1. Breakfast Burritooooooo 🌯
From @cookingwithlynja
2. LEMONGRASS CHICKEN w/ garlic broccolini
| INGREDIENTS |
• 4 chicken thighs
• 2 stalks of lemongrass, finely chopped
• 1/2 cup onions, diced
• 3 garlic, grated
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tsp black pepper
• 2 lb broccolini
• salt and pepper
• 2 cloves garlic, grated
• 1/2 tsp red pepper flakes
| THE DETAILS |
• mix lemongrass, garlic, black pepper, fish sauce and sugar together
• add chicken thigh
• marinate 30 mins
• airfry 375° for 15-18 mins
• sauté broccolini with oil, garlic, red pepper flakes, salt and pepper
• serve with warm rice or a salad!
From
3. Une tarte framboises XXXL
From @cedricgrolet
4. Chicken Parm
Classic chicken Parm. The One difference I made sure to do with this one, was add actual parmesan slices to it. Idk how people can call it a chicken Parm and leave out one of the main ingredients.
✨ Recipe ✨
✨Chicken✨ Chicken breast beat to about 1/4 inch. Then dragged in flour mixed with bread crumbs, then into beaten eggs, then back in the flour mix. Fry in oil for 6min at 300°F to 350°F. Take it out and let it rest for a minute then fry again till golden brown. ( Press the flour mix into the chicken with some pressure for a crispy result)
✨Pesto✨ basil, parmesan, crushed red pepper, garlic, a lot of olive oil. All into a food processor, and blend till a nice consistency.
✨Tomato sauce✨ olive oil, garlick, and basil in a hot pan. Cook till fragrant. Then add tomato puree. Salt & pepper to taste.
✨Cheese✨ grate some parmesan cheese for later. Put your cooked fried chicken on a wire rack on a baking sheet. Put a little tomato sauce and fresh mozzarella on your chicken, and place it in the oven on broil till the cheese is melted. ( I like to let the cheese burn just a little to make those nice brown burnt spots.)
✨Fresh✨ Fresh sliced or grated parmesan cheese. And fresh basil to top.
✨Bread✨ I use ciabatta bread as usual, but use whatever you like.
Enjoy ✨
From donaldo_cooks
5. PARMESAN BRUSSEL SPROUTS
| INGREDIENTS |
• 12 large brussel sprouts
• 1/4 cup avo oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 cup parmesan, grated
• balsamic glaze
| THE DETAILS |
• cut brussel sprouts in half
• drizzle avocado oil onto a baking pan
• sprinkle s/p, onion powder, garlic powder and paprika into the baking pan
• place the brussel sprouts, flat side down into the baking pan
• brush on avo oil on top of the brussel sprouts
• sprinkle salt and pepper on top of the brussel sprouts
• bake at 375° for 15 mins
• drizzle balsamic glaze
ENJOY!
From
6. Stroopwaffel sandwich 🥪
From @the_sandwichmaker_
7. NEXT level s’mores! 😮💨
From @chewygrindz @hawaii_foodaholic
8. Creme brule fánk🍩🍮
From desszerteske01
9. Yummy tomato soup
From @butt.erhand
10. Eat Or Pass..?
From @dannygrubs
11. French Onion Soup Recipe 👩🍳🐕
Ingredients:
(Serve for 4)
3 lbs yellow onions
2 shallot onion
2 tbsp flour
2 tbsp soy sauce
6 cups high-quality beef broth
1 sprig fresh rosemary
3 sprigs Fresh thyme
1 bay leaf
30 g. parmesan cheese rind (optional)
3 tbsp olive oil
2 tbsp unsalted Butter
1 cup dry sherry wine or use dry white whine
8 slices french baguette
Salt
200 g Gruyere cheese
Chives
Cooking process:
1. Peel and chop onions, pole to pole.
2. Into a large heavy bottomed pot or dutch oven, add in olive oil, butter then chopped onions.
3. Fry the onion in oil first over high heat, stirring occasionally.
4. Slowly caramelize the onions over medium heat. Keep them moving constantly, and scrape down the sides of the pot.
5. The onions are done when they are soft, jammy, and caramelized with a lot of fond on the bottom of the pot.
6. When the onion is done add the flour and mix well.
7. Deglaze the pot with 1 cup of dry sherry and cook, scraping up fond from the bottom of the pot.
8. Once the wine is cooked off, add the soy sauce and beef broth. Make sure to strain it first if you added aromatics.
9. Tie rosemary, thyme and bay leaf in a bunch (this way the herbs will not fall apart and it will be easy to get it)
10. Add a piece of parmesan crust
11. Cut thick slices of day-old french baguette. Put them on a baking sheet. Drizzle with olive oil and top with salt and pepper.
12. Toast bread in a 400°F oven for 5 minutes.
13. Slice a clove of garlic in half and rub down each piece of bread with the garlic.
14. Ladle soup into broil-safe cups. Top with shredded cheese then sliced baguette and again shredded cheese.
15. Put the bowls onto a baking sheet and put into an oven preheated to broil. Broil for 3-5 minutes until golden brown.
Garnish with scalions and enjoy 😋!
From @al_dante_channel
12. The Po’ Boy
Sauce
1x cup mayonnaise
2x dill pickles finely chopped
1/2x lemon squeezed
1x tbsp hot sauce
3x tsp capers chopped
2x tsp tsp paprika
1x tbsp mustard
1x tbsp Worcestershire sauce
2x garlic cloves minced
Shrimp
2x tsp kosher salt
2x tsp paprika
1x tsp garlic powder
1x tsp cayenne pepper
1x tsp black pepper
1kgx raw medium shrimp peeled
1 1/2x cup all purpose flour
1x cup polenta
1x cup buttermilk
3x tbsp hot sauce
Vegetable oil for frying
Toppings
Dill pickles
Shredded iceberg lettuce
Sliced tomatoes
Method:
Begin with adding all of the ingredients for the sauce in a bowl and mix well.
Then slice the tomatoes, pickles and shred the lettuce. Leave in the fridge whilst you prepare the shrimp.
Add the spices in a bowl and mix well. Pour half over the shrimp and make sure they are evenly coated. Then in a separate bowl, pour in the buttermilk and hot sauce, mix well and add the shrimp.
Finally, add the flour, polenta and the rest of the spices in a bowl and mix until well combined. Throw in the shrimp and shake well until they are coated thoroughly. Leave in the fridge for 20 minutes.
Heat the oil to 180c/350f and fry the shrimp until golden brown and crispy.
Serve in warm French bread and enjoy!
From @thehealchef
13. Double Double Animal Style
As much as I could drive down the street and get this at in-n-out, sometimes I just wanna recreate things at home and see how close I can get.
This recreation is hands down more flavorful, juicy, and tastier overall. Perfect for any occasion. Feel free to use any blend of beef, the higher fat content the better.
•boneless short rib - 2-3 lbs
•salt and pepper - to taste
•yellow mustard - 1-2 tbsp
•onion - 1 diced
•tomato
•butter lettuce
•brioche bun
•butter - for bread
•American cheese
•yellow chili peppers
•pickles
Sauce
•mayo - 1/2 cup
•ketchup - 3 tbsp
•relish - 3 tbsp
•white vinegar - 1.5 tsp
•sugar - 2 tsp
-combine sauce ingredients in mixing bowl and refrigerate
- if grinding your own meat, make sure to freeze the meat 3 minutes prior to grinding. I used a coarse grind. It’s completely fine to use store bought ground beef, use high fat content.
-form Patties loosely like a meatball, and press until about half inch thick. Refrigerate
-in a nonstick pan, with some neutral oil over med heat, saute the onions, about 25 mins until golden. We’re not making caramelized onions, just grilling. Set aside
-butter brioche bun and cook until brown, set aside
-heat a pan, add oil, and season patty with salt and pepper. Lay seasoned side down, making sure to season opposite side. Squirt mustard on exposed side. After about 2 mins, flip. After a minute, add the cheese, a splash of water, and cover with a lid to steam. Once cheese melts, add onion to one patty, and sandwich with the other. Then remove Patties from pan
-assemble burger. Buns, sauce, chilis, pickles, lettuce, tomato, beef, more onion, and that’s it. Enjoy
From @chefboylee
14. Larry had it coming🥱
INGREDIENTS:
-Lobster claws(duh)
-Mild cheddar cheese
-Bacon bits
-Chives
-Old bay
-Egg
-AP Flour
-Panko bread crumbs
-Frying oil
-Salt
-Pepper
RECIPE:
1. Parboil lobster with 1/4 cup salt per gallon of water (roughly 5 mins just to separate from shell).
2. Remove meat from claws (crack, then separate from center)
3. Prepare stuffing per claw (1Tbs mild cheddar cheese, 1Tsp bacon bits, 1/4Tsp chives).
4. Make a small slit on the thick part of claw and stuff with mixture.
5. Coat in flour(with sprinkle of old bay), egg (with salt, pepper and a sprinkle of old bay), and crushed up panko.
6. Fry at 350F until golden brown or until internal temp of 140F.
From @ryan.cant.cook
15. Vanilla croissant-crème brûlée
From @cedricgroletopera
16. CRISPY BAKED POTATO TAQUITOS
| INGREDIENTS |
• 2 russet potatoes
• 2 tbsp unsalted butter
• 1/2 cup of sour cream or half and half
• 3/4 cup three cheese blend, shredded
• 1 tsp kosher salt
• 1 tsp black pepper
• 12 corn tortillas
| THE DETAILS |
• cut and boil the potatoes, until it’s fork tender
• drain the water
• mash the potatoes
• add unsalted butter, sour cream, s/p and cheese
• warm up the corn tortillas in the microwave with a wet paper towel, so it’s easier to roll and no breakage occurs
• add about 1/4 cup of the potato mixture to the bottom of the corn tortilla
• roll away from you, seam side down
• spray a baking tray
• transfer the rolled taquitos to the pan
• spray the taquitos
• airfry for 15 mins or until golden
• serve with lime crema and cilantro
• hot sauce, avocado, cotija or red onions (optional)
• ENJOY!
From @thesimplefoodlife
17. Chicken, prosciutto, ranch
This is my twist on a bacon chicken ranch. There is nothing wrong with bacon...But why not substitute it with prosciutto? Why not add some spice, with some pickled red Chili's? Rules are meant to be broken and sandwiches reimagined! 😎♥️
✨ Recipe ✨
✨ Chicken breast ✨ grilled. Seasoned with salt and pepper.
✨ Prosciutto ✨ olive oil in a hot pan then fry the prosciutto till crispy. (I chopped it up and sprinkled it on top of the Ranch sauce.)
✨ Ranch sauce ✨ equal parts mayo and sour cream, dill, parsley, minced garlic, old style mustard, heavy cream, salt & pepper. (Depending on how thin you want it you can add more cream or less. You can also replace the cream with butter milk)
✨ Pickled red chilli's and red onions ✨ 1 to 1 ratio water to white vinegar, red chilli's and red onions chopped. Black pepper corn's, dried basil, mustard seeds, crushed red pepper flakes, sugar, salt (just heat water and vinegar and sugar to a simmer. Do not boil)
✨ Veggies ✨ Boston lettuce, heirloom tomatoes.
✨ Bread ✨ ciabatta bread.
Enjoy
From donaldo_cooks
18. Chimichurri
From @mattiastable
19. My teta’s famous Hummus Recipe 👇🏽
Ingredients:
Garbanzo beans, rinsed
Salt, to taste
Lemon, 2 tbsp
Garlic, 2 cloves
Tahini, 1/3 cup
1-2 ice cubes
Cold water, optional - add if too thick
Blitz in a food processor or blender until Thick and creamy
Taste and adjust salt/lemon levels
For the pine nuts:
Add 1 tbsp of neutral oil to a pan on medium heat
Cook pine nuts for 4-5 mins or until golden brown
Keep stirring so they DONT BURN
For the meat:
Top sirloin, 6 oz cut into cubes
Sear on high heat with 1 tbsp of avocado oil for 5-6 minutes and season with salt, pepper, and smoked paprika to taste
Add a handful of pine nuts the last 2 minutes of cooking
Top hummus with the meat, drizzle pomegranate molasses, olive oil, and ENJOY 🫶😌
From @ice.karimcooks
20. Chilaquiles breakfast burrito 🌯
INGREDIENTS
* Larger tortilla
* Refried beans
* Chorizo
* Avocado
* 2 fried eggs
* Red onions diced
* Crema Mexicana
* Cilantro minced
Chilaquiles sauce
* 3 roma tomatoes
* 1/2 onion
* 2 guajillo chiles seeded
* 2 chiles de arbol
* 2 cups water
* 2 tsp chicken bouillon
* 1 tsp salt
RECIPE
1. In a small or medium saucepan, add two cups of water, chiles, tomatoes, and onion. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 10 min or until tomatoes start to peel.
2. Add the tomatoes, chilies, and onion s to a blender. Add 1/2 cup of water, 2 tsp of chicken bouillon and 1 tsp of salt. Been until smooth.
3. Heat 10oz of the sauce a large skillet over medium-high heat until shimmering. Cook and stir occasionally, until slightly thickened 5 to 10 minutes.
4. Add about 24 tortilla chips and toss until well coated.
5. To a large tortilla add a spread of refried beans then top with cooked chorizo, sliced avocado, a handful of the chilaquiles, 2 fried eggs, diced red onion, cilantro, Crema, and queso fresco.
6. Roll it up, toast the outside and cut in half and enjoy!
From @owen.han
21. Who wants some of this hot wild sandwich? 🥪
From @themysteriouschef_
22. Just a little breakfast sandwich 🥪
From @the.grubfather
23. CHEESEBURGER Tower!
From @gugafoods
24. Breakfast Quesadillas with Fried Cheese 🧀😋
From @sailor_bailey
25. Queso fundido🧀
(Queso Fundido)
-8oz shred cheddar cheese
-2 cups milk
-pinch salt
-.2 oz sodium citrate
-.2 oz vinegar
-blend-
-1 cup roasted chopped poblano
-1 cup cooked pork chorizo
(Chips)
-1 pack store bought corn tortillas
-rice oil at 350°F for frying
-2 tsp citric acid
-1 tbsp jalapeño powder
-3 tbsp kosher salt
From @acooknamedmatt
26. Is it a grilled cheese or is it a melt? 🤔
From @acooknamedmatt
27. Ribeye with Yondu Butter Sauce
This is hands down my go-to recipe for making a quick and delicious steak with sauce at home.
Pay attention to this Yondu umami sauce – with the butter it adds a ton of umami and savoriness, greatly enhancing any steak.
-Ribeye - thick cut (any steak will work)
-Yondu umami sauce - 1/4 cup
-Butter - 4 tbsp
-Rosemary sprigs
-Thyme sprigs
-Garlic - handful
-Parnsnip - 1
-Cream - enough to cover
-Thyme - 3 sprigs
-Nutmeg - 1 tsp grated
-Nutritional yeast - 2 tbsp
-Broccolini - 2 bundles
-Garlic - 6 grated
-Calabrian chilis - 4 minced
-Olive oil - 1/2 cup
-Lemon - 1 wedge
1. Pat steaks dry and season with salt. Get a pan super hot and sear on both sides, about 2 mins a side. Remove from pan. Add butter, garlic, rosemary, thyme. Add steaks back in, creating crust on skin. Remove from pan. Add Yondu umami sauce and cook about 15 seconds. Pour over steaks and put into 200-220F oven until desired temp. I cooked mine to 130F.
2. Make parsnip puree. Add sliced parsnips to pan and cover with heavy cream. Add thyme. Let simmer until soft, about 20 mins. Add to blender, with some of the cream. Add nutmeg and nutritional yeast. Blend until smooth, pass if you want even smoother. Season.
3. Boil water, add salt. Blanch broccolini about 30 seconds, remove, and set aside. Make garlic and chili oil Add olive oil, garlic, and chili to pot and simmer low heat for 7 mins. Remove. Saute the broccolini until blistered, then remove. Toss with chili oil and lemon juice, season with salt.
4. Remove steaks from oven, let rest 15-20 mins. Save the basting liquid. Serve over puree, spoon over Yondu butter sauce. Enjoy!
From @chefboylee
28. Crispiest mushrooms and this is how I make them 🍄
Treat yoself with these delicious Maitake mushrooms that are simply too delicious not to try 😋
What other mushroom dishes would you like to learn about?
From @chefshota
29. SUSHI BAKE⤵️
1/2 lb salmon, seasoned to preference
1/2 lb imitation crab, shredded & cut into smaller pieces
3 oz cream cheese
1/4 cup Japanese mayo
1 TBSP sriracha
2-3 cups cooked rice
2 TBSP rice vinegar
Furikake / shredded seaweed
1. Season salmon to preference. I seasoned mine with garlic powder, salt & black pepper. And then airfry at 400 for 9 mins. If your salmon is thicker, you may have to cook more
2. Then shred salmon and add it into your shredded imitation crab.
3. Then add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside.
4. Combine 2-3 cups of cooked rice with 2 TBSP rice vinegar. Mix well. Then pour rice into an oven safe dish and flatten it/ create an flat - equal surface.
5. Top the rice off with shredded seaweed or furikake. I used 3 seaweed sheets
6. Then top your rice + seaweed off with your salmon mixture and spread it evenly
7. Bake at 380 for 10 mins (broil for 2-3 mins optional)
8. I served my sushi bake wrapped in seaweed. I also like to at cucumbers and/ or avocados into the wrap but I didn’t have any☹️ Bon Appétittites
From @gaming_foodie
30. Smoked lemon pepper chicken 😏
From @grillhunters
We upload only the best food videos will make you mounth-watering.
We own no content posted. All credit goes to respected original owner. *If you as an onwers label have anything against my uploads (use of content etc.), please don't make a scene, send me a private message here(Contact Me), or my email adress and I'll take it down.