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Saturday 11 May 2024 16:19:53 GMT

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2024-05-21 14:50:26

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ignore my horrible lipsync please😭😭 #focalors #focalorscosplay #GenshinImpact #genshinimpactcosplay

ignore my horrible lipsync please😭😭 #focalors #focalorscosplay #GenshinImpact #genshinimpactcosplay

#عبارات_بندر

#عبارات_بندر

Slow cooked pulled pork tacos 😮‍💨 Ingredients: 1-1.4 kg boneless pork shoulder 1 cup Smokey bbq sauce 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon chilli powder 2 tablespoons brown sugar 1 tablespoon vinegar 1 tablespoon Worcestershire Slaw: 1/2 head red cabbage, shredded 1 cup mayo/Greek yogurt 1 lime, juiced Salt and pepper To serve: Pineapple, diced Soft tacos Fresh lime wedges Fresh coriander I also topped mine with pickled onions but these are obvs optional. Method: 1. Combine the ingredients for the bbq rub. Taste it to see if it’s to your liking. If you prefer is sweeter, add more sugar. If it’s too sweet, add more vinegar. 2. Remove the skin from the pork and carve off any extra fat you don’t want. 3. Smother the shoulder in the sauce, place it into a slow cooker, topping it with any remaining sauce and slow cook on low for 8 hours. 4. Once it’s done, the pork will fall apart with the tongs. You won’t even need to shred it with two forks 🤯 5. Bring all of the ingredients together for the slaw. Again, taste it and adjust the dressing to your liking. Let it sit for 5 minutes before draining the liquid. I forgot to do this and it got quite messy so learn from my mistake xx 6. Heat the tortillas, 10/10 recommend heating them over an open flame allowing them to slightly char on the edges 7. Assemble the tacos, topping with pineapple, or whatever it is your heart desires, fresh coriander and lime! #pulledpork #pulledporktacos #tacotuesday #tacorecipe #EasyRecipe #DinnerIdeas

Slow cooked pulled pork tacos 😮‍💨 Ingredients: 1-1.4 kg boneless pork shoulder 1 cup Smokey bbq sauce 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon chilli powder 2 tablespoons brown sugar 1 tablespoon vinegar 1 tablespoon Worcestershire Slaw: 1/2 head red cabbage, shredded 1 cup mayo/Greek yogurt 1 lime, juiced Salt and pepper To serve: Pineapple, diced Soft tacos Fresh lime wedges Fresh coriander I also topped mine with pickled onions but these are obvs optional. Method: 1. Combine the ingredients for the bbq rub. Taste it to see if it’s to your liking. If you prefer is sweeter, add more sugar. If it’s too sweet, add more vinegar. 2. Remove the skin from the pork and carve off any extra fat you don’t want. 3. Smother the shoulder in the sauce, place it into a slow cooker, topping it with any remaining sauce and slow cook on low for 8 hours. 4. Once it’s done, the pork will fall apart with the tongs. You won’t even need to shred it with two forks 🤯 5. Bring all of the ingredients together for the slaw. Again, taste it and adjust the dressing to your liking. Let it sit for 5 minutes before draining the liquid. I forgot to do this and it got quite messy so learn from my mistake xx 6. Heat the tortillas, 10/10 recommend heating them over an open flame allowing them to slightly char on the edges 7. Assemble the tacos, topping with pineapple, or whatever it is your heart desires, fresh coriander and lime! #pulledpork #pulledporktacos #tacotuesday #tacorecipe #EasyRecipe #DinnerIdeas

The first ep of Boujee on a budget brings you… Spicy, creamy roasted capsicum and tomato pasta topped with burrata for only $19.77! Guys ignore how sweaty I am. I have no aircon OKAY. Don’t look at my SULA Ingredients for 4 350g rigatoni 1 large red capsicum 6 tomatoes 1 onion, halved 1 bulb of garlic 4 tbsp olive oil Salt and pepper 1 tsp chilli flakes 150ml thickened cream To serve: Burrata Chili flakes (or chili oil if you have some laying around) To elevate the pasta sauce: Freshly grated Parmesan Fresh basil leaves Method: 1. Preheat your oven to 180 degrees. 2. Cut the top off the bulb of garlic, give it a glug of olive oil and a sprinkle of salt and pepper over some tin foil and wrap it up tightly. 3. On a baking tray lined with baking paper, place your garlic, tomatoes, capsicum and onion. Drizzle with olive oil and season with salt and pepper before placing into the oven to roast for 30-40 minutes or until the veggies have charred. 4. Once cooked, allow to cool slightly before removing the skin off the capsicum. 5. Add everything into a blender, squeezing the bulbs of garlic out of the skins and blitz until smooth. 6. Pour the sauce into a pan over medium to low heat, season with salt and pepper and simmer for at least 15 minutes to allow the water in the veggies to evaporate. 7. While the sauce is reducing, bring a large pot of water to boil and salt it heavily until it tastes like the ocean. 8. Once it’s at a rolling boil, cook the pasta until al dente. 9. Once the sauce is reduced and thickened, add the chilli flakes and cream and stir to combine. 10. Once pasta is cooked, add to sauce and stir to combine. 11. Top with chili flakes (or chili oil) and burrata, serve and enjoy! #budgetfriendly #DinnerIdeas #cheapmeals #easymeals #easydinner #dinnerinspo

The first ep of Boujee on a budget brings you… Spicy, creamy roasted capsicum and tomato pasta topped with burrata for only $19.77! Guys ignore how sweaty I am. I have no aircon OKAY. Don’t look at my SULA Ingredients for 4 350g rigatoni 1 large red capsicum 6 tomatoes 1 onion, halved 1 bulb of garlic 4 tbsp olive oil Salt and pepper 1 tsp chilli flakes 150ml thickened cream To serve: Burrata Chili flakes (or chili oil if you have some laying around) To elevate the pasta sauce: Freshly grated Parmesan Fresh basil leaves Method: 1. Preheat your oven to 180 degrees. 2. Cut the top off the bulb of garlic, give it a glug of olive oil and a sprinkle of salt and pepper over some tin foil and wrap it up tightly. 3. On a baking tray lined with baking paper, place your garlic, tomatoes, capsicum and onion. Drizzle with olive oil and season with salt and pepper before placing into the oven to roast for 30-40 minutes or until the veggies have charred. 4. Once cooked, allow to cool slightly before removing the skin off the capsicum. 5. Add everything into a blender, squeezing the bulbs of garlic out of the skins and blitz until smooth. 6. Pour the sauce into a pan over medium to low heat, season with salt and pepper and simmer for at least 15 minutes to allow the water in the veggies to evaporate. 7. While the sauce is reducing, bring a large pot of water to boil and salt it heavily until it tastes like the ocean. 8. Once it’s at a rolling boil, cook the pasta until al dente. 9. Once the sauce is reduced and thickened, add the chilli flakes and cream and stir to combine. 10. Once pasta is cooked, add to sauce and stir to combine. 11. Top with chili flakes (or chili oil) and burrata, serve and enjoy! #budgetfriendly #DinnerIdeas #cheapmeals #easymeals #easydinner #dinnerinspo

الشوالي الرخس

الشوالي الرخس

Yes, just friends #werebestfriends #BestFriends

Yes, just friends #werebestfriends #BestFriends

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