Food & Recipes With Cherokee
1 002
Suscriptores
Sin datos24 horas
+87 días
+4430 días
- Suscriptores
- Cobertura postal
- ER - ratio de compromiso
Carga de datos en curso...
Tasa de crecimiento de suscriptores
Carga de datos en curso...
1:30:08
Video unavailableShow in Telegram
Saxophone Jazz Bar 🍷
Thank you so much for being a subscriber. We appreciate you 🥰❤️ & hope you enjoy the recipes
Have a peaceful restful night 🌙🌙🌙
@FoodAndRecipesWithCherokee🦉
❤🔥 2
26:44
Video unavailableShow in Telegram
How to make THE BEST MEXICAN CREAMY BAKED FLAN | LA MEJOR RECETA DE FLAN AL HORNO
Ingredients
3/4-1 Cup Sugar
1 Can Condensed Milk (Lechera) 14 oz can
1 Can Evaporated Milk (Carnation) 12 Oz can
2 Cups Heavy Whipping Cream
2 Tbs Vanilla (Mexican Vanilla Blend Extract)
5 Eggs
All Ingredients used are room temperature
It’s important to use Heavy Whipping Cream for that amazing creamy Texture
Bake at 350 Degrees for 50-60 Minutes
I used a 9-inch nonstick pan
* TIP! When your flan is ready you will see a stiff giggle
* Depending on dish used you might need to cook it 1 hour 10 minutes to achieve the stiff giggle
* Remember the flan will firm up in the refrigerator
* Water Bath, Use 1 1/2 to 2 inches of water (Max Mid-level of your baking dish). Do not overfill water. You don’t want it to get into your Flan
* When you get to the 50 Minute mark do the little shake I mentioned in the video. If your blend is still runny. Keep another 10 Minutes in the oven. Keep in the oven until you achieve a stiff giggle : )
* When your flan is done. Let cool 30-45 minutes on the counter or your location of choice. Place in the refrigerator overnight (12-14 Hrs) Until your Flan Sets to a firm consistency. I know it’s hard to resist. Love takes time and so does a delicious flan.
* When you are ready to separate your flan from pan. Use a sharp-pointed knife or a butter knife. As it separates you’ll notice liquid. Don’t get scared. That liquid is the sugar that turned to a delicious syrup
*DO NOT over layer your water bath. If you do you will be baking this for a long long long time
@FoodAndRecipesWithCherokee 🦉
💯 1
Photo unavailableShow in Telegram
Dulce de Leche Sandwiches
Ingredients
COOKIES
• 1 c. all-purpose flour
• 1 2/3 c. cornstarch
• 1 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 10 Tbsp. butter, softened
• 1/2 c. sugar
• 1/2 tsp. vanilla extract
• 4 large egg yolks
• 1 jar (16 oz.) store-bought dulce de leche 1or 1 cup Slow-Cooker Dulce de Leche
• Hazelnut-cocoa spread
• Sprinkles, flaked coconut, mini chips, or chopped nuts
SLOW-COOKER DULCE DE LECHE
• 1 14-oz. can sweetened milk
• 1/8 tsp. salt
Directions
Step 1
Preheat oven to 350 degrees F. Into large bowl, sift flour, cornstarch, baking powder, cinnamon & salt. With mixer on medium-high speed, beat butter & sugar until creamy. Beat in vanilla, then egg yolks, 1 at a time. With mixer on low, beat in flour mixture until just combined
Step 2
On lightly floured surface, with lightly floured rolling pin, roll half of dough to 1/4-inch thickness. With 1 1/2-inch round cutter, cut out rounds.transfer rounds to large parchment-lined cookie sheet, spacing 1 inch apart. Reroll scraps once. Bake 12 to 15 minutes or until golden brown on bottoms.
Step 3
Let cookies cool on cookie sheet 5 minutes. Transfer to wire rack to cool completely. Repeat rolling, cutting & baking with remaining dough.
Step 4
Make Slow-Cooker Dulce de Leche: Transfer sweetened condensed milk to one 1-cup canning jar or three 13-cup jars. Stir in salt & seal tightly with lid; place in slow-cooker bowl ~ cover with water. Replace lid on slow cooker & cook on low 8 hours. Carefully remove jar from water & wipe dry. Let cool 1 hour in refrigerator before opening. Makes about 1 cup.
Step 5
To assemble, place dulce de leche in piping bag fitted with star tip. Pipe onto half of cookies. Top with remaining cookies.
Step 6
Cookie sandwiches can be stored in airtight containers in freezer for up to 1 month.
Step 7
Hazelnut-Cocoa variation: Spread half of cookies with 1 teaspoon each hazelnut-cocoa spread instead of dulce de leche.
@FoodAndRecipesWithCherokee 🦉
❤ 2
Photo unavailableShow in Telegram
Triple Decker Tortilla Pie
Ingredients
• 1 roasted chicken
• 1 can enchilada sauce
• 3 flour tortillas
• 1 c. Shredded Monterey Jack cheese
• romaine lettuce
• cherry tomatoes
• avocado
Directions
Step 1
In medium bowl, mix shredded meat from roasted chicken and enchilada sauce. Place 1 flour tortilla in 10- to 12-inch skillet. Top with half of chicken mixture and 1/3 cup shredded Monterey Jack cheese; repeat layering, then top with 1 final tortilla. Sprinkle with remaining 1/3 cup shredded Monterey Jack cheese; bake at 450 degrees F 8 to 10 minutes, or until heated through and cheese has melted.
Step 2
To serve, top with shredded romaine lettuce, halved cherry tomatoes, and diced avocado.
@FoodAndRecipesWithCherokee 🦉
❤ 3👍 1
Photo unavailableShow in Telegram
Tex Mex Beef Sammies
Ingredients
• 1 tied boneless beef chuck roast (3 lb.)
• 1/4 c. BBQ rub seasoning
• 1/2 tsp. salt
• 1 (4 oz.) can chopped green chiles
• 1/2 c. light mayonnaise
• 3 green onions, chopped
• 2 Tbsp. lime juice
• Sandwich rolls, for serving
• Lettuce, for serving

Directions
Step 1
Rub beef chuck with BBQ rub seasoning and salt; add to slow cooker bowl and top with green chiles. Cover; cook on Low 8 to 10 hours or until tender.
Step 2
Combine light mayonnaise, green onions, and lime juice. Discard strings from beef. Slice. serve on sandwich rolls with lettuce and lime mayo.
@FoodAndRecipesWithCherokee 🦉
👍 3
Photo unavailableShow in Telegram
Pineapple Pico de Gallo
Ingredients
• 1 large pineapple
• 2 medium tomatoes
• Juice of 3 limes (about 1/3 cup)
• 1/4 c. olive oil
• 1/4 c. finely chopped red onion
• 1/4 c. chopped fresh cilantro
• 2 serrano peppers
• 1 tsp. sea salt
• tortilla chips
Directions
Step 1
On a medium-hot grill or a grill pan over medium-high heat, grill pineapple until lightly charred, 2 minutes per side. Refrigerate until chilled, about 45 minutes.
Step 2
Core grilled pineapple rounds and dice. In a medium bowl, combine pineapple with remaining ingredients, except tortilla chips, and refrigerate to let flavors marry, about 30 minutes. Serve with tortilla chips.
@FoodAndRecipesWithCherokee 🦉
👍 2❤ 1😁 1
Photo unavailableShow in Telegram
Black Bean, Corn, Spinach Enchiladas
Ingredients
• 1 Tbsp. olive oil
• 2 clove garlic
• 1 can black beans
• 1 c. frozen corn
• 1/2 tsp. ground coriander
• 4 c. baby spinach
• 4 scallions
• Kosher salt
• pepper
• 1 c. cilantro
• 4 oz. Pepper Jack cheese
• 8 flour tortillas
• 1/2 c. red enchilada sauce
Directions
Step 1
Heat broiler. Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to sizzle, about 2 minutes.
Step 2
Add the black beans, corn, coriander, and 2 tablespoons water and cook, stirring occasionally, until heated through, about 3 minutes.
Step 3
Add the spinach, scallions, and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until the spinach begins to wilt, 1 to 2 minutes. Remove from heat and fold in the cilantro.
Step 4
Divide the filling and all but 1/3 cup of the cheese among the tortillas (about 1/3 cup filling each). Roll them up and place seam-side down in a large baking dish or individual dishes. Spoon the enchilada sauce over the top, sprinkle with the remaining cheese and broil until the cheese melts, 1 to 2 minutes.
@FoodAndRecipesWithCherokee 🦉
❤ 3😱 1
Repost from Cherokee Owl 🦉
00:31
Video unavailableShow in Telegram
Dancing For Tacos 🌮 Taco Tuesday
@CherokeeOwl 🦉
😁 5💯 2❤ 1
Photo unavailableShow in Telegram
Carnita Tacos 🌮
Ingredients
• 1 Tbsp. canola oil
• 4 lb. boneless pork shoulder, trimmed, cut into 3 pieces
• 2 Tbsp. ground cumin
• 1 large white onion, chopped
• 3 poblano chiles, seeded and chopped
• 2 serrano chiles, sliced
• 4 cloves garlic, crushed with press
• 1/2 c. chicken broth or water
• 1/4 c. lime juice
• 24 small tortillas, warmed
• Cilantro, sliced green onions, sliced radishes, salsa and lime wedges, for serving
Directions
Step 1
In 12-in skillet, heat oil on medium-high until hot. Season pork all over with cumin and 1 teaspoon salt. Cook 5 minutes or until browned on two sides, turning over once halfway through. Transfer pork to slow-cooker bowl.
Step 2
To skillet, add onion, chiles and garlic; cook 2 minutes, stirring often. Transfer to slow cooker bowl along with broth and lime juice. Cover and cook on Low for 7 hours or until very tender.
Step 3
Transfer pork to cutting board; with two forks, pull into bite-size shreds, discarding any fat. Serve with tortillas and fixings.
@FoodAndRecipesWithCherokee 🦉
💯 3
Photo unavailableShow in Telegram
Taco Pie
Ingredients
• 1 package large crescent rolls
• 1 pound lean ground beef
• 3/4 cup salsa of your choice
• 2 Tablespoons taco seasoning
• 1 teaspoon salt
• 1 cup refried beans
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon dried oregano optional
Instructions
• Preheat the oven to 375.
• In a skillet, brown the ground beef and drain away any grease
• In the same skillet add the refried beans, salsa, salt, and taco seasoning to the beef and stir well; bring the mixture to a simmer over low heat about 5 minutes, then turn off the heat
• Open your crescent rolls and unroll. I had 4 large squares of dough with 2 triangles making up each square. Press the seams of the triangles together and working with one large square at a time, line a 9-inch pie plate. You can trim away any excess dough when you're done and don't worry what it looks like. If you have any thick spots, try to press them as evenly as possible with your hands.
• Transfer the beef mixture to your pie plate and top with cheese and oregano.
• Bake 15-17 minutes until the cheese is bubbling and the rolls are browned. You may need to use a little aluminum foil to cover your crust edges if they start to get too dark.
• Let it stand 10 minutes before slicing.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
💯 5👍 1