shrimp fries🍤🍤 .... I sent it to whoever sent it Hi 🥞😍😍

 

SHRIMP PASTA, how to make SHRIMP PASTA, SHRIMP PASTA near me.

SHRIMP PASTA

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this SHRIMP PASTA so i decided to give you this recipe, about how to make SHRIMP PASTA quick and easy to make....

Ingredients:

• 1 lb medium shrimp, deveined and tails removed
• 1 lb spaghetti noodles (more or less, depending on family size)
• 6 -8 garlic cloves, according to personal taste, minced
• 1/4 cup butter
• olive oil (3 drizzles)
• italian seasoning
• fresh ground pepper
• red pepper flakes
• salt
• herbs (according to taste)

• Directions:

  1. Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
  2. While pasta is boiling, wash shrimp.
  3. Melt butter over medium heat. Add shrimp.
  4. Let cook till a little pink and starting to curl. Then add garlic.
  5. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
  6. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
  7. Keep tossing all ingredients around in skillet till all is incorporated and hot.

  
  

   Enjoy

  
  

  14 Facts about pasta :

  1.Spaghetto is the singular word for spaghetti.

  2. Before machinery, pasta was kneaded by foot.

  3. Al dente pasta not only tastes better, it keeps you full longer.

  4. There are approximately 350 shapes of pasta...

  5. The average Italian eats 60 pounds of pasta per year...

  6. And a typical portion is only 100 grams.

  7. People were once fooled into thinking spaghetti grew on trees.

  8. October 25 is World Pasta Day...

  9. Most dried pastas are made with only two ingredients.

  10. Which is why the word pasta comes from the Italian word for "paste."

• 11. Italy produces between 1,700,000 and 3,300,000 TONS of pasta per year.

  12. The most popular brand of dried pasta in Italy is Barilla. 

  13. The three most popular shapes of pasta are spaghetti, macaroni, and penne.

  14. The first pasta factory in the U.S. was built in Brooklyn.

Smothered Chicken

 

Smothered Chicken, how to make Smothered Chicken, Smothered Chicken near me.

Smothered Chicken

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this Smothered Chicken so i decided to give you this recipe, about how to make Smothered Chicken quick and easy to make....

This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon.

Ingredients

2lbs Chicken wings
2 T Butter
2 T Wheat Flour
6 C Chicken broth
1 tsp Bouillon cube
2 tsp Salt, Pepper, Garlic and Onion Powder, Celery Salt
1 T Canola oil
Optional (1/2 C Mushrooms, Chopped Celery, and onions)

 

Instructions

 

1. Season chicken with 1 tsp of seasonings. Toss to coat.

2. In a large skillet over medium-high heat add oil. Brown chicken on all sides for about 6-8 mins. Set aside.

3. In the same skillet, deglaze the pan by scraping bits from the bottom. Add butter and flour to make the roux. Whisk until caramel-colored about 4-6 mins. (If using celery and onions, add them here and cook for 1 additional minute)

4. Add broth and remaining seasonings. Whisk once more until gravy is slightly thickened. Add 1/3 C water to thin if gravy is too thick.

5. Add chicken back to the pan, lower heat to medium-low. Cover and let simmer for 30-45 minutes or until chicken is fully cooked through.

Peach cobbler cheesecake cones

Peach cobbler cheesecake cones

Ingredients

1 lb peaches

2 cups heavy whipping cream

1/4 cup sugar

14 oz sweetened condensed milk

2 tsp vanilla extract

1/4 tsp ground cinnamon

3 graham crackers, crumbled

Kitchen Gadgets

hand mixer

small pot

medium bowl

large bowl

bread baking dish

Directions

Peel, slice & cut all peaches into small chunks.Into smaller pot add cut peaches, sugar & ground cinnamon. Cook on stove on low heat for 8-10 minutes until peaches are soft. Once cooked place in fridge to cool.Into medium bowl add condensed milk and vanilla extract. Stir the two together until combined.

Set aside.Into large bowl add whipping cream. Using hand mixer blend the cream on medium-high speed until it turns into thick whip cream.Once whipped cream is created, transfer whipped cream into bowl with milk/vanilla mixture. Slowly fold the whipped cream in to combine.Into rectangular bread dish, add a layer of vanilla whipped cream. Next add 1/3 crumbled graham crackers & peaches. Repeat the process 2 more times.Once the ice cream is layered, place into freezer for 4-5 hours until set. After set, serve & enjoy!

BUFFALO LEMON PEPPER WINGS.

 

INGREDIENTS

1 lb of chicken wing pieces

2 tbsp lemon garlic seasoning

1 tsp pepper

1 tbsp of avocado oil

Wing Sauce

3/4 C Frank’s Red Hot Sauce

1 tbsp apple cider vinegar

2 tbsp ghee

Serve With

juice of 1/2 a lemon.

INSTRUCTIONS

Season the wings liberally with the lemon garlic seasoning and pepper. Toss with 1 tbsp of avocado oil.

If using an Air Fryer: Place the wings in the air fryer. Cook on 360 degrees for 14 minutes; tossing and turning halfway. Finish the wings on 400 degrees for 4-5 minutes. This gets them extra crispy.

If using an Oven: Preheat the oven to 425 degrees. Place the wings on a foil lined baking sheet and make sure there is ample space between them– use 2 sheet pans if you need to. Bake for 10 minutes, flip and bake for another 10 minutes.

To prepare the wing sauce: In a small sauce pot, combine the hot sauce, apple cider vinegar, and ghee. Bring to a simmer and turn off the heat.

Remove the wings from the air fryer and toss with wing sauce. (If you baked your wings, add the back to the oven for 5 minutes after tossing with sauce.) Serve with a squeeze of lemon juice.

Enjoy

How Magic Custard Cake Works

 

How Magic Custard Cake Works

Ingredients

 4 big eggs, split up

1 cup of sugar, broken up

1/2 cup of unsalted butter, melted and a little cool

1 teaspoon of vanilla powder

3/4 cup all-purpose flour

2 cups of warm whole milk

Powdered sugar to sprinkle on top

Instructions

Warm Up the Oven: Warm up your oven to 325°F (160°C). Prepare an 8x8-inch baking dish by greasing it and lining it with parchment paper.

Beat Sugar and Egg Yolks: Put the sugar and egg yolks in a big bowl and beat them together until they are light and fluffy. That's how long it should take.

Add Butter and Vanilla: Add the melted butter and vanilla extract to the egg yolk mixture slowly while mixing the mixture all the time.

Spread the flour out over the egg yolk mixture and mix it in just until it's all mixed in.

Add Milk: Add the cold milk slowly while mixing the batter all the time until it is smooth and well mixed. That's okay, the batter will be very thin.

Beat the Egg Whites: Put the egg whites in a different bowl and beat them until they form tight peaks.

Fold in the egg whites. Add the beaten egg whites to the batter slowly, a third at a time. It's okay that the batter looks a little thick.

Place in Baking Dish: Pour the batter into the baking dish that has been prepared. Use a spoon to smooth the top of the batter.

Put the cake in the oven. Make sure the oven is hot. Bake for 50 to 60 minutes, or until the cake is set and the top is golden brown. When it's done, the cake will still be a little wobbly in the middle.

Cool and Dust: Leave the cake in the baking dish to cool all the way down. Sprinkle powdered sugar over the top after it has cooled.

To slice and serve, carefully use the parchment paper to lift the cake out of the baking dish. Cut it up into pieces and serve.

Different kinds of Magic Custard Cake

Many people love the original magic custard cake because it is easy to make and has a unique taste. But there are other tasty versions you can try as well:

Magic Custard Chocolate Cake

To make a rich, sweet magic custard cake, mix 1/4 cup of cocoa powder into the flour.

Custard Cake with Lemon Magic

To make the batter taste like lemon, add the zest of one lemon and two tablespoons of lemon juice.

Making a coffee magic custard cake is easy: just mix 2 teaspoons of instant coffee grounds into the milk before adding it to the batter.

Room Temperature Ingredients: For the best results, make sure all of the ingredients are at room temperature. This is especially important for the eggs and milk.

Gentle Folding: Be gentle when folding in the egg whites to keep the airiness, which is important for the layers effect.

Correct Cooling: Make sure the layers are set and clear by letting the cake cool all the way down before cutting it.