1 . Stage
Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Blend until smooth, about 2 minutes.
1 . Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
2 . Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3 . Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
4 . Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
5 . While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6 . Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
3 . Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
4 . Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
5 . Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
6 . Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.
1 . Heat oil in a large skillet over medium-high heat. Add halibut steaks and sear until nicely browned, 2 to 3 minutes per side. Transfer to a plate.
2 . Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost completely gone, then stir in garlic, butter, and capers. Season with salt and pepper, then simmer for about 1 minute to blend the flavors.
3 . Return halibut steaks to the pan. Spoon sauce over steaks to coat; cook until fish flakes easily with a fork, 2 to 3 more minutes.
4 . To serve, cut steaks in half and pour pan sauce over top.
1 . Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix ground beef, eggs, bread crumbs, dry soup mix, salt, and pepper together in a large bowl; add about 1/2 the can of beef broth and continue mixing until beef mixture is thoroughly moistened. Divide mixture into six portions and shape into patties.
3 . Heat a Dutch oven over medium heat. Brown patties in the hot pot, 3 to 5 minutes per side. Spoon excess grease from the pot.
4 . Stir remaining beef broth with cream of mushroom soup and dry mustard in a bowl until smooth; pour over the browned patties.
5 . Bake in preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1 . Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust.
2 . In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust.
3 . Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.
1 . Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with olive oil spray or line with a parchment liner.
2 . Whisk flour, seafood seasoning, paprika, garlic powder, salt, and pepper together in a small bowl.
3 . Remove tilapia filets from the package and pat dry with a paper towel. Lightly spray filets with olive oil, and sprinkle flour seasoning over each filet, pressing down to coat all of the fish. Turn them over, and season on the other side as well. Place the filets into the air fryer basket, without overlapping, so air can circulate around the filets.
4 . Cook until tilapia filets flake easily with a fork, 7 to 10 minutes. There is no need to flip them. Depending on your air fryer size, you might have to cook them in batches.
5 . Top each filet with a slice of lemon, and serve hot.
1 . Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
2 . Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
3 . Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
4 . Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.
1 . Gather all ingredients. Allrecipes/Victoria Jempty
2 . In a medium bowl, combine cream cheese, dried beef, and chopped onions. Allrecipes/Victoria Jempty
3 . Mix well, then season with onion salt, monosodium glutamate, and Worcestershire sauce. Allrecipes/Victoria Jempty
4 . Form into a ball and refrigerate for at least 30 minutes before serving. Allrecipes/Victoria Jempty
5 . Roll in bacon bits and top with chopped onions before serving. (optional) Allrecipes/Victoria Jempty
1 . Mix the eggs, 1 tbsp. sugar, sake and 1 tbsp. soy sauce with a fork until smooth. The sake can be replaced with vodka. Ideally, the egg mixture should be strained through gauze.
2 . I made an omelet in a rectangular shape that fits the size of the nori sheets. You can fry it in a frying pan and then cut it into strips.
3 . Rice for sushi wash 4 - 7 times and soak in cold water (2.5 cups) for 15-20 minutes. Put on high heat and bring to a boil. Reduce the heat to minimum and cook rice under a lid 12-15 minutes. We give the rice after cooking to rest under a lid for 10 more minutes. After that we move the rice into a wide wooden (glass, porcelain) bowl.
4 . For the rice dressing, mix the rice vinegar, sugar, and salt and place on the fire. Heat until sugar is dissolved, remove from heat and let cool. Add the rice dressing gradually to the hot rice and mix with a wooden spatula from bottom to top. I divided the rice into 4 parts (I used only three).
5 . On a cutting board, place a sheet of nori (I have 18*20 cm), spread rice on top (1/3) and arrange red pepper and salmon chopped into julienne strips. Spread some rice on top.
6 . Place the next sheet of nori and press it down with a board placed on top. Place the rice and omelet on top of the nori.
7 . On top - the next sheet of nori, rice and sliced cucumber and avocado (avocado immediately after slicing sprinkle with lemon juice, so as not to darken).
8 . Sprinkle with rice, sesame seeds and cover with the last sheet of nori.
9 . Put a cutting board and a heavy pan on top. Leave for 15-30 minutes.