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Read caption for : Labouyi 🇭🇹 ingredients/steps #haitiantiktok #labouyi #carribeantiktok #haitianrecipes @ Ingredients/ steps - 3/4 cups four toasted in medium heat until light blonde , remove & set aside in a large bowl - boil 32 oz of water with a few cinnamon sticks & star anise. Allow...

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Chefchosen

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867,100 Aufrufe • vor 2 Jahren •via TikTok

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Replying to @Ms. D 🌹 As requested…. Sausage Gravy Ingredients * 1½ lb breakfast sausage * 2 tbsp butter * ⅓ cup all-purpose flour * 1 (12 oz) can evaporated milk * About 2 cups water, plus more as needed * Salt, to taste * Black pepper, to taste Directions 1. Brown the sausage in a large skillet, breaking it up as it cooks. 2. Add 2 tbsp butter and let it melt. 3. Sprinkle in the ⅓ cup flour and stir well. Cook for 1–2 minutes. 4. Slowly pour in the 12 oz can of evaporated milk, stirring constantly. 5. Add about 2 cups of water and stir until well combined. 6. Bring to a gentle simmer, stirring frequently, until the gravy thickens. 7. Season with salt and black pepper to taste. 8. If the gravy is too thick, add more water a little at a time until it’s the consistency you like. 9. Serve over warm biscuits. 😋 #FoodThatRaisedMe #SausageGravy #BiscuitsAndGravy #ComfortFood #MadeFromScratch
1:24

Replying to @Ms. D 🌹 As requested…. Sausage Gravy Ingredients * 1½ lb breakfast sausage * 2 tbsp butter * ⅓ cup all-purpose flour * 1 (12 oz) can evaporated milk * About 2 cups water, plus more as needed * Salt, to taste * Black pepper, to taste Directions 1. Brown the sausage in a large skillet, breaking it up as it cooks. 2. Add 2 tbsp butter and let it melt. 3. Sprinkle in the ⅓ cup flour and stir well. Cook for 1–2 minutes. 4. Slowly pour in the 12 oz can of evaporated milk, stirring constantly. 5. Add about 2 cups of water and stir until well combined. 6. Bring to a gentle simmer, stirring frequently, until the gravy thickens. 7. Season with salt and black pepper to taste. 8. If the gravy is too thick, add more water a little at a time until it’s the consistency you like. 9. Serve over warm biscuits. 😋 #FoodThatRaisedMe #SausageGravy #BiscuitsAndGravy #ComfortFood #MadeFromScratch

Jessie Lou 🤎

44,200 Aufrufe • vor 2 Monaten

How I made it: Ingredients • 12 ounces (about 3 cups) elbow macaroni • 1 (12-ounce) can evaporated milk • 3 cups (12 ounces) shredded sharp cheddar cheese (or other good melting cheese like Fontina, Gruyère, or Jack), freshly shredded for best results • Salt to taste Instructions 1. Place the macaroni in a medium saucepan or skillet and add just enough cold water to cover it. 2. Add a pinch of salt and bring the water to a boil over high heat, stirring frequently. 3. Continue to cook, stirring, until most of the water has been absorbed by the pasta and it’s just shy of al dente (slightly firmer than you’d like for the finished dish). 4. Do not drain the water. 5. Immediately add the evaporated milk to the pasta and any remaining water. 6. Bring the mixture to a boil while stirring constantly, then reduce the heat to low. 7. Add the cheese and continue stirring constantly until the cheese melts and the sauce thickens into a creamy consistency, about 2 minutes. 8. Taste and season with additional salt and/or pepper if desired. 9. Serve immediately. #dollartree #budgetmeals #dollartreediy #budget #fyp
1:01

How I made it: Ingredients • 12 ounces (about 3 cups) elbow macaroni • 1 (12-ounce) can evaporated milk • 3 cups (12 ounces) shredded sharp cheddar cheese (or other good melting cheese like Fontina, Gruyère, or Jack), freshly shredded for best results • Salt to taste Instructions 1. Place the macaroni in a medium saucepan or skillet and add just enough cold water to cover it. 2. Add a pinch of salt and bring the water to a boil over high heat, stirring frequently. 3. Continue to cook, stirring, until most of the water has been absorbed by the pasta and it’s just shy of al dente (slightly firmer than you’d like for the finished dish). 4. Do not drain the water. 5. Immediately add the evaporated milk to the pasta and any remaining water. 6. Bring the mixture to a boil while stirring constantly, then reduce the heat to low. 7. Add the cheese and continue stirring constantly until the cheese melts and the sauce thickens into a creamy consistency, about 2 minutes. 8. Taste and season with additional salt and/or pepper if desired. 9. Serve immediately. #dollartree #budgetmeals #dollartreediy #budget #fyp

budget_duchess

29,700 Aufrufe • vor 1 Jahr

#AD Recipe & Ingredients Below👇🏿 For The Sauce: 1 1/2 Tbsp of @SKIPPY®️ Peanut Butter peanut butter 1 1/2 Tbsp chili garlic paste 1 Tbsp soy sauce 1 Tsp hoisin 1/2 Tsp sesame oil Juice of half a lime Instruction: Mix all the ingredients listed above and set aside. For The Chicken & Shrimp: Add 1 Tbsp of Gochugang 1/2 onion small diced 1 Tbsp minced ginger or paste 1/2 green onion thinly sliced 1 Tbsp of rice vinegar Montreal steak seasoning TT Chicken bouillon TT Instructions: Make sure to cut the chicken into small bite size pieces then Add to a bowl along with the shrimp. Add all the ingredients listed for chicken and shrimp then mix until well combined. set aside. Cooking Instructions: - In a large deep pan boil your favorite noodles until almost al dente and make sure to save some of the noodle water.(About 1 1/4 cup or as needed). - Add the Noodle water to the peanut butter & chili garlic mix and whisk until smooth. - Then over medium heat using a large pan add about 1-2 Tbsp of a neutral flavored oil. - Once hot add the already marinated proteins and continuously stir so it doesn’t stick. - Once the proteins are fully cooked, lower heat to low then add the noodles to the mix. Slowly fold/mix. - Add the peanut sauce, fold a few more times making sure the sauce is well incorporated with the noodles. - Serve it up! Garnish with green onions and parsley! Enjoy!
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#AD Recipe & Ingredients Below👇🏿 For The Sauce: 1 1/2 Tbsp of @SKIPPY®️ Peanut Butter peanut butter 1 1/2 Tbsp chili garlic paste 1 Tbsp soy sauce 1 Tsp hoisin 1/2 Tsp sesame oil Juice of half a lime Instruction: Mix all the ingredients listed above and set aside. For The Chicken & Shrimp: Add 1 Tbsp of Gochugang 1/2 onion small diced 1 Tbsp minced ginger or paste 1/2 green onion thinly sliced 1 Tbsp of rice vinegar Montreal steak seasoning TT Chicken bouillon TT Instructions: Make sure to cut the chicken into small bite size pieces then Add to a bowl along with the shrimp. Add all the ingredients listed for chicken and shrimp then mix until well combined. set aside. Cooking Instructions: - In a large deep pan boil your favorite noodles until almost al dente and make sure to save some of the noodle water.(About 1 1/4 cup or as needed). - Add the Noodle water to the peanut butter & chili garlic mix and whisk until smooth. - Then over medium heat using a large pan add about 1-2 Tbsp of a neutral flavored oil. - Once hot add the already marinated proteins and continuously stir so it doesn’t stick. - Once the proteins are fully cooked, lower heat to low then add the noodles to the mix. Slowly fold/mix. - Add the peanut sauce, fold a few more times making sure the sauce is well incorporated with the noodles. - Serve it up! Garnish with green onions and parsley! Enjoy!

Chefchosen

35,500 Aufrufe • vor 4 Jahren

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

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

Geoffrey Zakarian

22,780 Aufrufe • vor 8 Monaten

ask me to make you an easy one pot dinner, and this cider braised chicken with caramelized onions & risotto is gonna be it! Ingredients ⁃ 2 lb. Chicken Thighs, skin on ⁃ 2 tbsp. Flour ⁃ 1/2 tsp. EACH: Salt, Flour, Paprika ⁃ 4 tbsp. Butter, divided ⁃ 1 large Yellow Onion, finely sliced ⁃ 8 oz. Mushrooms, sliced, about 2 cups ⁃ 2 tbsp. Fresh Sage & Thyme ⁃ 1 1/2 cups Uncooked Risotto ⁃ 4 cups Broth ⁃ 1 cup Apple Cider ⁃ 1/4 cup Heavy Cream ⁃ 1/2 cup Freshly Grated Parmesan Instructions 1. In a large skillet over medium high heat, add 2 tablespoons butter to melt. Add the finely sliced onions to sauté for 5-6 minutes. Add 1/4 cup water and stir until water is evaporated. Repeat until deeply browned, about 10-15 minutes. 2. Deglaze the pan with 1/2 cup apple ciders air until absorbed by the onions. 3. Add the sliced mushrooms and chopped herbs to sauté for 2-3 minutes. Remove from skillet to a plate. Set aside. 4. In a large bowl, combine the flour, salt, black pepper, and paprika. Mix well, then add the chicken thighs to toss in the mixture. Dust off any excess, then add to the skillet with the remaining 2 tablespoons butter. 5. Sear the chicken for 2-3 minutes on each side, adding more olive oil or butter if you find the skillet too dry. Remove the chicken to a plate. 6. Transfer the caramelized onions mixture back into the skillet, then add the risotto. Sauté for 2 minutes, then add the broth, apple cider, and heavy cream. Bring to a boil. 7. Stir in the grated parmesan, then add the chicken back in the skillet. 8. Reduce heat to simmer, covered with lid, for 15-20 minutes, until risotto is cooked. Enjoy warm! #fallrecipes #dinnerrecipes #onepotmeals #onepotdinner #chickendinner
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ask me to make you an easy one pot dinner, and this cider braised chicken with caramelized onions & risotto is gonna be it! Ingredients ⁃ 2 lb. Chicken Thighs, skin on ⁃ 2 tbsp. Flour ⁃ 1/2 tsp. EACH: Salt, Flour, Paprika ⁃ 4 tbsp. Butter, divided ⁃ 1 large Yellow Onion, finely sliced ⁃ 8 oz. Mushrooms, sliced, about 2 cups ⁃ 2 tbsp. Fresh Sage & Thyme ⁃ 1 1/2 cups Uncooked Risotto ⁃ 4 cups Broth ⁃ 1 cup Apple Cider ⁃ 1/4 cup Heavy Cream ⁃ 1/2 cup Freshly Grated Parmesan Instructions 1. In a large skillet over medium high heat, add 2 tablespoons butter to melt. Add the finely sliced onions to sauté for 5-6 minutes. Add 1/4 cup water and stir until water is evaporated. Repeat until deeply browned, about 10-15 minutes. 2. Deglaze the pan with 1/2 cup apple ciders air until absorbed by the onions. 3. Add the sliced mushrooms and chopped herbs to sauté for 2-3 minutes. Remove from skillet to a plate. Set aside. 4. In a large bowl, combine the flour, salt, black pepper, and paprika. Mix well, then add the chicken thighs to toss in the mixture. Dust off any excess, then add to the skillet with the remaining 2 tablespoons butter. 5. Sear the chicken for 2-3 minutes on each side, adding more olive oil or butter if you find the skillet too dry. Remove the chicken to a plate. 6. Transfer the caramelized onions mixture back into the skillet, then add the risotto. Sauté for 2 minutes, then add the broth, apple cider, and heavy cream. Bring to a boil. 7. Stir in the grated parmesan, then add the chicken back in the skillet. 8. Reduce heat to simmer, covered with lid, for 15-20 minutes, until risotto is cooked. Enjoy warm! #fallrecipes #dinnerrecipes #onepotmeals #onepotdinner #chickendinner

Lauren 🧚🏻‍♀️

168,400 Aufrufe • vor 2 Jahren

Lobia Ingredients: - 2 onions, quartered - 2 tomatoes, quarted - 5 whole cloves of garlic - 1.5 cup red kidney beans, washed and soaked overnight - 3-4 tbsp Shan Vegetable Masala - 1/3 cup oil - handful of chopped coriander Instructions: - In a large pot, add your kidney beans, onions, tomatoes and garlic - Then add enough water to submerge the contents of the pot. I added about 6 cups of water - Place your pot on the stove and bring to a boil over medium heat - Continue cooking over medium heat until your beans are about 75% cooked - Add 3-4 tbsp of Shan vegetable masala - Then reduce over high heat - Once your mixture is reduced, add 1/3 cups oil and water (I added 1 cup of water but add as much as you like until you reach your desired consistency) - Continue cooking over medium heat for 5-10 minutes until your beans are fully cooked - Garnish with chopped coriander and enjoy! #lobia #pakistanifood #mealideas #rajma #fyp
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Lobia Ingredients: - 2 onions, quartered - 2 tomatoes, quarted - 5 whole cloves of garlic - 1.5 cup red kidney beans, washed and soaked overnight - 3-4 tbsp Shan Vegetable Masala - 1/3 cup oil - handful of chopped coriander Instructions: - In a large pot, add your kidney beans, onions, tomatoes and garlic - Then add enough water to submerge the contents of the pot. I added about 6 cups of water - Place your pot on the stove and bring to a boil over medium heat - Continue cooking over medium heat until your beans are about 75% cooked - Add 3-4 tbsp of Shan vegetable masala - Then reduce over high heat - Once your mixture is reduced, add 1/3 cups oil and water (I added 1 cup of water but add as much as you like until you reach your desired consistency) - Continue cooking over medium heat for 5-10 minutes until your beans are fully cooked - Garnish with chopped coriander and enjoy! #lobia #pakistanifood #mealideas #rajma #fyp

Maimoona Khan

25,900 Aufrufe • vor 1 Jahr

Three Ingredient Mac n Cheese - Make it Today! It's so good. 🔥 The full recipe is below, or see the link in my bio. Ingredients: 12 oz. elbow macaroni (about 3 cups) 1/8 tsp. salt 1 (12 oz.) can evaporated milk 3 cups (12 oz.) shredded sharp Cheddar cheese 2 Tbsp. cold butter, cut into pieces (optional) Instructions: Measure the macaroni and the salt into a 12 to 14 inch skillet or medium saucepan. Add enough water to just barely cover the pasta. Bring to a boil over high heat, stirring often. Reduce heat to low and simmer until a lot of the water is gone and the macaroni is al dente and just a tiny bit firmer than you’d like for the finished dish, 7-9 minutes. DO NOT drain the water away. Instead, add the evaporated milk directly to the pan containing the remaining water and nearly cooked pasta. Increase heat to high and, while stirring continuously, bring to a boil. Reduce heat to low and stir in the cheese and cold butter, if using. Stir continuously until cheese has melted and the sauce has thickened, about 1-2 more minutes. Taste and add salt and/or pepper to taste. #dinnertonight #easyrecipe #macncheesewithevaporatedmilk #evaporatedmilkmacncheese #macaroniandcheese #easymacandcheese #easymac #macandcheese #macncheese
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Three Ingredient Mac n Cheese - Make it Today! It's so good. 🔥 The full recipe is below, or see the link in my bio. Ingredients: 12 oz. elbow macaroni (about 3 cups) 1/8 tsp. salt 1 (12 oz.) can evaporated milk 3 cups (12 oz.) shredded sharp Cheddar cheese 2 Tbsp. cold butter, cut into pieces (optional) Instructions: Measure the macaroni and the salt into a 12 to 14 inch skillet or medium saucepan. Add enough water to just barely cover the pasta. Bring to a boil over high heat, stirring often. Reduce heat to low and simmer until a lot of the water is gone and the macaroni is al dente and just a tiny bit firmer than you’d like for the finished dish, 7-9 minutes. DO NOT drain the water away. Instead, add the evaporated milk directly to the pan containing the remaining water and nearly cooked pasta. Increase heat to high and, while stirring continuously, bring to a boil. Reduce heat to low and stir in the cheese and cold butter, if using. Stir continuously until cheese has melted and the sauce has thickened, about 1-2 more minutes. Taste and add salt and/or pepper to taste. #dinnertonight #easyrecipe #macncheesewithevaporatedmilk #evaporatedmilkmacncheese #macaroniandcheese #easymacandcheese #easymac #macandcheese #macncheese

Christine Pittman, M.A.

213,200 Aufrufe • vor 1 Jahr

Have 20 min? Make the fluffiest, most perfect pot of white rice with no rice cooker of having to rinse it (I honestly tried rinsing it once to see what it was all about and it came out all sticky, so I truly don’t get it). Ingredients * 2 cups white rice * 4 cups water * 2 tablespoons olive oil * 1-2 teaspoons salt but taste the water when you add it to see if you want more Instructions Instructions 1. Heat the olive oil in a medium pot over medium-high heat. 2. Add the rice and stir for 1–2 minutes, until every grain is coated in oil and lightly toasted. 3. Carefully add the water and salt. Stir and bring to a boil. 4. Cook uncovered over medium-high heat until the water has been absorbed and the surface looks dry, with small holes forming. 5. Stir the rice once, cover, and reduce the heat to low. 6. Cook for 15 minutes. 7. Turn off the heat, fluff the rice, and serve.#rice #ricecooker #EasyRecipe #cookingbasics
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Have 20 min? Make the fluffiest, most perfect pot of white rice with no rice cooker of having to rinse it (I honestly tried rinsing it once to see what it was all about and it came out all sticky, so I truly don’t get it). Ingredients * 2 cups white rice * 4 cups water * 2 tablespoons olive oil * 1-2 teaspoons salt but taste the water when you add it to see if you want more Instructions Instructions 1. Heat the olive oil in a medium pot over medium-high heat. 2. Add the rice and stir for 1–2 minutes, until every grain is coated in oil and lightly toasted. 3. Carefully add the water and salt. Stir and bring to a boil. 4. Cook uncovered over medium-high heat until the water has been absorbed and the surface looks dry, with small holes forming. 5. Stir the rice once, cover, and reduce the heat to low. 6. Cook for 15 minutes. 7. Turn off the heat, fluff the rice, and serve.#rice #ricecooker #EasyRecipe #cookingbasics

A Hungry Coconut

15,600 Aufrufe • vor 2 Monaten

freshly made apple fritters w/ a maple vanilla bean glaze 🍏 RECIPE BELOW Apple Fritters 🍏 Apples: *I doubled it* 2 large granny smith apples 1 tbsp butter 1 tbsp brown sugar 1/2 tsp cinnamon pinch of salt 1 tbsp maple syrup 1/2 tsp apple pie spice 1/2 tbsp cornstarch 1/8 cup water splash vanilla extract Peel *optional* and dice the apples. In a saucepan, sautée the apples in butter, brown sugar, and cinnamon for about 4-5 min. Add additional ingredients *expect the cornstarch and water* Once combined in a separate bowl mix together the cornstarch & water to create a slurry. Pour the slurry mixture into the apple mixture, stir & cook until the mixture thickens and let simmer and remove from heat and let cool COMPLETELY! Dough: 1 cup milk of choice, warmed 1/2 cup granulated sugar 2 1/4 tsp or 1 packet active dry yeast 1/2 cup salted butter, melted & slightly cooled 2 eggs, room temp 4 1/4 cups bread flour 1 tsp salt Mix warm water, granulated sugar, and instant yeast. Set aside for 5-10 minutes for the yeast to bloom. In a large bowl, whisk together the flour & salt. Pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar, butter, eggs, vanilla & 2 cups of the flour mixture. Mix and slowly then add the rest of your flour. Transfer dough to a lightly oiled bowl. Cover & let rise in a warm environment for 1.5 - 2 hours, or until doubled in size. Once doubled add in the sautéed apples. Divide the dough & form into 8 large or about 10 small round fritters. Use your hands to form each fritter into a ball, compacting them together, adding more flour if needed. Transfer to a sheet of parchment paper. Now begin heating a pot with oil and fry the fritters until golden brown. Glaze: - 1 1/2 cups powdered sugar - 6 tbsp salted butter - 1/3 cup maple syrup - Splash milk of choice - Splash vanilla extract - Pinch of salt *Whisk together everything and evenly coat the warm fritters* Enjoy! 😉 #apple #applefritter #baking #fallbaking #bakingtok
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freshly made apple fritters w/ a maple vanilla bean glaze 🍏 RECIPE BELOW Apple Fritters 🍏 Apples: *I doubled it* 2 large granny smith apples 1 tbsp butter 1 tbsp brown sugar 1/2 tsp cinnamon pinch of salt 1 tbsp maple syrup 1/2 tsp apple pie spice 1/2 tbsp cornstarch 1/8 cup water splash vanilla extract Peel *optional* and dice the apples. In a saucepan, sautée the apples in butter, brown sugar, and cinnamon for about 4-5 min. Add additional ingredients *expect the cornstarch and water* Once combined in a separate bowl mix together the cornstarch & water to create a slurry. Pour the slurry mixture into the apple mixture, stir & cook until the mixture thickens and let simmer and remove from heat and let cool COMPLETELY! Dough: 1 cup milk of choice, warmed 1/2 cup granulated sugar 2 1/4 tsp or 1 packet active dry yeast 1/2 cup salted butter, melted & slightly cooled 2 eggs, room temp 4 1/4 cups bread flour 1 tsp salt Mix warm water, granulated sugar, and instant yeast. Set aside for 5-10 minutes for the yeast to bloom. In a large bowl, whisk together the flour & salt. Pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar, butter, eggs, vanilla & 2 cups of the flour mixture. Mix and slowly then add the rest of your flour. Transfer dough to a lightly oiled bowl. Cover & let rise in a warm environment for 1.5 - 2 hours, or until doubled in size. Once doubled add in the sautéed apples. Divide the dough & form into 8 large or about 10 small round fritters. Use your hands to form each fritter into a ball, compacting them together, adding more flour if needed. Transfer to a sheet of parchment paper. Now begin heating a pot with oil and fry the fritters until golden brown. Glaze: - 1 1/2 cups powdered sugar - 6 tbsp salted butter - 1/3 cup maple syrup - Splash milk of choice - Splash vanilla extract - Pinch of salt *Whisk together everything and evenly coat the warm fritters* Enjoy! 😉 #apple #applefritter #baking #fallbaking #bakingtok

Lay 👩🏾‍🍳🧚🏾‍♀️

170,700 Aufrufe • vor 1 Jahr

Zee’s Mac N’ Cheese 🧀 Ingredients * 1 (16 oz) box jumbo elbow noodles * Chicken bouillon, to taste * Paprika, to taste * Parsley, to taste * Black pepper, to taste * Onion powder, to taste * Garlic powder, to taste * 1 (8 oz) block Monterey Jack cheese, chopped or shredded * About 3 lbs Colby Jack cheese, shredded * 2 tbsp butter * 2 tbsp flour * 1 (8 oz) can evaporated milk * 2 cups heavy whipping cream Baking Temperature: 375°F Baking Time: 25–30 minutes, then broil for 1–2 minutes. Instructions 1. Start by adding water and salt to a pot. Bring to a boil. Once the water is boiling, add your noodles and cook for about 6–7 minutes. You don’t want to fully cook them because they will continue cooking in the oven. Drain and set aside. 2. Mix your seasonings together and set aside. 3. Heat a saucepan or pot over medium-low heat and add your butter. Allow it to melt. 4. Add half of your seasoning mixture. Stir and let simmer for 1–2 minutes. Make sure to keep stirring so it doesn’t burn. 5. Add your flour and stir it into the butter. Let simmer over medium-low heat for 5–7 minutes to cook out the raw flour taste. Stir constantly. 6. Slowly add your evaporated milk and heavy whipping cream while continuously stirring. 7. Now, add your half of your cheese. Stir it in and allow it to melt low and slow. DO NOT DO THIS OVER HIGH HEAT! Keep stirring to make sure the cheese doesn’t burn. 8. Stir in the remaining seasonings. Let simmer over low heat for 1–2 minutes, continuing to stir until the cheese is completely melted. 9. Add your noodles to the cheese sauce. Gently fold until the noodles are fully coated. 10. Add half of your noodles to your baking dish. 11. Sprinkle half of your leftover shredded cheese over the noodles. 12. Add the remaining noodles on top, then sprinkle with the rest of your shredded cheese. 13. Garnish with paprika and parsley. 14. Bake at 375°F for 25–30 minutes, then broil for 1–2 minutes to get that crispy, golden-brown top! 15. Dive right into this cheesy, somewhat creamy mac & cheese that will literally change your life! 🧀 #macncheese #bakedmacandcheese #thanksgivingrecipes #zeetheintrovert
1:29

Zee’s Mac N’ Cheese 🧀 Ingredients * 1 (16 oz) box jumbo elbow noodles * Chicken bouillon, to taste * Paprika, to taste * Parsley, to taste * Black pepper, to taste * Onion powder, to taste * Garlic powder, to taste * 1 (8 oz) block Monterey Jack cheese, chopped or shredded * About 3 lbs Colby Jack cheese, shredded * 2 tbsp butter * 2 tbsp flour * 1 (8 oz) can evaporated milk * 2 cups heavy whipping cream Baking Temperature: 375°F Baking Time: 25–30 minutes, then broil for 1–2 minutes. Instructions 1. Start by adding water and salt to a pot. Bring to a boil. Once the water is boiling, add your noodles and cook for about 6–7 minutes. You don’t want to fully cook them because they will continue cooking in the oven. Drain and set aside. 2. Mix your seasonings together and set aside. 3. Heat a saucepan or pot over medium-low heat and add your butter. Allow it to melt. 4. Add half of your seasoning mixture. Stir and let simmer for 1–2 minutes. Make sure to keep stirring so it doesn’t burn. 5. Add your flour and stir it into the butter. Let simmer over medium-low heat for 5–7 minutes to cook out the raw flour taste. Stir constantly. 6. Slowly add your evaporated milk and heavy whipping cream while continuously stirring. 7. Now, add your half of your cheese. Stir it in and allow it to melt low and slow. DO NOT DO THIS OVER HIGH HEAT! Keep stirring to make sure the cheese doesn’t burn. 8. Stir in the remaining seasonings. Let simmer over low heat for 1–2 minutes, continuing to stir until the cheese is completely melted. 9. Add your noodles to the cheese sauce. Gently fold until the noodles are fully coated. 10. Add half of your noodles to your baking dish. 11. Sprinkle half of your leftover shredded cheese over the noodles. 12. Add the remaining noodles on top, then sprinkle with the rest of your shredded cheese. 13. Garnish with paprika and parsley. 14. Bake at 375°F for 25–30 minutes, then broil for 1–2 minutes to get that crispy, golden-brown top! 15. Dive right into this cheesy, somewhat creamy mac & cheese that will literally change your life! 🧀 #macncheese #bakedmacandcheese #thanksgivingrecipes #zeetheintrovert

Zakia B.

55,000 Aufrufe • vor 5 Tagen

Stanley Tucci knows what he’s talking about!! This dish is called Spaghetti alla Nerano - I usually think of zucchini as being pretty mild and bland, but this method brings out so much flavor. Check out the recipe below, adapted from Lo Scoglio in Nerano, Italy: 1. Heat 1 cup of a neutral oil in a pot. Slice 3 medium zucchini into thin rounds using a knife or mandoline slicer. Add the zucchini to the hot oil (you may need to do this in several batches) and cook until it turns golden brown. Remove the zucchini from the oil and place on a paper towel to cool. For the next texture, let the zucchini rest for at least two hours to soften. You can also make the zucchini a day before and let it rest in the fridge overnight. 2. Bring a pot of salted water to a boil and add 8 oz (half a box) of spaghetti. When it is al dente, reserve about a cup of pasta water and drain the rest. 3. Heat the zucchini in a large skillet or frying pan over medium heat along with about 1/4 cup of the pasta water. Add a pinch of salt and pepper. 4. Add the spaghetti to the zucchini along with 2 tbsp butter. Remove the pan from the heat and add about 3/4 cup grated Parmesan along with another spoonful of pasta water. Mix the ingredients together until the cheese melts and thickens into a sauce. You will likely need to add more pasta water or cheese until you reach your desired consistency. Serve with basil.
0:51

Stanley Tucci knows what he’s talking about!! This dish is called Spaghetti alla Nerano - I usually think of zucchini as being pretty mild and bland, but this method brings out so much flavor. Check out the recipe below, adapted from Lo Scoglio in Nerano, Italy: 1. Heat 1 cup of a neutral oil in a pot. Slice 3 medium zucchini into thin rounds using a knife or mandoline slicer. Add the zucchini to the hot oil (you may need to do this in several batches) and cook until it turns golden brown. Remove the zucchini from the oil and place on a paper towel to cool. For the next texture, let the zucchini rest for at least two hours to soften. You can also make the zucchini a day before and let it rest in the fridge overnight. 2. Bring a pot of salted water to a boil and add 8 oz (half a box) of spaghetti. When it is al dente, reserve about a cup of pasta water and drain the rest. 3. Heat the zucchini in a large skillet or frying pan over medium heat along with about 1/4 cup of the pasta water. Add a pinch of salt and pepper. 4. Add the spaghetti to the zucchini along with 2 tbsp butter. Remove the pan from the heat and add about 3/4 cup grated Parmesan along with another spoonful of pasta water. Mix the ingredients together until the cheese melts and thickens into a sauce. You will likely need to add more pasta water or cheese until you reach your desired consistency. Serve with basil.

Danny Loves Pasta

1,300,000 Aufrufe • vor 1 Jahr

Sandwich Pita Bread Ingredients • 2 cups all-purpose flour • 1 cup semolina flour • 1 cup warm water • 1 tsp yeast (not full) • 1 tbsp oil • 1 tbsp sugar • 1 tsp salt Instructions 1. Mix the flour and semolina. 2. Make a hole in the center. Add yeast and sugar, then add some water to the yeast and sugar. 3. Add oil and salt, then add the remaining water and mix. 4. Knead briefly until a soft dough forms. 5. Cover and rest for 1 hour. 6. Divide the dough and roll thin, about 5 mm. 7. Cook on a hot pan, turning every 10 seconds. This is the key for puffing. #pitabread #pita #homemadebread #bread #breadtok
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Sandwich Pita Bread Ingredients • 2 cups all-purpose flour • 1 cup semolina flour • 1 cup warm water • 1 tsp yeast (not full) • 1 tbsp oil • 1 tbsp sugar • 1 tsp salt Instructions 1. Mix the flour and semolina. 2. Make a hole in the center. Add yeast and sugar, then add some water to the yeast and sugar. 3. Add oil and salt, then add the remaining water and mix. 4. Knead briefly until a soft dough forms. 5. Cover and rest for 1 hour. 6. Divide the dough and roll thin, about 5 mm. 7. Cook on a hot pan, turning every 10 seconds. This is the key for puffing. #pitabread #pita #homemadebread #bread #breadtok

Cookwithhali

360,800 Aufrufe • vor 10 Monaten

Arsenio’s Crazy Crunch Churros 🔥 Ingredients Churros 1 cup water ¼ cup butter 1 tbsp sugar Pinch of salt 1 cup flour 1 egg 1 tsp vanilla Oil, for frying Cinnamon Sugar ½ cup sugar 2 tsp cinnamon Ganache 4 oz dark chocolate 4 oz heavy cream Pinch of sugar Method Bring water, butter, sugar and salt to a boil. Remove from heat, add the flour and mix until a dough forms. Let cool slightly. Add the egg and vanilla and mix until fully combined. Transfer to a piping bag and pipe into churros. Fry at 340–350°F for 6–8 minutes, flipping halfway through, until deep golden brown and cooked through in the center. While hot, toss in the cinnamon sugar until fully coated. For the ganache, combine the chocolate, heavy cream and a pinch of sugar. Microwave in 20-second bursts, stirring between each, until smooth. Let cool to 90–95°F. THE CRUNCH IS INSANE 🤯
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Arsenio’s Crazy Crunch Churros 🔥 Ingredients Churros 1 cup water ¼ cup butter 1 tbsp sugar Pinch of salt 1 cup flour 1 egg 1 tsp vanilla Oil, for frying Cinnamon Sugar ½ cup sugar 2 tsp cinnamon Ganache 4 oz dark chocolate 4 oz heavy cream Pinch of sugar Method Bring water, butter, sugar and salt to a boil. Remove from heat, add the flour and mix until a dough forms. Let cool slightly. Add the egg and vanilla and mix until fully combined. Transfer to a piping bag and pipe into churros. Fry at 340–350°F for 6–8 minutes, flipping halfway through, until deep golden brown and cooked through in the center. While hot, toss in the cinnamon sugar until fully coated. For the ganache, combine the chocolate, heavy cream and a pinch of sugar. Microwave in 20-second bursts, stirring between each, until smooth. Let cool to 90–95°F. THE CRUNCH IS INSANE 🤯

Senio

1,600,000 Aufrufe • vor 2 Monaten

Fish Chowder Recipe 👇🏻 ✨ Quick Recipe Breakdown 👇🏻 Fish Chowder Add 2 tbsp butter to a pot Turn the heat on low Add 1 onion (roughly or finely chopped) Season with salt Dice 2 carrots into even cubes Add to the pot Pinch of white pepper Peel and dice 3-4 potatoes into even-ish cubes Add to the pot Season with salt Cook for 2–3 minutes until onions are soft and translucent Add 1 tbsp flour Cook on medium heat for 2 minutes to cook out the flour Turn the heat up high Deglaze with 1–2 tbsp white wine Scrape the bottom of the pot to lift all the flavour Reduce the wine slightly Reduce heat to medium–low Add enough milk to cover the veg Add a splash of cream (optional) Simmer gently until carrots and potatoes are tender 1 chicken stock cube (can use can stock) Taste and adjust seasoning if needed Add 2 tsp of dried or fresh tarragon Remove about ¼ of the potatoes + carrots Add to a blender with enough of the hot liquid to blend smoothly Blitz until completely smooth Pour back into the pot and stir through Season your (1-1.5lbs) mixed fish with salt Add fish to the chowder Simmer on medium–low heat until fish is tender and cooked through Taste again If it tastes a bit dull, add a squeeze of lemon juice to brighten it up Serve with homemade bread ✨ Then stuff your gob ✨ ⸻ 👩🏼‍🍳 A Few Wee Tips & Notes 🔪 - This is a gentle simmer job, don’t boil it hard or the milk can split - Blending a portion makes it thick and creamy without needing loads of cream - Cream is optional, milk is enough - Use whatever fish you have - this is a “measure with your heart” dinner - If your chowder gets too thick, loosen with a splash of milk or water ⸻ #TheKitchenShift #FishChowder #FromScratch #HomeCooking #LearnToCookAndEatWell
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Fish Chowder Recipe 👇🏻 ✨ Quick Recipe Breakdown 👇🏻 Fish Chowder Add 2 tbsp butter to a pot Turn the heat on low Add 1 onion (roughly or finely chopped) Season with salt Dice 2 carrots into even cubes Add to the pot Pinch of white pepper Peel and dice 3-4 potatoes into even-ish cubes Add to the pot Season with salt Cook for 2–3 minutes until onions are soft and translucent Add 1 tbsp flour Cook on medium heat for 2 minutes to cook out the flour Turn the heat up high Deglaze with 1–2 tbsp white wine Scrape the bottom of the pot to lift all the flavour Reduce the wine slightly Reduce heat to medium–low Add enough milk to cover the veg Add a splash of cream (optional) Simmer gently until carrots and potatoes are tender 1 chicken stock cube (can use can stock) Taste and adjust seasoning if needed Add 2 tsp of dried or fresh tarragon Remove about ¼ of the potatoes + carrots Add to a blender with enough of the hot liquid to blend smoothly Blitz until completely smooth Pour back into the pot and stir through Season your (1-1.5lbs) mixed fish with salt Add fish to the chowder Simmer on medium–low heat until fish is tender and cooked through Taste again If it tastes a bit dull, add a squeeze of lemon juice to brighten it up Serve with homemade bread ✨ Then stuff your gob ✨ ⸻ 👩🏼‍🍳 A Few Wee Tips & Notes 🔪 - This is a gentle simmer job, don’t boil it hard or the milk can split - Blending a portion makes it thick and creamy without needing loads of cream - Cream is optional, milk is enough - Use whatever fish you have - this is a “measure with your heart” dinner - If your chowder gets too thick, loosen with a splash of milk or water ⸻ #TheKitchenShift #FishChowder #FromScratch #HomeCooking #LearnToCookAndEatWell

The Kitchen Shift

1,800,000 Aufrufe • vor 9 Monaten

Brookie cookies ( brownie + chocolate chip cookie) Ingredients For the brownie layer: 6 tbsp (84g) unsalted butter 1/4 cup (50g) light brown sugar 1/2 cup (100g) granulated sugar 3/4 cups all purpose flour 1 tsp baking powder 4 tbsp (60g) unsweetened cocoa powder. 2 large eggs, room temperature 1/4 cups semi sweet chocolate chips 3/4 cup milk chocolate chips 1 tbsp vanilla bean paste 2 tbsp neutral oil. Pinch of salt For the cookie layer 1 1/4 cups (185 g) all purpose flour 1/2 cup ( 115 g ) unsalted butter, melted and cooled 1/2 cup (100 g) light brown sugar 1/3 cup (67 g) granulated sugar 1 tbsp vanilla bean paste 1/2 tsp baking soda Pinch of salt 1 cup semi sweet chocolate chips 1 large egg, room temp Method: Preheat oven to 350 F. Line a baking dish with parchment paper and set aside. Prepare the brownie layer Make the brownie layer: For the dry batter: In a bowl combine all purpose flour, salt and baking powder. Mix until well combined and set aside. Make the wet batter: Melt butter in a saucepan over medium low heat stir every 10 seconds until foamy for about 6 to 8 minutes. Continue until the milk solids from the butter turn golden brown, and smells nutty. Transfer to a heat proof bowl. Add cocoa powder, oil, vanilla bean paste, and semi sweet chocolate mix until smooth. Set aside to cool completely. In a separate bowl crack eggs add light, brown sugar and mix for about 5 to 6 minutes until completely dissolved (Note: dissolving sugar and eggs ensures a cracky top so be sure to mix it properly.) Add in the granulated sugar and mix for another 2 to 3 minutes until well combined. Once the brown butter mixture is cooled completely add it to the egg mixture. Mix to combine Add the dry ingredients to the wet batter along with milk chocolate chips. Mix until just combined, do not over mix the batter. Make the cookie layer: Make the dry batter: In a bowl add all purpose flour along with baking soda and salt mix well to combine and set aside Make the wet better: In a mixing bowl add melted butter along with brown sugar and granulated sugar. Mix for 2 to 3 minutes until well combined add in the egg and vanilla bean paste. Mix for 2 minutes until the mixture is pale in color. Add the dry ingredients to the wet batter add in chocolate chips and mix until just combined do not over mix the batter. Take an Ice cream scoop and fill 1/3 of the scoop with cookie layer followed by 1/3 with brownie layer again repeat with cookie and brownie to create swirls. Scoop out the cookie mixture on prepared baking sheet leaving about 2-3 inches space between each cookie. Do not add more than 4 cookies on one sheet as they expand while baking Bake for 11-12 min or until edges are set remove from the oven and let cool completely before serving. #brookiecookie #cookies #brookies #cookie #brownie #recipe
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Brookie cookies ( brownie + chocolate chip cookie) Ingredients For the brownie layer: 6 tbsp (84g) unsalted butter 1/4 cup (50g) light brown sugar 1/2 cup (100g) granulated sugar 3/4 cups all purpose flour 1 tsp baking powder 4 tbsp (60g) unsweetened cocoa powder. 2 large eggs, room temperature 1/4 cups semi sweet chocolate chips 3/4 cup milk chocolate chips 1 tbsp vanilla bean paste 2 tbsp neutral oil. Pinch of salt For the cookie layer 1 1/4 cups (185 g) all purpose flour 1/2 cup ( 115 g ) unsalted butter, melted and cooled 1/2 cup (100 g) light brown sugar 1/3 cup (67 g) granulated sugar 1 tbsp vanilla bean paste 1/2 tsp baking soda Pinch of salt 1 cup semi sweet chocolate chips 1 large egg, room temp Method: Preheat oven to 350 F. Line a baking dish with parchment paper and set aside. Prepare the brownie layer Make the brownie layer: For the dry batter: In a bowl combine all purpose flour, salt and baking powder. Mix until well combined and set aside. Make the wet batter: Melt butter in a saucepan over medium low heat stir every 10 seconds until foamy for about 6 to 8 minutes. Continue until the milk solids from the butter turn golden brown, and smells nutty. Transfer to a heat proof bowl. Add cocoa powder, oil, vanilla bean paste, and semi sweet chocolate mix until smooth. Set aside to cool completely. In a separate bowl crack eggs add light, brown sugar and mix for about 5 to 6 minutes until completely dissolved (Note: dissolving sugar and eggs ensures a cracky top so be sure to mix it properly.) Add in the granulated sugar and mix for another 2 to 3 minutes until well combined. Once the brown butter mixture is cooled completely add it to the egg mixture. Mix to combine Add the dry ingredients to the wet batter along with milk chocolate chips. Mix until just combined, do not over mix the batter. Make the cookie layer: Make the dry batter: In a bowl add all purpose flour along with baking soda and salt mix well to combine and set aside Make the wet better: In a mixing bowl add melted butter along with brown sugar and granulated sugar. Mix for 2 to 3 minutes until well combined add in the egg and vanilla bean paste. Mix for 2 minutes until the mixture is pale in color. Add the dry ingredients to the wet batter add in chocolate chips and mix until just combined do not over mix the batter. Take an Ice cream scoop and fill 1/3 of the scoop with cookie layer followed by 1/3 with brownie layer again repeat with cookie and brownie to create swirls. Scoop out the cookie mixture on prepared baking sheet leaving about 2-3 inches space between each cookie. Do not add more than 4 cookies on one sheet as they expand while baking Bake for 11-12 min or until edges are set remove from the oven and let cool completely before serving. #brookiecookie #cookies #brookies #cookie #brownie #recipe

iramsfoodstory

2,400,000 Aufrufe • vor 1 Jahr

Starbucks Sugar Cookie Iced Latte ( at-home copycat recipe)🍪✨🤍☕️ Ingredients: - ¾ cup white sugar - 2 tbsp light brown sugar - 1 cup water - 1½ tsp vanilla extract - ¼–½ tsp butter extract - Pinch of salt Add about 2 tablespoons of the white sugar to a saucepan with a small splash of the water and cook for 1-2 minutes, just until it starts to turn lightly golden. Add the remaining white sugar, brown sugar, and water, then bring to a gentle simmer for about 10-15 minutes, stirring occasionally. Remove from the heat and stir in the vanilla, butter extract, and salt. Let cool completely, then transfer to a jar or bottle and refrigerate. #sugarcookie #starbuckscoffee #starbucksdrinks #sugarcookielatte #coffeeathome
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Starbucks Sugar Cookie Iced Latte ( at-home copycat recipe)🍪✨🤍☕️ Ingredients: - ¾ cup white sugar - 2 tbsp light brown sugar - 1 cup water - 1½ tsp vanilla extract - ¼–½ tsp butter extract - Pinch of salt Add about 2 tablespoons of the white sugar to a saucepan with a small splash of the water and cook for 1-2 minutes, just until it starts to turn lightly golden. Add the remaining white sugar, brown sugar, and water, then bring to a gentle simmer for about 10-15 minutes, stirring occasionally. Remove from the heat and stir in the vanilla, butter extract, and salt. Let cool completely, then transfer to a jar or bottle and refrigerate. #sugarcookie #starbuckscoffee #starbucksdrinks #sugarcookielatte #coffeeathome

Sofia H. | Fifi’s Coffee Bar

52,200 Aufrufe • vor 6 Tagen

✨let's make middle eastern traditional desert "Mahalabia" 🍮 Ingredients: . 2 cups milk . 3 tbsp cornstarch . 4 tbsp milk powder ( for extra creamy) . 4 tbsp sugar (adjust to taste . 1 tsp rose water or orange blossom water . Chopped nuts Instructions: 1. Mix cornstarch with 4 tbsp of cold milk until smooth. 2. Heat the remaining milk and sugar in a saucepan over medium heat. 3. Once warm, add the cornstarch mixture and keep stirring continuously. 4. Cook until it thickens — about 5–7 minutes. 5. Remove from heat and stir in rose water (or orange blossom water). I use orange essence 6. Pour into small bowls or cups. 7. Let it cool, then refrigerate for at least 2–3 hours ✨ enjoy your easy tasty dessert 😇 #mahal#mahalabiap#milkpuddinge#dessertp#recipe
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✨let's make middle eastern traditional desert "Mahalabia" 🍮 Ingredients: . 2 cups milk . 3 tbsp cornstarch . 4 tbsp milk powder ( for extra creamy) . 4 tbsp sugar (adjust to taste . 1 tsp rose water or orange blossom water . Chopped nuts Instructions: 1. Mix cornstarch with 4 tbsp of cold milk until smooth. 2. Heat the remaining milk and sugar in a saucepan over medium heat. 3. Once warm, add the cornstarch mixture and keep stirring continuously. 4. Cook until it thickens — about 5–7 minutes. 5. Remove from heat and stir in rose water (or orange blossom water). I use orange essence 6. Pour into small bowls or cups. 7. Let it cool, then refrigerate for at least 2–3 hours ✨ enjoy your easy tasty dessert 😇 #mahal#mahalabiap#milkpuddinge#dessertp#recipe

Silvya

214,100 Aufrufe • vor 1 Jahr

Let’s cook Malawian Mandasi / Puffpuff !! Full recipe below !! Ingredients 4 cups all purpose flour 1 cup of sugar 1 tsp salt 2 cups warm milk &1 cup water 2 packets of yeast ( 4 1/2 tsp or 14g) ( in general you get about 2 1/4 teaspoons which is 7 grams ) in a sachet Directions Add yeast to warm milk and stir until it dissolves and set aside. In a large bowl mix together flour, salt and sugar. Add in the milk and yeast mixture to the dry ingredients. Follow up with one cup of water mix well until everything is combined. Cover the bowl with a cloth or cling firm let it seat for 1 hr 20 min until it doubles in size . #malawitiktok🇲🇼 #mandasi #malawianfood #puffpuffrecipe #tiktokmalawi🇲🇼 #mandazi
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Let’s cook Malawian Mandasi / Puffpuff !! Full recipe below !! Ingredients 4 cups all purpose flour 1 cup of sugar 1 tsp salt 2 cups warm milk &1 cup water 2 packets of yeast ( 4 1/2 tsp or 14g) ( in general you get about 2 1/4 teaspoons which is 7 grams ) in a sachet Directions Add yeast to warm milk and stir until it dissolves and set aside. In a large bowl mix together flour, salt and sugar. Add in the milk and yeast mixture to the dry ingredients. Follow up with one cup of water mix well until everything is combined. Cover the bowl with a cloth or cling firm let it seat for 1 hr 20 min until it doubles in size . #malawitiktok🇲🇼 #mandasi #malawianfood #puffpuffrecipe #tiktokmalawi🇲🇼 #mandazi

TilaCooks

1,000,000 Aufrufe • vor 1 Jahr

Ingredients: 3 tbsp Black Sesame Seeds 2 tbsp White Sugar 2 tbsp Unsalted Butter, softened at room temperature ⅓ Water (plus more if needed for the dough) 1 cup Glutinous Rice Flour Instructions: 1. Add black sesame seeds into a food processor or grinder, pulse for a few seconds, then add sugar and butter. Pulse or mix until the seeds turn into a fine paste. Transfer to the freezer while you prepare for the dough. 2. In a large mixing bowl, add glutinous rice flour. Gradually add water, stirring constantly until the dough comes together. 3. Knead the dough until it becomes smooth and elastic. Add more water if it is too dry. It should feel like a Play-Doh texture. 4. Roll the dough into a long log. Then divide the dough into 10-12 small equal pieces. Form the sesame paste into small balls. Then place a sesame ball in the center of each dough disc. 5. Wrap the dough around the filling with your fingers and pinch the edges to seal. Use your palm to roll the dough into a smooth ball. Repeat with the remaining dough and sesame filling. 6. In a pot, bring the water to a boil and add the rice balls. Cook for about 5-6 minutes or until the rice balls float to the surface. 7. Serve tang yuan immediately with plain hot water, or with sweet ginger broth.
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Ingredients: 3 tbsp Black Sesame Seeds 2 tbsp White Sugar 2 tbsp Unsalted Butter, softened at room temperature ⅓ Water (plus more if needed for the dough) 1 cup Glutinous Rice Flour Instructions: 1. Add black sesame seeds into a food processor or grinder, pulse for a few seconds, then add sugar and butter. Pulse or mix until the seeds turn into a fine paste. Transfer to the freezer while you prepare for the dough. 2. In a large mixing bowl, add glutinous rice flour. Gradually add water, stirring constantly until the dough comes together. 3. Knead the dough until it becomes smooth and elastic. Add more water if it is too dry. It should feel like a Play-Doh texture. 4. Roll the dough into a long log. Then divide the dough into 10-12 small equal pieces. Form the sesame paste into small balls. Then place a sesame ball in the center of each dough disc. 5. Wrap the dough around the filling with your fingers and pinch the edges to seal. Use your palm to roll the dough into a smooth ball. Repeat with the remaining dough and sesame filling. 6. In a pot, bring the water to a boil and add the rice balls. Cook for about 5-6 minutes or until the rice balls float to the surface. 7. Serve tang yuan immediately with plain hot water, or with sweet ginger broth.

onehappybite

10,600 Aufrufe • vor 1 Jahr

Recipe in caption ⬇️ I didn’t think I’d love this pasta sauce so much because it’s sooo easy and pretty healthy!! Peas, cottage cheese, and parm are all high in protein, and peas bring in a lot of fiber too! It’s a well balanced plate that tastes indulgent and so addicting Ingredients * 1 lb pasta (I used the shape radiatore!) * 2 cups frozen peas * 1 tbsp olive oil * 1/2 onion, chopped * 5 garlic cloves * 1/2 cup cottage cheese or ricotta * 3/4 cup freshly grated hParmesan, plus more for serving * 1 cup fresh basil * 1/2 lemon * 1 cup pasta water, reserved * Salt, to taste Directions 1. Bring a large pot of salted water to a boil. Add the peas and cook for 2–3 minutes. Remove the peas with a slotted spoon and add to your blender. Do not drain the pot, we will use the same water for boiling pasta. 2. Bring the water back to a boil. Add the pasta and cook according to the package directions. Right before draining, reserve 1 cup of pasta water, then drain the pasta. 3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté for about 5 minutes. Add the garlic and cook for 3 more minutes, until softened and fragrant. 4. Add the peas, cooked onion and garlic, cottage cheese or ricotta, Parmesan, basil, lemon juice, and 1/2 cup of the reserved pasta water to a blender. Blend until smooth and creamy. Give it a taste. Season with salt to taste, adding more basil, Parmesan, lemon, or pasta water as desired. 5. Add the sauce to the cooked pasta and toss until well coated. Add more reserved pasta water if needed to loosen the sauce. 6. Top with freshly grated Parmesan and serve.
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Recipe in caption ⬇️ I didn’t think I’d love this pasta sauce so much because it’s sooo easy and pretty healthy!! Peas, cottage cheese, and parm are all high in protein, and peas bring in a lot of fiber too! It’s a well balanced plate that tastes indulgent and so addicting Ingredients * 1 lb pasta (I used the shape radiatore!) * 2 cups frozen peas * 1 tbsp olive oil * 1/2 onion, chopped * 5 garlic cloves * 1/2 cup cottage cheese or ricotta * 3/4 cup freshly grated hParmesan, plus more for serving * 1 cup fresh basil * 1/2 lemon * 1 cup pasta water, reserved * Salt, to taste Directions 1. Bring a large pot of salted water to a boil. Add the peas and cook for 2–3 minutes. Remove the peas with a slotted spoon and add to your blender. Do not drain the pot, we will use the same water for boiling pasta. 2. Bring the water back to a boil. Add the pasta and cook according to the package directions. Right before draining, reserve 1 cup of pasta water, then drain the pasta. 3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté for about 5 minutes. Add the garlic and cook for 3 more minutes, until softened and fragrant. 4. Add the peas, cooked onion and garlic, cottage cheese or ricotta, Parmesan, basil, lemon juice, and 1/2 cup of the reserved pasta water to a blender. Blend until smooth and creamy. Give it a taste. Season with salt to taste, adding more basil, Parmesan, lemon, or pasta water as desired. 5. Add the sauce to the cooked pasta and toss until well coated. Add more reserved pasta water if needed to loosen the sauce. 6. Top with freshly grated Parmesan and serve.

Emily | Fun healthy recipes

68,200 Aufrufe • vor 2 Monaten