Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Light soy sauce
|
3 tablespoons |
| 2. |
White sugar
|
1 teaspoon |
| 3. |
Cornstarch
|
1 tablespoon |
| 4. |
Chinese rice wine
|
3 tablespoons |
| 5. |
Green onion, diced
|
1 medium |
| 6. |
Skinless, boneless chicken breast halves - cut into bite-size pieces
|
2 |
| 7. |
Garlic, chopped
|
3 cloves |
| 8. |
Yellow onion, thinly sliced
|
1 |
| 9. |
Green bell peppers, thinly sliced
|
2 |
| 10. |
Firm tofu, drained and cubed
|
1 (12 ounce) package |
| 11. | Water | ½ cup |
| 12. | Oyster sauce | 2 tablespoons |
| 13. |
Chili paste with garlic
|
1 ½ tablespoons |
Cooking
1 . Stage
In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
2 . Stage
In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
3 . Stage
Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a deep 9x13-inch baking dish with cooking spray.
2 . Combine eggs, onion, mushrooms, ham, milk, Colby-Jack cheese, and goat cheese in a large bowl; beat well. Pour egg mixture into the prepared baking dish. Sprinkle with chopped bacon, Parmesan cheese, salt, and pepper.
3 . Bake in the preheated oven until eggs are set and the edges are golden brown, about 30 minutes. Allow to cool slightly, slice into 8 pieces, and serve.
1 . Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, egg, and 1 tablespoon oil into the well. Mix until well moistened.
2 . Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
3 . Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
1 . Grease a 9-inch glass tube pan with margarine.
2 . Combine sweetened condensed milk, cream, cocoa powder, and eggs in a blender; blend until smooth for 3 minutes. Pour in the prepared tube pan.
3 . Microwave on high power until set, 7 to 8 minutes. Remove from microwave and cool slightly. Refrigerate until set completely. Cover with sprinkles before serving.
1 . Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
2 . Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
3 . Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
1 . Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
2 . Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
1 . In a shallow bowl, whisk together milk, egg, sugar, cinnamon, and salt.
2 . Melt butter in a large skillet over low heat.
3 . Dip each slice of babka into egg mixture, turning to coat each side. Place dipped babka slices into the hot skillet and cook until mixture begins to set and slices begin to brown, 3 to 4 minutes. Turn slices and cook on the other side until brown, 3 to 4 minutes, watching carefully to prevent burning.
4 . Transfer to a serving plate and dust with confectioners' sugar.
1 . Separate 1/3 of the dough, put it in the freezer. Combine all the ingredients for the dough and mix.
2 . Spread the dough with your hands on the baking sheet, put the filling on it. Then grate the frozen dough on a coarse grater.
3 . Bake in the oven at 180 gr. 30 minutes.
4 . Combine all the ingredients for the dough, knead.
1 . Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
2 . Preheat oven to 300 degrees F (150 degrees C).
3 . Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
4 . Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
5 . Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.
1 . Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
2 . Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
3 . Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
4 . Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.
1 . Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
2 . Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Line the pan with aluminum foil; spray foil with cooking spray.
2 . Place walnuts on a baking sheet.
3 . Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
4 . Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
5 . Fill a saucepan 1/3 of the way full with water and bring to a simmer over medium-low heat. Place butter and chocolate in a large heat-proof bowl and set the bowl over the simmering water. Reduce heat to low and stir chocolate mixture frequently until completely smooth, 3 to 4 minutes.
6 . Remove bowl from heat and stir in sugar. Whisk in eggs and vanilla extract. Stir in flour mixture just until absorbed; stir in toasted walnuts. Pour batter evenly into the prepared baking dish.
7 . Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.
8 . Remove from the oven and set the pan on a wire rack to cool to completely, about 30 minutes. Refrigerate 2 hours to overnight; cut into squares.