Lengua (Beef Tongue) Stir-Fry

Lengua (Beef Tongue) Stir-Fry

Lengua (Beef Tongue) Stir-Fry
For a vibrant, mildly spicy, filling meal, slices of beef tongue are sauteed with chiles, onion, garlic, fresh tomato, and corn.

Wash tongue and place in a large pot of water to cover.

Simmer until no longer pink about 50 minutes per pound of tongue.

Remove from water and let rest until cool enough to handle.

Peel skin from tongue and trim gristle.

Cut into 1/4 inch slices.

Place whole peppers in a skillet over medium-high heat and roast turning until all sides are charred.

Let cool rub off skins.

Remove stems and seeds.

Fresh Blackberries and Cream Ice Pops

Fresh Blackberries and Cream Ice Pops

Fresh Blackberries and Cream Ice Pops
icy treats made with frozen yogurt and fresh blackberries. A simple, delicious summer snack!

Place the blackberries into a blender or food processor.

Cover and puree until the mixture is smooth.

Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.

Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well.

Pour into ice pop molds and freeze.

Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake
For your family members who prefer cookies over cake for birthdays, three layers of cookie bars are lined with homemade chocolate frosting to create a 3-layer cookie cake.

Set oven to 350 degrees Fahrenheit (175 degrees C).

greasing three sizable baking sheets On each baking sheet, place a round of parchment paper that is 10 inches in diameter.

Using an electric mixer, combine 1 cup butter, 1 cup brown sugar, and 1 cup white sugar in a bowl.

Beat until fluffy and smooth.

After creaming the butter, combine the eggs, 2 teaspoons of vanilla extract, baking soda, and salt.

Stir in the flour until the dough is just combined.

the dough with the chocolate chips.

Put one piece of dough on each round of parchment after dividing it into thirds.

Bake in the preheated oven for 15 to 20 minutes, or until the cookie rounds are browned and crisp around the edges and set in the center.

Take out of the oven, then completely cool

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars
These crunchy pecan pie bars are easy to prep and make a delicious crowd-pleasing dessert. They’re perfect for any pecan pie fans in your life!

Preheat the oven to 350 degrees F (175 degrees C).

Lightly grease a 10×15-inch jellyroll pan.

Combine flour 1/2 cup sugar and salt in a large bowl.

Cut in 1 cup of margarine until mixture resembles coarse crumbs.

Sprinkle mixture evenly over the prepared pan and press in firmly to make a crust.

Bake in the preheated oven for 20 minutes.

Meanwhile mix corn syrup 1 1/2 cups sugar eggs 3 tablespoons margarine and vanilla together in a large bowl until smooth.

Stir in chopped pecans; spread filling evenly over baked crust as soon as it comes out of the oven.

Bourbon-Cider Glaze Sauce

Bourbon-Cider Glaze Sauce

Bourbon-Cider Glaze Sauce
This tasty bourbon-cider glaze sauce, which is sweetened with apple cider and has a light bourbon punch, only requires five ingredients.

Over medium-high heat, combine ketchup and bourbon in a small saucepan.

In a small bowl, combine the cornstarch and apple cider; whisk until well combined.

Pour into the saucepan.

Cook for about 10 minutes, stirring occasionally, after bringing to a boil.

Black pepper is added after the sauce is taken off the heat; set aside to cool.

Don’t Go Heatin’ the House Gluten-Free Fresh Cherry Crumble

Don't Go Heatin' the House Gluten-Free Fresh Cherry Crumble

Don’t Go Heatin’ the House Gluten-Free Fresh Cherry Crumble
For a dessert that doesn’t heat up the kitchen on a hot day, air fry fresh cherries with a gluten-free crumble topping.

Cube butter and place in freezer until firm about 15 minutes.

Preheat air fryer to 325 degrees F (165 degrees C).

Combine pitted cherries 2 tablespoons sugar and lemon juice in a bowl; mix well.

Pour cherry mixture into baking dish.

Mix flour and 6 tablespoons of sugar in a bowl.

Cut in butter using fingers until particles are pea-size.

Distribute over cherries and press down lightly.

Stir 2 tablespoons sugar vanilla powder nutmeg and cinnamon together in a bowl.

Dust sugar topping over the cherries and flour.

Kookoo Sabzi (Fresh Herb Frittata)

Kookoo Sabzi (Fresh Herb Frittata)

Kookoo Sabzi (Fresh Herb Frittata)
Fresh herbs, eggs, and spices are the stars in kookoo sabzi, the frittata-like dish that’s perfect to serve for Nowruz.

Soak barberries in water to cover for 10 minutes.


Pulse Swiss chard parsley cilantro and dill together in a food processor working in batches until finely chopped but not mushy.

Place into a large bowl with barberries walnuts garlic salt fenugreek tarragon turmeric cinnamon saffron rose petals and black pepper.

Stir to combine.

Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream.

If it doesn’t add more eggs 1 at a time and mix to combine.

Green Beans with Smokey Bacon Vinaigrette

Green Beans with Smokey Bacon Vinaigrette

Green Beans with Smokey Bacon Vinaigrette
In this recipe for a side dish, green beans are kept somewhat crisp and cooked with smoked bacon and yellow onion.

Fill a big pot with ice and water to create an ice bath, then set it aside.

Water that has been lightly salted is brought to a boil.

Green beans should be cooked for three minutes in boiling water until just tender but still crisp.


To prevent the green beans from continuing to cook, immediately submerge them in the ice bath.

Drain, then set apart.

Over medium-high heat, cook the bacon for about 5 minutes, or until it starts to brown.

Add the onions to the bacon and cook for an additional 7 to 10 minutes, or until the onions start to caramelize and turn golden brown.

Add the green beans, red wine vinegar, and sugar; cook and stir for two to three minutes, or until the sugar is dissolved.

Squash Pie

Squash Pie

Squash Pie
Squash that has been cooked is combined with eggs, butter, sugar, cinnamon, ginger, and nutmeg. This decadent filling is prepared, blended to perfection, then poured into a pie shell, baked in a hot oven until set and golden.

Set oven to 425 degrees Fahrenheit (220 degrees C).

Squash cubes are covered in water in a small saucepan.

Cook for about 15 minutes, until tender, after bringing to a boil.

Drain, then mash.

Take 2 cups of the mashed squash and put the rest in the fridge.

Combine spices, sugar, and salt.

Blend in the milk, butter, and margarine.

Filling should be added to a raw pie shell.

40 minutes of baking at 425 degrees F (220 degrees C) or until a knife inserted in the center of the dish comes out clean.

Sweet Baby Carrots

Sweet Baby Carrots

Sweet Baby Carrots
These baby sweet carrots cooked with honey, butter, and brown sugar are irresistible]y delicious! Made in one pot, they take just 20 minutes to make.

Place carrots in a large pot and cover with salted water.

Bring to a boil over high heat and cook until carrots are tender about 15 minutes.

Remove from the stove and drain carrots in a strainer.

Return the pot to the stove add butter and reduce the heat to medium-low.

When butter is melted stir in brown sugar and honey.

Add carrots and stir until evenly coated.

Cook for 5 more minutes before serving.