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Birria Wings with Consome
What You’ll Need
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

How to make it
1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
2. Trim excess skin from the edges of the wings.
3. Lightly brush or spray with the oil, and season with salt and pepper to taste.
4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
6. Serve warm.
Recipe Notes
You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and
bake again at 400 for 20 minutes until the skin is brown and sauce thickens

HOMEMADE CHILLI SAUCE

This homemade sriracha recipe blends plenty of hot red chillies and garlic with a touch of sugar, salt and vinegar for a sweet, tart, spicy taste sensation!

INGREDIENTS

homemade chilli sauce
400 g red bird's eye chillies
10 fat cloves garlic
200 g water
70 g apple cider vinegar
60 g raw sugar
1 tbsp fine sea salt

INSTRUCTIONS

for the chilli sauce
Trim the stalks of the chillies and deseed – slice each chilli down its length, open up the chilli and scrape out the seeds with a teaspoon. It's important that you wear gloves for this task! The build up of chilli juice on your hands from these quantities will make your hands burn for days – DAYS!
Add all the ingredients except the sugar and salt to a high powered blender or food processor and blend until smooth. If your food processor isn't quite up to par, don't worry! You can sieve out any larger pieces after cooking.
Add the chilli mixture, the sugar and salt to a large saucepan and bring to the boil. Reduce the heat and simmer gently, stirring fairly regularly to stop the bottom sticking and burning. The sauce is done when the mixture is reduced and thickened, about 20 minutes of simmering. You can decide now how thick you want your sauce to be – add a little extra water if you want to thin it, or simmer a little longer if you want it thicker. Taste the mixture – this is quite a hard one to sample as it's pretty spicy and your palate will become blown out after a few tastes, but someone's got to do it! I added a little extra salt (1/2 teaspoon) and vinegar (1 teaspoon) for my tastes, but yours will be different. You might want some extra sugar, but for me the chillies were pretty sweet themselves.
Fill the bottle or jar you want to store your sauce in with boiling water and leave for 10 minutes. If you have used a high-powered blender, just decant the sauce into this clean bottle (a funnel is very useful here). If your blender wasn't quite able to purée the sauce and it still looks a little

Recipe for Muffins
ingredients
4 cups flour
4 teaspoon baking powder
4 Large eggs
1 and 1/4 cup of sugar
2 teaspoon essense of your choice
2 cups milk
1 Cup Vegetable oil(Cooking oil)
Method
Pre-heat your oven at 180 degrees.
Cream(Mix) sugar, eggs and oil, add essence and milk and continue to mix.
From another bowl mix the flour and baking powder together and add to the wet ingredients one cup at the time, mix till smooth
Pour the mixture into greased muffin pan and bake till golden brown( you can also use paper cups)

Que nunca falte el pan de cada día en la mesa de quien lea este mensaje. 🙏😀

I made this plastic car from used bottles 😄👍🏼 It's a great idea 😇

𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝐒𝐎𝐌𝐄𝐓𝐇𝐈𝐍𝐆 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨P 🥰🥰🥰

Cajun fried shrimp

Ingredients:

Crunchy shrimp:
• 12 large raw prawns, peeled but tails remaining
• Half a cup of vegetable oil
• All-purpose cup of flour
• ½ teaspoon fresh lemon peel
• Half a teaspoon of salt
• 1 1/2 teaspoons of Cajun spice
• 1 large egg
• 1 tablespoon of milk
• 1 cup panko bread crumbs
For Cajun Sauce:
• Half a cup of mayonnaise
• 2 tablespoons of sour cream
1 tablespoon ketchup
• 1 teaspoon Cajun seasoning
Instructions :

Cajun sauce

• Put mayonnaise, sour cream, ketchup, and Cajun seasoning in a bowl. Whisk together and set aside while preparing the shrimp.

Cajun Crunchy Shrimp

• Put the flour, salt, lemon zest and Cajun seasoning in a bowl. Stir with a fork to mix it evenly. Next, break an egg into a bowl, add milk, and beat with a fork. Next, place the panko on a plate. Set up the stations in a line that starts with flour, then eggs, then panko. When finished, place a clean plate at the end of the shrimp assembly line.

• With your left hand we nudge shrimp in flour. Transfer it to your right hand and dip in eggs, then panko. Press the panko in the shrimp until it is evenly covered. Put the shrimp on a clean plate ; repeat with rest shrimp. Keeping one hand dry will help reduce stickiness and make the rusk baking process more efficient.

• Adding oil to a emit iron skillet. You need there to be for an inch of oil on bottom. If you are using a smaller or larger skillet, adjust the amount accordingly. Heat oven with oil on heat. The oil will sizzle if you sprinkling some breadcrumbs into it when it's ready. Don't add shrimp too soon.

• Place the shrimp in the pan using tongs. Try to prevent them from touching so the pan is not too crowded and the shrimp can cook evenly.

• Shrimp cooked 90 seconds per side. Gen

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INGREDIENTS:
Brown sugar 1 cup
Boneless chicken thighs half kg
Soya sauce 1 cup
Garlic chopped 1 tbsp
Ginger paste 1 tbsp
Pineapple juice 1 cup
INSTRUCTIONS
1. Mix all the ingredients except the chicken in a bowl. Make sure that the brown sugar dissolves properly.
2. Dry the chicken thighs with a paper towel and put them in a Ziplock bag. In the same bag, put the marinade we created in the bowl.
3. Refrigerate for 4-24 hours depending upon the time you have. Mostly I let it marinade overnight to enjoy the best flavors in my meal.
4. You will start by getting the chicken out and cooking it on a grill.
5. In a skillet, add the marinade and cook on medium heat until it starts to boil.
6. In the serving dish, add the chicken and pour some hot Teriyaki marinade on the top.
7. Serve it hot and fresh to your friends and family.

I need your opinions please say yummy or something don't break my heart 🥰thank you.
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No Knead Bread Recipe
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INGREDIENTS :
3 cups all-purpose flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons salt
1 1/2 cups warm water (approximately 110°F)
INSTRUCTIONS :
Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Add the warm water and stir using a wooden spoon or spatula until you have a shaggy dough. The goal isn't perfection in texture but rather ensuring all ingredients are combined.
First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature, away from drafts, for 12-18 hours. This slow rise is crucial for developing flavor and texture without the need for kneading.
Shape the Dough: After the rise, the dough will be bubbly and doubled in size. Place it on a lightly floured surface and gently shape it into a ball. Don't worry about getting it perfectly smooth; a rustic look is part of its charm.
Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid in your oven and preheat to 450°F (230°C). The pot mimics a professional baker's oven, trapping steam and giving the bread a crispy crust.
Bake: Carefully remove the hot Dutch oven from your oven. Place the dough inside, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes to brown the crust.
Cool and Enjoy: Once baked to golden perfection, remove the bread from the Dutch oven. Let it cool on a wire rack before slicing to allow the interior to set properly.

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Beef stew
Carrot chunks
Potatoes
Onion
Salt and black pepper
Garlic and herb spice to taste
Curry leaves
2tbspn olive oil
Paprika
Beef
Brown onion soup
Method
fry onion and add water, beef and all Ingridients except potatoes and carrots.
Cook for 15 min and add potatoes cook until cooked and add carrots.
Add soup mixture

Ideas 😍

My 16-year-old daughter Make this amazing wedding cake,🤍💛🤍💛, y'all help me make her day with compliments ...Be kind 🥰😍


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Italian Sausage and Peppers😋
Ingredients:
2 tablespoons Vegetable oil
1 package Johnsonville Naturals Mild Italian Sausage
1 green pepper, thinly sliced
1 red pepper, thinly sliced
2 sweet onions, thinly sliced
2 cloves garlic, minced
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Instructions:
Add vegetable oil to a large pan and heat over medium-high heat. Add sausages and cook until browned on all sides. Remove sausage from pan and set aside (Note: You do not need to cook it through at this point.)
Add onion and peppers to grease left in pan and cook over medium heat until softened. Add garlic and cook for 1 minute.
Slice sausage into 1 to 1 1/2-inch pieces.
Return sausage to pan along with all other ingredients.
Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened.
Serve on hoagie rolls if desired.
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Taco Stuffed Shells

INGREDIENTS:
20–24 jumbo pasta shells
1 lb. ground beef
1 medium onion diced
3 tablespoons taco seasoning
¾ cup water
1 cup salsa or salsa style tomatoes
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (10 ounce) can Rotel tomatoes drained (or diced tomatoes)
1 jalapeno or serrano pepper finely minced
green onion (optional garnish)

INSTRUCTIONS:
Preheat oven to 350 degrees. Spray 9×13 inch baking dish with nonstick cooking spray.
Bring a large pot of water to boil. Cook the shells according to package directions and drain well.
Meanwhile brown the ground beef over medium-high heat in a large skillet. When it is about halfway through the browning process add the onion and continue cooking until the beef is browned and onions are soft. If needed drain any excess grease from the skillet.
Add the taco seasoning and water to the ground beef mixture. Simmer for 10 minutes. Add the salsa and stir to combine. Remove from the heat and let it cool for a few minutes. Once cooled stir in half of each cheese.
Spoon the seasoned ground beef mixture into the shells and lay them in a single layer in the prepared dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeno.
Bake covered for 20 minutes. Uncover and bake for an additional 5 minutes. Sprinkle with minced jalapeno or green onion. For best results serve promptly.

Cheesecake in a tub

Biscuit Base (we are not adding melted butter)

1packet tennis biscuits
Crush biscuits until they resemble bread crumbs

Cheesecake filling
250g cream cheese
2tbs castor sugar
1 tin condensed milk
250ml heavy cream ( whipping cream)
1tsp vanilla essence
1/3 cup lemon juice

In a bowl whisk cream cheese for a minute until fluffy
Add sugar beat for 30seconds
Add condensed milk, cream, vanilla extract and beat for a minute
Add lemon juice and beat for 30seconds

Layer alternating, garnish as desired
leave to set 6-8 hours or overnight

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Grilled beef ribs Recipe
INGREDIENTS
3 pounds of beef ribs
And for the Rub: Marinade
3 tablespoons of olive oil
1 tablespoon chilli powder
1 tablespoon of brown sugar see Notes
1 teaspoon of smoked paprika
1 teaspoon garlic powder
1 teaspoon of onion powder
½ teaspoon of cumin
1 teaspoon black pepper
1 teaspoon salt
For Serving
½ cup of barbecue sauce
DIRECTIONS
Combine rub ingredients until well-blended in a bowl, and after that, pour over beef ribs then evenly coat.
Cover ribs. Place in fridge to marinate for 1 to 2 hours.
then preheat the grill to 250° Fahrenheit.
And place ribs on the grill over indirect heat.
Then cover and cook for about 1 ½ hour, with flipping every 20 minutes.
And brush with barbecue sauce in the last 10 to 20 minutes of cooking. Then serve warm.
ENJOY!

Enlève 1 chose de l'assiette !! ️😋❤️

TE REGALO ESTA RECETA A CAMBIO DE UN SIMPLE ''HOLA'' 😋

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BEST STEAK

INGREDIENTS

2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper freshly ground
2 Tbsp unsalted butter
2 cloves garlic peeled and quartered
1 sprig of fresh rosemary

DIRECTIONS

Remove your steaks from the fridge and allow them to come to room temp before cooking (30 min for thin steaks about an hour for thick steaks)

Use a good heavy pan… preferably a Cast Iron skillet or ST grill

Oil your pan well AFTER it is heated! (med-high heat)

Season your steak liberally on both sides. McCormick, Weber, Steakhouse are all good brands and you can probably find them in your local grocery stores.

Once you place your steak in the pan DO NOT touch/turn them for at least 3-4 minutes until a nice sear is formed. When you flip the steaks over allow them to cook 3-4 minutes on the other side.

If your steaks are thick you should finish them in a hot oven preheated to 375° anywhere from 5 to 10 minutes for a med to med good steak.

Shamrock Shake Pie

Ingredients:

12 graham crackers
2 tablespoons brown sugar
½ cup butter, melted
2½ cups milk, cold
¼ teaspoon green food coloring
2 teaspoons mint extract
5.1 ounces box of instant vanilla pudding mix
8 ounces container of whipped topping, thawed

Directions:

Grease a 9-inch pie dish with butter or shortening and set it aside.
Place the graham crackers and brown sugar in a food processor and blend until the graham crackers become fine crumbs. While the food processor runs at low speed, gradually pour in the melted butter until the crumbs start to stick together.
Firmly press the crumbs into the bottom and up the sides of the pie dish, and place it in the freezer for 15-20 minutes, or until the crust is firm.
While the crust is freezing, whisk the milk, green food coloring, and mint extract in a large bowl until the food coloring is distributed evenly and the milk is green.
Add the vanilla pudding mix, and continue whisking until the pudding starts to thicken. Let the pudding rest for about 5 minutes to thicken up more.
Fold the whipped topping into the pudding until it is well mixed, then spoon the pie filling into the crust, and smooth out the top of the pie.
Place the pie in the freezer for at least 6 hours or until the filling is completely set.
Top with whipped cream and maraschino cherries, if desired, and serve cold.

Prep Time: 15 minutes | Freezing Time: 6 hours | Total Time: 6 hours 15 minutes

Kcal: 383 kcal | Servings: 8 servings
Enjoy 😊

New Orleans stuffed bell peppers ⚜️🫑

7 to 8 large to medium sized Bell Peppers
3 Pounds ground beef
2 Pounds small Louisiana Shrimp
1/2 Pound diced ham
1/2 Pound Real Crab meat
Salted butter
Plain breadcrumbs
Seasonings
1 Yellow onion
Celery
1 Green Bell Pepper
Garlic
Dried Thyme
Salt
Tony Chachere’s Creole seasoning
Onion powder
Garlic powder
Cayenne Pepper

Make your ideal Breakfast Sandwich

STUFFED DONUTS 😋

Ingredients
For the mass:
1 cup of milk
1 tablespoon dry yeast
3 tablespoons of icing sugar
2 tablespoons vegetable oil
2 and 1/4 cups flour
1 teaspoon salt
Ingredients for the stuffing:
2 cups of milk
1 egg
5 egg yolks
1/4 cup cornstarch
1/2 cups of sugar
1/4 cup Little Village margarine
1 teaspoon vanilla extract
Preparation
1. First, we prepare the dough for the donuts by heating the milk in the microwave, it must be lukewarm. Pour the milk into a large container with the yeast and add the oil and sugar to the container, mix everything well and then add the flour and salt, mix everything until incorporated.
2. A rather liquid dough will form, we use a mixer to knead for about 10 minutes at medium speed. Pour into a greased dish and cover with a damp cloth. We let it leude for about 30 to 60 minutes, it has to double the size.
3. We move the dough to a surface lightly covered with flour and stretch with our hands. Cut circularly with the help of a mold. We heat enough oil and fry the donuts in it. We only need a couple of minutes for the dough to cook.
4. For the filling, we beat the eggs in a medium bowl, add the cornstarch and icing sugar; Mix until smooth. Add the warm milk to the mixture and stir everything until incorporated.
5. We take the mixture to the fire and stir constantly. Once the mixture thickens, remove from heat and continue stirring. Add La Villita margarine and vanilla extract.
6. Fill the donuts with a thin bag and sprinkle with powdered sugar for the final touch.
7. Enjoy!

Asparagus Stuffed Chicken Breast
Ingredients:
• 4 boneless, skinless chicken breasts
• 12 asparagus spears, trimmed
• 1 cup mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)
Directions:
1. Preheat your oven to 375°F (190°C).
2. Lay each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness.
3. Season each chicken breast with garlic powder, paprika, salt, and pepper on both sides.
4. Place 3 asparagus spears and a generous sprinkle of mozzarella cheese on one end of each chicken breast.
5. Roll up the chicken breast, securing the filling inside with toothpicks or kitchen twine.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear the stuffed chicken breasts for about 2 minutes on each side until they turn golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
9. Garnish with freshly chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 315 kcal | Servings: 4 servings

Anoche hablé con
Dios y me dijo que tuviera fé porque lo que hoy me falta, pronto me sobrará.

BEEF LO MEIN RECIPE:

Meat marinade:
10-12 oz steak, thinly sliced against grain
1 tbsp cornstarch
1 tbsp soy sauce
1/4 tsp baking soda
1 tbsp Chinese cooking wine

Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
2 tsp brown sugar
1 tsp sesame oil
1/4 tsp pepper
1 tsp cornstarch

Other:
6 oz dried lo mein noodles
2 cloves minced garlic
1/2 cup assorted bell peppers, sliced
1/2 cup sliced onions
1 carrot cut into matchsticks
1/2 cup cabbage
4 mushrooms thickly sliced
2 green onions cut into 2 inch pieces
3 tbsp vegetable oil

Add steak to a bowl with marinade ingredients. Mix well and put aside. Prepare the sauce and put it aside.

Cook noodles according to package. Drain and rinse under cold water and add a little oil to them so they don’t stick together.

Over medium high heat add 1 tbsp oil and cook steak on each side approximately 1 minute. Remove from pan and add remaining oil. Add in peppers, onions, cabbage, mushrooms and carrots. Cook approximately 3 minutes. Add cooked noodles in and then add steak back. Add in sauce and allow to thicken and then add in green onions.