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Curried Coconut Chicken
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
salt and ground black pepper to taste
1 Β½ tablespoons vegetable oil
2 tablespoons curry powder
Β½ onion, thinly sliced
2 cloves garlic, crushed
1 (14.5 ounce) can stewed, diced tomatoes
1 (14 ounce) can coconut milk
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Directions
Season chicken pieces with salt and pepper; set aside.
Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
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Taco Burgers
1 pound ground meat
1 (1 ounce) packet taco seasoning
5 slices pepper Jack cheese
5 hamburger buns, split
ΒΌ cup sour cream, or to taste
ΒΌ cup salsa, or to taste
1 cup chopped fresh cilantro
1 tomato, sliced
1 avocado, sliced
Β½ onion, sliced
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix ground beef and taco seasoning together in a bowl with your hands. Separate mixture into 5 equal portions. Form into patties.
Cook patties on the preheated grill for 5 minutes. Flip, top with pepper Jack cheese slices, and continue to grill until no longer pink or to desired doneness, about 5 minutes more. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).
Spread sour cream and salsa on buns. Add patties; top with cilantro, tomato, avocado, and onion.
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Velveeta Spicy Sausage Dip
1 pound Velveeta, cut into 1/2-inch cubes
1 (10 ounce) can Rotel Diced Tomatoes and Green Chilies, undrained
Β½ pound breakfast pork sausage, cooked, drained
Gather all ingredients.
Mix Velveeta, tomatoes, and cooked pork sausage together in a microwave-safe bowl. Microwave on high for 3 minutes. Stir, and microwave until Velveeta is completely melted, about 2 more minutes.
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Carne Asada al Cilantro
Β½ cup dark Mexican beer
ΒΌ cup avocado oil
Β½ white onion, cut into large wedges
1 cup fresh cilantro leaves
salt and pepper to taste
2 pounds meat skirt steak
Directions
Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.
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Kachumbari
1 medium red onion, diced
2 teaspoons sea salt
4 medium tomatoes, diced
Β½ medium cucumber, peeled and diced
ΒΌ cup chopped cilantro
1 jalapeno pepper, seeded and diced
1 avocado - peeled, pitted and diced
1 lime, juiced, or to taste
salt and freshly ground black pepper to taste
Directions
Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.
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Hamburger Seasoning
1 tablespoon paprika
1 ΒΌ teaspoons salt
1 teaspoon ground black pepper
Β½ teaspoon brown sugar
Β½ teaspoon garlic powder
Β½ teaspoon onion powder
ΒΌ teaspoon ground cayenne pepper
Directions
Gather all ingredients.
Combine paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne in an airtight container. Seal and shake to combine. Store in a cool, dry place between uses. Enjoy!
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Ground Chicken Taco Burgers
1 pound ground chicken
Β½ small onion, diced
1 teaspoon minced garlic
Β½ package dry taco seasoning mix
1 egg
salt and pepper, to taste
4 wheat hamburger buns, toasted
4 slices pepperjack cheese
1 avocado - peeled, pitted and sliced
ΒΌ cup chopped jalapeno pepper
Β½ cup salsa, or to taste
Preheat the outdoor grill to medium-high heat. Lightly oil the grill grate, and position it about 4 inches from the heat source.
Mix ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
Cook chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeΓ±o peppers and salsa. Cover with remaining half of bun.
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Pineapple Bacon Burgers
2 pounds lean ground meat
Β½ cup prepared barbecue sauce
1 (8 ounce) can sliced pineapple
8 slices bacon
Directions
Prepare the grill for indirect cooking.
In a large bowl, mix together ground meat and barbecue sauce. Season with salt and pepper.
Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks.
Brush oil on the grate. Place burgers on the grill over medium-low heat. Cook, covered, until burger is cooked through. Turn often to avoid burning bacon.
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Spinach and Feta Turkey Burgers
cooking spray
2 pounds ground turkey
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
4 ounces feta cheese
2 large eggs, beaten
2 cloves garlic, minced
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).
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Fig Jam
Ingredients
2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
1 1/2 cups sugar
1/4 cup plus 2 tablespoons fresh lemon juice
1/2 cup water
Directions
1 Gather the ingredients.
2 In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
3 Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved.
4 Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
5 Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top.
6 Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
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PICO DE GALLO
INGREDIENTS:
3 roma tomatoes
1/2 of red onion
2 serrano peppers
Small bunch of cilantro
Juice of 2 limes
Salt to taste
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Spanish Rice Bake
1 pound lean ground meat
Β½ cup finely chopped onion
ΒΌ cup chopped green bell pepper
1 can canned tomatoes
1 cup water
ΒΎ cup uncooked long grain rice
Β½ cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
Β½ teaspoon ground cumin
Β½ teaspoon Worcestershire sauce
1 pinch ground black pepper
Β½ cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
Preheat oven to 375 degrees F
Brown the ground meat in a large skillet over medium-high heat. Drain excess fat and transfer meat to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
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Crab Quiche
1 (9 inch) deep-dish frozen pie crust
4 large eggs
1 cup heavy cream
Β½ teaspoon salt
Β½ teaspoon ground black pepper
3 dashes hot pepper sauce (e.g. Tabasco), or to taste
1 (8 ounce) package imitation crabmeat, flaked
1 cup shredded Monterey Jack cheese
ΒΌ cup grated Parmesan cheese
1 stalk green onion, chopped
Preheat the oven to 350 degrees F (175 degrees C).
Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
Pour crab mixture into cooled pie crust.
Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.
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Seared Ahi Tuna Steaks
2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
ΒΌ teaspoon cayenne pepper (Optional)
Β½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns
Directions
Pat tuna steaks dry and season on both sides with salt and cayenne pepper. Melt butter in a skillet over medium-high heat. Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes. Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side. Slice tuna into 1/4-inch thick slices to serve. Enjoy!
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Eggs Benedict Breakfast Pizza
1 tablespoon butter
12 large eggs, well beaten
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package Hollandaise sauce mix
β cup milk
ΒΌ cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a nonstick skillet over medium heat. Pour in beaten eggs; cook in hot butter to desired degree of doneness, stirring constantly. Remove from heat.
Unroll crescent dough and place rolls on an ungreased 12-inch pizza pan with points facing the center. Press seams together and press up sides of the pan to form a crust.
Prepare Hollandaise sauce according to the package directions using 2/3 cup milk and 1/4 cup butter. Pour sauce evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with diced ham. Sprinkle with cheese.
Bake in the preheated oven until bottom of crust is lightly browned, about 30 minutes.
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Best Ever Crab Cakes
1 large egg
3 tablespoons mayonnaise
1 tablespoon minced green onions
4 teaspoons lemon juice
1 teaspoon dried tarragon
β teaspoon red pepper flakes
8 ounces crabmeat
Β½ cup crushed buttery round crackers
1 tablespoon butter
Gather all ingredients.
Whisk egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Form crab mixture into 4 patties. Heat butter in a skillet over medium heat. Cook patties in the skillet until golden brown, 5 to 6 minutes on each side. Serve and enjoy!
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Pasta with Fresh Tomatoes and Corn
8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
Β½ cup whole corn kernels, cooked
4 tomatoes, chopped
Β½ cup chopped green onions
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese
2 teaspoons chopped fresh basil (Optional)
In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
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Bow Tie Pasta with Sausage and Sweet Peppers
1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
Β½ cup beef broth
ΒΌ teaspoon ground black pepper
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
Toss pasta with sausage mixture and serve.
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