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Replying to @𝓳 Steps: 1 Using kitchen scissors, snip off the sharp horn and long whiskers. 2 Make a small cut near the tail, belly side. Then cut along the underside of the shell, stopping just below the head. 3 Go back to the tail and gently pull the... show more

Pepper PH

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174,400 просмотров • 29 дней назад •via TikTok

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Pig Head 🐷 I know what you’re thinking…there’s no way I’m eating that 😂 Don’t knock it til you’ve tried it - the cheek, jowl & forehead meat is some of the most flavourful packed meat on the entire animal 🔥 Not to mention the cheapest cut on the pig - for $10 I got 1kg of pulled pork and a ton of cracking 🐷 Shoutout to @paddocktotable for being the best nose to tail butcher out there 🤙 Full recipe below ⬇️ - pig head 🐷 - olive oil (@laespanolaau 🫒) 1. Leave the pig head in the fridge for 2-3 days to dry out the skin 2. Heavily lather with olive oil & salt all over 3. Into the smoker or oven at 200c for 2 hrs 4. Once the meat hits 95c internal & skin is crispy pull it and let it rest for 30 mins 5. Shred it apart with your hands & enjoy - the best parts will be the cheek, jowl & forehead meat 🤤 You can enjoy however you like, personally I like to make pulled pork tacos out of it with guacamole, the meat & crackle in a lightly toasted tortilla 🌮 For the guacamole 🥑 - 2 avacards - 1 tomato - 1 red onion - 1 jalapeño - 1/2 lemon juice - salt & pepper, to taste 1. Dice up the tomato, jalapeño & onion 2. Mix it throughly into the mashed avacardo 3. Add salt, pepper & lemon juice to taste

Pig Head 🐷 I know what you’re thinking…there’s no way I’m eating that 😂 Don’t knock it til you’ve tried it - the cheek, jowl & forehead meat is some of the most flavourful packed meat on the entire animal 🔥 Not to mention the cheapest cut on the pig - for $10 I got 1kg of pulled pork and a ton of cracking 🐷 Shoutout to @paddocktotable for being the best nose to tail butcher out there 🤙 Full recipe below ⬇️ - pig head 🐷 - olive oil (@laespanolaau 🫒) 1. Leave the pig head in the fridge for 2-3 days to dry out the skin 2. Heavily lather with olive oil & salt all over 3. Into the smoker or oven at 200c for 2 hrs 4. Once the meat hits 95c internal & skin is crispy pull it and let it rest for 30 mins 5. Shred it apart with your hands & enjoy - the best parts will be the cheek, jowl & forehead meat 🤤 You can enjoy however you like, personally I like to make pulled pork tacos out of it with guacamole, the meat & crackle in a lightly toasted tortilla 🌮 For the guacamole 🥑 - 2 avacards - 1 tomato - 1 red onion - 1 jalapeño - 1/2 lemon juice - salt & pepper, to taste 1. Dice up the tomato, jalapeño & onion 2. Mix it throughly into the mashed avacardo 3. Add salt, pepper & lemon juice to taste

Isaiah Cuzzupe

662,100 просмотров • 3 месяцев назад

SAVE this 4-ingredient curry for your next meal! 🍛 INGREDIENTS * Beef stew meat (or chicken or pork shoulder) * Russet potatoes * Onions * Curry powder INSTRUCTIONS 👩🏻‍🍳 1. Cut the meat into bite-sized pieces. Cube the potatoes and chop the onions. 2. Add the meat to a pot and cook until browned. 3. Add the potatoes and cook for 5 minutes. 4. Add onions. 5. Add water then the curry paste. **Mix in the curry powder and water according to the package instructions. 6. Cook until the meat and potatoes are tender. Serve over rice! 🍚 Save this for an easy, hearty meal to feed a hungry crowd! ❤️

SAVE this 4-ingredient curry for your next meal! 🍛 INGREDIENTS * Beef stew meat (or chicken or pork shoulder) * Russet potatoes * Onions * Curry powder INSTRUCTIONS 👩🏻‍🍳 1. Cut the meat into bite-sized pieces. Cube the potatoes and chop the onions. 2. Add the meat to a pot and cook until browned. 3. Add the potatoes and cook for 5 minutes. 4. Add onions. 5. Add water then the curry paste. **Mix in the curry powder and water according to the package instructions. 6. Cook until the meat and potatoes are tender. Serve over rice! 🍚 Save this for an easy, hearty meal to feed a hungry crowd! ❤️

Jeehye Moon

11,200 просмотров • 29 дней назад

MISO GINGER & ORANGE CHUCK ROAST, aka the only thing you truly must make this holiday season. It's bursting with flavor from the magic marinate and the meat is extra tender thanks to the acidity from the orange juice. The best part is that it is the EASIEST thing you can ever make (think 10 minutes prep, MAX!) and it yields so much meat to enjoy for days!! Make sure to FOLLOW @kalejunkie to see all the ways I enjoy this meat during the week! Makes 12 servings 3 1/2-4 lbs chuck roast 1/2 cup orange juice 1/2 cup low sodium soy sauce 3 tb white miso paste 3 tb ginger paste (or 3 inch knob, peeled & grated) 2 tb honey or maple syrup or brown sugar 2 tb rice vinegar 4 cloves garlic, mashed 1 tsp ground black pepper 1 tsp red chili flakes Preheat oven to 325F, then make the marinade. In a medium bowl, whisk together all of the ingredients. Pat dry the chuck roast and place it in a dutch oven. Pour the marinade on top and flip the meat a few times to coat it well. Cover with a lid and place in the oven for 3 1/2-4 hours. Pull it out at the 3 1/2 hour mark and use two forks to pull the meat apart. If it's not easily shredding, pop it back in the oven for 30 minutes more. Once ready, remove from the oven, shred all the meat and toss with the juices. If you want to brown the meat for crispy bits, place the pot back in the oven under the broiler on high for 3-4 minutes. Remove and enjoy!! #chuckroast #chuckroastrecipe

MISO GINGER & ORANGE CHUCK ROAST, aka the only thing you truly must make this holiday season. It's bursting with flavor from the magic marinate and the meat is extra tender thanks to the acidity from the orange juice. The best part is that it is the EASIEST thing you can ever make (think 10 minutes prep, MAX!) and it yields so much meat to enjoy for days!! Make sure to FOLLOW @kalejunkie to see all the ways I enjoy this meat during the week! Makes 12 servings 3 1/2-4 lbs chuck roast 1/2 cup orange juice 1/2 cup low sodium soy sauce 3 tb white miso paste 3 tb ginger paste (or 3 inch knob, peeled & grated) 2 tb honey or maple syrup or brown sugar 2 tb rice vinegar 4 cloves garlic, mashed 1 tsp ground black pepper 1 tsp red chili flakes Preheat oven to 325F, then make the marinade. In a medium bowl, whisk together all of the ingredients. Pat dry the chuck roast and place it in a dutch oven. Pour the marinade on top and flip the meat a few times to coat it well. Cover with a lid and place in the oven for 3 1/2-4 hours. Pull it out at the 3 1/2 hour mark and use two forks to pull the meat apart. If it's not easily shredding, pop it back in the oven for 30 minutes more. Once ready, remove from the oven, shred all the meat and toss with the juices. If you want to brown the meat for crispy bits, place the pot back in the oven under the broiler on high for 3-4 minutes. Remove and enjoy!! #chuckroast #chuckroastrecipe

Nicole K. Modic

465,800 просмотров • 11 месяцев назад

Is it lab-grown meat? Nope. Yet the whole of the internet seems to collude with the doomers out here. Understand the processing of meat and poultry and you’ll begin to understand how meat fibers break down before they’re even cooked. Freezing and unfreezing even takes a toll. Think beyond the grocery store shelf, into the supply chain, and even back to the farm, then you’ll start to realize just how it all works. I know critical thinking is a cut above the rest these days, but it should be anything but scrapple.

Is it lab-grown meat? Nope. Yet the whole of the internet seems to collude with the doomers out here. Understand the processing of meat and poultry and you’ll begin to understand how meat fibers break down before they’re even cooked. Freezing and unfreezing even takes a toll. Think beyond the grocery store shelf, into the supply chain, and even back to the farm, then you’ll start to realize just how it all works. I know critical thinking is a cut above the rest these days, but it should be anything but scrapple.

🚫👁️Drinks on Saturday🇺🇸

14,928 просмотров • 6 месяцев назад

Beyti Sarma (Turkish Kofta Pinwheels) Ingredients For the Meat Filling: • 500g Ground beef (or lamb) • 1 Small onion, grated and squeezed dry • 2 Cloves garlic, minced • 2 tbsp Olive oil • 1 tsp Paprika • 1 tsp Cumin • Salt & Black pepper to taste For the Assembly: • 3-4 Large soft tortillas or Lavash bread • Ready-made tomato sauce (for drizzling) For Your Cucumber Salad: • 2 Cucumbers, finely diced • 2 Tomatoes, diced • 1/2 bunch Fresh parsley, finely chopped • 1 Lemon, juiced • 2 tbsp Olive oil • Salt & Black pepper to taste Instructions 1. Prepare the Meat In a bowl, combine the ground meat, grated onion, garlic, olive oil, and spices (paprika, cumin, salt, and pepper). Knead the mixture thoroughly for a few minutes. 2. Roll and Slice • Lay a tortilla flat on a clean surface. • Shape a portion of the meat into a thin, long log and place it along the edge of the tortilla. • Roll the tortilla tightly around the meat to create a long cylinder. • Using a sharp knife, slice the roll into even 1-inch rounds. 3. Skewer and Grill • Thread the rounds onto wooden skewers so the meat spirals face upward. • Heat a non-stick pan or grill over medium-high heat. • Grill the skewers for 4–5 minutes per side until the meat is fully cooked and the bread is golden and slightly crispy. 4. Prepare the Salad • In a medium bowl, combine the finely diced cucumbers, tomatoes, and chopped parsley. • Dress with lemon juice, olive oil, salt, and black pepper. Toss well to combine. #fyp #love #food #cooking #tiktokfood

Beyti Sarma (Turkish Kofta Pinwheels) Ingredients For the Meat Filling: • 500g Ground beef (or lamb) • 1 Small onion, grated and squeezed dry • 2 Cloves garlic, minced • 2 tbsp Olive oil • 1 tsp Paprika • 1 tsp Cumin • Salt & Black pepper to taste For the Assembly: • 3-4 Large soft tortillas or Lavash bread • Ready-made tomato sauce (for drizzling) For Your Cucumber Salad: • 2 Cucumbers, finely diced • 2 Tomatoes, diced • 1/2 bunch Fresh parsley, finely chopped • 1 Lemon, juiced • 2 tbsp Olive oil • Salt & Black pepper to taste Instructions 1. Prepare the Meat In a bowl, combine the ground meat, grated onion, garlic, olive oil, and spices (paprika, cumin, salt, and pepper). Knead the mixture thoroughly for a few minutes. 2. Roll and Slice • Lay a tortilla flat on a clean surface. • Shape a portion of the meat into a thin, long log and place it along the edge of the tortilla. • Roll the tortilla tightly around the meat to create a long cylinder. • Using a sharp knife, slice the roll into even 1-inch rounds. 3. Skewer and Grill • Thread the rounds onto wooden skewers so the meat spirals face upward. • Heat a non-stick pan or grill over medium-high heat. • Grill the skewers for 4–5 minutes per side until the meat is fully cooked and the bread is golden and slightly crispy. 4. Prepare the Salad • In a medium bowl, combine the finely diced cucumbers, tomatoes, and chopped parsley. • Dress with lemon juice, olive oil, salt, and black pepper. Toss well to combine. #fyp #love #food #cooking #tiktokfood

rabeb_cuisine

1,700,000 просмотров • 7 месяцев назад

TRICK: Pick, Pluck, Pull-Off The technique Anders is using: 1 - Pick a note on the the A string 2 - Pluck a note on the G string with your middle finger 3 - Pull off to the open G string 4 - Move up and down the neck in 6ths Try your own combinations! #country Gibson

TRICK: Pick, Pluck, Pull-Off The technique Anders is using: 1 - Pick a note on the the A string 2 - Pluck a note on the G string with your middle finger 3 - Pull off to the open G string 4 - Move up and down the neck in 6ths Try your own combinations! #country Gibson

Guitar Tricks

18,076 просмотров • 5 месяцев назад

Furniture designer Aaron Poritz created tambour doors with no fixed outer shell: they slide along the side and turn the corner to the back [📹 aaronporitz]

Furniture designer Aaron Poritz created tambour doors with no fixed outer shell: they slide along the side and turn the corner to the back [📹 aaronporitz]

Massimo

2,446,192 просмотров • 2 лет назад

Easy meatloaf recipe! 👩🏻‍🍳 ingredients & how to make below! Ingredients: - 1 pound Ground Beef - 1 cup Yellow Onion, diced - 3/4 cup Panko - 1/3 cup Milk - 2 Eggs - 1 tsp. Garlic Powder - 1 tsp. Onion Powder - 1 tsp. Tomato Paste - Salt & Pepper to taste - 3/4 cup Ketchup - 1 tbsp. White Vinegar How to make: - Preheat your oven to 350 - In a bowl, put your meat, onion, panko, milk, eggs, garlic powder, onion powder, tomato paste, salt & pepper together and combine well with your hands. - Grease a bread loaf pan or lay foil in it - Put your meat in the pan and gently press on it to even it out throughout the pan - Bake for 40 minutes - Mix the ketchup & vinegar to make the sauce - Pull out the meatloaf from the oven and add the sauce on top, evenly coating the meat. - Continue baking for 10 minutes - Let sit 5 minutes until cutting & eating #meatloaf #easydinnerideas #meatloafrecipe #bakingszn #quickdinnerideas

Easy meatloaf recipe! 👩🏻‍🍳 ingredients & how to make below! Ingredients: - 1 pound Ground Beef - 1 cup Yellow Onion, diced - 3/4 cup Panko - 1/3 cup Milk - 2 Eggs - 1 tsp. Garlic Powder - 1 tsp. Onion Powder - 1 tsp. Tomato Paste - Salt & Pepper to taste - 3/4 cup Ketchup - 1 tbsp. White Vinegar How to make: - Preheat your oven to 350 - In a bowl, put your meat, onion, panko, milk, eggs, garlic powder, onion powder, tomato paste, salt & pepper together and combine well with your hands. - Grease a bread loaf pan or lay foil in it - Put your meat in the pan and gently press on it to even it out throughout the pan - Bake for 40 minutes - Mix the ketchup & vinegar to make the sauce - Pull out the meatloaf from the oven and add the sauce on top, evenly coating the meat. - Continue baking for 10 minutes - Let sit 5 minutes until cutting & eating #meatloaf #easydinnerideas #meatloafrecipe #bakingszn #quickdinnerideas

Daniella

12,100 просмотров • 1 месяц назад

For just $0.63 cents per pork chop — this guy just showed the smartest budget hack I’ve seen in a long time. He picked up a whole boneless pork loin from the store for only $15.82 (just under 8 pounds). Then he sliced it himself into thick, beautiful pork chops — 25 of them total, each one roughly 5 ounces and about ¾ inch thick. That brings the cost down to just $0.63 cents per chop. Sometimes the cheapest way to fill your fridge and freezer with meat isn’t buying the pre-cut stuff — it’s buying the whole cut and doing a little work yourself. Have you ever bought a whole pork loin (or any big cut of meat) and cut it up at home to save money? What’s your best bulk-meat hack right now?

For just $0.63 cents per pork chop — this guy just showed the smartest budget hack I’ve seen in a long time. He picked up a whole boneless pork loin from the store for only $15.82 (just under 8 pounds). Then he sliced it himself into thick, beautiful pork chops — 25 of them total, each one roughly 5 ounces and about ¾ inch thick. That brings the cost down to just $0.63 cents per chop. Sometimes the cheapest way to fill your fridge and freezer with meat isn’t buying the pre-cut stuff — it’s buying the whole cut and doing a little work yourself. Have you ever bought a whole pork loin (or any big cut of meat) and cut it up at home to save money? What’s your best bulk-meat hack right now?

End3of6Days9 (Helen) 🇺🇸

164,111 просмотров • 6 месяцев назад

Replying to @wahh3338 Restaurant style salt and pepper shrimp is something my dad makes for us all the time and it’s SO good! Eating the shell is optional but it’s fried crispy like a chip and is extra flavorful 😋 ➡️ Recipe: Salt & Pepper Shrimp 🦐 1 1/2 lbs whole shrimp, shell on and deveined 1 cup cornstarch 3 tbsp shaoxing cooking wine (substitute with white wine or mirin. If not, just add more water) 2 tbsp water 1 tbsp cooking oil 1/2 tsp garlic powder 1/4 tsp kosher salt 1/4 tsp black pepper Salt & pepper seasoning— 1 tbsp sugar 1/2 tbsp kosher salt 2 tsp black pepper 4-5 garlic cloves, finely minced 2 Jalapeños, sliced Frying oil, peanut oil preferred 1. Using scissors, trim and cut shrimp, taking off the whiskers (antenna), the horn at the top and the legs. Also devein the shrimp with a toothpick through the shell by inserting the toothpick through the middle of the shell and pulling the intestinal track out. Wash, rinse and drain. 2. In a large bowl, mix together cornstarch, shaoxing wine, water, cooking oil, garlic powder, salt and black pepper. Gently mix in the shrimp and set aside. 3. In a small bowl mix together, 2 parts sugar, 1 part kosher salt, and 1/2 part black pepper. Set aside. 4. In a large pot or wok, heat frying oil to 350F. Gently place battered shrimp in heated oil and fry for about 3-4 mins or until shrimp is crispy and cooked through. Fry in batches and make sure not to overcrowd the pot. Strain and prepare for seasoning. 5. In a large wok, heat a small splash of oil. Add garlic and jalapeños. Sauté for 1-2 min. Next add all of the fried shrimp and season with 1 tablespoon of the salt and pepper seasoning. Add more if desired. Toss well, turn off heat and serve immediately. Enjoy! #saltandpeppershrimp #shrimp #chinesefood #takeoutfood #easyrecipe #recipe

Replying to @wahh3338 Restaurant style salt and pepper shrimp is something my dad makes for us all the time and it’s SO good! Eating the shell is optional but it’s fried crispy like a chip and is extra flavorful 😋 ➡️ Recipe: Salt & Pepper Shrimp 🦐 1 1/2 lbs whole shrimp, shell on and deveined 1 cup cornstarch 3 tbsp shaoxing cooking wine (substitute with white wine or mirin. If not, just add more water) 2 tbsp water 1 tbsp cooking oil 1/2 tsp garlic powder 1/4 tsp kosher salt 1/4 tsp black pepper Salt & pepper seasoning— 1 tbsp sugar 1/2 tbsp kosher salt 2 tsp black pepper 4-5 garlic cloves, finely minced 2 Jalapeños, sliced Frying oil, peanut oil preferred 1. Using scissors, trim and cut shrimp, taking off the whiskers (antenna), the horn at the top and the legs. Also devein the shrimp with a toothpick through the shell by inserting the toothpick through the middle of the shell and pulling the intestinal track out. Wash, rinse and drain. 2. In a large bowl, mix together cornstarch, shaoxing wine, water, cooking oil, garlic powder, salt and black pepper. Gently mix in the shrimp and set aside. 3. In a small bowl mix together, 2 parts sugar, 1 part kosher salt, and 1/2 part black pepper. Set aside. 4. In a large pot or wok, heat frying oil to 350F. Gently place battered shrimp in heated oil and fry for about 3-4 mins or until shrimp is crispy and cooked through. Fry in batches and make sure not to overcrowd the pot. Strain and prepare for seasoning. 5. In a large wok, heat a small splash of oil. Add garlic and jalapeños. Sauté for 1-2 min. Next add all of the fried shrimp and season with 1 tablespoon of the salt and pepper seasoning. Add more if desired. Toss well, turn off heat and serve immediately. Enjoy! #saltandpeppershrimp #shrimp #chinesefood #takeoutfood #easyrecipe #recipe

stephvnietea

5,600,000 просмотров • 2 лет назад

The onlyyyy way I will be roasting a chicken going forward. Crispy skin, evenly cooked and don’t even get me started on the best potatoes I’ve ever had! Some crispy bits, some soft bits and tonsss of flavor from cooking in all of the chicken drippings. Roast chicken dinners cannot be beat! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 4-5 lb whole chicken 3 lbs Yukon gold potatoes, cubed 2 handfuls fresh thyme 5-6 sprigs rosemary Olive oil, for drizzling Salt and pepper, to taste Flaky finishing salt, if desired Preheat oven to 425°F. To spatchcock chicken, remove gizzards and empty the cavity of the chicken. Flip chicken over, breast side down, then cut along both sides of the spine with a pair of sharp kitchen sheers. Once the spine has been removed, flip the chicken over breast side up, and push down firmly on the breast bone until you feel it crack and the chicken lays flat. Pat your chicken completely dry using paper towels then season both sides of the chicken generously with salt. Carefully separate the membrane connecting the skin and the breast meat and season the breast meat underneath the skin, then transfer directly onto your sheet pan without any parchment paper. Toss your potatoes in olive oil and season to taste with salt and pepper. Add potatoes to your sheet pan surrounding the chicken then place a handful of thyme under the chicken. Spread the remaining herbs around, wedging them under the potatoes. Roast the chicken uncovered, until the breast meat hits 160°F, about 40-50 minutes, then remove from the oven and allow chicken to rest for 15 minutes before carving. Discard herbs and toss potatoes in chicken drippings on the sheet pan before plating with carved chicken and finishing with flaky sea salt.

The onlyyyy way I will be roasting a chicken going forward. Crispy skin, evenly cooked and don’t even get me started on the best potatoes I’ve ever had! Some crispy bits, some soft bits and tonsss of flavor from cooking in all of the chicken drippings. Roast chicken dinners cannot be beat! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 4-5 lb whole chicken 3 lbs Yukon gold potatoes, cubed 2 handfuls fresh thyme 5-6 sprigs rosemary Olive oil, for drizzling Salt and pepper, to taste Flaky finishing salt, if desired Preheat oven to 425°F. To spatchcock chicken, remove gizzards and empty the cavity of the chicken. Flip chicken over, breast side down, then cut along both sides of the spine with a pair of sharp kitchen sheers. Once the spine has been removed, flip the chicken over breast side up, and push down firmly on the breast bone until you feel it crack and the chicken lays flat. Pat your chicken completely dry using paper towels then season both sides of the chicken generously with salt. Carefully separate the membrane connecting the skin and the breast meat and season the breast meat underneath the skin, then transfer directly onto your sheet pan without any parchment paper. Toss your potatoes in olive oil and season to taste with salt and pepper. Add potatoes to your sheet pan surrounding the chicken then place a handful of thyme under the chicken. Spread the remaining herbs around, wedging them under the potatoes. Roast the chicken uncovered, until the breast meat hits 160°F, about 40-50 minutes, then remove from the oven and allow chicken to rest for 15 minutes before carving. Discard herbs and toss potatoes in chicken drippings on the sheet pan before plating with carved chicken and finishing with flaky sea salt.

caitlinjesson

10,300 просмотров • 1 месяц назад

The flesh is rotten but the mushrooms taste decent. Make sure to clean the stems of any chunks of meat still attached. You can eat the head meat of the angry ones using the metal bowls they wear on their head. Pick axes can be used for tenderizing. Keep on SLOPPIN!

The flesh is rotten but the mushrooms taste decent. Make sure to clean the stems of any chunks of meat still attached. You can eat the head meat of the angry ones using the metal bowls they wear on their head. Pick axes can be used for tenderizing. Keep on SLOPPIN!

GytsuHid SSugsVhzo

16,555 просмотров • 3 лет назад

🇺🇸 Mexican Red Beef Soup | Caldo de Res Rojo, My Way 🇲🇽🍲 🛒 Ingredients For the beef broth • 1 package beef chuck roast (2.36 lbs), cut into pieces • 1 package flanken-style beef short ribs • 1 onion • 2 bay leaves • 3 garlic cloves • Salt, to taste • Water, enough to cover the meat For the red guajillo sauce • 4 tomatoes • ½ onion • 3 garlic cloves • 6 dried guajillo chiles, stems and seeds removed • Beef broth, as needed, to blend • Salt, to taste For the vegetables • Corn on the cob, cut into pieces • Carrots, to taste • Fresh chiles, optional • Cabbage, cut into chunks • Mexican squash or zucchini, cut into pieces • Potatoes, cut into chunks • Fresh cilantro, to taste For serving • Shell pasta soup (sopa de conchitas) • Avocado • Fresh lime 👩‍🍳 Step-by-Step Instructions 1. Cook the beef: Place the beef chuck roast and flanken-style short ribs in a large pot. Add the onion, bay leaves, 3 garlic cloves, salt, and enough water to cover the meat. Cover and simmer for about 1 hour, or until the beef begins to become tender. Cooking time may vary. 2. Prepare the red sauce: In a skillet, sauté the tomatoes, ½ onion, 3 garlic cloves, and guajillo chiles until softened and lightly roasted. 3. Blend and strain: Let the ingredients cool slightly. Blend them with some of the beef broth until smooth, then strain the sauce. 4. Add the sauce: Pour the strained red sauce into the pot with the beef. Taste and add more salt if needed. Bring it back to a boil. 5. Add the corn: Add the corn pieces and simmer for about 30 minutes, or until they begin to soften. 6. Prepare the shell pasta: While the soup simmers, cook the shell pasta separately according to the package instructions. Drain and set aside. 7. Add the carrots and chiles: Add the carrots and any fresh chiles you like. Cook for about 15 minutes. 8. Add the remaining vegetables: Add the cabbage, squash, potatoes, and fresh cilantro. Continue simmering until the vegetables and beef are tender. 9. Serve and enjoy: Serve the hot red beef soup with shell pasta, avocado, and a squeeze of fresh lime.#easyrecipe #recipes #mexicanfood #beef #caldo

🇺🇸 Mexican Red Beef Soup | Caldo de Res Rojo, My Way 🇲🇽🍲 🛒 Ingredients For the beef broth • 1 package beef chuck roast (2.36 lbs), cut into pieces • 1 package flanken-style beef short ribs • 1 onion • 2 bay leaves • 3 garlic cloves • Salt, to taste • Water, enough to cover the meat For the red guajillo sauce • 4 tomatoes • ½ onion • 3 garlic cloves • 6 dried guajillo chiles, stems and seeds removed • Beef broth, as needed, to blend • Salt, to taste For the vegetables • Corn on the cob, cut into pieces • Carrots, to taste • Fresh chiles, optional • Cabbage, cut into chunks • Mexican squash or zucchini, cut into pieces • Potatoes, cut into chunks • Fresh cilantro, to taste For serving • Shell pasta soup (sopa de conchitas) • Avocado • Fresh lime 👩‍🍳 Step-by-Step Instructions 1. Cook the beef: Place the beef chuck roast and flanken-style short ribs in a large pot. Add the onion, bay leaves, 3 garlic cloves, salt, and enough water to cover the meat. Cover and simmer for about 1 hour, or until the beef begins to become tender. Cooking time may vary. 2. Prepare the red sauce: In a skillet, sauté the tomatoes, ½ onion, 3 garlic cloves, and guajillo chiles until softened and lightly roasted. 3. Blend and strain: Let the ingredients cool slightly. Blend them with some of the beef broth until smooth, then strain the sauce. 4. Add the sauce: Pour the strained red sauce into the pot with the beef. Taste and add more salt if needed. Bring it back to a boil. 5. Add the corn: Add the corn pieces and simmer for about 30 minutes, or until they begin to soften. 6. Prepare the shell pasta: While the soup simmers, cook the shell pasta separately according to the package instructions. Drain and set aside. 7. Add the carrots and chiles: Add the carrots and any fresh chiles you like. Cook for about 15 minutes. 8. Add the remaining vegetables: Add the cabbage, squash, potatoes, and fresh cilantro. Continue simmering until the vegetables and beef are tender. 9. Serve and enjoy: Serve the hot red beef soup with shell pasta, avocado, and a squeeze of fresh lime.#easyrecipe #recipes #mexicanfood #beef #caldo

Estefania Castillo Ramos

43,000 просмотров • 16 дней назад

Kholodets Recipe: A Traditional Russian Meat Jelly Delight #холодец #cooking #meatjelly #amazing #delicious #Ingredients: - Base Meat (choose any combination):** - 2 lbs (1 kg) pork legs or hocks (for gelatin) - 1 lb (500 g) beef (shank, brisket, or oxtail) - 1-2 chicken thighs, drumsticks, or a whole small chicken - 1 onion (peeled) - 1 carrot (peeled) - 3-4 garlic cloves (minced, optional) - 10 cups (2.5 liters) water (for cooking) - 2-3 bay leaves - 10-15 black peppercorns - 1-2 sprigs of fresh herbs (parsley, dill, or thyme, optional) - Salt to taste #Instructions: #Initial Boil and Cleaning: - Rinse the chosen meats thoroughly under cold water. - Place the meat in a large pot and cover with cold water. Bring to a boil. - Once it boils, skim off the foam and impurities. - Drain the water completely and rinse the meat under warm water to remove any residue. - Clean the pot and return the meat to it. #Cook the Broth - Add 10 cups of fresh water to the pot with the rinsed meat. - Add the onion, carrot, bay leaves, peppercorns, and fresh herbs (optional). - Simmer on low heat: - Pork and beef: 4-5 hours - Chicken (if used alone): 2-3 hours - If combining meats, add the chicken in the last 2-3 hours. - Skim off impurities occasionally to keep the broth clear. #Season and Strain - When the meats are tender and the broth is rich, remove the meats, vegetables, and herbs. - Strain the broth through a fine sieve for a clear liquid. - Season with salt to taste. #Prepare the Meat: - Separate the meat from the bones and shred it into small pieces. - Discard the bones and any unwanted parts. Mix the shredded meat with minced garlic (optional). #Assemble the Kholodets - Distribute the shredded meat evenly in serving dishes or molds. - Pour the warm, clear broth over the meat, ensuring it covers everything. #Chill and Garnish: - Let the kholodets cool at room temperature, then refrigerate for 4-6 hours (or overnight) until fully set. - Garnish with fresh parsley, dill, or thyme before serving if desired. #Serving Tips: - Serve chilled with mustard, horseradish, or rye bread. - Draining the first boil ensures a cleaner, clearer broth and a more refined flavor

Kholodets Recipe: A Traditional Russian Meat Jelly Delight #холодец #cooking #meatjelly #amazing #delicious #Ingredients: - Base Meat (choose any combination):** - 2 lbs (1 kg) pork legs or hocks (for gelatin) - 1 lb (500 g) beef (shank, brisket, or oxtail) - 1-2 chicken thighs, drumsticks, or a whole small chicken - 1 onion (peeled) - 1 carrot (peeled) - 3-4 garlic cloves (minced, optional) - 10 cups (2.5 liters) water (for cooking) - 2-3 bay leaves - 10-15 black peppercorns - 1-2 sprigs of fresh herbs (parsley, dill, or thyme, optional) - Salt to taste #Instructions: #Initial Boil and Cleaning: - Rinse the chosen meats thoroughly under cold water. - Place the meat in a large pot and cover with cold water. Bring to a boil. - Once it boils, skim off the foam and impurities. - Drain the water completely and rinse the meat under warm water to remove any residue. - Clean the pot and return the meat to it. #Cook the Broth - Add 10 cups of fresh water to the pot with the rinsed meat. - Add the onion, carrot, bay leaves, peppercorns, and fresh herbs (optional). - Simmer on low heat: - Pork and beef: 4-5 hours - Chicken (if used alone): 2-3 hours - If combining meats, add the chicken in the last 2-3 hours. - Skim off impurities occasionally to keep the broth clear. #Season and Strain - When the meats are tender and the broth is rich, remove the meats, vegetables, and herbs. - Strain the broth through a fine sieve for a clear liquid. - Season with salt to taste. #Prepare the Meat: - Separate the meat from the bones and shred it into small pieces. - Discard the bones and any unwanted parts. Mix the shredded meat with minced garlic (optional). #Assemble the Kholodets - Distribute the shredded meat evenly in serving dishes or molds. - Pour the warm, clear broth over the meat, ensuring it covers everything. #Chill and Garnish: - Let the kholodets cool at room temperature, then refrigerate for 4-6 hours (or overnight) until fully set. - Garnish with fresh parsley, dill, or thyme before serving if desired. #Serving Tips: - Serve chilled with mustard, horseradish, or rye bread. - Draining the first boil ensures a cleaner, clearer broth and a more refined flavor

Befoodee

55,300 просмотров • 1 год назад

So they grind the meat table side, cook it in the kitchen also why isn’t he using an oven mitt and then they bring it back to the table like wtf are we even doing anymore?

So they grind the meat table side, cook it in the kitchen also why isn’t he using an oven mitt and then they bring it back to the table like wtf are we even doing anymore?

South Dallas Foodie

14,591 просмотров • 7 месяцев назад

To kick off Hispanic Heritage Month, I wanted to share one of my absolute favorites: Sopes de Asada This dish always brings back memories of walking through the door after school and being greeted by the smell of fresh sopes, perfectly crisp, topped with carne asada, and all the fixings. My mom (or grandma) would always have them ready, and it felt like the best way to end the day. These sopes are more than just food—they’re a reminder of home, comfort, and tradition. You can find all the authentic ingredients for this recipe at @CardenasMarkets #CardenasMarkets #AlwaysFreshAlwaysAuthentic #Ad #mexicanrecipes #hipanicheritagemonth #mexico🇲🇽 Recipe: 3 pounds bistec ranchera (flap meat) 1 orange 2 limes 3 garlic cloves 1-1/2 tablespoons chef merito meat seasoning 2 teaspoons onion powder 1 teaspoons pepper 1/2 teaspoon garlic salt 1/4 cup olive oil For the sopes: 2 cups corn masa flour 1-1/2 to 2 cups warm water 1 teaspoon salt Directions: 1. Cut the meat into bite-sized pieces. Place them in a bowl and add the orange juice, lime juice, seasoning, and minced garlic. Let the meat sit while you prepare the masa. There’s no need to marinate overnight. 2. In a separate bowl, add the corn masa flour, warm water, and salt. Mix until the masa is soft. To check if it’s ready, form a ball with the dough in your hand and gently press your thumb in the center. If the sides don’t crack, the masa is moist and ready to use. 3. Shape the sopes using a tortilla press or your hands. Place them on a hot pan over medium-high heat and cook for a couple of minutes on each side until lightly browned. While still warm, use your fingers, a paper towel, or a spoon to form the raised edges around the sopes. Set them aside. 4. Heat a large pan over high heat and cook the meat in batches to allow it to sear properly. Avoid overcrowding the pan, so the meat sears instead of boiling. 5. Once the meat is done, fry the sopes in hot oil until golden and crispy. Top the sopes with a layer of beans, the cooked meat, lettuce, cotija cheese, salsa, and crema.

To kick off Hispanic Heritage Month, I wanted to share one of my absolute favorites: Sopes de Asada This dish always brings back memories of walking through the door after school and being greeted by the smell of fresh sopes, perfectly crisp, topped with carne asada, and all the fixings. My mom (or grandma) would always have them ready, and it felt like the best way to end the day. These sopes are more than just food—they’re a reminder of home, comfort, and tradition. You can find all the authentic ingredients for this recipe at @CardenasMarkets #CardenasMarkets #AlwaysFreshAlwaysAuthentic #Ad #mexicanrecipes #hipanicheritagemonth #mexico🇲🇽 Recipe: 3 pounds bistec ranchera (flap meat) 1 orange 2 limes 3 garlic cloves 1-1/2 tablespoons chef merito meat seasoning 2 teaspoons onion powder 1 teaspoons pepper 1/2 teaspoon garlic salt 1/4 cup olive oil For the sopes: 2 cups corn masa flour 1-1/2 to 2 cups warm water 1 teaspoon salt Directions: 1. Cut the meat into bite-sized pieces. Place them in a bowl and add the orange juice, lime juice, seasoning, and minced garlic. Let the meat sit while you prepare the masa. There’s no need to marinate overnight. 2. In a separate bowl, add the corn masa flour, warm water, and salt. Mix until the masa is soft. To check if it’s ready, form a ball with the dough in your hand and gently press your thumb in the center. If the sides don’t crack, the masa is moist and ready to use. 3. Shape the sopes using a tortilla press or your hands. Place them on a hot pan over medium-high heat and cook for a couple of minutes on each side until lightly browned. While still warm, use your fingers, a paper towel, or a spoon to form the raised edges around the sopes. Set them aside. 4. Heat a large pan over high heat and cook the meat in batches to allow it to sear properly. Avoid overcrowding the pan, so the meat sears instead of boiling. 5. Once the meat is done, fry the sopes in hot oil until golden and crispy. Top the sopes with a layer of beans, the cooked meat, lettuce, cotija cheese, salsa, and crema.

Belinda Gonzalez

128,500 просмотров • 2 лет назад

Ep. 33 Sülze This is a recipe from my grandparents Butcher store. In the past they made over 50kg of this every week. And the people came from all over the city to buy this. Recipe: - 1,5kg belly fat - 1 big pork knuckle - 1 pkg paw - 3 bay leaves - 4 cloves - 3 big Schwarten - 1 tbsp salt - 3 small/2 big onions Wash the meat, peel the onions and put everything into a big pot - water Then add some water, so that everything is covered Let that cook or 2-3 hours Get the meat out of the pt an remove the fat and the bones Then cut the meat into small cubes Give the liquid through a sieve to remove the leek and onions - salt to taste - Pepper - Vinegar essence Give the liquid back to the meat and season it with the pepper and salt and add some vinegar essence until it tastes good But be careful with the vinegar essence because you only need a few tablespoons Bring that back to a boil and then fill it into some ramekins or jar Let it cool down until it is hard and then you can eat it It tastes best with a special sae my grandma always makes for this So follow to also get that recipe Have fun and enjoy!😊 #cooking #recipe #homemadefood #selfmade #germanfood #typischdeutsch #cookingfromscratch #sülze #omasrezept #brawn

Ep. 33 Sülze This is a recipe from my grandparents Butcher store. In the past they made over 50kg of this every week. And the people came from all over the city to buy this. Recipe: - 1,5kg belly fat - 1 big pork knuckle - 1 pkg paw - 3 bay leaves - 4 cloves - 3 big Schwarten - 1 tbsp salt - 3 small/2 big onions Wash the meat, peel the onions and put everything into a big pot - water Then add some water, so that everything is covered Let that cook or 2-3 hours Get the meat out of the pt an remove the fat and the bones Then cut the meat into small cubes Give the liquid through a sieve to remove the leek and onions - salt to taste - Pepper - Vinegar essence Give the liquid back to the meat and season it with the pepper and salt and add some vinegar essence until it tastes good But be careful with the vinegar essence because you only need a few tablespoons Bring that back to a boil and then fill it into some ramekins or jar Let it cool down until it is hard and then you can eat it It tastes best with a special sae my grandma always makes for this So follow to also get that recipe Have fun and enjoy!😊 #cooking #recipe #homemadefood #selfmade #germanfood #typischdeutsch #cookingfromscratch #sülze #omasrezept #brawn

Clementine

40,500 просмотров • 1 год назад

The kitten that was being tricked with a small piece of meat grabbed a piece of meat heavier than itself and ran off. Because the meat was heavier than the kitten, it was slipping and skidding as it tried to escape. 💖😂

The kitten that was being tricked with a small piece of meat grabbed a piece of meat heavier than itself and ran off. Because the meat was heavier than the kitten, it was slipping and skidding as it tried to escape. 💖😂

The Figen

65,289 просмотров • 24 дней назад

This Filipino spiced vinegar, or sukang sawsawan, is the perfect condiment for fried, grilled, and fatty foods. Recipe below 10 cups white vinegar 1 red onion, diced 1 cup garlic, smashed 1/2 cup Thai chilies, whole 1/2 cup Thai, cut into rounds 1/3 cup whole black peppercorns, smashed 1/2 cup sugar 1 cup fish sauce 1 tablespoon vanilla extract Cut the red onions and chilies, and place them in a large container. In a large ziplock bag, add the sugar, garlic, and black peppercorns. Press the air out and seal the bag. Using a meat mallet or a small pan, smash the garlic and the peppercorns. It’s ok to have some of the peppercorns whole. The sugar helps absorb the oils and liquids from the garlic. Place the garlic mixture into the same container as the onions and peppers. Add the rest of the ingredients to the large container. Mix well with a spoon until the sugar has evaporated. Place a lid on the container and let marinate for 3 to 7 days before using.

This Filipino spiced vinegar, or sukang sawsawan, is the perfect condiment for fried, grilled, and fatty foods. Recipe below 10 cups white vinegar 1 red onion, diced 1 cup garlic, smashed 1/2 cup Thai chilies, whole 1/2 cup Thai, cut into rounds 1/3 cup whole black peppercorns, smashed 1/2 cup sugar 1 cup fish sauce 1 tablespoon vanilla extract Cut the red onions and chilies, and place them in a large container. In a large ziplock bag, add the sugar, garlic, and black peppercorns. Press the air out and seal the bag. Using a meat mallet or a small pan, smash the garlic and the peppercorns. It’s ok to have some of the peppercorns whole. The sugar helps absorb the oils and liquids from the garlic. Place the garlic mixture into the same container as the onions and peppers. Add the rest of the ingredients to the large container. Mix well with a spoon until the sugar has evaporated. Place a lid on the container and let marinate for 3 to 7 days before using.

chefblackbeard

331,800 просмотров • 2 лет назад

Mini Meat Pan Bread Ingredients * 350g flour (about 2¾ cups) * 228g water (1 cup) * 1 tbsp butter * 1 tsp yeast * 1 tsp sugar * 1 tsp salt * Ground meat filling (seasoned to your liking) Instructions 1. In a large bowl, combine all the dough ingredients and mix until a dough forms. Cover and let rise for 2 hours. 2. Transfer the dough to a floured surface and divide it into 2 equal portions. 3. Roll out the first portion into a thin sheet, but not too thin. 4. Spread small portions of your prepared meat filling evenly across the dough, leaving space between each portion. 5. Roll out the second portion and carefully place it over the first. 6. Using a glass or round cutter, cut the dough into mini breads in your preferred size, sealing the edges. 7. Heat a pan over low-medium heat and place the mini breads inside. 8. Cook, flipping frequently, until golden on both sides and the meat filling is fully cooked. #bread #breadtok #baking #homemadebread #breadmaking

Mini Meat Pan Bread Ingredients * 350g flour (about 2¾ cups) * 228g water (1 cup) * 1 tbsp butter * 1 tsp yeast * 1 tsp sugar * 1 tsp salt * Ground meat filling (seasoned to your liking) Instructions 1. In a large bowl, combine all the dough ingredients and mix until a dough forms. Cover and let rise for 2 hours. 2. Transfer the dough to a floured surface and divide it into 2 equal portions. 3. Roll out the first portion into a thin sheet, but not too thin. 4. Spread small portions of your prepared meat filling evenly across the dough, leaving space between each portion. 5. Roll out the second portion and carefully place it over the first. 6. Using a glass or round cutter, cut the dough into mini breads in your preferred size, sealing the edges. 7. Heat a pan over low-medium heat and place the mini breads inside. 8. Cook, flipping frequently, until golden on both sides and the meat filling is fully cooked. #bread #breadtok #baking #homemadebread #breadmaking

Cookwithhali

635,100 просмотров • 21 дней назад