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@eurosipacheco: Pudim na leiteira 🍮 INGREDIENTES 1 xícara de açúcar 1/2 xícara de água 1 caixinha de leite condensado Mesma medida de leite 3 ovos #pudim #doce #sobremesa #fyp

Rosi Pacheco
Rosi Pacheco
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Region: BR
Tuesday 11 August 2026 22:13:54 GMT
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estrela6776
ESTRELA :
ADOREI, VALEU, VOU FAZER!!!👏👏👏
2026-08-11 22:23:22
2
elianesalm
Eliane Almeida :
Faço muito assim. É excelente!
2026-08-12 16:17:24
1
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Our teenagers like different things throughout the week so on Sundays, we make a few different meals for them to east throughout the week that fuel their bodies. Philly asks us to make the crispy smashed potatoes every week!! It is an emergency that you make it! Philly’s Pickle & Dill Smashed Potatoes 2 lbs mini baby potatoes, scrubbed 3 scallions, diced Olive oil + salt Place whole mini potatoes on a sheet pan. Drizzle generously with olive oil + salt and toss to coat. Roast at 425°F for 30 mins until fork tender. Remove from oven and smash each potato with the bottom of a glass. Drizzle with more olive oil so all the edges get crispy. Return to oven for about 20 mins, flip, and continue roasting until deeply golden and crispy on both sides. Dressing: ¾ cup Greek yogurt ½ cup kewpie mayo 2 tsp Dijon Juice ½ lemon 2 tsp red wine vinegar 1 garlic clove, minced Whisk everything to combine. Toss warm crispy potatoes with dressing, ¼ cup fresh dill, 2 tbsp chives, 6 minced pickles, 1 finely chopped shallot, salt + pepper. Roasted SALMON & POTATOES 3 lb salmon (skin on) 2 lbs baby potatoes Drizzle sheet pan with olive oil. Add salmon (skin side down) and surround with potatoes. Drizzle everything with olive oil, salt + pepper. Roast at 425°F for ~25 mins until salmon is cooked through and potatoes are tender. Remove salmon, leaving skin on pan. Broil skin a few mins until crispy. GREEN BEANS @Sarah M. Lasry 1–2 lbs fresh green beans, trimmed 2 tbsp avocado oil 8–10 garlic cloves Glaze: 3 tbsp sesame oil ¼ cup soy sauce 2 tbsp sugar Zest + juice of 2 small lemons Boil salted water. Cook green beans 5–7 mins until bright green + crisp-tender. Drain and transfer to ice water. Drain well. Blend garlic + avocado oil until spoonable. Heat skillet over high, add oil, then green beans in a single layer. Let blister 1–2 mins undisturbed, toss and repeat. Add garlic oil, cook 1–2 mins until fragrant. Remove beans. In same pan add soy sauce, sugar + sesame oil and cook until glossy. Pour over beans, add lemon zest + juice, salt to taste. for the chicken, we just tossed chicken thighs with our favorite barbecue sauce and baked it at 350° for about 1520 minutes, keep an eye on it depending on the size of your size. We topped it with some extra sauce. #mealprep #easyrecip#EasyRecipe#athletese #swimming
Our teenagers like different things throughout the week so on Sundays, we make a few different meals for them to east throughout the week that fuel their bodies. Philly asks us to make the crispy smashed potatoes every week!! It is an emergency that you make it! Philly’s Pickle & Dill Smashed Potatoes 2 lbs mini baby potatoes, scrubbed 3 scallions, diced Olive oil + salt Place whole mini potatoes on a sheet pan. Drizzle generously with olive oil + salt and toss to coat. Roast at 425°F for 30 mins until fork tender. Remove from oven and smash each potato with the bottom of a glass. Drizzle with more olive oil so all the edges get crispy. Return to oven for about 20 mins, flip, and continue roasting until deeply golden and crispy on both sides. Dressing: ¾ cup Greek yogurt ½ cup kewpie mayo 2 tsp Dijon Juice ½ lemon 2 tsp red wine vinegar 1 garlic clove, minced Whisk everything to combine. Toss warm crispy potatoes with dressing, ¼ cup fresh dill, 2 tbsp chives, 6 minced pickles, 1 finely chopped shallot, salt + pepper. Roasted SALMON & POTATOES 3 lb salmon (skin on) 2 lbs baby potatoes Drizzle sheet pan with olive oil. Add salmon (skin side down) and surround with potatoes. Drizzle everything with olive oil, salt + pepper. Roast at 425°F for ~25 mins until salmon is cooked through and potatoes are tender. Remove salmon, leaving skin on pan. Broil skin a few mins until crispy. GREEN BEANS @Sarah M. Lasry 1–2 lbs fresh green beans, trimmed 2 tbsp avocado oil 8–10 garlic cloves Glaze: 3 tbsp sesame oil ¼ cup soy sauce 2 tbsp sugar Zest + juice of 2 small lemons Boil salted water. Cook green beans 5–7 mins until bright green + crisp-tender. Drain and transfer to ice water. Drain well. Blend garlic + avocado oil until spoonable. Heat skillet over high, add oil, then green beans in a single layer. Let blister 1–2 mins undisturbed, toss and repeat. Add garlic oil, cook 1–2 mins until fragrant. Remove beans. In same pan add soy sauce, sugar + sesame oil and cook until glossy. Pour over beans, add lemon zest + juice, salt to taste. for the chicken, we just tossed chicken thighs with our favorite barbecue sauce and baked it at 350° for about 1520 minutes, keep an eye on it depending on the size of your size. We topped it with some extra sauce. #mealprep #easyrecip#EasyRecipe#athletese #swimming

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