|2.||Soy sauce||1 cup|
Hot pepper sauce
Minced fresh cilantro
Diced ginger root
Cold seltzer water
Large shrimp, peeled and deveined
Vegetable oil for frying
1 . Stage
Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
2 . Stage
Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
3 . Stage
Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
4 . Stage
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.
1 . Stir together water and sugar in a large pot; bring to a boil. Boil for 15 minutes, remove from heat, and allow to cool.
2 . Stir in gin, orange juice concentrate, and lemonade concentrate. Pour into a plastic container and freeze for 8 hours to overnight.
1 . Pour the cauliflower with milk. Boil it.
2 . Boil the eggs. Soak the gelatin.
3 . Cooked, hot cauliflower, eggs, mascarpone (I replaced it with fat sour cream), salt, pepper, squeezed gelatin put into one bowl and beat with a blender.
4 . Next, the mousse can be placed in cremations, either in a large oblong shape or in silicone molds. Place in the refrigerator until completely solidified.
5 . For the crème chantilly. Put the smoked salmon pieces in the cream, boil and remove from the heat. Cover tightly with a lid and you can even wrap it to let the cream stand well. Then place in the refrigerator to cool well.
6 . Next, remove the salmon from the cream and set aside. Whip the cream into a puffy cream. Transfer to a bag with a star nozzle.
7 . Serve the frozen mousse. Place the cream of Chantilly on the surface and garnish with greenery.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
3 . Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.
1 . Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
2 . Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
3 . Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
4 . Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
5 . When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
6 . Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
7 . Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
8 . Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
9 . Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Cut lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
3 . Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
4 . Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
5 . Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).
1 . Combine butter, onion, Parmesan cheese, mayonnaise, garlic, basil leaves, salt, and pepper in a food processor; pulse until smooth.
1 . Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
2 . Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
3 . Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
3 . Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.
1 . Pour warm water into a bowl, add the yeast and sugar, stir until completely dissolved. Place in a warm place until frothy.
2 . Pour salt and vegetable oil into the yeast mixture. Gradually add 1 cup of sifted flour and stir with a spoon. Then gradually pour in the remaining flour and knead the dough with your hands. The dough should be smooth and moist, but not sticky. If the dough sticks, add more flour and knead to the correct consistency. Cover the dough with a napkin and leave to rise in a warm place. When the dough has increased by 1.5 times, knead well again, again cover with a napkin and leave until the second approach.
3 . While our dough is rising, let's make the filling. Wash the lemons and boil them in plenty of water for about 10~15 minutes. Pour cold water over the lemons and leave to cool. Then cut each one in half, remove the pips and squeeze out the juice (we need it for the glaze).
4 . Grind the peels of lemons on a mincer through a fine grinder, pre-press them well so that there is no excess liquid.
5 . Wash the apples, remove the core and grate them on a coarse grater. Do not mince the apples through a meat grinder, otherwise you will get a watery pulp, which will not allow the dough to bake properly. Mix with the lemon peels and sugar (adjust the sugar to taste, depending on the sweetness of the apples). Add the cinnamon and raisins.
6 . Roll out the dough into a rectangle about half a centimeter thick and place the filling in a thin layer.
7 . Roll up into a roll, using a sharp knife to place into slices 3-4 centimeters thick.
8 . Lubricate the form abundantly with vegetable oil. Dip the walls of each slice in oil and place it cut side up.
9 . Place in a warm place for the dough to rise and turn on the oven at 200 *C.
10 . Bake for about 40 minutes, referring to your oven. In the meantime, make the syrup. In a small bowl, bring 4 tsp. lemon juice to a boil with 4 tsp. brown sugar and, stirring, cook until the sugar is dissolved.
11 . Take the ready buns out of the oven and immediately smear the syrup, most conveniently with a silicone brush. The aroma is incredible! Enjoy!
1 . Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
2 . Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
3 . Refrigerate 1 hour before serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
2 . Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
3 . Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
4 . Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
5 . Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
6 . Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
2 . Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
3 . Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
4 . Divide batter evenly among the prepared muffin cups.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.