Internationalhustler @amaggazz

Crispy BangBang Salmon Bites

Blender Carrot Cake Ingredients • 2 cups flour • 1 cup sugar • 1/2 cup oil • 3 eggs • 2 cups grated carrots • 1 cup milk • 1 tsp vanilla • 1 tbsp baking powder • 1 tsp cinnamon (optional) • Pinch of salt

This combo is so incredible 😋 😋

Shrimp Alfredo Pasta Ingredients: 1 pound large shrimp, peeled and deveined 12 ounces fettuccine pasta 2 tablespoons olive oil 4 cloves garlic, minced 1 cup heavy cream 1 cup freshly grated Parmesan cheese 1/4 cup parsley, chopped Salt and black pepper to taste Directions: Cook the fettuccine according to package instructions in a large pot of boiling salted water, until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Lower the heat and add the heavy cream, stirring well. Allow the sauce to simmer for a few minutes until it starts to thicken. Stir in the Parmesan cheese until the sauce becomes creamy. Add the cooked pasta to the skillet and toss to coat with the Alfredo sauce. Season with salt and pepper to taste, and garnish with chopped parsley.

Beef Pasta in a Creamy Garlic Sauce Ingredients 12 oz (340 g) rigatoni or penne 1.5 lb (680 g) beef sirloin or chuck, cut in 1-inch cubes 1 tsp kosher salt, plus more for pasta water 3/4 tsp black pepper 1 tsp paprika (sweet or smoked) 2 tbsp olive oil, divided 2 tbsp butter 1 medium onion, finely diced 5–6 garlic cloves, minced 1 tbsp tomato paste 1/2 cup dry white wine or beef broth (for deglazing) 1 cup beef broth 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk) 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp thyme) 1/2 tsp crushed red pepper flakes (optional) 1/2 cup freshly grated parmesan, plus more to serve 2 tbsp fresh parsley, chopped Zest of 1/2 lemon (optional, bright finish) Instructions Season and brown beef: Pat beef dry. Toss with salt, pepper, and paprika. Heat a large skillet over medium-high. Add 1 tbsp oil and sear beef in batches until well browned on two sides, 4–6 minutes total per batch. Transfer to a plate. Aromatics: Lower heat to medium. Add remaining 1 tbsp oil and butter. Sauté onion with a pinch of salt until translucent, 3–4 minutes. Add garlic and cook 30–60 seconds until fragrant. Stir in tomato paste; cook 1 minute to caramelize. Deglaze: Pour in wine (or 1/2 cup broth). Scrape up browned bits and reduce by half, 1–2 minutes. Simmer sauce: Stir in 1 cup beef broth, Italian seasoning, and red pepper flakes. Return beef (and juices) to the pan. Simmer gently 10–15 minutes to tenderize and meld flavors. If using very tough chuck, cover and simmer 20–30 minutes, adding splashes of broth as needed. Cook pasta: Meanwhile, boil pasta in salted water until just shy of al dente. Reserve 1 cup pasta water and drain. Make it creamy: Stir cream into the beef sauce; simmer 2–3 minutes until slightly thick. Add parmesan and melt smooth. Adjust thickness with reserved pasta water as needed; the sauce should be glossy and coat a spoon. Combine: Add drained pasta to the pan. Toss over low heat 1–2 minutes so the pasta absorbs the sauce. Taste and adjust salt/pepper. Finish with parsley and lemon zest if using. Serve: Top with extra parmesan and a drizzle of olive oil.

Super tasty recipe 🔥

TOP 3 SANDWICHES OF 2026

🍽 The BEST Grilled Chicken (No Marinating Time!) 👩🏻‍🍳 Carmen Sturdy| Every Last Bite 📝 Recipe In The Comments

8 Better Resting Options: 1. The Shin Box

Esta forma de ver la sentadilla me pareció interesante.

Here is your dinner: Tender Garlic Butter Steak Bites paired with Creamy Pasta. Bon appétit! 🍽🍷

Slow cooked beef🥩, juicy - tender and full.of flavor ✨🔥

17 gün önce paylaşmıştık işe yarıyor siz de kaydedin uygulayın hem kilo verin hem fit olun hem yağ yakın direnç arttırın

Try this for 21 days straight.

Mediterranean Cod with Tomato-Basil Pan Sauce Ingredients 4 cod fillets (5–6 oz each), about 1 inch thick 1 tsp kosher salt, divided 1/2 tsp black pepper, divided 1/2 tsp smoked paprika (or sweet paprika) 2 tbsp olive oil, plus more to finish 3–4 garlic cloves, thinly sliced 1 pint cherry or grape tomatoes, halved 1/3 cup pitted Castelvetrano or Kalamata olives, roughly chopped (optional but great) 2 tbsp capers, drained 1/4–1/2 tsp red pepper flakes (to taste) Zest of 1 lemon + 2 tbsp fresh lemon juice 1/4 cup dry white wine (or extra stock) 1/4 cup low-sodium chicken or vegetable stock 1/3 cup fresh basil, torn (plus extra for garnish) 2 tbsp chopped fresh parsley 1–2 tbsp toasted pine nuts (optional, for crunch) Quick marinade (optional, boosts flavor) 1 tbsp olive oil 1 tsp lemon juice Pinch of salt and pepper Instructions Prep the cod Pat fillets dry. If using the quick marinade, rub over the fish and rest 10 minutes. Season both sides with 1/2 tsp salt, 1/4 tsp pepper, and paprika. Sear the fish Heat 2 tbsp olive oil in a large skillet over medium to medium-high. Add cod and sear 2–3 minutes until lightly golden. Carefully flip and cook another 2 minutes. Transfer to a plate (it will finish in the sauce). The fish should still be slightly underdone in the center. Build the pan sauce Lower heat to medium. Add garlic; cook 30–45 seconds until fragrant. Stir in tomatoes, olives, capers, and red pepper flakes. Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Add lemon zest, wine, and stock. Simmer 3–4 minutes, stirring, until tomatoes release juices and sauce reduces slightly. Finish the dish Nestle cod back into the skillet, spooning sauce over the top. Add lemon juice. Simmer gently 2–4 minutes, just until cod flakes easily with a fork (internal temp about 130–135°F; it will carryover to 140°F). Off heat, fold in basil and parsley. Drizzle with a little good olive oil. Sprinkle pine nuts if using. Serve with Crusty bread, couscous, or orzo to catch the sauce Simple green salad or roasted asparagus on the side Tips and swaps Fish options: Halibut, haddock, pollock, or sea bass work similarly; adjust time for thickness. Dairy twist: Add a knob of butter at the end for a silkier sauce. Extra veg: Add ribbons of zucchini or baby spinach in step 3. No wine: Use all stock plus a splash of white wine vinegar. Make it milder: Skip red pepper flakes and use mild olives (Castelvetrano). Make-ahead and storage Sauce can be made 1 day ahead; rewarm, then add and cook fish just before serving. Leftovers keep 1 day, refrigerated. Reheat gently to avoid overcooking the fish. Garnish with more basil and a few cracks of black pepper, then spoon plenty of that bright tomato-lemon sauce over each fillet.

Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto Ingredients: 2 lbs short ribs 2 cans cola 2 cups beef broth 1 onion, chopped 4 cloves garlic, minced 1 cup arborio rice 1/2 cup grated Parmesan cheese 4 cups chicken broth 2 tablespoons butter Salt and pepper to taste Directions: Preheat oven to 325°F (163°C). In a large oven-safe pot, sear short ribs until browned on all sides. Remove and set aside. In the same pot, sauté onions and garlic until translucent. Return ribs to the pot, add cola and beef broth, and bring to a simmer. Cover and transfer to the oven. Braise for about 3 hours, or until the meat is tender. For the risotto, melt butter in a saucepan over medium heat. Add arborio rice and toast for 2 minutes. Gradually add chicken broth, stirring constantly, until the rice is creamy and al dente.

Save this 13-drill core sequence inspired by Russian gymnastics This isn’t just abs it builds real strength, control, and coordination by connecting core, spine, and hips. Improve mobility, compression, and full-body stability. Train your core as a system, not in isolation.

At-home upper body workout using just your bodyweight 💪 . . .

A Quick Guide to Pasta alla Gricia Want to try a classic Roman pasta? Dive into Pasta alla Gricia, a masterpiece that combines the creamy goodness of Pecorino Romano cheese, crispy guanciale, and aromatic black pepper. Ready in just 25 minutes, this dish is simple, authentic, and bursting with Italian flavors! Ingredients: Spaghetti or Tonnarelli (11 oz) Guanciale or Pancetta (6 oz) Pecorino Romano Cheese (6 oz) Black Pepper (1 tbsp) White Wine (½ cup) Steps: Toast the Pepper: Briefly toast freshly ground black pepper in a pan to enhance its aroma. Crisp the Guanciale: Cook guanciale in a dry pan until crispy, then deglaze with white wine for a burst of flavor. Prepare Pasta: Cook spaghetti partially, saving the pasta water for the sauce. Make the Cheese Sauce: Mix finely grated Pecorino with hot pasta water until creamy. Combine: Toss the pasta with guanciale and cheese sauce off heat for a silky finish. Serve hot and enjoy! Ready to impress your taste buds with this Roman gem?

@ChaveEed43873 @muriithi_kyondo @GWANJEZ Except that there’s structures that predate the pyramids in Africa, iNzalo ye Langa being one in the Mpumalanga province of South Africa.