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Гео и язык канала
Индия, Английский
Статистика
Фильтр публикаций


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INGREDIENTS
• 3 cups (375 g) self-rising �our see note on �our amount
• 1 3/4 cups (418 g) lowfat vanilla yogurt
INSTRUCTIONS
1
Preheat oven to 375°F (191°C). Line an 8 x 4 inch loaf pan with
parchment paper.
2
Add �our and yogurt into a large mixing bowl. Mix with a spatula
until you have a wet and sticky dough and no lumps of �our remain.
3
Add dough into the prepared loaf pan. Use your spatula to evenly
spread the dough across the pan and level the surface.
4
Bake for about 35-40 minutes or until the surface is lightly
browned and the bread is fully cooked. When you apply pressure
to the surface, it should bounce back. Let bread cool before slicing
and serving.

❤️ ➠ @yummmys🍷😋🔥


Репост из: ꧁⚜️Ꮆσ∂ℓყ ѴᎥɓεȥ⚜️꧂
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🔈 🦋➠ @godlyvibez⚡️✨


Carrot Soufflé

Ingredients
• a two pound bag of carrots peeled, trimmed, and cut into one inch slices.
• 1 cup buttermilk
• 5 large eggs
• 1 tsp salt
• 6 tablespoons unsalted butter
• 2 Tbsp brown sugar
• 1 1/2 cups sharp cheddar cheese shredded
• 1/4 cup all purpose flour
• 1 teaspoon baking powder

Instructions
• Preheat oven to 350F and lightly butter your baking dish. I used a round 2 quart dish but you can also use an 8x8 square baker.
• Bring a pot of water to a boil with a teaspoon of salt and add the carrots. Gently boil the carrots until they are tender. (Check with the point of a sharp knife.) Drain.
• Meanwhile, I blend the buttermilk, eggs, and salt in my Vitamix (you can also use your food processor.)
• I'll add the drained cooked carrots, butter, and sugar, and blend until the mixture is completely smooth.
• Pour the mixture into a bowl and stir in the cheese, flour, and baking powder. Pour into your prepared dish, spreading out evenly.
• Bake for about an hour, or a little longer, until puffed up and just beginning to brown (cover loosely with foil if it seems to be browning too soon.) It shouldn't jiggle in the center, or look wet inside the cracks.
• Serve while hot, with a shower of snipped chives

❤️ ➠ @yummmys🍷😋🔥


Zucchini Pie

INGREDIENTS
CRUST
• 4 ounces unsalted butter melted
• 1 1/2 cups all purpose flour
• 1 Tbsp sugar
• 1 Tbsp cornstarch
• 1 tsp salt
FILLING
• 3 medium zucchini thinly sliced
• 1/2 sweet onion
sliced paper thin
• 1 cup sharp cheddar, gouda, Gruyere, parmesan, Asiago or a mix
• 1/3 cup Mayo
• 1 pinch black pepper

GARNISH
• 2 Tbsp cheddar cheese
• 2 Tbsp Ritz cracker crumbs
Instructions
• Set oven to 350°F.

• To make the crust toss the flour with the sugar, cornstarch and salt and then drizzle in the melted butter until the mixture becomes crumbly. Make sure all the flour gets moistened.

Pat the crust into a 9 inch tart pan with a removable bottom. Press it up the sides of the pan. Prick the bottom of the dough all over with a fork. Bake for 12 minutes. Set aside.

• In a large pot bring enough water to cover the zucchini to a boil. When the water is at a rolling boil, add the zucchini for just 60 seconds. Drain the zucchini and immediately plunge them into a large bowl of ice water. Drain on a clean kitchen towel. Pat them dry.
• Put a layer of onions on the bottom of the crust. Mix the cheese and mayo and spread it over the onions. Top with the zucchini, layering them in a spiral pattern. Sprinkle with salt and fresh cracked black pepper.

• Top with the cheese and the cracker crumbs. Tent loosely with foil and bake for 20-25 minutes until the cheese is bubbling and browned. If necessary you can run it under the broiler at the end for more color.

• Serve hot with a sprinkle of fresh thyme.


❤️ ➠ @yummmys🍷😋🔥


Cobb Salad & Dressing

Ingredients:

6 oz bacon, (6 slices) chopped and browned
1 medium head romaine lettuce, 5 cups chopped, rinsed and dried
2 cooked chicken breasts
2 hard boiled egs
1 large avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup blue cheese, crumbled (or feta cheese)
2 Tbsp parsley, finely chopped

Cobb Salad Dressing:
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 garlic clove, pressed or finely minced
1/3 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper

Instructions
  Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 eggs to hard boil & peel & quarter.

  Chop, rinse and romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.

  Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.


❤️ ➠ @yummmys🍷😋🔥


Almond Rice Pilaf

Ingredients
• 1/2 tsp saffron threads
• 1 onion
• vegetable oil
• 1/2 c sliced almonds
• 1/2 cinnamon stick
• 15 green cardamom pods crushed
• 10 dried allspice berries
• 1/2 tsp cumin seeds
• 3 whole cloves
• 1/2 tsp peppercorns
• 1/4 tsp freshly grated nutmeg
• 1 Tbsp butter or olive oil
• 1 Tbsp olive oil
• 1 1/2 cups basmati rice
• 1/2 tsp salt
• 1/4 tsp pure almond extract up to 1/2 tsp, as desired
garnish/toppings
• 1/4 c currants
• 1/4 c chopped pistachios
• 1/4 c finely shredded orange rind
• 1/4 c pomegranate seeds
• 1/4 c golden raisins
• toasted almonds instructions below
• fried onions instructions below
Instructions
• Put 3 tbsp very hot water in a cup & add saffron, crushing threads between your fingers as you add them. Give it a good stir & set aside.
• Peel & thinly slice onion. Separate rings, & set aside 1/4 of them for frying.
• Put about an inch of oil in a skillet & heat until quite hot. Working in batches, fry onions until golden & crisp. Drain on paper towels.
• Heat a skillet & toast almonds for several min over medium heat until they turn golden.

Remove from pan & set aside. you can also fry the almonds in the oil, after you fry the onions.

• In same pan, toast whole spices for about 5 min over med low heat, stirring until aroma. Grind in a spice grinder. Add freshly grated nutmeg. Set aside.
• In same pan, add butter & olive oil & sauté remaining onions for about 10 min until soft.

Add 1 or 2 tsp of the spice mixture, according to your taste. Cook, stirring, for a couple more min. Add extra oil if needed

• Add rice, & stir to combine. Sauté for a few min
• Add 2 1/2 c HOT water to the pan along with salt & almond extract, & stir. Bring to a boil, then lower temp, cover, & let cook, undisturbed, for 12 min. Turn off heat but allow to sit for 10 more min
• Remove lid & pour saffron water on PART of the rice. Fluff the rice and pile it on an oblong patter.
• Top with garnishes & fried onions. Serve hot.


❤️ ➠ @yummmys🍷😋🔥


Creamed Brussels Sprouts

Ingredients
• 1 1/2 pounds medium Brussels sprouts
• 2 Tbsp butter
• 3 large shallots peeled and finely minced
• 1 Tbsp flour
• 1 Tbsp Marsala wine
• 1/2 cup milk
• 1/2 cup heavy cream or half and half
• 11/2 heaping cups shredded sharp cheese such as Gruyere Cheddar, or your choice, divided
• salt & pepper to taste
• pinch freshly grated nutmeg
• fresh thyme leaves for garnish
Instructions
• Set oven to 375F
• Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
• Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
• Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don't brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
• Add the milk and cream and whisk the sauce until smooth and thick. Take off the heat and blend in one heaping cup of the cheese until completely melted. Add the nutmeg, salt and pepper to taste.
• Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8x10 gratin dish.
• Cover loosely with foil and bake for 30 minutes, until bubbling. Sprinkle on the remaining 1/2 cup cheese and put under the broiler until the cheese is melted and browned. Sprinkle with fresh thyme leaves before serving.


❤️ ➠ @yummmys🍷😋🔥


Kicked Up Breakfast Roll

  1 (13.8-ounce) can refrigerated pizza crust dough
  1 Tbsp. olive oil
  1/4 cup chopped onion
  4 oz. spicy chicken sausage (or other sausage), chopped
  2 large eggs, lightly beaten
  1/2 cup (2 oz.) shredded Monterrey Jack cheese
  1/2 cup shredded cheddar cheese
  1/2 cup chopped seeded jalapeño peppers
  1 large egg white, lightly beaten
INSTRUCTIONS
  Preheat oven to 425°.
  Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
  Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). Remove from heat.
  Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
  Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.


❤️ ➠ @yummmys🍷😋🔥


Cinnamon Raisin Biscuits
Ingredients
  1 c unsalted butter, frozen
  4 c self-rising flour, plus more for work surface
  1/3 c granulated sugar
  2 tsp. ground cinnamon
  1 c raisins
  1 1/2 c, plus 2 to 3 Tbsp. whole buttermilk, cold, divided
  1 large egg, lightly beaten
  1 Tbsp. water
  1 c powdered sugar
  1/2 tsp. vanilla extract
Directions
1 Preheat oven to 425°F. Line 2 baking sheets with parchment paper, & set aside. grate butter into a medium bowl. Place bowl in freezer until ready to use.

2 Whisk together flour, granulated sugar, & cinnamon in a bowl.
Add grated butter, & cut in until crumbly.

3 Add raisins & 1 1/2 c of buttermilk to flour mixture.
Stir together.

4 Turn dough out onto a lightly floured work surface. Knead until dough comes together & there are no stray floury bits remaining, about 3 times. Pat dough into a 1” thick rectangle, adding additional flour to dough & work surface as needed.

5 Cut dough evenly into 4 portions. Stack portions on top of each other. Re-pat into a 1-inch-thick rectangle, & repeat process once.

6 Roll dough into a 3/4” thick round. Using a 2 1/2” cookie cutter, cut out 20 biscuits. Arrange biscuits at least 1” apart on prepared baking sheets, & place in freezer for 10 minutes.

7 Whisk together egg & water in a small bowl. Remove 1 of the baking sheets from freezer, & lightly brush tops with some of the egg mixture.

8 Place baking sheet in oven, & bake until biscuits have risen & are golden brown on top, about 15 minutes. Remove from oven.Remove second baking sheet from freezer; lightly brush biscuit tops with remaining egg mixture, & repeat baking process.

9 Whisk together powdered sugar, vanilla, & 2 tbsp buttermilk in a medium bowl until smooth, adding remaining 1 tbsp buttermilk if needed to reach desired glaze consistency.

10 Drizzle warm biscuits with glaze, & serve.


❤️ ➠ @yummmys🍷😋🔥


Decadent Strawberry 🍓 Ring

• 4 ounces cream cheese, softened (lite is okay)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest, or to taste
• one 8-ounce can crescent roll dough sheet or one 8-ounce can crescent dinner rolls
• 1 cup fresh strawberries, diced small; divided
LEMON GLAZE
• 1 cup confectioners’ sugar
• 1 to 2 tablespoons lemon juice
INSTRUCTIONS
  Crescent Ring – Preheat oven to 350F. Line a baking sheet with a silpat or aluminum foil and spray with cooking spray; set aside.
  To a small bowl, add the cream cheese, granulated sugar, lemon juice, lemon zest, and mix with a handheld electric mixer on medium-high speed until well blended; set aside.
  Unroll the dough sheet. If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap the long sides to form a 13×7-inch rectangle, and firmly press the edges and perforations to seal.
  Spread cream cheese mixture over the large rectangle leaving a 1/2-inch bare margin around the perimeter.
  Evenly sprinkle 1/2 cup strawberries over the dough.
  Starting with a long side of the rectangle, roll up, and pinch the edge to seal.
  Using a serrated knife, cut into 12 slices.
  Arrange slices on prepared baking sheet in a circle so that they’re touching slightly.
  Bake for about 15 to 20 minutes or until lightly golden brown. Allow ring to cool on baking sheet while you make the glaze.
  Lemon Glaze – To a small bowl, add the confectioners’ sugar and slowly add the lemon juice until it’s the proper consistency for drizzling.
  Before glazing, evenly sprinkle the remaining 1/2 cup strawberries over the ring.
  Evenly drizzle the glaze over the ring and serve immediately. Ring is best warm and fresh.


❤️ ➠ @yummmys🍷😋🔥


Skillet Almond Shortbread

Ingredients
• 1 cup plus 1 tablespoon white sugar
• ¾ cup unsalted butter melted
• 2 large eggs
• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon almond extract
• ½ cup sliced almonds for garnish


Instructions
• Preheat oven to 350F. Line a 10-inch cast iron skillet with aluminum foil and grease with non-stick cooking spray. Set aside.
• In a large bowl, add 1 cup sugar and melted butter. Stir to combine.
• Beat in the eggs, one at a time, using an electric hand mixer or stand mixer with fitted paddle attachment. Add flour, 1/2 cup at a time, followed by salt. Add almond extract and stir well.

• Pour batter into prepared skillet. Top with remaining 1 tablespoon of sugar and sliced almonds.
• Bake for about 35-40 minutes, or until top is slightly golden.
• Let cool completely in skillet before using the foil to lift the shortbread from skillet.
• Cut into slices.


❤️ ➠ @yummmys🍷😋🔥


Chicken Meatloaf

ingredients
For The Filling And The Topping
1/2 tsp. sea salt
1 clove garlic, minced
2 tsp. chives, chopped
2 tbsp. italian flat leaf parsley, chopped
1 cup parmesan cheese, shredded, divided
1 cup mozzarella cheese, shredded, divided
1/2 cup full fat ricotta cheese
Meatloaf
1/2 tsp. black pepper
1 1/2 tsp. sea salt
2 tsp. onion powder
2 tsp. italian seasoning
2 tbsp. italian flat leaf parsley, chopped
4 cloves garlic, minced
1 cup three cheese garlic marinara sauce, divided
2 pounds ground chicken

Method
  01 Preheat oven to 400℉.
02 In a large mixing bowl, combine the ground chicken, 1/4 cup of marinara sauce, garlic, parsley, Italian seasoning, onion powder, sea salt, and black pepper. Divide the mixture into 2 equal portions.
03 In a separate mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, parsley, chives, garlic, and sea salt. Mix until all ingredients are combined.
  Put half of the meat mixture into the bottom of a 9.25 x 5.25 x 2 3/4 loaf pan. Press evenly into the pan, reaching to the corners.
05 Make a groove down the center of the meat. Layer the cheese filling down the center.
06 Top with the second half of the meat mixture, spreading evenly across the pan and pressing down into the bottom layer. Bake for 20 minutes.
07 Remove the meatloaf from the oven and top with 1/4 cup of marinara sauce and remaining mozzarella and Parmesan cheese.
08 Return to the oven and bake for an additional 20 minutes.
09 After slicing the meatloaf, top each slice with the remaining marinara sauce.


❤️ ➠ @yummmys🍷😋🔥


Roasted Parmesan Potatoes

Ingredients
  2 pounds Idaho potatoes cut into bite size pieces (no need to peel them)
  1/4 cup olive oil

1/4 cup freshly grated Parmesan cheese
  1 teaspoon salt
  1 teaspoon garlic powder
  1 teaspoon paprika
  1/2 teaspoon black pepper

Instructions
  Preheat the oven to 400 degrees F. Spray a 9×13 baking sheet with nonstick spray, or place down parchment paper for easy cleanup.

  In a large bowl mix together olive oil, Parmesan cheese, salt, garlic powder, paprika and pepper.
  Add the potatoes, tossing them to coat completely in the mixture.
  Spread potatoes on baking sheet, spreading them out so they are single layer.
  Bake in the oven for 23-28 minutes, or until a fork easily slides into the potatoes. Be sure to flip them every 10 minutes to prevent sticking to the baking pan.
  Remove from oven and serve as you’d like (lots of people love them served with sour cream!).


❤️ ➠ @yummmys🍷😋🔥


Chicken Kabobs

SPICE RUB
• 2 tsp brown sugar
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1 tsp chili powder
• 1 tsp dried minced onion flakes
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• heaping 1/4 tsp black pepper
CHICKEN KABOBS
• 2 lbs chicken breast, cut into 1/2 - 1 inch pieces
• drizzle of olive oil
• green bell pepper, cut into 1/2 -1 inch pieces
• red onion, peeled & cut into 1/2 - 1 inch pieces
• fresh pineapple, cut into 1/2 - 1 inch pieces
• 8-12 slices center cut bacon, cut into 3 shorter pieces
• 1/2 c bbq sauce
• minced fresh parsley, for garnish
• pinch of black pepper, for garnish
Instructions
• If using metal skewers, no prep is needed.  If using wooden skewers, soak them in water for at least 30 minutes so they don't burn too much.
• Combine spice rub ingredients in a small bowl & toss to combine.  
• Add chicken pieces, bacon & oil in a mixing bowl & toss with about 2/3 of the rub. I like to use my hands to really massage the rub into the meat.
• To another mixing bowl, add green pepper, onion, & pineapple. Toss with remaining rub.
• Wrap bacon pieces around the chicken, in a "C" shape, with the chicken inside.  Thread bacon wrapped chicken, peppers, onion, & pineapple onto kabob skewers, alternating as desired.
TO GRILL:
• Lightly oil grill grates & heat over MED-HIGH heat.  Grill kabobs 8-11 minutes, turning every few minutes, until cooked through & lightly charred on all sides.  Baste with bbq sauce on both sides & cook 1 additional minute on each side to caramelize.  
• Once cooked sprinkle kabobs with a bit of fresh parsley & extra black pepper. Serve with extra bbq sauce
TO BROIL (OVEN):
• Heat broiler to HIGH, line a baking sheet with foil.  Line up kabobs & broil 10-15 minutes, turning every 5 minutes, until cooked through.  Baste with bbq sauce on both sides & broil 1-2 minutes on each side to caramelize.
• Once cooked sprinkle kabobs with a bit of fresh parsley & extra black pepper Serve with extra bbq sauce

❤️ ➠ @yummmys🍷😋🔥


Stewed Tomatoes

Ingredients
• 10 tomatoes beef or roma variety
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 1 teaspoon dried parsley
• 1/4 cup chopped green pepper
Instructions
• Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
• Peel the tomatoes. Discard the skins.
• Dice the tomatoes up to desired size.
• In a large pot on medium heat, combine all ingredients.
• Simmer for 30 minutes.
• Then serve fresh or you can freeze them.


❤️ ➠ @yummmys🍷😋🔥


Breakfast Sausage

INGREDIENTS
  
• 10 lbs boneless pork butt/shoulder
• 3/4 c chopped fresh sage
• 3 tbsp chopped fresh thyme
• 5 tbsp sea salt
• 2 tbsp ground ginger
• 1 1/2 tbsp freshly ground white pepper
• 1 1/2 tbsp freshly ground black pepper
• 2 tbsp minced fresh garlic
• 1 tbsp ground nutmeg
• 2 c ice water
• Natural sheep casings (3/4 inch/20 mm, about 30 feet), soaked & thoroughly rinsed
• For a sweeter variation: Add 1 c of maple syrup along with the ice water
INSTRUCTIONS
• Cut pork into 1/2” chunks & freeze them for about 45 min to get them to a temperature of 32 degrees. Grind pork through a 1/4 inch die. Grind meat quickly into bowl of a stand mixer & then grind it all a second time.  Chill meat in the refrigerator while you assemble the spice mixture.

• In a bowl combine salt, sage, thyme, ginger, white & black pepper, garlic & nutmeg.  

• Remove ground meat from the fridge & place it on the stand mixer fitted with a paddle attachment. Add spice mixture & ice water.  Mix it with paddle for 3-4 minutes until threads begin to appear in the meat. Chill mixture in the fridge while you prepare the sausage stuffer.  Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.

• Thread sausage stuffer with the prepared sheep casings, fill the sausage stuffer with meat mixture, & fill the casings being careful to avoid air gaps while also not overstuffing the casings.  Twist the sausages into links.  Use a sausage pricker to prick any air bubbles out of the links.  

• Cook the sausages by heating up some oil in a frying pan and frying the sausages on each side for about 3 minutes until browned and done in the middle (internal temperature of 155 degrees F).  

OR you can poach the sausages (do not boil) in lightly salted water until their internal temperature reaches 155 degrees F, then let them cool in ice water, wrap them and store in the fridge for up to a week or in the freezer for up to 2 months.  


❤️ ➠ @yummmys🍷😋🔥


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Cinnamon Buns

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🍷😋🔥


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Make your own Pickles 🥒🙂

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