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Cheesy Garlic Pull-Apart Bread Ingredients For the dough: 500 g flour 1 packet dry yeast 1 tbsp sugar 1 tsp salt 250 ml lukewarm milk 1 egg 60 g softened butter For the garlic butter: 1 pack softened butter, about 200-250 g 1 whole garlic bulb, finely grated or... crushed A generous handful of fresh parsley, finely chopped Chili flakes, to taste Salt, to taste For the filling: 250-300 g grated mozzarella Instructions Combine the flour, dry yeast, sugar and salt in a large bowl. Add the lukewarm milk and egg, then knead until a dough begins to form. Gradually knead in the softened butter. Continue kneading for 10-12 minutes, until the dough is smooth, soft and elastic. Cover and leave to rise in a warm place for 60-90 minutes, or until doubled in size. Mix the softened butter with the garlic, parsley, chili flakes and salt. Roll the dough into a large rectangle and spread the garlic butter evenly over the surface. Sprinkle generously with grated mozzarella. Cut the dough into equal squares or strips. Stack the pieces loosely and place them upright in a lined loaf tin. Cover and leave to rise again for 25-30 minutes. Bake at 180°C / 350°F for 30-40 minutes, until golden brown and fully baked through. If the top browns too quickly, cover loosely with foil and continue baking. Let it rest for 5-10 minutes, then pull apart and enjoy warm. 🎥 tastebyhakima | IGshow more

𝕏 Cuisines

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Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

𝕏 Cuisines

80,845 Aufrufe • vor 1 Monat

🎶 Hello Darlin’ Mamaw's Homemade Bread Ingredients: 7 cups lukewarm water 6 tbsp sugar 6 tsp salt 6 tsp instant dry yeast 7 tbsp olive oil 15-16 cups bread flour, as needed to make a smooth dough Directions: In a large bowl put the water, sugar, and salt. Sprinkle the yeast on top. Add the oil and stir in flour. Continue adding flour and kneading until a smooth elastic dough is formed. Knead for about 6-8 minutes. Cover with a cloth and let rise until doubled, about an hour. Oil hands and punch down dough. Oil the bowl, flip the dough, cover with a cloth, and let rise again until doubled, about an hour. Punch down dough and divide equally between 6 loaf pans. Shape loaves and place in oiled bread pans. Cover and let rise for 30 minute. Bake at 375 degrees for 30 minutes or until lightly browned on top. Butter tops of loaves if desired. Yield: 6 loaves

🎶 Hello Darlin’ Mamaw's Homemade Bread Ingredients: 7 cups lukewarm water 6 tbsp sugar 6 tsp salt 6 tsp instant dry yeast 7 tbsp olive oil 15-16 cups bread flour, as needed to make a smooth dough Directions: In a large bowl put the water, sugar, and salt. Sprinkle the yeast on top. Add the oil and stir in flour. Continue adding flour and kneading until a smooth elastic dough is formed. Knead for about 6-8 minutes. Cover with a cloth and let rise until doubled, about an hour. Oil hands and punch down dough. Oil the bowl, flip the dough, cover with a cloth, and let rise again until doubled, about an hour. Punch down dough and divide equally between 6 loaf pans. Shape loaves and place in oiled bread pans. Cover and let rise for 30 minute. Bake at 375 degrees for 30 minutes or until lightly browned on top. Butter tops of loaves if desired. Yield: 6 loaves

Olive🫒

84,030 Aufrufe • vor 4 Monaten

No-Knead Folding Method Bread 🥖 Ingredients: 2.5 cups warm water 1 tablespoon dry yeast 1 teaspoon sugar 4.5 to 5 cups flour (the dough should be very soft and slightly sticky) 1 teaspoon salt Instructions: Mix the dough with a spatula until it comes together. Let it rise in a warm place for 20 minutes. Fold the risen dough with your hands to gather it again. Wet or oil your hands to prevent sticking. Cover and let it rest in a warm place for 15 minutes. Fold the dough again and let it rest. Repeat this folding process 3 times, resting 15 minutes between each fold. After the last fold, let the dough rest for another 15 minutes. Without folding again, place the dough on a floured surface and cut it into 6 or 9 equal pieces. Place the pieces on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (392°F) for 25–30 minutes until golden.

No-Knead Folding Method Bread 🥖 Ingredients: 2.5 cups warm water 1 tablespoon dry yeast 1 teaspoon sugar 4.5 to 5 cups flour (the dough should be very soft and slightly sticky) 1 teaspoon salt Instructions: Mix the dough with a spatula until it comes together. Let it rise in a warm place for 20 minutes. Fold the risen dough with your hands to gather it again. Wet or oil your hands to prevent sticking. Cover and let it rest in a warm place for 15 minutes. Fold the dough again and let it rest. Repeat this folding process 3 times, resting 15 minutes between each fold. After the last fold, let the dough rest for another 15 minutes. Without folding again, place the dough on a floured surface and cut it into 6 or 9 equal pieces. Place the pieces on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (392°F) for 25–30 minutes until golden.

Joseph NIYIBIGENA

57,686 Aufrufe • vor 7 Monaten

Potato & Cheese Lavash Ingredients 5–6 medium potatoes 1 egg 200 g grated kashar cheese (or mozzarella) A handful of parsley, finely chopped 1 teaspoon salt 1 teaspoon yeast 1.5–2 cups flour (add gradually, as needed) 100 g butter Instructions First, boil the potatoes and mash them well. After they cool down, add the remaining ingredients and knead into a dough. The dough should be soft but not sticky, just firm enough to come together ✅ Divide the dough into equal portions. Roll them out as shown in the video and cook on a pan, flipping both sides until lightly golden 😍 Brush both sides with butter, then serve warm. Enjoy!

Potato & Cheese Lavash Ingredients 5–6 medium potatoes 1 egg 200 g grated kashar cheese (or mozzarella) A handful of parsley, finely chopped 1 teaspoon salt 1 teaspoon yeast 1.5–2 cups flour (add gradually, as needed) 100 g butter Instructions First, boil the potatoes and mash them well. After they cool down, add the remaining ingredients and knead into a dough. The dough should be soft but not sticky, just firm enough to come together ✅ Divide the dough into equal portions. Roll them out as shown in the video and cook on a pan, flipping both sides until lightly golden 😍 Brush both sides with butter, then serve warm. Enjoy!

Your Natural Remedies

14,173 Aufrufe • vor 7 Monaten

Italian Stromboli Ingredients: Pizza dough 2 Tbsp melted butter Pizza seasoning (or garlic powder and dried basil) 4 Tbsp grated Parmesan cheese, divided 6 slices mozzarella cheese 20 slices deli-style pepperoni 3½ ounces deli-sliced salami 3 ounces prosciutto 6 slices Provolone cheese 1 large egg, beaten with 1 Tbsp water Marinara sauce, for serving Preparation: Preheat the oven to 375°F (190°C). Roll out the pizza dough on a sheet of parchment paper. In a small bowl, combine the melted butter and pizza seasoning. Brush half of the butter mixture over the rolled-out pizza dough, leaving a 1-inch border around the edges. Sprinkle 2 tablespoons of the Parmesan cheese over the buttered dough. Layer the mozzarella, pepperoni, salami, prosciutto, Provolone evenly over the dough. Brush the egg wash over three of the dough borders, leaving one long side dry. Starting from the wet long side and moving toward the dry long side, roll the stromboli tightly into a log. Pinch the seam closed and carefully tuck under the short sides of the dough to seal. Use the parchment to transfer the stromboli into a baking sheet. Brush the top with the remaining butter mixture and sprinkle with the remaining 2 tablespoons of Parmesan. Use a sharp knife to cut diagonal slits along the top of the stromboli to vent. Bake the stromboli for 25-30 minutes, or until the dough is golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes. Slice the stromboli crosswise and serve with marinara sauce for dipping. Enjoy! 🎥 cheatdayeats | IG

Italian Stromboli Ingredients: Pizza dough 2 Tbsp melted butter Pizza seasoning (or garlic powder and dried basil) 4 Tbsp grated Parmesan cheese, divided 6 slices mozzarella cheese 20 slices deli-style pepperoni 3½ ounces deli-sliced salami 3 ounces prosciutto 6 slices Provolone cheese 1 large egg, beaten with 1 Tbsp water Marinara sauce, for serving Preparation: Preheat the oven to 375°F (190°C). Roll out the pizza dough on a sheet of parchment paper. In a small bowl, combine the melted butter and pizza seasoning. Brush half of the butter mixture over the rolled-out pizza dough, leaving a 1-inch border around the edges. Sprinkle 2 tablespoons of the Parmesan cheese over the buttered dough. Layer the mozzarella, pepperoni, salami, prosciutto, Provolone evenly over the dough. Brush the egg wash over three of the dough borders, leaving one long side dry. Starting from the wet long side and moving toward the dry long side, roll the stromboli tightly into a log. Pinch the seam closed and carefully tuck under the short sides of the dough to seal. Use the parchment to transfer the stromboli into a baking sheet. Brush the top with the remaining butter mixture and sprinkle with the remaining 2 tablespoons of Parmesan. Use a sharp knife to cut diagonal slits along the top of the stromboli to vent. Bake the stromboli for 25-30 minutes, or until the dough is golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes. Slice the stromboli crosswise and serve with marinara sauce for dipping. Enjoy! 🎥 cheatdayeats | IG

𝕏 Cuisines

73,330 Aufrufe • vor 16 Tagen

Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG

Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG

𝕏 Cuisines

1,235,626 Aufrufe • vor 2 Jahren

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG

𝕏 Cuisines

12,571 Aufrufe • vor 1 Monat

Vietnamese Beef Stew (Bò Kho) Ingredients 800g–1kg beef (chuck, shank, or brisket), cut into 3–4 cm cubes 3–4 carrots, cut into large chunks 3–4 potatoes, cut into cubes 1 cup frozen peas 1 onion, cut into wedges 4–5 garlic cloves, minced 2–3 tbsp tomato paste 500–700ml beef stock (or water + 1 beef bouillon cube) 100–150ml red wine (optional) 2 tbsp oil or butter 1 tbsp flour (to sear beef and thicken sauce) Seasonings: salt, pepper, 1–2 bay leaves, a little thyme or rosemary, 1 tbsp soy sauce/Worcestershire sauce (if available) Chopped parsley for garnish Instructions Marinate beef: Wash and pat dry the beef. Toss with a little salt, pepper, and flour. Let rest for 15–20 minutes. Sear beef: Heat oil in a heavy pot (Dutch oven or cast iron). Brown beef on all sides in batches (don’t overcrowd). Remove and set aside. Sauté aromatics: In the same pot, add onion and cook until softened. Add garlic and tomato paste, stir for 1–2 minutes until fragrant and red in color. Simmer: Return beef to the pot. Pour in red wine (if using) to deglaze. Add beef stock, bay leaves, and herbs. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1–1¼ hours until beef is tender. Add vegetables: Add carrots and potatoes, simmer for another 25–35 minutes until vegetables are soft. Finally, add peas and cook for 5 minutes. Finish: Adjust seasoning to taste. For a thicker sauce, mix a little flour with broth and stir back in. Turn off heat, sprinkle with parsley, and serve.

Vietnamese Beef Stew (Bò Kho) Ingredients 800g–1kg beef (chuck, shank, or brisket), cut into 3–4 cm cubes 3–4 carrots, cut into large chunks 3–4 potatoes, cut into cubes 1 cup frozen peas 1 onion, cut into wedges 4–5 garlic cloves, minced 2–3 tbsp tomato paste 500–700ml beef stock (or water + 1 beef bouillon cube) 100–150ml red wine (optional) 2 tbsp oil or butter 1 tbsp flour (to sear beef and thicken sauce) Seasonings: salt, pepper, 1–2 bay leaves, a little thyme or rosemary, 1 tbsp soy sauce/Worcestershire sauce (if available) Chopped parsley for garnish Instructions Marinate beef: Wash and pat dry the beef. Toss with a little salt, pepper, and flour. Let rest for 15–20 minutes. Sear beef: Heat oil in a heavy pot (Dutch oven or cast iron). Brown beef on all sides in batches (don’t overcrowd). Remove and set aside. Sauté aromatics: In the same pot, add onion and cook until softened. Add garlic and tomato paste, stir for 1–2 minutes until fragrant and red in color. Simmer: Return beef to the pot. Pour in red wine (if using) to deglaze. Add beef stock, bay leaves, and herbs. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1–1¼ hours until beef is tender. Add vegetables: Add carrots and potatoes, simmer for another 25–35 minutes until vegetables are soft. Finally, add peas and cook for 5 minutes. Finish: Adjust seasoning to taste. For a thicker sauce, mix a little flour with broth and stir back in. Turn off heat, sprinkle with parsley, and serve.

tot phai

34,051 Aufrufe • vor 3 Tagen

Pan-fried Dumplings Crispy on the bottom and incredibly juicy inside! INGREDIENTS: 20 dim sum dumpling wrappers 500 g ground pork/ minced chicken/ beef 1 carrot a large handful of chives 6 garlic cloves 1 tbsp grated ginger 2 tbsp soy sauce 2 tosp oyster sauce 1 tbsp sesame oil 1 tsp brown sugar 1 tsp salt 125 ml vegetable broth INSTRUCTIONS Grate the carrot, finely chop the chives and mince the garlic. Add the carrot, chives, garlic and grated ginger to the ground pork. Add the soy sauce, oyster sauce, sesame oil, brown sugar and salt. Mix everything thoroughly. Place a portion of the filling in the center of each dumpling wrapper and seal the edges tightly. Arrange the dumplings in a pan and cook over medium heat for about 2 minutes, until the bottoms start to turn golden and crispy. Pour in 125 ml of vegetable broth, cover the pan and cook for about 16 minutes. Remove the lid and they're ready! They taste even better drizzled with chili oil or served with extra soy sauce. NUTRITION PER SERVING: 825 kcal 62 g protein 39g fat 57 g carbs 4 g fiber Crispy bottoms, tender wrappers and an aromatic, juicy filling. Definitely one of those recipes worth saving! Save this recipe and send it to someone you'd happily share the whole pan with!

Pan-fried Dumplings Crispy on the bottom and incredibly juicy inside! INGREDIENTS: 20 dim sum dumpling wrappers 500 g ground pork/ minced chicken/ beef 1 carrot a large handful of chives 6 garlic cloves 1 tbsp grated ginger 2 tbsp soy sauce 2 tosp oyster sauce 1 tbsp sesame oil 1 tsp brown sugar 1 tsp salt 125 ml vegetable broth INSTRUCTIONS Grate the carrot, finely chop the chives and mince the garlic. Add the carrot, chives, garlic and grated ginger to the ground pork. Add the soy sauce, oyster sauce, sesame oil, brown sugar and salt. Mix everything thoroughly. Place a portion of the filling in the center of each dumpling wrapper and seal the edges tightly. Arrange the dumplings in a pan and cook over medium heat for about 2 minutes, until the bottoms start to turn golden and crispy. Pour in 125 ml of vegetable broth, cover the pan and cook for about 16 minutes. Remove the lid and they're ready! They taste even better drizzled with chili oil or served with extra soy sauce. NUTRITION PER SERVING: 825 kcal 62 g protein 39g fat 57 g carbs 4 g fiber Crispy bottoms, tender wrappers and an aromatic, juicy filling. Definitely one of those recipes worth saving! Save this recipe and send it to someone you'd happily share the whole pan with!

𝕏 Cuisines

211,050 Aufrufe • vor 7 Tagen

𝐕𝐈𝐑𝐀𝐋 𝐂𝐇𝐀𝐋𝐋𝐀𝐇 𝐈𝐍 𝐀 𝐁𝐀𝐆 𝐎𝐯𝐞𝐫 𝟑𝟑 𝐌𝐈𝐋𝐋𝐈𝐎𝐍 𝐕𝐈𝐄𝐖𝐒!!🌟 Save it when you are lazy and neeeeed Challah! ♥️ INGREDIENTS 1 tbsp of active dry yeast 1 cup warm water 3 tbsp white sugar ½ tbsp salt ⅓ cup canola oil 3 cups all-purpose flour + ¼ cup 1 egg for basting (Optional. For vegan challah, substitute olive oil) Sesame seeds for topping PREP In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah! Place the bag in a bowl of warm water for 30 mins. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA. After the 1 hour, add ¼ cup flour and give the bag another shake. Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. Preheat oven to 300℉/150°C. On a well-floured surface, separate the dough and stretch out 3 strands. Braid. Baste with egg and sprinkle sesame seeds. Leave to rise for 15 mins before it goes in the oven. Bake on a non stick tray for 40 mins or until golden on top. Credit: jewlishbyjamie

𝐕𝐈𝐑𝐀𝐋 𝐂𝐇𝐀𝐋𝐋𝐀𝐇 𝐈𝐍 𝐀 𝐁𝐀𝐆 𝐎𝐯𝐞𝐫 𝟑𝟑 𝐌𝐈𝐋𝐋𝐈𝐎𝐍 𝐕𝐈𝐄𝐖𝐒!!🌟 Save it when you are lazy and neeeeed Challah! ♥️ INGREDIENTS 1 tbsp of active dry yeast 1 cup warm water 3 tbsp white sugar ½ tbsp salt ⅓ cup canola oil 3 cups all-purpose flour + ¼ cup 1 egg for basting (Optional. For vegan challah, substitute olive oil) Sesame seeds for topping PREP In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah! Place the bag in a bowl of warm water for 30 mins. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA. After the 1 hour, add ¼ cup flour and give the bag another shake. Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. Preheat oven to 300℉/150°C. On a well-floured surface, separate the dough and stretch out 3 strands. Braid. Baste with egg and sprinkle sesame seeds. Leave to rise for 15 mins before it goes in the oven. Bake on a non stick tray for 40 mins or until golden on top. Credit: jewlishbyjamie

Frum TikTok

37,462 Aufrufe • vor 8 Monaten

Looking at this apple pie shaped like a rose, I think it could be the most beautiful and delicious apple pie in the world. It looks absolutely wonderful, and the floral decoration is so lovely! 🌹🌹🌹 ✨ Ingredients : • 500 g wheat flour (3½–4 cups) • 200 g sour cream • 200 g butter (for the dough) • 2 eggs (1 for the dough, 1 for brushing) • 1 tsp baking powder ✨ Filling 1: 1• 100 g butter • 1½ cups sugar (200 ml cup) • Spices, to taste ✨Filling 2 : 2• 1 cup sugar (200 ml cup) • 150 ml water • 50 g honey.

Looking at this apple pie shaped like a rose, I think it could be the most beautiful and delicious apple pie in the world. It looks absolutely wonderful, and the floral decoration is so lovely! 🌹🌹🌹 ✨ Ingredients : • 500 g wheat flour (3½–4 cups) • 200 g sour cream • 200 g butter (for the dough) • 2 eggs (1 for the dough, 1 for brushing) • 1 tsp baking powder ✨ Filling 1: 1• 100 g butter • 1½ cups sugar (200 ml cup) • Spices, to taste ✨Filling 2 : 2• 1 cup sugar (200 ml cup) • 150 ml water • 50 g honey.

Ngan Thanh

51,040 Aufrufe • vor 4 Tagen

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

The_Hemp_Hottie🌿🔥

18,751 Aufrufe • vor 4 Monaten

This might be the easiest sandwich rolls you’ll ever make! Just mix 4 cups flour, 2 tsp instant yeast, ½ tsp sugar, 1 tsp salt, 2 cups warm water, and 1 Tbsp olive oil. With wet hands, fold the dough over on itself eight times — that’s literally all the “kneading” it needs. Let it rise for an hour, cut into 6 pieces (no fancy shaping), and bake at 440°F for 30 minutes. You end up with crusty outside, soft chewy inside perfection. Perfect for sandwiches or just with butter.

This might be the easiest sandwich rolls you’ll ever make! Just mix 4 cups flour, 2 tsp instant yeast, ½ tsp sugar, 1 tsp salt, 2 cups warm water, and 1 Tbsp olive oil. With wet hands, fold the dough over on itself eight times — that’s literally all the “kneading” it needs. Let it rise for an hour, cut into 6 pieces (no fancy shaping), and bake at 440°F for 30 minutes. You end up with crusty outside, soft chewy inside perfection. Perfect for sandwiches or just with butter.

End3of6Days9 (Helen) 🇺🇸

142,354 Aufrufe • vor 2 Monaten

Masters Georgia Peach Ice Cream Sandwiches Sugar Cookies: 2¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter, softened 1½ cups white sugar 1 large egg 1 teaspoon vanilla extract Ice Cream: 3 quarts vanilla ice cream 1 cup peach preserves 2-3 cups diced peaches Half baking sheet (13x18) Directions: Preheat oven to 375°F Combine flour, baking soda, and baking powder in a bowl In a separate bowl, cream together butter and sugar until smooth, then beat in the egg and vanilla extract Add the dry ingredients and mix until fully combined • Form about 18 dough balls, place on baking sheets, and gently press them down • Bake for 11 minutes, let cool completely, then transter to the freezer Spread all 3 quarts of vanilla ice evenly onto a baking sheet Spoon and distribute 1 cup of peach preserves across the ice cream and lightly spread it out Add diced peaches evenly across across the top, then freeze overnight until completely solid Use a round cutter or cocktail shaker to cut out ice cream circles Place ice cream onto a cookie, top with another cookie, and gently press together • Freeze sandwiches for a few hours until firm

Masters Georgia Peach Ice Cream Sandwiches Sugar Cookies: 2¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter, softened 1½ cups white sugar 1 large egg 1 teaspoon vanilla extract Ice Cream: 3 quarts vanilla ice cream 1 cup peach preserves 2-3 cups diced peaches Half baking sheet (13x18) Directions: Preheat oven to 375°F Combine flour, baking soda, and baking powder in a bowl In a separate bowl, cream together butter and sugar until smooth, then beat in the egg and vanilla extract Add the dry ingredients and mix until fully combined • Form about 18 dough balls, place on baking sheets, and gently press them down • Bake for 11 minutes, let cool completely, then transter to the freezer Spread all 3 quarts of vanilla ice evenly onto a baking sheet Spoon and distribute 1 cup of peach preserves across the ice cream and lightly spread it out Add diced peaches evenly across across the top, then freeze overnight until completely solid Use a round cutter or cocktail shaker to cut out ice cream circles Place ice cream onto a cookie, top with another cookie, and gently press together • Freeze sandwiches for a few hours until firm

CherokeeOwl2🦉

111,973 Aufrufe • vor 5 Monaten

Toasted Banana Brread (high protein / gluten-free / no fat / no sugar) 4 ripe bananas 2 eggs 250g blended oats 100g almond powder 250 g skyr or Greek yogurt 150 g 85% dark chocolate 10 g baking powder A pinch of flaky sea salt (Optional: add 2 tablespoons of maple syrup for a sweeter touch) Instructions: Mash 3 bananas, then add the eggs and yogurt. Mix well. Add the dry ingredients along with a pinch of flaky sea salt, and mix again until combined. Finish by adding the chocolate, chopped into pieces of your preferred size. Pour the batter into a lined baking tin and top with the last banana, sliced in half lengthwise. Bake for 30 to 45 minutes at 180°C (350°F), until a knife inserted comes out clean. Cut a thick slice and toast it for 2 minutes on each side in a little butter, ghee, or coconut oil. To serve, add a spoonful of peanut butter, a pinch of flaky sea salt, and a drizzle of maple syrup:) 🎥 clemencegommy | IG

Toasted Banana Brread (high protein / gluten-free / no fat / no sugar) 4 ripe bananas 2 eggs 250g blended oats 100g almond powder 250 g skyr or Greek yogurt 150 g 85% dark chocolate 10 g baking powder A pinch of flaky sea salt (Optional: add 2 tablespoons of maple syrup for a sweeter touch) Instructions: Mash 3 bananas, then add the eggs and yogurt. Mix well. Add the dry ingredients along with a pinch of flaky sea salt, and mix again until combined. Finish by adding the chocolate, chopped into pieces of your preferred size. Pour the batter into a lined baking tin and top with the last banana, sliced in half lengthwise. Bake for 30 to 45 minutes at 180°C (350°F), until a knife inserted comes out clean. Cut a thick slice and toast it for 2 minutes on each side in a little butter, ghee, or coconut oil. To serve, add a spoonful of peanut butter, a pinch of flaky sea salt, and a drizzle of maple syrup:) 🎥 clemencegommy | IG

𝕏 Cuisines

235,592 Aufrufe • vor 2 Monaten

Nothing says "comfort" like a pan of creamy, garlicky Fettuccine Alfredo. This recipe is so rich and velvety, you’ll never buy the jarred stuff again! The Recipe 1/2 cup Butter 2 cups Heavy Cream 1 tsp Italian Seasoning Salt & Pepper (to taste) 2 cups Freshly Grated Parmesan 1 handful Fresh Parsley 1 box Fettuccine pasta 1/4 cup Pasta Water (reserved from the pot) The Method: Melt butter in a large pan over medium heat. Whisk in heavy cream and seasonings. Simmer for about 5 minutes. Stir in Parmesan until smooth and melted. Add parsley and cooked fettuccine, tossing to coat. Splash in that pasta water for the ultimate silky finish! Best Pairs Protein: Grilled chicken or blackened shrimp for a complete meal. Sides: A crisp Caesar salad or buttery garlic bread. Drink: A chilled glass of Pinot Grigio or Sauvignon Blanc. The Taste: It’s pure indulgence. Think silky, buttery, and cheesy with a herbaceous kick that cuts right through the richness.

Nothing says "comfort" like a pan of creamy, garlicky Fettuccine Alfredo. This recipe is so rich and velvety, you’ll never buy the jarred stuff again! The Recipe 1/2 cup Butter 2 cups Heavy Cream 1 tsp Italian Seasoning Salt & Pepper (to taste) 2 cups Freshly Grated Parmesan 1 handful Fresh Parsley 1 box Fettuccine pasta 1/4 cup Pasta Water (reserved from the pot) The Method: Melt butter in a large pan over medium heat. Whisk in heavy cream and seasonings. Simmer for about 5 minutes. Stir in Parmesan until smooth and melted. Add parsley and cooked fettuccine, tossing to coat. Splash in that pasta water for the ultimate silky finish! Best Pairs Protein: Grilled chicken or blackened shrimp for a complete meal. Sides: A crisp Caesar salad or buttery garlic bread. Drink: A chilled glass of Pinot Grigio or Sauvignon Blanc. The Taste: It’s pure indulgence. Think silky, buttery, and cheesy with a herbaceous kick that cuts right through the richness.

The_Hemp_Hottie🌿🔥

52,827 Aufrufe • vor 4 Monaten

AIR-FRIED YOGURT CHICKEN RECIPE Ingredients * 6 large chicken thighs * ¼ cup plain Greek yogurt * 1 tablespoon ginger-garlic paste * 1 teaspoon salt * 1 teaspoon chicken bouillon powder * 1 teaspoon thyme * 1 teaspoon curry powder * 1 tablespoon paprika * ½ teaspoon cumin * ½ teaspoon oregano * 1 teaspoon chili powder * 3 tablespoons melted unsalted butter * 2–4 tablespoons water (as needed, to loosen the marinade) * 1 medium onion, sliced Procedure 1. In a large bowl, combine the Greek yogurt, ginger-garlic paste, salt, chicken bouillon powder, thyme, curry powder, paprika, cumin, oregano, chili powder, and melted butter. 2. Add the water gradually, stirring until you have a smooth, slightly thick marinade. 3. Add the cleaned chicken thighs and coat each piece evenly with the marinade. 4. Cover and marinate in the refrigerator for 30 minutes to 1 hour. 5. Preheat the air fryer to 320°F–350°F (160°C–177°C). 6. Arrange the onion slices in a single layer in the air fryer basket and place the marinated chicken on top. 7. Air fry for 30–35 minutes, flipping the chicken every 10 minutes to ensure even cooking and prevent burning. Cook until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). 8. Let the chicken rest for 5 minutes before serving.

AIR-FRIED YOGURT CHICKEN RECIPE Ingredients * 6 large chicken thighs * ¼ cup plain Greek yogurt * 1 tablespoon ginger-garlic paste * 1 teaspoon salt * 1 teaspoon chicken bouillon powder * 1 teaspoon thyme * 1 teaspoon curry powder * 1 tablespoon paprika * ½ teaspoon cumin * ½ teaspoon oregano * 1 teaspoon chili powder * 3 tablespoons melted unsalted butter * 2–4 tablespoons water (as needed, to loosen the marinade) * 1 medium onion, sliced Procedure 1. In a large bowl, combine the Greek yogurt, ginger-garlic paste, salt, chicken bouillon powder, thyme, curry powder, paprika, cumin, oregano, chili powder, and melted butter. 2. Add the water gradually, stirring until you have a smooth, slightly thick marinade. 3. Add the cleaned chicken thighs and coat each piece evenly with the marinade. 4. Cover and marinate in the refrigerator for 30 minutes to 1 hour. 5. Preheat the air fryer to 320°F–350°F (160°C–177°C). 6. Arrange the onion slices in a single layer in the air fryer basket and place the marinated chicken on top. 7. Air fry for 30–35 minutes, flipping the chicken every 10 minutes to ensure even cooking and prevent burning. Cook until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). 8. Let the chicken rest for 5 minutes before serving.

خديجة💙

222,779 Aufrufe • vor 29 Tagen

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.

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

57,826 Aufrufe • vor 6 Monaten