Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Water, or more as needed
|
8 cups |
| 2. |
Whole orange peel
|
1 |
| 3. |
Whole Granny Smith apple peel
|
1 |
| 4. |
Whole lemon peel
|
1 |
| 5. |
Cinnamon sticks
|
2 |
| 6. | Vanilla extract | 1 tablespoon |
| 7. |
Whole star anise pods
|
3 |
| 8. |
1 fresh pine sprig
|
3 |
Cooking
1 . Stage
Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
2 . Stage
Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary. The Gruntled Gourmand
1 . Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
2 . Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
3 . Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.
1 . Bring water to a boil in a saucepan; add fennel, cloves, and cardamom. Continue boiling water for 3 minutes.
2 . Stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes.
3 . Strain tea into 4 tea mugs; sweeten with sugar to individual tastes.
1 . Place a pizza stone in the oven and preheat to 425 degrees F (220 degrees C).
2 . Place pizza crust on a sheet of parchment paper. Top with tomato sauce. Mix mozzarella and provolone cheeses together and sprinkle 1/4 cup over the pizza. Layer cherry tomatoes, onion, spinach, black olives, artichokes, bacon, and mushrooms on top. Sprinkle remaining 1/4 cup cheese on top.
3 . Slide pizza onto the hot pizza stone. Bake until crispy and golden brown, 13 to 15 minutes. Remove from the oven, slice, and serve.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.
1 . Cut one large onion into half rings and fry it in vegetable oil. I always add a pinch of sugar to the onion when I fry it, it tastes better that way. After a couple of minutes, add eggplant slices (you can pre-salt it to remove the bitterness, but I did not do so), then the bell peppers (I have one green, one red). Fry on medium heat for 5-7 minutes.
2 . Peel the calamari from the foil and backbone, cut into strips. Add chopped tomatoes (yellow this time) and calamari to our vegetables in the pan. Then put the lid on, stew for 4-5 minutes until the tomatoes get some juice and the flavors spread around the kitchen. The filling is ready. It should be juicy, with a lot of juice, it does not need to evaporate.
3 . Next, prepare the sauce a la béchamel. Finely chopped second onion fry in vegetable oil until golden, add Italian herbs (I did not sparingly, a whole tablespoon with a handful).
4 . Add 3 tbsp of flour, be sure to stir with a wooden spatula so that the flour disperses evenly. Then add water (do not pour it all at once, add it gradually, stirring vigorously as the sauce thickens). It took me about 180 ml. The sauce should not be too thick, like sour cream.
5 . A rectangular mold is best, but I don't have one. I took a round one with a small diameter (17 cm) and broke the sheets to the size I needed, for one layer I had 1.5 sheets of lasagna. At the bottom of a little sauce, then the sheets of lasagna, they smear the sauce, spread a teaspoon of ketchup on top, then the filling with the juice. Then lasagna sheets again. My form is small, so there are six layers.
6 . I smeared sauce on the top sheets and placed cherry tomatoes cut into circles, sprinkling them with Italian herbs and fresh basil. We put the lid on and put it in the oven heated to 200 'C for half an hour. After 30 minutes remove the lid and brown for 5-10 minutes (I have a mode of overhead heating with convection). The lasagna is ready! Allow it to stand for 20 minutes, it will taste even better!
1 . Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
2 . In a small bowl combine cream of coconut and condensed milk.
3 . Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
4 . Serve chilled.
1 . Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
2 . In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.
1 . Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
2 . Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.
1 . Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
2 . Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
3 . Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
4 . Bake in the preheated oven until brown and firm, 35 to 45 minutes.
1 . In a frying pan, fry the slices of bread on each side in hot oil.
2 . Place the crispy slices on a plate and cut into portioned slices. Rub with a clove of garlic
3 . Finely chop the onion and place it on the bread
4 . Put herring fillets on top and call everyone to the table. This delicious appetizer is ready.
1 . Prepare the products.
2 . Cut the fillet into small pieces, add chopped garlic and tomatoes. Salt and pepper it. Marinate for 30 minutes.
3 . Chop the onion and fry until golden in vegetable oil.
4 . Add the fillet to the onions and braise until tender. (that's about 7 minutes)
5 . Pour 150 ml of water. Bring to a boil. In the pan we put the fungus. Turn off the heat. Cover with lid and leave for 5 minutes. That's it, the dish is ready.
6 . Spread out on portioned plates and serve.
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, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
2 . Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.