Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Fresh pineapple
|
1 |
| 2. |
White sugar
|
1 ¼ cups |
| 3. |
Lime, zested and juiced
|
1 medium |
| 4. |
Prepared horseradish
|
2 teaspoons |
Cooking
1 . Stage
Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
2 . Stage
Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
3 . Stage
Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
2 . Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
3 . Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.
1 . Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.
1 . Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
2 . Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
3 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
4 . Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
2 . Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
3 . Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
4 . Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.
1 . Separate the fillet from the bone of the fish. Remove the skin.
2 . Heat 2 tablespoons of olive oil in a frying pan. Add 2 sprigs of rosemary and 2 crushed garlic cloves. Saute the garlic and rosemary until the garlic and rosemary turn golden. Remove them from the oil. They have already given us all the flavor and will no longer be needed.
3 . Young zucchini (no more than 15 cm in length), wash, cut into thick rings and send to boil in not salted water.
4 . Salt and pepper mackerel fillets to taste. Roast on high heat on both sides until golden brown (IMPORTANT - do not overcook, do not cover or leave on the turned off pan, the fish will "boil" inside and will not have the desired structure)
5 . Spread out to drain on a napkin or paper towel.
6 . To prepare the omelette, beat 2 eggs until light foam, add 50 ml. of cream and 0.5 tbsp. of flour. Salt and add paprika to taste. Cook in a greased olive oil pan.
7 . Place fillets on the prepared omelet and roll up. Fry on both sides and remove from the pan. Prepare the second roll in the same way.
8 . Boil zucchini until "crispy". Place in a blender, add 100 ml. of cream, salt to taste and whip to a delicate, airy puree.
9 . For the sauce, put 30 grams of green basil leaves, the juice of half a lemon, 5 tablespoons of olive oil, 2 cloves of garlic, salt to taste in a blender. Whisk everything in a blender and pour into a saucepan.
10 . Let's proceed with the decoration. Place a cushion of mashed potatoes, on which we place the mackerel in the omelette, cut into slices.
11 . Garnish with paprika, arugula leaves, and drizzle with aromatic basil sauce. Bon appetit!!!
1 . Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2 . Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3 . Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4 . Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.
1 . If the cottage cheese is too wet, then you need to add 2 tbsp. l flour. Kill cottage cheese with a blender. We mix all the ingredients for the filling together and again interrupt the blender until smooth and airy.
2 . Baking dish. cover with parchment and grease with oil. Pour a little more than half the crumb dough, flatten but do not ram. Pour the filling on top and pour the rest of the dough on top. Put in the oven and bake for 50 minutes.
3 . For pouring, mix condensed milk and sour cream. Pour the Royal Marble Cake with a fill, then randomly drip the chocolate and stretch the droplets with toothpicks for a marble pattern. Or just flatten with a spoon.
4 . Place the Royal Marble cake in the refrigerator for an hour. Cut into pieces.
5 . Bon Appetit!!!
6 . Preheat the oven to 180 degrees. For the dough, mix all the ingredients and grind into crumbs. Refrigerate while preparing the filling.
1 . Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
2 . Add carrots, broccoli, green onions, and garlic to the tortellini. Sprinkle Parmesan, Romano, and Asiago cheeses over top. Combine salad dressing and hot sauce in a small bowl; pour over the salad and toss gently to combine, being careful not to break the tortellini.
3 . Cover and refrigerate for 2 hours before serving.
1 . Bring a medium saucepan of water to a boil. Place rice vermicelli in boiling water, remove from heat, and let soak until soft, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
2 . Fill a large bowl with hot water. Dip one rice wrapper in hot water until soft, about 1 second. Lay wrapper flat; place desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center. Roll edges of wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly roll up ingredients. Repeat with remaining wrappers.
3 . Mix hoisin sauce with water in a small bowl until desired consistency has been attained. Heat mixture for a few seconds in the microwave.
4 . Serve spring rolls with warm dipping sauce.
1 . Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
2 . Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
3 . Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.
1 . In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
2 . In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
3 . Cover dough and let rest for 2 hours. Roll out and fill as desired.
1 . Make the crust: Sift flour and salt into a bowl. Cut in shortening until pieces are pea-sized. Add ice water, 1 tablespoon at a time, and mix until dough comes together. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 15 minutes.
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin or tart pan. Place walnuts and flaked coconut onto a rimmed baking sheet.
3 . Unwrap dough and roll between two sheets of waxed paper. Cut 12 circles using a round cutter; press one circle into each prepared muffin cup. Divide raisins evenly among crusts.
4 . Bake walnuts and coconut in the preheated oven until browned, 5 to 10 minutes. Remove from the oven and increase the temperature to 450 degrees F (230 degrees C).
5 . Meanwhile, whisk brown sugar, egg, hot water, butter, and vanilla together in a bowl. Stir in walnuts and coconut. Pour mixture into tart shells, filling no more than 2/3 full.
6 . Bake in the preheated oven until golden brown, 10 to 12 minutes.
7 . Remove from the oven and let cool completely before removing from the pan.