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Podepište se. Najděte recept, který bychom mohli zkusit ve školní kuchyňce. Nahrajte sem ingredience a také postup + obrázek. Můžete i odkaz na video.

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Podepište se. Najděte recept, který bychom mohli zkusit ve školní kuchyňce. Nahrajte sem ingredience a také postup + obrázek. Můžete i odkaz na video.

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corndog

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Ingrediens:

3 milk buckets
2 sugars
1 egg
3 wheet

Instructions:

We mix it together and eat

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Punch the sausages on a stick. Mix milk, eggs, plain flour, sugar, baking powder, salt and corn flour with a thick batter. Soak the sausages in batter and immediately put them in hot oil, fry until golden. Then remove the fried sausages and let them drip on a paper napkin. We consume corn dogs with ketchup or mustard.

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Punch the sausages on a stick. Mix milk, eggs, plain flour, sugar, baking powder, salt and corn flour with a thick batter. Soak the sausages in batter and immediately put them in hot oil, fry until golden. Then remove the fried sausages and let them drip on a paper napkin. We consume corn dogs with ketchup or mustard.

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mac and cheese

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Ingredients

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Ingredients
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1 pound lean ground beef (90% lean)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard.

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 1. Fry the flakes in coconut oil, add honey and coconut, mix and let cool. 2. Prepare a cream. We halve both avocados, remove the stone and hollow out the flesh. We mix everything together with 1/2 of the cheese, add a tablespoon of honey to taste, half a lime juice and mix.    3. Whip the whipping cream for the second cream, add the other half of the cheese and mix.Press the mixture prepared from flakes, coconut and honey into the cake tin. Pour the avocado cream evenly, pour the white cream on top and smooth.                                  4. Roast the rind with a little cane sugar, let it caramelize and sprinkle the top of the cake. Put in the fridge for at least 12 hours.  

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 1. Fry the flakes in coconut oil, add honey and coconut, mix and let cool. 2. Prepare a cream. We halve both avocados, remove the stone and hollow out the flesh. We mix everything together with 1/2 of the cheese, add a tablespoon of honey to taste, half a lime juice and mix.    3. Whip the whipping cream for the second cream, add the other half of the cheese and mix.Press the mixture prepared from flakes, coconut and honey into the cake tin. Pour the avocado cream evenly, pour the white cream on top and smooth.                                  4. Roast the rind with a little cane sugar, let it caramelize and sprinkle the top of the cake. Put in the fridge for at least 12 hours.  

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Cook the pasta, but not completely soft. Let it be a little hard to bite.
Meanwhile, heat the butter in a pot and fry the oregano in it.
Drain the pasta and one cup of water in which they were cooked for now.
Then pour the knuckle into a pot with butter and oregano.
Add mascarpone and most of both grated cheeses.
Taste a little nutmeg, donkey and pepper to taste. Add water from the pasta.
Mix everything well and put on a hot plate so that the cheese melts.
Then transfer the mixture to a baking dish, sprinkle with the remaining cheese and bake for 10 minutes in an oven preheated to 200 ° C.
After 10 minutes, you can take the finished goodies out of the oven or raise the temperature for a while to create a crust on the surface.

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1) Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
2) In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown.
3) Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

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1 burger: 400 calories, 21g fat (10g saturated fat), 96mg cholesterol, 543mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 28g protein.

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(TOXIC FOR PARROTS)

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https://www.youtube.com/watch?v=5OyP7eczJKk

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Wisconsin Butter Burger Recipe | Hamburger Recipes Homemade

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Tortillas
Ingredience:
salt
280 ml of water
500 g semi-coarse flour
6 tablespoons oilfillingsalt
2 tomatoes50 g blue cheese
1 pepper100 g of corn
0.50 pcs cucumber300 g

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tortilly
sůl
280 ml voda
500 g polohrubá mouka
6 lžíce olej
náplň
sůl
2 ks rajčata
50 g sýr niva
1 ks paprika
100 g kukuřice
0,50 ks okurka
300 g kuřecí maso
1 lžička provensálské koření
dresing
2 stroužek česnek
4 lžíce majonéza
0,50 lžička hořčice
2 lžíce kečup

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500 g plain flour
200 ml milk
100 ml oil
1 piece of yeast cube
1 egg
3 tablespoons sugar semolina soup
1 pinch salt
200 g fat (Omega, Lira, ..)
2 pieces of ice chestnut sticks
1 egg yolk for smearing

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500 g hladké mouky
200 ml mléka
100 ml oleje
1 kus kostky droždí
1 vejce
3 lžíce cukrové krupičné polévky
1 špetka soli
200 g tuku (Omega, Lira, ..)
2 kusy ledových kaštanových tyčinek
1 žloutek na potření

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nonstick cooking spray

3 Tbsp. raisins (optional)

1 Tbsp. bourbon whiskey (optional)

1 loaf day-old challah (or Italian bread, 16-18 oz. per loaf)

3 large eggs

2 1/2 cups half and half

1/2 cup sugar

3 Tbsp. butter (melted)

2 tsp. vanilla extract

1 tsp. cinnamon

1/8 tsp. salt

powdered sugar

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250g flour
1 baking powder
100g butter
1 egg
3 spoons of powdered sugar
1/2 lemon juice
8 piece of apple
cinnamon,sugar
breadcrumbs

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1. Preheat the oven to 350°F.

2. Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.

3. If using raisins, place the raisins and bourbon in a small bowl. Let the raisins soak while you prepare the bread pudding.

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1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.

3. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.

4. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.

5. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

6. Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.

7. Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.

8. Cookies stay fresh covered at room temperature for up to 1 week

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Raw materials
700 grams        Potato
2                         a tablespoon of tartar sauce
1                          spoons of smoked peppers
add                      salt
add                       oil

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https://www.youtube.com/watch?v=67Rl6rLnhhA

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Ingredience (Hamburger)
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1 libra libového mletého hovězího masa (90 % libového)
1/2 lžičky ochucené soli
1/2 lžičky pepře
1/2 libry čerstvých hub
2 lžíce plus 4 lžičky másla, rozdělené
4 hamburgerové housky, dělené
Volitelné polevy: Plátky rajčat, listy salátu, plátky kopru, kečup a hořčice.

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1) Mleté maso posypeme ochucenou solí a pepřem. Houby rozdrťte v kuchyňském robotu, dokud nejsou nakrájené najemno. Přidejte k ochucenému hovězímu masu, lehce, ale důkladně promíchejte. Vytvarujte čtyři placičky o tloušťce 1/2 palce.
2) Ve velké pánvi rozehřejte na středním plameni 2 lžíce másla. Přidejte hamburgery; opékejte 6-8 minut z každé strany, podlévejte máslem, dokud teploměr neukáže 160°. Odstraňte z tepla; udržet v teple. Přidejte na pánev drdoly; toasty do zlatova.
3) Hamburgery přendejte na dno housky. Naplňte každý 1 lžičkou másla. Vyměňte drdoly. Podávejte s polevou.

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Heat the oven to 160 degrees. We mix all the ingredients for the dough together and create the dough. It should not stick, but it must not be stiff, like potato dumplings. It will always stick easily. The more crunchy and fragile it will be. Then divide the dough into 2/3 and 1/3. Spread most of it on a baking sheet or cake tin, both on the bottom and on the sides. You can backfill the roll and roll it and then transfer it. Or just squeeze it into the mold. Cut and peel the apples and cut into thin slices or grate. Sprinkle a little breadcrumbs on the dough, and if the apples release the juice, don't let the dough get wet. Put apples on it and sprinkle with cinnamon and sugar. From the rest of the dough, we create rolls and place them on apples in the shape of a grid. Put the cake in the oven and bake until the crust is beautifully golden. Which is about 30 minutes. Finally, sprinkle the cake with icing sugar and we can serve. It's great when apples are still lukewarm.

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1 burger: 400 kalorií, 21 g tuku (10 g nasycených tuků), 96 mg cholesterolu, 543 mg sodíku, 24 g sacharidů (3 g cukrů, 1 g vlákniny), 28 g bílkovin.

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1)Wash the potatoes and the peel thoroughly and cut them into marigolds. Leave for 10-15 minutes soaked in cold water. Mix the tartar with paprika, a tablespoon of oil and a pinch of salt. Brush the baking sheet with baking paper with oil.
2)Dry the potatoes and mix with the prepared tartar sauce. Spread them on a baking sheet and bake in a heated oven for 35-40 minutes, to a golden color. We rotate as needed. Add salt to taste.
3)They can be sprinkled with herbs - lovage or parsley, or even grated hard cheese.

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nepřilnavý sprej na vaření
3 polévkové lžíce rozinky (volitelné)
1 polévková lžíce bourbon whisky (volitelné)
1 den starý challah (nebo italský chléb, 16-18 uncí na bochník)
3 velká vejce
2 1/2 šálku půl na půl
1/2 šálku cukru
3 polévkové lžíce máslo (rozpuštěné)
2 lžičky vanilkový extrakt
1 lžička skořice
1/8 lžičky sůl
moučkový cukr

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Předehřejte troubu na 350 °F.
Postříkejte 9palcový čtvercový pekáč hojně nepřilnavým sprejem na vaření. Dát stranou.
Pokud používáte rozinky, vložte rozinky a bourbon do malé misky. Při přípravě chlebového nákypu nechte rozinky nasáknout.

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For the Shortcrust Pastry:

1 3/4 cup all-purpose flour

1/2 teaspoon salt

5 tablespoons unsalted butter , chilled

5 tablespoons lard , chilled

How to Render Lard (click link check out our tutorial on how to easily make your own lard!)

1/3 cup ice cold water

For the Treacle Filling:

1 1/4 cups (450 g) golden syrup

Homemade Golden Syrup (click the link for the recipe to make your own!)

grated zest and juice of one lemon

1 1/4 cups (100 g) fresh white breadcrumbs (do not use store-bought. Use fresh bread and either let it sit out for one day or toast the slices and then pulse them in a food processor)

3 tablespoons heavy cream

1 egg

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For the Shortcrust Pastry:

Place the flour and salt in a food processor and pulse to blend.  Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.

The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.

Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)

Preheat the oven to 375 degrees F.

Roll out the pastry dough.  I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked).

You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).

Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.

Line the pastry crust with parchment paper and fill it with dried beans or similar.

Place the tart on the middle shelf of the oven and bake for 10-15 minutes.

Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.

For the treacle filling: While the shortcrust is baking prepare the filling.

Place the golden syrup, lemon zest and lemon juice in a medium saucepan.   Heat the syrup until hot and runny and then stir in the breadcrumbs.  Turn off the heat and let the mixture sit for 5 minutes.

Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.

Pour the hot mixture into the tart crust.

Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.

Remove the tart from the oven and let it cool.

Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.