#ultimateCooking

[deshiserviceengineer4]

Blue Diamond Ceramic Nonstick

The Blue Diamond Ceramic Nonstick 16-in-1 6QT Electric Pressure Cooker is the perfect addition to any kitchen. With its versatile functionality, you can cook a wide range of meals with ease, saving you time and energy. The pot is dishwasher-safe and PFAS-free, making it a safe and easy choice for everyday use.

#BlueDiamondCooker #CeramicNonstickCooker #ElectricPressureCooker #KitchenCompanion #16in1Cooker #UltimateCooker #PressureCookingMadeEasy #OnePotWonder #CookSmarterNotHarder #EffortlessCooking #HealthyCooking #MealPrepMadeEasy #KitchenEssential #ConvenientCooking #TimeSavingCooker

[pasta-recipes-ultimate-cooking]

Creamy Garlic Parmesan Fettuccine Alfredo

View recipe on Ultimate Cooking Cooking time: 30 mins // Yield: 4 servings

This Creamy Garlic Parmesan Fettuccine Alfredo recipe makes a great, easy meal. To make it more substantial, add mushrooms, spinach, and grilled chicken! Garlic Parmesan Fettuccine is a must-try with fresh spinach, mushrooms and mushrooms! It is so creamy and delicious. You will love it for dinner. The flavor is so rich that the dish soaks in everything. Follow the steps below to make fettuccine for dinner. Your taste buds will be delighted!

Ingredients

8 ounces Fettuccine noodles (measured uncooked).

1 tablespoon olive oil

8 ounces baby bella mushrooms, sliced

1/4 cup salted butter

2 tablespoons all purpose flour

1/2 cup chicken broth

1 cup heavy cream

3/4 cup fresh grated Parmesan cheese

1 teaspoon garlic powder

Salt and pepper to your liking

1 cup fresh spinach leaves

Instructions

Follow the package instructions to cook the fettuccine noodles. Drain and then put aside.

Heat the olive oil in a large skillet on medium heat. Place the sliced mushrooms in the skillet. Cook for a few minutes, until they are tender. Then remove them from the skillet.

In the same skillet that you used to cook the mushrooms, add the salted butter. Cook the butter on medium heat until it is melted. Mix in the flour, and cook for one minute, stirring continuously.

Stir in the chicken broth, heavy crème, parmesan cheese and garlic powder.

Turn the heat up to medium, and simmer the sauce for one minute. Reduce heat to low, and season the sauce with salt and pepper to your liking.

Mix in the spinach leaves. Cook on low heat for about 1 minute or until it starts to wilt.

Add the mushrooms or your preferred substitute to the fettuccine noodles. Stir until the creamy sauce is fully coated.

Serve immediately after you are done. Enjoy!

Notes

In place of mushrooms, you can substitute grilled chicken, squash, or sun dried tomatoes.

Find more recipes on Ultimate-Cooking.com

#Pasta recipescooking #ultimateCooking #food #foodporn #foodie #instafood #homemade #yummy #cookingathome

[cocktails-ultimate-cooking]

Tequila Sunrise cocktail

View recipe on Ultimate Cooking

Cooking time: 5 mins // Yield: 1 cocktail

This classic tequila sunrise cocktail is made with orange juice, grenadine, and pomegranate syrup. We are sure it will remind you of sunny holiday beaches and late-night parties.

Ingredients

3oz orange juice

1 1/2oz tequila

12 lime juice

3/4oz grenadine

Lime slice

Instructions

Combine all ingredients, except for the lime slice and grenadine in a blender/shaker with cracked ice.

Add more ice to a tall glass.

Slowly add grenadine.

Decorate with a lime slice

Find more recipes on Ultimate-Cooking.com

#Cocktail recipescooking #ultimateCooking #food #foodporn #foodie #instafood #homemade #yummy #cookingathome

[dinner-recipes-ultimate-cooking]

Chicken Souvlaki Hummus Bowl

View recipe on Ultimate Cooking

Cooking time: 95 mins // Yield: 4 servings

This delicious hummus bowl is made with creamy hummus and juicy, spiced chicken. This family-friendly meal can be made with a Greek salad, flatbreads and tzatziki sauce.

Ingredients

Greek Dressing/Marinade

1/2 cup extra virgin olive oils

3 tbsp red vinegar

1 tablespoon lemon juice

1 tbsp dijon mustard

Finely chop 2-3 cloves of garlic

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 teaspoon sugar or honey

Chicken

1 1/2 lbs boneless and skinless chicken breasts (or thighs) cut into 1 1/2 inches pieces

1 tbsp paprika

Black pepper and kosher salt

Salad

4 to 5 cups lettuce or other greens like spinach, kale or arugula

Slice 2-3 small cucumbers (or 1 medium cucumber)

1 cup cherry tomatoes, halved

1 bell pepper, sliced

1/2 cup red onion thinly sliced

4 oz feta, crumbled

1/2 cup pitted kalamata olives

Tzatziki Sauce

1 cup plain Greek yogurt. Full fat or low-fat preferred

1 mini cucumber or an equivalent, shredded

2 tbsp extra-virgin olive oil

1/2 teaspoon kosher salt

Remaining Elements

2 cups of hummus, homemade or store-bought

3-4 pita breads

Instructions

Dressing/Chicken

Mix all the ingredients for the dressing in a mason container. Mix well.

Marinate the Chicken: Mix the chicken with the paprika and season it with kosher salt.

Sprinkle about 1/2 cup of the dressing on top of the chicken. Cover with a towel. I like to put everything in a sealed bag.

Let the chicken marinate on the counter in the refrigerator for 40 minutes, while you prepare the rest of the dinner. (Making ahead: The chicken can be marinated in the refrigerator for between 2-24 hours. You should take it out 20 minutes before you cook it.

Use wooden skewers to soak in water.

Grill the chicken: After approximately 20 minutes, heat the grill.

After the chicken has been marinated, place it on skewers.

Turn the skewers occasionally and grill on high until they are golden brown on all sides. It will take approximately 10 minutes or until the temperature of the chicken is 165F (155F if it’s breast meat).

Salad

Mix all of the ingredients for the salad together in a large bowl.

Add 1/4 cup dressing. Mix well.

Add the black olives and crumbled feta to the top.

Tzatziki Sauce

To remove most of the liquid, squeeze the cucumber into a towel.

Combine the yogurt, cucumber and olive oil in a bowl. Add salt. Combine all ingredients.

Bowls

Toast the Pitas. Place the pitas in a skillet on medium heat, turning once or twice until both sides are toasted. Transfer to a cutting board and sprinkle with kosher Salt. Cut into wedges.

In the bowl, spread 1/2 cup of hummus. A portion of salad and a skewer chicken are also good options. For people to enjoy, you can set out a plate of pitas.

Notes

Dressing/Marinade – This recipe can be found in my post on Homemade Greek Dressing. There you will also find step-by-step photos and more discussion. This recipe can be replaced by your favorite Greek dressing, homemade or store-bought.

  Extra Dressing for Leftover Chicken: This will vary depending on how much you used. You can seal the leftover dressing in a container and store it in the refrigerator for up to one week.

  Red Onion: To reduce the onion’s bite, you can toss it in some salad dressing and let it sit for about 15-20 minutes.

  Meal Planning: There is so much going on with this recipe, I prefer to do just one thing. The first is to make twice the recipe and then use it for dinner. You can also meal prep meals throughout the week. Or, you can plan two to three Mediterranean meals that overlap with the same recipe and double the amount of the ingredients I will be using again. It’s much easier to get two-three meals from the hummus and tzatziki.

  Hummus: I have a great recipe for Israeli Hummus that you can make at home using a pressure cooker, oven or stovetop. You will need to prepare the hummus in advance as it can take over two hours from start to finish.

Find more recipes on Ultimate-Cooking.com

#Chicken recipes #Dinner recipescooking #ultimateCooking #food #foodporn #foodie #instafood #homemade #yummy #cookingathome

[chicken-recipes-ultimate-cooking]

Chicken Souvlaki Hummus Bowl

View recipe on Ultimate Cooking

Cooking time: 95 mins // Yield: 4 servings

This delicious hummus bowl is made with creamy hummus and juicy, spiced chicken. This family-friendly meal can be made with a Greek salad, flatbreads and tzatziki sauce.

Ingredients

Greek Dressing/Marinade

1/2 cup extra virgin olive oils

3 tbsp red vinegar

1 tablespoon lemon juice

1 tbsp dijon mustard

Finely chop 2-3 cloves of garlic

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 teaspoon sugar or honey

Chicken

1 1/2 lbs boneless and skinless chicken breasts (or thighs) cut into 1 1/2 inches pieces

1 tbsp paprika

Black pepper and kosher salt

Salad

4 to 5 cups lettuce or other greens like spinach, kale or arugula

Slice 2-3 small cucumbers (or 1 medium cucumber)

1 cup cherry tomatoes, halved

1 bell pepper, sliced

1/2 cup red onion thinly sliced

4 oz feta, crumbled

1/2 cup pitted kalamata olives

Tzatziki Sauce

1 cup plain Greek yogurt. Full fat or low-fat preferred

1 mini cucumber or an equivalent, shredded

2 tbsp extra-virgin olive oil

1/2 teaspoon kosher salt

Remaining Elements

2 cups of hummus, homemade or store-bought

3-4 pita breads

Instructions

Dressing/Chicken

Mix all the ingredients for the dressing in a mason container. Mix well.

Marinate the Chicken: Mix the chicken with the paprika and season it with kosher salt.

Sprinkle about 1/2 cup of the dressing on top of the chicken. Cover with a towel. I like to put everything in a sealed bag.

Let the chicken marinate on the counter in the refrigerator for 40 minutes, while you prepare the rest of the dinner. (Making ahead: The chicken can be marinated in the refrigerator for between 2-24 hours. You should take it out 20 minutes before you cook it.

Use wooden skewers to soak in water.

Grill the chicken: After approximately 20 minutes, heat the grill.

After the chicken has been marinated, place it on skewers.

Turn the skewers occasionally and grill on high until they are golden brown on all sides. It will take approximately 10 minutes or until the temperature of the chicken is 165F (155F if it’s breast meat).

Salad

Mix all of the ingredients for the salad together in a large bowl.

Add 1/4 cup dressing. Mix well.

Add the black olives and crumbled feta to the top.

Tzatziki Sauce

To remove most of the liquid, squeeze the cucumber into a towel.

Combine the yogurt, cucumber and olive oil in a bowl. Add salt. Combine all ingredients.

Bowls

Toast the Pitas. Place the pitas in a skillet on medium heat, turning once or twice until both sides are toasted. Transfer to a cutting board and sprinkle with kosher Salt. Cut into wedges.

In the bowl, spread 1/2 cup of hummus. A portion of salad and a skewer chicken are also good options. For people to enjoy, you can set out a plate of pitas.

Notes

Dressing/Marinade – This recipe can be found in my post on Homemade Greek Dressing. There you will also find step-by-step photos and more discussion. This recipe can be replaced by your favorite Greek dressing, homemade or store-bought.

  Extra Dressing for Leftover Chicken: This will vary depending on how much you used. You can seal the leftover dressing in a container and store it in the refrigerator for up to one week.

  Red Onion: To reduce the onion’s bite, you can toss it in some salad dressing and let it sit for about 15-20 minutes.

  Meal Planning: There is so much going on with this recipe, I prefer to do just one thing. The first is to make twice the recipe and then use it for dinner. You can also meal prep meals throughout the week. Or, you can plan two to three Mediterranean meals that overlap with the same recipe and double the amount of the ingredients I will be using again. It’s much easier to get two-three meals from the hummus and tzatziki.

  Hummus: I have a great recipe for Israeli Hummus that you can make at home using a pressure cooker, oven or stovetop. You will need to prepare the hummus in advance as it can take over two hours from start to finish.

Find more recipes on Ultimate-Cooking.com

#Chicken recipes #Dinner recipescooking #ultimateCooking #food #foodporn #foodie #instafood #homemade #yummy #cookingathome

[baking-recipes-ultimate-cooking]

Healthy Granola

View recipe on Ultimate Cooking

Cooking time: 60 mins // Yield: 14 servings

You will have to take a bite out of my Healthy Granola recipe. It’s made with crunchy nuts and oats, naturally sweetened by honey and spiced up with warm cinnamon spices.

  This healthy granola recipe has lots of vanilla extract, cinnamon, and the wonderful combination of sweet honey and rich almonds. This classic flavor combination is comforting and delicious. Granola can be mixed into yogurt or snipped by furtive fingers straight from the container.

  You can also add wheat germ, unsweetened cocoa, and toasted almonds to your healthy granola recipes. You can modify them to fit your own pantry.

Ingredients

3 cups of old-fashioned rolled oatmeal gluten-free if necessary

1 cup raw almonds

1/2 cup unsweetened shredded Coconut

1/3 cup Bob’s Red Mill Ground Flaxseed Meal Do not Use Whole Flaxseed

1/4 cup wheat germ substituted with additional coconut to make gluten-free

1/2 teaspoon kosher Salt

1 teaspoon ground cinnamon

1/2 cup honey* I prefer raw honey

2 tablespoons melted coconut oil

1 teaspoon pure vanilla extract

1 large egg white

Mix-ins up to 3/4 cup: Chocolate chips, figs and dates, craisins and raisins, etc.

Instructions

Pre-heat the oven to 300°F. Line a large baking tray with parchment paper.

Mix together the coconut, almonds flaxseeds, flaxseeds, wheat germ, salt and cinnamon in a large bowl. Stir in the honey, coconut oil and vanilla extract. If you like a sweeter granola, taste and add more honey.

Beat the egg white in a small bowl until it becomes foamy. Mix the egg white into the granola mixture. Try to incorporate it evenly.

Place the granola on a single layer on the baking sheet. Bake the granola for 20 minutes. Then, take the baking sheet out of the oven. Using a large spatula flip large portions of the granola on the other side, making sure to not break them (this creates the granola chunks). Turn the pan 180°, and then return it to oven. Bake for another 15-20 minutes until the granola feels almost dry. It will continue to crispen as it cools. It is important to watch it closely towards the end as honey can quickly turn brown.

Place the pan in the oven and let it cool on a rack. Then, break the granola into pieces of the desired size and add the dried fruits. Use it as a snack, with yogurt or milk.

Find more recipes on Ultimate-Cooking.com

#Baking recipes #Breakfast recipescooking #ultimateCooking #food #foodporn #foodie #instafood #homemade #yummy #cookingathome

[ask-himikoyumeno-blog]

A few sprites of my Danganronpa OC: Ai Furude.

ModShiro: I’m really sorry for not updating my blog lately. I will get back to it as soon as I have time to draw again. Please keep patient.

________________________________________________________________

Random Art 2

________________________________________________________________

Check out my DeviantArt! : http://shiroisanartist.deviantart.com/

Don’t steal my art or I’ll sue like the Fine Brothers sue’d everyone.

#Danganronpa #DanganronpaAU #Ai #Ai Furude #Furude #Ultimate cook #ultimatecook #ultimate #cook #shsl cook #etc

[blushroom20]

Ask me about the Round Chef...

I remember hearing about a Teruteru Discord that died/disbanded some time ago, but if anyone’s interested the folks over on the Teruteru Subreddit (r/UltimateCook) made one recently. Like/Reply if interested! Or you can go to the Subreddit, the invite is there too.

#the reason why I don't just give it outright is to help prevent haters from swarming it #teruteru hanamura #teruteru danganronpa #Blu Blurbs

[stellacity-blog]

dropping Mia Iruma from Danganronpa. she was in room 808 of the Hummingbird Hotel. thanks!

More than one drop in a single day..? It’s a sad day indeed...

So sad to see you go! Miu Iruma has been dropped for you. Thank you for playing them as you did!!

♎ libra

#steci follow me #ultimatecook

[fatestainlens-blog]

hi I'd like to switch my reserve from Mahiro Fuwa (Zetsuen no Tempest) to Alfonse from the Fire Emblem series. the date is 5/15, thanks!

Your reserve has been swapped!

--Doge mod

#fsl reserve #ultimatecook

[cocktails-ultimate-cooking]

Red Sangria

View recipe on Ultimate Cooking Cooking time: 10 mins // Yield: 12 servings

Sangria, a sweet cocktail made with Spanish red wine and fresh fruits, is a sweet drink. It’s basically a boozy fruit punch. It’s festive and looks great, and can be made ahead of time. For your next summer event, serve your guests a large pitcher sangria. This will get the party started.

Ingredients

1 750ml red wine bottle

1/2 cup brandy

1 apple, sliced

2 oranges: one sliced, one juiced

1 lemon, sliced

Optional: Maple syrup or honey for sweetening

Optional: sparkling water

Garnish with additional orange slices

Instructions

Cut the orange, lemon, and apple into small pieces. Keep the peels intact and add them to the pitcher with the orange juice.

In a pitcher, pour the brandy, wine, and any sweetener. Mix everything until well combined. Allow to cool for at least four hours or overnight. The longer the food sits, the better the flavors will meld.

Serve in individual glasses with ice. Add sparkling water to taste.

Sangria Recipe Variations

Sangria, as we’ve already mentioned, is a fantastic cocktail to be creative with. Here are some ideas:

You can switch up the wine: While red wine is the classic, white wine and moscato are great options.

Try a different liquor.

Enjoy playing with different fruits. Use whatever you have! You can make delicious desserts with berries, mangoes, kiwi, pineapple, and other fruits.

You can also add herbs or ginger to your sangria: Add slices of fresh ginger, a cinnamon stick, or sprigs or mint to the mixture. This will give your sangria a subtle kick and depth.

  Tips

I prefer to cut the fruit fairly small (I quarter each citrus slice), so that I can easily top an individual glass with a little bit of fruit.

  If you love my modern pitcher, make sure to grab it! As well as my wine glasses.

Find more recipes on Ultimate-Cooking.com

#Cocktail recipescooking #ultimateCooking #food #foodporn #foodie #instafood #homemade #yummy #cookingathome