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  • kokikutv - Kokiku TV @kokikutv 7 minutes ago
  • Hai, Foodies! Lagi-lagi Chef @iusandthefoods
Punya resep yummy loh, Pastel Smoked Beef Jagung Mozarella hmm bikin ngiler. Let's get cooking!!! .

#Repost @rajaresep
• • • • • •
Yummmm, Pastel ini spesial banget nih buat kamu! Cuuusss bikin Pastel Smoked Beef Jagung Mozarella ala chef @iusandthefoods!
. 
Bahan kulit pastel:
250 gr	Tepung Terigu
50 gr Maizena
1 butir	Telur
50 gr Margarine
80 ml Air Dingin
Garam
Lada Putih
Bumbu Smoked Beef Jagung Mozarella 
75 gr Smoked Beef
25 gr Frozen Corn
10 gr Daun Bawang
250 gr	Cream Cheese
50 gr Mayonnaise
50 gr Susu Cair
1 sdt Garam 
1 sdt Gula Pasir
0,5 sdt	Lada Putih
200 gr	Mozzarella
2 sdm Butter

Cara:
1. Campurkan Tepung Terigu, Maizena, Garam dan Lada putih. Aduk rata lalu bentuk lubang di tengah bowl.
2. Beri Telur, margarin cair dan air dingin. Aduk rata menggunakan spatula.
3. Setelah tercampur setengah, uleni dengan tangan sampai kalis kurang lebih 10 menit. 
4. Istirahatkan adonan selama 30 menit 
5. Uleni, bentuk dan bagi adonan. Kemudian gilas membentuk bulat 
6. Beri filling dan mozzarella.  pilin membentuk pastel dan goreng hingga kecoklatan. 
7. Masukkan butter, masak smoked beed dan corn hingga matang. Masukkna daun bawang, Sisihkan. 
8.  haluskan cream cheese menggunakan spatula, beri mayonnaise, susu cair, garam, gula, lada. Dan masukkan filling yang dimasak. 
9. Aduk rata. 
#dapuradis #IVGFood #kokikutv#foodgasm #foodlovers#cookingvideo #tahucrispy#jajanantahucrispy #streetfood#yummy #resepyummy #resependeus#nasitunakeju #rajaresep Hai, Foodies! Lagi-lagi Chef @iusandthefoods Punya resep yummy loh, Pastel Smoked Beef Jagung Mozarella hmm bikin ngiler. Let's get cooking!!! . #repost @rajaresep • • • • • • Yummmm, Pastel ini spesial banget nih buat kamu! Cuuusss bikin Pastel Smoked Beef Jagung Mozarella ala chef @iusandthefoods! . Bahan kulit pastel: 250 gr Tepung Terigu 50 gr Maizena 1 butir Telur 50 gr Margarine 80 ml Air Dingin Garam Lada Putih Bumbu Smoked Beef Jagung Mozarella 75 gr Smoked Beef 25 gr Frozen Corn 10 gr Daun Bawang 250 gr Cream Cheese 50 gr Mayonnaise 50 gr Susu Cair 1 sdt Garam 1 sdt Gula Pasir 0,5 sdt Lada Putih 200 gr Mozzarella 2 sdm Butter Cara: 1. Campurkan Tepung Terigu, Maizena, Garam dan Lada putih. Aduk rata lalu bentuk lubang di tengah bowl. 2. Beri Telur, margarin cair dan air dingin. Aduk rata menggunakan spatula. 3. Setelah tercampur setengah, uleni dengan tangan sampai kalis kurang lebih 10 menit. 4. Istirahatkan adonan selama 30 menit 5. Uleni, bentuk dan bagi adonan. Kemudian gilas membentuk bulat 6. Beri filling dan mozzarella. pilin membentuk pastel dan goreng hingga kecoklatan. 7. Masukkan butter, masak smoked beed dan corn hingga matang. Masukkna daun bawang, Sisihkan. 8. haluskan cream cheese menggunakan spatula, beri mayonnaise, susu cair, garam, gula, lada. Dan masukkan filling yang dimasak. 9. Aduk rata. #dapuradis #ivgfood #kokikutv#foodgasm #foodlovers#cookingvideo #tahucrispy#jajanantahucrispy #streetfood#yummy #resepyummy #resependeus#nasitunakeju #rajaresep
  • Hai, Foodies! Lagi-lagi Chef @iusandthefoods Punya resep yummy loh, Pastel Smoked Beef Jagung Mozarella hmm bikin ngiler. Let's get cooking!!! . #repost @rajaresep • • • • • • Yummmm, Pastel ini spesial banget nih buat kamu! Cuuusss bikin Pastel Smoked Beef Jagung Mozarella ala chef @iusandthefoods! . Bahan kulit pastel: 250 gr Tepung Terigu 50 gr Maizena 1 butir Telur 50 gr Margarine 80 ml Air Dingin Garam Lada Putih Bumbu Smoked Beef Jagung Mozarella 75 gr Smoked Beef 25 gr Frozen Corn 10 gr Daun Bawang 250 gr Cream Cheese 50 gr Mayonnaise 50 gr Susu Cair 1 sdt Garam 1 sdt Gula Pasir 0,5 sdt Lada Putih 200 gr Mozzarella 2 sdm Butter Cara: 1. Campurkan Tepung Terigu, Maizena, Garam dan Lada putih. Aduk rata lalu bentuk lubang di tengah bowl. 2. Beri Telur, margarin cair dan air dingin. Aduk rata menggunakan spatula. 3. Setelah tercampur setengah, uleni dengan tangan sampai kalis kurang lebih 10 menit. 4. Istirahatkan adonan selama 30 menit 5. Uleni, bentuk dan bagi adonan. Kemudian gilas membentuk bulat 6. Beri filling dan mozzarella. pilin membentuk pastel dan goreng hingga kecoklatan. 7. Masukkan butter, masak smoked beed dan corn hingga matang. Masukkna daun bawang, Sisihkan. 8. haluskan cream cheese menggunakan spatula, beri mayonnaise, susu cair, garam, gula, lada. Dan masukkan filling yang dimasak. 9. Aduk rata. #dapuradis #ivgfood #kokikutv#foodgasm #foodlovers#cookingvideo #tahucrispy#jajanantahucrispy #streetfood#yummy #resepyummy #resependeus#nasitunakeju #rajaresep
  • 19 0
  • rajaresep - Cooking Video Tasty Laper Diet @rajaresep 33 minutes ago
  • Yummmm, Pastel ini spesial banget nih buat kamu! Cuuusss bikin Pastel Smoked Beef Jagung Mozarella ala chef @iusandthefoods!
. 
Bahan kulit pastel:
250 gr	Tepung Terigu
50 gr Maizena
1 butir	Telur
50 gr Margarine
80 ml Air Dingin
Garam
Lada Putih
Bumbu Smoked Beef Jagung Mozarella 
75 gr Smoked Beef
25 gr Frozen Corn
10 gr Daun Bawang
250 gr	Cream Cheese
50 gr Mayonnaise
50 gr Susu Cair
1 sdt Garam 
1 sdt Gula Pasir
0,5 sdt	Lada Putih
200 gr	Mozzarella
2 sdm Butter

Cara:
1. Campurkan Tepung Terigu, Maizena, Garam dan Lada putih. Aduk rata lalu bentuk lubang di tengah bowl.
2. Beri Telur, margarin cair dan air dingin. Aduk rata menggunakan spatula.
3. Setelah tercampur setengah, uleni dengan tangan sampai kalis kurang lebih 10 menit. 
4. Istirahatkan adonan selama 30 menit 
5. Uleni, bentuk dan bagi adonan. Kemudian gilas membentuk bulat 
6. Beri filling dan mozzarella.  pilin membentuk pastel dan goreng hingga kecoklatan. 
7. Masukkan butter, masak smoked beed dan corn hingga matang. Masukkna daun bawang, Sisihkan. 
8.  haluskan cream cheese menggunakan spatula, beri mayonnaise, susu cair, garam, gula, lada. Dan masukkan filling yang dimasak. 
9. Aduk rata. 
#dapuradis #IVGFood #kokikutv#foodgasm #foodlovers#cookingvideo #tahucrispy#jajanantahucrispy #streetfood#yummy #resepyummy #resependeus#nasitunakeju #rajaresep Yummmm, Pastel ini spesial banget nih buat kamu! Cuuusss bikin Pastel Smoked Beef Jagung Mozarella ala chef @iusandthefoods! . Bahan kulit pastel: 250 gr Tepung Terigu 50 gr Maizena 1 butir Telur 50 gr Margarine 80 ml Air Dingin Garam Lada Putih Bumbu Smoked Beef Jagung Mozarella 75 gr Smoked Beef 25 gr Frozen Corn 10 gr Daun Bawang 250 gr Cream Cheese 50 gr Mayonnaise 50 gr Susu Cair 1 sdt Garam 1 sdt Gula Pasir 0,5 sdt Lada Putih 200 gr Mozzarella 2 sdm Butter Cara: 1. Campurkan Tepung Terigu, Maizena, Garam dan Lada putih. Aduk rata lalu bentuk lubang di tengah bowl. 2. Beri Telur, margarin cair dan air dingin. Aduk rata menggunakan spatula. 3. Setelah tercampur setengah, uleni dengan tangan sampai kalis kurang lebih 10 menit. 4. Istirahatkan adonan selama 30 menit 5. Uleni, bentuk dan bagi adonan. Kemudian gilas membentuk bulat 6. Beri filling dan mozzarella. pilin membentuk pastel dan goreng hingga kecoklatan. 7. Masukkan butter, masak smoked beed dan corn hingga matang. Masukkna daun bawang, Sisihkan. 8. haluskan cream cheese menggunakan spatula, beri mayonnaise, susu cair, garam, gula, lada. Dan masukkan filling yang dimasak. 9. Aduk rata. #dapuradis #ivgfood #kokikutv#foodgasm #foodlovers#cookingvideo #tahucrispy#jajanantahucrispy #streetfood#yummy #resepyummy #resependeus#nasitunakeju #rajaresep
  • Yummmm, Pastel ini spesial banget nih buat kamu! Cuuusss bikin Pastel Smoked Beef Jagung Mozarella ala chef @iusandthefoods! . Bahan kulit pastel: 250 gr Tepung Terigu 50 gr Maizena 1 butir Telur 50 gr Margarine 80 ml Air Dingin Garam Lada Putih Bumbu Smoked Beef Jagung Mozarella 75 gr Smoked Beef 25 gr Frozen Corn 10 gr Daun Bawang 250 gr Cream Cheese 50 gr Mayonnaise 50 gr Susu Cair 1 sdt Garam 1 sdt Gula Pasir 0,5 sdt Lada Putih 200 gr Mozzarella 2 sdm Butter Cara: 1. Campurkan Tepung Terigu, Maizena, Garam dan Lada putih. Aduk rata lalu bentuk lubang di tengah bowl. 2. Beri Telur, margarin cair dan air dingin. Aduk rata menggunakan spatula. 3. Setelah tercampur setengah, uleni dengan tangan sampai kalis kurang lebih 10 menit. 4. Istirahatkan adonan selama 30 menit 5. Uleni, bentuk dan bagi adonan. Kemudian gilas membentuk bulat 6. Beri filling dan mozzarella. pilin membentuk pastel dan goreng hingga kecoklatan. 7. Masukkan butter, masak smoked beed dan corn hingga matang. Masukkna daun bawang, Sisihkan. 8. haluskan cream cheese menggunakan spatula, beri mayonnaise, susu cair, garam, gula, lada. Dan masukkan filling yang dimasak. 9. Aduk rata. #dapuradis #ivgfood #kokikutv#foodgasm #foodlovers#cookingvideo #tahucrispy#jajanantahucrispy #streetfood#yummy #resepyummy #resependeus#nasitunakeju #rajaresep
  • 80 1
  • chefstemp - ChefsTemp @chefstemp 34 minutes ago
  • ------Competition Rib Recipe----- #Recipes #Cooking #Outdoor #Griddle #Grilling #BBQ #Barbecue #SmokingMeat
#SmokedChicken #BourbonChicken #FrenchToast #Brunch #Steak #BestSteak #FavoriteBrunch #RangetopCombo #Tailgater #Tailgating #ElectricSmoker #Baking #cookingvideo #cookingvideos  #instagramchef #food #healthyfood #healthyrecipes #homemadefood #chefofinstagram

Ingredients

2 slabs St. Louis cut Spare Ribs
¼ cup yellow mustard
¼ cup Killer Hogs The BBQ Rub
¼ cup Killer Hogs Hot BBQ Rub
½ cup brown sugar
½ cup Margarine
¾ cup Killer Hogs The BBQ Sauce
¾ cup Killer Hogs The Vinegar Sauce
2 Tablespoons Honey

Instructions

1.Prepare smoker for indirect cooking at 250⁰ add cherry and hickory wood for smoke flavor.
2.Remove the end bones from each slab of ribs to give a square appearance. Trim any excess cartilage from the top of each slab. Pull the membrane off and remove excess fat & sinew from top and bottom of each.
3.Apply thin coat of mustard to each side. Layer the Killer Hogs Hot BBQ Rub on both sides followed by a light dusting of Killer Hogs The BBQ Rub.
4.Place the ribs on the smoker and cook for 2 hours. Spritz with a 50:50 mixture of Apple Juice & Water every 30 minutes.
5.Place a sheet of aluminum foil on the counter big enough to wrap the ribs. Layer half the margarine, brown sugar, and honey on the foil. Place a slab of ribs meat side down into the mixture and drizzle ¼ cup of Killer Hogs Vinegar Sauce on the back side. Close the foil and repeat for the other slab.
6.Place the wrapped ribs meat side down on the pit and continue to cook for 1 – 1 ½ hours or until tender. Be sure to check the ribs for tenderness at the 1 hour mark.
7.When a few of the larger bones are exposed on the back and the slab bends easily when lifted the ribs are ready to come off the pit. Rest for 30 minutes on the counter and remove from foil. 8.Place each slab back on the pit and apply a light coat of glaze ¾ cup Killer Hogs The BBQ Sauce mixed with ¼ cup Killer Hogs The Vinegar Sauce. ------Competition Rib Recipe----- #recipes #cooking #outdoor #griddle #grilling #bbq #barbecue #smokingmeat #smokedchicken #bourbonchicken #frenchtoast #brunch #steak #beststeak #favoritebrunch #rangetopcombo #tailgater #tailgating #electricsmoker #baking #cookingvideo #cookingvideos #instagramchef #food #healthyfood #healthyrecipes #homemadefood #chefofinstagram Ingredients 2 slabs St. Louis cut Spare Ribs ¼ cup yellow mustard ¼ cup Killer Hogs The BBQ Rub ¼ cup Killer Hogs Hot BBQ Rub ½ cup brown sugar ½ cup Margarine ¾ cup Killer Hogs The BBQ Sauce ¾ cup Killer Hogs The Vinegar Sauce 2 Tablespoons Honey Instructions 1.Prepare smoker for indirect cooking at 250⁰ add cherry and hickory wood for smoke flavor. 2.Remove the end bones from each slab of ribs to give a square appearance. Trim any excess cartilage from the top of each slab. Pull the membrane off and remove excess fat & sinew from top and bottom of each. 3.Apply thin coat of mustard to each side. Layer the Killer Hogs Hot BBQ Rub on both sides followed by a light dusting of Killer Hogs The BBQ Rub. 4.Place the ribs on the smoker and cook for 2 hours. Spritz with a 50:50 mixture of Apple Juice & Water every 30 minutes. 5.Place a sheet of aluminum foil on the counter big enough to wrap the ribs. Layer half the margarine, brown sugar, and honey on the foil. Place a slab of ribs meat side down into the mixture and drizzle ¼ cup of Killer Hogs Vinegar Sauce on the back side. Close the foil and repeat for the other slab. 6.Place the wrapped ribs meat side down on the pit and continue to cook for 1 – 1 ½ hours or until tender. Be sure to check the ribs for tenderness at the 1 hour mark. 7.When a few of the larger bones are exposed on the back and the slab bends easily when lifted the ribs are ready to come off the pit. Rest for 30 minutes on the counter and remove from foil. 8.Place each slab back on the pit and apply a light coat of glaze ¾ cup Killer Hogs The BBQ Sauce mixed with ¼ cup Killer Hogs The Vinegar Sauce.
  • ------Competition Rib Recipe----- #recipes #cooking #outdoor #griddle #grilling #bbq #barbecue #smokingmeat #smokedchicken #bourbonchicken #frenchtoast #brunch #steak #beststeak #favoritebrunch #rangetopcombo #tailgater #tailgating #electricsmoker #baking #cookingvideo #cookingvideos #instagramchef #food #healthyfood #healthyrecipes #homemadefood #chefofinstagram Ingredients 2 slabs St. Louis cut Spare Ribs ¼ cup yellow mustard ¼ cup Killer Hogs The BBQ Rub ¼ cup Killer Hogs Hot BBQ Rub ½ cup brown sugar ½ cup Margarine ¾ cup Killer Hogs The BBQ Sauce ¾ cup Killer Hogs The Vinegar Sauce 2 Tablespoons Honey Instructions 1.Prepare smoker for indirect cooking at 250⁰ add cherry and hickory wood for smoke flavor. 2.Remove the end bones from each slab of ribs to give a square appearance. Trim any excess cartilage from the top of each slab. Pull the membrane off and remove excess fat & sinew from top and bottom of each. 3.Apply thin coat of mustard to each side. Layer the Killer Hogs Hot BBQ Rub on both sides followed by a light dusting of Killer Hogs The BBQ Rub. 4.Place the ribs on the smoker and cook for 2 hours. Spritz with a 50:50 mixture of Apple Juice & Water every 30 minutes. 5.Place a sheet of aluminum foil on the counter big enough to wrap the ribs. Layer half the margarine, brown sugar, and honey on the foil. Place a slab of ribs meat side down into the mixture and drizzle ¼ cup of Killer Hogs Vinegar Sauce on the back side. Close the foil and repeat for the other slab. 6.Place the wrapped ribs meat side down on the pit and continue to cook for 1 – 1 ½ hours or until tender. Be sure to check the ribs for tenderness at the 1 hour mark. 7.When a few of the larger bones are exposed on the back and the slab bends easily when lifted the ribs are ready to come off the pit. Rest for 30 minutes on the counter and remove from foil. 8.Place each slab back on the pit and apply a light coat of glaze ¾ cup Killer Hogs The BBQ Sauce mixed with ¼ cup Killer Hogs The Vinegar Sauce.
  • 10 1
  • chefstemp - ChefsTemp @chefstemp 35 minutes ago
  • -----How to Grilled Cuban Sandwich---- #Recipes #Cooking #Outdoor #Griddle #Grilling #BBQ #Barbecue #SmokingMeat
#SmokedChicken #BourbonChicken #FrenchToast #Brunch #Steak #BestSteak #FavoriteBrunch #RangetopCombo #Tailgater #Tailgating #ElectricSmoker #Baking #cookingvideo #cookingvideos  #instagramchef #food #healthyfood #healthyrecipes #homemadefood #chefofinstagram

Ingredients

2 pork tenderloins 1 ½-2lbs ea
16oz Mojo Marinade *recipe below
½ lb Deli Smoked Honey Ham sliced thin
½ lb Baby Swiss Cheese sliced thin
2 Loaves French or Italian Bread
Sliced Dill Pickles
Mustard

Mojo Marinade:
1 ½ cup Orange Juice
¾ cup Olive Oil
¼ cup Lime Juice
½ cup fresh Cilantro chopped
4-5 cloves Garlic minced
2 Tablespoons fresh Mint chopped
1 Tablespoon Orange Zest
1 Tablespoon Oregano
2 teaspoons Cumin
1 teaspoon Salt
1 teaspoon Black Pepper
Place all ingredients in a food processor and pulse until combined. Reserve ½ cup of marinade for glaze.

Mojo Glaze:
½ cup Mojo marinade
¼ cup sugar
¼ cup honey
2 Tablespoons Cider Vinegar
2 Tablespoons Yellow Mustard
Place ingredients in a small pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken. Place in small jar or bowl until ready for use.

Instructions

1.Prepare Mojo Marinade *recipe below and reserve ½ cup for glaze. Place pork tenderloin in ziplock bag and pour marinade over. Refrigerate for 2-3 hours.
2.Prepare Big Green Egg or other grill for indirect smoking at 275⁰; add chunks of hickory wood to the hot coals for smoke flavor.
3.Drain excess marinade from tenderloin and place on grill. Cook for 40-45 min or until internal temp reaches 140⁰. Apply glaze *recipe below, and continue to cook for 10 minutes or until internal reaches 145-150⁰.
4.Remove tenderloin from grill and rest for 10 minutes before slicing.
5.Adjust vents on grill to increase temperature to 375⁰.
6.Slice French bread in half lengthwise and spread mustard on both inner sides. Layer swiss cheese, pickle slices, ham and pork tenderloin slices and place bread on top.
7.Place 3-4 pats of butter on bread and place on grill. Weight sandwich down with iron skillet and cook for 4-5 minutes. Flip sandwich and cook an add -----How to Grilled Cuban Sandwich---- #recipes #cooking #outdoor #griddle #grilling #bbq #barbecue #smokingmeat #smokedchicken #bourbonchicken #frenchtoast #brunch #steak #beststeak #favoritebrunch #rangetopcombo #tailgater #tailgating #electricsmoker #baking #cookingvideo #cookingvideos #instagramchef #food #healthyfood #healthyrecipes #homemadefood #chefofinstagram Ingredients 2 pork tenderloins 1 ½-2lbs ea 16oz Mojo Marinade *recipe below ½ lb Deli Smoked Honey Ham sliced thin ½ lb Baby Swiss Cheese sliced thin 2 Loaves French or Italian Bread Sliced Dill Pickles Mustard Mojo Marinade: 1 ½ cup Orange Juice ¾ cup Olive Oil ¼ cup Lime Juice ½ cup fresh Cilantro chopped 4-5 cloves Garlic minced 2 Tablespoons fresh Mint chopped 1 Tablespoon Orange Zest 1 Tablespoon Oregano 2 teaspoons Cumin 1 teaspoon Salt 1 teaspoon Black Pepper Place all ingredients in a food processor and pulse until combined. Reserve ½ cup of marinade for glaze. Mojo Glaze: ½ cup Mojo marinade ¼ cup sugar ¼ cup honey 2 Tablespoons Cider Vinegar 2 Tablespoons Yellow Mustard Place ingredients in a small pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken. Place in small jar or bowl until ready for use. Instructions 1.Prepare Mojo Marinade *recipe below and reserve ½ cup for glaze. Place pork tenderloin in ziplock bag and pour marinade over. Refrigerate for 2-3 hours. 2.Prepare Big Green Egg or other grill for indirect smoking at 275⁰; add chunks of hickory wood to the hot coals for smoke flavor. 3.Drain excess marinade from tenderloin and place on grill. Cook for 40-45 min or until internal temp reaches 140⁰. Apply glaze *recipe below, and continue to cook for 10 minutes or until internal reaches 145-150⁰. 4.Remove tenderloin from grill and rest for 10 minutes before slicing. 5.Adjust vents on grill to increase temperature to 375⁰. 6.Slice French bread in half lengthwise and spread mustard on both inner sides. Layer swiss cheese, pickle slices, ham and pork tenderloin slices and place bread on top. 7.Place 3-4 pats of butter on bread and place on grill. Weight sandwich down with iron skillet and cook for 4-5 minutes. Flip sandwich and cook an add
  • -----How to Grilled Cuban Sandwich---- #recipes #cooking #outdoor #griddle #grilling #bbq #barbecue #smokingmeat #smokedchicken #bourbonchicken #frenchtoast #brunch #steak #beststeak #favoritebrunch #rangetopcombo #tailgater #tailgating #electricsmoker #baking #cookingvideo #cookingvideos #instagramchef #food #healthyfood #healthyrecipes #homemadefood #chefofinstagram Ingredients 2 pork tenderloins 1 ½-2lbs ea 16oz Mojo Marinade *recipe below ½ lb Deli Smoked Honey Ham sliced thin ½ lb Baby Swiss Cheese sliced thin 2 Loaves French or Italian Bread Sliced Dill Pickles Mustard Mojo Marinade: 1 ½ cup Orange Juice ¾ cup Olive Oil ¼ cup Lime Juice ½ cup fresh Cilantro chopped 4-5 cloves Garlic minced 2 Tablespoons fresh Mint chopped 1 Tablespoon Orange Zest 1 Tablespoon Oregano 2 teaspoons Cumin 1 teaspoon Salt 1 teaspoon Black Pepper Place all ingredients in a food processor and pulse until combined. Reserve ½ cup of marinade for glaze. Mojo Glaze: ½ cup Mojo marinade ¼ cup sugar ¼ cup honey 2 Tablespoons Cider Vinegar 2 Tablespoons Yellow Mustard Place ingredients in a small pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken. Place in small jar or bowl until ready for use. Instructions 1.Prepare Mojo Marinade *recipe below and reserve ½ cup for glaze. Place pork tenderloin in ziplock bag and pour marinade over. Refrigerate for 2-3 hours. 2.Prepare Big Green Egg or other grill for indirect smoking at 275⁰; add chunks of hickory wood to the hot coals for smoke flavor. 3.Drain excess marinade from tenderloin and place on grill. Cook for 40-45 min or until internal temp reaches 140⁰. Apply glaze *recipe below, and continue to cook for 10 minutes or until internal reaches 145-150⁰. 4.Remove tenderloin from grill and rest for 10 minutes before slicing. 5.Adjust vents on grill to increase temperature to 375⁰. 6.Slice French bread in half lengthwise and spread mustard on both inner sides. Layer swiss cheese, pickle slices, ham and pork tenderloin slices and place bread on top. 7.Place 3-4 pats of butter on bread and place on grill. Weight sandwich down with iron skillet and cook for 4-5 minutes. Flip sandwich and cook an add
  • 8 0
  • radostvdar - ПОДАРКИ HANDMADE РУЧНАЯ РАБОТА @radostvdar 2 hours ago
  • 🥨СЪЕДОБНАЯ ПАСХАЛЬНАЯ КОРЗИНКА🥨
Автор  @krem.tort ⠀
Весь процесс создания корзинки, я сегодня загружу в СТОРИС.
Начало есть, загружу до конца. Здесь пишу рецепт.
—————————————————
Дети мои пищали от восторга😍от этой чудо - корзинки. Пеките 👍на ПАСХУ - отличный подарок👍
————————————————— .
🥨Дрожжи активн. - 5 гр.
🥨Вода - 200 гр.
🥨Сахар - 20 гр.
🥨Тримолин - 1 ч.л.
🥨Мука - 350 гр.
🥨Соль - 0,5 ч.л.

Активируем дрожжи. Для этого в дрожжи добавить щепотку сахара, немного воды и муки. Перемешать, накрыть пленкой и оставить на 10 мин. для активации.
В теплую воду добавить сахар, тримолин, хорошо размешать. 
В муку добавить соль, перемешать. 
Добавлять муку с солью в воду в несколько приемов. Не добавляйте всю муку сразу, её возможно потребуется меньше или больше.
Замешиваем тесто, смазав руки растит. маслом.  Удобнее это делать на столе. Стол также смазать маслом. Вымешивать 5-7 мин. до гладкости. Округлить.

Миску смазать раст. маслом, уложить в неё тесто, накрыть пленкой .
Убрать на расстойку в теплое место примерно на 40-60 мин.

Выложить тесто на стол, немного обмять, оставить на 10 мин, прикрыв пленкой.

Приготовить форму, перевернув ее вверх дном, покрыв фольгой и смазав раст. маслом.

Раскатать тесто толщиной 5 мм. Вырезать круг диаметром дна формы. Уложить сверху на дно формы. Нарезать полоски шириной 1-1,5 см. Закреплять полоски на круге и распределять по боковой стороне округленным наклоном на небольшом расстоянии друг от друга. Следующий ряд укладывать полоски в противоположном направлении. Сверху снова покрыть тесто ещё одним кругом, прижать. Низ оформить скрученным жгутом. 
Смазать яичной помазкой (желток+вода). Оставить примерно на 10 мин. для подсыхания помазки.

Выпекать 20-25 мин. При 190 градусах. 🥨СЪЕДОБНАЯ ПАСХАЛЬНАЯ КОРЗИНКА🥨 Автор @krem.tort ⠀ Весь процесс создания корзинки, я сегодня загружу в СТОРИС. Начало есть, загружу до конца. Здесь пишу рецепт. ————————————————— Дети мои пищали от восторга😍от этой чудо - корзинки. Пеките 👍на ПАСХУ - отличный подарок👍 ————————————————— . 🥨Дрожжи активн. - 5 гр. 🥨Вода - 200 гр. 🥨Сахар - 20 гр. 🥨Тримолин - 1 ч.л. 🥨Мука - 350 гр. 🥨Соль - 0,5 ч.л. Активируем дрожжи. Для этого в дрожжи добавить щепотку сахара, немного воды и муки. Перемешать, накрыть пленкой и оставить на 10 мин. для активации. В теплую воду добавить сахар, тримолин, хорошо размешать. В муку добавить соль, перемешать. Добавлять муку с солью в воду в несколько приемов. Не добавляйте всю муку сразу, её возможно потребуется меньше или больше. Замешиваем тесто, смазав руки растит. маслом. Удобнее это делать на столе. Стол также смазать маслом. Вымешивать 5-7 мин. до гладкости. Округлить. Миску смазать раст. маслом, уложить в неё тесто, накрыть пленкой . Убрать на расстойку в теплое место примерно на 40-60 мин. Выложить тесто на стол, немного обмять, оставить на 10 мин, прикрыв пленкой. Приготовить форму, перевернув ее вверх дном, покрыв фольгой и смазав раст. маслом. Раскатать тесто толщиной 5 мм. Вырезать круг диаметром дна формы. Уложить сверху на дно формы. Нарезать полоски шириной 1-1,5 см. Закреплять полоски на круге и распределять по боковой стороне округленным наклоном на небольшом расстоянии друг от друга. Следующий ряд укладывать полоски в противоположном направлении. Сверху снова покрыть тесто ещё одним кругом, прижать. Низ оформить скрученным жгутом. Смазать яичной помазкой (желток+вода). Оставить примерно на 10 мин. для подсыхания помазки. Выпекать 20-25 мин. При 190 градусах.
  • 🥨СЪЕДОБНАЯ ПАСХАЛЬНАЯ КОРЗИНКА🥨 Автор @krem.tort ⠀ Весь процесс создания корзинки, я сегодня загружу в СТОРИС. Начало есть, загружу до конца. Здесь пишу рецепт. ————————————————— Дети мои пищали от восторга😍от этой чудо - корзинки. Пеките 👍на ПАСХУ - отличный подарок👍 ————————————————— . 🥨Дрожжи активн. - 5 гр. 🥨Вода - 200 гр. 🥨Сахар - 20 гр. 🥨Тримолин - 1 ч.л. 🥨Мука - 350 гр. 🥨Соль - 0,5 ч.л. Активируем дрожжи. Для этого в дрожжи добавить щепотку сахара, немного воды и муки. Перемешать, накрыть пленкой и оставить на 10 мин. для активации. В теплую воду добавить сахар, тримолин, хорошо размешать. В муку добавить соль, перемешать. Добавлять муку с солью в воду в несколько приемов. Не добавляйте всю муку сразу, её возможно потребуется меньше или больше. Замешиваем тесто, смазав руки растит. маслом. Удобнее это делать на столе. Стол также смазать маслом. Вымешивать 5-7 мин. до гладкости. Округлить. Миску смазать раст. маслом, уложить в неё тесто, накрыть пленкой . Убрать на расстойку в теплое место примерно на 40-60 мин. Выложить тесто на стол, немного обмять, оставить на 10 мин, прикрыв пленкой. Приготовить форму, перевернув ее вверх дном, покрыв фольгой и смазав раст. маслом. Раскатать тесто толщиной 5 мм. Вырезать круг диаметром дна формы. Уложить сверху на дно формы. Нарезать полоски шириной 1-1,5 см. Закреплять полоски на круге и распределять по боковой стороне округленным наклоном на небольшом расстоянии друг от друга. Следующий ряд укладывать полоски в противоположном направлении. Сверху снова покрыть тесто ещё одним кругом, прижать. Низ оформить скрученным жгутом. Смазать яичной помазкой (желток+вода). Оставить примерно на 10 мин. для подсыхания помазки. Выпекать 20-25 мин. При 190 градусах.
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