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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... show more

Your Natural Remedies

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14,173 Aufrufe • vor 5 Monaten •via X (Twitter)

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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.

Your Natural Remedies

57,397 Aufrufe • vor 5 Monaten

🎶 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🫒

83,707 Aufrufe • vor 2 Monaten

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 2 Monaten

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

𝕏 Cuisines

55,376 Aufrufe • vor 11 Tagen

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 3 Monaten

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!!

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 Aufrufe • vor 2 Monaten

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

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

Metropolitan Market

22,011 Aufrufe • vor 3 Jahren

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

57,666 Aufrufe • vor 4 Monaten

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 Aufrufe • vor 6 Monaten

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.

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 Aufrufe • vor 2 Monaten

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

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

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

CarnivoreJT

72,129 Aufrufe • vor 2 Jahren

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 6 Monaten

A cake that is being called the sexiest cake ever must be eaten, right?! So, I took it as my duty to make sure it lives up to the hype. 🤤 The name doesn’t even come close! Blackberry Cake Recipe (The Sexiest Dessert Ever) Ingredients For the Cake: • 2 cups (250g) all-purpose flour • 1 ½ teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon salt • ½ cup (115g) unsalted butter, softened • 1 cup (200g) granulated sugar • 2 large eggs, at room temperature • 1 teaspoon vanilla extract • 1 cup (240ml) buttermilk, at room temperature • 1 ½ cups (180g) fresh blackberries For the Blackberry Buttercream Frosting: • ½ cup (115g) unsalted butter, softened • 3 cups (360g) powdered sugar, sifted • ¼ cup (60ml) blackberry puree (blend fresh blackberries and strain out the seeds) • ½ teaspoon vanilla extract • Pinch of salt For Decoration (Optional): • Fresh blackberries • Lemon zest • Mint leaves Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper. Prepare the Cake Batter: 1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 5. Gently fold in the fresh blackberries until evenly distributed throughout the batter. Bake the Cake: 1. Divide the cake batter evenly between the prepared cake pans. 2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 3. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Make the Blackberry Buttercream Frosting: 1. In a large mixing bowl, beat the softened butter until smooth and creamy. 2. Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy. 3. Adjust the consistency by adding more powdered sugar if too thin, or more blackberry puree if too thick. Assemble the Cake: 1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. 2. Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer. 3. Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting. 4. Decorate (Optional): Garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves for a beautiful presentation. To those who do not like blackberries, I suggest blueberries ~~but then it’s only the 2nd sexiest cake ever~~ 😉

A cake that is being called the sexiest cake ever must be eaten, right?! So, I took it as my duty to make sure it lives up to the hype. 🤤 The name doesn’t even come close! Blackberry Cake Recipe (The Sexiest Dessert Ever) Ingredients For the Cake: • 2 cups (250g) all-purpose flour • 1 ½ teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon salt • ½ cup (115g) unsalted butter, softened • 1 cup (200g) granulated sugar • 2 large eggs, at room temperature • 1 teaspoon vanilla extract • 1 cup (240ml) buttermilk, at room temperature • 1 ½ cups (180g) fresh blackberries For the Blackberry Buttercream Frosting: • ½ cup (115g) unsalted butter, softened • 3 cups (360g) powdered sugar, sifted • ¼ cup (60ml) blackberry puree (blend fresh blackberries and strain out the seeds) • ½ teaspoon vanilla extract • Pinch of salt For Decoration (Optional): • Fresh blackberries • Lemon zest • Mint leaves Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper. Prepare the Cake Batter: 1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 5. Gently fold in the fresh blackberries until evenly distributed throughout the batter. Bake the Cake: 1. Divide the cake batter evenly between the prepared cake pans. 2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 3. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Make the Blackberry Buttercream Frosting: 1. In a large mixing bowl, beat the softened butter until smooth and creamy. 2. Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy. 3. Adjust the consistency by adding more powdered sugar if too thin, or more blackberry puree if too thick. Assemble the Cake: 1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. 2. Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer. 3. Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting. 4. Decorate (Optional): Garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves for a beautiful presentation. To those who do not like blackberries, I suggest blueberries but then it’s only the 2nd sexiest cake ever 😉

CeCe

15,394 Aufrufe • vor 1 Monat

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.

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

Geoffrey Zakarian

22,780 Aufrufe • vor 5 Monaten

Blueberry Scones 2 cups Pancake Mix 1/2 cup sugar 1/3 cup Cubed, Cold Butter 1/2 cup milk 1 teaspoon vanilla 1/2 cup blueberries Optional* sugar to sprinkle on top Steps Take a breath you got this In a mixing bowl and flour and sugar, mix completely Add cubed cold butter and smash in til crumbly Add milk and vanilla and mix til dough is formed Lightly fold in blueberries or any toppings of choice Lay on a parchment lined baking sheet and press out to about a 1-1 1/2 inch thick circle Cut in 6ths and Spread out on pan about 2” apart and sprinkle tops with sugar Bake 13-15 mins at 425° Remove from tray and place on cooling rack to stop cooking process Let cool 5 mins and enjoy!

Blueberry Scones 2 cups Pancake Mix 1/2 cup sugar 1/3 cup Cubed, Cold Butter 1/2 cup milk 1 teaspoon vanilla 1/2 cup blueberries Optional* sugar to sprinkle on top Steps Take a breath you got this In a mixing bowl and flour and sugar, mix completely Add cubed cold butter and smash in til crumbly Add milk and vanilla and mix til dough is formed Lightly fold in blueberries or any toppings of choice Lay on a parchment lined baking sheet and press out to about a 1-1 1/2 inch thick circle Cut in 6ths and Spread out on pan about 2” apart and sprinkle tops with sugar Bake 13-15 mins at 425° Remove from tray and place on cooling rack to stop cooking process Let cool 5 mins and enjoy!

Justin Holmes

23,549 Aufrufe • vor 1 Jahr

This is Gastrin, a Bronze Age Cretan (Minoan) dessert that the Turks discovered thousands of years later, stuck a few thinner layers of pastry in between, called baklava, and then unashamedly claimed as their own invention. Gastrin dates back to the Minoan Period, making it at the very least 3,500 years old, and is considered the ancestor of baklava for obvious reasons. To this very day, it is still prepared in Crete for holidays, festivals, or as a specialty dessert. Want to make your own Gastrin? This is how: Ingredients: 1 packet of pastry 180g Butter, melted For the filling: 300 grams roughly ground hazelnuts 300 grams roasted and coarsely ground almonds 300 grams coarsely ground walnuts 100 grams of poppy seeds 100 grams roasted sesame seeds 1/2 teaspoon pepper 1/2 cup honey For the syrup: 1/4 cup petimezi (grape molasses) 1/2 cup water 1 cup honey 2 tbsps lemon juice 1) Combine all the ground nuts, poppy seeds, sesame seeds, pepper, and honey. Mix well until it holds together slightly. Divide into two equal portions. 2) Preheat oven to 180°C / 350°F (moderate heat). 3) Oil or butter a baking pan. Place the first dough sheetin the pan. Spread half the filling evenly. Add the second sheet and the remaining filling. Top with the third sheet. 4) Brush the top with melted butter. Sprinkle with sesame seeds if you want. 5) Score into diamond or square shapes with a sharp knife (do not cut all the way through yet). 6) Bake for 30–45 minutes until golden brown. 7) While baking, combine water, honey, petimezi, and lemon juice in a saucepan. Bring to a boil, then simmer 5–10 minutes until slightly thickened. Let it cool slightly. 8) When the gastrin comes out of the oven, let it cool for 5–10 minutes, then pour the warm syrup evenly over the hot pastry. It will sizzle and soak in. Allow it to fully absorb (ideally for a few hours or overnight) before serving.

This is Gastrin, a Bronze Age Cretan (Minoan) dessert that the Turks discovered thousands of years later, stuck a few thinner layers of pastry in between, called baklava, and then unashamedly claimed as their own invention. Gastrin dates back to the Minoan Period, making it at the very least 3,500 years old, and is considered the ancestor of baklava for obvious reasons. To this very day, it is still prepared in Crete for holidays, festivals, or as a specialty dessert. Want to make your own Gastrin? This is how: Ingredients: 1 packet of pastry 180g Butter, melted For the filling: 300 grams roughly ground hazelnuts 300 grams roasted and coarsely ground almonds 300 grams coarsely ground walnuts 100 grams of poppy seeds 100 grams roasted sesame seeds 1/2 teaspoon pepper 1/2 cup honey For the syrup: 1/4 cup petimezi (grape molasses) 1/2 cup water 1 cup honey 2 tbsps lemon juice 1) Combine all the ground nuts, poppy seeds, sesame seeds, pepper, and honey. Mix well until it holds together slightly. Divide into two equal portions. 2) Preheat oven to 180°C / 350°F (moderate heat). 3) Oil or butter a baking pan. Place the first dough sheetin the pan. Spread half the filling evenly. Add the second sheet and the remaining filling. Top with the third sheet. 4) Brush the top with melted butter. Sprinkle with sesame seeds if you want. 5) Score into diamond or square shapes with a sharp knife (do not cut all the way through yet). 6) Bake for 30–45 minutes until golden brown. 7) While baking, combine water, honey, petimezi, and lemon juice in a saucepan. Bring to a boil, then simmer 5–10 minutes until slightly thickened. Let it cool slightly. 8) When the gastrin comes out of the oven, let it cool for 5–10 minutes, then pour the warm syrup evenly over the hot pastry. It will sizzle and soak in. Allow it to fully absorb (ideally for a few hours or overnight) before serving.

Paul Antonopoulos

45,154 Aufrufe • vor 18 Tagen