🍒༄ᎩᏬᎷᎷᎩS̾🧑🏻‍🍳⍣࿐

CCRyder's Smoker Rib Rub ½ cup white sugar ½ cup packed brown sugar ⅓ cup sea salt 3 tablespoons New Mexico red chile powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons Hungarian paprika 2 tablespoons ancho chile powder 2 tablespoons ground black pepper 1 tablespoon dried thyme, or more to taste 1 tablespoon ground cumin, or more to taste 1 tablespoon dried rosemary 1 tablespoon ground nutmeg, or more to taste 1 tablespoon ground allspice 1 teaspoon cayenne pepper, or more to taste Directions Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl. Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Lobster Ravioli By Levi ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Creamy Cheesy Chicken & Potato Casserole Ingredients Main Ingredients 1½ Ib (680 g) boneless, skinless chicken breasts, cut into bite-size pieces 4 medium russet potatoes, peeled and thinly sliced 1 small onion, finely diced 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon Italian seasoning ½ teaspoon paprika ½ teaspoon salt ½ teaspoon black pepper Creamy Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups whole milk ½ cup heavy cream ½ teaspoon garlic powder ¼ teaspoon black pepper ½ teaspoon salt ½ cup grated Parmesan Cheese Topping 1½ cups shredded cheddar cheese ½ cup shredded mozzarella 2 tablespoons grated Parmesan 1 tablespoon fresh parsley, chopped Instructions 1. Prepare the oven Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish. 2. Season the chicken Place the chicken pieces in a bowl. Add olive oil, Italian seasoning, paprika, salt and pepper. Toss until evenly coated. Heat a large skillet over medium-high heat and cook the chicken for 4-5 minutes, just until lightly browned. It doesn't need to be completely cooked through yet. Transfer to a plate. 3. Make the creamy sauce Melt the butter in the same skillet over Melt the butter in the same skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds. Sprinkle in the flour and whisk continuously for about 1 minute. Gradually pour in the milk while whisking to prevent lumps. Add the heavy cream, garlic powder, salt and pepper. Simmer for 3-5 minutes, stirring, until the sauce thickens. Remove from the heat and stir in the Parmesan until melted. 4. Assemble the casserole Arrange half of the sliced potatoes in the prepared baking dish. Spread half of the chicken and onion mixture over the potatoes. Pour over about half of the creamy sauce. Repeat with the remaining potatoes, chicken and sauce. Gently spread the sauce across the top. 5. Add the cheese Sprinkle the cheddar, mozzarella and Parmesan evenly over the casserole. Cover tightly with aluminum foil. Bake 25 mins ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Asian Chicken Cranberry Salad Ingredients: 2 cups grilled chicken breast, sliced 4 cups mixed salad greens or shredded cabbage ½ cup dried cranberries cup sliced almonds, toasted ⅓ cup roasted peanuts ½ cup sliced cucumbers 2 green onions, chopped 1 tsp sesame seeds Dressing: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger Instructions: In a small jar, whisk together all dressing ingredients until combined. In a large salad bowl, assemble greens, sliced grilled chicken, and cucumbers. Scatter dried cranberries, toasted almonds, peanuts, and green onions over the top. Drizzle with the sesame-ginger dressing and sprinkle with sesame seeds. Toss right before serving! ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Mom's Turkey Sausage Patties   2 pounds ground turkey   1 ½ teaspoons ground black pepper   1 ½ teaspoons salt   1 teaspoon dried sage   ¾ teaspoon ground ginger   ¼ teaspoon cayenne pepper   nonstick cooking spray Directions Mix ground turkey, black pepper, salt, sage, ginger, and cayenne pepper together in a large bowl until well blended. Form mixture into 8 equal-sized patties. Heat a skillet over medium-high heat; coat with nonstick spray. Add patties and fry until browned on both sides and no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Breakfast Potato and Pepper Skillet Ingredients • 1 lb. Yukon gold potatoes, cut into 3/4-inch pieces  • 2 small bell peppers (1 red and 1 orange), cut into 3/4-inch pieces • 1 red onion, cut into 1/2-inch pieces • 4 cloves garlic, smashed • 2 tbsp. olive oil • Kosher salt and freshly ground black pepper • 8 large eggs • Chopped fresh flat-leaf parsley, for sprinkling Directions   Step 1 Preheat oven to 425°F with oven rack 6 inches from heat. Toss together potatoes, peppers, onion, garlic, and oil in a 12-inch cast-iron skillet. Season with salt and pepper. Roast, stirring once, until potatoes are just tender and beginning to turn golden brown, 30 to 35 minutes.    Step 2 Remove skillet from oven and change oven setting to broil. Make 8 small wells in vegetable mixture, and carefully crack an egg into each. Broil to desired doneness, 4 to 6 minutes for a runny yolk. Sprinkle with parsley just before serving. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

White German Chocolate Cake Ingredients: White Chocolate Cake: 2½ cups all-purpose flour 2 tsp baking powder ½ tsp salt 1 cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 6 oz white chocolate, melted and cooled 2 tsp vanilla extract 1 cup buttermilk Coconut Pecan Frosting: 1 (12 oz) can evaporated milk 1 cup granulated sugar 3 large egg yolks, lightly beaten ½ cup unsalted butter 1 tsp vanilla extract 1½ cups sweetened shredded coconut 1½ cups chopped toasted pecans Optional White Chocolate Buttercream: 1 cup unsalted butter, softened 3½ cups powdered sugar 4 oz melted white chocolate, cooled 2 tbsp heavy cream 1 tsp vanilla extract Optional Garnish: White chocolate curls Toasted coconut flakes Whole pecans White chocolate drizzle Directions: Preheat oven to 350°F. Grease and line two 9-inch round pans. In a medium bowl, whisk flour, baking powder, and salt. Beat butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each. Mix in melted white chocolate and vanilla. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix just until combined. Divide batter evenly between pans. Bake 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely. For coconut pecan frosting: combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, for 10-12 minutes until thickened. Remove from heat. Stir in vanilla, coconut, and toasted pecans. Cool completely. For buttercream: beat butter until creamy. Mix in powdered sugar, melted white chocolate, cream, and vanilla until fluffy. Place one cake layer on a plate. Spread a generous layer of coconut pecan frosting over it. Add the second layer. Frost the sides with buttercream (if using) and spread the remaining coconut pecan frosting on top. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

German Chocolate Pecan Cream Cheese Dump Cake Ingredients: Cake Layers: 1 box German chocolate cake mix 1 cup evaporated milk, divided ½ cup unsalted butter, melted 1 cup sweetened shredded coconut 1 cup chopped pecans ½ cup semi-sweet chocolate chips Cream Cheese Layer: 8 oz cream cheese, softened ½ cup powdered sugar 1 tsp vanilla extract ¼ cup evaporated milk Optional Topping: ½ cup chocolate chips ½ cup chopped pecans Caramel sauce Toasted coconut Directions: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Sprinkle coconut evenly over the bottom of the dish. Top with pecans and chocolate chips. Beat cream cheese, powdered sugar, vanilla, and ¼ cup evaporated milk until smooth. Drop spoonfuls over the layers and gently spread. Sprinkle dry cake mix evenly over the cream cheese layer. Do not stir. Drizzle remaining ¾ cup evaporated milk over the cake mix. Drizzle melted butter evenly over the surface. Sprinkle additional pecans and chocolate chips on top. Bake 40-50 minutes until golden and bubbling. Rest 20-30 minutes before serving. Drizzle with caramel sauce and sprinkle with toasted coconut if desired. Serve warm with vanilla ice cream. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Crab Cakes with Lemon Butter Drizzle For the Crab Cakes 1 pound (450 g) lump crab meat, drained and picked over ¾ cup panko breadcrumbs ½ cup shredded sharp cheddar cheese 1 large egg ¼ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 teaspoon Old Bay-style seafood seasoning ½ teaspoon paprika ¼ teaspoon cayenne pepper (optional) Salt and freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil, for cooking Lemon Butter Drizzle 3 tablespoons unsalted butter, melted 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 clove garlic, finely minced 1 tablespoon chopped fresh parsley Pinch of paprika Instructions In a large bowl, gently combine the crab meat, panko, cheddar, egg, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, seafood seasoning, paprika, cayenne, salt, and black pepper. Avoid overmixing so the crab stays chunky. Divide the mixture into 8 equal portions and shape into compact patties about ¾-inch thick. Place the crab cakes on a plate, cover, and refrigerate for 30 minutes to help them firm up. Heat the olive oil in a large skillet over medium heat. Cook the crab cakes for 4-5 minutes per side, until crisp and golden brown and heated through. Meanwhile, whisk together the melted butter, lemon juice, lemon zest, garlic, parsley, and paprika. Transfer the crab cakes to a serving platter and drizzle generously with the lemon butter. Garnish with additional parsley and lemon wedges. Serve immediately with a crisp salad, roasted vegetables, or coleslaw. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Indonesian Pork Noodle Bowl   8 ounces vermicelli or angel hair pasta   2 tablespoons olive oil, divided   1 Smithfield® Garlic & Herb Seasoned Pork Loin Filet, cut into 1/4-inch thick strips   ½ teaspoon minced garlic   ½ teaspoon crushed red pepper flakes   3 cups coarsely shredded cabbage   2 cups chopped celery   3 green onions, sliced   ⅓ cup soy sauce Break pasta into thirds. Cook in boiling water according to package directions; drain. Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve. Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp. Add pasta, stir-fried pork and soy sauce to skillet; heat through. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Cabbage Roll Casserole   2 pounds ground meat   3 ½ pounds chopped cabbage   1 (29 ounce) can tomato sauce   1 cup chopped onion   1 cup uncooked white rice   1 teaspoon salt   2 (14 ounce) cans meat broth Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients. Heat a large skillet over medium-high heat. Cook and stir ground meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground meat. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top. Cover and bake in the preheated oven for 1 hour. Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more. Serve hot and enjoy! ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Easy Coleslaw Dressing ½ cup mayonnaise 2 tablespoons white sugar or to taste 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper or to taste ¼ teaspoon salt or to taste Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy. Store in an airtight container in the refrigerator for up to 1 week. Stir before using. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Southern-Style Collard Greens 2 medium sweet onions, finely chopped 2 smoked ham hocks 4 cloves garlic, finely chopped 3 (32-ounce) containers chicken broth 3 (1-pound) packages collard greens, trimmed ⅓ cup apple cider vinegar 2 tablespoons white sugar 1 ½ teaspoons salt, or to taste ¾ teaspoon ground black pepper, or to taste Directions Gather all ingredients. Combine onions, ham hocks, and garlic in a stockpot; add chicken broth and simmer over medium heat until meat is falling off the bone, 1 to 2 hours. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 hours. Serve and enjoy. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Cheesy Potato Salad 2 ½ pounds red potatoes, cubed 1 cup sour cream 1 cup shredded Cheddar cheese, divided ½ bunch green onions, chopped, divided ½ cup mayonnaise ¼ cup white sugar 1 tablespoon real bacon bits Directions Place potatoes into a large pot and cover with water; bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain; set aside to cool. Combine sour cream, ½ cup Cheddar cheese, ½ green onions, mayonnaise, and sugar in a large bowl. Gently stir in cooled potatoes. Top salad with remaining ½ cup Cheddar cheese, remaining ½ green onions, and bacon bits. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Ribs ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Oven-Roasted Corn on the Cob 5 ears corn, husks and silk removed 1/2 cup mayonnaise 1 cup shredded Parmesan cheese 1 tablespoon chili powder 1 teaspoon ground black pepper 2 tablespoons chopped fresh parsley Directions Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste. Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet. Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Chow Chow Ingredients 3 cups green cabbage finely chopped 2 green tomatoes (unripe) cored and finely chopped 1/2 sweet onion finely chopped 1 bell pepper red or green, seeded and finely chopped 1 jalapeño finely chopped (use serrano for more heat) 2 tablespoons salt for soaking 1 cup white vinegar 3/4 cup light brown sugar packed 1 teaspoon celery seed 1 teaspoon dry mustard 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon crushed red pepper flakes adjust to taste Instructions Combine cabbage, green tomatoes, onion, bell pepper, and jalapeno in a large bowl. Add 2 tablespoons salt and toss well. Cover and refrigerate at least 4 hours, or overnight. This step pulls moisture out of the vegetables so the finished relish isn't watery. Drain the salted vegetables in a colander, then rinse well under cool water to wash off excess salt. Drain again and press gently to squeeze out moisture. Set aside. In a saucepan or pot, combine the vinegar, brown sugar, packed, celery seed, dry mustard, ground turmeric, ground ginger, ground allspice, and crushed red pepper flakes. Bring to a boil, then lower the heat and simmer about 3 minutes until the sugar fully dissolves. Add the drained vegetables to the simmering brine. Return to a gentle boil, then simmer about 10 minutes, until the cabbage softens but still has a little bite. Taste and adjust the heat here - this is where you decide how spicy the batch turns out. Pack the warm chow chow and the liquid into a clean quart jar. Let it cool, then refrigerate. It's good after a few hours but best after a day or two once the flavors settle. Keeps about 2 weeks in the fridge. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Feta Cheese Foldovers   8 ounces feta cheese, crumbled   3 tablespoons finely chopped green onions   1 egg, beaten   1 (17.5 ounce) package frozen puff pastry, thawed   1 egg yolk, beaten with 1 teaspoon water Directions Gather the ingredients. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

French Omelette Ingredients • 3 large eggs Pinch salt Pinch white pepper 1 tablespoon unsalted butter Finely chopped chives or parsley, for garnish Method In a medium bowl, whisk eggs until no traces of white remain. Whisk in salt & white pepper. In an 8-inch nonstick skillet with rounded sides set over medium heat, melt butter, being careful not to let it brown. Swirl it around in the pan so it coats the bottom and sides. Pour eggs into pan. With the bowl of a fork, tines facing up, rapidly stir the eggs. If you’re concerned about scraping the nonstick surface of your pan, use a plastic fork. Move the fork all around the pan to break up the eggs as they cook. At the same time, hold the handle of the pan with the other hand and vigorously shake the pan back and forth. If the eggs cook too fast, forming large clumps, take the pan off the heat and keep stirring. The eggs will continue to cook a little from the residual heat. Cook until the eggs are loose and creamy with small curds. This will only take 2 to 3 minutes. If you haven’t already done so, remove the pan from the heat. Run the fork around the edges to release the eggs. Tilt the pan to a 45-degree angle so that the eggs move to one side of the pan.  Keep the pan tilted and fold the eggs toward the edge until you have a half moon shape, running the fork under and around the eggs as needed to loosen them from the pan. With the pan still tilted, sharply tap the handle 2 or 3 times with your free hand to push the eggs over the edge by about 2 inches or use a spatula to gently coax the eggs about 2 inches over the edge of the pan. Use your fork to fold the overhanging eggs up and towards the center of the omelette. Hold onto the handle as close to the pan as possible. Bang the still tilted pan on the counter to move the omelette right up to the edge of the pan. Tilt a plate right next to the omelette and tip it onto the plate so the seam is on the bottom. Sprinkle with chives or parsley & serve. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel

Sour Cream Coffee Cake Ingredients • 1/2 cup salted butter 1 stick • 1/2 cups granulated sugar • 1 large egg • 1/2 cup sour cream • 1/2 teaspoon vanilla extract • 1 cup all-purpose flour • 1/2 teaspoon baking powder • 1/4 teaspoon baking soda Topping: • 1 cup pecans , chopped • 1 teaspoon ground cinnamon • 1/4 cup brown sugar Instructions • Lightly grease an 8x8'' baking pan.* • Preheat oven to 350 degrees F. • Combine topping ingredients together in a bowl. Set aside. • In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix. • In a separate bowl whisk together the flour, baking soda and baking powder.  • Add dry ingredients to butter mixture and mix just until combined. • Spoon half of the batter into your prepared pan and smooth into an even bottom layer.  • Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer. • Sprinkle remaining topping mixture over the top. • Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.  • Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.  • Allow to cool for at least 10 minutes before serving. ❤️ ➠ @yummmys🍷😋🔥 📌BOOST       💘      📌Donate 📌Place ur Ads in this channel