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NATURALLY DYED EASTER EGGS! Credit and instructions below are from the brunchwithbabs instagram account: INGREDIENTS: 4 cups of water for each ingredient 4 cups of shredded beets + onion skins 1/4 cup or Turmeric 2 cups red cabbage (the cabbage absorbs so much water, I use less cabbage for... 4 cups of water) 1 Tbsp vinegar + 2 Tbsp more for the egg dye bath INSTRUCTIONS: To each pot, add water, 1 Tbsp of white vinegar and vegetables. Bring to a boil, turn down the heat, cover and let simmer for 10-15 minutes. The longer you boil, the deeper the color will be but don’t boil away your water. After simmering, drain the liquid and let cool. Add the other 1 Tbsp to the container and add hard boiled eggs to the container. Place containers in the fridge overnight and let the magic happen - you’ll even see results just after an hour or two! In the morning, remove eggs from dye liquid and let dry on upside down egg cartons. Eggs will dry matte. Optional: you can rub eggs with coconut or vegetable oil for a light shine. If you want more pastel looking eggs, you don’t have to leave them sitting in the dye overnight - just keep an eye on them! COLOR GUIDE: Red Cabbage - Blue Onions Skins - Orange Shredded Beets - Pink Turmeric - Yellow Credit: brunchwithbabs (IG) #happyeastershow more

Conspiracy Gardener Homestead

38,306 subscribers

33,842 views • 1 year ago •via X (Twitter)

Arts Food Education

Anya Rossi• Live Now

Private livecam show

10 Comments

So.Gay1 year ago

Add these foods to your diet

𝕊𝕙𝕖𝕝 𝔹𝕖𝕝 ☀️ 🌵 🩴1 year ago

We let our chickens naturally dye our eggs 😅 But we have tried the onion skin way in the past and I think ours turned out more brown

IQDou11 year ago

My grandmother always colored our eggs this way😃

Lisa B.🧚‍♀️1 year ago

I tired this one year. Eggs came out beautiful

Melissa Stephens1 year ago

Definitely keeping this in mind to get ready for our Easter egg hunt.

TheGlaringGirl1 year ago

I never thou go t the cabbage would be blue

ParchedP3tals1 year ago

These turn out really pretty!

Kristina Fitzsimmons1 year ago

How fun! Thank you!!

JamieFreer ♉️♍️♓️1 year ago

🧚‍♀️♥️Great Vibrancy😃🙏

Michelle1 year ago

Thanks, that will be fun for the kids.

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Dinner Idea😋Creamy Mushroom Chicken. Ingredients: 8 chicken pieces 2 Tbsp Worcestershire sauce Salt, as needed 4 Tbsp, Pepper (2 for seasoning the chicken and 2 for adding to the mushrooms) 1 Tbsp Oil 1 Onion, diced 150g Mixed Mushrooms 2 Tbsp White wine (OPTIONAL) 1 Tbsp Crushed garlic 2 Sprigs Thyme 25g Butter 1 Chicken stock cube 1 1/2 Cups Hot water 1/2 Cup Cream

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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.

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22,780 views • 4 months ago

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.

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57,417 views • 3 months ago

One of the recipes people have told me they used the most. Feeds 3-4 people: - 2lbs of thinly sliced beef or pork - A mountain of bean sprouts - Sliced onions, carrots, Korean chilis, green onion For the sauce: - 1/3 cup soy sauce - 3 Tbsp Korean chili flakes (gochugaru) - 2 Tbsp Korean chili paste (gochujang) - 1/3 cup mirin (or sake) - 1/4 cup oligodang (or use 3 Tbsp sugar) - 1 Tbsp dashi powder - 6 Tbsp grated garlic - 1 cup water As you cook the water from bean sprouts will come out. Add more water slowly if needed but avoid it being too soupy.

One of the recipes people have told me they used the most. Feeds 3-4 people: - 2lbs of thinly sliced beef or pork - A mountain of bean sprouts - Sliced onions, carrots, Korean chilis, green onion For the sauce: - 1/3 cup soy sauce - 3 Tbsp Korean chili flakes (gochugaru) - 2 Tbsp Korean chili paste (gochujang) - 1/3 cup mirin (or sake) - 1/4 cup oligodang (or use 3 Tbsp sugar) - 1 Tbsp dashi powder - 6 Tbsp grated garlic - 1 cup water As you cook the water from bean sprouts will come out. Add more water slowly if needed but avoid it being too soupy.

POV Husband

221,538 views • 7 months ago

Keeping warm with this French Onion Soup! 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.

Keeping warm with this French Onion Soup! 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

126,066 views • 5 months ago

2023 is the International Year of Millets! Foxtail millet is one of the oldest millets in the world and was an important source of food for early human civilizations. In fact, foxtail millet is referred to in some ancient texts, such as the Yajurveda. Grown in semi-arid regions, it has a short growing season, requiring minimal water and can be planted even when it’s too late to plant other crops. High in iron content, it helps promote good cardiac health and helps control blood sugar and cholesterol levels. Full recipe below: Foxtail Millet Upma Ingredients 1 cup foxtail millet 2 tbsp ghee or oil 1 tsp mustard seeds 1 tsp cumin seeds 1 big capsicum, finely chopped 3-4 chopped tomatoes 1 tbsp ginger, grated 1 carrot, finely chopped ½ cup peas, fresh or frozen ½ cup green beans, finely chopped 2 cups water Salt for taste ¼ cup fresh coriander, chopped Method: Dry roast the millets over a low flame for 4-5 mins and then soak in water for 2-3 hours. Rinse the millet in several changes of water until the water runs clear. In a saucepan, heat the ghee or oil over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to sizzle. Add the chopped tomatoes, chopped capsicum, ginger and cook for 2-3 minutes. Add the carrot, peas, and green beans and cook covered for an additional 2-3 minutes, or until the vegetables are slightly softened. Add the foxtail millet to the saucepan and stir it in with the vegetables and salt. Add the water and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the water is absorbed and the millet is tender. Stir in the chopped coriander leaves. Serve the upma hot, garnished with additional coriander, if needed. Food and Agriculture Organization International Year Of Millets 2023 #IYM2023 #YearOfMillets #SaveSoil

2023 is the International Year of Millets! Foxtail millet is one of the oldest millets in the world and was an important source of food for early human civilizations. In fact, foxtail millet is referred to in some ancient texts, such as the Yajurveda. Grown in semi-arid regions, it has a short growing season, requiring minimal water and can be planted even when it’s too late to plant other crops. High in iron content, it helps promote good cardiac health and helps control blood sugar and cholesterol levels. Full recipe below: Foxtail Millet Upma Ingredients 1 cup foxtail millet 2 tbsp ghee or oil 1 tsp mustard seeds 1 tsp cumin seeds 1 big capsicum, finely chopped 3-4 chopped tomatoes 1 tbsp ginger, grated 1 carrot, finely chopped ½ cup peas, fresh or frozen ½ cup green beans, finely chopped 2 cups water Salt for taste ¼ cup fresh coriander, chopped Method: Dry roast the millets over a low flame for 4-5 mins and then soak in water for 2-3 hours. Rinse the millet in several changes of water until the water runs clear. In a saucepan, heat the ghee or oil over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to sizzle. Add the chopped tomatoes, chopped capsicum, ginger and cook for 2-3 minutes. Add the carrot, peas, and green beans and cook covered for an additional 2-3 minutes, or until the vegetables are slightly softened. Add the foxtail millet to the saucepan and stir it in with the vegetables and salt. Add the water and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the water is absorbed and the millet is tender. Stir in the chopped coriander leaves. Serve the upma hot, garnished with additional coriander, if needed. Food and Agriculture Organization International Year Of Millets 2023 #IYM2023 #YearOfMillets #SaveSoil

Conscious Planet #SaveSoil

29,213 views • 2 years ago

Presenting Savitri’s Lal Chamcham recipe as several of you requested it. These luscious Bengali Mithai take some time to prepare but are actually very simple to make and the results are so delicious, that your family will demand them every week. #SavitriCooks —————————- Lal (caramel) Chamcham Recipe A rich and flavorful take on the classic Bengali sweet, these lal caramel-infused chamchams are firm, juicy, and delicately coated with khoya. Follow this step-by-step guide for a unique, delectable dessert. Ingredients For the Chenna (Paneer): •2 liters whole milk •3-4 tablespoons vinegar For the Sugar Syrup: •1 cup sugar •3 cups water For the Caramel: •¼ cup sugar •½ cup water Final Assembly: •⅓ cup cold water •Crumbled dry khoya (for coating) Instructions Step 1: Prepare the Chenna Boil the milk in a heavy-bottomed pan, stirring occasionally to prevent scorching. Once it comes to a boil, add vinegar slowly while stirring. The milk will curdle and separate into chenna (curds) and whey. Strain the chenna through a muslin or cheesecloth placed over a colander. Rinse the chenna under cold water to remove any vinegar flavor. Squeeze out excess moisture. Hang the cloth and let it drain for at least 2 hours. Step 2: Knead and Shape the Chenna Transfer the drained chenna to a plate. Knead for 7–8 minutes until it becomes smooth and starts to release oil. Divide the dough into small portions and shape into smooth, cylindrical balls. Cover with a damp cloth and set aside. Step 3: Cook the Chamchams In a wide pot, combine 1 cup sugar with 3 cups water. Bring to a boil. Once the sugar is fully dissolved and the syrup is bubbling, gently add the shaped chamchams. Cover with a lid and simmer on medium heat for 10 minutes. Uncover and gently stir to ensure even cooking. Step 4: Make the Caramel In a separate pan, melt ¼ cup sugar over low heat. Do not stir initially; swirl the pan if needed. When the sugar turns a rich golden brown and is fully liquefied, carefully add ½ cup water. The mixture will bubble up rapidly, stir vigorously to dissolve any lumps. Once smooth and lump-free, turn off the heat. Step 5: Add Caramel to Chamchams Slowly pour the prepared caramel into the simmering chamchams. The sweets will absorb the golden color and develop a rich caramel flavor. Cover again and simmer for another 10 minutes. Add ⅓ cup cold water, cover, and simmer for a final 15 minutes. Turn off the heat. Let the chamchams rest in the syrup for 10–12 hours to fully absorb flavor and moisture. Step 6: Finish and Serve After soaking, gently transfer chamchams to a sieve and let excess syrup drain. Once they are dry to the touch, roll them in a platter of crumbled dry khoya. Serve chilled or at room temperature with garnish of choice. Enjoy!

Presenting Savitri’s Lal Chamcham recipe as several of you requested it. These luscious Bengali Mithai take some time to prepare but are actually very simple to make and the results are so delicious, that your family will demand them every week. #SavitriCooks —————————- Lal (caramel) Chamcham Recipe A rich and flavorful take on the classic Bengali sweet, these lal caramel-infused chamchams are firm, juicy, and delicately coated with khoya. Follow this step-by-step guide for a unique, delectable dessert. Ingredients For the Chenna (Paneer): •2 liters whole milk •3-4 tablespoons vinegar For the Sugar Syrup: •1 cup sugar •3 cups water For the Caramel: •¼ cup sugar •½ cup water Final Assembly: •⅓ cup cold water •Crumbled dry khoya (for coating) Instructions Step 1: Prepare the Chenna Boil the milk in a heavy-bottomed pan, stirring occasionally to prevent scorching. Once it comes to a boil, add vinegar slowly while stirring. The milk will curdle and separate into chenna (curds) and whey. Strain the chenna through a muslin or cheesecloth placed over a colander. Rinse the chenna under cold water to remove any vinegar flavor. Squeeze out excess moisture. Hang the cloth and let it drain for at least 2 hours. Step 2: Knead and Shape the Chenna Transfer the drained chenna to a plate. Knead for 7–8 minutes until it becomes smooth and starts to release oil. Divide the dough into small portions and shape into smooth, cylindrical balls. Cover with a damp cloth and set aside. Step 3: Cook the Chamchams In a wide pot, combine 1 cup sugar with 3 cups water. Bring to a boil. Once the sugar is fully dissolved and the syrup is bubbling, gently add the shaped chamchams. Cover with a lid and simmer on medium heat for 10 minutes. Uncover and gently stir to ensure even cooking. Step 4: Make the Caramel In a separate pan, melt ¼ cup sugar over low heat. Do not stir initially; swirl the pan if needed. When the sugar turns a rich golden brown and is fully liquefied, carefully add ½ cup water. The mixture will bubble up rapidly, stir vigorously to dissolve any lumps. Once smooth and lump-free, turn off the heat. Step 5: Add Caramel to Chamchams Slowly pour the prepared caramel into the simmering chamchams. The sweets will absorb the golden color and develop a rich caramel flavor. Cover again and simmer for another 10 minutes. Add ⅓ cup cold water, cover, and simmer for a final 15 minutes. Turn off the heat. Let the chamchams rest in the syrup for 10–12 hours to fully absorb flavor and moisture. Step 6: Finish and Serve After soaking, gently transfer chamchams to a sieve and let excess syrup drain. Once they are dry to the touch, roll them in a platter of crumbled dry khoya. Serve chilled or at room temperature with garnish of choice. Enjoy!

Savitri Mumukshu - सावित्री मुमुक्षु

19,441 views • 11 months ago

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Justin Holmes

34,650 views • 1 year ago

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!

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 views • 3 months ago

The last pancake recipe you will ever need. No more pancake mix or other recipes. This is the one. Ingredients below: - 2 cups all purpose flour - 2 cups whole milk - 5 tsp baking powder - 1 tsp salt - 2 tsp cinnamon sugar (1:4 ratio) - 3 tsp granulated sugar - 1 lemon juice and zest - 2 eggs - 1 tsp vanilla extract - 4 tbsp melted butter Combine the wet and dry separately like I do and then combine slowly with a whisk by hand. Always have butter in the pan that is foamy and keep your pan on a gentle heat.

The last pancake recipe you will ever need. No more pancake mix or other recipes. This is the one. Ingredients below: - 2 cups all purpose flour - 2 cups whole milk - 5 tsp baking powder - 1 tsp salt - 2 tsp cinnamon sugar (1:4 ratio) - 3 tsp granulated sugar - 1 lemon juice and zest - 2 eggs - 1 tsp vanilla extract - 4 tbsp melted butter Combine the wet and dry separately like I do and then combine slowly with a whisk by hand. Always have butter in the pan that is foamy and keep your pan on a gentle heat.

DadChef

1,166,330 views • 2 years ago

A simple tea that I have after heavy meals , during bloating or when my guts needs that extra help. All you needs is coriander, cumin, fennel, and a little ajwain. Each of these spices supports your gut differently: Coriander cools, Cumin boosts digestion, Fennel eases bloating, and Ajwain is a powerful carminative that helps release trapped gas naturally. Boil them together, let it steep, and sip it warm. You can even carry it in a bottle through the day and sip as you go. Simple ingredients… powerful healing from your kitchen. Coriander–Cumin–Fennel (CCF Tea) Ingredients ● 2 tbsp cumin seeds (jeera) ● 1 tbsp coriander seeds ● 1 tbsp fennel seeds (saunf) ● 1 tsp ajwain (carom seeds) ● 1 litre water Method — Overnight Infusion Add all seeds to 1 litre of water in a glass or steel bottle. Let it infuse overnight. Strain and sip slowly through the day. Method — Boiled Decoction Boil all seeds in water until reduced to half (500 ml). Strain and sip warm after meals. Optional Add-ons: 1 tsp lemon juice, ½ inch ginger, or a pinch of turmeric. #digestion #heatwaves #india #summers #bloating

A simple tea that I have after heavy meals , during bloating or when my guts needs that extra help. All you needs is coriander, cumin, fennel, and a little ajwain. Each of these spices supports your gut differently: Coriander cools, Cumin boosts digestion, Fennel eases bloating, and Ajwain is a powerful carminative that helps release trapped gas naturally. Boil them together, let it steep, and sip it warm. You can even carry it in a bottle through the day and sip as you go. Simple ingredients… powerful healing from your kitchen. Coriander–Cumin–Fennel (CCF Tea) Ingredients ● 2 tbsp cumin seeds (jeera) ● 1 tbsp coriander seeds ● 1 tbsp fennel seeds (saunf) ● 1 tsp ajwain (carom seeds) ● 1 litre water Method — Overnight Infusion Add all seeds to 1 litre of water in a glass or steel bottle. Let it infuse overnight. Strain and sip slowly through the day. Method — Boiled Decoction Boil all seeds in water until reduced to half (500 ml). Strain and sip warm after meals. Optional Add-ons: 1 tsp lemon juice, ½ inch ginger, or a pinch of turmeric. #digestion #heatwaves #india #summers #bloating

Luke Coutinho

16,030 views • 2 months ago

Here’s a beautiful idea for dying Easter eggs like little works of art. If you don’t have onion skins, strong tea or food coloring will work. Just be sure you add the salt and vinegar whatever you’re using.

Here’s a beautiful idea for dying Easter eggs like little works of art. If you don’t have onion skins, strong tea or food coloring will work. Just be sure you add the salt and vinegar whatever you’re using.

SULLY

1,360,518 views • 3 months ago