Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Vegetable oil for frying
|
1 cup |
| 2. |
Hard-boiled eggs, shells removed
|
6 |
| 3. |
Red chile peppers, seeded and chopped
|
6 |
| 4. | Garlic | 4 cloves |
| 5. |
Shallots
|
4 medium |
| 6. |
Tomatoes, quartered
|
2 |
| 7. |
Shrimp paste
|
1 teaspoon |
| 8. |
Peanut oil
|
1 ½ tablespoons |
| 9. | Vegetable oil | 1 tablespoon |
| 10. |
White vinegar
|
1 teaspoon |
| 11. |
White sugar
|
1 teaspoon |
| 12. |
Salt and pepper to taste
|
1 teaspoon |
Cooking
1 . Stage
Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
2 . Stage
Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
3 . Stage
Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 11x13-inch cake pan.
2 . Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in water, sour cream, oil, almond extract, vanilla, and egg whites; beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
3 . Pour the batter into the prepared cake pan.
4 . Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting. SewWild
1 . Rub poultry seasoning all over chicken. Place chopped pickles in the cavity of the chicken. Pour broth into the slow cooker and add the chicken.
2 . Cook on High for 4 hours.
3 . Carefully transfer chicken to a large baking pan. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil chicken for 10 minutes or until skin has browned.
4 . Carve chicken and discard carcass. Season with salt and pepper.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
3 . Bake in the preheated oven until just tender, 7 to 10 minutes.
4 . Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
5 . Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
6 . Plate each portion with butternut squash, cooked rice, chicken, and topping.
1 . In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. Store in an airtight container.
1 . Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
2 . Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
3 . Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
4 . Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.
1 . Mix crushed cornflakes, sugar, and melted butter thoroughly in a bowl. Press into an 8-or 9-inch pie plate. Chill in the refrigerator before filling.
1 . Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.
2 . Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
3 . To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.
1 . Bon Appetit!!!
2 . Wash and clean the liver well from excess.
3 . Decorate the hepatic egg paste at your discretion.
4 . Using two teaspoons, make balls from a paste and put in egg white.
5 . Add to the liver fried onions, grated raw carrots and broth for the elasticity of the paste, mix the paste well until smooth.
6 . Pass the liver and yolks through the meat grinder.
7 . Boil the eggs, cut along and pull out the yolks.
8 . Fry the liver with curry, soy sauce and green onions in the same pan until cooked.
9 . Finely chop the onion and garlic and fry in vegetable oil.
1 . Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.
1 . Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes.
2 . Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.
1 . Cream sugar and butter in a bowl with an electric mixer until creamy. Add eggs, 1 1/2 teaspoons vanilla extract, and almond flavoring and mix well.
2 . Stir flour, baking powder, and salt together in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for 3 to 4 hours or overnight.
3 . Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4 . Dust a work surface with 2 tablespoons confectioners' sugar and roll out dough into a 1/4-inch-thick circle. Cut out figure shapes with a gingerbread man cookie cutter and arrange cut-out cookies on prepared baking sheets.
5 . Bake in the preheated oven for 8 to 10 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
6 . Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
7 . Spoon icing into a piping bag with a small plain tip. Draw a filled-out circle inside the head for the skull and a skeleton on the body, including 3 horizontal lines for the ribs. Let cookies stand until icing dries completely, about 2 hour, best overnight.
8 . Use black decorating gel to draw eyes, a nose, and a mouth on the skull and let cookies dry again, about 1 hour.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
2 . Combine tuna, mayonnaise, celery, green onions, carrots, hard-boiled eggs, olives, and mustard in a bowl; mix until well combined.
3 . Brush melted butter on one side of each bread slice. Top an unbuttered side with a slice of cheese, some tuna salad, another slice of cheese, and another slice of bread, buttered side facing up. Repeat with remaining ingredients. Transfer sandwiches to the prepared baking sheet.
4 . Broil in the preheated oven until bread is toasted and cheese is melted, 3 to 5 minutes.