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Ds~Dm🧸🩵
Ds~Dm🧸🩵
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Wednesday 15 December 2021 19:20:34 GMT
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TZUYU calling herself a cute, attractive, and speedy driver 🥹 #tzuyu #twice #WilliamsXTzuyu #DandadanXTzuyu #creatorsearchinsights
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Creamy Garlic Butter Chicken Tortellini with Parmesan Mozzarella Sauce Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into small natural pieces 20 ounces refrigerated cheese tortellini 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided 1 teaspoon Italian seasoning ½ teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon salt, or to taste 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened 1¼ cups freshly shredded mozzarella ¾ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ cup reserved tortellini cooking water, if needed Directions: 1. Cook the tortellini in salted water according to the package directions until just tender. Reserve ½ cup of the cooking water, then drain carefully. 2. Season the chicken with Italian seasoning, smoked paprika, garlic powder, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden-brown with lightly crisp seared edges and fully cooked through. 3. Add 1 tablespoon butter and half the garlic to the chicken. Toss for about 30 seconds until the chicken is glossy with garlic butter. Transfer the chicken to a plate. 4. In the same skillet, melt the remaining butter and add the rest of the garlic. Stir in the heavy cream, milk, and cream cheese and cook gently until smooth. 5. Remove from the heat and stir in the mozzarella and Parmesan until melted and creamy. Add the tortellini and toss gently to coat. Return the chicken to the skillet and mix everything together so the chicken is evenly combined throughout the tortellini. Add a splash of reserved cooking water only if needed. Finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 790 per serving
Creamy Garlic Butter Chicken Tortellini with Parmesan Mozzarella Sauce Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into small natural pieces 20 ounces refrigerated cheese tortellini 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided 1 teaspoon Italian seasoning ½ teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon salt, or to taste 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened 1¼ cups freshly shredded mozzarella ¾ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ cup reserved tortellini cooking water, if needed Directions: 1. Cook the tortellini in salted water according to the package directions until just tender. Reserve ½ cup of the cooking water, then drain carefully. 2. Season the chicken with Italian seasoning, smoked paprika, garlic powder, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden-brown with lightly crisp seared edges and fully cooked through. 3. Add 1 tablespoon butter and half the garlic to the chicken. Toss for about 30 seconds until the chicken is glossy with garlic butter. Transfer the chicken to a plate. 4. In the same skillet, melt the remaining butter and add the rest of the garlic. Stir in the heavy cream, milk, and cream cheese and cook gently until smooth. 5. Remove from the heat and stir in the mozzarella and Parmesan until melted and creamy. Add the tortellini and toss gently to coat. Return the chicken to the skillet and mix everything together so the chicken is evenly combined throughout the tortellini. Add a splash of reserved cooking water only if needed. Finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 790 per serving
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😶‍🌫️الكلام دا بجد ؟
😶‍🌫️الكلام دا بجد ؟
Homemade bread recipe without beating (simple cooking scenario) 500 g wheat flour (approx. 3 and 1/2 cups) 10 g of dried organic yeast (1 sachet) 1 sugar 1 shallow teaspoon of salt 350 ml of warm water 2s olive oil or oil In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5-10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden brown. Let it cool down a little before cutting
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