Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Chardonnay wine
|
1 (750 milliliter) bottle |
| 2. |
Club soda
|
1 liter |
| 3. |
Orange-flavored liqueur (such as Cointreau®)
|
3 tablespoons |
| 4. |
White sugar
|
2 tablespoons |
| 5. |
Seedless green grapes
|
1 cup |
| 6. |
Kiwis, peeled and sliced
|
2 |
| 7. |
Pear, thinly sliced
|
1 large |
| 8. |
Ice cubes
|
1 large |
| 9. | Mint | 8 sprigs |
Cooking
1 . Stage
Mix Chardonnay wine, club soda, orange-flavored liqueur, sugar, grapes, kiwis, and pear in a large pitcher. Stir until sugar is dissolved. Pour wine mixture into wine glasses filled with ice, making sure each glass has some fruit. Garnish with mint sprigs.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat a large skillet over medium heat. Cook and stir beef, bacon, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain fat.
3 . Combine baked beans with pork, kidney beans, and butter beans in a large bowl. Stir in brown sugar, ketchup, mustard, and vinegar. Add cooked beef mixture; mix thoroughly and season with salt and pepper. Transfer mixture to a 9x13-inch baking dish.
4 . Bake in the preheated oven for 30 to 40 minutes. Melissa Goff
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
3 . Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
4 . Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
5 . Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2 . Mix eggs, bananas, oil, and buttermilk together in a large bowl until well combined.
3 . Sift flour, sugar, baking soda, and salt into a separate large bowl. Stir flour mixture into the banana mixture until combined. Gently fold in pecans; pour batter into the prepared loaf pan.
4 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 hour and 20 minutes.
1 . Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.
2 . Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.
3 . Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.
4 . Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.
5 . Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.
6 . Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
1 . While the bananas are boiled, finely chop the dried apricots, raisins and almonds.
2 . After 30 minutes, when the bananas turn into a homogeneous mass and darken, add dried apricots, almonds and raisins. Shuffle.
3 . Add milk powder by mixing gently. Melt the butter in a pan. Add oil to the mixture. Mix well.
4 . Put in a mold, cover with foil and place in the freezer for 30 minutes.
5 . Bon Appetit!!!
6 . Prepare the ingredients. Dissolve sugar in water over a fire. Add finely chopped bananas and cook for 30 minutes.
1 . Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.
1 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
2 . Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
3 . Puree peppers in the bowl of a food processor or blender; set aside.
4 . Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
5 . Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.
6 . Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2 . Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside.
3 . Combine shortening and brown sugar in a second large bowl. Beat using an electric mixer until light and fluffy, about 1 minute. Add pumpkin, egg, and vanilla extract; mix well until combined. Add 1/2 of the flour mixture and mix well. Add remaining flour mixture and mix again.
4 . Scoop tablespoonfuls of dough onto the prepared baking sheets, arranging 2 inches apart.
5 . Bake in the preheated oven until lightly browned at the edges, about 14 minutes, rotating baking sheets from top to bottom and front to back halfway through baking time.
6 . While the cookies bake, combine butter and maple syrup for icing in a medium bowl. Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside.
7 . Remove cookies from the oven and let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely, 20 to 30 minutes more. Pipe or spread icing onto cooled cookies and decorate with sprinkles as desired.
1 . Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
2 . Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
3 . Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
1 . The amount of cream and dough products depends on the number of cakes. 1 cake: 4 eggs 1 cup (200 ml) sugar 1 cup (200 ml) flour 2 tbsp cocoa (if you want a "chocolate" cake)
2 . Beat the eggs with a mixer on low speed, adding a pinch of salt. Gradually add the sugar until it forms an airy foam.
3 . Continuing to whisk, gradually add the sifted flour.
4 . When the dough is smooth and fluffy, turn off the mixer and prepare the baking tray. Grease it with vegetable oil and sprinkle it with flour. I have a 72x32 cm baking tray, so the biscuit is thin (about 1 cm) and there is no need to cut the height. It soaks up perfectly. Then turn the mixer on medium speed and fluff up the batter again.
5 . Immediately pour it onto the baking tray, distributing it evenly. Place in a preheated oven (200 degrees) for about 25 minutes. Do not open the oven during baking.
6 . At this time you can prepare the dough for the next cake (I have the second one with cocoa). Everything is exactly the same, but add 2 tablespoons of cocoa to the flour beforehand. With cocoa the cakes are a little thinner.
7 . The finished biscuit comes off the edge of the mold. Take it out of the oven.
8 . To make it easier to take out the cake, wait 2-3 minutes and very carefully put parchment on top, and then cover the baking tray with the second tray (usually there are 2 in the oven). And on the principle of "pot" holding both baking trays at the same time, flip from top to bottom. We put our "Pot" on the table. Most often, the cake will lie on the parchment, if it does not happen, quietly lift one tray and pry a corner of the biscuit with a spatula - then it will lie on the parchment by itself.
9 . Transfer the crust by the parchment to a rack until completely cooled.
10 . Sometimes there is sticky biscuit on the tray, it can be easily removed with a spatula to a plate. It "disappears" from the plate very quickly. Grease and sprinkle the baking pan again. Whisk the batter for the next cake, put it on the baking tray and do exactly the same thing. If you are satisfied with a small cake, you can cut the layers in half and put one on top of the other, smearing them with cream. I baked 3 cakes and the cake was gobbled up in 2 days.
11 . Cream (found the recipe on the web): First, we break the powdered sugar into powdered sugar. Beat the butter, softened at room temperature, with cooled sour cream (or cream) and powdered sugar. It should form a thick foam that does not spill out. Powdered sugar should be added gradually. Done.
12 . The author recommends cooling the cream, but I immediately smeared it on the cooled cakes. There are 8 tablespoons of cream per crust, if you want you can use more. I had 350g of sour cream, 350g of butter, 250g of sugar (powder) for 3 layers, the cake soaked fine overnight. Enjoy! And "purr" with pleasure!
1 . Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
2 . About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
3 . Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
4 . Remove chicken from marinade and shake off excess. Discard remaining marinade.
5 . Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
6 . Transfer chicken to a serving plate and pour remaining tamarind glaze over top.
1 . Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
2 . Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
3 . Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4 . Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
5 . Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
6 . Preheat an oven to 500 degrees F (260 degrees C).
7 . Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
8 . Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
9 . To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.