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Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1...

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Dan-O’s Seasoning

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12,236 views • 2 months ago •via X (Twitter)

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Do you want Chicken that falls off the bone? Check this out! 🍗 Ingredients: 4 tbsp Dan-O’s Outlaw Sweet Caribbean Seasoning 4 tbsp Dan-O’s Cajun Seasoning 1 container mild jerk paste 1 tube ginger paste 2 lemons, juiced 1 cup non-alcoholic margarita mix 5 lb chicken wings 5 lb chicken thighs, bone-in, skin-on 4 tbsp amount oil Directions: 1. Make the Marinade In a large bowl or container, combine the jerk paste, ginger paste, lemon juice, and margarita mix. Mix until fully combined. 2. Marinate the Chicken Add the chicken wings and thighs to the marinade. Toss until fully coated. Press the chicken down into the marinade, cover, and refrigerate for at least 2 days. 3. Prep the Pans Line 2 baking trays with parchment paper. Place the chicken thighs on one tray and the wings on the other. Arrange the thighs skin-side down and spread the wings out evenly. 4. Make the Seasoning Blend In a small bowl, combine Dan-O’s Outlaw Sweet Caribbean Seasoning and Dan-O’s Cajun Seasoning. 5. Season the Chicken Sprinkle generously of the combined seasonings over the meat side of the thighs. Flip the thighs skin-side up and season the top. Season one side of the wings. 6. Add Oil to the Thighs Lightly coat the tops of the thighs with oil and pat it in. Do not oil the wings. 7. Bake the Chicken Place the trays in a 350°F oven with the thighs on the top rack and the wings on the lower rack. Bake for about 1 hour. Leave the thighs skin-side up and do not flip them. 8. Check at 1 hour Carefully remove excess liquid from the trays. Rotate the trays. Flip the wings, lightly season again, and return to the oven. 9. Finish Baking Continue baking for about 30 minutes until the chicken is cooked through, the skin is crisp, and the meat is pulling away from the bone. 10. Rest and Serve Let the chicken rest briefly after baking. Serve hot. Yum Yum Get Ya Sum!
5:02

Do you want Chicken that falls off the bone? Check this out! 🍗 Ingredients: 4 tbsp Dan-O’s Outlaw Sweet Caribbean Seasoning 4 tbsp Dan-O’s Cajun Seasoning 1 container mild jerk paste 1 tube ginger paste 2 lemons, juiced 1 cup non-alcoholic margarita mix 5 lb chicken wings 5 lb chicken thighs, bone-in, skin-on 4 tbsp amount oil Directions: 1. Make the Marinade In a large bowl or container, combine the jerk paste, ginger paste, lemon juice, and margarita mix. Mix until fully combined. 2. Marinate the Chicken Add the chicken wings and thighs to the marinade. Toss until fully coated. Press the chicken down into the marinade, cover, and refrigerate for at least 2 days. 3. Prep the Pans Line 2 baking trays with parchment paper. Place the chicken thighs on one tray and the wings on the other. Arrange the thighs skin-side down and spread the wings out evenly. 4. Make the Seasoning Blend In a small bowl, combine Dan-O’s Outlaw Sweet Caribbean Seasoning and Dan-O’s Cajun Seasoning. 5. Season the Chicken Sprinkle generously of the combined seasonings over the meat side of the thighs. Flip the thighs skin-side up and season the top. Season one side of the wings. 6. Add Oil to the Thighs Lightly coat the tops of the thighs with oil and pat it in. Do not oil the wings. 7. Bake the Chicken Place the trays in a 350°F oven with the thighs on the top rack and the wings on the lower rack. Bake for about 1 hour. Leave the thighs skin-side up and do not flip them. 8. Check at 1 hour Carefully remove excess liquid from the trays. Rotate the trays. Flip the wings, lightly season again, and return to the oven. 9. Finish Baking Continue baking for about 30 minutes until the chicken is cooked through, the skin is crisp, and the meat is pulling away from the bone. 10. Rest and Serve Let the chicken rest briefly after baking. Serve hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

35,195 views • 3 months ago

You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!
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You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

14,110 views • 2 months ago

I’m takin’ a classic breakfast up a notch! Biscuits and Gravy...but we’re doing it the SPG Tri-O way!🔥 Ingredients 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning 1 tbsp Dan-O’s Cajun Seasoning, 1 lb breakfast sausage 2 tbsp all-purpose flour 2 cups whole milk, divided 1 can refrigerated flaky layer biscuits Directions 1h. Bake the Biscuits Prepare and bake the canned biscuits according to the package directions. While the biscuits bake, make the sausage gravy. 2. Brown the Sausage Add the breakfast sausage to a hot pan. Chop the sausage as it cooks to create small pieces instead of large chunks. Cook for a couple of minutes. 3. Simmer the Sausage Turn the heat down to medium-low. Let the sausage simmer for a couple of minutes to draw the grease out. 4. Add the Flour Sprinkle the all-purpose flour over the sausage. Stir until the flour soaks up the grease and coats the sausage. Cook until the mixture looks drier and the flour has absorbed the grease. 5. Add the Milk Pour in the 1 cup whole milk and turn the heat up to medium-high. Stir until the mixture comes back to a simmer and starts to thicken. Add the remaining milk. Stir until it comes back to a simmer and thickens again. 6. Season the Gravy Sprinkle Generously with Dan-O’s SPG Tri-O. Turn the heat down to low. Let the gravy come together, then hold on a simmer until the biscuits are ready. 7. Build the Plate Split the biscuits open. Lay them on a plate. Spoon the sausage gravy over the top. 8. Add the Flavor Finishing and Serve Top with Dan-O’s Cajun Seasoning for extra flavor. Serve hot. Yum Yum Get Ya Sum!
2:34

I’m takin’ a classic breakfast up a notch! Biscuits and Gravy...but we’re doing it the SPG Tri-O way!🔥 Ingredients 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning 1 tbsp Dan-O’s Cajun Seasoning, 1 lb breakfast sausage 2 tbsp all-purpose flour 2 cups whole milk, divided 1 can refrigerated flaky layer biscuits Directions 1h. Bake the Biscuits Prepare and bake the canned biscuits according to the package directions. While the biscuits bake, make the sausage gravy. 2. Brown the Sausage Add the breakfast sausage to a hot pan. Chop the sausage as it cooks to create small pieces instead of large chunks. Cook for a couple of minutes. 3. Simmer the Sausage Turn the heat down to medium-low. Let the sausage simmer for a couple of minutes to draw the grease out. 4. Add the Flour Sprinkle the all-purpose flour over the sausage. Stir until the flour soaks up the grease and coats the sausage. Cook until the mixture looks drier and the flour has absorbed the grease. 5. Add the Milk Pour in the 1 cup whole milk and turn the heat up to medium-high. Stir until the mixture comes back to a simmer and starts to thicken. Add the remaining milk. Stir until it comes back to a simmer and thickens again. 6. Season the Gravy Sprinkle Generously with Dan-O’s SPG Tri-O. Turn the heat down to low. Let the gravy come together, then hold on a simmer until the biscuits are ready. 7. Build the Plate Split the biscuits open. Lay them on a plate. Spoon the sausage gravy over the top. 8. Add the Flavor Finishing and Serve Top with Dan-O’s Cajun Seasoning for extra flavor. Serve hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

25,082 views • 3 months ago

Making some Fried Chicken just like Grandma used to! 🍗🔥 Ingredients: - 5 lb chicken drumsticks - 4 cups buttermilk - Dan-O’s Original Seasoning - 3 cups Self rising flour - 2 tsp salt - 2 tsp pepper Preparation Instructions: - Remove the skin from the chicken drums. - Place chicken drums in a large bowl with buttermilk and Dan-O’s Original Seasoning. - Let marinade for a minimum of 4 hours. - In a 1 gallon freezer bag add flour, salt, pepper, and Dan-O’s Original Seasoning then mix together. - Add chicken drums to freezer bag and shake until drums are covered. - Add two scoops of Crisco to a frying pan (Any oil will do) and preheat to 350° F. - Brown chicken on both sides, remove from oil, and place on baking pan with a drying rack. - Bake at 350 degrees for 40 minutes. Let cool and enjoy!
0:57

Making some Fried Chicken just like Grandma used to! 🍗🔥 Ingredients: - 5 lb chicken drumsticks - 4 cups buttermilk - Dan-O’s Original Seasoning - 3 cups Self rising flour - 2 tsp salt - 2 tsp pepper Preparation Instructions: - Remove the skin from the chicken drums. - Place chicken drums in a large bowl with buttermilk and Dan-O’s Original Seasoning. - Let marinade for a minimum of 4 hours. - In a 1 gallon freezer bag add flour, salt, pepper, and Dan-O’s Original Seasoning then mix together. - Add chicken drums to freezer bag and shake until drums are covered. - Add two scoops of Crisco to a frying pan (Any oil will do) and preheat to 350° F. - Brown chicken on both sides, remove from oil, and place on baking pan with a drying rack. - Bake at 350 degrees for 40 minutes. Let cool and enjoy!

Dan-O’s Seasoning

12,469 views • 5 months ago

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.
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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 views • 2 years ago

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.
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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 views • 2 months ago

This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!
0:48

This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!

Your Natural Remedies

23,849 views • 3 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.
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

57,586 views • 3 months ago

Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!
1:27

Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

40,330 views • 7 months ago

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
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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 views • 2 years ago

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!
1:54

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Scott Conant

40,771 views • 1 month ago

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.
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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 views • 3 years 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.
1:29

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

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot
2:32

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Naughty Gym

19,937 views • 1 year ago

Meet Tanya, the incredible lunch lady powering through lunch for 220 hungry students in just 3 hours. 🧀 🍗 Today’s menu? Creamy baked mac and cheese paired with crispy popcorn chicken. What she used: • 20 lb elbow pasta • 10 lb medium cheddar cheese • 10 lb Monterey Jack cheese • 64 oz Velveeta cheese • 2 gallons of milk • 2 half-gallons of heavy cream • 6 Tbsp chicken bouillon • 6 Tbsp salt • 4 Tbsp garlic powder • 4 Tbsp smoked paprika • 4 Tbsp ground mustard • 4 Tbsp Dijon mustard • 6 boxes (10 lb) Tyson popcorn chicken Shoutout to the unsung heroes in the school kitchen making magic happen every day! ❤️ Who else remembers loving their lunch lady?
2:54

Meet Tanya, the incredible lunch lady powering through lunch for 220 hungry students in just 3 hours. 🧀 🍗 Today’s menu? Creamy baked mac and cheese paired with crispy popcorn chicken. What she used: • 20 lb elbow pasta • 10 lb medium cheddar cheese • 10 lb Monterey Jack cheese • 64 oz Velveeta cheese • 2 gallons of milk • 2 half-gallons of heavy cream • 6 Tbsp chicken bouillon • 6 Tbsp salt • 4 Tbsp garlic powder • 4 Tbsp smoked paprika • 4 Tbsp ground mustard • 4 Tbsp Dijon mustard • 6 boxes (10 lb) Tyson popcorn chicken Shoutout to the unsung heroes in the school kitchen making magic happen every day! ❤️ Who else remembers loving their lunch lady?

Crystal Hope

51,717 views • 13 days ago

𝑺𝒎𝒐𝒌𝒆𝒅 𝑩𝒆𝒆𝒇 𝑺𝒉𝒐𝒓𝒕 𝑹𝒊𝒃𝒔 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.
1:37

𝑺𝒎𝒐𝒌𝒆𝒅 𝑩𝒆𝒆𝒇 𝑺𝒉𝒐𝒓𝒕 𝑹𝒊𝒃𝒔 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

23,788 views • 7 months ago

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
1:15

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

Meals_With_Mash_

94,683 views • 1 year ago

HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare
0:29

HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare

Shredhappens

12,759 views • 8 days ago

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 views • 4 months ago

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.
1:29

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

Geoffrey Zakarian

11,690 views • 2 months ago