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Beef and Oxtail Soup
Slow-Simmered Beef and Oxtail Soup with Root Vegetables and Herbs
Ingredients:
1 lb oxtail pieces
1 lb beef stew meat, cubed
1 tablespoon vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 large potato, cubed
1 bay leaf
1 teaspoon dried thyme
1 teaspoon black pepper
Salt to taste
8 cups beef broth or water
2 tablespoons tomato paste
Fresh parsley, for garnish
Directions:
Heat vegetable oil in a large soup pot over medium-high heat. Brown oxtail and beef stew meat in batches, about 2–3 minutes per side. Remove and set aside.
In the same pot, add onion and garlic. Sauté until softened, about 3 minutes.
Stir in tomato paste and cook for another 1–2 minutes.
Return the meat to the pot. Add bay leaf, thyme, black pepper, and salt. Pour in beef broth or water.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until meat is tender and falling off the bone.
Add carrots, celery, and potatoes. Continue to simmer for another 25–30 minutes, until vegetables are soft.
Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 30 minutes
Kcal: 420 kcal | Servings: 6 servings
#beefandoxtailsoup #heartymeals #comfortfood #slowcooked #souprecipe #winterwarmer #beefsoup #bonebroth #homemadesoup #oxtailrecipes #onepotmeals #comfortinabowl #slowcookedsoup #rootvegetables #beeflovers #familydinner #traditionalrecipes #soulfood #herbysoups #meatysoup
There’s nothing like a slow-simmered Beef and Oxtail Soup to warm your soul. Tender meat, rich broth, and hearty veggies—this is comfort in a bowl!Beef and Oxtail Soup Slow-Simmered Beef and Oxtail Soup with Root Vegetables and Herbs Ingredients: 1 lb oxtail pieces 1 lb beef stew meat, cubed 1 tablespoon vegetable oil 1 large onion, chopped 3 garlic cloves, minced 2 carrots, sliced 2 celery stalks, sliced 1 large potato, cubed 1 bay leaf 1 teaspoon dried thyme 1 teaspoon black pepper Salt to taste 8 cups beef broth or water 2 tablespoons tomato paste Fresh parsley, for garnish Directions: Heat vegetable oil in a large soup pot over medium-high heat. Brown oxtail and beef stew meat in batches, about 2–3 minutes per side. Remove and set aside. In the same pot, add onion and garlic. Sauté until softened, about 3 minutes. Stir in tomato paste and cook for another 1–2 minutes. Return the meat to the pot. Add bay leaf, thyme, black pepper, and salt. Pour in beef broth or water. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until meat is tender and falling off the bone. Add carrots, celery, and potatoes. Continue to simmer for another 25–30 minutes, until vegetables are soft. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 30 minutes Kcal: 420 kcal | Servings: 6 servings #beefandoxtailsoup #heartymeals #comfortfood #slowcooked #souprecipe #winterwarmer #beefsoup #bonebroth #homemadesoup #oxtailrecipes #onepotmeals #comfortinabowl #slowcookedsoup #rootvegetables #beeflovers #familydinner #traditionalrecipes #soulfood #herbysoups #meatysoup There’s nothing like a slow-simmered Beef and Oxtail Soup to warm your soul. Tender meat, rich broth, and hearty veggies—this is comfort in a bowl!
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Creamy Mushroom and Sausage Pasta
Savory Pasta with Creamy Mushroom Sauce and Italian Sausage
Ingredients:
12 oz pasta (penne, rigatoni, or fettuccine)
1 tbsp olive oil
1 lb Italian sausage (casings removed)
1 small onion, finely chopped
3 cloves garlic, minced
10 oz mushrooms (cremini or button), sliced
1 tsp dried thyme or Italian herbs
1/2 cup dry white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up, until browned and cooked through. Remove and set aside.
In the same skillet, add onion and cook for 3–4 minutes until softened. Add garlic and mushrooms, sautéing until mushrooms release their juices and become golden.
Stir in thyme and deglaze with white wine (if using), cooking until slightly reduced.
Pour in the cream and bring to a gentle simmer. Stir in Parmesan and cooked sausage. Season with salt and pepper.
Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a little at a time to loosen the sauce if needed.
Serve warm, topped with fresh parsley and extra Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 620 kcal | Servings: 4 servings
#sausagemushroompasta #creamycomfortfood #easyweeknightdinner #pastarecipe #italiandinner #comfortpasta #skilletmeal #onepanpasta #heartyitalian #cheesypasta #quickdinners #homemadepasta #familydinnerideas #parmesancream #savorysauce #italianrecipes #pastaandmeat #fallcomfortfood #mushroomlovers #weeknightcooking
This Creamy Mushroom & Sausage Pasta is the ultimate comfort meal Hearty, cheesy, and packed with flavor in every bite.Creamy Mushroom and Sausage Pasta Savory Pasta with Creamy Mushroom Sauce and Italian Sausage Ingredients: 12 oz pasta (penne, rigatoni, or fettuccine) 1 tbsp olive oil 1 lb Italian sausage (casings removed) 1 small onion, finely chopped 3 cloves garlic, minced 10 oz mushrooms (cremini or button), sliced 1 tsp dried thyme or Italian herbs 1/2 cup dry white wine (optional) 1 cup heavy cream 1/2 cup grated Parmesan cheese Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up, until browned and cooked through. Remove and set aside. In the same skillet, add onion and cook for 3–4 minutes until softened. Add garlic and mushrooms, sautéing until mushrooms release their juices and become golden. Stir in thyme and deglaze with white wine (if using), cooking until slightly reduced. Pour in the cream and bring to a gentle simmer. Stir in Parmesan and cooked sausage. Season with salt and pepper. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a little at a time to loosen the sauce if needed. Serve warm, topped with fresh parsley and extra Parmesan if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 620 kcal | Servings: 4 servings #sausagemushroompasta #creamycomfortfood #easyweeknightdinner #pastarecipe #italiandinner #comfortpasta #skilletmeal #onepanpasta #heartyitalian #cheesypasta #quickdinners #homemadepasta #familydinnerideas #parmesancream #savorysauce #italianrecipes #pastaandmeat #fallcomfortfood #mushroomlovers #weeknightcooking This Creamy Mushroom & Sausage Pasta is the ultimate comfort meal Hearty, cheesy, and packed with flavor in every bite.
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Ají de Maracuyá
Spicy Passion Fruit Sauce with a Peruvian Twist
Ingredients:
1 cup fresh passion fruit pulp (with seeds or strained, as preferred)
2 yellow chili peppers (ají amarillo), seeded and chopped
2 tablespoons red onion, finely chopped
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon white vinegar or lime juice
1 teaspoon sugar (optional, to balance tartness)
Salt and black pepper to taste
Fresh cilantro, chopped (optional, for garnish)
Directions:
In a skillet, heat olive oil over medium heat. Add red onion and garlic, sauté until translucent and fragrant (about 2–3 minutes).
Add the chopped yellow chilies and continue to cook for another 3–4 minutes until softened.
Transfer the mixture to a blender or food processor. Add the passion fruit pulp, vinegar or lime juice, sugar, and a pinch of salt and pepper.
Blend until smooth. For a thinner sauce, add 1–2 tablespoons of water.
Taste and adjust seasoning if needed. You can strain the sauce for a smoother texture, or leave it chunky for a rustic finish.
Serve chilled or at room temperature as a dipping sauce, grilled meat topping, or as a bright side for seafood.
Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes
Kcal: 75 kcal | Servings: 6 servings (about 2 tablespoons per serving)
#peruviancuisine #ajidemaracuya #passionfruitsauce #spicysauces #latinkitchen #fruitsauce #ajiamarillo #dippingsauce #sauceideas #tropicalspice #spicyfruit #homemadesauces #cookingwithfruit #peruvianflavors #exoticrecipes #tangyandsweet #latinflavors #salsarecipe #fusioncuisine #heatandfruit
This Ají de Maracuyá is the sauce you didn’t know you needed—sweet, spicy, and packed with tropical flavor. Perfect over grilled meats or as a zesty dip!Ají de Maracuyá Spicy Passion Fruit Sauce with a Peruvian Twist Ingredients: 1 cup fresh passion fruit pulp (with seeds or strained, as preferred) 2 yellow chili peppers (ají amarillo), seeded and chopped 2 tablespoons red onion, finely chopped 1 garlic clove, minced 2 tablespoons olive oil 1 tablespoon white vinegar or lime juice 1 teaspoon sugar (optional, to balance tartness) Salt and black pepper to taste Fresh cilantro, chopped (optional, for garnish) Directions: In a skillet, heat olive oil over medium heat. Add red onion and garlic, sauté until translucent and fragrant (about 2–3 minutes). Add the chopped yellow chilies and continue to cook for another 3–4 minutes until softened. Transfer the mixture to a blender or food processor. Add the passion fruit pulp, vinegar or lime juice, sugar, and a pinch of salt and pepper. Blend until smooth. For a thinner sauce, add 1–2 tablespoons of water. Taste and adjust seasoning if needed. You can strain the sauce for a smoother texture, or leave it chunky for a rustic finish. Serve chilled or at room temperature as a dipping sauce, grilled meat topping, or as a bright side for seafood. Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes Kcal: 75 kcal | Servings: 6 servings (about 2 tablespoons per serving) #peruviancuisine #ajidemaracuya #passionfruitsauce #spicysauces #latinkitchen #fruitsauce #ajiamarillo #dippingsauce #sauceideas #tropicalspice #spicyfruit #homemadesauces #cookingwithfruit #peruvianflavors #exoticrecipes #tangyandsweet #latinflavors #salsarecipe #fusioncuisine #heatandfruit This Ají de Maracuyá is the sauce you didn’t know you needed—sweet, spicy, and packed with tropical flavor. Perfect over grilled meats or as a zesty dip!
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Chinese Chicken Stir-Fry with Green Beans and Chili Paste
Spicy Chinese Chicken and Green Bean Stir-Fry with Garlic Chili Sauce
Ingredients:
1 lb boneless, skinless chicken thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
12 oz green beans, trimmed
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons Chinese chili paste (Doubanjiang or Sambal Oelek)
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Cooked jasmine rice, for serving
Directions:
In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 15 minutes.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 4–5 minutes until blistered and just tender. Remove and set aside.
Add another tablespoon of oil to the pan. Stir-fry the marinated chicken in a single layer for 4–6 minutes until browned and cooked through. Remove from the pan.
Add the remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant.
Add the chili paste and cook for another 30 seconds. Return the chicken and green beans to the pan.
Add oyster sauce and sesame oil. Toss everything together until evenly coated and heated through. Adjust seasoning with salt and pepper.
Serve hot over jasmine rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 375 kcal | Servings: 4 servings
#chinesechicken #stirfryrecipe #greenbeanstirfry #chiliwokchicken #asianflavors #easyweeknightmeal #homemadestirfry #garlicgingerchicken #chinesecuisine #sambaloelek #doubanjiangrecipe #spicyasianfood #onepanmeal #quickdinnerideas #takeoutfakeout #chiliheat #wokcooking #asianchickenrecipe #greenbeanrecipes #authenticflavors
Bold, spicy, and full of umami! This Chinese Chicken Stir-Fry with Green Beans and Chili Paste is better than takeout.Chinese Chicken Stir-Fry with Green Beans and Chili Paste Spicy Chinese Chicken and Green Bean Stir-Fry with Garlic Chili Sauce Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon cornstarch 3 tablespoons vegetable oil, divided 12 oz green beans, trimmed 3 cloves garlic, minced 1 tablespoon ginger, minced 2 tablespoons Chinese chili paste (Doubanjiang or Sambal Oelek) 1 tablespoon oyster sauce 1 teaspoon sesame oil Salt and pepper to taste Cooked jasmine rice, for serving Directions: In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 15 minutes. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 4–5 minutes until blistered and just tender. Remove and set aside. Add another tablespoon of oil to the pan. Stir-fry the marinated chicken in a single layer for 4–6 minutes until browned and cooked through. Remove from the pan. Add the remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant. Add the chili paste and cook for another 30 seconds. Return the chicken and green beans to the pan. Add oyster sauce and sesame oil. Toss everything together until evenly coated and heated through. Adjust seasoning with salt and pepper. Serve hot over jasmine rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 375 kcal | Servings: 4 servings #chinesechicken #stirfryrecipe #greenbeanstirfry #chiliwokchicken #asianflavors #easyweeknightmeal #homemadestirfry #garlicgingerchicken #chinesecuisine #sambaloelek #doubanjiangrecipe #spicyasianfood #onepanmeal #quickdinnerideas #takeoutfakeout #chiliheat #wokcooking #asianchickenrecipe #greenbeanrecipes #authenticflavors Bold, spicy, and full of umami! This Chinese Chicken Stir-Fry with Green Beans and Chili Paste is better than takeout.
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Beef and Blue Cheese Butter
Grilled Beef Steaks Topped with Velvety Blue Cheese Compound Butter
Ingredients:
For the Blue Cheese Butter:
½ cup unsalted butter, softened
¼ cup crumbled blue cheese
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
1 clove garlic, minced
½ teaspoon cracked black pepper
Pinch of salt (optional, depending on cheese saltiness)
For the Beef:
2 ribeye steaks (or your preferred cut), about 1-inch thick
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
In a small bowl, combine softened butter, blue cheese, rosemary, thyme, garlic, and black pepper. Mix well until smooth and fully blended.
Spoon the mixture onto parchment paper or plastic wrap. Roll into a log, twist ends, and chill in the fridge for at least 1 hour to firm up.
Pat the steaks dry with paper towels. Brush with olive oil and season generously with salt and pepper on both sides.
Preheat grill or skillet over high heat. Sear the steaks for 4–5 minutes per side for medium-rare, or to your preferred doneness.
Rest steaks for 5 minutes. Slice the chilled blue cheese butter and place on top of the hot steaks just before serving.
Let the butter melt into the beef for a rich, flavorful finish. Serve immediately.
Prep Time: 10 minutes | Chill Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 20 minutes
Kcal: 520 kcal | Servings: 2 servings
#steakandbutter #bluecheesebutter #beefrecipes #grilledsteak #compoundbutter #steaklover #bluecheeselovers #butterupgrade #gourmetsteak #flavoredbutter #steaknight #ribeyerecipe #herbbutter #flavorboost #easygourmet #steakperfection #elevateddinners #butteronsteak #cheesycompoundbutter #luxurysteakdinner
Steak night just got fancy! This Beef with Blue Cheese Butter is bold, rich, and melts right into every juicy bite.Beef and Blue Cheese Butter Grilled Beef Steaks Topped with Velvety Blue Cheese Compound Butter Ingredients: For the Blue Cheese Butter: ½ cup unsalted butter, softened ¼ cup crumbled blue cheese 1 teaspoon fresh rosemary, finely chopped 1 teaspoon fresh thyme leaves 1 clove garlic, minced ½ teaspoon cracked black pepper Pinch of salt (optional, depending on cheese saltiness) For the Beef: 2 ribeye steaks (or your preferred cut), about 1-inch thick 1 tablespoon olive oil Salt and pepper, to taste Directions: In a small bowl, combine softened butter, blue cheese, rosemary, thyme, garlic, and black pepper. Mix well until smooth and fully blended. Spoon the mixture onto parchment paper or plastic wrap. Roll into a log, twist ends, and chill in the fridge for at least 1 hour to firm up. Pat the steaks dry with paper towels. Brush with olive oil and season generously with salt and pepper on both sides. Preheat grill or skillet over high heat. Sear the steaks for 4–5 minutes per side for medium-rare, or to your preferred doneness. Rest steaks for 5 minutes. Slice the chilled blue cheese butter and place on top of the hot steaks just before serving. Let the butter melt into the beef for a rich, flavorful finish. Serve immediately. Prep Time: 10 minutes | Chill Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 20 minutes Kcal: 520 kcal | Servings: 2 servings #steakandbutter #bluecheesebutter #beefrecipes #grilledsteak #compoundbutter #steaklover #bluecheeselovers #butterupgrade #gourmetsteak #flavoredbutter #steaknight #ribeyerecipe #herbbutter #flavorboost #easygourmet #steakperfection #elevateddinners #butteronsteak #cheesycompoundbutter #luxurysteakdinner Steak night just got fancy! This Beef with Blue Cheese Butter is bold, rich, and melts right into every juicy bite.
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Guava Cream Cheese Ice Cream
Tropical Guava & Cream Cheese Ice Cream Swirl
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 oz cream cheese, softened
4 egg yolks
1 cup guava paste or guava puree
1 tsp vanilla extract
Pinch of salt
Optional: extra guava paste for swirling
Directions:
In a medium saucepan, combine the milk, cream, and salt. Heat over medium until just steaming.
In a bowl, whisk the egg yolks with sugar until thick and pale.
Slowly whisk the warm cream mixture into the egg mixture to temper.
Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C).
Remove from heat. Stir in cream cheese, guava paste, and vanilla extract until smooth.
Blend with an immersion blender or standard blender until fully combined and silky.
Strain the mixture if needed, then chill in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions. For added texture, swirl in softened guava paste just before transferring to a container.
Freeze for at least 4 hours until set.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 310 kcal | Servings: 6 servings
#guavaicecream #tropicaldesserts #creamcheesetreats #icecreamrecipe #homemadedessert #latinflavors #guavapaste #fruitandcream #summericecream #caribbeandessert #exoticicecream #sweetandtart #icecreambowl #custardbase #fruitdessert #gourmeticecream #creamyflavors #islandinspired #tropicaltwist #guavaandcheese
Get swept away to the tropics with this Guava Cream Cheese Ice Cream! Tart guava meets creamy richness in a flavor that’s pure sunshine.Guava Cream Cheese Ice Cream Tropical Guava & Cream Cheese Ice Cream Swirl Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 oz cream cheese, softened 4 egg yolks 1 cup guava paste or guava puree 1 tsp vanilla extract Pinch of salt Optional: extra guava paste for swirling Directions: In a medium saucepan, combine the milk, cream, and salt. Heat over medium until just steaming. In a bowl, whisk the egg yolks with sugar until thick and pale. Slowly whisk the warm cream mixture into the egg mixture to temper. Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C). Remove from heat. Stir in cream cheese, guava paste, and vanilla extract until smooth. Blend with an immersion blender or standard blender until fully combined and silky. Strain the mixture if needed, then chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. For added texture, swirl in softened guava paste just before transferring to a container. Freeze for at least 4 hours until set. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 310 kcal | Servings: 6 servings #guavaicecream #tropicaldesserts #creamcheesetreats #icecreamrecipe #homemadedessert #latinflavors #guavapaste #fruitandcream #summericecream #caribbeandessert #exoticicecream #sweetandtart #icecreambowl #custardbase #fruitdessert #gourmeticecream #creamyflavors #islandinspired #tropicaltwist #guavaandcheese Get swept away to the tropics with this Guava Cream Cheese Ice Cream! Tart guava meets creamy richness in a flavor that’s pure sunshine.
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