BACK

12 Recipes For A Perfect Mexican Dinner

foreign

3 Unbelievable Mexican Meals Under 15 Minutes

3 Unbelievable Mexican Meals Under 15 Minutes

so recently I put out a poll on the,channel asking all of you what specific,15-minute Meal video you want to see me,make and it was pretty much a dead even,tie between both Mexican and Thai,cuisine and I already brought in some,serious backup with my friend Derek for,the Tie video but when it comes to,Mexican food that is something that I've,been practicing and studying and cooking,basically since the beginning of my,professional cooking Journey many years,ago and what I love about Mexican food,is that if you're using fresh,ingredients at its core it's pretty,simple so as my life has gotten so much,busier I've been able to just seamlessly,adapt to still be able to pump out,incredible Mexican dishes so today what,I'm going to be doing is showing you a,few of my favorite Mexican meals that I,continue to turn to when I only have 15,minutes to cook,let's make some shrimp oh yeah shrimp,one of my favorite proteins for quick,dinners and I have been making these,garlic shrimp tostadas for a while now,this garlicy marinade is such a great,way to impart an intense amount of,flavor and then once you have these,delicious shrimp well you can do a lot,of things with them,and shrimp that's about it today we're,gonna be making tostadas so first thing,let's make this marinade wet rub ice mix,call it whatever you want start off with,some coriander seeds the reason I like,this is because we can grind it and get,the hoarseness that's really nice in the,shrimp crucial crucial crucial step make,sure your shrimp are extra dry if you,want a really nice sear spread them out,those babies dry a lot of shrimp come,Frozen and are defrosted so they carry a,ton of extra moisture which makes this,step even more important beautiful let's,find the right Bowl,yeah that's size I want and underrate,the perfect Bowl size you know all right,so I'm gonna go in with my coriander,super floral kick and then hi garlic and,we want a lot of it these are garlic,shrimp that's the star ingredient I just,want to oh God damn it I just want to,pop off the Skins keep them whole by far,the easiest way to impart aromatic,flavor is with this microplane you see,it all the time in these 15 minute meals,and like don't crate off your fingers,just throw that in there too close we'll,get the job done I almost forgot the key,steps to all of these 15-Minute Meals,preheating your pan and I'm very excited,to try out this new skillet from great,drones that is the Garlic flavor we want,boom and then I'll hit it with a little,olive oil just helps kind of emulsify,this wet rub salt of course and a little,bit of Pepper,Peppers toast toast toast shrimp tail in,the finger that right there is what,you're looking for instant flavor blast,just a little bit more olive oil in here,to protect from sticking we are smoking,and ready to go I'm just going to turn,it down a little bit and just lay them,on there and listen to that glorious,sizzle the smells if you could smell,this right now when that coriander and,garlic just hit the pan they make love,basically they make sweet sweet love you,know what I'm gonna go on with just half,of these and in the meantime you know we,are multitasking on 15-Minute Meals so,what I'm gonna do is make a pairing for,this tostada now you could do salsa,creamy sauce I'm gonna make a really,just Fresh Light slaw to go on top so I,have half a cabbage take off that outer,Leaf cut it in half remove the core,compost compost and I want this super,fine things start to get a little wobbly,turn it find the side with the most,surface area oh come on come on come on,remember that pop that right into a bowl,nope too small no I don't like it you,know what I'll make this slaw on a plate,that's just dumb my god I've never had,such issues choosing the right Bowl oh,there it is in the dishwasher yes thank,you I think we're ready to turn these,shrimp we'll see how they're doing oh,it's a little jar there totally fine,flavor let those cook continue on this,slaw for a little color and flavor I'm,gonna grate some carrot right into there,I've got a little bit of cilantro from,the garden so I set up rough now this is,very very exciting stuff this right here,it's actually not a lime it's an,unripened lemon that I grew myself now,of course I live on the east coast so to,grow this lemon I had to bring it in in,the winter and I put it out in the,summer and it actually produced Some,solid fruit this is actually a Meyer,lemon so it should be nice and sweet,whoa the green outside is throwing me,off,oh that's so good I wouldn't have done,that if it wasn't a Meyer lemon,homegrown Citrus in New York this will,add color and a little spice cat chop,that up real nice and fine okay and once,your shrimp are firm now I can use this,plate pop those off okay one thing I,want to do is just try to get up a,little bit of that flavor action I'm,actually going to fry some tortillas,right in there let's see if we can,scrape a little bit of that up oh yeah,that's flavor that is Flavor we're gonna,keep th

How to make Quick and Easy GROUND BEEF and Potatoes Mexican Recipe | Burrito rice and beef Recipe

How to make Quick and Easy GROUND BEEF and Potatoes Mexican Recipe | Burrito rice and beef Recipe

hello and welcome amigos happy national,burrito day and today i'm going to be,making you a giselo burrito and if you,don't know what a giselo is keep,watching,for today's disallow you're going to,need one to two pounds of ground beef,and if you don't have ground beef you,can use ground chicken,so go ahead and add one teaspoon of,ground cumin,your desired amount of black pepper,i'm just hoping it lands on that bowl it,did,in that big bowl and that big bowl,and you can find the acrylic spice,containers in our amazon storefront and,the link is in the description area and,now we're pinning it for you so just,look in the comments it's going to be,the first one so go ahead and add half a,chopped onion,whoa i don't want it to shine,your friends are here they're here for,me,drizzle about half a tablespoon of olive,oil or whatever oil you have at home and,combine all your ingredients so what,kind of olive oil are you using i've,never seen that bottle before,don't tease i ran out of our favorite,olive oil and i have this one from,costco and i don't know how i feel about,it oh that's why you're not showing us,no i can't,but i'm gonna finish using it i have a,whole bottle to go don't worry abuse,club i'll sneak a peek and tell you on,tomorrow's episode what it is,i'm going to have to start mailing it,out,hiding it,i'm going to put duct tape on it,i'm going to have to infuse it with some,some black seasoning,that sounds good,and once you're done combining your,ingredients go ahead and set it to the,side,i pre-soaked about nine chili wajos in,hot water and you just want to let them,soak in there until they get nice and,soft or you can use the boiling method,which takes about the same amount of,time,i'm going to use a little bit of this,water,so we can blend,you want to add two roasted tomatoes,and two roasted garlics and for those of,you that like spice in your food you can,add some chile de arbol and that's gonna,be up to you because i've been known to,make really spicy salsa to the point,where my family doesn't want to talk to,me,that happened to me recently,thanks for the warning little girl you,got me good,and now you're going to blend until,smooth,and boom down amigos,place your burner on a medium heat and,drizzle a little bit of oil,and then you're going to add your ground,beef and the reason i'm using my hands,to put the beef in is because,um it's authentic that way,i'm just kidding you're able to crumble,up that meat,you wash your hands a lot and i'm,grateful for that i've counted one time,how many times i washed my hands and it,was like 25 or something bro because,you're always in the kitchen that's,right,continue to cook your ground beef on,that medium heat for another four to,five minutes and just start breaking,down your ground beef,once you've fully cooked your ground,beef you're going to go ahead and add,your pre-cooked potatoes and if you like,to use a microwave you can chop up your,potatoes and cook them for eight minutes,or you can boil them for about 10 to 12,minutes,add your blended chili sauce i'm going,to use about a cup and a half of water,to shake off all the excess chili and,we're going to pour it right on in,one to two tablespoons of chicken,bouillon,and one tablespoon of mexican oregano,combine all your ingredients and,continue to cook until you see that your,sauce is thickened up a little bit that,should be anywhere from 13 to 15 minutes,okay amigos we are all done here i like,my guisado a bit saucier because i like,to dip my tortillas usually but for,those of you that don't want it so saucy,just use a little bit of less water and,i'll leave the suggestions in the,description area but we are ready to,serve and make this burrito,i'm gonna warm up our flour tortilla you,guys in a recipe i have a lot here on,youtube look at these on the road,tortillas i try to help you differently,in each one they all have tips,to your tortilla you want to add your,favorite beans today i'm using pork,beans and i'll link it in the,description area mexican rice,the star of the show,and i like my burritos this way with,some cheddar,and boom done who's ready for a bite and,i'm just going to show you another way,you can plate this quisado,i'm nervous let's see what you say for,national burrito day i'm gonna say it's,hot but he can handle the heat,take your time take your time baby,you're finished chewing mm-hmm do you,have any tips for us while he's chewing,no tips at all this is a super easy,recipe to make and even if you haven't,thought out your ground beef you know,that you can still cook it you know who,i'm talking to,we do it all the time,the teenagers won't stress out they,don't take out their meat and time to do,that yeah don't stress out if you guys,need help on how,to cook your beef when it's still frozen,let me know in the comments and then,i'll make a recipe specifically for you,guys with frozen beef with frozen beef,it's good it's very delicious and it's,good and spicy oh you like the spice in,there yes why

Mexican-Inspired Recipes You CANNOT Resist

Mexican-Inspired Recipes You CANNOT Resist

thằng chơi chắc như partan nên phải hay,thẩm giáo bảo và trả lời sàn miền than,taxi

I make this for breakfast, lunch & dinner #recipe

I make this for breakfast, lunch & dinner #recipe

today I'm going to show you an easy way,I like to make chilaquiles this is going,to be good here we go,okay so today I'm making chilaquilas for,breakfast for the salsa I'm going to be,using this El Pato brand jalapeno sauce,um that's the easy part I'm also going,to be using my struggle,old corn tortillas I'm going to toast,those up crispy here I have some low,moisture mozzarella cheese that I,shredded I'm going to top it with an egg,garnish how you like and that's going to,be breakfast so let's put this together,okay so these are kind of already broken,I'm just gonna,slice,the into like small pieces,I know some people do the like a little,wedge shape one three four five six,these are actually six corn tortillas,um I'd say that's enough for like two,people to share breakfast that'll work,okay so I have this pan preheating,and,I'm actually going to use cooking oil,spray you could use just you know a,drizzle of cooking oil,and I'm just gonna kind of add a layer,spray them add another layer spray them,and then,over like a medium Heat,you'll want to uh toast and cook them,well you're not really cooking them,you're making them crispy and toasty,and that's what I'm gonna do,but they will kind of as they toast they,kind of shrink,now you're just going to let these toast,move them around it's going to take some,time over a medium Heat,okay so I'm going to open this can,and I love when I can find El Pato,Brands like sauces,um,it just makes life easy I like to use,this for enchiladas and tomatadas,um,you know today I'm using it for,chilaquiles so so good,and they also have the other kind it's,like the red salsa,um well this is kind of like a red salsa,but it's the other the yellow can you,could use that as well for this okay,this is open,okay I'm gonna,here and I'm going to do two eggs to go,on top of my chilaki list,okay I'm just gonna let I'm gonna turn,this down and let these cook I'm gonna,go for sunny side up you can cook them,however you like,okay so these are pretty toasted,so what I'm going to add next is some,sliced onion,just a little bit,I'll say that's optional for people that,just don't like onion but it really does,add great aromatic flavor to the,chilaquiles,so I'm going to saute that just a little,bit,I'm also going to add,just a pinch of salt,and let that cook for a little bit,so now this part's going to go quick I'm,going to put my cheese there,so I'm going to add my sauce,let's give it a quick mix,I'm gonna go in with my cheese on top,add as much as you like,I probably took like two ounces of,cheese and just shredded it,foreign,Ty and gooey and you'll have some of the,the tortilla still stay crispy and some,of it will kind of get a little soggy,with the salsa that's okay it's a,textural difference I like it but you'll,still get some of the little crispy,edges,so once this gets kind of melty at this,point I'm just going to shut off the,heat,okay so my eggs are done,so it's going right on top don't break,it's going to go right on top of my,chilaquiles,we're going to hit it with a little bit,of parsley,and you know what I think I'm going to,add some avocado on the side,so I'm gonna go this is not like the,fanciest cut,avocado but it'll work,we'll go there yeah,I'm gonna get a little bit of cream this,is just sour cream,I don't know that looks like it'll go,there,and here we have chilaquiles for two or,for one and I make this for breakfast,lunch and dinner I love it and that was,just another easy way to make it so good,I hope you give this recipe a try I hope,you like it and thanks for watching,foreign

CHICKEN ROLLED TACOS / CRISPY TAQUITOS WITH SALSA

CHICKEN ROLLED TACOS / CRISPY TAQUITOS WITH SALSA

hi guys welcome back to my channel today,I'm gonna share with you guys how to,make some delicious chicken roll tacos,so in case you guys wanna learn how I,make this super easy and delicious,recipe just stay tuned and I'll show you,how already guys so let's get started,with our ingredients so for this recipe,we're going to need 1 pound of chicken,breasts 5 garlic cloves 2 bay leaves,corn tortilla 1 white onion 6 roma,tomatoes 3 jalapeno peppers 1 small,bunch of cilantro canola oil chicken,bullion oregano salt and pepper so these,are ingredients now let's get started I,suppose are going to cover onion and cut,into 4 pieces now we're going to use 1,1/4 and we're going to boil it with our,chicken okay so I already clean my,chicken I'm just going to put it in a,pot along with the onion and 2 garlic,cloves are to believe so and pepper now,we're just going to add enough water to,cover a chicken and we're going to put,in our stove on medium high heat and let,that boil for about 30 minutes,alrighty so in a small pot we're going,to add five Tomatoes our 300 water we're,going to sit on a medium high heat and,let them come to a boil alright so we're,just going to let them come to a boil,and we're going to note once our,tomatoes are done once they start to,peel oh yeah so after 15 minutes your,tomatoes and how the fingers should be,done so now we're just going to turn it,off we're going to drain the water and,let them cool down and while we wait,we're going to start to chop our,cilantro and onion I'm just going to,give my little leaves and you can chop,your cilantro with the stems if you want,I like to remove mine and just chop it,all right so once we have our cilantro,chopped we're going to grab 1/4 of a,white onion and we're going to do the,same so once we have our salsa ready,we're going to add our cilantro and,onion now if you want to blend the,cilantro in the onion together with your,tomatoes and jalapenos that's going to,be optional we are ready to blend all,right so now blender we're going to add,our jalapenos and tomatoes we're going,to add our three garlic cloves 1 tbsp of,chicken bullion 1 teaspoon of oregano,and 1/4 of a cup of water so we're gonna,plant that too we have a super smooth,sauce ok so once everything smooth we,are ready to add our tomatoes or onion,and cilantro all right so once I started,Jan we're going to transfer it add the,cilantro and onion,mix it now try it for salt and even eat,some salt you can add more chicken,bullion or just add salt and this is our,salsa for our tacos all right so once we,have ourself at our chicken should be,done so after our chicken is done we're,going to remove it from our pot and,we're going to let it cool down so while,our chicken cools down we're going to,cut our tomato and onion all right so,while we wait for a chicken to hold on,we're going to start to cut our tomato,in half of the white onion so just cut,into small little cubes,because the ones we have our Tomatoes,we're going to cut our white onion right,so as we have our onions and tomatoes,we're going to start to work on our,chicken all right so we're going to,start to shred our chicken,all right so one size chicken is nicely,shredded we are ready to cook our,chicken with our tomatoes and onion I,said my brain pan I'm going to sit on,medium-high heat I'm going to add 1,tablespoon of oil and once the heats up,we're going to add in our tomatoes and,onion right so once the time we're going,to add in our tomatoes and onions,now we're going to cook up for three,minutes,I'm going to add one teaspoon of chicken,bullion,let's just mix it,all right so now we're going to add our,chicken here we're going to add a 3 tbsp,of the chicken broth,which is mix it all together,and we're only gonna cook it for a few,minutes and after that we'll be ready to,make a roll tuples already so after that,we are ready to start rolling right so,now I'm going to stop in my tortilla by,placing them in my frying pan I'm only,gonna place them in there for a few,seconds just so that they're easy to,roll so you don't want to toast them so,once you're able to roll them without,breaking a tortilla they are ready to,come out there is the same frying pan,I'm going to add my oil,and while wait for my oil to heat up I'm,going to start rolling my tackles every,time I see ya,so I'm going to add my chicken mixture,and you can add as much as you like and,then stir rolling,and we're just going to repeat the,process until you're no longer have any,chicken lips so once your oils how to,make sure you have a set a low medium,heat and then when you're placing when,you place them in the oil make sure that,you hold on to them so that they don't,unwrap now we're just going to fry until,the whole Paquito has turned into a,golden color and we're just going to,repeat the process until we no longer,have any tuxedos to fry alright guys so,once we're done with our turkey toast,I was able to make 20 Paquito so now we,are ready to serve so now we are ready,to serve and

The Best Chicken Fajitas | Easy Mexican Recipe

The Best Chicken Fajitas | Easy Mexican Recipe

what's going on guys that start this off,by making our spice mix in a small bowl,add in two teaspoons or four grams of,paprika along with one teaspoon or two,grams of ground cumin two teaspoons or,four grams of onion powder two teaspoons,or four grams of karlik powder two,teaspoons or eight grams of white,granulated sugar 2 teaspoons or 6 grams,of cornstarch 2 teaspoons or seven grams,of sea salt flakes and in the chilies,completely optional but here's 2,teaspoons or four grams of chili powder,and half a teaspoon or 0.5 grams of,cayenne pepper using a whisk spoon or a,fork mix all of the spices together,until fully combined just like that here,are 2 brown onions we're going to remove,both ends slice it in half remove the,skin and yes you guessed it save it for,a stock we're then going to Finley slice,the onion,and once you get to about 3/4 of the way,through push it down and continue,slicing doing this makes it easier and,safer to cut once sliced add it into a,bowl with one red bell pepper we're,going to stand it up and slice down and,around the core and with the core we can,just place it into a compost bin if you,have any seeds stuck in the pepper give,them a tap on the bench to easily remove,and instead of just throwing these away,you can dry these out and plant them in,your garden carefully remove the pith as,this part is bitter and then on a slight,angle slice the pepper into thin strips,one sliced add the pepper into the bowl,with the onions on this plate I have,three chicken breasts weighing a total,of one kilo or 2.2 pounds lay the,chicken breasts down and gently run your,knife through the center to open it up,and this technique right here is called,butter flying then you can slice the,chicken whichever way is easiest for you,but I'm going to slice it into strips,which is the most additional wafer,fajitas once we have all of that sliced,add it into a separate large mixing bowl,with three grams of fresh oregano,scrunch it nice and tight and roughly,chopped then once chopped we're going to,add it into the bowl with the chicken,with one fresh lemon we're just going to,grate the zest of the whole thing into,the chicken now that we have our sliced,vegetables and the sliced chicken we're,going to add in three quarters of the,spice mix into the chicken and the,remaining quarter into the onion and,pepper,using clean hands or a spoon or whatever,is easier for you rub all of the spice,mix in making sure that it's all fully,coated and then we're just going to do,the exact same thing and rub the spice,mix into the chicken wrap both the,chicken and the vegetables nice and,tight and then we're going to place,these in our fridge to marinate from,anywhere between 30 minutes to 24 hours,and the longer the better to make a,really nice guacamole here is 2 avocados,slice your knife into the side until it,reaches the stone then without removing,your knife really carefully slide the,avocado around meeting back at the,original cut twist open the avocado and,revealed the flesh to remove the stone,very carefully hit the stone with your,knife and twist and discard using a,spoon scoop out the flesh into a bowl,then with the back of a fork mash the,avocado until it's nice and smooth and,hopefully your avocados are a lot softer,than mine,with half a red or Spanish onion slice,off the end opposite the root and peel,off the skin and and you all know what,we can do with this thinly slice the,onion stopping at the root,slice the onion through the center,stopping at the root and then finally,dice when you get to the root make sure,to trim off any excess flesh to avoid,wastage save the roux for a stock and,add the onion to the avocado here are,two medium size tomatoes to remove the,core carefully place the tip of a paring,knife next to the core and twist the,knife and rotate the tomato and I find,that this method greatly reduces wastage,thinly slice the tomato slice it into,thin strips rotate and dice and once,done we can add this to the bowl here is,five grams of coriander or cilantro roll,up into a nice tight Bunch and roughly,chopped I understand that some people,don't like this so it can easily be left,out,then once chopped add it into the bowl,grate in the zest of one fresh lime,slice the lime in half and squeeze in,the juice sprinkle in some sea salt,flakes hit it with some cracked black,pepper,and remember seasoning as always to your,taste and drizzle in one tablespoon of,extra virgin olive oil mix that all,together until it's all combined and,really smooth and then we can place this,in our fridge until we're ready to serve,place a large pot onto your stovetop,over a high heat and allow it to get,nice and 1/2 once hot pour in two,tablespoons of olive oil,and add in the onion and bell pepper mix,this around and fry this off for three,minutes just until the onions become,slightly translucent making sure to stir,it frequently after three minutes add in,the chicken,give it a good mix making sure that it's,all broken apart and none

HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS

HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS

hi guys welcome back to my channel today,i'm going to share with you guys how to,make some delicious,ground beef empanadas in case you guys,don't know how to make this super easy,and delicious recipe just stay tuned and,i'll show you how,alrighty guys so let's get started with,our ingredients so for the recipe we're,going to need,two pounds of ground beef your choice of,melting cheese,three and three quarters of a cup of,flour 12 tablespoons of butter,two bell peppers chopped one anaheim,pepper chopped,one small white onion chopped one,tablespoon of sugar,salt four minced scarlet cloves,and all of our spices that will link in,the description box,so these are ingredients now let's get,started alright guys so first we're,going to start by making our ground beef,stuffing,so we're going to grab our pan and we're,going to set it on medium-high heat,we're going to add a little bit of oil,and we're just going to wait for the oil,to heat up,all right so once our year is hot we're,going to throw in our bell pepper and,aina and pepper,and we're going to cook them for five,minutes,all right guys so after five minutes,we're going to throw in our onion,and we're going to cook them together,for about two more minutes,okay so after two minutes we're going to,throw in our meat,our minced garlic,along with all of our spices and salt,i'm using two teaspoons,so now just begin to break your meat,down,okay so now we're just going to cook our,meat for eight minutes,alrighty guys so after eight minutes our,meat should be fully cooked,now at this point you can try for salt,and see if you want to add any more,for me it's perfect so we're just going,to turn it off,cover it and set it to the side,so we can allow it to cool down alright,guys so once our filling has cooled down,now we're going to make our empanada,dough so in a large bowl we're going to,mix,our flour and we're going to add,our sugar and salt and for the salt i'm,using,one teaspoon and a half,so now just mix it together,and now we're going to add our butter,and the butter make sure that it is cold,and just cut into large squares,all right so now we're just going to mix,our flour and butter,so just crumble them together like that,and of course just make sure that your,hands are clean,alrighty so once we have mixed our,butter and flour this is what,your flour should look like so as you,can see it's kind of like powdery,so now we're going to add our water and,just make sure that it is cold water,and i'm going to add one cup,and a quarter,now we're just going to knead our flour,okay so i'm going to be using my clean,countertop,so we can need our flower,all right so we're just going to knead,until the flour no longer sticks to your,hand,all right guys so after five minutes,this is what your dough should look like,so now we are ready to make our,empanadas alright guys so once we're,ready to make our empanadas we're going,to grab,extra flour and we're just going to dust,it on our clean countertop,and now we're just going to grab a small,piece of our dough,so depending on how big you are in your,panels and it depends on how much,dough you're going to grab so i'm just,going to grab a little ball like that,okay so just roll it and not throw it on,your countertop like that,all right so now we're just going to,roll it as if you're making tortillas,so,okay so once we have our dough like that,now we are ready to put in the filling,okay so i'm going to add some cheese and,now of course our filling,okay so now we're going to grab the,other side,press it down and now we're just going,to make sure that you secure the ends,so just press it down just like that,and now we're going to go to the end and,then fold it inward,so fold and press,fold and press fold and press,and once we have our empanada we're just,going to set it on our baking sheet,okay now we're just going to repeat the,same process alrighty guys so once we,have our empanadas on our baking sheet,now we're going to stick it in the,refrigerator and let them chill for one,hour,alrighty guys it's been an hour so at,this point our empanadas should have,dried out,so now we're going to get them ready to,cook so we're going to grab our frying,pan,we're going to set it on medium heat and,we're going to add about three cups of,oil,so don't take your empanadas out until,you're ready to cook them,so we're just going to wait for the oil,to heat up and then we can begin frying,all right guys so this is what your,empanadas should look like as you can,see they're all nice and dry,so now our oil is ready so we're going,to throw them in,and we're just going to fry them until,they're nice and golden,all right so i'm just going to cook,about three empanadas at the same time,just make sure that you add some oil on,top of your empanada,and just cook until they're nice and,golden,alrighty guys so once our bananas are,nice and golden this is what they should,look like,so now we're just going to remove them,from the oil,and we're going to set them on p

I am a mom, I am cooking delicious dinner every day, I am choosing recipe on ALLEASYRECIPE and learning cooking cuisine. ALLEASYRECIPE really helped me a lot, I really love ALLEASYRECIPE's service, I hope more people can like ALLEASYRECIPE! — P*rn Brain Rewire

Join ALLEASYRECIPE to find the easy recipe

To make it happen in 3 seconds.

Find
Rating
4.9
Recipe
2M+
Trusted by People
10K+
Healthier
More Variety
More delicious