Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
3 cups |
| 2. |
White sugar
|
1 ¾ cups |
| 3. | Baking powder | 1 tablespoon |
| 4. | Salt | ½ teaspoon |
| 5. |
Ground nutmeg
|
½ teaspoon |
| 6. |
Unsalted butter, cut into 1/2-inch cubes
|
¾ cup |
| 7. |
Buttermilk
|
1 cup |
| 8. |
Eggs, at room temperature
|
2 large |
| 9. | Vanilla extract | 1 tablespoon |
| 10. |
Hulled and halved strawberries
|
2 cups |
Cooking
1 . Stage
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
2 . Stage
Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
3 . Stage
Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
4 . Stage
Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
5 . Stage
Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
3 . Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
4 . Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
1 . Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
2 . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
3 . In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
4 . In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
5 . Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
1 . Cut the onions into half rings, and cut the carrots into strips or grate Korean style carrots. Fry in vegetable oil until soft.
2 . Then add chopped celery and mushrooms, fry for several minutes, or when the mushrooms start juice, remove from heat.
3 . Chill the fried vegetables, transfer to a bowl and add finely chopped egg and seaweed.
4 . Season with salt and pepper to taste, season with mayonnaise, mix and serve.
5 . Salad with seaweed and fried mushrooms is very hearty, tasty, easy and quick to prepare. This salad is perfect for any festive table or just for a hearty snack, add spices and salt to your taste. You can season such a salad with mustard sour cream then it will be more useful to add a piquancy and freshness to the salad, add a little greens.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch glass baking dish with cooking spray.
2 . Mix chicken, frozen vegetables, peas, condensed soup, onion, bell pepper, garlic, ginger, seasoned salt, and Italian seasoning together in a bowl. Pour mixture into the prepared baking dish. Place crescent roll dough in triangles over top.
3 . Bake in the preheated oven until golden brown, 15 to 20 minutes.
1 . Cut all the vegetables and feta cheese into cubes. Cut olives into rings.
2 . For dressing, mix the oil with lemon juice, add salt, pepper and oregano to taste. Mix well.
3 . Add dressing to the salad, mix and serve. Bon Appetit!!!
1 . Knead the dough using the ingredients. Ciabatta dough should be liquid. When kneading, do not add all the flour to the dough at once, you should get a very sticky dough.
2 . Cover the dough with a clean cloth and leave for 10 hours in a warm place.
3 . On the desktop, spread the plastic wrap. So that he does not wrinkle and does not crawl, sprinkle the surface with water. Sift a little flour onto the film and spread the dough. Despite the liquid state, the dough does not spread. Sprinkle dough on top with flour. Form a loaf.
4 . Cover the baking sheet with paper. Sprinkle with butter and sprinkle with flour. Gently move the ciabatta onto a baking sheet and spread the shape. Leave for another two hours in a warm place under a napkin for final proofing. Bake for 30-35 minutes at 220 degrees.
1 . Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2 . Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3 . Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
4 . Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
5 . Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
6 . Bake in the preheated oven until golden, about 10 minutes.
1 . In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2 . In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3 . Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
3 . In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
1 . Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2 . Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3 . Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
2 . Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
3 . Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
4 . Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
1 . Squeeze juice from lime and orange, pour into a blender and add chopped cucumber with mint. Add honey and ice to taste, beat with a blender until smooth. Pour in water and whisk again.
2 . Have a nice drink !!!
3 . Cucumber Lemonade will perfectly refresh you on a hot day and give you energy for a long time. Such a drink is very useful especially for those who follow the figure, such a cocktail can replace one main meal. Add the amount of honey to your taste, but you can do without it at all. For lemonade to be cold, first put the water in the refrigerator and then you can not use ice. You can safely replace lime with lemon.