Lit🌎World ©️🏴‍☠️ Food Festival thread , food porn is a real thing

[SunnyDays1]

steak tips and fries

 

[Fingerfuxs]

Yum

 

[SunnyDays1]

Happy Thanksgiving..

 

[thør]

If I was hungry....

Damn...

 

[HisArpy]

If I was hungry....

Damn...

Wait, no pickles OR bacon? WTF????

 

[HisArpy]

That's some really crappy bondage rigging going on there. Just sayin'...

 

[thør]

Wait, no pickles OR bacon? WTF????

1/4 lb grass fed all beef patty topped with fresh homemade bacon jam, melted Jarlsberg cheese, lettuce, and tomato on a sweet Hawaiian bun from DD's Burgers

Go to McDonalds if you want pickles.

 

[HisArpy]

1/4 lb grass fed all beef patty topped with fresh homemade bacon jam, melted Jarlsberg cheese, lettuce, and tomato on a sweet Hawaiian bun from DD's Burgers

Go to McDonalds if you want pickles.

Been there, done that, went back for seconds, and still have enough change in my pocket for more.

 

[SunnyDays1]

Kisses Candy Cane Blossoms

INGREDIENTS
48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup butter or margarine (1 stick) , softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1/3 cup red or green sugar crystals, granulated sugar or powdered sugar for rolling


DIRECTIONS
1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

 

[SunnyDays1]

Cranberry Pistachio Biscotti

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Prep:
25 mins
Cook:
45 mins
Additional:
10 mins
Total:
1 hr 20 mins
Servings:
36
Yield:
3 dozen

Cranberry Pistachio Biscotti

Ingredients:

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

Directions:

Step 1
Preheat the oven to 300 degrees F (150 degrees C).

Step 2
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Step 3
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Step 4
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Step 5
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.


Nutrition Facts
Per Serving:
92 calories; protein 2.1g 4% DV; carbohydrates 11.7g 4% DV; fat 4.3g 7% DV; cholesterol 10.3mg 3% DV; sodium 55.3mg 2% DV.

© Copyright 2020 allrecipes.com. All rights reserved.
Printed from https://www.allrecipes.com 12/09/2020

 

[SunnyDays1]

Aulani, Disney Vacation Club Villas: Island Style Grilled Cheese

Ingredients:

8 slices sourdough bread

1⁄2 stick softened butter

8 slices ham

1 cup crushed pineapple, drained
4 slices Swiss Cheese
4 slices cheddar cheese


Directions:

Place bread slices onto parchment paper and spread butter on tops of each. 

Heat large skillet over medium heat.

In batches, place a buttered side piece of bread face down into skillet then layer with 2 slices of ham, 2 tablespoons of crushed pineapple, a slice of Swiss cheese and a slice of cheddar cheese.

Place another slice of bread on top buttered side up.

Grill each side of bread until golden brown and cheese melted.

Continue until all sandwiches have been made.

Slice each sandwich in half and serve warm with a green salad.


Makes 4 servings.

 

[SunnyDays1]

Honey-Coriander Wings

Honey-Coriander Chicken Wings from ‘Ohana at Disney’s Polynesian Village Resort
Serves 4 to 6



CORIANDER CHICKEN WINGS:

1 tablespoon coarse salt
2 tablespoons paprika
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 tablespoons canola oil
4 pounds chicken wings or drumettes, patted dry


HONEY WING SAUCE:

1 tablespoon chili powder
1/2 teaspoon ground ginger
1 tablespoon ground coriander
2 tablespoons lime juice
1/2 cup soy sauce
1 cup honey
3/4 cup water
2 tablespoons cornstarch


FOR CORIANDER WINGS:

Preheat oven to 500°F, with racks in upper and lower thirds. Line two rimmed baking sheets with foil and spray with nonstick cooking spray.
Combine all ingredients except chicken in large glass bowl; stir to combine. Add chicken and toss to coat.
Divide chicken in single layer between prepared baking sheets and bake until browned and completely cooked through, about 35 minutes, rotating baking sheets on racks and turning chicken halfway through cooking.


FOR WING SAUCE:

While wings are baking, combine ingredients in small saucepan over medium-high heat. Bring to boil, stirring occasionally, until liquid thickens and reduces to a syrup, about 5 minutes. Remove from heat and cool for 10 minutes.
Brush or toss baked chicken with wing sauce to coat. Serve with remaining wing sauce on the side or with preferred dipping sauce.

 

[SunnyDays1]

Coconut Lime Shortbread Cookies

DESCRIPTION:
These Coconut Lime Shortbread Cookies are perfectly light, sweet, buttery, and full of fresh lime and coconut flavor!


INGREDIENTS

COCONUT LIME SHORTBREAD COOKIE INGREDIENTS:

1/2 cup shredded coconut, toasted
1/2 cup granulated sugar
2 tablespoons lime zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces

LIME GLAZE INGREDIENTS:

2 cups powdered sugar
1 teaspoon lime zest
1 tablespoon lime juice
2–3 tablespoons water


INSTRUCTIONS

TO MAKE THE COCONUT LIME SHORTBREAD COOKIES:

Preheat oven to 325°F.
In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined. Gradually add in the butter pieces and pulse until the mixture is smooth and combined. (The dough will appear fairly dry.)
Transfer to a very large bowl, and knead dough until smooth. (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.) Shape dough into a ball, then divide in half.
On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.
Repeat with the remaining dough on a second cookie sheet.
Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack, and let cool to room temperature.
Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.


TO MAKE LIME GLAZE:

In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.

 

[SunnyDays1]

One-pot Spinach Beef Soup

One-Pot Spinach Beef Soup


TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2-1/2 quarts).

Ingredients

1 pound ground beef
3 garlic cloves, minced
2 cartons (32 ounces each) reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 cups uncooked bow tie pasta
4 cups fresh spinach, coarsely chopped
Grated Parmesan cheese

Directions

1. In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes.
2. Stir in spinach until wilted. Sprinkle servings with cheese.

© 2020 RDA Enthusiast Brands, LLC

 

[Fingerfuxs]

.......

 

[SunnyDays1]

Fat & Chewy Chocolate Chip Cookies

Fat & Chewy Chocolate Chip Cookies

by DUFF GOLDMAN



"You'll probably eat them all before they cool because they're so good," Goldman says. Get his tips for baking the perfect batch every time here.

YIELDS:
2 DOZEN
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 20 MINS


INGREDIENTS

2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2 sticks butter, softened
3/4 c. granulated sugar
3/4 c. lightly packed brown sugar
2 extra-large eggs
1 tsp. pure vanilla extract
2 c. semisweet chocolate chips



DIRECTIONS

Preheat oven to 375°.
In a medium bowl, mix together flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Mix in eggs and vanilla.
Add flour mixture and mix until well combined. Stir in chocolate chips.
Scoop what's left of the cookie dough onto an ungreased baking sheet.
Bake cookies 8 to 12 minutes, depending on how gooey you want those centers to be.
Let cool 5 minutes, then transfer cookies to a wire rack.

 

[SunnyDays1]

Beef Bourguignon

BEEF BOURGUIGNON
Taste of EPCOT International Festival of the Holidays
Serves 6


BEEF BOURGUIGNON

1 tablespoon butter
6 ounces smoked bacon, diced
3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
Salt and pepper, to taste
4 cloves garlic, minced
1 large white onion, diced
1 large carrot, peeled and cut into 1/2-inch slices
1 pound crimini mushrooms, quartered
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
2 tablespoons tomato paste
2 tablespoons flour
3 cups red wine (Merlot, Pinot Noir, or Chianti)
2 cups beef broth
1/2 cup sherry vinegar
12 small fresh or frozen pearl onions, peeled
2 tablespoons fresh chopped parsley, divided


CRUSHED RED SKINNED POTATOES

1 tablespoon salt, plus more, to taste
3 pounds red-skinned potatoes, washed
1/2 cup sour cream
1/2 cup unsalted butter, softened
2 tablespoons sherry vinegar
White pepper, to taste

FOR BEEF BOURGUIGNON:

Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.
Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with slotted spoon and set aside.
Add garlic, onion, carrots, and mushrooms and sauté 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.
Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened. Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
Keep warm until ready to serve.


FOR RED SKINNED CRUSHED POTATOES:

Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.
Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
Season with additional salt and white pepper, to taste.

TO SERVE:

Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.

 

[SunnyDays1]

Toasted Hazelnut Slice & Bake Cookies with Milk Chocolate

Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate
(sallysbakingaddiction.com)

Prep Time: 30 minutes Cook Time: 14 minutes Total Time: 4 hours, 50 minutes Yield: 24 cookies


Description

These cookies turned me into a slice and bake cookies enthusiast. With brown sugar, cinnamon, and vanilla they are a true winner! A floured surface is key to help you handle the cookie dough when rolling into logs. The logs of cookie dough must be chilled in the refrigerator for at least 4 hours or even up to a few days (or even frozen!) so it’s really easy to just take them out when you need them, slice, and bake them.


Ingredients

3/4 cup (170g) unsalted butter, softened to room temperature
2/3 cup (133g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (120g) toasted and finely chopped hazelnuts, divided*
optional: coarse sugar for rolling
8 ounces (226g) milk chocolate, coarsely chopped*

Instructions
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in 3/4 cup chopped hazelnuts. Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s really only for added crunch and a little sparkle! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
Melt the chopped milk chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with remaining chopped hazelnuts. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!


Notes

Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked and chocolate-dipped cookies freeze well – up to three months. Or you can freeze them without the chocolate and dip/decorate after they thaw out. Cookie dough logs freeze well too, up to three months. Allow the logs to thaw overnight in the refrigerator then continue with step 3.

Hazelnuts: I simply use pre-chopped Diamond of California hazelnuts found in the baking aisle. Then, I toast them for 8-10 minutes at 300°F (149°C). Let them slightly cool. Then, I put them into the food processor and pulse a few times to really chop them up fine. You want small pieces of nuts. See photo in this post for a visual. You can also use walnuts or almonds.

Chocolate: Make sure you are using quality, pure chocolate. Not chocolate chips. You can also use bittersweet chocolate, semi-sweet chocolate, or white chocolate instead. Or no chocolate at all!

 

[SunnyDays1]

Mini Berry Tarts

MINI BERRY TARTS


Instructions

Preheat oven to 350 degrees.
Using a greased mini muffin pan, fill each section with a 1 inch ball of sugar cookie dough. I use a leveled off small scoop from Pampered Chef, which is 1 tablespoon.
Bake the tarts for about 10-12 minute. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. I use the blunt end of my pizza slicer. There is an actual tool designed for this called a mini tart shaper, but even the end of wooden spoon would do the job.
Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack. The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer.


FOR THE FILLING

In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.
With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy.
Beat in the vanilla extract.
Fill a piping bag or ziplock bag with the filling mixture and pipe into each tart.
Top with small pieces of strawberry, or a whole raspberry.
Keep refrigerated until ready to serve.

Find it online: https://lovelylittlekitchen.com/mini-berry-tarts/

 

[LLCox]

I wonder if it comes with a health care plan.

https://www.businessinsider.com/mcdonalds-new-burger-china-spam-mayonnaise-oreos-2020-12

 

[SunnyDays1]

 

[SunnyDays1]

garlicky -shrimp cocktail

INGREDIENTS

1 lb. raw, tail-on shrimp, cleaned and deveined
2 tbsp. extra-virgin olive oil
Juice of ½ lemon
kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. grated Parmesan
2 tbsp. chopped fresh parsley
Marinara sauce, warmed, for dipping



DIRECTIONS

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix together all ingredients. Place shrimp on baking sheet and roast until golden and cooked through, 8-10 minutes. Serve with warm marinara sauce.

 

[Heather01]

 

[Heather01]

 

[Fingerfuxs]

Pickled eggs , help yourselves