MAGICWAP

  Be sure to try this friend!!! Today, I will teach you a very simple method. 1. Open the back of the shrimp, add green onion and ginger, 1 spoonful of cooking wine, 1 spoonful of chili powder 🌶️, half a spoonful of salt and half a spoonful of black pepper, marinate for 29 minutes. 2. Add a piece of butter 🧈 to the pan and stir-fry, pour in the shrimp, fry until both sides are golden, add minced garlic, dried chili, and half a spoonful of sugar and stir-fry evenly.😄🎆🎉

  Ingredients: Crust: 2 cups crushed graham crackers 1/2 cup melted butter Cheesecake Filling: 16 oz cream cheese, softened 1 cup powdered sugar 1 cup heavy whipping cream 2 ripe bananas, mashed 1 tsp vanilla extract Toppings: 1/2 cup caramel sauce 1/2 cup chopped nuts (walnuts or pecans) 1 banana, sliced Instructions: Prepare the crust: In a medium bowl, combine crushed graham crackers and melted butter until evenly mixed. Press mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the heavy whipping cream, mashed bananas, and vanilla extract. Beat until the mixture is thick and well combined. Assemble the cheesecake: Pour the cheesecake filling over the chilled crust, spreading evenly. Refrigerate for at least 4 hours or until firm. Add toppings: Once set, drizzle caramel sauce over the top ...

  Ingredients: For the Cake: 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 cup sour cream 1 ½ cups fresh blueberries (or frozen, thawed, and drained) For the Lemon Creme Topping: 1 cup heavy cream 1/3 cup granulated sugar 2 tablespoons fresh lemon juice 1 tablespoon lemon zest

Ingredients: 1 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/2 cup unsalted butter, chilled and diced 1 large egg yolk 2 tablespoons ice water 1/2 cup raspberry jam 2 cups white chocolate, chopped 1 cup heavy cream 1/2 cup shelled pistachios, roughly chopped Fresh raspberries for garnish Directions: In a food processor, pulse together flour and sugar. Add butter, and pulse until mixture resembles coarse crumbs. Mix egg yolk and ice water, then drizzle over flour mixture, pulsing until dough just comes together. Press dough into tartlet pans, prick with a fork, and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Bake tart shells for 12-15 minutes or until golden. Let cool. Spread raspberry jam into the base of each cooled tart shell. Melt white chocolate over a double boiler, then remove from heat and whisk in heavy cream until smooth. Pour the white chocolate mixture over the jam layer and refrigerate until set, about 2 hours. Garnish with chopped pistachios and fres...

  Ingredients: Crust: 1 1/2 cups (150g) graham cracker crumbs 1/4 cup (50g) granulated sugar 1/2 cup (115g) unsalted butter, melted Filling: 24 oz (680g) cream cheese, softened 1 cup (250g) creamy peanut butter 1 cup (200g) granulated sugar 1/2 cup (120ml) sour cream 1 tsp vanilla extract 3 large eggs Topping: 1/2 cup (160g) strawberry or grape jelly 2 tbsp water Instructions: Prepare the Crust: Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then let cool. Make the Filling: In a large bowl, beat cream cheese and peanut butter until smooth. Add sugar and mix until combined. Beat in sour cream and vanilla extract. Add eggs one at a time, mixing just until combined after each addition. Pour the filling over the cooled crust. Bake the Cheesecake: Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and l...

  Ingredients: 1 pre-baked pie crust 1 cup dark chocolate, chopped 1 cup mini Reese's peanut butter cups 1 cup creamy peanut butter 1/2 cup powdered sugar 1/2 cup heavy cream 1 cup chocolate chips 1/2 cup peanut butter chips 1/4 cup chopped peanuts Directions: In a saucepan over low heat, melt the dark chocolate, stirring constantly until smooth. Pour into the pre-baked pie crust and spread evenly. Allow to cool and set. Evenly distribute mini Reese's peanut butter cups over the dark chocolate layer. In a mixing bowl, combine the creamy peanut butter and powdered sugar until smooth. Spread the peanut butter mixture over the chocolate reese's layer. In another saucepan, melt the chocolate chips with the heavy cream over low heat, stirring until smooth. Pour over the peanut butter layer and spread evenly. Sprinkle the top with peanut butter chips and chopped peanuts. Chill the pie in the refrigerator for at least 2 hours, or until set. Slice and serve. Prep Time: 20 minutes |...

  Ingredients: 1 1/2 lbs ground beef 8 slices of bacon, cooked and crumbled 1 cup sharp cheddar cheese, shredded 1/2 cup bread crumbs 1/4 cup ketchup 1/4 cup mustard 2 tablespoons Worcestershire sauce 1 onion, finely chopped 2 cloves garlic, minced 2 eggs, beaten Salt and pepper to taste For the topping: 1/2 cup ketchup 1 tablespoon mustard 2 tablespoons brown sugar Directions: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan. Combine the meatloaf mixture: In a large bowl, mix together the ground beef, crumbled bacon, cheddar cheese, bread crumbs, ketchup, mustard, Worcestershire sauce, onion, garlic, eggs, salt, and pepper until well combined. Form the meatloaf: Transfer the mixture to the prepared loaf pan, shaping it to fit. Prepare the topping: In a small bowl, mix together the ketchup, mustard, and brown sugar. Spread this mixture over the top of the meatloaf. Bake: Place the meatloaf in the oven and bake for 1 hour, or until the meatloaf is cooked through and the...

 Homemade Unicorn Lemonade Ingredients: Granulated white sugar: 1.5 cups Freshly squeezed lemon juice: 1.5 cups (from about 20-24 lemons) Water: 9 cups Corn syrup: 2 tablespoons Unicorn or color-themed sprinkles Food coloring: Pink, yellow, and blue Directions:  Dissolve the sugar in 1.5 cups of water by heating it in a pot until it boils, then allow it to cool. Mix the sugar solution with the lemon juice and the remaining water in a large pitcher. For the unicorn touch, divide additional water into three and tint each with pink, purple, and teal food coloring.  Pour these into ice cube trays and freeze. Once the ice is ready, prepare glasses by dipping their rims in corn syrup followed by sprinkles for a festive look. Serve the lemonade over the colorful ice cubes in the prepared glasses. Garnish with whipped cream and additional sprinkles if desired.

 Thai Fried Spring Rolls  Recipe👇 2 lb ground pork  6 oz Vermicelli Noodles 1/3 cup Dried Shiitake Mushroom 2 cups Shredded Carrots 1/4 cup Fresh cilantro, chopped (just the stems) 2 eggs 3 Tbsp Soy Sauce. 3 Tbsp Oyster Sauce 1 tsp garlic powder  1 tsp onion Powder 1/2 tsp Salt 1/4 tsp ground white pepper  Spring roll wrappers  1/4 tsp Ground Black Pepper 1 Egg Canola Oil for deep frying Sweet Chili Sauce for dipping Instruction: Soak noodles and dried mushrooms in separate bowls with warm water for 20 minutes or until soft. Once soft, drain noodles and cut noodles with kitchen shears into smaller pieces. Drain and squeeze excess water from mushrooms and dice into small pieces. In a large mixing bowl, add all the ingredients: ground pork, noodles, mushrooms, carrots, cilantro stems, 2 eggs, soy sauce, oyster sauce, and spices.  Using your hands, mix everything until well incorporated. The mixture should be pretty sticky. Rolling the Spring Rolls: Use ...

 😋🍫💖  Irresistible Raspberry Chocolate Chunk Cookies Ingredients: 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup brown sugar, packed 2 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup dark chocolate chunks 1 cup fresh raspberries Directions: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the dark chocolate chunks and fresh raspberries. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are ...

 Luscious Lemon-Lime Cherry Pistachio Cheesecake 🍋🍒💚 Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup unsalted butter, melted 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 3 large eggs 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1 tablespoon lemon zest 1 tablespoon lime zest 1/2 cup chopped pistachios 1/2 cup chopped cherries Whipped cream, for topping Whole cherries and chopped pistachios, for garnish Directions: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool. In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and mix well. Beat in the eggs, one at a time, until fully incorporated. Add the lemon juice, lime juice, lemon zest, and lime ...

  Vegan Garlic Flatbreads Ingredients: 2 cups all-purpose flour 1 teaspoon instant yeast 1 teaspoon sugar 1/2 teaspoon salt 2 tablespoons olive oil 2/3 cup warm water 4 cloves garlic, minced 2 tablespoons vegan butter, melted 2 tablespoons chopped fresh parsley (optional, for garnish) Salt to taste Instructions: Prepare the Dough: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the olive oil and warm water. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rest for about 1 hour or until it doubles in size. Prepare the Garlic Butter: In a small bowl, mix together the minced garlic and melted vegan butter. Shape the Flatbreads: Once the dough has risen, punch it down and divide it into 4 equal portions. Roll out each portion into a thin circle or oval shape, about 1/4 inch thick. Cook the Flatbreads: ...

  Wild hogweed or Purslane, known as Fasa kasa, in Hausa, Papasan in Yoruba and Efere makara in Efik. We see them often and tagged them as weed, however they are not only edible but also have lots of health and medicinal benefits. *It is rich in Omega-3 fatty acid and its anti-oxidant properties is topnotch 👌👌. *For those with Psoriasis (Itchy, scaly red-skin), this leaf is just what you need. *It can be used to stabilise blood sugar levels as well as Insulin levels(it supports body Insulin levels). *It can provide the adequate magnesium level to reduce cardiac arrhythmia risk as well as lower blood pressure. *It can also be used as a purgative. How to use: ✅Any purslane plant can be harvested and eaten, as the leaves, stems, and flowers are completely edible. You can cook as a vegetable, add into other vegetable mix or juice as a smoothie.  ✅It can also be juiced and apply on the skin in the treatment of Psoriasis. 👌When preparing wild purslane, it’s important to wash the ...