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pepper.
BACON ONION CHUTNEY
**Helpful tips and common mistakes. Like all jams, this one is no different except for one extra step: cooking the bacon. Because baconhas a lot of
POTATO MUSHROOM CROQUETTES Ingredients. 1 lb Idaho potatoes, peeled and medium-dice; 1 tbsp salt; ¼ cup butter; salt and pepper; 1 tsp olive oil; 4 cups chopped button mushrooms; 1 tbsp flour KEY LIME CREAM PUFFS Meanwhile, make the key lime curd. Whisk together the key lime juice and zest, sugar, and eggs and egg yolk in a heat-safe bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn't directly touch the water. BALSAMIC BLOOD ORANGE BRAISED SHORT RIBS Turn on the instant pot on the saute settings. Heat 2 tbsp oil until hot. Sear the short ribs until browned and caramelized on all sides,about 10 minutes.
SHRIMP AND CHORIZO JAMBALAYA PASTA Combine the dry spices including paprika, oregano, onion powder, garlic powder, cayenne, and black pepper. Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Make the sun-dried tomato sauce. Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes ina medium saucepot.
KOREAN SPICY CHICKEN BOWL Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add thechicken
SPICED SALMON WITH CARAMELIZED ONION AND PEPPER RELISH Season the salmon. Combine 2 minced garlic with 1 tsp lemon zest, ½ tsp red pepper flakes, 1 tsp paprika, and ½ tsp oregano. Rub 1 tbsp oil into the salmon and season with salt and pepper. ROASTED CAULIFLOWER WITH HARISSA DATE GREMOLATA Prepare the cauliflower. Combine 2 tbsp olive oil with the tumeric and cumin. Gently toss the cauliflower steaks with the oil mixture and season with salt and pepper. SHORT RIB ENCHILADAS ROJA In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. Add 1 tbsp garlic, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, a pinch of cinnamon, 3 tbsp tomato paste, and 1 chipotlepepper.
BACON ONION CHUTNEY
**Helpful tips and common mistakes. Like all jams, this one is no different except for one extra step: cooking the bacon. Because baconhas a lot of
POTATO MUSHROOM CROQUETTES Ingredients. 1 lb Idaho potatoes, peeled and medium-dice; 1 tbsp salt; ¼ cup butter; salt and pepper; 1 tsp olive oil; 4 cups chopped button mushrooms; 1 tbsp flour KEY LIME CREAM PUFFS Meanwhile, make the key lime curd. Whisk together the key lime juice and zest, sugar, and eggs and egg yolk in a heat-safe bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn't directly touch the water. SHRIMP AND CHORIZO JAMBALAYA PASTA Combine the dry spices including paprika, oregano, onion powder, garlic powder, cayenne, and black pepper. Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. BALSAMIC BLOOD ORANGE BRAISED SHORT RIBS Turn on the instant pot on the saute settings. Heat 2 tbsp oil until hot. Sear the short ribs until browned and caramelized on all sides,about 10 minutes.
TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Make the sun-dried tomato sauce. Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes ina medium saucepot.
KOREAN SPICY CHICKEN BOWL Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add thechicken
SPICED SALMON WITH CARAMELIZED ONION AND PEPPER RELISH Season the salmon. Combine 2 minced garlic with 1 tsp lemon zest, ½ tsp red pepper flakes, 1 tsp paprika, and ½ tsp oregano. Rub 1 tbsp oil into the salmon and season with salt and pepper. FRIED EGG TARTINE WITH BRAISED KALE Meanwhile, prepare the remaining ingredients. Toast 4 slices of bread and fry 4 eggs until the desired degree of doneness. Spread the mustard aioli on the toast and top with the braised kale. KEY LIME CREAM PUFFS Meanwhile, make the key lime curd. Whisk together the key lime juice and zest, sugar, and eggs and egg yolk in a heat-safe bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn't directly touch the water. ROASTED CAULIFLOWER WITH HARISSA DATE GREMOLATA Prepare the cauliflower. Combine 2 tbsp olive oil with the tumeric and cumin. Gently toss the cauliflower steaks with the oil mixture and season with salt and pepper. RED VELVET FUNNEL CAKE ¼ cup powdered sugar, for dusting; Instructions. To prepare dip, whip ½ cup heavy cream until stiff peaks form. Set aside. Beat 4 ounces softened cream cheese with ¼ CARAMELIZED ONION, BACON AND GRUYERE DIP If preparing the day before, mix the spread together and chill overnight. Bake the next day for 20 minutes or until the cheese isbubbling.
BALSAMIC BLOOD ORANGE BRAISED SHORT RIBS Turn on the instant pot on the saute settings. Heat 2 tbsp oil until hot. Sear the short ribs until browned and caramelized on all sides,about 10 minutes.
KOREAN SPICY PORK EMPANADAS Meanwhile, prepare the filling. In a medium bowl, combine 3 tbsp gochujang with 2 tbsp mirin, 2 tbsp sake, 1 tsp soy sauce, 2 tbspbrown sugar, ½
SEARED AHI TUNA NICOISE SALAD Seared ahi tuna nicoise salad with fingerling potatoes, olives, cherry tomatoes, green beans, and a soft-boiled egg. Light, fresh and verysatisfying!
ROASTED TRI-TIP WITH CHIMICHURRI **Helpful tips and common mistakes. Tri-tip is a cut of beef from the bottom sirloin. A popular cut in California, tri-tip has low-fat content and should thus, be cooked to medium-rare. KOREAN SPICY CHICKEN BOWL Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add thechicken
ROASTED CAULIFLOWER WITH HARISSA DATE GREMOLATA Prepare the cauliflower. Combine 2 tbsp olive oil with the tumeric and cumin. Gently toss the cauliflower steaks with the oil mixture and season with salt and pepper. SHORT RIB ENCHILADAS ROJA In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. Add 1 tbsp garlic, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, a pinch of cinnamon, 3 tbsp tomato paste, and 1 chipotlepepper.
BACON ONION CHUTNEY
**Helpful tips and common mistakes. Like all jams, this one is no different except for one extra step: cooking the bacon. Because baconhas a lot of
POTATO MUSHROOM CROQUETTES Ingredients. 1 lb Idaho potatoes, peeled and medium-dice; 1 tbsp salt; ¼ cup butter; salt and pepper; 1 tsp olive oil; 4 cups chopped button mushrooms; 1 tbsp flour KEY LIME CREAM PUFFS Meanwhile, make the key lime curd. Whisk together the key lime juice and zest, sugar, and eggs and egg yolk in a heat-safe bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn't directly touch the water. BALSAMIC BLOOD ORANGE BRAISED SHORT RIBS Turn on the instant pot on the saute settings. Heat 2 tbsp oil until hot. Sear the short ribs until browned and caramelized on all sides,about 10 minutes.
SHRIMP AND CHORIZO JAMBALAYA PASTA Combine the dry spices including paprika, oregano, onion powder, garlic powder, cayenne, and black pepper. Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Make the sun-dried tomato sauce. Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes ina medium saucepot.
KOREAN SPICY CHICKEN BOWL Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add thechicken
SPICED SALMON WITH CARAMELIZED ONION AND PEPPER RELISH Season the salmon. Combine 2 minced garlic with 1 tsp lemon zest, ½ tsp red pepper flakes, 1 tsp paprika, and ½ tsp oregano. Rub 1 tbsp oil into the salmon and season with salt and pepper. ROASTED CAULIFLOWER WITH HARISSA DATE GREMOLATA Prepare the cauliflower. Combine 2 tbsp olive oil with the tumeric and cumin. Gently toss the cauliflower steaks with the oil mixture and season with salt and pepper. SHORT RIB ENCHILADAS ROJA In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. Add 1 tbsp garlic, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, a pinch of cinnamon, 3 tbsp tomato paste, and 1 chipotlepepper.
BACON ONION CHUTNEY
**Helpful tips and common mistakes. Like all jams, this one is no different except for one extra step: cooking the bacon. Because baconhas a lot of
POTATO MUSHROOM CROQUETTES Ingredients. 1 lb Idaho potatoes, peeled and medium-dice; 1 tbsp salt; ¼ cup butter; salt and pepper; 1 tsp olive oil; 4 cups chopped button mushrooms; 1 tbsp flour KEY LIME CREAM PUFFS Meanwhile, make the key lime curd. Whisk together the key lime juice and zest, sugar, and eggs and egg yolk in a heat-safe bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn't directly touch the water. BALSAMIC BLOOD ORANGE BRAISED SHORT RIBS Turn on the instant pot on the saute settings. Heat 2 tbsp oil until hot. Sear the short ribs until browned and caramelized on all sides,about 10 minutes.
SHRIMP AND CHORIZO JAMBALAYA PASTA Combine the dry spices including paprika, oregano, onion powder, garlic powder, cayenne, and black pepper. Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Make the sun-dried tomato sauce. Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes ina medium saucepot.
KOREAN SPICY CHICKEN BOWL Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add thechicken
SPICED SALMON WITH CARAMELIZED ONION AND PEPPER RELISH Season the salmon. Combine 2 minced garlic with 1 tsp lemon zest, ½ tsp red pepper flakes, 1 tsp paprika, and ½ tsp oregano. Rub 1 tbsp oil into the salmon and season with salt and pepper. FRIED EGG TARTINE WITH BRAISED KALE Meanwhile, prepare the remaining ingredients. Toast 4 slices of bread and fry 4 eggs until the desired degree of doneness. Spread the mustard aioli on the toast and top with the braised kale. KEY LIME CREAM PUFFS Meanwhile, make the key lime curd. Whisk together the key lime juice and zest, sugar, and eggs and egg yolk in a heat-safe bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn't directly touch the water. KOREAN SPICY CHICKEN BOWL Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add thechicken
STRAWBERRY GALETTE WITH PRETZEL CRUST Make the pretzel crust. In a food processor, process about 1 ½ - 2 cups of pretzels until they become fine crumbs. Add the whole wheat flour and butter and BUTTERNUT SQUASH ROSTI WITH FRIED EGGS Trim the green end of the leek and discard. Cut the leek in half lengthwise and wash in between the layers. Slice the leek. Melt 1 tbsp butter in a large saute pan over medium heat and saute the sliced leeks until softened, about 4-5 minutes. SPICED SALMON WITH CARAMELIZED ONION AND PEPPER RELISH Season the salmon. Combine 2 minced garlic with 1 tsp lemon zest, ½ tsp red pepper flakes, 1 tsp paprika, and ½ tsp oregano. Rub 1 tbsp oil into the salmon and season with salt and pepper. GARLIC PARMESAN CHICKEN WINGS Toss chicken wings and drummettes with garlic powder, onion powder, oregano, salt, pepper, and oil. Spread them on a baking sheet, making sure they aren't overcrowding the pan and bake the wings at 425 degrees for about 35 minutes or until golden brown. KOREAN SPICY PORK EMPANADAS Meanwhile, prepare the filling. In a medium bowl, combine 3 tbsp gochujang with 2 tbsp mirin, 2 tbsp sake, 1 tsp soy sauce, 2 tbspbrown sugar, ½
CARAMELIZED ONION, BACON AND GRUYERE DIP If preparing the day before, mix the spread together and chill overnight. Bake the next day for 20 minutes or until the cheese isbubbling.
SPICY HONEY MUSTARD CHICKEN SANDWICH Make the dressing for the apple kale slaw. Whisk together 1 tbsp lemon juice with 3 tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper, ½ tsp dijon mustard, and ½ tsp sugar. FRIED EGG TARTINE WITH BRAISED KALE Meanwhile, prepare the remaining ingredients. Toast 4 slices of bread and fry 4 eggs until the desired degree of doneness. Spread the mustard aioli on the toast and top with the braised kale. KEY LIME CREAM PUFFS Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Make the cream puffs. Combine the butter with water and salt in a heavy saucepot. Heat over high heat and bring to a rolling boil. Lower the heat to low and add the flour to the butter-water mixture. SHORT RIB ENCHILADAS ROJA Season 2 lb short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tbsp oil. Sear the short ribs in the pot until browned on all sides, about 10 minutes. Remove the short ribs and set them aside. In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. SHRIMP AND CHORIZO JAMBALAYA PASTA Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. Heat 1 tbsp olive in a saute pan over medium-high heat. Cook the shrimp until pink and cooked. Remove from heat and set aside. In the same pan, add the chorizo and cook until browned and caramelized. Push the sausage to the side and add the sliced bell peppers andonion.
BACON ONION CHUTNEY
Cook bacon in a heavy pot over medium heat until the fat has rendered out and the bacon begins to crisp about 15 minutes. Drain the fat. Add the remaining ingredients, reduce heat to medium-low, and cover. Cook for 15 minutes or until the onions have softened, stirring occasionally. Remove the lid and continue to simmer the chutney forabout 30
GARLIC PARMESAN CHICKEN WINGS Instructions. Preheat oven to 425 degrees F. Toss 2 lb chicken wings and drummettes with 2 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, 1 ½ tsp salt, and ½ tsp black pepper. Drizzle 2 tbsp oil on the chicken and arrange them on an even layer on a baking sheet. Bake for 35-40 minutes or golden brown, flipping the chicken over halfway. TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes in a medium saucepot. Bring to a boil over medium-high heat, reduce heat and simmer for 5 minutes. Season the sauce with salt and pepper. Place the meatballs in anoven-safe
HONEY WALNUT COCONUT SHRIMP Make the coconut sauce. Whisk together 2 tbsp coconut cream with 2 tbsp mayonnaise and 1 ½ tsp honey. Set aside. Prepare the shrimp. Whisk together 2 egg whites with ⅓ cup cornstarch until well combined. Pat dry the shrimp with paper towels and coat in the egg white and cornstarch batter. Heat 2 tbsp oil in a saute pan over highheat.
STRAWBERRY GALETTE WITH PRETZEL CRUST Instructions. Preheat oven to 350 degrees F. Make the pretzel crust. In a food processor, process about 1 ½ - 2 cups of pretzels until they become fine crumbs. Add the whole wheat flour and butter and pulse until the mixture resembles coarse sand. Add ASIAN STYLE TOMATO SOUP WITH UDON NOODLES Bring a large pot of water to a boil. Add the bok choy and cook until tender, about 2 minutes. Remove the bok choy and in the same pot, cook the udon noodles according to the directions on the package. Portion the noodles into 4 bowls and ladle the soup on top. Top with the bok choy and umami braised mushrooms and garnish with chopped basil FRIED EGG TARTINE WITH BRAISED KALE Meanwhile, prepare the remaining ingredients. Toast 4 slices of bread and fry 4 eggs until the desired degree of doneness. Spread the mustard aioli on the toast and top with the braised kale. KEY LIME CREAM PUFFS Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Make the cream puffs. Combine the butter with water and salt in a heavy saucepot. Heat over high heat and bring to a rolling boil. Lower the heat to low and add the flour to the butter-water mixture. SHORT RIB ENCHILADAS ROJA Season 2 lb short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tbsp oil. Sear the short ribs in the pot until browned on all sides, about 10 minutes. Remove the short ribs and set them aside. In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. SHRIMP AND CHORIZO JAMBALAYA PASTA Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. Heat 1 tbsp olive in a saute pan over medium-high heat. Cook the shrimp until pink and cooked. Remove from heat and set aside. In the same pan, add the chorizo and cook until browned and caramelized. Push the sausage to the side and add the sliced bell peppers andonion.
BACON ONION CHUTNEY
Cook bacon in a heavy pot over medium heat until the fat has rendered out and the bacon begins to crisp about 15 minutes. Drain the fat. Add the remaining ingredients, reduce heat to medium-low, and cover. Cook for 15 minutes or until the onions have softened, stirring occasionally. Remove the lid and continue to simmer the chutney forabout 30
GARLIC PARMESAN CHICKEN WINGS Instructions. Preheat oven to 425 degrees F. Toss 2 lb chicken wings and drummettes with 2 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, 1 ½ tsp salt, and ½ tsp black pepper. Drizzle 2 tbsp oil on the chicken and arrange them on an even layer on a baking sheet. Bake for 35-40 minutes or golden brown, flipping the chicken over halfway. TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes in a medium saucepot. Bring to a boil over medium-high heat, reduce heat and simmer for 5 minutes. Season the sauce with salt and pepper. Place the meatballs in anoven-safe
HONEY WALNUT COCONUT SHRIMP Make the coconut sauce. Whisk together 2 tbsp coconut cream with 2 tbsp mayonnaise and 1 ½ tsp honey. Set aside. Prepare the shrimp. Whisk together 2 egg whites with ⅓ cup cornstarch until well combined. Pat dry the shrimp with paper towels and coat in the egg white and cornstarch batter. Heat 2 tbsp oil in a saute pan over highheat.
STRAWBERRY GALETTE WITH PRETZEL CRUST Instructions. Preheat oven to 350 degrees F. Make the pretzel crust. In a food processor, process about 1 ½ - 2 cups of pretzels until they become fine crumbs. Add the whole wheat flour and butter and pulse until the mixture resembles coarse sand. Add ASIAN STYLE TOMATO SOUP WITH UDON NOODLES Bring a large pot of water to a boil. Add the bok choy and cook until tender, about 2 minutes. Remove the bok choy and in the same pot, cook the udon noodles according to the directions on the package. Portion the noodles into 4 bowls and ladle the soup on top. Top with the bok choy and umami braised mushrooms and garnish with chopped basilLATEST RECIPES
Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a STRAWBERRY AND RHUBARB CHEESE DANISH Whisk together the rhubarb puree with ¼ cup sugar, 2 eggs, lemon juice, and lemon zest in a small pot. Heat the mixture over low heatand continue to
SHORT RIB ENCHILADAS ROJA Season 2 lb short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tbsp oil. Sear the short ribs in the pot until browned on all sides, about 10 minutes. Remove the short ribs and set them aside. In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. KEY LIME CREAM PUFFS Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Make the cream puffs. Combine the butter with water and salt in a heavy saucepot. Heat over high heat and bring to a rolling boil. Lower the heat to low and add the flour to the butter-water mixture. STRAWBERRY GALETTE WITH PRETZEL CRUST Instructions. Preheat oven to 350 degrees F. Make the pretzel crust. In a food processor, process about 1 ½ - 2 cups of pretzels until they become fine crumbs. Add the whole wheat flour and butter and pulse until the mixture resembles coarse sand. Add KOREAN SPICY CHICKEN BOWL Cook the sliced carrots until tender, about 7-8 minutes. Season with salt and pepper. Remove from heat and set aside. Heat another tablespoon in the same pan. Add the shiitake mushrooms and saute until browned and caramelized, about 5-6 minutes. Add the chicken stock, sherry wine, and soy sauce and bring to a boil. ROASTED CAULIFLOWER WITH HARISSA DATE GREMOLATA Prepare the cauliflower. Combine 2 tbsp olive oil with the tumeric and cumin. Gently toss the cauliflower steaks with the oil mixture and season with salt and pepper. ROASTED TRI-TIP WITH CHIMICHURRI Place tri-tip on roasting rack. Roast for 30 minutes or until internal temperature reads 130 degrees F for medium-rare. Cook until 140 for medium. Remove from heat and loosely tent with foil. Let rest 15 minutes. Prepare the chimichurri while tri-tip is ROAST BEEF FRENCH DIP SANDWICH Melt 2 tbsp butter in a shallow skillet over medium heat. Add the minced shallots and saute 2 minutes, stirring frequently. Whisk in 1 tbsp flour and cook 1 minute. Add 2 tbsp sherry and bring to a boil, cooking out the alcohol for about 1 minute. Add 14 ounces beef broth and the reserved beef juices. CORNER BAKERY'S SWEET CRISPS Lower oven heat to 350 degrees Fahrenheit. Slice the bread into thin slices, about ¼ inch thick. Brush the top side with butter and sprinkle a generous amount of sugar, about 1 tsp depending on how long the slice is. Bake on a sheet pan for 8 minutes or SHARING MY SECRET TIPS FOR EASY COOKING Sharing my secret tips for easy cooking. Welcome to Cherry on My Sundae! Here you'll find a wide array of recipes from baked goods to comfort foods to healthy meals. My goal is to create delicious food and make them approachable enough for you to recreate them in your own home. Take a look around and hopefully, you'll find a dish that will RECIPES - CHERRY ON MY SUNDAE Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a GARLIC PARMESAN CHICKEN WINGS Instructions. Preheat oven to 425 degrees F. Toss 2 lb chicken wings and drummettes with 2 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, 1 ½ tsp salt, and ½ tsp black pepper. Drizzle 2 tbsp oil on the chicken and arrange them on an even layer on a baking sheet. Bake for 35-40 minutes or golden brown, flipping the chicken over halfway. TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes in a medium saucepot. Bring to a boil over medium-high heat, reduce heat and simmer for 5 minutes. Season the sauce with salt and pepper. Place the meatballs in anoven-safe
SHORT RIB ENCHILADAS ROJA Season 2 lb short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tbsp oil. Sear the short ribs in the pot until browned on all sides, about 10 minutes. Remove the short ribs and set them aside. In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. SHRIMP AND CHORIZO JAMBALAYA PASTA Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. Heat 1 tbsp olive in a saute pan over medium-high heat. Cook the shrimp until pink and cooked. Remove from heat and set aside. In the same pan, add the chorizo and cook until browned and caramelized. Push the sausage to the side and add the sliced bell peppers andonion.
HONEY WALNUT COCONUT SHRIMP Make the coconut sauce. Whisk together 2 tbsp coconut cream with 2 tbsp mayonnaise and 1 ½ tsp honey. Set aside. Prepare the shrimp. Whisk together 2 egg whites with ⅓ cup cornstarch until well combined. Pat dry the shrimp with paper towels and coat in the egg white and cornstarch batter. Heat 2 tbsp oil in a saute pan over highheat.
BACON ONION CHUTNEY
Cook bacon in a heavy pot over medium heat until the fat has rendered out and the bacon begins to crisp about 15 minutes. Drain the fat. Add the remaining ingredients, reduce heat to medium-low, and cover. Cook for 15 minutes or until the onions have softened, stirring occasionally. Remove the lid and continue to simmer the chutney forabout 30
ROASTED TRI-TIP WITH CHIMICHURRI Place tri-tip on roasting rack. Roast for 30 minutes or until internal temperature reads 130 degrees F for medium-rare. Cook until 140 for medium. Remove from heat and loosely tent with foil. Let rest 15 minutes. Prepare the chimichurri while tri-tip is POTATO MUSHROOM CROQUETTES Remove from heat and add to the mashed potatoes. Stir to combine and let cool completely. Whisk one egg and mix with the potato and mushrooms along with 1 tbsp flour. Shape the potato-mushroom mixture into croquettes. Whisk the remaining 2 eggs in one bowl and pour the panko in another bowl. Dip the croquettes in the eggs and coat in thepanko
SHARING MY SECRET TIPS FOR EASY COOKING Sharing my secret tips for easy cooking. Welcome to Cherry on My Sundae! Here you'll find a wide array of recipes from baked goods to comfort foods to healthy meals. My goal is to create delicious food and make them approachable enough for you to recreate them in your own home. Take a look around and hopefully, you'll find a dish that will RECIPES - CHERRY ON MY SUNDAE Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a GARLIC PARMESAN CHICKEN WINGS Instructions. Preheat oven to 425 degrees F. Toss 2 lb chicken wings and drummettes with 2 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, 1 ½ tsp salt, and ½ tsp black pepper. Drizzle 2 tbsp oil on the chicken and arrange them on an even layer on a baking sheet. Bake for 35-40 minutes or golden brown, flipping the chicken over halfway. TUSCAN MEATBALLS WITH SUN-DRIED TOMATOES Add 28 ounces of canned crushed tomatoes with ¼ cup sun-dried tomatoes, ¼ cup red wine, 2 garlic cloves, fresh oregano, basil, parsley, and ½ tsp red pepper flakes in a medium saucepot. Bring to a boil over medium-high heat, reduce heat and simmer for 5 minutes. Season the sauce with salt and pepper. Place the meatballs in anoven-safe
SHORT RIB ENCHILADAS ROJA Season 2 lb short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tbsp oil. Sear the short ribs in the pot until browned on all sides, about 10 minutes. Remove the short ribs and set them aside. In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. SHRIMP AND CHORIZO JAMBALAYA PASTA Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside. Heat 1 tbsp olive in a saute pan over medium-high heat. Cook the shrimp until pink and cooked. Remove from heat and set aside. In the same pan, add the chorizo and cook until browned and caramelized. Push the sausage to the side and add the sliced bell peppers andonion.
HONEY WALNUT COCONUT SHRIMP Make the coconut sauce. Whisk together 2 tbsp coconut cream with 2 tbsp mayonnaise and 1 ½ tsp honey. Set aside. Prepare the shrimp. Whisk together 2 egg whites with ⅓ cup cornstarch until well combined. Pat dry the shrimp with paper towels and coat in the egg white and cornstarch batter. Heat 2 tbsp oil in a saute pan over highheat.
BACON ONION CHUTNEY
Cook bacon in a heavy pot over medium heat until the fat has rendered out and the bacon begins to crisp about 15 minutes. Drain the fat. Add the remaining ingredients, reduce heat to medium-low, and cover. Cook for 15 minutes or until the onions have softened, stirring occasionally. Remove the lid and continue to simmer the chutney forabout 30
ROASTED TRI-TIP WITH CHIMICHURRI Place tri-tip on roasting rack. Roast for 30 minutes or until internal temperature reads 130 degrees F for medium-rare. Cook until 140 for medium. Remove from heat and loosely tent with foil. Let rest 15 minutes. Prepare the chimichurri while tri-tip is POTATO MUSHROOM CROQUETTES Remove from heat and add to the mashed potatoes. Stir to combine and let cool completely. Whisk one egg and mix with the potato and mushrooms along with 1 tbsp flour. Shape the potato-mushroom mixture into croquettes. Whisk the remaining 2 eggs in one bowl and pour the panko in another bowl. Dip the croquettes in the eggs and coat in thepanko
LATEST RECIPES
Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a SHARING MY SECRET TIPS FOR EASY COOKING Sharing my secret tips for easy cooking. Welcome to Cherry on My Sundae! Here you'll find a wide array of recipes from baked goods to comfort foods to healthy meals. My goal is to create delicious food and make them approachable enough for you to recreate them in your own home. Take a look around and hopefully, you'll find a dish that will RECIPES - CHERRY ON MY SUNDAE Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living aCURRENTLY TRENDING
Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a GRILLED APRICOT COUSCOUS SALAD Make the chili jam vinaigrette. Combine the bell pepper, red onion, garlic, fresno, honey, and apple cider vinegar in a medium sauce pot. Cover the pot and bring to a boil over medium heat.APPETIZER ARCHIVES
Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a FRENCH ONION GALETTE Chill in the fridge for 30 minutes. Meanwhile, make the filling. Heat 1 tbsp oil in a large saute pan over medium heat. Add sliced onion and season with 1 tsp salt. Saute until softened, about 10 minutes. Reduce heat to medium-low and continue to cook until caramelized, about 45 minutes. Remove from heat and let cool. TURKISH PIDE WITH BRAISED SHORT RIBS Heat 2 tbsp oil in a large saute pan over medium heat. Sear the short ribs on all sides until browned, about 10 minutes. Transfer the short ribs to an oven-safe roasting pan and pour 1 cup chicken or beef stockinto the pan.
RED VELVET FUNNEL CAKE Transfer batter into a zip-lock bag. Cut the tip of the bag on one corner. Heat oil in a saucepan, about 2 inches deep over medium-high heat. When the oil reaches 350 degrees F, carefully pipe the batter in circular motions into the oil. Cook until the batter puffs up and turns deep red about 1 minute. Flip funnel cake and cook for anotherminute.
ROASTED CHICKEN WITH CHORIZO STUFFING Instructions. Preheat oven to 350 degrees F. Heat olive oil in a saute pan over medium-high heat. Add chorizo and saute until browned, about 3-4 minutes. Add onion, garlic, sun-dried tomatoes, beans, and thyme. Season with salt and pepper. Reduce heat to medium and cook until vegetables have softened about 7-8 minutes. * Skip to primary navigation * Skip to main content * Skip to primary sidebar* Home
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SHARING MY SECRET TIPS FOR EASY COOKING Welcome to Cherry on My Sundae! Here you'll find a wide array of recipes from baked goods to comfort foods to healthy meals. My goal is to create delicious food and make them approachable enough for you to recreate them in your own home. Take a look around and hopefully, you'll find a dish that will pique your interest!LATEST RECIPES
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Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy cityof Los Angeles.
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HEY THERE! MY NAME IS CHRISTINE AND I'M A CHEF DURING THE DAY AND FOOD BLOGGER AT NIGHT. WELCOME TO MY WORLD HIGHLIGHTING WHAT'S IN SEASON, SHARING TRAVEL TIDBITS, AND JUST LIVING A SIMPLE LIFE IN THE BUSY CITYOF LOS ANGELES.
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