She Handles Like A Bistro

Zapp || F. || 27 || Feeder The most erotic part of the man is the belly.

[velourfogg]

Would it be possible to message you? I'm loving all the recipes you're posting and would love to give my taste buds and waistline a workout 😉

I only answer asks or chat in my discord group.

[velourfogg]

Biscuit Recipes for Cornbread:

Ingredients

Biscuit Dough

* 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface

* 3/4 cup (105g) fine or medium-ground yellow cornmeal*

* 1 Tablespoon baking powder

* 1/2 teaspoon baking soda

* 1 teaspoon salt

* 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold*

* 3/4 cup (180ml/g) buttermilk, cold (plus more for brushing)

* 3 Tablespoons (63g) honey (or pure maple syrup, if making the maple bacon version)

Jalapeño Cheddar Version

* 1 jalapeño pepper, seeded and diced

* 1 cup (113g/4oz) freshly shredded sharp cheddar cheese

Maple Bacon Version

* 6 slices bacon, cooked, cooled, and crumbled/chopped

Topping

* 2 Tablespoons (28g) unsalted butter, melted

* 1 Tablespoon (21g) honey (or pure maple syrup, if making the maple bacon version)

* flaky sea salt

Instructions

* Preheat oven to 425°F (218°C).

* Make the biscuits: Place the flour, cornmeal, baking powder, baking soda, and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.

* If you used a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 3/4 cup (180ml/g) buttermilk into the well and drizzle honey (or maple syrup) on top. Using a large spoon or spatula, fold until it begins to come together. If making one of the flavor variations, fold in your chosen add-ins as well. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.

* Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you work with it. Have extra flour nearby and use it often to flour your hands and work surface as needed in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough 90 degrees, so it’s now horizontal. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.



* Cut into 2- or 2.5-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Gather and re-roll the scraps until all the dough is used. Arrange close together on a parchment paper-lined baking sheet (or in a cast iron skillet). Continue with step 6 or cover and refrigerate the biscuits until you’re ready to bake, for up to 24 hours.

* Brush the tops with remaining buttermilk. Bake for 18–20 minutes or until the tops are golden brown.

* For the topping: In a small bowl, whisk the melted butter and honey (or maple syrup) together. Using a pastry brush, brush the warm biscuits with honey butter topping. Sprinkle with flaky sea salt.

* Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

[velourfogg]

Watermelon Float

Ingredients

1 (6- 7 lb) seedless mini watermelon

1/4 cup sugar

2 tbsp fresh mint leaves, plus more to garnish

1 lime

1/2 pint vanilla ice cream

Methods

Quarter the watermelon. From 1 quarter, make 4 small wedges. Reserve wedges for garnish. Dice remainder of watermelon. To a blender, add the sugar, mint, juice of the lime, and watermelon. Blend until smooth. Refrigerate until chilled.

To serve, divide juice among 4 glasses, filling each glass three-fourths of the way. Add 2–3 small scoops of ice cream to each glass. Garnish with more mint leaves and reserved watermelon wedges.

[vulcanbiscuit]

Commodore Nelson Royale

[velourfogg]

[velourfogg]

You've heard of McDonald's new Derpy McFlurry, but have you heard of DERPY SPRITE? People have started hacking the new menu item to concoct their own new beverages. Just add the popping pearls and sweet wild berry sauce found in the new McFlurry into drinks like Sprite, Lemonade, or even smoothies/frozen drinks.

I tried this hack myself, and it's a fun new REMIX on Sprite. Yes, it gives Sprite Remix.

It's berry sprite with popping pearls, what's not to love?

I do kinda wish I went with a small Sprite in order to get a greater berry flavor. The medium diluted the berry.

How to order the hack:

- Order 1 Drink of choice.

- Order 1 Regular sized Derpy McFlurry. The mini McFlurry won't give you enough of that derpy syrup.

If the restaurant is busy like mine was, try not to inconvenience them. They're not baristas and they don't HAVE to mix it for you, so I just asked them to give me the McFlurry without ice cream in two separate cups.

[velourfogg]

Creamy Ham Potato Soup

Ingredients:

350g cubed ham

1/4 cup butter

1/2 an onion

3 carrots

3 celery stalks

4 garlic cloves

4 medium potatoes

1/4 cup flour

3 cups chicken broth

2 cups milk

1 cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups shredded cheddar cheese

1 green onion for garnish

Sprinkle of red pepper flakes for garnish

Directions:

1. Melt the butter in a large pot over medium heat.

2. Add the diced onion, carrots, celery, and garlic. Cook until the vegetables are tender.

3. Stir in the cubed ham and cook for a few minutes.

4. Sprinkle the flour over the mixture and stir well to combine.

5. Pour in the chicken broth, milk, and heavy cream. Stir until the mixture thickens.

6. Add the diced potatoes and Italian seasoning. Season with salt and pepper.

7. Simmer the soup for about 20-25 minutes, or until the potatoes are cooked through.

8. Stir in the shredded cheddar cheese until melted and well combined.

9. Ladle the creamy ham potato soup into bowls.

10. Garnish with sliced green onions and a sprinkle of red pepper flakes.

11. Serve hot and enjoy the comforting flavors of this delicious soup.

[velourfogg]

Buffalo Chicken Stuffed Crust Pizza

What you need:

1 burrito size low carb wrap

3 mozzarella sticks

2 tbsp cream cheese

1/2 cup grilled chicken, chopped

1/2 cup shredded cheese

3 tbsp buffalo sauce

Optional:

2 tbsp ranch seasoning

How to make it:

1. Fold the mozzarella sticks into each side of the wrap making a triangle. Add your cream cheese in the middle.

2. Top with the chicken, buffalo sauce & shredded cheese.

3. Air fry @ 350F for 15 mins. Take it out & enjoy!

[velourfogg]

Oreo Ice Cream French Toast

Ingredients

• 1 container melted Oreo ice cream

• 6 thick-cut slices of bread

• Butter (for frying)

• 1 container Oreo whipped frosting (or any vanilla whipped frosting)

• 5 Oreos, crushed

• 1 bag crushed mini Oreos (for garnish)

• 1/4 cup chocolate sauce

• 1/2 cup whipped cream (for garnish)

⸻

Instructions

1. Prepare the batter

Let the Oreo ice cream melt completely until it becomes a smooth, pourable mixture. This will act as your French toast custard.

2. Dip the bread

Dip each slice of thick-cut bread into the melted ice cream, making sure both sides are well coated. Let it soak for a few seconds so it absorbs the flavor.

3. Cook the French toast

Heat a pan or griddle over medium heat and add a bit of butter.

Place the soaked bread slices onto the pan and cook for about 2–3 minutes per side, or until golden brown and slightly crisp.

4. Add toppings

Spread or dollop the whipped frosting on top of each slice.

Sprinkle crushed Oreos over the top.

5. Garnish and drizzle

Add whipped cream, drizzle with chocolate sauce, and finish with crushed mini Oreos for extra crunch and decoration.

[velourfogg]

Vegan Lion’s Mane sandwich

Ingredients:

7-12 oz fresh Lion’s Mane

1 cup vegetable broth

1 tsp avocado oil

Wet Batter:

1 cup flour

1 cup + 3 tbsp sparkling water

3 tbsp potato starch

2 tsp garlic powder

2 tsp onion powder

2 tsp smoked paprika

1 tsp chili oil (optional)

Salt and pepper to taste

Dry Batter:

1 cup panko

1/4 cup potato starch

1/4 cup flour

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

Salt to taste

Other Ingredients:

Beet bread or bread of choice

Herb creamy sauce or sauce of choice

Red pepper sauce or sauce of choice

Pickles

Red onions

Tomatoes

Micro greens

Bread Preparation:

Step 1:

Split Lion’s Mane mushrooms into medium-sized balls.

Add to a dry cast iron pan and press with another pan, flipping until no water is released.

Marinate the pressed Lion’s Mane in vegetable broth and 1 tsp avocado oil for 21hours.

Step 2:

Add marinated Lion’s Mane to a pan and bake at 200 degrees for 15 minutes or until completely dry. Avoid overcooking.

Step 3:

Prepare the batter and dip the Lion’s Mane in both wet and dry batters.

Fry or air fry the coated Lion’s Mane, ensuring to spray avocado oil on the Lion’s Mane if air frying.

Step 4:

Assemble the sandwich with the prepared Lion’s Mane, beet bread, herb creamy sauce, red pepper sauce, pickles, red onions, tomatoes, and microgreens.

[velourfogg]

Shrimp and Chicken with Creamy Garlic Sauce

Ingredients:

2 chicken breasts

8-10 shrimp (peeled and deveined)

2 tablespoons olive oil

1 tablespoon butter

4 cloves garlic (minced)

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon paprika

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley (for garnish)

Mashed potatoes (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, paprika, and Italian seasoning. Cook the chicken for 6-8 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

2. In the same skillet, melt butter over medium heat and add minced garlic. Cook until fragrant (about 1 minute).

3. Add shrimp to the skillet and cook for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.

4. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in the heavy cream and bring to a simmer. Let it reduce slightly (about 5 minutes).

5. Return the chicken and shrimp to the skillet, coating them with the creamy sauce. Simmer for an additional 2-3 minutes until everything is heated through.

6. Serve the chicken and shrimp on a bed of mashed potatoes, garnished with fresh parsley. Enjoy!

[velourfogg]

Mexican Corn Dip Recipe

Ingredients:

2 cans of Mexicorn, drained

1 can of Rotel (you choose – regular or hot), drained

2 cups shredded cheddar cheese

8 green onions, finely sliced

1 cup mayo

8 oz sour cream

1 bunch of fresh cilantro, chopped

Instructions:

Prep the Ingredients:

Mexicorn & Rotel: Start by draining the Mexicorn and Rotel. This step ensures your dip isn’t too watery.

Green Onions & Cilantro: Slice the green onions and chop the cilantro. Here’s a tip – use both the white and green parts of the green onions for added flavor and color!

Mix it Up:

In a large mixing bowl, combine the drained Mexicorn, Rotel, shredded cheddar, sliced green onions, mayo, and sour cream. Stir well to ensure all ingredients are evenly distributed.

Herb It Up:

Fold in the chopped cilantro, reserving a bit for garnishing. The fresh cilantro will add a burst of flavor and a beautiful green color to the dip.

Chill or Serve Immediately:

For best results, cover the bowl with plastic wrap and let it chill in the refrigerator for at least 1 hour. This allows the flavors to meld together beautifully. However, if you’re short on time or just too eager to dig in (we don’t blame you!), you can serve it immediately.

Garnish and Serve:

When you’re ready to serve, sprinkle the reserved chopped cilantro on top for that extra touch. Pair with tortilla chips, veggies, or even on top of grilled meats!

[velourfogg]

Craving that Starbucks Pink Drink?

🌸 What You Need

• White Cranberry Strawberry Juice

• Creamy Coconut Milk

• Freeze-Dried Strawberries

🥤 How To Make It

Add a handful of freeze-dried strawberries to your glass.

Fill the glass about ¾ full with white cranberry strawberry juice.

Pour in a generous splash of creamy coconut milk.

Stir well until you get that beautiful, dreamy pink color.

Add ice and top with a few extra strawberries for the perfect finish.

[velourfogg]

Cajun White Chicken Chili

Ingredients:

2 tbsp olive oil

1 lb chicken breast, diced or shredded

1 onion, chopped

1 green bell pepper, diced

2 cloves garlic, minced

1 can (15 oz) white beans, drained

1 can (10 oz) diced tomatoes with green chilies

2 cups chicken broth

1 tsp Cajun seasoning

1 tsp cumin

½ tsp paprika

½ tsp oregano

Salt and black pepper, to taste

Creamy Base:

1 tbsp butter

½ cup sour cream

¼ cup grated Parmesan cheese

Garnishes:

Fresh lime juice

Chopped cilantro or parsley

Sliced green onions

Instructions:

1. Heat olive oil in a pot over medium heat. Add chicken and cook until lightly browned. Remove and set aside.

2. In the same pot, add onion, bell pepper, and garlic. Sauté until soft.

3. Return chicken to the pot. Stir in Cajun seasoning, cumin, paprika, oregano, salt, and pepper.

4. Add diced tomatoes, beans, and chicken broth. Stir and bring to a gentle boil.

5. Reduce heat and simmer for 15–20 minutes until thickened and chicken is tender.

6. Stir in butter, sour cream, and Parmesan cheese until melted and creamy.

7. Taste and adjust seasoning.

8. Serve hot with a squeeze of lime juice, cilantro, and green onions on top.

[velourfogg]

Crock Pot Pork-Stuffed Peppers

Ingredients:

• 2 pounds ground pork (or a combination of pork and beef)

• 4 large green peppers

• 1 large onion

• 2 carrots

• 4 cloves of garlic

• 1/2 head of cauliflower

• 6 ounce can of tomato paste

• 1 tablespoon dry oregano

• 1 tablespoon dry or fresh tarragon

• Salt and pepper to taste

Instructions:

1.) Cut the tops of the peppers and clean the seeds out.

2.) Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

3.) Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

4.) In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste. Add salt and pepper to taste.

5.) Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

[velourfogg]

Honey glaze sweet & spicy fried chicken and buttermilk mac & cheese

Honey glaze

* ¼ cup honey

* 2 tablespoons soy sauce

* ⅛ teaspoon red pepper flakes

* 1 ½ tablespoons olive oil

spicy fried chicken

* 1 (1.35kg) whole chicken, cut into pieces

* salt and ground black pepper to taste

* 1 litre buttermilk

* 2 tablespoons hot pepper sauce

* 1 teaspoon cayenne pepper

* 375g plain flour

* 1 tablespoon cayenne pepper

* 2 teaspoons garlic granules

* 1 teaspoon paprika

* salt and ground black pepper to taste

* 1 litre vegetable oil for deep frying

Instructions

Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.

Whisk together the buttermilk, hot Poivrade and 1 teaspoon of cayenne pepper during a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces and canopy the dish with cling film. Refrigerate for about 2 hours to marinate.

Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.

Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika and salt and pepper to taste during a large plastic resealable bag; shake well to mix . Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.

Heat oil during a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to fifteen minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.

[velourfogg]

Tiramisu Brownies

Ingredients

* 8 Tablespoons unsalted buttermelted

* 1 cup granulated sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* 2 Tablespoons coconut oil or avocado oil or vegetable oil

* ¾ cup unsweetened cocoa powder

* ½ cup all-purpose flour

* 1 teaspoon instant espresso powder

* 2 teaspoons cornstarch

* ¼ teaspoon baking soda

* ½ teaspoon salt

* 4 ounces semi-sweet chocolate barchopped

For the mascarpone topping:

* 8 ounces mascarpone cheese

* 1 cup heavy cream

* 5 Tablespoons powdered sugar

* 1 teaspoon instant espresso powder

* 1 teaspoon vanilla extract

Instructions

* Preheat your oven to 325°F. Lightly grease an 8x8-inch baking dish and set aside.

* Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla, whisking until fully combined. Stir in the vegetable oil and cocoa powder until the mixture is glossy and smooth.

8 Tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 Tablespoons coconut oil or avocado oil or vegetable oil, ¾ cup unsweetened cocoa powder

* Add the dry ingredients: Gently fold in the flour, 1 teaspoon instant espresso, cornstarch, baking soda, and salt until no streaks of flour remain (careful not to overmix, you just want to make sure that the flour is mixed in). Fold in the chopped chocolate.

½ cup all-purpose flour, 1 teaspoon instant espresso powder, 2 teaspoons cornstarch, ¼ teaspoon baking soda, ½ teaspoon salt, 4 ounces semi-sweet chocolate bar

* Bake: Pour the batter into your prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Don’t overbake!


* Cool completely before topping. (must cool completely before adding the topping!) Tip: brownies can be made the day before and assemble day before serving.

* Make the mascarpone topping: In a medium bowl, beat the mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla extract until soft peaks form — the mixture should be light, fluffy, and spreadable.

8 ounces mascarpone cheese, 1 cup heavy cream, 5 Tablespoons powdered sugar, 1 teaspoon instant espresso powder, 1 teaspoon vanilla extract

* To finish: Spread the mascarpone topping generously over the cooled brownies and dust with cocoa powder. Slice and serve or refrigerate until ready to serve.