The beloved sandwich with sauerkraut and corned beef turns into a hot baked dip, complete with rye toasts. This is a crowd-pleasing appetizer for a Game Day party, holiday party, or any cold-weather gathering.Photography Credit:Summer MillerI’m from Omaha, Nebraska, where the Reuben sandwich was born (sorry, New Yorkers), and I grew up eating this classic sandwich.
We have a lot of friends on a variety of restrictive diets right now, and as someone who loves to entertain, I wanted to make sure I had a treat that everyone could eat. But first and foremost, it had to be something everyone would actually want to eat.I began scheming up a super fudgy, no-frills brownie that could be gluten-free, egg-free, and dairy-free — and still leave us all reaching for more.
Leave at room temperature at least an hour before flour, eggs, butter. Sift flour (I twice). In addition to the 750g flour I needed about 2-3 tablespoons of flour towards the end because the plowing was still sticky. Beat eggs in a bowl. Mix flour, sugar, salt and yeast in a bowl.
Mix all the ingredients, incorporate with the flour until a dough is made, neither too soft nor too hard, just enough to spread it and not to stick when you spread it. Leave it to cool for 1 hour. Press it with the flour and spread it out. large sheet as for an oven tray, grease with a brush or panuta depending on what you use beaten egg all over the surface to catch, poppy / cumin / sesame.
Fresh Cranberry Salsa, perfect for turkey tacos! Cranberries, apple, scallions, ginger, chili, cilantro, and lime.Photography Credit:Elise BauerThis is a quick and easy salsa recipe made with fresh cranberries, apples, ginger, scallions, cilantro, and chilies that is especially good with turkey (see our turkey tacos), but can be used with any dish that calls for fresh salsa.
RecipesDish typeSaladVegetable saladAsparagus saladThis salad will give you a clear conscience as it is filled with fruits, green veg, vitamins... and pine nuts! A delight ...Be the first to make this!IngredientsServes: 4 250g asparagus2 oranges1 grapefruit2 fennel bulbs100g mixed salad greens100ml your choice salad dressing50g pine nutsMethodPrep:10min ›Cook:10min ›Ready in:20minBring a pot of salted water to the boil; add asparagus and cook for 8-10 minutes; drain and let cool to room temperature.