i hope you like this web this is my first web i made and i love it i hope you do to. :)
how to make kondoo:
1.fruit (any)
2.veggie(any) has to be cut.s
3. honey or syrup 1/4
directions:
1.put the fruit in.
2.put the veggies in.
3.now put the honey or syrup inside.
4.cook on stove for lo with 1 minute.
how to make kondoo:
1.fruit (any)
2.veggie(any) has to be cut.s
3. honey or syrup 1/4
directions:
1.put the fruit in.
2.put the veggies in.
3.now put the honey or syrup inside.
4.cook on stove for lo with 1 minute.
eggplant Parmesan recipe
1. 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
2. 1 tablespoon olive oil
3. Coarse salt and ground pepper
4. 1 cup almond or coconut milk
5. 3 tablespoons all-purpose flour
6. 2 garlic cloves, minced
7. 1 cup homemade or best-quality store-bought marinara sauce
8. 1/2 cup grated part cheese
9. 1/3 cup grated Parmesan
Directions
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with cheese and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
4. enjoy!!!
1. 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
2. 1 tablespoon olive oil
3. Coarse salt and ground pepper
4. 1 cup almond or coconut milk
5. 3 tablespoons all-purpose flour
6. 2 garlic cloves, minced
7. 1 cup homemade or best-quality store-bought marinara sauce
8. 1/2 cup grated part cheese
9. 1/3 cup grated Parmesan
Directions
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with cheese and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
4. enjoy!!!
