Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Ground beef | 1 pound |
| 2. |
Onion, diced
|
1 |
| 3. |
Egg
|
1 |
| 4. |
Dry bread crumbs
|
¼ cup |
| 5. | Water | 1 ½ cups |
| 6. |
Packed brown sugar
|
1 cup |
| 7. |
Distilled white vinegar
|
¼ cup |
| 8. | Soy sauce | 3 tablespoons |
| 9. |
All-purpose flour
|
3 tablespoons |
Cooking
1 . Stage
Mix beef, onion, egg, and bread crumbs together in a medium bowl until well combined. Dotdash Meredith Food Studios
2 . Stage
Shape mixture into balls, about 1 1/2-inches in size. Dotdash Meredith Food Studios
3 . Stage
Cook meatballs in a large nonstick skillet over medium heat until evenly browned, about 10 minutes; set aside. Dotdash Meredith Food Studios
4 . Stage
Stir water, sugar, vinegar, soy sauce, and flour together in a large saucepan until well combined.
5 . Stage
Add meatballs and bring to a boil; reduce heat to low and simmer, stirring often, for 30 minutes. Dotdash Meredith Food Studios
6 . Stage
Serve over rice. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3 . Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
1 . Wrap pita bread in the form of an envelope and bake in the oven at 180 C for 5 minutes. Serve hot.
2 . Bon Appetit!!!
3 . Cut the cheese into thin slices. Tomatoes in half rings. Divide pita bread into two parts and on each side put cheese, greens, tomatoes, salt and pepper to taste on one side.
1 . Toss the beef, flour, and salt in a sealable bag until the beef is coated.
2 . Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
3 . Combine the boiling water and soup mix in a small bowl; add to slow cooker.
4 . Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
5 . Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.
1 . Pour vodka into a chilled single rocks glass or stemless wine glass and add ice. Add orange sherbet and lemon sorbet. Top with lemon-flavored sparkling water and orange-flavored carbonated water. Use a long-handled or tall drink spoon to quickly stir together until completely blended.
2 . Top with Prosecco and garnish with lemon slice.
1 . Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
2 . Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
3 . Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
4 . Bake in the preheated oven until puffy and golden, about 15 minutes.
5 . Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
3 . Drain, cool, peel, and chop potatoes. Dotdash Meredith Food Studios
4 . While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
5 . Remove from hot water, cool, peel, and chop eggs. Dotdash Meredith Food Studios
6 . Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled. Dotdash Meredith Food Studios
7 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Shred the onion into thin rings.
2 . Shred the potatoes into thin slices.
3 . In the bottom of the baking dish put the potatoes, salt and pepper to taste.
4 . Place a layer of minced meat.
5 . Place a layer of onion rings.
6 . Chop dill and parsley, sprinkle the fresh herbs over the minced meat and onion layer.
7 . Grease with sour cream.
8 . Place the rest of the potatoes.
9 . In a bowl add vegetable oil (2 tablespoons), sweet paprika (1 tsp.), sour cream (3 tablespoons), lightly salt and pepper to taste.
10 . Stir the mixture well, add water (1/3 cup)
11 . Add the spicy filling to the baking dish.
12 . Add flour to the butter.
13 . Chop into a fine crumb.
14 . Sprinkle the top of the gratin with butter crumbs. Place the gratin in the oven and bake until tender. At the end of baking, turn on the grill and brown the top layer.
15 . Gratin is ready.
16 . Bon appetit!
1 . Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot in hot oil for 30 seconds. Add mushrooms and continue cooking until they begin to brown. Stir in rice and 2 tablespoons butter; reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.
2 . Pour in wine; simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly, about 7 minutes.
3 . Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with remaining hot stock. Stir constantly until rice is tender and creamy. Add hot water if needed to continue cooking until rice has softened.
4 . Stir in Parmesan cheese, parsley, and remaining 2 tablespoons butter to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
2 . Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, then stir in pineapple and bread cubes; transfer mixture into prepared baking dish.
3 . Bake in the preheated oven for 1 hour. Let it sit a few minutes to firm up before serving.
1 . Wash the yams and bake, either in the oven or in the microwave, until tender. Remove the skin from the yams and put in a bowl add salt, sugar, egg, milk and butter.
2 . Beat with a mixer, on medium speed, until smoothly pureed.
3 . Grind cornflakes, add melted butter and brown sugar Stir.
4 . Preheat the oven to 175p. Place mashed yams in a greased 24cm mold. Place the cornflakes on top of the mashed potatoes and place in the oven to bake for 20 minutes.
5 . Next, place the marshmallows in the center on the prepared casserole.
6 . Place under the grill for 3-5 minutes or until golden brown.
7 . Serve hot. Bon appetit!
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
3 . Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
4 . Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
1 . Mix 3 tbsp of sifted flour, yeast, sugar and 200 ml of warm water in a deep bowl. Cover the bowl with a towel and leave for 15 minutes to allow the yeast to work. This will be our starter.
2 . Add sunflower oil and salt to the sourdough. Pour in the remaining water. Stir.
3 . Last, add the sifted flour. Knead the dough, cover with a towel and leave in a warm place for an hour.
4 . During this time, make the filling. Pour sunflower oil on a heated frying pan. Add minced meat and stir well. Fry for 2-3 minutes.
6 . Cut the onion and garlic into small cubes and send to the minced meat. Fry for 2 minutes.
7 . Salt and pepper to taste. Add paprika. Stir well.
8 . Finely chop the herbs, send them to the minced meat. Fry for 2 minutes and leave to cool.
9 . After an hour, knead the dough well. Form a circle.
10 . Divide into four parts.
11 . Roll each piece into an oval cake. Place the cooled filling in the middle.
12 . Pinch to the middle of the edge.
13 . Turn over with the seam facing down. Shape into a roll.
14 . Line a baking tray with parchment. Place the rolls tightly together.
15 . Grease with egg yolk and sprinkle with sesame seeds.
16 . Place in a preheated 180° oven for 35 minutes until crispy. Referring to your oven.