2 and a half cup of white flour
2 teaspoons of baking powder
Half teaspoon salt
¾ cup of white grape juice, unsweetened
¾ cup dried apricots, minced
½ cup dried figs, minced
½ cup of dried dates, minced
1 cup butter, soft
¾cup of granulated sugar
¾cup of brown sugar
2 large egg
2 teaspoons pure vanilla extract
½ teaspoon of almond extract
1 cup of walnuts, minced
Sugar powder, optional
How to prepare
Furnish the oven at 190 ° C, tray 5 x 23 x 33 cm in tin foil, and place the tin base in oil.
In a small bowl, mix the flour, baking powder and salt, and set aside.
In a small skillet, heat the grape juice over medium heat until bubbles begin to form on the edges. Place the apricots and figs, stir them and turn them over. Cover the pot, turn off the fire and leave for 30 minutes until the liquid is absorbed.
Add the butter and sugar together with the e-whisker until the mixture is blended and becomes light. Add the eggs, one after the other, then the vanilla and almond extract, mix them until they combine, and gradually add the flour mixture, stir well.
Add half of the dough in the Chinese tray, using a wide, oil-coated metal spoon, and then spread the chilled fruit evenly over the dough. Spoon the remaining dough over the fruit layer and gently spread it over the top.
Bake the cake for 25-30 minutes or until red and settle the middle, Chinese papyrus on the metal wire, sprinkle the powdered sugar when desired. Lift the tin to make a cake from the Chinese, cut into rectangles, store the cake in a tightly sealed container for more than a week.
½Onion cut cubes
1 pound minced beef
¼ Cup taco seasoning
Tomatoes cut into cubes
1 cup roasted and dried corn
¾ cup of long white uncooked rice
2 cups meat broth
1 ½ cup of Colby Cheese Jack
Avocado clip cubes
Black olives sliced
How to prepare
Place the onions in a large skillet over medium heat for 1 to 2 minutes, add the minced meat and stir until the meat is cooked and then the meat halves are fat.
Return the frying pan to the fire and add taco seasoning, chopped tomatoes, corn, rice, broth and stir until the ingredients blend well.
Leave the broth to boil and then heat the heat and cover the ingredients and leave them on low heat for 20 minutes with stirring after the first ten minutes.
Add the cheese and stir well, then cover the pan and leave the ingredients on low heat for another 3 minutes until the cheese melts.
Put rice and meat over a layer of sour cream, sliced avocado, olives, coriander and any other ingredients you wish to add, making the dish ready to serve.
⅓ cup of butter or obesity
⅓ cup of brown sugar
⅓ cup of honey
Half a teaspoon of vanilla extract
2 cups of instant oat flakes
1 and 1/3 cup of coconut flakes
Half a cup of raisins
1 cup of sweet chocolate chips
How to prepare
Place the oven at 205 ° C and a 20 cm square tray.
In a large skillet, pour the butter, and remove it from the fire. Combine brown sugar, honey and vanilla, add the remaining ingredients, and stir them until they mix.
Press the mixture in the processed tray, bake for 15-20 minutes or until golden brown.
Bears completely in Chinese on the cooling wire, cut them to boxes.
3 Red pepper cut
¼Cup red onion
1 Clove garlic
2 Tablespoon olive oil
½ Pack of spaghetti
½ Cup of cashews
½ cup of unsweetened almond milk
2 Tablespoon nutritious yeast
Salt and black pepper as desired
Hot red pepper
12 Oz vegetable tofu cheese
Chopped parsley for decoration
How to prepare
1- We protect the oven to 450 degrees Fahrenheit. Put the butter on the oven tray. Add the red pepper, onion, garlic, 1 tbsp olive oil, stir, and then spread to the Chinese in the form of one layer and put the Chinese in the oven for 15-20 minutes.
2- In the meantime we climb the pastas according to the instructions on the envelope and halves and put them aside.
3-In the food mixer, put the vegetables out of the oven and add the cashews, milk, yeast, salt, black pepper and chili, and mix the mixture until smooth. If the mixture is thick, add some milk as desired and put the sauce mixture aside.
4-Using a paper towel, remove the moisture and excess liquid from the tofu cheese and cut into small cubes, then protect 1 tbsp olive oil in a frying pan and place the tofu cubes in it for about 5-8 minutes, then set aside.
5-Put the sauce in the same tofu pan to become a little warm then add the pasta and stir the ingredients well.
6-Place the pasta in the serving dish and decorate it with crispy tofu and delicious parsley
Green beans, healthy vegetables and rich in many food ingredients, we offer in this recipe with chopped mushrooms garlic chicken noodle, salt and black pepper with nutmeg.
1/2 cup corn oil
1 cup Leek finely sliced+ ⅓ leek finely chopped cup
4 teaspoons corn starch
1 and a half kg of green beans cut in the sides and divided into semi-lateral
3 tablespoons butter
450 g mushrooms, coarsely chopped
2 garlic cloves finely chopped
1/4 cup of chicken broth soup
2 &1/2 tablespoon flour
1 and a quarter cup of chicken broth soup low in salt
2/3 cup of double cream
Half teaspoon salt
Half a teaspoon of black pepper
1/4 teaspoon nutmeg, freshly ground
1- In a pan, heat the oil.
2-Divide leeks into sliced circles. Stir in a small bowl with corn starch. Shake it a little in a soft strainer to get rid of the excess amount
3-Place a quarter of the leeks in the frying pan, cook them, stir them a little until it turns golden for about 4 minutes. Using a cleft spoon. Pour the leeks into a dish covered with paper napkins. Repeat the process with the remaining leeks
4-Boil the salted water in a large skillet. Then incubate a snow bath for beans
5-Cook the beans in water until they become soft and brittle for about 4 – 5 minutes. And then pour it into the ice bath with its two rows and its sides
6-Place the oven at 190 ° C
7-In a very large skillet, pour the butter over medium-high heat, place the mushrooms and sauté with stirring occasionally until the liquid gets rid of it for about 5 minutes
8-Add chopped leek and garlic. Cook them with stirring for 2 minutes. Sprinkle a quarter cup of chicken soup. Stir them until they evaporate. Add the flour, stir to cover the mushrooms and cook them for a minute, then pour half the amount of chicken soup with low salt
9-Stir the small pieces of the bottom of the pan, then pour the remaining soup and remaining cream, and leave the mixture to boil.
10-Cook the sauce until it becomes a little thicker for about 5 minutes. Sprinkle salt, pepper, nutmeg. Add green beans. And stir them to cover the beans with sauce
11-Pour the mixture into an oven dish. Bake them without cover until bubbles are formed around the edges for 25 minutes. Then sprinkle leeks on the face