BANG BANG SHRIMP PASTA🔥🔥🔥

 

🔥🍤 BANG BANG SHRIMP PASTA 🍝🔥
Creamy • Spicy • Crispy • Addictive 🤤

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🧄 Ingredients (4 servings)

Pasta

• 300 g pasta (penne, fettuccine, or spaghetti)
• Salt (for boiling water)

Shrimp

• 400 g shrimp, peeled & deveined
• Salt & black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ cup cornstarch (or flour)
• Oil for frying

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1–2 tbsp sriracha (adjust heat 🔥)
• 1 tsp honey or sugar
• 1 tsp lemon juice or rice vinegar

Extras

• 2 tbsp butter
• 2 cloves garlic, minced
• ¼ cup pasta water
• Green onions or parsley (for garnish)

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🔥 Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente.
   👉 Save ¼ cup pasta water, then drain.

2. Prepare shrimp
   Season shrimp with salt, pepper, paprika, garlic powder.
   Toss in cornstarch until well coated.

3. Fry shrimp
   Heat oil over medium-high heat.
   Fry shrimp 2–3 minutes per side until golden & crispy.
   Remove and drain on paper towel.

4. Make Bang Bang sauce
   Mix mayonnaise, sweet chili sauce, sriracha, honey, and lemon juice. Set aside.

5. Build the pasta
   In a pan, melt butter.
   Add garlic, sauté 30 seconds.
   Add pasta + reserved pasta water.
   Stir in Bang Bang sauce until creamy.

6. Combine
   Add crispy shrimp, toss gently.

7. Serve HOT
   Garnish with green onions or parsley 🌿

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🔥 Pro Tips

• Extra spicy? Add chili flakes 🌶️
• Cheesy? Add grated parmesan 🧀
• Healthier? Air-fry shrimp at 200°C for 8–10 min

Cheeseburger Lava Cakes Molten Cheese🔥🔥🔥

 

🔥🍔 Cheeseburger Lava Cakes (Molten Cheese!) 🍔🔥

A crazy-delicious twist on burgers—crispy outside, juicy beef inside, and molten cheese lava when you cut it 🤤

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🧀 Ingredients (4 lava cakes)

• 500 g ground beef
• Salt & black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp ketchup
• 1 tsp mustard
• 120 g mozzarella or cheddar (cut into cubes)
• 1 egg
• ½ cup breadcrumbs
• Oil or butter for greasing

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🔥 Instructions

1. Prepare the beef
   In a bowl, mix ground beef with salt, pepper, garlic powder, onion powder, paprika, ketchup, mustard, egg, and breadcrumbs.

2. Shape the lava cakes
   Take a handful of meat, flatten it, place cheese cubes in the center, then seal completely into a ball (very important so cheese doesn’t leak).

3. Chill
   Put them in the fridge for 15–20 minutes to firm up.

4. Cook

   • Oven: Bake at 190°C (375°F) for 18–22 minutes
   • Pan: Cook on medium heat, turning gently until browned and cooked through

5. Rest & Serve
   Let rest 2 minutes, then cut open and enjoy the cheese lava explosion 🧀🔥

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🍟 Serving Ideas

• With fries or potato wedges
• Drizzle burger sauce or BBQ sauce
• Add pickles or caramelized onions on top

If you want: ✅ Air fryer version
✅ Video recipe
✅ Spicy or stuffed bacon version

Just tell me 😋🔥

CORNED BEEF & SWISS CRESCENT BAKE

 

​INGREDIENTS

• ​2 Cans Refrigerated Crescent Roll Dough
• ​1 Pound Thinly Sliced Corned Beef (Deli style)
• ​8-10 Slices Swiss Cheese
• ​1/4 Cup Mayonnaise or Thousand Island Dressing
• ​1/2 Cup Sauerkraut (Optional, drained well)
• ​2 Tablespoons Melted Butter
• ​1 Teaspoon Everything Bagel Seasoning or Dried Dill

​INSTRUCTIONS

​1. PREP: Separate the crescent dough into triangles.

2. LAYER: Spread a little dressing on each piece, then top with a slice of beef and cheese.

3. ROLL: Roll tightly and place side-by-side in a greased baking dish.

4. FINISH: Brush with melted butter and sprinkle with seasoning.

5. BAKE: Bake at 190°C (375°F) for 15-20 minutes until golden brown and bubbly.

​CRISPY BEER-BATTERED FISH

​INGREDIENTS

• ​1 lb White Fish Fillets (Cod, Haddock, or Pollock)
• ​1 Cup All-Purpose Flour (plus extra for dredging)
• ​1 Cup Cold Beer (or Sparkling Water for a non-alcoholic version)
• ​1 Teaspoon Baking Powder
• ​1 Teaspoon Garlic Powder & Paprika
• ​Salt and Black Pepper to taste
• ​Vegetable Oil for frying

​INSTRUCTIONS

​1. DRY THE FISH: Pat the fish fillets completely dry with paper towels. Season with salt and pepper.

2. MAKE BATTER: Whisk flour, baking powder, and spices. Slowly whisk in cold beer until the batter is smooth.

3. COAT: Dredge fish in dry flour, then dip into the batter, letting excess drip off.

4. FRY: Carefully place in hot oil (175°C / 350°F) and fry for 4-5 minutes until deep golden brown.

5. DRAIN: Place on a wire rack or paper towels. Serve immediately with lemon wedges.

CORNED BEEF & SWISS CRESCENT BAKE

 

INGREDIENTS

• ​2 Cans Refrigerated Crescent Roll Dough
• ​1 Pound Thinly Sliced Corned Beef (Deli style)
• ​8-10 Slices Swiss Cheese
• ​1/4 Cup Mayonnaise or Thousand Island Dressing
• ​1/2 Cup Sauerkraut (Optional, drained well)
• ​2 Tablespoons Melted Butter
• ​1 Teaspoon Everything Bagel Seasoning or Dried Dill

​INSTRUCTIONS

​1. PREP THE DOUGH: Unroll the crescent dough and separate it into triangles. If using sheets, cut them into long strips.

​2. LAYER THE FILLING: Spread a small amount of dressing on each piece of dough. Layer a slice of corned beef and a slice of Swiss cheese on the wide end. Add a pinch of sauerkraut if you like.

​3. ROLL IT UP: Roll the dough tightly around the filling, starting from the wide end, and place them side-by-side in a greased baking dish.

​4. ADD TOPPINGS: Brush the tops of the rolls generously with melted butter. Sprinkle with your choice of seasoning (everything bagel seasoning or dried herbs).

​5. BAKE: Place in a preheated oven at 190°C (375°F) for 15-20 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.

​6. SERVE: Let it sit for 5 minutes before serving. It pairs perfectly with extra dipping sauce on the side!

CHEESY POTATO GROUND BEEF ROLL

 

INGREDIENTS

• ​3 Large Potatoes (Peeled and grated)
• ​2 Eggs
• ​2 Cups Shredded Mozzarella Cheese
• ​500g Ground Beef
• ​1 Chopped Onion & 1 Chopped Green Bell Pepper
• ​2 Tablespoons Tomato Paste
• ​Salt, Black Pepper, and Paprika
• ​Fresh Parsley (for garnish)

​INSTRUCTIONS

​1. PREPARE THE BASE: Squeeze all excess water out of the grated potatoes. In a bowl, mix the potatoes with eggs, half of the cheese, salt, and pepper.

​2. BAKE THE BASE: Spread the mixture evenly onto a baking sheet lined with parchment paper. Bake at 200°C (400°F) for about 20-25 minutes until golden and firm.

​3. COOK THE FILLING: While the potatoes bake, sauté the onion and peppers in a pan. Add the ground beef and cook until browned. Stir in tomato paste and spices.

​4. ASSEMBLE: Spread the cooked beef mixture over the baked potato sheet. Sprinkle some cheese and parsley on top.

​5. ROLL IT: Carefully roll the potato sheet tightly (using the parchment paper to help you) into a log shape.

​6. FINAL TOUCH: Top the roll with the remaining mozzarella cheese. Put it back in the oven for 5-10 minutes until the cheese is melted and bubbly.

Easy Christmas Salad (Large Batch)

 

Ingredients

4 large heads broccoli, cut into small florets

2 large heads cauliflower, cut into florets

3–4 cups cherry tomatoes, halved

2 large red onions, thinly sliced

3 cups shredded cheese (cheddar or mozzarella – optional)

Creamy Dressing

3 cups mayonnaise (or half mayo + half Greek yogurt)

½ cup apple cider vinegar or lemon juice

⅓–½ cup sugar (or sugar-free sweetener, to taste ✅)

2 tsp salt

1½ tsp black pepper

2 tsp garlic powder

Instructions

Blanch vegetables (optional but recommended):

Boil broccoli & cauliflower for 1–2 minutes, then transfer to ice water. Drain well.

In a very large bowl, combine broccoli, cauliflower, tomatoes, red onion, and cheese.

Whisk all dressing ingredients until smooth.

Pour dressing over salad and toss until evenly coated.

Cover and refrigerate at least 1 hour before serving.

⭐ Optional Add-Ins (Great for Holidays)

Cooked crispy turkey bacon or beef bacon

Sunflower seeds or chopped walnuts

Dried cranberries (very festive 🎄)

Extra cheese for topping before serving

🧊 Storage

Keeps 2–3 days refrigerated

Best texture within 24 hours

If you want, I can:

Make it low-carb / keto

Convert it to a vinaigrette version

Scale it for 50+ people

Just tell me 👍

Garlic Butter Lobster Tails

 

🍽️ Garlic Butter Lobster Tails with Creamy Risotto 🍋🦞

Here’s a delicious recipe 

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🦞 Garlic Butter Lobster Tails

Ingredients

• 2 lobster tails
• 3 tbsp butter (melted)
• 2 cloves garlic (minced)
• 1 tbsp lemon juice
• Salt & black pepper (to taste)
• Chopped parsley (for garnish)

Instructions

1. Cut the lobster shells lengthwise and gently pull the meat out, resting it on top of the shell.
2. Mix melted butter, garlic, lemon juice, salt, and pepper.
3. Brush the lobster meat generously with the butter mixture.
4. Grill or broil at 200°C (400°F) for 10–12 minutes until opaque and lightly golden.
5. Sprinkle with chopped parsley.

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🍚 Creamy Risotto (Base)

Ingredients

• 1 cup Arborio rice
• 1 small onion (finely chopped)
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 4 cups warm chicken or vegetable broth
• Salt & pepper (to taste)
• Optional: a splash of cream for extra creaminess

Instructions

1. Heat olive oil and butter in a pan. Sauté onion until soft.
2. Add rice and stir for 1 minute.
3. Gradually add warm broth, one ladle at a time, stirring constantly.
4. Let each ladle absorb before adding the next (about 18–20 minutes).
5. Stir in Parmesan, season with salt & pepper, and add cream if desired.

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🍽️ To Serve

• Spoon the creamy risotto into a bowl.
• Place the garlic butter lobster tails on top.
• Finish with extra butter sauce and a lemon wedge.

✨ Restaurant-style dish at home!