sheescaramanha

Ingredients: ● Eggplant - 3 units ● olive oil ● Italian herbs, salt ● Tomato - 2-3 pieces ● Spinach - 100 g ● Ricotta - 250 g ● 3 cloves of garlic ● Mozzarella - 200 g ● Neapolitan sauce - 150 ml ● Parmesan - 30 g

Ingredients: ● Chicken fillet - 2 units ● Salt, Black Pepper, Paprika, Oregano ● Flour - 2 tablespoons ● vegetable oil ● Onion - 1 unit ● 3 cloves of garlic ● water ● carrot - 1 piece ● Noodles - 300 g ● Tomato sauce - 400 ml ● Mozzarella - 125 g ● parsley

Cut 8 beef steaks. Cover with cling film and beat. Make a cut as shown in the video. How are you? How is the weather Salt, black pepper, paprika, vegetable oil. Friends, write us which country you watch our videos from. Place on a baking sheet covered with parchment paper. Chop the red onion. 250 ml of water, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of apple cider vinegar. Cut 2 tomatoes into rings. Bake for 30 minutes at 200°C. Cut 1/3 of a medium-sized cabbage. Grate 1 carrot. Cut 1 pepper. 1 cucumber. green onion. A handful of parsley. Grate 80 g of cheese. Sprinkle with cheese and bake at 200°C for 5-7 minutes. 3 tablespoons of olive oil, 2 tablespoons of soy sauce, 2 cloves of garlic. 3 tablespoons of lemon juice, 1 teaspoon of honey, black pepper.

Cut the onion. 1 tomato. Welcome to our channel! vegetable oil. 400 g of minced meat, onion. Cook for 3 minutes on low heat. salt, black pepper, paprika. Add the tomatoes and sauté for another 3 minutes. 2 garlic cloves. Cook for another 3-5 minutes on low heat. Cut 2 zucchinis in half, remove the top and cut in half. How are you? How was your day? Place the zucchinis in a pan, add 150ml of water and bake at 180°C for 10 minutes. Grate 100 grams of cheese. At the end, add 2-3 tablespoons of sour cream to the filling, bring to a boil. Put the stuffing on the zucchinis, sprinkle with cheese and bake for another 15 minutes at 180°C.

Ingredients: Chop 1 onion. Grate 1 medium carrot. Cut 3-4 medium sized mushrooms. Welcome friends to our channel! Fry the onions in vegetable oil for 2 minutes and add the carrots. Then add the mushrooms and fry for 7 minutes. Add salt and black pepper and fry for another 2 minutes. 1 kg of meat. (pork loin). Cut 6 steaks wide. Cut in half as shown in the video. How are you? Are you feeling good? Combine salt, black pepper, paprika, Italian herb mixture and 4 tablespoons of vegetable oil. Butter the steaks. Friends, write us which country you watch our videos from. Grate 60 g of cheese. Stuff the steaks with the prepared mixture. Fry the steaks in vegetable oil for 2-3 minutes on both sides. vegetable oil. Arrange the steaks and cover with damp parchment paper and aluminum foil. Bake for 30 minutes at 200°C. Chop the dill and parsley.

Ingredients: 3 chicken fillets in 2 parts. Welcome to our channel! Cover with cling film and beat. Add salt and black pepper. How are you? How was your day? 100 g feta cheese, 50 g butter, mix well. 100 grams of plums, 2 cloves of garlic. It's cold here today and it's raining. Place the stuffing over the fillet and roll up. Repeat with all chicken fillets. 200 g of sour cream or white yogurt, salt, black pepper, spices for chicken, 2 tablespoons of vegetable oil. 4 tablespoons of wheat flour, 4 tablespoons of breadcrumbs. Dip the chicken rolls first in the flour, then in the cream and then in the breadcrumbs. How is the weather today, is it cold? Grease a baking sheet with vegetable oil. Place the chicken rolls on a baking sheet. Bake at 180°C for 30 minutes. Cut 2 potatoes and make slits as shown in the video. Friends, write us which country you watch our videos from. Add salt, black pepper, paprika and 3 tablespoons of vegetable oil. Place the potatoes on a baking sheet lined with parchment paper and bake at 190°C for 20 minutes. 50 g feta cheese, 1 clove of garlic. Chop parsley and dill. Place the stuffing over the potatoes and bake for another 10 minutes at 190°C.

Ingredients: 5 potatoes. Pour cold water. 500 grams of ground beef. Salt, red pepper, Italian herbs. Chop 1 onion. Welcome to our channel! Friends, write us which country you watch our videos from. drain the water 2 eggs, salt, black pepper. 1 pear 2-3 tablespoons of wheat flour. vegetable oil. Put the potatoes. Place the ground beef on top. Another layer of potatoes. Fry for 2-3 minutes on each side. Thanks for subscribing and for the great comments. 2 garlic cloves 7 mushrooms butter Add the garlic with the mushrooms salt, black pepper, paprika Fry for 3-5 minutes Add 300ml of cream grate the cheese Add the cheese and bring to a boil vegetable oil Pour the sauce over it Cover with damp parchment paper and aluminum foil. Bake at 180°C for 20-25 minutes. 100 grams of cheese. Sprinkle with cheese and bake for another 5-7 minutes at 180°C. chop parsley

Ingredients: 600 g of minced meat, 1 egg, 2 tablespoons of breadcrumbs, salt, black pepper. Welcome to our channel! 100-150 grams of bacon. How are you? Are you okay? Cut 1 onion. Fry the bacon in vegetable oil for 2 minutes, add the onion and fry for another 2 minutes. Cut 4 canned cucumbers. Add 2 teaspoons of mustard, salt and black pepper. Fry for 2 minutes. 4 potatoes. Pour water and boil until ready. Shape the ground beef as shown in the video. Place the filling in the center and roll up. Friends, write us which country you watch our videos from. 2 tablespoons of breadcrumbs. Roll the meat rolls in the breadcrumbs. Fry in vegetable oil over medium heat until golden on both sides. Place the meatballs on a baking sheet and bake at 180°C for 20 minutes. Cut 1 onion. 5 mushrooms. Fry the onions in vegetable oil for 2 minutes, add the mushrooms and fry for 10 minutes. Then add salt and black pepper. 1 spoon of wheat flour and 250 ml of water. Cook for 5 minutes on low heat. Add 50 g of butter, salt and 150 ml of milk to the potatoes and puree.

Ingredients: 2 chicken fillets into 3 parts. Welcome friends to our channel! Cover with cling film and beat. Add salt, black pepper and 4 tablespoons of vegetable oil. Cover with cling film and let it rest for 30 minutes. 250 g of Adyghe cheese. A handful of parsley. 1 egg and mix well. Place the fillet on a baking sheet lined with parchment paper. Put the cheese on top. Bake at 200°C for 25 minutes. Cut 3 potatoes as shown in the video. Pass the potatoes on wooden skewers. Grate 50g of Parmesan. Salt, a mixture of Italian herbs, paprika. Grease the potatoes with vegetable oil, sprinkle with cheese and spices. Place on a baking sheet and bake at 200°C for 40 minutes. Sprinkle the potatoes with parsley.

9 chicken drumsticks. Salt, Marjoram, Paprika, Paprika Mixture, Ginger Powder, 1 Clove of Garlic. Welcome to our channel! juice of 1/2 lemon, 2 tablespoons of vegetable oil. Spread the chicken thighs with the sauce. How are you? Are you feeling good? Cover with cling film and let it rest for 30-40 minutes. Cut 4 potatoes as shown in the video. Friends, write us which country you watch our videos from. Add salt and 2 tablespoons of vegetable oil. Place on a baking sheet covered with parchment paper. Insert 3 toothpicks into each potato as shown in the video. Place the chicken thighs on toothpicks. Bake for 30 minutes at 200°C. Cucumber. 1 tomato. salad mix, 3 tbsp olive oil, lemon juice. 100g of feta. After 30 minutes brush the legs with sauce and bake for another 15-20 minutes at 200 C. Place the prepared drumsticks on a plate and add the salad.

Ingredients: 500g of minced meat. Salt, a pinch of black pepper, a pinch of red pepper, rosemary. 30g of spaghetti. Continue as in the video. Onion. 2 garlic cloves. Vegetable oil. Fry for 2 minutes on both sides. paprika. Tomato. 2 tablespoons of tomato paste, 250 ml of water. Salt, pepper. Cover and cook for 20 minutes. 100g of cheese. Add the cheese and cook for another 5 minutes. Parsley.

4 tablespoons of vegetable oil, 1 cup of rice, 2 cups of water, salt. Cook over low heat until the water evaporates. 3 pieces of bread. Welcome friends to our channel! Soak the bread in 200 ml of milk. How are you? How was your day? Chop 1 onion. We have rain and cloudy weather. Cut 1 carrot. 1 pepper How is your weather, is it sunny or raining? Fry the onion in vegetable oil for 2 minutes, add the carrots and pepper. Fry for 5 minutes on medium heat. Cut 1 zucchini. Friends, write us which country you watch our videos from. Add the zucchini and fry for another 2 minutes. Cut 1 tomato. Thanks friends for the great comments. Add tomatoes, salt, black pepper. Cover with a lid and cook for 5-7 minutes. 400 g of pollock fillet. Blend with a blender. Add the bread soaked in milk, salt. 4-5 tablespoons of breadcrumbs. Model as in the video and roll in breadcrumbs. Do this with all the fish. Fry the fish molds in vegetable oil until golden brown on both sides. Then cover with a lid and cook over low heat for 5-7 minutes. Add the rice to the vegetables, cover and cook for another 2 minutes.

Ingredients: ● Chicken fillet - 3 units ● Mozzarella cheese - 150 g ● Bacon - 100 g ● Eggs - 3 units ● Flour - 100 g ● Breadcrumbs - 100 g ● Potato - 6 units ● Olive oil - 4 tablespoons ● Dry white wine - 3 tablespoons ● Dill ● Salt, Black Pepper

INGREDIENTS For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours. Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

INGREDIENTS For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours. Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

1 tablespoons extra-virgin olive oil 6 ounces (170g) bacon, roughly chopped 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks 1 large carrot sliced 1/2-inch thick 1 large white onion, diced 6 cloves garlic, minced (divided) 1 pinch coarse salt and freshly ground pepper 2 tablespoons flour 12 small pearl onions (optional) 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock) 2 tablespoons tomato paste 1 beef bullion cube, crushed 1 teaspoon fresh thyme, finely chopped 2 tablespoons fresh parsley, finely chopped (divided) 2 bay leaves 1 pound fresh small white or brown mushrooms, quartered 2 tablespoons butter INSTRUCTIONS TRADITIONAL OVEN METHOD: Preheat oven to 350°F (175°C). Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly). In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with mashed potatoes, rice or noodles. To serve the following day, allow the casserole to cool completely, cover and refrigerate. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce. NOTES STOVE TOP BEEF BOURGUIGNON: In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine. Garnish with parsley and serve with mashed potatoes, rice or noodles. INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER: Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure). While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles. SLOW COOKER BEEF BOURGUIGNON: In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

ingredients ; for the cake : semi sweet dark chocolate 100g unsalted butter 100g sugar 1/3 cup flour (maida) 1+1/2 cup cocoa powder 2 tbsp baking powder 1 tsp warm milk 1/2 cup vanilla extract 1/2 tsp for the whipped cream : whipping cream 200ml powdered sugar 1/4 cup for the chocolate mixture : semi sweet dark chocolate 100g milk (hot) 1/3 cup some sprinkles on top - optional * baking tray 10x5 inch** * baking time : bake preheated oven 180c for 250- 30 minutes*** * CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! *

Recipe Link: https://bit.ly/3QxZGFX

Recipe Link: https://bit.ly/3QxZGFX

Recipe Link: https://bit.ly/3QxZGFX

Recipe Link: https://bit.ly/3QxZGFX

Recipe Link: https://bit.ly/3QxZGFX

Recipe Link: https://bit.ly/3QxZGFX

Recipe Link: https://bit.ly/3QxZGFX INGREDIENTES for about 25 balls: - 32 Oreo Cookies (300g, 10.5 oz) - 300g cream cheese 10.5 oz - 400g chocolate 14 oz