1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan.
2 . Stage
In a large bowl, combine flour, sugar, baking powder, soda and salt. Make a well in the center and add eggs, vanilla, oil and water. Mix until smooth. Pour batter into 10 inch round cake pan.
3 . Stage
Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool before frosting.
1 . In a large bowl, cream together the margarine and sugar. Beat in the eggs, vanilla and sour cream. Combine the flour, baking powder, salt and nutmeg, stir into the creamed mixture until just blended. Dough will be light and sticky. Cover or wrap dough and chill overnight.
2 . Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
3 . Bake in the preheated oven for 8 to 10 minutes, until cookies turn a very light brown. Remove from baking sheets to cool on wire racks.
1 . Mix the flour, yeast, salt and warm water in a bowl until smooth, just a few minutes. Cover and leave on the table overnight (at least 12 hours, you can up to 24 hours). For example, put it in the evening, so that you have fresh bread for breakfast.
2 . This is how well the dough will infuse. It will increase in size three times.
3 . Sprinkle the table with flour (about 80 grams) and put the dough on the table.
4 . Fold it several times, collecting the flour. It is not necessary to collect all the flour, you just need to form a kolobok.
5 . Grease a mold with 1 tbsp of oil and place the dough in it. Cover and let stand for about an hour.
6 . Take a mixture of Provençal herbs (rosemary, thyme, basil, marjoram, sage, savory, oregano, mint) - I had a ready-made dry mixture, but you can use fresh herbs - mix with 2 tbsp of oil. Peel and mince the garlic.
7 . When large bubbles appear on the surface of the dough, it is ready to bake. It's just about an hour or so.
8 . We grease our bread with a mixture of oil and herbs, sprinkle it with garlic. Sprinkle a little salt, just a pinch. We pierce the dough at random with a finger and send it to the oven heated to 220 degrees for 25-35 minutes. The time depends on the bread mold and your oven. You can check the readiness with a dry match and there will be a thud when tapping on the crust.
9 . This is how beautiful we get. We wrap it in a towel and let it cool. Crispy crust and aroma... Mmmm
1 . Put the saucepan on a small fire and cook for 2 minutes, stirring constantly, until the gelatin is completely dissolved. Remove from heat and pour the remaining 150 ml of champagne. Shuffle. Pour the liquid into the mold and place it in the freezer for at least an hour.
2 . To get the jelly out of the mold, dip the mold in warm water and go with a knife along the walls of the mold. Then gently flip the form. Cut with a sharp knife into small squares. Sprinkle with sugar, sparkles. Insert holiday skewers.
3 . In a saucepan, mix 300 ml of champagne with sugar and gelatin. Leave on for 2 minutes to soften the gelatin.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
3 . Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
4 . Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma. pelicangal
1 . Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
2 . Mix cereal, pecans, and almonds together in a large bowl.
3 . Mix brown sugar, butter, and corn syrup in a saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Melt butter in a medium saucepan over medium heat. Pour over cereal and nuts and mix until well coated. Transfer to the prepared roasting pan.
4 . Cook in the preheated oven for 1 hour, stirring every 15 minutes. Remove from the oven and spoon onto waxed paper to cool. Store in airtight containers.
1 . Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
2 . While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
3 . Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.
1 . Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.
2 . Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.
3 . Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2 . With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well.
3 . Add flour, 1 cup at a time, while adding cream, a little at a time, until well mixed.
4 . Add vanilla and lemon flavoring; blend well. Pour batter into the prepared pan.
5 . Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean; turn out onto a wire rack to cool.
1 . Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
2 . Place egg yolks in a small bowl and pour lemon juice on top; set aside.
3 . Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
4 . Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
5 . Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.
1 . Dice the vegetables (do not mince!). In this recipe, cut the vegetables about 1-1.5 cm. Cut the tomatoes into two pieces, then grate the tomatoes on a fine grater until the skins are peeled and can be discarded.
2 . Pour 1 tablespoon of melted butter into a frying pan, add 2 tablespoons of vegetable oil, put diced onions. Pass the onions until soft.
3 . Then add diced carrots. Lightly saute the mixture.
4 . Next, add the chopped celery stalk, stew the mixture until the carrots are al dente.
5 . Add potatoes.
6 . Then add a homemade beef stew.
7 . Add freshly grated tomatoes. Warm the mixture for a few minutes. If necessary, add salt and black pepper to taste. In this recipe I did not add, in a jar with a homemade stew they are already there.
8 . When serving, sprinkle the dish with chopped fresh dill. Bon appetit!
1 . Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
2 . In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
3 . On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
4 . Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.