Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Peanut oil
|
1 tablespoon |
| 2. |
Finely chopped lemon grass
|
2 tablespoons |
| 3. |
Finely chopped fresh ginger
|
2 tablespoons |
| 4. |
Garlic, finely chopped
|
2 cloves |
| 5. |
Light coconut milk
|
1 cup |
| 6. |
Medium shrimp, peeled and deveined, tails left on
|
1 pound |
| 7. |
Diced red bell pepper
|
¼ cup |
| 8. |
Chopped fresh cilantro, divided
|
¼ cup |
| 9. |
Green onion, thinly sliced
|
2 stalks |
| 10. | Lime juice | 2 tablespoons |
| 11. |
Fish sauce
|
1 teaspoon |
| 12. | Soy sauce | 1 teaspoon |
| 13. |
Sweet red chili sauce, or to taste
|
1 teaspoon |
| 14. |
White sugar
|
1 pinch |
| 15. |
Warm cooked rice
|
2 cups |
Cooking
1 . Stage
Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
2 . Stage
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
3 . Stage
Serve curry over warm rice and garnish with remaining cilantro.
1 . Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
2 . In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
1 . Grease a 13x9-inch baking dish. Sprinkle walnuts into the bottom of the baking dish. Sprinkle about half the raisins with the walnuts.
2 . Tear one bread dough loaf into pieces; add to baking dish and top with remaining raisins.
3 . Melt butter in a saucepan over medium-low heat. Stir brown sugar, pudding mix, milk, and cinnamon with the butter; cook, stirring frequently, until the dry ingredients dissolve completely and the mixture thickens into a caramel-like sauce. Drizzle the sauce over the bread in the baking dish.
4 . Tear remaining dough loaf into pieces and arrange into he pan, filling any empty spots with dough pieces.
5 . Let the dough raise for 2 1/2 hours to overnight.
6 . Preheat oven to 375 degrees F (190 degrees C).
7 . Bake in preheated oven until no longer doughy in the center, about 30 minutes. Cool rolls in pan for 15 minutes.
8 . Turn the rolls out onto a serving platter large enough to contain the sauce that will run off the rolls.
1 . Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
2 . Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
3 . Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
4 . Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.
1 . Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
2 . Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
3 . Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
5 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
1 . In a medium bowl, whisk together the eggs and herb seasoning blend.
2 . Place a lightly greased skillet over medium-high heat. When hot, pour the egg mixture in, and turn the skillet to coat evenly. Cook until almost done, then flip over. Spread the top with horseradish and sprinkle with Cheddar and Parmesan cheeses. Continue to cook until the bottom is no longer raw. Fold in half and transfer to a plate for serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
3 . Form into 1-inch balls, dip into beaten egg white then into chopped nuts. Place on a greased cookie sheet, make a deep indentation in the center of each cookie.
4 . Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
5 . Fill center of each hot cookie with raspberry jam.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter 2 oven-proof crock bowls.
2 . Pulse fiddleheads and garlic in a food processor until finely chopped.
3 . Mix Swiss and Parmesan cheeses together. Mix fiddlehead mixture and mayonnaise together in a bowl and fold in most of the cheese, reserving some for topping. Divide dip between the prepared crocks and top with remaining cheese.
4 . Bake in the preheated oven until bubbling and lightly browned on top, about 20 minutes.
1 . Preheat oven to 275 degrees F (135 degrees C).
2 . Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
3 . Bake in the preheated oven until tender, about 2 hours.
1 . Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.
2 . Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
3 . Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls. Chef John
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Combine bay scallops, smoked paprika, chili powder, olive oil, garlic powder, pepper, and cayenne pepper in a bowl; stir until evenly combined. Transfer to the air fryer basket.
3 . Air fry until scallops are cooked through, about 8 minutes, shaking basket halfway through the cooking time.
1 . Add ingredients with ice to a cocktail shaker.
2 . Shake and strain into a chilled martini glass.
1 . Cut off the tops of peppers. Remove ribs and seeds; rinse peppers. Chop edible portion of the tops; set aside.
2 . Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
3 . Heat butter in a medium skillet over medium heat. Sauté reserved chopped pepper, onion, and celery in hot butter until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, and garlic. Season with 1 1/2 teaspoons salt, basil, oregano, and 1/4 teaspoon black pepper. Simmer uncovered for 10 minutes.
4 . Preheat the oven to 350 degrees F (175 degrees C).
5 . Meanwhile, combine Parmesan cheese, egg, Worcestershire sauce, 1 remaining teaspoon salt, and remaining 1/4 teaspoon black pepper in a large bowl. Mix in hot sausage, mild sausage, bread crumbs, and 1 cup tomato sauce mixture until well combined.
6 . Fill each pepper with sausage mixture using a piping bag or sausage stuffer. Place in a 3-quart casserole dish; pour remaining tomato sauce mixture over peppers.
7 . Bake uncovered in the preheated oven until sauce is bubbly and sausage is cooked through, about 1 hour. An instant-read thermometer inserted into the filling should read at least 160 degrees F (72 degrees C).