Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Lime juice | ½ cup |
| 2. | Cold water | 2 cups |
| 3. |
White sugar
|
¼ cup |
| 4. |
Frozen sliced strawberries
|
1 ½ cups |
| 5. | Ice | 5 cubes |
Cooking
1 . Stage
Place lime juice, cold water, sugar, and strawberries in blender and blend on high until smooth. While blender is running, add ice cubes one at a time.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
2 . Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
3 . Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
4 . Spoon batter into the prepared muffin cups, filling each about 3/4 full.
5 . Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
1 . Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
4 . Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
2 . Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
3 . Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
4 . In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
5 . Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
6 . To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and bacon; saute until bacon is cooked but not quite crispy, about 5 minutes. Add pork chops and sear for about 1 minute on each side. Gently stir in honey, soy sauce, and garlic.
2 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork chops to a plate and switch back to Saute function.
4 . Whisk cold water and cornstarch together in a small bowl; pour into the pot. Cook and stir until sauce thickens, about 5 minutes. Pour sauce over pork chops.
1 . My bread maker has a food tab so that the liquid comes first, then the dry. In the bucket of the baker I pour vegetable oil, warm water (you can half and half with milk, then it will be like a bun), salt and an egg.
2 . I pour the flour (I sift it with a small sieve in the bucket), milk powder (mandatory!), yeast (I have dry Lvov yeast) and sugar on top.
3 . Dough mode (I have 1 hour), then put the dough on a baking tray with parchment greased with vegetable oil, and the dough itself is greased with vegetable oil. This is important, because yeast dough is very friendly with vegetable oil and fits better. Leave it to rise for 30 minutes in a warm place (in winter in a warm oven that has been turned off, in summer just on the table, the house is warm enough).
4 . Then we put our future bread in a cold oven. It's in the cold oven, not the preheated one, as we're all used to... Believe me, it's worth it. I turn it to 150 (you can do 160) degrees, I have a lower mode with convection (I like my bread better in this mode, honestly).
5 . This is how big it gets... I bake it for about 40-50 minutes. Everyone's oven is different, look, if the bread is already well so golden, then you can safely take it out. We wrap the hot bread in a clean towel until it cools completely.
6 . This is the beautiful color of our bread...
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf dish with cooking spray.
2 . Mix ground beef, ground turkey, eggs, Cheddar cheese, Worcestershire, Italian seasoning, chili powder, garlic powder, onion powder, salt, and pepper thoroughly in a large mixing bowl. Place in the prepared pan. Cover.
3 . Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.
1 . In a blender or food processor combine tofu, lemon zest and juice, garlic, water, Worcestershire sauce, Parmesan cheese, salt and pepper. Puree until smooth. If the consistency is too thick, add more water.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
3 . Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
4 . Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
5 . Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
1 . Mix together flour, baking powder and salt and set aside.
2 . In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries.
3 . Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.
4 . Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.
1 . Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
2 . Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
3 . Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
1 . Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2 . Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3 . Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4 . Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5 . Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.