Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Vegetable oil, or as needed
|
1 teaspoon |
| 2. |
Sunflower seed spread (such as SunButter®)
|
1 cup |
| 3. |
White sugar
|
¾ cup |
| 4. |
Flaxseed meal
|
⅔ cup |
| 5. |
Applesauce, or as needed
|
6 tablespoons |
| 6. |
Dairy-free chocolate chips
|
½ cup |
Cooking
1 . Stage
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
2 . Stage
Combine sunflower seed butter, sugar, and flax meal in a bowl to form a crumbly mixture. Stir in applesauce, 1 tablespoon at a time, until dough is soft and moist but stiff enough to hold some shape. Fold in chocolate chips. Drop spoonfuls of the dough onto the cookie sheet.
3 . Stage
Bake in the preheated oven until cookies are golden brown on the bottoms, 10 to 12 minutes. Allow to cool in the pan for 2 minutes before removing to a cooling rack.
1 . For the filling, mix cottage cheese, eggs, vanilla and regular sugar. You can beat with a blender so that the mass is homogeneous.
2 . Divide the dough into two parts. Put one in a greased form by making the sides, then put the curd and again crumbs.
3 . Bake at 200 degrees for 30 minutes, then at 160 degrees for another 15 minutes.
4 . Bon Appetit!!!
5 . For the dough, melt the butter, add sugar, flour, salt, slaked soda in citric acid. You should get crumbs, if necessary, add more flour.
1 . Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
2 . Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
3 . Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4 . Working in batches, dip onion rings in batter until evenly coated; arrange in a single layer on a plate.
5 . Fry battered onion rings in hot oil in batches, until golden brown and crisp, about 5 minutes; transfer to a paper towel-lined plate to drain.
1 . In a large stock pot brown ground beef. Drain grease and add tomato vegetable juice, tomatoes, kidney beans, black beans, corn and taco seasoning. Heat through and serve.
1 . Dissolve yeast in 1/2 cup milk in a bowl; add 4 1/2 tablespoons sugar. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2 . Stir yeast mixture and 2 1/4 cups flour together in a bowl until dough is dry and clumpy. Allow dough to rise for 15 minutes. Add remaining 1/2 cup milk, butter, egg, lemon zest, and salt to dough until evenly mixed.
3 . Knead dough, adding more flour as needed, until dough is elastic. Cover bowl with a clean damp towel or plastic wrap and allow dough to rise in a warm area until doubled in size, about 1 hour.
4 . Preheat oven to 390 degrees F (199 degrees C). Grease a baking sheet.
5 . Gently knead dough; roll into a long rope on the prepared baking sheet and twist into a pretzel shape. Cover dough with a clean towel or plastic wrap and allow to rise for 15 minutes more.
6 . Brush egg yolk over dough and sprinkle 1 teaspoon sugar over egg yolk.
7 . Bake in the preheated oven until golden brown, 25 to 30 minutes.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3 . Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4 . While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5 . Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce, and water. Place roast in a roasting pan, ribs side down, and poke deep holes in roast with a knife. Pour marinade over roast. Using a baster, squirt marinade into the holes you created with a knife and over entire roast a few times.
3 . Bake for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
4 . Remove roast from the oven and reduce the temperature in the oven to 200 degrees F (95 degrees C).
5 . When the oven has reached 200 degrees F (95 degrees C), return roast to the oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).
1 . Cook rice: Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil until tender. Add rice, garlic salt, and cumin. Cook and stir until rice is lightly toasted, about 5 minutes. Pour in broth and tomatoes; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 15 to 20 minutes.
2 . While rice is cooking, make chipotle sauce: Stir together yogurt, mayonnaise, and chipotle peppers in a small bowl until smooth. Refrigerate until ready to use.
3 . Make refried beans: Stir together refried beans, garlic salt, and black pepper in a small saucepan over low heat. Cook, stirring occasionally, until heated through.
4 . Cook shrimp: Heat a skillet over medium-high heat; coat with cooking spray. Stir together shrimp and garlic in a large bowl until combined. Sauté shrimp mixture in the hot skillet until heated through and lightly browned.
5 . Assemble burritos: Place 1/4 cup cheese onto each warm tortilla. Lay shrimp evenly over cheese. Top each with about 1/4 cup beans and 1/4 cup rice. Drizzle with desired amount of chipotle sauce and salsa. Roll up burrito-style to serve. cookin'mama
1 . Grease small cake molds or ramekins that will fit in a steamer basket.
2 . Mix flour, sugar, and baking powder together in a bowl. In a separate large bowl, scramble eggs with evaporated milk and water. Fold dry mixture into eggs until evenly blended. Fill the prepared molds 2/3 of the way up with batter and top with shredded cheese.
3 . Fill a wok or a saucepan that will hold a steamer basket with a few inches of water. Bring water to a boil over medium-high heat. Place the molds into a steamer basket, place over boiling water, and cover.
4 . Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2 . Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
4 . Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.
1 . Blend ice, 1/2 cup strawberries, 1 banana, blackberries, and apple juice together in a blender until smooth, adding more ice depending on your desired consistency. Pour smoothie into a bowl.
2 . Top smoothie with remaining strawberries, remaining banana, blueberries, and granola. Drizzle honey over the top.
1 . Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.
2 . Make coating: Beat milk and egg together in a medium bowl until well combined. Mix flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin together in a separate bowl. Set both bowls aside.
3 . Prepare onion: Slice 1 inch off of the top and bottom of onion and remove the papery skin. Remove a 1-inch diameter core from middle of onion, leaving the very bottom of the root end intact. Use a large, sharp knife to slice down center of onion about 3/4 of the way down; turn onion 90 degrees and slice again. Keep slicing each section in half until you have 16 sections, being careful not to cut through bottom of onion.
4 . Spread "petals" apart. (To help keep them separate, you could plunge onion into boiling water for 1 minute and then into cold water to stop the cooking.)
5 . Dip onion into milk mixture and then coat well with seasoned flour mixture, separating the petals and sprinkling the flour mixture between them. Dip onion back into milk mixture, then coat with flour mixture again to ensure all pieces are well coated.
6 . Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
7 . Lower onion, cut-side up, into the hot oil and fry until golden brown, about 10 minutes. Drain on a rack or on paper towels.
8 . Open center of onion wide enough to fit the bowl of dipping sauce and serve. Trkeillor
1 . Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2 . Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
3 . Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
4 . Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
5 . Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
6 . Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.