the sapor
@thesapor • 915,500 subscribers
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french dip sandwiches on garlic butter pretzel buns ✨ Ingredients Beef/Au Jus - 3 lbs chuck roast - 2 tsp onion powder (for beef) - 2 tsp garlic powder (for beef) - Salt and pepper, generously - 5 cups beef stock - 6 garlic cloves - 3 rosemary sprigs - 2 yellow onions, sliced - 2 tbsp Worcestershire sauce - 1 tbsp roasted beef bouillon paste - 1 1/2 tsp onion powder - 1 tsp garlic powder - 1/4 tsp msg (optional) - Salt to taste - Avocado oil, for searing Caramelized onions - 5 yellow onions, sliced - 1 tbsp butter - 1 tbsp neutral oil - 2 tsp granulated sugar - Salt to taste Roasted garlic horse radish aoii - 1/2 cup mayonnaise - 1 whole head roasted garlic - 1–1 1/2 tbsp prepared horseradish (adjust to taste) - 1 tsp Dijon mustard - 1 tsp lemon juice - 1/2 tsp Worcestershire sauce - 1/4 tsp black pepper - Salt to taste Extras - Pretzel buns - Garlic butter - Provolone Cheese Instructions - Pat the chuck roast dry and generously season all sides with salt, pepper, onion powder, and garlic powder. - Heat avocado oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned.Remove and set aside. - the same pot, add the sliced onions and cook until softened, scraping up the browned bits from the bottom. - Add the onion powder, garlic powder, salt, and pepper. Stir until fragrant. - Pour in the beef stock and stir, scraping the bottom of the pot to release all the flavor. - Add Worcestershire sauce, roasted beef bouillon paste, garlic cloves, and rosemary. Stir to combine. - Return the seared chuck roast to the pot. Bring to a gentle simmer, then cover and cook on low heat forapproximately 4 hours, turning the beef occasionally, until fork-tender and easily shreddable. - Remove the beef and shred with two forks. Strain the cooking liquid and reserve for dipping. Skim excess fat and adjust seasoning to taste. - Heat butter and neutral oil in a skillet over medium-low heat. - Add sliced onions, sugar and a generous pinch of salt. Cook slowly, stirring occasionally,for 35–45 minutes until deeply golden and caramelized. - Slice the pretzel buns and brush the insides with garlic butter. - Toast in a skillet until golden. - Spread roasted garlic horseradish aioli on the buns. Pile on the shredded beef, caramelized onions, and provolone cheese. Broil or cover briefly until the cheese is melted and bubbly. - Serve warm with the reserved beef au jus for dipping. • • • #recipes #recipeideas #fallrecipes #DinnerIdeas
the sapor807,600 просмотров • 1 день назад
Chocolate chip banana bread ✨🍌 The first thing I learned how to bake and it’s sooo good every time I make it. Ingredients - 3 ripe bananas, mashed - 1/2 cup unsalted butter, melted (113g) - 2 large eggs, room temp - 1/2 cup granulated sugar (105g) - 1/2 cup light brown sugar, packed (118g) - 2 1/4 cups all-purpose flour (270g) - 1/2 cup sour cream (130g) - 3/4 cup chocolate chips (125g) - 2 tsp vanilla extract - 1 tsp baking soda (6g) - 1/4 tsp salt Instructions - Preheat oven to 425°F (220°C) Grease and line a 9x5-inch loaf pan with parchment paper. - In a large bowl, add bananas and mash until smooth leaving a few chunks. - Add melted butter, granulated sugar, brown sugar, eggs and mix until smooth. - Add sour cream, vanilla extract, and mix until well combined. - In a separate bowl, whisk flour, baking soda, and salt. - Fold dry ingredients into wet just until combined (do not overmix). - Gently fold in chocolate chips. - Pour batter into prepared pan. Optional: sprinkle extra chocolate chips on top. - Bake at 425°F (220°C) for 10 minutes. Reduce temperature to 350°F (175°C) and continue baking for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Lightly tent with foil partway through to prevent over-browning. - Cool in pan 15 minutes, then transfer to a rack to cool completely. • • • #recipe #baking #bananabread #recipeideas #baketok
the sapor27,800,000 просмотров • 10 месяцев назад
Blueberry pull apart bread 🫐✨ Ingredients Bread - 435g bread flour (3 cups + 2 tbsp) - 68g granulated sugar (1/3 cup) - 185g whole milk (3/4 cup) - 60g unsalted butter, softened (4 tbsp) - 7g active dry yeast (2 1/4 tsp) - 2 large eggs - 1/2 tsp salt Blueberry compote - 300g blueberries (about 2 cups) - 95g granulated sugar (10 tbsp + 2 tsp) - 1 tbsp lemon juice - 12g cornstarch (cornstarch slurry) - 2 tbsp water (cornstarch slurry) Icing (didn’t measure) - Confectioners sugar - Melted butter - Whole milk - Splash of vanilla extract - Splash of lemon extract Instructions Filling - In a medium sauce pan on medium heat combine blueberries, sugar, and lemon juice. Stir until well combined and cook until bubbling. - Add cornstarch slurry and stir constantly until very thick. - Transfer into a heat safe bowl, cover with plastic wrap, and cool for 10 minutes on the counter then refrigerate for 30-40 minutes. Bread - In a bowl, combine warm milk and 1 tbsp sugar. Sprinkle yeast over the top, stir lightly, and let sit 5–10 minutes until foamy. - Add eggs, 1/3 sugar, and mix again until well combined. - Add flour to mixture. Mix until a rough dough forms. - Begin kneading. Once the dough starts to come together, gradually add the softened butter (1 tbsp at a time), kneading until fully incorporated before adding more. - Continue kneading 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth, elastic, and slightly tacky. - Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size. - Punch down dough and roll into a rectangle about 12x18 inches - Spread filling evenly across the surface - Cut into strips, then stack and cut again to fit upright into a greased loaf pan (1/2 pound loaf pan) - Cover loosely and let rise 30–40 minutes, until puffy. - Bake at 350°F (175°C) for 35–40 minutes, tenting with foil if the top browns too quickly. - Top with icing and serve! • • • #recipes #baking #springrecipes #bakingrecipe #recipeideas
the sapor7,100,000 просмотров • 7 месяцев назад
Creamy 5 cheese baked Mac N Cheese ✨ Please allow this to sit for at least 25-30 minutes so the cheese sets for a more set/stif Mac. This was fresh out of the oven. Ingredients - 1 lb corkscrew pasta - 4 tbsp unsalted butter - 4 tbsp flour - 5 cloves garlic, minced - 2 cup half & half - 2 cups heavy cream - 4 oz cream cheese, softened - 2 tbsp sour cream - 1/2 lb smoked Gouda, shredded - 1/2 lb Colby jack, shredded - 1/2 lb mozzarella, shredded - 1/2 lb sharp cheddar, shredded - 1/2 lb cream havarti, shredded - 2 tsp chicken bouillon - 2 tsp garlic powder - 2 tsp onion powder - 2 tsp smoked paprika - 1 tsp mustard powder - Salt & pepper to taste Instructions - Grate cheese blocks and separate in two large bowls and set aside. - Bring a large pot of water to a boil. Add chicken bouillon and mix until combined. Add the pasta and cook according to package directions until al dente (usually about 8 minutes). Drain the pasta and set aside. - In a large saucepan, melt the butter over medium heat. - Once melted, add half of the seasoning mixture. Mix until combined. Add finely chopped garlic and cook until fragrant. - Add flour and cook for 1-2 minutes, stirring constantly, to form a roux. Be careful not to let it brown. - Gradually add the warmed half and half to the roux, whisking constantly to avoid lumps. Add heavy cream continue to cook and whisk until the mixture thickens (about 3-5 minutes). - Stir in the rest of smoked paprika, chicken bouillon, garlic powder, onion powder, mustard powder, salt, and pepper. - Add cream cheese and sour cream. Mix until well combined. - Lower the heat and add the shredded cheddar, smoked Gouda, havarti cheese, Colby jack, and mozzarella cheese stirring until smooth and melted. Taste and adjust seasoning with more salt and pepper if needed. - Add the cooked pasta to the cheese sauce, stirring to coat evenly. - Preheat your oven to 350°F (175°C). - Transfer the mac and cheese to a baking dish (9x13) add half of the Mac add shredded cheese, and add the rest of the Mac topping with remaining shredded cheese - Bake in the preheated oven for 20-25 minutes. For the last 4-5 minutes turn oven to broil and cook the top is golden brown and crispy. • • • #thanksgiving #recipe #recipeideas #dinnerideas #macandcheese
the sapor11,400,000 просмотров • 1 год назад
Cinnamon pumpkin crumble bread ✨🍂 I have so many fall recipes that I tested over the summer and can’t wait to share! Also layer the sugar mixture in the middle of the loaf, got too caught up and ended up adding it to the top. Ingredients - 250g all-purpose flour (2 cups) - 110g dark brown sugar (1/2 cup) - 105g granulated sugar (1/2 cup) - 60ml buttermilk or milk (1/4 cup) - 113g unsalted butter, melted (1/2 cup, 1 stick) - 12oz pumpkin puree - 6g baking powder (1 tsp) - 6g baking soda (1 tsp) - 2 eggs - 1 tsp vanilla extract - 2 tsp cinnamon - 1 tsp pumpkin spice - 1/2 tsp ground ginger - 1/4 tsp ground nutmeg - 1/2 tsp salt Crumble - 115g all-purpose flour (1/2 cup + 1 tbsp) - 55g granulated sugar (1/4 cup) - 40g brown sugar (3 tbsp) - 58g unsalted butter, melted (1/4 cup) - 1/2 tsp cinnamon - 1/4 tsp all spice - 1/4 tsp ground nutmeg Cinnamon mixture - 55g sugar (1/4 cup) - 58g unsalted butter, melted (1/4 cup) - 1 tsp cinnamon Icing - 50g powder sugar (1/3 cup + 2 tbsp) - 1/2 tsp pumpkin spice - 1/2 tsp cinnamon - 1 tbsp milk Instructions - Preheat oven to 325°F (165°C). Grease and line a 1.5 pound loaf pan with parchment paper. Crumble - In a small bowl, combine flour, brown sugar, granulated sugar, allspice, nutmeg and cinnamon. - Add melted butter and mix it into a crumbly mixture. - Place in the fridge while preparing the batter (this keeps it from melting too fast). Dry ingredients - In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. Wet ingredients - In a large bowl, whisk pumpkin puree, melted butter, sugar, eggs, vanilla, and buttermilk until smooth. - To wet ingredients qdd spices (cinnamon, nutmeg, pumpkin spice, and ginger.) Then add flour mixture to the wet mixture. - Gently fold dry ingredients into wet mixture until just combined. Do not overmix. - Pour half batter into prepared loaf pan. Add cinnamon butter mixture spread evenly and add the remaining batter. - Evenly sprinkle the crumble topping over the batter. - Bake for 80-90 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). - If the crumble starts to brown too quickly, tent loosely with foil halfway through. - Let bread cool in pan for 15 minutes, then lift out and place on a wire rack. - Once bread cool warm add icing drizzle. • • • #fallrecipes #baking #pumpkinseason #bakingrecipe #Recipe
the sapor6,300,000 просмотров • 1 год назад
Loaded nacho fries ✨ My favorite easy dinner to make paired with @wildwonder Apple Yuzu pre + probiotic drink for combo! Ingredients Beef - 1lb ground beef - 1 shallot, finely chopped - 2 tbsp tomato paste - 1/4 cup water - 1 tsp chili powder - 1 tsp cumin - 1 tsp smoked paprika - 1 tsp chipotle powder - 1 tsp oregano - 1 tsp complete seasoning - 1 tsp coriander - Salt and pepper to taste Fries - Frozen fries - 1/2 tsp chili powder - 1/2 tsp cumin - 1/2 tsp smoked paprika - 1/2 tsp garlic powder - Salt to taste Toppings - Pico De Gallo - Guacamole - Queso - Mexican crema - Mild sauce • • • #wildwonderpartner #food #recipes #dinnerideas #recipeideas
the sapor354,100 просмотров • 1 месяц назад
Brioche milk bread burger buns ✨🍔 This is one of my favorite recipes I’ve created! This is the same recipe I used for the Raising cane’s bread as well. 110g for regular size buns and for the slider buns 80g for each ball. Ingredients Buns - 435g bread flour (3 1/2 cups) - 175ml whole milk (3/4 cups) - 2 1/4 tsp active dry east - 1 tbsp honey - 1 large egg - 1 egg yolk - Tangzhong (2 tbsp water, 4 tbsp milk, 2 tbsp flour) - 2 tbsp sugar (13g) - 1 tsp salt - 4 tbsp unsaturated butter, softened Egg wash - 1 egg - 1 tbsp milk Instructions Tangzhong - In a small saucepan, whisk together flour, milk, and water. - Cook over medium-low heat, whisking constantly, until it thickens into a paste (about 3–5 minutes). Remove from heat and let it cool to room temperature. Buns - In a large mixing bowl or stand mixer bowl, add milk, honey, and yeast. Mix until well combined, cover and let sit for 10 minutes. Add egg + yolk, tangzhong paste, and milk well. - Add bread flour, sugar, and salt - Knead on medium speed (or by hand) for about 5–7 minutes until a shaggy dough forms. - Add the softened butter, a little at a time, while kneading. Continue kneading for another 8–10 minutes, until the dough is very smooth and elastic. (It should pass the windowpane test: stretch the dough gently and it should become translucent without tearing.) - Shape the dough into a ball, place in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. - Punch down the dough and divide it into 8 equal pieces. (80g for slider buns, 110g for regular size burger buns) - Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced at least 2 inches apart. Gently flatten each ball slightly with your palm. - Cover loosely with plastic wrap or a damp towel and let them rise for 25–30 minutes, until puffy. - Preheat oven to 375°F (190°C ). - Whisk together the egg yolk and milk, then brush the tops of the buns. - Bake for 15-18 minutes, or until golden brown on top and baked through. Let cool on a wire rack. • • • #burgerbuns #breadmaking #recipe #homemadebread #cooking #easyrecipe
the sapor1,800,000 просмотров • 1 год назад
Loaded buffalo chicken fries 🍟 ✨ Ingredients Marinade - 1.5 pound chicken breast, cubed - 1 cup buttermilk - 1/4 cup pickle juice - 1/4 cup buffalo sauce - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp chicken bouillon powder - 1 tsp smoked paprika - 1 tsp salt - 1 tsp black pepper - 1 tsp msg (optional) Dredge mixture - 1 cup all purpose flour - 1/2 cup cornstarch - 2 tsp garlic powder - 2 onion powder - 1 tsp smoked paprika - 1 tsp chicken bouillon powder - 1 tsp salt - 1/2 tsp black pepper Ranch dressing - 1 cup mayonnaise - 1 cup buttermilk - 1/4 cup whole milk (optional) - 1/2 tbsp fresh dill, chopped - 1 tsp garlic powder - 1/2 tsp salt - 1/4 tsp black pepper Fries - 3–4 large russet potatoes - Neutral oil (vegetable, canola, or peanut), for frying - Salt to taste Toppings - Bacon - Chives - Ranch - Buffalo sauce - Cheese sauce Instructions - In a bowl, mix buttermilk, pickle juice, buffalo sauce, smoked paprika, garlic powder, onion powder, chicken seasoning, salt, msg, and pepper. Add chicken and coat well. Cover and marinate in the fridge overnight (or at least 4 hours). - In a shallow dish, mix flour, cornstarch, paprika, garlic powder, salt, chicken seasoning and pepper. - Remove chicken from marinade, letting excess drip off. Dredge in the flour mixture and coat evenly. - Heat oil to 350°F (175°C) and fry chicken in batches for 4–6 minutes until golden brown and fully cooked. - Drain on a wire rack or paper towels. - Mix buffalo sauce and melted butter. Toss fried chicken pieces in the sauce until coated. Fries - Peel potatoes (optional) and slice into 1/4–1/2 inch thick crinkle-cut fries. - Soak in cold water for 30 minutes to remove starch. - Drain and pat completely dry. - Heat oil to 325°F (160°C). Fry in batches for 3–4 minutes (they should be tender but not brown). - Remove and drain. Let rest 10–15 minutes. - Increase oil temp to 375°F (190°C). Fry again until golden and crispy, about 2–3 minutes. - Drain and salt immediately. Ranch - Whisk together mayo, milk , buttermilk, dill, garlic powder, salt, and pepper (if using). Chill until ready to serve. • • • #recipes #loadedfries #buffalochicken #dinnerideas #cooking #recipeideas
the sapor727,200 просмотров • 1 год назад
Blackberry Lemon Agua Fresca with @wildwonder refreshing + gut-healthy drink for summer, made with wildwonder’s new Blackberry Violet prebiotic + probiotic beverage. Each can blends grandma’s herbal wisdom with the vibrant inspiration of a California produce stand, making it the perfect addition to this yummy sip! Ingredients - 1 1/2 cups blackberries - 1 cup granulated sugar - 1/2 cup water (for syrup) - Juice of half of lemon - 1 tsp lemon zest - 3 cups cold water - 1 cup lemon juice (about 4-6 lemons) - 1 can wildwonder blackberry violet - Ice - Lemon slices - Mint • • • #recipe #drinks #lemonade #wildwonderpartner
the sapor192,900 просмотров • 6 месяцев назад
Pomelo lemonade using @wildwonder Pink Pomelo Limeade so it’s delicious and gut healthy 🍋✨ Ingredients Simple syrup - 1 1/4 cup sugar - 1 1/4 cup water - Lemon peels (2 lemons) Lemonade - 1 pomelo, squeezed - 1 cup lemon juice, freshly squeezed (about 6-8 lemons) - 2 1/4 cups cold water (1/4 cup for blending the fruit) - Simple syrup - Ice Instructions - In a medium saucepan pan combine sugar, water, lemon peels, and stir until sugar dissolves. Turn on low heat and simmer for 5 minutes. Remove from heat and steep for 15 minutes. - In a large pitcher, combine pomelo juice, lemon juice, and simple syrup. - Stir well. - Stir in 2 cups of cold water to dilute to your desired strength and sweetness. - Taste the lemonade. Add more lemon juice for tartness or syrup for sweetness. • • • #wildwonderpartner #drinks #lemonade #springrecipes #pinkpomelolimeade
the sapor82,400 просмотров • 8 месяцев назад
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