1 . Stage
Preheat an oven to 350 degrees F (175 degrees C).
2 . Stage
In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
3 . Stage
Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . In a large bowl, combine beef, egg, sour cream and Worcestershire sauce. Stir in soup mix, cheese, and bread crumb until combined; transfer mixture to a 9x5-inch loaf pan. Cover with foil.
3 . Bake in the preheated oven for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. In a mixing bowl, beat the butter and sugar with an electric mixer until creamy, about 5 minutes, then beat in eggs, one at a time, incorporating each before adding the next. Beat in the lemon juice, lemon zest, and vanilla extract. Gently mix in the flour mixture until just incorporated. Chill the dough about 30 minutes.
3 . Scoop up about 1 1/2 teaspoon of dough per cookie, gently form into a ball, and place the balls onto baking sheets about 2 inches apart.
4 . Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 8 minutes; cool on baking sheets for 1 minute before removing to finish cooling on racks.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
2 . Heat olive oil in a skillet over medium heat. Add ground turkey; cook and stir until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from the skillet.
3 . Whisk milk, mozzarella cheese, melted butter, eggs, salt, and pepper together in a bowl. Gradually stir milk mixture into turkey mixture. Transfer the skillet contents to the prepared baking dish. Sprinkle crushed crackers over casserole.
4 . Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.
1 . Season the yolks a little with salt and sugar, add a little pepper and mix with a whisk until smooth so that there are no lumps.
2 . Now we begin to whisk while pouring olive oil dropwise, it is very important not to rush with the addition of oil. When you add about 2 tbsp. l then you can add more oil, after adding half the oil pour in the lemon juice, the mass will become a little lighter.
3 . Keep whipping and adding oil. When you finish pouring in the oil, see if the density of the sauce suits you, if it is quite dense then pour a little water and whisk to the desired consistency.
4 . Finely chop the cucumber, olives, garlic and herbs. Add everything to the sauce and mix well.
5 . Put the finished sauce in the refrigerator for 1 hour so that all the aromas and tastes are combined.
6 . Bon Appetit!!!
7 . Tartar sauce on boiled yolks with cucumber and olives is very fragrant, light and tasty. This sauce is perfect for many dishes, such as meat, fish, chips and cheese snacks. To make the sauce more uniform then you can let the cucumbers and olives through the meat grinder, just be careful, because then the cucumbers will give more juice and the sauce may turn out to be liquidish. Keep this sauce in the refrigerator for about 5-7 days no more.
8 . Eggs need to be boiled, only one egg should be with a liquid yolk, and the second hard-boiled - this is very important. Separate the yolks from the proteins.
1 . Mix water and seasoning mix in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
2 . Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3 . Remove chicken breasts from the pan and shred meat with two forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
4 . Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
1 . Cut the onion into half rings and fry in vegetable oil until golden, set aside in a sieve to drain the excess fat. Chop the mushrooms and fry in a hot pan until the liquid evaporates.
2 . Slice or dice the boiled beef.
3 . Slice the ham as well.
4 . Slice the chicken fillet and gherkins, add the fried onions and mushrooms to the salad bowl.
5 . Prepare the dressing. Mix sour cream, mayonnaise and cream cheese (like Hochland, Almente).
6 . Add the dressing, mix well.
7 . Serve the salad in portions.
8 . If desired, you can decorate with carrot circles. It will look very impressive on the holiday table.
1 . Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
2 . In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3 . Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4 . Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
5 . Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6 . The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7 . Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
2 . Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
3 . Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
4 . Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
5 . Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
6 . Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.
1 . Place 3 to 4 slices of banana in the bottom of a jar. Layer 1 1/2 teaspoon of almond butter, 1/2 teaspoon chia seeds, and 1/2 cup oats on top. Repeat layering remaining almond butter, chia seeds, and oats, leaving a 1-inch gap at the top.
2 . Mix almond milk, maple syrup, and vanilla extract in a bowl. Pour over oats, leaving a 1/2-inch gap at the top to allow oats to expands as they soak. Push a knife or fork vertically through the jar to make sure milk mixture soaks all the way through.
3 . Cover jar tightly and refrigerate until oats are moist, 4 hours to overnight.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
2 . In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
3 . Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
1 . Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
4 . Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
5 . Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.