Osamaa - Lemon Rhubarb Loaf with Glaze Ingredients: For the Loaf: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar | Facebook
Osamaa - Lemon Rhubarb Loaf with Glaze Ingredients: For the Loaf: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar | Facebook
524K views · 3K reactions | After this recipe, you'll only want chicken like this | After this recipe, you'll only want chicken like this | By That Recipe | After this recipe, you'll only want chicken like this. On a large baking sheet, start by adding two sliced medium onions and spread them across the bottom of the baking sheet. Add four medium potatoes cut into thin slices covering the onions. Season everything with salt to taste and a pinch of black pepper. Add nine skinless chicken thighs. In a small bowl, add 50 milliliters of olive oil, 20 milliliters of milk, two tablespoons of tomato paste, one tea spoon of salt, one teaspoon of black pepper, three teaspoons of sweet paprika, pour this sauce all over the chicken thighs. Once that's done, take to a preheated oven at 350 degrees Fahrenheit for 35 minutes. That recipe is ready, you may now serve and enjoy it. See you next recipe. Bye bye.
524K views · 3K reactions | After this recipe, you'll only want chicken like this | After this recipe, you'll only want chicken like this | By That Recipe | After this recipe, you'll only want chicken like this. On a large baking sheet, start by adding two sliced medium onions and spread them across the bottom of the baking sheet. Add four medium potatoes cut into thin slices covering the onions. Season everything with salt to taste and a pinch of black pepper. Add nine skinless chicken thighs. In a small bowl, add 50 milliliters of olive oil, 20 milliliters of milk, two tablespoons of tomato paste, one tea spoon of salt, one teaspoon of black pepper, three teaspoons of sweet paprika, pour this sauce all over the chicken thighs. Once that's done, take to a preheated oven at 350 degrees Fah
The Flavor - Rhubarb Custard Bars Ingredients: For the crust: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 cup unsalted butter, cold and cubed For the custard filling: - 2 cups granulated sugar - 7 tablespoons all-purpose flour - 1 teaspoon salt - 4 large eggs - 1 cup heavy cream | Facebook
The Flavor - Rhubarb Custard Bars Ingredients: For the crust: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 cup unsalted butter, cold and cubed For the custard filling: - 2 cups granulated sugar - 7 tablespoons all-purpose flour - 1 teaspoon salt - 4 large eggs - 1 cup heavy cream | Facebook
I'm never making rigatoni pasta another way do The Shaba Kitchen | By Shaba Kitchen | Start by stuffing our spring form pan with some rigatoni pasta and I'm just making sure that everything is fitting nice and snug in there. That's perfect. Then I'm going to take some meat sauce and we're going to start with a little bit. And I'm just going to spread that out. And we kind of want it to fall into those rigatoni pasta as you can see. And it's really important that you do a little bit at a time. So that you can make sure it's going into that pasta. And I just cooked this beef with some peppers, some onion, some garlic, mushrooms and a tomato basil jarred sauce. And it smells absolutely delicious. But you can do whatever you know sauce you like. You can also do just tomato basil whatever you want. Then we're going to take some Alfredo sauce. I'm just using a jarred one but if you want to make it from scratch you go right ahead. I'm just going to pour that right on top. Now I'm just doing about one cup of this. We don't want too much. And then just smooth that out a little bit. And this with the meat sauce mixed together makes for a perfect sauce. Spread it out all the way to the edges. There we go. That looks good to me. Doesn't have to be perfect. Everything's going to cook together. There we go. That looks good. Then I've got some freshly shredded mozzarella cheese. I'm just going to top this off with that. And I'm just going to kind of eyeball it. We don't want to put too much cheese. You guys know I love my cheese but for today's recipe we're just going to chill on the cheese. Get a good layer of that on there. Just a little bit more right here. And there we go. That looks great to me. Then I'm going to take some Parmesan cheese and just grate a little bit of this on here. It just adds a nice flavour. You don't want too much. Just about that should be good. And lastly I'm just going to take some dried oregano. Just gives it a nice flavour. It adds a little bit of green in there. And then this is going to go in the oven. There we go. That looks great. So then I'm going to pick this up and we're going to go put it in our preheated oven at four hundred. And we're going to cook it for about 20 minutes. Everything's already cooked. We just kind of want to warm up that sauce and get that cheese nice and melted. Alright it's been 20 minutes. Let's take our pasta out. Oh my goodness that smells so good. Look at how beautiful that looks. Let's bring that over here. And just set it on a plate now. And then I'm going to take some more of that Parmesan cheese and just do a little bit of that. Just for a little bit more flavor and a little bit more cheese. Perfect. Then I'm going to take some freshly chopped basil. Add that on there for some freshness and a little bit of green. There we go. Alright now we gotta take this off. Gonna do this without burning myself. Snap that off first. Make sure nothing is stuck. There we go. That looks good to me. Wanna make sure those edges aren't stuck on there otherwise it'll be a big mess. And let's get this off. Wow. Look at that. That was amazing. I'm impressed. Shall we dig in? Just going to cut right down here. Try to cut ourselves a nice big slice. Make sure we cut all the way through so that way we can get it off nice and easy. There you go. That looks good. Got our plate over here. I mean, we could just eat right off of this. I'd be good with that. You ready for this? Wow. Look at that. So good. And it all stayed together. Except for that little one right there. I didn't get a fork but let me just cut a little piece off from here. I'm just going to go right for it. No forks today. We're going to do hand style. Wow. That's amazing. Ten out of 10.
I'm never making rigatoni pasta another way do The Shaba Kitchen | By Shaba Kitchen | Start by stuffing our spring form pan with some rigatoni pasta and I'm just making sure that everything is fitting nice and snug in there. That's perfect. Then I'm going to take some meat sauce and we're going to start with a little bit. And I'm just going to spread that out. And we kind of want it to fall into those rigatoni pasta as you can see. And it's really important that you do a little bit at a time. So that you can make sure it's going into that pasta. And I just cooked this beef with some peppers, some onion, some garlic, mushrooms and a tomato basil jarred sauce. And it smells absolutely delicious. But you can do whatever you know sauce you like. You can also do just tomato basil whatever you
73K views · 510 reactions | Make the BEST meatloaf in your Crock-Pot! | By The Recipe Rebel | Maybe it's hard to believe but meatloaf is one of our family's favorite comfort food meals. This one is made even easier by cooking it in the Crock Pot. We're just going to stir together our ground beef and ground pork mixture along with our binders and all of our seasoning. I like to soak my breadcrumbs a little bit before adding them because they retain so much moisture. We'll create a tin foil slang to place in the slow cooker so we can easily remove our meatloaf later when it's cooked. Brush with a bit of our glaze but don't forget to save plenty for later. It cooks low and slow making it seriously moist and juicy. Grab the recipe at the Recipe Rebel. com.
73K views · 510 reactions | Make the BEST meatloaf in your Crock-Pot! | By The Recipe Rebel | Maybe it's hard to believe but meatloaf is one of our family's favorite comfort food meals. This one is made even easier by cooking it in the Crock Pot. We're just going to stir together our ground beef and ground pork mixture along with our binders and all of our seasoning. I like to soak my breadcrumbs a little bit before adding them because they retain so much moisture. We'll create a tin foil slang to place in the slow cooker so we can easily remove our meatloaf later when it's cooked. Brush with a bit of our glaze but don't forget to save plenty for later. It cooks low and slow making it seriously moist and juicy. Grab the recipe at the Recipe Rebel. com.
