ayhaah (@ayhaah) • Hey

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Pizza Dough Ingredients: 3 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 packet (2 1/4 teaspoons) active dry yeast 1 1/3 cups warm water (about 110°F or 45°C) 2 tablespoons vegetable oil Instructions: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until foamy. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil. Stir everything together with a wooden spoon or your hands until a dough forms. Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1-2 hours or until doubled in size. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well. Punch down the dough to remove air bubbles. Divide it into two equal portions (this recipe makes two 12-inch pizzas). On a lightly floured surface,
Pineapple Mango Smoothie😍😋 Ingredients: 1 cup pineapple chunks, frozen 1 cup mango chunks, frozen 1 banana, sliced 1/2 cup coconut milk 1/2 cup orange juice 1 tablespoon honey (optional) Ice cubes (as needed for desired consistency) Fresh mint leaves, for garnish Directions: In a blender, combine the pineapple, mango, banana, coconut milk, orange juice, and honey (if using). Add ice cubes to the blender, depending on how thick you prefer your smoothie. Blend on high until smooth and creamy. Pour the smoothie into glasses and garnish with fresh mint leaves.
Turkish Flatbread (Pide) 🍞 Ingredients: 4 cups all-purpose flour 1 tablespoon instant yeast 1 teaspoon sugar 1 teaspoon salt 1 1/2 cups warm water 2 tablespoons olive oil, plus extra for brushing Directions: 1️⃣ In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir to mix well. 2️⃣ Make a well in the center of the dry ingredients and add the warm water and olive oil. Mix until a dough forms. 3️⃣ Turn the dough out onto a floured surface and knead for about 10 minutes, or until it's smooth and elastic. 4️⃣ Place the dough in a greased bowl, turning once to coat. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size. 5️⃣ Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up. If not, a baking sheet will work as well. 6️⃣ Punch down the dough and divide it into 4 equal pieces. On a floured surface, roll each piece into an oval shape, about 1/4 inch thick. 7️⃣ Place the flatbreads on the preheated baking stone or a baking sheet. Brush the tops with olive oil. 8️⃣ Bake for 10-12 minutes, or until the bread is golden and puffed up. 9️⃣ Remove the Pide from the oven.
Breakfast Totchos Ingredients: 2 pound bag tater tots, cooked 5 large eggs, scrambled 1 pound ground breakfast sausage, cooked (can use turkey sausage) 1 cup Colby Jack cheese, shredded ½ cup turkey bacon, cooked and crushed Directions: Preheat your oven to 400°F (200°C). Spread the cooked tater tots evenly on a large baking sheet or oven-safe dish. Top the tater tots with the scrambled eggs, spreading them evenly over the surface. Sprinkle the cooked ground breakfast sausage evenly over the scrambled eggs. Sprinkle the shredded Colby Jack cheese evenly over the sausage layer. Sprinkle the crushed turkey bacon evenly over the cheese. Place the baking sheet or dish in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly before serving. Serve warm and enjoy your Breakfast Totchos!
Relaxing in Paraside 💙 Good Morning 😍
Fresh Homemade Pita Bread 🥙🍞 Ingredients: 2 cups (256 g) all-purpose flour, plus more for sprinkling 1 teaspoon (5 g) kosher salt 1 teaspoon (4 g) instant yeast 165 g (scant 3/4 cup) lukewarm water 1 tablespoon (14 g) olive oil, plus more for drizzling Instructions: In a large bowl, mix the flour, kosher salt, and instant yeast. Add the lukewarm water and olive oil to the dry ingredients. Stir until a dough forms. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size. Preheat the oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat up. If not, you can use a baking sheet. Once the dough has risen, punch it down to release the air. Divide the dough into 6-8 equal pieces and shape each piece into a ball. Cover the dough balls with a damp cloth and let them rest for 10-15 minutes. On a lightly floured surface, roll each dough ball into a circle about 1/4-inch thick. Place the rolled-out dough onto the hot baking stone or baking sheet. Bake for 4-5 minutes, or unt
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Egg Fried Rice Ingredients: 2 cups cooked rice (preferably cold, day-old rice works best) 2 tablespoons vegetable oil 3 eggs, lightly beaten 1 cup mixed vegetables (carrots, peas, and corn) 2 green onions, thinly sliced 2 tablespoons soy sauce 1 teaspoon sesame oil Salt and pepper, to taste Directions: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs and set aside. In the same pan, add the remaining tablespoon of oil. Add the mixed vegetables and green onions, sautéing until just tender. Stir in the cold rice, breaking up any clumps. Fry for a few minutes until the rice is heated through. Return the scrambled eggs to the pan. Add soy sauce and sesame oil, mixing well to combine everything evenly. Season with salt and pepper to taste. Cook for an additional minute to allow the flavors to meld. Serve hot, garnished with more green onions or sesame seeds if desired.
Good Morning to all ❤️
Creamy Crab and Shrimp Seafood Bisque 😋 A rich and decadent seafood bisque! A luxurious treat that's perfect for special occasions or indulgent meals. The combination of succulent crab and shrimp, along with the creamy texture, is a match made in heaven. Ingredients: - 2 tablespoons butter - 1 medium onion, chopped - 2 cloves garlic, minced - 1 pound jumbo shrimp, peeled and deveined - 1 pound lump crab meat - 1 cup all-purpose flour - 1 cup heavy cream - 1/2 cup dry white wine - 1/2 cup fish stock - 1 teaspoon paprika - Salt and pepper, to taste Instructions: 1. Melt butter in a large pot over medium heat. 2. Add onion and garlic; cook until softened. 3. Add shrimp and cook until pink. 4. Add crab meat, flour, and paprika; cook for 1 minute. 5. Gradually add heavy cream, wine, and fish stock; whisk continuously. 6. Bring to a simmer and cook until thickened. 7. Season with salt and pepper to taste. 8. Serve hot, garnished with chopped parsley or chives. Enjoy your Creamy Crab and Shrimp Seafood Bisque! Enjoy 😍
Fried Sliced Mushrooms with Ranch Ingredients: For the Mushrooms: 1 lb button mushrooms, cleaned and sliced 1 cup all-purpose flour 2 teaspoons garlic powder 1 teaspoon paprika Salt and pepper to taste 2 large eggs, beaten 1 cup breadcrumbs or panko Vegetable oil for frying For the Homemade Ranch Dip: 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon fresh dill, chopped 1 tablespoon fresh chives, chopped 1 garlic clove, minced 1 teaspoon lemon juice Salt and pepper to taste Directions: Prepare the Ranch Dip: In a bowl, combine mayonnaise, sour cream, dill, chives, minced garlic, and lemon juice. Season with salt and pepper. Mix well until smooth. Refrigerate until ready to serve. Prepare the Mushrooms: In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper. Place beaten eggs in a second dish, and breadcrumbs or panko in a third. Heat vegetable oil in a large skillet over medium-high heat. Dredge each mushroom slice in the flour mixture, dip into the beaten eggs, then coat with breadcrumbs. Ensure each slice is well-coated. Fry the mushroom slices in batches, avoiding overcrowding, until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper
Good Morning 😊
Iceberg Lettuce Salad 🥗 Ingredients ¼ large iceberg lettuce head, shredded 3 small cucumbers, sliced 4 small Campari tomatoes, sliced 6 medium radishes, sliced 1 medium bell pepper, sliced ¼ cup fresh dill, chopped ¼ cup hemp seeds 1 tbsp. apple cider vinegar 2 tbsp. olive oil ¾ tsp. sea salt or to taste ¼ tsp. pepper or to taste Directions In a large bowl, combine the shredded lettuce, sliced cucumbers, tomatoes, radishes, and bell pepper. Add the chopped dill and hemp seeds. In a small bowl, whisk together the apple cider vinegar, olive oil, sea salt, and pepper. Pour the dressing over the salad and toss well to coat. Serve immediately.
Instant Pot Mongolian Beef Ingredients 2 lbs top sirloin cut into 1/4″ strips, pounded thin 1 TBSP vegetable oil 3 TBSP garlic minced 1/2 C soy sauce 1/2 C water 2/3 C dark brown sugar 1/2 tsp minced fresh ginger 2 TBSP cornstarch 3 TBSP water 3 green onions sliced into 1-inch pieces Rice Noodles Instructions Season the sirloin with salt and pepper. Pour the vegetable oil into the Instant Pot and set to browning. When the oil starts to sizzle, brown the meat in small batches, removing each onto a plate, until every piece has been browned. Add minced garlic to the pot and sauté for 1 minute. Slowly add the soy sauce, water, brown sugar, and ginger. Stir until fully combined. Add the browned beef and any juices back into the Instant Pot. Set the machine to high pressure and cook for 12 minutes. Combine the cornstarch and water in a bowl, then whisk until smooth. Slowly pour the cornstarch mixture into the Instant Pot, stirring constantly. Set the pressure cooker to simmer and bring contents to a boil. Stir constantly until the sauce thickens. Add the green onions and stir until distributed evenly. Add rice noodles on top as a garnish. Serve over rice, drizzling any remaining sauce
Discover Why our Taco Bell-Inspired Mexican Pizza Outshines the Original! INGREDIENTS 1 lb ground beef lean Taco seasoning 1 Pack Vegetable oil as required 8 taco size flour tortillas 1 can (15 oz.) of refried beans 1 (10 oz) can of red enchilada sauce 2 cups Mexican cheese mix shredded TOPPING: Tomatoes, diced Sliced green onion INSTRUCTIONS Pre-heat oven to 400°F. Line a baking sheet using parchment paper. Brown the ground beef in a large skillet on medium heat. Break it up during cooking. After the meat is cooked, drain any excess grease and add 1 cup of water to the skillet. Bring to boil. Reduce heat and simmer until liquid is almost gone. Heat 2 tablespoons vegetable oil in a separate skillet on medium heat. Flip tortillas as you go, until they are crispy and golden brown. This should take between 3-4 minutes. You can add more oil if necessary and leave the browned tortillas alone.
Good Morning
Best words!
Viral Spiral Cucumber Salad Ingredients : 1 lb. Persian cucumbers (3 to 4) 1 1/2 tsp. kosher salt 1 small clove garlic, finely chopped 2 Tbsp. harissa 2 Tbsp. honey 1/2 tsp. finely grated lemon zest, plus more 3 Tbsp. feta, crumbled 1 Tbsp. small fresh dill fronds Directions : On a cutting board, anchor a cucumber between 2 chopsticks with one long side facing you. Using a sharp knife, make diagonal cuts at 1/4" intervals all along the cucumber, slicing about three-quarters of the way through, just until the knife hits the chopsticks. Be careful not to slice all the way through the cucumber. Turn cucumber so cuts are facing down. With the knife blade at a 90° angle to the cucumber, make vertical cuts at 1/4" intervals across the exposed side. Transfer to a large bowl. Repeat with remaining cucumber. Add 3/4 teaspoon salt, pushing salt into cuts. Let sit until moisture comes out of cucumber, about 15 minutes. Drain, then pat cucumber dry and wipe out bowl. Return cucumber to bowl. In a small bowl, whisk garlic, harissa, honey, and lemon zest until combined. Pour dressing over cucumber, lightly tossing to coat. Arrange cucumber on a platter.
4 Refreshing Smothies Recipes👇 Pineapple Mango Smoothie: 1 Banana 1/2 cup Pineapple 1/2 cup Mango 1 tbsp Yogurt 1 tbsp honey 1 cup Almond milk Ice cubes Carrot Pineapple Smoothie: 1/2 cup Carrots 1/4 cup Pineapple 1 Banana 1/4 cup Orange 1 tbsp Honey 1 cup Almond milk Ice cubes Grapefruit Mango Smoothie: 1 Banana 1/2 Grapefruit 1 cup Mango 1 tbsp Yogurt 1 tbsp Condensed milk 1 cup Almond milk Ice cubes Strawberry Orange Smoothie: 1 Banana 1/4 cup Orange 1/2 cup Strawberry 1 tbsp Yogurt 1 tbsp condensed milk 1 cup Almond milk Ice cubes
𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒" 🍗🍚 Garlic Chicken Fried Rice: A flavorful twist on a classic dish! Tender chicken 🍗, fragrant garlic, and fluffy rice 🍚 stir-fried to perfection. Ingredients: 2 cups cooked white rice, chilled 2 chicken breasts, diced 2 cloves garlic, minced 1 cup mixed vegetables (such as peas, carrots, and corn) 2 eggs, beaten 2 tablespoons soy sauce 1 tablespoon sesame oil Salt and pepper to taste Green onions for garnish (optional) Instructions: In a large skillet or wok, heat some oil over medium-high heat. Add diced chicken and minced garlic, and cook until chicken is cooked through and garlic is fragrant. Push the chicken to one side of the skillet and add beaten eggs to the other side. Scramble the eggs until fully cooked. Add mixed vegetables to the skillet and cook until they are tender. Add chilled rice to the skillet and stir-fry everything together, breaking up any clumps of rice. Pour soy sauce and sesame oil over the rice mixture, and continue to stir-fry until everything is evenly coated. Season with salt and pepper to taste. Garnish with chopped green onions if desired. Serve hot and enjoy!
Homemade Corn Dogs Ingredients 1 Egg, lightly beaten ¾ c Yellow cornmeal 12 Hot dogs ¾ c All-purpose flour 2 tsp Vegetable oil 1 tbsp Sugar ¾ c Buttermilk ¼ tsp Salt 2 tbsp Honey 1 ½ tsp Baking powder 2 Quarts Oil, for frying 12 wooden skewers Instructions Heat the oil in a large pot on the stove until it reaches 350 degrees. Mix together the sugar, flour, salt, baking powder and cornmeal in a large bowl. Blend the egg, buttermilk, honey and vegetable oil into the dry ingredients. Rest the batter for 10 minutes. Run a skewer through each hot dog. Dip the hot dogs into the batter, and coat them completely. Place the battered corn dogs into the heated oil, and cook for 2-3 minutes until golden brown. Drain on a paper towel-lined plate and serve.
Good Morning from CAPPADOCIA ❤️
Overnight Crème Brûlée French Toast Ingredients: 1 loaf of French bread, sliced into 1-inch thick pieces 5 large eggs 1 cup half-and-half 1 cup whole milk 1 teaspoon vanilla extract 2/3 cup granulated sugar, plus extra for the topping 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup unsalted butter Maple syrup, for serving Directions: Generously butter a 9x13-inch baking dish. Arrange slices of French bread in a single layer in the dish, slightly overlapping if necessary. In a large bowl, combine eggs, half-and-half, milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg. Whisk until everything is beautifully blended together. Pour the egg mixture over the bread slices, making sure all the bread is soaked. Cover the dish with plastic wrap and refrigerate overnight. The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap. Dot the top of the bread with small pieces of the butter and sprinkle with a little sugar. Bake for 35-40 minutes, until the toast is puffed up and golden. Remove from the oven and allow it to cool for a couple of minutes. Sprinkle the top with additional sugar and briefly broil until the sugar caramelizes.
Pineapple Agua Fresca Prep Time: 15 minutes | Total Time: 15 minutes Serves: 4 Ingredients: 1 pineapple, peeled, cored, and chopped 4 cups water 1/4 cup granulated sugar (adjust to taste) Juice of 1 lime Ice cubes Fresh mint leaves, for garnish (optional) Directions: In a blender, combine chopped pineapple and 2 cups of water. Blend until smooth. Strain the pineapple mixture through a fine-mesh sieve into a pitcher to remove pulp. Discard the pulp or reserve for another use. Stir in the remaining 2 cups of water, sugar (adjust to your preferred sweetness), and lime juice. Mix until the sugar is dissolved. Chill the agua fresca in the refrigerator until cold, or serve immediately over ice. Garnish with fresh mint leaves if desired.
🍤🥩 Steak with Creamy Garlic Shrimp Ingredients: - 4 New York Strip Steak or Porterhouse Steak - Salt and pepper for seasoning - 1-2 tablespoons olive oil Creamy Garlic Shrimp: - 3 tablespoons unsalted butter - 8 ounces shrimp, deveined, tails on or off - 4 cloves garlic, minced - 1/4 cup dry white wine or low-sodium chicken broth - 3/4 cup heavy cream - 1/4 cup fresh shredded parmesan cheese - Salt and pepper to taste - 1 tablespoon fresh parsley, chopped Directions: 1. Season the steak with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steaks to your preferred doneness. Set aside to rest. 2. In the same skillet, melt 1 tablespoon of butter and sauté the garlic until fragrant. Add shrimp and cook until pink, then remove them from the skillet and set aside. 3. Deglaze the skillet with white wine or chicken broth, scraping up any browned bits. Allow it to reduce slightly. 4. Stir in the remaining butter, heavy cream, and parmesan cheese. Cook until the sauce thickens.
Good Morning ❤️
Smoked Chicken Wings Ingredients: - 2 lbs chicken wings - 1 tablespoon baking powder - 1 teaspoon salt - 1 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - 1/4 cup unsalted butter, melted - 1/4 cup hot sauce Directions: 1. Preheat your smoker to 250°F (120°C). 2. Pat the chicken wings dry with paper towels. In a large bowl, mix together the baking powder, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. 3. Toss the wings in the spice mixture until they are evenly coated. 4. Arrange the wings on the smoker racks, leaving some space between each wing for the smoke to circulate. 5. Smoke the wings for 2 hours, or until they reach an internal temperature of 165°F (74°C). 6. While the wings are smoking, mix together the melted butter and hot sauce in a bowl. 7. Once the wings are done, toss them in the hot sauce mixture to coat. 8. Serve immediately. Prep Time: 10 minutes | Cooking Time: 2 hours | Total Time: 2 hours 10 minutes Kcal: 310 kcal | Servings: 4 servings
Baked Spinach Mushroom Quesadillas Ingredients: 4 tortillas (8 inch) Olive oil (optional, enough to lightly coat the tortillas) 1 cup shredded mozzarella 1 cup shredded cheddar 3 cups roughly chopped spinach 8 ounces sliced mushrooms Directions: Preheat the oven to 400°F (200°C). Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside. Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down. Distribute about half of each of the cheeses over half of each of the tortillas. Then layer the spinach, mushrooms, and the rest of the cheeses, and fold the other tortilla half over top, you can garnich by some mushrooms and cheese. Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown. Servings: 4
Mango Mojito Ingredients: 1 lemon, cut into wedges 1 cup mango pulp (store-bought) 3 to 4 tablespoons sugar 2 tablespoons mint leaves 2 tablespoons lemon juice (freshly squeezed) 1 cup club soda (as required) Ice cubes (as required) Directions: In a large glass or cocktail shaker, add the lemon wedges, mint leaves, and sugar. Use a muddler or the back of a spoon to gently mash the lemon wedges and mint leaves together, releasing their flavors. Add the mango pulp and freshly squeezed lemon juice to the glass or shaker. Stir well to combine. Fill the glass with ice cubes. Pour the club soda over the ice until the glass is full. Stir gently to mix all the ingredients together. Garnish with extra mint leaves and a lemon wedge if desired. Serve immediately and enjoy your refreshing Mango Mojito!
When people ask me how I stay so strong? It’s because my kids doesn’t let my crown fall. I’m there forever Queen 👸. Happy Good Morning 🥰
Unwind with a Tangy Mango Twist.
Cheese Sauce for Fries 🧀🍟 Ingredients: 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese Salt and pepper to taste Optional: a pinch of paprika or cayenne pepper for a spicy kick Directions: In a saucepan over medium heat, melt the butter. Once the butter is melted, whisk in the flour until smooth to create a roux. Slowly pour in the milk while continuously whisking to prevent lumps from forming. Cook the mixture until it begins to thicken, stirring constantly. Once the mixture has thickened, reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Season the cheese sauce with salt, pepper, and optional paprika or cayenne pepper, to taste. Remove the saucepan from the heat and let the cheese sauce cool slightly before serving. Drizzle the warm cheese sauce over hot fries and enjoy! Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Servings: 4 Tips: For a smoother consistency, use freshly grated cheese instead
Introducing our delicious Cinnamon Roll Cocktail - a sweet and spicy drink that will remind you of your favorite breakfast treat! 🍹✨ Ingredients: - 1.5 oz Fireball cinnamon whiskey - 1 oz Bailey's Irish Cream - 1 oz Kahlua coffee liqueur - 2 oz cream - Cinnamon sugar for rimming the glass - Cinnamon stick for garnish - Ice Directions : To make the Cinnamon Roll Cocktail, start by rimming the glass with cinnamon sugar. Fill a shaker with ice and add Fireball cinnamon whiskey, Bailey's Irish Cream, Kahlua coffee liqueur, and cream. Shake well until the mixture is chilled. Strain the cocktail into the rimmed glass and garnish with a cinnamon stick. Serve and enjoy! https://www.facebook.com/profile.php?id=61557087903800&mibextid=LQQJ4d
Shrimp Fettuccine Alfredo Ingredients: 1 pound fettuccine pasta 1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 1 tablespoon butter 2 cloves garlic, minced 1 cup heavy cream 1 cup grated Parmesan cheese Salt and pepper to taste Fresh parsley, chopped (for garnish) Directions: Cook the pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to package instructions. Drain and set aside. Cook the shrimp: While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside. Make the Alfredo sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Let it cook for about 5 minutes, or until the cream begins to thicken. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Return the shrimp to the skillet and stir to coat in the Alfredo sauce. Combine pasta and sauce: Add the cooked fettuccine to the skillet and toss with the Alfredo sauce and shrimp.
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Turkish Bread INGREDIENTS 8 ½ cup flour(1,1kg) 1.7 cup of warm water 400 ml 1.7 cup of yogurt 400ml 1 tsp salt 1 pack dry instant yeast 10 g 3 tbsp vegetable oil ½ cups butter 60 g METHOD Stir in flour, yeast, yogurt, salt and water. When you have obtained a fine dough, coat it with oil, covered with transparency and leave the amount of dough in a dry and warm place. After the dough comes in, oil your hands, separate the dough from the pan and divide it into eight balls, which are also kneaded and left to stand for 15 minutes. Roll each dough ball into a circle and bake on a heated pan. While the bread is warm, coat it with butter
Amish Broccoli Salad Ingredients: 6 cups fresh broccoli florets 1 cup shredded cheddar cheese 1/2 cup red onion, finely chopped 1/2 cup sunflower seeds 1/2 cup raisins 8 slices bacon, cooked and crumbled For the Dressing: 1 cup mayonnaise 2 tablespoons apple cider vinegar 1/4 cup granulated sugar Salt and pepper to taste Directions: In a large bowl, combine the broccoli florets, shredded cheddar cheese, chopped red onion, sunflower seeds, raisins, and crumbled bacon. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth. Season with salt and pepper to taste. Pour the dressing over the broccoli mixture and toss to coat evenly. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Yes 💯🎯🔥
Kiwi Blueberry Mojito Ingredients: 6-8 fresh kiwis, peeled and sliced 1 cup fresh blueberries Juice from 2 limes ½ cup simple syrup (or adjust to taste) Fresh mint leaves (about 1 cup) 1-1.5 oz white rum per serving (adjust to taste) 2 cups sparkling water or club soda (or more to taste) Ice cubes Directions: Prepare Kiwi Puree: In a blender, puree the kiwis until smooth. Set aside. Muddle Blueberries and Mint: In a large pitcher or individual glasses, add the blueberries and a handful of mint leaves. Use a muddler or the back of a spoon to gently crush the mint leaves and blueberries to release their flavors. Mix Ingredients: Add the kiwi puree, lime juice, and simple syrup to the muddled mixture. Stir well to combine. Add Rum and Sparkling Water: Pour in the rum and top off with sparkling water. Stir gently to mix. Serve: Fill the glasses with ice cubes and pour the mojito mixture over the ice. Garnish with additional mint leaves, kiwi slices, and blueberries if desired. Taste and Adjust: Taste the cocktail and adjust the sweetness or rum quantity as needed.
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KFC Coleslaw Copycat Ingredients: 8 cups finely chopped cabbage (about 1 head) 1/4 cup finely shredded carrot 2 tablespoons minced onion 1/2 cup mayonnaise 1/3 cup granulated sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon black pepper Directions: In a large bowl, combine the finely chopped cabbage, shredded carrot, and minced onion. In a separate bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and stir well to combine. Cover and refrigerate for at least 2 hours, or overnight for the best flavor. Stir again before serving.
One day it will come back......
Everyday is paradise in the Maldives 🌴🩵
Refreshing Peach Lemonade 🍑🍋 Ingredients: 🍑 3 peaches, peeled and chopped 🍬 ¾ cup sugar 🍋 1 cup fresh lemon juice (about 8 lemons) 💧 5 cups water Directions: 1. bring peaches, sugar, and water to a boil in a saucepan. Reduce heat and simmer until the sugar is fully dissolved about 10 minutes. 2. Use an immersion or regular blender to puree the peach mixture until smooth. 3. Pour the puree through a strainer, pressing to extract all the juice. Allow it to cool completely. 4. combine the peach mixture with lemon juice in a pitcher once cooled. Stir until well combined. 5. Serve chilled over ice for a refreshing treat. Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Servings: 8 Calories: (calories per serving can be calculated based on the ingredients used)
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Iced Golden Milk Turmeric Latte (Paleo, Vegan) Ingredients: 2-3 cups milk of choice (almond, macadamia, or coconut) 3 tablespoons maple syrup 1 ½ teaspoons ground turmeric ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger 1 pinch ground black pepper 1 pinch ground cardamom ¼ teaspoon vanilla extract Directions: Combine all ingredients in a cocktail shaker. Shake well and pour over ice into serving glasses. For an ombré look, pour half the milk over ice, then add the rest with the mixed ingredients.
BEST HOMEMADE SALSA EVER 😍 Don't Lose This Ingredients 1 can (28 ounce) whole tomatoes with juice 2 cans (10 ounce) Rotel (diced tomatoes and green chilies) 1/4 c. chopped onion 1 clove garlic, minced 1 whole jalapeño, quartered and sliced thin 1/4 tsp. sugar 1/4 tsp.salt 1/4 tsp. ground cumin 1/2 c. cilantro (more to taste!) 1/2 whole lime juice Directions Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. Enjoy 😍
Enjoy it. 🤩
Just watched this and oh my goodness!!!! It’s so good !! Definitely a must watch !
The Bitcoin President.