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She makes these recipes seem so easy. I'm making this. Plus, she is really funny. Annette Freckles Easy Mexican Rice Instructions: Cook on high for 10 minutes with 3 cups of water. Turn off the heat but leave the pan on the burner for 5 minutes. Remove the pan...

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DS | Wild Bloom 🌿

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78,113 Aufrufe • vor 6 Monaten •via X (Twitter)

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You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!
2:01

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

Dan-O’s Seasoning

14,144 Aufrufe • vor 4 Monaten

Probably went ahead and tweaked the "simmer for 10 minutes on low heat" to "5 minutes on high heat" on their own 😂
1:24

Probably went ahead and tweaked the "simmer for 10 minutes on low heat" to "5 minutes on high heat" on their own 😂

Rasmulan

52,438 Aufrufe • vor 2 Monaten

Only one eyelash on and she still dropped some of the best Mexican rice secrets I’ve seen — fluffy, flavorful, and packed with those little hacks that actually work. If you’ve ever made Mexican rice that turned out mushy, crunchy, or stuck to the bottom of the pan, this method might finally fix it for you. She uses Jasmine rice and starts by toasting it in oil until it turns a nice golden brown. Then she adds water using a 1:3 ratio, along with tomato sauce and seasoning. After one quick stir, she covers it and doesn’t touch it again. It cooks for 10 minutes, then she turns the heat off and lets it rest covered for another 15 minutes total. The biggest rule? No lifting the lid early. The result is perfectly cooked rice that doesn’t stick or get mushy. A lot of people apparently struggle with this because they either don’t toast the rice first or they keep peeking and stirring while it’s cooking. I’m always here for practical kitchen tips that actually make sense. Have you ever had trouble getting Mexican rice right, or do you have a method that works well for you?
4:03

Only one eyelash on and she still dropped some of the best Mexican rice secrets I’ve seen — fluffy, flavorful, and packed with those little hacks that actually work. If you’ve ever made Mexican rice that turned out mushy, crunchy, or stuck to the bottom of the pan, this method might finally fix it for you. She uses Jasmine rice and starts by toasting it in oil until it turns a nice golden brown. Then she adds water using a 1:3 ratio, along with tomato sauce and seasoning. After one quick stir, she covers it and doesn’t touch it again. It cooks for 10 minutes, then she turns the heat off and lets it rest covered for another 15 minutes total. The biggest rule? No lifting the lid early. The result is perfectly cooked rice that doesn’t stick or get mushy. A lot of people apparently struggle with this because they either don’t toast the rice first or they keep peeking and stirring while it’s cooking. I’m always here for practical kitchen tips that actually make sense. Have you ever had trouble getting Mexican rice right, or do you have a method that works well for you?

End3of6Days9 (Helen) 🇺🇸

102,516 Aufrufe • vor 3 Monaten

A recipe you should at least try once🥰 Here’s the full recipe : Season the chicken to your taste with the ingredients above and set aside to marinate while you prep the other ingredients. Dice the onions, bell peppers, tomatoes, garlic, and habanero peppers. Heat enough oil in a large pan or pot for shallow frying the chicken. Fry the chicken on both sides until golden brown, crispy, but not cooked through. Remove from the pan and set aside. Carefully reduce the amount of oil in the pan, leaving about 2-3 tablespoons for the rice base. Sauté the onions until soft and fragrant. Add the bell peppers, tomatoes, garlic, and habanero peppers. Cook for a few minutes until the vegetables soften and release their flavors. Stir in 1 tablespoon of tomato paste and cook for another 1-2 minutes to deepen the flavor. Season with chicken seasoning, thyme, curry powder, and any additional spices you prefer. Stir well to combine. Add the washed rice and stir-fry for a few minutes so the rice absorbs all the flavors. Pour in the coconut milk and mix thoroughly. Add the chicken broth and stir gently. Taste the liquid and adjust seasoning if needed. Bring the rice to a gentle simmer. Add the fried chicken and shrimp into the pot. Cover tightly and cook on medium-low heat until the rice is soft, tender, and has absorbed the liquid completely. Stir occasionally if needed to prevent sticking.
0:58

A recipe you should at least try once🥰 Here’s the full recipe : Season the chicken to your taste with the ingredients above and set aside to marinate while you prep the other ingredients. Dice the onions, bell peppers, tomatoes, garlic, and habanero peppers. Heat enough oil in a large pan or pot for shallow frying the chicken. Fry the chicken on both sides until golden brown, crispy, but not cooked through. Remove from the pan and set aside. Carefully reduce the amount of oil in the pan, leaving about 2-3 tablespoons for the rice base. Sauté the onions until soft and fragrant. Add the bell peppers, tomatoes, garlic, and habanero peppers. Cook for a few minutes until the vegetables soften and release their flavors. Stir in 1 tablespoon of tomato paste and cook for another 1-2 minutes to deepen the flavor. Season with chicken seasoning, thyme, curry powder, and any additional spices you prefer. Stir well to combine. Add the washed rice and stir-fry for a few minutes so the rice absorbs all the flavors. Pour in the coconut milk and mix thoroughly. Add the chicken broth and stir gently. Taste the liquid and adjust seasoning if needed. Bring the rice to a gentle simmer. Add the fried chicken and shrimp into the pot. Cover tightly and cook on medium-low heat until the rice is soft, tender, and has absorbed the liquid completely. Stir occasionally if needed to prevent sticking.

Sandra🌸

20,121 Aufrufe • vor 23 Tagen

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

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

Geoffrey Zakarian

11,690 Aufrufe • vor 4 Monaten

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 6 Monaten

Cajun Party Ribs that disappear in 5 minutes 🔥🍖 L ❤️ Found this recipe and had to put it to the test for the squad. Fall-off-the-bone, smoky, just the right kick of heat — these are about to be your new go-to for any cookout or game day spread. Would these survive five minutes at your party, or are you fighting for the last rib? 👇 #fathersday #foodreview #recipe
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Cajun Party Ribs that disappear in 5 minutes 🔥🍖 L ❤️ Found this recipe and had to put it to the test for the squad. Fall-off-the-bone, smoky, just the right kick of heat — these are about to be your new go-to for any cookout or game day spread. Would these survive five minutes at your party, or are you fighting for the last rib? 👇 #fathersday #foodreview #recipe

Stefan Johnson

22,778 Aufrufe • vor 2 Monaten

.Cerebras CEO Andrew Feldman explains the benefits of water cooling over air cooling for datacenters: "In Buffalo at a Bills game, there are always three idiots with their shirts off. It's 10 below, and they've got their shirt off. They've been drinking hard, but they're not dead. Why aren't they dead? If you're in the water, and the water's 45 degrees, and you're there for eight minutes, you're dead. Why? It's because water is really good at sucking heat off of heat sources." "The thermal density of water is really high. It rips heat off you. The air doesn't do that. So they can stand there with their shirt off and not be dead." "It's the exact same thing when you're cooling a chip. Water has an ability to pull heat off a heat source that is vastly better than air." "It is more efficient by an order of magnitude to use liquid, water in particular is great and low cost, to pull heat off the back of chips." "Gamers have been doing it forever because they want to run those GPUs hot."
2:44

.Cerebras CEO Andrew Feldman explains the benefits of water cooling over air cooling for datacenters: "In Buffalo at a Bills game, there are always three idiots with their shirts off. It's 10 below, and they've got their shirt off. They've been drinking hard, but they're not dead. Why aren't they dead? If you're in the water, and the water's 45 degrees, and you're there for eight minutes, you're dead. Why? It's because water is really good at sucking heat off of heat sources." "The thermal density of water is really high. It rips heat off you. The air doesn't do that. So they can stand there with their shirt off and not be dead." "It's the exact same thing when you're cooling a chip. Water has an ability to pull heat off a heat source that is vastly better than air." "It is more efficient by an order of magnitude to use liquid, water in particular is great and low cost, to pull heat off the back of chips." "Gamers have been doing it forever because they want to run those GPUs hot."

TBPN

26,099 Aufrufe • vor 7 Monaten

😭 The MMA Guru started rooting for Ian Garry just 3 minutes into the fight: "About 3 minutes in, I remember thinking, 'Makhachev's been on this body lock for 2 minutes straight now, and I really don't want him to be on it for the next 2 minutes.' "Then I ended up kind of in the middle of it, in some crazy turn of events... I'm rooting for Ian Garry." via Sean O'Malley / THE MMA GURU
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😭 The MMA Guru started rooting for Ian Garry just 3 minutes into the fight: "About 3 minutes in, I remember thinking, 'Makhachev's been on this body lock for 2 minutes straight now, and I really don't want him to be on it for the next 2 minutes.' "Then I ended up kind of in the middle of it, in some crazy turn of events... I'm rooting for Ian Garry." via Sean O'Malley / THE MMA GURU

Full Mount MMA

43,737 Aufrufe • vor 14 Tagen

Chris Boucher averaged 10 points on 36.6 3P% to go with 4.5 rebounds in 17 minutes per game off the bench for the Raptors last season 👀 These are some really fun highlights:
2:48

Chris Boucher averaged 10 points on 36.6 3P% to go with 4.5 rebounds in 17 minutes per game off the bench for the Raptors last season 👀 These are some really fun highlights:

Tomek Kordylewski

29,591 Aufrufe • vor 1 Jahr

Jenny Jones from the Green Party knocking the top off the rice pudding here. Whatever your political views are she just nailed the state of this country and what’s wrong with it in 5 minutes.
4:52

Jenny Jones from the Green Party knocking the top off the rice pudding here. Whatever your political views are she just nailed the state of this country and what’s wrong with it in 5 minutes.

• dave ellis •

358,270 Aufrufe • vor 2 Jahren

🌿 Cloves: Nature’s Little Parasite-Fighting Powerhouse! Cloves have been used for centuries in traditional medicine to support gut health and fight parasites. The secret is eugenol — the main compound in cloves — which lab and animal studies show can damage parasite outer layers (cuticle/tegument), disrupt their energy production, inhibit egg hatching, and reduce parasite burdens. One of the simplest ways to use them is by making a gentle clove tea (also called clove water or decoction): Easy Clove Tea Recipe Bring 1–2 cups of water to a boil. Add 4–6 whole cloves (or ½–1 tsp ground cloves). Reduce heat and simmer gently for 5–10 minutes. Remove from heat, cover, and let steep another 5 minutes. Strain and drink warm (you can add a squeeze of lemon or a touch of honey if you like). Many people enjoy 1 cup on an empty stomach in the morning (or 1–2 cups daily) as part of a natural wellness routine.
1:26

🌿 Cloves: Nature’s Little Parasite-Fighting Powerhouse! Cloves have been used for centuries in traditional medicine to support gut health and fight parasites. The secret is eugenol — the main compound in cloves — which lab and animal studies show can damage parasite outer layers (cuticle/tegument), disrupt their energy production, inhibit egg hatching, and reduce parasite burdens. One of the simplest ways to use them is by making a gentle clove tea (also called clove water or decoction): Easy Clove Tea Recipe Bring 1–2 cups of water to a boil. Add 4–6 whole cloves (or ½–1 tsp ground cloves). Reduce heat and simmer gently for 5–10 minutes. Remove from heat, cover, and let steep another 5 minutes. Strain and drink warm (you can add a squeeze of lemon or a touch of honey if you like). Many people enjoy 1 cup on an empty stomach in the morning (or 1–2 cups daily) as part of a natural wellness routine.

Dr. Dawn Michael

81,488 Aufrufe • vor 3 Monaten

This simple pork belly recipe looks deceptively easy… until you see how intense the heat gets and how risky the whole process feels! The way the pork sizzles and transforms under that high heat is seriously mesmerizing and a bit nerve-wracking at the same time. I’m always amazed by cooks who can handle these kinds of bold, high-stakes recipes with such confidence. Makes me want to try it, but I’d probably be sweating more than the pan 😂 What about you? Do you have a go-to pork belly recipe, or is there a dish you love making even though it feels a little dangerous in the kitchen? Drop your favorite risky or satisfying cooking moment in the replies.
1:29

This simple pork belly recipe looks deceptively easy… until you see how intense the heat gets and how risky the whole process feels! The way the pork sizzles and transforms under that high heat is seriously mesmerizing and a bit nerve-wracking at the same time. I’m always amazed by cooks who can handle these kinds of bold, high-stakes recipes with such confidence. Makes me want to try it, but I’d probably be sweating more than the pan 😂 What about you? Do you have a go-to pork belly recipe, or is there a dish you love making even though it feels a little dangerous in the kitchen? Drop your favorite risky or satisfying cooking moment in the replies.

Dodo Didode

43,241 Aufrufe • vor 4 Monaten

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
1:29

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

57,826 Aufrufe • vor 5 Monaten

Keeping warm with this French Onion Soup! Full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
1:29

Keeping warm with this French Onion Soup! Full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

126,066 Aufrufe • vor 7 Monaten

This woman walks us though an easy Brazilian dessert called Bala Baiana — a traditional coconut caramel candy. She starts with a tablespoon of salted butter in a pan, pours in one can of sweetened condensed milk, then stirs in two-thirds cup of sweetened coconut flakes. After cooking it on medium heat for just 5–7 minutes until it pulls away from the pan, then pop it in the fridge until it's cooled down. She then greases her hands with butter and rolls the mixture into perfect bite-sized balls. Next she makes a quick burnt-sugar coating — one cup sugar, half cup water, and a tablespoon of vinegar — boiling it until it turns a beautiful amber color. Then she dips each ball on a toothpick into the hot caramel for that glossy, hard shell. The finished treats look absolutely stunning on the plate, and when she breaks one open you can hear the satisfying crunch. She takes a bite and declares it a “20 out of 10” — and you can tell she means it! Best of all, this recipe is naturally gluten-free, and if you’re not a coconut fan you can simply leave it out for a delicious plain version. Would you give these coconut caramel bites a go the next time you’re craving something sweet?
1:19

This woman walks us though an easy Brazilian dessert called Bala Baiana — a traditional coconut caramel candy. She starts with a tablespoon of salted butter in a pan, pours in one can of sweetened condensed milk, then stirs in two-thirds cup of sweetened coconut flakes. After cooking it on medium heat for just 5–7 minutes until it pulls away from the pan, then pop it in the fridge until it's cooled down. She then greases her hands with butter and rolls the mixture into perfect bite-sized balls. Next she makes a quick burnt-sugar coating — one cup sugar, half cup water, and a tablespoon of vinegar — boiling it until it turns a beautiful amber color. Then she dips each ball on a toothpick into the hot caramel for that glossy, hard shell. The finished treats look absolutely stunning on the plate, and when she breaks one open you can hear the satisfying crunch. She takes a bite and declares it a “20 out of 10” — and you can tell she means it! Best of all, this recipe is naturally gluten-free, and if you’re not a coconut fan you can simply leave it out for a delicious plain version. Would you give these coconut caramel bites a go the next time you’re craving something sweet?

End3of6Days9 (Helen) 🇺🇸

22,615 Aufrufe • vor 3 Monaten

If McDonald's stuffed their McMuffin with this, it would take the world by storm. It's crispy bacon on the bottom, a runny egg and Sargento American cheese on top. You could even make these with crumbled sausage or diced ham. Air fry the egg at 400 for 9-10 minutes. The cheese takes another minute. Link for the muffin top pan below.
0:30

If McDonald's stuffed their McMuffin with this, it would take the world by storm. It's crispy bacon on the bottom, a runny egg and Sargento American cheese on top. You could even make these with crumbled sausage or diced ham. Air fry the egg at 400 for 9-10 minutes. The cheese takes another minute. Link for the muffin top pan below.

Cary Kelly

43,157 Aufrufe • vor 4 Monaten