Video wird geladen...

Video konnte nicht geladen werden

Zur Startseite

Beefy Enchilada Stuffed Shells Ingredients: 1 box jumbo pasta shells 1 can red enchilada sauce 2 Ibs ground beef 1 can refried beans 2 cups Colby jack cheese 2 cups pepper jack cheese Optional: green onion and sour cream Directions: Boil and drain pasta. Let cool. Brown ground beef...

XWorldCuisines's profile picture

𝕏 Cuisines

160,730 subscribers

90,487 Aufrufe • vor 2 Tagen •via X (Twitter)

Essen
LIVE

Anya Rossi• Live Now

Private livecam show

0 Kommentare

Keine Kommentare verfügbar

Kommentare vom Original-Post werden hier angezeigt

Ähnliche Videos

Chicken Chili Recipe Shopping List: 1 Rotisserie Chicken (just the meat- chopped) 2 can busch's white chili beans 4 oz green chilis 8 oz cream cheese 1 onion 1 red bell pepper (and green) 1-2 jalapenos 2-3 tbsps flour 2 tbsps butter 1 tbsp garlic 1 tsp chicken base 6 cups chicken broth 2 tsps each italian seasoning, cumin, smoked paprika, chili powder 1/2 packet sazon All Purpose Seasoning to taste 1 tsp worcestershire sauce and hot sauce 1 cup heavy cream 1/2 cup frozen corn Toppings: sour cream shredded cheese tortilla strips jalapenos cilantro
0:57

Chicken Chili Recipe Shopping List: 1 Rotisserie Chicken (just the meat- chopped) 2 can busch's white chili beans 4 oz green chilis 8 oz cream cheese 1 onion 1 red bell pepper (and green) 1-2 jalapenos 2-3 tbsps flour 2 tbsps butter 1 tbsp garlic 1 tsp chicken base 6 cups chicken broth 2 tsps each italian seasoning, cumin, smoked paprika, chili powder 1/2 packet sazon All Purpose Seasoning to taste 1 tsp worcestershire sauce and hot sauce 1 cup heavy cream 1/2 cup frozen corn Toppings: sour cream shredded cheese tortilla strips jalapenos cilantro

Matt Price (Mr. Make It Happen)

1,597,977 Aufrufe • vor 2 Jahren

I will translate here (I don't speak Italian) 1. Toast the peppercorns until fragrant 2. Grind the peppercorns in the pestle 3. Shred some pecorino cheese 4. Boil water 5. Break pasta in half and add to water (just kidding) 6. While pasta is cooking steal pasta water and add to cheese. 7. Add some ground peppercorns to stolen pasta water cheese mix to create sauce 8. Create pastanado and douse with stolen pasta water sauce. 9. Top with more cheese and pepper. 10. Voilà
0:51

I will translate here (I don't speak Italian) 1. Toast the peppercorns until fragrant 2. Grind the peppercorns in the pestle 3. Shred some pecorino cheese 4. Boil water 5. Break pasta in half and add to water (just kidding) 6. While pasta is cooking steal pasta water and add to cheese. 7. Add some ground peppercorns to stolen pasta water cheese mix to create sauce 8. Create pastanado and douse with stolen pasta water sauce. 9. Top with more cheese and pepper. 10. Voilà

Ribz of Tik Tok

199,385 Aufrufe • vor 9 Monaten

@flavorsbyalessandra's Ricotta Stuffed Shells Ricotta Filling: ● 1 tsp olive oil ● 2 cloves garlic, thinly sliced ● 12 oz fresh or frozen spinach, chopped (& thawed, if needed) ● 2 cups (16oz) whole milk ricotta ● 2 cups (16oz) mascarpone cheese ● 1 cup Parmigiano cheese ● 1 cup mozzarella cheese ● 3 tbsp fresh parsley, chopped ● 1 egg ● 1 lemon, zested ● Salt and pepper, to taste Sauce: Martone St.’s Campagna Marinara Pasta & Breadcrumbs: ● 1 12oz box of jumbo shells ● 1 cup mozzarella cheese ● 2 tbsp butter ● 1 clove garlic, grated ● 1 tsp calabrian chiliis in oil ● 1 cup panko breadcrumbs ● Salt
1:58

@flavorsbyalessandra's Ricotta Stuffed Shells Ricotta Filling: ● 1 tsp olive oil ● 2 cloves garlic, thinly sliced ● 12 oz fresh or frozen spinach, chopped (& thawed, if needed) ● 2 cups (16oz) whole milk ricotta ● 2 cups (16oz) mascarpone cheese ● 1 cup Parmigiano cheese ● 1 cup mozzarella cheese ● 3 tbsp fresh parsley, chopped ● 1 egg ● 1 lemon, zested ● Salt and pepper, to taste Sauce: Martone St.’s Campagna Marinara Pasta & Breadcrumbs: ● 1 12oz box of jumbo shells ● 1 cup mozzarella cheese ● 2 tbsp butter ● 1 clove garlic, grated ● 1 tsp calabrian chiliis in oil ● 1 cup panko breadcrumbs ● Salt

Scott Conant

13,935 Aufrufe • vor 16 Tagen

Thai Fried Riced Cauliflower - full recipe below 👇 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
2:34

Thai Fried Riced Cauliflower - full recipe below 👇 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

Geoffrey Zakarian

32,554 Aufrufe • vor 1 Jahr

Thai Fried Riced Cauliflower! See full recipe below: 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
1:18

Thai Fried Riced Cauliflower! See full recipe below: 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

Geoffrey Zakarian

14,213 Aufrufe • vor 2 Monaten

When you cook all her favorite Korean dishes in one meal. Galbi-jjim done right is always a show stopper. ~5lb of beef short ribs Boil in water for 5 mins, discard water and wash the ribs Blend: 1 Korean pear (without skin and seeds) 1/2 kiwi 1/2 onion 10 garlic cloves 1 cup water In a pressure cooker add the short ribs, the blend, and then add: 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sugar 2 tsp sesame oil 1 tsp black pepper Pressure cook for ~25mins. I did 35mins and it got too soft (or perfect?) but all the meat fell off the bone which is not what you want. Or alternatively simmer in a pot for 1 hour instead. Veggies: Korean radish Carrots Mushrooms (I used shitake) Large green onion Korean chili pepper Take the meat out and set the pressure cooker on saute mode and cook the carrots, Korean radish, and large green onion for 15mins. When the radish and carrots are soft and done, add in the mushrooms and Korean chili pepper for the last 5 mins. Plate the meat together with the veggies and pour the sauce and juices over the top, and optional sprinkle green onions and sesame seeds on top. You can also add mozzarella cheese on top and melt it with a butane torch.
2:34

When you cook all her favorite Korean dishes in one meal. Galbi-jjim done right is always a show stopper. ~5lb of beef short ribs Boil in water for 5 mins, discard water and wash the ribs Blend: 1 Korean pear (without skin and seeds) 1/2 kiwi 1/2 onion 10 garlic cloves 1 cup water In a pressure cooker add the short ribs, the blend, and then add: 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sugar 2 tsp sesame oil 1 tsp black pepper Pressure cook for ~25mins. I did 35mins and it got too soft (or perfect?) but all the meat fell off the bone which is not what you want. Or alternatively simmer in a pot for 1 hour instead. Veggies: Korean radish Carrots Mushrooms (I used shitake) Large green onion Korean chili pepper Take the meat out and set the pressure cooker on saute mode and cook the carrots, Korean radish, and large green onion for 15mins. When the radish and carrots are soft and done, add in the mushrooms and Korean chili pepper for the last 5 mins. Plate the meat together with the veggies and pour the sauce and juices over the top, and optional sprinkle green onions and sesame seeds on top. You can also add mozzarella cheese on top and melt it with a butane torch.

POV Husband

53,014 Aufrufe • vor 3 Monaten

Y’all asked for it so here it is, my Carnivore Crustless Quiche! 🥓 This makes an 8x8 casserole and it is STUPID easy. Ingredients: ∙8 eggs ∙1 cup cooked meat (I used bacon and it was everything) ∙2 cups shredded cheese of your choice (I did cheddar + gruyère) ∙3 tbsp heavy cream ∙Butter for the dish (and I mean HEAVILY) Directions: Brown your meat and let it cool. While that’s going, whisk your eggs, shred your cheese, and mix it all together with the heavy cream. Save a little cheese and bacon to sprinkle on top. Heavily butter your dish, pour everything in, top it with your reserved cheese and bacon, and bake at 350° for about 25 minutes until the knife comes out clean and there’s no jiggle in the middle. Let it rest 5 minutes before you cut it. Top with whatever you want, I went sour cream and I have zero regrets. The whole casserole costs about $8 to make and feeds 4 people. That’s $2 a serving. Still think carnivore is expensive? 😏 Drop any questions below, I got you. 🥓
3:31

Y’all asked for it so here it is, my Carnivore Crustless Quiche! 🥓 This makes an 8x8 casserole and it is STUPID easy. Ingredients: ∙8 eggs ∙1 cup cooked meat (I used bacon and it was everything) ∙2 cups shredded cheese of your choice (I did cheddar + gruyère) ∙3 tbsp heavy cream ∙Butter for the dish (and I mean HEAVILY) Directions: Brown your meat and let it cool. While that’s going, whisk your eggs, shred your cheese, and mix it all together with the heavy cream. Save a little cheese and bacon to sprinkle on top. Heavily butter your dish, pour everything in, top it with your reserved cheese and bacon, and bake at 350° for about 25 minutes until the knife comes out clean and there’s no jiggle in the middle. Let it rest 5 minutes before you cut it. Top with whatever you want, I went sour cream and I have zero regrets. The whole casserole costs about $8 to make and feeds 4 people. That’s $2 a serving. Still think carnivore is expensive? 😏 Drop any questions below, I got you. 🥓

Queen of Carni

20,029 Aufrufe • vor 5 Monaten

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG
0:36

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG

𝕏 Cuisines

442,122 Aufrufe • vor 10 Tagen

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.
1:26

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.

Geoffrey Zakarian

22,780 Aufrufe • vor 5 Monaten

Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.
0:43

Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.

Metropolitan Market

22,011 Aufrufe • vor 3 Jahren

Turning dried chili peppers into a chili that packs a punch! 🌶️ Ingredients: For the Chili Base Dried chili peppers (Guajillo, Pasilla, or Puya); about 20 peppers Water (for simmering peppers) Meat & Vegetables 1 lb ground beef (80/20) 2 lbs cube steak, diced into small cubes 1 medium yellow onion, diced Flavor Builders 2 Tbsp Dan-O’s Tac-O Seasoning 1 Tbsp Cumin 12oz can Dr. Pepper 1 can pinto beans (optional) 1 heaping scoop beef base (or beef bouillon) Directions: 1. Rehydrate the Chili Peppers Add dried chili peppers to a pot of water Simmer (not boil) for 30 minutes until soft and hydrated Remove peppers and let cool slightly in a bowl Allow excess water to drip off 2. Remove Seeds & Bitter Skins Using a paring knife, slice each pepper open Dip in a small bowl of water to remove seeds easily Lay pepper flat on a cutting board Press with your fingers to scrape out the soft chili pulp Discard the tough outer skin (it’s bitter) Keep only the pulp ( that’s the real chili flavor) 3. Chop the Chili Pulp Finely chop the collected chili pulp Set aside as this becomes your fresh chili paste base 4. Brown the Meat Add ground beef and diced cube steak to a pot Cook over medium-high heat Chop and break up meat until browned and crumbly 5. Add Onion Stir in diced yellow onion 6. Build the Chili Flavor Add chopped chili pulp to the pot Pour in Dr Pepper and add the beef base or bouillon Add the one can pinto beans Stir well and let flavors combine 7. Simmer Lower heat and simmer 45–60 minutes, stirring occasionally 8. Serve Ladle into bowls and top with favorites like cheddar, sour cream, or diced onion. Yum Yum Get Ya Sum!
6:01

Turning dried chili peppers into a chili that packs a punch! 🌶️ Ingredients: For the Chili Base Dried chili peppers (Guajillo, Pasilla, or Puya); about 20 peppers Water (for simmering peppers) Meat & Vegetables 1 lb ground beef (80/20) 2 lbs cube steak, diced into small cubes 1 medium yellow onion, diced Flavor Builders 2 Tbsp Dan-O’s Tac-O Seasoning 1 Tbsp Cumin 12oz can Dr. Pepper 1 can pinto beans (optional) 1 heaping scoop beef base (or beef bouillon) Directions: 1. Rehydrate the Chili Peppers Add dried chili peppers to a pot of water Simmer (not boil) for 30 minutes until soft and hydrated Remove peppers and let cool slightly in a bowl Allow excess water to drip off 2. Remove Seeds & Bitter Skins Using a paring knife, slice each pepper open Dip in a small bowl of water to remove seeds easily Lay pepper flat on a cutting board Press with your fingers to scrape out the soft chili pulp Discard the tough outer skin (it’s bitter) Keep only the pulp ( that’s the real chili flavor) 3. Chop the Chili Pulp Finely chop the collected chili pulp Set aside as this becomes your fresh chili paste base 4. Brown the Meat Add ground beef and diced cube steak to a pot Cook over medium-high heat Chop and break up meat until browned and crumbly 5. Add Onion Stir in diced yellow onion 6. Build the Chili Flavor Add chopped chili pulp to the pot Pour in Dr Pepper and add the beef base or bouillon Add the one can pinto beans Stir well and let flavors combine 7. Simmer Lower heat and simmer 45–60 minutes, stirring occasionally 8. Serve Ladle into bowls and top with favorites like cheddar, sour cream, or diced onion. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

15,169 Aufrufe • vor 5 Monaten

Couldn’t decide if I wanted Curry or Pasta for dinner tonight, so I made up my own dish. Tommys mince curry pasta, and it’s delicious!! How to do it: Oil large pan Add 2 chopped onions 🧅 Mix tumeric into the onions and oil Add 600g of minced beef & stir till brown Pour in 1/2 pint of beef stock Boil water in another saucepan an add salt Then add pasta to water an cook Add 4 crushed garlic cloves To your mince 🧄 Now add 1 tin of chopped tomatoes to your mince 🍅 Now add 1 tin of baked beans & stir 🫘 add curry powder & mix add chilli powered & stir Pour in frozen peas and let cook Drain off the pasta and pour into the mince meet curry Add grated cheese & stir in Add black pepper Now serve & enjoy!! Let me know what you think, this was honestly so tasty and will definitely be having it again! Bosh❤️
1:30

Couldn’t decide if I wanted Curry or Pasta for dinner tonight, so I made up my own dish. Tommys mince curry pasta, and it’s delicious!! How to do it: Oil large pan Add 2 chopped onions 🧅 Mix tumeric into the onions and oil Add 600g of minced beef & stir till brown Pour in 1/2 pint of beef stock Boil water in another saucepan an add salt Then add pasta to water an cook Add 4 crushed garlic cloves To your mince 🧄 Now add 1 tin of chopped tomatoes to your mince 🍅 Now add 1 tin of baked beans & stir 🫘 add curry powder & mix add chilli powered & stir Pour in frozen peas and let cook Drain off the pasta and pour into the mince meet curry Add grated cheese & stir in Add black pepper Now serve & enjoy!! Let me know what you think, this was honestly so tasty and will definitely be having it again! Bosh❤️

Thomas Skinner ⚒

868,087 Aufrufe • vor 3 Jahren

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.
0:54

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.

CarnivoreJT

72,129 Aufrufe • vor 2 Jahren

5 MINUTE WEEKNIGHT DINNER PREP: Alfredo Chicken Bacon Ravioli Bake Ingredients: 1 (24 oz) jar Rao's Homemade Alfredo sauce 1(20-25 oz) package refrigerated ravioli 3 pre-cooked chicken breasts, sliced or diced (or rotisserie chicken) 2-3 cups fresh spinach 1/2-1 cup bacon bits 2 cups shredded mozzarella cheese Instructions: Preheat oven to 375°F. Spread 1/3 jar Alfredo on bottom of a 9x13 baking dish. Add a layer of ravioli. Add spinach, chicken, and bacon bits. Spoon more Alfredo over the top. Repeat layers. Top with mozzarella cheese. Cover and bake 30-35 minutes. Uncover and bake 10-15 minutes until bubbly. 🎥 whitneykailyn_ | IG
0:38

5 MINUTE WEEKNIGHT DINNER PREP: Alfredo Chicken Bacon Ravioli Bake Ingredients: 1 (24 oz) jar Rao's Homemade Alfredo sauce 1(20-25 oz) package refrigerated ravioli 3 pre-cooked chicken breasts, sliced or diced (or rotisserie chicken) 2-3 cups fresh spinach 1/2-1 cup bacon bits 2 cups shredded mozzarella cheese Instructions: Preheat oven to 375°F. Spread 1/3 jar Alfredo on bottom of a 9x13 baking dish. Add a layer of ravioli. Add spinach, chicken, and bacon bits. Spoon more Alfredo over the top. Repeat layers. Top with mozzarella cheese. Cover and bake 30-35 minutes. Uncover and bake 10-15 minutes until bubbly. 🎥 whitneykailyn_ | IG

𝕏 Cuisines

53,250 Aufrufe • vor 27 Tagen

Bacon Cheeseburger Rolls 1 and 1 Half Pounds of Ground Beef 1 Tablespoon of Adobo 1 Packer of Sazon 1 Tablespoon of Worcestershire Sauce Everything is kinda self explanatory. Pillsbury pizza crust. Add the cheese. My only tip is make sure that the beef isn’t that hot. Let it cool a bit Cook in the oven on 400 for about 15 or until brown.. take them out add cheese and bacon to the top.. cook for an additional 3/4 minutes.
0:28

Bacon Cheeseburger Rolls 1 and 1 Half Pounds of Ground Beef 1 Tablespoon of Adobo 1 Packer of Sazon 1 Tablespoon of Worcestershire Sauce Everything is kinda self explanatory. Pillsbury pizza crust. Add the cheese. My only tip is make sure that the beef isn’t that hot. Let it cool a bit Cook in the oven on 400 for about 15 or until brown.. take them out add cheese and bacon to the top.. cook for an additional 3/4 minutes.

Uncle Bev

142,498 Aufrufe • vor 2 Jahren

This one is a keeper! Homemade Hamburger Helper: 1 cup diced onions 2 tbs butter 1 lb ground beef 1 tsp garlic powder 1/2 tbs salt The sauce: 1 cup heavy cream 2-3 oz Boursin cheese 1/2 cup grated parm The "pasta": 1 package Egg Life wraps cut into strips Heat up in 3 tbs butter, garlic powder and salt Garnish with green onions. Servings: 2 Carbs: 16g per serving (omit onions to cut that in half)
0:58

This one is a keeper! Homemade Hamburger Helper: 1 cup diced onions 2 tbs butter 1 lb ground beef 1 tsp garlic powder 1/2 tbs salt The sauce: 1 cup heavy cream 2-3 oz Boursin cheese 1/2 cup grated parm The "pasta": 1 package Egg Life wraps cut into strips Heat up in 3 tbs butter, garlic powder and salt Garnish with green onions. Servings: 2 Carbs: 16g per serving (omit onions to cut that in half)

Cary Kelly

36,969 Aufrufe • vor 1 Jahr

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
1:29

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

57,666 Aufrufe • vor 4 Monaten

Honey Hot Salmon Sticks. 🔒 2 Cups and 1 Half of Buttermilk 1 Half Cup of Hot Sauce 1 Tablespoon of Cajun Seasoning 2 Teaspoons of White Pepper, Garlic & Onion Powder. - Marinate for 30 Minutes. I used Bamma Fish Fry, If You Don’t Got That Use Corn Meal: 1 Cup of Cornmeal Cajun Seasoning TO TASTE 1 Tablespoon of Onion Powder 1 Tablespoon of Garlic Powder 2 Teaspoons of Smoked Paprika 2 teaspoons of White Pepper 1 half cup of flour. MAKE SURE YOUR BATTER STICKS TO YOUR SALMON Fry on 375 until Golden Brown 3 Tablespoons of Butter Hot Sauce Honey You can really use however much you want.
0:28

Honey Hot Salmon Sticks. 🔒 2 Cups and 1 Half of Buttermilk 1 Half Cup of Hot Sauce 1 Tablespoon of Cajun Seasoning 2 Teaspoons of White Pepper, Garlic & Onion Powder. - Marinate for 30 Minutes. I used Bamma Fish Fry, If You Don’t Got That Use Corn Meal: 1 Cup of Cornmeal Cajun Seasoning TO TASTE 1 Tablespoon of Onion Powder 1 Tablespoon of Garlic Powder 2 Teaspoons of Smoked Paprika 2 teaspoons of White Pepper 1 half cup of flour. MAKE SURE YOUR BATTER STICKS TO YOUR SALMON Fry on 375 until Golden Brown 3 Tablespoons of Butter Hot Sauce Honey You can really use however much you want.

Uncle Bev

1,583,098 Aufrufe • vor 2 Jahren