Eggs with Jelly

   

 These jellies are egg-shaped exactly as delicious as they look yummy:)

 

ingredients for the preparation of  
EGGS with JELLY dry version:

• 
• blown
• piece of plastic
• Foil Paper
• favorite vegetables
• 1 cup your favorite broth
• gelatine
• salt
• pepper

 

In the middle of the butt-end blown make a larger hole, just enough to fit through the pieces of vegetables. 

 Exactly wyparz a shell and dry the outer surface with a paper towel. The hole at the narrow end blown Seal tightly a piece of plastic.  

Egg food obklej piece of foil, leaving a larger hole blown niezaklejony. 

Now, through the larger hole to arrange the vegetables practically blown right up to the top.  

Now pour over them a bit of broth with the addition of gelatin dissolved in it, salt and pepper.  

Thus prepared egg in the refrigerator to keep the concentration, ie for about 3 hours. 

INGREDIENTS FOR EGGS WITH JELLY SWEET VERSION:
 

 

• blown
• piece of plastic
• Foil paper
• favorite jelly

Prepare blown in the same manner as described for the preparation of eggs with jelly as dry. To be blown eggs pour some jelly in your selected color, put the egg in the fridge, and when the jelly solidified, add a little jelly in a different color and then repeat step until you run out of colors of jelly or a place wydmuszce.

CUTE EASTERN BUNNIES

INGREDIENTS FOR ABOUT 10 ROLLS:

• 2 cup flour
• 7 g dry yeast
• 2 tablespoons sugar
• pinch of salt
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• 3 / 4 cup lukewarm water

 

All the ingredients combine together on the dough. 

 

Leave it in warm place until double in volume. 

 

When that happens, shape into balls of dough the size that you want the buns and place on baking sheet lined with baking paper . 

 

Now the scissors natnij top rolls in two places side by side, and immediately formed ears bend, and the media are not a piece of baking paper and place the ears on him not to come into contact with the rest of the dough. 

 

Bake at 180C for 20 minutes.

 TO SERVE: 

• mayonnaise
• baked buns
• fresh lettuce
• Soy burgers
• pineapple slices
• cheese slices

 Suggestions:   

 

Meshes bunnies propose to do with grains of pepper ...Bunnies will taste great as well as sweet. Then add garlic, substitute any other choice. You can also add to your little bunnies favorite fillings___!!!

Chocolate Truffle Cheesecake

It is easy to make and filling with sweet chocolate chips and heavy whipping cream. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice.It's so impressive yet not difficult to prepare-I whip up this dessert each time. A mounth watering trea for all...

  

12 Servings

Prep: 30 min. Bake: 45 min. + chilling

Ingredients:

1-1/2 cups chocolate wafer crumbs (about 27 wafers)

2 tablespoons sugar

1/4 cup butter, melted

FILLING:

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup baking cocoa

3 eggs, lightly beaten

1 teaspoon Vanilla Extract 

TOPPING:

1-1/2 cups (9 ounces) semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon Vanilla Extract

Whipped cream and miniature chocolate kisses, optional

Directions:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
•  
• For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
•  
• Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
•  
• Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.

Sesame Chicken

Ingredients:

3 lb. skinless boneless chicken

2 garlic cloves, minced

1/2 cup plus 1 Tablespoon water, divided

1/3 cup unsweetened apple juice

2 Tablespoons soy sauce

1 Tablespoon ketchup

2 teaspoons sesame seed

1 Tablespoon dark brown sugar, firmly packed

2 Tablespoons sliced scallion

Dash ground red pepper

1 teaspoon cornstarch

Directions:

1. Spray a 5 quart sauce pot with nonstick cooking spray and set over medium heat.

2. Add chicken parts and cook, turning until chicken is browned on all sides, about 4-6 minutes. Transfer chicken to a plate and set aside.

3. In a small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well. Pour into pot.

4. Cook over medium heat for 2 minutes, stirring constantly. Reduce heat to low.

5. Put chicken back into pot. Cover and cook for 20 to 25 minutes.

6. Remove the chicken from the pot and keep warm, reserving liquid in pot.

7. Dissolve cornstarch in remaining water and add to liquid in pot. Cook until sauce is thickened (3-4 minutes).

8. Pour sauce evenly over chicken and sprinkle with sesame seed.

 IMPORTANT NOTE:

This sesame chicken recipe will satisfy your taste for take-out Chinese Sesame Chicken. It's almost guilt-free since the chicken is not deep fried, which is a plus if you want all the take-out taste without the added pounds.

The sauce thickens to a beautiful dark brown, making presentation with fluffy Jasmine rice a true delight. If you like less heat in your Chinese food, omit the red pepper, but the sweetness of this dish really does balance out the spice perfectly.You can adjust the heat level by substituting with varying amounts of chili paste or even red pepper flakes. This is a wonderful restaurant-quality dish you can easily make at home.