Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
White whole-wheat flour
|
1 ½ cups |
| 2. |
Oatmeal, quick cooking
|
½ cup |
| 3. | Baking powder | 2 tablespoons |
| 4. |
Vanilla or plain soymilk
|
1 ½ cups |
| 5. |
Eggs
|
4 |
| 6. |
Brown sugar, packed
|
2 tablespoons |
| 7. |
Soybean oil (often labeled "vegetable oil")
|
2 tablespoons |
| 8. |
Fresh blueberries, divided
|
4 cups |
Cooking
1 . Stage
Combine flour, oatmeal and baking powder in medium bowl. Whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. Add flour mixture to soymilk mixture; stir just until blended. Stir in 2 cups berries.
2 . Stage
Heat large skillet over medium heat; brush lightly with soybean oil. Pour 1/4 cup batter into hot skillet; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with remaining berries and maple syrup, if desired.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Combine olives, parsley, capers, oil, and vinegar in a small bowl. Mix honey and mustard together in another small bowl.
3 . Place flatbread on a sheet pan. Spread goat cheese evenly over top, then season with pepper. Sprinkle with the olive mixture, then place the sujuk over top.
4 . Bake in the preheated oven until sujuk is crisp, 7 to 9 minutes.
5 . Remove from the oven and drizzle with mustard sauce. Cut into 8 slices and serve.
1 . Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
2 . Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.
1 . Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
2 . Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
3 . Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
4 . Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.
1 . Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
2 . Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
3 . Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.
1 . We put the oven on the preheat to 170 gr. Measure 200g of raspberries and rub them through a sieve, put the remaining seeds in gauze and squeeze out the remaining juice with your hands.
2 . In a bowl put cottage cheese, raspberry puree, flour, starch, salt and egg yolks. Beat everything well, my cottage cheese was too dry, so I beat the mass with a blender until homogeneous.
3 . Whisk the whites with the all-purpose cane sugar.
4 . To the raspberry curd mass gently, with a spatula, intersperse the whites.
5 . Grease the molds with butter. And fill them with our mass up to the edges. Bake in the oven for 30-40 minutes.
6 . Serve warm or completely cooled with sour cream and fresh raspberries.
1 . Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
2 . Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
3 . Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
4 . Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
5 . Spoon batter into the cupcake liners, filling each 2/3 full.
6 . Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
7 . Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.
1 . Stir together salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl. Chill in the refrigerator for at least 1 hour.
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
2 . Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
2 . Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
3 . Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.
1 . Whisk eggs, milk, flour, and salt together in a mixing bowl until mixture is smooth and glistening. Set aside to rest for 20 minutes.
2 . Preheat the oven to 400 degrees F (200 degrees C).
3 . Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while batter is resting.
4 . Whisk batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon horseradish into each cup's center.
5 . Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.
1 . Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2 . Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.