Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Cooking spray
|
|
| 2. |
White sugar
|
1 cup |
| 3. |
Butter, softened
|
½ cup |
| 4. |
Ripe bananas, mashed
|
6 |
| 5. |
Eggs, beaten
|
2 |
| 6. |
Cake flour
|
1 ½ cups |
| 7. |
Cake flour
|
3 tablespoons |
| 8. |
Baking soda
|
1 teaspoon |
| 9. | Salt | ½ teaspoon |
| 10. | Vanilla extract | ½ teaspoon |
| 11. |
European cookie spread (such as Biscoff®)
|
½ cup |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
2 . Stage
Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in bananas and eggs.
3 . Stage
Mix 1 1/2 cup plus 3 tablespoons cake flour, baking soda, and salt together in a bowl. Mix into the banana mixture. Stir in vanilla extract. Pour half of the batter into the prepared pan.
4 . Stage
Heat cookie spread in the microwave until softened, about 20 seconds. Spread over the batter in the pan. Cover with remaining banana batter; swirl decoratively with a knife.
5 . Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack. Cool for 10 to 15 minutes before serving.
1 . Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.
1 . In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
2 . Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
2 . In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
3 . In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
4 . Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
5 . When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
1 . Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
2 . Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
3 . Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.
1 . Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
2 . Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
3 . Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4 . Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.
1 . Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
2 . Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
3 . Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
4 . Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
2 . Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
3 . Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
4 . Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
1 . Cut the crab sticks into small cubes.
2 . Mix all the ingredients of the salad, salt to taste and season with mayonnaise. Stir, let stand 10 minutes and serve.
3 . Bon Appetit!!!
4 . Salad with shrimp and crab sticks is very tasty, with a rich taste and quite satisfying. Crab sticks go well with shrimp and corn creating a piquant and exotic flavor. To give the salad a more delicate taste, you can add grated hard cheese, then such a salad will be the main thing on your holiday table.
5 . Boil the shrimp in slightly salted water and peel off the shell.
1 . Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
2 . Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
3 . Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.
1 . Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2 . Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
1 . Combine all dry ingredients in a separate bowl.
2 . Pour dry ingredients into a saucepan in which you will cook, pour in small portions of milk and mix well the mixture so that there are no lumps.
3 . Dry the nuts a little in a pan or in the oven, remove the husks and chop the nuts with a rolling pin.
4 . Put the chocolate mixture on a slow fire and constantly stir while cooking until the cream becomes thick.
5 . Remove from heat and add nuts and butter to the nutella. Mix well.
6 . Serve with pancakes, cheesecakes or just with a slice of bread.
7 . Bon Appetit!!!
8 . Homemade Nutella turns out to be very tender, tasty, cooking is very simple and fast. This paste is perfect for the whole family as a dessert or as an addition to pancakes or cheesecakes. At will and taste you can change the amount of nuts and sugar.