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Hang in There, BabyHang in There, Baby0 Commentaires 0 Parts 23KB Vue
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Angel Dust from Hazbin Hotel
Cosplayer:
Costume by:
#anime #manga #game
#angeldust #angeldusthazbinhotel #angeldustcosplay #hazbinhotel #hazbin #hazbinhotelangeldust #hazbinhotelcosplay
#cos #cosplay #cosplayer #cosplaygirlAngel Dust from Hazbin Hotel Cosplayer: Costume by: #anime #manga #game #angeldust #angeldusthazbinhotel #angeldustcosplay #hazbinhotel #hazbin #hazbinhotelangeldust #hazbinhotelcosplay #cos #cosplay #cosplayer #cosplaygirl0 Commentaires 0 Parts 24KB Vue -
Chỉ muốn nói rằng YÊU CẢ NHÀ MÌNH RẤT NHIỀUUUUUU YÊU NHỮNG EM BÉ CÁC TÌNH YÊU XỦA TUI RẤT NHIỀUUUUU #fanmeeting #thieubaotramChỉ muốn nói rằng YÊU CẢ NHÀ MÌNH RẤT NHIỀUUUUUU YÊU NHỮNG EM BÉ CÁC TÌNH YÊU XỦA TUI RẤT NHIỀUUUUU ❤️😽😽😽😽😽😽😽😽😽 #fanmeeting #thieubaotram0 Commentaires 0 Parts 23KB Vue
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Short and corny "fence" I guess!Short and corny "fence" I guess!0 Commentaires 0 Parts 23KB Vue
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People really caring more about robots nowadaysPeople really caring more about robots nowadays0 Commentaires 0 Parts 23KB Vue
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Looking for a deliciously low-carb twist on a classic comfort food? These Keto Ricotta Gnocchi are light, fluffy, and guilt-free! #KetoEats #ComfortFood #HealthyRecipes #LowCarb #Gnocchi
Ingredients:
- 1 cup ricotta cheese, well-drained
- 1 large egg
- 1 cup almond flour
- 1/4 teaspoon xanthan gum (or 1 tablespoon psyllium husk powder)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons olive oil or butter
Directions:
1. **Drain the Ricotta**: Start by placing the ricotta cheese in a fine-mesh sieve or wrapped in cheesecloth. Press out the excess moisture and let it drain for at least 30 minutes. This step is key for perfect gnocchi!
2. **Prepare the Dough**: In a large mixing bowl, combine your drained ricotta, the egg, almond flour, Parmesan cheese, xanthan gum (or psyllium husk), salt, black pepper, garlic powder, and optional nutmeg. Mix everything together until a soft dough forms.
3. **Chill the Dough**: Cover your dough with plastic wrap and pop it in the fridge for at least 30 minutes. Chilling helps it firm up nicely!
4. **Shape the Gnocchi**: Lightly flour your clean countertop with almond flour. Divide the dough into four equal parts. Roll each part into a long rope (about 1/2 inch thick), then cut each rope into 1-inch pieces. Use a fork to make those cute little ridges on your gnocchi.
5. **Pan-Fry Instead of Boiling**: Heat some olive oil or butter in a large skillet over medium heat. Add the gnocchi in a single layer and cook for about 3-5 minutes, turning them halfway through, until they’re golden brown and crispy on the outside. Yum!
6. **Serve & Enjoy**: Dish up your gnocchi warm, and pair them with a keto-friendly sauce of your choice, like Alfredo, butter and sage, or marinara. The possibilities are endless!
Nutritional Values (per serving):
- Serving Size: About 6 pieces
- Calories: 180
- Protein: 8g
- Fat: 14g
- Net Carbs: 4g
Now, go ahead and treat yourself to this keto delight – you won’t regret it! Enjoy!Looking for a deliciously low-carb twist on a classic comfort food? These Keto Ricotta Gnocchi are light, fluffy, and guilt-free! #KetoEats #ComfortFood #HealthyRecipes #LowCarb #Gnocchi Ingredients: - 1 cup ricotta cheese, well-drained - 1 large egg - 1 cup almond flour - 1/4 teaspoon xanthan gum (or 1 tablespoon psyllium husk powder) - 1/2 cup grated Parmesan cheese - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 teaspoon nutmeg (optional) - 2 tablespoons olive oil or butter Directions: 1. **Drain the Ricotta**: Start by placing the ricotta cheese in a fine-mesh sieve or wrapped in cheesecloth. Press out the excess moisture and let it drain for at least 30 minutes. This step is key for perfect gnocchi! 2. **Prepare the Dough**: In a large mixing bowl, combine your drained ricotta, the egg, almond flour, Parmesan cheese, xanthan gum (or psyllium husk), salt, black pepper, garlic powder, and optional nutmeg. Mix everything together until a soft dough forms. 3. **Chill the Dough**: Cover your dough with plastic wrap and pop it in the fridge for at least 30 minutes. Chilling helps it firm up nicely! 4. **Shape the Gnocchi**: Lightly flour your clean countertop with almond flour. Divide the dough into four equal parts. Roll each part into a long rope (about 1/2 inch thick), then cut each rope into 1-inch pieces. Use a fork to make those cute little ridges on your gnocchi. 5. **Pan-Fry Instead of Boiling**: Heat some olive oil or butter in a large skillet over medium heat. Add the gnocchi in a single layer and cook for about 3-5 minutes, turning them halfway through, until they’re golden brown and crispy on the outside. Yum! 6. **Serve & Enjoy**: Dish up your gnocchi warm, and pair them with a keto-friendly sauce of your choice, like Alfredo, butter and sage, or marinara. The possibilities are endless! Nutritional Values (per serving): - Serving Size: About 6 pieces - Calories: 180 - Protein: 8g - Fat: 14g - Net Carbs: 4g Now, go ahead and treat yourself to this keto delight – you won’t regret it! Enjoy!0 Commentaires 0 Parts 23KB Vue -
MEGA FRIED CHICKEN & WAFFLE DEEP DISH BOMBA
Ingredients:
1 cup crispy fried chicken, chopped
1 large waffle, torn into pieces
1/2 cup cheddar
2 tbsp maple syrup
1 roll deep dish dough or crust
Instructions:
1⃣ Press dough into pan, layer waffle and chicken.
2⃣ Sprinkle cheese, drizzle maple syrup.
3⃣ Bake at 425°F (220°C) for 20–25 min until crispy and golden.
Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4MEGA FRIED CHICKEN & WAFFLE DEEP DISH BOMBA Ingredients: 1 cup crispy fried chicken, chopped 1 large waffle, torn into pieces 1/2 cup cheddar 2 tbsp maple syrup 1 roll deep dish dough or crust Instructions: 1⃣ Press dough into pan, layer waffle and chicken. 2⃣ Sprinkle cheese, drizzle maple syrup. 3⃣ Bake at 425°F (220°C) for 20–25 min until crispy and golden. Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 40 Commentaires 0 Parts 23KB Vue -