Ontiretsemosiakgabo95

Ingredients -½ cup kosher salt, plus more -½ cup sugar -2 Tbsp. black peppercorns -10 rosemary sprigs, divided -10 thyme sprigs, divided -2 medium heads of garlic, papery skins discarded, plus 5 cloves (4 smashed, 1 finely chopped) -4 medium lemons, thinly sliced, divided -1 whole chicken (about 3½ lb.) -2 Tbsp. ground sumac -1 Tbsp. finely grated lemon zest -Freshly ground black pepper -¼ cup olive oil, divided INSTRUCTIONS 1.Marinate the chicken: In a small pot, bring 4 cups of water to a boil. Remove from the heat and stir in the salt, sugar, peppercorns, 5 of the rosemary sprigs, 5 of the thyme sprigs, the smashed garlic, and the slices from 3 of the lemons. Pour into a large bowl, add 8 cups of cold water, then submerge the chicken in the brine, cover with plastic wrap, and refrigerate for 12–36 hours. 2.Position a rack in the center of the oven and preheat to 400°F. On a sheet of foil, place one of the heads of garlic, then drizzle with 1½ teaspoons of the olive oil and wrap to enclose; repeat with the remaining head of garlic and transfer to a roasting pan or large rimmed baking sheet. 3.In a small bowl, stir together the sumac and lemon zest. Drain the chicken, discard the brine, and use paper towels to pat the chicken dry inside and out. Using your fingers, gently separate the skin from the flesh and rub the sumac mixture under the skin beneath the breasts, thighs, and drumsticks. Transfer breast-side up to the roasting pan with the garlic bundles. 4.In a bowl, stir together the chopped garlic and remaining rosemary, thyme, lemon slices, and olive oil. Stuff the cavity with the rosemary, thyme, and lemon, then rub the outside of the chicken all over with the oil mixture and season with salt and black pepper to taste. Bake until golden brown and a thermometer inserted into the thigh reads 160°F, about 1 hour 10 minutes. Transfer the chicken to a cutting board (do not discard the pan juices) and let stand for 10 minutes. 5.To serve, carve the chicken and transfer the meat to a platter, then tent with foil. Unwrap the garlic, cut the heads in half crosswise, and squeeze the cloves into the roasting pan. Whisk the garlic into the pan juices, then pour the sauce into a bowl and serve alongside the chicken. For more recipes like this visit: https://bit.ly/3Dxs9ZP

Ingredients -1 tablespoon lime juice - 1 tablespoon fish sauce or reduced-sodium soy sauce -3 tablespoons canola oil, divided -1 teaspoon brown sugar -12 ounces sirloin steak, thinly sliced -12 ounces green beans, trimmed -1 medium red bell pepper, sliced -2 cloves garlic, chopped -1/4-1/2 tsp. crushed red pepper -¼ cup coarsely chopped fresh cilantro -¼ cup lightly salted peanuts, chopped Instructions -Combine lime juice, fish sauce (or soy sauce), 1 Tbsp oil and brown sugar in a small bowl then set aside -Heat 1 Tbsp oil in a flat-bottom carbon-steel wok or large skillet over medium-high heat - Add steak; cook, stirring, until no longer pink, about 5 minutes, and then transfer to a bowl -Wipe out the pan. Add the remaining 1 Tbsp oil to the pan. Add beans and bell pepper; cook, stirring frequently until the beans are tender-crisp and the bell pepper and beans are beginning to char, 7 to 10 minutes -Add garlic and crushed red pepper; cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute more. Remove from heat. Add the reserved lime juice mixture and steak, cilantro, and peanuts. Stir to combine and cook for 25 mins at low heat. For more recipes like this visit: https://bit.ly/3Dxs9ZP

Ingredients: -150 grams Capsicum -100 grams Onion -200 grams Paneer -5 grams Garlic -2 Green Chillies -2-3 tsp Oil -1 tsp Mint and Coriander Chutney -1/8 tsp Turmeric -1/4 tsp Red Chilli Powder -Fresh Coriander Leaves -Salt for taste Instructions -Cut the top part of the capsicum and deseed it to create a hollow space in between -Chop the onions, garlic and chillies into fine small pieces -Now grate the paneer finely -Heat one teaspoon of oil in a pan and add chopped onions, garlic and chillies; cook for about five minutes till turned translucent -Now add paneer, to it add turmeric and red chilli powder along with salt; mix it well -Cook the mixture for around 2-3 minutes -The paneer stuffing is ready -Now fill the stuffing inside the capsicum and cut the capsicum into 3-4 small cylindrical shapes -Now heat oil in a pan again and put the stuffed capsicum to be cooked -Cover the pan and cook for half a minute -Flip the sides and let it get crisp for another half minute For more recipes like this visit: https://bit.ly/3Dxs9ZP