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Category: Food (Page 2 of 208)


Easy Baked Churros

Yields 30


1 cup water
⅓ cup butter
2 tablespoons brown sugar
Pinch of salt
1 cup flour
1 teaspoon vanilla
2 eggs
⅓ cup butter, melted
Cinnamon sugar

Preheat oven to 350°F/180˚C.
In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
Turn off the heat and stir in the flour.
Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
Transfer mixture to a piping bag with a 5 point, or star, tip.
Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
Bake for 10 minutes, then broil until golden brown.
Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.


Prime Rib with Garlic Herb Butter

Servings: 7-9

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5-7 pound boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
Mashed potatoes, to serve
Green beans, to serve

Preheat oven to 500°F/260°C.
Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes, and a 7-pound roast would bake for 35 minutes.
Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
Remove from heat and strain the sauce into a gravy dish.
Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!


Blueberry Cinnamon Roll Bake

Blueberry Cinnamon Roll Bake
Servings: 9

2 packages cinnamon rolls (save the icing)
4 eggs
½ cup milk
1 teaspoon vanilla
1 tablespoon cinnamon
1½ cups blueberries

1. Cut cinnamon rolls into bite-size pieces and set aside.
2. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.
4. Place cut up cinnamon rolls into an 8×8 baking dish. Pour blueberries on top followed by the milk mixture.
5. Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time.
7. Garnish with icing and serve.
8. Enjoy!

Page 2 of 208

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