Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Unbleached all-purpose flour
|
1 cup |
| 2. |
Soy milk
|
½ cup |
| 3. | Water | ½ cup |
| 4. |
Melted soy margarine
|
¼ cup |
| 5. | Maple syrup | 2 tablespoons |
| 6. |
Turbinado sugar
|
1 tablespoon |
| 7. | Salt | ¼ teaspoon |
Cooking
1 . Stage
Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
2 . Stage
Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
3 . Stage
Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
1 . Cut vegetables not very finely, boil meat and also cut into small pieces.
2 . Crush the garlic and chop finely.
3 . Dice the baton and dry in the oven at 180 degrees.
4 . Season the salad with oil, salt and pepper. Put croutons on top.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Mix together bread crumbs and olive oil in a bowl until moist and sticky enough to adhere to meat. Place pork on a shallow cooking sheet. Press crumb mixture onto all sides of meat until there is no pink showing, about 1/4-inch thick.
3 . Bake in the preheated oven until pork is no longer pink in the center, about 35 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).
4 . Let pork rest for 10 minutes, then cut into 1/2-inch slices.
1 . Preheat the oven to 410 degrees F (210 degrees C). Grease a 12-inch pizza pan.
2 . Place chicken into a large pot and cover with salted water; bring to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
3 . Melt butter in a skillet over medium-high heat. Cook and stir shredded chicken and Buffalo wing sauce in hot butter until chicken is coated and heated through, 2 to 4 minutes.
4 . Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon oil and sprinkle with 1 cup mozzarella cheese, leaving a 1-inch border. Spread chicken mixture over cheese; top with remaining 1 cup cheese.
5 . Fold pizza dough in half and pinch edges together to seal. Transfer calzone to the prepared pan and brush the top with remaining 1 tablespoon oil.
6 . Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.
1 . Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
2 . Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
3 . Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
4 . Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
5 . Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place broccoli into a 9x13-inch baking dish. Drizzle 1 tablespoon melted butter over top, then add condensed soup. Stir until broccoli is coated with soup. Pack lightly to form a flat surface. Layer 1/2 of the cheese slices over broccoli mixture; set remaining cheese aside.
3 . Bake in the preheated oven until cheese is bubbling, about 20 minutes.
4 . Remove from the oven and stir to blend melted cheese into the broccoli mixture. Layer with remaining cheese slices, sprinkle with crackers, and drizzle with remaining 1 tablespoon melted butter.
5 . Return to the oven and bake until cheese on top begins to melt, about 15 minutes.
6 . Let casserole sit before serving until it thickens slightly, about 15 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
3 . Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
4 . Transfer mixture into a shallow baking dish.
5 . Bake in the preheated oven until browned, about 25 minutes.
1 . Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
2 . Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
3 . Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
4 . Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.
1 . Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
2 . Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
3 . In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
4 . Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.
1 . Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2 . Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
3 . To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2 . Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
1 . Prepare dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile sauce in a small bowl. Set aside. Dotdash Meredith Food Studios
2 . Prepare dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Dotdash Meredith Food Studios
3 . Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Dotdash Meredith Food Studios
4 . Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings. Dotdash Meredith Food Studios
5 . Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Dotdash Meredith Food Studios
6 . Pour in 1 cup of water; cover and cook until the dumplings are tender and pork is cooked through, about 5 minutes. Dotdash Meredith Food Studios
7 . Repeat to cook remaining dumplings, adding more oil and water for each batch.
8 . Serve dumplings with dipping sauce. Allrecipes Magazine
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2 . Mix flour, cinnamon, baking powder, and baking soda together in a bowl.
3 . Beat sugar, oil, and eggs with an electric mixer in a large bowl until well combined. Blend in grated zucchini, followed by sour cream. Mix in dry ingredients until combined. Stir in chocolate chips. Pour batter into the prepared pans.
4 . Bake in the preheated oven until a tester inserted into the center of each loaf comes out clean, about 1 1/2 hours.
5 . Remove from the oven and cool loaves on a wire rack.