TastyTales

SUMMER CORN AND ZUCCHINI CHOWDER
Ingredients
4 strips bacon cooked, chopped into bits
1/2 large yellow onion diced
2 ribs celery finely diced
5 ears corn cut off from the cob
4 cloves garlic minced
5 cup chicken broth low sodium
2 russet potatoes peeled and cut into 1/4-inch cubes
1 1/4 tsp kosher sea salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp dried parsley
1/4 tsp thyme
1/8 tsp cayenne pepper
1 large zucchini cut into quarters lengthwise, then sliced
1 large yellow squash cut into quarters lengthwise, then sliced
2 cup half and half or whole milk
Instructions
Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in chicken broth and turn the heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.
Once the zucchini and yellow squash have been added, cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
Let the chowder sit for 10 minutes before serving.

Braised Oxtails Recipe
Ingredients:
3 lbs oxtails, trimmed
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup beef broth
1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
2 carrots, sliced
2 stalks celery, sliced
Directions:
Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
Add carrots and celery in the last 30 minutes of cooking.
Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.

Grilled Lobster and Shrimp
Ingredients:
2 lobster tails
1 pound large shrimp, peeled and deveined
4 tablespoons olive oil
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Lemon wedges for serving
Directions:
Prepare the Lobster Tails and Shrimp:
Preheat your grill to medium-high heat.
Using kitchen shears, cut through the top shell of each lobster tail, stopping at the base of the tail. Gently pull the shell apart and lift the lobster meat, laying it on top of the shell.
Pat the shrimp dry with paper towels and set aside.
Make the Garlic Butter Marinade:
In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, chopped parsley, paprika, salt, and black pepper. Mix well.
Marinate and Grill:
Brush the lobster tails and shrimp generously with the garlic butter marinade.
Place the lobster tails on the grill, meat side up. Grill for 10-12 minutes, basting occasionally with the garlic butter, until the lobster meat is opaque and cooked through.
Add the shrimp to the grill during the last 5 minutes of cooking, grilling until they are pink and opaque, about 2-3 minutes per side.
Serve:
Remove the lobster tails and shrimp from the grill and place them on a serving platter.
Drizzle with any remaining garlic butter marinade and garnish with additional chopped parsley.
Serve with lemon wedges on the side for squeezing over the seafood.

Ground Beef Grilled Cheese Sandwich
Ingredients:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
8 slices of bread
8 slices of cheddar cheese
4 tablespoons butter, softened
Instructions:
Cook Ground Beef:
In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and fully cooked. Season with salt and pepper to taste.
Drain excess fat and set the beef mixture aside.
Assemble Sandwiches:
Butter one side of each slice of bread.
On the unbuttered side of 4 slices, place a slice of cheese, followed by a portion of the ground beef mixture, and another slice of cheese. Top with the remaining slices of bread, buttered side out.
Cook Sandwiches:
Heat a skillet or griddle over medium heat. Cook the sandwiches until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.

Classic Steak Diane - Don't LOSE this recipe!
Ingredients:
4 beef tenderloin steaks, about 6 oz each, pounded to 1/4 inch thickness
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1/4 cup brandy..................
Recipe in First (c.o.m.m.e.n.t ).👇

Lamb Chops over Lobster Mash with Asparagus
Indulge in a decadent dinner tonight with our Lamb Chops over Lobster Mash and Asparagus - a true gourmet experience at home!
Ingredients:
- 4 lamb chops
- 1 lb (450g) potatoes, peeled and cubed
- 1 cup lobster meat, cooked and chopped
- 1 bunch asparagus, trimmed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1/2 cup shrimp or crab meat, cooked
Directions:
1. Begin by boiling the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Mash the potatoes with heavy cream, butter, salt, and pepper until smooth. Gently fold in the lobster meat (and shrimp or crab if using).
3. Preheat a grill or skillet over medium-high heat. Season lamb chops with salt and pepper. Cook for 3-4 minutes on each side for medium-rare or until desired doneness. Let rest for 5 minutes.
4. In a skillet, heat olive oil over medium heat. Add asparagus and season with salt and pepper. Cook, stirring occasionally, until tender-crisp, about 4-5 minutes.
5. Serve the lamb chops over a bed of lobster mash and alongside the asparagus.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Search Results for: Baked Chicken Thighs
Baked Chicken Thighs are a delectable and straightforward main course. The skin on these chicken thighs is delightfully crispy, and the meat is exceptionally delicious! They’re delicious with mashed potatoes or scalloped potatoes on the side.
Ingredients:
6 bone-in chicken thighs with skin (approx. 5-6 ounces each)
2 tablespoons olive oil
2-3 teaspoons chicken seasoning or Italian seasoning
salt and pepper to taste
Instructions:
Preheat the oven to 425 degrees Fahrenheit. Place a baking rack on top of a foil-lined pan.
To eliminate any moisture, pat the chicken skin dry with a paper towel.
Season the chicken with seasoning, salt, and pepper after drizzling it with olive oil.
Bake for 35-40 minutes, or until the chicken reaches 165°F degrees, on the rack.
Broil for 2 to 3 minutes.
Enjoy!

Indulge in Our Delectable Honey Glazed Sweet & Spicy Fried Chicken Paired with Creamy Buttermilk Mac & Cheese!
Ingredients :
¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoon olive oil
Instructions :
Whisk honey, soy sauce, and red pepper flakes in a bowl.
Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the sauce is
thickened, about 5 minutes more.

Balsamic Braised Short Ribs
Dive into the rich flavors of our Balsamic Braised Short Ribs tonight! Perfect for a cozy evening at home.
Ingredients:
- 4 pounds beef short ribs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup balsamic vinegar
- 2 cups beef broth
- 2 tablespoons brown sugar
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Directions:
1. Season the short ribs generously with salt and pepper.
2. Heat olive oil in a large, oven-safe pot over medium-high heat. Add short ribs and brown on all sides, about 2-3 minutes per side. Remove ribs and set aside.
3. In the same pot, add the onion and garlic, and sauté until soft, about 5 minutes.
4. Pour in balsamic vinegar, scraping up any browned bits from the bottom of the pot.
5. Add beef broth, brown sugar, rosemary, and thyme. Bring to a simmer.
6. Return short ribs to the pot. Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, until the meat is tender and falls off the bone.
7. Serve the ribs with the reduction sauce, spooned over the top.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Steak with Garlic Butter and Potatoes
Ingredients:
- 4 rib-eye or sirloin steaks (about 1 inch thick)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 pound baby potatoes, halved (or quartered if large)
- 4 tablespoons butter
- 5 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh parsley, chopped
Instructions:
Prepare the Potatoes:
1. Preheat your oven to 400°F (200°C).
2. In a large ovenproof skillet or baking sheet, toss the potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking to ensure even browning.
Cook the Steaks:
1. While the potatoes roast, season the steaks generously with salt and pepper.
2. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the steaks.
3. Cook the steaks for 4-5 minutes per side for medium-rare steaks (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
4. Remove the steaks from the pan and let them rest on a plate covered with foil.
Make the Garlic Butter Sauce:
1. Reduce the heat to medium and add the butter to the same pan used for the steaks.
2. Once the butter has melted, add the chopped garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
3. Spoon the garlic butter sauce over the resting steaks to enhance their flavor.
Combine and Serve:
1. Serve the steaks alongside the roasted potatoes.
2. Spoon garlic butter sauce from the pan onto the steaks and potatoes.
3. Garnish with fresh parsley.

DOES ANYONE HERE ACTUALLY EAT ”STUFFED BELL PEPPERS
Ingredients:
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
Recipe in (c.o.m.m.e.n.t ).

Chinese Beef and Onion Stir Fry
Ingredients
300 g sirloin steak (or rib eye, flank steak or blade steak)
½ white onion (or yellow onion)
4-5 slices ginger
3 cloves garlic (minced or sliced thinly)
1 stalk green onion (cut into 2 inch pieces)
Marinade
1 tablespoon soy sauce
½ tablespoon Shaoxing cooking wine
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon cornstarch (added after marinating)
1 tablespoon oil (added after marinating)
Sauce
1 tablespoon soy sauce (low sodium)
1 tablespoon corn starch
1 teaspoon sugar
1½ tablespoons oyster sauce
½ tablespoon hoisin sauce
1 teaspoon sesame oil
½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
1 teaspoon dark soy sauce (for color, can sub with regular soy sauce)
½ cup water
Instructions:
Preparation
Peel and slice ½ white onion (or yellow onion), and separate the segments. Set it aside for later
Peel and thinly slice 3 cloves garlic. Alternatively, you can also mince it as well.
Slice 4-5 slices ginger and set it aside for later.
Cut off the root part of 1 stalk green onion and discard it. Then cut the green onion into 2-inch pieces. For the chonky white part, slice it in half lengthwise again. Set this aside for later.
Marinate Beef
Thinly slice the beef against the grain and put it in a bowl.
(Optional) To make it easier to slice, you can put it in the freezer for 15 minutes to firm it up slightly.
Add 1 tablespoon soy sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, and 1 teaspoon sesame oil into the bowl with the sliced beef and marinate it for 15 minutes.
Do not add the cornstarch and oil yet.
Once you have finished marinating the meat, add in 1 teaspoon cornstarch and mix well. This will create a velvety layer that will seal in the beef's moisture.
Once the cornstarch is mixed evenly with the beef, add 1 tablespoon oil to it and mix well again and set it aside.
Make

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂
Lemon Garlic Butter Chicken and Green Beans
Ingredients:
For the Lemon Garlic Butter Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
Zest and juice of 1 lemon
3 tablespoons unsalted butter
Fresh parsley, chopped for garnish
For the Green Beans:
1 lb (450g) fresh green beans, trimmed
Salt, to taste
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1/2 lemon
Salt and pepper, to taste
Instructions:
1. Prepare the Chicken:
1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes
on each side, or until they are golden brown and cooked through. Remove the
chicken from the skillet and set aside.
2. Make the Lemon Garlic Butter Sauce:
1. In the same skillet, add minced garlic, dried oregano, dried thyme, and paprika.
Sauté for about 1 minute, until fragrant.
2. Add lemon zest and juice to the skillet, stirring to combine.
3. Reduce the heat to low and add the butter to the skillet, stirring until melted
and incorporated into the sauce.
4. Return the cooked chicken breasts to the skillet, spooning the lemon garlic
butter sauce over them. Cook for an additional 2-3 minutes to allow the flavors
to meld together.
3. Prepare the Green Beans:
1. While the chicken is cooking, bring a pot of salted water to a boil. Add the
trimmed green beans and cook for about 3-4 minutes, or until they are crisp-
tender. Drain the green beans and set aside.
2. In a separate skillet, heat olive oil over medium heat. Add minced garlic and
sauté for about 1 minute, until fragrant.
3. Add the blanched green beans to

My grandma made Smoked Ham, Potato And Corn Chowder, y'all help me make her day with compliments ...Be kind Ingredients2 cups cooked ham – diced into small cubes6 slices bacon – cooked crispy and crumbled
Must express something to keep getting my recipes.... Thank you.
Recipe in First (c.o.m.m.e.n.t ).

Grilled Lamb & Almonds Shrimp Roast Potato & Creole
Ingredients:
4 Andouille sausages, chop
1 pound (455 g) shrimp, peeled and deveined
4 red potatoes, cut to quarters
2 pieces of corn, quarters
2 tsp olive oil, divided
1 tsp butter, cubed
4 cloves minced garlic

DRY RUB RIBS
Every time I make ribs in the air fryer I’m still in disbelief. An hour and a half to two hours in the oven is replaced by just 35 minutes in the air fryer! Crispy on top and fall off the bone tender!!
DRY RUB RIBS
Ingredients:
1 tablespoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1 teaspoon chili powder (more if you like spicy)
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 teaspoons Liquid Smoke (this stuff is fantastic on ribs!)
1 rack of baby back ribs “beef ribs”
Instructions:
In a small bowl, mix your spices, liquid smoke, and olive oil.
Rub it all over the ribs.
Place your ribs into the air fryer. The good thing about cooking ribs in your air fryer is that they can be cut to fit into your air fryer.
Set the temperature to 400 degrees F (air fryer setting) for 20 minutes. After 20 minutes, use a meat thermometer to check and make sure the ribs are fully cooked.
If not, add a few minutes until the internal temperature shows that the ribs are cooked.
Plate, serve and enjoy!

Cajun shrimp and steak
Ingredients:
• 45 ml (3 tsp) basil oil
• 10 ml (2 teaspoons) Cajun seasoning
• 1 lb (454 g) boneless, skinless chicken breast
• 1 large green or red bell pepper, seeded and cut into quarters
• 60 g (12 cups) Andouille or chorizo sausage, chopped
• 1 clove minced garlic
• 1 chopped tomato (about 250 ml/1 cup)
• 250 ml (1 cup) milk
• 1 Pack Knorr Sidekicks Fettuccine Alfredo
Instructions:
• In a medium coliseum, mix 30 ml( 2 soupspoons) Becel ® Oil and Cajun seasoning. Add funk and pepper. Toss to cover.
• rally or caff , flipping formerly, until funk is cooked through and vegetables are cooked through, about 6 twinkles. Cut vegetables and funk into slices. Reservation and heating.
• Heat remaining 15 ml( 1 teaspoon) of oil painting in a medium saucepan over medium heat and cook link, stirring constantly, until golden, about 3 twinkles.
• Adding garlic & cuisine, stir constantly, to ambrosial, 30 sec.
• Add tomatoes and cook, stirring sometimes, until softened, 2 twinkles.
• In the same saucepan, add 175 ml(3/4 mug) of water and milk and bring to a pustule over high heat. Stir in Knorr assistants Fettuccine Alfredo and bring to a pustule again. Reduce the heat to medium and leave covered, stirring constantly, for 8 twinkles, until the pasta is cooked.

Shh, this my secret weapon for keeping my husband in a good mood – he loves it.
Full recipe

ITALIAN DRUNKEN NOODLES
Ingredients:
12oz Egg Noodles , cooked to your liking
1lb Ground Italian sausage
2Bell peppers , chopped
3tsp Minced garlic
1tsp Italian seasoning
½C White cooking wine
28oz Can diced tomatoes, not drained
1Tbsp Dried basil
Salt and pepper to taste
Parmesan cheese and fresh chopped parsley for garnish
How To Make Italian Drunken Noodles:
Add the meat and peppers to a large saucepan or skillet with deep sides over medium-high heat. Cook until the meat is completely browned and the peppers have begun to soften.
Lower the heat to medium and add the minced garlic and Italian seasoning. Saute 30 seconds longer.
Mix in the white cooking wine and saute until the liquid in the pot is reduced by half.
Pour the diced tomatoes into the pot along with the dried basil and salt and pepper to taste. Stir to combine well.
Mix in the cooked noodles and continue to saute until heated through.
Top with grated Parmesan and fresh chopped parsley for garnish.

I NEED 200 PEOPLE TO SAY (YUMMY) PLEASE. THANKS
Penne pasta with meat balls is one of my go to comfort ultimate meals and this recipe is so easy and tasty
Ingredients:
Step 1
Prepare the meatballs
1kg Ground beef mix
¼ cup breadcrumbs
½ cup grated cheddar cheese
1 tblspn Knorrox All-in-one seasoning
1 tsp olive oil
Combine all the ingredients in a large bowl.. Roll into balls and Bake for 20 minutes or until cooked through
Step2. Cook 2 cups of penne pasta according to package directions, then drain and set aside
Step 3
Ingredients
¼ cup mushrooms
½ onion chopped
1tsp crushed garlic
¼ cup green pepper
1 grated tomato
250ml fresh cream
1 tblspn Knorrox All-in-one seasoning
Method
Fry onions, green pepper, garlic, cook until softened, add grated tomato (I added cocktail tomatoes) mushrooms and cook for 2 minutes
Add fresh cream let it simmer for 5 minutes on a medium heat, now gently stir in the penne pasta and meat balls. Mix everything together with spatula. Add seasoning according to your personal preference. You can add cheese.
Garnish with parsley

Delish !! I made this going by the recipe and they turned out great. the seasoning mix is perfect and not to salty. I made a pan of these for my family and there was not a single potato left!!!
Must express something to keep getting my recipes.... Thank you.
Recipe in First (c.o.m.m.e.n.t ).

Garlic Butter Steak Bites and Cheesy Smashed Potatoes - Don't LOSE this recipe!
___Ingredients:___
- **For the steak bites:**
- 1 pound sirloin steak, cut into cubes
- 2 tablespoons garlic, minced......................
Recipe in First (c.o.m.m.e.n.t ).👇

Honey Garlic Ribs
Ingredients
4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon garlic salt
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat.
Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt.
Bake in the preheated oven for 1 hour, turning every 20 minutes.
Enjoy

Homemade Beef Lo Mein
Ingredients:
Chuck roast
Broccoli crowns
Carrots (thinly sliced)
Oil
2-3 tbsp Corn starch
Fresh Lo Mein noodles (I found these in the refrigerated section at my local Asian store but if you can’t find it you can also use spaghetti noodles and cook them according to the package before putting it in the stir fry).
2 tsp Sesame oil
Two teaspoon black pepper
1 tsp salt
2 tsp sugar
3 cloves garlic (minced)
1 tbsp ginger ( minced)
3 tbsp oyster sauce
2 tbsp hoisin sauce
2 tbsp sweet soy sauce
Directions:
Thinly slice beef into strips and mix well in a bowl with corn starch. Set aside.
Cut your veggies and have them all ready for cooking.
Mix oyster sauce, hoisin sauce, sweet soy sauce, sesame oil, salt, pepper, in a bowl and set aside.
Heat the pan until smoking slightly on medium-high heat and add a couple tablespoons oil. Cook and sear the beef about 3-5 minutes. Take the beef out of the pan and set aside.
Add two tablespoons oil, the garlic, ginger and all the vegetables to the pan and Stir-fry on medium heat until tender.
Add the noodles and beef back to the pan and mix well from the bottom up for about a minute. Then cover the pan for a couple minutes.
Add sauce mixture to pan and mix well and stir-fry for another minute. Plate and enjoy!

Garlic Butter Steak and Potatoes - Don't LOSE this recipe!
Ingredients:
1 1/2 pounds sirloin steak, cut into bite-sized pieces
1 1/2 pounds baby potatoes, halved
4 tablespoons olive oil, divided
6 cloves garlic, minced
4 tablespoons unsalted butter, divided
1 teaspoon dried thyme.............

Recipe in First (c.o.m.m.e.n.t ).👇

Classic Steak and Eggs - Don't LOSE this recipe!
Ingredients:
- 2 ribeye steaks (about 1-inch thick)
- 4 large eggs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter .....
Recipe in First (c.o.m.m.e.n.t ).👇

Cajun fried shrimp - Don't LOSE this recipe!
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.

Shrimp & Teriyaki Steak Noodles - Don't LOSE this recipe!
Ingredients
250 g strips of inside beef round steaks
1 carrot
1/2 bell pepper
1 onion
1 small zucchini
1 cup shelled edamame......
Recipe in First (c.o.m.m.e.n.t ).👇

Marinated beef steak - Don't LOSE this recipe!
Ingredients:**
• 1 Hanger steak
For the Marinade:
• 2 large cloves Garlic, minced
• Juice of 1 Lemon
• 1/4 cup Balsamic vinegar
• 1 tbsp Dijon mustard, stone ground
Recipe in First (c.o.m.m.e.n.t ).👇

Crockpot Barbecue Ribs - Don't LOSE this recipe!

Ingredients
* 2 cups your favorite Barbecue Sauce
* 2 tbsp brown sugar
* 3 cloves garlic, freshly minced
* 2 tsp Worcestershire Sauce.........

Recipe in First (c.o.m.m.e.n.t ).👇