1 . Stage
Preheat a large skillet to a high heat.
2 . Stage
With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.
1 . Strain clementine juice into an old fashioned glass. Add bourbon, lemon juice, and simple syrup. Add ice, stir to chill, and serve.
1 . Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2 . Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.
1 . Arrange peppers and cloves in sterile jars equally, lay tomatoes and add chopped garlic in the middle.
2 . Add salt, sugar and bay leaf to the water, after boiling, cook for 2 minutes, remove from heat, add vinegar.
3 . Pour the tomatoes with marinade, put in a pan with water from the bottom covered with a cloth, sterilize after boiling water for 20 minutes.
4 . Roll up the cans, turn the lid down and cover with a blanket until it cools completely.
5 . Bon Appetit!!!
6 . The ingredients are indicated on 4 banks of 0.5 l. Wash the tomatoes, cut into 4 parts and remove the stem. Slice the garlic.
1 . Stir water, apple cider, brown sugar, orange slices, salt, celery, rosemary, garlic, bay leaves, and thyme together in a stock pot; bring to a boil and cook 5 minutes. Cool brine completely before using to brine turkey.
1 . Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
2 . Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.
1 . In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
2 . When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
3 . Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
4 . To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.
1 . Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball® mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
2 . Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.
1 . Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
2 . Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
3 . Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
4 . Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls. Allrecipes Magazine
1 . Heat a little cream, until lukewarm. If there is no cream, you can just heat milk and add butter. To the warm cream add sugar, yeast and stir. Allow to stand for 15 minutes. You should see a cap like this.
2 . Add one beaten egg and a pinch of salt to the stew, add a little flour and begin to knead the dough.
3 . Knead for about 5 minutes. We should have elastic, and obedient dough, which is not sticky to the hands. Leave it in a bowl, covered with a towel, for half an hour. The dough should not rise too much, just rest.
4 . While the dough is resting, we will prepare the filling. To do this, we need to chop the meat. It is desirable to freeze it a little, then it is easier to chop, and of course you need a sharp knife.
5 . Cut the onion, carrots, peppers and garlic into small cubes.
6 . Heat oil in a frying pan and send onions and carrots, gilding a little.
7 . Then send the meat and stir-fry until it turns white, then slightly golden.
8 . Then add the pepper and garlic, keep on the heat for a minute and a half and then take it off the heat.
9 . Let's go back to the dough. Divide it into 14-15 equal parts. Roll the dough into balls and roll each ball into a thin cake.
10 . Place a spoonful of filling on each flatbread and make a triangle.
11 . It's so tight that you can't see the stuffing.
12 . We stack the patties on a baking tray with the parchment, seam side down, and press down a little bit, just a little bit.
13 . Leave them alone for 15 minutes while you preheat the oven at 190C. Then mix half of the egg with the cream and grease the top of the patties, sprinkle with sesame seeds and pumpkin seeds.
14 . Bake for 30-40 minutes, until the patties are golden and beautifully colored. Remove and serve.
1 . Preheat the oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.
2 . Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well combined; dust the greased pans lightly with sugar mixture.
3 . Beat remaining 3 cups sugar and butter together in a large bowl with an electric mixer until smooth. Add mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons cinnamon; continue to beat until well-blended. Add flour, baking soda, and salt; mix until just combined. Stir in walnuts and divide batter evenly into the prepared pans.
4 . Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
1 . Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Score spirals into the white of the eggs, from the tops to the bottoms, using a sharp knife.
2 . In a small saucepan, heat oil. Add garlic, and cook over medium heat until it begins to brown. Stir in sugar and soy sauce. Remove pan from heat.
3 . Place eggs in sauce, and turn to coat. When eggs are nice and dark, and the sauce is thick and syrupy, remove from sauce. Serve.
1 . Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
2 . Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
3 . Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
4 . Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.