Roes41

Ingredients 50-55 cups of water 13 to 15 pounds of chuck beef 13 pounds of beef bone with bone marrow 35 Chile Guajillos 25 bay leaves 25- 30 carrots 4 small onions 2 garlic cloves 13 Tbsp chicken bouillon 2 Tbsp salt TACOS + Birria tacos dorados OIL Corn tortillas Oaxaca cheese or choice of melty cheese such as mozzarella Finely chopped white onion Finely chopped cilantro BIRRIA chili oil LIME Birria Ramen Rame packs Birria Cheese Finely chopped white onion and cilantro Red radish Lime Ingredientes 50 tasas de agua 13 libras de diezmillo en troso 13 libras de hueso de res con tuétano 35 chiles guajillos 25-30 zanahorias 25 hojas de laurel 4 cebollas de bolla chicas 2 cabezas de ajo TIPS‼️ You can use max of 20 pounds of chucks beef with 13 pounds of beef bone if you need more beef for your recipe (adjust water and bouillon as mentioned) Pick large carrots; if using small carrots you will need extra Make sure your bay leaves are fragrant and fresh By the second boil, you should have removed all impurities Beef bones need to cook for 2 1/2 to 3 hours

These are the best shrimp tacos around. They are easy to make, are customizable and they taste AMAZING. The shrimp are marinated with a little heat which is balanced out with some delicious shrimp taco sauce on the salad.

Spicy Korean Tofu Recipe 🤤❤ | easy to make at home !!!

Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! This baked side dish is the best alternative for the all-time favorite French fries! Crispy Potato Wedges are a great appetizer that you can simply pair with just about anything. I like that this dish is roasted in the oven which makes it healthier than deep-fried potato chips or French

🍓INGREDIENTS🍓: Chicken: 4 to 5- pounds whole chicken Vegetables: 3 celery ribs (cut into 2-inch pieces) 2 carrots (peeled and cut into 1-inch pieces) 1 onion (peeled and cut into wedges) 8 ounces red potatoes (cut into 1-inch pieces) 4 garlic cloves (peeled and smashed) 4 sprigs fresh rosemary 4 sprigs fresh thyme Stuffing: 4 garlic cloves (peeled and smashed) 6 sprigs fresh rosemary 1 lemon (quartered) Seasoning Paste: 2 teaspoons kosher salt (plus more) 1 ½ teaspoon smoked paprika 1 teaspoon Italian seasoning herbs 1/2 teaspoon black pepper (plus more) 1/2 teaspoon dried thyme (or 1 teaspoon chopped fresh) 4 teaspoons olive oil (plus more for brushing) Gravy: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour

Shrimp and Chicken Tacos Recipe Ingredients: Already prepared Spanish rice, Already prepared guacamole, 2 large chicken breast, organic, sliced into bite size pieces 1 lb. shrimp 25 - 31 size, shells and tails removed, deveined 4 tsp. Olive oil, divided Corn tortillas The following spices go in each bowl, one for the chicken and one for the shrimp: 1 ½ tsp. Ground cumin 1 ½ tsp. Ancho chile powder 1 ½ tsp. Smoked paprika 1 ½ tsp. Garlic powder Salt 1 tsp. Rockin Robin’s Taco Seasoning Secret Sauce Ingredients: 1 cup avocado mayonnaise, or your favorite The juice from 1 lime, plus the zest 1 Tbsp. or more of Sriracha sauce Pico De Gallo Ingredients: 1 tomato, chopped 1 jalapeno, super fine dice ½ large yellow onion, diced Small bunch of cilantro, chopped Fresh lime juice Pinch of salt Directions: Place all the pico de gallo ingredients into a bowl and stir. Cover and store in the refrigerator until serving. Place all the secret sauce ingredients into a bowl and taste to adjust ingredients to your liking. Cover and store in fridge until ready to serve. Place the chicken that’s already cut up into a bowl and the shrimp into a different bowl. Drizzle 2 tsp. Of olive oil in each bowl. Toss to coat. Season with the seasonings in each bowl. So for example you will place 1 ½ tsp. each of all spices in the chicken bowl and 1 ½ tsp each of all the spices in the shrimp bowl. Toss with tongs to coat. Notice I had two sets of tongs, one in each bowl to prevent cross contamination. Heat up two grill pans over medium high heat. Once hot place the chicken pieces on the pan and cook for 4 - 5 minutes and then turn them over. Cook the second side about the same time or until golden brown and no longer pink inside 165 degrees F. When you turn the chicken over, place the shrimp on the second pan. The shrimp will only take 2 to 3 minutes per side. Don’t overcook them as they will turn rubbery and unappetizing. Look for that opaque color. Place the cooked chicken and shrimp into a clean warm bowl to keep warm. Use a tortilla warmer to store hot tortillas as in the video. They are wonderful. Just heat your corn tortillas on a dry hot pan over medium heat, cast iron is best and then toss them into the tortilla warmer and they will stay hot for 45 min. Buy yourself a taco rack, which comes in handy if you have taco tuesdays at your house! Place a hot tortilla in the rack and add a scoop of spanish rice followed by some chicken and shrimp. Then add some of that secret sauce topped with some pico de gallo. Then finish this grand taco with that guacamole and you will be in taco heaven! It is also gluten free.

INGREDIENTS FOR LEMON PEPPER SHRIMP RECIPE: 1 1/2 pounds shrimp (medium size and deveined) 3 tablespoons all-purpose flour 1 teaspoon white pepper 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon onion powder salt to taste 2 tablespoons olive oil 2 tablespoons unsalted butter 2 tablespoons lemon juice 1 tablespoon lemon zest

Is there anything better than indulgent-tasting food that’s actually health-conscious? Veggie noodles and creamy cauliflower alfredo mean you can take second helpings and not feel bad about it.

In this video, it's about how to make pizza dough at home from scratch and make the most amazing pizza with pesto sauce.

Crunchy Air Fryer Fish – Cook Like Mama Did – Collard Valley Cooks This Method of Air Frying Fish is ABSOLUTELY DELICIOUS! Using simple ingredients like flour and panko this Air Fryer Fish is FLAKY on the inside and has an AMAZING crunch on the outside. Make this healthy option fish for dinner and everyone will be so happy you did! Please Subscribe and be a part of our wonderful viewer family on CVC "Where we cook like our mama's did

I am trying to provide a place where you learn quick, simple, and easy to make recipes at home just like a chef. If you like my recipes plz give your comments below for your precious feedback Ingredients For boiling the Pasta Farfalle (bow-tie) pasta - 2 cups (400 grams) Water - enough to cook the pasta Salt - 1 tsp Olive oil - 1 tsp plus more to drizzle on cooked pasta Pasta water - 1/4 cup ( to thicken the sauce ) For the red sauce Olive oil - 3 tbsps Onion - 1 small (chopped) Garlic - 3 cloves (sliced) Tomatoes - 4 (chopped) Dried oregano - 1 tsp Dried basil - 1 tsp or Fresh basil - 4 leaves (chopped) Chilli flakes - 1 tsp While Assembling the pasta Salt to taste Saved pasta water - 1/4 cup Grated parmesan cheese Fresh basil leaves

Chicken Tetrazzini - Hey folks! Looking for an easy dinner idea? This Chicken Tetrazzini is the perfect weeknight dinner! Very easy and delicious! Level of Difficulty: 2.5/5 Ingredients: 5 tbsp Branch and Vine Garlic Olive Oil 1 1/2 lbs. Boneless, Skinless Chicken thighs, cut into 1-inch pieces Kosher Salt and Ground Black Pepper, to taste 6 tbsp Butter 2 Ribs of Celery 1 lb. Mushrooms, thinly sliced 1 Yellow Onion, chopped 1 Red Bell Pepper, chopped 1/2 cup White Wine 1/4 cup All-Purpose Flour 1 cup Chicken Broth 1 cup Whole Milk 6 oz Cheddar Cheese 1/2 cup Grated Parmesan Cheese 1 lb. Spaghetti 3/4 cup Frozen Peas

Subscribe for more videos, if you like the videos please Comment below and ring the bell for notifications. I upload original or famous Western, Mediterranean, Arabic and Asian recipes frequently with my own passionate touch of simplicity home style cooking

beef steak | nice cooking

Food | Cook | Cooking | Tasty - Disneyland s Slow-Cooked Beef Stew Bread Bowl (Recreated) , - 2 lb chuck roast, cubed - 1/3 cup flour - 1 Tbsp. seasoned salt - 1 tsp pepper - 3 garlic cloves - 1 small onion, diced - 4 red potatoes, peeled and diced - 3 large carrots, chopped - 3 stalks of celery, chopped - 8 oz mushrooms, quartered - 4 c beef broth - 1 Tbsp. paprika - 2 Tbsp. Worcestershire - 1 bag frozen peas Toss the beef in the flour, seasoned salt, and pepper, and brown in oil in a skillet on high heat. In the same pan, cook garlic and onions until the onions are clear. In the crockpot, layer the potatoes, carrots, celery, beef and onion mixture, and mushrooms. Pour in 4 cups of beef broth, 1 Tbsp. paprika, and 2 Tbsp. Worcestershire. Cover and cook on low for 7.5 hours. 10 minutes before serving, stir in a bag of frozen peas. Serve in a small, hollowed out sourdough roll. Enjoy! Please Like, Share and Subcribe This videos !

Coconut Lemon Chicken Recipe 1 cup full fat coconut milk 2 boneless skinless chicken breast 1.7 lbs., butterflied and/or pounded to ½ - ¾ inch thick. 1 cup chicken broth ½ of a large yellow or red onion, super fine dice ½ to 1 tsp. salt Zest and juice from 1 large organic lemon ⅛ tsp. Ground turmeric 1 tsp. garlic powder 8 leaves of organic basil, chopped Small bunch of fresh Italian parsley, chopped 1 Tbsp. arrowroot 2 Tbsp. chicken broth Salt and pepper to taste 1 large zucchini, spiralized 2 tsp. Olive oil Directions: Preheat a stainless steel pan over medium high heat. Add 2 Tbsp. of coconut oil to the pan. Season chicken breast with salt and pepper on both sides. When the oil is hot, place the chicken in the pan. Don't turn or touch the chicken for 2 to 3 minutes. Once seared on the first side, turn the pieces over and cook until the internal temperature is 160 to 165 degrees F. If you don't have a thermometer, cut into the chicken to make sure it is not pink and the juices run clear. As the pieces of the chicken breast get done, place them on a dish and cover with foil or a lid to keep warm. In the same frying pan, you will notice brown bits on the bottom of the pan. Those are flavor bits and you want them in your sauce. Add the onion to the pan and use a wooden spoon to stir and scrape the brown bits off the bottom of the pan. Add a pinch of salt to the onion. Saute the onion for about 5 minutes. Add the chicken broth and scrape up the brown bits and get them into this sauce. Toss in the coconut milk, garlic powder, turmeric, lemon zest, and the lemon juice and stir to combine. Then add the parsley and basil. Combine the arrowroot and 2 Tbsp. of chicken broth in a small bowl to make a slurry. Turn the temperature of the sauce to medium high. Once it comes to a simmer, add the arrowroot mixture slowly while stirring the sauce. Taste the sauce and adjust seasoning like the salt and pepper. Once the sauce thickens slightly, add the chicken breast back to the sauce to heat up while we cook the zucchini. Heat a large frying pan over medium high heat. Add 2 tsp. Of olive oil to the pan. Once hot, add the zoodle and a pinch of salt and saute for 3 - 5 minutes. Turn off the heat and serve the chicken over the zoodles. Don't forget to add extra sauce over all. It's the sauce that makes it! Hey, if it's delicious and nutritious, it will make you ambitious!

Hello & welcome! Let me show you how to make The BEST quick and easy Lemon Chicken. Lots of love Stephanie and, Cloud 💕 ——— Ingredients 4 chicken breast 2 Lemons 4 garlic cloves 2 to 4 Tbsp butter 2 to 4 Tbsp olive oil 1 Tbsp garlic powder or onion powder 1 cup corn starch 1 cup Ap Flour 1 small white onion 1 tsp black pepper 1 1/2 cups water 1 Tbsp chicken bouillon 1 Tbsp Mexican Oregano Small bunch of cilantro - 2 Tbsp baking soda

Who doesn’t like some delicious BBQ ribs?! Check out this video for making BBQ Ribs in a crockpot and the oven. I’m giving you two different methods on making these easy fall off the bones ribs. Level of Difficulty: 3/5 Ingredients: 1 rack of Baby Back Ribs 1 rack of St Louis Style Ribs Your favorite rub (I used my own and Killer Hogs The BBQ Rub) BBQ Sauce (I used Savory Brown Sugar BBQ Sauce: smokin-and-grillin-wit-ab.myshopify.c... ) Liquid Smoke W-Sauce Brown Sugar 1 stick of Butter Root Beer or Coke

Mini Caramel Cheese Cake in 3 minutes NO BAKE - So Simple and Eazy to make it - Eazy Recipes

Now on to our 30 minute Meals! If you need a fast easy meal, these meals are perfect! Please note, I know the roast takes longer than 30 minutes, but you can throw it together in about 10 minutes in the morning and have a delicious meal all ready for dinner!

Want to get a great frying pan set

This recipe is featured in my new New York Times best-selling book, The Plant Paradox.

Chicken Stew is a favorite of mine . I enjoy it either with some Rice , Chapati or ugali. The Ingredients that I used for Recipe: 1 Tsp Black Pepper 1 Tsp Corriander Powder 1 Tsp Garlic and Ginger 1 Tbsp Royco / Beef cubes 1 Tsp Cumin ( Optional) Diced Tomatoes/ Pureed Tomatoe Paste ( Optional) Green bell pepper Corriander leaves I hope you enjoy this Recipe as much as I did. Hope you enjoy the video! Thanks for watching!

Ground Chicken Fajita Pasta 2 lbs Ground Chicken 1 Tbsp Avocado or Olive Oil 1 Medium Onion - diced 3 Bell Peppers - diced (any color is fine) 4 Cloves Garlic - minced 4 tsp Chili Powder - (I use 3 chili powder + 1 hot mexican chili powder for a kick) 1 tsp Smoked Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Salt 1/4 tsp Pepper 2 - 15 oz can Tomato Sauce 1 lb Pasta (small shells or bowties work well) 2 1/2 C Chicken Broth 1/2 C Sour Cream 1/4 C Cilantro - minced 1 C Cheddar Cheese - shredded

Bangladeshi Restaurant Style Chinese