Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Swiss chard, stems and leaves separated
|
1 bunch |
| 2. |
Extra-virgin olive oil, divided
|
3 tablespoons |
| 3. |
Kosher salt
|
½ teaspoon |
| 4. | Lime | ½ |
Cooking
1 . Stage
Chop the chard stems into 1/2-inch pieces. Stack the chard leaves, roll them tightly into a cylinder, and chop into 1/2-inch strips; chop the strips into halves.
2 . Stage
Heat about half the olive oil in a large non-stick skillet over medium heat. Cook chopped chard stems in hot oil until hot, about 1 minute. Stir the chard leaves with the stems; cook and stir together 1 minutes more. Drizzle remaining olive oil over the mixture and stir to coat. Continue cooking and stirring until the leaves are nearly wilted, 4 to 5 minutes. Remove from heat and immediately sprinkle kosher salt and squeeze lime half over the chard. Stir to season evenly.
1 . Bon Appetit!!!
2 . May tenderness cake is ready.
3 . Put the strawberries on the cake and pour the jelly. Place the cake in the refrigerator until the jelly has completely set.
4 . Prepare strawberry jelly in less water than indicated in the instructions. Cut strawberries in half or as you like.
5 . Soak gelatin in water beforehand. Add the vanilla sugar and gelatin melted in a water bath to the curd mass, mix well, put in the freezer for 5 minutes and then put on the cooled cake. Put in the freezer for 30 minutes.
6 . Beat the eggs with a mixer with salt, water and sugar, then add the flour, mix well and pour the finished dough into a greased form. Bake for 25 minutes at 220 degrees. Then refrigerate.
1 . Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage.
2 . Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.
1 . Combine vodka, cranberry juice, and grapefruit juice in a highball glass and stir to combine. Add ice.
2 . Garnish with a wedge of lime.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2 . In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3 . Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4 . To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
1 . Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
2 . In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
3 . Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
4 . Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
5 . In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
6 . To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.
1 . Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2 . Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
3 . Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
4 . Grease a baking sheet.
5 . Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
6 . Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
7 . Bake in the preheated oven until golden brown, 10 to 12 minutes.
8 . Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each. J. Sears
1 . Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
2 . Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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. Stir in lemon juice and zest.
1 . Lightly roast the pumpkin seeds. Crush the bananas with a blender. Add the cocoa powder.
2 . Pour sugar in a pan and add 10 grams of butter and melt it.
3 . Pour LARGE oatmeal and fry until golden brown, then cool it.
4 . In a bowl, mix the sliced bananas, fried oats, and raisins.
5 . Add half of the SMALL hercules and mix. If our dough is thick and it is possible to form snowwomen, and fish, and stars, and other figures from it, then we proceed to their manufacture. If the dough is still watery, then add more small oats.
6 . Place the molded cookies on a teflon or oiled baking sheet. You can also make just rounds or ovals; it won't affect the taste!
7 . You can sprinkle any seeds on top, I have pumpkin seeds. And press them gently, so that they would stick to the figures.
8 . Bake in the oven at 180 g. for about 15 minutes. Take out, cool, sprinkle with powder and decorate. Noses cut out of carrots, eyes made of black pepper or blue sugar confetti. Bon appetit! Happy New Year!!!
1 . Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
2 . Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
3 . Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
5 . Arrange peppers in a baking dish with the hollowed sides facing upward. Dotdash Meredith Food Studios
6 . Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
7 . Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Dotdash Meredith Food Studios
8 . Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Dotdash Meredith Food Studios
9 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Combine onion, canola oil, and garlic in a large skillet. Cook over medium-high heat for 4 minutes. Add carrots, cauliflower, broccoli, and mushrooms one at a time with 2 minutes between each. Pour in soy sauce and stir to coat. Cook for 2 minutes more. Add water, tomato, basil, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are fork-tender but not soft, about 5 minutes. Sprinkle with sunflower seeds.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish or a dish of similar size.
2 . In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves - I like to make large balls. Place them in the prepared baking dish.
3 . Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, then top each one with a slice of lemon. Return to the oven, and bake for an additional 30 minutes, or until cooked through.
1 . Mix the tomato with chopped herbs and spices.
2 . Peel and cut the potatoes into slices, cut the onion in half rings.
3 . The potato in the oven in tomato sauce turns out to be very tender, juicy and tasty, cooking it is quite simple, mix all the ingredients, put it on the sleeve and put it on the table, and boldly do other things yourself. Such a dish is perfect as a side dish for many dishes, potatoes do not boil, but it just melts in your mouth. This dish can be given safely to children.
4 . Bon Appetit!!!
5 . Bake at 180 degrees for 1 hour.
6 . Mix potatoes with marinade and mix. Place in the baking sleeve.