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Stop buying Guac at the store. Ingredients: - 2 ripe avocados - 1/4 white onion, finely chopped - 1/2 jalapeño pepper, seeds removed - 2 limes - 1/4 bunch fresh coriander (cilantro) - 1 Roma tomato - Salt to taste Equipment: - Mortar and pestle - Cutting board - Knife Instructions: 1. Prep Work: - Roll limes firmly to maximize juice extraction - Remove seeds from jalapeño - Wash all produce 2. Base Mixture: - Add chopped onion, jalapeño, and coriander to mortar - Squeeze juice of 2 limes - Add a pinch of salt - Grind with pestle until ingredients form a chunky puree 3. Avocado Integration: - Dice ripe avocados into chunks - Gently fold into mortar mixture - Lightly mash, maintaining some texture 4. Final Touch: - Dice Roma tomato - Fold into mixture - Adjust seasoning with additional salt or lime juice Pro Tips: - Choose avocados that yield slightly when pressed - Keep guacamole chunky, not smooth - Season in stages for deeper flavor - Serve immediately with corn tortilla chips Serving Suggestion: Perfect for parties, game day, or spontaneous snacking! Hashtags: #GuacamoleRecipe #HomemadeDip #EasyAppetizer
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Looking to cook the perfect steak? Today I will walk you through the best fool-proof method to get the most delicious, golden crusted steak at home, every single time. Check out my YouTube for more tips and tricks! @/chefjoshadamo - - - - - Ingredients: - a steak - any neutral oil (no olive oil) - butter - salt and pepper to taste Materials: - medium cast iron pan - spoon to baste Directions: 1. Season raw steak with salt and pepper (be generous, you won’t be eating all of it) 2. Heat neutral oil in pan until it starts to give off some smoke 3. Put the steak in the pan, depending on thickness/preferred temperature, leave in the pan for 1-3 minutes per side making sure to render the fat cap (if your steak has one) 4. Once both sides start to take on a brown crust, put cold butter into the pan and use and spoon to baste the top of the steak on each side until it develops a nice golden brown crust 5. Use cold butter to coat outside and let rest for about 5 minutes before cutting, preferably on a cooling rack to ensure crust remains on all sides 6. Top off with salt to taste and enjoy! #Recipe #chef #foryoupage #foodporn #dinneridea #EasyRecipe #dinner #steak #steakrecipes #easydinner
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Craving takeout? These are the crispiest spring onion pancakes you’ll ever have, and you don’t even have to leave the house! - - - - - Yield: 4 pancakes (serves 2-3 people) Total Time: 1 hour (20 mins prep, 30 mins resting time) Cooking Time: 15-20 minutes Ingredients: For the Dough: - 2 cups all-purpose flour - 1 cup boiling water - Pinch of salt For the Filling: - Spring onions, finely chopped - Sesame oil For the Dipping Sauce: - 100g soy sauce - 50g rice wine vinegar - 1 tsp sugar - Fresh ginger, grated - Chopped spring onions - Optional: crispy chili oil Materials Needed: - Large mixing bowl - Wooden spoon - Pastry brush - Rolling pin - Frying pan - Knife - Measuring cups Instructions: 1. In a large bowl, mix flour and salt, then pour boiling water over the flour. Stir with a wooden spoon until roughly combined, knead briefly, wrap, and refrigerate for 20-30 minutes. 2. Remove the dough from the refrigerator and divide it into 4 equal portions. Roll out each portion on a floured surface, brush with sesame oil, and sprinkle with chopped spring onions. Roll into a spiral, flatten and roll out again, repeating the rolling process to create multiple layers. 3. Heat a pan to medium-high, roll out each pancake thinly, and cook until crispy and golden, about 2-3 minutes per side. 4. For the dipping sauce, combine soy sauce, rice wine vinegar, and sugar. Add grated ginger and chopped spring onions, stir to dissolve the sugar, and add crispy chili oil if you like some spice. 5. Cut the pancakes into wedges and serve hot with the prepared dipping sauce. Enjoy! #cooking #chinesefood #recipesoftiktok #fypシ゚viral