 minutes, then add the tomato paste and simmer another 5 minutes. Slice the tomatoes.
2 . Transfer eggplant to the bottom of the mold, tomatoes on them.
3 . Transfer half the cabbage with the remaining vegetables to the tomatoes. Sprinkle grated cheese on top. Beat eggs, add sour cream, flour, salt and pepper to them. Pour the casserole with the prepared sauce.
4 . Repeat all layers and bake at 200 degrees for 35-45 minutes.
5 . Cool the casserole and serve.
6 . Bon Appetit!!!
7 . The eggplant casserole turns out to be very juicy, tasty and rich, cooking is quite simple. Vegetable casserole is quite satisfying, although you can add minced meat if you wish if you are a big meat lover. You can use any hard cheese for cooking, but smoked will work best.
1 . Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.
1 . Pour warm milk into a bowl, add 2 tablespoons of sugar, yeast, 4 tablespoons of flour, stir and place in a warm place (until a cap appears)
3 . In another bowl, we beat the egg with the remaining sugar and melted butter, adding a pinch of salt. The yeast begins to ferment, pour in 1 tbsp of vegetable oil and the eggs and sugar, stir
4 . Pour in 3 cups of sifted flour, a cup at a time, and knead the dough. We leave the dough to rise and sprinkle.
5 . I made buns with cinnamon and sugar and with nuts and sugar.
6 . The dough has risen, divide it into two parts. Divide one part into five circles. Roll out into an oblong cake. Grease with melted butter and sprinkle with cinnamon and sugar.
7 . Roll up a roll, fold it and seal it. And cut at the point of the fold in two.
8 . Put it on a baking tray and spread it out.
9 . And here are the walnut ones.
10 . Curl into circles.
11 . Bake in a preheated 220 degree oven for 15 minutes.
12 . Enjoy your tea party!
1 . Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2 . Stir beef, diced tomatoes, onion, tomato paste, sugar, Parmesan cheese, garlic, salt, oregano, anise seed, and bay leaf together in a slow cooker.
3 . Cook on Low for 6 to 8 hours.