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@pasthistorychronicles: Velma's Dark Secret #TrueCrime #SerialKiller #VelmaBarfield #MurderMystery #CrimeStory #DeathRow #History #UnsolvedMystery #CrimeInvestigation #AmericanCrime

PastHistoryChronicles
PastHistoryChronicles
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Wednesday 14 June 2023 14:00:28 GMT
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jaminam123
Mommom :
Too much time on your hands. Yikes!
2023-07-10 07:18:04
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Carne Asada Tacos with @Khanh Ong Ingredients Carne Asada: - 1.2 kg (2.6 lbs) beef rib meat, trimmed - 5 cloves garlic - juice of 2 oranges - 1 tsp oregano - ½ tsp black pepper - ½ tsp cumin - 8 dashes Worcestershire sauce - salt to taste - 2 tbsp oil Method 1. Blend everything together except the beef, then pour the marinade over the beef. Marinate for 1 hour in the fridge. 2. Grill over hot coals until the desired temperature is reached. Let the meat rest for 10 minutes before slicing. Salsa Roja Ingredients - 2 plum tomatoes - half a white onion - 4 cloves garlic - 1 bullhorn pepper - 1 guajillo chilli - 1 ancho chilli - vinegar to taste - salt to taste Method 1. Grill the tomatoes, white onion, garlic, bullhorn pepper, and chillies on a hot cast-iron pan until well-charred on all sides. 2. Place all the grilled vegetables into a blender and blend until smooth. Season with salt and adjust the acidity with vinegar if needed. Tacos Carne Asada Ingredients - Grilled carne asada (recipe above) - Salsa Roja (recipe above) - 24 small white corn tortillas - 1 white onion, diced - 1 bunch coriander (cilantro), chopped - 4 limes, cut into wedges Method 1. Warm your tortillas on a hot flat plate for 30 seconds on each side, then stack them in a clean towel so they continue to cook and steam through. 2. Serve your hot tortillas alongside the grilled carne asada, Salsa Roja, diced onion, chopped coriander, and lime wedges. 3. Let everyone serve themselves and enjoy! #cooking #beef #tacos #creatorsearchinsights
Carne Asada Tacos with @Khanh Ong Ingredients Carne Asada: - 1.2 kg (2.6 lbs) beef rib meat, trimmed - 5 cloves garlic - juice of 2 oranges - 1 tsp oregano - ½ tsp black pepper - ½ tsp cumin - 8 dashes Worcestershire sauce - salt to taste - 2 tbsp oil Method 1. Blend everything together except the beef, then pour the marinade over the beef. Marinate for 1 hour in the fridge. 2. Grill over hot coals until the desired temperature is reached. Let the meat rest for 10 minutes before slicing. Salsa Roja Ingredients - 2 plum tomatoes - half a white onion - 4 cloves garlic - 1 bullhorn pepper - 1 guajillo chilli - 1 ancho chilli - vinegar to taste - salt to taste Method 1. Grill the tomatoes, white onion, garlic, bullhorn pepper, and chillies on a hot cast-iron pan until well-charred on all sides. 2. Place all the grilled vegetables into a blender and blend until smooth. Season with salt and adjust the acidity with vinegar if needed. Tacos Carne Asada Ingredients - Grilled carne asada (recipe above) - Salsa Roja (recipe above) - 24 small white corn tortillas - 1 white onion, diced - 1 bunch coriander (cilantro), chopped - 4 limes, cut into wedges Method 1. Warm your tortillas on a hot flat plate for 30 seconds on each side, then stack them in a clean towel so they continue to cook and steam through. 2. Serve your hot tortillas alongside the grilled carne asada, Salsa Roja, diced onion, chopped coriander, and lime wedges. 3. Let everyone serve themselves and enjoy! #cooking #beef #tacos #creatorsearchinsights
The BEST dessert hack #desserthack #chocopie #foodhack #dessert #jinyandfood
The BEST dessert hack #desserthack #chocopie #foodhack #dessert #jinyandfood
Baba Ghanoush with flat bread 🍆 Ingredients - 2 large eggplants (aubergines) - 150g (5.3 oz) hulled tahini - 1 lemon, juiced - 2 cloves garlic, finely minced - pinch of salt - 30ml (2 tbsp) extra virgin olive oil (EVOO) - toasted pine nuts, for garnish (optional) - fresh parsley, for garnish Method 1. Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking. 2. Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred. 3. Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove. 4. Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid. 5. On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined. 6. Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly. 7. Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired. 8. Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side. #fyp #cooking #dip #Recipe
Baba Ghanoush with flat bread 🍆 Ingredients - 2 large eggplants (aubergines) - 150g (5.3 oz) hulled tahini - 1 lemon, juiced - 2 cloves garlic, finely minced - pinch of salt - 30ml (2 tbsp) extra virgin olive oil (EVOO) - toasted pine nuts, for garnish (optional) - fresh parsley, for garnish Method 1. Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking. 2. Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred. 3. Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove. 4. Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid. 5. On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined. 6. Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly. 7. Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired. 8. Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side. #fyp #cooking #dip #Recipe
Japanese Milk Bread 🍞 Ingredients - 325g (about 11.5 oz) bread flour - 7g (¼ oz) yeast - 120ml (4 fl oz) milk - 30g (1 oz) unsalted butter, room temperature - 5g (⅛ oz) salt - 40g (1.4 oz) sugar - 1 egg Method 1. Start by making the tangzhong: add 25g of flour and 100ml of water to a pan over medium heat. Mix until you have a thick, sticky paste. Transfer this into a small container, cover, and leave in the fridge to cool completely. 2. Warm the milk to approximately 30°C (86°F) and add the yeast and sugar. Mix until dissolved. Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, tangzhong, and the warm milk yeast mixture. Start to mix on medium-low speed. 3. After 4-5 minutes, the dough should start to look smooth and stop sticking to the sides of the bowl. At this point, add the salt and room temperature butter and continue to mix until the salt and butter are completely absorbed. 4. Place the dough into a bowl and cover with an airtight lid or cling film. Leave to prove for 1.5-2 hours or until the dough has doubled in size. 5. Once the dough has doubled, place it on the bench and knead a few times to knock back. Cut the dough into 3 even pieces, flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape. 6. Place the 3 dough balls into a 450g bread tin (approximately 10.2x11.5x20 cm) and cover with the lid. Let it prove for 1-2 hours or until it has doubled in size again. Preheat the oven to 180°C (356°F). 7. Once proved, bake in the preheated oven for 30 minutes with the lid on. After cooking, remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing. #baking #bread #Recipe #fypシ #viral #japenese
Japanese Milk Bread 🍞 Ingredients - 325g (about 11.5 oz) bread flour - 7g (¼ oz) yeast - 120ml (4 fl oz) milk - 30g (1 oz) unsalted butter, room temperature - 5g (⅛ oz) salt - 40g (1.4 oz) sugar - 1 egg Method 1. Start by making the tangzhong: add 25g of flour and 100ml of water to a pan over medium heat. Mix until you have a thick, sticky paste. Transfer this into a small container, cover, and leave in the fridge to cool completely. 2. Warm the milk to approximately 30°C (86°F) and add the yeast and sugar. Mix until dissolved. Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, tangzhong, and the warm milk yeast mixture. Start to mix on medium-low speed. 3. After 4-5 minutes, the dough should start to look smooth and stop sticking to the sides of the bowl. At this point, add the salt and room temperature butter and continue to mix until the salt and butter are completely absorbed. 4. Place the dough into a bowl and cover with an airtight lid or cling film. Leave to prove for 1.5-2 hours or until the dough has doubled in size. 5. Once the dough has doubled, place it on the bench and knead a few times to knock back. Cut the dough into 3 even pieces, flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape. 6. Place the 3 dough balls into a 450g bread tin (approximately 10.2x11.5x20 cm) and cover with the lid. Let it prove for 1-2 hours or until it has doubled in size again. Preheat the oven to 180°C (356°F). 7. Once proved, bake in the preheated oven for 30 minutes with the lid on. After cooking, remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing. #baking #bread #Recipe #fypシ #viral #japenese
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