Camila

Recipe Name: Braised Oxtail in Herb-Infused Gravy (Or add some flair with: “Slow Soul Shank” or “Zbib Nights Oxtail”) 🧾 Ingredients 1.2 kg oxtail, cut into sections 2 tablespoons olive oil 1 onion, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups beef broth or water Salt & pepper to taste Chopped parsley or chives for garnish Optional: bay leaf, cinnamon stick, or dried coriander for added depth 🧑‍🍳 Instructions Season the oxtail pieces with salt, pepper, paprika, and cumin. In a heavy pot, heat olive oil and brown the oxtail on all sides. Remove and set aside. In the same pot, sauté onions until translucent, then add garlic and tomato paste. Return the oxtail, add broth or water, and any optional spices. Bring to a boil, then simmer gently on low heat (covered) for 2.5 to 3 hours until the meat is fork-tender and the sauce rich. Garnish with fresh herbs before serving. 🍖 Recipe Name: Braised Oxtail in Herb-Infused Gravy (Or add some flair with: “Slow Soul Shank” or “Zbib Nights Oxtail”) 🧾 Ingredients 1.2 kg oxtail, cut into sections 2 tablespoons olive oil 1 onion, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups beef broth or water Salt & pepper to taste Chopped parsley or chives for garnish Optional: bay leaf, cinnamon stick, or dried coriander for added depth 🧑‍🍳 Instructions Season the oxtail pieces with salt, pepper, paprika, and cumin. In a heavy pot, heat olive oil and brown the oxtail on all sides. Remove and set aside. In the same pot, sauté onions until translucent, then add garlic and tomato paste. Return the oxtail, add broth or water, and any optional spices. Bring to a boil, then simmer gently on low heat (covered) for 2.5 to 3 hours until the meat is fork-tender and the sauce rich. Garnish with fresh herbs before serving.

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🧾 Ingredients 300g thinly sliced beef (sirloin or flank) 1/2 cup sliced water chestnuts 1/2 cup baby corn 1/2 red bell pepper, sliced 1/2 green bell pepper, sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 garlic clove, minced 1 tablespoon vegetable oil Salt & pepper to taste Optional: chili flakes … Read more

Recipe Name: Braised Oxtail in Herb-Infused Gravy

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Recipe Name: Braised Oxtail in Herb-Infused Gravy (Or add some flair with: “Slow Soul Shank” or “Zbib Nights Oxtail”) 🧾 Ingredients 1.2 kg oxtail, cut into sections 2 tablespoons olive oil 1 onion, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups beef broth or water Salt & … Read more

Succulent Herb Butter Beef Tenderloin Roast

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Succulent Herb Butter Beef Tenderloin Roast Ingredients: – 2 lbs beef tenderloin – 1/4 cup butter, softened – 2 tablespoons fresh rosemary, chopped – 2 tablespoons fresh thyme, chopped – Salt and pepper to taste Directions: 1. Preheat the oven to 400°F (200°C). 2. In a bowl, mix the softened butter with the chopped rosemary, … Read more

Tom Yum Soup

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Ingredients: • 4 cups chicken or vegetable broth • 1 stalk lemongrass, cut into 3-inch pieces and smashed • 3-4 kaffir lime leaves, torn • 1-inch piece of galangal (or ginger if unavailable), sliced • 3-4 Thai bird’s eye chilies, smashed (adjust based on spice preference) • 200g (7 oz) shrimp, peeled and deveined (or … Read more

Jalapeño Peanut Brittle

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Ingredients: – 2-3 jalapeño peppers, deseeded and finely diced – 2 cups granulated white sugar – 1/2 cup water – 1 cup light corn syrup – 2 cups salted peanuts – 2 tablespoons unsalted butter – 2 teaspoons baking soda – 1 teaspoon vanilla extract Instructions: 1. Line a 9×13 baking dish with parchment paper … Read more

Longhorn Steakhouse Parmesan Chicken

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Longhorn Steakhouse Parmesan Chicken Ingredients: – 4 boneless, skinless chicken breasts – 1 cup grated Parmesan cheese – 1 cup shredded mozzarella cheese – 1 cup bread crumbs – 1/2 cup all-purpose flour – 2 large eggs – 1/4 cup milk – 2 cloves garlic, minced – 1 teaspoon dried Italian seasoning – 1/2 teaspoon … Read more

Ingredients: For the Crepes: * 1/2 cup all-purpose flour * 2 tbsp cocoa powder * Pinch of salt * 2 tbsp sugar * 1 egg * 1/2 tsp vanilla extract * 1 tbsp oil * 2/3 cup milk For the Filling: * 1/2 cup cold whipping cream * 2 tbsp sugar Instructions: 1. Prepare the Batter: * In a bowl, mix flour, cocoa powder, salt, and sugar. * Add egg, vanilla, oil, and milk. Whisk until smooth. 2. Cook the Crepes: * Grease a 28cm pan lightly with oil and heat it. * Pour 1/3 cup of batter into the pan, swirling to coat. * Cook for 2 minutes until the surface looks dry. * Flip and cook the other side for 1 minute. * Repeat until all batter is used. Let crepes cool. 3. Make the Cream Filling: * Beat cold whipping cream with sugar until stiff peaks form. 4. Assemble the Roll Cake: * Spread whipped cream over each crepe. * Roll tightly to form a log. * Chill in the fridge for 2–4 hours before slicing.

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Summer Raspberry Cheesecake Ice Cream Creamy, fruity, swirly & perfect for hot days! Ingredients For the Ice Cream Base: 2 cups heavy whipping cream 1 (14 oz) can sweetened condensed milk 8 oz cream cheese, softened 1 tsp vanilla extract For the Raspberry Swirl: 1½ cups fresh or frozen raspberries 2 tbsp sugar 1 tsp … Read more