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Spaghetti cacio e pepe recipe.

1 pound spaghetti

6 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons ground black pepper

1 ¾ cups grated Pecorino Romano cheese

Make testy Sticky Bun Casserole

Ingredients :-

1/4 cup unsalted butter, melted

2 (12.4-ounce) cans refrigerated cinnamon rolls

5 large eggs

1 cup whipping cream, divided

2 teaspoons cinnamon

2 teaspoons vanilla extract

1 1/2 cups packed dark brown sugar

1/3 cup light corn syrup

1/4 cup unsalted butter

1/2 teaspoon kosher salt

1 cup pecans, chopped

Best ultimate breakfast .

(RECIPE )

cooking spray

3 medium English muffins, split

12 large eggs

2 cups milk

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon ground mustard

1 pound cooked ham, diced

1 ½ cups shredded Cheddar cheese, divided

¼ cup chopped green onions.

Japanese-Style Rolled Omelet (Tamagoyaki)

Ingredients:-

4 large eggs

4 teaspoons water

1 teaspoon soy sauce

1 teaspoon mirin

1/4 teaspoon kosher salt

1/4 teaspoon white sugar

1 pinch cayenne pepper (optional)

1/2 teaspoon sesame oil

1 1/2 teaspoons vegetable oil

1 teaspoon furikake (optional)

Directions:-

Step 1:
Add eggs to a bowl, along with water, soy sauce, mirin, salt, sugar, and cayenne. Use a fork to beat eggs until whites are completely incorporated. Transfer egg mixture into a pourable measuring cup.

Step 2:
Set a 10-inch non-stick pan over medium heat. Mix sesame and vegetable oil in a small bowl, and use a brush to oil the pan.

Step 3:-
Pour in 1/3 of egg mixture. Tilt the pan to cover the bottom with eggs. Cook until omelet is about halfway set, then use a spatula to turn over about 1 inch of edge toward the center on 3 sides to square the shape on those 3 sides. If eggs seem to be cooking too fast, reduce heat to medium-low. Use a spatula to roll the omelet toward the rounder side, to form a rectangular roll, about 2 inches wide by 8 inches long.

Step 4:
Slide omelet over to about 3 inches from the edge of the pan, and brush more oil over the pan surface. Pour the second 1/3 of eggs around the omelet. Lift omelet slightly with the spatula so that some eggs flow underneath. Raise heat back to medium, if it was reduced. When egg layer is halfway set, use a spatula to roll this layer up and over the already-folded omelet in the pan, and continue to roll into a rectangle.

Step 5:
Add remaining 1/3 of egg mixture, and repeat cooking and rolling steps to make the final layer.

Step 6:
Transfer omelet onto plastic wrap, and use it to shape the omelet, before wrapping and rolling it into a tight package; cover with a towel and let rest for 5 minutes.

Step 7:-
Unwrap, slice into 6 or 8 pieces, and serve on a warm plate. Sprinkle with furikake.

Chicken Teriyaki Rice Bowls

*Ingredients

:1/2 cup low-sodium teriyaki marinade (such as Kikkoman®)

:2 tablespoons prepared horseradish

:1 tablespoon chili oil

:1 pound boneless skinless chicken breast halves

:1 bunch broccoli, cut into florets

:1 red bell pepper, cut into strips

:2 tablespoons sesame oil

:1 1/2 teaspoons garlic powder

:1/4 teaspoon freshly ground black pepper

:1/8 teaspoon salt

:1 pinch red pepper flakes

:1 pineapple - peeled, cored, and cut into 6 wedges

:2 cups cooked white rice

:1 teaspoon black and white sesame seeds (optional)

:1 green onion, thinly sliced (optional)

Kofta Kebabs full recipe

*Ingredients

-1 slice whole grain bread, toasted

-½ medium yellow onion, diced

-⅓ cup chopped Italian parsley

-4 cloves garlic, minced

-8 ounces ground beef

-4 ounces ground lamb

-1 ¼ teaspoons kosher salt

-½ teaspoon freshly ground black pepper

-½ teaspoon ground allspice

-½ teaspoon paprika

-¼ teaspoon ground cardamom

-⅛ teaspoon ground nutmeg

-¼ teaspoon cayenne pepper

-2 tablespoons water

-4 bamboo skewers, soaked for at least 1 hour.

-Directions
-step 1
Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
-step 2
Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
-step 3
Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
-step 4
Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
-step 5
Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
-step 6
Meanwhile, preheat a charcoal grill until coals are very hot.
-step 7
Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.

Southwest Chicken Salad full recipe

*Ingredients

-1 avocado - peeled, pitted, and chopped

-¼ cup sour cream

-1 tablespoon mayonnaise

-1 tablespoon water

-2 tablespoons freshly squeezed lime juice

-½ (1 ounce) packet ranch dressing mix

-½ teaspoon salt

-2 (6 ounce) skinless, boneless chicken breast halves

-1 tablespoon olive oil

-1 ½ tablespoons fajita seasoning

-1 medium ear corn, husk and silk removed

-1 medium head romaine lettuce, chopped

-½ cup halved grape tomatoes

-1 (15 ounce) can black beans, rinsed and drained

-½ small red onion, sliced into petals.

*Directions
-step 1
Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
-step 2
Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
-step 3
Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
-step 4
Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.
-step 5
Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.

Homemade Hostess Cupcakes recipe

*Ingredients

-Cupcakes:

-3 cups flour

-3 cups white sugar

-1 cup unsweetened cocoa powder

-2 teaspoons baking soda

-1 teaspoon salt

-2 large eggs

-1 cup milk

-1 cup vegetable oil

-1 cup water

-1 teaspoon vanilla extract

*Directions
-step 1
Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
-step 2
Whisk together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Add eggs, milk, oil, water, and vanilla extract. Mix with an electric mixer at low speed until smooth, about 2 minutes. Fill prepared muffin cups a little over half full (use a #20 or 3-tablespoon scoop).
-step 3
Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
-step 4
Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch salt in another large bowl. Using clean beaters, mix with an electric mixer at high speed until fluffy, about 5 minutes. Insert a large round tip into a pastry bag; fill with filling. Push tip through top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.
-step 5
Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill with vanilla frosting. Pipe frosting across tops of cupcakes in loops. Transfer cupcakes to an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Pakistani Chapli Kebab recipe

*Ingredients

-cooking spray

-1 large egg, lightly beaten

-1 pound ground beef

-1 red onion, finely chopped

-1 tomato, finely chopped

-¼ cup finely chopped cilantro

-¼ cup finely chopped mint

-2 teaspoons ginger-garlic paste

-2 teaspoons coriander seeds, crushed

-1 teaspoon salt

-¾ teaspoon ground cumin

-¾ teaspoon ground cayenne pepper

-2 tomato, sliced into rounds

-¼ cup vegetable oil for frying, or more as needed

*Directions
-step 1
Coat a small skillet with cooking spray and place over medium-high heat. Cook and stir beaten egg in the hot skillet until scrambled and set, 3 to 5 minutes.
-step 2
Combine scrambled egg, beef, onion, chopped tomato, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a large bowl; mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
-step 3
Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in hot oil in batches until charred, 4 to 6 minutes per side.

*Tips

You can use 1 1/2 teaspoons coriander powder for the crushed coriander seeds.

Gulab Jamun or Kala Jam (Waffle Balls) recipe

*Ingredients

-2 cups water

-2 cups white sugar

-½ teaspoon ground cardamom

-2 drops rose water (Optional)

-1 pinch saffron (Optional)

-½ cup instant dry milk powder (such as Carnation®)

-2 tablespoons all-purpose flour

-¼ teaspoon baking soda

-1 tablespoon unsalted butter (such as Land O'Lakes®)

-2 tablespoons plain yogurt

-2 cups vegetable oil for frying

*Directions
-step 1
Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
-step 2
Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
-step 3
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
-step 4
Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
-step 5
Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.